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It’s no secret that our fascination with food stretches far beyond the curb, and while we thoroughly enjoy exploring the exciting world of street food, with its amazing gourmet – oftentimes organic and local – dishes, you’ll still find us dining at restaurants, and sharing those experiences nearly every day of the week. We just hadn’t shared them here – until now.

We knew that when we introduced bricks and mortar restaurants into the fray, our debut had to be something special – something spectacular… and only one chef comes to mind.

There wouldn’t be anything more special than introducing a Gordon Ramsay restaurant; we’re extremely loyal fans and have learned a great deal from this iconic chef. We initially planned to visit Gordon Ramsay Steak at Paris, Las Vegas – just opened in June of this year.

Andrew Nicora, Gordon Ramsay, and Chris Ford at The Fat Cow

Then something miraculous happened. An announcement of an opening – not just any opening – an opening of another new Gordon Ramsay restaurant. This time, in  our own back yard. Only an hour to the south at The Grove in Los Angeles, The Fat Cow opened a few weeks ago – just enough time to work out the kinks and hone in on a menu and its system.

Located adjacent to The Pacific Theater, with a direct entry to the theater lobby, The Fat Cow is seemingly an extension of the state-of-the-art multi-plex at The Grove. The entire property is heavily influenced by classic historic districts, with broad plazas, beautiful courtyards and wide shopping alleys, giving the experience a sense of a European feel, and it, of course features the landmark Farmers Market. In fact, The Fat Cow, touted as a neighborhood gathering spot, offers a classic, yet modern home-inspired comfort food menu, using seasonal ingredients from the Farmer’s Market and other local sources.

The 200-seat restaurant offers ample space indoors, as well as storefront seating with a view of a gorgeous pond, thriving with koi fish. From the start, guests are greeted by a  friendly and welcoming maitre d’ at a stand outside the restaurant. Just inside is the Moo Bar, featuring a tempting variety of incredible housemade ice-cream sandwiches, artisanal frozen yogurts, milkshakes, and devilishly delicious desserts, and of course, a full bar, offering exquisite and tantalizing cocktails.

Guests are drawn in by The Fat Cow’s rustic design, including  long communal tables made from reclaimed wood, bare-bulb, artistic light fixtures, and brick walls, creating a casual and very relaxed dining experience. It’s so comfortable and relaxing, three hours passed before we realized how long we had been there.

We were seated for lunch service immediately upon arriving at The Fat Cow, but weekends and dinner service can be quite busy and reservations are recommended. We were seated at a table for two near the bar, and our server was more than pleasant – her personality beamed like an old friend. In fact, we noticed that all of the servers seemed to share the same trait.

Drinks were served within five minutes from the time we ordered, just in time to order starters. I asked our server a few questions about some of the menu items, like “How are the beets prepared in the Beets & Burrata salad? What exactly is burrata? What’s in the Eton Mess?” She rattled back well thought-out and informed responses with such an impressive finesse and ease, I’d almost think she created the menu herself.

We ordered a Beets & Burrata Salad along with a Branzino Ceviche. The antipasti plates arrived a short time later, and in the meantime, we chatted with Nick Brown, General Manager at The Fat Cow about the opening, the concept, and of course, Gordon Ramsay… who happened to be seated a few feet away from our table, answering a few questions for a TV show.

Judging Nick’s disposition, The Fat Cow lives up to its name in style, personality and charm. The salad and ceviche arrived, and Nick made his exit… but not before I asked for an opportunity to speak with Gordon before we left.

(L) Beets & Buratta salad with roasted beets, fresh buratta, and upland cress. $14.00. (R) Branzino Ceviche with avocado, horseradish, and ginger dressing $14.00.The salad was fresh and delicious. Roasting caramelizes the sugars in the beets, adding dimension to their flavor profile. Straight from the farm, the beets combined with fresh, housemade burrata and its buttery flavor and milkiness, and the sharp, peppery upland cress, were absolutely amazing.
The Branzino Ceviche was a perfect pairing to the salad for an excellent light starter. I love a fresh sea bass, and branzino’s soft, white, firm flesh and mild flavor, juxtaposed by the avocado, horse radish and ginger dressing fared very well with the salad.

The Fat Cow’s main menu has something for everyone. From Pepper Crusted Wood Roast Long Rib, Grilled Organic Salmon, the already famous Fat Cow Cheese Burger, the controversial Lobster Mac & Cheese, of course, Gordon’s signature Shepherds Pie, the ever popular staple, Fish and Chips and several others.

Flat Iron Steak from grass fed beef, made medium rare with blue cheese butter and Haystack Fries $22.00. Beautifully cooked, pink through the center, incredibly juicy and tender, and perfectly charred on top and bottom, this cut melted in my mouth. The mild blue cheese in the butter raises the level of the charred, seasoned steak. The Haystack Fries add a lovely whimsical charm to this bold plate.

Gordon’s Shepherds Pie, made with minced braised lamb, and yukon potato mash was extraordinary. $20.00. The mince was spot on – no unwanted fat, yet juicy, tender and full of flavor, and the mash perfectly crisped on top and golden brown.

The secret to a good Shepards Pie is it’s all in the mince. Watch Gordon make a Shepards Pie

The “controversial” Lobster Mac & Cheese, made with oven dried tomatoes, tarragon, and Parmesan cheese. $24.00. We’ve coined this the controversial dish on the menu, as our server pointed out it’s still somewhat under development.

Most people who follow my reviews know that I am a huge seafood fan, having grown up on the east coast. I’ve eaten more variations of Lobster Mac & Cheese in my formative years than most do in a lifetime. Quite light in lobster, The Fat Cow’s Lobster Mac & Cheese didn’t quite hit the mark. In my opinion, a good Lobster Mac & Cheese will have a 1:1 or 1.5:1 ratio of lobster to pasta.

The serving size of the Lobster Mac & Cheese at The Fat Cow is (estimated) about 10 oz, consisting of about 90% pasta. The use of tarragon brings hints of licorice, mint, and pine, with a burst of pepper and a slight bittersweet taste, which does add a very unique drama to the dish. Unfortunately, two ounces of small cuts of lobster meat are no match for the striking flavors of tarragon and tomato, and becomes lost in the macaroni.

The Eton Mess, a traditional English dessert, dating back to the 19th century, is made with layers of fresh, seasonal berries, whipped cream, and meringues. $8.00 Simple and delicious.

Sticky Toffee Pudding is another traditional English dessert. $10.00. This bread pudding is made with dates, which give this dessert an incredible sweetness, then drizzled with a molasses sauce, and served with whipped cream on the side. This happens to be Gordon’s favorite dessert, and I can see why. This block of heaven takes you on a euphoric journey at first bite.

Rating

The Lobster Mac & Cheese takes a bit away from the otherwise incredible experience at The Fat Cow. We felt that we paid for lobster, but received macaroni, instead. Otherwise, the price points at The Fat Cow are in line with other farm to table restaurants, and restaurants at The Grove. The service, quality, creativity and the overall experience were outstanding – nothing short of what one would expect from a Gordon Ramsay experience. Gordon’s personality shines through every detail, and I think he’s really hit the nail on the head in expressing his vision to create a friendly neighborhood gathering spot where you can get a great meal.

And yes, we did get that opportunity to talk with Gordon, and it made my week.

Overall Impression: 4.9 Plates

189 The Grove Drive; 323-965-1020

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