Mark Gold’s Hollywood moment: Sadie’s new spring dining menu

Schaner Farms Duck Egg at Sadie

Schaner Farms Duck Egg at Sadie

The menu at Sadie, the newish restaurant that took over the old Les Deux space in Hollywood, has been revamped by consulting chef Mark Gold. The food was good to begin with, as I’ve already told you, but it’s been taken up a notch by Gold, who has a loyal following at his own restaurant, Eva.

If you’re going to check out the new menu, make sure to start with the Schaner Farms duck egg, which is prepared sous vide and served with spring garlic, English peas and radish. The dish is a revelation. I would go back just for that egg. The pork belly, with yuzu kosho, soy and green garlic, is another good starter option. You should definitely share this dish, as it is a substantial piece of fatty pork (in the best way possible, of course).

As for the mains, the linguini and clams, with littleneck clams, lemon and tons of garlic, should satisfy you, as should the Wild Alaskan Halibut served with artichoke, smoked bacon and onion relish. My only real complaint is the disappearance of Chef Dave Schmidt’s original Sadie chicken dish, which was nicely roasted and came with a delicious mustard-y concoction of spaetzle, Brussels sprouts and tomatoes. The chicken dish that Gold served at my tasting didn’t hit the mark for me, but it seems to have been replaced on the menu by a fried version, which should be much better if it’s anything like his fried chicken at Eva.

Peychauds Ice Cream and Sanbitter Float (left), Fernet and Chip Ice cream and Mexican Coke Float

Peychaud's Ice Cream and Sanbitter Float (left), Fernet and Chip Ice Cream and Mexican Coke Float

The cocktails remain largely the same, though some tasty additions have been made, including the Fernet and Chip Ice Cream and Mexican Coke Float, which I prefer to the more bitter Peychaud’s Ice Cream and Sanbitter Float, though I know lots of people who like the Peychaud’s Bitters version better. In any case, whatever you order from mixologist Giovanni Martinez’s bar is sure to be good. Trust.

Further reading:

Spring at Sadie: New Chef, New Menu, New Cocktails by Gourmet Pigs

When Bitter is Sweet by Tasting Table

Spring Into Sadie by The Fussy One

Note: This meal was hosted.

Related Posts with Thumbnails

About The Author

Maya Meinert

Other posts by

Author his web site

22

05 2012

Your Comment