Running Goose — Restaurant in Los Angeles

When looking for restaurants that offer brunch within the Hollywood area, I came across this establishment. What stood out to me was that they offered brunch everyday, as well as bottomless mimosas. When trying a new restaurant, I make it a point to contact them beforehand in case their menu may have changed or altered. Before coming here, I called the establishment to confirm that they indeed do brunch and bottomless mimosas everyday. The man that answered (who I assume was the owner) clarified that this restaurant does bottomless mimosas from opening until the end of brunch, which he stated was at 3:30pm. I SPECIFICALLY asked if there were any limitations (i.e., time) on the bottomless mimosas and he stated that there was no limit except for that fact that their bottomless mimosas stop at the end of brunch. Mind you, if an establishment offers ANYTHING “bottomless” that means that you can drink as much as you like in exchange for a single payment, which in this case was listed as $30. This is common knowledge and not a foreign concept, therefore, this should go without saying…or so I thought.

My two best friends and I arrived at this restaurant at approximately 1pm, excited to try their seemingly unique menu items and have as many mimosas as we could before the end of brunch time. When we arrived, there were approximately 8 people total (3 parties) dining there. We sat down and were provided with small cups of ice water and the waiter who appeared to be possibly the owner, took forever to come back. We literally had to attempt to get his attention 4-5 times before he decided to come back over. When he does return, he proceeds to tell us the menu specials and asked if we all wanted anything to drink. My best friend goes on to tell him that we were all going to do the bottomless mimosas and he proceeded to tell us that the bottomless mimosas were going to be a maximum of 5 glasses or a full bottle of champagne. I interjected and explained that I had called the establishment and spoke to a male who had stated to me that there were no limits on the bottomless mimosas, with the exception of it stopping at 3:30pm. The man confirmed that I had indeed spoken to him and proceeded to condescendingly “explain” to us what bottomless means. When attempting to “explain” the meaning of bottomless to us, he laughingly and erroneously stated that bottomless means the end of a bottle, not unlimited. I laugh at how dumb it sounds and he made it a point to tell me not to laugh because he’s ABC certified and “knows how this works”. I was taken aback by his rudeness and the audacity of this man to tell this grown woman to not laugh. He went on to continuously be rude and disrespectful to all three of us as we attempted to explain to him that we have never been to a restaurant that offers bottomless mimosas with a limit on the number of mimosas, only time. Needless to say, we told him that we would be going elsewhere, not because of the mimosas alone, but because of his rude, condescending and distasteful attitude. Do not patron this place, the owner is ignorant and appears to have issues with confident women who are obviously more intelligent than he is.

After reading others’ negative reviews, process of elimination led me to determine that Arman was the individual who was so rude to us. Obviously, we were not the problem and I can only conclude he is a bitter, sad and lonely man that...

Farm Vegetables 10/10 would come back for these. Baked carrots glazed in a cherry reduction. Biting into this, I thought it was a baked sweet potato, but it was a carrot? They were able to get it that soft and sweet. On top of that, the skin of the carrot was crispy (this isn't how you describe a carrot).The cherry reduction glaze created a layer of sweetness paired with the savory carrot aioli, and a drizzle of lemon, you get a trifecta of flavor. Delicious.

Baked Brie Melted charcuterie? Apricot compote (syrup), roasted pepitas, roasted garlic, sage, toast, and melted brie on a cast iron. Sweet, savory, and cheesy. This dish was somehow unexpected but turned out to be remarkable. The warm and melted brie paired with garlic and apricot on toast was a great combo of flavor. Similar to how you would pair honey, salami, and brie on a cracker, this dish took that but amplified those flavors by serving it hot. Exquisite.

Duck Cassoulet A must get. Duck leg confit. Just amazing to bite into. Since this duck leg is slow-cooked in fat, the meat was very tender, juicy, and tasty. By now you know something hits the spot for me if it is soft and crunchy, and this is. A nice crunchy duck skin glazed with a cherry reduction to hit that sweet and savory. Where is the sour to hit the trifecta? In the sauce. An addicting carrot puree with a touch of red vinegar gives a nice zesty punch to the sweet and savory duck leg. I scooped every last bit of this sauce, it's that good. Astonishing.

Short Rib A good runner up. The duck was that good. Braised short rib in chipotle abodabo, pickled red onion, herbs, sprinkled with cheese, paired with crispy corn torillas. Has all the 3 elements I usually look for, sweet and sour with the pickled red onions, savory chipotle abodabo all pairing well with the soft braised beef short rib and crunchy tortilla, it was like eating a gourmet hard taco. I really did like this dish, but the duck was that good. Favorable.

Horchata Creme Brule Surprisingly good.Took a chance with this one since horchata isn't something I typically see in a creme brule, but I've got to say, this was a great recipe. The use of horchata made the inside of the creme brule lighter to eat vs. a typical custard. This also gave the inside a pudding like texture instead of being creamy. The use of blueberries and crushed almonds was also a great touch, hitting the sweet and sour, soft and crunchy. The crust was also very satisfying to break, this I should've recorded. Exceptional.

Verdict: 5/5 This restaurant really impressed me. Better than some of the Michelin rated places I've been to. Dishes here have a nice touch of homemade flavor to them and the use of quality ingredients makes everything so much better. This restaurant takes in a blend of global flavors making the dishes all very eclectic. Definitely a hidden gem in Hollywood. Will...

Food was tasty, service was good, BUT, I got a serious SERIOUS case of food poisoning from this establishment. With in 12 hours of eating here I was hospitalized with high-risk respiratory issues. And a reaction to high histamine toxicity in my body :o (The fish literally made me have a crippling asthma attack) ((Witch I've never had in my life)) I was coughing so much and so hard I micro tore two muscles in my chest. I'm now in bed still feeling horrible 72 hours later. My nose and my eyes are literally dripping like a faucet also still have a throbbing headache. The pain!!! Felt almost equal to a broke bone, but in my lungs/chest. Never had issues with food, Or at least a severe issue like I am going thru now. I also dont have allergies and I am not allergic to anything. I hate to play the victim but this was super uncomfortable and this isnt fun at all. It hurts alot, honestly.

Find the source of this fishy bacteria problem and fix it before a "not so nice" customer gets sick and decides to ring their lawyer.

Kinda wanna ask for my money back aswell, Spent welllll over $200 Also spent about $100 for my prescription and i am missing work for 5-8 day witch is about $2000 out of my pocket. But I digress on this issue.

(Please store your fish better or check with your suppliers with how they store the fish before it lands in your hands)

Type of food poisoning I got is called "Scombroid Poisoning"

Hopefully I was just unlucky and got a sole piece of rotten fish. But you know what they say One bad apple will spoil a barrel. Dont forget bacteria is a living thing the longer you wait to fix this problem the bigger the bacteria colony gets.

Now that I think of it... i dont think they have AC either. And its gets hot in LA... so if its hot maybe think twice...