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small Flossie's update


Restaurants & Bars 11

small Flossie's update

Thi N. | Sep 22, 2004 08:10 PM

Was at Flossie's this weekend. Now they've got all the Best of L.A. posters everywhere. (For y'all's information, the person who wrote them up for L.A. Magazine was the same dude who interviewed me about Chownews - he told me he found out about Flossie's through reading Chowhound. That he'd been hoping one of the classic instutitions in Crenshaw would come out on top, but that he was overwhelmed with Flossie's. So be aware: we do have influence on the print world. Beware us!) And the lines are even longer than before. And it's a little prettier.

But: chicken is still perfect. I've been going for four years now - I think Flossie's was one of the first recc's I ever got from the Chowhound board. Chicken always varies from quite good to perfect. Still my favorite fried chicken in L.A.

Some new sides though, that are worth noting.

Firstly, mac and cheese are still fine. (Not completely perfect this time, but I've noticed that every time I go there, there is always a perfect side order or two - though which one it is rotates slightly unpredictably.) Candied yams are still spectacular - oddly spiced, with bits of clove flavors and other oddities dancing around that yam flavor.

But, new to my noticing: cornbread dressing is soft, pudding-y, and has a warm, corn flavor. Excellent.

And, most importantly: mustard greens. Normally, they have collards and something else, I haven't seen mustard greens that frequently. The mustard greens blew my mind. A pure, high, slightly pickle-y flavor, with all kinds of gentle spicing, a great interlocking mass of multidirectional flavor. Perhaps my new favorite side dish.

Corn bread was, as always, pathetic.

Flossie's knows how to frickin' spice. I miss the fried catfish and hush puppies with a hint of curry powder.

Sometimes I think that this is, subtley, without drawing much attention to itself as "fusion", one of the more creative restaurants around. I keep getting pairings of a spice with a vegetable that I haven't had before. Though I can't quite unlock it - maybe a better cook/spice knower than me can figure out what's going into the yam, the greens, the cornbread pudding.

It's on Redondo Beach Blvd., a mile or so east of the 405.


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