It could have been any of the dishes I sampled at Church & State on Friday night -- the crusty warm French baguette with glossy butter, the escargots with puff pastry, the two-foot long charcuterie plate, the meaty duck breast with kumquats and Brussel Sprouts, or even the humble short rib. \r
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It could have been the impeccable service -- the waiters and wait staff that doted upon our four-top with an air that was decidely un-French. \r
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And it could have been the charm of dining in a polished, yet fast-moving bistro in what many might describe as ""the middle of nowhere"" Downtown LA. \r
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As it were, however, the memory that dominates the entire Chuch & State experience for me is the pigs ears -- fried gelatinous triangles that are kind of gross and kind of good at the same time.
Pros: Charming atmosphere, prompt service, thoughtful food
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