This place used to be the “Ye Coach and Horses”, which was a super cool hangout bar. When it became The Pikey, it was redone by restaurateurs Jared Meisler and Sean MacPherson. So many memories at Ye Coach and Horses, but it is so exciting that The Pikey has taken over.
What I truly love about this restaurant is that you can be a Hollywood Hipster or an elder couple and you will enjoy the same atmosphere, drink and food in a very low-key fun environment. For me, The Pikey will be one of my stops on a busy Friday night, or on a boring weekday when you just want to get out of the house. Its old world pub charm will make you want to experience this place time and time again.
Here is what I tried:
Small Plates:
Oysters on the half shell, smells of the sea, very fresh and fantastic.
Seared squid with curried chickpeas and yogurt. This dish is very Middle Eastern with its very exotic spices.
Bibb lettuce with shaved radish, tarragon and snap peas. The tarragon and the snap peas were the best part, the crispiness added the extra texture that was needed.
Big Plates
English pea and ricotta ravioli with mint and bacon broth, this dish appeared different from the one that was shown on their website, it was good but it wasn’t the same dish I was excited about.
Char-grilled beef burger with English barber’s cheddar, tomato and Worcestershire aioli. This was a wonderful burger, with its juicy goodness.
Fish and chips with Romaine and tartar sauce. This dish has gotten many accolades online and I can see why. It’s delicious and the tartar sauce is like no other tartar sauce, so darn great!
Side
Creamed Spinach with pine nuts. Wonderful side with nice earthy consistency.
Sautéed Broccolini with sweet onions, bacon and chili. I just loved this version, great garlic flavors and they managed to keep the vegetable crunchy.
Cocktails:
Laddie Dill, with Svedka Vodka, crushed cucumber, dill, fresh limejuice, salt and pepper, rocks. This is a very refreshing cocktail as its full of nice cucumber flavors. You can imagine being at a spa enjoying this drink.
Fine Jung Thing, with Milagro Reposado Tequila, mango, serrano, fresh lime juice, agave, chili, and rocks. A bit spicy, but still a terrific cocktail.
Wine:
Chenin Blanc/Viognier, Terra D’Oro, Clarksburg, 2014. I like this wine with the raw oysters. With its floral essence, it helps to promote the flavors of the sea.
Sancerre, Jean Vincent, Loire, 2013. This wine was paired excellently with the Bibb lettuce salad, it had a nice balance between the minimal dressing and the tarragon in the salad.
Chardonnay, Angeline, Santa Barbara, 2016. I loved this wine with seared squid; it has all the correct notes, a great combination.
Malbec, Llama, Argentina, 2015. I love Malbec and for me, you can pair this with anything!
Cabernet Sauvignon, 19 Crimes, AUS, 2015, a great pairing with the pasta and the bacon broth.
Syrah Blend, Marietta, Geyserville, CA, 2014. This wine was a perfect no-brainer with the burger.
Chef Ralph Johnson was born in East Dulwich London, and quickly fell in love with food in his grandparent’s kitchen. At age 17, Ralph discovered his love for cooking. While starring on, “Jaime’s Kitchen,” Jaime Oliver’s television show that takes 15 disadvantaged young people and teaches them how to cook, Ralph was at the top of the class earning a job for himself at the prestigious restaurant Fifteen. For years, Ralph cooked at some of the top restaurants in London, including Tom Aiken, St. John and Nahm. During those years cooking at many of London’s finest restaurants, he honed the skills of a worldly chef including the various techniques of French, Italian and Thai cuisine.
In 2007, Ralph moved to New York where he worked at April Bloomfield’s, “The Spotted Pig.” In no time, Ralph moved up from being a line cook to Chef de Cuisine and earned the Michelin Star twice. In 2011 Ralph was noted as one of Zagat’s “30 under 30”. After being in New York for five years, Ralph decided to move to Los Angeles where he is the Executive Chef at The Pikey, which opened in 2012. He utilizes all the tools he learned over the years at The Pikey, an English pub in Hollywood. Ralph has embraced the vast food offerings in California and proudly serves local and sustainable food that warms the soul. Since The Pikey’s opening, Chef Ralph Johnson has been heralded by Johnathan Gold in the Los Angeles Times stating that Ralph’s dinner menu “Is the real deal.” Ralph’s brunch has been named Critic’s Choice top three brunches, in all of Los Angeles by S. Irene Virbila from Los Angeles Times. The Pikey has also been featured in Time Out Los Angeles as one of the “10 fish and chip restaurants in Los Angeles”.
I am all about giving new life to old worn-out establishments and the Pikey has done that in spades. The transformation is astounding, and the food is some of the best in Los Angeles. The difference is there are no snooty airs here, everyone is treated the same and they truly value their customers. This is not some place that you just stumble on. It really needs to be cherished as a noteworthy British Pub, with lots going on that you just have to experience!.
The Pikey Cafe
7617 W. Sunset Blvd.,
323-850-5400
thepikeyla.com
*Note some content was taken off of their website.
