Echoing love for Anajak. Had the best meal I’ve had in a while there, and was lucky enough to be there for an importer wine tasting as well. (DeeVineWine) Hospitality was 10/10 as well. Somms and managers showed my wife and I so much love.
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Any recent reports from Majordomo? I’m headed there on Saturday, for the first time in probably 7 years. Have had some fantastic meals there and am excited to return.
Are the bing and large format dishes still the star? There will just be 3 of us we’re likely limited to the chicken.
Also how’s the outdoor seating situation?
I have not been in 2-3 months. However I have been there 10 or so time in the last 2 years and it is always great. The outside is fine not sure how it would be if it is extremely hot or there is air pollution.
Went to Alta Adams on Friday. Went with a couple friends, which allowed us to taste a wider variety of dishes.
All of us will be back. And – surprisingly – that’s largely on the strength of the vegetable dishes.
quick run-down of what we had:
flatbread — delicious, highly recommended.
cucumber and melon salad — delicious, highly recommended. (and I didn’t really want to order this, as I thought it would be “fine”)
Black-Eyed Peas — awesome
grilled cabbage — awesome
sweet potato — the chef actually comped this to our table – not because anything was wrong with it, but rather because it was not part of our initial order and he really wanted us to try it. Chef was right. This is pure 
. My favorite dish of the night, and I typically do not like sweet potatoes.
scallops and succotash — very good, but would benefit from just a touch of salt or splash of acid to make it pop a bit more.
duck — very good
chicken — very good to excellent; I was the only one of us four who wasn’t absolutely raving about it
pork chop — awesome. My favorite of the meat courses
lamb osso bucco — I’d add a fresh/crunch element, but overall it’s probably very good. I say “probably” because I’m not a lamb guy, and therefore don’t really feel comfortable assessing it.
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… not with every dish, but rather just generally throughout the menu there is some low to medium-low spice heat going on. My “Banana Nut” cocktail was both delicious, and a very good pairing with much of the menu. We also opened a 2013 Rhys Porcupine Pinot, which was delicious in its own right, but probably not the best to pair with the food, and also a 2022 Tablas Creek Esprit de Tablas, which generally did better with the food. I’d suggest a wine that’s perhaps a bit off-dry, or big red with low to medium acidity. Again, if you have it in you, cocktails and beer may truly be the best way to go w/r/t alc.-food pairings here.
Bonus fun: Chef Keith was our server, and he seems like a really cool down to earth guy.
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Didn’t they just revamp the menu? I’ve been meaning to go, but you know how that goes. Will make more of an effort as it’s not far. What’s the corkage?
Yes, menu was recently revamped. This was our first time going. He was closed for said menu revamping, and must have opened back up quite recently, as it couldn’t have been more than two months ago when we went to make reservations only to discover they were temporarily closed.
Corkage is $50/btl, but we weren’t charged. Stemware was middling, so we were happy we brought our own. We tried like hell to share our wines, and eventually got Chef Keith to bring out a glass, but he only took one pour, and gave most of it to his apparent somm./beverage guy. We tipped heavily.
Nice, How did you manage that?
No clue. It certainly wasn’t my charming personality or dashing good looks.
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Actually went last night for Domokase and the food/cocktails were still solid and definitely didn’t leave hungry. And yes, the bings and large formats are still the stars (the short rib). crispy rice too. The vegetable dishes are very good right now too. Same outdoor seating situation and not that bad if you don’t mind the weather.
I don’t often comment much here since others do a great job carrying the torch and are likely more out and about than I am. Been to Dunsmoor twice in the past month, and both times everything (literally everything) we ordered was cracking good. That does not always happen. This place is doing it right on the food front right now. Beautiful live fire cooking and a really great vibe as well with candles and lots of wood.
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I could not agree with you more. We love Dunsmoor. I assume you have had the cornbread and the chile verde?
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Yessir. Both great. Also pork chop, chicken liver, caesar cherokee tomatoes, bluefin tuna toast. And corkage $40 not disastrous.
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Same here when I was at Dunsmoor - we were a party of six and pretty much ordered everything to share. Every dish was amazing. Good wine list as well.
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On a recent visit to Kojima, I was sitting next to Dunsmoor’s manager and next to him was Brian Dunsmoor. I didn’t know him by looks but when the server had them make a Saturday reservation at 7pm the following week, I knew they were people with some pull, somewhere. 
Engaging guy.
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Once you know him, you will easily recognize Brian.
Our new regular is Electric Bleu in Mar Vista. French bistro as imagined by Aussie Craig Hopson. Small menu changes weekly.
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I really like this spot as well. Only been once, but loved the hearty, dark sauced steak au poivre there.
A NEW CHAPTER BEGINS
Three years ago, Juliet opened its doors with the goal of creating a restaurant centered around thoughtful food, great wine, and genuine hospitality. Thanks to you,
it became so much more.
This August will be our final month serving guests in Los Angeles as Juliet begins its next chapter in London.
Whether you’ve been joining us since day one or have been meaning to visit, we’d love to welcome you one last time before we close our doors at the end of the month. Join us for lunch, dinner, or a glass of wine and help us celebrate one final month together.
While saying goodbye to Los Angeles won’t be easy, we’re incredibly excited for what’s ahead and can’t wait
to share more from our new home in London.
Thank you for being part of Juliet’s story. We hope to see
you this August.
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