Put This In Your Mouth: Fresh Kushi Oysters
Sweet, succulent, and $2 during happy hour. What more could you ask for?
The owner of Flores + Sons, Amal Flores, renovated and built out the space himself. (He has a bit of history with the building: His father, a sculptor, showed work there in the 1960s, when the space was a gallery.) The white-bricked and wooden-walled room is bathed in golden light, anchored by a semicircular marble chef's counter. Outside, a fire burns in what looks like an oversized birdcage in the middle of the patio. It's a good-looking restaurant.
The chefs are a husband-and-wife team, Angela Hernandez and Rob Lawson. Both worked at L'Atelier de Joël Robuchon in New York before moving to L.A., where she cooked at Bazaar and he at the Hotel Bel-Air. Hernandez and Lawson execute the food of the moment flawlessly. And it's quite possible that the dining public simply expects beets and burrata on every menu.
With pedigrees like that, it's a little surprising that the menu at Flores reads so much like every other small-plates place in town. There are Southern, Asian and Italian accents — mussels with curry, deviled eggs with crunchy slivers of fried pig's ears as garnish.
You couldn't call it a new American restaurant these days without hanger steak and roast chicken, and Flores delivers both of these - as well as sides of mac-and-cheese and broccolini with chili and garlic. At lunch, you can get a crispy, smooshy eggplant sandwich, or a BLT made with huge slabs of rosy tomato and crumbly bits of pork belly. Sandwiches play an important role on the dinner menu as well, with choices including meatball and soft-shell crab.
Stop on by and try out their entrees, especially during happy hour.
(via LA Weekly)