b.o.s. (424 E. 1st St., Los Angeles, CA) is a new spot using every part of the animal in it’s tasting-menu concept by Jun Isogai and chef David Bartnes. They will have a $55-65 omakase at the counter and a la carte plates available at tables. The modern “Nose to Tail” beef dishes hint at French plates with Asian ingredients. Plates will include bone marrow topped with house made furikake powder, curried calf brain, kimchi honeycomb tripe, and terrine of veal liver. You can currently make resys here during their soft opening, Tuesday-Saturday, 6-10 pm. They are planning to open officially Friday.

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