An f-bomb bellowing lad in a yellow banana suit hardly seems like a fitting partner for a classically trained French chef, but when the stars aligned for the unlikely duo that is Starry Kitchen’s Nguyen Tran and Chef Laurent Quenioux, a delicious culinary project was born. Los Angeles diners were saddened with the news of Quenioux’s Bistro LQ closing earlier this year, one of the few restaurants in the city that offered a wonderfully stocked cheese cart and a vivid menu of non-traditional fare like calves’ tongue, duck neck and goat tripe, proteins perhaps too adventurous and ambitious for the local audience. While Quenioux has since kept busy in the kitchens of Vertical Wine Bistro as Executive Chef, his enthusiasm and creativity needed an extra outlet, and a pop-up project called LQ@SK (Laurent Quenioux at Starry Kitchen) was born.
What started out as an underground food operation out of Nguyen and Thi Tran’s apartment has now become a famous joint called Starry Kitchen where downtowners nosh on lemongrass chicken bánh mì and crispy green tofu balls for lunch, and spicy Korean black pork belly for dinner on Thursday and Friday evenings. Starry Kitchen has a loyal following, a spacious dining room, an energetic staff, a large kitchen, an available venue for dinners most nights of the week, and a signature mascot/owner whose banana suit has become just as famous as his radiant smile and dirty mouth- it’s a near perfect location for a pop-up. Near perfect, that is, as there is no gas stove- only an induction cooker that may scare off most chefs, but not our French renegade whose LQ@SK ‘Fooding Around in LA’ pop-up dinner shows no sign of such kitchen shortcomings in his dynamic food. The first successful run of LQ@SK last month showcased delectable whimsies of global delicacies like escamoles tacos and teriyaki rabbit albondigas. This year, he started his tasting menu with another Mexican delicacy in his amuse bouche, huitlacoche.
Amuse – Little neck clam, huitlacoche, epazote, sauerkraut sushi
Poached and chopped little neck clams were neatly tucked into a bite sized sushi with huitlacoche, sauerkraut and epazote flavoring for a light and crunchy amuse. The earthy seduction of huitlacoche, dark maize fungus also known as corn smut (and raven’s excrement in Nahuatl), came through very slowly through each successive bite.
Warm veal feet, “ravigote”, anchovy, piquillo varnish, “gargouillou” of summer vegetables
One of my favorite courses of the evening was the warm veal feet, a delightfully gelatinous and tender serving of buttery meat, classically paired with an acidic ravigote sauce and an anchovy fillet that added a whole new dimension of flavors to the dish. That alone would have sufficed to make for a satisfying course, but the addition of bright orange piquillo varnish with an assortment of summer vegetables (cucumber, tomato, radish, carrot and beets) transformed each bite into a memorable marriage of bright festive flavors.
Scallops 2 Ways, (tartar and sautéed), beet ribbons, zucchini smear, vermouth demi glace
Minced scallops perfumed with yuzu and a sprig of dill glided across a carpet of red and yellow beet sauce while a meaty scallop, perfectly pan seared to exquisite tenderness, soaked up the flavorful juices of the vermouth demi glace and zucchini smear.
Lemongrass galanga Consommé, Sautéed Foie Gras, Dungeness crab, roasted nectarine
The other memorable success of the evening was the Dungeness crab and roasted nectarine dish, not only for the complex flavors and light seductive aromas of the beautifully done broth, but for the surprising fact that the foie gras, which would normally take center stage, was outshined by the summer nectarines. The foie was transformed into a docile and subtle accent under the sweet spell of the fruits and soup, making for an unexpectedly light dish that was easy to eat and enjoy.
Lamb loin, lamb kidney, lamb sweetbreads, chipotle, sweet peas
The lamb trio, reminiscent of Chef Quenioux’s Bistro LQ days, presented a trio of lamb loin with peas and tarragon, lamb kidney with a spicy chipotle sauce and lamb sweetbreads with Meyer lemon and thyme. Each told a completely different story, and the one that lured me in the strongest with its unique texture and lingering spiciness was the lamb kidney with chipotle.
Pandan pana cotta, grenadine, prickly pears, cherry apricot sorbet
Colorful Crayola hues and playful contemporary plating popped against the white background, each component with a strong personality that delighted my palate. Bright magenta prickly pear smear, grenadine Thai basil seeds with a quiet crunch and a quenelle of cherry apricot sorbet were fun components to this dessert plate, but the Kaffir lime and pandan panna cotta, with an unusual lime green color, was the most memorable, for it lingered for almost half an hour on my palate.
Techno music, friendly staff and a laid back vibe created an atmosphere that made it seem like a casual gathering of friends more than a restaurant pop-up, a refreshing experience in this phase of LA dining where guest chef stints and pop-ups are becoming all too common. $45 for 5 solid delicious courses was also appealing, reminding me that great food and a fun dining experience can still be had for an affordable price and not exclude budget conscious diners. This second round of LQ@SK will only be around for a few more weeks, and we can only hope that there will be more to come.
*August 7th at 7pm, LQ@SK will be doing a special 1 night-only dinner event for LA Gastronauts. Fancy some duck hearts, bear tenderloin, cockscombs, sea cucumbers and…..beaver? Sign up for this unique dining experience before it sells out!
Starry Kitchen 350 S Grand Ave
Los Angeles, CA 90071 (213) 617-3474
Random trivia: Did you know that epazote, a pungent Mexican herb, is frequently used to season beans as it is believed to help relieve abdominal discomfort and gassiness from eating beans?