Chef Adam cooking up some "street" food
We put the word out there that Vegas chef Adam Sobel was guest-cheffing at Breadbar this week, and we gave it a test drive last night. This is Sobel's Crush concept---a restaurant idea he'd like to see get off the ground in Vegas, LA, or wherever the situation might arise---turned into a five-course prix fixe. He's definitely here to sell himself, but if he doesn't, who will? This is a tasty way to do it. We were invited, and since there were only a few other people there (we ran into John Sedlar and Bill Chait, part of the team behind the forthcoming Rivera), the whole room got to taste everything he had to offer.
Crush is Sobel's take on "refined street food," and since he worked at Guy Savoy and Bradley Odgen, the guy has skills. Here's the full menu but some of our faves: Black cod crudo; fresh Nantucket bay scallops inspired from a Thailand vacation; his take on ramen with pork belly and poached egg; some dynamite, though not really street food, fontina-filled gnocchi (which we affectionately referred to as "gnocchi Combos") with black garlic and chanterelles; the "Stoner Sandwich" is exactly that. The room was set up with one long communal table, some rap and the occasional Zeppelin in the background, just good party music. It's five courses for $55 and no corkage fee for the byo; a total steal. Tonight is the last night, and ressies are necessary (310.395.9490).
· EaterWire: Guest Chef at Breadbar [~ELA~]