Mid-City: Terrine with Chef Kris Morningstar
Terrine on Beverly Boulevard just opened. Under the direction of Chef Kris Morningstar, last seen at Ray’s & Stark Bar, the food is considered California Brasserie with both French and Italian influences.
Even if there’s just two of you, get the Assiette de Charcuteries, the charcuterie includes pork rillettes, truffle chicken liver, pate de campagne, liverwurst, andouille, smoked beef deckle, house-made pickles and olives. We loved it all but my favorites were the pate de campagne, liverwurst and pickles.
The cocktail list includes classics like a Martini, Rob Roy, Whiskey Sour and … White Russian? There are also original cocktails that are simply named after their base spirit. I will have to return to properly check out the bar as I only tried a Manhattan this evening. We had a great bottle of wine with our meal.
We also tried a couple of appetizers including the crudo of fluke and socca. The fluke was a gorgeous presentation of watermelon radish shaved over the delicate fluke.
I wasn’t sure what to expect when we ordered the socca. Chickpea cakes sounded similar to the chickpea “fries” that were popular a few years ago. Chef Kris rolls out his own version with fennel pollen and black pepper. Simple but delicious.
The dining room was buzzing about the agnolotti. The truffled rice filling with hazelnuts and hen of the wood mushrooms make it sound like a great vegetarian choice (but I would double check).
The menu calls the fish and chips “the city’s best.” These were marvelously lightly fried and served with a really good tartar sauce. I wouldn’t mind having this for lunch or maybe one of the pizzas when Terrine starts doing lunch.
For fruit-based dessert fans, you can’t go wrong with the apple galette. It’s simple but very well done.
My favorite dessert was the coffee semifreddo. For a non-sweet tooth fan, I do enjoy a good chocolate (or coffee — or caramel) based dessert.
I’m looking forward to many more dinners at Terrine in the new year. In addition to trying more cocktails, I want to get the onion soup, king trumpet mushroom conserve, octopus with toasted broccoli, herb spaetzle, black cod and chaoucroute garnie.
Welcome Terrine to Beverly Boulevard!
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