Phill found an interesting dining experience on Eventbrite — The Gastro Garage — a pop-up that was currently running on Sunset and LaBrea in a vintage garage themed space complete with mechanics wielded blow torches and sporting welding masks.
The group has been around for three (!) years doing pop-ups, catering events, and such. Later this year they’re opening up a restaurant in the Arts District. Once everyone was seated they put on a show of lighting up their blow torches and started to heat up our food.
It’s a fun experience and the guys are all very personable and welcoming making the meal much more of an experience than sampling satisfying your hunger. As for the food, it’s all takes on popular dishes, only reconstructed in savory brioche donuts. The meal consisted of half a dozen donuts — or tanks as they call them — injected with foams and cheeses and topped with meats, cheese, and so much more (the gastro part of the Gastro Garage)
First up was the Piston Pizza Tank with Mozzarella foam, touched shredded mozzarella, tomato basil puree, fresh basil and maldon salt.
After some more torching we got tank number two:
The Cubano Tank with gruyere foam, torched 12-hour slow roasted pork, applewood smoked ham, mustard caviar and dill plank. This was my favorite savory tank of the evening (and even better since Phill doesn’t eat pork I had two!!) with everything coming together perfectly.
After torching some meat on the drill bits we got tank number three:
The Filly Tank with aged sharp white cheddar foam, torched New York Strip, onion puree and truffle salt it was a nice upscale version of the classic Philly cheesesteak.
Next came some drill bit skewers.
The teriyaki salmon was great.
Watching them heat up the carrots.
The maple glaze that came with the carrots was incredible, not too sweet, and oh so good.
The Korean short ribs were also fantastic.
Phill enjoyed it all too. But now it was time for dessert, which seems odd to say after having already eaten three donuts…
First up was there take on a cannoli which was quite good. It was interesting how the same brioche donuts worked great as both a savory bun and a sweet one.
The Apple Pie A La Torch Tank was my favorite of the sweet tanks. The apple puree on top was so addictive and reminded me of the best apple pie ever.
And then there was still one more tank left:
The final tank of our meal was the campfire tank, their take on S’Mores with double chocolate foam, torched marshmallow pillow, graham powder and milk chocolate chunk. I’m not the biggest fan of s’mores or s’mores-like desserts, but this one was quite good.
Overall it was a fun and tasty meal and easily one of the more unique dining experiences you can have. While the pop-up only lasts another week, definitely keep an eye out for their restaurant opening, you won’t want to miss it.