July 29, 2014

bld { a dineLA dinner review }

dineLA Restaurant Week is a biannual event (summer/ winter) that typically spans over the course of two weeks and many courses of delicious dishes made by some of LA's most prominent chefs. For dineLA Summer '14, I decided to check out a restaurant that I've visited many times, but for a meal I've yet to have there.  


"b" (breakfast/brunch) and "l" (lunch) I've enjoyed plenty of time, but "d" (dinner") at bld was going to be something new.  Boy, was I in for a treat...

First Course Option #1 -- Maine Lobster Roll with Sriracha aioli, shaved celery, and cilantro 

First Course Option #2 -- Prosciutto & Figs (prosciutto fritters, caramelized figs, brown butter aioli, spiced creme fraiche)

First Course Option #3 -- Tomato Salad (heirloom tomato, pickled cherry tomato, fried green tomato, goat milk feta, arugula, pistachio with opal basil vinaigrette)

Second Course Option #1 -- Duck Ravioli (duck confit, mushrooms, watercress, radicchio, pancetta, yellow pepper coulis (thick sauce)).

Second Course Option #2 -- Pan-Seared Branzino (tomato farro, sauteed pea tendrils, shimeji mushrooms, olive nage).

Dessert Option #1 -- Guinness Caramel Doughnuts

Dessert Option #2 -- Lemon Ripple Ice Cream Pie (with graham cracker crust and strawberries).

All things considered, the dineLA dinner at bld was a smashing hit.  Though the portions were small and none of the dishes are on the regular dinner menu, everything was equally tasty and fulfilling.

My ultimate favorite dish was probably the lemon ice cream pie -- light, yet creamy, refreshing, yet not too lemony -- it's the perfect way to end a pleasant evening out with friends.  The next time bld is participating in dineLA, make that reservation and enjoy each delicious offering.

BLD on Urbanspoon

cuisine: American
location: Mid-City
hours: Sun-Thurs: 8am-10pm; Fri-Sat: 8am-11pm
websites: { bld | yelp | facebook | twitter | instagram }
attire: Casual
parking: Valet or Street meters (2 hours max)
notes: They now take reservations for breakfast, lunch and dinner via Opentable! Weekend brunch hours will still be crazy.

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