Encanto

There are certain people who enter your life and make you wonder how you ever existed without them. Their light, their wisdom, and the way they engage with the world illuminate your own life like a radiant sun. They contain an entire universe within themselves – and you feel lucky just to orbit around them, sharing dinners, conversations, creative moments, and deep connections.

That’s the best way I can begin to describe my friendship with Matt. From the very first moment I walked into Green and Bisque to schedule a private ceramics class with him, it felt as though the universe insisted we meet and become friends.

Over the years, the raw honesty we’ve shared in our friendship has carried me through some of my hardest times. We’ve laughed together, vented frustrations, and collaborated on art. Matt played a pivotal role in helping me curate my first solo photography show at Topa Topa Brewery in Ventura, California – an experience that gave me the confidence to organize exhibitions with other artists. That journey ultimately led to Hilary and me founding Bespoke Art Society.

To say that Matt has been a profound work of art in my life would still fall short. No words can truly capture the depth of his presence in my world.

But as life moves forward, it was time for Matt and his husband to retire from their teaching roles and settle into their forever home in Rochester, New York.

And so, we made a date to share one final dinner together in Los Angeles. To mark the occasion, he chose Encanto in Los Feliz – a fitting place to celebrate a friendship that has meant so much.

We both ordered a LAST WORD COCKTAIL (with mezcal instead of gin, green Chartreuse, lime) to start the night.

As he enthusiastically told me about his new life in Rochester, we picked at the GUACAMOLE, CHIPS & MOLCAJETE SALSAS (fire roasted tomatillo & roja).

Next up, were the BAJA OYSTERS (granny smith apple mignonette). These were crisp and delicious, with the lime, mignonette and hot sauce serving as perfect accoutrements.

The KONA KANPACHI (kanpachi, serrano cucumber-chamomile water pickled red onion, radish) was – once again – delicious. I absolutely loved eating it with the extra tostadas our fantastic server brought us.

Then, it was time for the GRILLED SQUASH (macha-marinated, cotija topped with pico de Gallo).

Matt ate his portion. While I wanted to save mine to go with our main entree of the CHARCOAL-ROASTED FILET (roasted garlic mashed potatoes & grilled macha calabaza).

This was exceptionally delicious. The char on the meat, the sauce and the accompanying potatoes were outstanding.

Truly Each dish we ordered and shared together was full of flavor and honestly, perfect for the evening’s experience.

Even the MEZCAL NEGRONI (mezcal, Campari, vermouth) went well with my intermittent tears.

And the end of our courses, our server presented us with an offer we simply could not refuse: a digestif and chocolate cake.

So, we ended our last dinner together in Los Angeles with a nightcap pairing for the stars. An order of the AMARO MONTENEGRO’S M+M COCKTAIL (Amaro Montenegro, mezcal) provided the backdrop, as we devoured the CAFE DE OLLA CHOCOLATE CAKE.

As Matt graciously walked me to my car one last time, I hugged Matt with the energy of our hearts touching through bone, skin and clothes. I could barely hold back tears as we reminded each other that Rochester was just a plane ride away. But, nothing can replace seeing, touching and knowing that one of my dearest and closest friends, someone I could freely talk about death, mourning and grief – is leaving Los Angeles for good.

I am so, incredibly happy for him and his wonderful husband. But, I know that there is a grief that I have yet to fully deal with regarding him no longer being so physically close to me. However, I know that Matt will do wonderfully in Rochester, become a vibrant member of the community and become an incredible mentor, friend and confidant to someone new.

This, I want for him – and more.

There are so many people whose lives will be enriched due to his teachings about art, life and his personal philosophy. I can’t wait until he tells me about his next art project or when he opens up his own ceramics studio – or even something better.

As for me, I will always cherish the day I first met him at Green & Bisque in Pasadena. He is forever linked to my journeys in clay.

I am deeply changed by our 3 hour dinners, our conversations, and profound quotes. Matt spoke life to me and my art when I doubted myself. He reads this blog and constantly reminds me that who it’s for – my actual audience – will get it, understand it, and love it. He told me that I look at food like he looks at art – which is that it’s an artistic movement of form, flavor and experience.  He reminded me that through this space, I tell the story of my experiences, of the conversations I have with the people behind the bar, and share my experiences so that others may find a trusted resource behind my words.

But his lasting words – the ones that bring tears to my eyes even writing this mean the most to me: “The brand is building itself. Just keep going.”

So, I will.

Matt, thank you for your friendship and for the years I was able to rotate like a planet around your radiant sun. I look forward to the next time I sit across from you and say “So, what looks good on the menu to you?” and smile.

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Previously – There’s one thing about traffic in Los Angeles: when given the opportunity, it will severely and without a doubt fuck up any plans you had on making it from the San Fernando Valley to dinner in Los Feliz on time.

Such was the case with my intentions of making it to Encanto on time for dinner with Matt. Graciously understanding, he ordered a ESPRESSO MARTINI (reposado tequila, licor 43, espresso cantera negra) for me, perfectly timed for my arrival.

That’s the power of a solid dining partner: they know what to do to immediately make the stress of taking the 170, to the 101 to get off at Vine to take Franklin across melt away.

The smokey blend of coffee and tequila? It fixed me.

Also awaiting me was an order of GUACAMOLE, CHIPS & MOLCAJETE SALSAS (fire roasted tomatillo & roja). This, combined with a deep heavy sigh, allowed me to truly transition into being in the moment. Plus, with Matt, conversations flow as easy as the cocktails.

There was a special of the night: the BAJA OYSTERS (½ dozen oysters with granny smith apple mignonette) along with the TASTE OF BAJA.

This included a selection of the ROJA (shrimp, red snapper, cucumber tomato, red onion, herb oil), the AGUACHILE (blue crab, shrimp, avocado jicama, pickled onion), the LECHE DE TIGRE (whitefish, spanish octopus, arbol chile oil cucumber, jicama) and the KONA KANPACHI (kanpachi, cucumber-chamomile water serrano, pickled red onion, radish).

Upon first bite, we literally could not stop talking about this dish. It was an immediate burst of flavor that was complex and delicious. It was an intense feeling of pleasure, curated from the best of the sea.

The star of the evening was the IBERICO PORK FAJITAS (al pastor-marinated, fajita-mixed vegetables with served with fresh-pressed blue corn tortillas salsa macha & cilantro dipping sauce).

To compliment, I ordered the CACTUS BLOSSOM (espadin mezcal, prickly pear, elderflower).

The cocktail was absolutely beautiful.

But the pork fajitas?

Beyond. This dish was incredible.

As with most nights out with Matt, our conversation hit some really beautiful moments. In reflection, we discussed the concept of happiness. Matt pondered the concept that happiness is a fallacy. Instead, it’s contentment, safety and security that matters most. Instead of striving toward something, happiness is satisfaction and acceptance of life.

It’s rare that a place lives up to expectations in Los Angeles. Dining with Matt at Encanto, from the warm reception from our server (looking at you, Civico 2064) to the absolutely outstanding cuisine, paired with exquisite interior design and you have an absolute hit of a spot for a quality night out in Los Feliz.

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