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rjwong

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Everything posted by rjwong

  1. Here's my thread on the Ritz-Carlton, Huntington in Pasadena. Your statement is an accurate conclusion of Chef Craig Strong's culinary philosophy. He would rather "push the envelope" one step instead of three steps. Nice report, Carolyn. And thank you for reminding me to make my annual trek to the Ritz-Carlton, Huntington.
  2. California cuisine: "... the freshest, local, seasonal produce, simply prepared ..." By Jove, I think he's got it!! Actually, Alice Waters is not a chef. She would consider herself a restauranteur. But definitely a very influential culinary personality ... Hey, you're an ambitious home cook as well! Don't sell yourself short, Aaron!
  3. Carolyn ... SG ... Between the two of you, that "secret Japanese beef restaurant" is no longer a secret, ehh?? I know, what happens in L.A. stays in L.A. ... SiseFromm, a secret steakhouse behind the Orange Curtain?? Would you have your people call my people?? Discreetly of course ... Carolyn, were you surprised that you were going to a Japanese beef restaurant instead of a Japanese sushi restaurant?? And what is the difference between the outside and inside rib-eyes, besides the supposed obvious?? Or is it the Inner rib-eye??
  4. rjwong

    Bastide

    I, the solo diner, had a reservation for Bastide Friday night. Here are a few photos from that evening ... Table setting (blurred) Forest Room, onto the Chimney Room I was seated in the Forest Room, between the Chimney Room and the Chef’s Table Room. Chairman Mao Along the wall is a series of Chairman Mao pictures. In each picture, Mao is standing on a different style chair. Makes for interesting conversation, ehh?? Deconstructed lobster taco I was instructed to eat the tortilla chip, drink the shot of tomato juice, eat the lobster on the long-handled spoon, and finally drink the tequila. bread Amuse I: Sliced octopus with Vietnamese sauce Not bad. Definitely not rubbery. Amuse II: Sushi tray; Sea urchin parfait with a flavored gel, topped with a tuna tartare The server mentioned that the sushi chef was hired today, direct from Japan. I didn’t get his name or his bio. BTW, that sea urchin parfait tasted very good ... Amuse III divers scallops with potatoes Fine. I always like scallops. bread There were seven varieties of bread offered that evening. Now comes the second course. Thai curry soup with crab spring roll That Thai curry soup was excellent. Shrimp, tapioca, curry broth, lemongrass, cilantro, a little spice, et al. ... Very nice complex flavors ... Turbot with artichokes (blurred) Unfortunately, this course had a metallic taste to it. I’m suspecting that it might be the artichoke itself reacting with the other ingredients. Vegetarian ravioli strip Okay. I had a hard time figuring out the different flavored fillings in the ravioli, namely pumpkin, eggplant, ricotta, and I don’t remember the other one. Short ribs, accompanied by a smoky-flavored salt (Dutch?) The short ribs were nice and moist. I also tried it with a little bit of the smoky salt. A wonderful added dimension to the dish. Cheese course Panna cotta, tangerine granite, grapefruit sorbet This dessert was a very good palate cleanser. The flavor combination made for a very refreshing taste. Chocolate fondant, green tea ice cream, coconut sabayon with a shot of warm chocolate milk It worked! Chocolate, green tea, coconut. I was hesitant at first, but it worked! Chocolates: kumquat, caramel, hazelnut Earl grey tea with a small basket of madeleines At first, I had my fears about the service, whether it was going to be too casual with the constant questioning one tends to find at a chain restaurant. As the evening progressed, I felt at ease with the interactive tendencies of the staff while they maintain their professionalism. Perhaps it’s me, but I felt free to be forthcoming about my courses, particularly the fish course. Mind you, not with a malicious intent, but rather an honest assessment of each dish. Towards the end of the meal, before the cheese and dessert courses, I finally noticed something as the table was being cleared, there is no tablecloth. Furthermore, the tabletop is made of marble ... Does that explain why my photos look so bright, with no-flash photography?? I got to visit the kitchen and met with Chef Walter Manzke. He’s a very nice, quiet man. As I made my way to the patio outside, I noticed they setted up tables for outdoor service as well. I enjoyed my dinner at Bastide very much. Yes, even in spite of the fish course. The other courses, the service, the decor et al., Bastide is definitely one of the best new restaurants in Los Angeles. Yes, I would go back and eat at Bastide again.
  5. No, Swicks, I don't live within a block or so of the Fine Arts Theatre. Mind you, the Fine Arts Theatre is about one block west of the old Restaurant Row (i.e., La Cienega Blvd.). The Lodge, The Stinkin' Rose, Lawry's the Prime Rib, Matsuhisa, Gonpachi, Fogo de Chao, Woo Lae Oak, Arnie Morton's of Chicago ... So what's the movie??
  6. rjwong

    Bin 8945

    Delicious ... simply delicious
  7. rjwong

    Bastide

    bump ... So, it has been at least 16 months. Mind you, I finally got some new information about Bastide. Bastide has re-opened within the last two months or so at its same location, same owner Joe Pytka and new chef Walter Manzke (formerly of Patina). And I ate there last night. The seven-course dinner was really good (minus one). The service was excellent. Bastide should at least be nominated for a Beard award for "Best New Restaurant." I'll have a full report with photos soon.
  8. The other night, I was talking with a friend in the biz about the upcoming SoCal Michelin guide. He informed me that the guide will be launched on Nov. 16 with a luncheon. Restaurants that are included in the Michelin guide will be contacted that morning & invited to the luncheon. For those who receive a 2 or 3 star rating, they will be told that morning about their rating, before the luncheon. Apparently, Michelin likes to keep things a secret until the last moment. My friend brought up one restaurant that might get a three-star rating: Urasawa. And that depends on how Michelin reviews Japanese restaurants in general. That would be quite exciting for a non-Western cuisine restaurant to get a Michelin three-star rating, ehh?? And I'm still sticking with my predictions re: Michelin 2 *s in Los Angeles: Providence on Melrose Mélisse in Santa Monica Ritz-Carlton, Huntington in Pasadena
  9. Although I have never eaten there, you might want to check out Nora's Cuisine. It's off the Strip on W. Flamingo Rd., west of the freeway, way past the Rio and Decatur but before Jones. If you drive on Flamingo past Rainbow, you went too far. eG member Chris Cognac has been to the restaurant and liked it very much. Chris has that FN program on TV called Hungry Detective. Nora's was featured on the Las Vegas episode. I hope this helps.
  10. AlexNoir, flattery will get you everywhere, maybe even to Sona ... Seriously, you should at least give Sona a fair chance and find out for yourself. I doubt that any LA restaurant will get a Michelin 3 *s. As for 2 *s, I hope Providence, Melisse perhaps, maybe even Ritz-Carlton, Huntington. We'll all find out soon enough. SiseFromm, maybe we can discuss this matter further ... over dinner ... Carlsbad, you got me curious. What did Michael Mina do to the St. Francis??
  11. gmi3804, you might consider Andre's in downtown Las Vegas to your friend. The original Andre's is probably the first "fancy" restaurant that came to Las Vegas long time ago. The chef was a real pioneer back in his time. When you check out their website, you can find their Thanksgiving menu and everything. The restaurant is really retro: traditional classic French cuisine, back in the 50's and 60's. Is your friend (and his family) foodies? It's not Robuchon or Guy Savoy. Mind you, the food is pretty decent and the location is great, if they want to get away from the Strip.
  12. SiseFromm, you sound like you want to be the first kid in your block to get the new Southern California Michelin guide ... You want to make any predictions? Any 3 *'s?
  13. Back to the original topic: Lorna & Henry, are you getting ready for your trip to Las Vegas? Have you decided where you're going to eat?? As for me, I'll be in Las Vegas in mid-Nov. Unfortunately, Payard is scheduled to open one week after I leave, on Nov. 20 ... Please enjoy your time in Las Vegas, with a full report, of course. And photos ...
  14. Okay, Greystreet, you asked for it ... Since you're staying at the MGM, definitely pick between L'Atelier & Joel Robuchon at the Mansion (now called Joel Robuchon). Joel Robuchon is the more formal restaurant while L'Atelier is more casual. L'Atelier has the better overall value. Alex, Guy Savoy, Picasso, Mix, and Prime are all great. Mind you, I haven't eaten at Picasso ... yet. I'll be in Las Vegas in Nov., two weeks after you. What kind of dining experience are you looking for? Is this guys' night out? girls' night out? Mixed group? "Ready for Halloween" people? "Nice & quiet place thank you" group? Please let us know.
  15. Now, how's about the long version? Details, man, details ....
  16. Pardon, John, mon camarade, did you notice the beginning phrase before "San Francisco"? TRANSLATION: More authentic than Los Angeles, San Francisco is actually the trendy city in the United States. Did the writer have to put down Los Angeles to make San Francisco look good?? Isn't the ethnic cuisines found in LA far more "authentic" than those found in SF?? I wonder whether the writer would have said New York instead of Los Angeles ...
  17. Cilantro, why do you consider EDRs an excellent representative of the buffets? Is that where the food comes from for those EDRs, namely the buffet leftovers?
  18. Actually, you first want to check and see whether a restaurant will be open on Christmas Day. Be aware and that the few places that may be open on that day can be very crowded. So, call ahead of time and find out to avoid disappointments. One year, I stayed in Las Vegas during Christmas time. I remember passing by the Bellagio Buffet and the wait was two hours, MINIMUM!! I second the Ritz-Carlton, Lake Las Vegas. It's far away from the Strip, more near Boulder City area. I know the desserts are excellent. Chris Hanmer (formerly of Bellagio) was on the World Pastry championship team back in 2003 with Jean-Philippe Maury, if you're into desserts ...
  19. babern38, You did say "romantic," ehh?? In terms of decor, Ortolan seems more romantic to me. You can go to their website to get an idea. Very elegant. Chef Christophe Eme focuses on French cuisine. Providence is one of my favorite restaurants. While the decor is nice, I wouldn't call it romantic. The emphasis is on seafood. Excellent desserts by Adrian Vasquez. Blue Velvet is a little more "hip" and modern. Check out the communal washroom ... When you say "romantic," what do you mean? Small, quaint, big, elegant ... And when are you coming in? Real soon, like next weekend or a few weeks away? What kind of tasting menu? French, seafood, new American ... If you have any questions, just ask ...
  20. Hopefully, at least a couple of eGers from the OC will chime in soon ... Sisefromm, Swicks, where are you?? ... Driving from Disneyland to Los Angeles is quite a drive, especially after a full day at that Mickey Mouse place. You might want to consider Marche Moderne at the South Coast Plaza. I haven't been there yet. I'm waiting for the mall renovations to be completed.
  21. TaxPhd, Welcome to eGullet! I'm glad you enjoyed most of your breakfast at Bouchon. Bouchon is more of a breakfast place to me. I think you made a good decision in going to L'Atelier for dinner tonight. FYI There is a separate Bouchon Bakery on the other side of the Venetian, near the main Phantom of the Opera display area. That way, you can buy your cheese danish without being on death row!!
  22. Neil, So glad that you and your family are coming down to the Southern California area!! The Magic Kingdom? Talking about the Stanley Cup Champions Anaheim Ducks, ehh?? Truth be told, you really need more than one night in LA. Nevertheless, let's have a go: Providence: One of my favorite restaurants. Michael Cimarusti knows how to cook fish. Water Grill: Another favorite, particularly in downtown LA. David LeFevre is starting to come into his own since Cimarusti left to start Providence. Ciudad: Nuevo Latino cuisine. Owned by the Two Hot Tamales, Mary Sue Milliken & Susan Feniger. This is one of my "fun" restaurants. Also in downtown LA. Blue Velvet: Recently opened, just near downtown LA. Kris Morningstar (Patina, Meson G) is the executive chef. Cut: Wolfgang Puck's steakhouse in Beverly Hills, nearby Spago. Richard Meier-designed room. Craft: Tom Colicchio place in Century City. Good food very well-prepared. The portions are huge, family-style. Pizzeria Mozza/Osteria Mozza: Nancy Silverton & Mario Batali are partners in these very popular places. If you have any questions, well, you know what to do, Neil ...
  23. Jordan Kahn in Los Angeles, ehh?? I wouldn't mind that. I did hear a while back that Michael Mina was looking around LA for a place. He does have Stonehill Tavern over in nearby Orange County CA. I haven't heard anything recently though ... ← LA is certainly in Mina's sights as well as Kahn's. I think the combination should be very exciting. I think Mina if he is going to do L.A., wants to make sure that he does it right so I don't think that you will likely be hearing much more unless and until it comes closer to fruition. ← I've copied a portion of a post from docsconz's Starchefz conference thread. I'm pondering whether Stonehill Tavern is a testing ground of sorts for Mina before he commits himself to the LA area. Mind you, LA is quite different from OC ... And it doesn't hurt to wait and see what happens with other places like the two Mozzas, Craft, and Bastide. If anyone has an update on what's going on with Michael Mina and/or Jordan Kahn coming to Los Angeles, by all means, spill your guts out, will ya!!??
  24. Jordan Kahn in Los Angeles, ehh?? I wouldn't mind that. I did hear a while back that Michael Mina was looking around LA for a place. He does have Stonehill Tavern over in nearby Orange County CA. I haven't heard anything recently though ... John, how did Grant Achatz seem to you when you saw him at the "From Kitchen to Cookbook" panel?? BTW, what hathor said. Take your time. Is that nasty bug gone yet? Uhh, have you gone and seen ... a doctor ... ??
  25. Smarmoton, fellow single eater! You'll need to invest in some supplies, namely freezer storage bags, plastic wrap, foil, and pre-cut parchment/wax paper. I tend to buy my things in bulk at Costco since it's located five minutes from my place. Big packages of chicken parts, pork chops, sausages: Once I get them home, I portion them and wrap them in parchment paper and then in foil and place them in a freezer storage bag. I mark the bag (or write on a piece of paper & put it in the bag), noting what the item is AND THE DATE!! Yes, it takes a little extra time. Mind you, it's worth it, unless you're good at "What's that mystery meat?".
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