Expanding from the Barbershop Ristorante pop-up into a permanent space in downtown Los Angeles named Barberia restaurant, Chef Walter el Nagar (Il Grano, La Botte) has been hosting a run of tasting menu evenings to preview what is in store for the new restaurant. As the location on Hope Street downtown nears completion, these tastings are being hosted in Brakeman Brewery, a gallery space off of Jefferson Boulevard along the Metro Expo Line.
With a wonderful sound system, cozy bar and golden sunsets to die for, we recently dined on the outdoor patio area at dusk.
After being greeted by a bar inside, a carefully prepared meal was our treat outside. First up to say hello was duck tartare with shaved foie gras and anchovy on sailor bread. The laws in California don’t prevent consumption of foie gras, but the ban on the sale of foie did make this dish a pleasant surprise for many at the table. The theme of pairing these items together is appreciated, but let’s be real: you’re excited about the foie.
In a nod to the sea and barbershop, up next was an uni sponge cake in tomato broth presented in a sea urchin bowl atop a stone with a barbershop pole etching. The taste was subtle, as most of the dishes in the evening would be, and was a refreshing follow-up to the tartare on a warm evening.
The prawns aguachile was quite interesting. It was like a prawn enchilada in green sauce but wrapped in avocado slices instead of tortillas. I would probably prefer this as a snack rather than a dinner course, but I definitely enjoyed it. As always, avocados remind you that you’re in California.
The linguine alle vongole was my favorite dish of the evening. Using wheat germ pasta cooked in clam juice and fresh clams, there’s a kick at the end of each bite thanks to the chili in the spicy sauce that the pasta sat on rather than being coated in it. I could have had three more helpings of this dish, gladly.
The abalone and porcini mushroom risotto was a real hit, and for many their favorite dish of the tasting menu. Everything combined perfectly, and each bite had a great taste to it. Seaweed was also used for flavoring in this dish, and it was spot on.
Dessert came with a message: “Tomato is a fruit.” That’s literally what the dish was called. A sweet tomato in a bowl with strawberry syrup, topped with white chocolate ice cream and vanilla foam, the message was loud, clear and delightful. This wasn’t a decadent dessert, full of sin and scandal; it was more like a peaceful agreement between good looking people who never really wanted to fight each other. This will be a popular dessert for the summertime.
Overall, this peek at what’s to come for Barberia restaurant definitely shows promise. You can experience this preview (last pop-up takes place Oct. 17) and decide for yourself by making online reservations on the Barbershop website. No word on when Barberia restaurant will open, but there will be quite a few people in the food world interested to see how this joint venture with Adam Fleischman, of Umami and AdVantage fame, will turn out.
Note: This meal was hosted.