If you’re living in LA and still visiting bars that make whiskey sours without egg whites-you’re doing it wrong. Allow the gents over at Faith & Flower in the LA Financial District to handle this nonsense. Drinks like the English Milk Punch (won Drink Of The Year by Esquire Magazine) and the Banana Prowler, will leave your curiosity longing to try the remaining enthralling drinks on their menu. These guys take their menu seriously, house made bitters and a table side Absinthe presentation leaves even the toughest critics nodding their heads in astonishment. They have an elaborate way of doing things and also have quite an eclectic menu that stands out in the very talented LA #FoodieLifestyle.
Upon entering you may feel as if you’ve accidentally stumbled into an Urban Home or Anthropologie; the wall paper, cushions, and Shamu-sized chandeliers have definitely fooled me. Nonetheless, it has a very captivating and alluring presence. This space would be excellent for a large gathering. It has a sexy, modern and contemporary appeal mixed with a chic past meets present “Mad Men” feel (bring your bow ties). In the middle of the main dining area is a spacious temperature controlled wine room with thousands of bottles on display followed by an expansive kitchen line featuring an impressive mesquite burning wood oven. The main dining room is straight ahead. It’s a long cavernous room with booths to your right and left leading far back into a sizable private dining room.
Yes, I said Shamu- sized chandeliers. And there are dozens of mirrors hanging on the walls so you can remind yourself not to eat like a slob.
They have some creative captains running their booze vessel. Drinks on this menu have won awards and have been the buzz in the LA night life when they first entered the scene. A beautiful cocktail program includes barrel-aged mixtures, clarified milk punches all served in fancy glassware that give the drinks a classic edge.
Faith & Flowers signature drink the Leap of Faith, made table side, is a mesmerizing display of fire and spirit. A snifter of Absinthe is ignited with a match and a blue flame fills the glass and its poured over a sugar cube and house root beer. From inhaling the vapors to feeling the heat and tasting the concoction itself, there is no sense left un-enlightened.
An impressive menu guides you to challenge your comfort zone. Chef Michael Hung incorporates his extensive experience with French cuisine with exquisite Asian twists.
French tarts of duck-liver mousse and grenadine candied onions are satisfyingly rich and savory. The house favorites feature the Kimchi-spiked Jidori deviled eggs and the Oxtail agnolotti stars bone marrow butter, tangerine salsa, and beef tendon chicharrones. DO NOT LEAVE WITHOUT HAVING THEM.
The terrific steak tartare is flavored with miso, black sesame and what tastes like seaweed and the ceviche of kanpachi, amberjack, is diced, cured in ginger beer and served with warm, freshly made potato chips bring an explosion of umami to your taste buds. Grilled longanisa sausage is served on a dribble of glaze made with reduced vinegar and blood, a preparation that references but transcends a Filipino turo turo classic. For my lamb lovers, the braised lamb shoulder hints at Moroccan spice and the handmade pasta tossed with chile, chunked lamb and cumin will melt in your mouth.
Oh and did I mention they serve a mad brunch on Sundays and have an incredibly memorable oyster bar? That sentence sent chills down my spine, it’s like little baby angels made this menu with their bare hands.
Kumamoto, Kumiai, and Grassy Point were the oysters in season during my recent visit, perfectly paired with a Pink Peppercorn Mignonette and a glass of Veuve.
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