Sammy Monsour at Preux & Proper

Bio

Sammy Monsour's is a third generation chef, cookbook author and food activist. His passion for sustainability, application of modern technique and devotion to cooking with soul are staples throughout his interpretation of regional Southern cuisine. As a hard-core East Coaster (Raleigh, New York, Boston), he currently reside in Downtown Los Angeles where he is the executive chef of Preux & Proper.

My Restaurants

Behind the Scenes

Chef Sammy Monsour reviews  at post.venue.name
Cactus Pupusa
$
South American
Downtown
"After many adventures throughout Grand Central Market, the cactus pupusa at this true grit mom & pop shop are by far my fave eats! In fact, I crave them. They come made to order, ripping hot with a great sear/crust and loaded with tons of cheese."
Chef Sammy Monsour reviews  at post.venue.name
Tostada
$$$
Mexican
Downtown
"Chef Ray Garcia has mastered the principles of Mexican cuisine, recreating dishes while still maintaining authenticity. His tostada on heirloom corn tortilla (made by hand in house) with beets, hard boiled egg & pickled habanero is transcendental!"
Chef Sammy Monsour reviews  at post.venue.name
Beef Brisket Sandwich
$
Southern, Barbecue, American
Bywater
"The Joint was recommended to me by Kermit Ruffins, so I knew this place had to be the truth. The Brisket Sando was loaded with tender nuggets of saucy burnt ends. Meat had great smoke flavor and a true to form pink ring. Sides were great too!"
Chef Sammy Monsour reviews  at post.venue.name
Fried Green Tomaotes
$$
Breakfast/Brunch, Southern, American
Bywater
"Funky spot in the Bywater serving up southern classics out of a really cool old house. These fried green tomatoes with boiled shrimp and remoulade say it all. Sound technique and proper seasoning make this home cooking some of the best you'll have."
Chef Sammy Monsour reviews  at post.venue.name
Salted Peanut Pie
$$$
Seafood, Full Bar, Traditional, American, Takes Reservations
Warehouse District, Central Business District
"Please do yourself a favor and save room for dessert because this salted peanut pie was one of the best end of meal treats I've ever had. It's even topped with a peanut ice cream. It's like a snickers ice cream bar reinvented by your grandmother!"
Chef Sammy Monsour reviews  at post.venue.name
Steak Tartare Toast
$$$
Seafood, Full Bar, Traditional, American, Takes Reservations
Warehouse District, Central Business District
"Obvi all of the seafood here is on point. So was the service. If you have a red meat hankering to diversify the table offerings, get the steak tartare toast. Exquisite steaky chew on charred bread (pugliese?) w/ great balance of richness and acidity."