Chef Phillip Frankland Lee, Executive chef/owner of Scratch|Bar, has announced that starting Monday, April 21, Pajo Bruich, formerly of Sacramento’s Enotria Restaurant, will be starting a three-week residency at the Chef’s Counter of his La Cienega Restaurant Row eatery. Designed to bring a personal touch to high-end dining, the Chef’s Counter offers diners the ultimate in intimate culinary experiences as Chef Lee or his guest chefs personally craft each dish directly in front of them. Bruich’s multi-course tasting menu will reflect his well-known artistic and technical abilities, while featuring thoughtful, seasonal ingredients.
The sample menu is as follows:
“Caesar Salad” kale chips
Beef tartar, crispy tendon, egg yolk, capers
Laminated pain au lait, cultured goat and cow’s milk butter
Hamachi, green apple, avocado, Szechuan, scallion, jasmine rice
Spring’s first “risotto”, ricotta, herbs and shoots, spring vegetables
Barely cooked farm egg, chicken skin, coriander, radish, salmon roe
Black cod, asparagus, almond milk, Nicoise olive, crispy brassica
Pork belly confit, sunflower seed, hemp seed, rhubarb consommé, spring onion
Rib-eye cap, flavors of Thailand
White chocolate, spring strawberry, Sicilian pistachio, cucumber
** menu subject to change based on availability and chef’s inspiration
Tasting menus at the Chef’s Counter are offered at $111 per guest. Additional wine pairings are available. Space will be limited to 11 diners for each seating, with Chef Bruich’s dinners occurring at 6 and 9 p.m. on Monday and Tuesday evenings for the following dates: April 21, 22, 28, 29, May 5 and 6.