The Dudley Market
Usually when I travel between the Bay and LA I take my car instead of flying (because apparently I love being bored out of my mind in a car for 6 hours). One of my favorite ways to kill time is to fantasize about all the restaurants on my never ending and constantly growing to-eat list. On my latest trip down to LA I made a reservation at one of my favorite places in Venice, The Dudley Market.
If you’ve ever done the drive to or from the Bay to LA, you know that the best cure for six hours on the 5 is a good drink. I promptly ordered an Old Fashioned with Bulleit Bourbon...but I was quickly informed that Dudley only serves wine and beer due to liquor license shortages in Venice Beach. WINE IT IS—no complaints here…
As I scanned the menu I realized there were a few words I’d literally never read before in my life—wtf is purslane?? And pluot? Is that a fish? After treating the waiter like a human dictionary, I learned that a pluot is definitely not a fish, it’s actually a stone fruit that’s a cross between a plum and an apricot (um, yum), and purslane is a salty/sour tasting succulent. I looked down at the menu again and read the last ingredient of the dish: parmesan. Dev was sold. The dish was phenomenal, save for the pluots being a little underripe in my opinion (then again I thought it was a fish so what do I know). Purslane is one of my new favorite salad greens—it has the crunch of leafy greens without the bitterness, and its sour quality paired perfectly with the sweet fruit and salty parmesan.
For my main course I continued my adventurous streak and ordered the quail with pureed potatoes. After my first bite I fomo-ed on all the other times I neglected to order quail throughout my life…who knew those cute birds that nest in my front yard were so fucking good? (I think a lot of people knew, but I was clearly late to the party). I’m actually sort of squeamish about eating meat directly off the bone—a strange fear I learned from a bad experience with buffalo wings as a child—but the quail meat was so buttery it practically fell off the bone. This dish was so decadent and satisfying, I’m pretty sure I left the conversation completely until I was finished eating.
The Dudley Market absolutely exceeded expectations and earned itself a place on my other never ending list of restaurants to return to. Wine, a lesson in succulents, and my new favorite protein? I'm sold—even without the avo.
- Cold Pluot, Purslane, Black Pepper, Parmesan
- Quail with pureed potatoes and
- Black Risotto - a staple on their menu and very highly recommended
- Salmon with Purslane and Grilled Vegetables - delicious but a little forgettable