CraveLA

Bubble Party!

noreply@blogger.com (CraveLA) — Sat, 04 Jun 2011 21:44:00 +0000

I recently stumbled across Best Bubble Parties. It's so cool! They do shows on the science and magic of bubbles... gigantic bubbles and square bubbles and triangular bubbles and putting people inside of bubbles! I can't think of anything better for a kids party.

I want to be inside a bubble! :) I'm going to try them out. They're offering $15 off their parties right now at Best Bubble Parties.

Mucho Gusto El Borrego De Oro

noreply@blogger.com (CraveLA) — Tue, 08 Dec 2009 05:29:00 +0000

When you pull up to the mini mall, don't get nervous by your surroundings nor the fact that when you walk in you will probably be the only American in the place. Once seated, and the chips and salsa arrive, you'll embrace your surroundings. They have a massive menu, however, it is in Spanish so make sure you brush up on the language before going...just kidding, you'll find the waitresses do in fact speak English. The menu is also full of pictures to give you an idea of the dishes.

We are classic taco lovers so our choice was easy...steak tacos (3 each). Nothing fancy, but classically made with fresh chopped carne asada served on a fresh warm corn tortilla, with onions, cilantro and lime. Add some hot sauce (has a good kick) and Voila! You have what is close to the perfect taco. Now, if you are in the mood for some barbarcoa, this is also a must. The restaurant cooks the meat underground with hot coals for (take a look at the website ---its crazy) and serves it with fresh corn tortillas, and the works. Also order their consomme - awesome soup served with all the juices and drippings.

This is a great place if your bored of the usual LA Mexican spot. Its simple, authentic, and worth the drive. And, if your lucky, you might get surprised by the local musicians looking to sing a song or two. Best for lunch.

El Borrego de Oro #2
2808 E. Washington Blvd.
Los Angeles 90023
323-780-1132

Wurst What?

noreply@blogger.com (CraveLA) — Fri, 06 Nov 2009 22:22:00 +0000

Wurstküche. When a close friend told us of the restaurant, I immediately thought of a bunch of heavy old men having traditional German beers and a bunch weisswursts & schnitzels waiting for their hearts to give out...I certainly didn't picture this. The Wurstküche, located in the arts district of downtown, is a hip sausage parlor that goes well beyond traditional brats. In addition to a unique list of menu choices (more on this in a minute) & killer fries, the restaurant is filled with a phenomenal list of Belgium & German beers. This watering hole directly caters to that crowd that loves great food but wont settle for a shitty beer.

When you enter this hole-in-the-wall, grab a menu and stand in what's usually a crammed line to order at the counter. In the glass case in front of you lies 20 different sausages ranging from your traditional brats to healthy options like turkey with sun-dried tomato and even some exotics such as rattlesnake & rabbit with jalapeno peppers. After you figure out what magical meat you intend to consume, you get to personalize it with toppings such as caramelized onions, sauerkraut, sweet or spicy peppers. Since this was my first time, we ordered 4 different sausages (much more than the two of us needed, but really wanted to get a flavor for the offerings):

- Bratwurst made with coriander and nutmeg

- Duck & Bacon with jalapeno peppers

- Filipino Marharlika, a sweet pork with natural seasonings

- Chicken & Turkey with green chiles and cilantro

(Note all sausages come in buns)

Of course we had to order the fries which you can get with a truffle glaze (awesome) and come with some killer dipping sauces. We went with the Blue Cheese Walnut & Bacon, Sun-dried Tomato Mayo, and the Chipotle Aioli. After you order, you get a number and proceed down the long narrow hall on the right which opens up into a full blown bar. This has a bit of a Father's Office feel, but in my view, goes well beyond in terms of the beer selection. It's truly an awesome selection and if you're undecided, they will allow you to taste pretty much everything on tap. We went with the Houblan Chouffe (Indian Pale Ale) and a Kwak (rich amber Belgium ale), which came with its own bizarre holder (see pic). Both turned out to be the perfect poison to wash down this guilty pleasure.

On the table they have 5 different types of Mustard: Whole Grain, Dijon, Spicy Brown, Honey Mustard & Yellow. Once our order came, I realized how much food we got but still had to try it all! I immediately dove into the crispy fries which were excellent. I loved trying them in the different sauces though the sun-dried Tomato Mayo was my fave. The sausages on the other hand I wasn't overly impressed with. Don't get me wrong, they were very good but I expected them to WOW me. Instead, they were solid, perfectly hit the spot, but fell short of something you rave about. I think it would be beneficial to the customers if the menu gave suggestions for which toppings would go best with each sausage. While you can guess what "sounds" good, it was hard to tell exactly how to put it together... may not be the right pairing and can throw off the flavor.

That said, I loved the entire experience. It wasn't the sausages, fries, or the beer that made this meal, but rather everything put together. Would definitely go back!

Wurstküche
800 E 3rd St
Los Angeles 90013
213-687-4444

"I Do" Ado

noreply@blogger.com (CraveLA) — Tue, 27 Oct 2009 23:54:00 +0000

We recently tried the Italian restaurant Ado in Venice following a friends recommendation. Its a little worn down house past the main section of Venice in a poorly lit residential area..have too look carefully or you will drive right by it. That said, this hole in the wall actually has an intimate charm, especially if you can get a table outside on the second floor deck (very limited seating). The menu is short and sweet with a sprinkle of creativity that is either unique to an Italian on ecstasy or classic Venice experiment. What I mean by this, is that the menu has dishes that use ingredients that I have never seen before mixed together. In fact, a number dishes initially sound unpalatable, but actually come pretty close to perfection.

Yes, they have some basic dishes as well. We started off sharing a few apps including the Beef Carpaccio topped with shaved Parmesan cheese & arugula in a Mustard Dressing, and the Seared Foie-gras served on a Quail Egg Canapé with Caramelized Pear. I would classify the quail as a fantastic rustic dish, but note the carpaccio was rather mediocre. So far.....not exciting. Then came the pastas. We had a home-made Red Beets Tagliolini in a Marsala Quail Ragu served on a bed of Taleggio cheese fondue. The beets are integrated into the flour creating a pasta that comes out red/almost purple looking and possesses the inherent sweetness of beets. It's not a sweet dish. In fact, I don't think you even have to like beets to enjoy this dish. When it is mixed in with a quail ragu and cheese fondue, it struck me as probably the most unique pasta I have ever had. While many would feel this dish may be too overpowering as an entree, I have to say that I could have easily eaten the entire dish (Bravo on the creativity)!

We also ordered the black taglini pasta with dungeneous crab meat. This dish was very disappointing though not bad enough to send back. The pasta itself was a bit slimy and seaweed like and overall lacked flavor. We had high hopes for this one, but just didn't come out right. That said, the last pasta was an absolute hit. Though skeptical at first because of the dried prunes, my husband ordered the Home-made Pappardelle served with Rabbit Ragu, Porcini Mushrooms and Dried Prunes. Again, one would not normally think of these ingredients working well together, but the prunes brought the perfect amount of sweetness to the savory rabbit. Like the beet pasta, you definitely do not need to like prunes to enjoy this dish.

I cannot tell you every dish was incredible as there certainly were some shortfalls, but this restaurant brought something to the table that you just don't find in most Italian restaurants....creativity. So, keep an open mind when coming here.

796 Main St.
Venice 90291
(310) 399-9010

Mucho Gusto El Borrego de Oro

noreply@blogger.com (CraveLA) — Fri, 23 Oct 2009 23:03:00 +0000

The whole in the wall Mexican restaurant, El Borrego De Oro #2 (translated to the Golden Sheep), is worth the drive downtown. My husband discovered this restaurant after reading an article in Travel + Leisure stating it was one of "L.A.'s Best Mexican Restaurants." Now lets be clear.....It's not your average "LA" Mexican hot spot like a Don Antonios, Casa Vega or Marix. It isn't packed with Gringos waiting for a blended strawberry margarita. That said, it is a simple joint offering solid traditional Mexican fare.

When you pull up to the mini mall, don't get nervous by your surroundings nor the fact that when you walk in you will probably be the only American in the place. Once seated, and the chips and salsa arrive, you'll embrace your surroundings.

They have a massive menu, however, it is in Spanish so make sure you brush up on the language before going...just kidding, you'll find the waitresses do in fact speak English. The menu is also full of pictures to give you an idea of the dishes. We are classic taco lovers so our choice was easy...steak tacos (3 each). Nothing fancy, but classically made with fresh chopped carne asada served on a fresh warm corn tortilla, with onions, cilantro and lime. Add some hot sauce (has a good kick) and Voila! You have what is close to the perfect taco.

Now, if you are in the mood for some barbarcoa, this is also a must. The restaurant cooks the meat underground with hot coals for (take a look at the website ---its crazy) and serves it with fresh corn tortillas, and the works. Also order their consomme - awesome soup served with all the juices and drippings.

This is a great place if your bored of the usual LA Mexican spot. Its simple, authentic, and worth the drive. And, if your lucky, you might get surprised by the local musicians looking to sing a song or two. Best for lunch.

El Borrego de Oro #2
2808 E. Washington Blvd.
Los Angeles 90023
323-780-1132

The New Boa

noreply@blogger.com (CraveLA) — Fri, 23 Oct 2009 01:16:00 +0000

I must say we did not get excited when we heard BOA was opening another steakhouse in Los Angeles. We had been to the Santa Monica location a couple years back, had a mediocre meal and never went back. After hearing all the hype over the new location in West Hollywood, we figured we'd give it a try.

If you like dining outside this is definitely the place for you. The restaurant has a large outdoor area that is just perfect for that warm summer night or any night really. It's a fun scene; trendy and set up with that new steakhouse decor (think Cut with a kick instead of Morton's). Unlike your average steak restaurant, with the the usual Caesar salad and tuna tartare apps, the menu has a large variety too choose from. We ordered the BLT salad, the table-side prime steak tartare, seared Hudson Valley foie gras (on menu it says it comes on a brioche which it didn't that evening for some reason), and the goat cheese baklava. I have to say all were pretty incredible though there were two apps that really stood out. The goat cheese baklava is truly unique. It comes out looking like that classic Greek dish, but incorporates pistachios, black truffles and frisee. It had this sweet/savory contrast that just worked beautifully. We also enjoyed the table-side prime steak tartare. Its hard to describe why the tartare worked so well except to say it perfectly seasoned and just fresh (also loved the addition of the quail egg).

Now, on to the steaks. I ordered the Petite Filet Mignon, rare of course (have to say I was always a medium-rare girl until I met my husband!) and my husband ordered the NY Strip. Both were perfectly prepared for any steak-lover, but I must say I was most excited about the sauces. You can order the sampler which comes with 7 different sauces (everything from bernaise to a creamy horseradish) ....definitely the way to go! You may knock me for not being a purist steak-lover, but the creamy horseradish sauce was killer. As an added bonus, the sauces work well as various dipping options for the sweet potato fries (see pic). The only shortfall in the meal was the creamed spinach. Usually hard to go wrong, but it just lacked the texture and flavor.

As usual, we did bring our own bottles of wine. Of all the major steak restaurants in LA, this is by far the best corkage policy we've seen ($15/bottle w/no limit). BOA has great stemware and attentive wine service. Wines of the night included a 2001 Schrader To Kalon, 1990 Brunello di Montalcino La Casa Caparz0, 2005 Kistler Vine Hill, and a 2003 La Tour Blanche (solid dessert wine).

Overall, with the amount of high-end steak restaurants in LA, this one is a standout and shouldn't be missed.

BOA Steakhouse - Sunset
9200 W. Sunset Blvd.
West Hollywood 90069
310-278-2050

Way To Go, Spago!

noreply@blogger.com (CraveLA) — Thu, 22 Oct 2009 15:14:00 +0000

We took advantage of Dine LA last Friday night at Spago in Beverly Hills. We were able to get a great table in the outdoor courtyard....has a great European vibe and a truly beautiful setting for a romantic evening.

With Wolfgang's amazing menu, we only hoped that the Dine LA menu would have some of their top dishes, which luckily, it did. Both my husband and I began with a mushroom raviolini made with a butter sage sauce topped with grated parmesan cheese. It was absolutely delicious and came together perfectly.

For my entree I went with the Pan-Roasted Casco Bay Cod with puree and ragout of gigante and cranberry beans, pancetta, wild mushrooms and mascarpone emulsion. It's rare to find a fish dish with so many flavors that isn't overpowering and this was certainly one of them. My husband ordered the Kurabuto Pork Chop with pear-ginger compote, stir fried green beans and confit of pork, Chinese 10 spice and port-licorice reduction. The normally dry pork chop was well prepared. The combination of the saltiness from the confit with the sweetness of the compote & reduction really brought out that sweet/savory sensation.

We ended up bringing a bottle of Realm 04 Bard, a bordeaux style blend that really worked well with the the pork (not so much the fish). I must say, we were truly impressed with the wine service as well. The stemware is fantastic and the sommmelier really knew his stuff.

The dessert was an apple crumble which is a fave of mine! I of coursed polished off the dish.

Overall, the meal was definitely worth the $44 per person 3-course menu. Too bad this deal doesn't run all the time! Think we would be regulars.

Spago Beverly Hills
176 N. Canon Dr.
Beverly Hills 90210

XIV - Scene vs. Cuisine

noreply@blogger.com (CraveLA) — Tue, 13 Oct 2009 01:05:00 +0000

We went to Michael Mina's XIV for dinnerlast Friday. We heard it was a bit pricey so we figured we'd take advantage of the Dine LA menu. The decor was interesting in that it is supposed to reflect the era of Louis XIV but with a contemporary upgrade. With that said, it felt a little Vegas-esque. The scene was very happening and made for great people-watching.

Now on to the food. I need to start out by saying that they have THE most amazing grilled naan with an addicting white cheese sauce (very light in texture) that they bring out immediately to the table. The fun part was that they brought each of us our own little basket to enjoy. These are very easy to fill up on, however, they may be the best part of the entire meal.

After looking at the Dine LA menu they clearly put the worst looking entrees on there but I opted to go with it to save a few bucks. Everyone else ordered off the regular menu, which was the way to go.

I started with the heirloom beets with burrata (the best looking of the 3 apps offered) with arugula, and drizzled with balsamic. It was good but I've had better. I chose the Halibut for the entree which seemed to be the best of the worst options. Well, I was wrong, as it was the worst of the worst. It came out way overcooked and had no flavor. Luckily we had a fabulous waitress who brought me out the Tai Snapper instead. This dish was incredible and packed with flavor. It was tapioca-crusted with broccoli rabe, crispy rice (what you find in a sushi restaurant) and soy vinaigrette. Seriously, loved this dish. I finished the meal with a Rootbeer float served with warm chocolate chip cookies. The cookies beat out the float. My husband ordered the tempura scallops for an app with cauliflower, passion fruit, edamame and almonds, which I liked more than he did. He felt the scallops could have had a bit more of a crisp. For his entree he ordered the Kobe burger with farmhouse cheddar, glazed grilled onions and a "special sauce." What was most unique about this burger is that instead of one big patty it came with two thin patty's placed on top of each other. It wasn't the best burger we've ever had but it was pretty good. We did love the trio of french fries that came with it along with the 3 dipping sauces. Two of the fries seemed to be seasoned the same with a peppery flavoring and the other fries were cheese flavored. The sauces included bbq, a tartar-like sauce and ketchup. It was fun mixing it up - dipping the different fries in the different sauces.

Though it's a very expensive restaurant with apps ranging from $15-$18 and entrees ranging from $25-$60 (burger is $27), it's a fun scene and good enough food to make you feel okay with spending the dough. Would definitely go back as long as we're not picking up the tab.

New French Bistro In Town...

noreply@blogger.com (CraveLA) — Thu, 17 Sep 2009 03:12:00 +0000

When we heard the news that Chef Jean-Francois Meteigner was closing down La Cachette restaurant in Century City we did not take it well. We have had many wonderful meals there and have always admired his creativity and precision in the kitchen. Though this fine dining establishment was closing, we were thrilled to hear he would be opening a bistro in Santa Monica. It's much more casual, targets a younger crowd and is a bit more Int'l in cuisine (strong Asian & California influence into French Bistro cooking).

So after much anticipation, we managed to make a reservation a week after it opened. When we got there, we opted for the patio, but got stuck waiting close to a half hour to get a table. As we sat at the bar waiting and drinking a decent & fairly priced sparkling rose ($7/glass) and a beer of Aligash White (awesome Belgium style beer), we couldn't help but find some disappointment in the decor. It doesn't strike you as a classic bistro, or for that matter a hip bistro, but rather a converted lobby of an office building into a restaurant.

That said, the menu genuinely excited us. It is a lengthy menu (would take a number of visits to conquer), is truly int'l, but still manages to include some of the classic dishes from the old La Cachette. We started with a couple of different apps to share including the Crab, Avocado and Heirloom Tomato Tower with Lemon Olive Oil (our favorite app), Oysters with ceviche seasoning (good oysters but not worth the price), Hawaiian Ahi Tuna Tartar with Korean chili paste (also very good ), and Fresh Hawaiian Hearts of Palm "Two Ways" with truffle oil dressing. All the dishes were actually fantastic, except for that I felt the oysters needed a nice vinegar-shallot sauce. I want to stress that the first timers try the crab and avocado tower. It was served cold and has amazing flavor (acidity was perfect) and comes across as a truly refreshing dish. Additionally, the truffle dressing with the Hearts of Palm is out of this world, but unfortunately the dish could have used a bit more dressing so make sure to ask for extra!

The entrees were equally as good. I ordered the Bouillabaisse with fish, clams, prawns and scallops. This was excellent and may have been the best Bouillabaisse I've ever had. Make sure to ask for the crostini's and rouille as I believe it completes the dish. My husband ordered the Krobuta Pork Shank, braised with honey & vinegar. It was served with sour cherries and mashed potatoes, which really complimented the flavors of the meat. Our friends got the Eco Mussels w/garlic, shallot, thyme, carrots, and celery in a light creamy white wine & saffron broth served with french fries on the side. This dish was good but nothing great (solid fries, average moules). The last entree was truly unique. It was a lightly smoked Alaskan True Cod, served alongside house-made Organic Salmon Sausages (creative and packed with flavor), fennel sauerkraut, and fennel lemon sauce. This sounds strange, but the sauerkraut made the dish...all I can say to the chef on this one -Bravo!

Always nice to finish with something sweet, something the former La Cachette excelled at. We had an apple tart with crème fraiche (crispy and perfect) and then a chocolate banana crepe.

Ok...so here's the verdict. The food is a clear home run, but there are certainly some negatives that are attached to it. In addition to the poor decor, the service was a bit of a mess (main courses came before we were even done with the apps) and the menu prices do not come across as a steal. While we do plan to go back, if the apps were cut down to $10-$12 (currently $14-$18) and entrees to the high teens, we would be absolute regulars. La Cachette Bistro 1733 Ocean Ave. Santa Monica 90401 310-434-9509

La Cachette Bistro

1733 Ocean Ave.

Santa Monica 90401

310-434-9509

Italian & Croatian Vacation!

noreply@blogger.com (CraveLA) — Wed, 09 Sep 2009 17:00:00 +0000

My husband and I recently got back from a fabulous 2 week vacation to Italy & Croatia. We visited Ponza (S. of Rome off the coast), Hvar, Dubrovnik and Lake Como. We pretty much ate and drank our way through the trip...our favorite things to do! If you've ever been to Italy, it's truly amazing how much more you eat there than in the States. Guess with such great food it's hard not to eat everything...at least that's my philosophy!

Ponza
Our first stop was Ponza where the food was pretty remarkable. Pasta's, fresh fish, seafood salads...you really can't go wrong. Probably had a caprese salad with roma tomatoes and seafood pasta (with hot olive oil of course) for lunch everyday along with 2 bottles of white wine. Usually had lunch around 1 or 2pm and then dinner around 10pm. Needed a lot of time in between as you can imagine! I do have to mention the coolest lunch spot we found was at Frontone beach. You have to take a boat to get to the beach and then a small hike up the rocks to the restaurant. The view is worth it alone but luckily the food was out of this world. They have one chef (very hippie like), the only one working in a tiny open kitchen, who is busting out all the food with one waiter running all the dishes. Very impressive!

The dinners in Ponza were amazing. The one I am going to highlight is called Acqua Pazza. We decided to go big and get the Chef's tasting menu which included Potato croquettes with a creamy dipping sauce, a shrimp skewer dipped in tomato soup and a side shrimp in crispy flakes, artichoke w/squid carpaccio,
tartar trio (tuna, shrimp, swordfish), tortellini with fresh fish and tomato (surprisingly wasn't very good so we ordered a delicious sea urchin bottarga pasta), and a red snapper w/potatoes and rosemary. We were then served an apricot dessert wine to accompany the desserts. We had an unbelievable chocolate crumble with ginseng ice cream (and I'm not a huge chocolate person) and the other was a super thin biscotti with caramel whip cream and chocolate (not as good as the crumble).

One last addition to Ponza...they had my favorite Italian cocktail - a sgroppino (vodka, prosecco and lemon sorbet) - LOVE!

Croatia
We started off in Hvar which was beautiful. We stayed at the Adriana hotel which we feel is the best place to stay and they have a great breakfast buffet included which is always nice.

Unfortunately, the food in Croatia isn't reason enough to go there nor is the wine. In fact, the wine is TERRIBLE (stick to Slovenian white wines). For the food, I only recommend the fish dishes as the fish is very fresh. Everyday for lunch I had an octopus salad which I have to say I truly loved. Most were made with grilled octopus, onions and potato and marinated in olive oil. Definitely a delicacy there. For dinner our favorite spot was called Gariful. The setting was stunning and right at the edge of the docks with yachts parked in front. Since we had to wait both nights for a table, even with a reservation, they served us complimentary wine and prosecco while we waited - a very nice touch. The most unique part of the meal is picking out the fish. The manager leads you to a table where a number of fresh fish lay on ice for your choosing. Our favorite fish was the local Sea Bream grilled and drizzled with olive oil and lemon.

We then headed to Dubrovnik which is a medieval town right on the water - so beautiful! We really only had one solid good meal there at a place called Nautika. We got a great seat on the patio overlooking the ocean. We started with a seafood carpaccio sampler (lobster, octopus, shrimp and fish) and fish soup. For the entrees I had the squid ink risotto (pretty much ordered it at all restaurants if it was on the menu...love squid ink risotto!) and my husband had lamb with pancetta served with polenta cheese puffs which he enjoyed.

Lake Como
This was our last stop of the trip and by far the best! The best hotel, the best food, the best wine and the best service! We were told we had to go to this lunch restaurant called Locanda dell'ISOLA Comacina which is located on the only island in Lake Como. We had to take a taxi boat there which we used to tour the lake, so it worked out perfectly. There is no menu they just bring out everything to you. Also have to mention it is all you can drink white Gavi wine which is chilled and already waiting for you at the table. Immediately when you finish a bottle they bring you another - does life get better than that?!

The meal starts with 7 veggie antipasti including marinated peppers, marinated beets, marinated carrots, marinated celery, marinated fava beans, marinated cucumbers and these enormous baked onions (wood fired oven) with balsamic and olive oil - unbelievable! All of these were delicious though easy to fill up on. They also brought out a charcuterie plate with bresaola and home smoked ham. The second course (yes only second) was a river caught salmon. It was probably the best salmon we've ever had. They deboned it at the table and seasoned it with lemon, olive oil, salt & pepper. It was super light and fresh. By this point I was super full but knew I had to press on as their were a few dishes left. The third course was a chicken dish. It is cooked in a pot then followed by crisping it on a BBQ (technically fried), then served with lemon and salt. Accompanying the dish is a lemon butter lettuce salad...sounds plain but it was so refreshing and had great flavor. They then come out with a HUGE half of a parmesan wheel which the waiter scoops out a chunk with a knife and serves it directly to you. I loved this! The last course, the dessert course, were fresh peaches with ice cream and liquor (can you believe we were still eating at this point?!).

But wait, there is more...the owner of the restaurant comes around and hands us a small pamphlet with the history of the restaurant and on the cover was a picture of him from his 20's (I would guess) and wearing a beanie. He then comes back out (probably now around 75-80 years old) wearing the same beanie from the picture. It was really cute. He then goes into this 5 minute blessing all in Italian (we had no idea what he was saying) while making this unique coffee liquor for all the customers there. It was such a unique experience.

I wish I could talk about every meal in Lake Como as all are worth mentioning but will try to keep the rest brief.

The other lunches we had were at the Villa d'Este hotel - all were phenomenal. We usually went with the same pasta which was a spaghetti with chunks of crispy proscuitto.

Our favorite dinner there was our last night where we went to George Clooney's favorite spot called Gato Nero. Absolutely amazing! We got a great table in the center of the room (the room is open so you can look out to the lake) which made all the difference. We started out with a fresh Buffalo Mozzarella with grilled

toast. Then we moved on to the pasta course - I had the parpadelle bolognese and my husband had the ravioli with marzano tomatoes, eggplant and ricotta cheese - both incredible. For my entree I had to get the Vitello Tonnato (a favorite of mine). For those of you you who don't know what this is, it's thinly sliced veal served with a tuna sauce. Sounds gross but it's awesome! This one may have been the best I've ever had. My husband ordered the rabbit with bacon which he loved. We had a delicious wine to go with the meal which was a 2006 Le Serre Nuove dell'Ornellaia. While great today, this wine will be killer in 5 years.

Overall, Italy took the cake as expected for wining and dining.

"Sum" More Please!

noreply@blogger.com (CraveLA) — Sat, 05 Sep 2009 23:27:00 +0000

It's hard to find a good dim sum place in LA. Even Chinatown, where most people would think to go, is in fact not very good. That said, if one is willing to drive a little further east to Monterrey Park, they will find not only one of the largest Chinese populations in the US, but some incredible food.

We decided to make the drive to what is considered THE best dim sum place in Monterey Park, Elite Restaurant. My husband first went with a friend and raved about it so of course I made him take me there. Because this is not exactly a hidden gem to the community, you have to get there no later than 10:30am to beat the crowd (should still expect to wait of about 15-20 minutes). Upon entering, you'll notice they do not have the carts to choose your dim sum as they do at other restaurants. Almost everything you order is off the menu with the exception of periodic specials of the day.

The menu had all of my favorite items including BBQ pork bao, shrimp dumplings (Har Gao) and pork & shrimp shumai- all of which blew me away (the massive shrimp Har Gao come out especially fresh and piping hot).

As this was my first experience at the restaurant my husband insisted on ordering a few other dishes such as this weird taro ball and these shrimp balls (looked processed) which I was not only grossed out by the look but by the taste. Unfortunately, this led me to forget about all the other great dishes I had so I told my husband I wouldn't go back.

Well, it's a good thing I did because the next time I went I truly enjoyed everything (didn't get anything odd...which was the way to go).

The bao there is seriously the best bao ever! It's a baked bao that is almost pastry-like. The bun is a bit sticky with a honey glaze. It comes out super hot and literally melts in your mouth as you hit that sweet pork inside. I would happily have a few orders of the bao and call it a day. That said, this is never the case with dim sum. We also got a beef chow fun (dry, meaning they do not put an extra sauce on it).....quite delicious. We also got the Chinese broccoli with a brown oyster sauce which is surprisingly sweet. The sticky rice is great as well, although not as unique as the other dishes.

If you are lucky, try a couple of the specials they pass around. They have a fresh Manila clam dish with a black bean sauce that is quite impressive and if you are in the mood for a dessert, they sometimes have a baked bun with a sweet custard inside. It looks similar to the bao, except white with a baby blue foil and crispy. Its also served hot and is definitely the way to end the meal.

Though it's not the closest dim sum restaurant, I am of the view that one simply cannot find anything of quality without taking the drive. This one is well worth it and in my mind, crowned the best dim sum in LA.

Elite Restaurant
700 S. Atlantic Blvd.
Monterey Park 91754
626-282-9998

Pizza and Wine Night

noreply@blogger.com (CraveLA) — Fri, 14 Aug 2009 20:07:00 +0000

Recently we went to our friends for a pizza and wine night where we thought it would be fun to put the best pizzas in LA against each other. We chose four (clearly there are many more to choose from) including Pizzeria Mozza, Joe's (the new one that opened on Sunset), Cafe Angelino, Melrose Bar & Grill and then a homemade pizza.

The only problem with bringing in so many pizzas in is that you can't really keep them all hot but that didn't stop us!

Here's the full line up:

Pizzeria Mozza: Fennel sausage, panna, red onion & scallions; Prosciutto, rucola, tomato and mozzarella.

Joe's Pizza: White pizza (One of my favorites but would have been better hot); Fresh Mozzarella pizza (also very good).

Cafe Angelino: Proscuitto pizza; Mushroom pizza; Eggplant Pizza (they have amazing thin crust pizza's - very authentic, just what you'd find in Rome).

Melrose Bar & Grill: Thin crust sausage, Roasted Pepper & Garlic; Fresh Mozzarella Tomato & Basil, Mushrooms & Red Onions (This was definitely another favorite); Pepperoni Pizza (very good).

Homemade: Wheat pizza with veggies (this was for those who wanted something a bit healthier...though very tasty).

Can't say I didn't not like any of them though of course there were some better than others. Everyone had their favorites but mine was the Melrose Bar & Grill thin crust sausage.

Love/Hate Relationship

noreply@blogger.com (CraveLA) — Fri, 14 Aug 2009 01:00:00 +0000

Though our first experience at the famous Italian restaurant Giorgio Baldi in Santa Monica was not a pleasant one, due to the rude staff, the food is some of the best Italian in LA. That said, it is generally difficult to bring yourself back once you receive terrible service at any restaurant no matter how good. This was not an isolated incident (we have been back a few times) and we've heard some horror stories with patrons who complained from their experiences there as well. So, here are some words of wisdom. In general, the staff operates with the view that the patron is lucky to be at the restaurant, which can cause some issues for those who put a lot of weight on service. If you can't deal with this (like ourselves) or don't want to take the chance, try to avoid this place. However, if you can tolerate it, the food is worth the trip...just don't complain. In fact, you might even have a pleasant meal if you silently eat your food and politely thank the chef for each dish.

The restaurant is always full with tables, packed like sardines in a can but that doesn't seem to stop the celebrities from showing up. We've seen everyone from Gordon Ramsey dining with the Beckham's (who surprisingly had to stand for 30 minutes to wait for a table) to Mark Wahlberg and Chris Robinson. Needless to say, it's quite the scene.

Our meal the other night was a much more enjoyable experience. Great service and the food as always was incredible. My favorite is the Sweet Corn Agnolotti made with white truffle butter (seriously out of this world if you like truffles). We have found that the pasta truly differentiates itself from other restaurants in its delicacy. It's light, almost fragile, and absolutely melts in your mouth. While the sauces can be rich, this will change the way you think about pasta. My husband's favorite pasta (my second fave) is the Lobster Ravioli in a light marzano tomato sauce. We usually do these as appetizers (they are not intended as main courses and are proportioned as such) though we find ourselves literally licking the plate.

For the entrees, we used to order the veal scallopini with a porcini mushroom sauce which they for some reason took off the menu. However, if you ask for it, they will make it for you (hopefully without any issues). It's a great dis, but it's not the veal that makes it, but the sauce. The restaurant uses marzano tomatoes, porcini & shitake mushrooms, olive oil, onions, parsley and fresh garlic..truly a stand out. This time around I went with the fish special - Branzino (see attached pic). It was pan-seared in olive oil topped with mushrooms and baby artichokes. Was good but nothing great...a bit oily in fact. Once I added A LOT of salt and lemon it really helped.

Overall, we would give the pastas an A+ but with the exception of the veal scallopini, the main courses often fall short. Also, be aware, the menu is priced to break the bank.

We opted to pass on dessert and head back home for some of our dad's home-made strawberry shortcake...everything was created from scratch & actually quite easy to make (ask and we will provide the recipe). It was heavenly!

Giorgio Baldi
114 W. Channel Rd.
Santa Monica 90402
310-573-1660

Switch

noreply@blogger.com (CraveLA) — Thu, 13 Aug 2009 18:00:00 +0000

On a recent family trip to Vegas, we went to "Switch" at the Wynn Encore. It sounded like a cool restaurant given that the surroundings change periodically through the night, hence the name "Switch." Additionally, we have heard good things about the food so wanted to give it a shot.

Immediately upon entering, the restaurant began to change. The paintings on the walls began to flip, the glass windows went down into the floor and another type of wall arose to take its place. The colors in the room also changed.

While the concept was pretty cool, the execution fell short. The restaurant increases the volume of the music in an effort to garner the guests attention. This grand show in actuality came across a bit cheesy (we went through about 6 switches throughout the meal). Aside from the place being a bit gimmicky, the actual ambiance is nice. It has a NY feel with a large open dining room similar to what you would see at Cut or STK.

In general, the apps were fantastic. There were six of us dining so we had a chance to really get a feel for the full menu. We started off with the warm goat cheese tomato tart (see attached pic). It came out looking like a mini pizza but instead filled with goat cheese, basil, garlic and scallions - perfectly executed. It was definitely one of the best appetizers. We split the black truffle risotto with mushrooms (a special that night) which was delicious (see attached pic). It needed a touch of salt but came with a generous portion of truffles that went really well with the creamy buttery risotto. The lobster salad with artichoke, asparagus, avocado and truffle vinaigrette was light and refreshing. It was served slightly chilled and went really well with the acidity in the dish (the crisp Sancerre wine we had went perfectly with it). The only disappointment of the apps was the Kobe Beef Carpaccio with arugula-endive salad, crisp parmesan and salsa verde (see attached pic). You usually can't go wrong with this type of dish, but was a bit fatty for our liking. That said, this is clearly inherent in Kobe style beef.

Not sure about you guys, but in general we tend to get very excited following great appetizers only to find disappointment in the main courses. This is where Switch delivered, as all the main dishes seemed to beat expectations. We had the pan-roasted Branzino with morel mushrooms and artichokes in a beurre blanc sauce. This was one of the best Branzino's we've ever had. It had so much flavor but still remained a very light dish, despite the beurre blanc sauce. We also had the Grilled Diver Sea Scallops in a pea ver-jus on top of an eggplant ratatouille. Bravo!! My husband had the bone-in NY strip, which came out perfectly with a nice rich Bearnaise sauce on the side. While this steak can go up against the best out there, it was overshadowed by some of the other dishes.
We chose a few sides to go along with the entrees. We went with the Truffle Creamed Spinach, the Vermont Aged Cheddar Mac and Cheese and the Sweet Potato Fries. The creamed spinach, though incredibly rich, was phenomenal. We've had plenty of truffle based dishes but never with spinach. The richness of the cream in the spinach really went well with the truffle flavor. The mac and cheese was solid as well but have had better. As for the sweet potato fries, we cannot say we had any complaints as they were perfectly crispy, but they just didn't seem to fit with the tone of the cuisine.

The wine selection is quite impressive but priced for high rollers in Vegas. We went with a Spanish wine called Alvaro Palacios Les Terrasses, Priorat 2006...solid fruit forward wine with hints of chocolate and black cherry. They also have a fun cocktail menu - their lychee martini was terrific!

Rating: 93 (would be higher but docked points due to the gimmickry)

Switch
Encore Hotel
3131 S. Las Vegas Blvd.
Las Vegas, NV 89109
702-248-3463

Don't Go Greek in Malibu

noreply@blogger.com (CraveLA) — Thu, 13 Aug 2009 17:34:00 +0000

We went with a group of friends Saturday night to the Greek restaurant Taverna Tony in Malibu. We'd heard great reviews of this restaurant so we finally decided to do the drive and try it out.

They bring out complimentary bread and dip which we originally thought was their version of a hummus. Turns out it was as dish with avocado, olive oil, puree of garlic and lemon juice. There is a common saying that the best things in life are free...this is one of them. That said, the dip marked the peak of the evening.

We ordered a few different dips to start including hummus, tzatziki (yogurt, cucumber, fresh mint, garlic) and melintzanosalata (baked eggplant, sesame oil, garlic, lemon)...all served with grilled pita. The tzatziki was probably the best of the group as the other two were just average. The only app that really stood out was the Flaming Saganaki Cheese (sauteed Kafelograyere flamed with Cognac) which literally came out on fire. While you could taste the alcohol, it wasn't overbearing and was quite delicious. It is also worth mentioning that we ordered the grilled octopus with olive oil and lemon, but it never showed.

For the entrees, we ordered a number of traditional Greek dishes on the menu as well as a few specials. A few of us decided to go with the "fish special" which was the grilled halibut in a tomato garlic sauce. It was rather poor and slightly overcooked. My husband ordered the lamb shank special, braised with sauteed tomatoes and served with grilled vegetables. Unfortunately, the entree came out with a tomato tang similar to brisket. It did not exactly go well with the lamb and was in fact never mentioned in the description of the special, so my husband sent it back. The replacement, a lamb tenderloin slow roasted with herbs, garlic, onions and oregano was well cooked but rather average.

Now get ready for the surprise. The total bill came out to $120 for the two of us, a pretty hefty sum considering we barely drank any alcohol (Greek wine not exactly our style) and suffered through a disappointing expression of high end Greek cuisine. We would have preferred the local $6 gyro to almost anything on the menu here. Overall, the highlight of the night was probably seeing Jeremy Piven on a date with Sophie Monk or the belly dancer that made her way across the restaurant accepting dollar bills as if she was at a gentleman's club.

Rating: 82

Taverna Tony
23410 Civic Center Way
Malibu 90265
310-317-9667

"Chef A La Casa"

noreply@blogger.com (CraveLA) — Sat, 08 Aug 2009 07:10:00 +0000

I sometimes (if not always) think I'm the luckiest girl in the world. My husband is an incredible chef and cooked up the most wonderful meal for our friends last night.

We started off with two crostinis - one with burrata and prosciutto and the other with salmon tartare and creme fraiche. We paired these with a Kistler Chardonnay (one of our faves). We then moved on to a fresh fig and balsamic dish (the best season for figs!).

Then came a pasta course. A pappardelle with crisp prosciutto and peas, which we paired with a bottle of Caymus Special Select 1995.

We then moved on to the main course - a rosemary spring lamb with dijon mustard parsley bread crumbs.

We of course had to save room for
dessert. I tried for the first time a healthier version of a Cannoli. To my surprise, it turned out quite well. The cannoli went perfectly with the Noble Rot, a Tor Kenward wine named after the molding process found in such wines as the Chateau d'Yquem. Tor makes this brilliant effort in extremely small quantities and truly gives d'Yquem a run for its money.

Scallop Burger?

noreply@blogger.com (CraveLA) — Sat, 08 Aug 2009 06:50:00 +0000

We went back to Umami burger on Thursday night. Chef Adam Fleischman brought out a special Scallop Burger which we had heard so much about. It definitely lived up to the hype. It was an open face scallop burger and was cooked to perfection....so unique and different (chopped and made into a patty).

The desserts were great as well. They serve ice cream sandwiches from MILK which come in several great flavors such as vanilla bean, mint and coffee toffee. They were an amazing and perfect last indulgence.

Tasting at The Bread Bar

noreply@blogger.com (CraveLA) — Fri, 31 Jul 2009 05:39:00 +0000

Where do I begin...last Thursday night, I was invited to an 8 course food and wine pairing dinner at The Bread Bar in Century City. The Chef featured that evening was Michael Voltaggio (will be seen on Top Chef Season 6 and just left his position as Chef de Cuisine at Bazaar to go to the Langham Huntington Hotel & Spa). The wine pairings were done by the very talented David Haskell. I had the pleasure of dining with David's mother as well as a girlfriend of mine.

First Course: Artichokes "Barigoule"

The meal started out with a delicious Gosset champagne..always nice to start with a glass of bubbly! The dish consisted of artichoke, salmon belly, small crumbles of Philadelphia cheese (put in liquid nitrogen and then blended), and smoked salmon roe. Once you get a bite that has a little bit of everything, including the dollop of sauce that was strained artichoke liquid (very unique), it was quite a tasty mouthful. So many great flavors.

Second Course: Japanese Tomato Tartare This dish was served with green almonds, parmesan "overeasy" and tapenade powders. As you can see in the photos it literally looks like an overeasy egg...even oozes like one once you break into it (though instead of yolk it's yellow tomato coulis). There is an intense process to making this but I wasn't able to capture it all except that it has to sit for about 24 hours! While this dish itself didn't blow me away, the presentation was pretty awesome. White Wine Pairing: 1998 Chateau Smith Haut Lafitte - Fantastic!

Third Course: Hamachi Crudo
This was a very unique dish served with smoked egg yolk, sea sponge, watermelon and wild rice. The hamachi was very fresh and was served over watermelon which looked like a piece of ahi tuna. While I liked the crunchy texture of the wild rice, it did remind me of cereal (likely not the intention of the chef). The sea sponge was quite interesting as it was made in a doshi broth (70% cold, 30% hot - has to be put in a fridge to cool otherwise will melt). Wine Pairing: Bandol Rose Domaine Tempier 2006. Loved this one!

Fourth Course: Veal Sweetbread

Served with a poached egg (you'll notice a common egg theme in many of these dishes), pea consomme (which the waiter poured into the dish at the table) and coffee-cardamon soil. I do love sweetbreads and this was a unique twist on it though the egg wasn't cooked as much as it should have been (the white part was a bit flimsy/gooey). Wine Pairing: Dios Baco Oloroso Cherry from Jerez, Spain. As I don't really drink cherry, I was pleasantly surprised.

Fifth Course: Crispy Chicken Thigh

Served with Cuttlefish, Green Garlic, Sweet and Sour Mushrooms. This was one of my favorite dishes....so many great flavors and textures. This was perfectly paired with a beer called Dues Brut des Flandres (I would almost describe the consistency as that of sparkling beer).

Sixth Course: Wagyu Beef

Short rib, Saul's pastrami, tamarind, broccoli textures and horseradish "styrofoam." This dish was probably my favorite. Loved all the ingredients. It was cooked perfectly rare with very crisp and crunchy broccoli which was so delicious. The bright green on the plate was a broccoli puree. The horseradish "styrofoam" is whisked with egg white powder and then dehydrated (complicated process). Wine Pairing: Cote de Beaune Villages. This red wine paired perfectly.

On to the desserts...

Seventh Course: Miso Cake
Served with Jasmine "Rice Cream", Strawberry, Yuzu. I really enjoyed this dessert (I'll admit, I ate the whole thing!). The cream was yogurt, dried coconut and greek yogurt. Yum!
Wine pairing: N.V. Jean-Paul Brun FRV 100 (Gamay). Really nice sparkling wine.

Eighth and final course: Fool's Gold

Least favorite dish of the night. It had hazelnut praline, salty caramel, nitro coffee mousse. A bit rich for my taste.

Overall, truly a unique meal (always fun to enjoy a little molecular gastronomy), but the wine was the highlight of the evening.

Rating: 90

A-OK!

noreply@blogger.com (CraveLA) — Mon, 27 Jul 2009 04:35:00 +0000

We figured it's time to put up a post on one of our favorite restaurants in LA...Suzanne Goin's AOC, named after the Appellation d'Origine Controlee (French certification of wines, cheeses, etc. dating back to the 15th century) is probably best described as a small plates Medditerranean style food coupled with a top of the line wine bar.

The restaurant offers close to 50 different wines by the glass, carafe or bottle and phenomenal stemware (note, if you do bring you own bottle, the restaurant will waive corkage if you buy a bottle...incentive to consume). Additionally, we like the scene....hip with a minimalist decor.

Now, if you're a big cheese and charcuterie fan...AOC is right up your alley. In fact, the restaurant even has a cheese bar where you can watch them slicing up your fromage. We like to start with the lomo & two chorizo, a mix of two different types of salami & a pork tenderloin cured in a similar manner to prosciutto or bresaola. If this dish doesn't sound like your style, go for the serrano ham or prosciutto (cant go wrong). Alongside the meat, we went for an assortment of 3 cheeses. They have a full cheese menu that changes daily served with some dried figs and a knowledgeable waitstaff to help you through the selections. For us, starting off the meal with meat, cheese, and a nice red is the perfect way to start the evening.

On to the small plates. We started with a new dish on the menu, the duck breast salad (see attached pic), served with blood oranges, mizuna, and green olives (see picture). The duck was cooked perfectly and the citrus of the oranges combined with the olive kick really worked well together. We followed with a beet & burrata salad which was solid, but quite similar to the burrata dishes you see at many other LA eateries. It's not that we didn't enjoy it, in fact, it is a great dish, but we'd rather choose the unique dishes AOC brings to the table.

Some of our favorites include the brioche with prosciutto, gruyere and a poached egg (see attached pic), the cauliflower with curry and red vinegar, halibut with salt cod gratin, sorrel and garlic, and the skirt steak with roquefort butter and crispy onions. With the exception of the halibut, which we had to send back because it was undercooked (clearly a moment of weakness for the restaurant), all of the above dishes are quite tasty. Of the proteins, we keep coming back for the skirt steak. The roquefort butter & onions work with the steak perfectly. Additionally, it's a great piece of meat (Niman Ranch) and comes out quite tender, which is a concern we usually have with skirt steak.

Lastly, we want to point out what we call a "rabbit meatball" (see attached pic), served with peaches in a light peach sauce. We forgot to write-down the details of the dish so vaguely describing it based on memory. My wife won't eat rabbit if I she knows that's what she's eating (something to do with cute bunny association), so I had to disguise this one as chicken. Guess what? The dish really blew her away. It was incredibly tender and really benefited from the sweetness in the sauteed peaches. I am a big fan of rabbit (when it's done well, it's phenomenal) and believe it's a protein that is certainly underused in the US.

Even though you may be full and need something sweet to finish off the meal, we suggest you go elsewhere to satisfy your sweet tooth. Though their desserts may sound good, they definitely fell short. This has proven true on multiple occasions, which is the one drawback of the meal.

Overall, AOC brings inventive dishes to the table in a way that keeps you on your toes. Combine that with a great wine offering and hip atmosphere, we really think you have a winner.

Note: Make sure to ask for a table in the main room (can loose the ambiance if seated upstairs)

Rating: 94

AOC
8022 W. 3rd St.
Los Angeles 90048
323-653-1390

Not Your Average Burger

noreply@blogger.com (CraveLA) — Mon, 20 Jul 2009 03:50:00 +0000

Watch out Father's Office, there's a new burger in town. Sunday night we went to our new favorite burger joint - Umami Burger. This new venture (opened in Feb), from Adam Fleischman of Bottle Rock, seems to have hit the ground running. Unlike Father's Office, which has one go-to-burger as well as a number of other dishes, Umami's menu focuses on nothing but burgers. In fact, they have about seven different burgers to choose from plus one or two specials.

Before jumping in, we figured we'd highlight a couple key attributes that differentiates itself from your average burger joint. Umami grinds its own meat. Adam buys in the form of steaks and builds the burger truly from scratch (only other LA burger place that we know of that does this is Father's Office). The other key stand-out is the bun. It almost has the sweetness of a brioche, but with out the flaky outside...probably better to describe it as a brioche meets challah.

On to the burgers. Our favorites include the Port & Stilton burger with blue cheese and caramelized onions (see attached pic), the Hatch burger which has 4 different types of green chilies (if you like a bit of spice, this is a must!) and the Manly burger (see attached pic) which consists of chunks of bacon, cheddar cheese and crispy fried onions. It's fun to split a couple so you get a taste of the many options. The only 2 that we do not recommend are the Turkey Confit burger (too plain) and the Truffle burger which sounds delish but you can barely taste the truffle. As a side, their malt liquor tempura onion rings are amazing...much better than the fries.
They also have some great specials so make sure to ask. Their burrata carprese salad was just on par with any great Italian restaurant. They also have unique fish burgers...the crab meat burger was awesome. We were told they switch them up and make Lobster and Scallop burgers as well...yum!!!

Umami is BYOB so make sure to bring a heavy red or a six pack of beer to go with the burgers. Also, they have a cute little patio which is a great spot to enjoy your meal.

Good news for those of you in Santa Monica - they are opening one soon.

Rating: 93

Umami Burger
850 S. La Brea Ave.
Los Angeles 90036
323-931-3000

New Brentwood Hotspot: Tavern

noreply@blogger.com (CraveLA) — Sun, 19 Jul 2009 00:53:00 +0000

We've been trying to get into Tavern since it opened last month....Alas, we finally were able to get a reservation. The main room was booked so we settled for the "Blue Room" which is the bar area. It looked like a fun scene so we didn't mind the loud noise.

Being a new restaurant we heard the service was poor so we didn't have very high expectations. Luckily that wasn't the case...the service was great.

The wine menu actually has a couple decent steals (Solid Sancerre for $35/bottle) and if you buy a couple they will waive the price of corkage ($25/bottle).

Now onto the food. The recommended apps included the Soft-shell Crab (see attached pic) with corn salad ($18) and the Heirloom tomatoes (see attached pic) with eggplant, pesto and fried mozzarella ($16). Unfortunately it was a little over-breaded and hard to taste the true flavor of the crab. We were lucky as the chef also brought out a few other salads for us to try. We especially enjoyed the summer fruit salad with arugula and marcona almonds....light and refreshing.

For the entrees the Halibut grilled in fig leaves was highly recommended as well as the Pork Chop and the Devil's Chicken (entrees range from $24-$39.) The Halibut was served with wild mushrooms, figs and pancetta so it had a lot of great flavors, however, it was a bit heavy with everything combined. As far as chicken goes, it's rare we order chicken on a menu as we tend to find many chicken dishes a bit dry and bland. The Devil's Chicken (see attached pic) was baked with leeks and mustard breadcrumbs which gave it a nice touch...although still very rich. The Pork Chop was served with cornbread, chorizo and spiced maple syrup. The dish was quite flavorful and a favorite of the evening.

Overall, the food was enjoyable but came across as too heavy for our taste. Together, the group of appetizers & entrees (soft-shell crab, fried mozzarella, and chicken with breadcrumbs) all contained the same consistency and flavor.

Rating: 86

Tavern

11648 San Vicente Blvd.

Los Angeles 90049

310-806-6464

How Bazaar!

noreply@blogger.com (CraveLA) — Tue, 14 Jul 2009 22:35:00 +0000

This past Friday we went to the much talked about restaurant in the SLS Hotel - The Bazaar. We had been there once before but with a large group and had a limited tasting menu. We chose to skip the tasting menu this time around and order on our own. The dishes were hit or miss. We started with the Jamon Iberco which is now legal in the states...yay! While a bit pricey, definitely worth it. It's the upgrade to prosciutto. They serve this with Catalan style toasted bread with tomato. We then moved on to a few other starters including the Cotton Candy Foie Gras (see attached pic). While we love foie gras and have been eager to try this much talked about dish, it wasn't up to par. Their was an impressive amount of foie gras, however, the cotton candy is so light and melts immediately in your mouth that all you end up tasting is a large piece of foie gras. The starters that we did very much enjoy were the Sweet Potato Chips served with a delicious yogurt sauce as well Papas Canarias (see attached pic) which are salty wrinkled potatoes with a mojo verde dipping sauce. Don't fill up on them though as they are kind of addicting...

same with the chips. The chicken croquettes were nothing special but brought us back to our time spent in Spain as we ate a ton of them there. The sauteed shrimp with garlic had a nice spice to it but probably wouldn't order it again. We did love the Lamb Loin (see attached pic) served with mushrooms and mashed potato. The Tuna Ceviche and Avocado Roll is a must! Normally wouldn't order a sushi roll at this type of restaurant but it's quite delicious.

Overall you can't beat the scene and the cool atmosphere, but thought the food fell a bit short considering the hype.

***Note that certain desserts are not available depending on which room you are sitting in. Kind of a disappointment when you are there to try everything.

Rating: 87

The Bazaar
465 S. La Cienega Blvd.
Los Angeles 90048
310-246-5555

Fill Up Somewhere Else

noreply@blogger.com (CraveLA) — Thu, 02 Jul 2009 22:30:00 +0000

I finally had the chance to check out Ford's Filling Station last week, the gastro pub run by Ben Ford (Harrison Ford's son). I had heard great things about this place and given the location in the young & hip Culver City, I figured it wouldn't disappoint. What I found was gourmet pub food for the price of a meal at any of the top LA restaurants. It is not that I had a terrible meal, but rather that I got terribly ripped off. I kid you not, I've had a meal at Patina for less than this.

I started off the meal with an order of the rabbit pate. It's served with some grilled shallots, whole grain mustard and cornichons - all of which can be put together on top of some toasted bread. It's a nice starter, but it comes at a price (believe it was around $14-$16). I followed this up with some fried clams, nice & crispy served with lemon and a tartar sauce. It is a perfect example of what one would expect at a gastro pub and was actually quite good. Again though, had an issue with the price which I figured should have been half the cost (generally a small fried clam or calamari dish at a gastro pub will run $6-$10).

As I looked at the entree menu, I was actually shocked. Most of the dishes were priced in the $25-$30 range including dishes such as black cod with artichoke, fish & chips, and kobe beef cheeks served with cracked wheat risotto. I opted for the pub burger, the cheapest by far on the menu ($16) in an effort to save a few bucks. When I ordered, I was asked if I wanted "the works," assuming that it would come with all the condiments. It ended up being a little dry and needed all add-on's to work. While I shouldn't compare the burger to Father's Office (my favorite gourmet burger), it was hard not to. It's not in the same ballpark, rather average, and much more expensive. I did get the chance to try the kobe cheeks which were actually quite tasty but a touch rich. Additionally, the dish didn't seem to fit the scene of a trendy pub environment.

When the bill came, I found that I was charged $22 for the burger ($16 + $6 for "the works"), yet there was no mention of the added cost on the menu, nor did the waitress highlight the supplement. It's not that I have an issue paying that much for a burger (have spent more before), but I want to have a descent sense of the bill before it comes. It is this reason that prices are put on the menu in the first place. After complaining a bit to the waitress with no luck (figures given the service was poor from the start), I emailed the management directly to express my concerns...no response.

Overall, I would sum up the restaurant as a great disappointment. If I want gourmet pub food, I would head over to Father's Office right down the street. If I want a fine dining meal, I will head over to a place such as Hatfield's (previous write-up) or any of the other great options in LA.

So, count me out on Ford's...I'll fill up somewhere else.

Rating: 85

Ford's Filling Station
9531 Culver Blvd.
Culver City 90232
310-202-1470

Madeo - The Stars Were Out Last Night!

noreply@blogger.com (CraveLA) — Mon, 29 Jun 2009 05:06:00 +0000

What a night...from the impeccable food to the A-list celeb sightings, it made for an incredible evening. Madeo is by far one of our favorite Italian restaurants in LA and it looks like Beyonce, Jay-Z, Gwyneth Paltrow, Chris Martin, Matt Damon and Jeremy Piven are fans as well (they all seemed to arrive following the BET awards). As for the restaurant, it has an authentic Italian feel with a huge wooden bar, cozy booths and B&W photos of old Italy. A lot of people compare this restaurant to Georgio Baldi. Let me set the record straight. Both have fantastic food, are run by old Italian chefs and employee mainly Italian born staff. That said, it is the service and atmosphere that differentiates Madeo and is the main reason we keep coming back.

Back to the evening...though hard not to stare at the beautiful faces around us, we still were able to enjoy the food in front of us...and the wine of course! Immediately after being seated they bring out a plate of crispy flat bread drizzled with olive oil. Make sure to ask for the green olives served with chunks of parmigiano cheese (always a nice touch but an added cost). If you've been there before, you know not to fill up on them (though it may be hard) as you have a big meal ahead.

The Filet Mignon Carpaccio appetizer is delicious and certainly one of the better carpaccio's in LA. It is sliced very thin, served with artichokes, Parmigiano cheese and lemon juice - a very light & refreshing dish. Choosing a pasta as an appetizer is also a great choice, especially if you're having a fish or meat as an entree. In fact, we believe it is the pastas, that makes this restaurant so good. They always seem to have a special or two (often fresh seafood, sea urchin, zucchini flowers, duck ragu, etc.) but are often not pastas you can find anywhere else. We highly recommend the Spaghetti Alla Bottarga with Sea Bass dried eggs (see attached pic) and garlic. While you may be thinking who would actually eat that, it is fantastic. Another great pasta is the Penne Madeo with fresh tomato-basil and Parmigiano cheese - very basic but very good. The sauce seems to stick to the pasta in a way that makes it difficult to explain, but if you are a fan of basic tomato based pastas, this might be the best one you have ever tried. We also tried the sea bass ravioli with a tomato sauce. It took us by surprise, icredibly light and delicate....found ourselves craving for more. Lastly, we want to point out the veal ravioli with walnut sauce. This is a heavy cream based sauce, but seems to work perfectly with ground veal & walnuts.

For entrees, we do enjoy the Tagliata alle Erbe Aromatiche. This is a thinly sliced broiled New York sirloin steak, layed out on the plate served with aromatic herbs and drillzled with olive oil. They also had a grilled rabbit special which we weren't a fan of as it was a bit dry.

You'll probably be full by this point but save a little room for dessert, specifically for the Mille-Feuille - layers of puff pastry filled with fresh cream. Yum!

We cant go without mentioning the wine service. We are big winos and truly appreciate when a restaurant goes to great lengths to deliver wine service. We brought two reds to dinner (Larkmead '02 - solid, decent value & an '05 Robert Foley Claret, big & bold) and had them both decanted immediately. The restaurant uses beautiful Riedel glasses (for all varietals) and with an attentive sommelier, the wine & service perfectly complement the meal.

Note: The meal comes at a price. Most appetizers fall in the $15-$20 range, pastas around $25-$30 and entrees $30-$50.

Madeo
8897 Beverly Blvd.
Beverly Hills 90048
310-859-4903

Rating: 95

Piedmontese Steaks on Father's Day

noreply@blogger.com (CraveLA) — Mon, 22 Jun 2009 00:53:00 +0000

For Father's Day we special ordered Piedmontese steaks which aren't easy to come by. Lucky for us we were able to get 3 of these beautiful Porterhouse steaks (see attached pic). Though expensive, absolutely worth it. What makes Piedmontese beef unique is that it is actually quite lean yet is incredibly tender. This breed comes from Northern Italy in the Piedmonte region. There is a small number of these cattles living in the US. Check out http://www.piedmontese.org/.

This was one of the better steaks we've had...seasoned with salt, pepper, olive oil, soy sauce and hot pepper flakes. We grilled on high heat, charred on outside and rare on the inside.