Lovers of the Stinking Rose | Mississippi Market Lovers of the Stinking Rose Posted on August 3, 2011 by Jan Garlic was not a part of my Minnesota German mother’s cooking, so of course I embraced it ardently when I started cooking on my own—that’s what we did back in the ’60s: tried to make it new. Along with cooking garlic every which way, I joined the Lovers of the Stinking Rose, a very informal Berkeley group devoted to garlic cooking and eating. When Robert Charles opened La Vielle Maison in Truckee, California, in the 1970s, I hopped the first Southern Pacific train I could to chug up there for a five-course, garlic-infused meal. What changes have been rung in the status of garlic here in south-central Minnesota!—now each August, Minnesota has its very own garlic festival, and every fall, Mississippi Market stocks a lively variety of locally grown garlics. This is a very happy time to be a lover of the stinking rose in the North Star state. This year’s Minnesota Garlic Festival —the sixth—will be held at the McLeod County fairgrounds in Litchfield.

Chefs from the Twin Cities will offer fabulous garlic-infused food. With any luck, the Minars of Cedar Summit will show up, as they have in past years, with garlic ice cream made in their creamery. Newly harvested local garlic—most of it is hard-necked, and happily lots of it is really firey—will be on sale for Christmas stockings, faux Chanukah gelt, and fall and winter braises. You can sacrifice a head or two to planting for your own harvest in late summer 2012 (Check out our class on the subject). What more can a lover of the stinking rose ask for? It’s fascinating to look over the varieties for sale at the festival; many, if not most, originate in Russia, Siberia, Poland, and other northerly places—I suppose that should come as little surprise. If all you’ve eaten is the conventional, white-skinned, soft-necked garlic that comes from California (and in supermarkets, from China, which exports more than 75% of the world’s soft-necked garlic), you’re in for a surprise. Hard-necked garlics are fuller bodied, more deeply flavored, and sometimes far hotter than standard-issue garlic.

Rocambole varieties (for example, Spanish Roja, German Brown, Argentine Red Stripe, Purple Max) offer deep, memorable flavors. Purple-stripes (for example, Metechi, Siberian, Persian Star) become wonderfully sweet when roasted. Porcelains (for example, Georgian Fire, Georgian Crystal, Music, Leningrad, German White, Polish Hardneck, Romanian Red) have few but uniformly sized, usually very large cloves (4–8 per head) and offer the fieriest taste. Once you know what garlic you prefer, harden off some cloves of your favorites and plant them in fall for 2012’s harvest. The chartreuse-green scapes that emerge in spring possess a youthful garlic-y flavor: you can chop them up as you would chives or scallions and use them to add a bit of bite and green flavor to salads, soups, and casseroles. The beautiful flower heads that rise atop lengthy stems in spring are edible and add striking color (blue to purple) to salads and otherwise blandly colored cheese and potato dishes.

For a more-than-you-ever-wanted-to-know introduction to garlic lore, cultivation, and cooking, check out Ted Jordan Meredith’s The Complete Book of Garlic: A Guide for Gardeners, Growers, and Serious Cooks (Timber Press, 2008), a book as beautiful as it is comprehensive. For a blast from the past, find yourself a used copy of Lloyd J. Harris’s The Book of Garlic (Holt, Rinehart, 1975)—good recipes, great lore, a tonic reminder that avid interest in food in this country did not start in the 1980s or 1990s. GARLIC FAVORITES Herb Oil This is one of the most versatile foodstuffs I know of. You can use it on pizzas when they come out of the oven; as a salad dressing or marinade for grilling, with a squeeze of fresh lemon; as a wake-me-up for mashed or smashed potatoes. Use it fresh within a day or freeze it for up to six months. If I were stuck on the proverbial desert island, this is the one sauce I would want with me. Ingredients: 2 large cloves of garlic, skinned ¼ c.

flatleaf parsley ½ tsp. fresh rosemary leaves ½ tsp. fresh thyme leaves ¼–½ tsp. dry oregano shake of red pepper flakes ¼–½ tsp. sea salt ½ c. extra-virgin olive oil (preferably a peppery one like Napa Valley Naturals Rich & Robust) If using a mortar and pestle, grind garlic and other ingredients into a rough paste; add olive oil; pour into a ½-pint jar and leave out for an hour before use so flavors can marry. If chopping up ingredients, put olive oil into a small jar, then mince garlic, chop parsley, basil, rosemary, and thyme finely; scrape into jar, add pepper flakes and salt. Leave out for an hour before use so flavors can marry. If used as a marinade or salad dressing, add juice of a half lemon first. Chicken with 40 Cloves of Garlic Yes, this sounds excessive, but the flavor is memorably sweet and complex and cherished by most lovers of the stinking rose. You could probably win a bet with most diners by asking them to name the seasoning; few would be able to identify the garlic.

This is adapted from the late Richard Olney’s interpretation of an old provençal recipe (Simple French Food, 1974). Ingredients: 4 each chicken thighs and drumsticks, or one cut-up chicken, skin on 2/3 c. extra-virgin olive oil 4 heads of garlic, broken into cloves but not peeled sea salt and freshly ground pepper 1 tsp. dry herbes de Provence seasoning vegetables: 1 stalk of celery, small handful of flatleaf parsley, dry bay leaf, greens from a leek or scallions Preheat oven to 350° F. Pat chicken pieces dry so they brown well. Heat 1/3 c. olive oil on MEDIUM in heavy skillet, and when it shimmers, add chicken pieces with tongs (do not break skin). Brown lightly on both sides. Add the rest of the olive oil to a Dutch oven, earthenware pot, Romertopf, or stoneware casserole. Then add the chicken, which should just fit into the cooking vessel; don’t use a huge vessel lest the chicken dry out.

The food should be tucked in companionably (a 3-quart pot is about right for one chicken; a 2-quart will do for legs and thighs alone). Add garlic cloves, salt, pepper, and dry herbs. Use your hands to mix all of the ingredients thoroughly, so everything is well coated. Push the chicken pieces toward the sides of the roasting vessel and stuff the fresh vegetables into the center. If any garlic cloves pop up to the top, push them back down amid the chicken pieces. Put a piece of crumpled parchment paper over the contents and cover with a lid or with tightly closed aluminum foil to fully seal the dish. Bake in center of oven for 1¾ hours. The Stinking Rose Restaurant Info and Reservations Read More ... By Any Other Name, It's Good Too This may be the only restaurant review you ever read with a disclaimer. If you do not like the garlic plant, garlic smell, or most importantly, the taste of garlic, please move on and choose another restaurant. For those who have remained, and especially garlic lovers, welcome to garlic heaven.

Executive Chef and San Francisco restaurateur Andrea Froncillo opened The Stinking Rose in Beverly Hills in 1995 as a follow-up to the successful San Francisco eatery of the same name. The theme of The Stinking Rose is encapsulated in the restaurants’ official motto, "We Season Our Garlic With Food." There is nothing on the menu that isn’t seasoned, covered, glazed or roasted in garlic. Located near the heart of L.A.’s Westside, just south of the Beverly Center on busy La Cienega Blvd., The Stinking Rose is just a flat out fun dining experience. The outside is relatively benign; a white, one level building featuring several uncomplicated red and green marquees (of course, with a garlic clove). Upon entering the restaurant, I realized that they saved all the character for the inside. There is not a space in the entire restaurant not covered with art, murals, paintings, pictures, wine bottles, sculptures, etc. Almost all the décor is garlic themed. Throughout dinner, I stared at four garlic cloves that were painted in Warhol-esque fashion. For those who like to dine in quiet, understated surroundings, The Stinking Rose may be sensory overload.

The main area is essentially one large room, parsed off into different sections by some clever interior design. On one side, there’s Garlywood, a Hollywood themed area with a large mural of L.A. landmarks covering one side of the wall. As you will come to expect, the mural has been “garlicized,” and all the familiar L.A. spots are covered in garlic cloves. In the middle, The Stinking Rose has attempted to create more romantic dining areas by surrounding small tables in tents you might find at a chic pool area. It does create intimacy; so if you’re on a date, request to sit at one of the tented tables. Otherwise, The Stinking Rose is an ideal place for large parties. Many of the tables are set-up for six or more, and the two adjacent rooms are just the thing for entertaining groups. One has a giant mural of the “Creation of Adam” rendering on the Sistine Chapel ceiling. In this version of the famous painting, God is reaching out to Adam with a clove of garlic in his hand. The other room is my favorite themed area, Dracula’s Grotto.

A tribute to the greatest of vampires, the room is made to look old and neglected, with cobwebs covering the ceiling. At the far end of the room is a picture of the Count, illuminated blood red, smiling brightly and showing his signature fangs. After taking this in, my dining companion and I were seated in the Chianti Caffe, an indoor café (complete with windows and doorway), with hundreds of Chianti bottles hanging from the ceiling along with strands of hanging garlic. Shortly after being seated, the wait staff brought six large dinner rolls, and placed them on a tea light warmer. The rolls were outstanding. Warm and chewy, these will disappear quickly if you love bread. I do, and they did. The tub of fresh basil, chopped garlic, and olive oil on every table aided their disappearance. Every bite of this trio provided the signature “hotness” of garlic, while the fresh basil cooled the palate simultaneously. If you indulge in this topping liberally as I did, your breath will be shot before your order is taken. There should be no warning necessary, but those on a romantic date, beware!

Our server Agnes next brought the appetizers, the Shiitake Mushroom pizzette, and The Stinking Rose Salad. The pizzette was a basic preparation; thin pizza crust, topped with mozzarella cheese, shiitake mushrooms, asparagus, and garlic. There were five slices in the oval shaped pizzette, plenty for two. The combination was both earthy from the generous portion of mushrooms and asparagus, and mild from the subtle mozzarella cheese. Garlic remained in the background for this dish. The crust at the edges was crisp and tasty, but was a bit soggy in the middle. The Stinking Rose Salad was also large enough for two, tossed, and served family style in a white serving dish. The bright green butter lettuce was cool and crunchy, with a generous portion of sweet cherry tomatoes that complemented the bitterness of the butter lettuce. Walnuts are featured on the salad’s menu description, but did not have much presence in the salad. The garlic dressing was delicate, with just a hint of garlic, and did not overpower the salad in any way. Overall, the salad was light and flavorful. The entrees of Fresh Black Linguine & Clams and the Porterhouse Pork Chop came next.

The linguine & clams was a superb presentation. A mound of jet-black pasta sat in the middle of a white pasta bowl, a visually engaging contrast. Surrounding the pasta, sixteen steamed clams, and everything sat in a sea of garlic parsley shallot sauce. The dish’s taste did not disappoint. The pasta was freshly made and cooked to al dente excellence. I’ve dined in many restaurants were steamed clams are overcooked and tough, but The Stinking Rose gets it right. The clams were pleasant and chewy, absent the rubbery texture that turns off some people to shellfish. The garlic parsley shallot sauce was terrific, and could not think of when I last had a sauce that matched so well with steamed clams. The taste of garlic and shallots were pronounced, and the saltiness from the clams made it all come together in a white wine broth. The Porterhouse Pork Chop was a massive bone-in chop, placed smack dab in the middle of the plate. A generous helping of the Garlic Yukon Gold Mashed Potatoes (what did you expect?) flanked one side of the chop, with caramelized apples on the other.

Sauced on top of the chop, and on the bottom of the entire plate, was a sweet Garlic relish. The chop itself was lightly seasoned and had gentle smokey undertones. The sweet Garlic relish was a red-brown colored sauce that had a sweet & sour quality, and harmonized well with the pork. Even a better match was the caramelized apples. The apples had a deep brown color, and an easygoing sweetness with a hint of cinnamon, complementing the chop magnificently. The Garlic Yukon Gold Mashed Potatoes were in a single word, RICH. Each bite was a spoonful of garlic, butter and potatoes . . . I loved it. Although we did not order any, one of the featured items on the Stinking Rose menu is their Garlic Roasted Prime Rib. I’d imagine these mashed potatoes would be a wonderful match with a slice of bloody prime rib. And speaking of blood, a quick note about ordering your meal. You can order any dish “vampire style”, and will be spared some of the 3,000 lbs. of garlic the restaurant uses every month.

Feeling a little different (could have been from some kind of garlic infection), I ordered The Stinking Rose’s featured cocktail, the mojito, to accompany my meal. The classic mojito, heavy on the lime and muddled with plenty of mint, was a welcome change up to the usual dinner pairings of beer and wine. If you’d like a more traditional approach to your drinking choices, there is a small wine list to choose from on the back of the dinner menu. Most are California wines, moderately priced, with the majority of selections below $50, and by-the-glass prices of $7 and $9. I’m not sure if garlic is addictive, but when I stared at the first item on the dessert menu, it didn’t seem so strange. Gilroy's Famous Garlic Ice Cream. I felt as if I needed a second opinion before diving headfirst into this venture. So I asked our server Agnes her thoughts, “People either love it or hate it. I love it, I think its great.” I felt strangely obligated to try it. The generous portion is served in a chilled blue ice cream dish/cocktail glass.

It was lightly covered with a caramel mole sauce that was the key to the whole, zany dish. Eaten naked, the ice cream has a much different character. The garlic is in your face and the ice cream is very sweet, attempting to balance out the garlic’s bite. When you add the caramel sauce, the dish significantly mellows. The mole was slightly bitter, almost like baking chocolate, and balances the sweetness of the ice cream, and the garlic’s zing. If you come to The Stinking Rose, give it a try. How often do you get a chance to eat garlic ice cream? Also sampled was the Chocolate Truffle Mousse Cake. The mousse cake was a heavy, thick mousse that sits at the bottom of your stomach. Don’t misunderstand, it was excellent. The mousse was presented in a cylindrical shape, dusted with coco powder. The dark chocolate was not too sweet as to overpower the rich flavor. On the side, was an ample scoop of vanilla custard. It was more yellowish in color than your average scoop of vanilla ice cream, and was sweeter than most ice creams. Both desserts are a fantastic way to end a meal.

After the meal had ended, my companion and I retreated to the lounge area to relax. The massive teal colored lighting fixture behind the bar highlights the lounge. No surprise, the rest of the lounge is adorned with more garlic themed décor. Adjoining the lounge is a small outdoor patio, open for drinks and dining. I wouldn’t recommend the patio area for dining, as it sits on one of the busiest streets in Los Angeles, La Cienega Blvd. However, I can recommend The Stinking Rose to all who want a unique dining experience. The service throughout the evening was pleasant and capable. The restaurant has starring role in the show, and I put The Stinking Rose near the top of the list of places to bring large parties and out of town visitors. The décor, and the themed rooms have something for everybody. Not to be outdone, the food is as entertaining and flavorful as the surroundings. It is a must for those who love garlic, and the rest can come and bring the breath mints.

55 North La Cienega Boulevard Los Angeles CA 90211 Address: 55 North La Cienega Boulevard, Los Angeles CA 90211 Cross Street: Wilshire Boulevard Location: Beverly Hills & Westside | Beverly Hills Cuisine: Italian | Payment Options: VISA | Amex | Mastercard | Corkage Fee: N/A Staff: Massimo Marmorino | Event Coordinator Andrea Froncillo | Executive Chef Best prime rib I've ever had. Not to be missed! Garlic Lover's Paradise! If you don't care for garlic breath, please stay away from this restaurant. The smell will not only come from your breath but also through your pores! I personally don't mind it but just to keep my clients from smelling mine, I dine there only on Friday afternoons so that the smell will dissipate by Monday morning! The garlic bread and dipping oil is delicious! I loved the 40 Cloves of Garlic Chicken. The mashed potatoes on the side were excellent. There is so much garlic used here that by the time the main dish arrives at your table, you can no longer taste the garlic!

It's no wonder that the restrooms are marked with "Stinkers" and "Stinketts"! P.S. Ladies, you must try the "pregnancy chair" in the restroom! Garlic! Garlic! and more Garlic! My husband always wanted to got to The Stinking Rose, so I surprised him for his birthday. We had a wonderful time. The glass of German wine I had was so great that I had to get another. We loved it and certainly will return. You MUST go! If you love garlic, don't miss this great restaurant! It was easy to find non-valet parking nearby. The Stinking Rose The Stinking Rose Reviews - Beverly Hills, California Los Angeles, California Sep 22, 2012 This is like my 7th time dining at the stinking rose! I love garlic and this place is garlic heaven :) I did have ONE bad experience with the pasta... I can't quite remember which one it was, but I remember it being toooo creamy. But other than that this place is awesome. I've had most of the appetizers on the menu and they are all great!

Prime rib and the filet Mignon is great here too, but I think what I like best is the seafood. This time around I ordered Zuppa Di Pesce (under tureens) I never ordered this because I didn't know what a Tureen was, but this Zuppa Di Pesce came with Mussels, crab, fish, calamari and shrimp in a spicy tomato Brodetto! You can order Small, Medium or Large. Small is a good portion to share with someone if you order other things to share. I also got the Whole Crab roasted in their secret Garlic Sauce, which is always my favorite thing on the menu! Then I also got a small salad and garlic fries YUM!!! between 2 people we almost finished everything! This is a good place for a date because they have these cozy seatings that are sectioned off with these small cabana like thing (I don't know how else to explain it lol) Don't worry about having stinky breath because if you both eat garlic then you wont smell it :) It's also a fun place to come with a whole bunch of people because they have big tables too. Great ambiance!

There is a also a full bar in the front which is pretty nice when you have to wait to get seated. I'm going to keep coming back here! It's surprisingly not too expensive for a restaurant in Beverly hills :) Comment. The Stinking Rose Reviews - San Francisco, California Apr 17, 2014 I came here for the first time around Dec 10' - Its one of those places where they serve you something and at first, the first few bites were to Die for- than after a couple more..u just want to throw up! I had called in earlier to let them know it was my Bf's bday and so they seated us right next to the window, with a fancy chandelier that dangled on top of us. Also a cute miniature Christmas tree with happy Garlic cloves hanging on it! Our waiter was very helpful and knew we were crunched for time- so he brought everything out pretty fast! Overall this was probably good for a one time experience... unless of course, if you LOVE garlic! Comment. Jul 17, 2012 Definitely a once in a lifetime experience, but thats probably it. The Bagna Calda was delicious!

For those who don't know, they have garlic cloves in olive oil and cooked/roasted until the garlic cloves was a butter softness and easily spreadable on their cheese baked breads. My friends and I could have easily just came in for the bagna calda and be done with dinner. We ate 3 plates of bread! If anything, I would come back just for this dish. My friends and I ordered a little bit of everything - entrees did not have anything overly garlicky. Instead, the restaurant garnishes with garlic cloves: Spicy Prawns - fettuccine with nicely cooked prawns in a tomato sauce. Nothing special. Prime rib - rib was yum yum! but not worth the price. The only thing different is that they serve little cloves of garlic on top the steak. Served with mashed potato and cream of...chard? Meatloaf - was interestingly made with bits of cauliflower in the meatloaf itself. well seasoned but again, nothing too spectacular. also served with mashed potatoes and chard. Rabbit - tastes like pork on chicken bones. thats the best I can describe it. also served with mashed potatoes.

Didn't have room for the garlic ice cream, but I'm sure I could get a scoop at a cheaper price in Gilroy. Overall nice experience, probably try other neighboring restaurants for good Italian food. Comment. Luxury Travelers Feb 08, 2012 If you like garlic, this is your place. Well, I am yet to find anybody who doesn't. The restaurant is located in North Beach or Little Italy in San Fran. It is a big restaurant, but the section we ate at was quite cozy with train seating and chains of corks and wine bottles hanging off the ceiling. Everything on the menu has large amount of garlic in it. My friend and I shared a whole crab and it was delicious! The garlic pepper sauce on a juicy crab totally hit the spot. I wouldn't go out of my way to eat there, but if you are in the neighborhood, it is a good option. Comment. STINKING ROSE STINKING ROSE By Raj Balu on September 1, 2010 in Food , History Ancient Legacy During the times of King Tut, 10 pounds of it was enough to buy a healthy young slave.

When Moses led the Hebrews out of Egypt, they spoke of missing its flavor and aroma greatly. Koreans ate copious amounts of it before trekking through mountain regions, believing the pungent smell emanating from their breath and pores would ward of tiger attacks. The history of garlic, also known as the “stinking rose”, is a wild and adventurous one. Over the last 4,000 years of human history, the potent bulb has been both cherished and despised. It has been thought of as a miracle cure and repellant to ward off everything from pesky insects to blood-sucking vampires. It has also been shunned and banned for its overwhelming pungency. In ancient Greece, military leaders fed garlic to their soldiers, believing that it gave them great courage and strength during battles. Olympic athletes used it as a performance-enhancing drug. During the Middle Ages, garlic was believed to kill the plague and as a result, long strands of bulbs could be seen hanging on the doors, windows and in the kitchens of many homes. Many in Western cultures reviled garlic, but it reached the pinnacle of its unsavory perception in 17th century England when it was declared wrongful for proper ladies to consume.

In more recent history, heated conflict has resulted in the bulb itself being turned into a projectile weapon. Battle of the Bulb The year was 1987 and in the Shandong Province in China, inflation had reached 9 percent annually. Vegetable prices had risen nearly 18 percent in the first half of the year alone. Harsh economic times were causing many Chinese to suffer greatly. Communist officials, in their haste, managed to mismanage the marketing of numerous crops including garlic. A massive slump in prices and profits was the result. This was proof yet again that the distribution system in China needed to be streamlined. Poor peasant traders felt the sting and they were absolutely furious at the government. The result was what would come to be known as the “Congshan Garlic Incident”, named after the town in which it was primarily focused. The peasants, wanting to retaliate and make a strong statement, gathered up as many garlic bulbs as they could find. By the time they were done, they had thousands of bulbs loaded into baskets. They then marched through the province and found areas where the officials gathered in groups. Showing them that they meant business, the peasants proceeded to hurl bulbs of garlic at them like baseballs.

The unarmed officials, shocked that they were under the attack of garlic, had no choice but retreat. The “Congshan Garlic Incident” did far more than shine a spotlight on marketing and distribution; it made it clear that faulty politics and lack of social discipline were harming the society as a whole. In recent years, China has sorted out many of the problems caused the above incident. And the world has come to know garlic in new and healthier ways. Ultimate Superfood Numerous cultures throughout history have believed that garlic has abilities to prevent and cure a plethora of physical ailments. But it has only been in the last two decades or so that several landmark studies have proven how much of a superfood garlic really is. Studies have shown that due to the effects of allicin, an active component in garlic, people who take regular daily supplements of garlic are likely to catch 50 percent fewer colds. Garlic taken during colds can help to reduce the duration and severity of the cold. The potent bulb is in fact known to kill 23 types of bacteria in all, including salmonella. One study even found that raw garlic juice is as effective penicillin.

Garlic is chock full of vitamins including A, B and C, all of which help to fight carcinogens in the body. When it has been cooked, it produces a compound known as diallyldisulphide-oxide, which has been proven in studies to lower cholesterol. Other compounds found within garlic have been shown to regulate blood sugar, detoxify the liver and stimulate circulation in the blood. Though there has not been as much research done in regards to garlic’s sexually enhancing properties, it is believed by many to be a powerful aphrodisiac. Aromatic Aphrodisiac Looking for a non-pharmaceutical alternative to Viagra? Garlic my just be your answer. Many cultures consider it to be a powerful aphrodisiac and some even say that it can increase a man’s sperm count. In Palestinian tradition, a man who wears a clove of garlic in his pants is guaranteed to have a lively wedding night. In Tibet, monks are prohibited from entering the monastery if they have eaten garlic, fearing that their passions will be inflamed and they will be unable to meditate. A recent study by Berlin University suggests that due to garlic’s powerful ability to stimulate blood circulation, it has the ability to enhance the sexual performance in some men.

Perhaps the biggest believers in the aphrodisiacal powers of garlic are those that reside on the island of Corfu in Greece. There, widowers who are set to remarry eat a plethora of garlic-based dishes on their wedding day with the belief that it will provide a marriage full of passion. Numerous priests on the island often tell women that if they eat large daily servings of raw garlic, they will be able to produce children. Ultimately, the best way for garlic to work as an aphrodisiac is for both lovers to partake in eating it. That way the pungent smell will be a two-way street. Steeped in Superstition The powers of garlic have been steeped in superstition for years. Today, quantifiable research has proven that garlic does in fact have some amazing properties that offer us natural ways to prevent certain health problems and cure certain ailments. It is also among a small, but powerful group of natural stimulants that can enhance mood and pleasure in mostly subtle ways. In fact, a few Tusker office employees swear by its powers and consume vast amounts of straight garlic. When Eddie Frank is back in the office, this practice ceases abruptly.

For those who are not offended by the bulb’s pungent smell, garlic is a lifelong companion with potency enough to satisfy taste, as well as other desires. The Stinking Rose - Restaurant Review The Stinking Rose - Restaurant Review Los Angeles > Restaurants > The Stinking Rose 10 7 [ ? ] By Any Other Name, It's Good Too The Stinking Rose - The Stinking Rose The Stinking Rose Photo Gallery (1) This may be the only restaurant review you ever read with a disclaimer. If you do not like the garlic plant, garlic smell, or most importantly, the taste of garlic, please move on and choose another restaurant. For those who have remained, and especially garlic lovers, welcome to garlic heaven. Executive Chef and San Francisco restaurateur Andrea Froncillo opened The Stinking Rose in Beverly Hills in 1995 as a follow-up to the successful San Francisco eatery of the same name. The theme of The Stinking Rose is encapsulated in the restaurants’ official motto, "We Season Our Garlic With Food." There is nothing on the menu that isn’t seasoned, covered, glazed or roasted in garlic.

Located near the heart of L.A.’s Westside, just south of the Beverly Center on busy La Cienega Blvd., The Stinking Rose is just a flat out fun dining experience. The outside is relatively benign; a white, one level building featuring several uncomplicated red and green marquees (of course, with a garlic clove). Upon entering the restaurant, I realized that they saved all the character for the inside. There is not a space in the entire restaurant not covered with art, murals, paintings, pictures, wine bottles, sculptures, etc. Almost all the décor is garlic themed. Throughout dinner, I stared at four garlic cloves that were painted in Warhol-esque fashion. For those who like to dine in quiet, understated surroundings, The Stinking Rose may be sensory overload. The main area is essentially one large room, parsed off into different sections by some clever interior design. On one side, there’s Garlywood, a Hollywood themed area with a large mural of L.A. landmarks covering one side of the wall. As you will come to expect, the mural has been “garlicized,” and all the familiar L.A. spots are covered in garlic cloves.

In the middle, The Stinking Rose has attempted to create more romantic dining areas by surrounding small tables in tents you might find at a chic pool area. It does create intimacy; so if you’re on a date, request to sit at one of the tented tables. Otherwise, The Stinking Rose is an ideal place for large parties. Many of the tables are set-up for six or more, and the two adjacent rooms are just the thing for entertaining groups. One has a giant mural of the “Creation of Adam” rendering on the Sistine Chapel ceiling. In this version of the famous painting, God is reaching out to Adam with a clove of garlic in his hand. The other room is my favorite themed area, Dracula’s Grotto. A tribute to the greatest of vampires, the room is made to look old and neglected, with cobwebs covering the ceiling. At the far end of the room is a picture of the Count, illuminated blood red, smiling brightly and showing his signature fangs. After taking this in, my dining companion and I were seated in the Chianti Caffe, an indoor café (complete with windows and doorway), with hundreds of Chianti bottles hanging from the ceiling along with strands of hanging garlic.

Shortly after being seated, the wait staff brought six large dinner rolls, and placed them on a tea light warmer. The rolls were outstanding. Warm and chewy, these will disappear quickly if you love bread. I do, and they did. The tub of fresh basil, chopped garlic, and olive oil on every table aided their disappearance. Every bite of this trio provided the signature “hotness” of garlic, while the fresh basil cooled the palate simultaneously. If you indulge in this topping liberally as I did, your breath will be shot before your order is taken. There should be no warning necessary, but those on a romantic date, beware! Our server Agnes next brought the appetizers, the Shiitake Mushroom pizzette, and The Stinking Rose Salad. The pizzette was a basic preparation; thin pizza crust, topped with mozzarella cheese, shiitake mushrooms, asparagus, and garlic. There were five slices in the oval shaped pizzette, plenty for two. The combination was both earthy from the generous portion of mushrooms and asparagus, and mild from the subtle mozzarella cheese. Garlic remained in the background for this dish.

The crust at the edges was crisp and tasty, but was a bit soggy in the middle. The Stinking Rose Salad was also large enough for two, tossed, and served family style in a white serving dish. The bright green butter lettuce was cool and crunchy, with a generous portion of sweet cherry tomatoes that complemented the bitterness of the butter lettuce. Walnuts are featured on the salad’s menu description, but did not have much presence in the salad. The garlic dressing was delicate, with just a hint of garlic, and did not overpower the salad in any way. Overall, the salad was light and flavorful. The entrees of Fresh Black Linguine & Clams and the Porterhouse Pork Chop came next. The linguine & clams was a superb presentation. A mound of jet-black pasta sat in the middle of a white pasta bowl, a visually engaging contrast. Surrounding the pasta, sixteen steamed clams, and everything sat in a sea of garlic parsley shallot sauce. The dish’s taste did not disappoint. The pasta was freshly made and cooked to al dente excellence. I’ve dined in many restaurants were steamed clams are overcooked and tough, but The Stinking Rose gets it right.

The clams were pleasant and chewy, absent the rubbery texture that turns off some people to shellfish. The garlic parsley shallot sauce was terrific, and could not think of when I last had a sauce that matched so well with steamed clams. The taste of garlic and shallots were pronounced, and the saltiness from the clams made it all come together in a white wine broth. The Porterhouse Pork Chop was a massive bone-in chop, placed smack dab in the middle of the plate. A generous helping of the Garlic Yukon Gold Mashed Potatoes (what did you expect?) flanked one side of the chop, with caramelized apples on the other. Sauced on top of the chop, and on the bottom of the entire plate, was a sweet Garlic relish. The chop itself was lightly seasoned and had gentle smokey undertones. The sweet Garlic relish was a red-brown colored sauce that had a sweet & sour quality, and harmonized well with the pork. Even a better match was the caramelized apples. The apples had a deep brown color, and an easygoing sweetness with a hint of cinnamon, complementing the chop magnificently.

The Garlic Yukon Gold Mashed Potatoes were in a single word, RICH. Each bite was a spoonful of garlic, butter and potatoes . . . I loved it. Although we did not order any, one of the featured items on the Stinking Rose menu is their Garlic Roasted Prime Rib. I’d imagine these mashed potatoes would be a wonderful match with a slice of bloody prime rib. And speaking of blood, a quick note about ordering your meal. You can order any dish “vampire style”, and will be spared some of the 3,000 lbs. of garlic the restaurant uses every month. Feeling a little different (could have been from some kind of garlic infection), I ordered The Stinking Rose’s featured cocktail, the mojito, to accompany my meal. The classic mojito, heavy on the lime and muddled with plenty of mint, was a welcome change up to the usual dinner pairings of beer and wine. If you’d like a more traditional approach to your drinking choices, there is a small wine list to choose from on the back of the dinner menu.

Most are California wines, moderately priced, with the majority of selections below $50, and by-the-glass prices of $7 and $9. I’m not sure if garlic is addictive, but when I stared at the first item on the dessert menu, it didn’t seem so strange. Gilroy's Famous Garlic Ice Cream. I felt as if I needed a second opinion before diving headfirst into this venture. So I asked our server Agnes her thoughts, “People either love it or hate it. I love it, I think its great.” I felt strangely obligated to try it. The generous portion is served in a chilled blue ice cream dish/cocktail glass. It was lightly covered with a caramel mole sauce that was the key to the whole, zany dish. Eaten naked, the ice cream has a much different character. The garlic is in your face and the ice cream is very sweet, attempting to balance out the garlic’s bite. When you add the caramel sauce, the dish significantly mellows. The mole was slightly bitter, almost like baking chocolate, and balances the sweetness of the ice cream, and the garlic’s zing. If you come to The Stinking Rose, give it a try.

How often do you get a chance to eat garlic ice cream? Also sampled was the Chocolate Truffle Mousse Cake. The mousse cake was a heavy, thick mousse that sits at the bottom of your stomach. Don’t misunderstand, it was excellent. The mousse was presented in a cylindrical shape, dusted with coco powder. The dark chocolate was not too sweet as to overpower the rich flavor. On the side, was an ample scoop of vanilla custard. It was more yellowish in color than your average scoop of vanilla ice cream, and was sweeter than most ice creams. Both desserts are a fantastic way to end a meal. After the meal had ended, my companion and I retreated to the lounge area to relax. The massive teal colored lighting fixture behind the bar highlights the lounge. No surprise, the rest of the lounge is adorned with more garlic themed décor. Adjoining the lounge is a small outdoor patio, open for drinks and dining. I wouldn’t recommend the patio area for dining, as it sits on one of the busiest streets in Los Angeles, La Cienega Blvd. However, I can recommend The Stinking Rose to all who want a unique dining experience. The service throughout the evening was pleasant and capable.

The restaurant has starring role in the show, and I put The Stinking Rose near the top of the list of places to bring large parties and out of town visitors. The décor, and the themed rooms have something for everybody. Not to be outdone, the food is as entertaining and flavorful as the surroundings. It is a must for those who love garlic, and the rest can come and bring the breath mints. Copyright © losangelesrestaurants.com The Stinking Rose - Italian Restaurant in North Beach The Stinking Rose "The Gilroy Garlic Ice Cream w/chocolate mole sauce is incredible."(26 Tips) "Definitely try the Bagna Calda, absolutely delicious."(7 Tips) "It will definitely keep vampires away and also your lover!!"(6 Tips) "40 clove chicken"(5 Tips) Log in to leave a tip here. Post Hermann Brandi November 25, 2016 Garlic ice cream anyone...? Hermann Brandi November 25, 2016 The Halibut is very good. I tried the one with paprika and was delicious. I will try the one with garlic and basil. Sounds like a great combination.

Jim Murphy November 14, 2016 Everything was good Try the Garlic Ice Cream (via @Foodspotting) Greyhawk68 September 9, 2016 Try the Artichoke Ravioli With Red Pepper Bacon Sauce (via @Foodspotting) Greyhawk68 September 9, 2016 Tana Babcock August 29, 2016 Pasta portions are kind of small so if you're hungry make sure to get some sort of starter. The Dungeness Crab was the best! Kate Yan August 1, 2016 I recommend the garlic meatballs and 40 clove chicken. The free bread that they give you isn't that great, so don't fill up on those. Jennifer Newell July 12, 2016 Th garlic dipping appetizer is delicious. You can get more bread if you'd like. Jamie Dumbill July 4, 2016 Great prime rib. Pasta dishes tasty too. Get the signature garlic appetiser and scare off vampires for months. You will smell for so long after eating all the garlic in this place!

💕Linds💕 June 29, 2016 The artichoke ravioli was really good. 💕Linds💕 June 26, 2016 Eric William Pitts May 26, 2016 Food is authentic, staff is not. Very expensive. aprilkalinka ff April 24, 2016 Good place but pastas are waaaay over cooked. My husband is italian so we know what is good pasta. This was not. I order meatloaf, and it was good. Just make sure to tell, not to over cook the pasta Giovanna Hano March 26, 2016 RUN!!! This place is disgusting, over priced, and has slow service! TOURIST TRAP! But if you do decide to take the plunge, the meatloaf is the only thing worth eating. Pete Williams February 4, 2016 So much garlic deliciousness Emiliano Viscarra January 19, 2016 Garlic garlic garlic garlic. Meatloaf and chicken are great.

Siddhant Puri January 11, 2016 The fondue, garlic clove chicken and ribs Bingül Ispahi January 1, 2016 Garlic beef çok sahane😊 Fredrik Holm December 13, 2015 The Fresh Tomatoes pasta is REALLY fresh and nice ! Recommended for a light lunch. John Brasley September 6, 2015 Garlic heaven Jimmy Douglas September 5, 2015 Quantity over quality, but still pretty fun. Randale August 30, 2015 Steve Beeston August 28, 2015 Nothing. Really bad meal. Don't go. Nothing tastes of garlic, food is cold or over cooked. It's a tourist trap. Don't go! Culera Connor August 22, 2015 Not many options for "non-so garlic lovers" really expensive, and when u go out u STINK for the rest of the day Benjamin Roodman August 15, 2015 You're body will reject all the garlic fun in a few hours and the next morning.

Jorg Roodbeen July 29, 2015 Must do in San Francisco. What's Good Here July 22, 2015 A short walk from the waterfront, come over to this bistro for your garlic fix. Curtis Allen July 22, 2015 Have more then 3 people? Ask for a booth on the north side of the restaurant, much more comfortable Timothy Mathews July 20, 2015 Everything Nancy Tran July 6, 2015 Meatloaf was bomb! Hector A Parayuelos June 17, 2015 The meatloaf is incredible, best I've ever had. Super tasty and moist! Keiron Q June 11, 2015 Garlic ice cream is surprisingly good. This place sounds like a gimmick but the food is top notch. CNN June 5, 2015 The garlic fun is not limited to the food. The Stinking Rose's walls are adorned with animated garlic characters, and the restaurant is filled with garlic-themed collectibles.

Read more Mike Winston June 5, 2015 Do yourself a favor – turn around a leave right now. Yes, everything's got garlic, but nothing at this expensive, kitchy, tourist trap is actually very good. Read more on WinstonWanders below! Read more PJ Pink Schowalter June 2, 2015 Great place! Natalie M June 1, 2015 Get the hummus to start. So very yummy! Sean Miller May 26, 2015 Love this place! We can't make a trip to the Bay Area without having dinner here. Greg Cal April 28, 2015 It's quirky and unusual but a lot of fun for garlic lovers. The garlic ice cream is revolting but it's a must try Bernardo Estrella April 11, 2015 Never misses on good taste and a good stink afterwards! Jk. Just go with an entreé and a dish Silvia Edgell April 5, 2015 Overpriced and nothing special. Service was awful. Not worth the visit specially with so many options around.

Amy B March 30, 2015 Service: Great. Good: Adequate. Daniel Plemmons March 17, 2015 I feel like it's a bit pricey for what it is. Joseph Tinner February 3, 2015 Came here for lunch on a Tuesday. Hardly anyone here. Service was a C-. Food was a B. Ambience was B+ Check was pricey. Robert Black January 25, 2015 Everything is great here

Question: “Lovers of the stinking Rose” have a fondness for which food?
Answer: Garlic