2117 Hillhurst Avenue
Los Angeles, CA 90027
Last week on a rainy day I hit McCall's in Los Feliz to check out the new talent in the neighborhood.
I love how their blackboard breaks down the cow in terms of what cuts come from where and what cuts they carry.
McCall's is small but focused. The focus is on organic hormone and antibiotic-free meats, free-range chickens and sustainable and wild caught seafood.
After immersing myself so thoroughly in the world of Michael Pollan recently, I have been really keeping my eyes peeled for grass-fed beef, and am excited that McCall's is carrying it.
I have always wanted to try my hand at a Kurobota pork chop, and these look gorgeous. However, this week I caved on a Kendor chicken. Free-range, organic, etc. They had just arrived from Kendor the morning I picked my trussed bird out of the case. @mccallsmandf twittered as such.
I learned that afternoon that the Branzino that I love is actually synonymous with loup de mer. Good to know.
Sashimi grade salmon.
And a finely honed selection of non-perishables including salts, vinegars and olive oils. Owners Nathan and Karen were hanging out behind the counter minding shop, and Nathan asked me what I intended to do with the chicken. I told him my usual. Stuff the cavity full of quartered lemons, rosemary and garlic under the skin and pop her in the oven. He suggested placing the entire bird on a throne of chopped veg, letting the chicken juices seep down into the veg as everything cooked. I did, it did and it was marvelous. My brussels sprouts attained a beautiful caramelization around the edge of the pan, and the roasted potatoes were crunchy and tasted slightly of chicken fat & juices. Thanks for the rec and the lovely bird!