From Stir Market to Union, porchetta is so crackling right now. L.A. Chapter, the restaurant at Downtown’s Ace Hotel, wants to take things to an entirely crispier level with its new porchetta, which will likely be listed on the menu in about a week but is already available every night.
L.A. Chapter, a collaboration between the Ace and Jud Mongell and chef Ken Addington of Five Leaves in Brooklyn, has created a porchetta topped with chicharrones, and the crispy pork skins crowning the crispy pork belly add an extra, extremely welcome level of crunch. All that happy porcine excess is combined with the tartness of fennel sauerkraut and the earthiness of a cranberry bean ragout and some ramp butter.
It’s the type of comforting cold-weather dish that might make you long for a place where it’s freezing outside, where you bundle up and consume lots of protein and fat before passing out like a blissful hibernating bear.
But because this is L.A. instead, you can leave the puffer jacket at home and just go to the Ace’s roof bar, simply known as Upstairs, for dessert. That’s where you can have after-dinner cocktails and some soft-serve from Big Gay Ice Cream, the New York scenester favorite that’s working on opening a Downtown L.A. shop. There’s also something called Birthday Cake, a generous slice that comes with a lit candle and works for any kind of celebration as you sit outside in January and enjoy the view from the top.