Headed by not one but two executive chefs, Randal St. Clair and Sera Pelle, St. Clair will focus on meat preparations while Pelle helms vegan edibles which compromise 60% of Mohawk Bend's menu. Another 20% of the menu is devoted to lacto/ovo vegetarian with the final 20% falling to protein (inclusive of seafood and fish approved on the Monterey Bay safe fishing list, natural pork, and bison). To prevent cross contamination in a kitchen preparing both vegan and non-vegan fare, two separate cooking stations were established.
Patrons can except thin crust pizzas fired between 600° and 700° in Mohawk Bend's custom pizza oven. Pizzas are made from organic 00 California flour (gluten-free potato/corn/rice crust will also be available), as the restaurant's mantra goes, ingredients are sourced locally and beer/wine is mostly selected from within the state.
Sample pizzas include “Pig Newton,” topped with locally-cured Serrano ham, goat cheese, fig and rosemary tapenade; “Five Oh!,” an updated version of the Hawaiian pizza with slow-roasted pineapple and locally-cured and smoked pork loin; “Fun Guy,” with roasted mushrooms, shallots, herbs, Bellwether Farms’ Crescenza cheese and truffle salt; and the “Bittersweet Symphony,” with radicchio, balsamic roasted sweet peppers and smoked mozzarella. Aside from pizza, other dishes range from fire-roasted artichokes to to a "Dork" burger (duck plus pork) to Carlsbad mussels with fennel, vadouvan, garlic, white wine, and butter.
As for the beer/wine/liquor situation, Mohawk Bend will offer 65 California beers on tap (plus 5 out-of-state beers on tap from a featured brewer every month), in addition to a two-firkin cask system. Wines are on tap too, six of those, and the venue's cocktail program follows the local theme pouring 100 all-California sourced spirits mixed and muddled with whatever fruits and veggies are in season.
Mohawk Bend opens its Spacecraft-designed digs June 28 in the former Ramona Theatre on Sunset in Echo Park. Hours of operation still tbd.
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