Formaggi, Salumi or Pasta?

By admin

[youtube id=”ryCeGy16TYI”] by Sophie Gayot

Most of the time, when you find a retail section in a restaurant, it has been added so you can bring home some of the products you’ve had while dining. In the case of Cube restaurant on LaBrea avenue in Los Angeles, also known as Cube Market Place, it’s the other way around. From a retail store, first for pasta from The Divine Pasta Company, then imported cheeses and charcuterie, wines and olive oils, it has became a full restaurant with a chef.

I was lucky to get into the kitchen with chef Erin Eastland, and watch her partially prepare the wild Alaskan halibut on creamy spring corn and fava beans succotash which I enjoyed. Unlike many people in this town, she was reluctant to go on-camera. But as you can see, the shy chef came across very well in our exclusive behind-the-scenes video.

How was her pasta? Just read my review of Cube to find out.

Keep coming back to GAYOT.com for more Los Angeles Restaurant News, Restaurant Reviews, Culinary Events and Los Angeles Wine Dinners.

You can click on each photo to enlarge. All photos by Sophie Gayot.

: A private room in the wine cellar

: Olive oils

: A dining booth where there used to be refrigerator space

: General manager Jason Berkowitz in front of the cheese display

: Baby broccoli with peperoncini

: Black truffle pizze with mozzarella and fried egg

: Chef Erin Eastland with Sophie Gayot

: “Smore pie” with house-made graham crackers and marshmallows and Valrhona chocolate

: Salumi plate

: Braised baby octopus with charred radicchio and cipollini onion marmelata

: Fresh maltagliati with oxtail ragu and red cow parmesan

: Fresh linguine Vongole with harissa broth and olive oil crostini

: White chocolate and lime mousse with market berries

: Heirloom tomato & fresh peach with Cube imported buffalo mozzarella

: Flatbread

: First of the season corn pudding with aged balsamic

: Cheese plate

: Beecher’s cheese with apple jam

: Wild Alaskan halibut with creamy spring corn and fava bean succotash with smoked tomato vinaigrette

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