Restaurant: Bee Taqueria
Location: 5754 W Adams Blvd, Los Angeles, CA 90016. (323) 452-9575
Date: January 25, 2023
Cuisine: Mexican Taco
Rating: Delicious, but a lot of tacos
Bee Taqueria was opened and operated by Alex Carrasco. He’s worked in the kitchen at some notable restaurants such as Viceroy, Joe’s Restaurant, Paiche, Mo-chica, Red Medicine, and Mozza. Carrasco caught the attention of LA foodies with LA’s first taco omakase menu — which is what we shall be trying tonight.
Normally, Bee’s is a delicious modern taqueria with casual seating.
And a colorful “shack” style.
The menu changes a bit daily.
You order from here.
However, they also have this lounge and Omakase space!
And a big charcoal grill.
So we set up in the “private dining” room.
Some Champagne to kick things off.
Jeff brought another pound of caviar!
Caviar bump.
7 musketeers!
And Jeff M with the chef.
From my cellar: 2012 Raul Pérez Rías Baixas Sketch. VM 93. Pale gold. Expressive, orchard fruit, honey and mineral aromas pick up hints of quinine and white flowers with air. Bitter pear skin and Meyer lemon flavors gain weight, with the wine maintaining vivacity and focus thanks to juicy acidity. Closes on a tangerine note, with serious, mineral-driven thrust and lingering floral character.
From my cellar: 2013 Veyder-Malberg Grüner Veltliner Liebedich. VM 93. Sourced from Bruck, Schön, Buschenberg and Hochrain, and bottled under the mock site name “love you,” this cuvée delivers a wonderfully cooling and succulent amalgam of green herbs and ripe honeydew melon in undulating interaction with stony, alkaline, subtly smoky and mouthwateringly saline mineral elements. The feel is polished and the overall effect delightfully buoyant. Crunch, bite and piquancy of cress, pepper, iodine, dark leafy greens and walnut oil add depth as well as energy to a palate-clinging finish. (Drink between 2015-2030)
2010 Vilmart & Cie Champagne Premier Cru Grand Cellier Rubis. VM 93. A classy, understated wine, the 2010 Grand Cellier Rubis offers striking depth and nuance. Now, nearly two and half years after its disgorgement, the 2010 is just starting to open up aromatically. The Rubis is deceptively medium in body, yet it possesses notable drive. There is plenty of depth in the glass, but it is more implied than overtly stated. The Rubis is 60% Pinot Noir and 40% Chardonnay. Dosage is 8 grams per liter. Disgorged November, 2014. (Drink between 2017-2025)
The chef introduced every dish with its (extensive) personal story.
Nuts. Roasted peanuts/ chile de arbol/garlic/ roasted chulpe/ sea salt. Spicy peanuts and cornnuts with lime. Pretty tasty with a bit of burn.
Every dish!
Lobster aguachile. Kombu serrano broth/ ikura/ cilantro criollo. Very zesty ceviche with nice thick chips with excellent corn flavor.
Added some caviar!
Bugambilia mole taco w/ Queso fresco, Bugambilia chicken mole/onion/fried bugambilia leaf. Smoky meat and cheese taco. Delicious.
Chicatana & ahi tuna tostada. Wakame sesame tostada/chicatana rub /soyu/heirloom tomato pico de gallo/garlic oil. Fish and tomato taco with crispy fried tortilla.
Huitlacoche empanada/ Truffle Cream. Pipiche Salsa verde/Truffle carpaccio/epazote Truffle oil. Delicious! The sauce was incredible. The whole thing incredible actually.
Fish taco w/ Squid ink tortilla. Yellow tail/ house made ponzu/ Morita aioli/fried rice/ furikake/ caviar/ fried charales. Yellowtail, anchoivy, and caviar taco. Very interesting textures and the cool raw fish and salty fish flavors.
From my cellar: 2003 Valdicava Brunello di Montalcino Riserva Madonna del Piano. VM 93. The 2003 Brunello di Montalcino Riserva Madonna del Piano is a super-ripe, opulent wine that resembles the 1997 in its generous, full-bodied personality. The tannins are surprisingly well-balanced within the context of this challenging vintage. The 2003 should drink well relatively early for this Riserva. All things considered, this is a superb effort. Production was down sharply in 2003. The estate bottled just 13,000 bottles of this wine compared to the typical 23,000 bottles. (Drink between 2013-2023)
2006 Castello Banfi Brunello di Montalcino Poggio alle Mura. VM 92. Good medium red, a bit less bright than the classico. Deeper and earthier on the nose, showing more oak and less lift today. Then sweet, silky and lush on the palate, broader and weightier than the basic Brunello. This initially displayed less clarity and definition but seemed to gain in energy and depth as it opened in the glass. Finishes with sweet tannins and serious weight and length.
Some monster.
And more monster.
Pork taco. Cecina/aciento/guacamole/Salsa borracha/ prosciutto/speck chips. Pork X ways taco with prosciutto and crispy pork rind. To die for great.
Bistek Con huevos taco. Blue corn tortilla/dry aged rib eye/brie cheese/Truffle roasted sauce/Lobster veal demi glaze/ sunny side up quail egg. Steak and egg taco.
Churros w/ Dulce de leche. Mezcal sugar/ Mezcal oaxacan hot chocolate/amaranto. Churros filled with delicious cream and mezcal coffee liquour. Really great churros.
Pure and Concentrated Evil — Kentucky Mud Pie Gelato — Expresso Knob Creek Bourbon Custard Gelato base with layers of house-made Crushed Oreo Valrhona Fudge Ganache, and house-made Vanilla Coconut Cream Cheese Icing — The Plaid Mode of Gelati and includes a hefty Caffeine kick — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #coconut #valrhona #chocolate #ganache #expresso #bourbon #custard #oreos #icing
Added some of the mezcal sauce.
The wine lineup.
Overall, each dish was super super yummy. As a meal however, there were a few too many “tacos.” It didn’t feel exactly like a progression of dishes but a series of tacos (which it was). Some of these dishes would have been better served in a slightly different form favor, perhaps without the tortilla.
