Eclectic Kim Review: Blairs

Blair's in Silver Lake, California, is a cozy neighborhood Italian restaurant offering delicious house-made pastas and seasonal dishes

Sometimes, the inspiration to try a new restaurant hits while I’m doing the most mundane of things. In this case, I was driving from my co-working space to my evening improv class. Taking a relatively newer to me route, I found myself looking around and discovering points of interest as I drove by. In an instant, my eyes caught the name of Blairs on a seemingly low key neighborhood restaurant. I quickly took a voice note and went on my way.

Later, I searched online and found out that this vibe friendly Italian restaurant had two locations in Los Angeles. So, when it was time to meet Matt for conversation, drinks and dinner, I suggested Blairs. The date in the calendar was set. And before I knew it, there we were at a table for two.

We both started the evening with a glass of the Challen 2022 Pinot Noir from the Zotovich Vineyard in Sta. Rita Hills, CA.

Then, Matt told me that he was moving much sooner than I expected.

Not a year from now.

But, in two months.

Tears sprung to my face. I instantly thought of the Elizabeth Bishop poem, “One Art.” As I’ve gotten older, losing things, people, great loves, pets and beloved concepts gets easier. We brace against them, trying to stop the pain. I can lie and say that I’m getting easier at it. That I’ve tried to detach and lied about mastering it. Those are just words. It hurts.

Even as Matt said that I would come visit him in Rochester in upstate New York – I instinctively knew that it wouldn’t be the same. Matt was my ceramics teacher, my inspiration, my dining partner, a story teller – the confident photographer that I’d always trusted in guidance. Working with him, I produced my first solo art show at Topa Topa Brewery in Ventura, California. We’d talked about grief, loss and hope. And now that person was leaving.

From friends moving to New Zealand, Virginia and Texas – I truly becoming used to saying goodbye.

As we dined on the BRUSCHETTA (burrata, tomato, basil) and the COWGIRL CREAMERY BRIE (toasted bread, accoutrements) I tried to steer the conversation toward happier topics. I told jokes, we laughed and I tried not to think about Matt moving on into the next phase of his life with his beloved husband, Ray.

The GNOCHETTI (sausage, kale, pecorino) helped with this, as it was so damn delicious that I didn’t want to finish it all. Instead, I chose to take half of it to go, to savor later.

The Tintilla de Rota, El Triángulo, Luis Pérez, Cádiz, SP ’21 was great with the shared bites of the ROASTED CAULIFLOWER (pickled onion, romesco, chimichurri, pine nuts)