OMG Food!

Golden Deli: Delish, No-Frills Vietnamese

2007-03-21T15:14:00.000-07:00

Golden Deli
815 W. Las Tunas Dr.
San Gabriel, CA 91776

The Event: Lunch with my crew
Cuisine: Vietamese

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.
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.
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.
Service is manic and rushed, because these folks are busy and they just don't have time for our lollygagging.

Drinks:

An amazing lime, sugar, and sparkling water concoction that is the first non-alcoholic brew in ages to make me giddy.

Appetizers:

Fried Eggrolls
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.

Shrimp Spring Rolls

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.

Entrees:
Pho, and lots of it

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.

My tip to you - Get the pho, skip the fried goods (did I just write that out loud?)

Damage for 2 appetizers, 6 lime drinks and 6 bowls o' pho - about $60. Bargain!!

Worth it? Every freaking penny and then some.

RESTAURANT REPORT CARD - Golden Deli Visit 1

Ambiance - D+
Service - C
Food (Taste) - B-
Food (Presentation) - C-
Wine/Drinks - B (no alcoholic types spied or sampled)
Value - A
Vibe/Energy/Scene - B

Overall Experience - B-

Parking: Nice big lot, it's in a strip mall
Attire: Super casual
Pros: Awesome, authentic, inexpensive Vietamese food stuffs
Cons: It's a schlep if you aren't near San Gabriel, and there isn't much ambiance

Final word - Absolutely phobulous, eat your heart out.

En Sushi - Raw Lunch, Anyone?

2007-03-03T13:52:00.000-08:00

En Sushi
1972 N. Hillhurst Ave.
Los Feliz, CA 90027

The Event: Just another lunch-fest

It's day time, I'm craving sushi and Los Feliz bound, and my pal N and I land in En Sushi.
Are we lucky duckies, or just plane lame?

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.

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.

Service is shoulder-shrugging; OK. Again, I'll take it.

Drinks:

Soju-based martinis that kind of blow, but some good sake selections. Of course, it's not noon yet, so I'm having tea.

Entrees:
Me -- MIXED SUSHI AND UDON NOODLE SOUP

(See photo above)

Five pieces of mixed sushi with 2 pieces of california roll, along with vegetable udon soup and a few trimmings
- 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.

N's: UDON NOODLE SOUP WITH TEMPURA

Udon noodle soup with vegetable and shrimp tempura
- 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.

My tip to you - Expect fast and average fare that doesn't offend but doesn't wow either.

Damage for 2 lunch sets, 1 tea and 1 soda: just under about $28 before tip.

Worth it? Sure. Why not.

RESTAURANT REPORT CARD - En Sushi Visit 1

Ambiance - C+
Service - C
Food (Taste) - C
Food (Presentation) - C
Wine/Drinks - C+
Value - C
Vibe/Energy/Scene - C-

Overall Experience - C

Parking: Street during the day, valet at night
Attire: Casual
Pros: Decently fresh, decently priced
Cons: Nothin' you can't get a million places elsewhere

Final word - If I'm in a rush and wantin' some fishies, I might just be back.

One Pico, Many Disappointments

2007-02-15T19:39:00.000-08:00

One Pico
1 Pico Blvd.
Santa Monica, CA 90405

The Event: VALENTINE'S DAY, baby - love is in the air?

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.
With such terms - One Pico, you failed.

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.

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.

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.

Drinks:

The typical over-priced wine listing, but still quite decent in variety.
We opted for the Moet & Chandon Rose - $81.

Bread:

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.

Amuse: SMOKED SALMON

Smoked Salmon with Avocado Potato Salad and American Caviar
- 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.

Course One: Me: FANNY BAY OYSTERS

Fanny Bay Oysters with Pickled Melon and Cucumber
- 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.

Course One: Date: MAINE DIVER SCALLOPS

Maine Diver Scallops with Spring Vegetables, White Corn Sauce, and Puff Pastry
- 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.

Course Two: Both: RICOTTA CHEESE RAVIOLI

Ricotta Cheese Ravioli with Basil Marinated Squash and Warm Tomato Vinaigrette
- 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.

Course Three: Me:BUTTER POACHED MAINE LOBSTER
Pictured above

Butter Poached Lobster with Black Truffle Risotto, Snap Peas, White Truffle Oil
- 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.

Course Three: Date:TRUFFLE ROASTED FILET MIGNON

Truffle Roasted Filet Mignon with Wild Mushrooms and Sweet Potatoes
- 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.

Course Four (Dessert): Me:CAPPUCINO CHEESECAKE

Cappucino Cheesecake with Kahlua Cream and Peanut Brittle
- 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.

Course Four (Dessert): Date:WHITE CHOCOLATE CHERRY PARFAIT

White Chocolate and Bing Cherry Parfait with Lavender Scented Whipped Creamy
- Another snoozer, this one had no outstanding components; just sugar. My date had two bites and called it quits.

My tip to you - Go for a light lunch and ogle the waves, not your dishes.

Damage for 2 V-Day tasting menus and a $81 bottle of champagne (before tip): just under $300.

Worth it? Hell no. Not in a million years no.

RESTAURANT REPORT CARD - One Pico Visit 1

Ambiance - B+
Service - C-
Food (Taste) - C+
Food (Presentation) - C+
Wine/Drinks - C+
Value - D+
Vibe/Energy/Scene - C-

Overall Experience - C

Parking: Valet (it's at a hotel)
Attire: Business formal
Pros: Awesome view, lovely fireplace
Cons: Icky service, way too pricey, mediocre food

Final word - Never shall ye return again.

Swing on by the homestead.
Read yourself a po-em.

Memphis - Hot House, Tepid Treats

2007-01-30T10:33:00.000-08:00

Memphis
6541 Hollywood Blvd.
Hollywood, CA 90028

The Event: Nuttin' spesh. Just dinner time with my Man.

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.

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.

Drinks:

Two unremarkable martinis. Weak.

Bread:

The highlight! Somewhat yummy cornbread and warm crusty traditional offerings.

Appetizer: FRIED CALAMARI

Fried Calamari with a Spicy Marinara
- Cornbread crusted and well cooked, this had little spice and a very, *very* standard and somewhat runny sauce. Yawn yawn yawn.

Entree 1 (Mine): BBQ SALMON

Photo above

Seared Salmon with BBQ sauce, rice, and asparagus
- 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.

Entree 2 (Companion's): BBQ RIBS

BBQ Pork Ribs
- 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.

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.

Damage for 2 martinis, 1 appetizer, and 2 entrees: about $80.

RESTAURANT REPORT CARD - Memphis, Visit 4

Ambiance - A
Service - D+
Food (Taste) - D+
Food (Presentation) - C-
Wine/Drinks - C-
Value - D+
Vibe/Energy/Scene - B+

Overall Experience - C-

Parking: Valet on Hollywood, but $8 crazy dollars. Comb the streets first for meters.
Attire: Dressy casual
Pros: Unique and stunning ambiance/interior
Cons: Unimpressive food with too-high prices and slow serivce

Final word - I'm done now. Honest.

But wait there's more.
And sometimes it rhymes.

La Botte, La Best

2007-01-18T12:47:00.000-08:00

La Botte
620 Santa Monica Blvd.
Santa Monica, CA 90401

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?

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.

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. . .
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.
I must also note that the white truffles at Providence where slightly superior; again, however, this is a tiny infraction.
La Botte rocked this menu.

Drinks:

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.

Bread:

Yummy crusty offerings with a trio of olive oil selections, which I found truly classy.

Course One: PROSCIUTTO D'ANATRA

Home cured duck breast, thinly sliced, drizzled with a mild gorgonzola dressing.
- 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.

Course Two: ANIMELLE CON POLENTA E SALSA AL MARSALA

Pan seared sweet breads served in a bed of soft polenta and marsala wine demiglace.
- 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!

Course Three: RAVIOLINI DI FORMOGGIO

Homemade ravioli dumplings filled with cheese and topped with a fontina based cream sauce.
- 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.

Course Four: TAGLIOLINI ROSSI CON SALSICCIA DI QUAGLIA E SALSA DI PARMIGIANO

Homemade beet tagliolini with homemade quail sausage in a bed of parmesan fondue.
- 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.

Course Five: FILETTO AL BAROLO TARTUFATO
Picture above

Beef filet mignon with truffle Barolo wine sauce.
- 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.

Course Six, Dessert: PROFITEROLES WITH NUTELLA and CHOCOLATE CAKE WITH RASPBERRY SAUCE
They had two desserts to offer, and we of course chose one of each.

Mine
Puff pastries stuffed with hazelnut Nutella, served with a white chocolate raspberry sauce.
- 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.

Date's
Chocolate mousse cake on a chocolate wafer crust with a raspberry coule.
- Slightly better than the creation above, but still far too sickly sweet and amateur.

Suggestion - indulge in a port or other sweet libation rather than overload on sugary nonesense. Yes, good call.

Damage for 2 White Truffle Tasting Menus and a $90 bottle of wine: just under $400.
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.

RESTAURANT REPORT CARD - La Botte Visit 1

Ambiance - B+
Service - A-
Food (Taste) - B
Food (Presentation) - B-
Wine/Drinks - B
Value - C+
Vibe/Energy/Scene - C

Overall Experience - B

Parking: Valet on side street
Attire: Business casual
Pros: Nice decor, great service, heaps of wine choices, really fantastic flavors and original to boot
Cons: Expensive wine options

Final word - I really love this place. I'll be back before you can say Tagliolini.

Come home with me.
Or have yourself a poem.

PK Goes to Paris: I Want to Die At L'Atelier

2006-12-12T18:21:00.000-08:00

Joel Robuchon's L'Atelier
Hôtel Pont Royal
5, rue de Montalembert
75007 Paris, France

I'm going to skip my usual pomp and circumstance ala un review and just go straight to the edibles.
L'Atelier is everything foodies dream of. Yes, there's one in Vegas too. No, it's NOT the same. Get thee to Paris.

Bread:

Loads of choices in the cutest basket you ever did spy. Shockingly served with a heaping pile o' buttah.

Drinks:

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).

Amuse Bouche:

Foie Gras in a Port Wine Reduction with Parmesan Foam
-- 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.

Course One:

Gazpacho with Aged Balsamic, Olive Oil, and Croutons
- 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.

Course Two:

Lobster Carpaccio with Diced Olives, Parsley, Olive Oil, Lime and a Light Sauce
- 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.

Course Three:

Trio of Clams topped with Butter, White Wine, Garlic, and Parsley, served on a bed of Rock Salt
- 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.

Course Four:

Cocktail of Chanterelles, Mushroom Foam, Parsley, and Fresh Cream
- 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.

Course Five:

Smoked Salmon with Fresh Cucumbers, Spices, and Parsley
- 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.

Course Six:
* We had a choice of two mains, and Todd and I covered both bases. We're good like that.

Mine

Lamb with Cumin, Rosemary, Almonds, and a Vegetable Couscous
- 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.

Todd's

Veal Sweetbreads with a Rich, Buttery Sauce and Herbs
- 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.

Side of Potato Puree

- 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.

Course Seven/Dessert One:

Lychee, Grapefruit, Pomegranates, and other Assorted Fruit
- 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.

Course Eight/Dessert Two:

Chocolate Mousse with Wheat Crispies, Vanilla Bean Ice Cream, Whipped Cream, and Cookie Crumbs
- 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.

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.
Steepity steep steep, but zilcho regrets.

Me and Darling Todd, about to explode, but happy all the same

Vermont - Please Don't Serve Abnormal Salads

2006-12-04T14:44:00.000-08:00

Vermont Restaurant and Bar
1714 N. Vermont Ave.
Los Angeles, CA
11/21/06 - 12:30 PM

The Event: Favorite Lunch Friend and I needed a nosh spot. Something Los Feliz-y. Something chic yet tasty.

RESTAURANT REPORT CARD - Visit 2

Ambiance - C+
Service - C+
Food (Taste) - C
Food (Presentation) - C-
Wine/Drinks - C+
Value - C+
Vibe/Energy/Scene - C+

Overall Experience - C+

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.

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.

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.

Drinks:

Sodas. Didn't spy the wine list.

Entrees:

Mine
(Photo above)
Calamari Salad
With greens, fried calamari, tangy dressing, tomatoes, and lemon wedges
- 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.

Companion
Linguini with Clams
- Linguini with a butter and herb sauce, served with a mound of clams
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.

Damage for 2 sodas and 2 entrees: about $31 before tip.

Parking: Valet in back, but street slots available
Attire: Business casual
Pros: Nice decor, friendly
Cons: Not worth the price, rushed service, out-for-blood plant

Final word - you can do better in the area by a landslide.

My Other Home.
With a Side of Poetry.

PK Goes to Paris: Amici, You Little Rascal

2006-11-30T18:46:00.000-08:00

Amici
A little side street in St. Germain, Paris.
Yes, France.

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.

RESTAURANT REPORT CARD - Visit 1

Ambiance - B-
Service - B
Food (Taste) - C
Food (Presentation) - D
Wine/Drinks - C
Value - B
Vibe/Energy/Scene - B

Overall Experience - B-

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.

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.

Service was kind and charming and efficient, and I fell in love with the energy of the place. just. Like. Paris.

Drinks:

A few glasses of the house Cab - nothing to write home about, but a perfect match to a warm Italian lunch.

Appetizers:

Mine
Tuscany Crostini
-- Liver pate on toast
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?
Right. Yes, this was kinda like that.

Foodie Friend
Orichette with Broccoli and Cheese
A super simple yet delightful little pasta dish. I had carb envy.

Entrees:

Mine
Pumpkin Risotto
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.

Foodie Friend
Italian Steak
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.

Damage for 3 glasses of wine, 2 appetizers, and 2 entrees: about 35 Euros, before tip.

Parking: It's Paris. For God's sake, WALK.
Attire: Super casual
Pros: Cozy, inexpensive, fast
Cons: Lacking punch/flavor

Final word - despite the mediocre food, it's a precious memory.

You want more, trust me.
Or perhaps you'd like some poetry?

California Vegan - At Least No One Had to Die

2006-11-29T14:53:00.000-08:00

California Vegan
7300 Sunset Blvd. Unit A
Los Angeles, CA
11.7.06 - Thursday, 12:30 PM
Me, myself, I, and our imaginary friends

RESTAURANT REPORT CARD - Visit 3

Ambiance - D-
Service - D+
Food (Taste) - D
Food (Presentation) - D
Wine/Drinks - N/A (just had non-alchies)
Value - B-
Vibe/Energy/Scene - D

Overall Experience - D+

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?

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.

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.

Drinks:

Water. Though they have smoothies and the like, so in retrospect . . .

Entree:

Lentil Burger
-- With lettuce, onion, tomato
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.

Sides:

Vegan French Fries
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.

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.

Parking: Easy schmeezy - little lot, and loads of street options.
Attire: Super casual
Pros: Cheap, 100% vegan
Cons: Not exactly flavorful, awful decor, slow service

Final word - for a vegetarian fast food experience, this will do.

Come Over

PK Goes to Paris: Mon Amour

2006-11-20T16:25:00.000-08:00

Amour - Restaurant and Bar
8, Rue de Navarin
75009 Paris, France
11/16/06 - Thursday, 8:30 PM
Myself, darling Foodie Friend, and 2 of his French pals

OMG I WENT TO PARIS!
And I gained 8 pounds. Success!
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 Joel Robuchon's L'Atelier, 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.

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.

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*

Drinks:

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.

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!

Appies:

Fresh Figs with Goat Cheese and Olive Oil
-- 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.

Charcuterie Plate
-- Thinly sliced, super salty, fatty little strips of tasty meat. Yup, that says it all.

Salad Amour
-- 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.

Entrees:

Streak Frites
- 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.

Tuna Tartare
- 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.

Desserts:

Chocolate Cake
- 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.

Greek Style Yogurt with Bobo
- 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.

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.

That's Amour. Eh :)

RESTAURANT REPORT CARD - Amour, Visit 1

Ambiance - B
Service - B-
Food (Taste) - B-
Food (Presentation) - B-
Wine/Drinks - C-
Value - B+
Vibe/Energy/Scene - A-

Overall Experience - B-

Final word - fall in love with the non-touristy side of Paris, and don't lose your shirt in the process. Amour rocks.

Kitty Speaks

PK Goes to Philly: Morimoto's Omakase

2006-11-05T19:18:00.000-08:00

Morimoto
723 Chestnut Street
Philadelphia, PA
- Saturday, 6:15 PM
Myself myself confound

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 Iron Chef. I remember vividly, some four years ago, watching a Food Network 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.

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.

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.

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.

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.

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.

Drinks:

Had a Lychee Martini (so-so) and a fabulous ultra-dry sake who's name escapes me. Eeep!

Amuse Bouche:

Toro Tartare
-- With with Caviar, Tempura, Scallions, Ponzu and Fresh Wasabi, and finished with a Japanese fruit.
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 Sushi Ike.

Course One:

Scallop Carpaccio
- Thinly sliced Scallops with Hot Oil, Yuzu, and Japanese Herbs
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.

Course Two:

Miso Soup
- With Snapper, Yuzu, and Carrots
Oh soup, how you've failed me.
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*.

I admit -- right about now, I started questioning my journey. Just, like, *that much*. Would Morimoto fail me?

Course Three:

Raw Jackfish
- With Pea Tendrils, Basil Oil, and Dried Bonito Flakes
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.

Course Four:

Asian Fusion Sorbet
- With unrecognized Herbs
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 Providence. Yet my palate felt cleansed and ready to rock the next round.

Course Five:

Broiled Lobster
- With a Lemon and Tarragon Aioli and Broccoli
Ohhhh, now 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.

Course Six:

Kobe Beef with Foie Gras
- With Scallions, Sweet Potato Discs, and Root Vegetables
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.

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.

Course Seven:

Sushi
- Toro, Yellowtail, Jackfish, Halibut, Giant Clam - and I don't remember the last one!
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 SushiZo. The fish were fresh enough, just . . . eh, lackluster.

It's clearly the cooked dishes that take center stage here. Let that be a lesson to all you traveling foodies . . .

Dessert Course:

Tres Leches Cake with Fruit and Sorbet
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.

Damage for 1 martini, 1 glass of sake, and omakase - $157 before tip.
Worth it?
YES. It's all about the journey, right? :)

RESTAURANT REPORT CARD - Morimoto, Visit 1

Ambiance - A-
Service - C+
Food (Taste) - C
Food (Presentation) - C+
Wine/Drinks - B-
Value - C-
Vibe/Energy/Scene - A-

Overall Experience - C+

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.

I'd love it if you stopped by.

Los Balcones del Peru - Oh, Just Marry Me Already

2006-10-25T16:14:00.000-07:00

Balcones del Peru
1360 N. Vine St.
Hollywood, CA
10.06.06 - Friday, 1:00 PM
Myself + 1 guest (Fellow food/writer extraordinaire, Jess)

Where do two devoted and hardcore foodies/bloggers go for a first-time luncheon gathering?
We go ethnic, baby. All the way to Peru.

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 LA Food Crazy fame, tapped me for a lunch powwow, I had a prompt answer to the age-old 'Where should we go?" question.

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 Peru Food 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.

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.
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.

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.

Here's what we had:

Drinks:

Just sodas. Nuttin' fancy.

Bread:

Nondescript thin bread

Entrees:

Los Balcones del Peru Ceviche
-- 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!
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.

Saltado de Mariscos (pictured at the top)
- Strips of seasoned beef and veggies served on fresh cut french fries and a side of white rice
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.

Damage for 2 sodas and 2 entrees was about $25, before tip.

RESTAURANT REPORT CARD - Los Balcones del Peru, Visit 1

Ambiance - C
Service - B
Food (Taste) - A-
Food (Presentation) - C+
Wine/Drinks - N/A (just had non-alchies)
Value - A
Vibe/Energy/Scene - C

Overall Experience - B

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.
And how fabulous it was to meet Jess!

Go! Now! Eat!

Vivoli Cafe and Trattoria - The Real Thing

2006-10-19T12:12:00.000-07:00

Vivoli Cafe and Trattoria
7994 Sunset Blvd.
West Hollywood, CA
10.12.06 - Thursday, 8:00 PM
Myself + 1 guest (My old pay Piz)

Sometimes dinner isn't just dinner.
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 Chowhound peeps have often given warm raves to Vivoli, so the date was inked.

Vivoli is in a strip mall across from the Virgin Megastore on Sunset. She's pretty nondescript, and oh so very cozy. I waltzed in a bit early - immediate impressions:
"Wow, this place is small. This place is busy. It smells goddamn good."
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.

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.

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 nice they are? Seriously.

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.

Now, on to le details:

Drinks:

Prosecco, by the glass - house. GOOD stuff.

Bread:

Crusty, a wee overcooked, but well seasoned and served with olive oil.

Appetizer:

Baked Eggplant
-- 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.

Entrees:

Mine (Pictured above)
- Spinach and Ricotta Ravioli with Marinara and Parmesan
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.

P's
Wild Mushroom Risotto
-- Also magnificent. Hints of olive oil danced with the woodsy, exotic mushroom flavors, and the risotto was cooked to complete perfection.

These boys can cook Italian. Heck yes.

Dessert:

Blueberry Tart, with Chocolate and Caramel Sauce
-- 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.

Damage for 2 glasses of Prosecco, 1 appetizer, 2 entrees, and 1 dessert about $80, before tip.

RESTAURANT REPORT CARD - Vivoli Cafe and Trattoria, Visit 1

Ambiance - B
Service - C+
Food (Taste) - B
Food (Presentation) - C+
Wine/Drinks - B- (Nice Italians and Californians)
Value - B
Vibe/Energy/Scene - B

Overall Experience - B

Final word - despite flaws, I'm a fan. Down home Italian gems in an authentic and lovely environment.

Visit me. I don't (often) bite.

I Made It Mahself - Sea Bass with Sweet and Sour Fig Sauce

2006-10-18T13:48:00.000-07:00

Meandering through Whole Foods 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.

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:

Sea Basst with Sweet and Sour Fig Sauce
* Served with Eggplant, onion and mushroom mixture

(Serves 2)

1 Eggplant, medium-sized
1 small white onion
1/2 cup wild mushrooms
1 Garlic clove
Lots of olive oil for sauteing
Pinch of parsely
Sea Salt
Fresh ground pepper
1/3 cup white wine
1 TB heavy cream
2 5-6 oz fillets of sea bass
2-3 fresh figs
1 1/3 TB Balsalmic Vinegar

-- Preheat oven to 350
-- 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.
-- When the eggplant is cool to touch, scoop out the insides and set aside. Save the hollow eggplant as a serving dish.
-- 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.
-- 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.
-- 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.
-- While the fish is cooking, take the pulp of the figs and add the vinegar, plus salt and pepper to taste. Stir.
-- When fish is ready, place it on top of the eggplant mixture, and drizzle the fig sauce around the whole plate.

Serve while super hot. So good!

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!

Providence - The Obsession Continues

2006-10-09T16:29:00.000-07:00

Providence
5955 Melrose Ave.
Los Angeles, CA
9.30.06 - Saturday, 5:30 PM
Myself, Best Friend, and 5 additional friends

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.

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.

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 really smart, I would have written down the wine pairings. Next time, I promise. Oh, mercy, I can't wait for next time.

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 . . .

Drinks:

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.

That's myself and pal Eddie, who was also celebrating a birthday. I do love me some Libras!

Bread:

A large, crusty roll with butter and (yay!) rock salt - so good, as always.

Amuse Bouche One:

Crispy Salmon Skins with Creme Fraiche
* 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.

Amuse Bouche Two:

Clam Fritters
* 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.

Course One (pictured above):

Japanese Hamachi
* 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.

Course Two:

Sabayon with Uni, Brioche, and Truffles
* 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.

Course Three:

Satueed Day Boat Scallop
* 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.

Course Four:

Salt Cod with a Poached Egg and Summer Truffles
* 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?

Course Five:

* White fish with Artichokes, Chorizo Sauce, Powder, and Foam
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.

Course Six:

Big Eye Tuna, Caramelized Cauliflower, and Bone Marrow
* 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!

Course Seven:

* Cheese!
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!

Course Eight/Dessert One:

White Chocolate Lollipop with a Liquid Apricot Center and Saffron Threads
* 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.

Course Nine/Dessert Two:

Grape Sorbet with Brioche and Peanut Butter Powder
* 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.

Course Ten/Dessert Three:

Miniature Churros with Sliced Apples, Raisin Puree, and Horchata Ice Cream
* 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.

Course Eleven/Dessert Four:

Bacon and Maple Syrup Ice Cream with Brioche, Banana, and Peanut Butter Powder
* 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.

Parting Gifts:

Chocolate Peanut Butter Cups - Eat your heart out Reese's; these are succulent, rich, and perfect in every way.
Lychee Gelee - Little squares of jiggly sweet and sugary goodness.
Vanilla and Chocolate Caramels - A handful of each to take home; seriously, what don't they think of here?

So there you have it - a very happy birthday for my very favorite person, in the greatest culinary destination to hit LA this century.
Yes, I know how lucky I am.

Off Vine - We're Talking Way, Way Off

2006-10-08T22:47:00.000-07:00

Off Vine
6263 Leland Way
Hollywood, CA
10.04.06 - Wednesday, 1:00 PM
Myself + 1 guest (Miss Patrish)

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.

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.

And then there's the issue of the food. Oy. Vey.
Let me explain.

Drinks:

Soda/water, but not much of it. Wine list isn't interesting.

Entrees:

Mine (Pictured above)
Duck Breast Salad with Spinach, Mushrooms, and a Wasabi Dressing

-- 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.
The spinach was nice, let's start there. No e-coli, so that's a victory.
The duck - overcooked, dark, dry, disgusting.
The dressing - SO full of wasabi, absolutely no other flavors could creep through. I like a spicy kick, but honestly, this was ridiculous.
The pine nuts - didn't work at ALL.
The mushrooms - I'm not sure what they were marinated in, but all I could detect was salt, and a horrific consistency.
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.

P's
Chopped Chicken Salad

-- 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!

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.

Damage for 2 drinks and 2 salads - about $28, before tip.

RESTAURANT REPORT CARD - Off Vine, Visit 2

Ambiance - A
Service - D
Food (Taste) - D+
Food (Presentation) - C-
Wine/Drinks - C-
Value - C-
Vibe/Energy/Scene - B

Overall Experience - C-

Final word - I've learned my lesson. I'll just enjoy the view.

Mustard Seed Cafe: Nasty Icky Evil Awful Bathroom!

2006-10-05T00:23:00.000-07:00

Mustard Seed Cafe
1948 Hillhurst Ave.
Los Feliz, CA
9.26.06 - Tuesday, 12:45 PM
Myself + 1 guest (Noah Zee Lunch Buddy)

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.

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.

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.

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.
Welp, that does it. Mustard Seed blows.

You still want details? MASOCHIST!

Drinks:

Nothin' but soda - they have a sad little wine list, but there were no takers.

Entrees:

Mine
Roasted Salmon Salad

-- 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.

Noah's
BLT on white
-- 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.

And that's all she wrote.

Damage for 2 drinks and 2 entrees - about $25, before tip.

RESTAURANT REPORT CARD - Mustard Seed Cafe, Visit 1

Ambiance - D
Service - B-
Food (Taste) - C
Food (Presentation) - C-
Wine/Drinks - C
Value - B
Vibe/Energy/Scene - C-

Overall Experience - C-

Final word - A world of no. As in, no reason to return, clean bathroom or not.

SushiZo - Go Go Go!

2006-09-26T17:36:00.000-07:00

Sushizo
9824 National Blvd.
Los Angeles, CA
9.25.06 - Monday, 1:00 PM
Myself + 1 guest (Best. Pastry. Chef. Ever.)

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.

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.

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.

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 Urasawa 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.

Zee highlights, as I remember 'em:

Toro - always a highlight, but this was exceptional. Melted on contact with my happy little tongue. Mmmm tuna belly fat.
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?
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.
Salmon - tied with R23 for the best bite of salmon I've ever had. Buttery smooth with just a subtle hint of density, seaweed, and lemon. Amazing.
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.
Scallop - not as good as those at Tama, 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.
Yellowtail - probably my favorite of the meal; so delicate and flavorful, I got a little veklempt.
Eel - hot, fatty, and slathered with that phenomenal sauce; we ended things on a sweetly delicious note.

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.

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.

RESTAURANT REPORT CARD - SushiZo, Visit 1

Ambiance - B-
Service - B+
Food (Taste) - A-
Food (Presentation) - B
Wine/Drinks - (Can't rate - didn't have anything except tea)
Value - B
Vibe/Energy/Scene - D+
Overall Experience - B

Final word - It's on my sushi fav shortlist, plain and simple.

Stop by and make a friend - Kitty's Home

I'll Drink to That - Top Five Date Bars

2006-09-19T23:26:00.000-07:00

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?

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.

1) El Carmen
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.

2) The Bowery
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.

3) lounge. on Sunset.
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.

4) L'Scorpion
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?

5) Cat and Fiddle
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.

See, now I'm ready to hit the big time and develop a new top 5 list. Now accepting applications :)

Matsuda Sushi - Internet Date + Raw Fish = Sweet Sweet Love

2006-09-10T09:54:00.000-07:00

Photo courtesy of www.netwissen.com

Matsuda Japanese Restaurant
11837 Ventura Blvd.
Studio City, CA
9.1.06 - Friday, 8:00 PM
Myself + 1 guest (Internet date, Mr. Fireman)

All right, so sometimes I can be a smidge sneaky. A few weeks back, a lovely lad pinged me on the infamous MySpace (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 here), 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.

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!

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.

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.

Drinks:

We opted for a large, very dry sake to begin with - their sake list is just so-so, but this was tasty.
Then, we moved on to Sapporo. Always a hit :)

Sushi:

Albacore sushi, Salmon sushi, Yellowtail sashimi
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.

Rolls:

House special roll
* Spicy tuna and albacore with salmon on top
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.

Blue Crab hand roll
* Blue crab with cucumber and avocado
Reallllly nice flavor and texture on zee crab, and heaps of it. Home run here.

Spicy crunch albacore roll
* Albacore with a spicy mayo, a smidgen of tempura crunch, and ponzu
Oh heck yes! Not too much mayo at ALL - just a hint, and so freaking yummy!

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.

RESTAURANT REPORT CARD - Matsuda, Visit 1

Ambiance - C
Service - C+
Food (Taste) - B-
Food (Presentation) - C+
Wine/Drinks - C+
Value - N/A - I didn't get to see the bill :)
Vibe/Energy/Scene - B
Overall Experience - C+ (If you're counting the company, that goes up substantially)

Final word - Fresh fishies and luscious staples, but not much for the adventurous palette.

Still in the mood to read? Visit the Kitty!

Killer Cookies - Mascapone/Raspberry Gems + Choc-o-late Hazelnut Darlings

2006-09-09T19:38:00.000-07:00

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.

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.

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.

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.

JAG was wooed, our friendship clearly cemented, and all because of a little baking action.
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.

Visit my virtual home - PoetKitty

Pete's Cafe and Cafe - Downtown's Watering Hole

2006-09-09T13:37:00.000-07:00

Pete's Cafe and Bar
400 S. Main Street
Los Angeles, CA
8.31.06 - Thursday, 12:00 PM
Myself + 1 guest (Noah)

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.

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?

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.

Zee breakdown:

Drinks:

Sodas and Ice tea - nothin' exciting here.
Wine list is small, and not overly impressive.

Entrees:

Mine
Curried Egg Salad Sandwich
* Served on ciabatta bread, with garlic fries
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.
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.

Noah's
Bacon Cheddar Burger
* Served with cheddar, applewood smoked bacon, lettuce, onion, and tomato, and a side of fries (non-garlic)
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.

RESTAURANT REPORT CARD - Pete's Cafe and Bar, Visit 2

Ambiance - C+
Service - B
Food (Taste) - C+
Food (Presentation) - C
Wine/Drinks - C
Value - C
Vibe/Energy/Scene - B+
Overall Experience - C+

Final word - Decent food, killer fries, lovely service, but prices that just don't quite compute.

Say hi any time - visit PoetKitty

Small Town Bar on the Sunset Strip - Red Rock

2006-09-05T13:57:00.000-07:00

Red Rock Bar
8782 Sunset Blvd.
West Hollywood, CA
9.2.06 - Saturday, 4:30 PM
Myself + 1 guest (The JAG)

Red Rock's got a personality disorder. It's OK, it happens to the best of us.
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.
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.

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.
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 Providence. So first stop was a cocktail or two, and Red Rock, just down the street from his hotel, sounded purrfect.

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.

BAR REPORT CARD

Ambiance - C+
Staff/Service - B
Wine/Drinks - B
Value - C+
Vibe/Energy/Scene - B+
Overall Experience - B-

Final word - It was a big day, and Red Rock was there for me. I am most grateful.

I muse a lot. If that sounds appealing, Visit Me.

It's Funny Cuz It's Irish - Largo on Fairfax

2006-09-04T10:13:00.000-07:00

Largo
432 Fairfax
Los Angeles, CA
Cross Street: Oakwood
8.30.06 - Wednesday, 8:15 PM
Myself plus 1 guest (Scoo!)

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.

So why on earth do I keep going back?

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.

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.

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:

Drinks:

Black and Tan - one of the only safe drinks here, it's smooth and Irish-perfect.
House Merlot - surprisingly spicy and fruity - also a good bet
Iced tea - average

Bread:

Plain white french slices with too-hard butter. All-ways.

Entrees:

Twice Baked Honey Chicken
* Flattened and battered chicken breast baked in a honey sauce and served with salad and mashed potatoes
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!

The damage for 2 drinks, 1 iced tea, and 2 entrees (we both had the chicken) was about $44. Worth every laugh-filled penny.

RESTAURANT REPORT CARD - Largo, visit 500. Or so.

Ambiance - B-
Service - C+
Food (Taste) - C-
Food (Presentation) - C-
Wine/Drinks - C-
Value - C+
Vibe/Energy/Scene - A
Overall Experience - B-

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+.

Get more Kitty.

The Comedy Store - A Comedy of Errors

2006-09-01T16:23:00.000-07:00

The Comedy Store
8433 Sunset Blvd.
West Hollywood, CA
8.27.06 - Sunday, 8:30 PM
Myself + 1 guest (Val-Val)

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?
No. No, it's most definitely not.

The skinny this past Emmy's eve involved my partner in crime Val, the delightful La Boheme 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.

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.

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.
And then we waited.
The comics hit the stage - 15 were slated for the eve, a handful of minutes each.
A few comics later, I was thirsty.
But still, we waited.
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.
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.
Long story long - nightmare experience overall, except my boy was cute AND funny, and next up is an actual date.
I'll take bad drinks over a bad date any night. So let's see if balance still reigns supreme.

BAR REPORT CARD

Ambiance - C-
Staff/Service - D-
Wine/Drinks - D
Value - D
Vibe/Energy/Scene - C
Overall Experience - D+

Final word - Most of the comics rocked, but the drink experience - ohmygoodgod, it doesn't get any worse.

For more of the kitty's wisdoms, visit The Greatest Site Ever.

Social Hollywood - See and Be Scene

2006-08-31T14:22:00.000-07:00

Social Hollywood
6525 Sunset Blvd.
Hollywood, CA
8.26.06 - Saturday, 7:00 PM

I'm not sure Social Hollywood even has a wing and a prayer. Jeffrey Chodorow, however, has a reputation, so if anyone can pull off such a lofty goal, one would think he has the mojo. This time, it's a case off bad judgment. I predict a large scale failure.

I had a delightful editor in town who wanted a true Hollywood experience. I chose Social out of curiosity and trust; I knew, regardless of how the food wound up tasting, that it would deliver on scene. And as a big fan of the Hollywood Athletic Club space Social now occupies, I was admittedly excited to see how it was transformed. It so it was. We all descended rather early in the eve, and as my editor was in a whirlwind preparing for a Entertainment Weekly party she simply did not want to be late for, the first half was a whirlwind.

The space is pretty, but not breathtaking. It's separated into distinct sections, and we sat in the front near some lovely stained glass windows. The Moroccan flavor is apparent in the decor, and certainly by spying the menu, but it's a half-ass attempt. Even the wait staff emphasized it's just a "theme" - and honestly, it felt gimmicky, right down to the tacky porcelain the dishes were served on. The problem, I truly feel, is the history of this locale - Valentino fenced here, for crying out loud, how on earth to you encompass such a monumental past full of greatness and glory? It's going to be lackluster. And it was.

I have to say the service, however, was outstanding. Marjorie the editor needed to dine and dash, and they were very accommodating, efficient, courteous, and on the ball. The captain herself took care of us, and I felt pampered. That was a surprise.

The food - oy vey. It was rather what I feared. All kinds of pomp and circumstance, with rather poor execution. Here's the specifics:

The goods:

Drinks:

A bottle of Jade Mountain Pinot - average price, average flavor. Didn't ever really open up - notes were hard to decipher, and it was just a so-so bottle ($40). Our captain was, however, incredibly helpful at assisting the selection - I ordered this before Marjorie arrived, and because she had volunteered to pay, I wanted to keep costs down out of respect. The wine list was actually full of medium range prices, so that was a big bonus.
(see additional after-dinner cocktails at the end)

Bread:

My favorite part of the meal (that's always sad when they peak at the beginning) - several bread varieties served with hummus and a trio of condiments; a spicy rub, sea salt, and dried herbs. Tasty.

Entrees:

Roast Duck breast and confit leg, sweet and sour orange glaze, stewed Israeli couscous
* Hmm. Close, but not quite. The duck was overcooked and a bit tough, and the sweet/sour orange glaze was actually all about the sweet. Too much so to strike any balance. The couscous was standard - no special spice or pizzazz. If you're going to go Moroccan, don't be afraid to give a serious punch of flavor - this was rather bland and disappointing.

Wild Salmon Filet braised with artichokes, Jerusalem artichokes and truffles
* The salmon was slightly more successful - nice and raw in the center, with a noticeable wild taste, the artichokes matched perfectly. Still, there was simply no wow factor. Since salmon is the ingredient du jour, it's nice to have variations, but this had none to offer.

Aged Strip Steak with celery-truffle gratin, foie gras nage, gremolata
* This dish was also an improvement; buttery smooth steak cooked medium rare, with a sweet foie gras edge and a really lovely gratin. The whole table liked this one a great deal.

Lobster Risotto, with marscapone
* Wow, OK, this made my eyes pop, but only because it was so incredibly rich. Very flavorful, with a healthy dose of lobster, but the extra mascapone sweetness, while quite heavenly for one bite, just overwhelmed the protein. I couldn't handle a second bite, and I'm a lobster addict.

Sides:

Mashed potatoes with fried olives
* Ohhh. Very, very good tubers. Ultra smooth, not too buttery, and the fried olives were far superior to those I've recently had at Eat. On Sunset.

Sauted Mushrooms
* I believe they served us straight chanterelles, and there's no complaints here - not as mind blowing as those at AOC, but not bad at all.

Dessert:

Social Chocolate Decadence
* Chocolate coconut cake with chocolate gelato and a candied coconut topping
Fine, fine, so you can bake a decadent dessert. Well, who can't? Of course it was tasty, it was almost solid chocolate + butter. But without any ingenuity, this is just another chocolate cake.

Cocktails:

Pomegranate Blossom
* Absolut Citron Vodka and Fresh sweetened Lemon juice shaken with Fresh pomegranate juice and topped with a edible flower
Not a bad cocktail - more acidic than annoying sweet, I have to see the edible flower is a nice touch. But no, I didn't eat it.

The Social Martini
Ultimat Vodka and a whisper of dry vermouth, shaken tableside and of course the shaker is yours to keep
* Interesting, as we did not receive this shaken tableside, nor did we score a shaker. This was a $20 martini. Good, but not THAT good. Maybe if I had gotten a shaker out of the deal . . .

The damage for 1 bottle of wine, 2 cocktails, 4 entrees, 2 sides, and 1 dessert was about $270, before tip.

RESTAURANT REPORT CARD - Social Hollywood, visit 1

Ambiance - B-
Service - A-
Food (Taste) - C+
Food (Presentation) - C+
Wine/Drinks - B
Value - C-
Vibe/Energy/Scene - B
Overall Experience - C+

Final word - While we were taken care of, the food execution does not add up to the dollar amounts. Social has bitten off more than it can chew.

For more from moi, hit PoetKitty

Cat & Fiddle: Drinks, Yes, Food, Hell No

2006-08-30T17:31:00.000-07:00

Photo courtesy of CitySearch

Cat & Fiddle
6530 W. Sunset Blvd.
Hollywood, CA
8.26.06 - Saturday, 10:00 PM
Myself + 1 guest (Screenwriter John)

Every now and then, you just gotta hit a British pub.
If said pub happens to have a huge, plush outdoor space with fountains, a killer ambiance, and lots o' green-age, that's an off-the-charts bonus. Cat and Fiddle, a mainstay on an off-the-strip stretch of Sunset Blvd., has all those ingredients. Toss in a bad dose of British food, and you've got the big picture. If you come here with a full belly and a penchant for tasty beers while enjoying the night sky, joy will abound. Just avoid the food. You've been warned.

Saturday night was the eve of the Emmy's, and Los Angeles was feeling saucy. It was undeniable. My pal John and I met up with an editor of mine at Social Hollywood for a Moroccan-style rendevous (review coming in another post - oh heck yes!), and after the fact, the two of us were hankerin' for more cocktails. Since the Cat is just across the street, and it's just shy of being "our special place," we took the plunge.

I love the energy here. The outdoor section is expansive and tree-lined, which casts a very inviting and comfortable aura. The service is tough - you have to muscle your way to the bar most nights (this place does a serious bar-business, especially on the weekends), but once you score a couple of drinks and a spot to rest your dogs, it's all good. I've eaten here on a couple occasions - enough to know better. The crab claws are the only dish worth mentioning - everything else has been abysmal, even by British standards.

Yet the Cat certainly has it's charms. You can rub elbows with industry peeps, regular folk, and the occasional celebrity, and the vibe is always casual and friendly. I've never had a bad social experience here - I think there's truly something in the air. If you're in Hollywood and loving the outdoor dream-weather we enjoy here in Lala, the Cat is a perfect happy hour destination.

BAR REPORT CARD

Ambiance - A-
Staff/Service - C-
Wine/Drinks - B-
Value - B-
Vibe/Energy/Scene - A-
Overall Experience - B+

Final word - Food, no, but otherwise, an ideal pub hotspot to catch a full moon and a hot date.

Say It With Me Now - Potato Fritatta

2006-08-26T14:22:00.000-07:00

Eggs and tators belong together, baby. The Irish girl in me hears this duo and flat out swoons. So when I'm hungry for comfort, and yet I'd like a little chic-y flair, this is a bueno ideo.

Here's how to make the magic:

8 eggs
Pinch of salt
Wee bit o' milk (whatever fat content you prefer)
Dash o' pepper

Whisk all this yumminess together and set aside.

Preheat oven to 350 degrees.

1 bunch scallions
1/4 cup olive oil
2 cloves of garlic
2 1/2 cups frozen hash brown potatoes

Heat the oil in a 9 inch heavy skillet at medium high heat - don't let it get smoky. Add scallions and garlic - saute for about a minute (let 'em brown just a smidge). Add potatoes and cook for about 4 minutes, turning once.

Pour in the egg mixture, cover, and place in over for about 16 minutes, until the eggs are set.

Let cool for about 2 minutes, than loosen the sides with a fork, place a plate beneath, flip, slice, serve, eat, love.

I added some hot sauce for a punchy fun kick, but that's certainly not required. I also took a head of escarole, chopped it up with dried red chills and garlic, sauteed in olive oil for 6 minutes, and made that my veggie side. This, my friends, is an Irish-inspired throw down. Comfort, health, and spice.
Bon appetit!

John O' Groats - Can You Say Overrated?

2006-08-21T14:14:00.000-07:00

John O' Groats
10516 W. Pico Blvd.
Los Angeles, CA
8.17.06 - Friday, 9:00 AM

John O' Groats is massively adored. I have some friends who swear it's the best breakfast joint in LA. They'll wait for over an hour on a weekend for a table, and rave all the way home. I've been twice now, and I hate to say it, but the hullabaloo is overdone. Groats is good. Sometimes really good. But not the best, by a long shot. I've given it a go twice now, sampling all kinds of dishes, and I'm just not tasting greatness.

Val was my companion this time - one of the Groats believers. He has his birthday breakfast here every year, and loves to sit at the counter. This was the only spot available when we arrived, and so he got his way. I had a corner spot, a rounded edge, with a immovable chair that left me sitting at an awkward angle. Bah. But hey, we didn't wait long. That's quite the victory here.

Service is disinterested but efficient. The specials *do* always sound good. But the execution is always a disappointment. This time around, Val had a special and I ordered what is supposed to be their signature dish - worshipped by many. Here comes the lowdown:

The goods:

Drinks:

We had coffee and water - both rather oogie. The coffee is all-diner style - watery and only a dab of flavor.

Entrees:

Huevos O' Groats
* A tortilla made out of biscuit dough, served with black beans, sour cream, cheddar cheese, pico de gallo, and 2 eggs, over easy, with a side of home fries
On paper - hell yes this sounds good! But it came out a little on the cold side, with runny as can be beans (apparently draining is not their forte). Everything was bland. The tortilla made out of biscuit dough seems like a dose of brilliance, but within a few seconds, it was soggy and tasteless. Likewise with the home fries. Not a top tier breakfast. I would not order this again.

Frittata with Spinach, Crab, and Tomatoes
* Stuffed to the brim with the above ingredients
THIS was a much better creation. Absolutely loaded with all the crab and spinach you could want, with fresh 'maters too. Nice firm consistency, warm and tasty. Still not BEST BREAKFAST EVER material, but totally solid.

The damage for two coffees and two breakfast entrees was about $36, before tip. Too expensive for what we had by about $10.

RESTAURANT REPORT CARD - John O' Groats, Visit 2

Ambiance - C
Service - C+
Food (Taste) - C+
Food (Presentation) - C
Wine/Drinks - C
Value - C
Vibe/Energy/Scene - B-
Overall Experience - C

Final word - If it's Val's birthday breakfast, yes, I'll be back, but I won't ever be the one to scream "Let's go to Groats!"

Farfalla - Rustic, Homestyle Italian

2006-08-20T20:25:00.000-07:00

Farfalla Trattoria
1978 Hillhurst
Los Feliz, CA
8.14.06 - Tuesday, 12:30 PM

It was that time again - lunch with Noah. He's an old co-worker who I won't let go of. Everyone needs one, or twelve, lunching companions. The type that finish your sentences and love to eat as much as you do.

This time around, we chose Farfalla Trattoria in Los Feliz. I was craving authentic and rustic Italian chow, and was warmed by the reviews I read. We arrived during the heart of lunch, yet the place was almost empty. I'm hoping it's a nighttime spot, as it's worthy.

Service was standard - nothing to rave or rant about. The space itself I liked very much - dark wooden walls and accents, and a back wall lined with wine bottles. I felt cozy and comfortable, and the pasta craving kicked in with a vengeance.

The goods:

Drinks:

I didn't eye the wine list, but something tells me it's standard but tasty Italian selections. Had soda and water only.

Entrees:

Fusilli with Aged Ricotta cheese, chanterelles, spinach, and truffle oil
* If you're going to have pasta, go *all* out. I really enjoyed this dish. The olive oil with truffles didn't get lost with the ricotta and other ingredients, and was the shining star. Decadent, but not too rich, the grooves of the corkscrew pasta held tight to pockets of the olive oil and truffle lusciousness, making some bites of this entree an absolute explosion of bliss. Well done indeed.

Gnocchi with Chicken and Pesto
* I loathe overcooked gnocchi - getting the consistency of this potato delicacy is a huge burden, but Farfalla did an outstanding job. The pesto was just so-so, but the gnocchi had a slight firmness, and velvety texture, and a gorgeous smoothness. Chicken, too, was nothing special, but that didn't decrease the yumminess of the potato pasta squares.

The damage for one soda and two entrees was about $28, before tip.

RESTAURANT REPORT CARD - Farfalla Trattoria, Visit 1

Ambiance - B
Service - C+
Food (Taste) - B
Food (Presentation) - C-
Wine/Drinks - N/A (did not consume enough to grade)
Value - B-
Vibe/Energy/Scene - D+
Overall Experience - C+

Final word - I'd like to try some other specialties, but would love more vibrance and energy. Perhaps a Friday night trip is in order.

Literati Cafe - Nice, But No Spice

2006-08-16T15:42:00.000-07:00

Literati Cafe
12081 Wilshire Blvd.
Santa Monica, CA
8.13.06 - Monday, 10:30 AM

Literati Cafe has been raking in the accolades. This charming little cafe on a popular stretch of Wilshire is known for organic, fresh goodies and a no-fuss, simple food philosophy. I finally had the chance to swing in for breakfast; my very first visit. It's problematic when the masses have cheered you to pieces, however - expectations can be lofty and unreachable. Such was this trial run.

Suffice to say I was disappointed with my meal; not because it was at all poorly executed, but because those expectations left me wanting more pizzazz. Still, I take responsibility for this one. I think we ordered incorrectly, the whole trio of us.

The story goes like this -
Justy, an angel from way, way back, comes to town from Seattle once a month to visit his charming ten-year old son, Zach. The two of them were headed to Six Flags, and as Zach lives nearby, I chose Literati as the spot for a first-time meeting. We loved the interior - very cozy, neighborhood-centric, and inviting. It's counter service here, which doesn't bother me in the least - only I suffer from a "must order now" stress, and always cave to the first thing that looks remotely interesting in such circumstances. It's a neurotic thing with me. I saw pancakes and eggs and said - YES! That'll do! When I'm table-side and making friends with a menu, I'll study the delicacies and choose not just what sounds good to me, but what the kitchen seems to excel at, or be known for. That way it's a fair assessment.
This time, I failed. I can admit that.

Here's what we had:

Drinks:

Fantastic, full-bodied organic soy latte. Urth, eat your heart out - something about the java here just made me feel awake and soothed, all at once. And they do milk decorations - I'm such a sucker for details.

Entrees:

Buttermilk Pancakes and Scrambled Eggs
* I know, I know - how can I judge a kitchen's talents with such mundane items? I will say the eggs were well-cooked and fluffy, and the pancakes had a serious buttermilk kick; yet, the latter were very, very average. Perhaps I've been spoiled by The Griddle Cafe, but these just left me feeling ho-hum. The syrup was also a disappointment - tasted just like a sugary table-type, instead of something more hearty and authentic.

French Toast
* Huge, thick slices of bread dipped in a cinnamon-spiced batter, dusted with powdered sugar and served with maple syrup.
This was much better than the pancakes, but overcooked - the outer edges were crusty, and the taste of the griddle was more prominent than the spices. Still, these sure beat the standard white bread dipped in egg routine.

Belgian Waffle

* Could we have ordered more carbs? I should have had a pastry on the side. The waffle measured up to the pancakes - good, not great, without any special elements and the same runny syrup.

Sides:

Bacon
* We shared a side of overly-cooked bacon.

The damage for three breakfasts, one soda, one latte, and a side of bacon was about $33, not including tip.

My question to you all - how should I order next time? Is Literati best experienced in the evening hours? I need some guidance, lest I cave to the pressure and play it safe again.

RESTAURANT REPORT CARD - Literati Cafe, Visit 1

Ambiance - B-
Service - N/A (it's counter service, so I hesitate to grade them)
Food (Taste) - C
Food (Presentation) - D
Wine/Drinks - N/A (just had coffee, and although it was fab, that's not enough to grade)
Value - B-
Vibe/Energy/Scene - B
Overall Experience - C+

Final word - Disappointing at best, but I take partial credit for being a silly ordering fool. I'll try, try again.

Ocean Seafood - Ode to Garlic Crab

2006-08-15T14:31:00.000-07:00

Ocean Seafood
750 N. Hill St.
Los Angeles, CA
8.11.06 - Friday, 2:30 PM
Moi + Judy-Pie

Ocean Seafood is an institution amongst my best friend Judy and me - somehow, it came to be a sentimental favorite. No, not somehow; I'll be honest - it's the crab. And nothing but.

This Chinatown haven is a massive, banquet-style Chinese restaurant on Hill Street. The decor is circa 1985, all faded red tones and golds, with tables and chairs that may have never been in fashion, and are still waiting for their day. When you walk up the stairs to take in this second-floor restaurant, you're greeted with massive tanks of water, showcasing all manner of sea creatures; crab, lobster, fish, you name it. It's a little daunting when you consider, oh, I'm eating one of those fellows, but it's a fact of the food chain and it's worth facing.

Judy and I swooped in on a lazy-dazy Friday afternoon and almost had the place to ourselves. You might think we could enjoy some quality service then, but you'd be wrong. Ocean Seafood is known for their luscious crab, but not for service. Or for dim sum. But if you do one thing this well, some things can be massively overlooked.

We waited for a long spell before one of the many legions of waitstaff finally stopped to take our order. We had the crab. Duh. Which kind is always a big hullabaloo with us, but we turned to the old standby - garlic and chili. Mmmmm yay. Let the games begin.

Drinks:

Just drink water. This place has alcohol, but it blows. And trying to get a soda is like getting an admission of guilt from Rumsfeld - don't hold your breath.
The hot tea, on the plus side, is lovely, and they don't mind refilling the pot quite often.

Dim Sum:

Shrimp Noodle
* We arrived just as the dim sum service was ending, but caught a cart in mid-disappearing act. The only dim sum I like at Ocean Seafood is the shrimp noodle - huge flat silky noodles with shrimp tucked inside, and slathered with a soy sauce. I love the texture.

Entree:

Crab with Chili and Garlic
* Oh. My. God. This. Is. So. Good. World peace good. Clove kisses good. Just lost ten pounds good. They bring out Mr. or Ms. Crab, alive and kicking, before the cooking begins for approval - I always hate this part but force myself to acknowledge that this is an animal, giving his/her life for me. At least I'm appreciative.
The crustacean is baked with ample garlicky sauce, and served in the shell. It can be an effort getting the sweet meat out of each piece, but I love the interactive nature of this dish. Jud and I always make a mess and have a blast.

Sides:

Steamed Rice
* I don't know how they manage it, but they have some of the worst steamed rice in the world. Always dry and nasty.

Satueed Mustard Greens with Garlic
* If you're gonna have garlic, dammit, have garlic. This is a fav veggie dish - nice crunch to the greens, and generous you-know-what. Goes super-well with the crabby goodness.

The damage for one dim sum, one 2 1/2 pound crab, and two sides $70, including tax and tip.

RESTAURANT REPORT CARD

Ambiance - C
Service - C-
Food (Taste) - B+
Food (Presentation) - C+
Wine/Drinks - D
Value - C+
Vibe/Energy/Scene - C-
Overall Experience - C+

Final word - It's got a place in our hearts, we can't help it. So many happy crabby memories. And there will be more.

Providence LA - The Tasting Menu

2006-08-12T10:12:00.000-07:00

Providence
5955 Melrose Ave.
Los Angeles, CA
8.10.06 - Wednesday, 6:00 PM
Moi, Val, his parents, and Christopher

If you read me with any frequency, you know I'm rather obsessed with Providence. She's LA's top restaurant, the only one nominated for a James Beard award this year, and it's the kind of place that can bring back your faith in humanity. Beautifully decorated, exquisitely staffed, and the food - unparalleled. The best seafood dishes imaginable. I life just a quick jaunt away from this gem and it's one of the reasons I won't soon be moving to a different neighborhood - although I now live life on a writer's budget, I will always find a way to splurge at Providence.

This last Thursday, I had the outstanding opportunity to dine with my angels Christopher and Val, plus Val's delightful, married for forty-eight years parents. These folks have traveled the world, and I wanted them to know LA had food that could rival the best of 'em. I trusted Michael Cimarusti's tasting menu could prove just that.

As usual, the staff started spoiling me the moment I walked through the door. This place knows how to make a regular feel special, and to entice us into coming back again and again. That's one thing I must admit about our fair city - service is not an easy blessing to come by. Tis why I'm even more smitten with Prov. They have a marvelous groove, and one needs ask for nothing, It's taken care of.

All but one of us ordered the 5 course tasting menu, but thanks to the generosity of Michael and Adrian, the pastry chef, we walked away with 12 courses of heavenly creations, including the amuse and other side courses. Let's see if I do the rundown justice - it's a new market menu, so I won't remember that majority of the ingredients, but I'll do my bestest!

Drinks:

We had wine pairings with most of the courses - those I recall I will list with each dish. SUCH a great wine list here, though, and the best sommelier in the business - Drew Langley. He's amazing.

Bread:

A large, crusty roll with butter and (yay!) rock salt - see, it's the little things!

Amuse Bouche:

Israeli Melon soup with Muscat foam and a salmon tartar
* The salmon tartar was very subtle, but the melon goodness, served in a tiny mug-like shot glass, absolutely jolted our taste buds into a gleeful state. So refreshing and phenomenal!

Paired with a Nicolas Feuillatte champagne.

Course One:

Big Eye Tuna Sashimi
* Val declared this the best tuna sashimi he's ever had, and we eat a lot o' sushi. Cubes of the reddest fish you'll ever spy, with an assortment of subtle condiments that drew out the soft textures and salty undertones. Heaven. Seriously, I can't say enough - this was probably my favorite savory dish.

Paired with a magnificent, smooth and dry sake.

Course Two:

Kumamato Oysters, Fried, with accompaniments
* These little morsels melted on tongue-contact. Not at all greasy, with little scallions and a phenomenal light sauce - I seriously could have devoured ten more of these. Perhaps it's the aphrodisiac effect?

Course Three:

Satueed Day Boat Scallop
* One large, succulent, perfectly cooked scallop was served with vegetable goodies, and I can't for the life of me remember the specifics - all I recall is the texture of that scallop. Fresh-caught, soft and silky, with a tad bit of carmelized yumminess on the top and bottom.

Paired with a Vino Verde Portuguese wine. Light, citrusy, refreshing with a tangy punch.

Course Four:

Cod with celery root, onions, vegetables, and a miso-style sauce
* Unlike any cod I've ever had - this had a crispy skin, incredible flaky texture, but a peppery finish I wasn't overly fond of (I rather loathe black pepper, so it's easy to offend me in this respect).

Paired with a Napa Valley Rose - can't recall the producer, but it was a standard, mild, yet fruity glass.

Course Five:

King salmon with crispy skin, onions, what I believe where pistashios, and the most complex, mind-blowing sauce you've EVER EVER HAD
* This was so intense, with the fishy flavor of the skin and the dense yet buttery salmon - a very strong flavor. Nothing shy about this dish. Several folks at the table thought it was too strong, but I loved it.

Paired with an Austrian red - super bold and spicy.

Course Six:

Red pepper ice cream, with a Watermelon and Heirloom Tomato granita
* I can't begin to describe the experience of eating this dish. I don't like watermelon. I'm not into red peppers. And in my dessert? Hmm. Hmm I say. This was served with THE coolest utensil I've ever used as well - a small, long-handled spoon that doubled as a straw. I kid you not. I tried the tomato/watermelon slushy thing first. Freaking FANtastic. These two flavors are the perfect marriage. The acidity of the tomato keeps the sweet watermelon in check, and the icy goodness made this so refreshing. Then, with a few bites of the red pepper ice cream, I was in texture and flavor heaven. I was shocked at how good this was - and the whole table agreed. We loved every bite.

Course Seven:

Raspberry with aged vinegar and micro-mint
* One beautiful raspberry was served on a tiny spoon, bursting with uber-strong aged balsalmic vinegar. Talk about a one-two flavor punch - so intense! I loved it, others did not - it's not a taste sensation for everyone, but it really worked for me.

Course Eight:

Blackberries and Corn Polenta with a Corn Tortilla Ice Cream
* One of my favorite all-time desserts; I've had this one before and would finish every meal with this flavor combo if I could. The corn ice cream is one of the most delicious things you'll ever taste, and with the crunchy sweet polenta and juicy blackberries, it's what a dessert should be; an array of textures, a bit of velvety ice cream, fabulously fresh fruit, and a balance of sweetness and savory.

Paired with a Loire Valley fortified Muscat - sweet, but with an intense acidity, so it's the kind of dessert wine I can really fall in love with.

Course Nine:

Chocolate Mousse, Horchata Ice Cream, Avocado-Banana puree
* Yes, folks, avocado and chocolate should be paired a-plenty - a decadent chocolate mousse is made less intensified by the horchata ice cream and milky-tasty puree. This is top-shelf, ultra-luscious chocolate, and although I couldn't finish it after the hardcore spoiling session we enjoyed, it provided the perfect fond finish. Proof that Adrian is still at the top of his game.

Parting Gifts:

Chocolate Lollipops - Pictured above, with the Providence logo - so cute and melty-fab!
Chocolate Peanut Butter Cups - Eat your heart out Reese's - woah god are these rich.
Lychee Gelee - Little squares of sugary goodness.
Chocolate Nut Ball - Tasted like a little toffee nut chocolate gem - great texture.
Vanilla Caramels - While Adrian's best gift is ice creaming creation, caramels are right behind.
Black Olive Caramels - As a caramel expert, I declare this an absolute home run - love them so much!
The damage for one beer, one 'rita, two salads, two entrees, and one side of corn was $60, including tax and tip. Yup, you're right - more than it ought to be.

Yee gawds, I think that covers it!
I didn't sleep a wink the night following this feast - so many flavors and wines to digest, my body was in a whirlwind. A really happy, roller-coaster type toss around. I am so incredibly lucky to experience such a feast. And, because Val's lovely parents insisted on pairing, I can't tell you what the finally tally was - my guess is, for the five of us, it was about $800. Which is a dinner for two at Urasawa, so I call it a bargain :)

Malo - As Bad As It Wants to Be

2006-08-10T17:19:00.000-07:00

Picture courtesy of malorestaurant.com

Malo
4326 Sunset Blvd.
Silverlake, CA
8.9.06 - Wednesday, 7:30 PM
Moi + Paul E.

I like Malo despite it's many flaws. He's rather like the super good friend you have that's always flubbing meet-up times and inserting foot-in-mouth, but you see his goodness, so all is forgiven. Actually, wait, no - Malo is like that friend that screws up on a regular basis but looks adorable during every last blunder, so what the heck. The love goes on.

It's the interior and vibe that makes me gaga. I love that there's a huge adjacent bar, separate from the dining area, and a large outdoor patio. All my moods are covered. And inside, there's dark gothic wall paper, sconce lighting, and a gorgeous crimson glow. Me likee. This is saying a great deal, I must duly note, as I don't go for scenester LA hideaways - I like my favs to have good food, first and foremost. Malo - well, like I said. I forgive.

My darling Paul and I met up last night at Mr. Malo for good 'ritas and a bit of noshing. He had never been, so I hit him hard with honest opinions. We agreed on all sides. I'll say one thing about this place - I've been multiple times now, and they are quite consistent. Good and malo.

Service is always somewhat polite but oh-so-spotty; our waitress disappeared for eons at one point (when we needed the check - grrr), but, you know, I've had worse. And the food is really hit/miss. Stick to the basics and you'll likely do just fine. I am never impressed with their specials. Except the gargantuan Mexican corn cob I had once. Those were good times.

If it's the real-deal tequila you're looking for, Malo's got it in spades. Kudos for that. And while their 'ritas aren't quite as good as El Carmen's, they certainly satisfy on a boilerplate day. See why I'm so forgiving?

Now for last night's rundown:

Drinks:

I had their basic margarita, with salt, on zee rocks. Thumbs way up.

Paul stuck to Pacifico. Ain't nothin' wrong with that.

Chips/Salsa:

Habanero and Cream
* Malo gets a lot of crap for charging people for salsas, but I don't actually mind - they're all homemade, along with the chips, and really quite tasty. This is my favorite, but it's got serious kick - you're going to feel the burn for quite awhile. To that I say, yes, please.

Appetizers:

Green Salad
* A handful of greens dressed up with tomatoes, carrots, onions, and the house dressing
Um, ewww. We both got this, as a little healthy rabbit food, and while none of us voiced the obvious, neither of us got past about two bites. Not good. Bad dressing, bland as all get out. Blech.

Entrees:

Eggplant and Potato Tacos
* A tiny bit of eggplant and a dollop of potato wrapped in a corn tortilla and fried. Served with guacamole and sour cream.
I always forget that the "corn tortilla" tacos are served taquito style, which makes me pissy. I didn't want fried goods, but so be it. My fault for having the memory of a goldfish.
These are OK. Not a lot of flavor, and if there was eggplant in there, not much died for my tacos.

Grilled Chicken Flour Tortilla Tacos
* Grilled chicken strips, tomatoes, lettuce, cheese, salsa, on flour tortillas
I can't say these are a home run, but they're solid. Nothing scary or offensive. Goes good with beer.

Sides:

Mexican Corn
* A small ear of corn, cut in half, grilled, and dosed with butter and a bit of spice
Good. Nuff said.

The damage for one beer, one 'rita, two salads, two entrees, and one side of corn was $60, including tax and tip. Yup, you're right - more than it ought to be.

RESTAURANT REPORT CARD

Ambiance - B+
Service - C-
Food (Taste) - C
Food (Presentation) - D
Wine/Drinks - B
Value - C
Vibe/Energy/Scene - A-
Overall Experience - C+

Final word - It's just one of those places I can't resist. I'll be back, see - it's not so Malo.

Signature Dishes - Chef Ron Suhanosky's Bolognese

2006-08-10T14:45:00.000-07:00

Picture from http://www.nantucketfoodandwine.com

I love surfing around the web, falling upon food creations I can almost taste across the virtual miles. So arrives a dish so rich and meaty, I think I gained weight just gazing at its picture. Today's signature dish comes from Chef Ron Suhanosky from the Nantucket restaurant Sfoglia Trattoria. It's a traditional Bolognese, and from the looks of it, this dish has a black belt in some butt-kicking martial art. Oh. Yes. This looks good. And I'm not even much of a meat eater, but my philosophy on the matter - if you've going to go Italian, baby, don't do it half-ass.

Chef Suhanosky isn't afraid of being hearty. His recipe for this rustic dish includes a full 5 pounds of meat (fear not, it's not single-serve ;) ), including a pound of chicken liver. Toss in the addition of 5 cloves of garlic (one for each pound!) and a cup of heavy cream, and by god, you have yourself a meal.

I've never been to Nantucket. Now I have a reason to.

Read more of the Kitty.

Little Toxic Nuggets - Microwave Popcorn and Cancer

2006-08-09T17:20:00.000-07:00

It's one of the most tempting snacks on the planet - microwave popcorn. Easy as pie, salty as all get out, and dripping with fake buttery goodness. I have succumbed a million times over - and here I thought it was healthier than popping in oil. But no. Unhand that bag and step away from the microwave.

There's cold hard proof now that microwave popcorn causes cancer. How common and probable this outcome is hasn't yet be determined, but really, do you need any other data? There's two culprits - 1) the lining of the bag itself and 2) the fake butter. This is so serious, in fact, that over 130 workers in a factory that makes microwave popcorn in Missouri came down with lung disease, asthma, or bronchitis, due to exposure to these chemicals. I don't need any other proof.

Look, it's true that the chances of developing cancer from microwave popcorn is quite low. But it's obviously a very real concern for workers stuck breathing this crap in all day every day. So help me boycott the food just on principle - let's send a message that no matter how tasty and convenient a snack food is, it's not worth putting hard working folks in danger. Sheesh. The fact that the FDA let's this go down is damn disgusting.

My solution? Hot air poppin'. I do it weekly. Crazy healthy, simple as can be, cheap, and so good! A little salt, a little Parmesan, and a little butter spray - bliss. Way better than cancer.

I Saw It On the TV - Big Brother Slop

2006-08-08T15:08:00.000-07:00

I watch Big Brother All Stars as if my life depended on it. Shut-up, it kinda does. Sorta. I get paid a wee little bit each week to blog about this best reality show ever ever, and as such, I feel it's a bit of the life blood. I'm addicted. And it's damn sad the things that are happening to my psyche. I've watched the show on and off for almost all 7 seasons, and the season 2 winner, Dr. Will, was a villain in my home. Evil bastard that he is, he ended up winning, and I was mortified. How could bad behavior be rewarded?
Will's back this year in the All Star competition, and I am hopelessly smitten. WHAT'S HAPPENED TO ME? I can see now that he's a genius for understanding he's playing a game, and nothing more - and as such, he just plays the hell out of everyone. I can admire that. Plus, he's hot. So, now I'm gaga for the bad ass. Oh, what a surprise.

What I'm NOT gaga for is the new "Big Brother Slop" addition. It used to be that those who lost food and luxury competitions got stuck eating PB&J sandwiches for the week. This year, they're not so lucky. They were granted buckets full of the so-called "slop", and apparently, this is nasty shit. I needed to know - what the heck is in that stuff?

Thank you TV Week Insider - I can now rest easy. It's not so bad, apparently - just a commercially available goo with oodles of fiber and protein. Healthy, even, it just apparently doesn't taste so hot. In case it's bothering you as much as it bothered me, slop has the following ingredients:

Natural oats, proprietary blend of whey protein concentrate, soy protein isolate, wheat protein isolate, milk protein isolate, natural and artificial flavors, vitamins and minerals (vitamin A palmitate, thiamine mononitrate, riboflavin, pyridoxine hydrochloride, cyanocobalamin, vitamin D3, alpha tocopherol, niacin, biotin, pantothenic acid, calcium carbonate, magnesium oxide, zinc oxide, copper gluconate, manganese sulfate, ferrous sulfate, folic acid, potassium iodide), cellulose gum, salt and acesulfame potassium.

I think I had worse stuff for dinner last night.

You Should Make This - Poached Eggs With Cilantro Sauce

2006-08-07T21:18:00.000-07:00

I've done a lot of cooking in my day, but I have never ever poached an egg. Haven't even thought to try, because until last night, I was still clinging to the childhood memory that I hated egg yolks. Deeee-spised. Yucky, runny, chalky, nasty yellow goo. I eat 'em scrambled and in omelets, but that's different, yo. Every now and again, however, I get ca-ray-zee, and last night was one example. I was all "I'm gonna poach an egg. No, wait, I'll poach TWO of 'em." But I needed a recipe or else I'd lose my cool.

Cue the beloved Gourmet Magazine. I dug out an old issue and found just what I was looking for - Poached Eggs With Cilantro Sauce. Below is the recipe, with my step by step details - I have to mix it up. You should know that by now.

1 teaspoon distilled white vinegar

You're dropping this into a 12 inch skillet with about 1 1/2 inches of water. Get that a-simmerin'.

2 lb tomatoes, coarsely chopped
2 large garlic cloves, coarsely chopped
1 small fresh green serrano chile, coarsely chopped
1 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
1 cup water

Mmm k now, get all this tossed together, then blend it together and make a puree. Now, Gourmet will have you push this through a sieve and discard the solids. Poppycock! If you like a salsa-consistency, keep those solids - I wish I had. And at the very least, use it on another dish - this is good stuff.

1/4 cup plus 1 tablespoon olive oil

Use the 1/4 cup in a skillet, and get it nice and hot (but no smokies). Now, add the puree - careful, it will splatter and fizz.

1/4 cup chopped fresh cilantro plus additional for sprinkling

Throw in the cilantro and mix with your 'mater sauce.

8 (1/2-inch-thick) slices of baguette

Brush these puppies with olive oil, season, and place them in the center of your over. Give them about 10 mins to brown, but watch that they don't burn.
By the way, I grabbed a seeded sourdough baguette to give it more punch. Good call, go me.

8 large eggs

Gently place the eggs in a cup, then transfer them to your simmering water/vinegar combo. They will take about 4-5 minutes to cook up - yolks will be runny, but the whites should be pretty solid. Transfer them, two at a time, to a soup bowl when ready.

Your tomato goodness will need about 10 minutes to thicken up (but remember, it IS soup, so it won't be very thick). Pour a nice dose over your eggs, and garnish with the toasted baguette slices. Quite yummy. Yes, even the yolks :)

You Should Make This - Cucumber, Tomato, and Pineapple Salad

2006-08-06T19:39:00.000-07:00

I made a Cucumber, Tomato, and Pineapple salad. With a surprise or two up my little dressing-making sleeve.

Oh, those deceiving appearances. This little gem looks innocent, doesn't she. Hmph. Don't believe a bite of it - she's a beast.

I was in the mood for cool, refreshing summer salad goodness, with a sweetness and a super-spicy punch. I got what I wanted - boy howdy.

Here's the story -

1/2 sliced cucumber
1 large chopped-up tomato
A handful of chopped cilantro
A smidgen of chopped mint
1/2 pineapple, cut into 1/2 inch cubes

Right then, that's simple enough. Now let's make things interesting.

1 garlic clove
1/4 teaspoon salt

Mince that together and make yourself a paste. Well done.

Juice of 1 lime
1 Tablespoon vegetable oil
1 serrano chili, finely chopped (seeds included)
Dash of sugar
2 teaspoons oyster sauce (oh yes she did!)

Whisk of the above ingredients together with your garlic paste, adding salt/sugar to taste.
Then toss the dressing with the yummy concoction you made earlier - and wahlah - a hella spicy yet delightfully refreshing salad is allllll yours. She's packs a serious punch, so but the sweetness of the pineapple makes everything a-ok. Loved it! She shoots, she scores!

Make It a Double - Acid Bomb

2006-08-06T11:13:00.000-07:00

How is it that every time most of us hit a bar, and the bartender's giving you the "hurry up and order" vibe, we all turn into blubbering idiots? There are one million drink concoctions out there, and when put on the spot, most of us lose the ability to recall anything other than a cosmo and a screwdriver. Sad! So sad! Well, next time you're at a loss, go for the gold and order something different - I vote for an Acid Bomb.

Your first instinct is probably all about ordering a beer, right? Statistics say over 50% of us stick to brewskis when drinking one of our 4.5 alcoholic beverages per week. Fine then, never fear, the Acid Bomb has you covered. And if you love a slice of lime-citrusy goodness in your happy hops, double score - the Bomb will be your new best friend.

Acid Bomb
2 - 3 oz Bacardi Limon rum
1 bottle Corona Extra lager
1 slice lemon
salt

Now, traditional frat-boy logic would have you line a shot glass with salt, pour in the Bacardi Limon rum, then chug the lime-spritzed beer and have your best buddy shake your head violently for a few seconds.
Oh, how very civilized.

I have a different methodology. Put your lemon (or lime) slice in the Corona, as is par for the course. Line a marghertia glass with salt, and pour in the Bacardi Limon. Then add your citrus-enhanced Corona, and sip away. It's good. And it will give you a lovely lime-scented buzz. No head-shaking required.

The Firestorm that is Anthony Bourdain

2006-08-05T11:03:00.000-07:00

picture courtesy of anthonybourdain.com

The first time I saw Anthony Bourdain on TV, something like six years ago, I was just beginning my journey to become a foodie. His show, "No Reservations", was on, and I saw the arrogant gray-haired chef sauntering down a Vietnam road, boasting about his adventures. I immediately absolutely loathed his image. He was cocksure, snobbish, holier-than-thou -- ack, I just couldn't stomach him.

Well, all that is true. Anthony Bourdain has an enormously distinguished career as a chef, writer, and truth-teller. That's really the heart of what makes him special, and what has villainized him to no end. In his books, and, to a lesser extent, on his television shows, he dares to truly express what happens in the confines of a kitchen, what goes down in the food worlds across the globe, and how chef's really spend their time and money. It seems all those traits that I first took note of are the very tickets to his success.

I haven't been won over entirely - don't think I'm going soft on this cocky bastard. But I cannot deny that the man can truly write, and from the looks of it, he's a master chef as well. What has moved me recently, however, is his plight in Beirut. He went to Lebanon before the fighting broke out to film a city on the rise - to show the ways in which this culture was bouncing back, and embracing a culinary adventurous spirit. But as his television crew began to illustrate Beirut's passion and flair, the bombs starting raining in. As he says, he "watched the city die." He posted a poignant and power article on Salon.com about this heart-breaking journey, and it's amazing. He is amazing. There, I said it. Would I want to spend a day with him trying to maneuver around his cocky attitude and get at the real Anthony Bourdain? Not exactly. But respect where respect is due - he's an adventurer, and a truth-seeker, and no matter what, that's a damn noble way to spend your life.

Ode to Garlic

2006-08-04T19:26:00.000-07:00

I freaking love garlic. I'm one of those peeps who can peel back a raw clove and pop-it like candy. I prefer the roasted variety, spread in a huge chunks across toasted, olive oil drenched bread, but seriously, is there a bad way to consume garlic?

*crickets chirping*

See, I thought not.

I don't remember the exact moment I realized how glorious this ingredient really was, but I do recall turning my nose up in my younger years. How. Dare I. It is a grown-up taste, however - a little bit sweet, a whole lot pungent - it's as if the universe is saving something for our older age, a delightful taste worth waiting for.

Perhaps my first real experience that taught me garlic should be celebrated occurred at the infamous Stinking Rose restaurant in Beverly Hills. This is not a foodie mecca, and I really didn't adore my dishes, but the way they showcased this often neglected gem made me gleeful. It was the first time I had straight-up roasted garlic, and I flipped over the flavor. So I'm grateful for the epiphany, I just haven't returned.

There's a huge garlic patch near Gilroy, California that I pass on the road to San Francisco. It's a borderline repulsive smell - I think if I wasn't aware that garlic was responsible, it would make me gag (no, I'm not a vampire). But there's something so regal and perfect about that damn veggie, I must pay homage. Every time I roll on through, the windows are down, deep breaths are coming in waves, and I'm drooling over thoughts of a garlicky feast.

Speaking of which, this recipe for Baked Garlic with Roquefort and Rosemary looks kick ass. Let's make some tonight, stay in with some wine, and watch a film, shall we? Great. See you at 8.

Let's Kill the Freedom Fry

2006-08-03T09:52:00.000-07:00

Is this good news or bad news?

According to this story in the Washington Times, Capitol hill has finally reversed their RIDICULOUS flubbing of France by renaming those glorious fried tator strips their rightful French name. Yes, they've STILL been calling them Freedom Fries, for all of THREE years now. I'm absolutely ashamed this was even a trend for three minutes, let alone three years. And boy, did we put it to France - let's see if they don't back every preemptive war we initiative from now on, eh? Lest we start renaming all things French. We won't stop at potatoes, if forced - we're that kind of crazy country.

Well, at least we can admit a mistake, quietly, and reverse the madness. I have a feeling most folks ordering up their favorite fried carb haven't been using the freedom moniker - I'm going to imagine it thusly so as to not lose faith in humankind all together. I want this to just be a silly blip on the media front where a very few went quite nutso and the rest of us just sat back and shrugged. My fellow country folk eat French Fries, and always have.

Right now, I'm proud to be American. And I'm hungry as hell for some salty starchy French goodness.

Strange Fruit Archives - Singapore Semolina Ring

2006-08-02T22:35:00.000-07:00

A wise friend of mine once said, "People who order ala carte and don't order dessert - I just don't get it!"
He's also a pastry chef. But I can't argue with cold-hard logic. Dessert is worth living for, and I'm in the adventurous camp. I like a little flair. I like an unexpected savory kick. I think most desserts should have fruit (and chocolate, when I'm feeling moody, but that one's flexible.) I'm a sucker for swanky, eye-popping presentation, and yes, with this course especially, less is more.

A little gem on Cooking.com recently caught my eye. Jonathan Thomas, pastry chef at The Striped Bass in Philadelphia, created this lovely offering - something he calls a Semolina Ring with Singapore Sauce and Cookie Angel Hair. I'm sorry, come again? Let's just call it crazy and imagine what it might taste like.

First things first - the semolina ring. When I hear the ingredient semolina, I instantly think of LA's Doughboys restaurant, as they feature a Semolina Waffle with Strawberries and Marscapone on their breakfast menu. It's damn good. So I have high hopes for this ring-action. It's got a little lemon zest, orange zest, and the other usual suspects. On top of that goes the Cookie Angel Hair, which is basically just butter, sugar, and shredded phyllo dough. OK, ain't nothin' wrong with that. Finally, the mysterious Singapore Sauce - she's got honey, cinnamon, passionfruit juice, lemon juice and (here's the kicker) cognac. Not enough cognac, but I could fix that. Land sakes, this sounds good. Anybody want to go to Philadelphia with me? I'm quite certain I could cook this myself, but there's no way in god's green earth I could make it look this lovely. Besides that, Chef Morimoto has his luscious flagship restaurant in the city of brotherly love, called (shockingly) Morimoto - a hotspot I've never hit but have dreamt of for ages. So what do you say - a little sushi, a lotta sake, and some Singapore throwdown? I'll start packing.

uWink - Eateries Go Electronic

2006-08-01T23:47:00.000-07:00

In the "as gimmicky as it gets" department, the unsuspecting foodies of Los Angeles have been hit with a restaurant poised to help us entered the digital eating age. uWink Bistro, located in the shopping Promenade of Woodland Hills, is a self-proclaimed "food and fun" cafe featuring touch screens at each table where patrons order up their food. Don't worry, the dishes are still delivered by actual people, you just don't have to talk to them. Lest you think these screens just serve to act as an interactive menu, there's much more electronic fun to be had at uWink. Once you punch in your order, let the games begin - quite literally. This entertainment center includes games, table-to-table tournaments, edutainment, movie trailers, and "selected internet fun." Which says to me you can't exactly surf the web, but you can go where uWink says it's OK to go. Or rather, the sponsors who have paid top-dollar to reach uWink's discerning diners.

It might work. Might. Something tells me, however, that the focus here will not be on food, but on keeping patrons occupied with screen-touches and silly games. uWInk as a company touts itself as a "digital entraining" venture, founded by Nolan Bushnell - the man also responsible for Atari and Chuck E. Cheese. Food, I'm afraid, is going to be woefully secondary. The menu is ridiculously boring and even more confused - there's a lot of so-called "Asian" dishes, like lettuce wraps and noodles, as well as exciting dishes like a "classic turkey" sandwich and "grilled salmon". Oh, joy. The interesting part here will be whether or not their demographic embraces yet another chance to lose themselves in non-personal computer-based entertainment. If I decide to play in an online tournament with Person A sitting two tables down, but never say hello, what does that say about our society? Oh, but wait - if Person A is an uber-hot single male, and there's a chat functionality - well now, I'm intrigued.

Hey, props to uWink, regardless, for being unique. There certainly is potential here, but it would make me volumes more excited to read they were blowing up fabulous and experimental eats in the kitchen, too. I'm not going to be as engaged to play hours of in-house games while noshing on a lame, tasteless turkey san. Put a little caviar, lotus root, or black truffles in the mix, and you just might have a winner.

Feasting on Bad TV - Alton Brown's New Show

2006-08-01T13:42:00.000-07:00

This is gonna hurt.

Alton Brown's new show Feasting on Asphalt is a woeful, over-used, boring as water display. Wait, no, it's far worse than a show on water - Alton's done that via Good Eats, and I was riveted. On the latter, Alton's crazy antics and mad-scientist spoofs are entertaining because he's constrained to his own (studio) kitchen, and it feels like you're in the house of a favorite home-economics teacher. He had a two-part series on the structure, history, and formation of water, and you just couldn't look away. With Feasting on Asphalt, well, I was waiting for the credits from word one.

I wanted to love it. Of course I did. Alton is a hero of sorts - an unlikely food star who remains the only shining light on Iron Chef America. His jokes are bad, he's awkward and goofy, and this is why we love him. He's one of us, only, like, way smarter. But on Asphalt, the premise is all worn-out. He's jetting his way across this great nation with just a motorcycle, a helmet, and an appetite. Are you yawning yet? Everyone's got a travel/food show. Anthony Bourdain, I blame you.

In the premiere episode of Asphalt, Alton went to the south for some soul food. It felt unscripted (a good thing) but without any real point (a bad thing). His gimmicks and silliness just don't work in the construct of a real-word interview with joe-schmo fry cook. There was very little educating and absolutely no entertaining. The antithesis of Good Eats, if you will.

Now, there is a light of sorts - I absolutely loathed Good Eats the first time I saw it. It struck me as kindergarten cooking class - it took me a while to "get" Alton. So maybe I'm wrong about Asphalt - perhaps it is an absolute gem, and it just has to grow on me as well. Tell me that's true. MAKE IT SO. I want to have faith in food TV again. I really, really do.

Peru Vs. Chile - The Pisco Debeat

2006-07-31T16:30:00.000-07:00

The first time I feasted on a Pisco Sour, I was in a depressed state sans a brutal break-up with a faraway love when a very-best-friend, Miss Holly GoLightly, ordered me up her native drink. She's Chilean, and damn proud. We shimmied our butts up to the bar at Ciudad in downtown los angeles, and Hollz rattled off the order in Spanish. I was not afraid.

Mmmmm damn this had a good kick. Pisco itself is a brandy, distilled from muscat grapes, and the sour edge is achieved by adding lemon, egg whites, and simple syrup or powdered sugar. It's creamy, refreshing, citrusy, and goes down like a dream. I think it took two before I was smiling non-stop. Apparently, it doubles as a break-up cure. God bless alcohol.

The origins of Pisco aren't debated, but the claim-to-fame is. Peru and Chile have been in a curious battle for eons over this liquor. It was invented in Peru - that much folks can agree on. But due to some tumultuous internal issues, production was halted for many many years. Once production of Pisco was re-established, however, too many grape varieties were used to produce it, leading to a variet of quality issues. This harmed attempts to export the product and, as such, a number of regulations were established to take back the liquor's noteriety.

We therefore now see four levels of Pisco variety in Peru:
1) Pure, made from a single variety of grape, mostly Quebranta, although Mollar or Common Black can be used; however, no blending between varieties is accepted ("pure" pisco should contain only one variety of grape).

2) Aromatic, made from Muscat or Muscat-derived grape varieties, and also from Italia and Torontel grape varieties; once again, the pisco should only contain one variety of grape in any production lot.

3) Green Must, distilled from partially fermented must, this must be distilled before the fermentation process has transformed sugars into alcohol.

4) Acholado (Half-breed), blended from the must of several varieties of grape.

Pisco production is also restricted by aging, additives, and the ability to call the result "pure". This is serious business, as it's such a mainstay to the identity of Peru.

Chile, however, has a different way of doing things. They use the Muscat grape almost exclusively, but have also divised regulations.
Regular, 30° to 35° (60 to 70 proof).
Special, 35° to 40° (70 to 80 proof).
Reserve, 40° to 43° (80 to 86 proof).
Great, 43° or more (86 or more proof).

No other distinctions, however, between varietal mixes is made.

It is important to note that the two products - Peru's version and Chile's version - are quite different on many aspects. They could very well tout them as different products and cease the battle over who reigns supreme. But the dispute continues.
Peru, of coures, claims proprietorship because of the genesis. Chile disagrees with the production process and regulations, and feels theirs is more native. Both nations have established decrees, laws, regulations, treaties, etc. in order to declare their Pisco THE Pisco, though their efforts have created the opposite effect. Chile has concentrated on internal regulations, specifying from what a "Pisco grape" is to what a "Pisco bottle" is, in order to establish standardization among its products. Peru, on the other hand, has focused on the international arena, preferring to establish trademarks and treaties with other nations in order to cement its status as a purely Peruvian product; though years after Chile standardized everything relating to Pisco internally, Peru has begun to do the same, with a application for international registration of an appellation of origin "pisco" as a Peruvian product, in the WIPO (World Intellectual Property Organization). But the legal fight still goes on.

It's exhausting. My suggestion - don't lose yourself in the politics or origination and ownership, but land sakes, have a drink of this liquor-goodness. See what all the fuss is about.

Whist Way LA - The Viceroy's Culinary Gem

2006-07-31T13:40:00.000-07:00

Whist at the Viceroy
1819 Ocean Ave.
Santa Monica, CA
7.30.06 - Sunday, 6:30 PM
Moi + Todd, aka French Foodie Friend

Todd - one my dearest peeps - and I had quite a day yesterday. After attending a Dream Circle with new-agey artist-types at the Elixir on Melrose, then hitting Neiman Marcus in Beverly Hills for more goodies from Bar on 4, and then cutting a rug at LA's best weekend day party at EM/Hollywood Canteen, we finally landed for dinner. And hot damn, did we work up an appetite.

The Viceroy hotel is a swanky little spot a stone's throw from the Santa Monica beach, right on Ocean Avenue. It's not really a famous LA hotspot, but it certainly has it's historical significance. Inside this decadently decorated hotel lives Whist, the only dining establishment. I'm not sure how to describe the ambiance, but I was smitten - very British, with a kicky modern cool-girl flair. Lots of cushy white chairs, decorative mirrors, antique plates, and sleek silver. There's an indoor section and an outdoor dream - these beautiful, structured cabanas with more high-back white chairs. Really elegant - I was quite impressed. But the logo - imprinted on the back of every chair - is asymmetrical and really unbalanced. Distracting, over the top, but whatever. Nobody's perfect, righto?

Just FYI, the Executive Chef is a man named Warren Schwartz - there for about 2 years. And bless them to pieces, they do employ a Pastry Chef - Kim Seely.

The place was hopping when we arrived at 6:15 PM - or at least the pool area, directly adjacent to the outdoor eating section, was attempting to burst to life. A DJ played mediocre tunes, and a pitiful/typical LA crowd tried to look cool while sipping their 'tinis and ogling each other, trying to network and look effortless. Heehee, I enjoyed the show. Music blasting, no one dancing. So, so sad.

That didn't last long - by 7:30 or so, the pool had cleared out, and the restaurant was slowly coming to life. We had long since eyeballed the menu, and agonized, truly, over what to order. There's some unique items served up in this joint, and I was feeling adventurous. Oh yes, this is quite the tasting extravaganza we embarked on.

It's important to note that the menu has recently changed with the season. The tasting menu and many appetizers and mains are different than what the web site displays, and who knows when they'll get things in sync. That said, the additions, which obviously embrace seasonal ingredients like zuccini blossoms and heirloom tomatoes, were all quite tantilizing.

Service was steady, polite, but nothing to write home about. We did ask what Whist meant, and was told, rather flippantly, that it's an English boardgame. I guess patrons are expecting a more opulent definition. Yeah, so was I. Strange name choice indeed. Anyway, on with the goods!

Drinks:

Sparkling Water
Bottle of BlueJay Pinot Noir, 2004 Vintage

Bread:

Choice of Olive, Apricot, and Baguette
* All were chewy and good, and served with butter, but no sea salt, which is always a bummer to me.

Amuse Bouche:

Blue Cheese and Polenta Cake with Marmalade
*Oh-la-la, this was punchy and good. A really fabulous mouth-kicking beginner.

Appetizers:

Prime beef tartare
* Egg, capers, pickled onions, arugula and whole grain mustard aioli
** This had a really special presentation, and an equally phenomenal flavor. I'm not sure why this city is mortified of a good steak tartare, but will shovel in the sushi. In any event, I loved the peppery, creamy flavors and the incredible textures. We spooned this onto some toasted baguettes, and it was like buttah. Super dish.

Zuccini Blossoms
* Crab, macadamia nut mousse
** The blossoms were stuffed with the crab mixture, encrusted with a batter and pan fried, then served on top the creamy nut mousse. I liked this a tremendous amount, but have to agree with my astute dining companion - the blossom texture was lost, and it's such a delicate treat, we rather wished they were allowed to shine a bit more.

Entrees:

Roasted Elk Tenderloin
* Bacon wrapped asparagus, swiss chard, dried cherry reduction
** That's right folks, I had the elk. Several medium-rare medallions were servied on top of the swiss chard and asparagus, with a too-small serving of the *divine* dried cherry reduction sauce. I like this dish a lot, but the problem with it matched our compaint with the Blossoms - the elk was severely overpowered by the ridiculously rich but very tasty bacon. The elk by itself was mild, lean, and very lovely, texture-wise, but lacking a lot of flavor. I would have loved this dish more with an additional helping of the cherry sauce and no bacon (did I just write that out loud?) - sacreligious, I know, but I'm a fan of letting the main ingredient shine.

Day boat scallops
*American caviar, braised leeks, potato puree and lobster butter
** Wow, this was ridiculously good. The caviar punched out a salty heavenly flavor from the very fresh scallops, and the lobster butter was surprisingly strong and heavenly. The scallops were served on mashed potatoes, with potato chips lodged in between - gorgeous, and really, really flavorful. Spot-on delish.

Side:

Wild mushrooms, shallots, and parsley
* Ohhh, these were woodsy, earthy, tasty morsels, but WAY too many of them were included. We eyeballed one table's Parmesan and Oregaon Fries and about fell out of our chair - HUGE portion. That's just not necessary. The mushies were good, however, just not AOC crack-shrooms good.

Dessert:
Hudson Valley Camembert
* GREAT cheese presentation. Yes, I know, Camembert isn't Camembert when it's from upstate New York, but we were curious. This was pretty damn close - consistency was awesome (soft but not as runny as usual), and the flavor was fierce, although a tad off from what I'm used to. Served with lots of figs, dried fruit, bread, and nuts.

Caramelized crepes with mascapone lemon and blueberry compote
**Let me start by saying that the dessert menu itself, although comprehensive and split into "Traditional" and "Contemporary", was woefully boring. Cakes, fruits, *yawns* - nothing inventive. All of it was seemed uninspired. But the crepes sounded interesting enough, so we gave 'em a shot.
I have never had caramelized crepes before, and let me start by saying I would like to have them again - every day of my freaking life. WOW. The crepes had the a near-perfect consistency, but there was too much lemony cheesey stuff slammed in the center. The blueberries were subtle enough to accent the dish perfectly, but I wasn't jiving on the over-filled insides. Overall, though, this was a marvelous dessert. I was pleasantly surprised.

The damage for one bottle of water, one bottle of wine, two appetizers, two entrees, one side, one cheese, and one dessert was $234 before tip.

RESTAURANT REPORT CARD

Ambiance - A-
Service - B
Food (Taste) - B
Food (Presentation) - B+
Wine/Drinks - B+
Value - C+
Vibe/Energy/Scene - B-
Overall Experience - B

Final word - This was a bit too pricey for the actual results, but the design is intoxicating and Warren's food is quite special. I'm super glad for the experience.

Mooo-licious -- The Mukka Express

2006-07-29T21:22:00.000-07:00

I am such a sucker for a super-cute kitchen gadget. I am equally burned, however, by lame ass product web sites. Cue the Bialette Mukka Express stove top wonder. It's a coffee maker extraordinaire - this little guy will cook up two steamy cappucinos or lattes right on your stove. How very kind of him!

The pluses:
1) That cow design. Stare into the spots and you might pass out from cuteness.
2) If you're not into cow-inspired designs, they have a plain version.
3) Built-in frothy valve makes a mean cup o' capp and/or latte
4) Easy usage and clean-up
5) Can use on gas, electric, or ceramic stovetops

The minuses:
1) $89 - steep for a gadget
2) The web site blows - incredibly HORRIFIC marketing copy, with typos. Boo for the moo.
3) Comes with an instructional booklet AND DVD - I'm sorry, but who's going to use the DVD if it's so bloody easy to use? I object to this wasteful packaging.

Still, I'm tempted. I think those damn spots are hypnotizing me. I can see this little honey simmering away in my black and white kitchen, and it makes me a little too gleeful.
If I succumb, I will most certainly report-back.

Chef Spotlight - The Real Deal Neal (Fraser)

2006-07-29T09:54:00.000-07:00

Neal Fraser is one of those magificent, humble, seen-and-not-heard chef's that LA should tackle hug. He's helping to refine this world of scene-first food-second Hollywood food house trends, and do a smashing job of it. Neal opened Grace in 2003, and she's way more than a flash in the pan. This Beverly Boulevard gem is better than ever, a shining jewel in a sea of pretty on inside eateries that just can't deliver the goods (Geisha House, I'm talking to you).

Neal's even an LA darling. He started his tenure two decades ago at Eureka, and oldschool Wolfgang Puck eatery. He's hopped arround immensely since then, first getting educated at Culinary Institute of America, then on to work at Checkers in downtown with none other than Thomas Keller. He's also manned the ship at The Park Avenue Cafe in New York City, Splichal's Pinot Bistro, the evergreen and much beloved Spago, and many more.

Neal took on his first very-own with Boxer, another Beverly Blvd. princess, located in a small space now occupied by Cobras Y Matadors. Reviews were all over the map, but he had a good run. He left that for a short-lived stint at Jimmy's in Beverly Hills (so many Beverly's!), and then found himself jobless and ready to start-up another new venture. Enter the birth of Grace. She's a gorgeous space, very loft-like and open, warm and modern - an absolute beauty. But it's what Neal is serving that gets the gold star. Wild Boar sans any gamey flavor or toughness, Buffalo Tenderloin worth raffling your husband for, and every Wednesday is "Doughnut Night". Are you sold? I thought so.

One of Neal's latest accomplishments involves a most impressive Iron Chef America throwdown. He absolutely cleaned the floor with the woefully mediocre Cat Cora in a pork battle. And she even made bacon ice cream, something I've mentioned previously that I'm awfully fond of.

Regardless, Neal is indeed the real deal. Risk-taking, subtle, crafty, and smart enough to the let the food shine, he's definitely one to watch in the coming months and years. There just aren't enough chefs in this town willing to try crazy things like a hemp-focused tasting menu, AND make it outstanding. All hail the chef.

Favorite Food Memories - Ivar's Chowdah

2006-07-28T18:35:00.000-07:00

The first and only time I ate at Ivar's, I was all of ten years old, embarking on a magical journey. My father, oldest brother Scott, and little old me had trekked west from our Montana home to the lovely city of Seattle. Our main destination was a Mariners game - my first major league soiree. I was ecstatic. Unthwarted by Dad's thrifty stresses (he was still peeved about the bargain hotel that charged us a crazy expensive $75 a night), I had my eyes on the prize.

We took a break from fast food ventures and hit up Ivar's on the afternoon of game day. Daddy likes a good chowdah, see, and they're famous for 'em. I remember us each getting a steamy creamy bowl of clam goodness, and piling over to a nearby picnic table. The scents of the chowder meshed with the sea-salt air and the echoes of gulls and tourists is etched forever in my memory bank - like gold engraving on a leather bound diary. I recall looking at Dad and Scott and seeing they were just as happy, and I thought they must have food like this in heaven. Hell, I was already there.

I don't remember too much about the game. I did catch a fly ball and got Jose Canseco'sautograph, which rocked, but just wasn't as special as my chowdah moment. Thinking back on this now, I am mindful of why I love food so much - it's like the glue that holds together our memories. Only tastier.

A Lunchtime Grazing at Gingergrass

2006-07-28T09:52:00.000-07:00

Gingergrass
2396 Glendale
Silverlake, CA
7.26.06 - Wednesday, 12:30 PM
Moi + Noah

Noah is my weekly lunch buddy, an ex-work associate that can finally just be a friend. We hop all over Los Felix and Silverlake for yummy eats, and this week, we landed in Gingergrass.

First impression - love the lofty, minimalist feel. The building feels unfinished, and yet, I was comfy. No distracting frou frou scenester fanfare - and the smells were intoxicating from the get-go. The place was slammin', and a little too warm (but where isn't it a little too warm these days), but other than tat, good start.

Service was consistent and non-evasive - great for a lunchtime buzz, as everyone seemed rushed. I loved the very fresh and yummy sounding menu, loaded with unique ingredients (Asian jackfruit, pickled veggies, etc.) and all priced super duper reasonably.

They do serve a wee bit o' alcohol, but at 100 degrees and noon on the dial, I held back the urge.

Drinks:

Just sodas

Appetizer:

Gingergrass Fresh Rolls
* Crab and avocado rolled with lettuce and cucumbers served with a creamy spicy aioli
I was a little disappointed by the texture on these - the skin was too chewy and overall, unsubstantial. The flavors were a bit overtaken by the heavy mayo sauce, but overall, this was an OK dish. What annoyed me - they serve 1 1/2 rolls, or 3 half pieces. I loathe appetizers that become difficult to share - because let's face it, that's what most of us do. Why not just serve us the two whole rolls? Would it really break the bank? Grr.

Salad:

Jack and Ginger Salad
* Asian jackfruit mixed with fresh cabbage, lotus root, poached shrimp, caramelized shallots and topped with white and black sesame seeds and peanuts tossed with a shrimp sauce vinaigrette
THIS is where things got interesting. What a unique, refreshing, and incredibly flavor salad. The textures and, as you can see, colors, were stunning. I really loved this dish. The lotus root and jackfruit were succulent, juicy, and perfectly matched. I also spied a significant amount of shrimp and goodies for the low $8 price tag. This one was so well played.

Entree:

Shrimp Noodles
* Shrimp served over rice stick noodles with shredded lettuce, pickled vegetables, herbs and nuoc cham
Just what you'd expect - freshly wok-ed noodles, veggies, and shrimp. Tasty, but rather insignificant.

The damage for one soda, one appetizer, one entree, and one salad was about $29 before tip.

RESTAURANT REPORT CARD

Ambiance - B-
Service - B-
Food (Taste) - B-
Food (Presentation) - B-
Wine/Drinks - C
Value - B+
Vibe/Energy/Scene - C+
Overall Experience - B-

Final word - Great local lunch hang, if you like 'em original and LOUD!

Blowfish Sushi - To Die For?

2006-07-27T22:33:00.000-07:00

Blowfish Sushi
9229 Sunset Blvd.
West Hollywood, CA
Cross Street - Doheny
7.25.06 - Tuesday, 6:30 PM
Moi + Val

I've said it before - I like a good helping of raw fish. I've hit a bazillion sushi joints in this town (barely a dent in those available), and this has been on the list for a while - the place that dares to call themselves "to die for." I was willing to take my chances.

Val, the incredibly hunky friend I call my "Promises Partner", met me in this WeHo hottie spottie recently for dindin. I got there first, and had the supreme (ahem) pleasure of dealing with the too-young, too-arrogant Can I help you? blonde bitch that gave me tons of 'tude for no apparent reason and sat me in Siberia, even though the place was near-empty. Great start. Then she sat a table of four RIGHT next to us just moments later - with the place still full of chirping crickets. Oh, poo on that.

The place is lovely - dark, incredibly comfortable benches line the long back wall and are scattered with bright, cushy pillows. The sushi bar sat empty all night, even though the dining room filled-up substantially - I found that sad. I wanted to go over and say hi and keep them company. Oh, and I did spy a very young femme sushi chef, which gets the place high marks. I like a little variety. You know, equal opportunity roll-making.

Our server, by the way, more than made up for the angsty hostess by a mile, but she had way too many tables hit all at once, and didn't take very good care of us. She tried, she really did, but blondie triple downed her, so I had mercy.

OK, now on to what really matters:

Drinks:

They have exclusively Japanese beer, so Val had a Kirin and I had *gasp* Diet Coke. They have a full bar, however, but I wasn't in the mood.

Appetizers:

Pyramid of Tartar
* A trio of bigeye tuna, Atlantic king salmon and avocado with sweet ginger soy
This was purrrty; a literal pyramid starting with the tuna, then the salmon, followed by the avocado. All the ingredients were mushy-fied, however, and they suggested we pour the accompanying sauce (too sweet) over the artwork and mix merrily. We did - this was tasty. Oh, and lest I forget, it was served with house made criss-cross potato chips. Well played on that one.

Salad:

Pacific
* Albacore tataki with marinated Japanese cucumber and sauteed red onions and a ponzu dressing
I apparently can't read well and was expecting more greens with this, but it was lovely - almost primarily a sashimi dish, the ginger and ponzu weren't at all unusual, but the whole combo was very fresh and tasty.

Sashimi:

Chef's Choice
* This was a gorgeous display - served in a basket with layers of crushed ice, there were something like 14 pieces of fish in this puppy, and all were top quality.

Maki:

Animal Style Roll
* Spicy tuna, snow crab, red onion and shrimp tempura wrapped in soy paper
This tasted good, but was too finally chopped and full of mayo - I wanted the fish to shine through more, and it didn't have a prayer.

Dessert:

Chocolate Quartet
* Dark chocolate truffle cake, white chocolate and dark chocolate mousse and white chocolate ice cream with an almond biscotti cookie
All right, let me break this down: Biscotti=boring. Truffle cake= oh hell yes but way rich. Dark chocolate mousse = surprisingly velvety and good. White chocolate ice cream = white chocolate? Really? All I taste is vanilla and sugar.
So, all in all - so-so. Wouldn't order again.

The damage for one beer, one soda, one appetizer, one sashimi omakase, one roll, and one salad was about $90 before tip.

RESTAURANT REPORT CARD

Ambiance - B-
Service - C
Food (Taste) - B-
Food (Presentation) - A-
Wine/Drinks - B-
Value - C+
Vibe/Energy/Scene - B+
Overall Experience - B-

Final word - Oh, it's not so bad. Just bypass the hostess and head straight for the bar!

My Perfect Man - The Swedish Chef

2006-07-27T14:04:00.000-07:00

Flappen jacken hooten, people!

Huge, mad, heaping happy props to Nick at Slashfood for steering me to the holy grail - Swedish Chef Google Videos. Oh my good god, if these don't lift your spirits from the depths of boo-hoo-dom, nothing will. What's not to love about this knife-weilding psychopath? His almost incomprehensible babbling, his invisible peepers, his obsession with making the kill and making the meal - he's the chef we all aspire to be. The Swedish Chef doesn't mess around with recipes or precise measurements - one of my favorite scenes is his tossed salad; an iceberg head thrown up into the air, blasted with a shotgun, and flailing little lettuce pieces everywhere. So classic, so funny - and filling me with a nostalgic spin that's going to cause all kinds of possible repercussions. I may have to make mom's pasta dish - the one with fried eggs we used to eat during The Muppet Show. I may have to make mom's criss-cross peanut butter cookies - a staple of childhood, just like the Chef.

Or I may just have to watch these damn videos a few more times and laugh my bunskies off. Dee film is okey dokey!

Amaretto - Fruit (Liquor) of the Italian Gods

2006-07-27T11:18:00.000-07:00

While I am truly not a fan of sickly sweet, syrupy liquors, Amaretto has my heart. There's something about the almond depth and complex sweetness of a top-shelf Amaretto that absolutley woos me. I prefer a few shots of this on the rocks to dessert some nights - so comforting and tasty. But make no mistake - it MUST be top-shelf, because the cheap stuff tastes like cough syrup. Oy. Disaronno is the well-known brand, and it is, quite simply, the best.

The origins of the liquor are pretty fascinating. Legend has it that when the painter Bernardino Luini was commissioned in 1525 to paint a fresco of the Madonna for the Santa Maria delle Grazie church in Saronno, Italy, he was housed at the home of a young widow. Her piety and beauty moved him so much, he had a romantic affair with the innkeeper, and hired her to pose for the painting. Wanting to repay the master painter, the woman soaked a few apricot kernels in a brandy, and presented him with the gift. Amaretto, thusly, was born.

Nowadays, almond extracts, along with apricot kernels and seeds, are steeped in brandy to create the final product. Most Amarettos are about 56 proof, or 28% alcohol. The best way to serve this nectar is on the rocks, or shaken cold, ala a martini. Ye olde Amaretto Sour is a popular "girly" drink, but personally, I think the flavor gets lots in the intense sugary layers. If you're really feeling sassy, add a small ribbon of light cream to a 2 oz shot, on ice, and have a sip of heaven.

Fab Food Media - Intermezzo Magazine

2006-07-26T17:10:00.000-07:00

Am I the last to know about this one? Something tells me - yes. I needed a mag for a solo lunchtime soiree a few days back, and the local Borders stand felt like a good place to say hello to. I spied the usual food-related gems, and then, tucked behind Food and Wine magazine I saw it gleaming - Intermezzo. The cover showcased a gravy-glistening chicken dish with mustard seeds. Since I don't eat chicken, this wasn't the draw. It just looked elegant. After a two-second flip-through, I affirmed this first impression and took the puppy to lunch.

Intermezzo is all-kinds-of-glossy, and features a mostly foodie line-up with anecdotes about fashion, travel, and home too. The layout is elegant and organized, and the entire tone really does feel upscale and informative. They cover various food-focused destinations, highlight a handful of luscious desserts, and otherwise wax poetic on our favorite topic.

So what's the bad news? The web site. It doesn't showcase anything about the current issue, has a layout circa 200, and isn't all that informative. A huge let-down, after how much I enjoyed the mag itself. Of course you can subscribe on the homepage, and hit a recipe index, but the rest is woefully lacking. Boo for that. Still, I might just subscribe. I think I'll give it one more trial run with the next issue (there's only 6 per year right now), and if I'm happy again, I'll take the plunge. Oh, and by the by, if any of you crazy cats have some opinions on this matter, hit me. Help this Gemini make a decision.

Just Like Mom Used to Make - Peanut Butter Bacon Sandwiches

2006-07-26T14:21:00.000-07:00

Sometimes, I am just *so* lucky.
I recently swooped into a Very Favorite Restaurant for an incredible treat - to taste a new dessert creation by the local master, not yet on the menu. Should he put this a-maz-ing dish up for public consumption, I'll reveal the local, but for now, hush hush. This was a daring, fantastic delight - again, I won't divulge the entire lowdown, but bacon was involved. And peanut butter powder. And maple syrup, brown sugar, and bananas. Yes, this is a dessert, not a breakfast plate. Special doesn't even begin to describe this. And while I was crazy about the banana's texture, I was apeshit about the flavors.

That night, as I was drifting off to sleep thinking "peanut butter and bacon - who knew?" a voice answered back "your MOTHER, that's who." And then I remember. When I was a wee one, Mom used to toast a couple of slices of white bread, slather them up with creamy peanut butter, and generously topped on several slices of crispy, hot bacon. I LOVED these creations. But it's been eons since I thought of them, and who would have thought a dessert would jog my memory?

I just love it when a dish takes you back in time to a spot in your life long since covered in cobwebs. Scents and tastes have a magical transportation power. I called Mom the next day to share this revelation. She wants to fly out just to try this dessert. We had a bonding moment. Life is good.

Can I Get An Ohm - Zen Zoo Tea Cafe

2006-07-26T09:44:00.000-07:00

Zen Zoo Tea Cafe
1517 N. Vine Street
Hollywood, CA
7.24.06 - Monday, 12:30 PM
Myself myself confound

I locked myself out of my house on Monday afternoon. Oopsie. Luckily, these things don't matter much when you're a freelancer with laptop in hand. I made my way to a Starbucks, worked up a storm, then felt the hunger grumble. I don't know why, but the Zen Zoo Tea Cafe sprung to mind - this often passed but never visited small cafe next to Bed Bath and Beyond and the Hungry Cat (if only they served lunch).

It saddens me that this place is normally so empty. Even during the throes of lunch, it was lonely. Myself and maybe three other patrons. It's counter service, so I ponied up to order, only to find out that didn't have what I wanted. I compromised - no biggee. Odd that they didn't have the salad fixins when, as I mentioned, it was a graveyard. Perhaps I missed the spinach salad rush.

I found a table (which is a miracle, as there are only two indoors, plus a counter), leafed through my maggie, and waited for Zen to overtake me.

Drink:

Tap water - was rather tea-ed out, so I didn't partake in the delicacy.

Appetizers:

Crystal Shrimp Dumplings
**Served with hot mustard and hot sauce (but no soy sauce?), these came in a dim sum container. Each of the three dumplings had a too mushy outside and lacked flavor. They were *ok*, just not on par with the realllllly good dumplings out there. Not even in the same stratosphere.

Miso Soup
**Didn't like the flavor on this one either - rather funky, and I'm a big miso freak. It did have large chunks of mushroom and tofu, which I loved, but overall, I didn't want to touch this bowl.

Entree:

Thai Peanut Tofu Salad
**Heaps of sprouts, a bit of lettuce, and loads of peanut dressing and related condiments. Plus a lot of tofu. I liked this dish - flavor was decent, wonderful textures, and a fine substitute for the lettuce-based concoction I had tried to order. Very fresh tasting and yummy.

The damage for the dumplings, soup, and half salad was $12 before tip.

RESTAURANT REPORT CARD

Ambiance - C
Service - C
Food (Taste) - C+
Food (Presentation) - C-
Wine/Drinks - B
Value - B+
Overall Experience - C+

Final word - I don't plan on locking myself again soon, but if I do, I think I'll skip the Zen. Maybe chaos suits me better :)

Crossing the Bridge

2006-07-25T14:26:00.000-07:00

Bridge
755 N. La Cienega Blvd.
Los Angeles, CA
7.22.06 - Friday, 10:30 PM
Myself + 2 guests (Out of towners)

My Miami peeps want more LA action, cocktail style, so it seemed high-time I eyeball the oft-reveled at interior of The Bridge Restaurant. Owned by the group responsible for Koi, Bridge is located just across the street from this Hollywood mecca, and as such, a shoo-in for the same it-crowd. We got there at 10:30 on a Saturday, and I expected a mob scene. Close, but not so much.

The first big annoyance was Mr. Man guarding the door. He was a finely dressed yet surly gentleman that demanded to know if we had reservations. I said we just wanted to hit the bar (which was clearly not full) - he pondered this a moment, rather wondering if we were worthy, or just making a show of his authority - whatever the reason, it was lame. Of course he let us in. But honestly, what's with the attitude? It makes me shun my lovely little city - but I know better than to judge the metropolis on one snotty doorman.

Once inside, I must say, we couldn't help a round of oooh's and ahhh's. The space is outlandishly elegant. Huge, golden-glowing chandeliers, dark wood tables and chairs, and just an ambiance that made you feel warm, fuzzy, and decadent. The bar area, at the front of the restaurant, was a lot more understated but still grand and lovely. The very hot bartender took care of us immediately, and we sipped our over-priced drinks and eyeballed the wanna-be's. No rich and famous folks here, just the crowd that likes to pretend they are. And a nice handful of real peeps too - I liked the vibe a lot. I could be comfortable having a cocktail here on a regular basis if the valet wasn't so annoying (but I found street parking - GO ME!) and if the doorman didn't make me feel unwelcome.

BAR REPORT CARD

Ambiance - A-
Staff/Service - C
Wine/Drinks - B-
Value - C+
Vibe/Energy/Scene - A-
Overall Experience - B-

Final word - If you're husband-shopping, into being seen, or like a grand venue, Bridge is a fab place for a cocktail.

Sushiya Saves Sunset

2006-07-25T13:15:00.000-07:00

Sushiya
8650 W. Sunset Blvd
West Hollywood, CA
7.23.06 - Sunday, 12 AM
Myself + 7 guests (Out of town investor peeps)

It had been a long, long night. Bar hopping. Out of towners. Chasing them down as they maneuvered through the sceney Sunset Strip, in search of sushi for a large party without a reservation. We ducked into various places and were received with disgruntled flippancy. Sushiya - in the Sunset Plaza area - didn't sound promising; only because I know it's popular, and of course, I know the area is teaming with hipsters. Lo and behold, however, the folks had space, were still serving food, AND they smiled at us. A lot. The boys were all-a-buzz, and even I wanted to make out with our waitress - she made us HAPPY.

I didn't eat much, I'll say that out right, but the crew ordered tons. The menu at Sushiya is loaded with speciality rolls and standbys - clearly catering to the Sunset Strip masses who want spicy tuna in 17 different ways and don't give a damn about tradition. Which, by the way, is fine by me - I like my raw fish any number of ways, from traditional to cuckoo. Our waitress was so charming and adorable, I even tried to get her to join the party. We were super well taken care of, and the food - that which I sampled and spied - was above average for sushi.

Drinks, too, hit the spot. Sake - of course! The ambiance here is also adorable - it's a narrow cavern with a long bar, and great people-watching opportunities. The inside is mostly red - that's the color I recall. We dug it. Comfy seats, great view, all kinds-of-relaxed.

I won't do my normal run-through of samplings, only because I ate so little and don't want to misrepresent. Put it this way, however - I will be returning. What I had was definitely good enough for an encore. And since they stay open until 2:30 AM on weekends - those are hours I can work with.

Sidebar - Too Bad About the Bill

2006-07-24T09:11:00.000-07:00

Sidebar
9500 Wilshire Blvd.
Beverly Hills, CA
7.21.06 - Friday, 10 PM
Myself + 7 guests (Out of town investor peeps)

When a gaggle of rich friends swirl in from out of town, and one of them says "Hey, T, get us a true LA bar scene, would ya?" there's quite a few choices. And rest assured, we went to quite a few places.

First on the list - an easy call: Sidebar. The crew was staying at the Regent Beverly Wilshire, after all, so they didn't have far to travel. Sidebar is a newbie - open only for the past 2 months. It's across the hall from Wolfgang Puck's new steakhouse, Cut - a place I can't yet speak to but can affirm is beautiful. Miss Side is in fact a sister to the restaurant, also designed by Richard Meier (the man who designed the Getty Center.) It's a stunner - lit up in opulent golden hues, scattered with cushy chocolate couches, and with a sparsely decorated but equally elegant bar. I was one of the first two of our soiree to arrive, and shockingly, we found bar seats - at 10 PM on a Friday. The place was all a-buzz, but certainly not crowded. Oh, and if it's celebrities you be a-seekin', this place is a go-to. We saw Shaq and Eve. Woo.

They have a cocktail menu - inventive, but very limited. They also don't carry a lot of the bar staples - this is high end/top shelf or no-thing. The bartenders are nice, but often not available. That would prove to be frustrating as the crew shuffled in. And then there's the matter of the bill . . .

The slowness of the staff almost cost my a pretty penny. At one point, one of our friends arrived and needed a drink on my tab. We ordered it, at the same time an impatient and loud gentleman to my left ordered a couple of his own. Our bartender took the orders . . .and disappeared. For a LONG time. When she returned with the drinks, Mr. Impatient had exited stage left. His drinks sat there all night, untouched.

When it came time, hours later, for my portion of the par-tay to vacate, I closed my tab and - you guessed it - when the check arrived, saw I was asked to pay for the long-gone hasty-one. This did not make me happy. An argument - albeit a tame one - ensued over these fair drinks, and I finally - FINALLY - won out. After minutes of button pushing and discussion, the final check was served. By this time, I was annoyed enough to agree with the voices in my head - we wouldn't be coming back. And, in fact, Cut was now on probation too.

When you're charging $14 for drinks, at least charge them to the right peeps. That's all I'm askin'.

Here's the listing of what we had:

1 Glass of house Prosecco - somewhat flat - only so-so.
2 Push-ups - made with Grey Goose Vanilla, 7-up, and a splash of orange juice
2 Rum and Cokes - not strong, but OK
3 Kettle One Martinis - excellent, but hard to mess-up
1 Mojito - the evening's clear winner
1 screwdriver - also just OK

Snacks -
They serve an elegant tray of candied almonds, wasabi peas, and olives - very nice touch. Aces on this one.

BAR REPORT CARD

Ambiance - B+
Service - C-
Wine/Drinks - C+
Value - C
Vibe/Energy/Scene - B
Overall Experience - C+

Final word - Look, there's a million places in this town to ogle the famous ones, impressive a crew of out-of-towners, and get overcharged on drinks. Sidebar isn't a must-see.

Chateau de Roquefort - Wine, Oh!

2006-07-23T15:16:00.000-07:00

I've recently fallen all over the new Biodynamics wine making process. As a devout astrologer and planetary energy believer, I'm gaga about the way this new age system takes into account all of the organic elements - not just the grapevine - along with moon phases and planetary cycles. Whether or not you think this is poppycock, I assure you it produces damn fine wine. So why question the process?

Take Chateau de Roquefort - proprietor Raimond de Villeneuve took over this landmark Southern France house in 1995, restoring his family's name and, in the process, converting to the biodynamics method. Biodynamics believers monitor the health of all living elements in the grape growing process - the grapevines, the soil, and any/all related flora and fauna. Each organism is considered in its individual state, and as a part of the master whole. In addition, the notion that farming can be rhythmically matched to the energetic ebb and flow of the cosmos is also added to the mix. Some see this in an astrologically sense, some in a more spiritual manner. Either way, this does produce one undeniably beneficial effect - growers become incredibly attuned to all aspects of their crops. As a result, the flavors formed are so intertwined with the region and the soil, it's what makes so many prominent growers faithful to the process.

One of my favorites from this method is the 2005 Chateau de Roquefort Corail Rose tes de Provence - a strawberry burst of sweetness with just the right amount of underlying acidity. The gorgeous rose color is intoxicating in it's own right, and at just $14 a bottle, it's a bargain as well.

Regardless of whether or not you're behind the methodology, I dare you to give biodynamic wines a shot. My theory is that if the moon can source the dramatic movement of our oceans, it stands to reason that these energies would affect human beings, and, yes, even grapevines.

Sushi Mashiko, You Surprised Me!

2006-07-22T15:34:00.000-07:00

Sushi Mashiko
10726 Jefferson Blvd.
Culver City, CA
7.21.06 - Friday, 7 PM
Myself + 1 guest (Gay Hubbie RyRy)

There I was, deep in the throes of Culver City for what felt like the first time ever. This is not a 'hood I frequent in this fair town, so when it was time for dinner with my angel-friend Ry, I had to leave it up to him. We wanted sushi. He's not adventurous, I am. He'd done some CitySearch research on the place, saw a few fab reviews, and we thought - yes, Mashiko, we want that.

The place is in the obligatory strip mall - almost a sign that it'll be good, these days, as my fav fish joints normally reside in one. The ambiance of this place is AWFUL - so eighties, in the worst possible way, with washed out menu photos, fading polaroids, and all manner of dated decor. It also smelled a bit fishy back by the bathrooms - this worried me, but I said nothing. The show must go on.

The menu is a normal potpourri of hot plates (tempura, teryaki) and sushi basics. We didn't want anything cooked. Except the edamame. The service was annoying - they asked us 4 times in the span of 2 minutes if we were ready to order - we weren't. Each time. And then we called them over when we were, as the restaurant was almost empty. On a Friday night. Hmmm. And ohmagod did it take FOREVER to get our fish. We didn't order much, and did I mention the place was woefully dead? The sushi chef is a delightful looking fellow, but he took his sweet time. Woah nellie.

But the sushi? Land sakes it was GOOD! Read on :)

Drinks:

Just sodas - nothin' excitin'.

Appetizer:

Edamame
Boiled, bland, no salt, obviously old, not even warm anymore - HORRIBLE!

Sushi:

Salmon
Yellowtail
Albacore

**All were pretty high-quality and fresh, with FAT cuts - I was pleased to see they weren't skimpy at all. And the prices were low for this kind of generosity.

Rolls:

California Roll
Nothing special here - but 8 large pieces were served.

Spicy Tuna Roll
Weak - very small, not at all spicy. Did not care for this one.

Special Cucumber Roll
**With tuna, yellowtail, salmon, avocado, and rice, wrapped in a cucumber
This was GOOD but GIGANTIC! Couldn't even begin to finish this puppy, but it was quite yummy.

The damage for 3 sodas, 3 orders of sushi and 3 rolls was about $40, before tip.

RESTAURANT REPORT CARD

Ambiance - D-
Service - C-
Food (Taste) - C+
Food (Presentation) - C
Wine/Drinks - C
Value - B+
Overall Experience - C

Final word - For no frills, fat fish slices, it's fine. This would only be a place I'd duck into if I lived nearby.

Lounge. On Sunset. With Fried Olives.

2006-07-22T10:18:00.000-07:00

Lounge. On Sunset
1448 N. Gower
Hollywood, CA
7.20.06 - Thursday, 8 PM
Myself + 1 guest (Screenwriter J)

Eat. On Sunset and Lounge. On Sunset - could these names be any more generic AND pretentious? I wanted to loathe this place. After waltzing in for the first time and spying what looked like glowing q-tips in the outdoor area and a navy-motif in the dining room, I wanted to hate it even more. It's very masculine inside - navy blue cushions with white piping and very dark wood accents. I've had good dinners here, I'll be honest - not HOLD THE PHONE Providence-style dishes, but decent fare. This night, however, was all about the sauce. Sorry, chef, we're here for the Lounge.

When my pal J and I first descended into the dimly lit, very spacious bar area in the back, there was a small party brewing. I figured it was a sign of things to come - after all, it was a Thursday night, and the clock had barely struck 8. We grabbed a couple of bar seats and a couple of drink menus, and things were looking good. As in, they have an entire SECTION of the drink menu dedicated to Red Bull mixtures. Something like six or more choices! Well all RIGHT then! I also spied many other fab-o options, including something I've had before - their self-proclaimed world's best Bloody Mary (it's good, but not quite up to the title). The bar menu also looked promising. So order we did.

Our female bartender was also excellente - of course, she had all of four customers to contend with in no-time - the little soiree brewing behind us fizzled out in short order. And then it was a virtual graveyard back there - odd. I wonder if this place is suffering? The dining room, indoors, was almost empty, but outside was moderately alive. Sad, as they just redid this space, since the Pinot Hollywood gig had faded in the limelight. Perhaps Eat/Lounge just need new names.

In any event, here's what we devoured:

Drinks:

White Sangria - certainly not traditional, this had white wine, some citrus splash, a little soda kick, and loads of garnish. *Yawn*
Wings - from the Bull Ring, this had Red Bull and Absolut Vanilla. Good!

Small Bar Plates:

Roasted Spanish Marcona Almonds
** Roasted in extra virgin olive oil and sea salt
These came out mega-hot and really tasty. The perfect bar snack, I do declare.

Fried Spanish Olives
** Served with a pesto cream dipping sauce
Small olives coated in a light batter and fried - I thought I'd like these way more than I did. The olive-y flavor was actually lost in the frying ritual, and in the end, these were nothing special.

Appetizer:

Dungenous Crab and Corn
** Crab meat served with corn in a creamy sauce with potato crisps
I'm all for quality over quantity, but this was SO small and expensive, and rather tasteless. The sweetness of the crab was mellowed out by the creamy and otherwise tasteless sauce. Would it be rude to yawn again?

Look, this wasn't a *bad* experience, but it wasn't exciting in any way either. Except for the multiple Red Bull ideas, but now that they've triggered the flow, we can order these anywhere. For the moolah, it wasn't worth it. And it is a bummer that we basically had the place to ourselves - where's that exciting Hollywood vibe?

The damage for 3 drinks and 3 small plates was about $75, before tip.

RESTAURANT REPORT CARD

Ambiance - C+
Service - B
Food (Taste) - C+
Food (Presentation) - B-
Wine/Drinks - B-
Value - C
Overall Experience - C+

Final word - If someone else is buying, or if I just want a drink or two, I'm in. But likely not.

Weird Gadget of the Year - Bottle Mounted Camera

2006-07-21T15:00:00.000-07:00

I want one! I want one! The fine folks at OSN have put forth what I'm calling the weirdest foodie-esque gadget of the year - a nifty little digital camera that can be clasped on places like a bottle top. Sure, this conjures up images of family reunions at the picnic park finally saved from shaky hands - who knew your Coke bottle could double as a tripod? Yet I have a different vision for this little honey - food photography. Those tableside shots that make your dessert creation look fuzzier than cotton candy - a thing of the past! I can't find pricing information, but I did see that the camera can be posted to other objects, too - things like car windows and bookshelves are all fair game. Visit the link above for more information - and if you have one of these babies, take some food pics and show me the goods!

Birds - Happy Hour Good, Food Baaaad

2006-07-21T10:53:00.000-07:00

I'm a Beachwood Canyon dweller these days, and there's not a lot to walk to in zee hills. Occasionally, I make the trek down to "The Strip" - a section of Franklin Ave. sporting a solid block of mediocre, at best, food experiences. Victor's, La Poubelle, the Pig, Taiyo, and Birds among them - none are known for good eats, but a few have decent cocktails. I hit the happy hour at Birds last night - featured from 4-6 - and I gotta say, that's a damn happy happy hour.

The decor is somewhat pleasant inside this down-home neighborhood hang, and everyone has a sense of humor. It's also one of those places where you can pony up to the bar solo and have a new best friend in five minutes flat. I met my screenwriter pal there but made friends with a nice man next to me - he was lamenting a break-up with Margheritas. I can relate. So if you want a side of friendliness with your happy hour, Birds delivers.

Did I mention the food sucks? Oy vey, it's nasty. I didn't chow on the latest visit - I now know better. The chicken is dry, the wraps slathered in icky condiments - everything is bland, fatty, and not worth the calories. But after a lovely couple of hours chatting away and sipping on Stellas and champagne, my companion and I were served with a $20 check. 5 drinks, 20 bucks. Happy hour? I dare say I was jubilant. It just goes to show that different places are good for different things. Birds - it's all about the bar. Get there early and your buzz is borderline free.

Pass the Cheese, Please - Camembert

2006-07-20T16:36:00.000-07:00

I love me some cheese. Camembert is among the most heavenly, and not because of the creamy flavor, but because of that soft, smooth, caramel-like consistency. The travels this puppy embarks on a tongue are almost illegal. So are my reactions. It's got a Brie-like remeniscense, but features a far better palette, in my humble opinion.

Camembert is a French gem, allegedly discovered in 1791 by a Marie Harel. She housed a priest from Brie, and in exchange for her generosity, was apparently given the "secret" to this crazy-good concoction. Lucky lady. Its popularity, however, was sealed-up-good during WWII, when it was served to the French soldiers. It's good stuff, but worth waging a war over? I'd say not.

Made from unpastuerized cow's milk, Camembert actually has a dry, crumbly consistency when it's super-fresh, but leave this to age for a few weeks, and the runniness takes over. Believe me, you want this. It's been served since the 1890's in these adorable wooden rounds. Not traditionally used in cooking, I suggest you simply get a killer Bourdeaux and some crusty bread, and have a feast. All hail Camembert.

Neiman Marcus Beverly Hills - Food Mecca?

2006-07-20T10:47:00.000-07:00

I can admit to a certain Neiman Marcus obsession. I have an NM card. I've used it. Heavily. And I'm outing myself here by saying that yes, I'm a foodie, but goddamn, I love me an NM throw-down.
Wait! I can explain, honest!

Let's start with the good part. At the Beverly Hills location, the top floor (men's department) has a wide open, oval-shaped bar called Bar on 4. It's always staffed with super-hot, and in some cases, equally sweet male bartenders, and more plastic surgery devotees than you shake a martini at. I find the scene so fascinating - power-lunchers in suits; there to buy another, husband hunters with wrinkle-less foreheads and chihuahuas in tow, and the occasional oddball - like, well, me. There's a gigantic window by the bar that let's you enjoy the BH view, and it's flooded with golden sunlight up there - makes me feel lucky to live in this crazy metro. Maybe it's the mean cocktails they're whisking up that's blinding me here, but it is *the* perfect place to take a couple of girlfriends to, get drunk by noon, and shop like the LA girls we are. The huge bonus - I've had extremely tasty food here. No, really. The Lobster Club is divine. The Caviar service - overpriced to the hilt but worth every last egg. I can't help it, people, I love it here. I've made friends with a couple of the bartenders (like Adam, featured below, whom I just adore), and, you know, I guess it's the wanna-be rich girl in me that just delights in this excess. Plus, there's the cocktails - they make 'em tasty AND strong.

That's Adam - bartender, documentary filmmaker, and mega-hottie with a sublime taste in music AND cocktails. What's not to love?

Yesterday, I had what I'd call an NM double-hitter. My girl Hollz and I arrived early for the Last Call Sale and for a little Veuve Cliquot. We're smarties, we first sailed down to the bottom floor and scored two large chocolatey treats. Then up to the top for a our champagne toast. So far, so good. We had hair appointments across the street at some chi-chi salon (free gifts, folks, this is not the Normal Life) so after our locks got love, we headed back for lunch. And shopping. Having already graced the Bar on 4 chairs, we opted for a never-before-frequented spot on the third level - The FreshMarket Assuming the foodstuffs in this joint likely came from the same kitchen, we figured only the ambiance would be different. Ahem, wrong answer. The menu was vastly different (just a few salads and sannies) and what we opted for - An open-faced tuna melt and an Egg salad on wheat - were abysmal. SERIOUSLY bad. Bland, fatty, stale bread - all kinds of icky. And to think, we were one floor away from bliss. We even tried a cake slice - lemon bundt badness. All sugar, no citrus - AHHHH!

Lesson learned, believe that. There's a bottom floor restaurant called Mariposa - I will likely never have the courage to put a toe in there. I guess I've learned a valuable lesson here - go where the cute bartenders are. If the food sucks, at least the view will still be top-notch. ;)

The Art of Food Sharing - Ethiopian-Style

2006-07-18T12:24:00.000-07:00

Nyala
1076 S. Fairfax
Los Angeles, CA
7.16.06 - Sunday, 7:15 PM
Myself + 2 guesta (Bestest Friend plus Australian Angel)

There's a stretch of Fairfax Avenue, just south of Olympic, called Little Ethiopia. Both sides of the street are lined with fragrant smelling, colorful restaurant fronts serving all kinds of ethnic delicacies. Nyala lives on the south east corner of this stretch, and sports a lavender neon sign. The place is incredibly welcoming, larger than expected, and full of gorgeous art, golden hues, and the most incredible, spicy scents.

This place is a mainstay for my best friend and I - a great place to go with the girls (or the guys) and dish about the latest developments. This evening, the BF and our darling Australian goddess friend swooped in for hardcore girl-talk and delicious, communal eats. We scampered into one of the many banquets and didn't even spy the menu. Nyala may not be the best of its kind on this strip, but there are two dishes here we can't pass up. I'll dish the details on those in a just a jiffy. Be warned, however, that service is not their strong point. It's slow, at best, but warm and friendly. Just don't come here in a hurry, or you shall be more than a little peeved.

If you've never had an Ethiopian food experience before, it's a special treat. Not only does the food itself sport very unique and heavenly flavors, but eating this kind of cuisine is a community affair. Plates of food are served on gigantic platters - there are no individual settings. And silverware? Forget about it - there's no formality to this throw-down, and instead of forks and knives, you'll be served injer. Injer is the native bread - more spongy and pliable than a typical slice - with a semi-sour kick that matches the spices spot-on perfectly. Patrons take pieces of the injer and scoop up their bite-size pieces - be it seafood, veggies, or meat. So if your mother never taught you to share, perhaps you should stick to American fare ;)

Now for the good part!

Drinks:

We stuck to sodas - they serve Ethiopian beer (bland) and wine (too sweet).
We also had the amazing and fragrant native tea - highly recommended.

Our platter consisted of:

Vegetarian Combo
- This consists of one good-sized portion of all their vegetarian offerings.
1. Yemiser Wot
Red lentil stew simmered in seasoned red pepper sauce, fresh garlic and ginger.

2. Kik Alecha
Mild yellow split peas cooked with onion, fresh garlic and ginger.

3. Defen Yemiser Wot
Bean stew cooked in fresh garlic and ginger.

4. Yatakilt Wot
Mixed vegetables: fresh carrots, potatoes, and cabbage cooked with garlic and ginger.

5. Yabesha Gommen
Collard greens seasoned with fresh garlic and ginger.

** This selection is a MUST - so many yummy flavors and consistencies to enjoy - and all of them melt in your mouth with the injer.

Shrimp Tibs
- Shrimp sauteed with onion, tomato, garlic, seasoned red pepper sauce and olive oil. (Medium Spicy). It can be ordered mild.
** My favorite thing on the menu - perfectly cooked shrimp with mild yet kicky flavor and fantastic peppers. So freakin' good!

And so much fun to eat in such a share-and-share-alike fashion.
To be fair, word has it Nyala is not the number one taste-sensation in Little Ethiopia, but it's incredibly comfortable, and truly reliable.

The damage for 2 teas, 1 soft drink and a platter for 3 entrees was about $35, before tip.

RESTAURANT REPORT CARD

Ambiance - B-
Service - C
Food (Taste) - B
Food (Presentation) - B
Wine/Drinks - C-
Value - B
Overall Experience - B-

Final word - Partly because we're sentimental, and partly because it's damn tasty, this is a frequent haunt.

What Do They Eat In . . .Peru?

2006-07-17T11:54:00.000-07:00

Any poor soul who knows me in-person or blog-wise is well aware of my recent jaunt to The Amazon. No, not the .com book store, the real deal - river, jungle, bliss. Although the majority of this locale is tucked into the grand and magnificent country of Brazil, I had the distinct pleasure of visiting the Peruvian side. I flew into Lima and then hopped a small flight to Iquitos - considered the gateway to the Amazon on the western side. I had so few expectations for this journey, which turned out to be life-changing in SO many ways, but I gotta say - the food? Fresh, naturally-organic, and just absolutely to-die for.

The main staples in Peru are seafood, chicken, potatoes and rice - the usual. But these folks certainly do interesting preparations - like the ceviche, often with a citrus and spice kick, which is outstanding. They have a special pepper in those parts called an Aji - hard to duplicate and describe, but smoky and tasty and really lovely. And the local fruits - I can't even begin to tell you have amazing they are. A lot of the locals drink cane sugar water straight for the source - so refreshing on a scorching and humid day.

I remember one fruit in particular - a banana by anyone's definition, but unlike any such fruit I've ever had before. The consistency was as-expected, but the flavor was more like a granny smith apple - an amazing hybrid, and I'm drooling just pondering this taste-punch.

Maybe it was the scenery influencing my taste buds, but I remember the fish, plantains, potatoes, and especially the fruit - everything tasted garden-fresh, and had a special zing. The Amazon is the womb of the Earth, so it only makes sense that the food she brings forth is on another level entirely.

I can't wait to return. And eat - like crazy.

I'm Not Seein' Grand. I'm Not Seein' Lux.

2006-07-17T09:10:00.000-07:00

Grand Lux Cafe
121 N. La Cienega Blvd.
Los Angeles, CA
7.16.06 - Sunday, 1:15 PM
Myself + 1 guest (apocalypse Wow! drummer)

My boy PR (I call him Punk Rocker) needed a keen woman's eye on his latest shopping spree, and I was all a-flutter. He's an ex-internet boyfriend from way back, and he's also the inspiration for the male protagonist in le novel. A special boy. Anyhoo, I haven't been to the Beverly Center in *eons* (since I made the change to a writer's salary, ahem), so I was all-a-flutter. But when you shop like I do, you first need to get some fuel.

I had originally suggested we meet at The Wave - the horrific R&B lounge in the center of the main mall floor, but PR got confused (which I'm grateful for) and ended up at the Grand Lux. After flurries of cell phone calls and "where are you again?"s, we, at last, got to dine.

This place, our little GL, is over. The. Top. Way to big, way to gold, way too silly. I've been there before without any impressions other than, it's just too much. And at the top of the too list - too mediocre. The menu is gargantuan - they're just trying to tackle too much of failing across the board. I suspect this place is owned the Cheesecake Factory crew - same tacky decor, same massive-esque menu, same tasteless parade of fatty and flavorless food. But incredibly convenient, so what they heckerz.

Drinks:

Moi - Bloody Mary. So-so. Rather weak, not very spicy. Blah.
PR - Vodka lemonade. About the same.

I will say our bartender was cute as can be and sweet to boot. But, well, slow. I forgive her.

My entree:

Spicy Calamari Salad
- Iceberg lettuce, fried calamari chunks, spicy miso dressing
** The only truly redeeming feature of this dish - the squid didn't have the consistency of chewing gum. But flavor? They forgot that in the kitchen, apparently. It had a spice, I suppose, but of the oily, after-thought variety - just not good. Bor-ing.

PR
Cheeseburger Melt
- Medium well patty with cheddar cheese on Parmesan cheese bread and served with french fries.
* Holy crap this was decadent. But not really in a good way - too much of a good thing. SO greasy. Fries were decent and warm and somewhat tasty. But if you're going to blow the diet, hell, just got to In 'n Out.

The damage for 4 drinks and 2 entrees was about $62, before tip. Did I mention it was also too expensive? Affirmative.

RESTAURANT REPORT CARD

Ambiance - C
Service - C
Food (Taste) - C-
Food (Presentation) - D+
Wine/Drinks - C
Value - C-
Overall Experience - C-

Final word - Unless I'm bribed, I won't go back. Blech.

National Ice Cream Day - Scream For It!

2006-07-16T10:02:00.000-07:00

Oh heck YES - here's a holiday I can get all fired-up over. Today, July 16th, 2006, is National Ice Cream day. How will you celebrate?

President Reagan blessed our darling month o' July back in 1984, naming all 31 days (one for each flavor, nifty!) Ice Cream Month, but he gave a special honor to the third Sunday of July, and here we are again. I'll admit, I'm one of those annoying waist-watchers that gets a little gun-shy around the frozen creamy goods, but I'm throwing caution to the wind in celebration. I hope I can inspire a little of the same in you.

To incite salivation, I'm listing some of the new/exciting flavors I've spied across the dairy land lately - see if any of these whet your whistle:

First up, Ben and Jerry's American Pie ice cream - a brand new flavor from our trusted Vermont hipsters. This one packs apple and pie crust punch into - you guessed it - an appie pie cream base. I'd add some caramel into the mix, but that's just me. Sounds like this should be THE flavor of the whole month, what with our independence celebrations and all. Yum squared.

Speaking of caramel, the folks at Baskin Robbins have a newbie they're quite proud of too - it's called Triple Play, and it's loaded with popcorn, pretzels, and peanuts, all woven into a caramel ice cream base. Probably more appropriate for the youngsters amongst us - and those who like their ice cream to crunch.

And for us choco-holics, fear not Haagan Dazs to the rescue (yet again). They've got a sassy new flavor called Mayan Chocolate. It's' an uber-rich chocolate base with a cinnamon kick. Sounds interesting, and apparently is based on a Mayan recipe from waaayyyy back when - before National Ice Cream Day was but a twinkle in some wise-one's eye.

If none of these float your boat, hit up the e-quiz below and get inspired by the ice cream flavor that most represents you. Great ice-breaker, don't you think? Exciting, because my flavor is, actually, one of zee bestest.

You Are Mint Chocolate Chip Ice Cream

Creative. Expressive. Unique.

What Flavor Ice Cream Are You?

All right, that does it - breakfast time or no, I'm in search of frozen cream.
ColdStone, anyone?

The New Chowhound - Bigger Better Faster More?

2006-07-14T09:55:00.000-07:00

Yeah, we all new it was bound to happen. For years and more, devoted foodies across the nation devoured a little web site called Chowhound - nothing more than an old school BBS system, full of meager text links and lackluster search capabilities. But man, were we devoted. Scores of food-fans made Chowhoud their virtual mecca for all eat-it-up news, reviews, and most prominent - Where Can I Find questions. Some of us checked and triple-checked the boards many times a day, offering advice, opinions, and our own barrage of Help Me Find's. Chowhound became an identity - "I'm a Chow!" And yet, the site stayed the same. Graphic-less, frustrating, and beautiful.

Humans - especially hungry ones - don't respond well to change. When most of us heard the rumblings that our beloved boards were being merged with the big dogs at CNet, we didn't throw a party. I had high hopes, however - the dream that I could one day have access to, say, all the Foie Gras favs in the city, just by performing a *gasp* search on the site gave me (pardon the pun) goose bumps. But would a revamp take away our happy little family? Would massive changes mean I could no longer attend an LA party and, at some point in the evening, delight to the sound of - "Wait, you're PoetKitty from CHOWHOUND!?!?! I love your reviews!" I wanted it all, people - I won't lie.

The Day of Change has come and gone. There were, of course, hiccups from the get-go -- folks couldn't get their long-time monikers. Somehow they were snatched up, or errors abounded. Some of us received early registration offers - supposedly the diehards. I received no such invite, but it turns out that was a blessing. Those that tried the early bird entry didn't get the reward of a worm, unless that equates to errors and mayhem. Dommy! had to lose her trademark exclamation point. Others had to swap identities all together. This was pandemonium. But yet, we toiled on.

I might get hosed for saying this, but I like the new Chowhound. The reds and beiges are prettier than the grayscale of yesteryear. It's much easier to post - no confirm! Deny! step, no non-intuitive navigation. And - lo and behold - I can hit the Search bottom, type in Foie Gras - and WAHLAH - all related postings magically appear. I could do without the mass of CNet related links at the bottom, but they're easy to ignore. I don't read any of the features - I'm still very LA-centric, and very much devoted. Of course, my nickname was still available. Rest-assured this would be an all out war if someone had stolen the PK label before I descended.

As it stands, I'm still hungry, and I'm still relying on the Chows to steer me right.

Ciao, 'Hounds.
PoetKitty

The Best 7 Course Dessert Experience. Ever.

2006-07-13T10:21:00.000-07:00

Providence
5955 Melrose Ave.
Los Angeles, CA
Cross street - Wilcox
Myself + 2 Guests (The Very Best Friend + Her Other Half)

The first time I had dessert at Providence, I knew how the restaurant got its name. As an amateur dessert master myself (well, cookie-master is more like it), I'm critical of the sweets in this city. And for good reason. It's a chicken or the egg conundrum - do restaurants not have worthy pastry chefs (and in most cases, none at all) because people in LA don't want to eat dessert, or do people in LA not want to eat dessert because, as a rule, it sucks? We have scores of chefs experimenting with flavors and ingredients, fusing methodologies and giving us lollipops and test tubes - with accolades and question marks, admittedly, but the opportunity is there. It hasn't seem that way for pastry chefs. It's creme brulee, tiramisu, and chocolate cake or nothing. And yet, there's hope.

Adrian R. Vasquez is a rare breed in Hollywood - not only is he exclusively a pastry chef, but he's also a risk-taker. He'll put unusual ingredients like herbs, corn, and jalapenos in his creations, and at times, you can't even identify the flavors. But in just a few short minutes, he can change your mind about what desserts should be.

Providence, in a show of faith for their shining sugar-star, is displaying Adrian's talents in a full-on dessert tasting menu. I recently had the supreme honor of devouring every last spoonful. Coupled with the incredible wine-pairings from the sommelier, Drew (arguably the absolute best in the city, because he knows his stuff AND he treats all his guests without condescension - I've never ever said that about his profession before), this experience left the three of us wondering why we'd ever passed on dessert before. Let me tell you - at least where Adrian is involved - that won't happen again.

Here are my meager descriptions - just trust me when I say these don't do the equally gorgeous and flavorful dishes justice, but let it whet your appetite.

COURSE 1

Coconut, Carrot, and Passion
* The Amuse Bouche of the dessert world, this tiny but incredibly powerful beginning is served on a gorgeous white porcelain spoon. A ribbon of carrot is accented on one side by a coconut emulsion, and on the other by a dollop of punchy passionfruit. This the proverbial wake-up call for your tastebuds. Such a perfect summertime accent.

COURSE 2

Yogurt Cucumber Mint Sorbet and Cantaloupe Soup
* In trying to describe this to my mother, she immediately gasped and declared "A soup? With cantaloupe? I don't know about that." And that's the thing with Adrian's desserts - you read the ingredients on an elegant menu and it's hard to know what to expect. Since most of us have never had such flavor combinations, there's no experience with which to judge. But come on now, the foodies of the world branch out for the savory goods all the time - it's time caution take a nose-dive for desserts as well. And this course is the perfect starting point. Small and elegant, the refreshing sorbet has just a hint of mint, which manages to highlight the cool and vibrant flavor of the cantaloupe. It's absolutely amazing.

COURSE 3

Warm Blackberries, Polenta Streusal, Corn Ice Cream
* Let's think about corn for a moment. The best ears are sweet and lightly yellow, and need very little condiments to kick them up. We drench the kernels in salads with fruity vinaigrette, so why not highlight them in a fruity dessert? I think, of all the courses, this was my favorite. Massive, juicy blackberries resting on a divine but not too-sweet-streusal, capped with a spoonful of Adrian's most gifted offerings - ice cream. In this case, velvety smooth ice cream with the loveliest sweet corn zing.
Drew paired this with a true dessert wine - a 2003 Domaine Jo Pithon Coteaux du Layon - with a gorgeously sweet apple note, this combo was almost coma-inducing.

COURSE 4
(Adrian deviated from his tasting menu and treated us to one of his ala carte offerings here)
Harry's Strawberries, Lemon Curd, Ras el Hanout Ice Cream, and Pistachios
* You've had strawberries and lemon before, in many combinations. This is an undeniably lovely match. Adrian sends this into another statosphere with what I believe is his signature ice cream - Ras el Hanout. This is a melange of Moroccan spices, and it leaks out a complex, other-worldly punch of flavor that draws together the strawberries and citrus in a magnificent union. Add the delightful crunch of the pistachios, and you have the package deal.

COURSE 5
(Another tiny off-the-menu treat from Adrian, this won Best Of raves from one of my guests)
* Forgive me, I don't know the official name of this gem, but out came a tiny glass mug with a strawberries and cream-like soda concoction, scattered with what were called "Tonka beans", and what tasted to me like tiny malted chocolate balls. This simple yet highly original palette tickler made me realize part of his genius - textures don't play second stage in anything he serves. All the dishes had soft and creamy, refreshing, velvety, and crunchy elements, among others. I think that's why everything feels so adventurous, in addition to their presented beauty.

COURSE 6
Apricot and Fennel Ice Cream
* If you've never had fennel with fruit before, you're missing a magnificent marriage. The herb pushes out the fruity flavor all the more, and almost fools your palette into thinking it's more tropical and complex. Drew served us a 2004 Terre Rouge Muscat, which, as he described, was blended with a bit of Grappa, and therefore still had a layer of acidity. I loathe the syrupy aspects of a typical dessert wine - this creation did not offend. Potent yet airy, sweet yet acidic - perfection.

COURSE 7
Raspberries, Chocolate Cremeux, and Raspberry Beer
* This one breaks all the rules. Sure, it's got the normal raspberry/chocolate combo, but this is not what you had last night at the Cheesecake Factory. Woah god. The bottom layer is a gelatin-esque raspberry disc, highlighted with the flavor of the fruity beer. On top of that, Adrian layers a smattering of - get ready - micro-greens and flower petals. Yes, there's a salad in the dessert. On top of that goes an exquisite chocolate ice cream and, of course, raspberries. I don't know how, I don't know why, but this WORKS. Again, he offers up a ton of flavor and texture - every bite is a mystery. Drew gave us a surprise too - an Italian red bubbly called, I believe, Bella Rosa. We loved it so much my friends purchased a bottle (he has a retail license too, bless his heart - can this place be any more perfect?)

Is it a sign of a bad critic to not criticize? Fine then, at this point, I would have said - gee, why not have more chocolate? Most of us dessert-ie types are addicted. And then came the check. With the finally dessert offering - a tray of three bite-sized goodies.

1) Lycee gelee - melt-in-your mouth sweet
2) Black Olive Caramel - oh hell YES! And why not? Olives are salty, and so should a be good caramel be. LOVE THIS!
3) Chocolate Peanut Butter Cup - I think you know by now Adrian's version is decadent, amazing, and kicks Reese's ass. This was the chocolate overload I needed.

Yeah, we can die now.

Seriously gang - do yourself a favor and hit up Providence for this rare and delicious tasting menu. If you have to skip dinner, so be it. Lord knows you've skipped dessert enough times - let's repay the favor and show the sugars of the world we care.

The tasting menu is $30 - $50 with the wine pairing. An incredible bargain, if you do the math. Even more so when you see and taste.

Dissident Chef Comes to LaLaLand

2006-07-11T15:56:00.000-07:00

What on god's green earth is a Dissident Chef? I'm not entirely sure at this point, but I do know one thing - homeboy can *cook*. See for yourself.

I first met this man of mystery via an online personals site. Shut-up, you know you're using them too. This was around Christmas time last year, and I wasn't even aware of his culinary interests when at first he popped onto my screen. Nothing materialized for us romantically, but I'm a very smart girl - I know greatness when it lands in my inbox. And once I tasted his cooking, I was once again reminded that my instincts are uncanny.
But I digress.

He's an LA born lad, this incognito gourmet, and in my humble opinion, he's still way more LA than San Francisco Bay. He made the jump up north years ago after a failed restaurant venture here in Hollywood - on La Cienega, no less - but his time spent here was hardly a waste. This is home, in all fairness, and he worked in various famed kitchens before running his own. He was and still-is a critic's darling (S. Irene raved - yes, RAVED!), but as we all know, this business is a bitch. The mission up north has been the fulfillment of a dream for him - to open a high-end, gourmet-without-pretentiousness hot-spot that highlights locale produce, farmers, and ingredients in imaginative and refined avenues. During my one-time visit to his San Fran loft, I got to sample the goods - a tasting menu he whipped up on a whim for myself and a couple of friends, and it was one of those - "Ohmagod I'm gonna cry it's THAT GOOD" experiences. Sure, it was heightened by the fact that I was in the man's home, experiencing this elevated, rare little treat, but I'd repeat the offering in a less-homey environment in a heartbeat.

Ah, but why wait for a grand restaurant gala opening? If you're curious about this mysteriously infamous chef, you're in luck - he's cooking in a kitchen near you. In part to raise additional funds for his upcoming restaurant venture, and in part to just get back to what he loves the most (he hadn't cooked for an audience in many moons, and trust me, the beast was starting to surface) - he created the Dissident Chef dinners, hosted by local friends and family, but open to anyone daring enough to reserve a seat. Visit the web site for the gory details, but trust me when I tell you this is an extra-special treat. How often do you get to sample dishes from a true food master without the pomp and circumstance of a pretentious LA eatery? You won't even have to be seated by the bathroom.

He'll be in town on August 8th through the 12th, with dinners nightly. Go deep. Go underground. And go get some killer grub.

The Cobblestone Cove

2006-07-10T15:04:00.000-07:00

The Alcove
1929 Hillhurst Ave.
Los Feliz, CA
Cross street: Franklin (just north of, on the east side of the street)
7.9.06 - Sunday, 5 PM
Myself + 1 guest (BFF)

RESTAURANT REPORT CARD

ambiance - B
Service - C
Food (Taste) - B-
Food (Presentation) - B-
Wine/Drinks - C+
Value - B-
Overall Experience - B-

This was a return visit to The Alcove - the first time, I had brunch, and this time, it was all about dindin. The location is cozy - lots of brick and stone accents, and a very warm and friendly vibe. The service is counter-only, but for this style of eatin', these guys do it up right. The staff is lovely and helpful, and the food is a sight.

It's a cafe that fits in with the Los Feliz vibe like white on rice - dotted with outdoor tables and mist machines, and always scattered with hungry hipsters, sipping lattes and planning scripts. But it lacks the pretentiousness of similar Hollywood haunts - this place truly is all-charm.

Food-wise, Alcove has a solid menu - lots of organic goodies, salads to die for, and decent sandwiches. The burgers look so-so, the brunch is above average, and the coffee is yummy. Did I mention desserts? They're part bakery, after-all, so there are heaps of selections. I sampled the cookies last time - gotta say the textures were spot-on, but the flavor - eh. Just average. The cakes look pretty fantastic, however - will need to try those in short order.

Here's the lowdown on food stuffs --

Drinks:

I had a nonfat iced soy latte - absolutely perfect.
Best friend in zee world had a green-tea based iced concoction - awesome!

My entree:

Summer Shrimp Salad
- Features greens, tri-color peppers, shrimp, strawberries, almonds, and a killer raspberry vinaigrette.
** Definitely a fabulous and refreshing sumsum dish - and an absolutely gorgeous one at that (see picture above). Flavors were well matched and quite delish.

BFF
Roast Beef Panini
- Featured medium-rare roast beef, caramelized onions, sourdough, tomatoes, and served with a side o' fries
* Tasty little devil, this one - the sannie, while not piled-high, did feature very high quality beef, and the onions were tres-tastic. But the fries? Yeah, they're decent, yet way too chilly. We like 'em hot + fresh - these did not qualify.

The damage for a latte, iced tea, salad, and sandwich - about $25, before tip.

Final word - A really lovely outdoor food-haven. Not top-notch, but a great little hang all the same.

5 Course Bliss on the Sunset Strip

2006-07-08T14:14:00.000-07:00

Norman's
8570 Sunset Blvd.
West Hollywood, CA
7.7.06 - Thursday, 7:30 P.M.
Myself + 1 guest (Val)

RESTAURANT REPORT CARD

Ambiance - B
Service - B+
Food (Taste) - A
Food (Presentation) - B+
Wine/Drinks - B+
Value - B-
Overall Experience -B+

About 2 weeks ago, a beloved foodie on the Chowhound LA boards named JBC kindly asked me if I would review one of his favorites - Norman's. Never one to refuse a food challenge, I grabbed my darling friend Val, starved myself the majority of the week, and prepared for what I hoped would be a very memorable meal. The place has got some accolades.

As it turns out, Friday nights are special events at Norman's - they feature a Pig and Paella night, where a porky critter is roasted on their patio and served up with a seafood paella. From the moment my nose wafted into the front door, I was in heaven - woah god, the scents. That was one sweet-smelling pig.

Val was waiting at the bar to the right of the entrance - a large, expansive area dimly glowing in oranges and browns, and empty, save my companion and his glowing martini. We were then ushered to our table, on the other side of the restaurant - nestled against a gigantic window that looked out onto the strip. And so the journey began.

Environmentally speaking, Norman's is certainly elegant, but not perfectly designed. Val's observations were spot-on - while the windows were dramatic and lovely, the liveliness transpiring on the Strip ala Friday eve was tres distracting. If we were a married couple bored to tears with each other, this would have been a godsend. But as two not-sick-of-each-other-yet close friends with a ton to discuss, we didn't need a show to escape to.
And speaking of shows, just beyond our area in the sunken-in dining section, additional gigantic windows looked into the kitchen - one could get lost in watching the well-rehearsed movement of white coats and white plates, all maneuvering gorgeous looking, colorful dishes. So much movement. I was getting hungry.

We were relatively well taken care of by a few members of the wait staff, though I did have to do some flagging to order the wine. I have to say, however, from the hostess to the servers, everyone was incredibly personable and friendly here. I felt right at home - if home were an ultra-fancy locale with a tasting menu. Why can't I live at Norman's? Curses.

I pondered a marriage proposal to the menu, I'll be honest. There's a ton of daring, creative, and mouth-watering combinations, with all kinds of meats and seafoods represented. And the pig was beckoning. Damn it, what's a girl to do?

Order the tasting menu. Duh.
And so I went for it, and Val was feeling piggy. Which means I got to sample heaps of amazing dishes.
Here's the scoop --

Drinks:

For cocktails, Val had a straight-up martini -- standard, strong. I went dirty, but not dirty enough - a solid gin martini, but I needed more olive goodness.

With dinner, we had a bottle from one of my top 3 wine regions - the Loire Valley. I opted for a modest Michael Redde Sancerre - kind of an old standby for me. Very smooth and lovely.

Bread:

Ohhhh, these are marvelous selections, and man did I eat a lot of them. We were served both small french toasted rolls and flatbread with an awesome, if not somewhat greasy, spice rub. Butter was included, along with an elegant smattering of red sea salt and olive oil. It's the little things that wow me, and this succeeded.

Course #1:

(Me)
Creamy Cracked Conch Chowder Saffron, Toasted Coconut, Oranges and a “Cloud”
** Featured in the picture above, this was an absolute treasure. A very small portion, but rich enough to warrant such things. The citrus was subtle, and conch absolutely divine. A whole myriad of textures and flavors, but perfectly balanced.

(Val)
Shrimp Ceviche
* This was *amazing* - complete with table side presentation, and served with a pineapple roja salsa.

Course #2:

(Me)
Down Island French Toast, Curaçao Scented Foie Gras, Passion Fruit Caramel, Gingery Candied Lime Zest
** There really are no words. An absolutely daring, not-too-sweet, texture-perfect dish.

Course #3:

Amuse Bouche

We were served a tiny portion of peach and fennel soup, chilled. A fantastic pallet refresher - it's also interesting to note that that fennel fooled me into thinking it was mango, not peach - fascinating how flavors play upon each other.

Course #4:

(Me)
Roasted Pork Havana, “21st Century Mole”, Golden Haitian Grits, Sweet Corn-Black Bean Salsa, Sherry Wine Reduction
**Wow, this was quite the complex creation. The pork was a bit cold, unfortunately, and I was crazy about the dryness of the Haitian grits, but the update mole and reduction - some of the most difficult flavors in the world to master - were beyond stellar. I definitely enjoyed the artisty of this dish, just not all of the textures.

(Val)
Roasted Pork and Seafood Paella
** This was served with a sweet potato + plantain mixture - a very large portion, and goddamn was it good. The pork literally melted on tongue-contact -- I highly recommend this LA lua.

Course #5:

Dessert - shared (a part of my tasting menu)

A “New World” Banana Split, Rhum Flamed Bananas and, Macadamia Nut Brittle
** A damn-near perfect dessert, this was also prepared in dramatic fashion table-side (the flames! the flames!) The brown sugar caramel sauce may be my favorite dessert drizzle ever. Loved. This. Dish.

Course #6:

Petits

We were given five tiny dessert morsels as a last hoorah - they were decent, but not mind-blowing. Not after that New World banana split; it's a tough act to follow.

The damage for 1 cocktail, 1 bottle of wine, the tasting menu and pig + paella meal was $230, including tax and tip. I didn't bat an eyelash. This was quality.

Final word - For pig's sake, people, go on Friday night and let loose. This is a very special spot.

Whisper Whisper Drink Drink

2006-07-07T16:11:00.000-07:00

THE WHISPER LOUNGE
189 The Grove Dr.
Los Angeles, CA
7.6.06 - Thursday, 8:45 P.M.
Myself + 1 guest (Holly GoLightly)

RESTAURANT REPORT CARD

Ambiance - B+
Service - C+
Food (Taste) - C+
Food (Presentation) - B
Wine/Drinks - B
Value - C
Overall Experience - C+

So there we were, two girls all jazzed for a free screening at The Grove's theater of Little Miss Sunshine, and wham-bam, they ran out of seats. De-va-station.
What to do?
Drink. Heavily. We felt we were forced into it, after all.

We shimmied our butts on down to an oft-thought-of but never-frequented by moi locale call The Whisper Lounge - located at the end of the little side path in the heart of LA's Grove, an outdoor mall extravaganza. The Lounge is a lovely spot, very dramatically decorated with glowing orange orbs on one end and retracted indoor/outdoor walls on the other. Smack dab in the center - right where it should be - is a small but functional bar. I don't think I have to tell you where Hollz and I planted our girlie behinds.

OK, so, there we sat, all innocent and thirsty. And yet, no bartender. No waiter. A very, very lonely bar, save the patrons. We moved seats thinking perhaps those were jinxed - and still, nothing.
*Insert finger tapping noise*

At last, a sweet man arrived and eyed us eyeing the menu.
"If you want to order something, do it now - the kitchen's closing."
At 9 PM on a Thursday evening?
Affirmative.
Just in the nick of time. We slammed in our modest app-ie orders and got us some cocktails to boot.

It's a nice menu - American to the core, but with interesting presentation ideas. Unfortunately, since we were so rushed, we just opted for a couple of simple, small items - perhaps I'll return a wee more before 9 next time.

Overall, I like the place - it really is a looker, and, of course, so are the beautiful cocktail sippers dwelling inside. The service was fine once he finally appeared, but this isn't a place to feel well-taken care of. I couldn't help but be mesmerized by the glowing orange orbs, however, and I think they're tainting my review. In a good way. Kinda like a psychic with her crystal ball - I wanted to believe in the goodness.

Speaking of which:

THE GOODS

Drinks:

I had a Blood Orange Margarita - with salt, of course.
This puppy had Margaritaville tequila, Triple Sec, and fresh squeezed blood orange & lime.
Hell yes, I'll have another. THIS is a great cocktail.

Go-L had a Raspberry Lemonade, which consisted of Ketel One Vodka, fresh squeezed lemonade and a splash of Chambord. She's a Kettle Kid, so she was giddy. Also a well mixed concoction.

My App:

Tuna 3 Ways
-seared rare ahi tuna with white beans & aged balsamic
-sesame crusted charred tuna on sushi rice, ponzu
-sushi grade ahi tuna tartare on a crisp wonton cup

** While the tuna thing is getting old in this town, I was quite pleased with this little dish. The white beans + balsamic mixture was truly outstanding.

Go-L's Entree:

Kobe Beef Sliders
Three mini burgers on rolls with pickles and condiments
** A truly minimalist mini-burger, these weren't worth the $11 price tag. This isn't the real-deal Kobe, of course, and the flavor, while tasty, wasn't outlandishly fab. And with one little dollup of ketchup and mustard, couple with a single pickle slab, I was bored by the presentation. Still, the roll was soft and chewy and lovely, so that was good, but did I mention they were chilly? Poo on that.

And that was that.

The damage for 2 drinks and 2 appetizers was $60, including tip. Too much moolah for too little burger/drinkie.

Final word - I'm on the fence about a return visit, but if it was suggested, I wouldn't throw a hissy-fit. If only to gaze upon those orbs once more . . .

Dare to Be Square

2006-07-06T13:05:00.000-07:00

SQUARE ONE DINING - PoetKitty's Review

4854 Fountain Ave.
Cross street - Catalina
Los Feliz, CA
7.6.06 - Thursday, 10:45 A.M.
Myself + 1 guest (the uber-lovely and marvelous Miss Patricia)

RESTAURANT REPORT CARD

Ambiance - B+
Service - B
Food (Taste) - C+
Food (Presentation) - C+
Wine/Drinks - N/A
Value - B-
Overall Experience - B-

My oldest brother calls me Squarehead. One of those "affectionate" nicknames. So when the beloved Chowpatty declared it's Hip to Be Square at this wee Los Feliz hang-spot, I had to sniff it out.

One of the greatest events in one's life is brunch on a weekday. There's something about the forbidden relaxation during structured work hours that intoxicates me. Now that I am currently living the Freelance Dream, I indulge as much as the pocketbook will allow. Square is the perfect writer's hideaway. My first fully formed thought as I waited for my sweet companion - this doesn't feel like LA. So lacking in pretentious snobbery, so simple in decor and motto, and tucked into a perfectly rundown and almost forgotten Los Feliz corner. Yet as I poured through the breakfast menu and pondered the anti-LA vibe, I decided this was MY version of the city. Authentic, and neatly tucked underneath the surface.

There's only a handful of tables and very little ambiance - but that is an attraction. I felt at home. Real. No one assessed whether the sunglasses were real of knock-offs. There was a handsome fellow tucked in the corner *gasp* by himself *gasp* reading a book *gasp*. Good start.

My dear friend Patricia arrived late and rushed, but the calmness of the insides soothed her in no time. We sipped our diet cokes and started our brunch-y journey.

Service here matches the casual vibe, but with true attentiveness and care. Square One wants you to be happy. They really, really do. Water appeared immediately, drink orders dropped in a snap, and we were well attended to the whole way. They weren't feverishly busy, but in this city, that doesn't always equate to good service. On the contrary. But Square's got it going on.

The menu isn't gargantuan, but you can taste the fresh organic goodness just running down the options. Any place that serves a multitude of pancake choices has my heart. Forever. Yet I steered clear of Carb Heaven and went with a smidge o' protein.

THE GOODS

Drinks:

No drink list - just sodas and coffee/teas.

My Entree:

Pressed Egg Sandwich with Arugula, Tomato, and Aioli on Brioche
** This little honey is served with either a small salad, grits, or potatoes. I chose the greens. The sannie was glowing all lusciously yellow when she arrived - the eggs were illegally fluffy and nice, but there was just too much aioli on her to really make me feel at ease. Good, balanced, if not a bit too-subtle flavor-wise, but very satisfying all the same. The salad was definitely on the small side, and had waaaayyyy too much black pepper. I'm not a black pepper fan, so consider that biased feedback.

P's Entree:

Eggs Benedict
** This was also not a large portion, but super good. The muffin texture the eggs were nestled on rocked, and they nailed the hollandaise for sure. She got the same teeny salad. Her plate was spotless in the end, so I believe we had a winner.

That was all she wrote for our first Square adventure, but the menu is intriguing enough that I'd definitely return for a second helping.

I had the honor of being treated to my meal, but the damaged for 2 sodas and 2 meals was about $20, before tip.

Final word - I really can't say enough about the warmth of the place - if I lived in the 'hood, this would be Home.

The Inaugural Tasting

2006-07-05T17:10:00.000-07:00

Hi fellow foodies :)
OK, so, I'm the infamous PoetKitty from the Chowhoud LA boards. I figured it was high-time I hit the Blog world running. I already have my own site - PoetKitty.Com- but felt the need to join the food blogging masses on this beloved forum. I'll be posting daily, blurbs about culinary events and occurrences, locale restaurant reviews, and my own gastronomic diatribes. Hot dawg. Looking forward to eating my way through this world with you - comments always always welcome. Especially if they're nice. And if they come with (you guessed it) food.

Bon appetit!

Tina M. Courtney
poetkitty