The Thompson Beverly Hills has been home to some experimental cuisine in its short history, with Brian Redzikowski leading the early charge. His molecular tinged Asian menu spanned two restaurants, but for whatever reason, didn’t go the distance. Now Laurie Mulstay and Ron Marino (Magnolia, Bar Chloe, and The Bar) are the hotel’s ground floor tenants, and they joined forces with chef Stephen Kalt on Caulfield’s, a restaurant and bar named for Holden Caulfield, the main character in “The Catcher in the Rye.” Kalt still has two restaurants in Atlantic City’s Borgata Hotel Casino & Spa, but is going full force in L.A.
To help his cause, Kalt is sourcing ingredients like Iberico Fresco, fresh acorn-fed, black-footed hog from Spain. Sure, those prized pigs lend their legs to jamon Iberico producers, but that still leaves plenty of parts that rarely gets mentioned. At a recent media dinner, which the restaurant comped, we enjoyed his Acorn fed Spanish pork ($42) preparation. He grills the rosy meat over binchotan charcoal, creating a winning sear, and plates the tender slices of shoulder with carrots, pears, Medjool dates, Brussels sprout leaves, and pomegranate syrup. The plate deftly melds savory and sweet elements and makes sure the pork remains the star. One thing’s for sure: Holden Caulfield never ate so well at Pencey Prep.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.