Famished L.A.

Bouchon: Dine L.A.

2011-10-10T19:30:00.000-07:00

Beverly Hills has it’s fare share of eateries by famous chefs. First to come to mind is eponymous to the Hills food scene, Wolfgang Puck’s Spago. Puck practically celebritzed the world of cooking and paved Rodeo with invitations for other celebrity chefs to make their way. The most recent of which to head on down is Thomas Keller.

Keller is known mainly for his work at the ultra-popular and multiple James Beard winner The French Laundry in Napa, and now for his new chain of Bouchon restaurants. The Beverly Hills location is the third outpost of Bouchon’s from the Keller Group which opened late 2009. I had the pleasure of eating at the Bouchon in Las Vegas earlier that same year and was excited to learn upon returning home that he was going to be opening one closer to my local stomping ground.

I’d been waiting for an excuse to finally head to Beverly Hills and now in 2011 that time is here, Dine L.A.. A great event held over the course of two weeks in Los Angeles where hundreds of restaurants in different price tiers offer prix fixe menus. It’s a great opportunity to try that restaurant you’ve always been meaning to, but never got around to making a reservation. For me that was Bouchon.

Bouchon Bistro is secretly located above the newly opened Bouchon Bakery. I say secretly located because it’s confusing to find. When I first arrived I wandered around the courtyard, in and out of Bar Bouchon, which also serves food, and finally into the bakery. I finally gave up and asked for directions. There really isn’t any direct signage to implicate that up the wooden stairs in the bakery is a French bistro.

But once you do find your way your first greeted by, well a greeter, who then directs you down a long hall paralleled by windows facing the courtyard to another greater who will take your name again and finally seat you. We opted to sit on the patio for better photo lighting.

First on the food list is the complimentary braided sourdough with a dish of soft salted butter. I remembered it well from Vegas mostly because I made a mess while eating it. The crust shattered all across the table. Here the bread was warm, unsurprisingly slightly sour, and surprisingly less messy. No shattering crust this time!

For my appetizer I had the mushroom salad. It was an attractive dish light on the palate. The bright pink pickled radishes complimented well with the earthiness of the varietal mushrooms.

My dining companion had the Soup du Jour, today being Butternut Squash. The soup was silky smooth and again looked lovely accented by deep red cranberries. The soup alone I liked, but the tartness of the cranberries was off-putting all in one spoon. Perhaps the cranberries were meant to be treated more like a garnish? They were this soup’s parsley.

My Croque Monsieur came piled high with pomme frites. Some people don’t like the matchstick fries but I loved these. The sandwich itself reminded me of a monte cristo sans frying. It was grilled ham and gruyere cheese sandwiched between house made brioche bread topped with a fried egg. Pooled around the sandwich was a very rich mornay sauce. This sandwich is of the knife-and-fork variety. I liked the sandwich but found it difficult to eat. The bread was thick and dense and it was tough to manage the perfect bite of all the elements. I found it easier to eat the longer I soaked the bread in the sauce and the runny yolk.

The second entree on the table was the Confit de Canard, duck leg confit with green lentils and root vegetables. I only had a small taste since this wasn’t my entree but it did give me enough of an impression. While I found the skin crispy and tasty the meat below was a little on the dry side. The lentils and root vegetables were especially good having spent some time marinating in the duck au jus.

For dessert we split the Pot de Creme, and I paid $2 extra for the supplemental Bouchons off the Dine L.A. menu. Both dishes arrived nicely arranged. The pot de creme was a little lidded porcelain pot with passion fruit infused custard. Supposedly it had a coconut glaze but that didn’t really taste through for me. I like this just fine. It also came with two vanilla shortbread cookies. Now these I did love. I noticed on my way out they sell them in a 6-pack in the bakery downstairs. The bouchons were small verhona chocolate brownies with vanilla ice cream and chocolate sauce. If you’re a big fan of chocolate you’ll enjoy these, especially if you like dark chocolate. The brownies had that dark chocolate bitterness which was soothed away with the creamy vanilla ice cream. I wasn’t a huge fan but I didn’t regret the choice. I guess I’m not really a chocolate person.

So thus concludes my Bouchon adventure. Was it worth a two year wait? Maybe not, but I did have a very good meal and I think that given the right circumstances, like Dine L.A., I will return.

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Bouchon Bistro
235 N. Canon Dr.
Beverly Hills, CA 90210
(310) 271-9910

Whale Rally

2011-09-09T19:47:00.000-07:00

Five years ago if you told me there would be gourmet food trucks saturating the Los Angeles landscape I probably wouldn't have given the notion much credence. Trucks rolling down the street serving short rib tacos? Vegan burger? Crepes? Nah. That's fiction. But then the economy tanked, people were eating out less, and things changed. Pop goes the food truck! Relatively inexpensive meals rolling into your neighborhood serving restaurant quality food. Sure the portions were smaller, but really portions these days are larger then the American waistband really needs.

For many the hunt for the food truck is like the hunt for a great white whale. Armed with only a tank of gas and a twitter capable phone, people sail the roads trying to find these great mechanic beasts. I don't mind the hunt, but to be honest with gas prices these days I'd rather go someplace where there are several food trucks corralled into a pen. Something like a SeaWorld of trucks.

Luckily for me that idea started to take hold in other people wanting a one stop feed trough, and nowadays you can find a food truck rally in your local neighborhood. One such rally had begun at the beginning of summer at Taft High School in Woodland Hills. I'm not sure how long it plans to be there, but at least for the past month I've seen food trucks like clockwork every Wednesday just as the sun starts to set.

This past Wednesday I finally stopped to purvey the offerings. I pulled into the high school parking lot and wandered into the center of the rodeo. On all sides I was surrounding by a truck featuring a different cuisine. Here is a quick list with appropriate twitter link:

The Lobsta Truck - Inspired by Red's Eats in Wiscasset, ME, this truck attempts to bring as authentic a lobster roll as possible to Southern California. Going as far as importing split top rolls from New England. @lobstatruck

The Buttermilk Truck - Breakfast for dinner can be had at the Buttermilk Truck. I've seen this truck probably most of all and for some reason have never paid a visit. They make everything from the biscuits to waffles from scratch. @ButtermilkTruck

Mandoline Grill - Traditional Vietnamese bánh mì sandwiches have gone mobile along with with other non-traditional items like Vietnamese nachos. The owner prides herself on using little oil, fat and absolutely no MSG. @MandolineGrill

Ta Bomb Truck - This truck claims to be "the first Brazilian lonchera to hit the streets of Los Angeles." They serve traditional items like coxinhas (croquette filled with shredded chicken and cream cheese) and pastels (crispy shell filled with meat, cheese, or both). @Ta_Bom

Slammin' Sliders - Simply put serves gourmet sliders with quality ingredients like kobe beef and petaluma poultry Farms chicken. @SlamminSliders

Egg Slut Truck -This was the least flashy truck of the group and had the least amount of offerings. Their website could do with a bit of work to. Despite their lack of polish they did have some interesting items on their limited menu. Take for example the aptly named "The Slut". Coddled egg and potato puree, cooked in a glass jar, garnished with grey salt and chives. @eggslutLA

Steel City Sandwich - Pittsburgh perogies and sammies are served from this truck, minus the attitude. The typical sammi has a base of italian slaw and fresh cut fries. I liked that they sold Utz potato chips. Classy. This was one of the more popular trucks. @SteelCitySndwch

So now you must be wondering with all these offering where did I go? Well it was a hard decision. A very hard decision. I must have stared at the menu of every place at least a handful of times. But ultimately I went with The Lobsta Truck and Mandoline Grill. Lobsta because I had never had a lobster roll before, and Mandoline Grill because I love me some banh mi and have yet to find a local place to replace my love for Westminster's Bánh Mì Chè Cali.

First up is The Lobsta Truck. The truck itself is fire engine red with a large lobster silhouette plastered on the side. There was certainly no confusion as to what crustacean this truck was serving.

From here I ordered the signature lobster roll ($12). The lobster roll is a split top bun filled with lobster meat complimented with either butter or mayo. I went with butter. I contemplated the whoopie pie until the last of the pies went to the person in front of me.

After waiting a few minutes out came my order. For $12 it was smaller then I thought it would be. But then I reminded myself that it was lobster so the pricier tag is understandable. The bun was maybe 6" long and brimming with meat.

The first bite was fabulous. The outer exterior of the bun was slightly toasted, the lobster tasted quality, and the texture of crunch and smooth worked harmoniously. The butter was light and added that little extra somethin'-somethin' to the sandwich. I was glad I didn't go for overpowering mayo. This was $12 well spent. I wish I would have eaten it slower to really savor the moment but it was gone before you could say "Lobster."

As I daintily blotted my chin with a napkin I was off to stop number two, the Mandoline Grill.

The menu looked interesting and not too complicated. The really only odd thing to me were the Vietnamese nachos, which were basically the innards of a sandwich over tortilla chips. But I was here for one thing, the sandwich. For the sandwich meat you can choose between grilled pork, Hawaiian bbq chicken, lemongrass tofu, or grilled steak. I went with the grilled pork.

At $6 this sandwich was half the price and more then double the size of the lobster roll. The sandwich was presented to me in a familiar way. White parchment paper wrapped around a long roll bound to it with a rubber band. Unlike the Westminster version I'm familiar with this bread was thinner and the sandwich was less stuffed. Still it had promise. It looked for the most part the same if only light on ingredients.

What greatly differed this one from my favorite was the taste. The bread doesn't have the same crunch that Bánh Mì Chè Cali does. Chè Cali's has a thin crust that cracks as soon as teeth meets bread and instantly your brought into the softer but dense breading beneath. With this you obliterate the bread in one bite and the bread instantly flattens. At this point it becomes more of a shell then bread. Strike 1. The vegetables, particular the daikon and radish slaw, are also different in that they just didn't have enough flavor. I'm used to tartness. This just tasted bland. The cilantro was also a bit on the transparent side. One other thing I noticed was the mayo, or lack there of. As I was eating it I couldn't taste any so I started to pick through the sandwich. I saw a few traces but it was so light that the taste completely dissipated beneath the rest of the flavors. Strike 2. Now on to the meat. At Chè Cali I always get their BBQ pork. I'm addicted to it. As I said Mandoline has grilled pork. I wasn't sure if I'd like it but actually it turned out to be the best part of the sandwich. The meat was moist with only a few dry ends, and the spicing was spot on. The meat saved this sandwich a strike 3. But two strikes down I still walked away deflated. Chè Cali is still the only place I've found an enjoyable bánh mì.

Belly full of pork and lobster I walked to my car contemplating the last hour. I had gone from New England to Vietnam and all it cost me was less than 20 bucks. Not too shabby. Thus is the reason I love food trucks. It's inexpensive, you can jump from one delicacy to another, and the people who work them clearly love what they do. These people appreciate your business because they know that you had to seek them out. You just showing up is a sign of support.

So go out now and support the food truck movement. Support the businesses on wheels. They'll be happy to see you.

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Taft High School

"Food Truck Rally"

Every Wednesday from 5:30 pm to 9:00 pm

5461 Winnetka Avenue, Woodland Hills, CA 91364

Are You There World? It's Me, Michael

2011-08-27T13:56:00.000-07:00

Prepare for your RSS readers to come alive once more. I will return!

Famished LA Returns

Good food awaits

The Filet-O-Fish Virgin

2009-03-22T21:16:00.001-07:00

In junior high my best friend gave up watching “Simpsons” for the entire Catholic season of Lent. Translate this to 12-year-old speak and you get “Michael, for the entire month we will have nothing to talk about.” In addition to cartoon shows he was also restricted from eating meat on Friday’s, which had me even happier to be a non-Kosher keeping Jew.

Hot on the heels of religious tradition fast food chains took note and jumped into action. Taco Bell is the most popular with just about every other burger flipping fast food chain—from Arby’s to Sonic’s—following in line. However the grand fried filet of them would have to be the Filet-O-Fish sandwich at Mcdonald’s. It’s always been there hidden between more notable offerings just waiting until this time of year to take center stage. I’ve always known it was there but it didn’t interest me, until today. After all these years I just had to know what a “Filet-O-Fish” experience would be like. Call it masochism or morbid curiosity—or even just the fact that it was now seasonally discounted—but on this dreary day I walked over to a local McDonald’s thinking that by walking I was doing this the “healthy” way.

Standing outside McDonald’s starring at an oversized image of what I was about to eat—a Filet-O-Fish overflowing with waves of tartar sauce and unnecessary cheese—made me queasy.

Seriously if the folks over at Tum’s are thinking of a way to push more product just steal this poster and replace all the text with the word “TUM’S.” Tartar sauce is for dipping not for slathering, and melted cheese on fried fish rubs me the wrong way.

At the register the cashier took my order and handed over fate in a pale blue box. In hand I oddly missed being able to unwrap a sandwich from McDonald’s. There was always something about the wrapping process and the crinkling sound of paper to reveal your burger that felt special. It was like unwrapping a present made just for me. Though I’m sure at McDonald’s this “present” was intended for anyone crazy enough to ask for it.

Sitting down I opened the box slowly. There it sat looking pathetic. A fish filet careless tossed on a bun, a puff of tartar sauce seeping out of one side, and no cheese was anywhere to be seen. I lifted the top and saw only what reminded me of baby vomit. Had they forgotten the cheese? Lifting the bun I found it; a half slice over-melted to the point of crustiness. What gives McDonald’s? Too cheap to give me a whole slice?

Why I continued to lift it and eat it I have no idea. I had to pretend I was about to eat a tasty éclair to fool myself into doing so.

The entire sandwich from top to bottom tasted awful. The bun was generically boring, the tartar sauce was mostly relish and mayo, the cheese was absolutely flavorless, and the fish was cold and tasted faintly like fried cardboard. If the container hadn’t remained on the table I probably would have thought I accidentally picked that up and ate it.

I poked at the rest of the sandwich, wiped off most of the tartar sauce, left half the bun in the box, and just ate the fish for protein. Then I went home and made dinner to wash away the growing sway of seasickness.

For years I’ve wondered how the Filet-O-Fish tasted and now I know; like the box. Can I interest you in some TUM’S?

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McDonald's
(Various Locations)

Time Traveling to Saddle Peak Lodge

2009-03-12T08:53:00.001-07:00

Raise your hand if you would enjoy chowing down on game meat sitting across from what may have been your entrée’s relative mounted to a wall? Let me add, you’ll be doing this in a Michelin starred restaurant choosing between the “New Zealand elk tenderloin” or the “Mesquite grilled Texas antelope.” Does that help you pick up the fork?

For Sunday brunch I took a detour from civilization and trekked to Saddle Peak Lodge in Calabasas. OK, so it’s not really in the middle of nowhere. Still you can’t help sink into the feeling that the drive through the Malibu Canyon is like a slow departure from man. Houses are replaced by wilderness, and Malibu Barbie holding a Starbucks is replaced with an equally intelligent tree. Then when you do finally pull up to the lodge, stride through the lobby with mounted antique firearms behind glass, and into one of the various dining rooms where the majority of the providing light is what’s streaming through the surrounding windows, you’ve completed your time traveling.

I’ve been to Saddle Peak several times in the past, both for brunch and for dinner service. It was pleasant to be back and find that it was still the turn of the century and nothing had been messed with. There was no horridly large television screen or modern art plastered to the walls. Such things would not belong here.

To start our meal we ordered the weekly changed muffin basket of the morning appropriately called a goode basket.

Out of the apple cinnamon, the banana pecan, the orange cranberry with a bourbon glaze, and the wild blueberry, the orange cranberry and the wild blueberry were my favorites. Each contained whole berries that burst ever so slightly with every chew. The tastiest part of the apple cinnamon was the streusel top, and the banana pecan was too delicate in both flavors to really stand out.

To accompany the meal we ordered the three game sausages. Today was (from left to right) wild bore cranberry, duck jalapeno, and pheasant cognac.

Between the three my favorites were the wild bore cranberry and the pheasant cognac. Both had a sweet taste and and a wonderful texture. The duck in the duck jalapeno was took mellow a flavor to be paired with the mildly spicy jalapeno.

Jennifer had the duck confit hash described in the menu as “served on rye toast with tomatoes, shallots, arugula, fines herbs and an egg sunny side up.”

Perhaps my brain had been living to long in a Jewish deli, because I had imagined something different then what finally arrived. Plated beautifully the portion was paltry. The rye toast was more of a toast round, and the duck hash was equal in size to a short stack of poker chips. With the abundance of arugula it came across more as a salad that happened to have some hash. This would have probably been better suited on a tasting menu then as a main course. Presentation aside the duck was over salted and overshadowed by too much hash and underplayed by not enough egg.

My buffalo burger is what a real meal should look like. A specified medium-rare slab of buffalo “with Swiss cheese, avocado, mushrooms, apple wood smoked bacon” and “onion rings” replaced by sweet potato fries.

As burger buns often do this one also fell pray to having an off “bun:burger” ratio, being unnecessarily larger then the contained meat and ingredients within. Thankfully I can deal with too much by peeling away.

I did have some worry that the naturally leaner then beef buffalo would be overcooked. Gratefully my buffalo was grilled exactly to medium-rare. It was juicier then I’m used to experiencing and much less gamey tasting then I’ve come to encounter in the past. This was the first time I’ve ever really appreciated buffalo, and it wasn’t outdone by layers and layers of lettuce leaves or powerful flavors that smother the meat. The swiss was mild and the mushrooms and avocado were sparsely included to really give the buffalo it’s time to graze my palette. The bacon added a nice bit of saltiness and bite to the burger, cooked to just under crisp the way I like it. There was certainly no mayo, ketchup, or mustard to complicate things.

The sweet potato fries that I ordered instead of onion rings made the entire dish a delicious whole. They were fried to crisp thin golden ribbons, salted just enough to yield a strong sweet potato flavor. I’ve had my fair share of sweet potato fries and I’d rank these near the top of my list. Thinking now it’s hard to remember a time I’ve enjoyed them so much.

For dessert we split the brownie “smore.”

The word “smore” was quoted in the menu because the brownie smore is not a smore at all. It was a graham cracker lava cake encased in a light marshmallow crust. When you broke the outer shell into the cake it oozed chocolate. It was a heavily sugared concoction that was a nice finish, albeit not mind blowing close the Sunday brunch. Next time I’ll give the coffee crème brûlée a try.

At Saddle Peak Lodge time moves at a crawl with Sunday brunch being an immersive and welcome addition to anyone’s brunch rotation. It’s hard to decide which I like more, brunch or dinner. Both obviously offer different menus. Brunch is the more affordable option and includes dishes like “game gravy with biscuits” and “eggs benedict.” Dinner leans more heavily on the meat dishes which do appear to be Saddle Peak’s strong suit. Whichever you do choose just prepare to fall into the experience, where the only sense of time is the passing of the sun over the rolling hills.

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Saddle Peak Lodge
419 Cold Canyon Rd.
Calabasas, CA 91302
(818)222-3888

Beginning a BBQ Journey at Rib Ranch in Woodland Hills

2009-03-01T08:22:00.001-08:00

There are few cuisines that have as many admirers and heated debate as barbeque. The opinion on “what makes a good Q” is endless, with a laundry list of reasons why or why not one is better then the other. Whether it be region, animal choice, method of sauce application, etc., there will always be die hard BBQ fans. I have not been one of those people, though I don’t blame myself.

I blame what I and the rest of the general population have been exposed to. My family fired up the bbq plenty of times sure, but as I’m learning this isn’t barbequing this is grilling. BBQ is low and slow. What most Americans refer to as barbequing involves a lot less care and patience. My sole exposure to the terribleness that is Tony Roma’s did not help matters either.

Luckily as a foodie I am willing to try new things and have decided to be more “barbeque friendly.” I won’t automatically shoot passed messy ribs assuming I’ll hate them. I want to become an expert in all things barbeque and actually be one of the many who have a stone to throw in the “what makes a good Q” debate based on actual knowledge and not just chain restaurants or family bbq’s.

Rib Ranch in Woodland Hills was my first stop and it’s conveniently located in Woodland Hills. Just head south on Topanga passed the row of suburban homes and stop at the little house that looks like a log cabin. If that’s not enough of a clue for you the large black smoker on their small front patch of lawn makes passing by idiot-proof.

On this breezy and cool Sunday Jenn and I took a seat at one of the few patio tables. They do have dining inside as part of a somewhat larger wood-to-wood dining area but eating BBQ outdoors felt right on this lazy day.

The menu is broken into BBQ sandwiches (I’m morbidly curious about the pastrami), salads, and “deluxe” sections that involve the reason why I came; just BBQ and none of this bread or lettuce business. I have read good things about their BBQ tri-tip sandwich, even their hotdog, but I was on a mission. For me it was either the Eastern Baby Back Pork Ribs, the Black Angus Beef Ribs, the BBQ Chicken, or the BBQ Tri-Tip.

Jenn and I split the “Rib Ranch Two-Step” ($16.95) that allows you to choose two of those plus two sides. Since I'm middle of the road when it comes to pork or beef we decided to compare and contrast the baby back and the beef ribs. For sides we randomly picked baked beans and the steak fries. I wasn't there for the sides.

Knowing that real BBQ takes time I was wondering how long a wait it would be from ordering to table. For us it took about fifteen or so minutes. Was the quickness of delivery a bad sign? Looking at the two thick beef ribs, dark red pork ribs, scoop of BBQ beans and handful of fries I sure hoped not.

Before jumping in I squirted some of their signature sauce on one of the fries to get a taste. It was sweet and slightly peppered. I enjoyed the sauce but Jenn didn’t care for the sweetness. The steak fry was cooked crisp on the outside and soft within. This is the way I ordinarily like my fries but eaten without the sauce they were just unsalted potatoes. For me the fries were only meant for sauce transportation. Still they were better then the overly sugared baked beans that left me reaching for water.

Now on to the actual solid stuff I started with the pork ribs on top of the meat pile. For most of the experience they were tender and pulled off the bone easily though I did encounter some unevenness. There was a faint taste of smokiness and a more dominant sweet flavor that was only a step above in intensity. These were fine, better then Tony Roma’s, but nothing to fall out of chair into a pool of BBQ smiles for.

Next I moved onto the beef. If Rib Ranch bills itself as more “Texas Style” where beef grazes in just about everyone’s hearts these should be good right? Sorry to burst your Texas bubble but these were not so fabulous.

Difficult to pull off the bone, tough, and way too chewy, it was obvious that our ribs were not cooked long enough. Had these been slowly cooked over a long period of time they would have been tender fall off the bone. I left my bland beef rib unfinished and polished off the better pork ribs.

I don’t think “Rib Ranch” will win any contests for BBQ ribs (maybe BBQ sauce), but as a first stop as part of my BBQ education it was great at setting the bar. I have an opinion now! The service was attentive and the pricing was about right, but if the best part of a BBQ joint is the sauce then something is amiss. The experience wasn’t a total wash though. I know I will be back to try the sandwiches, the tri-tip, and the chicken only because I’m willing to keep trying. If ribs aren’t the “Rib Ranch” strong suit then maybe their other options will fair better. In the very least I walked away knowing that if someone asked me where to go, between here or Tony Roma’s, I’d say here quicker then you can say grilling.

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Rib Ranch Bar-B-Que
4923 Topanga Canyon Blvd
Woodland Hills, CA 91364
(818) 884-7776

The Latest Chick in the Zankou Coop

2009-02-06T07:24:00.001-08:00

There are people who are carb crazy. They eat oodles and oodles of noodles, baskets and baskets of bread, and look at the dessert menu before even cracking open the entree section. I am not one of these people. Maybe it was the endless amounts of meat based dishes I grew up on or just my body chemistry, but when I put together a meal I always have a heaping portion of dead animal. It's a lucky thing for my arteries that what I always crave is anything fowl: turkey, duck, hen, chicken etc.. If it had wings I probably ate it at some point along the way. I'm very grateful to live in a world that offers me endless options of eateries focused around this meat staple, like the California Chicken Cafe or Koo Koo Roo's.

Yet another even more popular and notable one of these chicken-centric destinations in LA is Zankou Chicken, which just opened up a new location closer to me then the one on Sepulveda in Van Nuys. For die hard Zankou fiends this new location will be a blessing. For me it didn't raise much of an eyebrow. I've only been to Zankou once before and to be frank I found it truly overrated. The chicken was drier then reported and they forgot to give me the holy grail garlic sauce. Half way through I was saying, "shouldn't I be tasting garlic?" I inquired at the counter and they handed me a pre-packaged and sealed quarter cup. It did improve the chicken but not enough to draw me back.

Even so I decided to give them another go at their newest outpost located in Tarzana in a stripmall along Ventura Blvd.

Compared to the Van Nuys location this has a much better parking situation. I'm sure their business neighbors won't be too pleased with the sudden loss of available spaces, but those headed to this Zankou will be not having to deal with the same tiny parking lot headache they did in Van Nuys. This one is also quite different in restaurant design and seating.

In Van Nuys you have a small space with a cluster of booths and a crowded order/pick-up counter. Here you have tables and chairs in a much more comfortable and well ordered atmosphere along with patio seating. Overall the place feels less claustrophobic and welcoming then their dirtier cousin. They even have a plasma TV and serve alcohol!

This time round I ordered the Chicken Tarna sandwich ($4.99).

Talk about doing a 180 degree from my last visit. The chicken tarna was a blend of juicy dark and white chicken wrapped inside a pita smeared generously with garlic paste. The entire sandwich was great and I enjoyed every greasy garlic mouthful. The sandwich also comes with a side of pickled turnips and chilies. As I normally do I tried mixing the flavors with a few bites of the sandwich. I liked the added zip and heat but the texture of the turnips was not a nice compliment. Perhaps next time just using the chilies would be better suited.

I did notice while picking out pieces of chicken tarna the dark meat was much more flavorful then the white. At my one other visit I noticed this as well which leads me to assume that Zankou is not a place to order white meat. The grease factor didn't bother me so much although it was very greasy. Don't do what I did and unwrap the thing to peak inside. The grease softens the pita to a fragile state and the only thing holding it precariously together is that shiny wrapping of tinfoil. Believe in the tin foil and you'll have greaseless hands and not be forced to reconstruct.

However, perhaps even the more important factor to cover here is the garlic paste. I wasn't sure why it tasted better until I saw that my girlfriends plate that came with a side of paste wasn't pre-packaged. It was in a clear plastic container with a removable top.

Then I looked past the cashier and noticed behind her a tin vat with a ladle. Turns out Tarzana mixes it up on the premises. The taste difference is undeniable. It's richer and more pleasing, fresher and more satisfying. This is a garlic paste to stand behind.

Leave Van Nuys behind and head over to this newest bird in Tarzana. Parking is easier, tables are many, and the food will have you saying it's about time Van Nuy's Zankou was taken out of the coop and served to the dog.

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Zankou Chicken
19598 Ventura Blvd
Tarzana, CA 91356
(818) 345-1200

IKEA Has Balls

2009-01-05T20:44:00.001-08:00

With the economy in the crapper bargain bites are starting to become societies life blood. Fast food chains are citing an increase in sales, the 99.99 Cent Store is seeing brand new shoppers from all walks of life, and more and more people are even (gasp!) cooking at home. Meanwhile restaurants that are known for carrying a heftier price tag are reducing those $15 pizzas a few dollars just to stay afloat. Score for us! Reflecting today after all of last month's Christmas gift spending I was certainly out to get the most bang for my buck lunch. I wanted something exotic, something that would warm my chilled bones, and of course something tasty. Hmmmm... where oh where could I get such a meal? I've got it. IKEA!

The Swedish furniture store offering bargain priced furniture with little innovative quirks and designs is also known for their marketplace stocked with Swedish specialty items and their ridiculously cheap cafe food. You can find American standards like hot dogs and macaroni and cheese, even a pretty decent breakfast for under a buck, but the real star for those not in the know is the Swedish meatballs.

For $5 you get 15 tasty balls smothered in a slightly heavy gravy, an ice cream scoop serving of standard potatoes covered in the same, and a helping of sweet lingonberry sauce. This is glorified Swedish comfort food that'll please any greedy palate looking for a meal light on the wallet.

True it's not pretty or perfect and can do with a bit more spicing in the meatballs, but once you play mad scientist mixing potatoes with a meatball, lingonberry with meatball, or even all three who really cares it still tastes delicious.

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IKEA
20700 Avalon Blvd
Carson, CA 90746
(Various Locations)

Auntie Marie

2008-12-16T09:26:00.001-08:00

There are some chain restaurants that I steer clear of (Tony Roma's springs to mind) and others I don't mind the occasional meal. Sure the food might not be "gourmand" or earth-shattering, but what they lack in chefs who graduated from elite culinary schools, or cuisines with depth and exotic flavor, they make up for in consistency and endless drink refills. Plus where else can you get your Awesome Blossom fix then Outback Steakhouse?

One of these such places that I find myself returning to now and again is Marie Callender's. Perhaps better known for her pies then her food, Marie's has always been a place I can return to when I'm looking for comfort food that won't cost a lot. In the mood for a warm food hug I stopped by Auntie Marie's with a coupon for $5 off and a free slice of pie. Yes, free Marie Callender's pie.

Marie Callender's, like most chain restaurants, are all designed in the same way. There's a pie display near the front door, many large booths, and all the rooms are finished in dark woods and warm lighting. They do have an "upscale" version of the restaurant I've never been to called the Callender's Grill, but why pay mark-up for food of the same caliber when the only difference is a white table cloth between your potpie plate and the table? I'll stick to my plain-Jane Marie's thank you very much.

Once inside I was seated and handed the usual menu with the specials of the month. I wasn't sure what I was in the mood for so I took my time perusing. After much internal thought with a bit of verbal I finally decided on something I'd never ordered before, the Turkey Club. Perhaps it was the closeness to Thanksgiving that put me in a gobbler mood. Jenn's always been more menu decisive and settled quickly on the Meatloaf Sandwich. We both opted for the fruit side instead of the fries.

Service can be hit-or-miss at every chain restaurant and today was a miss. The waitress took her time returning to our table to take our order, was stingy on the drink refills, and I actually had to ask for the cornbread. The free cornbread is one of the reasons I enjoy coming here. If I hadn't known there was also free pie at the end of this visit I probably would have been more disgruntled. However at the moment I just took it in stride and munched down on warm cornbread with whipped honey butter. They make a mean cornbread that's hard not to polish off before your actual food arrives.

Cornbread crumbs licked off the plate the sandwiches arrived. My "turkey club" was hand-carved roasted turkey, thick applewood smoked bacon, sliced tomatoes, avocado, lettuce and mayonnaise served on a flaky ~~butter~~ croissant.

Perhaps it was outdone by my memories of Amanadine, but the croissant here was disappointingly generic tasting coming from a place known for their baked goods. The croissant needed to be warmed and the butter flavor was too subtle. The best part of the turkey club were the ingredients held precariously within. The turkey was fresh and thick, the avocado plentiful, the bacon cooked crisp, and they didn't overdo the lettuce. I would order this again in the future switching out the croissant for their grilled parmesan sourdough that goes great with their "frisco burger."

Jenn's "meatloaf sandwich" comes with the aforementioned sourdough toast, a thick slice of their original recipe meatloaf, lettuce, tomato, and mayo.

If you're someone who enjoys meatloaf with a tomato based glaze then this wouldn't be for you. If you don't care either way expect a dense well-spiced blend of beef that'll hit the meatloaf spot. As I already mentioned I'm a fan of the sourdough bread it comes between. Jenn and I both agreed this could be ordered again in the future, if not as a sandwich, as an entree with a side of mashed potatoes. I should also mention that the fruit that came with both dishes was juicy and plentiful. You have no idea how many times I've been scorned at other restaurants with a bad mix of mushy fruit. I'm happy to report that Marie Callender's consistently delivers good quality produce without cramming in a bunch of filler grapes.

Finally plates cleared I was ready for my free pie. More precisely a slice of Banana Cream Pie.

You should know my barometer for great "banana cream pie" comes from The Apple Pan. Their version smacked me upside the head knocking me off my stool in banana glee. Not only is theirs insanely tasty, but it always arrives looking practically artisanal. Clearly Marie had a lot to live up to. Still I held out with optimism reminding myself that Marie's take is frequently touted as a go-to place as well for "banana cream pie." I'll be the judge of that.

Off the bat this is no Apple Pan. The slice is small, carelessly cut, and glopped down on a plate. The complete opposite of the Apple Pan's ginormous thick serving. Maybe they new this was free.

Looks aside it doesn't even come close to the Pann's level of creamy banana intensity. The Apple Pan's is densely chilled with well positioned slices of visible banana. Marie's is all over the place, lost and directionless. It had some sliced bananas intermingling amongst a mash of banana ,and a peculiar array of sliced and shaved almonds. Oh Auntie Marie what were you thinking?

If you ask me the people who speak highly of this slice of pie have never tried the version that knocked me out cold. My advice is to steer your pie ordering direction into other territory like my tried and true favorite lemon meringue. Save the banana cream experience for "The Apple Pan."

Marie Callender's does have the normal chain restaurant rough edges like occasional slow service and food with highs and lows. But they excel at keeping me comforted with kitchen classics I'm too lazy to cook like lemon meringue and chicken pot pie. I've always left with a belly full of warm food and a smile, waving goodbye for now to my Auntie Marie as I drive down the road.

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Marie Callender's
9310 Business Center Dr.
Northridge, CA 91324
(818)993-0704
(Various Locations)

Not Every Day Can Be Club 33 Day

2008-12-08T20:33:00.001-08:00

In one of my recent reviews I wrote about my amazing opportunity to indulge at the exclusive and somewhat hush-hush Club 33 located within Disneyland's New Orleans' Square. For me that opportunity was a rare expensive treat that not many Disneyland visitors will ever experience. I continue to be appreciative to KevinEats for making a bit of Disney magic come true for both Jenn and I. Thanks again Kevin!

Still as often as I do go to Disneyland I know there are plenty of other places to eat that don't require membership or involve dipping into your 401K. Maybe I'll get a beef, chicken, or vegetable skewer from Bengal BBQ. Perhaps I'll stop at the Little Red Wagon in Disneyland or Corndog Castle in California Adventure (the better of the two) for a hotdog on a stick. Cheap meats on poking devices is something Disney does well. But if you want to eat in Club 33-like history stop at the Plaza Inn for a fried chicken plate that comes with mash potatoes, corn, and can easily fill the bellies of two.

There is another place however I hesitate even mentioning for fear of making it harder to get a seat. Perhaps Disney's best secret, apart from Club 33 and the basketball court above the Matterhorn, is White Water Snacks in Disney's Grand Californian Hotel. For the hotel resident (lucky you), the hotel wanderer, or the park visitor the place is easy to miss and will require a little extra legwork to get to.

If you're coming from the hotel follow the signs to Napa Rose, walk past the hotel guest entrance to California Adventure until you hit a deadend. If the big hanging sign isn't enough of a clue for you that restaurant to the left is White Water Snacks. Now if you're coming from the park you'd need to exit Condor Flats through the hotel guest entrance and make a sharp left. The same deadend and smart ass remark regarding signage apply to you to.

Inside you can breath a sigh of relief as you take in the cafeteria meets lodge atmosphere. They've got soft serve yogurt, a slushy machine that has cherry and apple flavors, unlimited refills on fountain drinks, a glass case with pre-made sandwiches and bottled beverages, a plastic display case containing baked goods just like you'd find in the park, and even another glass deep freeze with the exact same Mickey Mouse Ice Cream sandwich you saw on Main Street. The big difference here is you can buy those things with a credit card and get a 10% discount with your Disneyland Annual Pass. A sweet deal on two counts!

The reason I come here is for the menu of hot prepared food on the menu board opposite you. On it you'll see breakfast and lunch/dinner choices of which I've only had the latter. Notice that nothing on it breaks the $10 barrier? When you've made your choice order with the cashier and wait for your food to arrive at your chosen table. It won't be hard to find one since there are always plenty. This is one of the few places on the Disney property where you won't have to knock over a child in a small stroller, or hover near someone enjoying a cheeseburger.

For this post I've combined a couple visits where I've had a total of three items. Here for your viewing and educational pleasure is my food:

Let's start off with the Shredded Beef Nachos.

These are not movie theater nachos. The chips are made in-house and not from a bag of Tostitos, the cheese is actually shredded cheddar and not from a disgusting dispenser, and the beef is not ground but actually chopped and prepared after you order. To top it all off you get slices of jalapenos and a healthy dollop of salsa, guacamole, and sour cream which rounds out this delicious mound of only slightly greasy chips. If you're hungry this can be your meal or even something to share. Either way it's a steal at $7.89 and comes in chicken as well.

Next up is the Classic French Dip.

Is this up to the standards of Phillips? Probably not. But for a Disney french dip you can do no better and no worse. Their version includes thin slices of roasted top round with a side of au jus, and served with a large amount of crispy fries or fresh fruit. The meat is in the sandwich is tender but the roll is a little generic. The au jus is perfectly serviceable albeit a little too salty. Even so the dipping of the sandwich helps tone down the salt factor so it's really not a problem unless you plan on doing au just shooters. The french dip got thumbs up from both Jenn and I at $9.29.

Finally the Char-Broiled Chicken Sandwich.

This piece of poultry is charbroiled and topped with a a nice sized ortega chile, a good portion of guacamole, and finished off with lettuce and tomato. The chicken was juicy and the ortega chile added a nice compliment to the chicken. The "guacamole" wasn't so much guacamole as it was avocado but I still appreciated it. I was also very happy to have a soft pillowy bun and not one that tasted like it came out of a plastic bag stale and lifeless. At $8.59 you also get the fries or the fruit.

White Water Snacks is a hidden gem and hideaway for those wanting to escape the Disneyland chaos. It's here you can take a break from the day, plan your next set of rides, and keep refilling that soda cup until the Mickey Mouse Club sings. I know I might kick myself later for letting you all in on my little easy to access secret but for now I'm sharing freely. Just do me a favor and keep it to close friends.

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White Water Snacks

Disneyland's Grand Californian Hotel

(at the deadend past Storyteller Cafe and Napa Rose)

Mom's Back

2008-12-05T12:28:00.000-08:00

Via Serious Eats
Kellogg's Saves Mother's Cookies

This is great news. I just wish I had known earlier to prevent me from downing a bag of frosted cookies in mourning. Welcome back Mom!

Brent: A Member of the LA Deli Mafia

2008-12-02T20:46:00.001-08:00

If you were to approach an LA resident and say "quick name a deli," you'd probably get a confused look for asking a stranger such a question, followed by an answer relative to their neighborhood. There'd certainly be the Langer's, the Canter's, the Junior's, maybe even the Nate n' Al's, but my guess is you'd here even less mention of Brent's. If you had asked me a Jewish boy brought up in the valley, Brent's would have been the place I exclaimed as I started eyeing for the cops to save me from your crazy questioning.

This was the deli I knew for their matzo balls the size of softballs, their french toast breakfasts, and their mile high sandwiches. Weekend mornings were always packed, parking was always ridiculous, and service moved at the same pace it took Moses to lead the Jews out of Egypt. Still the people would come knowing the food was worth the wait and the journey, deciding that a slow delicious brunch was better than no brunch at all. After not having been here in years I decided it was about time I went back, and as luck would have it, I had a meet-up organized by Pleasure Palate to do all the necessary planning for me.

On a hot Sunday afternoon the Brent's experience started as I had always remembered. There it sat in the strip mall parking lot crowded by the same zoo of cars with drivers blinded by hunger. Thanks to teamwork Jenn and I found a space quickly and safely, and within minutes were already making our trek across their hectic lot. Once inside it's clear that no one parked outside is going anywhere but Brent's. Unless of course they're the few early drinkers headed into the dive bar next door.

Even after the breakfast rush the place is still bopping, packed to the brim with families, elderly couples, and groups of friends shooting the breeze over shaved deli meats. The hostess station is situated directly in front of the main entrance which is where you pay your bill and buy deli baked goods like extra large black and white cookies or carrot cake. Sadly this desk positioning is seriously problematic and often leads to crazy mayhem and confusion as those who just wandered in off the street don't know where to pay, where to buy a bagel, or where to put there name in for the long wait. Even with a noon reservation for a party of 7 we still had to wait an extra 20 minutes to be seated.

When our name was finally called we were lead to the back of the restaurant and squeezed into a corner booth adjacent to a kitchen door. I'd hoped for a larger table considering we did have a reservation and they do have better table set-ups for large groups, but by this time I was hungry and honestly didn't care. Besides they did try to accommodate us further without prompting by adding an extra chair to the end of the table so we weren't forced to sit in each other's lap.

As I scanned the menu I already knew what I was getting. No not matzo ball soup or even french toast, I was here for a sandwich. Most of the time when I come I just get the turkey on rye with fruit. Today though I was feeling daring and decided it was about time to try the Black Pastrami Reuben, which I had heard so much about but never ordered. I am no reuben expert by any means, and actually, this would be my very first reuben creation. I like my sandwiches from a deli counter with clean cuts of turkey or beef with a touch of mustard and the occasional single slice of swiss or cheddar. When you overload me with sauces and multiple cheeses I feel like I lost out on actually tasting the meat that didn't come from an Oscar Meyer package. I also had a few fry varieties to choose from as a side and I went curly. I'm a sucker for curly fries. The rest of the table ordered matzo ball soups, other sandwiches I now forget, and Jenn ordered the Roast Beef Club.

After flagging down a waitress we put in our order and asked for fresh pickles and bagel chips. I asked for a side of ranch to dip the chips which always adds a nice bit of zest to the dry and crunchy bagel slices. It was a good thing we did ask for something to munch on because the food took its time coming out. I'd anticipated this, but when your hungry your hungry, and every minute that passes as you wait feels like an eternity. It didn't help that everyone's soups came before my sandwich.

Finally the wait was over and my selection was placed before me. I had to muster up all my strength not to dig in before taking a picture with my phone.

The black pastrami reuben is peppered pastrami served on grilled rye bread with melted swiss cheese, topped with "hot" sauerkraut and russian dressing. In my hands it was large, warm, and greasy. As I looked at it anxiously I thought "this first bite would be breaking my reuben virginity."

In the menu it's described as melting in your mouth and just as described it did. The warm meat and melted swiss fused creating a lush tasty experience sweetened by the relish in the russian dressing and given bite from the sauerkraut. The pepper in the pastrami was there albeit not very prevalent. For someone with nothing to compare this to it was a very good sandwich. One caveat I will give is the skimpyness of the sauerkraut reduced its flavor perhaps too much. If your gonna use sauerkraut on a sandwich don't hold back. You can always take some off if it's took much for you. Also the curly fries that I chose as my side turned out to be a very nice surprise being some of the best curly fries I've had in recent memory. They were perfectly crispy without being overdone and lightly battered in a perfect ratio. I'd recommend this over their potato salad or cole slaw which is generically prepared and uninteresting.

Jenn also loved her sandwich and I did get a taste. The american cheese was a very nice compliment to the freshly carved roast beef but the sandwich was way to big even by club standards. I don't quite understand why Jewish deli's insist on using an amount of meat in sandwiches that makes eating them like a sandwich challenging. I'd honestly rather pay less for a little less meat. The rest of the table were happy with their orders, particular the chopped liver which I didn't try.

Brent's is still an undertaking indeed. You have to mentally and physically prepare yourself for driver's off their meds, fight your way onto a waiting list where you will proceed to wait and wait, and then finally seated you'll be waiting some more. Just remember that the food will come and you will be content. If there is one thing I've learned from this visit to Brent's Deli in Northridge is that it has consistency down pat. From the food which always comes out as requested and tasty, to the nightmare it took to get here.

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Brent's Deli

19565 Parthenia St
Northridge, CA 91324
(818) 886-5679

Mickey and Me at Club 33

2008-11-13T21:13:00.001-08:00

You wouldn't guess it to look at me, but I have a deep, dark secret. I...Michael...love...Disneyland! If you gauged me somewhere on the Mickey Mouse-o-Meter I'd range somewhere between the casual park visitor, to someone who never leaves home without donning their mouse ears even when doing their grocery shopping. A scavenger hunt through my room would uncover my own set of ears, an extra large stuffed pair of four fingered hands, my Disneyland annual pass with a goofy picture, and a "Pirates of the Caribbean" lanyard with a few Disneyland-centric pins. My DVD collection also has a smattering of animated and live action classics. I have a hard time passing up new Disney DVDs, especially when those commercials start hitting televisions about how their returning to the vault never to be seen again.

I'm not crazy. I just love everything Disneyland. Where else can you relive your childhood innocence without being confused as someone with a mental handicap? I'll tell you where, no where, Disneyland is the only place. So Disneyland is where I go with my equally Disneyana-nut girlfriend, and we wander every inch of Disneyland from the Mickey Mouse parking structure to Splash Mountain and back again. In fact the only place we were unable to go without leaving the boat on "It's A Small World" to dance among the children of Holland, was Club 33. Never heard of it? Let me explain.

Walt Disney had Club 33 built as a place to entertain VIPs without having to leave Disneyland. It was to be a fine dining establishment where Gorbachev could have something other then a churro in surroundings befitting both Disney's sense of fantasy and his guest's upscale taste. Sadly Walt died before it's completion, and Club 33 is now only open to the less than 500 individuals and corporations who pay thousands of dollars yearly to keep those membership cards alive. They are non-transferable even upon your death, so don't start planning your best friends demise just yet. For the average park goer their only fast pass is to get a spot on the 5-year plus waiting list (which is now closed), or, by invitation from one of its current limited members. You can understand why I assumed the only way I'd ever make it in was by breaking into the film industry and getting an invite from Donald Duck. The closest I ever came was the lobby of Club 33 on a special tour of Disneyland, and even that was further then most make it.

God must have decided he owed me one, because I found my way out of the lobby and up its glass elevator sooner then I thought possible. Thank you God for introducing me to KevinEats. A fellow food blogger who I was introduced to at a FoodDigger sponsored event who happened to be visiting Club 33 for his third time, and who thought I could squeak in as his guest. Thank you God, thank you Kevin, and thank you FoodDigger for bringing us together. But enough with all this schmaltz, onto the review!

The entrance to Club 33 is easy to find and just as easy to miss. Park goers pass by it all day long not realizing that behind a faint green door between "The Blue Bayou" and a gift shop is anything worth noting. To them it's just another door in New Orleans Square that is more for aesthetic then anything else. It's only those that linger waiting for dinner at a neighboring restaurant who wonder where the well dressed couple just emerged from.

Assuming you have a reservation and are not just playing ding-dong-ditch, ringing the bell alongside the door will admit you to a very small lobby with a front desk attendant, an imported glass elevator, and a carpeted staircase. Heading upstairs is the entire dining facility complete with two dining rooms and a well stocked bar. My initial thrill came with just being able to climb aboard the elevator and ascending upwards. On my previous visit I had stood here and wondered if I could get away with slamming the door shut and pushing the button, but I restrained myself and held out hope for the future.

Finally upstairs my dining party and I were seated in the more exciting of the two rooms, "The Trophy Room." From the name you may be imagining a space brim with shiny mementos of Walt's achievements, but these trophies littering the dark wooden walls follow a different definition of the word. Think safari: stuffed animal heads (Bambi wasn't thankfully not present), large ivory tusks, and various sketches of wilderness themes. Most of the items were gifts from Walt's friends who knew of his jungle fascination.

Having taken in the room I had a chance to look at my plate. Not just any plate, a specially made Club 33 plate. According to the waiter there are only 200 in existence at $180 a pop, and none of them are for sale. Believe me I was glad to find out that these were not the plates we were going to be eating on. The last thing I needed was to be put in Disneyland jail for breaking a dish at Club 33.

After some explanation of how Sunday brunch worked I was finally able to leave my chair and head off to the appetizer bar, although having been ordered by the waiter to NOT touch the desserts. You'll see why this was difficult later.

Down a short hall and next to the bar was the appetizer station situated parallel to the desserts. I got in line, grabbed a plate (no 33 on this one), and started spooning various items.

Many visits to Souplantation had prepared me for this day so I was ready. I didn't want to overdo it and completely miss out on the meals finale, so I took only what looked interested or to hard to pass up. Back at the table my final plate tally included macaroni salad, caesar salad, thinly sliced salmon, lobsters claws, a lobster tail, shrimp, balsamic marinated tomatoes, grilled vegetables, and a piece of walnut bread.

Out of all these items the real stars were all the seafood items, minus the lobster tail. That had a much stronger shell to meat ratio so I quickly abandoned any attempts for meat extraction. All of the seafood however was fresh, clean, and had a worthy bite. The salads and bread were nothing to extraordinary, although I did like the creamy and tangy macaroni salad. The vegetables were rather tasteless so I passed on finishing those. With a little more room left to spare I did go back to snatch up some more seafood.

Plate cleaned and speedily removed, my entree of a pre-selected new york steak with kennebec fries and curried banana ketchup arrived.

My dining companions opted for either the alaskan halibut with meyer lemon risotto and minted tabouleh, or the pan roasted chicken with a mac and cheese croquette and pickled sweet carrots. No one ordered the pastas three by three so I'll forever wonder what that looked like.

Cutting into my steak it occurred to me I was never given the option of selecting how I'd like my steak cooked, a big no-no in my book especially at Club 33 prices. I'm a man who likes his steak medium rare and this cow was cooked closer to medium. To me a steak cooked this way is like a clown with no sense of humor, boring. Thankfully it wasn't cooked well done. That's like a clown buried 6-feet under with no one coming to the funeral, sad and pathetic.

Club 33 is not a steak house, and I wasn't expecting CUT quality beef, but they could certainly do better then a poorly presented steak. The sides were no big thrill either, consisting of bland undercooked french fries that were made only more terrible by banana ketchup. I had never heard of this fruit combination before, but apparently banana ketchup (aka banana sauce) is wildly popular in the Philippines as a fried chicken condiment. Personally I think I'll be sticking to my tried and true bottle of Heinz in the future. Can you imagine plopping down on a stool at the Apple Pan and dipping a fry in banana ketchup? I think the place would crumble under the shear weight of that crazy thought.

I did have a chance to try the other entrees nearby, out of which I enjoyed the chicken the most. Crispy skin, juicy interior, it's only downfall were the sides: a dry macaroni and cheese croquet and marinated carrots. The fish was so-so but I'd order that before ordering the steak again. Come to think of it the best entree I saw zoom by the table was going to a child behind me who ordered an angus cheeseburger, although it did come with those nasty fries and ketchup. Poor kid didn't know what was coming to him.

Feeling a bit deflated I looked towards the dessert bar as my savior. I shuffled over and filled two plates, returning to my seat in hopes of something uplifting.

The first piece I bit into was the macaroon, and like magic, Zip A De Do Da began to play in my head. Ah sweet return! Club 33 is known for doing these well, and done well they did. I grew up in a Jewish household with many a macaroon, and these were some of the best I'd ever had. Continuing clockwise around the plate with names lost to me now there were other worthwhile mentions.

The purple blackberry tart had a strong blackberry flavor and was very enjoyable. It was my second favorite dessert. The white stick was white chocolate and needs no further description. The brown hat looking thing was a cookie with a sort of chocolate mouse. It had a crunchy creamy texture (a combo I love) and was very pleasant. Next up was a forgettable fruit based cake and a nice and airy chocolate one.

On the second plate starting at the top and again moving clockwise is the panna cotta atop a raspberry fruit gelatin. I thought it would be similar to a dessert shooter but in the end had to be eaten with a spoon. The texture of gelatin to cream didn't work for me so I quickly moved on to the yellow lemon cream puff. Now I love lemon but this was overpoweringly lemon. Toned down I'm sure this one would be a winner. Next up I had a brownie topped with cream and peppermint, and a chocolate cup with a cake I now forget. Both were certainly good but not outstanding. Down to the final two I had the mango cake and some sort of tea cake. I'm not normally wild about mango but this was very good. The second cake was dense and buttery with a faint almond taste. On it's own this is decent, but when compared to everything else it's pretty much bottom rung.

I grabbed this s'more cup early when told by the waiter only a certain amount are made each day and they do run out. While a dessert involving the idea of a s'more is enticing, in execution it's completely bland. Imagine a cup with a few marshmallows, graham pieces, and chocolate syrup and you have this down to a "T." I could do that at home with better results. By far this was the largest disappointment dessert wise.

So there you have it. Club 33 from beginning to end.

I stood from my chair on shaky sugar high legs with a full stomach and took one last look around the room. Even with an entree I'd rather not remember I was happy to be here and I'd gladly return. The entire experience from the lobby, to the safari decorated room, to the appetizers and desserts, they were all worth the effort it took to get here. I had wanted to come here for so long and had high expectations. It may not have been perfect, but I got to stand in a dining room and take a picture with Mickey Mouse and Pluto, I got to take part in a place full of Disney history that most only dare dream of ever making it to. If you're one of the many sitting on a waiting list don't lose hope, and don't take anything negative I said in this review as a reason to leave your spot. If you're someone who loves Disneyland as much as I do then you'll love Club 33, I promise. Just remember to order the chicken the chicken or bring a child and steal his burger.

I leave you with a parting shot of my view into New Orleans square from a hallway window in Club 33.

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Club 33 (in Disneyland
1313 S. Harbor Blvd.
Anaheim, CA. 92803
Unofficial Homepage

Food Find: Ritz Bits Confetti Creme

2008-10-30T08:59:00.001-07:00

This is wrong. Just... so wrong.

Nabisco has copied Betty Crocker's Dunk-A-Roos, creating a product without any creativity, fun, or happiness. For shame Nabisco. For shame.

Upscale Mall Mexican in Canoga Park

2008-10-28T15:19:00.001-07:00

In Los Angeles Mexican eateries follow a unique hierarchy. At the bottom level you have taco trucks. The life blood of Los Angeles that in recent months were attacked by city official and almost wiped out. Thanks to local outcry and a lengthy legal battle there here to stay. Move up the ladder and you have the hole-in-the-wall restaurants, the mom and pop joints that specialize in homeland cuisines or basics that any gringo would feel comfortable ordering like carne asada tacos or fajitas. Finally at the top, you have the white tablecloths, the wine lists, and the menu items that go a step above the usual and venturing into gourmet territory. When you've fallen off the ladder you're at El Torito, but that's for another article.

Recently I finally made it to what would be considered a top-rung restaurant called Amaranta Cocina Mexicana in the Canoga Park Topanga Mall. A place that boasts perhaps too much tequila options at over 400, and prefers to think of their menu as one that "does not seek to invent or modernize Mexican cuisine, but rather to celebrate, respect and preserve its originality." I walked in expecting fancier fajitas or tacos filled with things I'd never tasted before, but what I found was quite different.

On a Wednesday at 6:30 PM I arrived braving the hectic mall parking to find Amaranta on the ground floor next to the mall concierge station. The restaurant is designed to be wide open to the mall surroundings to allow the passersby carrying a mall pretzel the chance to look in and stop for lunch. It's too bad it's not located outdoors to allow natural sunlight in the place, because the patio and it's interior would certainly be at home. They could even decrease the strange amount of neon lighting to make it a more welcoming atmosphere. It was clear that when I arrived to the empty restaurant that more foot traffic was needed. Even the waiter looked bored as he leaned against the bar with wall-to-wall booze waiting around for someone to wait on.

Seated quickly I cracked open the menu and instantly ordered the tableside prepared guacamole. As I continued to menu scan we munched on the three house made salsas dipped into with pieces of hand made corn tortillas.

This was a nice change from the usual chips I'm accustomed to seeing, but you can request chips if you're tortilla phobic when it comes to salsa. The waiter indicated that the green was mild, the darkest color was medium, and the red was hot. Heat was true to name, but the salsa was a bit thin for my taste. I've always thought that salsa was for scooping, not for dipping. Probably why it's called salsa and not dip.

A cart soon rolled over with all the guacamole making ingredients and the guacamole man did his thing. The result tasted remarkably like guacamole! Yes you can screw up guacamole, sadly it's happened to me more then once. It was very fresh and I could certainly taste all the different bits and pieces that went in to making it, especially the lime. A truly solid guacamole. This came with chips that were made in-house same as the tortillas, and tasted equally warm, fresh, and greaseless.

For my entree I had a tough time deciding between the chicken fajitas and the conchinita pibil. I went with the latter, described exotically in the menu as "marinated chunks of pork wrapped in banana leaves and steamed to perfection." For sides I picked the spanish rice and refried black beans.

I had hoped it would arrive actually wrapped in a banana leaf tied shut like a present waiting to be opened on Christmas day. I was sad to see someone beat me to it, but no matter, it's what's inside that counts right? What I found was unevenly cooked with the outer edges being a bit on the dry side, and the center being the more tender and moist. Texture wise it was on-point, but it lacked in spice to bring it all together. This was the theme for the remainder of the plate which mentioned ingredients like onion and garlic that I couldn't detect.

I did manage to snag a taste of what the others had ordered. The enchiladas amaranta did not suffer from the same under spicing that my choice did. The pork had the qualities that I'd hoped for in mine, and overall the entire enchilada felt more true to the restaurants earlier mission statement.

The third dish on the table I didn't manage to try. But the diner said his camarones al ajillo was very "meh." Out of the three it was the most interestingly presented dish, arriving in a clay pot brimming with shrimp.

The dessert menu had a few interesting options but we opted for the churros con crema y cajeta. I love a good churro, and these were a nice surprise. Filled with bavarian cream and served with a scoop of vanilla bean ice cream drizzled in caramel sauce, this was the star of the evening. I had a hard time not kicking everyone out of the booth and having it all to myself. It was sweet without being overpowering, and the heat from the churro was well partnered with the ice cream chill.

If I was doing my holiday shopping at the Topanga Mall this winter I would go back to Amaranta despite the dish discrepancies. The guacamole is worth another order, there are a few enchiladas I'd like to try, and the dessert was a delightful grand finale.

Note: I apologize for the photos. Silly me didn't put new batteries in my camera ahead of time and I had to use my phone. Check-out their website for a much better idea of the food.

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Amaranta Cocina Mexicana

6600 Topanga Canyon Blvd #1029
Canoga Park, CA 91303
(818) 610-3599
Get Directions

Roscoe's House of Chicken and Waffles with Skin

2008-09-24T14:26:00.000-07:00

What is a person to do when they are torn between craving a buttery maple drenched waffle and a juicy piece of fried chicken? Well if you live near a Roscoe’s House of Chicken and Waffles, you can have your artery clogging combo all on the same plate!

For a place that’s infamous for entertaining hordes of breakfast hungry patrons and soaking up late-night drunks, it’s took me some time to finally make it Roscoe’s. I always thought of it as one of those kitschy places you don’t make your destination, but more a place you stumble upon to magically, like a shining beacon of help when you’re hungry and lost in Hollywood.

This somewhat describes my visit this past weekend, when I was looking for someplace to eat a late breakfast before catching The Godfather at the Arclight on Sunset. Located surprisingly just a few blocks away, there was the waffle and chicken logo beckoning me to enter. Street parking was tricky, and its two entrances confused me, but I finally made my way inside.

The interior has a funky design with wood paneling, a bit of neon, and in one room split level floors. We were seating in a much more simplistic room with a basic table layout and graffiti-style art on the walls. Only a few people were spread around the room but everyone was clearly indulging in the restaurants signature offering.

I went with this as well, ordering the Carol C. Special which came with “one succulent breast and one delicious waffle.” My girlfriend went with the similar Country Boy Breakfast, which came with 3 chicken wings instead of the breast. Actually, there are quite a few combinations in the menu of bird and waffle. Some include gravy, some include biscuits, and there were plenty of other possible additions like mac n’ cheese or giblets.

Orders away my food finally arrived. One piece of fried chicken, one waffle with industrial strength butter plopped on top, and a small cup of syrup on the side. I was unclear how to go about eating it, so I started slowly dissecting each one.

For a place with the word “waffle” in the name I was expecting a lot, and frankly this waffle was just so-so. It would satisfy someone simply wanting a waffle, but this was a tad overly sweet for my taste. I prefer something lighter and milky, or even nutty, but this just didn’t do it.

The chicken on the other hand does deserve to be used in the signage. It was nice and hot with fantastically crispy skin and a wonderfully juicy bite. The chicken wings on the plate across from me were equally delicious, especially if you’re someone who prefers more skin then chicken.

Now I decided to get into a bit of mad science by combining chicken, waffle, and a bit of syrup on one fork. It sounded like it would work but it utterly failed. The flavor of chicken and waffle are not meant to be married. So I went simpler and tried just chicken and syrup. Unsurprisingly this was great, sweet glazes on fried chicken always works.

What’s left? Hmmm… I got it! Skin without chicken, waffle, and syrup! How did the frankenfried waffle fair? Wow. This was… wow. Ok if you go and order a waffle with fried chicken you have to do this. I practically rose from my chair and shuffled through the restaurant with outstretched arms in groans of delight.

In the end Roscoe’s House of Chicken and Waffles is not a place I’d leave my driveway for, but if I’m in the area and hungry for chicken I’d be willing to brave the parking situation. Roscoe though should seriously consider renaming the place “Roscoe’s Chicken and Waffles with Skin,” but that’d probably be a hard sell.

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Roscoe's House of Chicken and Waffles
1514 N Gower St.
Los Angeles, CA
(323) 466-7453‎

Paid for Eating and Writing!

2008-09-19T13:55:00.000-07:00

Surprise, surprise! I was tapped by AskMen.com a month or so ago to do a series of articles about certain LA restaurants to be featured in their "Fine Living" section over the coming months.

So far my impressions of Katsu-ya have been published as of this past weekend, but you can expect more within the coming days. I'll be making announcements here when that happens. But don't worry, you'll also be getting more posts based on places of my choosing and my dime solely on Famished L.A.

Right now, I'm trying to decide on someplace to eat for breakfast this weekend in the San Fernando Valley OR in Hollywood. Suggestions?

Joe and His Ripper

2008-08-13T14:48:00.000-07:00

Slow down while heading through Reseda along Tampa Blvd, or you just might miss the new hot dog locale Fabs that has been burning up the boards with talk of some snappy dogs, and dare I say, a fried dog called "the ripper." No it has nothing to do with the serial killer who terrified London, but is actually a regional specialty of New Jersey that has made its way west.

A ripper simply explained is a hot dog deep fried in oil until the casing tears or “rips.” It is then either served in a steamed bun plain or with a slathering of mustard relish. This explosive frank was made famous by Rutt’s Hut in Clifton, NJ during the 1920s. Now thanks to owner Joe and Fab’s, you to can live like someone from Jersey without the cross-country trip.

The place is small with only two teeny tables and a couple of stools. When you walk in the owner himself will most likely be the one taking your order, and you’ll even get to watch him cook it up before your very eyes since you’re practically already standing in the kitchen.

The menu board on the wall has much more then just a single dog. Along with their specialty they have a list of other eye opening concoctions that are also notable in their own areas. There is the “Carolina Slaw Dog” and the “Kansas City Dog” that uses BBQ sauce. He has even found inspiration straight from LA itself with the “LA Street Dog” with bacon, and his version of the Oki-Dog called the “Fairfax Burrito Dog.” With these choices and more (he even has burgers) I decided to keep it simple. I ordered “the bald eagle,” a ripper with the relish mix, along with the tater tots. How can you pass up tots?

I took a seat and watched as Joe strolled about his kitchen cooking up what I wanted. I actually started to feel like I was sitting in someone’s house watching them make dinner. He picked up a hot dog and dropped it in the oil, then took a step over to coat the tots before dropping them in their own vat. There were even times when he would pause and we would start chatting. Mostly about how I’d never heard of a ripper before, and how I’d heard great things about this place prior to visiting.

Minutes passed and I was handed my order with a chilling bottle of ketchup. I had to take a moment and actually look at what I was about to eat. Not only to take a picture, but because it looked so nicely prepared. But I was ready to stop admiring and I readily took a bite.

In the pillowy soft steamed bun the dog had a crisp snap and the relish a delightful tang. It was surprisingly not as greasy as I thought it would be. This hot dog was like nothing I had ever had before, and I loved it. As for the tater tots? I made the right choice. They were a potato trip down memory lane.

I already have plans on going back. Not only to try something new I’m sure will be great, but to take a seat in my pal Joe’s kitchen and say “hello.”

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Fabs
6747 Tampa Ave
Reseda, CA 91335
(818) 344-4336

A Healthy Way to Start the Day

2008-06-25T13:35:00.000-07:00

When I wakeup every weekend morning I always find myself pondering the same question, what will I eat for breakfast? I’ll be honest and say that I run with a healthy crowd during the week, usually beginning my day in a hum drum bowl of oatmeal with a side of egg whites. I know my body so I know that if I don’t start the day out right I’ll be a hungry zombie in an hour.

This is why I look forward to the weekends. It allows me the rare opportunity to have someone else make me breakfast, or eat something any doctor would raise an eyebrow to. Something that emerged from a pan grease or is stacked high and drenched in maple syrup.

Still there are Saturdays where I lie in bed feeling conflicted, not knowing if I really want to go all out but still knowing I don’t want to be eating celery sticks. Presented with this conundrum I go to such a place where everything on the menu is somehow bad and good for you at the same time, Hugo’s in Studio City.

Arriving in the early morning hours with my girlfriend I could park easily, a feat which would become impossible if I had arrived anytime after 9. Seating choices both inside and outside were plentiful, so I took a seat on their plastic enclosed patio.

Opening the menu and you’ll see why I called this place somehow “bad and good for you” all in the same moment. Hugo’s is all about using organic ingredients and manages to turn the usual greasy spoon fare into a zen like experience. They have various vegan and vegetarian options and a variety of egg, pancake, and even pasta dishes. That’s right, pasta for breakfast. One popular item is their eggs benedict creation “Eggs Blackstone,” which uses black bean cakes in place of an English muffin. They also have “Strawberry Chai Pancakes” that come with organic maple syrup. With all this healthy eating expect a price bump from the usual diner food with everything hovering around $10.

For our breakfasts my girlfriend ordered the “Gluten-Free Carrot Cake Pancakes” off their specials menu. It was described as including “shredded carrots, walnuts, ginger, cinnamon, and nutmeg,” and coming topped with “sliced bananas, maple candied walnuts, and agave sweetened vegan cream cheese icing.”

I on the other hand couldn’t decide between the “pumpkin pancakes” or “cinnamon swirl french toast.” Since I couldn’t make up my mind I asked our waitress what she would pick, to which she gave me an even better option. I could order half and half and save myself from orderer’s regret. Thanks for the tip!

As far as looks are concerned Jenn's was certainly the most appealing. I could see someone ordering those for dessert. Although I was glad to see that my french toast wasn't just some generic swirl imprint but in fact rolled and sliced bread. The pancake appeared to me like any old pancake.

For the first few bites I actually thought it might be. I couldn't detect any pumpkin and started to think they left the pumpkin out of their pumpkin pancakes. But the more I ate the more pumpkin like it became. It seemed to me that maybe the batter wasn't stirred properly and perhaps led to this fickle cake. My french toast on the other hand was great. The cinnamon shown through brightly and I loved its pull apart consistency. The maple syrup I could tell wasn't some generic high fructose blend. This was the real deal. If you are faced with choosing between pumpkin or cinnamon, go cinnamon.

My girlfriends choice I think looked better then it tasted. When she cut into it I could see the carrots but the pancake tasted weak. I think Hugo's seriously needs to up the signature ingredients of their pancakes if they want to make them more of a winner. Still I should mention that they do have their cooking technique down. Both our pancakes were light and airy. A quality I look for in a well made pancake. I also loved the toppings that came with the carrot.

Usually when I go to Hugo's for breakfast I go for their egg dishes, with this visit being my first foray into pancakes. My experience is that they execute them very well and I've never been disappointed. So I think next time I'll either do the same or order the cinnamon french toast to assure I leave with a smile.

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Hugo's Restaurant
12851 Riverside Dr.
Studio City, CA 91607
(818) 761-8985

Parking My Butt at Luna Park

2008-06-14T18:35:00.000-07:00

I have a personal issue with brunch. For the rare special occasion it can be a lovely thing and something to do on a slow Sunday morning. The menu from place to place is generally the same, consisting of various poached egg and fish offerings with the usual bubbly champagne. I go for “Mother’s Day” and “Easter,” and other random days throughout the year at the behest of friends.

My personal preference is to have breakfast and lunch separate. I like waking up to an omelet or french toast, then progressing a few short hours into something like a burger or sandwich. When I go to brunch I feel pressured to make a decision between the two, leaving one sacrificed and me normally dissatisfied throughout the day wishing I’d chosen the later. A few Sunday’s ago I braved the decision at “Luna Park,” a trendy restaurant on La Brea known for its mojitos.

At around 11:30 in the morning the place was practically empty and we were seated in one of the few wooden booths. On busier nights these would be ideal if you’re looking for privacy. There’s even a curtain you can close to give you and your party a feel of seclusion.

The brunch menu was certainly varied but I could clearly see some breakfast bias. Breakfast was divided into a “sweet” and “savory” section, with “sweet” being carbs and “savory” being protein. I was disappointed in the lack of sugary options. If you want something like pancakes forget it they only have french toast, cream of wheat, and granola for anyone with a sweet tooth. If you’re all about ham and eggs then consider yourself set with triple the options. Lunch was what I expected, consisting of appetizers, a few salads, and a wider assortment of sandwiches.

I found myself juggling between either the fried egg or pastrami sandwich, finally settling on the fried egg. My girlfriend was toying with the idea of french toast but ended up with the salmon and brie frittata. For a starter we both agreed on the goat cheese fondue which comes with bread and apples for dipping.

The fondue arrived quickly. So quickly in fact that while it was wooshed to our table the candle went out. It took some time for us to flag down someone to relight it. For me the appetizer was cute but ended at that. I don’t know why but I always think I’ll like goat cheese more then I do. There is something about the texture that I always find off putting. Plus when you think about it this close to $10 appetizer was just goat cheese and apples, nothing special. I was hoping that lunch would make up for my appetizer ordering faux pas.

Our selections arrived a short while later and the results were in. It didn’t as far as my ordering skills were concerned. My egg sandwich was bland and messy with the fries being forgetful. A big complaint I had was with the cream cheese, which for this sandwich just didn’t work. It needed something stronger like melted cheddar to pull it all together. My girlfriend’s choice was the much better of the two, being something I actually wish I would have ordered. I grudgingly ate the rest of my sandwich and watched her all smiles consuming hers with glee.

Fried Egg Sandwich with Bacon, Avocado, Arugula, and Cream Cheese on Brioche with Fries

Smoked Salmon and Brie Cheese Frittata with a Green Salad

Moving beyond our meals we looked at the dessert menu and gave it some thought, but after my previous two choices we decided to leave and make our way to “Joan’s on Third” for some tried and true cupcakes.

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Luna Park
672 S La Brea Ave
Los Angeles, CA 90036
(323) 934-2110

It's an It's-It!

2008-05-05T08:43:00.001-07:00

Have you ever heard a new word only to hear it time and time again within the next few days? Unless it was gibberish or your attempt at creating a word, most likely it’s not that the word came into being the moment you heard it. More so the word, or even thing, was suddenly added to your brain bank and therefore is more likely to be acknowledgedwhen it catches one of your senses.

I can’t remember when I first heard it, but at some point within the past month I heard the word “It’s-It” but had no idea what it was. I didn’t really think much of it, but the word was strange enough for me to remember. A day later, I was poking around on Yumsugar and saw it referenced during a photo tour of the food facilities at Google. I now knew it was an ice cream sandwich. Then a few days later on Chow, people were buzzing over it being spotted in Los Angeles grocery stores. I think fate was telling me I needed to posses it, and it was about time I went to the website and did a little reading.

The “It’s-It” is an ice cream sandwich created in 1928 by entrepreneur George Whitney, a San Franciscan native, who one day decided to take two oatmeal cookies, slap some vanilla ice cream in the middle, and drop his Frankendessert in dark chocolate. For more than four decades the “It’s-It” picked up it’s local cult following until finally being sold to the Shamieh brother in 1974 who took the product to wider pastures, adding flavors like mint, chocolate, and cappuccino. It’s thanks to them you can now find the “It’s-It” in 15 other states, and why I was able to find one in my local Von’s thanks to tips on Chow.

Spotting it in my grocer’s freezer I already loved it. The packaging looks vintage like something illustrated by Disney animator Mary Blaire. Inside you’ll find three individually wrapped sandwiches, most likely in vanilla since that’s the flavor you’ll find most often away from the Bay area. I tentatively pulled one out, unwrapped it, and took a bite.

The cookies are soft with a pleasant oatmeal spice. The vanilla ice cream is not gourmet or completely all natural, but it certainly tastes of vanilla and not nearly artificial. As for the chocolate I often find that the word “dark” is thrown around very loosely in the mass production world, and almost always lacks bitterness, this is no exception. Here I have a hard time telling it from milk chocolate, especially when the product contains milk and cream for the vanilla ice cream. But the layer is thin and not meant to be a standout, so I’m fine with its ordinary chocolate flavor. My favorite part of the whole experience is when I hit a harder chocolate chunk. I really like eating food with a nice crunch.

I’m not about to compare these taste-wise to the freshly baked and scooped ice cream creations at Diddy Riese in Westwood. What sort of case could you make against a place that bakes various cookie options, offers you choices of Dreyer’s ice cream, all for the low-low cost of $1.50 a sandwich? But I’ll give the “It’s-It” one thing. I liked how the bite was clean through from cookie to cookie. At Diddy Riese it’s a bit messier, falling apart and crumbling through as you eat your way through. I think ice cream sandwiches work best when matched with soft baked cookies.

The “It’s-It” does not pretend to be something better then what you could make from scratch with an oven and an ice cream maker. What it does is provide you a better than average option for when you’re on the go and don’t have time to act like Martha Stewart. I can understand why people went zany when spotting these away from the Golden Gate Bridge. They’re better then good and did wonders with satisfying my lazy sweet tooth. Right now I’m really jonesing for one in mint. Maybe a vacation to San Fran is in order.

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It's-It
Southern California
Various Albertson's and Von's
Call Ahead

A Lesson in Perspective

2008-04-30T18:50:00.001-07:00

My favorite theater in all of Los Angeles for seeing first run films is the Arclight in Hollywood. Yes the tickets are expensive, but for the price you buy the peace of mind that your seats will not be kicked, incessant talkers will be tossed out, legroom is aplenty, and the worry of shoddy prints or terribly audio is obliterated. When I wandered in a few years ago by chance and heard "Back to the Future" playing over the sound system I muttered, "this is the theater that God built." Not only is everything topnotch from seats to concessions, but also the location is right on Sunset amidst some great restaurants and local hangouts.

It was last Saturday afternoon that I found myself here buying tickets for the May 22nd midnight showing of Indiana Jones, afterwards wandering off with my companions in search of something filling for lunch. I was in the mood for a burger creation, so off we went to "The Bowery" so I could finally try their burger. Arriving at a locked door and drawn shades I was sad to see they were closed until dinner service. Then I remembered “Molly's Charbroiler” on Vine, a burger stand I've passed many times but never took part in. I thought my mind was made up until we spotted the sidewalk signage ushering us towards "The Hungry Cat".

With a sharp turn we were walking towards their outdoor patio and large glass doors.

While the outside was growing crowded, the inside was practically empty except for another couple and the many employees busying themselves with their stations. Behind the bar the bartender was vigorously juicing in one of the many large metal hand juicers, while across the way at the raw bar a cook was shuffling seafood about. We were given the option of indoor or outdoor seating, so we opted for indoor near the juicers to escape the increasing heat outside.

In our seats we were handed brunch menus and a bowl of oyster crackers was placed on the table. I suppose this is their version of a bread basket, I’d rather have hot piping sourdough bread if they were going for a seaside feel. Seeing the crackers I thought clam chowder would be good, but there was none on the menu. I guess if you’re pregnant or have an upset stomach, score! Crunch away.

The waitress arrived at our table smiling to get our drink order, offering us either sparkling or flat water. Jenn said water, Kyle chose the $4 Mexican Coke knowing well and good they sell it at the 99cent store for $1. Maybe here it came fresh over the border this morning? I said diet coke, to which I was given a “sorry, we don’t sell diet.” Ok…water then. She wandered off and moments later a busboy brought the drinks. I was surprised to see a fancy bottle of water brought to the table, already opened, and already poured into our glasses. As it turned out the words “flat water” meant a $4 bottle of what probably came from the same place as tap water. Apparently to get “the other water” you need to say “plain ice water.” My bad I suppose for not dining at finer establishments more often.

As for the food I had known what I was ordering before I walked in the door, “The Pug Burger,” so I only vaguely glanced at the menu when the waitress came back. Jenn had a hard time making a decision, but ultimately ordered the special fish and chips, with Kyle upping the ante on the $30 half dungeness crab. Fifteen or so minutes later our decisions were put in front of us.

My “pug” burger was unexpectedly small and large at the same time. For $16 the amount of meat looked sparse atop and English muffin like bun, but with all the extra ingredients it still looked overwhelming. It came open faced with the blue cheese and avocado already falling off the small piece of meat. I had to get to this burger fast for fear it would crumble. I quickly put the top on and the thing was huge. With a very hard push down I managed a bite as juice leaked like a popped balloon out of this skyscraper. Would the burger live up to all the hype that surrounds it? Yes and no.

It did taste good, very good, perhaps even $16 good. The meat was incredibly juicy and certainly high quality. The fries that came with the burger were also plentiful and above average. But the problem with the burger lies in its execution. Earlier I had been debating the added $2 for the additional fried egg. If I had done that there would have been no way to handle this burger other then by cutting things bit by bit with a fork. That is not how a burger is meant to be eaten. Size may not have been such an issue if it was on a more traditional larger bun, and if the meat was pressed not quite so thick. There was also a problem with the blue cheese, which completely overpowered the subtle avocado. I think it would be best to skip the avocado and keep the bacon and cheese to loose a layer that is lost taste wise anyways. I like a messy burger now and again, but I needed a bib just to handle this one. Check out the napkin.

Around the table Jenn and Kyle had a similar experience dealing with things being small and large at the same time. Jenn enjoyed her fish and chips, remarking it tasted fresh, light, and not at all greasy. But for $16 she wished for more fish to go along with the grandiose amount of chips.

Kyle dish had the prettiest presentation, appearing like a large crab bursting out of large bowl of ice. Unfortunately he picked up the largest shell and there was nothing but ice beneath it. I guess when he ordered a half portion he got the bottom half which was mostly legs. Even so he really enjoyed his meal and was very satisfied with how incredibly flavorful it was.

Walking out we were all content with our decision to detour into “The Hungry Cat” even if it did feel a few dollars overpriced. The burger quelled my craving for meat and I left feeling full, but I don’t think it deserved all the accolades it’s been receiving. It truly is a burger to try once, but I don’t think I need to give it another go anytime soon.

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The Hungry Cat
1535 Vine St
Los Angeles, CA 90028
(323) 462-2155

Eating Blackbirds

2008-04-21T17:59:00.001-07:00

Every time I see the sign for “Four N 20” making my way through Sherman Oaks, I chuckle and inevitably will start singing:

Sing a song of sixpence,
A pocket full of rye;
Four and twenty blackbirds
Baked in a pie.
When the pie was opened,
They all began to sing.
Now, wasn't that a dainty dish
To set before the King?

“Four N 20” has two locations, both in Sherman Oaks and Studio City, the latter being the busiest. I’d heard some rumblings indicating that you go here for breakfast or the pie. So on this Sunday morning I decided that I’d pay my first visit ever for breakfast, finally paying patronage to the place that has always sent me into an instantaneous musical.

Arriving after 9:30am on a Sunday morning I imagined I'd be driving into a mob scene, but entering their rear parking lot I was pleasantly surprised spots were a plenty. Keep a close eye out for the lot entrance, it's very easy to miss.

Inside was the same story. Looking at my surroundings I wasn't quite sure what they were going for when they designed this place. From the outside it somewhat has a cottage like appearance, but inside it reminded me of a roadside stand where the owner sticks random nostalgic knick-knacks like neon signs and vintage cola signs on the walls.

Once a busboy spotted us we were seated quickly amongst the scattered elderly and 30 something valley locals, and given two menus. One was their usual, the other was a slightly more expensive Sunday brunch menu that came with mimosa or champagne. How fancy! To bad I wasn't a morning drinker like Nana at the next table.

All morning long I'd been thinking about french toast, and on their menu I had two choices. The normal everyday variety or one called "French Toast Extraordinaire." I laughed to myself and said no contest, until I read that the only thing extraordinary about it was grilled pineapple. I went with the "Four 'n 20 Morning" which came with french toast, 2 pieces of bacon or sausage, and one egg. Not too bad a deal at $6.75.

Jenn was torn between the "Corned Beef Hash 'n Eggs" or the "Pigs in a Blanket." She went with the corned beef hash when she realized she got a choice of blueberry, bran, corn bread or toast. She chose blueberry.

The food that arrived 10 or so minutes later certainly wasn't as fancy as a glass of champagne, but I didn't really have high expectations. I was more concerned about taste then presentation anyways.

The one plate that did look the most promising was the bread. I had imagined a slice of thin blueberry bread. This was no thin slice, this was a hunk.

My french toast was fine. Nothing terrible, nothing amazing, simply french toast. The egg I ordered "over-medium" was closer to easy, but still perfectly ok. I know that cooking an egg medium takes an amount of skill I certainly haven't learned either. The bacon was crispy and again simply that, crispy but still fine bacon. At least the very fresh piece of watermelon was a nice surprise. Jenn seemed to be enjoying her hash and eggs. I gave it a taste and agreed, it was again pefectly good and simple. Although I have hardly any experience to draw from I took her word for it. But now on to the bread.

The bread was more then just a simple and ordinary experience. I took one bite and literally melted in my seat with blueberry goodness. Then I took some of their cinnamon honey butter and slathered it on. I think my head actually exploded in sunshine and rainbows. The bread was a plate of baked happiness.

Before I ate the bread I thought I'd walk away thinking "Four 'N 20" was perhaps a very slight step above "Denny's," but really nothing to tell my friends about. The bread changed my entire perspective, and I will certainly be back here again to try their lunch offerings, their bread, and dear God what I'm assuming to be equally mood enhancing pie.

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Four 'N 20
5530 Van Nuys Blvd
Sherman Oaks, CA 91401
(818) 988-1152

Real Life Flappy Jack's!

2008-04-19T11:11:00.000-07:00

When I think of “Flappy Jack’s Pancake House” in Glendora, I think of a Family Guy episode where Stewie becomes crack-like addicted to the pancakes at a restaurant with the same exact name. With that in my head I wishfully hoped this version would look exactly the same. A diner worked by middle aged blue haired waitresses bustling back and forth, and standing behind the counter at the grill flipping pancakes old Flappy himself.

Unfortunately the restaurant in the fictional town of Quahog is nothing like the real life version in Glendora. But architecture and employees not withstanding, I was here for the food and not the atmosphere.

Entering sometime just before 9 in the morning this place was surprisingly bustling. It reminded me of a nicer Coco’s that pushed their Route 66 location in wall knick-knacks and murals of 1950’s movie and TV stars. We were seated quickly by a smiling hostess, but when I went outside for a brief moment to take a picture of the front I already saw people waiting to be seated.

The menu is extensive, covering just about anything you can think of. I was very tempted by the skillets, but after seeing that everything came in larger portions I moved towards the omelets. I needed to have room for a “Donut Man” donut from down the road. I asked for a rec from the waitress who suggested “Flappy's Favorite Omelette,” apparently their most popular. My girlfriend settled on their “Mediterranean” version. One thing I really liked was your choice between toast or two pancakes. Not really a tough decision. The omelets also come with their home style potatoes which I ordered well done, Jenn made a fruit substitution. Before you could say “Flappy” the food was on the table and my lord did it look great.

Described in the menu mine include ham, bacon, sausage, bell peppers, onions with monterey jack and cheddar cheese. Cutting into the omelet I was surprised at the amount of ingredients and the thickness. Flappy certainly doesn’t skimp. There was a layer of cheese on top and within, and I could see everything that was in the description. In all honesty this may have been one of the better omelets I’ve ever had. It was cooked perfectly and the taste was wonderfully semi-soft and not overly chewy. If there was any fault to be had it was the bacon. The cheese was strong tasting and abundant, and while I could certainly taste the ham and the sausage, the bacon was drowned out. I’d recommend forgoing the bacon and sticking to either ham or sausage to keep out meat competition. As for the hashbrowns they were as I asked, crispy top and great. Did the pancakes deserve a restaurant spotlight? They certainly did, very light and airy with a nice texture. These are something I’d think about getting just a stack of in the future.

Jenn’s egg creation included chopped spinach, tomatoes, mushrooms and imported feta cheese. Sampling hers I was actually taken aback to the creaminess that the feta provided. Hers tasted just as fresh and great as mine, and even seemed lighter if you’re so in the mood to not feel weighed down after breakfast.

The food at “Flappy Jack’s Pancake House” has won me over and I hope that I’ll have the opportunity to return here in the future. I just wish it wasn’t so far away, otherwise I’d be here all the time. Perhaps that’s a good thing, I don’t want to turn into an addict like Stewie did.

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Flappy Jack's
640 West Route 66
Glendora, CA 91740
(626) 852-9444

The Man and His Donuts

2008-04-16T19:19:00.001-07:00

Driving from a suburb in the Valley with my my girlfriend all the way to Glendora for a donut sounds ridiculous. Doing it twice sounds like we’re a glutton for punishment. Gluttonous maybe, but looking for punishment hardly.

Along Route 66 in an area of Glendora that looks frozen in a 1950’s time warp is the “Donut Man.” On boards like Chow and Yelp it gets a lot of buzz for their fruit filled peach and strawberry donuts, more notably the strawberry, that only fry up seasonally. This limited availability has given the donut almost cult like status, sought out by many when this time of year rolls around once more, when the scent of sweet strawberries permeates the air.

On our first visit Jenn and I came only for the donut that based on reviews sounded like an apple growing on a tree in the Garden of Eden. This time however we were going to be in the area for the Renaissance Faire, so driving to the “Donut Man” sounded a bit less insane. We also tacked on a visit to a nearby breakfast place, “Flappy Jack’s Pancake House”, which I’ll get to posting about soon.

Returning felt like returning home. The business was still a small hut shaped structure with large glass windows displaying their doughy wares in metal trays. I detected no exterior fading, I saw the same donuts, and I was still greeted with smiles from the teens working the registers. The only change was the addition of the store being built next door, which according to the banner will be a gym. Perhaps they’re hoping to take advantage of those suffering from donut guilt.

At the window I ordered my usual strawberry donut for the both of us, but suddenly I found my eyes drawn to another heaped with what looked like white frosting and some sorta red drizzle.

“What’s that?” I asked. The cashier bent down to see where my hand was pointing. “It’s a plain donut topped with a premium cream cheese and given a raspberry drizzle. It’s my favorite.” It’s those last three words that got me. “I’ll take that as well” I said quickly.

Three dollars and some change later we were sitting in the car looking at the donuts. I tried the strawberry and it was still exactly the same. A sliced glazed stuffed with large strawberries given an additional strawberry jelly sheen. I had the same reaction I had one year earlier, it was good bordering on great. A greatness that I’m sure would be revealed only if the thing was hot. According to the staff hot donuts only show up around midnight, so keep that in mind if you prefer hot donuts.

Next I picked up the second, took a bite, and put it back. I hadn’t thought about what the man said when he described the donut. A “plain” donut with added cream cheese is basically just that. Sure the cream cheese was good for cream cheese, but I don’t really want to feel like I’m eating a tub of cream cheese. As for the raspberry I found its taste weak and the consistency off putting. It came off stringy and had a somewhat gummy texture. Jenn liked it more, likening the taste to a cheese danish. But we both were in agreement this is a donut not worth the drive.

Surprisingly all was not lost. Seeing the two donuts together gave me a brilliant idea to cut my losses. I took the cream cheese off the donut and started putting it on the strawberry. Suddenly the “good strawberry donut” was really starting to taste “great”. If I returned in the future I might bring my own premium cream cheese to smear on top of the strawberry. Maybe "Donut Man" should think about making their own cream cheese strawberry donut.

In the end the “Donut Man” for me is not really worth the drive and only worth a stop if you're in the area. Still, I can understand why for many this place gets raves. The place is friendly and small, and distant enough to feel like a donut quest. Sometimes the adventure in acquiring a much talked about food can turn anything from just good into greatness.

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Donut Man
915 E Route 66
Glendora, CA 91740
(626) 335-9111