Showing posts with label foie gras parfait. Show all posts
Showing posts with label foie gras parfait. Show all posts

Friday, November 11, 2011

Larry's in Venice

Larry's in Venice was one of the most anticipated openings recently, with Chef Brendan Collins from Waterloo and City overseeing the menu and kitchen. He still spends most of his time at Waterloo, but he left his right hand man in charge at Larry's. Chef Joe Cook at Larry's has worked w Brendan Collins since his time at Melisse (6-7 years ago).

I've been twice - one right after they opened with LA OC Foodie, and a second recent visit that shows even more promise. The seating is all outdoors and I've only been on warm nights. Hopefully they have ways to keep them warm during the fall and winter.

Since it was our first visit, we kind of went crazy with the foie gras.
Potted chicken liver and foie gras parfait ($12), sweet potato jam on top of parfait, housemade pickles, toasted brioche

Foie Parfait
A winner that I will probably order over and over. So rich and smooth, and I love the sweet potato jam on top, as well as the crispy, toasted brioche. We didn't really try it with the pickles, though, it seemed strange to us.

BBQ eel and foie gras terrine ($14) sounded quite interesting and we had to try it.
Foie Gras Eel
The eel and foie were good separately, but the combination didn't wow me as I had expected. Since one can only eat so much foie gras in one night, I'd stick to the parfait.

Beer
Larry's only has a beer and wine license, and they do serve a handful of wine/sake/shochu based cocktails. I tried their mango chai "cocktail" made with moscato. It leaned towards the sweet side and I didn't get a strong mango or chai flavor. With 26 beers on tap, beer is obviously the drink of choice here.

Plus, beer goes well with their fried appetizers, like the Zucchini blossom and shrimp maracas, piri piri sauce, seasoned black vinegar ($12)
Squash Blossoms

My favorite from the first visit was the Shrimp and Maine Lobster ragout, capellini pasta, lobster tomato sauce, basil, truffle ($15)
Lobster Pasta
I'm always in favor of thin noodles, and I certainly liked the texture of this one covered in thick tomato sauce and chunks of shrimp and lobster.

Friday, October 28, 2011

Foie Friday #2: Potted Chicken Liver and Foie Gras Parfait, Larry's in Venice

Week two of Foie Fridays. Go foie!

Chef Brendan Collins of Waterloo and City quickly became quite famous for his charcuterie, and he expands his repertoire at the new Larry's in Venice. This week's Foie Friday is his Potted Chicken Liver and Foie Gras Parfait ($12), a must try at Larry's for foie fans.

Foie Parfait

The smooth decadence is topped with sweet potato jelly and housemade pickles, and served alongside wonderful toasted brioche. I don't really "get" the pickles, but that aside I could probably easily eat half a pot by myself.

Oh wait. I did.

Gourmet Pigs   © 2008. Template Recipes by Emporium Digital

TOP