Chef Jon Yao‘s Kato launched a “Sunday Summer Series” this past summer where they would collaborate with another restaurant to create a casual menu with their favorite SoCal restaurants. Kato is usually closed on Sundays, but will be open for this special “Sunday Summer Series” that will feature approximately a 5-course dinner menu. It will also include a special new cocktail menu for these Sundays only, curated by Bartender Austin Hennelly, who is one of the bartenders of the restaurant.
Even though we would already be celebrating his birthday two days prior, we couldn’t help but reserve for their last Sunday collaboration with one of our favorite SoCal restaurants called Jeune et Jolie. We were very excited for this collaboration and even more excited when we were seated at what I would call it “front row seats” of the kitchen. It was a small table for two right in front of the “staging” area where plates are rolled out as they are completed. Did I use that term right? [For some backstory, Vince and I always celebrate our birthdays here and we always like to sit at the bar. Not because we’re alcoholics, but we just like to sit at the bar because it allows for more interaction with the bartenders]. What is more special about tonight’s collaboration was that, unlike the other “Sunday Summer Series,” this was an actual collaboration by the two chefs together. They came together and created these dishes together; Taiwanese and French fusion. Chef Eric Bost actually came up from SD and was working in the Kato kitchen alongside Chef Jon Yao. How cool is that?!
GODFATHER MILK PUNCH. Ardray blended scotch, amontillado sherry, lemon, almond, milk tea. This is one of the unique cocktails created by Bartender Austin Hennelly. It was his spin-off of the classic milk punch. I couldn’t tell you much notes about alcohol and cocktails because I don’t drink, but it was very easily drinkable and tasty and light. Vince liked it a lot so that’s a good sign!
TOMATE. Goat’s milk, strawberry, shiso. All plates are made shareable which is very different from the usual formal individual plates. To start, we shared a tomato salad that included strawberry and cheese made from goat’s milk. I’ve never had skinned strawberry and tomato before. As simple as this salad looks, it was very light, refreshing and different. Vince was blown away by this salad and really wants to re-create it at home!
PAIN ET BEURRE. Seeded croissant, Brittany butter, tomato marmalade. Our tomato salad came with our second course, which was their collaboration of bread and butter. The croissant was so light, buttery yet flaky. It tore so easily and in beautiful ribbons. The tomato marmalade was a nice dense of sweet on top of the soft and smooth butter; silky and light as ever. You can literally get carried away and use unlimited butter with this kind of texture and not feel any heaviness from it!
CRU. Dry aged kampachi, cucumber, verjus, wasabi. Our third course was a crudo of amberjack and cucumber. The bed of perfectly thinly sliced cucumber sat on top of diced fresh amberjack and roe. The verjus is an acidic juice and there is a hint of wasabi for that extra kick. The presentation was very simple yet delicate and lovely.
STRAWBERRY MARGARITA NEGRONI. Amaras mezcal, forthave red, day tripper strawberry amaro, mara de bois. Vince’s second cocktail of the night and probably his favorite because he is a sucker for Negroni’s. Of course, I thought it tasted like medicine but Vince thought it was DELICIOUS.
HOMARD. Chanterelle, corn, shaoxing sabayon. This was my favorite course! A fusion of risotto-like pasta that is actually rice enveloped in a rich uni sauce. The lobster tail was cooked to perfection, which I mean by “barely cooked.” It was pre-sliced for us in enjoyable bites with more uni sauce on top. This was so good. I had to eat this slow to savor each bite because I knew I wouldn’t get another dish like this anywhere anytime soon!
PINA COLADA & TONIC. Suntory roku gin, saleres gentian aperitif, pineapple, coconut, nai lao, lime. Vince’s last cocktail and the most prettiest. It is almost like a tiki drink! It was very sweet and tasty. I hardly tasted the alcohol at all! .. And that is all I can tell you in term of liquor notes.. 😀
PORC. Stone fruit, elderflower, turnip. This was such a beautiful presentation laid out in front of us. It was like a beautiful forest of pork and peaches. It was carefully laid out with intention. Did I ever mention that I love edible flowers? The pork loin was very tender, juicy yet light in flavor. My personal fear was too salty with the combination of the Iberico ham, but it was not! Just barely salted enough to have a mild flavor to get more of the saltiness from the Iberia ham instead. The peaches were sliced perfectly to not include any of the fresh that would be stuck to the huge stone seed in the middle; soft and refreshing and juicy.
EPOISSE. Honey, rosemary, black pepper. Last course was dessert and had the reminisce of the salted egg yolk bun dessert at dim sum restaurants. The inside was soft ice cream sitting on bed of cream sauce. The honey’ed bun was very crunchy and crispy even though it was sitting on the cream.
I did not mention but when we found out that Chef Eric Bost was physically here working with Chef Jon Yao, we asked our waiter if they could help us ask the two chefs to sign our menu.. And they did! Thank you Chef Jon Yao and Chef Eric Bost for your autographs and such a beautiful menu. We enjoyed every bit of it! It was so delicious and we look forward to next year’s “Sunday Summer Series” again!
EVERYONE wore their “Sunday Summer Series” collaboration black t-shirts and they were actually for sale for $10 each. Vince and I bought two right away when we checked in and saw the sign. It was no hesitation on our part. We LOVE Kato and we LOVE Jeune et Jolie so was there any question to get their collaboration shirts?? No way!! And how often do restaurants sell their t-shirts, let alone our favorite one? Once in a lifetime opportunity.
It was nice to come back to dine a casual meal and to see everyone wearing casual t-shirts. The vibe was definitely more casual and carefree because the waiters were more chit-chatty with us compared to their formal selves otherwise. It was a fun and different atmosphere for us.
Until we dine again! 🙂
