The vibrant menu brings to the table what you would expect from a gastropub, but Ford reinvents classic dishes with seasonal ingredients to make each course a standout. Small bites like sea bass crudo and lamb meatballs with tomato chutney, lardo and tzatziki are made to share alongside a few thoughtful salads to get your green fix. The flatbread pizzas change seasonally to feature the freshest ingredients like winter mushroom with mozzarella, kale and pistachio-basil pesto. When it comes to mains, Ford’s meat-centric dishes like lemon roasted jidori chicken with canary lentils, tomato, carrots and chorizo crumb and a smoked pork chop with Brussel sprout-butternut squash hash and pecan butter will leave you full and satisfied. There’s also something for everyone on the sweets menu, from blackberry crumble to house-made ice cream, so make sure to save room. The cocktails are delicious, with twists on both old and new recipes to give you a well-shaken buzz. And if all that isn’t enough, soon you’ll be able to order a whole pig dinner for 8-10 people. Boom.
If you’re in L.A., we suggest you check out Ford’s Filling Station ASAP. But for everyone else, Ford released his first cookbook – Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking – last year. With a focus on using quality, sustainable ingredients, it shows you how to bring people together for a good meal, whether you’re cooking for 40 or four. To learn more about Ford and what he’s doing next, visit chefbenford.com.
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