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Ford's Filling Station: Long-ish Review

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Ford's Filling Station: Long-ish Review

eriny | Mar 1, 2006 09:19 AM

The husband and I followed our usual method and grabbed a couple stools at the bar--these were precious commodities, as the host explained they're still waiting on a shipment of stools--hence a few of the tables in the bar are currently chair-less.

The menu begins with an interesting list of cured meats. We decided to share a mix of sweet sopprasetta, smoked paprika sausage and proscuitto. All were excellent, particularly the proscuitto. (I wonder where he gets them?) However, the large serving of meat came with merely three small slices of french bread. I like my meat as much as the next Wisconsin girl, but particularly with the proscuitto, I like a little starch with it too.

For main courses, the offerings are meat-centric and hearty-sounding--oxtail soup, steak, leg of lamb, etc. I settled on the walleye pike with fennel mash and leek cream. The husband hemmed and hawed, vascillating between the steak or leg of lamb, but finally kept it simple and went for the chopped sirloin burger, with blue cheese and carmelized onions. The walleye came with the top skin intact and nicely grilled. The creamy flesh matched well with the spicy fennel and sweet leeks. According to the husb, the burger wasn't as good as the Hungry Cat's or even Nick and Stef's, but it satisfied. The fries received high praise, crispy, potato-y, and sprinkled with chopped herbs.

We shared the butterscotch pudding for dessert. I shared a few bites, but it didn't do much for me--too sweet. I think they also offered a pear tart and something chocolate

One final note, they have an interesting wine list. It's a bit pricey, but we had some excellent glasses. I started with a Paige 23 Syrah from Santa Barbara, and the bartender paired a nice glass of Sancerre with my fish.

It was already packed last night, and I'm sure once the inevitable LA Times review hits the stands, strolling in for a seat at the bar will be difficult, so sneak in while ya can.

Link: http://erinskitchen.blogspot.com/2006...

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