Three Forks Chop House: It's prime territory
In Claremont, a passionate chef goes beyond the expected.
The tomahawk, a 23-ounce Nebraska rib-eye. (Ringo H.W. Chiu / For The Times)
This is the new Three Forks Chop House in Claremont, and it's a pretty exciting spot. There's game, sourced from all over the West, meats sourced from farms that raise animals in a sustainable way and beautiful produce from local growers. Cured meats, rustic sausages and mozzarella are all made in-house by chef Eric Osley, who's focused and passionate about what he's doing, turning out food that's both rustic and sophisticated. Global influences and a page of more ambitious "compose plates" add zest to a well-thought-out menu.
The restaurant is an event for locals and worth a drive for those of us who live farther away.
One of several tenants at the Packing House on the edge of Claremont Village, Three Forks is owned by Mark and Mick Bollinger, who have kept the original worn floorboards and added leather banquettes along the walls, which are decorated with landscape photos of Montana, where the brothers have spent many summers. The name comes from the town where their grandfather was born, and the idea was to bring a little of that Montana spirit to Southern California.
When Three Forks opened, a friend who teaches at one of the colleges in town clued me in, so one day after a visit to Claremont's renowned California native botanical garden, I decide to grab a quick lunch. While my friend and I are waiting for our order to arrive, a stream of locals wanders into the bar. Each in turn looks around and asks to see the menu. Some make a reservation for later; a few sit down for a bite right then and there -- after our orders arrive, and they get a good look at our plates.
AN heirloom tomato salad features brilliant red slices that taste like real tomatoes. Chop salad is a diverting mix of butter lettuce and radicchio with fennel, chickpeas and olives adorned with ribbons of soppresata, diced house-made mozzarella in a spunky red wine vinaigrette. The burger comes on a soft brown bun with all sorts of do-it-yourself options. We keep it simple and add just the smoked paprika aioli. But you could custom-tailor it with various cheeses, bacon, greens, etc. The burger is delicious, the beef hand-formed to a thick, juicy patty. It comes with a small copper saucepan heaped with golden fries showered with parsley and garlic.
A graduate of California School of Culinary Arts in Pasadena, chef Osley was chef and instructor there for six years, has worked with a number of chefs in L.A., and at one point was part of the development team for Heston Blumenthal at the much-lauded Fat Duck in England. Chef de cuisine Chris Franken worked with Osley at CSCA.
Among the dinner appetizers, the house-cured wild salmon served with tender potato blini, domestic sevruga caviar and crème fraîche flavored with salty-tart preserved lemon stands out. I also enjoyed the deconstructed shrimp cocktail of Gulf white shrimp poached in a vodka bouillon perfumed with kaffir lime. It's served with baby celery leaves, fresh horseradish and a cocktail sauce that tastes just like a Bloody Mary. But with this chef, influences can come from pretty much anywhere.
On the warm side of the appetizer selection, you can get a very decent bouillabaisse with all the right elements -- including baby octopus and langoustines -- served with rafts of smoked paprika toasts. Seared diver scallops come with an excellent corned beef hash and braised red cabbage. The combination is unexpected but compelling enough that I'd almost consider ordering it as a main course.
Sausage to share
IF you're looking for a first course to share, get the plate of house-made sausage, a trio of three very different sausages -- a fat veal bratwurst, a wild-boar sausage flavored with fennel and Medjool dates and a duck sausage dotted with cherries and pecans. Meat eaters, dive in. But if I could have just one appetizer, I'd go with the spiced rabbit feuille de briques, a Tunisian-inspired turnover stuffed with shredded rabbit cooked in sweet spices and served with a pineapple and date chutney on the side.
Grilling the steaks, chops and other cuts over that wood and charcoal fire gives the meat a wonderfully fragrant smoky edge. It's all USDA prime and most is aged at least three weeks. Buffalo from Colorado and wild boar from Texas are both free-range and grass-fed beef from Montana will come onto the menu in early December, as soon as it's aged enough.
That tomahawk has to be one of the best rib-eyes I've had in recent memory. Thick and juicy, with lots of deep, beefy flavor, it's enhanced by a fleur de sel and a sharp black peppercorn blend.
Almost every cut I tried had good flavor. You don't have to wonder whether you're eating beef or pork or lamb. Some cuts, such as the 32-ounce Porterhouse, have acquired a slightly gamy flavor that may not be to everyone's taste. You can order anything -- Delmonico steak, Colorado lamb chops, double pork chop, half a wood-roasted Jidori chicken -- with your choice of special salt or rub, too, such as volcanic black sea salt from Hawaii, deep ocean salt from Japan or a Montana dry rub. The Niman ranch double pork chop is a terrific buy at $26, as delicious as anything I had here, especially with a rub of grains of paradise (fleur de sel) and black pepper.
Sides include those irresistible skinny fries and a garlicky aioli for dipping or a lovely gratin of potatoes with caramelized fennel, Gruyère cheese and onions. In the vegetable kingdom, you can't go wrong with heirloom rainbow carrots, corn roasted with chiles in the wood-fired oven, or sautéed oyster mushrooms and chanterelles.
Something about this contemporary chophouse is reminiscent of Craft, Tom Colicchio's New York (and now Century City) restaurant. But the hard-working kitchen staff also turns out half a dozen "composed plates," to show what they can do.
Roast elk with spiced parsnip purée and lobster mushrooms is sauced with a splash of sweet tart pomegranate reduction that complements the gentle flavor of the elk. Smothered buffalo tenderloin comes with blue cheese butter, potato fennel gratin and a whole grain mustard sauce. This side of the menu tends to be more hit or miss than the grill items, with sometimes too much going on in one plate.
Farmers market menu