Photo credit: b.o.s. Facebook Page
424 E 2nd St
Los Angeles, CA 90012
Better to have loved and lost than never to have loved at all, right?
Planned by The Offalo, five of us had an amazing dinner at the soon-to-be-closed restaurant in Little Tokyo. I’m sure I’m not alone in trying to squeeze one meal in before the end of the month (they close on 9/27), and I’m sure that most of us are kicking ourselves for realizing just now what we’ve been missing out on for the past year. Yes, one year can be considered too soon for owner Jun to be throwing in the towel, but he’s a realistic person, and he and Chef David weren’t going to compromise their vision of how the restaurant should be in order to keep things barely afloat.
But seriously – what’s there to be scared about when it comes to eat offal? I mean, beef cheek, tongue and oxtail are considered offal. Those taste EXACTLY like regular beef! People eat hot dogs all the time. Do you people really want to know what goes inside most casings? With foods like bone marrow, uni (sea urchin roe), and foie gras (duck liver) still so hot right now (the latter outside of CA), there is definitely room for offal to be accepted by mass society. If there was only a place you can find such ingredients executed in an approachable manner from a classically-trained chef…
Instead of dwelling on what happened or what could’ve been, I just want to encourage everyone (all ten of you readers) to check out b.o.s. before their closure. While the restaurant has been labeled as a “nose-to-tail” restaurant this whole time (perpetuated by reviews and blog posts), it really isn’t trying to cater to the offal whores, but rather treat offal as you would a normal protein to integrate it into a more chef-driven form, with the hopes of making it more accessible to the common diner.
You can definitely see the passion Jun and David put into this effort, and while it was a losing one, they are going down swinging. There’s something very… romantic about that, and it shows up in everything the restaurant does. I’ll definitely try to squeeze in another visit during the b.o.s. swan song, and again I encourage everyone to do the same. Let’s send these guys out with a bang! I will keep tabs on both guys re: future projects.
Carpaccio of Tongue – pea sprouts, avocado, pickled shallots, Isaan dressing
Sizzling Thai Tongue – Thai aromatics, lime chili sauce
Crispy Curried Calf Brain – butternut squash puree, arugula gremolata, grape compote
Grilled Miso Heart – king oyster mushrooms, yuzu miso vinaigrette
Sweetbread Tacos – salsa verde, pico de gallo, sriracha sour cream, pickled radish
Housemade Turkish Sausage (off-menu) – ground beef, small intestines, rice
Fried Tripe “Calamari” & Small Intestine Chicharron – cilantro garlic yogurt dip, Isaan dressing
Roasted Bone Marrow – housemade furikake, 61-degree egg, sesame gochujang paste
Braised Veal Cheek Pasta – shiitake mushrooms, braised sauce, olive oil poached tomatoes, homemade pappardelle
Whole Roasted Oxtail – ras el hanout, farmer’s market vegetables (130-degree poached tomatoes, roasted heirloom carrots & peewee potatoes, pickled cauliflower w/ North African spices)
Beef Tendon Risotto – English peas, pea sprouts, radish, lardons
Cuisine: Asian Fusion
Neighborhood: Little Tokyo