BottleRock Downtown Due Next Week - NBC Southern California

BottleRock Downtown Due Next Week

    processing...

    NEWSLETTERS

    BottleRock Downtown Due Next Week

     

    Downtown: After a veritable cornucopia of delays, the end is finally near for BottleRock Downtown. Very near, in fact: the final inspection will take place in the next two days. Then, assuming they get the green light, we should see an opening as soon as early next week. But for those who can't wait, we've gotten our hands on a copy of the new menu that Jared Levy has put together. Levy has previously cooked under Michael Cimarusti and Kris Morningstar, and the main difference between this BottleRock location and the original Culver City one is the inclusion of a full menu, with a wide variety of shared plates, charcuterie and everything. Here's a peek at the menu as it currently stands:
     

    Charcuterie

    Choice of 1, 3 or 5

    Assorted Creminelli Salamis, Chicken Liver Pâté, Cappicolla Confit Pork, Duck Rillette, Foie Gras Torchon, Prosciutto Americano, Speck


    Antipasto and Nuts:

    Choice of 1, 3 or 5

    White Anchovies in Olive Oil, Brined Sardines, Grilled and Marinated Baby Octopus, Gravlax, Marinated Artichokes with Piquillo, Mixed Olives, Pickled Market Vegetables, Marcona Almonds, Roasted Cashews, Caramelized Pecans


    Shared Plates

    Fish

    Brulee Golden Eye Snapper
    Sashimi sliced and torched Kinmedai, House Pickled Vegetables, Yuzu Kosho, Microgreens

    Pan Fried Maryland Softshell Crab
    Crispy Polenta, Marcona Almonds, Smoked Paprika, Garlic, Lemon, Basil Olive Oil

    Green Curry Mussels
    Coconut Curry Broth, Oven Dried Tomatoes, Garlic Onion Soubise, Thai Basil, Baguette

    Crispy Arctic Char
    Asparagus, So. Cal. Citrus, Sauce Béarnaise, Dijon Dressed Pea Tendrils

    Pan Seared Diver Scallop with Crispy Lamb Sweetbreads
    Costa Rican Heart of Palm, Sugar Snap Peas, Coriander Glaze


    Meat

    Roasted Half Young Chicken
    Glazed LA Farmers’ Market Vegetables, Roast Baby Potatoes, Chicken Jus

    Flatiron Steak
    Chili Mora Sauce, Spring Corn with Epazote, Tortilla Crème Fraiche

    Pork Belly Risotto
    Vialone Nano Rice, Pork Three Ways, Sesame, Cilantro, Jalapeno, Ginger, Soy

    Foie Gras
    Miso Gelee, Grapes, Buna Shimeji Mushroom

    Roasted Bone Marrow
    Red Wine & Wala Wala Onion Marmalade, Crispy Capers, Vincotto, Baguette


    Vegetables

    Fresh Fava & Pistachio Falafel
    Eggplant, Mint, Cherry Tomatoes, Watercress, Sumac, Black Olive Oil

    Potato Gnocchi
    English Peas, Chanterelle Mushrooms, Parmesan Brodo Glaze

    Agnolotti
    Bacon and Date Hand Cut Agnolotti, White Wine Lemon Verbena Sauce

    Roast Vegetables
    Fresh Downtown LA Farmers’ Market Vegetables, Spring Pea Puree


    Cheeses:

    Choice of 3, 5, 7 or Brioche Grilled Cheese Sandwich

    Soft and Mild

    Bermuda Triangle: California
    Goats milk from Cypress Grove

    Gratte Paille: France
    Soft ripened triple cream cow’s milk with elegant mushroom flavors

    Firm

    Ewephoria: Holland
    Sheep’s milk gouda style. Pungent, fruity and nutty finish.

    Fenacho: Oregon
    Aged goat cheese spiced with fenugreek seeds for a butterscotch finish

    Pecorino Toscano: Italy
    Firm sheep’s milk cheese, nutty and sweet finish

    “Serenita”: California
    Three Sisters Farmstead Cheese Co. cow’s milk. Sweet and savory with herb notes and a caramel finish

    Zamorano: Spain
    Mild gamey sheep’s milk. Buttery, nutty and piquant.

    Vintage Quebec Cheddar: Canada
    Five year old aged cow’s milk cheddar. Rich, bold and sharp.

    Blue

    Cambozola: Germany
    Soft and mild blue-brie

    Queso de Valdeon: Spain
    Semi-firm blue from a mix of goat and cow’s milk, wrapped in maple or oak leaves and cave aged.

    Smokey Blue: California
    Rogue Creamery’s raw cow’s milk blue, smoked over hazelnut shells.

    Strong and Stinky

    Epoisses: France
    Soft, washed rind cow’s milk from Burgundy. Extra stinky and grassy.

    Hooligan: Connecticut
    Raw cow’s milk, soft and creamy with a washed rind.

     

    Copyright © 2009 Eater LA