The Fat Cow, Los Angeles

Opened on the 1st October 2012 at Los Angeles' premier retail destination The Grove, The Fat Cow has a warm and rustic design and a welcoming feel to embody the spirit of an American roadhouse eatery.

With communal-style dining tables and a classic-yet-modern approach to the menu, The Fat Cow offers guests a relaxed environment and delicious, home-inspired fare using seasonal ingredients and fresh produce. 

Dishes include Lobster Mac & Cheese, the short rib-and-Kobe beef Fat Cow Burger and Spicy Sausage, Burrata & Fennel Pizza from the wood-burning pizza oven.

Alongside its desserts menu The Fat Cow has on offer an old-time ice-cream counter, Moo Bar, serving retro favourites such as soft-serve ice-cream and ice-cream sandwiches made with fresh house-baked cookies, hand-crafted artisan frozen yogurt, made-to-order milkshakes such as the Cookie Milk, and a pastry counter of sweet and savoury desserts.

Distinctive cocktails using fresh ingredients and juices as well as a great selection of draft and craft beers from local California breweries are also on offer at The Fat Cow. 

Chef Mathew Woolf

Born and raised in the United Kingdom, Chef Woolf began his culinary journey at the young age of 16 as Demi Chef de Partie, Claridges in London. Woolf went as Sous Chef at The Ritz London before heading to the U.S. in 2008 to become the Sous Chef at the famous Trump Hotel, Illinois. 

Having gained valuable insight into modern American cuisine and perfected his passion for creating simple dishes composed of fresh ingredients, he moved as Chef de Cuisine at FIG Restaurant in Santa Monica. Working closely with local growers and producers he could often be found scouring the Farmer’s Market for the best seasonal ingredients.

Chef Woolf then secured his first Executive Chef position at West Restaurant located atop the Hotel Angeleno before becoming Executive Chef for Gordon Ramsay at The Fat Cow.