Tuesday, December 16, 2014

Flores and The Ladies' Gunboat Society





It’s cold, as cold as it usually gets on a Fall evening on the Westside. It’s dinner time and the perfect place I can think of to eat, drink, enjoy, and stay for a while, is on Sawtelle Blvd. 

The space is dimly lit and feels warm and welcoming. It looks rustic, but modern, and the fire on the patio invites you to stay. The walls are lined with repurposed wood and food is served on colonial style china, cast iron skillets, and wooden boards. It’s a unique space. A space that once showcased the metal artwork of Gene Flores in 1969. That space is now utilized by Gene’s son, Amal, who opened the restaurant, Flores and the Ladies’ Gunboat Society

At the helm is Chef Dave McMillen who brings flavorful, country-comfort dishes to the Ladies’s Gunboat Society. He's the main reason why my visit was one of the most memorable dinners I’ve had this year.

To start, we had the warm, buttery and fluffy, sea salted potato yeast rolls with maple butter. I can say with confidence, these are the best rolls I have ever eaten. Hey @SaraBearClaw, I can never give up carbs now that I know these exist! 

Our first plates included the roasted beet salad, which was a perfect example of the farmers market driven dishes that are expected at Flores. The grilled fanny bay oysters with chorizo and caramelized onions were incredibly good! The oysters were savory, and well seasoned from the chorizo, oregano and aioli. I could have easily eaten a dozen. The Baked Hen Egg which is served in a skillet with chanterelle, bacon, chives, breadcrumbs and truffle was so good and so comforting. Truffle and bacon, you just can't go wrong with that. 

Everything at this point was delicious and it was elevated when I tried the next three dishes: the grilled and fried brussel sprouts with bacon marmalade, the pan fried trout, and the grilled ribeye. The trout, served whole, was perfectly crispy but remained moist and flaky. The butternut squash, roasted pecans, and sage were an excellent companion to the fish. It was the comfort dish I’ve been looking for this Fall/Winter. The ribeye was cooked to a perfect medium-medium/rare. It was so tender, and flavorful, in part because of the chanterelle, pearl onions, and blue cheese butter that topped the steak. I’m honestly getting hungry thinking about it again.

Flores and the Ladies’ Gunboat Society has won me over. Everything from the ambiance, to the people, to the amazingly delicious food, has me ready to go back again. 



Potato dinner rolls with maple butter and sea salt. 



Roasted beets, spinach crema, radish, pickled red onion, and crispy quinoa. 



Grilled fanny bay oysters with chorizo, caramelized onion, aioli, and oregano.




Baked hen egg: chanterelle, bacon, chive, bread crumbs, salsa verde, and truffle.

Roasted and fried brussel sprouts with sorghum bacon marmalade. 

Pan fried trout with butternut squash, roasted pecans, sage, and golden raisins. 

Grilled ribeye with pearl onion, chanterelles, blue cheese butter, and breadcrumbs. 

Double chocolate poke cake with coffee toffee ice cream. 








2024 Sawtelle Boulevard, Los Angeles, CA 90025





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