|Furikake Kettle Corn|
|5 Grain Bread|
|Broccoli rabe and kabocha tempura|
|Crackling Beer Can Chicken|
|Blue Crab Cakes and Island Farmer's Salad|
|Chu Don't Know Mang|
|Love the spherical ice cube|
To drink, we had a couple of beers and a Fine Print cocktail with rum, hibiscus and orange bitters, amongst other things. They have an awesome beer, wine and cocktail menu; you can tell a lot of care went into crafting the menu. The food definitely pairs well with some hearty drinking and we'll definitely be back to hang out at the bar (and order some food snack on with our drinks). The menu is definitely not light: a lot of things are fried and everything is cooked with a good amount of fat, part of the reason why everything is so tasty. Similar to the Kogi tacos, they are quite heavy handed with the sauce and seasoning, a tad too much for my tastes. I'm not used to such heavy food, particularly the more we cook at home; while tasty, I've found acclaimed LA restaurants like Animal and AOC to be just too rich and heavy for me. Even Gjelina and Pizzeria Mozza are noticeably oily for me. I am well aware of this before eating at these places so I'm not complaining, I do enjoy the experience and taste; it just makes these restaurants only occasional indulgences. Good thing I'm still going strong with the Equinox challenge (almost done with my 25 classes and we are only halfway through the month): I tried a tread and shred (fun!) and ViPR class (interesting) earlier in the day before dinner.
Prices were really reasonable as well; most dishes are around $15, and we ordered about 1.5 dishes for every person, and we were stuffed. I do admire Roy Choi and how he's taking LA by storm with all these new concepts and bold and interesting flavors. Roy has really invigorated the LA dining scene and made LA a trendsetter, the city to watch and copy. Even I have copied his Korean tacos for several BBQs at home; most recently being last Sunday when CK was in town. Besides the obvious, he reminds me of David Chang, who has really built an incredible Momofuku empire in NYC over the last decade, which is still growing. I've been a big fan of David Chang since the beginning, when it was just a noodle bar with the most incredible pork-y ramen, with David was still manning the stoves behind the open bar. A-Frame most closely resembles Momofuku Ssam, which might be my favorite of the Momofuku restaurants: flavorful, somewhat random, all very tasty dishes from all sorts of ethnic cuisines in a fun, casual setting.
12565 Washington Blvd
Culver City, CA