00000 - 00000 of 00000
00,000 of 00,000
The best pig's ears I've ever had, better than the crunchy ones at Spotted Pig in New York, better than the fritters at the Bristol in Paris, better than the ones I first learned to love at Mandarin Deli, were at Church & State: simultaneously crisp and chewy, soft and tasting like the best French roast pork, piled into a metal julep cup with a little dish of béarnaise sauce on the side, as impossible to stop eating as the onion rings on your girlfriend's plate. The roast chicken comes as parts that have been rolled and tied, so that the crackly skin nourishes the flesh. The snails have been baked in butter, herbs and plenty of garlic, in tiny, individual pastry-topped pots. The fries are cooked in pure lard. The charcuterie - house-made terrines and house-cured meats - is presented on a long plank, and a friend declared the ultrasmooth jar-cooked foie gras to be "delicious, delicious cruelty.'' And the pig's ears were sealed in plastic with herbs and simmered at low temperature until the cartilage transformed into a subtle memory of itself, and were then rolled in panko and fried. Is this the most refined bistro cooking in Los Angeles? At the moment, it just might be.
The downtown bistro Church & State has a new chef. Former Patina executive chef Tony Esnault took over the kitchen recently, succeeding Jeremy Berlin. The move came when Berlin, who had worked with Go... More »
Last week, we gave you 10 of our favorite french fries in Los Angeles. But, because great fries come in all stripes and can be found across the city, we decided to supplement the list with a little ... More »
Everybody knows Church & State. It's that loud bistro decorated with strings of Christmas lights year-round. Walter Manzke used to cook there. It rules its street of luxury lofts, and it is nearly as hard as ever to get a table on a Friday night,... More »
We've said it before, and we'll say it again: The french fries at Church & State are the tops. Chef Walter Manzke might have stepped away from the stoves, but the bistro's fries, made of frozen, quarter-inch russets and fried in a mixture that includes lard (sorry, vegetarians), carry on his legacy at the corner of Mateo and Industrial streets. They remain crisp and light as a feather, thanks to the animal fat, actually, and the subtle aioli serves them damn well, too. Only drawback? Eight... More »
If you're heading downtown, this place has great food. Pretty much everything is good. French spin on food, great drinks. My only criticism is it's acoustically pretty loud. Other than that, totally fun. Different, more NYC vibe than eating in Hollywood or BH.
Fantastic French bistro in downtown LA where hipster waiters serve classic dishes to a groovy soundtrack (ranging from MIA to Radiohead to the Talking Heads to Notorious BIG). Delicious oysters, moules frites, loup de mer, roasted chicken. Can't wait to go back to try even more! They offer diet and wallet-friendly half portions of most of their entrees. Fancy cocktail menu and great French wine list. Reservations are highly recommended - and note that high ceilings can make it somewhat loud, so be prepared to lean in to your dinner guests or pump of the volume of your conversation.
Find everything you're looking for in your city
Find the best happy hour deals in your city
Get today's exclusive deals at savings of anywhere from 50-90%
Check out the hottest list of places and things to do around your city