Excuse us while we emerge from our food euphoria that we experienced at one of the valley’s newest and greatest hot spots of a restaurant …
Absolutely worth the drive to Studio City, Girasol is a farm-to-table concept that is focused on Chef CJ Jacobsen’s interpretation of California cuisine through a refined, hyper-local and produce-driven menu. Plus, he was on Top Chef which is pretty amazing in it of itself!
We took one for the team and tried out pretty much everything on their seasonal menu. It was a labor of love, but we’ll do just about anything for our readers 😉
Our favorite part of the evening was hearing from the Chef de Cuisine about how they visit local farmers’ markets and also spend time foraging local ingredients, like herbs and flowers, in the Angeles National forest several times a week.
You read that right. FORAGE. As in, they hike into NATURE and then pick ingredients from whatever grows in the mountains surrounding Los Angeles. That, my friends, is commitment to local ingredients and sustainability!
Here’s the breakdown of everything we tasted (and a glimpse into why you need to head there, STAT):
Blueberry-Elderflower Smash Hangar One vodka, fresh blueverry + lemon, St. Germaine, Kina L’Aero d’Or, Fennel Bitters
Ginger-Grapefruit Fix Plata Tequila, Ginger Liqueuer, Del Maguey Vida Mezcal, fresh lime + grapefruit
House Baked Bread with lovage herb butter
Persimmons + Burratta with crispy lentils, forest floor vinaigrette, + fresh herbs
Hamachi with sea beans, finger lime, white fir, and wild sorrel broth
Fruit Carpaccio with apple, kohlrabi radish, sweet wild bay and lime vinaigrette, zest of Buddha’s Hand, local dried chili
Roasted Sunchokes with local honey, wild white sage, and herbs
Grilled Wild Mushrooms with pickled onions, lemon, and lovage
Pan-Roasted Duck Breast with duck confit, radish, asian pears, Chanterelles, + wild juniper reduction
Whole Fried Red Snapper with crispy greens, sauce of fermented Fresno chili, kumquat, + sorrel
Deconstructed S’mores with dark chocolate bar, banana cream and you guessed it, marshmallows graham cracker crust [BOMB]
At each offering, the Chef de Cuisine came out and presented the dish, describing how the ingredients were foraged or prepared. It was evident that painstaking thought and care went into the planning and execution of everything brought to the table.
Needless to say, they pretty much had to take us out of the restaurant in a wheelbarrow. We also came away from this with a head full of culinary knowledge, along with the new-found fact that we LOVE sea beans! This restaurant is perfect for a classy date night, and the ambiance was unbeatable.
You should probably stop drooling over this blog post, and just book a reso now.
#localeats #datenight #dineandimpress
your ladies at LL805