Flashback to 9 years ago in my career as a pastry cook, when I thought I knew everything but really knew nothing to the man that first introduced me to foie gras. He was the chef de cuisine at the restaurant I was working at for a year and half, and I had never seen a chef so dedicated to his work. Something about his "hipster" appearance draws you to him but when he opens his mouth you realize you better not even say the word around him. He was always creating, imagining, wondering, what he could do next not letting any boundaries confine him but still staying true to his personality.
Nine years later he is the chef of Kettle Black in Silverlake, a new Italian restaurant with a simple menu, but not simple flavors.
Sea Bream Crudo with the sweetest tangerines and to offset that the pink peppercorns gave it even more of a pop. Refreshing cold way to start your carb high meal.
Luckily enough we were there during happy hour and ordered this delicious wood fired cauliflower with pickled raisins and fried capers. Cooked to perfection and you really taste the smoky wood flavor, this is definitely a must order for vegetarians or meat lovers.
Funghi Pizza with gorgonzola cheese and cremini shrooms. Not only is the pizza dough ON POINT, (you non crust eaters will eat this crust) but you realize something as simple as mushrooms and cheese really is something you take for granted.
Cacio e pepe, one of the most simplest pasta dishes can be fucked up so easily (because it's all about getting the seasoning right). This was truly done to perfection from the al dente cook on the pasta, to the yummy parmesan chunks that came with it.
Gnocchi with braised lamb, sun dried tomato sauce, and baby zucchini slices. Once again such a simple dish but executed perfectly. I felt like I was eating at an Italian grandmother's house because of how much flavor was packed in and also the rustic plate up.
Branzino with riced potatoes, escarole, and lemon caper sauce. (Picture above is already bit into, SORRY I'M NOT SORRY) Fish cooked perfectly and the escarole wasn't bitter at all.
If dessert is on the same menu as the regular food then most likely there is no pastry chef. I respect chefs that like to go out of their comfort zone and learn about the other side. Chef Sydney didn't disappoint with a vanilla panna cotta (which is so easy to make but rather tough to get the right texture) and macerated stone fruit which is going out of season as I type.
This lovely trifle/tiramisu hybrid was amaro soaked cake, with candied pecans and smoked meringue. I'm guessing it's his take on tiramisu, which is normally so boring. The candied pecans were soooooooooooo damn good.
Just because I know the chef I assure you all I am not a bias food blogger. I only post and share what's really good in the fucking hood. (when I'm passionate I tend to cuss to emphasize my point even more) BEST NEW ITALIAN RESTAURANT in LA I assure you all. I can't wait to go back to try the rest of the menu. Also music selection and ambience matched the cool unpretentious vibe of the place. Then again you can't have everything because our waitress wasn't the brightest pick of the litter, but this place has only been open 6 weeks so I guess we can give her a chance again?
THANK YOU KETTLE BLACK!
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