TAIX FRENCH RESTAURANT IN ECHO PARK CELEBRATING NINETY YEARS IN BUSINESS FROG LEG’S NOW BACK ON THE MENU

– tn-3 tn-10

Michael Hepworth

TAIX FRENCH RESTAURANT IN ECHO PARK

CELEBRATING NINETY YEARS IN BUSINESS

FROG LEG’S NOW BACK ON THE MENU

Echo Park (Perfect Meal Today) 8/9/17/–Taix Restaurant in Echo Park will soon be celebrating ninety years in business, although only 55 of them are in their current location on Sunset Blvd. Primarily a classic style French restaurant, the menu is not limited to just that, but of course if you go you have to shoot for their classic bouillabaisse and of course the “Escargot.” which come six to a plate. Portions here by the way are generally large all round, and the well oiled service comes from waiters and servers who have been at Taix a long time like the 35 years our waiter had put in.

The Taix family (pronounced Tex) currently running the large restaurant are the third and fourth generations of a family of sheepherders and bakers who were early immigrants to Los Angeles way back in 1870. In 1912, Marcus Taix built a hotel downtown called Champ d’Or in the French quarter, and in 1927 he opened the restaurant serving chicken dinners for 50cts, although if you wanted private booth service you had to cough up a whopping 75cts. I started out with the Pate which came with baby gherkins, tiny white onions and was an ideal start to the meal here. Of course we had to go for the French Onion Soup and found the size of the dish just right and the balance between the soup and the cheese just right.

For a main course I tried the “Lamb Navarin” or Lamb Shank If you prefer, and was able to substitute the mashed potatoes for rice. Nice and tender off the bone I would try this again when I am in the need for a good and hearty feast.

The restaurant has also just announced the return of the much loved ‘Frog Legs’ to the menu or to be more specific “Cuisses de Grenouille.”They have only been off the menu for four months, but after many requests from distraught customers, they are back. According to owner/operator Michael Taix, the correct size legs have been unavailable from the suppliers. As Michael Taix explained,” we prefer the smaller legs because they are more delicate and tender, and we’re thrilled to be able to offer this French country dish once again.”

This famous dish comes from Dombes in South Eastern France, and now a lot of the regulars will be making their way back to the restaurant. The desserts here are especially outstanding including the Lemon Tart along with another house specialty, the Caillebaud Dark Chocolate Mousse.

The wine list is very extensive and I have scheduled a return visit to check out the cellar which I have been told is something spec to check out.