Gorge

Disappointing and overpriced. I knew it wasn’t going to meet my expectations after receiving a cold glass of red wine. The 29 dollar cheese plate with dried sausages was way overpriced. I liked the cheeses and the compote but there sausages were flavorless. The pig ear Tartine was satisfying but felt one note. I also braved the endive with vanilla bean and almond salad which was too sweet and an odd combination. I felt bad for the waitress who I feel was forced to lie and sell us the menu.
I’ll trust my instincts next time and walk out of a restaurant that’s empty at 7pm.

I am deeply in love with their smoked oyster mousse. I can have it as an appetizer, as an entrée, or even as a dessert. Just thinking about it makes me drool.
My husband and I have been searching for a nice French restaurant in our neighborhood. Ever since our favorite French restaurant Bistro L.Q. where Chef Laurent had served very creative and phenomenal dishes, closed (now it is Cooks County).
We were so happy when we found this place. Not only is it very close to our house, but many dishes that they serve are fantastic. Two of our favorite dishes that we always order are the oyster mousse and the cornish hen. My husband usually don’t eat much poultry but at Gorge, we have to fight over this cornish hen.
About the oyster mousse, I can’t stop dreaming nor talking about it. The beef jus on the top of flan somehow reminds me of dashi gelee. I took some home and ate it with Japanese soba (buck wheat noodle) the following day and it was amazing!!!
I love everything about Gorge (except the wine glasses which do not let me swirl wine) and hope they will be open for a long time.

Gorge is not for everyone. Clearly, since it’s usually empty ha. I really don’t know how they stay open. Make sure to check the menu before you eat here to make sure everyone in your party is okay with it and can find something to eat (they specialize in pâté, terrine, etc… this is no place for your Vegan friend).
It’s VERY dark inside, I guess you could call it cozy but I wouldn’t mind just a smidge more light so I can see what I’m eating…
So I love foie gras. I have to imagine that before it was illegal, they had some amazing foie gras pâté here. But alas, since that is no longer the case, we had the chicken liver pâté to start and I had the cornish hen for my main. There was a LOT of pâté, more than 2 people could really eat in one sitting. I tried though, since it was very good. The cornish hen had a lot of sauce on it, perhaps a bit too much, but it was still very good. It was probably the only item on the menu that I could have ordered as a main, so I’m not sure if I’d come back except maybe for a glass of wine and pâté appetizer or dessert.
In terms of pâté and terrine, this place is THE place to go in town.

Gorge is a great place to have dinner. The people here are very friendly including the chefs. It’s a very nice place where you can enjoy interesting and delicious classic French dishes as well as desserts. Definitely a place to try out!

3) Saint Honore also known as Honoratus of Amiens lived in the 6^th century. He was apparently a most virtuous man who became bishop, who during his bisphoric, discovered the relics of Victoricus, Fuscian, and Gentian, which had remained hidden for 300 years.
In 1060 Saint Honore was exhumed & his relics were said to stop drought & produced other miracles. In 1202, a baker named Renold Theriens (Renaud Cherins) donated to the city of Paris some land to build a chapel in honor of the saint.
The chapel became one of the richest in Paris, and gave its name to Rue du Faubourg Saint-​Honoré. «In 1400, the bakers of Paris established their guild in the church of Saint Honoratus, celebrating his feast on May 16 and spreading his cult.» A cake was made to honor the saint.
The Saint Honore has a base of puff pastry that is multi-​layered. There is a ring of pâté a choux pastry around the edge of this base. The filling on top of this puff pastry is basically a crème patisserie, in this case, infused with dark chocolate.
There were two cream puffs filled with the chocolate crème patisserie, but the third element was a chocolate macaron. Caramel was then drizzled on top with the finishing touch of Crème Chantilly covering the gaps formed by the placement of the cream puff pastries & macaron. Shaved roasted almonds were stuck artfully in the crème chantilly for a «hedge hog effect».
The marriage of the heavy cream from the crème chantilly, chocolate crème patisserie, burnt caramel, flakey texture of the puff pastry & the more bread-​like pâté a choux made for a grandly rich sensation almost close to overkill. This dessert took many steps to create, and so the price of this pastry is definitely reasonable.
3a) I didn’t want coffee or espresso since it was so late at night so I opted for another wine pairing. Château Manos, Cadillac, Bordeaux 2004. This Semillon from Bordeaux had undergone pouriturre noble or a passerillage.
It was sweet & smooth, yet to me had a slight saline undertone, as well as a slightly port-​like casked frutiness with a touch of pleasant maderisee. Dulcet, but not overly so, this was a good accompaniment to this complex dessert.
Uyen acted as my waitress/​sommelier/​conversationalist with aplomb. We talked about Unilocal,how can one know about the «authenticity of a cuisine» when we are not familiar with it, World Cup, etc. It was a wide ranging talk since by that time, I was the only customer left, and she graciously let me stay way after 10:30pm.
I’m really impressed with Gorge where the food is well thought out & well executed. The preparation for what is presented here must take many hours of careful, methodical, hands on, tedious work for which I can truly appreciate with every single bite. 4+ Unilocal stars for now until I sample more of what Gorge may have to offer.
The savory portion of the review will be posted at a later date.

Very interesting restaurant. The chef is an ex sous of Robuchon. 30ish and a woman (not that this matters, but it’s rare, so I mention it).
The food is classic French but they lighten up some very heavy dishes. They also use a relatively small amount of salt and less butter.
They do a lot of home made charcuterie, which is rare. So kudos for that,
Appetizers
Bacon flan with frisee and a poached egg. I really liked this dish. The flan was at the bottom of a soup bowl which was clever but made it hard to eat. Maybe there was too much frisee — the genius is the bacon flan and that needs to be more prominent. I love eggs but the poached egg was superfluous given that there already was bacon flan.
Pig ear terrine. Tasty — the ears were chopped and not fried. Liked the parmesan.
Chicken liver mousse on toast — very good
Duck rillettes — very good
swiss chard soup — good — it needs to cool down to fully appreciate it. Maybe should be served cold.
Mains
Pheasant terrine — magnificent. Stunning. Really, really good. Worth coming here for this. It’s an expensive dish to make which is why it’s a main my guess.
Chou croutte garnie — very tasty. Maybe dial back the sweetness of the cabbage a bit. Loved the home made sausages.
Cassoulet — the beans were hard and the dish didn’t really integrate. Also, I liked the sausage in the choucroutte better. I understand that they were trying to lighten this up but it could have been done better. I wasn’t a fan of the big beans. Ii doubt that they cooked it with tons of animal fat, which makes it lighter, but less rich, obviously.
Desserts were 5 versions of gâteau st honore. We had the pistacchio which was good. They should lose the silver sprinkles — it’s silly. Also another dessert type would be nice. Maybe a great chocolate mousse or fresh berries?
Service was nice. Good wine wine list (Gelin Fixin). Some nice beers. They should lose the hexagonal red wine glasses, you can’t swirl the wine. They look cool but they are silly.
Intimate space with lots of regular customers. The chef should probably briefly say hello to everyone — that does help to build repeat business especially if you are glamorous (as she is). This is LA after all.
I left not stuffed which is unusual given that the dishes are traditionally heavy. They use less butter and salt so they don’t taste as big but they are more nuanced.
I like what they are doing. They just need to keep at it and make more of the dishes as awesome as the pheasant and this place will be on the short list of best LA bistros. Still, worth a visit — it’s reasonably priced, fun and the pheasant makes it all worth it. Also, they are doing things that few places in the States are trying to do. You have to respect that and patronize really well trained people who take a risk and open a place like this.

We hated this place whole-​heartedly last night. From the horrible parking situation, to the uncomfortable wooden chairs, to the manager’s false claims, to the chef who could not improvise anything non-​meat for us, to the tiny 5-​ounce glass of Corona style beer sold as artisan beer, to the tiny mushroom tart that was served not hot, not warm, not cold, but just below luke warm for $ 14.
Every thing sucked!
I would even say everything about this place was deceptive. If the place had 3 stars or did not call itself «French» or a «restaurant,» I would have gone elsewhere and I would have been happy. If the co-​owner had not blatantly claimed on the phone on two occasions to be able to entertain vegetarians and had just told us honestly that «this is a charcutrie,» I would have gone elsewhere and been happy. We fell for the 4.5 stars and the word french. We should have researched the place a little deeper and not relied on reviews.
When you walk into a place that has 4.5 stars on Unilocal from over 60 people, but the place is dead at 8 pm, you should realize who wrote those reviews. Smart people also can tell just reading the menu and the wine list what the place is all about. Most people on Unilocal do not seem to have that ability due to their lack of experience. They can’t tell a real fine restaurant from a phony one. We hated the menu but we wanted to be open and the manager insisted that the two salads and the one appetizer i.e. the only vegetarian dishes on their menu, are very tasty and ample to satisfy us for dinner. That was not true.
We paid $ 45 for 5 ounces of cheap beer and two mediocre dishes that weighed 9 ounces total, not what I would call gorging. We took off promptly and had a great meal elsewhere, a place I am keeping secret, since those who rate Gorge 4.5 stars on Unilocal do not deserve to know any better places.
1) This is not a restaurant. It is a dive bar. No good restaurant has wooden chairs. Coffee shops and dive bars have wooden chairs. A nice restaurant is designed for a relaxed slow dinner and comfortable seating is part of that. Wooden chairs hurt you after 30 minutes, especially if you are a tall man. You want to reduce all signs of discomfort when you’re enjoying your night out.
2) This place is not French. It is run by two kids who claim to have spent time in France and they are giving you fake French peasant food at fine food prices.
3) This place is not a wine place. Their wine selection is nothing but cheap no name young wines marked up to sound like good wines. You want good French wines for the same price, go to Valentino. They know their wines, they rock!!!
4) They have very little vegetarian options. I initially asked if the chef could make us something that has no meat and the manager assured us she could. We had to make sure it is not a sous-​chef working that night, we were assured the real chef is in the kitchen every night. After we got seated and ordered a drink, we were told, the chef can only provide us with steamed vegetables! That means sheer lack of creativity, plain laziness, or bait and switch.
5) This place suffers from a poor business plan. They chose the wrong spot and the wrong angle to entertain and all the money spent on marketing is not bringing them clients and they resort to claiming anything to draw you in.
6) We don’t have any real French Haute Cuisine places in Los Angeles anymore, because people in LA are too cheap and too ignorant to support a good French restaurant. Itlian restaurants have taken over all of Beverly Hills and Brentwood because they are simple. Places like Melisse and Jiraffe are a blasphemy to fine French food and places like this and Café Beaujolais are Las Vegas cartoons of anything French.

Having visited twice, I am a fan of everything about Gorge except its location. Damn you, West Hollywood and your horrific parking rules!!!
Anyhow, the two chefs at Gorge are super talented and quite friendly. Most items are made in house (not the cheese and not the bread) and the freshness really comes through. We have very much enjoyed the Cassoulet, the Chicken Liver Pâté, and the Saucisson; I didn’t love the Pig Ear Tartine, but it was very well made. Be sure to leave room for the St. Honore dessert! Too good.
Can’t wait to visit again. =)

My husband and I came here twice in one week because the food was so amazing. One of the owners was our waitress and she was so sweet and lovely. What stands out the most is their coq au vin. It’s just delicious comfort food.
One surprising thing was the fact that the restaurant was so quiet. I wish more people knew about this place and would give them a try. The food here is delicious.

Gorge has the perfect food to pair with a nice bottle of wine and unwind from a busy week, that is as long as you don’t have to hurry through your meal because your parking meter may run out, but that’s a story for another day.
After pushing by the crowd at the near by Whiskey we entered the small but very comfortable restaurant. It is pretty small so it is probably best to get a reservation, although it was never completely full while we were there.
We pretty much stuck to our game plan and ordered what we saw on the online menu, with of course a bottle of red. We started with the Pig Ear Tartine. At first bite I was in love with the explosion of truffle but unfortunately it wasn’t as intense or just about missing through the rest of the dish. I can’t say I fell completely in love with this dish because of the texture of the ear but it was really well done. Next we tried the Saucisson Sec. Since all the meats were made in house and the cheese was not we had to pick the meat plate. All were great, but the venison stood out to me. I also enjoyed that since they were so fresh they did not seem to be over salted or over preservative-​y. The pickled cauliflower and mustard broke up the tastes between each type of meat nicely. Lastly we had the Sausage Cassoulet. Again, being very excited about the housemade ORGANIC pork sausage (hard to find) we dug right into the dish. The sausage was cooked perfectly and tasted great, however I was a bit disappointed with the rest of the dish. The white beans seemed a bit undercooked, and if the were cooked down a bit more I think it would have given a little more depth and richness to the sauce. All and all it was still a good quality dish and the prices were all reasonable for the quality we received across the board.
Lastly we had to take one of their St. Honore to go since our parking situation wasn’t cooperative. We had the Pistachio version when we got home and, as expected, is not a place you want to miss dessert. So flaky on the outside and so creamy on the inside, and I don’t typically don’t even like sweets. This was a great place to come back to after our recent trip to Paris.

Gorge is a cozy wine bar with dim lighting, a large bar area and plenty of tables for dinner. It specializes in French wines, which change quite often and French cuisine. Anyone who is not a fan of old world wines, beware as they are quite different from the new world wines, such as CA and alike. However, if you keep your mind open to new experiences, come in and enjoy something new. The friendly staff will do their best to make your experience a special one.
Upon my visit I sampled a few different wines before settling on a pinot noir equivalent and tasted the Vegitable Tart made of Goat cheese mouse, Roasted beets, Zucchini, Asparagus, Tomato confit, Basil chips, and Balsamic vinaigrette. The dish was visually stunning and had good flavor. One note, is that I was not a fan of the wine glasses. Their ornate design made swirling, which is necessary when sampling, a tad bit cumbersome. Overall, a nice place to visit.

This is a small, lovely place that you can enjoy drinks and conversation. It was already late at night when we got there. We just wanted to have light meals and some drinks. Because it was late, we were only customers there. I ordered their award winning Vegetable Tart. It was delicious. So many different kind of vegetables were beautifully placed in a small tart. This was definitely art. Apple cider was great as well. I loved the ambience and definitely would like to come back again.

Gorge is intimate, unassuming, and on Sunset Blvd of all places, but don’t let that fool you. After all, you’ve got Chef Elia behind the food — a Top Chef alum and Joel Robuchon’s first-​ever female sous chef. Pastry Chef Uyen had worked at some of my fave Vegas establishments — Guy Savoy and Craftsteak. Not to mention, the guy behind the bar, Darius, is a Master Sommelier. Pretty impressive resumes, huh?
I stumbled in here to meet my boyfriend after a photography gig down the street, and sat at the bar. Darius was welcoming and gracious from the get-​go, offering wine and food suggestions. The wine menu is very small (due to the restaurant being quite cozy), but he’s done a great job selecting wines that pair with the dishes. I decided on a chardonnay and the mackarel tartine, which for a clumsy lass (in other words, me) is very difficult to eat with the provided knife and fork.
Much to my horror, a lot of the arugula ended up splattered around the bar counter, and a bit of it even fell to the floor, but Darius was totally unfazed and completely nice about it as I embarrassingly apologized for making a mess. I eventually gave up with the knife and fork and went at it with my hands and my teeth — this dish would’ve been much more successful had the bread not been so difficult to cut/​bite through. The mackarel itself was great, not «fishy» at all like mackarel sometimes tends to be, very fresh and the arugula and generous amount of grated parmesan complemented it nicely.
They make the St. Honore desserts fresh daily, so naturally we had to try one, with banana cream filling and topped with chocolate. It was a great way to end the light meal — when I go back next, I’ll have to bring a bigger appetite and sample more plates!

Amazing wine list. The grand master sommelier can do no wrong here. Ask him for suggestions.
Great charcuterie plate and appetizers. Get the frisée, pig ear tartine, Cornish hen, and the pork sausage.
Order as much dessert as you can. Pastry chef Uyen does an excellent job with balancing the sweetness. Her training in Paris did her well. Try the pistachio puff pastry!

I have a soft spot for charcuterie and am a huge fan of various cured meats, terrines, pâtés, sausages, and the like. As such, when I heard about Gorge, a new restaurant in Weho owned by former Top Chef Elia Aboumrad and Pastry Chef Uyen Nguyen, I knew I had to try this almost exclusively charcuterie focused menu.
Charcuterie and Cheese Platter — Although all of the charcuteries were commendable and enjoyable; the highlight of this dish for me were the headcheese, pickled califlower, cheeses and bread. The headcheese was rustic and firm with a gelatinous finish. Savory and firm, you could feel the chunks of the pork disolve in your mouth. The cheeses were mild in nature and complimented the salty/​savory of the meats. The breads that accompanied this dish was crisp with a slight sweetness that I truly enjoyed; while everything was balanced with the tart pickled cauliflower.
Rabbit rillette — I like rillettes that have more meat than fat. The rabbit rillette served here is more fatty than rabbitty and I couldn’t get over the amount of lard that I felt drowned the taste of the rabbit overall.
Pig Ear Tartine — A favorite of the evening for me. The confit was subtle and balanced with the earthiness of the mushrooms, while the Parmesan topping created a richness to the dish.
The Mackeral tartine — Another favortie, the Mackeral had a chance to really shine through on the dish and it’s flavors were much more pronounced than the pig ear. Just the right amount of saltiness balanced by the lightness of the greens.
Pheasant Terrine — Another solid dish, the pheasant really shined in this dish for me being highlighted by the earthiness of the truffles and the crunch from the pecans. I loved the firmness from the terrine that made it feel like an entrée while still being light.
Duck Sausage — The flavor of the duck was tempered by an the herbaciousness of the seasoning, though I found it to be dry and gritty in texture and wanting for more jus. Nevertheless, the mushrooms in this dish were top notch and perfectly seasoned, and the pommes purée made creamy and buttery.
Pork Shank — This is by the far the best dish at Gorge and the reason why I would consistently come back. Huge and fall off the bone tender, the pork shank was marinated in a honey glaze that made me want to smack my lips. That sauce is addicting and really takes the dish to new heights. The grilled romaine and turnips were a great accoutrement in rounding out this delightful dish.
For dessert we ordered the pistachio and banana chocolate st. honore and the chefs were gracious enough to throw in a lemon meringue version to try. All of them were light and flaky and the perfect way to end the end. Although I must say that I can’t help but think they knew better than us when they gave us the lemon meringue as it happened to be all of our favorites with its strong zest.
The service here is really jovial and I had a great time. It’s some of the best service I’ve ever had as they took the time to talk to us and Elia and Uyen both came out at one point or another to visit with us. Our server was delightful and I hope and pray that this place survives in one of the tougher locations in Sunset.

i was surprised to see that the restaurant was empty during brunch hrs on Sat afternoon. But perhaps ppl would rather drink on a St Pattys afternoon.
We ordered the beignets (melts in your mouth), frisee salad (i heart bacon flan… i wud bathe in it if i cud) & the Collection, which has saucisson and the cheese platter combined into one. Their homemade strawberry jam with rosemary was very good too. Waiter took the time to explain everything to us, he was very pleasant.

My friend who is also an elite Unilocaler raved about Gorge and came here two or three times in one week. The cuisine is Southern French and I enjoyed myself BUT the others at the table didn’t seem to agree with me. We pretty much ordered one of everything and I am a big fan of terrine and pâté. I am also a fan of French food, probably why I enjoyed myself. The mashed potatoes here are super good! They almost taste as Good as Joel Robuchon’s! The sausage dishes are good as well but I feel they can put some more food on the plate. I devoured the game hen! It was very good.
The people here are nice and they have a great wine selection as well. Valet is out front for easy access as well.

This has quickly become one of my favorite restaurants in LA. It’s a small place, with a small menu, and everything they have to offer is excellent. It’s located, somewhat incongruously, on the Strip, just a few doors down from The Whisky. Inside it’s dark and low key, with a charming, old-​school rotating dessert case near the door.
The menu is classic French. For appetizers, the pig ear tartine is so unctuous it’s closer to bone marrow than usual pig ear chewiness. Ordinarily, a frisée would make me roll my eyes, but the one here has bacon flan, which reminds me of foie gras.
For the main courses, there are several house-​made sausage options all of which are excellent. In addition the vegetable accompaniments are spectacular. The sausage dishes are fairly small. In contrast, the cornish hen and the pork shank are both huge. And tasty.
There is also an excellent saucisson plate, and a cheese plate, which was only okay.
And certainly the wine list here is worthy of note. Every dish has a suggested wine and beer pairing, and they are all spectacular. I’m no oenophile, but I don’t think I’ve ever been to another restaurant where the wine list was so strange, and yet so wonderful. Each wine suggestion enhanced the flavors of the dish. And at $ 9.00 a glass, the wine pairings represent a genuine value. I’ve not tried many of the beer pairings, but it seems like an interesting list, with lots of Belgium brews.
I rarely have interest in desserts, but the pastries here are delicious, without being too heavy.
There is a tiny staff, and they are all exceptionally friendly and passionate about the food they serve.
Overall, this is an exceptional restaurant. I would advice anyone who loves food to «run don’t walk» to this place.

I have been reading about Gorge and was excited to finally try it last night.
When I walked in, the first thing I noticed was the loud spinning cake display machine that reminded me of a bad NYC diner. It was lit up with disco style glass. Inside were their St. Honore tarts, charcuterie and fruit. It was so unappetizing. We were seated right next to this beast of a thing. With it’s loud engine buzzing on and off over our dinner. They really need to burn that machine, asap. I deliberated giving them four stars as a result of this hideous monstrosity looming over my meal, but I decided against it and read below to see why.
Moving on, we asked to see the DineLA menu and also looked over the normal menu. It’s a bit overwhelming but the sommelier noted that we wouldn’t be disappointed, no matter what we chose and he was right!
We decided on doing one DineLA menu and ordering a few other supplementary items from the normal menu. We asked the sommerlier to choose wines to compliment the meal and he chose robust wines that we thoroughly enjoyed.
We started with the pig ear tartine and the goat cheese salad and wow, talk about a foodgasm! I was unsure of what to expect with pig ear confit. It’s a texture completely disparate from duck confit. It reminded me of a mushroom druxelle in looks and textures. It was amazing, topped with arugula and Parmesan. The goat cheese was served in a warm brioche dough. Unbelieveable. What could be better than a warm brioche, oozing of creamy, rich goat cheese?! Nothing! It came with a mixed green salad of pinenuts. Winner.
For mains we shared the duck sausage with mashed potatoes and mushrooms as well as the cornish game hen. The mashed potatoes served with the duck were crazy good. They tasted of butter! Robuchon style! The cornish game hen was a lighter dish with a beautiful array of perfectly cooked vegetables and a heaping amount of sauce! The meat was tender and juicy, it would be hard not to order this upon returning.
We finished with the St. Honore pastry. Having just been in Paris I can say with authority that this dish was skillfully executed. Each component, complementing the next. The crisp of the phyllo, the crunch of the candied sugar and the cream… Harmony!
Service was wonderful. The staff are all passionate and knowledgeable.
It really was such an excellent meal and I cannot wait to return. God willing they’ll take that 70s style awful machine out of the front window and then they’ll be just perfect!

Amazing!!! New fave eatery in weho. Darius and Uyen are so sweet and the service they provide is top notch. The ambiance is perfect– clean, with touches of old timey saloon, hand painted dishes, accents of vintage finds like a leather book with buckles on the front. Gorgeous all around. The food is superb as well. We went here for Saturday brunch.
Must try’s: club sandwich, mimosas, dessert!!!
Beignets– so light and fluffy with a light dusting of sugar and a beautiful chocolate sauce on the side.
Club sandwich– perfectly done egg with a gooey yolk that flows over amazing bread with hearty cheese inside. Homemade sausage!
Oatmeal– like a cross of crème Brûlée and rice pudding. So delicious you’ll forget you’re eating oatmeal.
Desserts– all are heavenly. St. honoree– Light puff pastry so flaky. We has the pumpkin and the vanilla. Both have 3 perfect cream puffs, whipped cream, and either pumpkin or vanilla custard. Seriously amazing, not too sweet but so magnificent.
Coffee is real coffee and mimosa are a perfectly balanced mix.
Yummilicious– A+