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Bric Montrose - Demise of a world class (food) restaurant

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Bric Montrose - Demise of a world class (food) restaurant

Griller141 | Feb 1, 2005 10:48 PM

This is the last week (or two) of the former owner of Bric Montrose preparing the food at this restaurant. It has been sold to another owner who plans to make it into a banquet hall. (2833 Honolulu, Montrose [north Glendale])
Over the past 4 years this has been the best Italian anywhere north of downtown. The chef-owner, the former wine steward at Vincente's, easily matched the exquisite food preparations of the parent restaurant. Incredibly fresh flavors, the best of ingredients such as parma ham, over the top variants of parmesans and peccorinos, creamy mozarella, lean rib veal chops, perfect hand made pastas, and really pungent, fresh fat porcinis (at times). Went one last time tonight and had the usual perfect al dente pastas, ineffably clean olive oil and lemon dressings, and a point meats (even the chicken dishes are intelligently prepared).
Wines are wonderfully selected - only a few great wines still on the list - but I bought most of the remaining cellar tonight. Waiter spilled two drops of the 2002 De Forville Dolcetto D'Alba and knocked the entire price ($31) off the bill - paid him anyway in the tip.
I could never get totally enthusiastic about my reviews because, as good as the food was, the service was equally bad. Hour long waits, frustrating miscues, and generally unsatisfactory experience.
But if you want to see what great classic "Northern" Italian - basically Tuscan - food can be, go in the remaining week. Bring patience and your own wine (not sure what corkage is, but I'll bet not much).

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