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Dunsmoor
3501 Eagle Rock Boulevard
Los Angeles, US-CA 90065
Uber
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Dinner Menu
Bill of Fare
Bluefin Tuna
$19.00
olive oil, bottarga, chive, lemon
Baby Albacore
$17.00
young ginger root relish, shallot
Raw Oysters
$21.00
lemon
Pickled Mussels
$13.00
catalan aioli, soft herbs
Smoked Tuna Salad
$13.00
jewish deli-style
Chopped Chicken Liver
$13.00
bacon, rosemary, onion preserves
Potted Gribenes
$9.00
schmaltz,sweet onion, thyme
Succotash Salad
$19.00
"three sisters," farmers cheese, summer herbs, lemon vinaigrette
Chicory & Agugula Caesar
$19.00
zuni dressing, breadcrumbs, blackfin tuna mojama, chive
Sour-Milk Cornbread
$17.00
white cheddar, cultured butter, honey
Kobe Beef Tartare
$21.00
fried oysters, watercress, horseradish
Blackback Sole Meunier Amamdine
$25.00
brown butter, chive, lemon
Aunt Emmy's Pork & Green Chili Stew
$21.00
cheddar, flour tortillas
Rainbow Trout
$39.00
chanterelles, pine nuts, brown butter, chives
Low-Country Boil
$41.00
gulf shrimp, corn, potato, smoked sausage
Mushroom-Crusted Pork Chop
$55.00
smoked lard, thyme
Beef Ribeye
$99.00
smoked bone marrow, sea salt
Sliced Tomatoes
$11.00Braised Greens
$11.00Cheddar & Chive Potatoes
$11.00Dressed Lettuces
$11.00Browse Nearby
General Info
Payment Types
All Major Cards
Cuisine
American - Traditional
Meals
Dinner
Hours
Monday:
5:30pm - 10:00pm
Tuesday:
5:30pm - 10:00pm
Wednesday:
5:30pm - 10:00pm
Thursday:
5:30pm - 10:00pm
Friday:
5:30pm - 10:00pm
Saturday:
5:30pm - 10:00pm
Sunday:
5:30pm - 10:00pm
About Us
Brian Dunsmoor’s namesake restaurant, Dunsmoor, is the latest iteration of his ongoing exploration of American heritage cooking. It is, first and foremost, a restaurant for the community that surrounds it, and a loving expression of the relentless research that has informed his cooking for the last ten years.
Brian’s deep dive into the culinary legacy of America is filtered through the lens of a bike-riding, history-obsessed, pool-playing chef making a life in the heart of California’s produce cornucopia. Though Brian’s cooking will always be anchored to his Southern roots, he continues to unravel America’s intertwined food histories and regional fare, reweaving it back into his own story.
The ‘Bill of Fare’ at Dunsmoor is centered around the room’s expansive hearth and wood oven, a nod to Brian’s emphasis on age-old techniques and tools; a vast majority of the food is made entirely by hand and cooked over live fire, using ingredients sourced from some of the country’s best farmers, ranchers, and artisans.