Measure for Measure: Good Measure is a resounding YES!

I don't often dine out on Monday evenings, but last night was no ordinary Monday. It was the grand opening of the much anticipated Good Measure.  This hot new restaurant is located in the space Ozu formerly occupied on Glendale Blvd in Atwater Village, and what a difference interior design makes. While Ozu was casual with picnic benches and a bare wall on which to project Dodger games, Good Measure feels more like a romantic wine cave. They've placed a big canvas of art where the blank wall used to be. 

The space is intimate, and opening night felt like family and friends night, as everyone introduced themselves to each other, shared their opinions and stories of how they learned about Good Measure. I ran into friends I haven't seen in a long time -- always a treat.  

We sat at the sommelier bar facing the private alcove where VIP diners can reserve a table of eight. Jesse reigned supreme as he helped everyone taste and pair the right wine with the right food.  Among the wines we tasted were a beautiful 2003 chateauneuf and a stellar 2004 Saint Joseph, as well an earthy Negrette from the Fronton region of southwest France. A stellar wine bar demands a stellar menu, and luckily, the chef is from Ammo so your tastebuds are in for a delight. While the emphasis is clearly on wine, there are some excellent craft beers on tap. And I'm sure, thanks to Jay Williamson's expertise in the brewing arts, the craft beer selection will expand. 

We ordered mussels, the halibut and dry-aged rib-eye steak. The mussels whetted our appetites with its tasty tomato-based broth, preserved lemons, fresno chili and bacon bits. The California halibut was flaky and delicate, accompanied by fennel confit and grilled rhubarb. The boneless rib-eye was quite tender and flavorful, served with roasted potato cubes and one of my faves, Japanese baby turnips. Our neighbors at the bar enjoyed the crispy pork rillette, burger, pork chop and lamb belly. Towards the end of the meal, I asked everyone around me if they would come back. Resounding yeses could be heard everywhere, the true measure of success. Measure for Measure, Good Measure is worthy of many encore visits. Bravo, Team Good Measure.

FYI, if you fall in love with a particular pour (and I predict you will fall in love many times), you can order by the bottle. We were never given a list of wines available by the bottle, but Jesse informed us you can indeed order anything they pour by the glass by the bottle as well.

Started the evening off with a glass of Italian rose

California Halibut

Rib-eye

Mussels

Connie & Ted & Rob & Monica: An L.A. Story

Connie & Ted's may be most famous for their lobster rolls, but for me, the steamers are the main attraction. Steamers are ubiquitous on the east coast, but hard to find on the west coast because they break easily and don't transport well. So I always start with the steamers. This visit, the steamers were much better than my last visit. Only one or two were bad.

We went for dineLA week because the menu looked fine, and we knew we'd be hungry after Constellations. We were seated next to another couple Rob and Monica, and started bonding over beer. Connie & Ted's offers a fine list of craft beers, and the more variety, the more indecision. Thus spake Rob, who asked us what beers did we decide on, and how would we describe the taste. We offered Rob a taste which surprised all four of us.

You sure?
Oh wait. Do you have cooties?
Rob almost did a spittake in my beer, and warned me no more jokes for my own good.

After tasting our beers, Rob chose the puffed rice Japanese beer, and yes, offered us a taste in return.

Turns out it was Rob and Monica's first time to Connie & Ted's. We had a wonderful conversation over excellent food. We could've been in a Raymond Chandler short story ( a good one of course,) or a Steve Martin movie as we were trading L.A. stories, what brought us there, where we've eaten. Rob enjoyed his surf and turf. Monica opted for the lobster roll just like me. I started with the oysters, Monica started with the salad. My DH got the grilled sea bass, and the calamari with arugula. Our meals ended with the creamsicle and sickening sweet blondie.

I can't wait for my next platter of steamers, and to run into Rob and Monica again.

Don't touch my steamers

Calamari and arugua

Warm lobster roll

Seabass is the star, but

the pickled vegetables provided a nice crunch and contrast.

Regressing to childhood.

Four out of five dentists would disapprove.