Happy Hour at the New DTLA Figaro
Figaro DTLA officially opened this month. I had seen a valet stand last month wonder what the restaurant was and checked it out a couple of weeks ago. We got there just in time for happy hour. This Figaro is in a huge space and they have managed to decorate every inch of it. Where the Bistrot in Los Feliz feels very cozy, this one reminded me more of palaces in France– or actually, probably what an American would imagine Versailles would look like. I haven’t been back to LA Brewing Company but I think they should take a page out of Figaro’s book to see what you can do with a huge space. I liked that you can order desserts and pastries on the more casual bakery side. And it looked like there were already locals checking out the bar scene.
Happy Hour is your typical 5-7PM. Like the Los Feliz location, they offer French favorites like escargot and mussels. We decided on the escargot and the carpaccio. Trying to decide on a drink took more time. Did I want Kir Royale or a well drink or a mini martini (they also make mini Cosmos, Lemon Drops, French Martinis). I decided to get Campari and Soda. Perhaps I’d get Lillet Blanc on the rocks next time.
The beef carpaccio and the escargot were not quite what I remembered. While I liked the escargot, I actually would have liked more of the yummy garlic sauce. The carpaccio was a bit chewy.
I couldn’t decide what to get for dinner and was wavering between the steak, lobster and pork “filet mignon.” I ended up with the pork while my friend got the steak. I haven’t seen such perfect grill lines in a while.
Our server who was great started describing how their saucier was tremendous and how he loved the mushroom sauce that went with the pork. He thought it was more unique than the steak and confided they sous vide the pork. I had to laugh when he told me what sous vide was. He did ask me how I wanted the pork cooked. Although I have eaten raw pork, I prefer not to generally and asked it a touch more done than medium rare. We decided on medium.
This and the steak which was supposed to be medium as well were very much cooked all the way. Thankfully since my pork was sous vide, it was still tender.
I can see myself coming back for happy hour but with so many great new restaurants in LA, I’m going to wait a few months while this new restaurant works out their kinks.
© The Minty 2013