Just north of LA lies the often-overlooked, sleepy bedding community of Monrovia. Old Town Monrovia is a lively single street road surrounded by restaurants and small-mom-and-pop stores with a distinct mid-western rustic town feeling.
Scott and I stopped by the area for a quick bite while heading back from the Santa Anita racetrack. We were surprised by the diverse mix of restaurants to choose from. After walking up and down the block we were deciding between artisanal ramen, Greek food, and a gastropub. Craft Hill the food and pub spot is what we decided on. I was in the mood for something with a little more meat. Craft Hill prides itself on it’s locally sourced ingredients, chef talent, and friendly service.
The co-founder of Crafthill, Erik Intermill, noticed that I was photographing their food and stopped by to say hi. With enthusiasm exuding he takes out his iPad and shows us an internal foodies app they’ve developed. The app beautifully shows an angled shot of each item on the menu, it’s description, ingredients, complimentary meals, and wine pairings. Intermill says that the goal is to not only keep his staff knowledgeable but to instill pride and passion for the Craft Hill menu. What an awesome idea. Couldn’t stop thinking about my own appetite while looking at that app. Funny how great food photography can make you feel starved.
I ordered the 12oz Never-Ever Ribeye, Bone Marrow Butter, Frites. I asked for medium-rare but it came out too rare for me. I requested it be taken back to the kitchen and cooked further. Second-time hit the spot, the right balance between tenderness, juiciness, and flavor.
Scott ordered the Southern Burger. The Southern burger has fried chicken, chow chow, cabbage slaw, and white BBQ sauce. The cabbage slaw contrasted against the drier fried chicken. The white BBQ sauce and fried chicken is a good combination.
For dessert, I had bread pudding with a scoop of ice cream.
If you’re in the Monrovia area, I highly recommend checking out Old Town Monrovia. Craft Hill was a delight.