Musso and Frank

From Roving Reporter:

Musso and Frank – outside entrance

Bartender–Ruben-excellent old time bartender, great courtesy

Host–Jack 4th generation ownership family

Waiter–Serio–38 years but plenty of energy and fun.  Special touch “ice glass” for drink carrafe.

Onion Soup

Lobster bisque–right on

Salad- avocado salad with Russian dressing

Shrimp – weak, mushy shrimp, not worth price

Wine–Rioja–from small list–great value

Roast beef – best I’ve had in a restaurant including Morton’s in a long time

Bouillibaise–guest said good, not excellent…no visible Roux

Lamb shank–strongly endorsed by guest

smoked tongue on creamed spinach, boiled potato–excellent–a treat, not usually offered in American restaurants…special and very good.  I would order again.

Roving Reporters comments:

Over all:

Historic interest =10

Convenience=0–it took 95 minutes to try to be there for early dinner at 5:30, guests work and live in the area.   West LA to Hollywood forget it!

Courtesy of staff=9

Waiter in particular=8

Bartender=9

Drinks=excellent

Bar=fun, historic and nice too bad can’t smoke cigars any more

Food=some things particularly unique and excellent

short wine list-specials good value.  Rioja

Generally, very nice meal.   Would I go back?  Yes with visitors or people interested in Hollywood history.

Friend’s comments:

I thought the service was excellent. From the moment my friend and I arrived we were warmly greeted and escorted to the bar where the bartenders were attentive and knowledgeable. While our waiter didn’t elaborate when we asked him menu questions, he did emphasize which dishes he thought shined above others. I was also impressed by the host coming by to introduce himself and pointing out the history of the restaurant that was on the back of the menu.

The food, of course, is traditional. I thought everything was well prepared, with no disappointments. One thing I did notice was that the prices were a bit on the high side to attract a twenty-something audience. I believe your friend had mentioned wanting to work on drawing a younger clientele? One way to achieve this could be through emphasizing the classic, strong cocktails and by perhaps creating a “bar menu” of smaller dishes. Looking around the restaurant, the clientele appeared to be older patrons that have likely been fans of the restaurant for years, and middle-aged tourists. I believe this results from a combination of the higher price points and the seriousness of the menu. For example, I have plenty of friends who will go to Pizzeria Mozza because they know they can get a pizza and a glass of wine for $x dollars, even though they steer clear of the Osteria Mozza side.