Cool has always been an elusive undefinable word, the point being that if everyone could get it, it wouldn't be cool anymore. When I moved to LA in the 90's, Sean McPherson was to LA bars and restaurants what Mick Jagger was to the Beatles or as HBO was to network. I remember Dining at Sean's first hideaway, The Olive, and tales of Madonna hanging out there. Then of course, there was Swingers where in the 90's most tatted hipsters landed at 2 AM for eggs and blueberry smoothies. Next, Bar Marmont alongside the Chateau, added chic to cool along with some velvet ropes. Not the tacky "you're not pretty enough" ropes, but the ones that sniffed out your hipness factor. Enter a string of others including Jones, Bar Lubitsch, and Roger Room, all hits, especially for Drinking. I might have Dined better elsewhere but couldn't have felt as cool about it. (Oh no - Do I need to talk to a therapist about issues that should be Dead by now?)
Sean's list of successes goes on and leads us to The Pikey, the pub on Sunset Boulevard whose menu informs in an all red, all caps and italicized note: "THE PIKEY ONLY SERVES ORGANIC, LOCAL, FARM PRODUCE, FREE RANGE, CRUELTY-FREE MEAT & CHICKEN." Nothing else on the menu is in red. I'd say they're trying to tell us something. And I paid attention. Twice. Seriously worth a second visit in case I was Dreaming on the first. No mistake; the food at The Pikey is stand-alone succulent. Handsome greeter Brian is my latest host-crush and Allison is rapidly becoming a favorite server. They've won my allegiance.
Copious photos and Descriptions follow and be mindful of few noteworthy comments if you're considering a cool (get the Drift?) Hollywood (three beer Draft) pub night. My friends and I ordered the Ribeye on two separate visits and only the first time Did it take us all over the moon. Its preparation rocks but on my second visit, the cut of meat Didn't cut above the norm. The cocktails should be part of a meal here and all four of our selections succeeded. Even my oenophile friends opted for higher proof alcohol given the slick talents of The Pikey mixologists. Why order fettuccine at a pub, one might wonder? To that I say, this is not your father's pub. It's Sean's along with Chef Ralph Johnson and his up-and-coming sous Greg King. The fettuccine with braised pork, tomato and broccoli rabe simmers farm fresh flavors into a mouthwatering whole. Given the pub's hearty fare prior to the final course, I've only made it to one Dessert so far. If you can pace yourself well, store the Sticky Toffee Pudding with Butterscotch and Clotted Cream in your memory's sweet slot.
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| Smoked bar nuts. A post-movie Dinner had us chomping and Discussing American Hustle while we sipped on The Dandy cocktail, a crafty tequila-based temporary stimulant. |
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Burrata with Eggplant
Bruschetta, Walnuts & Marinated Olives. Tasty indulgence. Olive
love. We Dispersed its Deluging calories among the three of us and kept
going, unDeterred.
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| Fettucine with braised pork, tomato and broccoli rabe. Arguably best of our six savories. Braised fresh flavors emerged through cooked-right pasta. |
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Mary’s Vinegar Chicken with Thrice Cooked Chips. Thrice time a charm!
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Twice ordered the Grilled Ribeye with Anson Mills Polenta, Delicata Squash & Hazelnut Gremolata. This was my second go-round with the ribeye. The squash and gremolata compensated for tougher cut the second time.
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| Seared Squid with Curried Chickpeas. On a chilly night, this textured dish opened our palates with the introduction of subtle spice and a touch of crunch. |
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| Sticky Toffee Pudding with Butterscotch and Clotted Cream. Oh yes. |
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| With a reservation the restaurant side has large booths. |
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| Return visit. No reservation landed us in a very small booth with . . . |
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| . . . the artist meets vodka Drink, Laddie Dill, and the scotch-based Ginger Minge cocktail. See all cocktails on The Pikey website. |
I'm Decidedly a Pikey Devotee now. "Hello Doctor, I won't be needing that appointment. I'm cool."
The Pikey
7617 W Sunset Boulevard
Los Angeles, CA 90046
(323) 850-5400
Looks delicious and fun, as usual. Would you go back for me and try the fish & chips? I'm always on the hunt for fish & chips that might top Hungry Cat. Oh, and the Welsh Rarebit too. What's the deal with that?
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