Axe
Axe
1009 Abbot Kinney Blvd
Venice, CA 90291
Our secret friday restaurant thing has been going on for a bit over a month now, but tonight at Axe (pronounced Ah-Shay) the idea for a review blog to chronicle these visits was born.
We originally tried to go here a few weeks ago, but were negged at the door for not having a reservation. The same mistake was not made this time. From the reviews it sounded like the type of thing Jessica would love, and it turned out to be our favorite since the inception of the SFR. This place was a winner from Appetizer to DeZert. The decor is sparse at first glance, but at the same time inviting. By the time you settle in it really grows on you. Great service (though a bit strange early on when we couldn't quite pinpoint who our actual waitperson was, and 3 different people came to tell us about the same specials), yummy food from locally grown organic sources, concise but classy wine & beer list, and a rare dessert treat to cap things off.
Appetizers:
Vegetable heavy antipasti with prosciutto (AMAZING)
Main Courses:
Curry Lamb Stew, Pork Chops with Swiss Chard & Farmhouse Cheddar Mac & Che
Desserts:
Homemade ice cream (1 coffee & 1 cardamom)
Wine:
Topanga Vineyards Black and White Cabernet 2001
Details
1009 Abbot Kinney Blvd
Venice, CA 90291
Our secret friday restaurant thing has been going on for a bit over a month now, but tonight at Axe (pronounced Ah-Shay) the idea for a review blog to chronicle these visits was born.
We originally tried to go here a few weeks ago, but were negged at the door for not having a reservation. The same mistake was not made this time. From the reviews it sounded like the type of thing Jessica would love, and it turned out to be our favorite since the inception of the SFR. This place was a winner from Appetizer to DeZert. The decor is sparse at first glance, but at the same time inviting. By the time you settle in it really grows on you. Great service (though a bit strange early on when we couldn't quite pinpoint who our actual waitperson was, and 3 different people came to tell us about the same specials), yummy food from locally grown organic sources, concise but classy wine & beer list, and a rare dessert treat to cap things off.
Appetizers:
Vegetable heavy antipasti with prosciutto (AMAZING)
Main Courses:
Curry Lamb Stew, Pork Chops with Swiss Chard & Farmhouse Cheddar Mac & Che
Desserts:
Homemade ice cream (1 coffee & 1 cardamom)
Wine:
Topanga Vineyards Black and White Cabernet 2001
Details
posted by Jake of All Trades at 10:20 PM
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