tag:blogger.com,1999:blog-307094842024-03-14T00:12:45.889-07:00OMG Food!Soup's on, folks! I'm Tina M. Courtney, aka PoetKitty -- a Los Angeles based food writer audacious enough to think I can critique all manner of eateries. It's a labor of love, and I'm honored to welcome you. Grab a fork and let's get this party started.PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-30709484.post-68829445788019154132007-03-21T15:14:00.000-07:002007-03-21T15:36:06.541-07:00Golden Deli: Delish, No-Frills VietnameseGolden Deli<br />815 W. Las Tunas Dr.<br />San Gabriel, CA 91776<br /><br /><a href="http://2.bp.blogspot.com/_0KgizZHk4pQ/RgGvbnG8jaI/AAAAAAAAAGk/yJyJlAPdWlg/s1600-h/CIMG0776.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_0KgizZHk4pQ/RgGvbnG8jaI/AAAAAAAAAGk/yJyJlAPdWlg/s320/CIMG0776.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5044505946521111970" /></a><br /><br />The Event: Lunch with my crew<br />Cuisine: Vietamese<br /><br />The Very Best Friend happens to be a bona fide Vietamese goddess, and if she says go HERE for the pho ... I hop to it. Hoppity hop.<br />We hit the scene around 11 am on a Sunday, and the place was already almost completely full. The decor is the usual non-descript, oldish glow, but it's clean enough and it smells like pork. Those are good things.<br />The menu is loaded with things I can't pronounce or even begin to imagine, but luckily my pal is present, and she takes the reins.<br />Service is manic and rushed, because these folks are busy and they just don't have time for our lollygagging.<br /><br /><br />Drinks:<br /><br />An amazing lime, sugar, and sparkling water concoction that is the first non-alcoholic brew in ages to make me giddy.<br /><br />Appetizers:<br /><br />Fried Eggrolls<br />These mammoth, greasy suckers were loaded with veggies and pork, and came with lettuce leaves to cut the oil and add a wee bit o' the healthy kick. I said a wee bit. Quite good, but needed the spice of the accompanying sauce in a big way.<br /><br />Shrimp Spring Rolls<br /><br /><a href="http://3.bp.blogspot.com/_0KgizZHk4pQ/RgGxV3G8jbI/AAAAAAAAAGs/Ha4dwEalNlw/s1600-h/CIMG0779.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_0KgizZHk4pQ/RgGxV3G8jbI/AAAAAAAAAGs/Ha4dwEalNlw/s320/CIMG0779.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5044508046760119730" /></a><br /><br />Now these were a home run - the chewy, fresh skin housed gobs of shrimp and vegetables. I didn't love the spicy, sweet sauce that came with them, but the consistency and texture made this a huge winner.<br /><br /><br />Entrees:<br />Pho, and lots of it<br /><br /><a href="http://2.bp.blogspot.com/_0KgizZHk4pQ/RgGxwnG8jcI/AAAAAAAAAG0/GeDmXdmZOgw/s1600-h/CIMG0777.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_0KgizZHk4pQ/RgGxwnG8jcI/AAAAAAAAAG0/GeDmXdmZOgw/s320/CIMG0777.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5044508506321620418" /></a><br /><br />We all opted (by friend's DEMAND) to have the Pho Tai, which is the version with cooked beef. This heavenly, steamy bowl of goodness comes equipped with a platter of raw veggies, like mint leaves, bamboo shoots, lime, jalapeno, and much more. The vermicelli noodles aren't homemade, but they are realllly good. The broth had a lovely, salty kick, and with the right combo of hot sauce and plum sauce, few things may a rainy day more enjoyable.<br /><br />My tip to you - Get the pho, skip the fried goods (did I just write that out loud?)<br /><br />Damage for 2 appetizers, 6 lime drinks and 6 bowls o' pho - about $60. Bargain!!<br /><br />Worth it? Every freaking penny and then some.<br /><br />RESTAURANT REPORT CARD - Golden Deli Visit 1<br /><br />Ambiance - D+<br />Service - C<br />Food (Taste) - B-<br />Food (Presentation) - C-<br />Wine/Drinks - B (no alcoholic types spied or sampled)<br />Value - A<br />Vibe/Energy/Scene - B<br /><br />Overall Experience - B-<br /><br />Parking: Nice big lot, it's in a strip mall<br />Attire: Super casual<br />Pros: Awesome, authentic, inexpensive Vietamese food stuffs<br />Cons: It's a schlep if you aren't near San Gabriel, and there isn't much ambiance<br /><br />Final word - Absolutely phobulous, eat your heart out.PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com95tag:blogger.com,1999:blog-30709484.post-45541406253517491832007-03-03T13:52:00.000-08:002007-03-03T14:11:46.922-08:00En Sushi - Raw Lunch, Anyone?En Sushi<br />1972 N. Hillhurst Ave.<br />Los Feliz, CA 90027<br /><br /><a href="http://1.bp.blogspot.com/_0KgizZHk4pQ/Renu68dm0NI/AAAAAAAAAGM/9y7-9ooujho/s1600-h/CIMG0771.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_0KgizZHk4pQ/Renu68dm0NI/AAAAAAAAAGM/9y7-9ooujho/s320/CIMG0771.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5037820354620739794" /></a><br /><br />The Event: Just another lunch-fest<br /><br />It's day time, I'm craving sushi and Los Feliz bound, and my pal N and I land in En Sushi.<br />Are we lucky duckies, or just plane lame?<br /><br />I'm aware of another En Sushi but really hadn't heard peeps about either. This is a pretty new space in the restaurant row area of Los Feliz, and it has that clean, sterile glow one likes to see from one's raw food havens, so what the hay. First observation - eeep, it's warm in here. But no scary fishy smell, so I'll take it.<br /><br />En has a standard sushi menu with a few interesting specials, but N and I both b-line for a lunch set. He opts for cooked delicacies, I go for a mixture.<br /><br />Service is shoulder-shrugging; OK. Again, I'll take it.<br /><br /><br />Drinks:<br /><br />Soju-based martinis that kind of blow, but some good sake selections. Of course, it's not noon yet, so I'm having tea.<br /><br /><br />Entrees:<br /><i>Me</i> -- MIXED SUSHI AND UDON NOODLE SOUP<br /><br />(See photo above)<br /><br />Five pieces of mixed sushi with 2 pieces of california roll, along with vegetable udon soup and a few trimmings<br />- Mmmm k, so the sushi is fresh-ish and more than decent, but the soup was pretty darn bland. No kick whatsoever, with a thin, tasteless broth. And the side of tempura flake? Weird and oily. <br /><br /><i>N's</i>: UDON NOODLE SOUP WITH TEMPURA<br /><br /><a href="http://1.bp.blogspot.com/_0KgizZHk4pQ/RenxI8dm0OI/AAAAAAAAAGU/NAYL_DMGqvI/s1600-h/CIMG0770.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_0KgizZHk4pQ/RenxI8dm0OI/AAAAAAAAAGU/NAYL_DMGqvI/s320/CIMG0770.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5037822794162163938" /></a><br /><br />Udon noodle soup with vegetable and shrimp tempura<br />- His soup was the same heaping bowl of nothing that mine was, but he adored it. His tempura was the same old tempura you get anywhere and everywhere, but that's not a complaint. Fried stuff with batter is good. Period.<br /><br />My tip to you - Expect fast and average fare that doesn't offend but doesn't wow either.<br /><br />Damage for 2 lunch sets, 1 tea and 1 soda: just under about $28 before tip.<br /><br />Worth it? Sure. Why not.<br /><br />RESTAURANT REPORT CARD - En Sushi Visit 1<br /><br />Ambiance - C+<br />Service - C<br />Food (Taste) - C<br />Food (Presentation) - C<br />Wine/Drinks - C+<br />Value - C<br />Vibe/Energy/Scene - C-<br /><br />Overall Experience - C<br /><br />Parking: Street during the day, valet at night<br />Attire: Casual<br />Pros: Decently fresh, decently priced<br />Cons: Nothin' you can't get a million places elsewhere<br /><br />Final word - If I'm in a rush and wantin' some fishies, I might just be back.PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com13tag:blogger.com,1999:blog-30709484.post-74843500057942708592007-02-15T19:39:00.000-08:002007-02-15T20:09:06.705-08:00One Pico, Many DisappointmentsOne Pico<br />1 Pico Blvd.<br />Santa Monica, CA 90405<br /><br /><a href="http://3.bp.blogspot.com/_0KgizZHk4pQ/RdUnytcVFHI/AAAAAAAAAEs/Gx5wpve45k8/s1600-h/Lobster.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_0KgizZHk4pQ/RdUnytcVFHI/AAAAAAAAAEs/Gx5wpve45k8/s320/Lobster.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5031971910801757298" /></a><br /><br />The Event: VALENTINE'S DAY, baby - love is in the air?<br /><br />Now, I admit that V-Day is amatuer night. Chefs are often forced to cook more palatable favs, as the whole wide world comes up to eat, and not everyone wants risky and innovative. Pooh on them. Still, I think it's far to judge a chef by his tasting menu, regardless of whether it's a holiday.<br />With such terms - One Pico, you failed.<br /><br />They had a limited menu, with four courses. The second course was a set item, but the others had at least a few choices. I received the menu early on and got a little giddy - they sounded relatively safe, but yummy. And I could already taste the bubbly.<br /><br />The space is a stunner, though I muse it is more so in the daylight. It sits right on the beach; with sun shinin' through and those amazing water views, this is a luncheon spot if ever there was one. Dinner equaled darkness, and while it's cozy inside, I just wasn't wowed. Bonus points for the massive fireplace though. Well played.<br /><br />Service - ABYSMAL. This was the biggest weak spot. We were swarmed on quickly, but our waiter was too rushed, too quick, too everything. Bah. And as the night wore on, things just fell apart. He missed items we ordered. He didn't come back to check on us until the final course (before dessert). We were not taken care of, and the place was only half full when we arrived. Nuts to that too.<br /><br />Drinks:<br /><br />The typical over-priced wine listing, but still quite decent in variety.<br />We opted for the Moet & Chandon Rose - $81.<br /><br />Bread:<br /><br />Raisin/nut bread, french goodies, and seeded flatbread - all quite good, but we received a ton of crumbs and tiny flatbread triangles, which I thought was a bit tacky.<br /><br />Amuse: SMOKED SALMON<br /><br /><a href="http://2.bp.blogspot.com/_0KgizZHk4pQ/RdUrHdcVFLI/AAAAAAAAAFM/Qb8hhAhHizg/s1600-h/Amuse.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_0KgizZHk4pQ/RdUrHdcVFLI/AAAAAAAAAFM/Qb8hhAhHizg/s320/Amuse.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5031975565818926258" /></a><br /><br />Smoked Salmon with Avocado Potato Salad and American Caviar<br />- While this tasted interesting, I hated it as an Amuse. Too creamy, too punchy, and way too smokey for something that is simply supposed to wake up my palate and get the show going. <br /><br />Course One: <i>Me:</i> FANNY BAY OYSTERS<br /><br /><a href="http://3.bp.blogspot.com/_0KgizZHk4pQ/RdUpntcVFII/AAAAAAAAAE0/EZi2imUeab4/s1600-h/Oysters.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_0KgizZHk4pQ/RdUpntcVFII/AAAAAAAAAE0/EZi2imUeab4/s320/Oysters.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5031973920846451842" /></a><br /><br />Fanny Bay Oysters with Pickled Melon and Cucumber<br />- My favorite course of the night; I don't usually go gaga for any extras on my beloved oysters, but I really loved the tart and citrusy twang the pickled darlings added. Very intense, unusual, fresh, and splendid.<br /><br />Course One: <i>Date:</i> MAINE DIVER SCALLOPS<br /><br /><a href="http://2.bp.blogspot.com/_0KgizZHk4pQ/RdUqEdcVFJI/AAAAAAAAAE8/J5k7_HdD6sU/s1600-h/Scallops.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_0KgizZHk4pQ/RdUqEdcVFJI/AAAAAAAAAE8/J5k7_HdD6sU/s320/Scallops.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5031974414767690898" /></a><br /><br />Maine Diver Scallops with Spring Vegetables, White Corn Sauce, and Puff Pastry<br />- Although the scallops were enormous and plump, the white corn sucked (and I'm a massive corn freak), the vegetables were bland, and the puff pastry lacked puff and instead provided a bizarre and unsavory crunch. This is a no.<br /><br /><br />Course Two: <i>Both:</i> RICOTTA CHEESE RAVIOLI<br /><br /><a href="http://1.bp.blogspot.com/_0KgizZHk4pQ/RdUqmNcVFKI/AAAAAAAAAFE/sXQQokoF8OI/s1600-h/Ravioli.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_0KgizZHk4pQ/RdUqmNcVFKI/AAAAAAAAAFE/sXQQokoF8OI/s320/Ravioli.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5031974994588275874" /></a><br /><br />Ricotta Cheese Ravioli with Basil Marinated Squash and Warm Tomato Vinaigrette<br />- Mercy, this was blands-ville. Nice texture on the uber-soft ravioli, but the tomato vin really lacked any luster, and the squash - blech. Boring and then some.<br /><br />Course Three: <i>Me:</i>BUTTER POACHED MAINE LOBSTER<br /><i>Pictured above</i><br /><br />Butter Poached Lobster with Black Truffle Risotto, Snap Peas, White Truffle Oil<br />- This sounded better than it tasted, but I still fell in like. The lobster was a bit tough/chewy, but the risotto was quite sublime - just slightly undercook, which happens to be my fav. The truffles were overpowered by intense cheesiness, yet the balance was beautiful. Great peas too.<br /><br />Course Three: <i>Date:</i>TRUFFLE ROASTED FILET MIGNON<br /><br /><a href="http://3.bp.blogspot.com/_0KgizZHk4pQ/RdUsBtcVFMI/AAAAAAAAAFU/dWKawkKwPFY/s1600-h/Filet.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_0KgizZHk4pQ/RdUsBtcVFMI/AAAAAAAAAFU/dWKawkKwPFY/s320/Filet.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5031976566546306242" /></a><br /><br />Truffle Roasted Filet Mignon with Wild Mushrooms and Sweet Potatoes<br />- The filet was a so-so offering, with no taste of truffles. But the sweet potatoes? ALMOST worth the price of admission! Creamy little buggers, and really flavorful. The mushrooms rocked it too, but not quite as hard.<br /><br />Course Four (Dessert): <i>Me:</i>CAPPUCINO CHEESECAKE<br /><br /><a href="http://1.bp.blogspot.com/_0KgizZHk4pQ/RdUseNcVFNI/AAAAAAAAAFc/uHBTVOMWY5g/s1600-h/Cheesecake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_0KgizZHk4pQ/RdUseNcVFNI/AAAAAAAAAFc/uHBTVOMWY5g/s320/Cheesecake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5031977056172578002" /></a><br /><br />Cappucino Cheesecake with Kahlua Cream and Peanut Brittle<br />- Three cheers for sugar overload! This was a decadent little creation, but super coffee-flavored, with an awesome crust. I was lovin' the peanut brittle, too, although it was a simple garnish -- almost an afterthought. Could only manage a couple of bites, but they were decent.<br /><br />Course Four (Dessert): <i>Date:</i>WHITE CHOCOLATE CHERRY PARFAIT<br /><br /><a href="http://3.bp.blogspot.com/_0KgizZHk4pQ/RdUs9tcVFOI/AAAAAAAAAFk/KaQ8ffwPDEg/s1600-h/Parfait.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_0KgizZHk4pQ/RdUs9tcVFOI/AAAAAAAAAFk/KaQ8ffwPDEg/s320/Parfait.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5031977597338457314" /></a><br /><br />White Chocolate and Bing Cherry Parfait with Lavender Scented Whipped Creamy<br />- Another snoozer, this one had no outstanding components; just sugar. My date had two bites and called it quits. <br /><br />My tip to you - Go for a light lunch and ogle the waves, not your dishes.<br /><br />Damage for 2 V-Day tasting menus and a $81 bottle of champagne (before tip): just under $300. <br /><br />Worth it? Hell no. Not in a million years no.<br /><br />RESTAURANT REPORT CARD - One Pico Visit 1<br /><br />Ambiance - B+<br />Service - C-<br />Food (Taste) - C+<br />Food (Presentation) - C+<br />Wine/Drinks - C+<br />Value - D+<br />Vibe/Energy/Scene - C-<br /><br />Overall Experience - C<br /><br />Parking: Valet (it's at a hotel)<br />Attire: Business formal<br />Pros: Awesome view, lovely fireplace<br />Cons: Icky service, way too pricey, mediocre food<br /><br />Final word - Never shall ye return again.<br /><br /><a href="http://www.poetkitty.com">Swing on by the homestead.</a><br /><a href="http://poetkitty.blogspot.com">Read yourself a po-em.</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com11tag:blogger.com,1999:blog-30709484.post-80267431744308445762007-01-30T10:33:00.000-08:002007-01-30T11:12:11.587-08:00Memphis - Hot House, Tepid TreatsMemphis<br />6541 Hollywood Blvd.<br />Hollywood, CA 90028<br /><br /><a href="http://1.bp.blogspot.com/_0KgizZHk4pQ/Rb-TnFZn2mI/AAAAAAAAAEI/DzhzMjA2wsw/s1600-h/Salmon.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_0KgizZHk4pQ/Rb-TnFZn2mI/AAAAAAAAAEI/DzhzMjA2wsw/s320/Salmon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5025898008842590818" /></a><br /><br />The Event: Nuttin' spesh. Just dinner time with my Man.<br /><br />Memphis took over the famed Janes House about two or so years ago. The house is the only residential gem left in movie-land, and it's a stunning Victorian. The restaurant crew wisely chose to restore the home, and it's seriously worth a trip just to spy the lush interior. There's a large outdoor patio, a cozy downstairs bar, and little alcoves of dinner rooms on the top level. The walls are smothered in crimson, textured fabric, and the whole place has a time-warp appeal. Classy, elegant, romantic. It's also very reminescent of the Victorians in New Orleans' Garden District. Seems like a fine place to have a fine cajun meal. Mmmm hmmm.<br /><br />This was my fourth trip to Memphis. None of the meals have excited me, but I live in the area, and felt a strange inclination to give it one more try. I am such a damn glutton. The service, as usual, was courteous but spotty, and at times molasses-slow. All that Memphis really has going for it is the stellar ambiance. The rest is a world of ho-hum.<br /><br />Drinks:<br /><br />Two unremarkable martinis. Weak.<br /><br />Bread:<br /><br />The highlight! Somewhat yummy cornbread and warm crusty traditional offerings.<br /><br /><br />Appetizer: FRIED CALAMARI<br /><br /><a href="http://2.bp.blogspot.com/_0KgizZHk4pQ/Rb-VmVZn2nI/AAAAAAAAAEQ/BRsrZTJdJJI/s1600-h/Calamari.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_0KgizZHk4pQ/Rb-VmVZn2nI/AAAAAAAAAEQ/BRsrZTJdJJI/s320/Calamari.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5025900194980944498" /></a><br /><br />Fried Calamari with a Spicy Marinara<br />- Cornbread crusted and well cooked, this had little spice and a very, *very* standard and somewhat runny sauce. Yawn yawn yawn.<br /><br /><br />Entree 1 (Mine): BBQ SALMON<br /><br /><i>Photo above</i><br /><br />Seared Salmon with BBQ sauce, rice, and asparagus<br />- Well now, this wasn't bad, but it wasn't good either. The salmon was cooked well and defintely tasted premium, but the rice was a world of no and the BBQ sauce as boring as a Rocky sequel. Blah. Too sweet, too flat. Even Tony Romas kicks this sauce's behind.<br /><br /><br />Entree 2 (Companion's): BBQ RIBS<br /><br /><a href="http://3.bp.blogspot.com/_0KgizZHk4pQ/Rb-WllZn2oI/AAAAAAAAAEY/IsoWyAlXz-U/s1600-h/Ribs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_0KgizZHk4pQ/Rb-WllZn2oI/AAAAAAAAAEY/IsoWyAlXz-U/s320/Ribs.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5025901281607670402" /></a><br /><br />BBQ Pork Ribs <br />- Served with bland cole slaw, this was also less impressive than a chain offering. Nothing about Memphis is full-on horrendous, but the price points don't warrant such woefully mediocre food. Neither does this glorious house. <br /><br />Words to the food-wise - Hit Memphis as a cocktail haven, not an eatery. Soak up the vibes with a Vodka Red Bull and relish how smart you are not to waste moolah and calories on spiceless cajun creations.<br /><br />Damage for 2 martinis, 1 appetizer, and 2 entrees: about $80.<br /><br /><br />RESTAURANT REPORT CARD - Memphis, Visit 4<br /><br />Ambiance - A<br />Service - D+<br />Food (Taste) - D+<br />Food (Presentation) - C-<br />Wine/Drinks - C-<br />Value - D+<br />Vibe/Energy/Scene - B+<br /><br />Overall Experience - C-<br /><br />Parking: Valet on Hollywood, but $8 crazy dollars. Comb the streets first for meters.<br />Attire: Dressy casual<br />Pros: Unique and stunning ambiance/interior<br />Cons: Unimpressive food with too-high prices and slow serivce<br /><br />Final word - I'm done now. Honest.<br /><br /><a href="http://www.poetkitty.com">But wait there's more.</a><br /><a href="http://poetkitty.blogspot.com">And sometimes it rhymes.</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com5tag:blogger.com,1999:blog-30709484.post-88669768774413878642007-01-18T12:47:00.000-08:002007-01-18T13:30:16.845-08:00La Botte, La BestLa Botte<br />620 Santa Monica Blvd.<br />Santa Monica, CA 90401<br /><br /><a href="http://2.bp.blogspot.com/_0KgizZHk4pQ/Ra_fFembjfI/AAAAAAAAADA/B6t8wHLQIA8/s1600-h/Filet.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_0KgizZHk4pQ/Ra_fFembjfI/AAAAAAAAADA/B6t8wHLQIA8/s320/Filet.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5021477394747985394" /></a><br /><br />The Event: I had an assignment, writing style -- it was time to ID th best Italian spots in LA, and La Botte was a contender. New, subdued, sans a lot of buzz; what would I uncover?<br /><br />La Botte sits on the bottom floor of an unassuming office building on and in Santa Monica. Somewhat tough to spot, I was disheartened to see it almost empty on a Thursday night - right about 7-ish. Crickets chirping, hushed silence - yet they couldn't trump the interior. It's modeled after a wine barrel, and it's quite stunning. Lots of dark wood hues and burgundies, with the ever present wine bottles dotting every wall. We were granted a large, comfy table, and our delightful Sicilian server started the spoiling. Which, I should mention, he wouldn't cease, the whole eve. Charming doesn't even cut it - and that's a rarity in our fair LA, so I'm still smiling from it all.<br /><br />The white truffle tasting menu was still being offered (this was way before the holidays) so, I figured, let's just Go. My companion was a first timer in the high-eating realm, and what better way to initiate. . .<br />A general note about the experience on the whole - it *was* extraordinary. I loved all the savory dishes immensely. But they menu itself wasn't crafted to match white truffles per say; instead, they simply added the gems on top of existing dishes (most straight from the ala carte menu). That's a bit of a peeve, but a minor complaint. <br />I must also note that the white truffles at <a href="http://www.providencela.com">Providence</a> where slightly superior; again, however, this is a tiny infraction. <br />La Botte rocked this menu. <br /><br />Drinks:<br /><br />Impressive, yet overly priced wine list. We opted for a $90 Sicilian white with a black label - mild and crisp and perfect for not overpowering those luscious white mushies.<br /><br />Bread:<br /><br />Yummy crusty offerings with a trio of olive oil selections, which I found truly classy.<br /><br />Course One: PROSCIUTTO D'ANATRA<br /><br /><a href="http://4.bp.blogspot.com/_0KgizZHk4pQ/Ra_hQ-mbjgI/AAAAAAAAADI/E2WsCzCQM3A/s1600-h/Carpaccio.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_0KgizZHk4pQ/Ra_hQ-mbjgI/AAAAAAAAADI/E2WsCzCQM3A/s320/Carpaccio.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5021479791339736578" /></a><br /><br />Home cured duck breast, thinly sliced, drizzled with a mild gorgonzola dressing.<br />- THE most unique, outstanding meat-based carpaccio I have ever tasted. The duck was outlandishly succulent, zapped to life by that creamy gorgonzola goodness. The white truffles threw in a salty addition that balanced the dish way more than I expected - possibly my favorite of the eve. <br /><br /><br />Course Two: ANIMELLE CON POLENTA E SALSA AL MARSALA <br /><br /><a href="http://1.bp.blogspot.com/_0KgizZHk4pQ/Ra_hwOmbjhI/AAAAAAAAADQ/aIw2qUvZZIo/s1600-h/Sweetbreads.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_0KgizZHk4pQ/Ra_hwOmbjhI/AAAAAAAAADQ/aIw2qUvZZIo/s320/Sweetbreads.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5021480328210648594" /></a><br /><br />Pan seared sweet breads served in a bed of soft polenta and marsala wine demiglace.<br />- Did I say the last dish was my fav? I blatantly lied. OMG, these Sweetbreads were just divine. Better even than those at L'Atelier in PARIS, for crying out loud - wow. Super crunchy on the outside, perfectly most and mouth-melting on the inside, and matched beautifully with the soft, grainy polenta. The truffles through this sucker over the top and slammed dunked them all the way down. Hot hot fire!<br /><br />Course Three: RAVIOLINI DI FORMOGGIO<br /><br /><a href="http://1.bp.blogspot.com/_0KgizZHk4pQ/Ra_idOmbjiI/AAAAAAAAADY/djDDU3ApVqk/s1600-h/Ravioli.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_0KgizZHk4pQ/Ra_idOmbjiI/AAAAAAAAADY/djDDU3ApVqk/s320/Ravioli.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5021481101304761890" /></a><br /><br />Homemade ravioli dumplings filled with cheese and topped with a fontina based cream sauce.<br />- These little honeys were not on the menu; this was the one dish made exclusively to match the the white truffles, and the chef shoot/scores/makes me all kinds of happy. Fontina is the perfect compliment for soft, billowing dumplings and the subtle, earthy taste of the truffles. The combination was a creamy dose of paradise. Quite rich, however, so I was grateful for the smaller portion.<br /><br /><br />Course Four: TAGLIOLINI ROSSI CON SALSICCIA DI QUAGLIA E SALSA DI PARMIGIANO<br /><br /><a href="http://2.bp.blogspot.com/_0KgizZHk4pQ/Ra_jQembjjI/AAAAAAAAADg/O_l1vFfufRY/s1600-h/Beet.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_0KgizZHk4pQ/Ra_jQembjjI/AAAAAAAAADg/O_l1vFfufRY/s320/Beet.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5021481981773057586" /></a><br /><br />Homemade beet tagliolini with homemade quail sausage in a bed of parmesan fondue.<br />- Beet pasta with quail sausage - instant bonus points for originality! This is a premiere item from La Botte's menu, and I *highly* recommend it; absolutely succulent, with unique flavor bursts and an incredible texture. My complaint here involved the truffles -- they just didn't add to the dish. The flavors were overpowered by the sausage spice; the funghi were an afterthought, and an expensive one at that. Otherwise, the dish is stellar.<br /><br /><br />Course Five: FILETTO AL BAROLO TARTUFATO<br /><i>Picture above</i><br /><br />Beef filet mignon with truffle Barolo wine sauce.<br />- A really tasty and marvelously prepared filet, but the accompanying brocolli and potatoes were bland by comparison. The sauce was also vibrant and rich, but once again, it drowned the delicate truffles. Black fellas would have faired better, but even still, a Barolo is never shy. Not that we would want him to be, even with a mountain of truffles on top.<br /><br /><br />Course Six, Dessert: PROFITEROLES WITH NUTELLA and CHOCOLATE CAKE WITH RASPBERRY SAUCE<br /><i>They had two desserts to offer, and we of course chose one of each.</i><br /><br /><a href="http://3.bp.blogspot.com/_0KgizZHk4pQ/Ra_kwumbjkI/AAAAAAAAADo/9HQSeLy2yq8/s1600-h/Profiteroles.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_0KgizZHk4pQ/Ra_kwumbjkI/AAAAAAAAADo/9HQSeLy2yq8/s320/Profiteroles.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5021483635335466562" /></a><br /><br /><i>Mine</i><br />Puff pastries stuffed with hazelnut Nutella, served with a white chocolate raspberry sauce.<br />- I knew just by glancing at the offerings that savory was their specialty. Since I was full to the hilt already, this was not a disappointment, even though this stale little numbers didn't delight in the least.<br /><br /><i>Date's</i><br />Chocolate mousse cake on a chocolate wafer crust with a raspberry coule.<br />- Slightly better than the creation above, but still far too sickly sweet and amateur.<br /><br />Suggestion - indulge in a port or other sweet libation rather than overload on sugary nonesense. Yes, good call.<br /><br />Damage for 2 White Truffle Tasting Menus and a $90 bottle of wine: just under $400.<br />Worth it? Yes and no. You won't pay nearly this much for the regular tasting menu, which will be very similar to what I described above, sans the truffles. And guess what? You won't miss them. La Botte's food doesn't need any extravagant extras - it is absolutely fantastic Italian fare.<br /><br />RESTAURANT REPORT CARD - La Botte Visit 1<br /><br />Ambiance - B+<br />Service - A-<br />Food (Taste) - B<br />Food (Presentation) - B-<br />Wine/Drinks - B<br />Value - C+<br />Vibe/Energy/Scene - C<br /><br />Overall Experience - B<br /><br />Parking: Valet on side street<br />Attire: Business casual<br />Pros: Nice decor, great service, heaps of wine choices, really fantastic flavors and original to boot<br />Cons: Expensive wine options<br /><br />Final word - I really love this place. I'll be back before you can say Tagliolini.<br /><br /><a href="http://www.poetkitty.com">Come home with me.</a> <br /><a href="http://poetkitty.blogspot.com">Or have yourself a poem.</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com305tag:blogger.com,1999:blog-30709484.post-14587282036353303012006-12-12T18:21:00.000-08:002006-12-13T10:42:53.828-08:00PK Goes to Paris: I Want to Die At L'Atelier<a href="http://1.bp.blogspot.com/_0KgizZHk4pQ/RX9laGLjI1I/AAAAAAAAAA0/3DyC2vSsjCc/s1600-h/CIMG0619.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_0KgizZHk4pQ/RX9laGLjI1I/AAAAAAAAAA0/3DyC2vSsjCc/s320/CIMG0619.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5007832809669337938" /></a><br /><br />Joel Robuchon's L'Atelier<br />Hôtel Pont Royal <br />5, rue de Montalembert <br />75007 Paris, France<br /><br />I'm going to skip my usual pomp and circumstance ala un review and just go straight to the edibles. <br />L'Atelier is everything foodies dream of. Yes, there's one in Vegas too. No, it's NOT the same. Get thee to Paris.<br /><br />Bread:<br /><br />Loads of choices in the cutest basket you ever did spy. Shockingly served with a heaping pile o' buttah.<br /><br />Drinks:<br /><br />We had champagne to start, and an absolutely OMG worthy white that I don't remember a damn thing about, label wise, and only recall wanting to cry. The wine list here is scary-good, but since I don't speak-a-the-language, I trusted the nice sommelier (which I believe they called a Wine Man because we are stupid Americans, heehee).<br /><br />Amuse Bouche:<br /><br /><a href="http://4.bp.blogspot.com/_0KgizZHk4pQ/RX9mF2LjI2I/AAAAAAAAAA8/qcf2o5d2-Bw/s1600-h/CIMG0621.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_0KgizZHk4pQ/RX9mF2LjI2I/AAAAAAAAAA8/qcf2o5d2-Bw/s320/CIMG0621.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5007833561288614754" /></a><br /><br />Foie Gras in a Port Wine Reduction with Parmesan Foam<br />-- I'm sorry, do we have to eat other courses? I could bathe in this, people. I sopped up every last droplet and swooned myself into a frenzy. Parmesan Foam + Foie Gras = sex in a goblet. Add the sweetness of the Port Wine and seriously, I felt tingles.<br /><br />Course One:<br /><br /><a href="http://2.bp.blogspot.com/_0KgizZHk4pQ/RX9nXWLjI3I/AAAAAAAAABE/4QWwFDRKN-Y/s1600-h/CIMG0622.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_0KgizZHk4pQ/RX9nXWLjI3I/AAAAAAAAABE/4QWwFDRKN-Y/s320/CIMG0622.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5007834961447953266" /></a><br /><br />Gazpacho with Aged Balsamic, Olive Oil, and Croutons<br />- This was companion Todd's favorito of the night. Just the most fresh, popping, lovely gazpacho you ever did taste, and that balsamic must have been old as dirt and five billion times as tasty. Plus, those delightful little croutons were buttery, melting little gems. Awesome dish.<br /><br />Course Two:<br /><br />Lobster Carpaccio with Diced Olives, Parsley, Olive Oil, Lime and a Light Sauce<br />- They had been parading around a lovely blue lobster all evening, and I do hope he didn't die for us, but if he did - I pledge eternal devotion and hope he's a guardian angel now, forgiving me all over the place. I loved the light, raw flavors, especially after the one-two punch of rich goodness that preceeded. The herbs were fresh-picked, and the olives added the perfect salty edge.<br /><br /><br />Course Three:<br /><br /><a href="http://4.bp.blogspot.com/_0KgizZHk4pQ/RYBAWrMPPoI/AAAAAAAAABM/GEtIXQtuxFU/s1600-h/CIMG0624.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_0KgizZHk4pQ/RYBAWrMPPoI/AAAAAAAAABM/GEtIXQtuxFU/s320/CIMG0624.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5008073543931346562" /></a><br /><br />Trio of Clams topped with Butter, White Wine, Garlic, and Parsley, served on a bed of Rock Salt<br />- These were lovely, but too small for my liking. Really fantastic flavors but not enough surface area to really indulge. Quantity doesn't mean quality, obviously, but I couldn't get my tongue around these delicacies.<br /><br /><br />Course Four:<br /><br /><a href="http://3.bp.blogspot.com/_0KgizZHk4pQ/RYBFpbMPPpI/AAAAAAAAABU/Tq3uEwI7jVg/s1600-h/CIMG0625.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_0KgizZHk4pQ/RYBFpbMPPpI/AAAAAAAAABU/Tq3uEwI7jVg/s320/CIMG0625.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5008079363612032658" /></a><br /><br />Cocktail of Chanterelles, Mushroom Foam, Parsley, and Fresh Cream<br />- Gaaaaaahhhh, this is *so* my new favorite cocktail, which is exactly what the server proclaimed it would be as it swooped it down before me. Rich delights are what French food is most known for, and this knocked my knickers into the next galaxy. Loved it so - maybe not quite as much as the foie gras amuse magic, but those chanterelles could woo me any day.<br /><br /><br />Course Five:<br /><br />Smoked Salmon with Fresh Cucumbers, Spices, and Parsley<br />- I'm gonna have to go with No. Only because I'm not a fan of smoked salmon. Now, this wasn't overly smoky (read: nasty), and I did very much enjoy the cucs + curry-like spices, but it wasn't nearly as flavorful as the others and ranked as my least favorite. Sorry, salmon, you get an D.<br /><br /><br />Course Six:<br />* We had a choice of two mains, and Todd and I covered both bases. We're good like that.<br /><br /><i>Mine</i><br /><br /><a href="http://4.bp.blogspot.com/_0KgizZHk4pQ/RYBGsrMPPrI/AAAAAAAAABk/APWe1rqEG3I/s1600-h/CIMG0628.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_0KgizZHk4pQ/RYBGsrMPPrI/AAAAAAAAABk/APWe1rqEG3I/s320/CIMG0628.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5008080518958235314" /></a><br /><br />Lamb with Cumin, Rosemary, Almonds, and a Vegetable Couscous<br />- When lamb has the tenderness of chocolate cake, you have a winner. I've never had more perfectly cooked couscous, and the melange of spices were divine. Not too overpowering, with a gorgeous essence and a smoky finish.<br /><br /><i>Todd's</i><br /><br /><a href="http://1.bp.blogspot.com/_0KgizZHk4pQ/RYBGK7MPPqI/AAAAAAAAABc/vpg4t8N83LA/s1600-h/CIMG0627.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_0KgizZHk4pQ/RYBGK7MPPqI/AAAAAAAAABc/vpg4t8N83LA/s320/CIMG0627.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5008079939137650338" /></a><br /><br />Veal Sweetbreads with a Rich, Buttery Sauce and Herbs<br />- I cannot believe organ meat can taste so heavenly! These little honeys were just illegal. Crunchy soft, sweet and buttery, it's about as good as gets for any protein. This is such a difficult ingredient to highlight and render mouthwatering, so this dish left me in awe.<br /><br />Side of Potato Puree<br /><br /><a href="http://4.bp.blogspot.com/_0KgizZHk4pQ/RYBHUrMPPsI/AAAAAAAAABs/E2U23zLNl2w/s1600-h/CIMG0629.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_0KgizZHk4pQ/RYBHUrMPPsI/AAAAAAAAABs/E2U23zLNl2w/s320/CIMG0629.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5008081206153002690" /></a><br /><br />- Mr. Robuchon is famous for these luscious tators, and I absolutely had to find out why. Ho. My. Gawd. There was more butter than tuber, and honey, I like that just fine. The texture felt like a silk sheet, but tasted like foie gras. Amazing. My chair neighbor commented on his clogging arteries, but if you're gonna go out, this is the way.<br /><br /><br />Course Seven/Dessert One:<br /><br /><a href="http://4.bp.blogspot.com/_0KgizZHk4pQ/RYBH7rMPPtI/AAAAAAAAAB0/roavlKiOH1o/s1600-h/CIMG0630.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_0KgizZHk4pQ/RYBH7rMPPtI/AAAAAAAAAB0/roavlKiOH1o/s320/CIMG0630.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5008081876167900882" /></a><br /><br />Lychee, Grapefruit, Pomegranates, and other Assorted Fruit<br />- This didn't excite me when it landed. I figured it would be a little palate cleanser, as preperation for the real dessert. The incredibly bold, fresh fruity flavors, however, absolutely knocked my socks off. There was a perfect mixture of sweet and acidity, with an amazingly soft texture and finish. Todd and I ranked this as one of the best of the eve, because it was spectular, and because we didn't expect it to impress in the slightest. I do love a good surprise.<br /><br /><br />Course Eight/Dessert Two:<br /><br />Chocolate Mousse with Wheat Crispies, Vanilla Bean Ice Cream, Whipped Cream, and Cookie Crumbs<br />- It may not be the best idea to end such a decadent meal with a ridiculously rich chocolate delight, but what the hell, when in Rome, right? The unexpected cruch of the crispies and the authentic vanilla flavors were marvelous. No shock here - Joel knows mousse. I think they might be related. <br /><br />Damage for 2 glasses of champagne, 1 bottle of wine, and 2 tasting menus + 2 sides of potato puree omakase - 331 Euros, or about $400.<br />Steepity steep steep, but zilcho regrets.<br /><br /><a href="http://3.bp.blogspot.com/_0KgizZHk4pQ/RYBItbMPPuI/AAAAAAAAAB8/J1lF6LtjWmw/s1600-h/CIMG0634.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_0KgizZHk4pQ/RYBItbMPPuI/AAAAAAAAAB8/J1lF6LtjWmw/s320/CIMG0634.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5008082730866392802" /></a><br /><i>Me and Darling Todd, about to explode, but happy all the same</i>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com4tag:blogger.com,1999:blog-30709484.post-428833690416767722006-12-04T14:44:00.000-08:002006-12-04T15:09:11.851-08:00Vermont - Please Don't Serve Abnormal Salads<a href="http://3.bp.blogspot.com/_0KgizZHk4pQ/RXSll3Wx5uI/AAAAAAAAAAM/arHRUkbgUY8/s1600-h/CIMG0692.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_0KgizZHk4pQ/RXSll3Wx5uI/AAAAAAAAAAM/arHRUkbgUY8/s320/CIMG0692.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5004807155848701666" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Vermont Restaurant and Bar<br />1714 N. Vermont Ave.<br />Los Angeles, CA<br />11/21/06 - 12:30 PM<br /><br />The Event: Favorite Lunch Friend and I needed a nosh spot. Something Los Feliz-y. Something chic yet tasty.<br /><br />RESTAURANT REPORT CARD - Visit 2<br /><br />Ambiance - C+<br />Service - C+<br />Food (Taste) - C<br />Food (Presentation) - C-<br />Wine/Drinks - C+<br />Value - C+<br />Vibe/Energy/Scene - C+<br /><br />Overall Experience - C+<br /><br />Vermont has been lingering on a nondescript corner of Vermont Ave. for years now, a popular French-y spot for business lunches, cocktails, and slightly upscale eats. I first took a turn here some five years ago, and from what I recall, I enjoyed the dinner. This was before I proudly wore the Foodie hat, however, so judge accordingly. <br /><br />I like the minimalist, white-washed decor. I don't love the gargantuan plant that quite literally knocked me in the noggin as I walked through the front door. The hostess station is located to your immediate right as you walk in, and there's zero room for guests to linger. Since I was in a long-ish line, I had to stand outside, lest I continue to be assualted by the angry plant. <br /><br />We were seated quickly, and the place was already jumping. Our server was a nice woman, but clearly and utterly frazzled. She took good care, considering, but this provided a rushed and unsettling energy. No big deal. We ordered super fast and awaited the dishes, which arrived in a similar turbo speed.<br /><br />Drinks:<br /><br />Sodas. Didn't spy the wine list.<br /><br />Entrees:<br /><br /><i>Mine</i> <br />(Photo above)<br />Calamari Salad<br />With greens, fried calamari, tangy dressing, tomatoes, and lemon wedges<br />- Truly one of the strangest and unappealing salads I've ever laid eyes on. The frisee/greens had a weed-like consistency, and similar flavor. There was a lot of tender calamari, but the little squid bites were way too greasy. Couple that with a tangy cocktail sauce dressing, and you have a world of ewwww. I wouldn't just avoid ordering this again, I would run like the dickens if it even came near me. <br /><br /><a href="http://4.bp.blogspot.com/_0KgizZHk4pQ/RXSpaHWx5vI/AAAAAAAAAAU/TS5WE_56PcE/s1600-h/CIMG0691.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_0KgizZHk4pQ/RXSpaHWx5vI/AAAAAAAAAAU/TS5WE_56PcE/s320/CIMG0691.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5004811352031749874" /></a><br /><br /><i>Companion</i><br />Linguini with Clams<br />- Linguini with a butter and herb sauce, served with a mound of clams<br />A very standard dish, and not overly fresh. The sauce had little flavor, but the clams were pretty tasty. Better than my evil salad, but nothing to brag about.<br /><br />Damage for 2 sodas and 2 entrees: about $31 before tip.<br /><br />Parking: Valet in back, but street slots available<br />Attire: Business casual<br />Pros: Nice decor, friendly<br />Cons: Not worth the price, rushed service, out-for-blood plant<br /><br />Final word - you can do better in the area by a landslide. <br /><br /><a href="http://www.poetkitty.com">My Other Home.</a><br /><a href="http://poetkitty.blogspot.com">With a Side of Poetry.</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com0tag:blogger.com,1999:blog-30709484.post-16331554549567959542006-11-30T18:46:00.000-08:002006-11-30T19:06:04.177-08:00PK Goes to Paris: Amici, You Little Rascal<a href="http://photos1.blogger.com/x/blogger2/5868/3748/1600/682465/CIMG0682.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger2/5868/3748/320/52544/CIMG0682.jpg" border="0" alt="" /></a><br /><br />Amici<br />A little side street in St. Germain, Paris. <br />Yes, France.<br /><br />The Event: Foodie friend and I were famished from sightseeing. We had passed this charming little Italian joint a million times in our foot travel, and decided to duck in after a day at the Louvre.<br /><br />RESTAURANT REPORT CARD - Visit 1<br /><br />Ambiance - B-<br />Service - B<br />Food (Taste) - C<br />Food (Presentation) - D<br />Wine/Drinks - C<br />Value - B<br />Vibe/Energy/Scene - B<br /><br />Overall Experience - B-<br /><br />Friend and I had already had the uber fine dining extravaganza in Paris. Twice. We had been running around the city, dancing beneath the Eiffel Tower and twirling around Montaigne, pretending to be rich. We just needed a warm fuzzy lunch, and Amici had previously beckoned.<br /><br />It was chilly outside, and we were instantly struck by the warmth and cozy surroundings. We grabbed the only spare booth and looked at the French/Italian offerings. Since we had already pledged allegiance to the awesome prix fix menus ala Paris, why ruin a good thing? This time, we stuck to two courses, but still - this would be fun.<br /><br />Service was kind and charming and efficient, and I fell in love with the energy of the place. just. Like. Paris.<br /><br /><br />Drinks:<br /><br />A few glasses of the house Cab - nothing to write home about, but a perfect match to a warm Italian lunch.<br /><br />Appetizers:<br /><br /><br /><a href="http://photos1.blogger.com/x/blogger2/5868/3748/1600/501281/CIMG0678.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger2/5868/3748/320/101454/CIMG0678.jpg" border="0" alt="" /></a><br /><br /><i>Mine</i><br />Tuscany Crostini<br />-- Liver pate on toast<br />You know when you're in a foreign country and you order something that they actually don't have anymore and you freak out because you have to pick something different and you don't speak the language so you point to something vaguely familiar and then you wind up getting something you'd rather, um, never eat again?<br />Right. Yes, this was kinda like that.<br /><br /><a href="http://photos1.blogger.com/x/blogger2/5868/3748/1600/504063/CIMG0679.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger2/5868/3748/320/123689/CIMG0679.jpg" border="0" alt="" /></a><br /><br /><i>Foodie Friend</i><br />Orichette with Broccoli and Cheese<br />A super simple yet delightful little pasta dish. I had carb envy.<br /><br /><br />Entrees:<br /><br /><a href="http://photos1.blogger.com/x/blogger2/5868/3748/1600/807902/CIMG0680.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger2/5868/3748/320/895816/CIMG0680.jpg" border="0" alt="" /></a><br /><br /><i>Mine</i><br />Pumpkin Risotto<br />Now I'm happy. Like, stick me with a fork done, happy. I happen to worship zucca (Italian for pumpkin), and although this was a tad bland, it reallllly hit the spot. Oodles of white cheese and the happy squash, with al dente risotto. Bliss, I tell ya.<br /><br /><a href="http://photos1.blogger.com/x/blogger2/5868/3748/1600/199612/CIMG0681.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger2/5868/3748/320/978227/CIMG0681.jpg" border="0" alt="" /></a><br /><br /><i>Foodie Friend</i><br />Italian Steak<br />They actually brought him a side of pasta to go with this lonely little meat slab, but although presentation was lacking, the beef was a great, flavorful cut. We both just thought the whole thing was crazy charming.<br /><br />Damage for 3 glasses of wine, 2 appetizers, and 2 entrees: about 35 Euros, before tip.<br /><br />Parking: It's Paris. For God's sake, WALK.<br />Attire: Super casual<br />Pros: Cozy, inexpensive, fast<br />Cons: Lacking punch/flavor<br /><br />Final word - despite the mediocre food, it's a precious memory.<br /><br /><a href="http://www.poetkitty.com">You want more, trust me.</a><br /><a href="http://poetkitty.blogspot.com">Or perhaps you'd like some poetry?</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com2tag:blogger.com,1999:blog-30709484.post-1164840939613781282006-11-29T14:53:00.000-08:002006-11-29T15:15:00.036-08:00California Vegan - At Least No One Had to Die<a href="http://photos1.blogger.com/x/blogger/2830/3299/1600/419218/CIMG0596.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/2830/3299/320/379987/CIMG0596.jpg" border="0" alt="" /></a><br /><br /><a href="www.calilforniavegan.com">California Vegan</a><br />7300 Sunset Blvd. Unit A<br />Los Angeles, CA<br />11.7.06 - Thursday, 12:30 PM<br />Me, myself, I, and our imaginary friends<br /><br /><br /><br /><br /><br /><br />RESTAURANT REPORT CARD - Visit 3<br /><br />Ambiance - D-<br />Service - D+<br />Food (Taste) - D<br />Food (Presentation) - D<br />Wine/Drinks - N/A (just had non-alchies)<br />Value - B-<br />Vibe/Energy/Scene - D<br /><br />Overall Experience - D+<br /><br />I had an actual paid assignment to rush out and sample some vegetarian restaurants *hand on forehead*, and having hit up California Vegan previously, I decided to give it a gander again. My first two trips went well-ish, but I keep having the same experience here: great menu, nice web site . . .blah food. Would the third trip serve me well?<br /><br />California Vegan is a strip mall hideway, which as we LA-ers know, can actually be the mark of greatness. It's a truly vegan restaurant - no meat goods to be found. There are lost of substitutes, however - they don't just limit you to good old tofu. Service is slow and disinterested, and the decor sucks. It actually feels dirty in there, which makes me a tad fearful for the food. The kitchen is open, and that's a saving grace, but I hate the feeling that grime is lurking, well, everywhere.<br /><br />I'll admit that this time, I ordered wrong. Let it be known that previously, I did a better job. The raw wrap I had months ago was actually damn awesome. The stir fry is - eh - healthy, but bland. But oy vey did I hit a strikeout on swing three.<br /><br /><br />Drinks:<br /><br />Water. Though they have smoothies and the like, so in retrospect . . .<br /><br />Entree:<br /><br /><a href="http://photos1.blogger.com/x/blogger/2830/3299/1600/426589/CIMG0595.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/2830/3299/320/328845/CIMG0595.jpg" border="0" alt="" /></a><br /><br />Lentil Burger<br />-- With lettuce, onion, tomato<br />Um, where to begin. First, it looked atrocious, but lentils aren't pretty, so whatever. The burger was MASSIVE - the bun had a thickness that could double as armor, and the burger itself was the size of a flying saucer. But it lacked density, so trying to pick this sucker up was a losing battle. Then, there's this pesky little "taste" issue. The texture was mushy and gross, and the lentil mixture damn near flavorless. Well, pooey. <br /><br />Sides:<br /><br />Vegan French Fries<br />I'm not sure why I thought vegan fries would be healthy. Perhaps I am just missing the air fries at Nature's Pantry in the valley - sooooo fantastic. These were so crazy greasy, I'll admit the girl who misses fast food, who I taunt and yell out occassionally, found a little glee. But they had zero seasoning and were just too fatty to really enjoy. Vegan or no, I just couldn't go there.<br /><br />Damage for 1 soda, 1 burger, and a side of fries: $11 before tip. At least the price was right. Too bad it wasn't edible.<br /><br />Parking: Easy schmeezy - little lot, and loads of street options.<br />Attire: Super casual<br />Pros: Cheap, 100% vegan<br />Cons: Not exactly flavorful, awful decor, slow service<br /><br />Final word - for a vegetarian fast food experience, this will do.<br /><br /><a href="http://www.poetkitty.com">Come Over</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com10tag:blogger.com,1999:blog-30709484.post-1164070687764878002006-11-20T16:25:00.000-08:002006-11-20T16:58:07.786-08:00PK Goes to Paris: Mon Amour<a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0683.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0683.jpg" border="0" alt="" /></a><br />Amour - Restaurant and Bar<br />8, Rue de Navarin<br />75009 Paris, France<br />11/16/06 - Thursday, 8:30 PM<br />Myself, darling Foodie Friend, and 2 of his French pals<br /><br />OMG I WENT TO PARIS!<br />And I gained 8 pounds. Success!<br />It's the greatest food town in the world, gay Par-eee, and Amour was the last stop on the restaurant train. Foodie Friend and I had already devoured delicacies at superstar locales like <a href="http://www.robuchon.com">Joel Robuchon's L'Atelier</a>, so the last night needed to be special. We wanted hipster, locale flavor, and the kind of trendy-cool spot that a tourist could never find without the aid of an in-the-know. Cue two tragically hip Paris peeps, friends of the FF, and wahlah - you have a recipe for cool eatz in paradise.<br /><br />Amour is a hotel and a restaurant, and it reeks of Nowness. Inside, the cozy space is littered with Paris beauties sporting designer jackets and tiny, fluffy pups. Paris Hilton, eat your heart out, these people started the trend, you big poser. Every over the top element just works in this city. I felt like a privileged outsider from word one.<br /><br />The menu is a simple smattering, the service is pokey but sweet, and the wine list rather bites. But Amour has charm to spare, and the dishes were quite lovely. My cool quotient, however, is now through the roof, so you know, it was worth it *hair toss* <br /><br />Drinks:<br /><br />First, we had house champagne. When in Paris, oui? And since the bubbly is truly a gift from God, I can do nothing but praise.<br /><br />Then, we selected a bottle of tangy, not-so-good Pinot Grigio, and moved on to a much milder and less offensive bottle some time later. All local delicacies, of course, and in French, so forgive my brain freeze. I speak Spanish, damn it!<br /><br />Appies:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0684.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0684.jpg" border="0" alt="" /></a><br /><br />Fresh Figs with Goat Cheese and Olive Oil<br />-- Holy crap, how do they get their figs to ooze such sweet goodness? These puppies were 'roid addicts, clearly, and bless them for it. A simple but magnifique creation, so sweet and creamy.<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0685.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0685.jpg" border="0" alt="" /></a><br /><br />Charcuterie Plate<br />-- Thinly sliced, super salty, fatty little strips of tasty meat. Yup, that says it all.<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0686.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0686.jpg" border="0" alt="" /></a><br /><br />Salad Amour<br />-- Heaps of romaine, sliced apple, blue cheese, and walnuts, with a light vinegar dressing. Quite tasty, but also quite standard. There's something about eating French cheese in Paris, however, just a stone's throw from the grass and moo cows who created the creamy masterpiece. Nice all around.<br /><br />Entrees:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0687.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0687.jpg" border="0" alt="" /></a><br /><br />Streak Frites<br />- Seriously, could I eat my way through France and not have this dish at least once? It was my last chance, but I timed this perfectly. The steak wasn't dressed down or over cooked - when you say raw in this country, they just smile and nod. SO good. And the French fries were tear-worthy - uber crisp and perfect in every conceivable way. I love me some French comfort food.<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0688.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0688.jpg" border="0" alt="" /></a><br /><br />Tuna Tartare<br />- Since my super mean and apparently ravenous FF scarfed this down in record time, I didn't get to sample. I hear it was quite good, but nothing to freak out about. <br /><br />Desserts:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0689.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0689.jpg" border="0" alt="" /></a><br /><br />Chocolate Cake<br />- Oh holy mother of all things sugary, I bow to this baby. All right, so it won't win any awards for originality, but the chocolate was dark as night and ultra smooth. The bottom layer of the cake had a crispy, wafery crunch, and it was decorated with an X and O. This is love. True, everlasting, real deal love.<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0690.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0690.jpg" border="0" alt="" /></a><br /><br />Greek Style Yogurt with Bobo<br />- I was a tad confused by this strange looking tapestry, but wow was it good. I can't even tell you what the flavors actually were, but it reminded me of a kicky boba, with the tapioca beads and the most potent yogurt you've ever experienced. Super unique and refreshing, this was a definite winner.<br /><br />Damage for 4 glasses of champagne, 1 full and 1 half bottle of wine, 4 appies, 4 entrees, and 3 desserts was a very reasonable $220 Euros, before tip. <br /><br />That's Amour. Eh :)<br /><br />RESTAURANT REPORT CARD - Amour, Visit 1<br /><br />Ambiance - B<br />Service - B-<br />Food (Taste) - B-<br />Food (Presentation) - B-<br />Wine/Drinks - C-<br />Value - B+<br />Vibe/Energy/Scene - A-<br /><br />Overall Experience - B-<br /><br />Final word - fall in love with the non-touristy side of Paris, and don't lose your shirt in the process. Amour rocks.<br /><br /><a href="http://www.poetkitty.com">Kitty Speaks</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com5tag:blogger.com,1999:blog-30709484.post-1162783155054616922006-11-05T19:18:00.000-08:002006-11-05T23:18:54.910-08:00PK Goes to Philly: Morimoto's Omakase<a href="http://www.morimotorestaurant.com">Morimoto</a><br />723 Chestnut Street<br />Philadelphia, PA<br /> - Saturday, 6:15 PM<br />Myself myself confound<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0572.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0572.jpg" border="0" alt="" /></a><br /><br />Real foodies get on planes and travel to far away locales to eat things they've only dreamt about. I recently did just that by fulfilling a dream in Philly. I have long lusted after Chef Morimoto's incredible fusion creations on masterpiece shows like <a href="http://en.wikipedia.org/wiki/Iron_Chef">Iron Chef</a>. I remember vividly, some four years ago, watching a <a href="http://www.foodnetwork.com">Food Network</a> special on the master's new restaurant in Philadelphia. I made a vow then and there - I would have the mother of all omakase experiences at my favorite Iron Chef's flagship restaurant. A Do Before I Die.<br /><br />This is indeed a tall order, with expectations that could have spilleth over. But I kept it all in check. I simply felt privileged and thrilled to pieces just to have the opportunity.<br /><br />I flew by my lonesome to Philly, and tucked myself in to a fabulous hotel in the city center. This was my first visit to the City of Brotherly Love, so I wanted to be within walking distance of the best eateries in town. I hoofed it over to Morimoto's shortly after arrival. I sucked in the briskly delicious air, and felt my stomach do flip-flops in anticipation. <br /><br />The exterior is massively minimalist - a sea of white waves and a tiny illuminated sign. I had reserved a space at the bar already, and was immediately seated. The decor here is *stunning*. The bamboo ceiling continues the wave motif, and the booths all have gorgeous lighting built-in. These fabulous lights even change color as the night progresses, totally transforming the energy of the space. I couldn't stop ooohing and ahhhing.<br /><br />Throughout the night, service flowed relatively well, but most servers are crazy young and not overly knowledgeable about the melange of ingredients. They were quite nice and attentive, however, so I felt taken care of.<br /><br />The menu, of course, is loaded with raw and cooked delicacies, but I paid it zero attention - I wanted omakase. As it turns out, I had options in that department too. That evening, the restaurant offered 4 selections - a $100 option, $120, $150, and $200. Each also had a beverage component for extra dough. My waitress, however, took charge. She highly recommended the $120 option, promising I'd experience the best ingredients but not too many courses, so I gave the go-ahead. I sipped a lychee martini (weakish, but tasty) and awaited the throwdown.<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0563.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0563.jpg" border="0" alt="" /></a><br /><br />Drinks:<br /><br />Had a Lychee Martini (so-so) and a fabulous ultra-dry sake who's name escapes me. Eeep!<br /><br />Amuse Bouche:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0564.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0564.jpg" border="0" alt="" /></a><br /><br />Toro Tartare <br />-- With with Caviar, Tempura, Scallions, Ponzu and Fresh Wasabi, and finished with a Japanese fruit.<br />Oof, this was a really nice start. Very palate cleansing, with intense flavors from the *fresh* wasabi and the salty-licious caviar. The toro felt and tasted exquisite, but I could have done without the tempura flake - it tasted distracting, not complimentary. Solid ponzu, but not as good as <a href="http://losangeles.citysearch.com/profile/54427/">Sushi Ike</a>.<br /><br />Course One:<br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0565.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0565.jpg" border="0" alt="" /></a><br /><br />Scallop Carpaccio<br />- Thinly sliced Scallops with Hot Oil, Yuzu, and Japanese Herbs<br />The textures here were outstandingly smooth and yummy, but for a dish that sported spicy oils and herb goodness, it fell flat. Disappointingly bland, but not a complete strike out.<br /><br />Course Two:<br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0566.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0566.jpg" border="0" alt="" /></a><br /><br />Miso Soup<br />- With Snapper, Yuzu, and Carrots<br />Oh soup, how you've failed me.<br />This oily little nightmare had nothing to give in the flavor department, unless some fishy tasting, overcooked snapper qualifies. Not good. Not good at *all*.<br /><br />I admit -- right about now, I started questioning my journey. Just, like, *that much*. Would Morimoto fail me?<br /><br />Course Three:<br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0567.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0567.jpg" border="0" alt="" /></a><br /><br />Raw Jackfish<br />- With Pea Tendrils, Basil Oil, and Dried Bonito Flakes<br />Hmm, now this at least fell into the adventurous camp. I did like the saltiness of the bonito - the smoky flavor and dry texture added a nice accent to the otherwise bland fish. The sauce, once again, did not impress. Sorry Morimoto, this is not your kitchen's expertise. Still, a vast improvement over that icky nasty soup.<br /><br />Course Four:<br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0568.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0568.jpg" border="0" alt="" /></a><br /><br />Asian Fusion Sorbet<br />- With unrecognized Herbs<br />The fruit used here was not one I recognized, so I don't recall the name. It tasted like a huckleberry/blueberry hybrid -- very refreshing, not too sweet, but overly icy. The pastry chef could learn a thing or two about sorbet textures from someone like Adrian at <a href="http://omgfood.blogspot.com/2006/10/providence-obsession-continues.html">Providence</a>. Yet my palate felt cleansed and ready to rock the next round.<br /><br />Course Five:<br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0569.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0569.jpg" border="0" alt="" /></a><br /><br />Broiled Lobster<br />- With a Lemon and Tarragon Aioli and Broccoli<br />Ohhhh, <i>now</i> we're talkin'! God this just tasted all kinds of sinful. Grilled to melt-in-your-mouth consistency, Mr. Half Lobster oozed delicious oils and herby zing. The aioli didn't wow me (they're consistently mediocre with sauces here - it's official), but the main event did. Fan-tast-ique.<br /><br />Course Six:<br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0570.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0570.jpg" border="0" alt="" /></a><br /><br />Kobe Beef with Foie Gras<br />- With Scallions, Sweet Potato Discs, and Root Vegetables<br />I said goddamn! This rocked even more than the lobster. Intensely rich and delicate ingredients, perfectly balanced with the sweet potato. The sauce . . .oh geez, I don't even have to say it. But everything else - veggies included - really succeeded.<br /><br />Now, I will say that I likely wouldn't love the last two dishes *as* much, had the others been even close to that caliber, but the gratefulness for bona fide deliciousness overwhelmed me. In a good way.<br /><br />Course Seven:<br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0571.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0571.jpg" border="0" alt="" /></a><br /><br />Sushi<br />- Toro, Yellowtail, Jackfish, Halibut, Giant Clam - and I don't remember the last one!<br />You know, maybe I had the wrong expectations for Morimoto. The sushi course, while decent, didn't even begin to compare with some of the best I've had in LA and elsewhere. For starters, the rice didn't have the right density or flavor, unlike the stellar goods at <a href="http://omgfood.blogspot.com/2006/09/sushizo-go-go-go.html">SushiZo</a>. The fish were fresh enough, just . . . eh, lackluster. <br /><br />It's clearly the cooked dishes that take center stage here. Let that be a lesson to all you traveling foodies . . .<br /><br />Dessert Course:<br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0577.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0577.jpg" border="0" alt="" /></a><br /><br />Tres Leches Cake with Fruit and Sorbet<br />Once again, the name of this unique fruit (used earlier in the meal) totally escapes me. But so does any fond memory of eating this sugary concoction anyway. Interesting fusion idea, but poor execution. I had two bites and called it a night.<br /><br />Damage for 1 martini, 1 glass of sake, and omakase - $157 before tip. <br />Worth it?<br />YES. It's all about the journey, right? :)<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0574.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0574.jpg" border="0" alt="" /></a><br /><br />RESTAURANT REPORT CARD - Morimoto, Visit 1<br /><br />Ambiance - A-<br />Service - C+<br />Food (Taste) - C<br />Food (Presentation) - C+<br />Wine/Drinks - B-<br />Value - C-<br />Vibe/Energy/Scene - A-<br /><br />Overall Experience - C+<br /><br />Final word - I'd actually go again and order off the menu. Cooked goods here seem like the specialty - leave the raw stuff to the experts.<br /><br />I'd love it if you <a href="http://www.poetkitty.com">stopped by.</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com5tag:blogger.com,1999:blog-30709484.post-1161819812448552922006-10-25T16:14:00.000-07:002006-10-25T16:43:32.480-07:00Los Balcones del Peru - Oh, Just Marry Me Already<a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0546.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0546.jpg" border="0" alt="" /></a><br /><br />Balcones del Peru<br />1360 N. Vine St.<br />Hollywood, CA<br />10.06.06 - Friday, 1:00 PM<br />Myself + 1 guest (Fellow food/writer extraordinaire, Jess)<br /><br />Where do two devoted and hardcore foodies/bloggers go for a first-time luncheon gathering?<br />We go ethnic, baby. All the way to Peru.<br /><br />Los Balcones del Peru has received a lot of hullabaloo since it's opening, and for good reason. The ever-popular Mario's, just south of this haunt, deserved a little Peruvian competition. It hasn't been all raves and lovefests, but for the most part, Balcones is adored. As a recent visitor to the country in question, I was absolutely craving an experience here. So, when world-famous writer/food blogger Jess, of <a href="http://lafoodcrazy.blogspot.com">LA Food Crazy</a> fame, tapped me for a lunch powwow, I had a prompt answer to the age-old 'Where should we go?" question.<br /><br />I did my homework first. I read the many reviews, scanned the Chowhound postings, and landed on a very informative breakdown from blogger Alejandro on his <a href="http://perufood.blogspot.com/2006/08/restaurant-los-balcones-del-peru-in.html">Peru Food</a> blog. Not only did he review the food, but he offered an awesome history of the famous balconies in Lima, for which the restaurant is named. Good stuff. Made me hungry.<br /><br />Jess and I got acquainted and salivated over the menu. Beef, chicken, seafood - it's all covered. And more ceviche options than I ever thought possible. It's times like these that I wish I had an insanely efficient metabolism and an appetite to match. Oh wait, I have the appetite. Curses.<br />Anyway, we ordered two of the most-oft raved about dishes, but shied away from Jonathan Gold's beloved favorite - not because I don't believe Mr. Foodie, but because I felt like living on the edge. So crazy, I am.<br /><br />Service was prompt and friendly, but the place was almost empty. The space is dotted with small replicas of Lima's famous balcones, and that's the only offered ambiance. Tidy, spacious, but certainly not wow-worthy.<br /><br />Here's what we had:<br /><br />Drinks:<br /><br />Just sodas. Nuttin' fancy.<br /><br /><br />Bread:<br /><br />Nondescript thin bread<br /><br /><br />Entrees:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0545.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0545.jpg" border="0" alt="" /></a><br /><br />Los Balcones del Peru Ceviche<br />-- Calamari (both fried and raw), a luscious white fish, and shrimp marinated in lime yumminess and spiced up to an impressive degree, served with various veggies and real-deal Peruvian corn from le Andes! <br />Oh.My.God. I could live happily ever after with this dish. It's just insanely good. Super fresh seafood, and calamari so tender it's almost as if Mr. Squid is posing as a stick of butter. The heat was intense but didn't overpower the other flavors, and that gigantic Peruvian corn is the perfect compliment in taste and texture. I loved this all over the place.<br /><br />Saltado de Mariscos (pictured at the top)<br />- Strips of seasoned beef and veggies served on fresh cut french fries and a side of white rice<br />My my, this two was outstanding. Such an awesome carb + protein combo, although I feel the rice is unnecessary. The smoky flavors and awesome texture contrasts made me ecstatic. I've since tried the chicken version, and it's equally delicious. The quality of ingredients, for the price, is stellar. I'm sold.<br /><br />Damage for 2 sodas and 2 entrees was about $25, before tip.<br /><br /><br />RESTAURANT REPORT CARD - Los Balcones del Peru, Visit 1<br /><br />Ambiance - C<br />Service - B<br />Food (Taste) - A-<br />Food (Presentation) - C+<br />Wine/Drinks - N/A (just had non-alchies)<br />Value - A<br />Vibe/Energy/Scene - C<br /><br />Overall Experience - B<br /><br />Final word - yeah, so, it's a wee bit lacking in the ambiance department, and this isn't your fancy pants palace, but the food is original, inexpensive, and absolutely outstanding.<br />And how fabulous it was to meet Jess! <br /><br />Go! Now! Eat!PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com19tag:blogger.com,1999:blog-30709484.post-1161294679006899502006-10-19T12:12:00.000-07:002006-10-19T14:57:27.213-07:00Vivoli Cafe and Trattoria - The Real Thing<a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0543.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0543.jpg" border="0" alt="" /></a><br /><br /><a href="http://losangeles.citysearch.com/profile/41420995">Vivoli Cafe and Trattoria</a><br />7994 Sunset Blvd.<br />West Hollywood, CA<br />10.12.06 - Thursday, 8:00 PM<br />Myself + 1 guest (My old pay Piz)<br /><br />Sometimes dinner isn't just dinner.<br />I had a dear, freaking close as can be friend to reconcile with. It'd been almost a year since our last face-to-face, and for mysterious reasons, we had drifted. I'm of the opinion that pasta can change the world, so Italian was on the menu for a re-bond. Beloved <a href="http://www.chowhound.com">Chowhound</a> peeps have often given warm raves to Vivoli, so the date was inked.<br /><br />Vivoli is in a strip mall across from the <a href="http://www.virgin.com/megastores">Virgin Megastore</a> on Sunset. She's pretty nondescript, and oh so very cozy. I waltzed in a bit early - immediate impressions:<br />"Wow, this place is small. This place is busy. It smells goddamn good."<br />Our table was ready (yay) but had to be jostled from the back edge so I had room to squeeze past the other nearby tables. I say nearby like it's a small thing. We're talking the length of a matchbook here. It's a good thing I showered.<br /><br />The menu is quite lengthy and loaded with Italian standards and interesting combos. I wanted to try the Spinach and Ricotta Dumplings with Browned Butter and Sage - but alas, no, they had none. Boo. The recommended second choice delivered - details below.<br /><br />Service - well, hmmm. That's a mixed bag. Landsakes the men in here are lovely, truly Italian, and nice as can be. I adored the service - when we actually had it. Very slow, unfortunately, but I'm so forgiving because A) Piz and I had much to discuss and B) did I mention how bloody <i>nice</i> they are? Seriously. <br /><br />Vivoli really is the neighborhood pasta place that transports you to Italy. All the dishes tasted fresh, grandma-style delish. I would definitely go again, just never when I was in a hurry. <br /><br />Now, on to le details:<br /><br />Drinks:<br /><br />Prosecco, by the glass - house. GOOD stuff.<br /><br /><br />Bread:<br /><br />Crusty, a wee overcooked, but well seasoned and served with olive oil.<br /><br /><br />Appetizer:<br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0541.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0541.jpg" border="0" alt="" /></a><br /><br />Baked Eggplant<br />-- Thinly sliced eggplant slathered in tomato sauce and mozzarella. Baked up and served a tad too cold, but really flavorful. Outstanding tomato sauce - crazy fresh, with notes of herbs and spices. The consistency of the eggplant was off the hook too - not too tough, melty and delicious.<br /><br /><br />Entrees:<br /><br />Mine (Pictured above)<br />- Spinach and Ricotta Ravioli with Marinara and Parmesan<br />Ohhhh - velvety delicious. Ravioli can be quite bland, but these pillowy creatures had a gorgeous spice, thanks to that divine tomato sauce. This is what comfort food is all about.<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0542.0.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0542.0.jpg" border="0" alt="" /></a><br /><br />P's<br />Wild Mushroom Risotto<br />-- Also magnificent. Hints of olive oil danced with the woodsy, exotic mushroom flavors, and the risotto was cooked to complete perfection.<br /><br />These boys can cook Italian. Heck yes.<br /><br /><br />Dessert:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0544.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0544.jpg" border="0" alt="" /></a><br /><br />Blueberry Tart, with Chocolate and Caramel Sauce<br />-- This little honey took eons to finally arrive, but surprisingly, she was worth the wait. Very delicate, not too sweet, and loaded with juicy blueberries. The tart had a strong citrus twang and the texture gave me goose bumps. Me likee. <br /><br />Damage for 2 glasses of Prosecco, 1 appetizer, 2 entrees, and 1 dessert about $80, before tip. <br /><br /><br />RESTAURANT REPORT CARD - Vivoli Cafe and Trattoria, Visit 1<br /><br />Ambiance - B<br />Service - C+<br />Food (Taste) - B<br />Food (Presentation) - C+<br />Wine/Drinks - B- (Nice Italians and Californians)<br />Value - B<br />Vibe/Energy/Scene - B<br /><br />Overall Experience - B<br /><br />Final word - despite flaws, I'm a fan. Down home Italian gems in an authentic and lovely environment.<br /><br /><a href="http://www.poetkitty.com">Visit me.</a> I don't (often) bite.PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com4tag:blogger.com,1999:blog-30709484.post-1161207238908321402006-10-18T13:48:00.000-07:002006-10-18T14:33:59.000-07:00I Made It Mahself - Sea Bass with Sweet and Sour Fig Sauce<a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0554.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0554.jpg" border="0" alt="" /></a><br /><br />Meandering through <a href="http://www.wholefoods.com">Whole Foods</a> a few days back, I spied a stunning basket of figs. We're at the very, very tail end of the season, so I snatched up these vibrant beauties for a last hurrah.<br /><br />I read a recipe a while back about a sweet and sour fig sauce, and thought I'd pair it with a luscious white fish. Here's the lowdown:<br /><br />Sea Basst with Sweet and Sour Fig Sauce<br />* Served with Eggplant, onion and mushroom mixture<br /><br />(Serves 2)<br /><br />1 Eggplant, medium-sized<br />1 small white onion<br />1/2 cup wild mushrooms<br />1 Garlic clove<br />Lots of olive oil for sauteing<br />Pinch of parsely<br />Sea Salt<br />Fresh ground pepper<br />1/3 cup white wine<br />1 TB heavy cream<br />2 5-6 oz fillets of sea bass<br />2-3 fresh figs<br />1 1/3 TB Balsalmic Vinegar<br /><br />-- Preheat oven to 350<br />-- Slice the eggplant in half; rub with olive oil, salt, and pepper. Wrap in foil and bake for about 35 minutes, or until the insides are soft.<br />-- When the eggplant is cool to touch, scoop out the insides and set aside. Save the hollow eggplant as a serving dish.<br />-- Heat about 2 TB olive oil in a medium-sized skillet. When smokey, add the mushrooms; saute for about 10 minutes, until golden. Remove from heat and set aside.<br />-- In the same skillet, add another TB or so of olive oil. Cook the onions and garlic for abou 2 minutes, until golden. Add the mushrooms, eggplant, white wine, parsley, and cream - stir and heat for about 1 minute. Place mixture inside the hollowed eggplant and keep warm.<br />-- Add another TB or so of olive oil to the skillet. Place the fish, skin-side down (if applicable) and cook for about 2 minutes. Don't budge the fish at all while cooking. Turn the fish, and cook the otherside for another 2 minutes. If the fish is thick, throw it in the over for a few minutes to cook all the way through.<br />-- While the fish is cooking, take the pulp of the figs and add the vinegar, plus salt and pepper to taste. Stir.<br />-- When fish is ready, place it on top of the eggplant mixture, and drizzle the fig sauce around the whole plate.<br /><br />Serve while super hot. So good!<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0557.0.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0557.0.jpg" border="0" alt="" /></a><br /><br />This tastes like a vinegar-punched, figgy dream. I loved the delicateness of the sea bass paired with such a strong and powerful sauce. Enjoy!PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com13tag:blogger.com,1999:blog-30709484.post-1160461700627907672006-10-09T16:29:00.000-07:002006-10-10T10:56:33.690-07:00Providence - The Obsession Continues<a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0489.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0489.jpg" border="0" alt="" /></a><br /><br /><a href="http://www.providencela.com">Providence</a><br />5955 Melrose Ave.<br />Los Angeles, CA<br />9.30.06 - Saturday, 5:30 PM<br />Myself, Best Friend, and 5 additional friends<br /><br />I'm not exactly in the closet about my undying devotion to Providence. I was lucky enough to discover this restaurant earlier this year, still in its infancy, and with each magnificent meal, I fall more in love. The staff is as phenomenal as the food, and although it's definitely pricey, it's worth every penny to me, every time. I save them like crazy so I can indulge. Some folks splurge on clothing or jewelry or spa treatments. Me, I eat. It's a love affair.<br /><br />My best friend had a birthday recently, and she chose to live it up right. Seven of us descended into Providence for a monumental tasting extravaganza. This was an honor on so many levels, as the majority of my friends had ever experienced a meal like Michael and Adrian create. Couple that with the special day of my favorite girl, and well, it's a celebration I knew we'd never forget it.<br /><br />I took great care in photographing every course, but I'm afraid I failed miserably in the wine department. Get more than one glass of vino in me, and logging things in my noggin no longer works. Had I been <i>really</i> smart, I would have written down the wine pairings. Next time, I promise. Oh, mercy, I can't wait for next time.<br /><br />So, here's my best effort to recreate the magic. Some ingredients will escape me, but the pictures say more than I ever could anyway . . .<br /><br />Drinks:<br /><br />Drew Langley, my absolutely favorite sommelier, took immaculate care of us. When you visit, trust him implicitly. He is simply blessed and delightful, and he looks like Ewan McGregor. All kinds of fabulous.<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/DSC03526%20copy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/DSC03526%20copy.jpg" border="0" alt="" /></a><br /><br /><i> That's myself and pal Eddie, who was also celebrating a birthday. I do love me some Libras!</i><br /><br /> <br />Bread:<br /><br />A large, crusty roll with butter and (yay!) rock salt - so good, as always.<br /><br /><br />Amuse Bouche One:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0486.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0486.jpg" border="0" alt="" /></a><br /><br />Crispy Salmon Skins with Creme Fraiche<br />* We all thought this tasted like the most elegant pork skins ever - with the creme, the light crispness melted into a creamy heaven. Such a great wake-up call.<br /><br /><br />Amuse Bouche Two:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0488.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0488.jpg" border="0" alt="" /></a><br /><br />Clam Fritters<br />* We were told these were the result of a recipe from Michael's grandma. The batter, while thick, melted on contact, just like the previous course. I am salivating at the memory of this texture. Oof, so good.<br /><br />Course One (pictured above):<br /><br />Japanese Hamachi<br />* This incredibly delicate sushi lay in a light bath of tomato delight - a tomato sorbet, chunks of the luscious in-season fruit, along with parsley and an additional root vegetable - an absolutely perfect beginning, it ticks off a beautiful bond with the freshness of the sea, and the tomatoes in this dish just sing.<br /><br />Course Two:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0490.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0490.jpg" border="0" alt="" /></a><br /><br />Sabayon with Uni, Brioche, and Truffles<br />* Just look at this breathtaking presentation . . .the kind of beauty you hesitate to devour. The sabayon, with its foamy texture and rich custard-like flavor, swam atop the hyper-fresh, punchy uni. This is an ingredient I either love or hate, but this evening, it tasted like liquid gold. The earthy, buttery zing of the truffles matched the buttery brioche quite perfectly, melding with the unique uni flavors and that to-die-for smooth softness. Exquisite.<br /><br />Course Three:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0491.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0491.jpg" border="0" alt="" /></a><br /><br />Satueed Day Boat Scallop<br />* One large, perfectly cooked scallop was served with a delightful root vegetable, savory bacon slice, and, if I recall correctly, a red pepper relish. Michael, of course, included bazillions of other intricate ingredients, but these were the showstoppers. So fresh, salty, and sublime.<br /><br />Course Four:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0493.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0493.jpg" border="0" alt="" /></a><br /><br />Salt Cod with a Poached Egg and Summer Truffles<br />* Holy. Crap. My FAVORITE. The cod's firm yet gently smooth texture merged with the jelly-like egg, and the truffles unified all the flavors - part simplistic, rustic heaven, part decadence, allllll perfect. What is it about truffles + eggs? <br /><br /><br />Course Five:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0494.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0494.jpg" border="0" alt="" /></a><br /><br />* White fish with Artichokes, Chorizo Sauce, Powder, and Foam<br /> I was in the ladies' room when this puppy landed, so I cannot for the life of me recall what fish this was - my best guess is halibut. The chorizo powder and foam, however, were the stars - that, and the basil reduction. The herb-pizzazz with the potent and fiery chorizo completely dominated the fish flavor, which simply added a gorgeous texture and substance to the dish. Outstanding, and so original.<br /><br />Course Six:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0495.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0495.jpg" border="0" alt="" /></a><br /><br />Big Eye Tuna, Caramelized Cauliflower, and Bone Marrow<br />* Yup, you heard me, that lovely little white dollop is fatty bone marrow, and it was PHENOM - the tuna was the best I've had outside of Urasawa, and the little streak of carrot reduction was a delicious jolt. Mmmmm mmm mmm!<br /><br />Course Seven:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0497.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0497.jpg" border="0" alt="" /></a><br /><br />* Cheese!<br />We sampled just about everything on their magnificent tray, from stinky French unpasturized cow's milk cheese to a rosemary crusted American goat's cheese that made me feel religious. Matched with marvelous fresh figs and honey, with a crunchy, flavorful nut bread. Wheee!<br /><br /><br />Course Eight/Dessert One:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0500.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0500.jpg" border="0" alt="" /></a><br /><br />White Chocolate Lollipop with a Liquid Apricot Center and Saffron Threads<br />* Oh heck yes. This little morsel came with strict instructions - eat the whole thing in one bite or be sorry. After popping it, I understood - the apricot liquid inside exploded on contact, and the combo with the white chocolate and that subtle but amazing punch of saffron - so magical. I loved it, and I'm just not a white chocolate fan. It's usually way, way too sweet - but the balance was perfect here.<br /><br /><br />Course Nine/Dessert Two:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0501.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0501.jpg" border="0" alt="" /></a><br /><br />Grape Sorbet with Brioche and Peanut Butter Powder<br />* This was a heavenly deconstructed peanut butter and jelly sandwich. The grape sorbet had an immensely fresh-from-the-garden zing, and the surrounding powders suited the pairing perfectly. The brioche powder combined with the scrumptious, mouth-puckering peanut butter nirvana just hit the spot. Not quite like mom used to make on the surface, but the familiarity of the flavors totally took me back.<br /><br /><br />Course Ten/Dessert Three:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0503.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0503.jpg" border="0" alt="" /></a><br /><br />Miniature Churros with Sliced Apples, Raisin Puree, and Horchata Ice Cream<br />* So, you're at Disneyland, and your mom has just announced you can have one - and only one - dessert. Admit it - you are bypassing the boring ass cotton candy for some churro action. Oh, the memories! Adrian hit a home run with this puppy, and it's not just because of these little churro gems. No, the score on this plate was the raisin puree - I'm quite certain he infused it with crack. SO freaking tasty, with the Horchata ice cream and the apples, which offered up the nice, crunchy texture. He shoots, he scores.<br /><br /><br />Course Eleven/Dessert Four:<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0509.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0509.jpg" border="0" alt="" /></a><br /><br />Bacon and Maple Syrup Ice Cream with Brioche, Banana, and Peanut Butter Powder<br />* There's just no way I can properly describe this incredible delicacy with any true accuracy - just go try it. It's as if, all these years, bacon has been wrongfully kept on the savory side. There is finally some justice.<br /><br /><br />Parting Gifts:<br /><br />Chocolate Peanut Butter Cups - Eat your heart out Reese's; these are succulent, rich, and perfect in every way.<br />Lychee Gelee - Little squares of jiggly sweet and sugary goodness.<br />Vanilla and Chocolate Caramels - A handful of each to take home; seriously, what don't they think of here?<br /><br /><br />So there you have it - a very happy birthday for my very favorite person, in the greatest culinary destination to hit LA this century. <br />Yes, I know how lucky I am.<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/DSC03545%20copy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/DSC03545%20copy.jpg" border="0" alt="" /></a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com6tag:blogger.com,1999:blog-30709484.post-1160374250314028322006-10-08T22:47:00.000-07:002006-10-09T21:53:22.756-07:00Off Vine - We're Talking Way, Way Off<a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0479.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0479.jpg" border="0" alt="" /></a><br /><br /><a href="http://www.offvine.com">Off Vine</a><br />6263 Leland Way<br />Hollywood, CA<br />10.04.06 - Wednesday, 1:00 PM<br />Myself + 1 guest (Miss Patrish)<br /><br />During my previous experience at Off Vine, which transpired some months ago, I fell in love with the space. The restaurant is lovingly located in a gorgeous old craftsman house, immaculately restored and oozing with Hollywood charm and history. The food wasn't much to look at or taste, and the service halted to a near stand-still, but I was willing to forgive and overlook, assuming it was a bad day. How could such a special space hold such mediocrity? No, I had to try try again.<br /><br />One of my top girls joined me for a recent leisurely lunch. We wanted fab eats and a gorgeous backdrop by which to gossip and catch up on all manner of life-goings-on. Off Vine sound delish. Aside from the astoundingly perfect ambiance, however, this place is world of no. From service to food, I really can't recall a more disappointing experience this year. Our server even had a shadow - a waitress-in-training. Perhaps she was intentionally showing her What Not To Do - one can only hope. Our drinks and water were bone dry for most of the meal, things came at a colossally slow rate, and trying to get our check felt like we were asking for a winning lotto ticket. <br /><br />And then there's the issue of the food. Oy. Vey. <br />Let me explain.<br /><br />Drinks:<br /><br />Soda/water, but not much of it. Wine list isn't interesting.<br /><br />Entrees:<br /><br />Mine (Pictured above)<br />Duck Breast Salad with Spinach, Mushrooms, and a Wasabi Dressing<br /><br />-- I freaking love a good fowl, and mushies? What's not to adore? This salad also came with pine nuts, and I'll admit I thought the combination sounded strange, but strange enough to maybe work. Yes, well, I was dead wrong.<br />The spinach was nice, let's start there. No e-coli, so that's a victory.<br />The duck - overcooked, dark, dry, disgusting.<br />The dressing - SO full of wasabi, absolutely no other flavors could creep through. I like a spicy kick, but honestly, this was ridiculous.<br />The pine nuts - didn't work at ALL.<br />The mushrooms - I'm not sure what they were marinated in, but all I could detect was salt, and a horrific consistency. <br />This salad SUCKED - shamefully so. It didn't look appetizing, and the flavors smashed each other into an unsavory oblivion. Nothing matched, texture or taste. All. Wrong.<br /><br />P's<br />Chopped Chicken Salad<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0478.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0478.jpg" border="0" alt="" /></a><br /><br />-- comparatively speaking, this was an absolute treasure, but still - ick. Some of the veggies were wilted and old, and one hunk of tomato still had the Del Monte sticker attached. Tacky! <br /><br />Poor Off Vine either had one Off Day, or, as two times would tell me, this is simply not a high-quality eatery. Such a shame. I love that house.<br /><br />Damage for 2 drinks and 2 salads - about $28, before tip. <br /><br />RESTAURANT REPORT CARD - Off Vine, Visit 2<br /><br />Ambiance - A<br />Service - D<br />Food (Taste) - D+<br />Food (Presentation) - C-<br />Wine/Drinks - C-<br />Value - C-<br />Vibe/Energy/Scene - B<br /><br />Overall Experience - C-<br /><br />Final word - I've learned my lesson. I'll just enjoy the view.PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com4tag:blogger.com,1999:blog-30709484.post-1160034581594959792006-10-05T00:23:00.000-07:002006-10-05T00:49:41.633-07:00Mustard Seed Cafe: Nasty Icky Evil Awful Bathroom!<a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0477.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0477.jpg" border="0" alt="" /></a><br /><br /><a href="http://losangeles.citysearch.com/profile/52304">Mustard Seed Cafe</a><br />1948 Hillhurst Ave.<br />Los Feliz, CA<br />9.26.06 - Tuesday, 12:45 PM<br />Myself + 1 guest (Noah Zee Lunch Buddy)<br /><br />Mom tells me that when I was a wee one, I judged a 'rant by its bathroom. Well, old habits die hard. I almost always take a peek into the ladies room, whether or not I'm in need. There's an element of pride and care one can gather by taking a gander at this intimate spot, and my feeling has always been this: if the bathroom's a mess, dear god, I don't want to know a thing about the kitchen.<br /><br />The Mustard Seed Cafe is a quaint joint tucked on a Hillhurst corner, in the heart of Los Feliz. It sports the kind of cozy green awning that catches your eye as you pass, and makes you ponder, "Hmm. Looks cute. Could it be a diamond in the rough?" I wonder this for ages. I heard a nice thing or two. I finally had a chance to give it a whirl.<br /><br />Here's the scene: it's the middle of a Tuesday afternoon, prime lunching, and the place is rather quiet. I grab a perfect outdoor table, waiting on my companion, and the service is immediately fab. I have a cute, laid back waiter, and am perusing a menu in no time. OK, fine, the usual suspects here, but I'm intrigued. Noah arrives, and we order in a jiffy.<br /><br />The food plops down just a short spell later, and it's . . .average. Looking, tasting, the works. Somewhere mid-meal, I whisk off to the Forbidden Zone - the one and only Mustard Seed Bathroom, tucked in the back, next to the dishwasher's station. There's someone in the coed closet, so I linger, noting some nasty, musty smells, and a very disgruntled worker. It's so awkward, I can't even tell you. Finally, the door zips open and I usher inside, looking for tranquility. OMG. No such luck. One of the nastiest bathrooms I've been in, outside of the third world visits. Dirty, foul, with crumbling walls and no effort to even feign a sense of cleanliness.<br />Welp, that does it. Mustard Seed blows.<br /><br />You still want details? MASOCHIST!<br /><br />Drinks:<br /><br />Nothin' but soda - they have a sad little wine list, but there were no takers.<br /><br />Entrees:<br /><br /><i>Mine</i><br />Roasted Salmon Salad<br /><br /><a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0476.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0476.jpg" border="0" alt="" /></a><br /><br />-- A nice slab o' fishie goodness with a bland roumelade and a healthy dose of greens, dosed in balsamic. Ehhh, the fish tasted tough and greasy (overcooked), and the salad was just so-so. I did appreciate the smattering of veggies, like carrots and broccoli.<br /><br /><I>Noah's</i><br />BLT on white<br />-- Toasted bread absolutely crammed with bacon (heaps of it!), avocado, lettuce, and 'maters. Decent sannie for sure, but wayyy too much of the meaty stuff (hard to imagine a bacon overload! Better to have TOO much, however . . .) Potato salad was the side, and I suppose it was decent, if you're madly in love with mayo. Woof.<br /><br />And that's all she wrote.<br /><br />Damage for 2 drinks and 2 entrees - about $25, before tip. <br /><br />RESTAURANT REPORT CARD - Mustard Seed Cafe, Visit 1<br /><br />Ambiance - D<br />Service - B-<br />Food (Taste) - C<br />Food (Presentation) - C-<br />Wine/Drinks - C<br />Value - B<br />Vibe/Energy/Scene - C-<br /><br />Overall Experience - C-<br /><br />Final word - A world of no. As in, no reason to return, clean bathroom or not.PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com14tag:blogger.com,1999:blog-30709484.post-1159319243921599042006-09-26T17:36:00.000-07:002006-09-26T18:07:24.126-07:00SushiZo - Go Go Go!<a href="http://photos1.blogger.com/blogger/2830/3299/1600/sushi_amaebi1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/200/sushi_amaebi1.jpg" border="0" alt="" /></a><br />Sushizo<br />9824 National Blvd.<br />Los Angeles, CA<br />9.25.06 - Monday, 1:00 PM<br />Myself + 1 guest (Best. Pastry. Chef. Ever.)<br /><br />I'll just come right out and say it - this is going to be a crappy review. Not because the offerings were at all sub-standard - quite the contrary - but because I was a social little beast and did NOT pay attention to all the greatness that was flashed before me. And promptly thrown into my welcoming belly. So you've been warned. <br /><br />I got lost finding SushiZo. Something happens to me when I venture west of La Cienega, where streets make no sense, curve randomly, and change names without warning. National is tres guilty. But I clicked on my raw fish homing device, and eventually found my way.<br /><br />Like many magnificent sushi joints, Zo is in a strip mall, street side. The space is clean and minimal - it screams of sanitary goodness. It was woefully empty, however, save myself and my beloved dining companion, but I never mind when the chef can focus. It was an indulgent omakase day, so I craved his attention. Chef K, I believe, is the name he goes by - a delightful gentleman with strict instructions on how to eat every offering. I, for one, appreciate such audacity - I'm not Japanese, and I'm not the chef, and if he tells me no soy sauce, by god, I'm listening. We made it clear there were no limits as to ingredients and preparations, so, you know, the bar was set. <br /><br />OK, so as I warned you, I didn't take notes. I can't even tell you how m any courses (or rather, bites) we had, but I'll list the highlights to get you salivating. I'll just say it was *divine* - every bite. Even sushi pieces I don't normally go bonkers for seriously satisfied me. No, this isn't <a href="http://www.calendarlive.com/dining/100925,0,2231808.venue">Urasawa</a> worthy, but who is, besides maybe some NYC and Tokyo joints? Zo served up one of my fav omakase experiences thus far, and for an impromptu, spontaneous lunch indulgence with bueno company to match, you won't hear an ounce of dissension from these parts.<br /><br />Zee highlights, as I remember 'em:<br /><br />Toro - always a highlight, but this was exceptional. Melted on contact with my happy little tongue. Mmmm tuna belly fat.<br />Sweet shrimp - best I've ever had, complete with the roasted shrimp head. I didn't eat all the crunchy legs, but I still loved his brains. Dear god, did I just write that?<br />Salmon roe - I've never been crazy about these egg wonders before - they've rather reminded me of eating bath beads. These, however, were so super fresh and bursting-delicious, I was completely won over.<br />Salmon - tied with <a href="http://www.r23.com">R23</a> for the best bite of salmon I've ever had. Buttery smooth with just a subtle hint of density, seaweed, and lemon. Amazing.<br />Albacore - it's hard to mess this up, in my book, but the quality just shot this one out of the stratosphere. It's rarely THIS good.<br />Scallop - not as good as those at <a href="http://losangeles.citysearch.com/profile/11473297/">Tama</a>, but also tasty - an amazing firmness that melts away in an instant. Like eating the softest seashell in the world - so ocean-fresh and citrusy.<br />Yellowtail - probably my favorite of the meal; so delicate and flavorful, I got a little veklempt. <br />Eel - hot, fatty, and slathered with that phenomenal sauce; we ended things on a sweetly delicious note.<br /><br />The biggest standout at SushiZo isn't so much the fish, as this kind of quality is available in a few spots across the city. No, what both my companion and I noted was the rice; the temperature was warm and soothing, and contrasted perfectly with the coolness of the fish. The melding of the two matched so harmoniously, it gave each bite a memorable, melt-in-your-mouth appeal. So. Incredibly. Good.<br /><br />We ate for a solid hour or so - the total for 1 green tea, 2 beers, and 2 omakase was $168, before tip. Sure, that's a pricey lunch, but for this kind of treasure, I would have paid more and not batted a lash. Zo is a fabulous little raw haven.<br /><br /><br />RESTAURANT REPORT CARD - SushiZo, Visit 1<br /><br />Ambiance - B-<br />Service - B+<br />Food (Taste) - A-<br />Food (Presentation) - B<br />Wine/Drinks - (Can't rate - didn't have anything except tea)<br />Value - B<br />Vibe/Energy/Scene - D+<br />Overall Experience - B<br /><br />Final word - It's on my sushi fav shortlist, plain and simple.<br /><br /><br /><br />Stop by and make a friend - <a href="http://www.poetkitty.com">Kitty's Home</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com0tag:blogger.com,1999:blog-30709484.post-1158734795104636952006-09-19T23:26:00.000-07:002006-09-27T18:07:16.626-07:00I'll Drink to That - Top Five Date Bars<a href="http://photos1.blogger.com/blogger/2830/3299/1600/images.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/images.jpg" border="0" alt="" /></a><br /><br />I am dangerously close to rejoining the world of socialdom and perhaps *gasp* dating again. It's happened in sporadic bursts in the last few months, and I can't help but miss the bliss of getting-to-know-yous, goodnight kisses, and cocktail hours. Is it so wrong that the latter is the one I miss the most?<br /><br />With that in mind, I felt it appropriate to list my current Top Five Date Bars in Los Angeles. Places to suck down a martini, make eyes at your hot internet score, and ponder what debauchery the night will bring. It's a combination of fabulous drink offerings, kickass bartenders, and ambiance galore that lands a spot in my little alcoholic heart, and while I can be a fickle bar-hopper, these gems keep me coming back. So, go forth, date, and drink. And send me some juicy stories. Yum.<br /><br />1) <a href="http://losangeles.citysearch.com/profile/11479059/">El Carmen</a><br />This is a bit of a mystery to me, as I don't even love tequila, but El Carmen was a stone's throw from my old apartment, and as such, she won my heart. I had many-a-first internet date on those luscious red stools, sucking down fruity tequilas and the best margaritas in town. Hands down. The bartenders are spot-on fabulous too. Oh, the memories.<br /><br />2) <a href="http://erinskitchen.blogspot.com/2005/11/bowery.html">The Bowery</a><br />I have so much love to give for my little neighborhood hideaway. Some love the New York vibe, some hate it, some say it's not authentic, I don't give a rat's ass. I adore the staff, the magnifique drinks, and oh my, they make some MEAN sweet potato fries. That's gold in my book.<br /><br />3) <a href="http://www.patinagroup.com/eatSunset/">lounge. on Sunset.</a><br />The name sucks, the restaurant is so-so (good food, but there's something about it that smacks of ordinary), but Lounge, the not-so-little bar tucked behind Eat, lands a spot in my current top-five for one reason alone: a special listing of drinks containing Red Bull. They have a FULL SECTION for this most momentous drink, called The Bull Ring. I am humbled.<br /><br />4) <a href="http://www.lscorpion.com/">L'Scorpion</a><br />How can it be that I'm not even that much of a margarita head, and yet two tequila bars land in my top five? Ambiance, people - I love the darkside, and L'Scorpion especially delivers the absolute best. Lush reds and blacks in lighting so dark you might convince yourself that's Mark Ruffalo staring back at you. How is this ever a bad thing?<br /><br />5) <a href="http://omgfood.blogspot.com/2006/08/cat-fiddle-drinks-yes-food-hell-no.html">Cat and Fiddle</a><br />Like El Carmen, I've just had too many good times here to not give it props. Cat's got THE best outdoor area for drinkin' in the city, and a nice selection of brewskis and liquors as well. Food? No. No no no. Don't go hungry. But do go to feast your eyes on a gorgeous scene.<br /><br /><br />See, now I'm ready to hit the big time and develop a new top 5 list. Now accepting applications :)PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com5tag:blogger.com,1999:blog-30709484.post-1157907329227796562006-09-10T09:54:00.000-07:002006-10-05T15:21:03.930-07:00Matsuda Sushi - Internet Date + Raw Fish = Sweet Sweet Love<a href="http://photos1.blogger.com/blogger/2830/3299/1600/sushi.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/sushi.jpg" border="0" alt="" /></a><br /><br /><i>Photo courtesy of www.netwissen.com</i><br /><br /><a href="http://losangeles.citysearch.com/profile/32671300/">Matsuda Japanese Restaurant</a><br />11837 Ventura Blvd.<br />Studio City, CA<br />9.1.06 - Friday, 8:00 PM<br />Myself + 1 guest (Internet date, Mr. Fireman)<br /><br />All right, so sometimes I can be a smidge sneaky. A few weeks back, a lovely lad pinged me on the infamous <a href="http://www.myspace.com/poetk">MySpace</a> (I know, imagine that, an eligible, likeable bachelor on that kooky site!), and after watching him do stand-up at The Comedy Store (read my heinous experience with the wait staff <a href="http://omgfood.blogspot.com/2006/09/comedy-store-comedy-of-errors.html">here</a>), I agree to a bona fide date. Like, with food. And conversation. And judgment and sexual tensions and small talk, oh my! It had been a while since my last dating excursion. In any event, I declined to mention my hardcore foodie status, and as he volunteered to pick the restaurant, I saw an opportunity. A chance to test his chops.<br /><br />I knew it would be a Japanese joint - he allowed me to pick the cuisine. When he pulled up to Matsuda, I felt a little surge. I had never been there, but remembered a favorable mention or two on the Chow boards, so things were looking up. Plus, we had delightful conversation in his Prius (brownie points for being a fan of the planet!). Good start, people! Happy me!<br /><br />Matsuda is a no frills, home-style Japanese joint. It was a Friday eve, so the place was kickin'. We placed our name on the list and settled down to near the sushi bar to drool over the offerings. I established myself as the more adventurous eater of the duo, but in true gentleman fashion, he stated he was open to trying anything. Nice move. We were finally seated in the corner, and our uber-polite sushi chef took our order right away.<br /><br />Before I dish the listing, I'll give you the moral of the story - sushi rocks as a first date option, and my companion, a very handsome Irish boy into acting, comedy, fire-fighting, and life-saving (he's also an EMT), spoiled me. Let this be a lesson to you, guys - take a lady to a killer raw fish experience on night one, and your chances for a second date? Pretty much guaranteed. I had a luscious little blast.<br /><br />Drinks:<br /><br />We opted for a large, very dry sake to begin with - their sake list is just so-so, but this was tasty.<br />Then, we moved on to Sapporo. Always a hit :)<br /><br /><br />Sushi:<br /><br />Albacore sushi, Salmon sushi, Yellowtail sashimi<br />The highlight was the yellowtail - a chef recommendation. Buttery smooth, an ocean-fresh flavor, and a huge hit with us both. The salmon was OK, the albacore really good. Fresh and high-quality offerings all around.<br /><br />Rolls:<br /><br />House special roll<br />* Spicy tuna and albacore with salmon on top<br />Our chef whipped us up something by request, and this was the result - he added a sauce in there I couldn't identity, but while this was good, it was a tad boring. I wanted crazy adventurous - this didn't quite fit the bill.<br /><br />Blue Crab hand roll<br />* Blue crab with cucumber and avocado<br />Reallllly nice flavor and texture on zee crab, and heaps of it. Home run here.<br /><br />Spicy crunch albacore roll<br />* Albacore with a spicy mayo, a smidgen of tempura crunch, and ponzu<br />Oh heck yes! Not too much mayo at ALL - just a hint, and so freaking yummy!<br /><br />I wanted ankimo (monkfish liver) and uni and toro, too, but they had none of the above. I do wish they were better stocked, but what they had hit the mark.<br /><br /><br />RESTAURANT REPORT CARD - Matsuda, Visit 1<br /><br />Ambiance - C<br />Service - C+<br />Food (Taste) - B-<br />Food (Presentation) - C+<br />Wine/Drinks - C+<br />Value - N/A - I didn't get to see the bill :)<br />Vibe/Energy/Scene - B<br />Overall Experience - C+ (If you're counting the company, that goes up substantially)<br /><br />Final word - Fresh fishies and luscious staples, but not much for the adventurous palette.<br /><br />Still in the mood to read? Visit <a href="http://www.poetkitty.com">the Kitty!</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com6tag:blogger.com,1999:blog-30709484.post-1157856539684460052006-09-09T19:38:00.000-07:002006-09-09T19:48:59.743-07:00Killer Cookies - Mascapone/Raspberry Gems + Choc-o-late Hazelnut Darlings<a href="http://photos1.blogger.com/blogger/2830/3299/1600/CIMG0450.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/CIMG0450.jpg" border="0" alt="" /></a><br /><br /><br />All modesty aside, I'm known for baking a mean batch of cookies. I can't reveal all my secrets, but I will say I believe in the notion that whatever you're cooking is infused with more than the ingredients - I put love in my little sugary morsels, and honey, you're a cold hearted 'burg if you aren't melted just a wee little bit.<br /><br />Recently, I had something to celebrate. A past love-of-life, a Navy JAG who first wooed me in Budapest, Hungary and then in Catania, Sicily, moved into my fair state. He was re-stationed in Coronado, and we had a homecoming - a year + in the making. Our last face to face was in the sad, bustling airport in Catania - I was all kinds of tearful because I knew our chapter was ending, and he was his strong, stonefaced military self. These would be much better terms. The occasion clearly called for cookies - two kinds at that.<br /><br />I grabbed a favorite, basic sugar cookie recipe and added some oh-so-Italian marscapone cheese. Then, before baking, I made a little circular indentation in the mini sweet thangs, which I filled up with melted, seedless raspberry jam, once they had baked. Oh heck YES, these were spot-on, melting-on-contact beauties.<br /><br />Next-up, the must have chocolate fix. I grabbed a recipe from Mario Batali's "Babbo" cookbook - a cookie with dutch processed cocoa, hazelnuts, bittersweet chocolate of the highest quality, and the usual suspects. Also a freaking fabulous little morsel.<br /><br />JAG was wooed, our friendship clearly cemented, and all because of a little baking action.<br />Next up, I'm aiming for world peace. That's gonna take peanut butter, crazy-good chocolate, and maybe even oatmeal. Plus the highest dose of happy, hug-thy-neighbor vibes I can muster.<br /><br />Visit my virtual home - <a href="http://www.poetkitty.com">PoetKitty</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com0tag:blogger.com,1999:blog-30709484.post-1157834431735208102006-09-09T13:37:00.000-07:002006-09-09T13:57:42.743-07:00Pete's Cafe and Cafe - Downtown's Watering Hole<a href="http://photos1.blogger.com/blogger/2830/3299/1600/design_r2_c1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/design_r2_c1.jpg" border="0" alt="" /></a><br /><br /><a href="http://www.petescafe.com">Pete's Cafe and Bar</a><br />400 S. Main Street<br />Los Angeles, CA<br />8.31.06 - Thursday, 12:00 PM<br />Myself + 1 guest (Noah)<br /><br />Pete's Cafe and Bar sprang up earlier this decade, and to me, it's was a big neon sign that downtown LA - most notably, the bank district - was now officially a yuppie's mecca. I don't mean that in a bad way, necessarily, but this homey, brick-filled watering hole seemed to solidify the transformation of the area, for better or for worse. In the early days, Pete's struggled a bit, as the locals weren't enough to fill the spacious venue's tables night after night. These days, however, it's a vibrant, happening locale for visitors and residents alike. Downtown is a different world now, and Pete's had impeccable timing.<br /><br />I had the chance to swarm in for a lunch catch-up session with Noah recently, and it was my first visit in eons. Filled to the brim with hipsters, suits, and tourists, I barely recognized the place - noisy, vibrant, and not a homeless person in sight. I could expound on the good and bad aspects of the neighborhood gentrification, but in the end, when I sit down to eat, I just want a good meal and a good value. Could Pete's deliver, even amidst the maylay and chaos?<br /><br />The menu is a tasty specimen, full of old standbys (salads, burgers, sannies), and a few enticing/unique offerings (curried egg salad, asiago/goat cheese mac & cheese, mussels with chipotle cream). The prices, however, are just too high. $12 is the average for a regular sandwich, and if you want special fries (yes, yes I DID want special fries), that's an extra $1.50. It gets expensive rather quickly here. Service was super efficient and cordial - absolutely no complaints there, except the staff really was *busy*. Noah and I had a tough time deciding, but in the end, our choices were ample and tasting. <br /><br />Zee breakdown:<br /><br />Drinks:<br /><br />Sodas and Ice tea - nothin' exciting here.<br />Wine list is small, and not overly impressive.<br /><br /><br />Entrees:<br /><br /><i>Mine</i><br />Curried Egg Salad Sandwich<br />* Served on ciabatta bread, with garlic fries<br />Good, definitely not great - I wanted more curry, to be honest, and this sandwich just teased me. Really heavy on the mayo, too - to the point where I was so conscious of the fatty spread, I couldn't only eat about a quarter of the sannie.<br />Now, the garlic fries? That's a whole 'nother ball game. Land SAKES these were good! Not flash-fried with garlic oil, as I expected, but instead served with OODLES of chopped garlic, basil, and tomato. I would go back for the fries alone - SO good.<br /><br /><i>Noah's</i><br />Bacon Cheddar Burger<br />* Served with cheddar, applewood smoked bacon, lettuce, onion, and tomato, and a side of fries (non-garlic)<br />A very healthy/fat/juicy burger with a so-so bun. His fries were ye old standby, and couldn't hold a candle to my garlic goodness. Still, he loved this, and I thought it was above average for sure.<br /><br /><br />RESTAURANT REPORT CARD - Pete's Cafe and Bar, Visit 2<br /><br />Ambiance - C+<br />Service - B<br />Food (Taste) - C+<br />Food (Presentation) - C<br />Wine/Drinks - C<br />Value - C<br />Vibe/Energy/Scene - B+<br />Overall Experience - C+<br /><br />Final word - Decent food, killer fries, lovely service, but prices that just don't quite compute.<br /><br />Say hi any time - visit <a href="http://www.poetkitty.com">PoetKitty</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com11tag:blogger.com,1999:blog-30709484.post-1157490755076907422006-09-05T13:57:00.000-07:002006-09-05T14:12:35.096-07:00Small Town Bar on the Sunset Strip - Red Rock<a href="http://photos1.blogger.com/blogger/2830/3299/1600/V-LOSCA-55042781_ID50186_guide_inclusion.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/400/V-LOSCA-55042781_ID50186_guide_inclusion.jpg" border="0" alt="" /></a><br /><br /><br /><a href="http://losangeles.citysearch.com/profile/11495218">Red Rock Bar</a><br />8782 Sunset Blvd.<br />West Hollywood, CA<br />9.2.06 - Saturday, 4:30 PM<br />Myself + 1 guest (The JAG)<br /><br />Red Rock's got a personality disorder. It's OK, it happens to the best of us. <br />Nighttime - especially on a weekend - finds this Sunset Blvd. staple chalked to the gills with sorority drunkards and frat boy sake bombers. It's not pretty. If you're past the age of 22, you might feel old.<br />Daytime at zee Rock - especially on a weekday - is bliss. There' s crowd of tough-edged drinkers, sports enthusiasts that also come equipped with brains, and pleasure seekers alike. You walk into the wooden nirvana, upstairs and down, and feel like a time warp has hit the bustling strip. It's small town in the largest town, and it's a rare, wonderful thing. The bartenders are a bit surly and crusty but no less kind and helpful, and the drinks are stiff and yummy. They taste better without the frat brats around; trust me on that one.<br /><br />Saturday was a big day. The JAG came to visit. He's a former boyfriend, one I loved madly through a long-term long-distance affair. We met in person in Budapest, Hungary after an online fling, than romanced each other across the globe for a year. He fought a war in Baghdad - I stayed home and cried. When he returned, we jetted around the country together, and I ended up in Sicily for a summer of love. Which was the end of us, and poetically so.<br />It's been a year since the good-bye, and now he's stationed in Coronado. We're relabeled as Very Good Friends, and this was our chance to prove it. He arrived via the train at Union Station, and we had huge dindin plans at <a href="http://omgfood.blogspot.com/2006/08/providence-la-tasting-menu.html">Providence</a>. So first stop was a cocktail or two, and Red Rock, just down the street from his hotel, sounded purrfect.<br /><br />We drank Guinness and fell into a new groove, a new rhythm of friendship. Drew, our bartender, kept our drinks full and our smiles genuine. The other patrons had love for one and all, through scowls at the UCLA game and various outbursts made the visit all the merrier. <br /><br /><br />BAR REPORT CARD<br /><br />Ambiance - C+<br />Staff/Service - B<br />Wine/Drinks - B<br />Value - C+<br />Vibe/Energy/Scene - B+<br />Overall Experience - B-<br /><br />Final word - It was a big day, and Red Rock was there for me. I am most grateful.<br /><br />I muse a lot. If that sounds appealing, <a href="http://www.poetkitty.com">Visit Me.</a>PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com0tag:blogger.com,1999:blog-30709484.post-1157391568009369922006-09-04T10:13:00.000-07:002006-09-04T10:39:28.040-07:00It's Funny Cuz It's Irish - Largo on Fairfax<a href="http://photos1.blogger.com/blogger/2830/3299/1600/base_image.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/base_image.jpg" border="0" alt="" /></a><br /><br /><a href="http://www.largo-la.com/largohome.html">Largo</a><br />432 Fairfax<br />Los Angeles, CA<br />Cross Street: Oakwood<br />8.30.06 - Wednesday, 8:15 PM<br />Myself plus 1 guest (Scoo!)<br /><br />There's a lot you can gripe about at Largo. The tables are smashed side by side, the chairs are pretty damn uncomfortable, and the food - well, you're lucky if it's warm, isn't leathery, and is actually what you ordered. Over the years, the less than stellar menu has shrunk to meager status, and what's left can be lackluster and oogie. Don't go gettin' saucy and changing how things are served, either - you're likely to get a backlash from the chef. The drinks are weak, too - you'd be best to stick to Guinness and skip the mixed variety, even though Ellen the bartender is sweet as cane sugar, she isn't making a mean martini. <br /><br />So why on earth do I keep going back?<br /><br />It's paradise. All of Largo's inadequacies somehow add to it's charm, like a boyfriend you just adore, even though you see the flaws so clearly. Largo gets some of the best comedic and musical talent in the *world* - it's an ultra-special spot run by a truly classic Irishman named Flannagan that knows how to book and pamper talent. I've seen such extraordinary performances here, year after year, that they could serve me sauted tennis shoes, and I wouldn't much care. It's all about that stage.<br /><br />On this particular night, the caustic and hilarious Greg Proops was hosting his monthly "Greg Proops Chat Show," featuring a couple of kickass guests. Proops is a wildcard, because he's so witty and harsh that he can lose the audience, and if he senses we're waning, he comes back full force with biting punishments, insults, and dreadfully long monologues. This time, however, he was on like Donkey Kong and dropping laughs in a staccato-fast tirade. Grant Lee Phillips opened the set with some acoustic gems, and Greg got us all riled up before the first guest even hit the stage. He then excitedly introduced his first guest, a very special one, he proclaimed, and then screeched all hail Lindsay Lohan. Out walked Drew Carey. He broke character a time or two, but overall, the whole bit was done with Lindsay and Greg, using words the real Miss Lohan couldn't even pronounce, let alone use in a sentence, and it was fantastic.<br /><br />When Mr. Carey vacated, the star of the hour was ushered out - the incomparable Margaret Cho. Proops and Margaret are San Francisco natives that go way, way back, and their familiarity and respect for each other only heightened the humor. She later danced cabaret to a Phillips tune and the whole combo of esoteric humor, self-degrading giggles, and hyper-intelligent banter made for a spec-tac-ular evening. Despite the uncomfortable seating, unpredictable climate control, and so so food. Which reminds me. There's a new chef in town, and while the menu is the same, I am quite pleased to report things actually tasted a bit more delectable. Here's a rundown:<br /><br /><br />Drinks:<br /><br />Black and Tan - one of the only safe drinks here, it's smooth and Irish-perfect.<br />House Merlot - surprisingly spicy and fruity - also a good bet<br />Iced tea - average<br /><br />Bread:<br /><br />Plain white french slices with too-hard butter. All-ways.<br /><br /><br />Entrees:<br /><br />Twice Baked Honey Chicken<br />* Flattened and battered chicken breast baked in a honey sauce and served with salad and mashed potatoes<br />Wow, this is SO much better than the old days. By flattening the chicken, it's tastes so much more tender and smooth, and while it's clear the mashers are still the instant variety, at least they were fully cooked and warm this time - improvements!<br /><br />The damage for 2 drinks, 1 iced tea, and 2 entrees (we both had the chicken) was about $44. Worth every laugh-filled penny.<br /><br /><br />RESTAURANT REPORT CARD - Largo, visit 500. Or so.<br /><br />Ambiance - B-<br />Service - C+<br />Food (Taste) - C-<br />Food (Presentation) - C-<br />Wine/Drinks - C-<br />Value - C+<br />Vibe/Energy/Scene - A<br />Overall Experience - B-<br /><br />Final word - The grade is inflated because this is such a special place - just know it's about the talent, and not the food. On that scale alone, Largo is an A+.<br /><br />Get more <a href="http://www.poetkitty.com">Kitty</a>.PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com34tag:blogger.com,1999:blog-30709484.post-1157153953623258762006-09-01T16:23:00.000-07:002006-09-01T16:39:13.646-07:00The Comedy Store - A Comedy of Errors<a href="http://photos1.blogger.com/blogger/2830/3299/1600/logom.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/2830/3299/320/logom.png" border="0" alt="" /></a><br /><br /><a href="http://www.thecomedystore.com">The Comedy Store</a><br />8433 Sunset Blvd.<br />West Hollywood, CA<br />8.27.06 - Sunday, 8:30 PM<br />Myself + 1 guest (Val-Val)<br /><br />Mmmmm k, let's get this straight - the so-called World Famous Comedy Store first cracked open the tacky black doors back in 1972. That's long enough to hire decent cocktail waitresses, no?<br />No. No, it's most definitely not.<br /><br />The skinny this past <a href="http://www.emmys.org">Emmy's</a> eve involved my partner in crime Val, the delightful <a href="http://www.globaldiningca.com">La Boheme</a> restaurant in WeHo, and the funny ha-ha spot-du-jour. I had to cover the eatery for a food column I write, and see, a few weeks back a cute and sassy comedian dropped into my MySpace inbox. Turns out he was stage-bound that evenin', and he was nice enough to offer me two free tickets. Now that takes serious mojo; offering a potential date the chance to judge and critique your every non-funny word. I said yes. Yes yes yes plus more yes.<br /><br />Dinner was the best it's ever been at La Boheme, and Val and I jetted off to The Store with smiles. Mr. Jokemaster met us out front with the tix, and wow, he's a looker. Score one for the comedian! Smiles got wider, tickets were graciously accepted, and we were seated just like that, ready to drink. There's a two minimum, I was up for three. <br /><br />Our waitress swarmed in quickly, rattling off beer options and asking if she could take both our drink orders out of the gate. But of course! We ordered wine and beer and sparkling waters. <br />And then we waited.<br />The comics hit the stage - 15 were slated for the eve, a handful of minutes each.<br />A few comics later, I was thirsty.<br />But still, we waited.<br />About eight comics in, the drinks FINALLY arrived, but the wrong ones at first (this poor girl was striking out everywhere she went - SO disorganized and freaked), and when we did finally get the right ones, woof, they were still wrong. HORRIBLE white wine, flat sparkling water, nasty foamy beer - what the HELL? This was just inexcusable for a place that's been around for decades and has a so-called rep. I was pretty flabbered. We couldn't get another drink even if it was an absolute must, which clearly, it wasn't. <br />Then came the task of chasing down our bill. Many tables bolted without it - they were SO slow. I had to pay with a credit card, and then I lost my waitress yet again.<br />Long story long - nightmare experience overall, except my boy was cute AND funny, and next up is an actual date.<br />I'll take bad drinks over a bad date any night. So let's see if balance still reigns supreme.<br /><br /><br />BAR REPORT CARD<br /><br />Ambiance - C-<br />Staff/Service - D-<br />Wine/Drinks - D<br />Value - D<br />Vibe/Energy/Scene - C<br />Overall Experience - D+<br /><br />Final word - Most of the comics rocked, but the drink experience - ohmygoodgod, it doesn't get any worse. <br /><br />For more of the kitty's wisdoms, visit <a href="http://www.poetkitty.com">The Greatest Site Ever</a>.PoetKittyhttp://www.blogger.com/profile/10612645851537435888noreply@blogger.com0