baby bistro

From the opening moments of meeting her, Asia had raved about how much she enjoyed dining at baby bistro. With her enthusiastic love of the space, I was intrigued. Not quite in Echo Park and not yet properly downtown, baby bistro was located in a snug adjacent in Victor Heights. “Cool,” I thought to myself.

A few months later, I took a look at the menu and – when it was time for Erik and I to meet for dinner, I made a reservation for a table for 2.

My first thoughts when I entered the space was “This is so cozy!”  I immediately loved the space.

Erik opted to celebrate a recent real estate success with a glass of sparkling wine. I opted for a glass of the 2022 Sense Pressa Winery’s “Laska”, a Grenache from the Languedoc-Roussillon region of France.

Now, the way that baby bistro does their menu is rather unique. It’s served family style to be shared by the table. However, upon sitting, diners receive a menu with each item priced out.

We began our culinary adventure with a bread course – the ONION BREAD, BREBIS (onions, sheep cheese, cauliflower).

The thick slices of bread were a vision for hungry eyes. As our server explained the dish, I listened with attention. Caramelized onions and black nigella seeds (black caraway) were folded into dough. Then, it was baked and fried on the grill. Before serving, the slices were topped with sheep’s milk cheese (brebis), Vadouvan (French curry), slices of sprouting white cauliflower and finished with clove vinaigrette.

Erik mentioned that the bread was thick like Texas toast and I agreed. Truly, I prefer the quality of thicker toasts that allow the flavor profile to shine. And with each slice and bite, the layered bits of culinary magic along with the sips of Grenache were exactly what I needed to relax into the spirit of the evening.

For our vegetable course, Erik and I shared the SPROUTING BROCCOLI SALAD (black and red miso vinaigrette, white chocolate chips).

The broccoli – topped with Korean perilla seeds, white chocolate chips and lime leaves – was absolutely exquisite. The inclusion of the white chocolate chips were a sweet yet creamy component that totally took me by surprise. It was so delicious that I had Erik stop in mid conversation – to focus on the food some more because I had devoured most of mine while he was talking. So – when I say that this was conversation stopping conversation – it truly was.

The main course, our meat dish of  PORK, APPLE (picked celery, applesauce, yam leaf) was outstanding.

Grilled on a Japanese grill with binchotan white charcoal (which allowed for a smokeless clear cook at a high burning point), this Peads & Barnetts pork was a masterclass in distinct cuisine design. The sauce was a blend of anchovies and roasted pork fat. Dollops of stinging nettle applesauce dotted the plate, along with yam leaves. The whole dish was spritzed with shiro dashi vinegar, a combination of shiro dashi soup concentrate and rice vinegar.

Every piece on my plate was sliced, dapped, swirled and thoroughly enjoyed.

The final course, dessert of PINE NUT, RHUBARB cookies were brilliant.

The cookies – made with almond flour and pine nuts – crumbled in my mouth. The custard was made with cucumber and the whole piece was topped with candied rhubarb and fennel.

As Erik and I said our goodbyes, I was reminded why I do what I do through this blog. Thoughtful food and meaningful conversation – shared at the right time – have a quiet but powerful way of reconnecting us to ourselves and to each other.

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