Chef Tim Goodell, winner of Food & Wine’s “Best New Chef of 2000” and the daddy of 25 Degrees, will debut the forthcoming Public Kitchen and Bar concept he’s bringing next year to The Hollywood Roosevelt during a one-night appearance this Saturday at Test Kitchen. Decimating Dakota steakhouse, Goodell plans a menu of farm-sourced, classic cooking and is currently experimenting with recipes for Public, while new locations of 25 Degrees are set for Newport, Glendale, and LAX. Where can you get the first taste?
For a preview into the workings of his mind, Goodell will bring a $50 five-course tasting menu to Test Kitchen this Saturday, along with a few bar bites and drinks by Julian Cox. There will be veal cheeks and roasted loin with salsa verde, Balik salmon, and a fall soup of chestnuts and mushrooms with parmesan custard and guanciale. Small plates, with a Nova Scotia lobster roll and a confit of black truffle and pig trotter’s sausage, sound particularly on the nose of what we want to eat these days.
See Goodell’s full Test Kitchen menu below and make reservations at 310-277-0133 or online.
Preview dinner of the Public Kitchen and Bar
at the Hollywood Roosevelt Hotel
At Test Kitchen
Five course tasting menu
$50/ Bar Bites/ Cocktails $12/ Wine pairings
-Roasted chestnut and fall mushroom soup, parmesan custard, guanciale
-Balik salmon, cippolini onions, lamb’s lettuce, lebni
-Frisee lardon salad, wood oven roasted quail, farm egg
-Veal cheeks and roasted loin, fingerling potatoes, radishes, salsa verde
-Cereal milk pot d’ creme, cinnamon brioche croutons, vanilla whipped cream
Chicken liver and foie gras crostini, fig marmalade
Nova Scotia lobster roll, tarragon remoulade, toasted brioche
Confit of black truffle and pig trotter sausage, lentils, crispy potatoes