First Impression: Public School 612

I was invited to try the newly opened Public School 612 gastropub in Downtown Los Angeles.  The restaurant, at the corner of 6th and Flower Streets, gets its name from its address at 612 S. Flower St.  As noted previously, there is a focus on beer and the beer list was curated by Hallie Beaune of the Beer Chicks.

The setting is within the Daily Grill downtown, but is comfortable and feels distinct.  There is a dartboard and there are twenty beers on tap.  The theme is a school house, so the menu comes in the form of a classic black and white composition book, a fun touch.  The food menu is short with just fourteen items plus a couple of desserts.

The Fried Chicken ($12) with hand cut fries and mustard and bbq sauces caught my eye.  It was served in newsprint but I was disappointed because the chicken was boneless, which I hadn't expected.  If a restaurant is serving boneless fried chicken, it should call it out.  My dinner partner and I were of two minds about the french fries.  The frites were thin matchstick fries, which were very crunchy.  I did not enjoy them nearly as much as she did.

The big winner of the night was the Dragoons Irish Stout Short Rib ($12) served with Yukon mashed potatoes and caramelized onion au jus.  The meat was tender; we hardly needed to use knives.  The meat had been imbued with tons of flavor and the potatoes soaked up the beef juices to make this a hearty and rich dish.  There was ample sauce so the short rib was nice and moist.

The Colorado Lamb Burger ($13) with tomato cranberry jam, arugula and brie was just OK.  As a fan of all things lamb, I had high hopes for this burger, but it was not anything special. It was cooked a tad more than I had asked for and just did not have the quintessential lamb flavor I was looking for.

When in the neighborhood, I'd certainly return for the Short Rib, which is a deal at only $12, and a glass of beer or two.  The beer selection is good.  You won't find the rarest of the rare, but that is not what Public School 612 is about; it is for people who appreciate good craft beer, not a temple to hops.  The staff was knowledgeable about the list, which reflects well on the Beer Chicks.  The Eagle Rock Solidarity went well with our food and I look forward to sampling more of the craft beers on the list as well as trying some of their signature cocktails on my next visit.

Public School 612: 612 S. Flower Street, DTLA. Phone: (213) 623-1172. Website: http://www.publicschool612.com/

Public School 612 Schools DTLA in the Gastropub Concept

Public School 612 opens today in Downtown LA.  The new gastropub is an offshoot of the Daily Grill and derives its name from its mission of being "an Education in in the Art of Food and Beer" and its address at 612 Flower Street.  The new restaurant will share a kitchen with the adjacent Daily Grill but have its own menu and drinks list.  The beer menu was created by Hallie Beaune, one half of The Beer Chicks, and the food menu was created by chef Phil Kastel (below).  The opening menu has twenty-two craft beers on tap, plus bottles and several large format beer options.

The menu is very different than that of the Daily Grill.  Menu items include fried chicken, croque madame, a cheese board, irish stout short ribs and lamb burger.  The menu itself arrives in the form of a homage to the classic Pee Chee folders you may remember from elementary school.  Kastel said, "we have to be more authentic because we are the Daily Grill."  There will always be a market vegetable option, which might include the attractively plated rainbow carrots I saw.

The lamb burger (above) served with tomato cranberry jam, arugula and brie ($13) will likely be the first thing I try, along with the fried chicken ($12).  The prices are wallet friendly and the spirit of the menu is nostalgia for classic American dishes, made with care.  The three sodas on the menu, Hank's Root Beer, Dr. Brown's Cream Soda and Orange Crush, all evoke that spirit.  The draft beer list is divided into American beers (American History) such as Allagash White and Deschutes Black Butte Porter, while the international beers are listed under the section labeled Semester Abroad.  Beaune, co-author of The Naked Pint, knows her stuff when it comes to beer, so it will be interesting to see how the beer list evolves.  The cocktails are made with fresh juices and most of the spirit list is taken up by "Classic Browns, " which makes this bourbon and rye fan happy.

Public School 612: 612 S. Flower Street, DTLA.  Phone: (213) 623-1172.  Website: http://www.publicschool612.com/

Daily Grill doubles down with Twice Daily Grinding of Beef

In this burger crazed town, there is always something new to try.  In this case, the something new is an old classic, updated.  I was recently invited to try the new line of specialty burgers at the Daily Grill.  The biggest change is that now the restaurant is buying Angus beef and grinds the beef twice daily in each location, making generous sized patties and cooking them on the eponymous Grill.  The classic cheeseburger has been updated, and now they have added a Wild Mushroom Burger with Havarti cheese, wild mushrooms and pesto aioli, and a Pepper Bacon burger with pepper, bacon and onion from the pepper steak recipe served at the Grill on the Alley.

The Classic was a nice medium loose patty on a toasted bun served with a generous side of french fries and slaw.  The burger was cooked perfectly medium rare and was juicy.  I had tried a burger at the Brentwood location several months ago and this is a large improvement.  Is this burger going to displace the Comme Ca burger as the best in LA?  No.  But its good to have another solid option.

When so many restaurants now have policies stating that they will not modify their food, the Daily Grill stands out for its philosophy of "The Answer is Yes, What is the Question?"  This customer service focus has been evident on several meals at the Daily Grill and it is commendable.  I have found the it to be a comfortable choice when dining with family as everyone can get what they want and there is no worry about whether there will be something on the menu that appeals.  For me, the classic burger will now be my default choice. 

I have been told that both meatload and Plank Steak are making a stealthy comeback on the menu.  The Plank Steak (not flank steak) is ground steak served with onions and fresh broccoli on a plank.  It is almost a burger without the bun and is made from the same twice daily ground beef.

I'm happy to see any restaurant, whether chain or independent, up their game.  In this case the new attention to the burgers from the sourcing of the meat all the way to the finished product has made the new burgers more than "twice" as good as they were before.  The Pepper Bacon burger (below) was much enjoyed and completely devoured by my dining companions.

The Daily Grill has multiple locations including Brentwood, Beverly Hills, Downtown and near the Airport.  Website: www.dailygrill.com