Rascal Celebrates Two-Year Anniversary With New Chef Andy Lee!

Husband and wife team Sandy and Rebecca Clark launched Rascal (801 South La Brea, Los Angeles, CA  90036; 323.933.3229) in the Miracle Mile area two years ago and they are excited to share the new Rascal 2.0. It’s the same great neighborhood spot with the addition of their new Chef Andy Lee (Café Pinot, Wilshire, Rustic Canyon, the Lazy Ox Canteen and Café Del Rey), who has created a new menu!

Lee has creating what he terms as “humble food”. Modern takes on American classics without losing the heart of the dish in the process. He creates dishes from scratch in-house, like the house-cured duck prosciutto on the new Charcuterie Plate. His version of Fried Chicken & Gravy comes with a warm applewood smoked bacon gravy dipping sauce.

Some of those exciting new dishes include the Panzenella, a new take on the traditional Sicilian Bread Salad, with burrata cheese, Castlevetrano olives, house-cured duck prosciutto, tomato vin and large bread croutons; the Chicken Sandwich with garlic and herb marinade, blistered tomatoes, burrata cheese and avocado mousse; the Roasted Cauliflower & Farro Salad with almonds, black kale, pomegranate seeds and spiced pumpkin seeds; the Roasted Pork French Dip Sandwich, which is made with roast pork that has been slow roasted all day long and is served with horseradish spread, fresh bread, red wine au jus and house pickles; and the Pan Seared Atlantic Salmon with shaved fennel, chickpea and beet salad, black kale and a curry yogurt sauce.

The Rascal Happy hour now features Salmon Tartare in a citrus poppyseed reduction with avocado mousse; a re-vamped Rascal Burger and the Fried Chicken & Gravy.  Happy Hour is from 5-7 pm daily and all night on Mondays.

Lee brought in his friend and colleague, Top Chef Just Desserts alum and finalist Danielle Keene, to help bring the restaurant’s sweet treats to the same elevated level of the new dining menu. She has created a new spin on old classics.

Her creations include the Gala Apple & Raspberry Pie with homemade honey-lavender ice cream; the Chocolate Crunch Cake with devil’s food cake, chocolate mousse, chocolate pearls and Italian meringue; and a selection of seasonal pies. Full menu here.

Photo Credit:  Michael Ryan Photo

Share:

Facebook
LinkedIn
Twitter
Email

Related Posts

Leave a Reply

Your email address will not be published.