HATS OFF to Kettle Black! This rustic-Italian inspired gem is in the middle of the laid-back Silverlake area of Los Angeles. Opened in August of 2016, Kettle Black quickly became one of my favorite restaurants. Ever.
Chef Sydney Hunter III not only won over MY taste buds but also those of Pulitzer Prize-winning food critic, Jonathan Gold.
Like any fun night out, my co-blogger Jeanine and I started with a cocktail while we browsed the menu. I started with their “Vodka Cocktail”.
With a blend of vodka, heirloom citrus vermouth, and contratto bianco, it’s the perfect sipper of sweet and citrus. I usually have two. (I like to party.)
I’ve eaten at Kettle Black before so I really had one item in particular on my mind: their (already) famous, fire-roasted Eggplant. The skin is thin and crisp, reminding me of a warm, smokey seaweed paper-type texture. The flesh of the eggplant is so soft and flavorful it literally melts in your mouth. It is drizzled with oil and saba vin cotto (a sweet wine syrup), and seasoned with garlic/chili flakes. We, clearly, started with two orders.
I typically am not a huge fan of eggplant, I’ve gone as far as to say I hate it on occasion. This dish, however, will bring me back every single time. Kudos to the chef because I now like eggplant! (It all goes back to my mantra, “don’t knock it ’til you try it”.)
We then dove into the Pappardelle and the Funghi Pizza.
The pappardelle was buttery but light, citrusy but not tart, and topped with maitake mushroom. Bonus: the pasta is handmade in house. It is an amazing shared dish (only if you’re sober-ish because pappardelle pasta can be sloppy if you’re not!). The mushroom pizza has a perfect blend of taleggio, gorgonzola, with crimini mushrooms. Made with a perfectly thin crust, it was insanely flavorful. What is this gift to my palate?
These savory dishes are just a few of the vegetarian-friendly items on Kettle Black’s menu. I can’t wait to go back and blog for round two. *WINE RECOMMENDATION: We had a bottle of the Pinot Bianco with dinner. It’s like Pinot Grigio and Sauvignon Blanc had a baby just for me to enjoy.*
I did not add a pinch of salt or pepper to anything we had. That speaks volumes in regards to my personal tastebuds. Jeanine called out every ingredient by taste, it was like being with a food medium. One can only strive for such a talent!
We put ourselves in the most enjoyable food coma. It’s like the Italians say, “Piatto ricco, mi ci ficco.”
Kettle Black for the win.
(all photo credit: @kettleblackla)