Cook's County
Positioned in the midst of an especially busy stretch of Beverly Blvd., Cook's County exhibits a much needed culinary "stop and smell the roses" sensibility. Run by barbrix husband and wife team Claudio and Adria Blotta and restaurant and chef co-owners Daniel Mattern and Roxana Jullapat, Cook's County is one part wine bar, one part shrine to local, rustic, California cuisine. With a seemingly endless list of impressive kitchen experience, chef Mattern and pastry chef Jullapat (both formerly of Campanile, Lucques, AOC, and AMMO -- to name a few!) celebrate the ownership of their first restaurant with hearty, seasonal dishes built from farm-fresh ingredients. Individual ingredients that meld together to form dishes all shine through in their entirety - from grilled pork belly paired with a spicy apricot chutney, to California duck breast with roasted cherries, each dish highlights in its own way what makes Los Angeles beautiful, from farm to table. I have to admit with extreme embarrassment that I was too full by the end of my meal to sample Jullapat's heralded desserts, but I can guarantee that I will definitely be back for a deserved dessert-only meal!
Dress: Anthropologie
Glasses: Bonlook Selfie in Caviar
Lips: MAC Pro Longwear Lipcolour in Lasting Lust
St. Peter's Organic English Ale - it comes in such a delightfully charming bottle!
Balsamic roasted cherries, burrata, toasted almonds, and arugula.
Grilled Pork Belly & Apricot Skewer with spicy apricot chutney and pistachios.
California duck breast with sautéed farro, purslane, roasted cherries, and toasted almonds.
Steamed clams, garlic, white wine, chili, and bay laurel.
