amuse:  potato and caviar knish / lemon / salmon roe

bread: pita with hummus, “Challah King of Beverly Hills” black mission fig challah with duck shmaltz, rye bread with chicken liver spread

Black Cod “Gefilte”/ beets/ horseradish / shiso

1. beet carrot latke / house cured salmon / golden beet jam

2. celery root red onion latke / american caviar / green tomato marmalade

3. potato latkes / pear and black pepper condiment / pastrami cured duck

Truffled Chicken Soup / kreplach / matzo balls / shaved vegetables

Mustard Glazed Brisket / savory crusted potato kugel / burnt onion salad

Spiced Doughnuts / persimmon puree / egg cream shooter

Eric Greenspan

Eric Greenspan began his foray into the restaurant business as a dish washer at the Café Med, a Berkeley breakfast establishment for over 4o years.  Two weeks late he had reached the head chef position, and for the next three years served as head chef and general manager of the café that generated over $1 million in revenue.

Following his graduation from the University of California, Berkeley’s prestigious Haas School of Business with a Bachelor of Science in Business Administration, Eric attended acclaimed Le Cordon Bleu culinary school in Paris, France.  He went on to train in New York with such celebrated chefs as Alain Ducasse, David Bouley, and Rocco DeSpirito, as well as apprenticing at 3 star Michelin chef Ferran Adria’s El Bulli in Rosas, Spain.

As Executive chef for almost two years at Los Angeles’ world acclaimed Patina Restaurant, Eric Greenspan has been named as one of Angeleno Magazine’s “Eight Hot Chefs” in 2003, as well as garnering critical acclaim for his imaginative and bold cuisine.  His kitchen scored a 27/30 in the 2004 Zagat Guide for food quality and was the top ranked French Restaurant in that same publication, while still maintaining high marks for overall popularity.

In the fall of 2004 Eric teamed up with Tim Goodell and Domaine Restaurants to open Meson G in the former Citrus restaurant location on Melrose Avenue.  Eric was involved in and responsible for all pre-opening aspects of the project, including restaurant and kitchen design, overseeing construction, menu formulation, initial staffing, budgeting, and acquisition of restaurant assets and equipment.  Meson G opened to rave reviews and a profitable business, receiving 2 ½ stars from the Los Angeles Times, 4 stars from Angeleno Magazine, and achieving $250,000 of monthly sales revenue after only 12 weeks of operation.  However, operational and creative differences led to the eventual firing of Greenspan, resulting in public disapproval and declining sales.

In the Spring of 2007, Eric opened The Foundry on Melrose to rave reviews and resounding success.  The Foundry was awarded 2 ½ stars from the Los Angeles Times, was runner-up for Los Angeles Magazines “Best New Restaurant”.  The Foundry further garnered Conde Nast Traveler Magazine’s Best New Restaurant and was a semi-finalist for The James Beard Foundation’s Best New Restaurant in the country.  With it’s swanky bar, live jazz, and un-surpassed cuisine,  The Foundry on Melrose has already established itself as a player on the Los Angeles Scene, having been selected in Los Angeles Magazine’s Top 75, as well as Johnathan Gold of LA Weekly’s the “Essential 99”.

Eric has made appearances on numerous food related television and radio programs, and has been written up in such noted industry publications as the New York Times, Wine Spectator, Art Culinaire, Los Angeles Confidential, Angeleno, and Los Angeles Magazine.

In 2009, Eric was a finalist on The Food Network’s “The Next Iron Chef”, was 944 Magazine’s “Most Buzzworthy Chef in America”, and was a featured guest dj on KCRW 89.9.  He has been a featured contributor on The Food Network “The Best Thing I Ever Ate” and recently defeated bobby Flay on Iron Chef America.  He is currently planning the opening of his second restaurant, a quickserve concept called “Greenspan’s Grilled Cheese”.