You don’t have to go to Yountville to indulge in Ad Hoc’s fried chicken. You do have to brave Los Angeles traffic, but it is worth it. Chef Rory Hermann has nailed the Ad Hoc fried chicken to perfection. Our server, Brandon was superb and the over-all experience was in a word, fantastic!
John started with a dirty martini. I started with Sancerre – no photo.
Oysters – Kushi from the Pacific Northwest, Luna from Carlsbad, Cook’s Cove from Prince Edward Island, Misty Point from Virginia and Umami from Rhode Island – Bouchon has some of the best oysters in Los Angeles and is a perfect start to any Bouchon meal.
BYO Red Wine
Ad Hoc Fried Chicken – 2 pieces gone as we couldn’t wait to start eating before snapping the picture served with
Macaroni and Cheese
Red Wine Braised Cabbage and New York Cheddar Biscuits and Sausage Gravy (photo below)
Chicken plated – biscuit on the right. All I can say is that this was one wondrous plate of food.
You just can’t ask for better food and service!