We went to Zax last Thursday night. Noticed a few menu changes and decided to try a couple of new dishes. I was encouraged to try the GINGER & PINEAPPLE-GLAZED QUAIL with Friseé, Upland Cress, Water Chestnuts, Lemon, Olive Oil. Quail is not my usual thing. However, the quail was perfectly done, crispy on the outside and moist, tender and succulent. It sat on the bed of the frisee and water cress salad. The combination of flavors ginger and pineapple glaze and textures of the frisee,water chestnuts for extra crunch! I must say that it is one of the best cripsy quail salads that I have ever tasted. So now the search is on.
And the question is, which L.A. restaurants are serving quail in an unusual way?
One last note about our meal.
My guest had the new entre offering of BREADED PORK CHOP "PAILLARD" with White Bean-Roasted Garlic Pureé, Baby Spinach, Bacon-Whole Grain Mustard Vinaigrette. The pork chop was huge! Yet perfectly done, sweet meat, tender, and the white bean roasted garlic puree was delish!It came with a lovely wine sauce. I have never seen my guest (a very refined east coaster) pick up a chop with his hands and suck on the bone, and it happened at Zax. So kudos to the new chef.
11604 San Vicente Blvd