Restaurant: Ludobites 6.0 [1, 2]
Location: 13355 Ventura Blvd Sherman Oaks, CA 91423.
Date: Nov 02, 2010
Cuisine: Eclectic Modern
Rating: Excellent, but a tad intellectual.
Chef Ludovic Lefebvre has been doing this series of “mobile” or “popup” restaurants that appear for 1-2 month stretches in the space of another place. He brings very rapid experimentation to the forefront. While not as polished or perfected as a place like Calima, this is a very creative and tasty avant garde establishment. Oh, and did I mention how hard it is to get a table. I and another foodie friend were spamming the reservation site as they became available for 6.0 and we barely snagged our Tuesday 6:30pm table for six. We’re glad we did.
A Ludo signature COQtail, “Yuzu Tequila Martini.”
Tonight’s menu. We had everything!
I brought the wines from my celar as usual. The 2005 Comte Armand Pommard Clos des Epeneaux. Parker gives it 94-96 points and says, “The 2005 Pommard Clos des Epeneaux was still in three lots segregated by age and location of vines when I tasted – each fascinatingly delicious in itself, and the concentration of the old vines portion in itself almost too severe. Fascinating dark berry, carnal and mineral notes mingle in the nose. Low-tone sirloin meatiness, black cherry, cassis, faintly bitter black chocolate, and toasted hickory inform a glycerin-rich, polished, yet firmly structured palate. Notes of licorice, horehound, and mineral salts add complexity to a finish of palate-staining intensity and grip. This superb Pommard should require 5-7 years of cellaring and reward considerably more.”
This Ludobites has a wine list now, small but good. But I prefer my own cellar. Corkage was a reasonable $15.
“Warm Baguette, Baratte smoked butter, Sardine-Laughing Cow Cheese.” The bread was fantastic. The sardine spread reminded me of good whitefish salad.
“Sea Urchin Roe, Frozen milk, balsamic, orange broth, black rice.” This had a very novel texture, and tasted like… well Uni (sea urchin).
“Oriental Mussels Veloute, Heirloom Tomato, Small Fries.” The fries were to die for, like fresh potato sticks. The mussel veloute was silky smooth, creamy, and delicious. Somewhere between a french cream soup and a very soft Thai green curry.
“Marinated Mackerel, Leche del tigre, baby leeks, verdolagas leaves.” This was a great dish too. The mackerel had a pleasant fishiness to it, but the prep was a bit like a Nobu miso glaze.
“Hamachi, Vietnamese style.” This was my favorite savory dish. The hamachi was nice, but the topping was like some great Vietnamese salad, with spice, interesting texture, and a refreshing citrus note.
“Barely cooked squid noodles, pad Thai, prawn, black radish.” This was weird, but good. Not for the timid eater because of the textures of the raw fish, but I liked it.
“Scallop, Celery Root Remoulade, red port, walnuts, passion fruit.” Tasty. I liked the salid bit (slightly Waldorf slaw-like) best, but I prefer my scallops raw.
“Poached-roasted Foie Gras, Acacia Honey, Autumn fruits, rose flowers.” This was damn yummy. The fruit was one thing, but the pink stuff is some kind of reduced rosewater, and it went great with the Fois, lending it a middle eastern note.
“Salmon ‘a l’huile’ Somen Noodles, carrots, red wine vinaigrette, grilled salmon roe.” This was a really good dish. The salmon was raw sashimi, and the roe like Ikura. The noodles lent it a nice slippery coolness.
[…] last meal at Sona before it closed, for example, felt limp. The chef’s here are as bold as a Ludo (SEE MY REVIEW HERE), but there is also a lower failure rate among dishes. I’d like sometime to try the […]
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