A complete overhaul from the former Bistro LQ leads to Cooks County, a collaborative effort between Ammo head chef and pastry chef Daniel Mattern and Roxana Jullapat plus Barbrix owners Claudio and Adria Blotta. Gone is the formality, white tablecloths, and epic cheese cart, and in place comes a more open, rustic dining adventure rooted in hyper seasonal California cuisine with notable European influences and a health-centric twist.
Cooks County kicks off dinner service today and here's a look at the concise, moderately priced menu. All plates cost $20 or under, and edibles are divided simply into Appetizers, Snacks, Sides, Mains, and Dessert. Pork rillettes is served with cranberry jam on whole wheat toast, beef cheek comes with creamed corn and flageolet bean salsa, and on the side there's a few simple veg preparations like grilled sprouting broccoli with garlic and chili; and long cooked greens.
Desserts are both fun and unique. Pick from a pumpkin ice cream sandwich made with barley graham cookies and "old fashioned walnut topping," and a sweet take on focaccia with roasted grapes, muscat zabaglione, and spiced almonds.
To drink there's wine and craft beer, sourced both locally and abroad.
Hours of operation run Sun-Thu 5:30-11PM, Fri-Sat 5:30PM-1AM, lunch and brunch to come.
·Barbrix Opening Second Eatery in Defunct Bistro LQ Space [~ELA~]