Table 8 Los Angeles Reviews
BEST KUROBUTA PORK Mar 31, 2008
I have been wanting to go eat here since i watched top chef season 3 episode last year and i read sybil's review. she loves Govind. "8" is my lucky and favorite number. the layout of the restaurant is small and quint. there are "8" on the chairs. i want a set in my house. i came here with my mum, oousin; john and his gf, ashley.
we all shared and ordered 2 appetizers:
grilled cheese with pulled short rib, truffled potato chips and parsley salad
pan roasted baby broccoli with confit potatoes, flaked salt cod and parsley hollandaise
OMG ALL WAS DELICIOUS. THE PULLED SHORT RIB WAS INCREDIBLE. THE CHEESE THEY USED WAS PERFECT WITH THE SHORT RIBS.
i ordered the american kurobuta pork with cheese grits, braised collard greens and bacon glazed turnips.
OMG THIS IS THE BEST KUROBUTA PORK I HAVE EVER TASTED. IT IS EQUVALANT TO KOBE BEEF. HIGH GRADE PORK VERSION. FULL OF FLAVOR AND MELTS IN MY MOUTH
my mum ordered the maple leaf duck breast with endive, duck prosciutto, tangerine and walnuts.
WOW another great meal. the duck was moist and perfect color. one of the best.
john ordered pompano on shaved asparagus with warm spinach, pancetta, chanterelles and hard cooked egg.
WOW it was well cooked. this reminds me of home. my would cook this all the time. he like it as well.
ashely ordered the local yellowtail with minestrone vegetables, sweet pea coulis and parmesan.
WOW i have never eaten yellow tail cooked. however, this was cooked well, very moist and flavor. she liked it.
we all shared 2 desserts:
cinnamon roll with cheesecake custard and candied pecans
WOW the cheesecake was creamy and rich. the cinnamon was flaky and sweet.
earl grey panna cotta with tangerines and a citrus tuile
WOW this is my favorite. the idea of earl grey panna cotta intrigued me. we were not disappointed. the flavor of the earl grey was not strong. it was perfect.
at the end of the meal. normally restaurants gives you a mint or a fortune cookie or slices of oranges. here, they give you heaven on a plate, bite size brownies. the most moist and rich brownies.
i would definitely come back for just the brownies :P i would like to meet Govind. he works in the weekends. sybil was fortunate to meet him and take a picture with him. lucky girl.
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Sep 01, 2007
my official citysearch review goes like this:
wow! this place is worth the hype. chef govind has done a tremendous job with creating wonderful dishes with fresh ingredients. plus, the staff persons he hired are very friendly - no pretentious staffers here, and that is much appreciated. on to the food.... we started off with the sweetbread with truffle pasta. i was pleasantly surprised by how good it was. it was very hearty and meaty and was definitely one of my favorites. we also had the scallops and it was very flavorful. for the entree, we had the pompano with cous cous. i thought it was good -- although it looked overcooked, it tasted just right. when i tasted the pompano, it was not dry and the flavor of the cous cous went well with the fish. we also had the kurobuta pork with grits. i am not a big fan of grits but this was excellent. i am a big fan of pork and this pork was tender and juicy and did not disappoint. we capped off dinner with the vanilla pana cotta with blueberries. let me just say that the pana cotta had the right "jiggle" that says perfection. the sweetness was not overwhelming and was balanced by the blueberries. i was very pleased with the meal. chef govind was also very gracious in talking to his patrons and making sure that all was having a good time. i would definitely come back.
for the travbuddy review, i have to let in a few more secrets:
1. i am not a bovine eater but apparently the steak for two rivals the best in town. one must order the steak for two when making the reservations and then bring your appetite with you to table 8. we did see it being served on a couple two tables from us and it is HUGE! my understanding is that it is also $74 or something like that. (still cheaper than the steak for two at craft.)
2. beware, the menu might change depending on the fresh, local ingredients available.... which is a great thing to not only support local farmers, growers, butchers, etc. but also good for the palate.
3. perhaps, my review is tainted because i have suddenly found a new "crush" on chef govind armstrong (yeah, i feel like i'm a teenager - LOL!). he is as talented as they come and he has been training to be a chef since he was 13!!! he has worked with, among others, wolfgang puck at spago and postrio, and nancy silverton at campanile. he is also a very gracious chef: he comes around, wth his long dreads tucked under a band, and meets diners. when he came by our table, he hung out with us for about 10 minutes and humored us by taking pictures with him. liza was especially excited because he told her that the perfect panna cotta is achieved with the right jiggle factor. chef govind and liza then had a "jiggle" moment when liza playfully jiggled the panna cotta and chef govind looked on approvingly. he seems to be very genuine that we enjoyed our meal and flashed his infectious smile continuously. but then again, crush or no crush, his food is really just amazing!