Farewell to Foie – The Last Supper at Waterloo

Food Adventures, Los Angeles

What better way to spend June 30th than with a double date with our friends Cassandra and Brian! Together we bid farewell to foie at my and Alice’s favorite local gastropub Waterloo & City with a 6-course menu entitled “The Last Supper.” Unfortunately by the time this entry is posted, SB-1520 would have passed and these dishes will be a fond memory. But without further ado, here is the play-by-play of The Last Supper:

Ahi Tuna & Foie Gras Torchon

The most eye-catching explosion of colors of the entire meal, the ahi tuna and foie gras torchon was an attention-grabber of a dish early on in the tasting menu. We were expecting Chef Brendan to balance all the fatty foie with other sweet and tart flavors and he did just that in this dish. A generous chunk of foie on top of the lean slice of ahi with the pork gelée and prune jam was one delicious bite after another. The micro greens provided a much-needed textural contrast between the foie and ahi. Well-rounded dish and tied the chicken liver and foie gras mousse as my favorite dish.

Chicken Liver & Foie Gras Mousse, Toasted Petit Pain

Second course consisted of a foie gras addition to the charcuterie menu’s Chicken Liver Mousse, which gave it a smoother texture. Again, Chef Brendan kept in mind the richness of the foie and included a sweet potato jam to balance the dish. However, it was a little too sugary. Also, the ratio of toast to mousse was a little off to me – I could’ve used another pair of toast (although the mousse was delicious on its own as well).  The plate was completed with a caper berry, cornichon, pickled onion.

Foie Gras Ravioli, Duck Broth, Wild Mushrooms

Third course is a foie gras ravioli and wild mushrooms in a duck broth. Alice was a huge fan of the broth which reminded her of a favorite Vietnamese dish she had as a child (mì vịt tiềm). For me, the broth was a little too salty and we both agreed that the pasta was undercooked. We were both a fan of the mushrooms which provided an additional umami flavor. The explosion of foie gras out of the ravioli was especially pleasant to the palate. Unfortunately, one of my raviolis was missing a filling but that was promptly rectified by Cecily, the Maitre D that night.

Halibut, Manila Clams, Foie Gras Sauce

Fourth course consisted of a beautiful piece of halibut, perfectly seared and served with manila clams, potato cubes, peas, and bacon (or pancetta?) in a foie gras sauce. The sauce had great depth of flavor with the rich foie and the smoky bacon. The halibut was beautiful and delicious but as the star of the show we really wanted to see the sear on the halibut so it was confusing as to why the clams were placed on top of the halibut. Nevertheless, the combination of the halibut, bacon, and foie sauce all in one bite was heavenly. It was one of Cassandra’s favorites.

Slow Roast Duck Breast, Seared Foie Gras, Plum Jam

The fifth and main course was a generous piece of seared foie on top of a slow roasted duck breast and complemented with micro greens and a plum jam. We’re always a fan of dishes that compose of different parts of an animal and this dish was exactly that. The duck breast had its own jus but also worked surprisingly well with the plum jam. The seared foie definitely needed the plum jam to cut the fat and the ratio of foie to jam was perfect. This dish serves to only reaffirm my belief in the duck. All hail the duck!

“Twicks”, Chocolate Panna Cotta, Butterscotch Mousse, Shortbread, Caramel

The sixth and final course is something we haven’t seen on the menu before, although Alice had seen it mentioned as a new menu addition. The “twicks” is kind of like a deconstructed Twix candy bar when eaten all together. Individually, I was a big fan of the chocolate panna cotta and the shortbread. We did not recognize it at the time, but we later found out that it was topped with foie gras ice cream. As delicious as this dessert may be, we almost regret not finishing the meal with the bourbon glazed donuts as we usually do.

All in all, we were very pleased with this last farewell hurrah for foie. We popped in to say hi to Chef Brendan at the pass, and he seemed to be having a great time going all-out to work with this delicacy before midnight. Waterloo & City never fails to disappoint, and even though it was Cassandra and Brian’s first visit, they’re already looking forward to coming back and trying dishes off the regular menu.

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Check out Waterloo & City: www.waterlooandcity.com

12517 West Washington Blvd.
Culver City, CA 90066

See their Yelp reviews here.

Follow them on Twitter @WaterlooandCity!

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C is for Charcuterie – Waterloo & City, Culver City

Food Adventures, Los Angeles

Date night – charcuterie at Waterloo & City, our favorite local gastropub! So what is charcuterie? Well the first thing I did was look up how to pronounce this fancy French word before I went to the restaurant and made a fool of myself (although Martin was quick to point out that I pronounced basil the American way (BAY-sil), thus losing the punny rhyme in the name of my drink – the BAH-sil DAZzle). But I digress. shar-KU-te-ree is all about meats. Cured meats, pates, terrines, sausages… I prefer the salty, smoky flavors while Martin is partial to the buttery richness of a good liver pate. Sharing the “prince” charcuterie platter made for a super filling dinner between the two of us.

We almost went for the “king” platter, which features all of the many, many varieties of terrines and pates Waterloo has to offer, but the prince was more than enough for us! It arrived like royalty on a beautiful wood plank. We selected three: the duck & walnut, rabbit & pistachio, and pork & truffle. The prince also comes with the chicken liver mousse and a small pile of cured meats. We couldn’t wait to dig in!

Prince Charcuterie – selection of 4 pates/terrines/mousses

The prosciutto was my favorite of the cured meats – it was deliciously salty and fatty. It also reminded me that I would love to one day try iberico ham in Spain. They’re so big on charcuterie, they take iberico ham breaks in the middle of the afternoon rather than coffee breaks!

Cured meats – the prosciutto was awesome

I was apprehensive about trying one of Thumper’s brethren, but this terrine was not as gamey as I expected. The pistachio flavor went really well with the rabbit.

Rabbit and pistachio terrine

This chicken liver mousse was too buttery and rich for my taste, but Martin’s eyes lit up as he slathered the pate on the toast slices.

Chicken liver mousse

The duck and walnut terrine was one of my favorites; even though I’m mildly allergic to walnuts, I took a chance on this terrine and was very pleasantly pleased! It went really well with the chutney.

Duck and walnut terrine

The most amazing part was the cute little mason jar filled with pork and truffle goodness. We were confused by the clear layer on top, but a quick consult with the menu reminded us that it was a madeira jelly. Yum! It was meaty and creamy without being too rich.

Pork and truffle pate

After such an indulgent dinner, we still had to make room for what may be our favorite dessert in Los Angeles: Waterloo’s bourbon glazed doughnuts! The little balls of dough are fried fresh to order, perfectly crispy on the outside and fluffy on the inside. The glaze is just sweet enough to stand on its own, but definitely try the raspberry jam or housemade custard that accompany them for some interesting flavor profiles.

Sinfully delicious bourbon glazed doughnuts

Nothing like enjoying a summer date night out on the patio with good food, good company, and excellent service.

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Check out Waterloo & City: www.waterlooandcity.com

12517 West Washington Blvd.
Culver City, CA 90066

See their Yelp reviews here.

Follow them on Twitter @WaterlooandCity!

There is onsite valet parking for a few dollars but generally plenty of free street parking as well. Happy Hour is from 5-7pm but we prefer dining out on the patio for dinner.