Lexington Social House Offers "Poor Man's Molecular Gastronomy" at New Sunday Supper Series

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Jared SImons' pork saltimbocca Photo: Ryan Forbes for Avablu

If Jared Simons, the executive chef at Lexington Social House who took over for Mette Williams in March, looks familiar, you were most likely a regular at Violet, the restaurant he owned and operated on Pico Blvd. before going on to work as a consultant for Steve Arroyo's Cobras and Matadors and Potato Chips. At his new gig in Hollywood, the inked-up chef tells Grub Street he's "trying to make dining fun," though he's probably not unaware of just how serious his Berkshire pork saltimbocca is.

Through a small infusion of Southern influence, astute sourcing, deep respect for Americana that extends to his rockabilly appearance, and what the chef labels "poor man's molecular gastronomy," Simons overhauled the restaurant's menu, even taking some of the smoked paprika out of Williams' fried chicken and upping its overall crunch factor with a matzoh crust.

With La Quercia-topped prosciutto pizza and asparagus, Cedar Ranch butcher's steak, and ace cocktails from Kyle Ackley that embrace handmade infusions, fresh fruit, and weird additions like Pop-Rocks, pickled chili liquid, and more La Quercia, the restaurant functions like a different animal post-Mette. To showcase Simons' style, Lexington Social House just launched a Sunday Supper series, in addition to a new spring menu.

Offered every Sunday from 4:30 to 10:30 P.M., Simons' Sunday service is a tribute to U.S.-made product and Cali-raised produce, with a $25 three-course menu astride the restaurant's usual a la carte selection and a bulk special on his fried chicken. The menu changes every week, and we have the most recent for you to check out, below. Have a look!

Chef Jared's Tasting Menu
May 6, 2012
Three courses $25

First Course:

Creamy cauliflower bisque, pickled black trumpet mushroom, crouton

OR

Grilled delta asparagus and fingerling potato salad, fried egg, smoked
prosciutto, buttermilk dressing

Second Course:

Heirloom Anson Mills organic grits, Tuscan kale, spring peas, tomato, aged
goat cheese

OR

Natural beef "meatballs", chive mashed potatoes, slaw

Dessert:

Seasonal surprise

----AND---

Sunday Fried Chicken Special

MARY’S FRIED CHICKEN BUCKET
8 piece 24
12 piece 36
16 piece 48