There’s nothing to consider here: FYC Bar + Kitchen is exquisite.
Nestled in the lobby of the luxurious Hotel Amarano in Burbank, it’s a not-so-hidden gem with a clientele comprised of the jet-set, ravenous travelers and curious journalists. When my fiancée and I strolled in at a dewey 5 p.m., we nestled in a posh corner table so as to adequately people watch. Anything can happen at a hotel bar!
One of Executive Chef Jose Sanchez’s newest additions is a beef taco classically paired with avocado and onions. A birdie told us he first came to FYC in 2006 and has recently incorporated cooking from La Libertad, where he grew up.
These tacos are in class all their own. They’re hearty and approachable, like a street taco. Gently piquant with a sort of crisp, they’re in the top three tacos I’ve had since moving here 11 years ago.
Fried artichokes rounded out our opening gambit and were a delicate and tasty complement.
The standout of the night was the coconut shrimp and Yucatán slaw, an effervescent mix of zest and succulence, crispy shrimp resting on spring’s finest cabbage like Venus in the shell.
Chef Sanchez is deft at marrying fine touches with down-home familiarity. Every dish is made with love, that salty, smoky sweet mix only a mom can deliver.
Shrimp pasta with feta was another success. The noodles were perfectly cooked, swimming in a light and peppery sauce. Chic and simple.
Our New York strip was flavorful and meaty and was paired with fresh mushrooms, asparagus and patatas fritas. It hit all the right beats and ended our meal on a lush and lean note.
