Third time’s the charm.

We had some veg­gies too: Mar­i­nated Heir­loom Tomato, Feta Mousse, Red Onions, Olive. It’s pretty self explana­tory — vine­gary, salty, yummy good­ness with a lace of fat from the light mousse — but frick­ing delicious.

And then some­thing the Twit­ter­sphere won’t shoosh about: Foie Gras Black Croque-Monsieur, Ham, Cherry, Amaretto. And, well, no won­der. This is frick­ing good. Smooth foie and ham, heat sealed with squid ink bread is good enough… But add the cherry-amaretto jelly and it is sub­lime. Crunch and mmmm, crunch and mmmm.

Some­thing hearty for the boys: Poached Beef Ten­der­lon in Red Wine, Goat Cheese, Radish, Smoked Egg­plants. Unfor­tu­nately I was a lit­tle meh about this, because I’ve been on a lit­tle beef over­load as of late, but Twiggy loved it egg­plants and all.

The Lac­quered Pork Belly, Mus­tard Ice Cream, Vadou­van wowed us though. The out­side of the pork belly was crispy like rib skins, with burnt sug­ars, but the inside was soft and juicy like a kakuni (Japan­ese stewed pork belly). The fluffy mus­tard ice cream was a deli­cious sur­prise, and sur­pris­ingly cool­ing. Plus, the frilly leaves had a great curry fla­vor, and who doesn’t like curry?

“Pooooleeeeeen­taaaaa!” is my favorite line in Bill Buford’s Heat. It’s also how I found out that this deli­cious corn goop doesn’t only come in tubes from Albertson’s. Chef Ludo’s Creamy Polenta, Can­tal Cheese , Oxtail Beef, Black Truf­fle is very, very rich in savori­ness — I bet if you take out the polenta and put in ramen noo­dles, it’ll still be good. Scoops of gooey polenta exposes shred­ded oxtail, and remotely reminds me of tamales. Twiggy, our res­i­dent carbs freak, was dying over this.

We ran into Jo and Noelle, fel­low blog­gers and tweet­ers, who had an ear­lier reser­va­tion that night. They told me that I HAD to get this new dish, and that I will my change my life. If the grown ups say so… Why not! So we ordered the Home­made Boudin Noir Ter­rine, Pota­toe Puree, Mus­tard, Black Cur­rants. Chef Ludo asked me if I knew what it was, just to be sure. I told him that I knew that it was some­thing black and it came in ter­rine form, and he laughed. Oh my.

We fin­ished our meal with a Choco­late Cup Cake, Foie Gras Chan­tilly, Can­died Bacon-Almonds, Maple Syrup. This was all over the blo­gos­phere too, so I HAD to try it. Dense choco­late cake, piled on with rich foie cream Mrs. Beasleys style, and chunks of sug­ary bacon and nuts = weirdly yummy. I reckon this is sim­i­lar to what a Foie Gras mac­aron from Pierre Herme would taste like — sim­ply put, it’s sugar-laced liver-ness. Twiggy was a bit irked by it, but I thought it was a nice fin­ish to the meal.

8718 W 3rd St, Los Ange­les, CA 90048
310.205.0124
www.ludolefebvre.com/ludo-bites/
Wed~Saturdays only

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