By Sandy Driscoll
Chef Don Dickman prepares for the fourth course (Fresh Pasta on the trays, ready to cook) All images on this post ©2010 restaurantdiningcritiques.com & Sandy Driscoll
Barbrix Wine Bar and Restaurant
2442 Hyperion Avenue @ Tracy
Los Angeles, CA 90027 (Silver Lake area)
Website: http://www.barbrix.com/Home.html
Phone: 323-662-2442
Open: Sunday – Thursday 6pm – 11pm
Friday – Saturday 6pm – 12am
Credit Cards: Yes
Valet Parking: Available
Prices: Reasonable
Opening in May 2009, Barbrix was an instant hit with the hip, trendy, bohemian Silver Lake neighborhood of Los Angeles. Just a few months later, they were named one of LA’s Top 10 New Restaurants by Los Angeles Magazine.
Located across from Baller Hardware in a tastefully renovated former 1940’s residence, there is an outdoor patio area, a 360 degree wine bar, and a 40 seat dining room with counter seats available (my personal favorite!) at the open kitchen. Chef Don Dickman has created a Mediterranean-influenced menu, studded with straightforward flavors that reflect the wide ranging bounty of fabulous fruits and vegetables always available from the many farmers markets in the area.
Most of the menu items (first courses, cheeses, charcuterie, vegetables & grains, fish & meat) are small plates, perfect for sharing. Prices are reasonable. Nothing is over $17 and most are $5-10.
Want a glass or two of interesting wine? Most are under $10.
I was very excited to attend their first Wine Dinner, featuring the wines of Navarro Vineyards. http://www.navarrowine.com/main.php Winemaker, informative and congenial Jim Klein, was on hand to introduce and chat about his wines, which were beautifully paired with each course. Appetizers, four generous courses, dessert and six wines were offered for a total of $75, inclusive of tax and gratuity. Portions were very generous (some at my table took home leftovers) and the restaurant was full of very happy and convivial diners.
The evening epitomized fine and fun dining. I sure hope they make this a regular tradition!
Rice Cakes with Spicy Hamachi Tartar – Crostini with Crescenza & Crispy Sweetbreads
’08 Estate Gewurztraminer – Mendocino
Piquillo Pepper Stuffed with Bacalao – Stinging Nettle Pesto
’07 Chardonnay – Mendocino
Duck Confit Risotto with Alba Mushrooms & Fig Vin Cotto
’06 Pinot Noir – “Methode L’Ancienne” – Anderson Valley
Moroccan Spiced Lamb ‘Osso Buco’, Beldi Olive BBQ Sauce & Minted Fava Beans
’07 Zinfandel – “Old Vine Cuvee” – Anderson Valley
Pot Roasted Prime Beef Short Ribs, Black Pepper Noodles & Horseradish Gremolata
’06 Syrah – Mendocino
Pear Tarte Tatin, Whipped Mascarpone & Pine Cone Essence
’06 Riesling Late-Harvest “Cluster Select”
