F&Bar – Atwater Village

A bespoke dinner at F&Bar was the perfect hidden hideaway, full of delicious light bites and fun in Atwater Village in Los Angeles

I first heard about F&Bar while overhearing a conversation next to me while at dinner at Sushi Bar in Encino. Being a solo diner, it was easy to overhear conversations relating to two couples trying to place each other in the social stratification sphere of Los Angeles.

While each was asking “oh, have you been here” in a classic state of oneupmanship, I over heard on person mention “a very cool concept bar in Glendale.” Immediately, I was interested and took note.

So, when it was my time to pick where Matt and I should dine during one particular monthly outing, my first thought was a reservation at F&Bar.

Food and beverage project menu

Our chef and host for the evening, Angel, gave us opening instructions: take a sip of the beverages served first, to set the stage for the  palate. Then, take a bite of the food pairing. After this, alternate according to your desires.

Angel started us off with a STRAWBERRY NEGRONI slushy.

Looking around, I was fascinated by the decor. One particular bottle caught my eye – a vintage (gag, it’s just from the 90s) bottle from George Dickel Tennessee Whisky distillery. I mean, just look at it. It looks cool.

Then, our courses for the evening commenced….

It began with a VODKA MARTINI topped with a BEET PANCAKE with CAVIAR and CRÈME FRAÎCHE.

The martini was made with Żubrówka Bison Grass Vodka by Polmos Białystok. Which includes a blade of bison grass in every bottle.

Next, a BEET JUICE WITH HORSERADISH INFUSED GIN MARTINI with RYE CRACKER topped with CURED SALMON, DILL AND CRÈME FRAÎCHE.

 

Followed by a RHUBARB ROOT JUICE WITH CURRY SPICED RUM COCKTAIL, topped with opened KUMAMOTO OYSTERS and GREEN MIGNONETTE.

As Kumamoto oysters are my favorite oysters (Still think fondly of their preparation at Fanny Bay Oyster Bar & Shellfish Market and CUT by Wolfgang Puck), I was extremely happy to slurp and enjoy this course.

 

Then a BENEDICTINE WITH SESAME OIL COCKTAIL topped by a RICE CRACKER WITH SPICY TUNA.

 

Next up was a glass of CHAMPAGNE INFUSED WITH BUDDHA’S HAND CITRUS  topped with an ESCARGOT SHELL filled with LOBSTER TAIL, HERBS AND BUTTER.

This was so delightful that, after eating the lobster tail, I poured some of the champagne into the snail shell and drank it.

 

The HONEY WHISKEY SOUR COCKTAIL paired with the CHICKEN AND WAFFLE and PICKED PEPPER.

 

 

Followed by the PICKED DAIKON JUICE WITH SOJU COCKTAIL topped with a STEAMED BBQ PORK AND KIMCHI BAO.

This badass bao was sprinkled with dehydrated and crushed kimchi dust – and it was magic.

 

MIDORI SOUR WITH FRESH MELON JUICE with DEHYDRATED PROSCIUTTO topped with BURRATA CHEESE AND PESTO came out next.

 

 

Then a GRAPEFRUIT JUICE AND AKVAVIT COCKTAIL with SMOKED TROUT, mixed with CRÈME FRESH, CARAWAY SEEDS and FENNEL was placed in front of me. Which led Matt to take a bite and say:

“I don’t even like grapefruit or trout, but I would fight someone’s grandmother for this”
– Matt

 

Followed by a WASABI SOUR WITH SAKE COCKTAIL paired with SEARED HAMACHI, on a SHIO LEAF, topped with CRUSHED WASABI PEAS.

 

 

When the SANGRIA WITH POMEGRANATE JUICE, RED WINE AND GIN COCKTAIL with the SOUS VIDE LAMB LOLLIPOP, topped with RED WINE SEA SALT and a ripped TZATZIKI CHIP came out, I was in awe.

 

 

Also incredible was the STREET CORN COCKTAIL topped with MEXICAN CHEESE AND TAJIN with a SHRIMP AND CHORIZO TAMALE.

 

 

To finish out the two-hour experience, Angel served us a MILKWASHED SOURSOP TEQUILA COCKTAIL with a HOUSE MADE STRAWBERRY YOGURT FLAVORED FRUIT ROLL UP.

 

All of it was fucking incredible.

This was the type shit I came for, what I live for discovering and sharing about Los Angeles cuisine – and was not disappointed.

I was even more impressed with the fellow diners. FINALLY, for literally the first time, I had a great time talking with others about visiting Dubai, local breweries, random distilleries and great suggestions for dining in Pasadena and Anaheim.

Another perk? Parking was easy! Because it’s Glendale / Atwater Village, there’s a lot in the back and ample street parking.

But, the most important part? Matt absolutely loved the experience and raved about coming back.

Plus, we stopped at Wanderlust Creamery for ice cream and conversation, to finish up the evening.

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