PINK FOODIE

Five Guys Burgers and Fries, Culver City

2011-09-04T20:52:00.000-07:00

Five Guys burgers are all the rave these days. It started as one burger shop in Virginia that has expanded all the way to the west coast with locations popping up all over the place. Many say it puts In 'N Out to shame, but there are still plenty of locals that rank In 'N Out as the top fast food burger joint in Los Angeles.

At Five Guys, there are two types of burgers, regular size or little. Regular comes with two patties and little comes with one patty. The price for every burger includes all the topping options except additional cheese and bacon. In addition to the usual toppings, Five Guys offers grilled onions and mushrooms, green peppers, A1, BBQ and steak sauce. Order a burger "All the way" to have every toppings listed on the first row. Since everything is cooked to order, the wait is a little long. Luckily, each location has a box of peanuts for customers to munch on while they wait.

Regular Fries
2.99

The fries were crispy on the outside and soft on the inside with just enough seasoning. I can't imagine what the large would have looked like because the regular portion more than enough to share between two people.

Bacon Cheeseburger

6.79

The cheeseburger was giant. The patties were meaty and flavorful but on the dry side. The BBQ sauce topping was light and the burger could have used another layer. This burger can easily be shared if you're not a big eater.

Little Hamburger

3.79

The little burger was the same width as the regular burger, but with one less patty. We got this with tomato, lettuce, ketchup, grilled onions and mushrooms. The patty in this burger was also on the dry side, but the toppings were nice and juicy.

Overall, the burgers at Five Guys were decent. If the patties weren't on the dry side, it would probably receive 4 stars. The range of toppings and delicious fries might get us back to Five Guys sometime in the future. The box of peanuts are a nice bonus too. It's hard to compare to In 'N Out because it's a completely different type of burger and flavor.

3 out of 5 Stars

Five Guys Burgers and Fries
600 Sepulveda Blvd.
Culver City, CA 90230

Parking
Free parking in the mall lot.

Waterloo & City, Culver City

2011-08-07T23:03:00.000-07:00

Waterloo and City is a British gastropub that caters to both people looking for a snack and a few drinks after work and people looking for a nice spot to dine with friends and family. The restaurant has a nice outdoor seating area right before the entrance, a long and open bar area to the left, and a slightly more secluded dining area to the right. The big windows around the restaurant welcome the natural light that brightens the dining rooms. The black tables and chairs combined with the dark colored walls give the restaurant that nice pub feel.

The Westside
10

The "pub-tails" have great names and are all very different. The fresh watermelon in the Westside was hard to resist. This was a really well balanced drink that highlighted the flavor of the watermelon. The lemonade didn't overpower the drink at all.

Bread Basket
Complimentary

The bread basket came with four different types of bread that all had distinct characteristics. Some were light and soft, while others were spongy and dense.

Smoked Salmon Terrine, Fried Egg, Sauce Gribiche
12

The terrine had a subtle smoky flavor that didn't overpower the salmon. The runny yolk from the fried egg added a rich layer of creaminess to every bite and the gribiche gave it a slight tang and crunch from the pickles and capers.

Chicken Liver & Foie Gras Mousse
12

This was a dish I could have devoured by myself. The mousse was rich, airy, creamy and melted right into the toast. The jam also added a sweeter element to the mousse that cut down on the richness.

Yellowtail Crudo, Shallot & Ginger Dressing, Shishito Peppers
12

This was the most beautiful dish of the evening. The vibrant colors and delicate arrangement of every component almost made it hard to take a bite. The tomatoes tasted like they had just been picked with a sun kissed flavor. Every bite was fresh and delightful. Surprisingly with all the ingredients on the dish, nothing overpowered the flavor of the yellowtail.

Brussels & Bacon, Balsamic Vinegar
6

The brussel sprouts were the only disappointment of the meal. The generous amount of bacon made the side dish overly salty. The brussels sprouts were roasted well with a nice caramelization on top.

Shrimp & Zucchini Blossoms Fritters, Piri Piri Hot Sauce
14

The fritters were fried to golden perfection. The crust was light and not too oily. The zucchini was still crunchy but cooked through. The shrimp flavor came through even with the hot sauce, which some might consider too spicy, but it was just right for our table. The presentation of this dish needed a little work. Perhaps serving them in a newspaper lined cone would be more appealing?

Maine Scallops, Corn Ravioli, Smoked Almonds, Tomatoes
25

The aroma of this dish was enough to make my mouth water. The scallops were cooked perfectly with a beautiful sear on top. The corn raviolis at the bottom added a nice burst of sweetness. Everything on this plate worked in harmony and gave this dish a freshness that really allowed the scallops to shine.

Bourbon Beignets, Creme Anglaise, Berry Jam
9

Although we were stuffed by this point, we couldn't pass on the beignets. They were fluffy and coated with a delicious bourbon glaze that was finger licking good. The berry jam and creme anglaise were both great, but the beignets didn't need any help.

Overall, Waterloo and City provided a great British gastropub experience from the food to the price to the service. The dishes came out at a steady pace and we never felt rushed even though the restaurant was packed. Our waiter was attentive, knowledgeable and made excellent recommendations. There were great options on the menu for seafood lovers and meat eaters, which can be difficult to find. The dishes were well executed with the exception of the brussels sprouts and the drinks were very good. The happy hour and late night specials offer a good introduction for first timers. Don't miss out on this place if you are in the area.

4 out of 5 Stars

Waterloo and City
12517 West Washington Blvd
Culver City, CA 90066

Parking
Valet is available at the entrance. Metered parking on the street. Free parking on the residential side streets.

Versaille Cuban Restaurant, Encino

2011-07-25T20:35:00.000-07:00

Versaille is a local Cuban restaurant know for its famous roast chicken and basket of garlic toast. There are four locations scattered throughout the city and every one I've been to was jam packed at dinner time. This location located in the San Fernando Valley on a fairly busy stretch of Ventura Blvd. We met some friends for dinner and waited about 20 minutes to be seated. The restaurant is one large dining room with minimal decorations and lots of tables and chairs to maximize the space.

It had been over five years since our last trip to Versaille and I couldn't wait for the basket of garlic toast. They weren't as buttery and garlicky as I remembered. The toast we received were barely covered and tasted more plain than garlic toast. They used to be drenched in the stuff, but I suppose the new version is better for my arteries.

Famoso Pollo Versailles
11.99

The half roasted chicken arrived with a huge pile of onions and a side of plantains. The aroma of the tangy garlic sauce swimming on the plate was mouthwatering. The chicken was juicy and moist and the sliced onions added a crunchy texture and slight sweetness to balance the sauce. The dish also came with a side of black beans and a plate of rice, which were good.

Bistec De Pollo
10.99

The chicken steak was served with the same garlic sauce as the roasted chicken and topped with caramelized onions. This dish also came with beans, rice and plantains. The steak was very thin and a little overcooked, which made it dry. It did taste good mixed in with the sauce, rice and beans.

Overall, Versaille definitely took the edge off my craving for Cuban food, but I am looking forward to my next trip to Miami for some of the best Cuban food I have ever had. The tangy garlic sauce is very addicting and the portions were big. Service was very slow, we waited a long time to get menus, water, bread, food and the check. The ambiance was casual and the dining room was very loud at full capacity. It's not the Versaille I knew, but it did the trick. I will definitely be on the hunt for another Cuban restaurant in Los Angeles.

3 out of 5 Stars

Versaille
17410 Ventura Blvd.
Encino, CA 91316

Fruute, West Hollywood

2011-07-17T22:19:00.000-07:00

Fruute offers seasonal, made from scratch, bite sized tarts inside a small shop right next to Pavilions. With 16 options available at any given time, these precious tarts are presented on a chilled marble like slab waiting to be boxed. If you're a regular at Fruute, then you'll notice the flavors change as the seasons change. The bakery only use the best ingredients and sometimes that means importing certain items from around the world. When Fruute extended an invitation to sample their tarts, it was hard to say no.

Box of Eight Tarts
24
There are two box sizes: four and eight. The box of four is $12, which breaks down to $3 per tart.

Passion fruit (top left)

The crispy vanilla crust is filled with tangy passion fruit ganache that's topped with a light and crispy macaroon. This tart has a great balance of sweet and tangy with a mellow aftertaste.

Mont Blanc (top right)

The chocolate crust holds up well against the chestnut cream and pistachio. The caramel wafer was a nice touch with all the nutty flavors in this tart. The rum flavor was lost, but still a tasty tart.

Matcha (bottom left)

Matcha green tea and berries make a wonderful combination. The cake was dense and worked well with the fresh berries. The creme filling added a welcomed airiness to the tart.

Sea Salt Caramel (bottom right)

This tart is loaded with flavors from macadamia to honey to berries and to top it of, there's the sea salt and caramel. The macadamia was crunchy, the caramel wasn't too thick and the blackberry provided a nice flavor contrast.
Wasabi (top left)

This tart was the must unique out of all the flavors. The wasabi and blood orange filling had a great punch that was mellowed out by the pistachio crust. The mint leaf tempura was thin and crunchy with a subtle wasabi flavor.

Creme Brulee (top right)

Vanilla was used in the cream custard and crust of this tart, but the flavor was lost in the sugar. This was the sweetest tart out of the bunch.

Baileys Puff (bottom left)

By looking at this tart, it might be hard to believe the puffs on top are filled, but they are. The vanilla crust is filled with irish cream and crunchy chocolate pearls that were the best part of the tart. Best to eat this one cold.

Yuzu (bottom right)

This was the best tart out of the box. Everything about this tart was delicate, from the citrus custard to the white chocolate fan. The micro mint leaf brought out every distinct flavor in the tart.

Overall, the tarts at Fruute were tasty, fun and unique. The work that goes into each tart is apparent and the flavors do not disappoint. The tarts to try are yuzu, wasabi, passion fruit and sea salt caramel. Enjoy the tarts while they're chilled for the best taste. Fruute is a welcomed addition to the dessert scene in Los Angeles.

4 out of 5 Stars

Fruute
8951 Santa Monica Blvd. Suite A
West Hollywood, CA 90069

Parking
There is a parking lot and metered parking on Santa Monica Blvd.

Malibu Seafood, Malibu

2011-07-05T11:00:00.000-07:00

Malibu Seafood is a small seafood restaurant and market on a beautiful stretch of the Pacific Coast Highway. When summer hits and the temperature is close to 80 along the coast with the sun shining down on the beach goers, we make sure to hop on the bike and ride through the Malibu Canyons and stop in at Malibu Seafood for an early lunch.

The restaurant is very popular among locals and tourists, which could mean a long line on the weekends if you don't get there before noon. There are two doors to the restaurant, the one on the right is for the fish market and the one on the left is for the restaurant. There is no indoor seating at Malibu Seafood, but who wants to be inside when the weather is beautiful out with plenty of shade to stay cool. The menu is simple and straight forward and if you have a hard time deciding, go with the fish & fries. Each order is assigned a number and they will call it over the speaker system once it's ready for pick up on the left side of the restaurant.

2 Piece Fish & Fries
8.95

The Alaskan cod is coated in a light batter and fried to a nice golden brown. The crunchy sound of the batter after the first bite is always music to my ears. The cod was fresh, moist and cooked just right. The tartar sauce adds a nice creaminess to each bite. Compared to the fish, the fries are a let down. Dense, unseasoned, and overcooked are the best ways to describe the fries.

16 oz. Clam Chowder
7.95

The clam chowder wasn't as good as it used to be. It had the texture of a thicker puree with a few small pieces of clams, that were hard to distinguish.

Overall, the fish was tasty, but the fries were lacking and the chowder tasted watered down. The prices are high, but you are paying for the view. The food isn't worth a long wait, but if there's no line try something on the menu with Alaskan cod. The fish at Mac's was definitely better and so was the chowder at Brophy Bros. I think it's time for another trip to Santa Barbara. I did add 1/2 a star for the view and beautiful drive.

3 out of 5 Stars

Malibu Seafood
25653 Pacific Coast Highway
Malibu, CA 90265

Parking
4 to 5 free spots in front of the restaurant and plenty of parking in the paid lot.

Pink Taco, Century City

2011-06-24T10:00:00.000-07:00

Pink Taco is located on the third floor of the popular Century City mall. If you've ever driven down the Santa Monica side of the mall, chances are you've seen the eye catching sign. Restaurant might not be the first thought that pops in mind, but the name will definitely start a conversation about the establishment. When Kevin from Pink Taco invited us to try their food we jumped at the opportunity. The restaurant has a new executive chef in the kitchen and plan on opening another location on Sunset where Miyagi's used to be.

The restaurant is huge with a very eye catching bar and a room surrounded by beads. The atmosphere screams fun and unwind. There is also a great patio with heaters for a nice outdoor atmosphere. The patio space would be perfect for a large party or after work cocktails with friends.

Menu
El Talache

11
Since Pink Taco is know for their margaritas, we had to try a few. This was a very light and refreshingly smooth margarita. It tastes almost like a mojito in a way with a stronger lime flavor. The rim of the glass had salt and pepper on it, which was a nice touch.

Cachonda

11
Being a big watermelon fan, I had to give this margarita a try. The watermelon flavor was very subtle and the drink was dominated by the tequila flavor. The chunks of watermelon soaked up all the alcohol. It's a good drink, but a little more watermelon flavor would be great.

Chips and Salsa

Complimentary
The chips are freshly made at the restaurant as well as the chunky salsa made with tomatoes, lime, cilantro, yellow onions and green onions. The chips were crunchy with just enough salt to bring out the corn flavor and not at all greasy. We had to refrain from eating the entire basket.

Fried Calamari

10
The calamari had a thicker crust than usual with some tender and some chewy pieces. This dish was just average and not something we would order on our next visit. The jalapeno aioli had a nice flavor and not too spicy.

Hornitos Lime Shrimp

12
This was our favorite appetizer. The large shrimps were cooked just right with the tail still on. The garlic sauce was tangy and very addicting. The bread was crunchy, but also spongy enough to soak up all the sauce. The lime flavor came through in every bite. Next time, we might order a side of rice to go with this dish so the garlic sauce doesn't go to waste.

Sabana de Pollo

16
When this dish arrived, we couldn't believe all the food that was on the plate. This dish was the best value for the price. The thin slices of grilled chicken are at the bottom of the plate and topped with black beans, sauce, cheese, caramelized onions, pico de gallo and roasted serranos. The dish was a flavor explosion and one of the best chicken dishes I've had in a while. The chicken breasts were tender and the caramelized onions added a wonderful sweetness to the dish.

Lobster Dulce Enchiladas

16
This was the dish we looked forward to the most during our meal. The idea of a sweet lobster enchilada was intriguing and difficult to imagine. When the plate arrived, we were both eager to dig in and almost forgot to take pictures. Upon cutting into the enchiladas, the first thing that jumped out was the generous amount of lobsters inside. Once we took a bite, we knew we were in love with this dish. The tortilla was tender and thin, the lobster meat was perfectly cooked, the sauce was creamy and sweet, but not over powering with a nice kick at the end that left a warmth in our mouths after every bite.

The enchiladas also came with beans and rice on a separate plate, which we almost forgot about because the enchilada was so good on its own. The beans held its shape on the plate, but it was very tender. The rice was toothsome with a slightly tangy tomato flavor. It's worth noting that the beans and rice here are cooked without lard to keep it vegetarian friendly.

Grilled Mahi Mahi Tacos

15
Each taco was built on a corn tortilla topped with romaine lettuce, a large piece of grilled mahi mahi, cucumber, guacamole and a segment of grapefruit. The romaine lettuce didn't add anything to the dish and took up a lot of room, but everything else worked very well on the taco. The fish was cooked and seasoned well and the other toppings gave the taco a nice balance, including the slightly bitter flavor of the grapefruit.

Dessert Menu
Warm Brownie Sundae

7
Since the restaurant ran out of their popular dessert churrositos, our waitress suggested the warm brownie sundae. It was an excellent suggestion because the sundae turned out to be one of the best we've tasted in a while. The dessert was served inside a cast iron skillet to keep the brownie warm and soft. The texture of the brownie was melt in your mouth, almost like the inside of a lava cake. The ice cream added nice creaminess, which was cut by the raspberry compote. A well balanced and tasty dessert.

Overall, the food, service and atmosphere at Pink Taco were beyond our expectations. The hornitos shrimp, sabana chicken and lobster dulce left us wanting to try more of the dishes on the menu. The prices a slightly higher, but the food will help you forget that and the atmosphere will melt your worries away. If you have friends in town and want to show them a good time, take them to Pink Taco for great alcohol selection and tasty food. We'll definitely be back soon.

4 out of 5 Stars

Pink Taco

10250 Santa Monica Blvd.

Los Angeles, CA 90067

Parking

3 hours free in the garage underneath the mall.

Dominick's, West Hollywood

2011-05-18T07:22:00.000-07:00

Dominick's is an Italian restaurant next to the famous Jerry's Deli in West Hollywood. The small red framed door is modest and easy to miss if you're taking a stroll down Beverly Blvd. Don't let the Italian part fool you because during the month of May, Saturdays equal a crawfish party New Orleans style. If you missed it this year, be sure to mark it on your calendar for next year.

The entrance of the restaurant is small and narrow with the hostess table right behind the door. The restaurant may appear small at first, but walk outside to find a casual outdoor dining area complete with its own bar. The nice thing is, regardless of where you sit, the crawfish menu is available.

Prosecco
12/bottle

Maui Onion Rings
6
The onions rings were overcooked with several burnt pieces. It might have been from the bottom of the barrel.

Crawfish Boil Artichoke w/Creole Remoulade
11
The artichoke was cooked well, but it didn't come with enough sauce. When the waiter brought out an extra container, it was noticeably different from the first one with a different color and stronger flavors.

Crawfish
10.99/lb
The crawfish was boiled in a large vat filled with red potatoes, corn, garlic, onion, salt, pepper, cayenne and other spices. The crawfish had a nice flavor with a subtle kick from a cayenne.

Each pound of crawfish also included a potato and corn. The potatoes tasted like boiled potatoes and the corn was sweet and juicy.

Softshell Crab Po'boy
12
Softshell crab was well cooked and tasted very fresh, but the po'boy needed more spread.

Roast Beef Po'Boy
8
The roast beef was tender, juicy and tasted great with the spicy mayonnaise. The crunchy roll held up nicely to the juices from the beef.

New Orleans Snoball
3.25
The snoball was firm yet light. The coconut flavor was by far the best out of all the options. It tasted creamy, rich and packed with coconut flavor.

Overall, the crawfish event was a lot of fun and something I will look forward to next year. The wait staff was very friendly and on top of everything. The food was average, but the experience is what made the meal memorable. Drinking bottles of presecco with friends and cracking open piles of crawfish on a Saturday afternoon is my idea of a fun get together. And it's not nearly as messy as going to Boiling Crab, so we can still go out after wards. Although, the food shouldn't be compared because they are very different. Dominick's also offers a 3 course meal for $15 on Sunday nights, so we will definitely be back for that.

3 out of 5 Stars

Dominick's
8715 Beverly Boulevard
West Hollywood, CA 90048

Parking
Valet is available in front of the restaurant. There is metered parking on Beverly Blvd., 2 hr street parking on side streets, or you can park in the Beverly Center and walk over.

Benny's Tacos, Venice

2011-05-11T10:05:00.000-07:00

Benny's Tacos is located on the popular Lincoln Boulevard in Venice. With the restaurant under new ownership, their marketing team invited me to check out the "most authentic taco in LA." If you live in LA, you know this is a daring claim and I had to give it a try.

The bold colors on the walls and string lights around the patio create an inviting and fun atmosphere.

If you choose to order inside, you will be greeted with the savory aroma of rotisserie chickens. The menu is extensive and the cashier will be glad to let you know that everything is made in house except for the ice cream and bottled beverages.

Salsa bar

House made tortillas

The restaurants prides itself on their rotisserie chicken and homemade tortillas. Find a seat inside and watch the magic happen as they make white and corn tortillas to order. Don't worry if you get entranced by the process, they will call your name when your order is ready.

1/4 Rotisserie Chicken Plate

The quarter wing and breast arrive with fresh tortilla chips, salad, guacamole and garlic sauce. The chicken was tender, moist and well seasoned with a nice citrus flavor. The garlic sauce was slightly sweet, which was unexpected and had a tangy flavor which added a nice flavor to the chicken. On its own, the garlic sauce tasted odd, but it worked with the chicken. The skin on the chicken wasn't crispy, but it had some good flavor. The guacamole was creamy with a hint of spice and made a good dip for the tortilla chips, which were crispy and light. The "salsa" side didn't add anything to the dish.

Corn tortilla

The chicken plate came with a choice of white or corn tortillas and I opted for corn since it's my favorite. The tortilla was some of the best I have ever had. They were VERY thick and perfect to create a taco and moist, but not too moist where it would fall apart. The corn tortilla was so good, it could be enjoyed on its own.

Carne Asada Plate

The carne asada plate arrived with pinto beans, rice and tortilla chips. The meat was well seasoned and juicy, however it was tough which made it difficult to cut with a knife. It was also well marinated and had a nice char grilled flavor to it. The meat worked well for a taco as long as you cut it up into small pieces. Otherwise it was hard to bite pieces off. The beans were average and nothing worth writing home about. The rice was cooked just right: not too mushy and not too hard. It had great seasoning and made me want more.

Grilled Fish Taco, Grilled Shrimp Taco

The fish and shrimp tacos could be grilled or fried and I opted for the grilled option. There were also two sauces: chipotle or white. When the cashier told me white was ranch, I decided to go with chipotle. The fish and shrimp were cooked perfectly and seasoned just right so the natural sweet flavor could shine. I ordered one with flour tortilla and one with corn tortilla, but definitely wish I had ordered both with corn tortilla. The soft corn tortilla worked well with the ingredients where the white tortilla flavor was over powering and hard.

Lobster Burrito Plate

The lobster burrito plate arrived with black beans, rice and tortilla chips. The burrito was stuffed with black beans, rice, onions, bell peppers, tomatoes and chunks of lobster meat. It was also topped with what tasted like a butter sauce and melted cheese. This was the dish I was most looking forward to but the one I was the most disappointed in. The giant burrito was almost all rice and beans and I had to hunt to find a chunk of lobster. Because of this, the lobster flavor never shined through. The pieces of lobster I was able to find were cooked well, but it was disappointing there wasn't more. This certainly isn't something I would order again.

Overall, Benny's Tacos had some hits and misses. The corn tortillas, rotisserie chicken, shrimp and fish tacos were the definite highlights. I can't say it was the best tacos I have ever had, but they were very good. The portions are great for the price and be sure to check out daily specials for the best deals. The wait was a bit long during dinner time so be prepared. If you are in the area and find yourself in the mood for rotisserie chicken and excellent corn tortillas, stop by Benny's Tacos to satisfy your craving.

2.5 out of 5 Stars

Benny's Tacos
427 Lincoln Blvd
Venice, CA 90291

Parking

There is a private lot with plenty of parking. Entrance to the lot on Lincoln Blvd. and Sunset Ave.

Newport Seafood, Rowland Heights

2011-03-15T10:00:00.000-07:00

Every time the topic of good Chinese food came up, there was always someone who would mentioned Newport Seafood. The unique thing about Newport Seafood is the Vietnamese influence in some of the dishes. After years of putting off this much talked about restaurant, it was finally time for a visit. I know better than to go to a place like this with only one companion so I gathered up the troops. The thing about Chinese restaurants is the more people you have the more you dishes you get to order.

Newport Seafood has two locations and we decided on the one in Rowland Heights because it was a good half way point for everyone. We arrived at lunch time to a packed restaurant that was much smaller than I expected. The restaurant is very clean and modern inside with booths, round tables and partially sectioned off rooms for large parties. Although it was full, the restaurant's noise level was quite manageable compared to others.

The staff was on point with bringing the menus, getting beverage orders and checking in to answer questions. The menu is very extensive and can be overwhelming for the indecisive. We went with the basic rule of order one of each protein.

Beef loc lac (French style)
11.95
The glistening chucks of beef arrived in a pepper sauce sitting on a bed of raw onions and lettuce. The beef was very tender and the pepper flavor mixed with the onion gave the dish a bright flavor. The squeeze of lime juice also added a nice tang to the dish.

Deep Fried Tofu
9.25The fried arrived piled high with a side of soy and scallion dipping sauce. The large fluffy pieces of tofu were fried to perfection with a very thin crust that provided a crunchy texture. The spoon was on the plate for a reason because any attempt to pick up the tofu with chopsticks resulted in it falling into pieces. The tofu was silky smooth and scallion flavor in the sauce brought out the flavor of the tofu.

Newport Special Lobster
market price - $99

The lobster arrived in pieces with the shell attached tossed in a garlic and scallion sauce. This dish was a hands on experience that got a little messy, luckily, the waiters came by to change out our plates. The sauce did overpowered the flavor of the lobster, but the texture was just right. For the price, there wasn't enough lobster to satisfy everyone's appetite.

Chinese Broccoli with Dried Fish
12.95
The broccoli was lightly flavored and a refreshing addition to our meal. Some pieces of dried fish almost tasted like bacon.

Crispy Fried Sole Fish
market price

The fish arrived already broken up into pieces with a side of fish sauce. Since it was fried to golden perfection, almost everything was edible, including some of the fish bones. The sweet and tangy fish sauce gave this dish a unique flavor. It was a nice departure from the soy based sauce.

Kong Pao Chicken
9.95
The kong pao chicken good, but nothing special. The chicken was tender, the peanuts were crunchy and the sauce had a little kick of spiciness.

Shrimp with walnut
14.25

The walnut shrimp was crispy and creamy. The batter for the shrimp was light and the sauce had just enough sweetness. The candied pecans added a nutty and crunchy flavor to every bite.

Crispy Duck
17.95The large plate of crispy duck also arrived with fish sauce. Every piece of skin was crispy and fatty and the meat was smokey and flavorful. The duck was great on its own, but also tasted good with the fish sauce.

Overall, the food at Newport Seafood was tasty and satisfying. Nothing was outstanding, but nothing was terrible either. Most of the dishes were well executed with good flavors. The prices are high for the portion size especially items that are market price. Favorite dishes were the beef loc lac, deep fried tofu, shrimp with walnut and crispy duck. The service was friendly and the food arrived quickly. This location is far and not worth the long drive, but if you live close by, it's definitely worth a visit. Just don't expect the food to change your life.

3.5 out of 5 Stars

Newport Seafood
18441 Colima Rd
Rowland Heights, CA 91748

Parking

The restaurant is inside a shopping mall with a huge parking lot.

California Mediterranean Grill by Amer's Falafel, Encino

2011-03-01T10:20:00.000-08:00

Mediterranean restaurants are scattered all over the San Fernando Valley which makes it difficult to choose one restaurant over the other. We happened to stumble upon this place while getting a drink at the Starbucks on the corner. The restaurant has an open kitchen, long seating area and a few outdoor tables. The minimal decorations and order first policy gives it a better to order take out vibe.

On the menu are popular dishes such as shawarma, falafel and kabobs. Order it sandwich style or as a plate and sample three side including a variety of heart healthy salads.

Signature Shawarma Plate
9.85

After a short wait the plate arrived with fresh pita bread, steaming hot chicken and three sides of my choice. The chicken was well flavored, moist and tender. The hummus was creamy and not as lemony as others I've tasted. The eggplant bell pepper salad was bold and went well with the chicken. The vegetables were tender, but not mushy and the spices highlighted the taste of the eggplant. The avocado salad was simple and refreshing. I would definitely come back for a large order of their salads for lunch.

Overall, the food tasted fresh and the portions were generous for the price. The chicken was satisfying and the sides made the meal memorable. The service was friendly and the wait was short during dinner rush. The ambiance makes it a good spot for dine-in lunch or dinner to-go.

3.5 out of 5 Stars

California Mediterranean Grill
17334 Ventura Blvd
Encino, CA 91316

Parking

Plenty of free parking in the private lot.

San Carlo Italian Deli

2011-02-11T10:00:00.000-08:00

Every neighborhood has an Italian deli that stands out from the rest. For one portion of the San Fernando Valley, that deli is San Carlo Italian Deli. Owned and operated by Italian immigrant Giovanni Roberto and his family, this deli has been serving up great food to locals since the 70's. Unfortunately, the original location burned down and the deli relocated to the current location in 1992.

The deli is modest and small, but offers a large selection of meats, homemade sausages and freshly baked breads. Every aisle is filled with imported goods from Italy and the meat case only holds the highest quality products. Someone from the Roberto family is always behind the counter and greets every customer with the same familiarity and enthusiasm. You will feel like a regular on your first visit.

Panzerotti
2.99
If there was one item on the menu that I cannot resist, it is the panzerotti. The pizza like dough is stuffed with mozzarella cheese, tomato sauce and fried to golden perfection. The outside is crunchy, but the inside is doughy and oozing cheesy goodness. Native New Yorkers have told me it reminds them of a New York pizza. This is the perfect appetizer to share between two people because eating the whole thing will leave you with no room for a sandwich or pasta.

Pastrami Sandwich
6.99 large

The toasted roll is packed with thin slices of juicy and flavorful pastrami. The tangy mustard and pickles are the perfect compliment. The juices from the pastrami is soaked up by the bread, but it doesn't make it soggy. It can be a messy sandwich, which only makes it better to eat.

San Carlo Special
6.99 large

The freshly baked roll is filled with salami, mortadella, capicola, provolone cheese and dressed with mustard, mayo, tomato and lettuce. This is a good cold cut sandwich, although a few more slices of deli meat would make it even better.

Overall, going to San Carlo is like going to grandma's house. The food is made with love and care which makes it a comfort to eat. The taste and quality are an added bonus. Their food won't change your life, but the ambiance makes it better than other deli's in town. The next time you are in the area, stop by San Carlo for a bite to eat.

4 out of 5 Stars

San Carlo Italian Deli
10178 Mason Ave
Chatsworth, CA 91311

Parking

Plenty of parking in the private lot shared by several businesses.

Mac's Fish & Chip Shop, Santa Barbara

2011-02-09T09:26:00.000-08:00

During our most recent trip to Santa Barbara, we stumbled upon Mac's Fish & Chip Shop. The restaurant is located on lower State Street, which is a main artery in Santa Barbara. The sidewalks are packed with locals and tourists and lined with small business. Restaurants seem to take up a majority of the commercial space on this street and offer a large variety of cuisines.

The brightness of Mac's caught our attention. The glass doors and windows offer a guilt free look into the restaurant as well as a inviting and casual feel. The British color them also pulled us in to try the "authentic" fish and chips. The restaurant has a walk up counter for ordering with a full view of the kitchen. The blackboard like menu hang on the wall with descriptions guaranteed to make you chuckle.

Regular Fillet + Chips
10

The regular fillet is an 8 oz piece of sustainable Alaskan cod coated with a beer batter and fried to golden brown perfection served with tartar sauce. It is worth mentioning that each fillet is battered and fried to order. The batter was light, crunchy and delicately seasoned. The fish was fresh, flaky, sweet and moist. The chips were double fried and nothing like french fries. These chips were meaty and fatty. A few of the chips had some crisp, but the majority fell between the consistency of crispy and soggy steak fries. I'm not sure what "authentic" fish and chips is supposed to taste like as I've never been to the United Kindom, but I know this was one of the best fish and chips I have tasted.

Wee Haggis
2.50

It was hard to leave without trying something else on the menu and ended up ordering a wee haggis. This is a traditional Scottish dish made with chopped up liver, heart and lung. The haggis was coated with beer batter and fried. We were told to eat it with HP sauce, which can be found on the condiments table. I was expecting the haggis to be dense and heavy due to the ingredients, but it was surprisingly light. The haggis tasted meaty and slightly sour, but not in a bad way. The HP sauce, which is similar to A-1 sauce with more of a vinegar flavor provided a nice balance to the flavors.

Overall, the fish and chips at Mac's is mouthwatering and a must try for anyone visiting the area. The haggis is an acquired taste and worth a try for the adventurous diners. The prices are fair for the quality and quantity of food and the service is fast and friendly. Beers are available on tap, televisions broadcast sporting events and there is plenty of seating. Although the restaurant has been only open since June of 2010, I think it will become a longtime tenant on State Street.

4.5 out of 5 Stars

Mac's Fish & Chip Shop
503 State St
Santa Barbara, CA 93101
Parking
Plenty of side street parking. The closer to State Street the shorter the allotted parking time. Park several blocks north of State Street for free no restrictions parking. Also several parking lots in the area.

Brophy Bros, Santa Barbara

2011-01-21T09:00:00.000-08:00

Today is National New England Clam Chowder Day, but any day is a good day to celebrate this bowl of creamy goodness. When the temperature in Los Angeles rose above 80 degrees in the middle of January there was one thing to do: head to the beach, but not just any beach, Santa Barbara beach. This small beach town is the perfect getaway for Angelenos. The pace is laid back, the air is clean, the drive is beautiful and eating a bowl of clam chowder is a must.

Brophy Bros has received the best clam chowder award for more than 20 years and draws in a crowd of locals and tourists. The best plan of attack is to arrive at 11 a.m. when they open to avoid the long wait, grab a table in the patio area, listen to the calm ocean, breathe in the fresh sea air and enjoy a their award winning clam chowder. If there is a long wait, grab a drink in the downstairs bar, enjoy the gorgeous view and your table will be ready in no time.

Sourdough Bread
Complimentary
The sourdough bread is partially sliced and accompanied by packages of salted butter. The bread is sour, but not overpowering. The crust is crunchy and the inside is sponge like, which holds up well to dunks in the chowder.

Oyster Shooter
2.75
Every shot contains a freshly shucked oyster topped with horseradish, cocktail sauce, lemon juice, Tabasco sauce and grated Parmesan cheese. The heat and tangy highlight the flavors of the oyster and the Parmesan adds a nutty richness. The heat level might be a little much for those more sensitive to spiciness. Just be careful, because once you've had one, chances are you'll have at least one more.

New England Clam Chowder
6.50 for a bowl

The bowl of chowder arrived with a packet of oyster crackers, but the sourdough bread is the better option. The chowder has a nice balance of clams to potatoes and the right amount of creaminess. It's fresh, hearty and comforting. I can't say that this is the best bowl of clam chowder I have ever tasted, but it is more than satisfying and one of the better bowls I have tasted in Santa Barbara.

Overall, Brophy Bros is a great way to start the day in Santa Barbara. The atmosphere is relaxing and the decor screams beach town. The prices are reasonable and the location is unbeatable. After a few oyster shooters and a bowl of clam chowder, you'll have plenty of energy to take a stroll along the beach, go for a bike ride or even jump in a kayak. Don't miss this hot spot the next time you visit Santa Barbara.

4 out of 5 Stars

Brophy Bros
119 Harbor Way
Santa Barbara, CA 93109

Parking
Private lot, free 90 minute parking

LA Weekly's Gold Standard 3/6/11

2011-01-20T12:57:00.000-08:00

Tickets for the annual Gold Standard food and wine event go on sale today and can be purchased at laweekly.com/goldstandard. The event takes place on March 6th from 1 - 5 p.m. at Petersen Auto Museum. Attendees have two ticket options: General Admission for $60 and VIP (Early Entry) for $80. VIP means ticket holders can enter the event at noon, an hour earlier than general admission. Taste creations from 40 restaurants including A Frame, Newport Seafood and La Casita Mexicana just to name a few. There will also be wine, bourbon and vodka. A fun way to spend Sunday afternoon in Los Angeles.

Chin-Ma-Ya of Tokyo, Little Tokyo

2011-01-17T10:00:00.000-08:00

When the night time weather dips below 50 in Los Angeles, all I can think about is a big bowl of noodle soup. The first place that comes to mind is always Daikokuya in Little Tokyo, but the wait can be debilitating when I am in need of a dire fix. Chin-ma-ya was filed away in the back of my head, but my friend's words "they never have a line and the ramen is good" popped into my head and made it an easy choice.

This Japanese restaurant is right below Orochon Ramen in Little Tokyo. The parking genie was on our side and landed us a parking spot underneath the building during lunch rush. We walked our way up to the second floor and before stepping into the restaurant, it was apparent several customers were waiting for a table. Although there were three tables ahead of us, it took less than 10 minutes to be seated. The waitress apologized for the wait and handed us the menu. Since the restaurant is know for tan-tan men, I knew I had to order it.

Tan-Tan Men
6.95
The ramen arrived in a deep bowl with plenty of chili oil sitting in a broth made with pork, chicken, and sesame paste. With three levels of spiciness to choose from on the menu and a fourth one off the menu, I decided to give the hidden level a try. The level four was spicy, but not overwhelming. The ground meat was seasoned well with a hint of sweetness, but sparse and disappeared quickly. The generous amount of curly noodles were on the thinner side and cooked al dente. The broth was saltier than I would have liked, but it satisfied my noodle cravings.

Chicken Kara-age
3.90
Fried chicken served with chili mayo sauce. The batter was crunchy and the chicken was moist. The flavors were right on and I wished for a little more mayo. The ramen and kara-age combination is available for $9.60, which is a good deal because the portions are the same.

Overall, the kara-age is tasty and the ramen is satisfactory. Chin-Ma-Ya would not be my substitute for Daikokuya, but if someone wanted to go, I would gladly order some kara-age. If I had to choose between Chin-Ma-Ya and Orochon, I would choose Chin-Ma-Ya any day. The service was attentive and friendly and the restaurant is very cozy.

3 out of 5 Stars

Chin-Ma-Ya of Tokyo
123 Astronaut Ellison S Onizuka St
Weller Court, 2F
Los Angeles, CA 90012

Parking
Small parking lot underneath the building. Free with 1 hour validation from restaurant.

La Monarca Bakery, Santa Monica

2011-01-11T09:00:00.000-08:00

La Monarca Bakery opened its newest location almost a month ago in Santa Monica at the corner of Wilshire Boulevard and Euclid Street. The other two bakeries are located in City of Commerce and Huntington Park. The bakery is named after the beautiful monarch butterflies that migrate thousands of miles each year to overwinter in Mexico. The vibrant orange almost golden color of the butterfly is well represented at the bakery. I was first introduced to La Monarca Bakery at the Taste of Mexico press conference last year and very impressed by everything I tasted. After the Santa Monica location opened, I had an opportunity to visit and meet with co-owner Ricardo Cervantes to learn more.

The bakery is easy to spot and the floor to ceiling glass windows are very welcoming. The immediate feeling upon entering the bakery is warmth and comfort. The sweet aroma of treats baking in the oven is simply irresistible and automatically put a smile on my face. The table at the entrance has round metal trays and tongs for costumers to use in selecting items from the glass cases to the left.

There is a blackboard that explains the process, which is similar to a Chinese bakery.

Don't miss the case with enticing cakes and a display of cookies and cupcakes before getting to the cashier.

Once you arrive at the cashier, you'll be greeted with a variety of hand picked specialty items available for purchase, such as jam and stone ground chocolates. The most popular jam is coconut and they only had one left at this location.

There is also a display of baked goods for customers to sample. If the item you want isn't on display, simply ask a employee behind the counter and they would be happy to give you a sample. The genius concept of La Monarca Bakery is that customers can sample everything before they buy it, including cakes and jams.

About 80% of the pastry at La Monarca Bakery are typical Mexican pastry and the rest are specialty items from various regions of Mexico. Everything at the bakery is made fresh with all natural ingredients and absolutely no lard, preservatives or any prepackaged mixes. The bakers arrive at 4 am to make treats for the day and since no preservatives are used, items have a short shelf life. To prevent waste, the bakery works with the Salvation Army to make use of the unsold baked goods.

Apart from the large selection of baked goods, the bakery also has an extensive specialty drinks menu. It is worth noting all the coffee used at La Monarca Bakery is certified organic from farms in Oaxaca, Mexico.

Cafe Oaxaca
This drink is made with espresso, Mexican hot chocolate and steamed milk. Soy milk is also available upon request and the drink is available in two sizes: small or medium. The espresso and hot chocolate create a smooth and bold flavor. The amount of sweetness is perfect and the whipped topping lends richness to the drink without overpowering it.

Cafe de Olla
This is coffee is a specialty at La Monarca Bakery and one that I would recommend to everyone. The coffee is brewed with cinnamon and brown sugar which gives the coffee a hint of sweetness and spice. The coffee is light and makes for a great compliment to the sweet treats.

Orejas (palmiers)
The orejas is huge and flaky with just the right amount of sweetness.

Trenzas jamon, queso y jalapeno (ham, cheese and jalapeno)
The layered pastry outside is soft and the ham mixture inside is salty, spicy and creamy. The chunks of ham gave the filling a nice texture. This was one of my favorite items.

Taquitos de guava (taco with guava)
The taquito is rolled in sugar and stuffed with guava. It's not overly sweet and nicely balanced by the tangy flavor of the guava. There are a variety of fillings to choose from including pineapple.

Conchas de chocolate (chocolate sea shell)
The concha is one of the more well known items, but it tastes nothing like the ones sold in other bakeries. The chocolate flavor is very prominent and the bread is light, but holds up well to a dunk in a cup of coffee.

Croissant de queso crema (cream cheese croissant)
The croissants here are a take on the traditional french croissant but with a Mexican flare. The sweet flavor of the croissant works well with the creamy and slightly salty flavor of the cheese. The filling is evenly distributed throughout the croissant.

Brioche
We also brought home some items that still tasted very fresh the next day. The brioche had a beautiful golden crust and the inside was dense, but airy at the same time with a subtle egg flavor. Great with some jam.

Croissant de chocolate (chocolate croissant)
The chocolate to croissant ratio was perfect.

Sweet Croissant
The croissant was buttery with a nice hint of sweetness.

Bunuelos This popular treat is usually fried, but at La Monarca it is baked for a healthier version. It is crispy and sweet.

The bakery will soon be offering sugar free items as well as new items like coconut candy. The closing time has not been set and management will be testing various times to determine the best time to close. Lunch is also in the works and might be available starting next Monday.

Overall, the quality of the ingredients used and the care put into making every item comes through in every bite. The fresh, natural approach eliminates the worry of eating something containing ingredients a few pages long and none of which I can pronounce. The sample everything before you buy it idea is brilliant and takes away the worry of customers buying something not to their liking. With the wide range of selections, it will be easy to find something for everyone. The layout of the bakery is inviting and the decor gives off a relaxing vibe. This bakery is a true gem and the residents of Santa Monica are lucky to have it in their backyard. The rest of us will have to make the worth while trek to the west side, which for me will be sooner than later. My stomach is already craving for another trenza and cafe oaxaca.

4.5 out of 5 Stars

La Monarca Bakery
1300 Wilshire Blvd
Santa Monica, CA 90403

Parking
Metered street parking enforced until 4 p.m.

Mandarin Deli, Northridge

2011-01-07T09:00:00.000-08:00

The sign for Mandarin Deli is hard to miss especially with the bright neon green border and words like "Best Potstickers & Noodle in L.A." With a serious craving for homemade dumplings and complete lack of motivation to make them, we stopped in at Mandarin Deli to hopefully satisfy the craving. With several recommendations from friends in the Valley, we braved the 40 degree weather and ventured to this Chinese restaurant situated just a few minutes away from Cal State Northridge.

The restaurant was full when we walked in and almost everyone had potstickers on their table, which was a good sign. We were seated within a few minutes by a very nice waitress and the complimentary tea arrived immediately after. We sipped on hot tea while we studied the menu and decided on a noodle soup and a dumpling dish.

Spicy chili soup noodle with pork
7.50 + 1.50 for hand pulled noodles

The large bowl of soup arrived at our table with a generous portion of hand pulled noodles, a few pieces of pork and some vegetables. The broth was very light, which was surprising, but quickly fixed with a few dashes of soy sauce and white pepper. The chili flavor was subtle for our taste buds and I immediately reached for the jar of chili oil on the table. The chili oil was nutty and gave the noodle soup an extra layer of flavor. The stand out was definitely the noodles. The noodles were bouncy and had a good amount of chewiness. After make some adjustments to the broth, the big bowl of noodle soup disappeared.

Boiled dumplings
6.95
The ten dumplings arrived shortly after we fixed the noodle soup and I was so eager to dig in I almost forgot to take a picture. The pork filling was seasoned just right and each dumpling contained almost a spoonful of delicious pork juice. Although I like to dip boiled dumplings into a soy and chili oil mixture, these dumplings were so good on its own I couldn't bare the thought of tainting the original flavor. The wrappers were thick enough to hold the filling, but thin enough not to interfere with the taste. The ten dumplings disappeared within a few minutes and we immediately placed a second order. Needless to say my dumpling craving was more than satisfied.

Overall, the boiled pork dumplings were delightful and the noodle soup needed some tweaking. I would gladly come back to try the pan fried and steamed dumplings and perhaps a different noodle soup. The service was friendly and better than most restaurants in the San Gabriel Valley. The waitresses are very nice and glad to make recommendations. The restaurant is worn down and could use a new set of booths and seats. Come for the dumplings and take your chances on the noodle soups.

3 out of 5 Stars

Mandarin Deli
9305 Reseda Blvd
Northridge, CA 91324

Parking
Plenty of parking in the private lot.

Al Noor, Lawndale

2011-01-04T10:00:00.000-08:00

Al Noor has been one of my favorite lunch spots in the South Bay since it opened its doors in 1998. It didn't take long for this restaurant fill all its tables during the lunch rush and attract customers from all over Los Angeles. Now the restaurant has nearly doubled in size with glowing praise from people like Chef Eric Greenspan who appeared on "The Best Things I Ever Ate" raving about Al Noor's Chicken Tikka Masala and Garlic Naan. South Bay is no longer "home" to me, but I still make it a point to eat at Al Noor whenever I am in the area.

Mint Chutney, cucumbers, onions, limes
Complimentary
The mint chutney is a great palate cleanser. It's tangy from the yogurt, spicy from the serrano chili and refreshing from the mint. Pour some on top of a cucumber slice and it will get rid of any flavors in your mouth that might interfere with the flavors of each dish.

Plain naan
1
There are five types of naan offered at Al Noor and the plain naan is my favorite to eat with dishes. I always found flavored naan such as garlic or chili naan more enjoyable on its own. When the plain naan arrives at our table, it's almost too hot to handle. The texture is perfect: crunchy around the edges and soft and chewy on the inside.

Plain Rice
2.99
The rice is fragrant and ordinary. I would prefer another order of plain naan over the rice.

Mutton Qorma
10.99
The bone in chunks of mutton are covered in a rich onion sauce. The meat was very tender and almost falling off the bone. The mutton flavor was subtle and nicely balanced by the sauce. The best way to enjoy the left over sauce is to put pieces of pita bread in the sauce, allow it to soak up some of the juice and enjoy with a spoon.

Baigan bharta
7.99
This is a must-order-every-visit dish. The smashed eggplant mixed with all the spices and herbs is absolutely addicting. The eggplant is roasted in the tandoori and then smashed, which gives the dish a layer of smokey flavor. The consistency is of a thick chunky gravy, which is very spreadable on the pita bread.

Overall, The quality of food and distinct flavors of each dish is just as good as my last visit. There are three levels of spiciness offered and the spiciest level is tolerable but prepare to sweat a little. Although the restaurant has expanded, it still remains a no frills dining establishment with a focus on serving great food to its customers. The food comes out at a good pace and the service is friendly. The portions are on par with the price and the best deal is a order of plain naan and baigan bharta. This is the perfect lunch spot for every one who works or lives in the neighborhood.

4 out of 5 Stars

Al Noor
15112 Inglewood Ave
Lawndale, CA 90260

Parking
Parking is available in a private lot in front of the restaurant. The spots are very small and during lunch rush hard to find.

Note: The restaurant is closed on Mondays

Piccolo, Venice

2010-12-20T09:00:00.000-08:00

Piccolo is just steps away from the boardwalk in Venice, CA. Unless you are walking down Dudley Avenue to your car, chances are you missed this remarkable restaurant. Upon walking in, diners are greeted with a larger newly expanded dining room and open kitchen in the back. There is no host/hostess table, but the staff keeps a watchful eye on the door and immediately walk over to greet new guests. Lara quickly came over from the other side of the restaurant to welcome us. We gave her our reservation. She checked our names and came back with Pietro. He seated us at a two top in what looked to be the original portion of the restaurant.

Tables are draped with white linen showing neatly arranged silverware. There is a beautifully designed candle holder on each table illuminating soft light. The fireplace on the other side of the restaurant provides a warm, cozy atmosphere. The ambiance is relaxing yet elegant and very romantic. Perfect to celebrate our special anniversary.

Pietro returned with our menus and told us about the specials, which included a white truffle pasta for $100 per plate. It was almost irresistible, but we were armed with six absolute must orders from an Italian friend who told us this was the "best Italian restaurant in Los Angeles." Everything on the menu sounded mouthwatering, but we took our friend's suggestions and decided that we could always deviate from the list on our next visit.

Preseco
Complimentary

After taking our order*, Lara quickly returned with two glasses of preseco to start off the meal. It was refreshingly bubbly and one of the best preseco I have tasted. We also learned that Pietro and Lara are both from Naples, Italy which explained their charming and captivating accents.

* The food pictured are all half orders because we informed Lara that we wanted to share everything.

Bread
Complimentary

The bread basket arrived bursting with several varieties: regular white bread, onion focaccia, olive focaccia, and sardine infused rolls. The olive focaccia with whole pieces of kalamatas was bursting with flavors, but the star of the basket was the tiny sardine-infused rolls. The salty and rich flavor of the sardine was captured perfectly in every soft roll.

The basket was followed by the most amazing olive oil I have ever tasted. The pure unadulterated flavor of the olive oil was to die for and absolutely shined with a slice of the regular white bread.

Red wine
15/glass

This 2008 Dogliani "I filari" from Poderi Luigi Einaudi winery was the perfect complement to our meal. The wine had some black pepper and currant flavors that developed well as it breathed. Very similar to a heavy cab.

Prosciutto d'Anatra homemade duck proscuitto: fresh watercress drizzle
16

The duck proscuitto was smooth, fatty and very rich. Each slice was divine and very thin it almost melted in my mouth. The seasoning allowed the natural duck flavor to shine and the watercress drizzle was a refreshing complement.

Carpaccio di agnello seared lamb thinly sliced, marinated celery, Piave shavings
16

The lamb carpaccio was brilliantly prepared and beautifully presented. The sear on the outside infused great flavors into the lamb and not only was it seasoned perfectly, but the lamb tasted very fresh without a trace of gaminess. The Piave lent a rich and slightly sweet flavor while the celery added a nice crunch. This dish helped me rediscover celery because the texture tasted nothing like what I know. It was crunchy almost like jicama. The slice of black truffle gave this dish a sophisticated look and taste.

Capesante Gratinate seared sea scallops over Parmesan-truffle fondue
17

The large scallop was beautifully seared and perfectly cooked. The natural sweetness of the scallop and the tender texture was highlighted in this dish. The Parmesan-truffle fondue was a revelation. The smooth and rich flavors did not interfere with the scallops. If only all fondues could taste this good. This was the best scallop dish I have ever tasted.

Carbonara di quaglia truffle-tagliolini, roasted quail carbonara, with quail eggs, parmesan
28

Just when I thought things couldn't get any better, the carbonara arrived. The truffle-tagliolini was flawless. The quail was delectable and the sauce was velvety and luxurious. This was the best pasta dish I have ever had.

Agnolotti di Manzo e Cavolo Nero ravioli filled with natural beef tenderloin and Tuscan kale: rosemary-roasted garlic, Parmesan
22

This dish was a truly amazing exploration of a ravioli dish. The small packages of homemade ravioli were delicate, but packed a tremendous amount of flavor. When biting into the ravioli, I could taste the distinct flavor of the beef which was complimented by the rosemary butter with a hint of lemon. The wrapper-to-filling ratio of the raviolis was perfect ensuring the subtlety of the flavors were brought to the forefront of the palate.

Tagliata di Kobe natural kobe n.y. steak (12 oz), seared and sliced: lemon-thyme pesto. maldon salt
48
Seeing the heavy Sambonet steak knife all I could think about was the beef. After the first bite our table fell silent. We smiled at each other, nodded our heads, closed our eyes, and ate this silence. Words could not describe this mind blowing dish. The seasoning was out of this world and the use of pesto was genius. The peppery greens gave the dish that extra touch, highlighting all the flavors. The polenta was creamy, but light and soft at the same time. It soaked up the tasty juice left on the plate.

Cappuccino
4

Americano
3

Panna Tuscan Vin Santo pannacotta: pistacchios creme anglaise
12
The panna cotta was soft and the pistachio crust added a nice crunch.

Semifreddo Imported Amaretto cookies soft-frozen cream
12
The homemade gelato was filled with chunks of crunchy amaretto cookies and the homemade caramel was one of the best I have tasted. The almond flavor came through nicely against the sweet creaminess of the gelato.

Lingotto Warm Valrhona chocolate with Venetian "Elisir", balsalmic syrup
12
The flourless cake was very rich and smooth. The basalmic glaze was sublime and helped cut the richness of the cake. The prickly pear gelatin was the icing on the cake. The sweet sour flavor of the prickly pear and the soft texture of the gelatin was so good we each wanted a big bowl of it.

At the end of our meal we had a chance to speak with Chef Bobo, executive chef and partner of the restaurant to thank him for a fabulous meal. Chef Bobo has been at the restaurant for four years and ended up becoming a partner. His vision is to bring Italian cuisine that diners haven't experienced. There are no tomatoes on the menu because there is so much more to Italian cuisine than marinara sauce and caprese salads. He also aims to feature different and creative dishes that aren't commonly featured in most restaurants. He's a very humble chef whose innovative ideas are exciting the palates of diners through out Los Angeles.

Three hours and nine courses later we were almost in tears, overjoyed at the extraordinary meal we just experienced and deeply saddened that it was over. There was no doubt in my mind, I just had one of the most scrumptious and memorable meals of my life. Every dish tasted refined, well thought out, and exceptional. The service was unparalleled. The staff is personable, accommodating and knowledgeable. The change of silverware was like an expertly rehearsed dance routine. Piccolo is nothing short of perfection and one of the best kept secrets in Los Angeles.

5 out of 5 Stars + FAVORITE RESTAURANT OF 2010

Piccolo
5 Dudley Avenue
Venice, CA 90291

Parking

Valet is available for $7 on Speedway. Lot parking is available for $5 at the end of Rose Ave. Plenty of free street parking on Pacific after 8 p.m.

Marvel vs Capcom 3 Food Fight, Los Angeles

2010-12-14T10:00:00.000-08:00

Saturday was the much anticipated Marvel vs Capcom 3 Food Fight. In the red corner representing Marvel was Chef Ludo.

In the blue corner representing Capcom was Chef Greenspan.

There were over 400 fans waiting outside the Kim Sing Theater to experience the new game and sample the comic book character inspired food. Some even slept overnight for a chance to play the game.

Inside the venue were six stations where fans could try the new game with arcade controls. With the game set to release on February 15th of next year, the fans at this event received a very special opportunity. Early arrivals received a blue or red Marvel vs Capcom apron of their choice and tickets to vote for their favorite comic character inspired food.

Fans lined up to play the game while the crew from Gram and Papa's supplied the gaming snacks.

Grilled Peanut Butter and Jelly Sandwich

Popcorn

Brisket Mac 'n Cheese

When the MC announced the opening of the food trucks some fans moved outside to form a line, while most fans stayed inside for a chance to play the game. It was easy to tell that the crowd was there for the game and not so much the food.

Chef Ludo's Hulk Burger with fries and radioactive green ketchup

The homemade spinach buns and the three meat patty stuffed with velveeta cheese gave this burger a special touch. The bun was flavorful, soft and held up nicely to the meaty patty and oozing cheese. The burger was super juicy and well seasoned. The green ketchup tasted fresh and better than the red stuff. The fries were well seasoned and very small to make the burger look huge. Everything about the burger screamed the Hulk.

and Chef Greenspan's Ryu Fireball seared tuna, griddled bao, spicy miso sauce, cabbage, pork cracklin'

The store bought buns were grilled on the inside and gave the bao a gummy texture. The tuna was fresh and paired with a delicious sauce. The flavors were great, but the gummy bao took away from the overall quality of the dish. The dish didn't remind me of the comic book character.

While the fan votes were being tallied, the four judges shared their thoughts on the food.

Left to right: Joy Yoon, Betty Hallock, Patrick Green and Adam Sessler

The judges unanimously favored the Hulk Burger over the Ryu Fireball as the dish that best represented the comic book character. Although spiciness seemed to be the only missing ingredient in the Ryu Fireball. Adam Sessler from G4 didn't get to vote because the 400 servings of burgers and 300 servings of Ryu Fireball were all devoured before he got there.

It was ultimately up to the fans to pick the winner and with a vote of 154 to 140 the winner was the Hulk Burger.

Ice cream sandwiches by CoolHaus arrived just in time as everyone was feeling the 80 plus degree heat in the middle of December.

The chocolate chip cookies were just the right thickness and the vanilla ice cream was cool and creamy. The truck was also there to make sandwiches to order with Marvel vs. Capcom 3 wrappers. A great way to end an entertaining day at the food fight.

Coffee In Los Angeles - No More Excuses

2010-12-13T17:00:00.000-08:00

By: A Cup with Joe

The fact that I am writing this as a "guest" poster on a Food Blog says something about the culture of today's restaurant goers. They've grown, adapted and the food in today's restaurants has a lot to show for it. You can find things from all around the world that may not have been part of people's vocabulary 20 years ago. Part of this is the coffee revolution that has been sweeping through the country. I say revolution because Starbucks hit like a cancer on our planet. It's everywhere. When I was in China, I woke up each morning, walked for 5 minutes, picked up a Starbucks coffee (black of course) and started my day. I can't fault Starbucks though...their burnt roasts have at least opened the eyes of many people to the fact that coffee doesn't have to be Hot Brown Water. This is a fact that I have grown up with...even going to the first ever Starbucks before it had ventured beyond store 1. I've been drinking great coffee at home since I could walk...its just within the last few years that we can find it in LA.

So where am I going with this. My point here is that GREAT coffee is now becoming main stream in LA with places like Intelligentsia and other coffee shops sporting things like the Clover (if you don't know, look it up). So its now easy to find great coffee and food...however its still rare to find the two paired together. I find this strange because I watch all of these Uber chefs on TV rambling on and yelling at people about how they have to account for EVERY detail on their plate but I've found so many top chefs here in LA who seem to put more emphasis on the bottled water they serve rather than the coffee.

I'll use Tom Collicio's restaurant, Craft, as the perfect example. He's one of the judges on top chef and notorious for pointing out flaws in dishes. Well Tom, I wanted nothing more than a great cup of coffee with my dessert and what did I get? You guessed it, Hot Brown Water. When the coffee was brought out I could pretty much see the bottom of the cup it was so light. At least it was hot, right? I was recently at a fabulous dinner at RH and couldn't wait for a few cups of coffee to end it...and again I got the brand of choice, How Brown Water. At $5 a cup, I found this insulting. When I can leave and go to McDonald's and have a better cup of coffee, there is a problem (their coffee has actually come a long way). This is so common, that when I go to dinner with my family who are all coffee snobs like myself, one of us will order coffee and after the first sip is taken the question at the table is..."So how's the coffee?". If its good, everyone orders a cup. If not we get the bill and either stop somewhere on the way home or just polish off a pot when we get home (sometimes we do both). Its also not like coffee is a very expensive thing...you can buy good coffee and make a hefty profit on it at $5/cup.

Now I have had the same Hot Brown Water at many Denny's type places and less expensive places but that doesn't bother me as I don't expect that the Chef there has attended to every detail as they should when you are paying $50+ per person to dine. I've also gone out and found some places with fabulous coffee, which I will be discussing in further posts...so stay tuned for those. In the meantime, I say again, there are no more excuses now for a bad cup of coffee.

Pizzeria Mozza, Los Angeles

2010-12-13T11:00:00.000-08:00

Ask anyone living in Los Angeles and chances are they have heard of Pizzeria Mozza and Osteria Mozza. How could they not? The restaurant was created by three power houses: Mario Batali, Nancy Silverton and Joseph Bastianich with a vision to bring "hospitality, local ingredients and wonderful food to Los Angeles."

When the restaurant first opened, it was nearly impossible to get a reservation. Although reservations are easier to come by these days the restaurant still has people waiting outside eagerly trying to get their hands on a slice of pizza. A friend of mine is absolutely in love with this place and when I gave him the task of picking a spot for our next get together he immediately said "Pizzeria Mozza."

A few weeks later we arrived at the restaurant for our 7 p.m. reservation. After a short wait we were seated in the packed dining room against the wall. The restaurant used every possible space for seating, which is why our table had to be pulled out into the walk way before I could squeeze by the table next to us to get to my seat. I smiled at the couple next to us and thought about introducing myself since we were sitting very close together almost like a communal table.

The bread sticks arrived immediately after we sat down and our waitress came by soon after to take our order.

Bread Sticks
Complimentary

The bread sticks were crunchy, plain and boring. Perhaps to distract the diners on the table to help diners forget about the long wait for food to come out of the kitchen.

Fried squash blossoms with ricotta
12
Two words sum up my experience with these blossoms: bland & greasy.

Bianca with fontina, mozzarella, sottocenere & sage
18
This was a very cheesy and gooey pizza. The nutty rich flavor of the fontina cheese came through, but the truffle flavor of the sottocenere was lost amongst the competing flavors especially the sage. The pizza dough was very thin and parts of the outer edged burned which gave the crust some crunch. The outer crust was large in comparison to the rest of the pizza and made for some chewy bites.

Bacon, salami, fennel sausage, guanciale, tomato & mozzarella
18
This was a meat lover's pizza. All the proteins had a distinct flavored and the homemade fennel sausage was the highlight. With the strong flavors on this pizza, a few bites tasted too salty. It was also a very greasy pizza and the tomatoes weren't able to cut through the heaviness. A cup of black coffee was in need after the pizzas, but the waitress was no where to be found.

Overall, the food as Pizzeria Mozza is mediocre and the service is inadequate. With the big names attached to this restaurant, I expected better food and top notch service. The cramped seating and overwhelmingly loud space further took away from the experience. This is definitely a trendy spot and the vision of the three owners did not shine through during my experience.

2 out of 5 Stars

Pizzeria Mozza
641 N Highland Ave
Los Angeles, CA 90036

Parking
Valet is available and there is metered parking on Melrose.

India's Tandoori, Hawthorne

2010-12-09T10:00:00.000-08:00

We stumbled upon this North Indian restaurant after driving to Al Noor and discovered that they are closed on Mondays. With no alternatives in mind, we drove around the area until we saw a restaurant that peaked our interest and it lead us to India's Tandoori.

The restaurant was nearly empty with the exception of one couple at a table. Usually the lack of patrons is a red flag, but with my partner nearly in starvation mode, we decided to give it a try. The restaurant was dimly lite and minimally decorated. We were immediately greeted and seated by the staff and within minutes of sitting down, our water glasses were filled and the papadum arrived.

Papadum
Complimentary
Made with lentils and spices, the papadum was warm and crispy. On the table were three jars: chili mint sauce, sweet tamarind sauce, and pickled carrots with chili. Chili mint sauce was my favorite and used it generously with the papadum.

Mango Lassi
2.50
The mango lassi was a tasty balance of mango flavor and tanginess from the yogurt.

Kingfisher Beer
3.95
A very refreshing lager to compliment with the intensely flavored dishes.

Chicken Samosa
3.95
Vegetarian samosas are always a staple, but we decided to try the chicken samosa which was surprisingly good. The filling was very moist and the peas added a touch of freshness and sweetness. The crunchy crust gave the dish some texture and tied the dish together.

Garlic Naan
2.95
Homemade naan topped with fresh garlic and cilantro cooked in a tandoori oven. Crispy around the edges and soft in the middle with a subtle garlic flavor. The perfect edible utensil.

Mixed Tandoori
14.50

The mixed tandoori arrived sizzling with lamb kabab, shesh kabab, and chicken tikka. Every type of tandoori had a distinct flavor and expertly prepared. The bell peppers and onions are sweet and crunchy. This is a good introduction to tandoori for those who can't make up their minds.

Rice Pellow
6.50

The saffron flavored basamati rice was mixed with cashews, peas, tomatoes and raisins. Very fragrant and tasty on its own and even better mixed with some curry.

Goat Curry
11.50

The goat dish is made with leg meat on the bone which gives the dish more flavor. The meat was tender and did not taste gamey. The curry had very deep robust flavors. One of our favorite dishes of the evening.

Chicken Tikka Masala
10.95

The chicken was very tender and moist. We later found out it's because the chicken is cooked in the clay oven first and then tossed in the delicious tomato sauce.

Rasamalai
3.50

This dessert was new to me and I was very excited to try it. There is a piece of fresh cheese topped with rice pudding and shaved cardamom and pistachio. It was served chilled and the pudding was thick and sweet which created a nice texture balance to the graininess of the cheese.

We later met the owner and discovered that there are a total of three locations and each owned by a brother in the family. The family is from North India and the recipes used at the restaurant are all developed by the family.

Overall, the food was very good, the service was attentive, and the ambiance was romantic and relaxing. The dishes came out at a good pace and the portions were generous. We left the restaurant more than satisfied and with enough food for two more meals. I look forwarding to dining here again and can not wait to have the goat curry again.

4 out of 5 stars

India's Tandoori
4850 W Rosecrans Ave
Hawthorne, CA 90250

The Bazaar by José Andrés, Los Angeles

2010-12-08T09:00:00.000-08:00

When Bazaar by José Andrés opened in 2008, it immediately made it to my list of restaurants to try. Two years later, I finally made it to the SLS Hotel to experience the much raved about Bazaar. Like many have wrote about, the restaurant has a very heterogeneous feel. With large art works of monkeys throughout the restaurant and a glass case filled with multicolored teddy bears, diners will be surprised at they might see at the restaurant.

There are several themed dining areas in the restaurant and our host seated us in the Rojo Y Blanca room. A very good looking waiter arrived shortly after we sat down to take our drink orders. My dining companion does not drink alcohol and I decided to pass on the cocktails. He left to give us a few minutes to look at the menu and decide. The menu is broken up into two section: traditional and modern tapas. We both decided to order from the modern portion of the menu.

Cotton Candy Foie Gras
5 per person

We started with the much talked about cotton candy foie gras and it did not disappoint. The fluffy cotton candy melted on contact and the sweetness provided a nice contrast to the saltiness and fatness of the foie gras.

Olives modern and traditional
10

A well dressed gentleman arrived with a glass jar filled with modern olives. He set the jar on our table and scooped out four delicate olive spheres. The modern olives had a soft shell when broken released an intense olive juice that was tasty and playful. The traditional olives were firm and slightly salty. A nice reminder of the texture and flavor of olives in its original form.

Sea Urchin avocado, steamed buns
12

Each order contained three tiny steamed buns filled with thin slices of avocado and a piece of sea urchin. Unfortunately, the flavor of the sea urchin was lost in the dense and generous portion of steamed buns.

Bunuelos codfish fritters, honey aioli
9

These cod fritters were light, flavorful and did not taste greasy at all. The honey aioli provided a welcomed sweetness to the fish.

Not your everyday caprese cherry tomatoes, liquid mozzarella
12

Definitely not the every day caprese salad and one of the most delicious dishes of the evening. After taking a bite with everyone component of the salad I realized why this restaurant was so beloved. Each ingredient shined and the liquid mozzarella tied everything together.

Japanese Taco grilled eel, shiso, cucumber, wasabi, chicharron
10

These small tacos were very disappointing and the most regrettable dish of the evening. The flavors were muddled and eel tasted flat. The textures and flavors of this dish just did not work well together.

"Philly Cheesesteak" Air bread, cheddar, waygu beef
8 each

Luckily, we ended the evening on a high note with the restaurant's creative version of a Philly cheesesteak. The crispy air bread is filled with cheddar cheese that flows like lava after the first bite. Surprisingly the beef flavor was not lost in this dish. Tender, flavorful, juicy, crispy, rich, creative and fun are just a few words to describe this amazing dish.

Overall, the food at Bazaar was an entertaining adventure with a few distractions along the way. The highlights were the cotton candy foie gras, caprese salad and Philly cheesesteak all of which I would gladly order again on my next visit. The huge downfall of Bazaar is the service. The staff appears to be stretched thin and the kitchen seems to be short of serving plates. For restaurants like Bazaar, service is part of the dining experience and lack there of can really take away from the great food. Several people have since told me that dinner is not the best time to go for good service. It seems that others are experiencing the issue of poor service and hopefully the management at Bazaar can address this. If the stars were based on food alone, it would be much higher.

2.5 out of 5 Stars

The Bazaar
Inside the SLS Hotel at Beverly Hills
465 S La Cienega Blvd
Los Angeles, CA 90048

Parking
Valet is available for $12 and can be added to the check.

SugarFISH, Downtown Los Angeles

2010-12-03T09:00:00.000-08:00

When SugarFISH invited me and a guest to dine at the new location in Downtown Los Angeles, I was thrilled. Not only because I love sushi and could eat it three times a day 365 days a year, but also because I have heard so much about the legendary and well respected Chef Nozawa. Known for quality seafood, exceptional rice and no nonsense dining experience at Sushi Nozawa in Studio City I could not wait to try SugarFISH.

Sushi chefs spend over a decade perfecting the rice because it is the most important component of sushi. The best quality seafood can be ruined by bad rice and can also be elevated by great rice. The rice at SugarFISH strives to be warm, loose and airy. To achieve this, the rice is made in small batches about once every 20 minutes to make sure the rice retains the exact texture, flavor and temperature that is on par with Nozawa's standards.

To maintain the high standards, Tom and Chef Nozawa personally train every chef that work in their restaurants. As we all know reputation can take years to build and one bite to ruin. That's why Chef Nozawa still gets up early every morning and go to the fish market at 5 am to choose the fish that each restaurant will serve. Chef Nozawa is also the one who decides which sauce will accompany the fish. There are three types of ponzu served at SugarFISH, regular ponzu, spicy ponzu and yuzu ponzu. Each one is created by Nozawa with his own recipe. Even the seaweed was hand picked by Chef Nozawa from a place off the Japanese coast.

The menu is very simple, consisting of three Trust Me varieties and items a la carte. We started with The Nozawa, which contains 10 items and is specifically designed for what customers would get at a sushi bar. The price is $35-38 depending on the daily special.

Wasabi and Ginger

I didn't touch the wasabi, but the ginger was good.

Green tea

The tea was very smooth and the flavor was light.

Organic edamame

Item #1: Each plate contained around 20-25 pieces. The edamame was crispy, fresh and lightly seasoned.

Tuna sashimi

Item #2: The thick slices of tuna were tender and fresh. The regular ponzu provided a nice flavor balance and did not overpower the fish.

Albacore Sushi

Item #3: This was the best albacore I have ever tasted and I am sure a big part is due to the quality of the rice. The rice didn't fall apart after I picked it up and it truly was warm, loose and airy. This is without a doubt the best sushi rice I have tasted. The albacore was also nicely complimented with regular ponzu.

Snapper Sushi

Item 4: After being in rice and albacore heaven I finally moved on to the snapper. It was another hit and the spicy ponzu gave it a nice amount of heat.

Salmon Sushi

Item 5: This is the first time I had sesame with salmon and it was delicious. Buttery and nutty.

Yellowtail Sushi

Item 6: The yellowtail was served with a touch of freshly squeezed lemon juice. A quick and small dip into the soy sauce dish provided enough saltiness to showcase the quality and flavor of the fish.

Halibut

Item 7: The halibut sushi showcased the beautiful marriage of the fish with yuzu ponzu.

Toro Hand roll

Item 8: Before the hand roll arrived, we were told to eat it immediately and skip the photos because after 9 seconds, the nori becomes soggy. With my camera on the table I quickly dipped the toro hand roll in my soy sauce dish and put it in my mouth. The texture of the nori was unlike anything I have tasted before. I could taste the quality in the flavor and the crunch. Combined with the warm rice and fatty toro, I was on cloud nine. Remember, the key here is to eat it quickly! Luckily, I was able to take photos of the next one that came out thanks to our host.

Boston blue crab roll

Item 9: This was a revelation. This hand roll really highlights the sweet flavor of the crab. It was the best hand roll and the best blue crab I have tasted. I skipped the soy for this one.

Large scallop

Item 10: The scallops were very substantial and I could really taste the firm and sweetness of the scallop. The yuzu ponzu provided a nice finishing touch. This was the last piece of The Nozawa, which was more than satisfying. But we couldn't pass up the opportunity to try some of the other items on the menu, especially the lobster roll.

Lobster Hand roll

This was amazing. Buttery, tender and very fresh. If you do not like seaweed, there is a no roll option.

Albacore belly

The albacore belly was out of this world. Packed with all the great flavors of albacore with added fattiness.

Sweet shrimp

One thing we always order when we go out for sushi is sweet shrimp and this did not disappoint. The sweet shrimp had some lemon juice and pepper on it and it just needed a touch of soy to tie it all together. The light crunchiness and sweetness is so good. I was expecting the head to show up, but found out it is not served.

Salmon roe

The salmon roe tasted very fresh and had a nice balance of saltiness. It's the best salmon roe I have tasted.

Uni

No sushi meal is complete for me without an order of Uni. The amount of uni was very generous. Straight from Catalina, the uni tasted very fresh.

Halibut Fin

The halibut fin served was from the part where the fine connects to the body of the fish. The texture was slightly firm and the yuzu ponzu provided a nice flavor.

Oyster sashimi

These were large and firm hama hama oysters with a nice salty flavor. Move over kumamoto oysters, I found something even better. After eating almost everything on the menu, we decided to end our meal here.

Overall, the sushi at SugarFISH is phenomenal. I haven't been to Sushi Zo or Urasawa, but based on my past sushi dining experience, I can say without a doubt that this is the best sushi restaurant I have been to. Every bite I took seemed better than the previous and I have nothing but praise for the rice and quality of fish. Each item was expertly seasoned and made with care. The wait staff is attentive and personable. The atmosphere makes someone in jeans or in a little black dress feel comfortable. The best part is that the prices are unbeatable for the quality. I have found my favorite sushi spot in Los Angeles.

5 out of 5 Stars

SugarFISH Downtown
600 W 7th Street, Suite 150
Los Angeles, CA 9001

Parking
Metered, lots and valet.

Taste of Mexico 12/4/10

2010-11-30T12:43:00.000-08:00

Taste of Mexico is this Saturday from 5-10 p.m. at the Cathedral of Saint Vibianais. Don't miss this wonderful opportunity to taste authentic cuisine from various regions of Mexico. This event was put together by the Taste of Mexico Association created by four restaurants: La Monarca Bakery, Guelaguetza, La Casitas Mexicana, and Frida Mexican Cuisine. The restaurants share a passion for promoting authentic Mexican cuisine and created this organization to enhance the experience and quality of Mexican cuisine.

This event will celebrate regional Mexican cuisine as well as benefit Heal the Bay. The organizers chose Heal the Bay because restaurants are the number one consumers of disposables. To bring awareness to this fact and to set an example, the association is committed to being more environmentally conscious and La Monarca Bakery has committed to only using bakery boxes made from recyclables.

I had the opportunity to sample some of the menu items at Friday Mexican Cuisine in Glendale. I didn't get a chance to taste everything in the photos below, but the ones I did taste were very good and I can only imagine how much better the food will be on Saturday.

La Monarca Bakery

- Tres leches cake with Veracruz Vanilla Bean Frosting
- Cane Sugar Caramel Flan
- Vanilla Bean & Chocolate Seashells (conchitas)
- Traditional cookies, cinnamon (hojarascas) and sugar (polvorones)

Guelaguetza

- Black mole with chicken tamales, wrapped in banana leaf.

- Tlayudas de Chapulin

Frida Mexican Cuisine

- Tuna toastadas and shrimp toastadas
- Quesadillas
- Sopas
- Fluantas

La Casitas Mexicana

- Tamales with vanilla cheese and hultlacoche (corn smut)
- Tamales with cactus
- Tequila guacamole
- Green ceviche made with pollock fish

Good food and a good cause. What more do you need? To purchase tickets, go to Taste of Mexico.

Taste on Melrose, West Hollywood

2010-11-17T17:00:00.000-08:00

Taste on Melrose is a charming and cozy restaurant nestled on a popular stretched of Melrose with Comme Ca just down the street. Diners are greeted by a large patio area scattered with heat lamps and a very friendly host. There is a small set of stairs that lead up to the comfortable dining area inside. The decorations give the restaurant a very modern feel and the table settings give it sparkle. We were seated inside next to an open French door that looked out onto the patio, which made for a good place to people watching and get a feel of the patio without sitting outside. Everything on the menu sounded delicious and although we were tempted to order everything we decided to save a few dishes for our next visit. Good thing because I found out there is also a location in Palisades, which I imagine is more romantic and a great spot for date night.

Pomegranate Basil Sangria with raspberries and blueberries
11

Taste offers a featured cocktail every month and the November star is pomegranate basil sangria. The drink is served in a huge goblet containing fresh berries and large basil leaves. There is also some champagne in the drink that gives it some nice bubbles. A wonderful balance of sweet and tangy I couldn't put the drink down it was so tasty. This was by far the best sangria I have ever had at a restaurant. Can't wait to sample more of their cocktails during happy hour.

Thai Chicken Cups minced chicken, shallots, crispy rice, peanuts, lemon grass vinaigrette, romaine lettuce cilantro
9.75

There is something about lettuce cups that always call out to me when I see it on the menu. The dish arrived with six pieces of romaine lettuce, a dish of minced chicken and sauce. The minced chicken was moist, flavorful and nicely complimented by the lemongrass vinaigrette. The lettuce was fresh, crisp and provided a nice contrast to the textures and flavors. Be generous when spooning on the vinaigrette, it is delicious. This was a very refreshing and tasty dish to start off our meal.

Crispy Rock Shrimp wasabi aioli, spicy aioli, thai sweet & sour dipping sauces
11

The rock shrimps were fried to absolutely perfection. The light batter really allow the freshness of the shrimps to shine and the natural flavor to come through. The kitchen staff obviously cares a lot about the food because not a single shrimp was over cooked. All the dipping sauces complimented the shrimp and none over powered. I have found my favorite crispy shrimp!

Ahi Tuna Tartare ahi tuna, avocado, mint, dill, jicama, spicy aioli, crostini
12.75

Tuna tartare is one of my favorite dishes to order at a restaurant and my eyes lite up when I saw it on the menu. This tuna tartare had very substantial pieces of tuna mixed in with some avocado, jicama and herbs. The tuna was fresh and the tartare was well seasoned. The jicama provided a nice crunch and slight sweetness to the dish that really elevated the flavors to another level. The spicy aioli gave the dish a creamy texture and subtle spiciness. The crostini was light and thin and held up well after every bite. Everything on the dish worked really well together. A very successful and satisfying dish.

Ravioli of the Day three cheese ravioli"
16.50

The idea of a different ravioli everyday puts a big smile on my face. When the waitress told me about the three cheese ravioli I knew I couldn't resist. The seven raviolis were huge and packed with cheese. The ravioli skin had a nice bite and the filling was seasoned well. The tomato sauce was fresh and garlicky and made the cheesy filling shine. A delicious plate of ravioli and I look forward to trying another ravioli of the day.

Braised Short Ribs all natural boneless red wine braised short ribs, cippolini onions, carrots, horseradish potato puree, gremolata, shaved parmigiano-reggiano cheese
22

This dish was lip smacking good. The braised short ribs were incredibly tender and covered with a tantalizing red wine sauce. The horseradish potato puree took my taste buds to another place with a perfect touch of horseradish. The smooth and creamy puree tasted great with the short ribs. Every component of this dish was expertly prepared and it all came together beautifully. Although everything was great, this was my favorite dish of the evening.

Regular Coffee
2.75 (comes with refills)

The black coffee can only be described by one word: excellent! It had a nice strong flavor with very good aromatic balance and no bitterness. Served pipping hot, just the way it should be including the refills. The price is also very attractive especially when most restaurants charge $4-5 for mediocre coffee.

Key Lime Pie graham cracker crust, chantilly cream, lime zest
7

The main problem I find with key lime pies at restaurants is the subtle key lime flavor. The pie at Taste did not have this problem. The strong key lime flavor was nicely balanced by the crispy graham cracker crust and chantilly cream. If I closed my eyes, I could see myself sitting on the beach in Miami. The only downside to this pie was the extremely thick crust on the edge. Fortunately, it was saved by a quick dunk in the coffee. Graham cracker crust biscotti anyone?

Chocolate Brioche Bread Pudding creme anglaise vanilla bean gelato
8.50

Wow! I have never been a fan of bread pudding, but the chocolate brioche version at Taste has changed my life. The warm, moist, chocolaty bread pudding mixed with creme anglaise and gelato was absolute heaven in my mouth. I think I had an out of body experience because I was completely full when dessert arrived and somehow managed to eat every bite. That's how good it was. Bravo! Thank you Taste for putting together this delicious creation.

Overall, the food, the atmosphere and the service at Taste shattered all my expectations. The wait staff was friendly and attentive. The water glasses were refilled and coffee never ran out. The food came out at a steady pace and change of silverware was almost unnoticeable. The restaurant had a very relaxing vibe, which I love after a busy work day. The portions are generous for a restaurant on this stretch of Melrose. I can't wait to go back and try more of the offerings at Taste.

4.5 out of 5 Stars

Taste on Melrose
8454 Melrose Ave
West Hollywood, CA 90069

Parking
Valet is available and there is metered parking on the streets.

Deals and Specials

Happy Hour Tuesday-Sunday 4pm-6pm. Well drinks $4, Specialty Cocktails $6, Small plates $3.50-5

Every Monday is Wine Discovery Bottles of Wine are 1/2 off at Melrose Location. Every Tuesday is Wine Discovery Bottles of Wine are 1/2 off at Palisades Location

Thursday is Farmers' Market Dinner: Sustainable "Slow Cooking" at Taste. Organic Produce, All Natural Meats & Free Range Chicken and Eggs.

Saturday and Sunday Brunch - with purchase of a $13 Entree the restaurant offers bottomless Mimosa's or Bubbly for an extra $13

Full Moon Aphrodisiac Nights: Every Full moon - the day before and the day after - Taste creates a special menu that will stimulate your senses - prefixed menu of aphrodisiacs.

Eat Drink Pink! OC

2010-11-16T09:00:00.000-08:00

Eat, drink, and be pink for charity! If you love any of those three things you should head down to Access Media in Fountain Valley this Saturday, November 20th. This completely Pink themed event will aim to bring awareness to breast cancer research while having a great time. Enjoy some pink cotton candy, jello shots, pink cupcakes and pink martinis with your friends and take some photos in the photo booth to remember this pink event. See which savory and sweet treat wins the Best Taste contest and also participate as a judge for the Audience Favorite award. Go to the event website at the end of this post for more information.

Eat Drink Pink!

Gotta Have S'more, Los Angeles

2010-11-15T12:00:00.000-08:00

When I think of s'mores, I think of two graham crackers with Hersey's milk chocolate bars and roasted marshmallows in between. However, Carmen Lindner, the founder of Gotta Have S'more has taken this campfire treat to an entirely new dimension. She created s'muffins, which consist of the basic ingredients of a s'more and made them into muffin shapes. Intrigued by the concept I had to try these s'muffin treats. I picked up a four pack from Platine Bakery in Culver City, but you can also purchase them online for delivery or purchase them at The Oaks Gourmet Market.

S'muffins 4-pack
10.50

The four pack consisted of s'muffins with milk chocolate, caramel, dark chocolate, and cookies ‘n crème. These tiny treats might appear small, but they pack a lot of flavor. It's really helpful that the flavor sticking out of the marshmallow is the flavor inside the s'muffin. I took a bite and found myself in gooey marshmallow, graham cracker crust heaven. The flavors and textured all worked so well together and so much better than any s'more I have made around a campfire. Although the s'muffins were a little on the sweet side, I still really enjoyed them. Even my friend who doesn't like dessert and especially marshmallows really enjoyed it.

Overall, these s'muffins are creative, delicious and totally crave worthy. As much as like to make my own s'mores, these are so much more enjoyable. Plus, I don't have to worry about the marshmallow falling into the fire or my graham cracker crumbling into pieces the minute I take a bite. I can't wait to try the peanut butter s'muffin. I have a feeling they will be just the right amount of sweetness for my taste. Thank you Carmen!

4.5 out of 5 Stars

Gotta Have S'more
1915 North Bronson Avenue
Los Angeles, CA 90068-5601

Laxy Ox Canteen, Little Tokyo

2010-11-12T14:00:00.000-08:00

Ramen and shabu shabu usually comes to mind when I think about dining in Little Tokyo, but as downtown LA continues its revitalization, restaurants like the Lazy Ox Canteen will continue to pop up in unexpected locations. This restaurant is the only dining establishment on the block, which is unusual since I'm used to eating at places on 2nd and 1st street between San Pedro and Central. The Lazy Ox sign is illuminated by bright yellow light bulbs and difficult to miss when driving by at night. After hearing all the positive feedback about this place, I finally decided it was time to pay a visit.

A late dinner was perfect because the two hour metered parking expired at 8 p.m. The hostess said it would be a few minutes for a table so I walked over to the bar. The bar tender was very knowledgeable and patient as I sampled over four beers before I found the tripel karmeliet 8.4% Belgium, which was $9 for the glass. After the bar tendered handed me the beer, the table was ready. I ordered a few things off the menu that caught my attention and sat back to enjoy the beer. The food arrived quickly and I couldn't wait to dig in.

Crispy surf clams with caper & pickle aioli
11

The clams were fried to a warm golden brown, with a crispy crust on the outside and tender clams on the inside. The aioli was nice, but it needed more caper flavor. I quite enjoyed the fried clams on its own because the addition of aioli made the dish too heavy. If there was more caper flavor, it could have balanced the fried clams and the two combined would not have been as heavy.

poblano pepper soup with crispy pork belly & creme fraiche
8

The soup was an appetizing shade of green and I couldn't wait to dig in and fish out the pork belly. The soup was well balanced with a subtle poblano flavor that stood up well against the creme fraiche. The crispy pork belly was a welcomed substitute for croutons, but were too soggy after sitting in the soup. The soup was very addicting despite the soggy pork belly and very refreshing after the heavy clams.

dashi marinated yellowtail with avocado, hash brown & tonburi
15

The yellowtail was very fresh and smooth. The avocado provided a nice creamy flavor. The hash brown needed a little more time on the fire for a needed crisp and some salt for flavor. Fortunately, the hash brown didn't ruin the dish because I didn't notice its absence. A generous portion of yellowtail on the plate and I look forward to ordering it again.

pig ear "chicharon" with radish salad & lime
9

A huge pie of fried pig ears arrived and I couldn't stop smiling. It was the dish I looked forward to the most and I was not disappointed. Although it's hard to go wrong with fried pigs ears. The squeeze of lime really finished off the dish for me and I was so happy I forgot about the radish salad. The ears were crunchy with bursts of fat and very well seasoned. A perfect dish to end the meal.

Overall, the food was good and the pig ears were memorable. The restaurant had a very casual atmosphere and a good selection of beers. The only down fall of this restaurant was the table service. The waiter was hard to track down and when he did stop by he was in a hurry to run off. Even a smile would have been nice. Maybe they were under staffed, but the lack of service took away one star from the dining experience. Too bad I didn't save room for the pudding. I will have to go back on another night and hopefully have a better experience with the service.

3 out of 5 stars

Lazy Ox Canteen
241 S. San Pedro Street
Los Angeles, CA 90012

Parking
Metered parking on the street and several public lots in the area.

Jonathan Gold's 99 Essential Restaurants

2010-11-12T09:13:00.000-08:00

A quick list of the 99 essential restaurants published in LA Weekly on November 11th, 2010. The original article can be found here.

Akasha
Alcazar
Angeli Caffe
Angelini Osteria
Ammo
Animal
Babita 1823 S. San Gabriel Blvd., San Gabriel
Beacon: An Asian Cafe
Big Mista
Bistro LQ
Bludso's
Border Grill
Bulgarini Gelato
Campanile
Casa Bianca
Chang's Garden 627 W. Duarte Road, Arcadia
Chaya Downtown
Chego
Chichen Itza
Chung King 1000 S. San Gabriel Blvd., San Gabriel
Comme Ca
Cut
Daikokuya
Drago Centro
El Huarache Azteca 5225 York Blvd., Highland Park
El Parian 1528 W. Pico Blvd., L.A.
Elite
Euro Pane Bakery 950 E. Colorado Blvd., Pasadena
Eva
Father's Office
Fig
Flame
Forage
Giang Nan 306 N. Garfield Ave., No. A-12, Monterey Park
Gjelina
Golden Deli
Golden State
Golden Triangle 7011 S. Greenleaf Ave., Whittier
Good Girl Dinette
The Grill on the Alley
Guelaguetza
Hatfield's
Huckleberry
The Hungary Cat
Jar
Jinya
JiRaffe
Jitlada
JTYH 9425 Valley Blvd., Rosemead
Kiriko
Kobawoo 98 S. Vermont Ave., Koreatown
Kogi
Krua Thai 13130 Sherman Way, North Hollywood
Las Castia Mexicana
La Mill
Langer's
Larkin's
Lazy Ox Canteen
Little Dom's
Loteria Grill
Lou
Lucques
LudoBites
Mantee
Marouch
Mayura
Meals by Genet
Melisse
Mo-Chica
Mozza
Musso & Frank Grill 6667 Hollywood Blvd., Hollywood
Nem Nuong Khanh Hoa 1700 W. Valley Blvd., Alhambra
Newport Seafood
Nickel Diner
Oinkster
101 Noodle Express 1408 E. Valley Blvd. Alhambra
Orris
Palate Food + Wine
Park's Barbecue
Pho Minh
Providence
Rajdhani 8525 Pioneer Blvd., Artesia
Rivera
Rustic Canyon
Salt's Cure
Sapp Coffee Shop 5183 Hollywood Blvd., Hollywood
Spago
Square One
Street
Tacos Baja Ensenada 5385 Whittier Blvd., E.L.A
The Tasting Kitchen
Terroni
Test Kitchen
The Gorbals
Tirupathi Bhimas
Vincenti
Waterloo & City
Wurstkuche
Zelo 328 E. Foothill Blvd., Arcadia

Frozen Crush - Ultimate Italian Ice, Northridge

2010-11-11T09:00:00.000-08:00

Sorry shaved ice, but I've found another cold treat, Frozen Crush is its name and Italian ice it its thing. Lemon, coconut, mango, and pumpkin pie with yogurt are a few of my favorite flavors. Cool, refreshing and light: exactly what I need after a heavy meal.

Frozen Crush is nestled between Pinkberry and what used to be a Korean restaurant on a busy strip of Tampa Ave. If you shop at the Northridge Costco, then you are just a few steps away from this Italian ice shop. There are always 16 flavors available every day and some of the flavors change periodically. The best part is, every flavor can be mixed with vanilla yogurt, which gives the Italian ice a smooth and creamy consistency.

To the left of the shop is a wall covered in graffiti artwork by Artistic Persuasion. There is also a video game machine with over 30 games including PacMan and a TV with Xbox 360 hooked up. You can enjoy your Italian ice and have some fun all at the same time.

Sample of the pumpkin with yogurt.

The Italian ice is available in five sizes and some people order a quart to take home. Since the ice is kept at 18 degrees in the shop, it is a lot warmer than freezers at home. Be paitent when you pull it out of the freezer because it has to sit for a few minutes before you can dig in.

Overall, I enjoyed the Italian ice at Frozen Crush. Since I've never had it before, I don't have anything to compare it to, but I know what I did taste was very good. With the exception of a few icy chunks, the texture was smooth and the ice melted right in my mouth. I might just skip the pumpkin pie this year and go for a pumpkin ice with yogurt. Be sure to check Twitter for promotions and flavor swaps such as horchata and sour grape.

4 out of 5 Stars

Frozen Crush
8850 Tampa Ave.
Northridge, CA 91324

"Do Gooding Good Cookies" From Project Angel Food

2010-11-04T15:12:00.000-07:00

"Eat more cookies, feed more people!" From the healing and comforting kitchen of Project Angel Food comes three kinds of Do Gooding Good Cookies: chocolate chip, ginger snap and iced lemon. Grab a cup of coffee, plop down on a comfortable chair and enjoy these delightful treats guilt free. Not only are the cookies for a good cause, they are free of partially hydrogenated oils, corn syrup and preservatives.

The containers are tastefully designed and takes a little effort to open. Inside you'll find 10 cookies neatly stacked and ready to be eaten. Each container is $3.99 and can be purchased at Pavilions in Hollywood (727 N Vine St.) and West Hollywood (8969 Santa Monica Blvd.) and 100% of the proceeds go to Project Angel Food.

The ginger snaps are my favorite because of the bold ginger flavor. It's even more enjoyable dipped in a cup of black coffee. The chocolate chip cookies are crisp and packed with chips. The iced lemon cookies are light and delicate. If you don't know what to give as stocking suffers this year, pick up a few containers of cookies, I know I would be happy to receive them.

Project Angel Food has been providing free meal services to Angelinos suffering from HIV/AIDS, cancer, and other life threatening illness. Help them feed more people by picking up some cookies for your next get together.

You can also purchase a Thanksgiving Pie from Project Angel Food and feed five seriously ill Angelinos.

Project Angel Food
922 Vine Street
Los Angeles, CA 90038

Let Them Eat LACMA 11/07/10

2010-11-03T15:55:00.000-07:00

Have you wondered what it would be like to eat a museum? Even if you haven't, I'm sure you are intrigued by the idea. Grab your friends, fellow food and art lovers and head down to LAMCA this Sunday, November 7th from noon - 8 p.m. and witness the transformation of the LACMA campus and galleries by artists and collectives. There will also be activities such as a watermelon eating contest, tomato fight, interactive talks and performances. Spend your day exploring "what, how and why we eat."

Eat LACMA
5905 Wilshire Boulevard
Los Angeles, CA 90036

Photos courtesy of Eat LACMA.

Larchmont Bungalow, Mid-Wilshire

2010-11-01T14:00:00.000-07:00

Larchmont Bungalow is located in Larchmont Village, a very charming shopping area in the Mid-Wilshire district of Los Angeles. For those driving down Larchmont Boulevard, it might be very easy to miss the humble sign for this bungalow. Thankfully, there was a small crowd waiting outside and I knew we were at the right place. Everything about the Larchmont Bungalow reminded me of a cozy and charming home. There are three large picture windows in the front with a very inviting stair case to the french door entrance.

The inside is tastefully decorated with artist's work on the walls throughout the restaurant. To the left of the entrance is the in house coffee roaster and a counter with a tasteful display of coffees and teas.

To the right of the entrance are the "Order Here" stations and the oh so dangerous glass case of baked goods.

Large laminated menus are available in front of each cashier and can be picked up for customers to study before their turn to order. One side contains all the breakfast items and the other side lists all the lunch and dinner items. The good news is, breakfast is served all day at this bungalow, which is a huge plus in my book.

We were fortunate enough to bypass the line on the busy Sunday afternoon since the great people at Larchmont Bungalow invite us for a meal. The restaurant was so busy, I wondered why I was invited to review the restaurant. It seemed like they were doing really well. I did keep an eye on the line and it seemed to go by fairly quickly. Everything on the menu looked amazing and we gave Ken, the owner of Larchmont Bunglow the freedom to pick our dishes. Since the restaurant offers open seating, we opted to sit outside since the weather was perfect. I knew I was in good hands when I saw Cholula on the table. If there is one thing that I love with breakfast potatoes, it's a dash of Cholula sauce. Although we didn't receive any dishes with breakfast potatoes, I know it will be there for our next visit.

The service was very quick and friendly. The drinks came out a few minutes after we sat down and the food arrived about 10-15 minutes later. A very good pace considering how busy they were. I also noticed customers around us weren't waiting too long before they received their food. Benji, "the face of Larchmont Bungalow" also came by for a visit and we had a good chat about blogging and staying fit while attempting to eat the entire city. Benji made his way around to several tables and check in with customers, which I thought made this place feel even more like home. Now onto the food...

French roast

A nice french roast with a light and very smooth taste. No bitterness or sourness at all to the coffee and absolutely no need for sugar, cream, or anything else.

Mexican mocha

The Mexican mocha was a delightful surprise. This ice blended beverage has the perfect balance of cinnamon, milk, and sugar. No need for whipped topping because the drink has a natural frothiness. I think I just found my new favorite ice blended drink. They also offer a regular mocha made with Ghiradelli chocolate, which I am sure is just as good.

Seafood Breakfast Crepe
$14.95

When this plate arrived, my mouth started watering just looking at the large chunks of lobster claw on top of the crepe. There is a very generous amount of lobster and shrimp mixed with spinach, scrambled eggs and roasted red peppers. The lobster and shrimp were cooked perfectly and everything was well seasoned. The tarragon hollandaise sauce was creamy yet light, which made for a wonderful compliment to the crepe. I haven't had many savory crepes, but I thought this crepe had a great texture and thickness. There was also a selection of fresh local fruits on the plate, which all tasted like they were in their prime.

Red and Blue Velvet Pancakes
$12.95

These red and blue velvet pancakes are one of the specialties at Larchmont Bungalow. The plate arrived with three large and very thick pancakes each cut in half stuffed with cream cheese and topped with whipped cream cheese and toasted walnuts with a side of maple syrup. My eyes lite up when I saw this dish because I was really looking forward to it. If you are a fan of red velvet cake, you will become a fan of these pancakes. It's like tasting the shell of a pancake on the outside and a red velvet cake on the inside. The pancakes had just the right amount of sweetness and the walnuts were perfectly toasted. The pancake is so good on its own, there is almost no need for maple syrup. This dish has redefined pancakes for me and I cannot wait to have it again. This dish can be shared by at least two people and more if you order additional dishes.

Scallop and Shrimp Salad
$13.95

Deep fried scallops and shrimp with shredded red and napa cabbage, enoki mushrooms, parsley, cilantro and mint tossed in a wonderful miso dressing and finished off with crunchy potatoes in place of croutons. The scallops and shrimps were perfectly cooked. I've never had scallops deep fried and really enjoyed it. The salad had just the right amount of dressing and all the ingredients were allowed to shine. The mint was a very refreshing touch and the potatoes stayed very crisp.

Sea bass
$17.95

The last dish was a miso marinated sea bass with fried rice and salad. The two pieces of sea bass were both evenly and perfectly cooked. The miso flavor came through, but just the right amount so it didn't mask the natural flavor of the fish. The fried rice had asparagus, shiitake mushrooms, red peppers and a very generous amount of sliced avocado on top. All the vegetables were cooked just right and maintained a nice crunch. The mango, papaya and cucumber salad was a very nice touch and well paired with the peppery arugula.

Overall, The food at Larchmont is thoughtful, well balanced, refreshing, visually appealing and comforting. Add the cozy atmosphere and friendly, courteous staff and this restaurant has it all. Larchmont Bungalow is now one of my favorite casual restaurants in Los Angeles. This restaurant has brought back my confidence when it comes to ordering seafood. I'm usually hesitant to order seafood because it is so often overcooked or seasoned incorrectly, but I am 100% confident to order it at Larchmont Bungalow and cannot wait to try the rest of their seafood menu, including the grilled fish tacos. It has been a while since I had a meal where everything tasted spot on and the overall dining experience was flawless. It's hard to believe this place has only been open for a little over a year because it is already a well oiled machine. I would recommend this place to anyone without hesitation.

5 out of 5 stars

Larchmont Bungalow
107 N Larchmont Blvd.
Los Angeles, CA 90004

Parking
There is metered parking along Larchmont Boulevard and street parking on residential streets.

Master Chef Casting in Los Angeles

2010-10-25T15:09:00.000-07:00

If you missed casting for the first season of Master Chef, here's your second chance. I wonder if they will make contestants cut onions again like last season.

Sakura-Ya, Gardena

2010-06-08T07:42:00.000-07:00

Thanks to Exile Kiss, I have found my favorite mochi spot. The kinako is definitely my favorite mochi. The minute I tasted the mochi, I could tell it was the freshest mochi I have ever had. It was soft and the perfect amount of sweetness. Everything is made fresh daily and the employees at this place are very friendly and knowledgeable. The manju was good, but not something I will order again. I'll definitely come back for the mochi.

kinako mochi
1.05

inaka manju
1.05

white mochi

orange manju

Overall, this place is worth the drive if you want great mochi.

4.5 out of 5 stars

Sakura-ya
16134 S Western Ave
Gardena, CA 90247

Craft, Century City

2009-12-21T21:25:00.000-08:00

Bread

Complimentary

The bread arrived in a wooden box, the first time I have seen bread served this way. I thought it was very creative and a wonderful way to serve bread. The bread was good, but to write home about. The butter was rich and creamy, a wonderful compliment to the bread.

Drinks

Mojito

The mojito had the perfect balance of mint flavor and just the right amount of sugar. According to my friend, it is "exactly how a Mojito should taste."

Food

Albacore Amuse Bouche
Complimentary

The amuse bouche was served in a chilled metal spoons with a piece of albacore and vegetables on the side. My piece had way too much salt on it and I could barely taste the albacore or anything else on the spoon. According to everyone else at the table, their amuse bouche was very good. However, it was a disappointing start for me.

Wild Arugula & Parmesan
12

The arugula salad arrived topped with two slices of lemon and Parmesan cheese. The flavor of the arugula definitely stood out and well complimented by the Parmesan cheese and light citrus dressing. I did find the salad a bit too salty.

Wild Mache & Cherries
14

The Mache salad was my favorite of the two salads. Topped with fresh cherries and hazelnuts in a sugar coating, the salad had a nice balance of flavors. This is the first time I enjoyed mache and it was a nice introduction.

Kumamoto Oyster (CA)
3 each

These oysters were extremely fresh and had a wonderfully smooth consistency. I left the cocktail sauce and lemon wedges untouched.

Japanese Wagyu New York Strip
25/oz

The wagyu was ordered medium, although I think it is best enjoyed rare. None the less, the meat was extremely rich and fatty and melted right in my mouth. Very well cooked and seasoned.

Diver Sea Scallops & Brown Butter
29

The scallops were cooked to perfection. The fresh and sweet flavor of the scallops were wonderfully complimented by the brown butter sauce, capers and lemon wedges. These were some of the best scallops I have ever tasted.

Australian Suzuki & Heart of Palm
28

The Australian Suzuki was a touch over cooked but still very good. The crust on the fish was perfect and the crunch gave the dish a nice textural balance.

Onaga & Baby Artichoke
28

The Onaka was light and fluffy. A very nice citrus sauce on the crusted side of the fish.

Flowering Squash
10

The flowering squash was well seasoned and perfectly cooked, but very ordinary.

Gnocchi
10

The gnocchi was light and airy, perfectly cooked and seasoned with Parmesan cheese. These melt in your mouth gnocchi were some of the best I have tasted.

Amuse Dessert
Complimentary

The complimentary dessert was a vanilla yogurt with huckleberry. The yogurt was very tangy and had a very thick consistency.

Chocolate Souffle
Vanilla Crème Anglaise & Earl Grey Ice Cream
12
All the elements worked very well together in this dessert. My favorite part was the ice cream, which could use a bit more earl grey flavor.

Glazed Donuts
Lemon Thyme, Vanilla Custard, Huckleberry Jam & Chocolate Pudding
12

The donuts were very boring and dense. Not the airy and fluffy donuts I was expecting.

Peanut Butter Cup
Peanut Brittle, Caramel Gelée & Caramel Ice Cream
12

This was my favorite dessert of the evening. The crunch of the peanut brittle mixed with the creamy ice cream and peanut butter cup topped with sea salt made for several perfect bites. I will definitely order this dessert again.

Candy

Breakfast Muffin

Overall, the food at Craft was inconsistent. Some dishes were spot on and others left a bad taste in my mouth. The coffee at Craft was either ground too fine or roasted too long. For a fine dining establishment such as Craft, they should take a look at every detail of the restaurant and make sure everything is spot on. There is no room for over salting and over cooking food based on the prices. I would come back for the scallops and peanut butter cup.

2.5 out of 5 stars

Craft
10100 Constellation Blvd
Los Angeles, CA 90067

Seafood Curry Noodle Soup

2009-11-01T16:10:00.000-08:00

This is a comforting noodle soup for a cold night packed with great flavors. This recipe will feed four hungry adults.

Ingredients:
2 tablespoon extra virgin olive oil
1 package of chicken curry paste that requires two cups of liquids
1 pound medium shrimp peeled, shell reserved
2 cans of coconut milk
1 can of chicken stock
1 tablespoon dry tamarind soup base (optional)
1 package of 10 oz cooked fish balls
1 package of 10 oz fried tofu cut in halves or fourths depending on size
1/2 package of fresh wide rice noodles

Heat 2 tablespoons of oil in large sauce pan. Add reserved shrimp shells to the oil and stir around until shells turn pink. Remove the shrimp shells and add package of chicken curry paste. Stir fry in oil for a few minutes until fragrant. Add coconut milk, chicken stock and tamarind to the pan and mix well. Bring the soup to a boil and the fish balls and tofu and simmer for 10 minutes uncovered.

While the soup is simmering, separated the noodles and place in a soup bowl. The noodles can be blanched for a few seconds in boiling water if desired before putting in the soup bowl. This is recommended for fresh noodles that have been refrigerated. Add the shrimps to the soup a few minutes before serving to allow the shrimps to cook but not over cook. Once the shrimp is cooked through, turn off the heat and ladle desired amount of soup over noodles.

I prefer tamarind in the soup, but it is optional and just as good without.

Marinated Mushrooms

2009-09-13T23:00:00.000-07:00

Marinated mushrooms is one of my favorite sides to prepare and can be served cold or at room temperature. It is simple, quick and delicious.

Ingredients:
1 pound of small or medium sized button mushrooms
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon dry mustard
2 cloves of garlic minced
1/2 medium white onion, thinly sliced
1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon fresh flat leaf parsley, chopped

Clean the mushrooms with a damp paper towel and cut off the stems. Stems can be saved for later use in a stock.

In a large non-stick skillet, add the remaining ingredients and bring to a boil for a few seconds. Add the mushrooms and toss until evenly coated.

Bring the heat down to low and simmer the mushrooms for about 10 minutes, tossing once or twice. If the mushrooms are larger, they can be cook for a few minutes longer. Pour everything into a heat proof container and let it cool to room temperature before placing it in the fridge. Make sure you have a lid for your container. Refrigerate for at least 2 hours before serving to allow maximum flavor.

Zha Jiang Mian (Noodles with Soy Bean Sauce)

2009-09-13T21:36:00.000-07:00

Zha Jian Mian is one of my favorite Chinese noodle dishes to eat and cook because of its simplicity and its versatility. This version is made with a fermented soy bean sauce topped with carrots, cucumbers and scrambled eggs. There are so many ways to prepare this dish, once you've tried it, you'll taste the possibilities.
This recipe will feed about 4 adults.

Ingredients:
1 pound of fresh thick Chinese noodles
1 Large Chinese Cucumber thinly sliced
1 Large Carrot thinly sliced or shredded
2 Large Eggs, beaten with some salt and pepper
2 tablespoons of vegetable oil
1 1/2 pounds of ground pork
1 tablespoon of ginger, minced
1 tablespoon of garlic, minced
2/3 cup of fermented soy bean sauce (if unsweetened, add sugar to desired taste)
1 tablespoon of chicken broth
1 tablespoon of soy sauce
1 tablespoon of sambal chili sauce (optional)
1 tablespoon of sesame oil
Salt and Pepper to taste

Mix the soy bean sauce, chicken brother, soy sauce, sambal, and sesame oil together and set aside. Be sure to taste and make adjustments if necessary.

Assemble the thinly sliced cucumber and carrot on a plate. Heat 1 tablespoon of vegetable oil in a large non-stick skillet on medium high heat. Right when the oil starts to smoke, pour the beaten eggs into the skillet and let the egg mixture cook until the top is settled and you are able to flip it like a pancake. Take a large spatula, use two if necessary, and flip the egg pancake over and cook until the bottom is nice and golden. Remove the egg pancake to a cutting board, let it cool and slice thinly.

Return the skillet to the stove and heat the remaining tablespoon of vegetable oil on medium heat. Add the garlic and ginger to the skillet for about 15-20 seconds and then add the ground pork. Break the pork apart with a spatula and season with salt and pepper. When the pork is cooked through and no longer pink, add the sauce to the skillet and mix well. Be sure to taste again and make any necessary adjustments. If you find the sauce a bit overpowering, it is fine because the flavors will tone down once mixed with the noodles and toppings.

The noodles can be served cold or hot. If served cold, be sure to mix in a little bit of vegetable oil to keep the noodles from sticking together.

Pho So 1, Van Nuys

2009-07-17T22:41:00.000-07:00

Pho So 1 is conveniently located next to 99 Ranch Market in Van Nuys. On the days I decide to go grocery shopping on an empty stomach I might pop in for a quick bite. I can always count on the same wait staff to be there, and sometimes even run into them at the market. The restaurant is a decent size with mainly four person tables and rarely a long wait. If there is a line, be sure to sign your name on the clip board inside. The restaurant is very basic and mostly clean. This isn't the kind of place I would go on a date, but more of a quick stop for some belly filling food. The service is super fast if you order pho or egg rolls. We skipped the egg rolls this visit, but they are quite good.

Food

Usual plate of fixings for pho

I always add bean sprouts, basil, jalapeno and a squeeze of lime juice to my pho.

Dac Biet Xe Lua (No.1)
6.00

A friend always told me, when in doubt (or indecisive) always go with the number 1 choice on the menu at a pho restaurant and I did. I ordered a regular sized bowl which came with rare slices of steak, well-done brisket, flank, tendon, and tripe. I find that the quality of meat at Pho So 1 is not as good as other pho restaurants I've visited and their tendon is my least favorite. The tripe didn't taste very fresh this time, but the beef was tender and flavorful. The broth is ordinary, but the noodles are a highlight for me because they have the right amount of spring and do not break into pieces when I mix everything together. When I'm really hungry, a bowl of this hits the spot.

Pho Tom (No.23)
6.25

Shrimp, shrimp and more shrimp. The bowl does come with quite a few large shrimps with the tail on. The shrimp was ok, and the broth and noodles are exactly the same as the other bowl of pho we ordered. This is the first time we ordered pho with shrimp and definitely the last time. Something about the combination just doesn't work for me.

Overall, The service is good in the sense that they take your order right away and all your food arrives quickly, however do not expect a smile or any kind of small talk. The pho is satisfying, but do not expect to be screaming "OMG" when you eat it. I enjoy the egg rolls and regret not ordering them this time. If you're in the neighborhood and want a decent bowl of pho or delicious egg rolls, give Pho So 1 a try.

3 out of 5 Stars

Pho So 1
6450 Sepulveda Blvd
Van Nuys, CA 91411

Parking
The parking lot is huge and shared with 99 Ranch Market. During busy grocery shopping hours, the lot is very full.

Jack n' Jill's, Santa Monica

2009-07-17T22:39:00.001-07:00

My friend and I ended up at Jack n' Jills for a late breakfast/early lunch over the weekend after realizing the place we wanted to eat at was closed. The restaurant is fairly small, with a decent size dining area on the first floor and a smaller dining area upstairs. We put our name on the list and enjoyed a nice cup of complimentary unsweetened tea while we waited.

After they called our names, we placed our orders downstairs at the cash register and were seated upstairs. My friend ordered oatmeal with a side of egg whites, which she said was very good. I ordered the 1/2 sandwich and soup combo for $10.

JNJ Club & Tomato Basil Soup
10

The JNJ club came with smoked turkey breast, honey cured ham, havarti & Gouda cheese, bacon, lettuce and tomato. I took out the extra slice of bread in between each sandwich, which made it much more enjoyable. The bread was toasted perfectly with a nice crunch in every bite. Definitely an enjoyable sandwich, but no wow factor. The tomato basil soup was very flavorful and the fresh basil helped to highlight the great flavor.

Overall, I enjoyed the atmosphere of the restaurant and the wait staff was very nice and attentive. The two things I tried were good, but nothing special and a bit pricey. I won't be in a hurry to go back as there are plenty of other places to try in Santa Monica.

2.5 out of 5 Stars

Jack n' Jills
510 Santa Monica Blvd
Santa Monica, CA 90401

Parking
Plenty of metered parking, but they fill up quickly.

Ragu Enriched with Chicken Liver

2009-07-17T22:38:00.000-07:00

While browsing Saveur.com, I came across a ragu recipe with chicken livers and knew I had to try it. Since the original recipe only makes 4 servings, I decided to double the recipe except the amount of olive oil and butter and quadrupled the amount of ground pork. The ragu came out wonderful and everyone loved the depth of flavor the chicken livers gave to the sauce. Below is a copy of the recipe from Saveur.com with my modifications and comments on the instructions.

Ingredients:
8 cups beef broth
4 tbsp. Homemade Tomato Paste
2 cup milk
6 whole cloves
1/3 cup extra-virgin olive oil
2 tbsp. unsalted butter
2 2 ounce pieces of pancetta, finely chopped
4 medium carrots, finely chopped
4 ribs celery, finely chopped
1 large yellow onion, finely chopped
1 1/2 lb. ground beef chuck
1 lb. ground pork shoulder
Kosher salt and freshly ground black pepper,
to taste
2 cups dry white wine
1/4 tsp. freshly grated nutmeg
4 chicken livers (about 4 oz.)

1. In a small saucepan, bring broth to a simmer over medium heat. Put tomato paste into a small bowl and pour in 2 cups broth; stir to dissolve. Set tomato-infused broth aside. (Keep remaining broth hot.) In another saucepan, bring milk to a simmer over medium heat. Add cloves, remove from heat, and let steep, covered, for 1 hour. Remove cloves; set milk aside. (I kept the cloves in the milk until I was ready to pour it in the broth and it worked out great)

2. Meanwhile, heat olive oil and butter in a large heavy-bottomed pot over medium-low heat. Add pancetta; cook, stirring occasionally, until its fat has rendered, about 6 minutes. Add carrots, celery, and onions and cook, stirring occasionally, until soft and caramelized, 30–35 minutes. Stir in beef and pork; cook, stirring and breaking meat apart with a wooden spoon, until browned, 10–15 minutes. Season with salt and pepper. Increase heat to medium-high, add wine, and cook, stirring constantly, until wine is evaporated, about 6 minutes. Lower heat to medium, stir in nutmeg and reserved tomato-infused broth and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. Lower heat to medium-low, add 1/2 cup reserved hot broth, and cook, stirring occasionally, until liquid is absorbed. Repeat, 1/2 cup at a time, until all the broth has been used (this should take about 2 hours). (It takes between 10-15 minutes for each 1/2 cup of broth to absorb. It is time consuming, but definitely worth it.)

3. Add chicken livers to sauce; cook for 8 minutes. Using a fork, remove and mash livers with a tablespoon or two of the milk. Return livers to sauce along with remaining milk; simmer until thick and velvety, 15–20 minutes. Season with salt and pepper. Toss with tortellini or the pasta of your choice, or use in lasagne. Serve with grated parmigiano-reggiano. (I took 1/2 cup of the sauce and put it in the blender with the chicken livers and set to puree. Then I added the mixture to the ragu. I cooked 2 boxes of gemelli and it was perfect for the amount of sauce.)

Pho Minh, El Monte

2009-07-13T22:39:00.000-07:00

Pho Minh is tucked away at the end of a long and skinny strip mall on Garvey Avenue. Easy to miss if you are just driving by. In the mood for good pho, I remembered a friend raving about this place and decided to stop in for a visit. The place is fairly large with several booths along the walls. The menu is one of the smallest I have seen with a selection of 22 types of beef noodle soup and a few appetizers.

Food

The usual suspects arrived immediately after we placed our order. The bean sprouts and herbs were fresh and clean. A definite plus when it comes to my pho eating experience.

Cha Goi
4.50

When the four egg rolls arrived, all I could smell was the wonderfully garlicky aroma escaping from the golden and flaky wrappers. These egg rolls were long and skinny, very different from the Vietnamese egg rolls I am used to getting at other restaurants. Although skinny, these egg rolls packed a lot of flavor. Every bite was filled with pork and garlic goodness. The dipping sauce was ordinary, but I loved the string like carrots in the sauce which made it easier to wrap around the egg roll.

Tai Gan
4.75 small
Rare steak and tendon

Pho Dac Biet
5.55 large
Special combo with rare slices of steak, well done brisket, flank, tendon and tripe

The broth was very delicate, but contained a depth of flavors. There was no need to add any of the condiments available on the table. The noodles on the other hand, were a disappointment. Clumped together at the bottom of the bowl, they were impossible to separate without breaking the noodles into tiny pieces. The meat was good, but nothing special. The outstanding item was the tripe, which was cooked perfectly and tasted very fresh.

Overall, the broth is good, but nothing spectacular. Unfortunately, the noodles ruined what could have been an enjoyable bowl of noodle soup. The restaurant is very clean and the staff is friendly. If I were in the area again, I might stop in for some egg rolls, but that's about it.

2 out of 5 Stars

Pho Minh
9646 E. Garvey Ave
South El Monte, CA 91733

Parking
Plenty of parking in the parking lot on a weekend afternoon.

Pesto Chicken Picnic Salad

2009-07-13T22:11:00.000-07:00

I went to the Hollywood Bowl over the weekend for a wonderful concert series and threw together this delicious and simple picnic salad to enjoy as the main course. This dish could serve up to 4 adults.

Ingredients:
1 cup of fresh basil, roughly chopped
1 cup of fresh spinach, roughly chopped
1/4 cup of red wine vinegar
1 clove of garlic
1 teaspoon of Dijon mustard
1/3 cup of raw pine nuts
1/3 cup of freshly grated parmesan reggiano
3/4 cup extra virgin olive oil
Salt and pepper

3 skinless, boneless chicken breasts cut into 1 inch pieces
Salt and pepper
1 tablespoon extra virgin olive oil
2 heads of romaine lettuce, chopped into bite sizes
1 red bell pepper, chopped into bite sizes
1/4 of a red onion, thinly sliced
1 cup of walnuts, toasted

To make the dressing, place the first seven ingredients and some salt and pepper into a blender and start blending on a slow speed. As the ingredients start to come together, drizzle in the olive oil until the dressing is well incorporated. Taste the dressing and make any necessary adjustments. The dressing might taste very tangy from the red wine vinegar, but once it is mixed with the other ingredients, it will become a very subtle flavor. Place the dressing in a container if you are taking it to a picnic.

In a non-stick skillet, heat the 1 tablespoon of olive oil over medium heat. Season the chicken with salt and pepper and cook in the skillet until no longer pink. Once the chicken is cooked, remove it from the skillet and let it cool to room temperature.

Chop the lettuce, bell pepper and onion and mix together on the cutting board.

Grab a large container if you are taking the salad to a picnic and place the chicken at the bottom and the vegetable mixture in the middle topped with the toasted walnuts. Be sure to leave some room at the top of the container so you can simply add the dressing and shake the container to mix the salad.

Big Pig Blowout at Campanile, Los Angeles

2009-06-21T00:29:00.000-07:00

After reading about the Big Pig Blowout at Campanile to celebrate the restaurant's 20th Anniversary, I quickly picked up the phone and made a reservation. We arrived to a packed restaurant and were quickly seated in the atrium. It was the most wonderful dining area in the whole restaurant. With the kitchen to one side and natural lighting shining down from above, I could not have asked for a better seat. Since they were only serving the family style prix fixed meal at $20 a person, the only menu on the table was for the wines.

White Sangria
5

The white sangria was light and fresh with a nice fruity taste. It tasted more like a summer drink than the typical red sangria.

Food

Cornbread with Honey butter

The cornbread was scrumptious. Definitely the most delicious cornbread I have ever tasted. It was moist, light, fluffy, and the perfect balance of sweet and corn flavor. The honey butter was a nice addition, but the cornbread was just perfect on its own. It was a wonderful start to the meal.

Spit Roasted Pig with Baked Beans

The roasted pig was cooked to perfection. The meat was juicy, tender and flavorful with just the right amount of fat. I could not have imagined a more perfectly cooked piece of pork. The beans were wonderful as well. Not cooked to mush like most baked beans I have tasted. These beans had a nice bite and tang that I really enjoyed.

Potato Salad

The potato salad was inconsistent. Some of the potatoes were firm and slightly undercooked, others were overcooked and mashed potato like and others were cooked perfectly. The creamy sauce gave the salad a good flavor, but it was uninspiring.

Green Beans

The green bean were deliciously firm and crunchy. Tossed in a citrus dressing and topped with toasted hazelnuts, it was the best side dish.

Lobster and Corn Cobb Salad

The lobster and corn cobb salad was lacking in lobster and quality control. The tiny pieces of lobster was indistinguishable and some of the corn as cut too close to the cobb and made the salad inedible.

Classic Iceberg Wedge

The iceberg wedge was the least appetizing of the sides. The blue cheese dressing was under powering and over powering depending on which piece of the wedge was cut into. A waste of space on the plate.

Apple Crisp with Lemon Sorbet and Creme Fraiche

The apple crisp was disappointing. The lemon sorbet was too tangy and slightly bitter for my taste and did not go very well with the apple crisp. I also found the chewiness of the apple skin unappetizing.

Overall, it was a good meal. Cut out the dessert and sides and it was an amazing meal. The service was on point and the wait staff was very friendly. The dinner did feel rushed, and at $20 a person, I'm sure the restaurant was trying to turn as many tables as quickly as possible. The cornbread, roasted pig, baked beans and green beans were the highlights of the meal. With plenty of people behind the kitchen just standing around and chatting, more attention should have been paid to the side dishes. That could have made this meal exceptional. At $20 a person, it was a great price for the excellent food that did come out of the kitchen.

3.5 out of 5 Stars

Campanile
624 South La Brea Avenue
Los Angeles, CA 90036

Parking
Valet is available and limited street parking.

Il Capriccio on Vermont, Los Feliz

2009-06-21T00:28:00.001-07:00

My friends and I met at Il Capriccio on Vermont last week for dinner and to catch up on life. The restaurant has a small outdoor patio which seats about 20 people and a long dinning area inside. Since it was a beautiful evening we decided to sit on the patio, just an "elbow" away from the diners at the next table. According to our waiter Joe, all the pastas on the menu are homemade with the exception of spaghetti, linguine and angel hair. A white board sat outside with a list of over seven specials for the evening. The restaurant was fairly busy for a Friday evening and we were eager to try this neighborhood Italian restaurant.

Food

Bread & Dipping Sauce
Complimentary

The ciabatta bread is made fresh every day and served at room temperature. The crust was chewy and the center was "stringy." The bread by itself is disappointing. A dip in the sauce with basil, lemon juice, olive oil, and red pepper flakes did bring some life into the bread. For me, the quality of bread is normally a good indication of the quality of food served at the Italian restaurant and I did not have high expectations for Il Capriccio.

Rigatoni Norcina
13

The large plate of pasta arrived first and sat on the table for at least two to three minutes before the other dishes arrived at which point the server offered Parmesan cheese to everyone at the table. The pasta was barely coated with sauce and a good minute away from al dente. The pastas that were coated with enough sauce was good with the homemade sausage, but nothing noteworthy. I did not get the hint of fresh tomato in the sauce as described on the menu. More sauce and a little while longer in the water, and this could have been a good pasta dish and less of a workout for my jaw.

Salmone
17

The salmon was served with vegetables and angel hair pasta (from a selection of sides). The grated russet potato crust did not work well texturally with the overcooked salmon. The Kalamata olive sauce was "lackluster" as my friend described. Overcooked protein, especially fish is difficult to enjoy and the sauce along with the sides on the plate were unable to save the drowning salmon.

Chicken Special
17.95

The two chicken breasts were served in a creamy mustard sauce with sliced bell peppers and portobello mushrooms. The chicken was over cooked and the sides were just as disappointing. The only thing enjoyable on the plate was the sauce which went well with the vegetables.

Tiramisu
5

At this point, I am not even sure what possessed me to order dessert, I think I was hoping the dessert could end the evening on a positive note. Unfortunately, I was wrong. The lady fingers were dry and missed the dip in espresso. The ingredients did not meld together and it was the worst tiramisu I have ever tasted.

Overall, the service was about the only positive thing that came out of the dinning experience taking into consideration the dishes had arrived minutes apart. Between the overcooked proteins and well undercooked pastas topped with a dry tiramisu, I had one of the least enjoyable meals of 2009.

1 out of 5 Stars

Il Capriccio on Vermont
1757 North Vermont Avenue
Los Angeles, CA 90027

Parking
Valet is $2.50, some street parking.

Copeland's Cheery Ranch, Leona Valley

2009-06-17T22:54:00.000-07:00

Update: Copeland's will be open for picking June 18, 2011. Hours are 8 am - 5 pm daily. Don't miss our on their delicious Utah Giants and wild flower honey.

Last weekend (June 13-14, 2009) was the first weekend of cherry picking season for many of the orchards in Leona Valley, California. It has been 10 years since my last cherry picking adventure, and I knew it was time to go back. It was difficult to decide which orchard to go to, so we decided to head to Leona Valley and drive around until we find an orchard we liked. After what seemed like an eternity on Elizabeth Lake Road, we finally saw the first cherry orchard on the right. Villa del Sol was packed by 9:30 a.m. with cars parked every where. We decided to keep driving and follow some of the cherry picking signs along the side of the road.

On our drive, we saw a sign for honey and decided to stop. There is nothing like fresh honey and Copeland's was selling wild flower honey collected from wild flowers within a 2 mile radius of the orchard. The bees are kept on the orchard in nicely decorated blue boxes and we purchased a 2 pound jar for $16. 1 pound jars were also available for $8.

After we sampled and purchased our honey, we noticed a huge container on the side of the table filled with Bings and Utah Giants. Since I have never heard of nor have I tasted Utah giants, I grabbed the biggest one I could find and took a bite. The cherry was absolutely incredible. It was fresh, sweet, just the right amount of crunch and a wonderful after taste. Bing cherries have always been my favorite, but after a taste of the Utah Giant, I had found a new favorite.

Copeland's is almost 2 acres with about 500 cherry trees planted over 9 years ago by David and Shari who own the orchard. The cherries produced on this orchard are certified organic and they have at least three varieties: Bing, Rainier, and Utah Giant.

The orchard did not look like they were open for cherry picking, so I asked the owners and they explained that because of the freeze, they lost 90% of their crop this year and are only selling pre-picked cherries. $10 will buy you a two pound box of pre-picked cherries of your choice, and I think the Utah Giants are the best buy.

The owners were nice enough to let us on the farm and point out the Utah Giant trees so we could pick some cherries. The cherries in the picture below are Utah Giants and they really are giant. Many were doubled the size of Bing cherries.

Although Copeland's is not open for cherry picking this season, the Utah Giants are well worth the visit. We bought 4 pounds of Utah Giants and they barely lasted 48 hours. If you are headed to Leona Valley this season, make sure you stop by this wonderful orchard and sample their wild flower honey and Utah Giants.

Copeland's Cherry Ranch
9611 Leona Ave
Leona Valley, CA 93551
661-270-1900

Parking
Plenty of parking along the side of the road.

Orochon Ramen, Little Tokyo

2009-06-17T10:52:00.000-07:00

I first heard about Orochon Ramen through a friend, who completed the Special 2 challenge over a year ago. After an appearance on the show Man vs. Food, everyone I knew started talking about this place. As someone who can handle spicy food, I decided I had to check this place out and see what all the buzz was about. I stopped in for a quick lunch a few days ago and even at 1:30 p.m., the place was packed with a short wait. After I was seated, I noticed that many diners were chugging water and sweating profusely. Not wanting to dive into the deep end, I played it safe and ordered in the middle of the road.

Food

Miso Ramen 3 Impact Orochon
7.45

The bowl of ramen is huge. The miso broth ramen came with sliced pork, wood ear mushrooms, an overwhelming amount of bean sprouts and bamboo shoots topped with green onions. The miso broth is ordinary with an strong salt flavor. The soup did not taste spicy to me, but others who have ordered a 3 have told me they it is the most they can handle. The pork is tough and dry and the noodles do not have the smooth consistency I enjoy. It was a disappoint bowl of ramen, especially after the butter miso ramen at the Umaimono Fair and the Daikokuya Ramen with kotteri.

Overall, I think this place gets a lot of hype because of the special 2 challenge and the wall of bravery for those who finish. For good ramen, I would go to Daikokuya.

2 out of 5 Stars

Orochon Ramen
123 Astronaut E S Onizuka St Unit 303
Los Angeles, CA 90012

Parking
Very limited street parking and the underground parking lot can fill up quickly. The restaurant will validate up to an hour.

/script>

Picnic Pasta Salad

2009-06-14T21:34:00.000-07:00

I made this pasta salad for a summer jazz concert. This perfect picnic salad is fresh, easy, and tasty.

Ingredients:
1/2 lb penne pasta (or short pasta of choice)
1 lb chicken tenders (or chicken breasts)
2 tablespoons olive oil
1 head of broccoli, cut into small pieces
1 red bell pepper, cut into small pieces (any color will work)
2 Roma tomatoes, cut into small pieces
1/2 medium onion, sliced
2 carrots, sliced
1 lemon, cut into wedges
1/2 cup pine nuts, toasted
1/2 cup shaved parmesan reggiano cheese
Salt, pepper, and garlic salt

Cook the pasta according to the directions on the box. Be sure to season the water with salt once it comes to a boil.

Season the chicken with salt, pepper, and garlic salt. Heat 2 tablespoons of olive oil on a skillet and add chicken. Cook each side of the chicken until golden brown and juices run clear. Remove the chicken to a cutting board to rest and cool.

Drain and rinse pasta with cold water to stop cooking. Add pasta to a large mixing bowl and enough good olive oil to coat.

Cut the chicken into bite size pieces and add it to the mixing bowl along with all the vegetables. Add salt and pepper to taste and toss the salad. Add more olive oil if desired and put the pasta salad in a container.

Place the pine nuts, cheese and lemon wedges in separate containers and bring to the picnic. Once at the picnic, squeeze desired amount of lemon juice into the salad and add all the pine nuts and toss. Divide the salad and top with shaved cheese and enjoy.

**Note: Salad can be prepared a day in advance and refrigerated over night.

Umaimono Fair at Mitsuwa Market, Torrance

2009-06-08T07:42:00.001-07:00

Thanks to Exile Kiss' blog post about the Umaimono Fair at Mitsuwa Market, I headed down to the one in Torrance over the weekend. With limited time, and long lines, I was only able to sample items from three different vendors. Since the fair is held inside the market, there is limited room and seating. There were several vendors in temporary stalls between the main market and the permanent food court and a ramen vendor that took over a kitchen inside the food court. I arrived right around noon and ran into the lunch rush and long lines. My plan of attack was to do a quick walk through and then pick what I wanted to try.

Takoyaki
6.90

The first thing I saw and with the longest line was the Takoyaki stand. I have never tried takoyaki before nor have I witnessed the making of them. Fascinated by the process, I recorded a short video to share with everyone.

Each batch makes 84 of these delicate pastries stuffed with octopus, green onions, puffed rice, pickled radish, and finished with white wine. Each box comes with 8 pastries topped with two sauces, and bonito flakes. I tried to avoid the soggy takoyaki that Exile Kiss received, unfortunately, I had forgotten to ask for the sauces on the side as well. Since it was my first time eating these, I didn't know what to expect. The exterior was soggy as Exile Kiss described, and the inside was gooey. The octopus was rubbery for me and I did not get any hints of the other flavors in the batter. There wasn't enough sauce for all the pastries and ones with only a little bit of sauce did not taste as good. I'm glad I gave these a try, however, I did not enjoy them as much as my fellow foodie.

Fish Cakes
2 for 4.50

While waiting for the ramen, I decided to try the fish cakes since there was no line. There were several option available and the woman behind the counter suggested gomoku, which I happily slected and pumpkin for my second choice. The fish cakes were sitting under heat lamps and were barely warm and extremely greasy. The corn in the gomoku was over powering, shadowing any other flavors in the cake. I found the consistency of the pumpkin fish cake very enjoyable, and the subtle flavors of the pumpkin blended well with the fish. However, these were extremely disappointing.

Butter Corn Miso Ramen
9.95

The vendor had two ramen selections, and after looking at the slice of butter on the photo, I knew had to get one with butter. The miso broth ramen came with a slice of pork, sweet yellow corn, ground pork, cabbage, bean sprouts, green onions, sesame and pepper. I have never had a slice of butter in my ramen before and was very curious to find out how it would change the flavor of the broth. I taste the miso broth before mixing in the butter and it was not like the subtle miso broths I am used to. This broth was in your face and packed with flavor. After mixing in the butter, the broth became richer. One qualm with this dish is that it only came with one small slice of pork. The pork was flavorful and tender, but another slice would have been great. The crunchiness and sweetness of the corn gave the dish a nice balance. This was a good introduction to a different side of ramen.

Overall, I look forward to the fair next year and will schedule more time to look around and sample more dishes. I will definitely pass on the fish cakes and try one of the bento boxes instead. Hopefully next time there will be more vendors as well.

Takoyaki - 2.5 out of 5 stars
Fish Cakes - 1 out of 5 Stars
Butter Corn Miso Ramen - 4 out of 5 Stars

Umaimono Fair at Mitsuwa Market
21515 S Western Ave
Torrance, CA 90501

Parking
There is plenty of parking in the large lot including underground.

Ham and Potato Soup

2009-06-01T11:48:00.000-07:00

This is an easy and simple ham and potato soup I came up with to use up left over ham. If you prefer a thicker soup, use less water and bullion.

Ingredients:
1 tablespoon bacon grease
1 cup celery, diced
Half a large onion, diced
2 cups cooked ham, diced
4 cups potatoes, diced
5 cups water
3 cubes chicken bullion
8 tablespoons butter
8 tablespoons flour
3 cups milk
salt and pepper

Heat up bacon grease in a large heavy pot. Add celery, onions, salt and pepper and sautee for a few minutes.

Add ham and potatoes and mix well with celery and onions.

Add the water and bring to a boil. Reduce heat to medium-low and add bullion.

Cook until potatoes are at a desired consistency. While the soup is simmering, in a sauce pan on low, add butter and stir until melted. Whisk in the flour until well incorporated and add milk a little at a time being sure to whisk out the lumps. Once all the milk is added, whisk mixture for about 2 minutes, or until it thickens.

Add the mixture to the soup pot and mix until well incorporated, then serve the soup.

Optional toppings: broken up pieces of cooked bacon, shredded cheddar cheese, chopped chives, or cayenne pepper.