Red Herring is Bringing Back Dinner
Written By & Photographed By: Veronica An Red Herring
Imagine that your living room got a retro Hollywood makeover. You’d probably end up with something like Red Herring. This neighborhood dining spot is recreating comfort food with a sophisticated edge.
At Red Herring, the décor is as important as the cuisine and the beauty is in the details. Husband and wife team, Dave and Alexis Woodall opened Red Herring, in last fall to bridge the gap between a special dining experience and a casual night out. Lounge on the custom teal velvet couch or take a seat at one of the cozy tables upstairs and enjoy a view of Colorado Boulevard framed by palm trees. Woodall explains that she found the wallpaper five years before the restaurant opened, and is happy to finally be able to display it. The upstairs and downstairs wallpapers are eye-catching patterns that, along with a carefully curated selection of lighting and furniture, create a vintage glamour feel.
Alexis Woodall describes the cuisine as “upscale American comfort,” food you’re nostalgic for like, mac ‘n cheese or chicken and waffles, but better than you remember it. Red Herring upgrades its baked mac ‘n cheese with cheddar and gruyere and optional bacon. Choose from comforting dishes like Yam Fritters with herbed goddess dressing or Buttermilk Fried Chicken and Waffles.
“Dave has a belief that food is about feeling nourished—not just calorically, but emotionally too,” said Alex Woodall.
Just as design accents like the repeated gold and jewel tones pull together the ambiance of the restaurant, homemade touches and strict attention to detail elevate the food. Although dishes may sound simple because they focus on few ingredients, the care and preparation put into each dish is evident from the first bite.
On Monday, Feb. 27, Red Herring hosted a private dinner party club for local editors. This customized feast featured a unique menu highlighting duroc hogs from Marin Sun Farms, a quality Northern California farm. The Beast Feast included eight creative courses of off-menu items that showcased Chef Dave’s creativity and the skill of the entire culinary team.
“For us, it’s important to showcase what we can do,” said Patrick Thomas, General Manager at Red Herring. “Dave and I see these dinners as a way to have fun, be creative and branch out.”
The evening began with cocktail hour, starring one of Red Herring’s signature cocktails, Boss Loves Bubbles. This fun, fizzy drink combined Mercat Cava, whiskey barrel bitters and a sugar cube with an orange twist. This bubbly cocktail paired with fresh, crispy house-made chicharrones, seasoned with chili and lime.
The feast proceeded to include more courses of well-balanced, pork-centric excellence. From a delicate Smoked Pork Ravioli with a soft cooked egg yolk, served with corn cream and walnuts to the decadent, rich Bacon & Pecan Tart with house-made brown butter ice cream, the menu showcased the different preparations and presentations of pork. Courses were also paired with California wines, which continued Red Herring’s theme of local ingredients.
Each course was a complete exploration in flavor, texture and plating. The house-made Andouille sausage with mustard, endive, pears and celery root was a standout course. The sweet pears complimented the spicy sausage and the mustard added a bit of spice while the celery root provided a slight crunch. It paired beautifully with a Vaughn Duffy Rosé from Sonoma County.
Although these dishes aren’t on the permanent menu, the Beast Feast paid homage to the culinary team’s skill – and a taste of what the restaurant presents to everyday customers. Consider it a successful test run. Red Herring is considering hosting more periodic supper clubs with uniquely-themed tasting menus that will be open to the public to sign up for and enjoy.
1661 Colorado Blvd
Los Angeles, CA 90041
Red Herring is Bringing Dinner Back to Eagle Rock