Birch, Los Angeles
Birch’s monkfish tikka masala has garnered rave reviews from the hyper-critical restaurant reviewers walking the beat in Los Angeles. The Indian-inspired dish comes as two kebabs resting on a wooden board, “drenched in a creamy, modestly spiced sauce and crowned with a sculptural pappadam made from a blend of Carolina gold rice and powdered egg white,” according to LA Weekly.
British-born chef Brendan Collins marinates the monkfish in fenugreek and yogurt, then cooks it over
“Lest it come off as being too sculptural, the waiter, clad in a short-sleeved blue oxford shirt, eases the flesh off the skewer in a practiced move so inviting, you half expect to hear him say, 'Have at it,’” LA Magazine reported.
