Engine Co. No. 28 was originally built in 1912. At a cost of $60,000, it was the most expensive Los Angeles fire station of its time. Serving the downtown are for over 50 years, the station ended its service in 1969. In 1983, a 5-year preservation and renovation project transformed the rundown building with a beautiful interior and rustic exterior. Engine Co. No. 28 reopened again in 1989, as a restaurant. From the street, you can see the dual archways where fire trucks would race out on a call. The interior has high ceilings and you even see where the fire poles once stood as the large circular cutouts still remain. You even see historical gear and firehouse memorabilia on the walls. Chef Chris Hora is at the culinary reins of this engine company now and dishes out bold, in-your-face food, with a little bit of rock n’ roll. He’s a bold and in-your-face in person as well, reminding me of Tony Bourdain when he was younger. Chef Chris’ culinary palate is spot on, no unnecessary sauces, dips, or salt necessary. Each dish comes out of the kitchen perfectly flavored and seasoned causing your taste buds to be ready and at attention for the next flavor call.
Beet Salad includes baby arugala, aged manchego cheese, and cumin scented honey. This is a market-fresh salad at its best. The arugula was fresh and peppery. The beets were roasted to perfection making them sweet and tender. The cheese added a little salty and slightly creamy flavor to the mix. Pickled sliced onions were a tangy surprise. The cumin honey added a hint of sweetness yet tied all of the ingredients together. Thumbs up, way up!
To read more and see photos, please visit: http://www.examiner.com/review/engine-co-no-28-serves-up-firehouse-inspired-american-cuisine-los-angeles
Mahalo,
OC Food Diva
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