Friday, March 2, 2012

FARM SHOP

FARM SHOP IN THE BRENTWOOD COUNTRY MART HAS OPENED THEIR ARTISAN MARKET-FILLED WITH GREAT STUFF FROM CALI. THE SELECTION INCLUDES THE OBVIOUS (WINES AND CHEESES) TO THE UNEXPECTED (ICE CREAM AND BEANS). THE IMPRESSIVE INTERIORS WERE DONE BY MY FRIENDS AT COMMUNE. (ALSO BEHIND THE HEATH STORE IN LA AND ACE HOTEL AND SWIM CLUB) WE HAD DRINKS AND BAR SNACKS FROM THE CHEESE COUNTER. (THE SMOKED PISTACHIOS FROM SANTA BARBARA ARE EPIC) I CAN'T WAIT TO GET BACK FOR DINNER.



5 comments:

Anonymous said...

32 lb for dry aged prime is out of control....

bob said...

$32/lb is pretty dear for steak. But I'll agree that the design is lovely.

Matthew Hranek said...

AS SOMEONE WHO HAS TAKEN THE TIME TO DRY AGE PRIMALS (PORTERHOUSE AND RIBEYE) MYSELF AT THE FARM (IN MY WALK-IN). I'LL TELL YOU TO HAVE IN DONE RIGHT- ON A SMALL, THOUGHTFUL SCALE, IT'S INCREDIBLY DELICATE AND TIME CONSUMING WORK. ALL IN, I'D WOULDN'T PART WITH MINE FOR LESS THAN $50 PER LB. BUT I KEPT THEM ALL FOR MYSELF.

Matthew Hranek said...

AS SOMEONE WHO HAS TAKEN THE TIME TO DRY AGE PRIMALS (PORTERHOUSE AND RIBEYE) MYSELF AT THE FARM (IN MY WALK-IN). I'LL TELL YOU TO HAVE IT DONE RIGHT- ON A SMALL, THOUGHTFUL SCALE, IT'S INCREDIBLY DELICATE AND TIME CONSUMING WORK. ALL IN, I'D WOULDN'T PART WITH MINE FOR LESS THAN $50 PER LB. BUT I KEPT THEM ALL FOR MYSELF.

Amatourist said...

38 day dry aged... i bet that cut is funky before trimming. but oh so good afterwards.