Spago

(310) 385-0880

176 N Canon Dr

Beverly Hills, CA

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Uploaded by:

kevin
3 years ago.
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Users who licked it:

wandering...	ktolam
DorkiePorkie	kimtarsier
Pong	mamaGrub

Users who licked other food from this place:

henrychan	daryltso
pekinese	kawaii_panda
AliénorWi...	eumui
jasmine	Thngotiatr
happydot	JoeL
Ilovesushi	luvseafood
bluejia	daisygp
Mashaalic...	kevin
xDavidxChanx	tangbro1
t-bone	weiwei
CrispChip

6: Lacquered Carpenter Ranch Squab

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6 lickslick it unlick

With Rhubarb Purée, Stir-fried Green Beans, Port-Locorice Reduction, Five Spice Powder, and Maitake Mushrooms. This continues my streak of never having a bad preparation of squab before. Paired with Syrah, Barrel 27, Santa Barbara County 2005.

By wanderingchopsticks 3 years ago Eek! I've never seen them leave the feet on before.

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By kevin 3 years ago lol me neither.

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By kimtarsier 3 years ago claws make it look like a frog...or some creature from the deep

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By wanderingchopsticks 3 years ago It's the way that foot is all stretched out, as if it's ready to jump off the plate. Kinda freaks me out. And I love eating chicken feet so it's not the food aversion.

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By happydot 3 years ago never had squab before...

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By kevin 3 years ago You're missing out!

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By Pong 3 years ago I wonder who sits there and comes up with these dish names. It's a whole profession in itself.

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By kevin 3 years ago I guess "Carpenter Ranch" is the name where the squab is from. Actually it's very popular now to list the producer of your ingredients on the menu (e.g. Niman Ranch pork).

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By kimtarsier 3 years ago was it very raw? it looks red in the picture. i didn't know you could eat birds raw?

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By kevin 3 years ago I think it was cooked rare, though it just may be the color of the meat itself. I wouldn't want to eat undercooked chicken but certain birds like duck and ostrich are pretty good rare.

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