Little Beast

Little Beast, the modern American bistro on Colorado Boulevard in Eagle Rock, more or less won my heart the moment I walked up to the doors of this charming, converted 1911 Craftsman bungalow. Owned and run by husband and wife team chef Sean Lowenthal and Deborah Schwartz-Lowenthal, this neighborhood restaurant and its delicious small plates-meets-large mains menu make me wish I lived right around the corner from this family-friendly joint (“Little Beast” is the couple’s nickname for their son, and it’s adorable seeing little kids enjoying their beastly fare!). Chef Lowenthal, who worked as sous chef at LA’s Chateau Marmont before heading to the eastside and establishing Little Beast, highlights seasonal ingredients on his menu – staples like the simple yet delicious Chipotle Hummus remain, while dishes like Hamachi Tartare with avocado, pickled cucumber, ancho chile, quail egg, and crispy wontons may subtly evolve to be Hamachi “tataki” with heirloom tomato guacamole, sorrel aioli, and crispy potato.  Chicken Liver Mousse with toasted baguette may become Duck Liver Mousse with port gelée, strawberries, and sherry gastrique; while a Charred Flat Iron with yukon potato gratin, black truffle mornay, asparagus, and truffle demi glace may morph into a Charred Skirt Steak with asparagus, crispy potato "samosa," watercress, and red wine demi glace. Regardless of the season, Chef Lowenthal’s dishes are delicious, and bring out the hungry little beast inside of me every time!

Sweater: Modcloth Right Attitude Sweater in Grey (old)
Lips: Anastasia Beverly Hills Liquid Lipstick in Carina
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Soft Brown
Glasses: Bonlook Bonnie & Clyde

Charcuterie Platter.

Chicken Liver mousse with toasted baguette.

Hamachi Tartare with avocado, pickled cucumber, ancho, quail egg, crispy wontons.

Chipotle Hummus with smoked paprika pita crisps.

Charred Flat Iron with yukon potato gratin, black truffle mornay, asparagus, and truffle demi glace.