![]() However, according to our server, they were down the street at Puck's CUT steakhouse, since apparently, noted Los Angeles Times restaurant critic S. Irene Virbila was dining there that night. I started with a mojito (traditionally made of mint, rum, sugar, lime, and carbonated water) and I must say that it was probably the best example I've ever had (and also the most expensive!). Two of my dining companions ordered the Flying Dog Classic Pale Ale, which was brilliant-amber in color with hoppy flavor and aroma. The bread selection consisted of walnut, olive, lavash, sourdough, and French varieties. ![]() Excellent bread overall.Īmuse Bouche 1: Spicy Tuna Tartare in a Sesame-Miso Cone My favorite was the olive, followed by the lavash. This reminded me a lot of the salmon cone that serves as French Laundry's signature amuse. ![]() The cone, along with all five amuses bouches, was served with a complementary glass of Moët & Chandon "Millésimé Rosé," 1999 Champagne, which I rather enjoyed.Īmuse Bouche 2: House-Smoked Salmon on a Lemon-Herb Blini When our server overheard me saying such, he mentioned that Puck's version predated Keller's (which I can certainly believe). ![]()
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