This was a Maker’s Mark Discovery Dinner, ie, Maker’s Mark tried to get you really drunk by pairing every.single.course with a Maker’s Mark cocktail. Yes, you had to finish every cocktail. How else will you say good things about both the booze and the food?
Here are some pictures. They’re all kinda bad because RM’s lighting is mean to make fawning scribe/shills look hot. Heck it’s so dark even SIV would look hot.
So instead there must be a few words about food…
Let’s focus on one dish: the crazy hyper bougie dish of Echire butter cooked heirloom rice topped with eggs likely picked from Chef Khan’s backyard Delaware (heirloom, natch) hens. How fussy is this dish? By number of ingredients (5+) and outward appearance, not so much. By the cost of the ingredients, this bowl of rice is undoubtly the most expensive in LA. Echire (DOC Normandy) butter retails for at least $7 per half pound. 1 pat of Echire at Church & State runs $3. Is this bowl 300% better than a bowl of jook at Delicious Food Corner? You’d be missing the point if you wanted for such a comparison. The Congee and Delicious Food Corner are both packed with Cantonese ex-pats clamoring for food from their motherland; Red Medicine was just named the number 3 new restaurant in Los Angeles by LA Magazine. The congee houses in San Gabriel Valley are total holes in the wall; Red Medicine is purposely sexy, with a fancy bar along with winning bar smiths, or two. Will I personally ever order a bowl of $17 ($27 if topped with uni) rice porridge? Or $15 bowl of tomatoes in “Malaysian” peanut sauce/foam? No, but it’s easy to see how that chunk of sweet and fishy Wagyu brisket can win awards. To truly enjoy spending money and eating at Red Medicine, one must forget the existence of Vietnamese/Malaysian food. Red Med is less Vietnamese than Spice Table is Singaporean.
As for the Maker’s Mark drink pairings, some of the cocktails were simply too sweet to be paired with the already sweetened savory dishes (think: sweet beef, sweet corn, sweet tomatoes). The final two seasonal desserty drinks of Maker’s Mark/coconut milk/egg yolk/sugar/spice and Makers/Echire butter/sugar/salt/water both worked well, but the Maker’s faux eggnog, made with the fancy Maker’s Mark 46, seemed to have been everyone’s preferred dessert drink.