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Posted by Sammy Sage on 10/17/2013
Echo Park has slowly been gaining a reputation as a bastion of food innovation. And I don't doubt that for a bit. I have been dining in some of Echo Park’s best-kept secrets for many years now, and I must say it's quite an experience. This so-called food revolution happening in the Echo Park Area has seen many of the country’s best new restaurants sprouting like mushrooms in this lush Down Town out Skirts. And for those of you searching for a culinary experience like no other, look no further than Red Hill. Nestled amid the lofts and showrooms that pepper the city’s trendy Echo Park District, Red Hill is the brainchild of Owner Chasen, an Italian food fanatic and a L.A local guy with a tight team that includes the Trevor Head Chief in the kitchen, Beer and Wine Guys curating the brew list as beer sommelier’s, and a wine program curated in this amazing place as its day-to-day wine pro’s can match wine with food. The restaurant is located in a rather unassuming converted bakery building that’s quite easy to miss. However, the interior will remind visitors of soft speak easy Italian café escape. The decor allows the simplistic beauty of the food to really shine, though beauty isn’t the only thing bringing folks to Red Hill. The restaurant buzzed with excited energy and was comfortably full with seemingly satisfied patrons. We started with Red Hill’s famous Pickles and Bread, which is essentially a salad of pickled vegetables, Smooth Sweet Butter, French Like Grilled baguette wedges (which they make themselves), and truly remarkable, perfectly cooked Mussels and Clams served in a fish stock that’s from the heavens. My wife and I shared one order, which consisted of a Red Hill of amazing goodness all in one massive bowl. We certainly could have shared it with the folks sitting next to us, though that is more a reflection on the otherworldly taste and the portion size. For the main course, I decided to go with Red Hills roast chicken and exquisitely chard roasted cast iron bird. The flavor of the Chicken balanced the richness of the sinfully tender potatoes very well. My wife ordered the Lamb Ribs, which consisted of marinated lamb grilled with a curry sauce. The dish was executed perfectly, which each of the bright colors of the ingredients peeks through the dish. I did find it a bit too spicy for my liking, but I know a lot of people who would be willing to pay top dollar for a dish like that.