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@firstborn.la

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$68 4-course dinner by @chefanthonywang
📍Chinatown, LA
⏰ 5 p.m. to 8:30 p.m. Wed, Thurs & Sunday
5 p.m. to 9:00 p.m. Fri-Sat
978 N Broadway
90012

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181

8

a month ago

5pm-8pm
Join us on the patio on Sundays for Fried Chicken 3.0, fun sides (including Chef Jaime’s lamb fat Parker House rolls) and drink specials! $13 bubbles, martinis and daiquiris, $11 red and white, $6 beers. Chill Summer vibes and CHICKEN! Inside….business as usual. by @firstborn.la

181

10

16 days ago

Duck is a bit of a weekly ritual here. Aged for 14-18 days and every part of the animal is used. Legs for sausage, fat for rice and cooking various things, bones for sauce. We’ve learned a lot about it over time of how to treat it and cook it.

We don’t always have it because we can only age so many at a time.

Thank you @thenameistomdang for shooting and thank you @liberty_ducks for the supply. by @firstborn.la

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2

2 months ago

Mango, Spruce Tips, Calvados

Wong Family Farms Valencia Pride mangoes, spruce tips, Domaine de Montreuil Sélection Calvados, CO2

I’ve always wanted to incorporate Wong mangoes into a cocktail. The flavor pairing here is quite simple but rather unexpected. It usually makes sense to pair mangoes with other tropical flavors but Chef Anthony had the idea to incorporate spruce tips from the pacific northwest which is the exact opposite. Since the spruce tips have a bright, fresh, green apple note the obvious spirit to compliment that was a young, grower producer Calvados. Sometimes cocktails enable flavor combinations that would otherwise be prohibitively priced in other formats.

On paper this is like a 40 dollar cocktail because all these things are expensive. Buying seconds, using all aspects of the fruit, younger, grower-producer spirits and using preserved ingredients from previous seasons in an efficient manner solved that.

I am getting a little tired of making clarified and carbonated cocktails but lately it’s been the best way to highlight summer fruit in Los Angeles both in terms of flavor expression, yield and waste mitigation.

Oh also the garnish is mango skin and it was inspired by @rossell_hu from @bar_lonely and @kohaku_tainan by @firstborn.la

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11

2 months ago

Starting tonight, we’ll be offering a bar set that includes some of your favorite things in a nice neat package! The set will include a cold starter, our fried chicken that all of you have come to love, and a dessert to finish. All for $40! Come to have all to yourself or to share- although we doubt you’ll want to.

Available only at the bar, all night long.

Scroll through to see some of favorite offerings right now. by @firstborn.la

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21

3 months ago

Sweet corn sabayon, black sesame, blueberry, butter mochi

Born from the corn and mochi tart from last summer. @ectarine_ brings the same flavors but just presented in a different structure. A small dice of butter mochi and blueberry yuzu gelee are concealed underneath black sesame streusel. Piped on top is a sweet corn sabayon and a lightly salted cream.

A beautiful dessert that bridges savory and sweet into a texturally satisfying dessert that highlights the nostalgic sweetness of corn in the summer. by @firstborn.la

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7

3 months ago

Braised short rib, black garlic, whipped potato, grilled Nardello peppers, romesco

This dish started with the idea of “pepper beef”. Jimmy nardello peppers from @weiserfamilyfarms being an anchor to branch ideas from.

Due to the richness of the beef, the decadence of dense mashed potatoes didn’t feel quite right. Our solution was to create an espuma with boiled potatoes, soy milk, garlic, and fermented tofu. The tofu gives the flavor of an intensely aged cheese while still keeping the potato mixture light and relatively low in fat. Rich yet light potato flavor with a nutty and savory finish.

The peppers are grilled and glazed in a bright, tacky, and slow reduction of red pepper juice, vinegar, chili and sichuan peppercorns. As a surprise there’s an intensely seasoned green romesco with aged Chinese vinegar and sesame oil underneath the potatoes to give some dimension to the peppers.

Beef just reminiscent of what you’d find in “pepper beef” to finish.

Available on the 3rd course of our current prix fixe menu. The menu now highlights all the things we love about summer produce. We hope to see you soon to experience the bounty this season offers. by @firstborn.la

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1

3 months ago

Catching up with Chef Anthony at Firstborn as he walks us through his beloved dry aged liberty farms duck breast, jasmine scented peaches, roasted cauliflower & soubise recipe in our French blue cast iron set.

Visit them at 978 N Broadway, Los Angeles, CA 90012 📍 by @firstborn.la

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11

4 months ago

I’m so behind on documenting and posting cocktails yikes.

Last year I didn’t really get to utilize stonefruit in the way I’ve always wanted to. However, having a Spinzall opened up new possibilities for processing and highlighting certain fruit. The drink is inspired by the Stay Up Very Late from Michael Madrusan’s ‘A Spot at the Bar’. The changes are all done in favor of highlighting the peach flavor. I opted out of using lemon because the combination of lemon and yellow peach makes it taste like peach tea. The cognac is also swapped for pisco to prevent the addition of weight from a barrel aged spirit. The Leopold Bros absinthe is so layered and adds much needed contrast. I almost never garnish drinks but Anthony stumbled upon these dill flowers at the market and they accent the drink perfectly.

Peach
Regier Family Farms yellow peaches, Suntory Roku Gin, Capurro Quebranta Pisco, Leopold Bros Absinthe Verte, CO2 by @firstborn.la

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12

4 months ago

This is a dish and a sauce that’s been with us since day one, rooted in nostalgia and a progressive style of cooking. A dynamic mix of preserved and fresh flavors, mixed into a light sauce of green licorice tones. by @firstborn.la

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2

4 months ago

You won’t want to miss this one night only collaboration dinner. For one night only, join us to see some of the iconic food from “ink.” evolved.

It’s such an honor to welcome both @mvoltaggio and @meilin21 to cook with us. Two absolute legends that we respect deeply and are so happy to share our space with.

June 17th. 5pm-9:30pm
$155 per person
Tickets are now live through @opentable

*sold out. Check back for cancellations and any last minute openings. by @firstborn.la

4k

73

5 months ago

Chilled leeks, white asparagus, soy-almond vinaigrette, cherries, lovage

We love our recent collaborations because of the inspiration that lingers. @cjihee_kim from @_perilla.la made this dressing from fresh soy milk from @meijitofu, almonds from @fatunclefarms, yuzu juice, rice vinegar, and a light syrup of Buddha’s hand saved from last season.

The softened braised leeks are rich, the white asparagus is crisp and sweet, and the cherries marinated in a deep green lovage oil feel electric to eat. Beautiful textures, balanced sweetness and acid wrapped in cold silk. by @firstborn.la

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4

5 months ago