[singlepic id=167 w=320 h=240 float=]As someone who’s been a fan of Chef Roy Choi since his Kogi Truck beginnings, what has always struck me is just how much he and his culinary creations are a product of Los Angeles. The way he is able to balance and infuse such diverse ethnic cuisines together highlights what makes Los Angeles such an incredible city for food. The Food Truck revolution could only come from a place where car culture was also born. [singlepic id=164 w=320 h=240 float=]
Having established himself there, Choi moved on to Chego, and most recently (being early 2011), transformed a former IHOP into A-Frame. Calling it a modern picnic, the cuisine specializes in food that is meant to be shared and/or eaten with your hands. Sadly, Roy’s decided to leave his tacos with Kogi, but the unpretentious environment also utilizes family style seating so there is always that chance you’ll make friends. [singlepic id=166 w=320 h=240 float=]
A-Frame doesn’t take reservations so I was a bit concerned when I pulled up around 9:30p on a Saturday night. Though the place was lively, I was able to be seated immediately. The menu is just the right size with something for everyone. I started with the Farm To Tempura, which were green beans and thick cuts of sweet potato lightly battered with what they call OG sauce. Not exactly sure what was in the OG sauce but the vegetables dipped in it had that perfect balance between savory and lightly sweet. Next we moved on to Octupi LA, charred baby octopus in a carrot kochujang puree with pickled vegetables. The octopus was cooked perfect, cut easily and not an ounce of chew. [singlepic id=168 w=320 h=240 float=]
Finally we settled on the Wagyu Beef Tataki and Baby Back Ribs. The Tataki was covered in onions, ginger, pickled jalapeno and a shoyu vinaigrette. I’ve never had such a light and refreshing slice of meat before. Seared perfectly, it melted in my mouth. It was a challenge not ordering a second round while at the same time I wondered how it would taste as a carpaccio. The ribs came out “Jenga” style and were covered in a hoison-chili glaze. The meat was cooked perfectly and pulled right off the bone. I tend to get yelled at for leaving too much meat on my ribs, but I think I gone done well for these. Fingers were licked aplenty. [singlepic id=169 w=320 h=240 float=]
Overall the food was excellent as well as service. I’m doing my best not to rate which I liked best to worst, because honestly it would do it a disservice as even my least favorite was still delicious. Next time I should just make room for their thick ass ice-cream sandwich. [singlepic id=170 w=320 h=240 float=]EatinAsian foodie blogger, Josh Schafer
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A Frame rib photo by-N. Galuten
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A Frame rib photo by-N. Galuten