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Cooks County

8009 Beverly Blvd. (Fairfax Ave.) Send to Phone
A daily changing, market-driven menu showcases the talents of a young couple in the kitchen.
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Local Deals: 120 * 90

Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun.

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Dining room at Cooks County, Los Angeles, CA

Cooks County Restaurant Review

: Claudio and Adria Blotta, who also own Barbrix in Silver Lake, have created an unfussy, approachable dining room where only sheafs of dried wheat and a glass-ensconced wine cellar dress up a rustically minimalist décor. Stools fashioned from old tractor seats (available for walk-ins) line a counter with a view into the kitchen. Chef Daniel Mattern and pastry chef Roxana Jullapat --- these partners in life and in the kitchen worked at Campanile, Lucques and AMMO --- showcase seasonal ingredients. The names of local farms appear on a menu that changes daily, while a global wine list offers some values and a wide selection is poured by the glass. Among snacks, you’ll find chicken liver crostini topped with pickled persimmons, while Jullapat’s “spretzel” (made with spelt flour) is a successful riff on an iconic snack. Fresh produce is reflected in asparagus with fresh ricotta and toasted hazelnuts; beets are paired with blood oranges, topped with pistachios and mint. Entrées might include grilled Columbia River salmon plated with an artichoke purée, or a wood-grilled pork chop with roasted peaches and almond salsa. Jullapat ensures a strong finish with items like a lively tangelo custard pie or a chocolate-cherry tart.

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