Menu for Dunsmoor in Los Angeles, CA

TLDR: There are several kinks they need to iron out with service, atmosphere, and some of their dishes.\n\nI recommend ordering... the albacore tuna and quail. We enjoyed the crispy shallots on the tuna, though we recognized the dish needed some acidity. Thequail was cooked perfectly and paired well with pepper jelly.\n\nThe items that were “good, but not a must” were the duckrillettes with persimmon jam and the dressed lettuces. These dishes were exactly what you’d expect, nothing to write homeabout.\n\nThe two disappointing items were the ever-so popular cornbread and rainbow trout. The cornbread is more like theIndian dessert, gulab jamun. EXTREMELY sweet, even for someone like me who prefers a sweeter cornbread. The trout, like most oftheir dishes, was too salty. It would be inedible without the bread from our rillettes to cut through the heaviness.\n\nServicewas the most disappointing of all. It took nearly 30 min in between the tuna and rillettes appetizer to come out. We didn’teven know who our waiter was to start, and it took awhile to flag someone down.\n\nWe booked the chef’s counter seating(definitely recommend if you don’t mind sitting close to the hearth) but can see how problematic it would be to sit in thecommunal style tables in the dining room. Dunsmoor would do well if they spaced out the tables: it would prevent the need toshout and would allow the kitchen better management of their tickets. The room was packed on a Tuesday night. Read more

Would definitely return for: that chantrelle pine nut rainbow trout!, chive and cheddar potatoes, sour milk cornbread and the... duck rillettes.\n\nNice but nothing to write home about: bay scallops, raw oysters, wood roasted oysters, crab salad, banderaquail, ribeye, braised greens (do not recommend).\n\nWe were a table of 4 and the service was excellent, was a little bit oftime before we received our dishes though. Overall, would totally return again to try more of their daily changing menu. Read more

I was unimpressed by Dunsmoor overall, some of the food was very good but it was a poor experience overall.\n\nAs we arrived for... our 7:30 reservation, we had to wait a few minutes to verify our table was ready, which was no big deal, however it was verysmoky/stuffy near the door so much so my wife had to wait outside. We get seated, the restaurant was bustling, our waiter waschatting us up in minutes, but didn’t take our drink order just water, then 5 mins later our drinks and then 10 mins later forfood, we were ready when our drink order was, however the waiter ran away quickly. Our first dish was Albacore and it was great,good price/great taste. Next up about 20 minutes later was the cornbread, it was highly recommended, I found it to be swimmingin too much butter and the middle wasn’t cooked all the way through. The main and the squash dish was next to arrive …. At9:10, 1 hour and 40 minute in we had our 3rd course. I had lost my appetite about half way through, and we didn’t finish ourmeal however tasty it may have been, we simply were just waiting way too long and got full. Normally at a new place we’d order2 desserts to find our favorite but we weren’t willing to wait more to find out, promptly asked for our check andleft.\n\nClassic case of they are seating far too many people for the kitchen to handle, the place reeked of stale air andsmoke, and I found it generally not worth the time. Read more

The food here is pretty unique. It is heavily seasoned, and pretty complex. We started with the chicken liver spread, which had... bacon, rosemary, and an onion preserve that offset the salty savory liver. It is served with the thick crusted sour dough bread,It actually was the favorite dish I ate.\n\nWe had the roasted acorn squash. It is served with the outer peel on, which makes ita bit harder to eat. It is served with a brown butter vinaigrette and topped with toasted pumpkin seeds It is very heavilyseasoned, and the farmers cheese served with it did not quite offset the smokey salty squash.\n\nFor a main, I had the rainbowtrout. It was cooked perfectly, topped with pine nuts and chanterelle mushrooms. For some reason, it was rather swimming inbrown butter. The fish was lovely, but too much butter!\n\nMy companions had the duck breast and the pork chop. The latter washuge, and crusted with mushrooms. Lovely. They were both quite happy.\n\nThe place has high ceilings, making it noisy. Most ofthe tables were set up in long communal rows. You need to be prepared to have people you don\'t know sitting near you. Streetparking was easy.\n\nTo summarize, you have to like heavily seasoned, fire roasted food and not mind a lot of butter. Read more

An outstanding meal! Albacore, cornbread, squash, oven baked oysters, trout and roasted pork chop..and the qual!. Every dish... delivered to our table was exemplary. An international wine list that deserves recognition.\nSo good! Read more