• Christine Beligan

The Wallace

Only one day shy away from a year ago I did Dine L.A. at The Wallace. I recall it was a very busy evening on January 28, 2016. I was waiting for a friend to join me. Amy was running an hour late due to the typical traffic of being in LaLaland. So, I had plenty of time to peruse the menu and started my appetizer without her. I had the Jarred Tomato Basil on Toast, which was addicting in itself. The toast is a decent size where I just doused it with the spread. It reminds me of bruschetta, but a more exceptional version. I already had planned out what we should get to share, the Cauliflower, Shishito Peppers, Alaskan Halibut, Flat Iron Steak, Coconut Tres Leche Cake, and Rocky Road Chocolate Mouse. Lucky for me she is pretty agreeable in my choices. Everything we chose was worthy and I believe at that time the pre fix menu for dinner was only $39pp as well. You cannot beat that for all that we ate. I have dined here at least six times and yesterday marked my seventh, and my second Dine L.A. here. Last night I went with a fellow Food Blogger, Julianne Gabert and she loves the Wallace. She has been here a few times herself. I have mentioned The Wallace to friends and they absolutely love it. One friend Marifel used to dine here almost every week because she loves the food so much. I can see why. Our First course, we had the Lollipop Kale and Mushroom Toast. I never used to be a fan of vegetables, but when you eat here you will be amazed at how wonderful it is. The Lollipop Kale (carrot salsa, apples, pickled onion, and ricotta) had a great mix of flavors. It was a very interesting dish. Our Second course, we shared the Alaskan Halibut and Flat Iron Steak. I am a seafood gal at heart so I had to indulge myself. I am very picky at how my fish is prepared and it was cooked well with celery root, beurre noisette, and sorrel. Julianne chose the Flat Iron Steak, which had a lot different seasoning. She suggested that I try the Peanut Butter Mousse Bar that she had before. I took my first bite and was very impressed. It was light and creamy, but not overbearingly sweet. The Dreamsicle cake was adorable since it was in the shape of a carrot and it was delicious.

Executive Chef Joel David Miller and Executive Sous Chef Ryan Duval are definitely on to something. They have a menu that appeals to their customers, which makes them come back for more. These guys are great at their craft and I am looking forward to their upcoming Spring Menu.



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