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Jonathan Gold reviews the Hearth & Hound

Charred chicories with citrus, pistachios and forage blanc. In addition to a lively bar, the Hearth & Hound offers a wine list pulled together by Beastie Boy Mike D.

Charred chicories with citrus, pistachios and forage blanc. In addition to a lively bar, the Hearth & Hound offers a wine list pulled together by Beastie Boy Mike D.

  (Ricardo DeAratanha / Los Angeles Times)

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Jonathan Gold reviews the Hearth & Hound

Pork with quince and verjus

  (Ricardo DeAratanha / Los Angeles Times)

Jonathan Gold reviews the Hearth & Hound

Octopus with celeriac

  (Ricardo DeAratanha / Los Angeles Times)

Jonathan Gold reviews the Hearth & Hound

Hiramasa with vegetable escabeche

  (Ricardo DeAratanha / Los Angeles Times)

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Jonathan Gold reviews the Hearth & Hound

Cabbage with oyster emulsion and meat drippings

  (Ricardo DeAratanha / Los Angeles Times )

Jonathan Gold reviews the Hearth & Hound

Chicken with green peppercorn jus and Trumpet Royale mushrooms

  (Ricardo DeAratanha / Los Angeles Times)

Jonathan Gold reviews the Hearth & Hound

Black cod with orange sauce and fennel

  (Ricardo DeAratanha / Los Angeles Times)

Jonathan Gold reviews the Hearth & Hound

April Bloom is the chef behind Hearth & Hound in Hollywood, in the old Cat & Fiddle space. Her aesthetic: simple yet full-flavored small plates. Though known for her meat dishes at places like New York’s Spotted Pig, she puts vegetables forward here and employs a lot of Middle Eastern flavors.

  (Ricardo DeAratanha / Los Angeles Times)

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Jonathan Gold reviews the Hearth & Hound

The bar at the Hearth & Hound.

  (Ricardo DeAratanha / Los Angeles Times)

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