Terrine Turns One, Offers Greatest Hits Tasting Menu

Celebrate Terrine’s first anniversary with a special tasting menu, Dec. 14. Photo by Jesus Banuelos.

Celebrate a year of top cuisine at Terrine during their fist anniversary greatest hits tasting menu experience Dec. 14.

By Christina Xenos

According to a few delicious tracks I’ve left on social media, it was exactly a year ago today that I first sat down at Terrine, then a new venture from chef Kris Morningstar alongside partners Stephane Bombet and François Renaud.

Octopus with toasted broccoli, burrata, salsa calabrese and sunflower seeds. Photo by Ryan Tanaka.

My friend and I immediately ordered Morningstar’s assiette de charcuteries. I had been seeing internet porn of in the days prior, and it did not disappoint. Each slab of pork rilettes, terrine de campagne, deckle, duck and mushroom terrine, andouille and truffled chicken liver sent me to a foodie paradise. The charcuterie was followed by other stand-outs like veal meatballs with buckwheat strozzapretti, caraway and dill sauce; and agnolotti with truffled rice filling and hen of the wood mushrooms.

Now you can relive Terrine’s epic first year on Dec. 14 with a special “greatest hits” tasting menu. These six courses take you through a year of cuisine that earned the restaurant accolades like LA Weekly’s coveted “Best New Restaurant 2015” and Eater Los Angeles’ “Hottest Restaurant of the Year 2015” awards. Dishes include fluke crudo with watermelon radish, basil olive oil and Meyer lemon; octopus with toasted broccoli, burrata, salsa calabrese and sunflower seeds; agnolotti with truffled rice, hazelnuts, hen of the woods mushrooms, arugula and porcini sauce; garbure with pulled duck confit, ham, carrots, duck broth and chabrot; tournedos rossini with beef medallions, foie gras, fresh truffles and crispy potatoes; and profiteroles for dessert.

No experience at Terrine would be complete without a cocktail. For the anniversary, head bartender Ryan Wainwright also conjures up a menu of his six most popular cocktails. Sip Wainwright’s signature martini with Plymouth Gin, Dolin Dry, and orange bitters; Beverly Fix with El Silencio Mezcal, lime, pineapple, house orgeat, and serrano tincture; Sazerac with Pierre Ferrand Cognac, Wild Turkey 101 Rye, and Pernod Absinthe; White Russian ($13) with Monopolova Vodka, Varnelli Caffe’ Moka, Luxardo Amaro Abano, and cream; Rosewater Sour with Rain Vodka, lemon, Noilly Prat, Aperol, and rosewater cordial; and Kentucky Sprint Eagle Rare Bourbon, lime, housemade Crème de Menthe, and ginger.

The menu is available only on Monday, Dec. 14, from 5:30-11 p.m.  $65 for six-course tasting menu, $35 for wine pairings (excluding tax and gratuity). Reservations recommended.

Terrine, 8265 Beverly Blvd., L.A., 23.746.5130. terrinela.com

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