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Cluck Cluck   2 comments

The idea of gourmet fried chicken may seem to be an oxymoron. It isn’t. It’s simply a great rendition of this comfort food. I’ve previously written about Bouchon which several years ago began offering the crispy fare, using its sister restaurant Ad Hoc’s recipe, on Monday nights. This is why I was pleased that my recent visit to Los Angeles included the first day of the work week. My enthusiasm was quickly dispelled when a private event closed Bouchon abandoning us to seek different dinner plans.

Beast sign

Fortunately, there’s more than one hen house in Southern California. Monday also happens to be fried chicken night at Little Beast in the Eagle Rock area.

Beast chicken

Little Beast fills the space of a comfortable, craftsman style house. The menu features small plates and seasonal dishes. Happy hour includes drink specials and half-price appetizers. We ordered the charred peaches with burrata. Grilled halved peaches are smoky and summer sweet. The soft, creamy cheese provides a nice balance, while croutons add texture. Slices of prosciutto help send this over the top.

Back to the raison d’etre. Fried to a golden caramel color, four pieces of chicken share the plate with cole slaw and two thin, but surprisingly, flakey biscuits. The crunchy coating is peppery and the meat is juicy. The slaw is made with a vinegar-based dressing featuring sliced almonds. The biscuits can be slathered with the accompanying whipped butter and amber honey.

The servings are large, which makes Tuesdays the day for leftover fried chicken.

 Little Beast

Four-and-a-half Plates

1496 Colorado Blvd.

Los Angeles

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2 responses to “Cluck Cluck

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  1. there was a reason that you were shut out of Bouchon……Sounds like the food was wonderful and I like the name better…Little Beast

  2. The charred peaches sound so good & the fact that it was on Colorado Blvd, meant to be!

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