Even though it was around the corner from us, and we'd already sampled Chef Eric Greenspan's food (and loved it), we were 8 months deep into West Hollywood and still hadn't hit up The Foundry on Melrose. We remedied this situation a few weeks ago, when a beautiful warm night, dinner plans with a dear DC friend and her father, and a Blackboard Eats coupon intersected.
Like I said, the weather couldn't have been more perfect that night. We strolled over to the restaurant in the early evening and were happy to be seated on The Foundry's spacious patio.
A little amuse bouche of toast topped with a tomato compote (below, left) was a nice way to start the meal, and the balsamic dipping sauce that came with our house-made bread was tasty and interesting enough to have us go back for more in order to guess the ingredients.
Lulled by the understated first impression, I was not expecting it when my appetizer, the potato soup with bacon leek bread pudding and fried egg (below) completely punched me in the face with deliciousness. By far my favorite dish of the evening, the velvety, perfectly seasoned soup made sweet love to my tongue, assisted by the lusciousness of the egg yolk and the savory bread pudding. I would go back to The Foundry for just this item. I would. I will.
Mark's appetizer, the confit glazed pork belly served atop baby carrots, peas, spring onions, and cranberry vermouth (below) wasn't quite as special, but it was still very, very good. The subtle tartness the cranberry vermouth was especially good against the (not too too) fatty pork.
For his entree, Mark went with the duck breast, served with golden beets, hoisin glazed plums, purslane, and rye bread (below). Both people who ordered the duck at our table were big fans of the perfectly cooked bird.
In a bizarre twist, given that Greenspan's version of the American classic is oft mentioned in discussions about L.A.'s best burger and Mark is our resident burger expert, he left the burger ordering to me. The "Patio Season" burger sports an 80/20 patty topped with cheddar cheese, oven-dried tomatoes, arugula, homemade mayo, onion rings, bacon-pineapple relish and served between a King’s Hawaiian bread bun. Is this my favorite burger in the city? Nope - though I liked the sweetness of the bread, it was too heavy and dense for my liking, which is a big no-no for me. But it was a very good burger - the meat was a perfect medium rare, and so nicely seasoned and juicy that it wasn't overwhelmed by the strong flavors of the toppings.
We ended the meal by splitting a couple of very nice, but kind of forgettable desserts (we did, in fact, forget them, which is why they are not pictured here). With the exception of slow service (which was balanced out by the awesomeness of the floor manager), we had ourselves a perfectly nice dining experience, which paired with fantastic company for a lovely evening. If you're not in a rush, The Foundry is a great place to take out-of-town guests and linger on the patio, eating delicious food and catching up.