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hollywood

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Posts posted by hollywood

    One night in L.A.

    in California: Dining

    Posted

    Anyone familiar with Joe's in Venice?  I've heard great things about it.

    It's been some time since I've eaten there. The food was always excellent. Formerly, it was an excellent value but the prices have been raised. I also loved the back patio especially when the jacaranda were in bloom, but now it's been covered so you don't get falling petals anymore. Alas. There was a split off in the Valley called Joe Joe's. Don't know if it's still extant.

    One night in L.A.

    in California: Dining

    Posted

    For something completely different, you could stay in Hollywood at the Hollywood Roosevelt (home of the first Academy Awards and site of a swimming pool painted/decorated by Hockney; also many years ago the residence of one Charles Manson). The part of Hollywood bounded by Hollywood and Sunset Blvds. between Vine and La Brea is sort of like the French Quarter without the architecture. Anyway, you could do dinner and a movie (on a digital screen) at Monkeymay's CineSpace (see menu) a short walk down Hollywood Blvd. Within walking distance from that venue are various bars and clubs such as The Opium Den, Catalina's, Club Lingerie, The Ivar, Boardners, Bob's Frolic Room #2, The Room, The Burgundy Room, etc. Here's the menu.

    http://www.cine-space.com/menu.pdf

    One night in L.A.

    in California: Dining

    Posted

    If I get a chance to eat one dinner in L.A. - and it needs to be somewhere fairly accessible by taxi, and where I can get a table with less than a week's notice - what shouldn't I miss?

    I am happy with upscale, and I incline towards European/American rather than Asian unless there are compelling arguments in the other direction.

    Thanks for any help.

    If you are not driving, the answer may be partly dictated by how much time you have and where you are staying. All other things being complex, your best bets are the New American food of Josie in Santa Monica, the Cal-Euro at Spago in Beverly Hills, or the Italian at Valentino in Santa Monica. lizziee may offer other thoughts.

    High Standards

    in Restaurant Life

    Posted

    Just because you practiced a lot doesn't mean you ever got any good at it 

    My, Blondie is being cheeky this week. I guess she is just going to have to experience the magic herself :raz:.

    [steve gestures hypnotically]

    "You're getting sleepy. You're getting sleepy. Very sleepy."

    ampan.gif

    High Standards

    in Restaurant Life

    Posted · Edited by hollywood (log)

    I’m very good at making myself disappear, and since you can’t see me, you can't prove otherwise.  and you can't prove it because you don't have enough experience to prove it.  for if you did, you'd understand that i'm able to make myself disappear.

    What if I don my x-ray specs?

    XRay_Specs.gif

    High Standards

    in Restaurant Life

    Posted

    Now who would donate money for Bob Dylan to be able to make his next recording if it wasn't going to be profitable? Or to subsidize his live peformances if they were going to be money losers?

    Not to pick nits--oh, well, what the hell--I think columbia Records would at least as to the recordings. In fact, I believe they've done that over the years because having Dylan under contract is seen as having a drawing card for younger artists. It's a loss leader kinda thing. In fact, I think this is the reason Dylan switched back from Geffen Records to Columbia after defecting for a few years.

    High Standards

    in Restaurant Life

    Posted

    Yes, at any given time and place, collective preferences can be tabulated within a specific culture.  When these are the preferences of the masses, say for McDonald’s hamburgers, they’re termed popularity; when those of a team of “experts” – whether designated by the French government or self-appointed – they do indeed become standards, for that time, place, and culture.

    If only experts can have standards, what's the point? To establish some sort of cultural one upmanship? I think this breaks down all over. Yesterday, I saw Bill Viola's The Passions at the Getty. It's a series of a dozen plus high density video portraits/scenes of various sizes and durations seen on LCDs or thru rear projection . Actors are taped at high speed and shown at low speed making movement of the actors barely perceptible at times, but they do move and express emotion. The colors and the images are very vivid. Yes, an art critic (or expert) might discern more in these images than an unschooled person but I think they can both enjoy them and see there is art at work. What any particular person might get from the works would have a large measure of subjectivity, yet at the same time I think many would have some similar thoughts. Some might argue that the works are more technique than art. I don't think anyone could objectively make the call. See for yourself now in LA, starting in October at London's National Gallery, thereafter in Munich. http://www.getty.edu/art/exhibitions/viola...exhibition.html

    High Standards

    in Restaurant Life

    Posted

    I think there's all kinds of standards by which opera has not stood the test of time as an art form.

    What do you mean? There are operas by Mozart that are still performed today that are what, in excess of 325 years old? And you say that opera hasn't stood the test of time? I'd like to see the format of the pop song stand the test of time in the same way. Do you really think that 350 years from now people will be performing "I Want to be Sedated?"

    As for complex technique, I haven't said complex technique by itself means anything. I have said that there is technique that is profound because it offers a complex result. That is why I think we are going in circles. Because the best peach in the world offers great complexity in the simplest way. But it is less complex then a pairing with something that compliments it perfectly. Then it is complex plus. And whether the thing you pair it with is just something fashionable (think lobster with vanilla) or actually can stand the test of time (think goose fat and garlic) is a different question. It depends on what we are measuring doesn't it? Opera is measured over centuries. Food is measured over decades so for each you need to adopt a different standard.

    It's the bellini standard.

    High Standards

    in Restaurant Life

    Posted

    Sensual enjoyment is not subjective.  It can be measured on a quantitative scale.  It is a linear dimension.

    I disagree. Think about the variability in intensity of sensual pleasure. It's completely subjective.

    Perhaps jaybee was satirizing Steve????

    White tuna

    in Cooking

    Posted

    I noticed that in the thread on Best Korean in Manhattan, LESider mentions having "white? tuna."  I also had something I was told was called white tuna at Tokyo Bay, a new sushi place in Tribeca.  Is this something new?  A different kind of tuna, or just a different cut?  What I had was incredibly juicy and soft, with a fatty-but-not-too mouthfeel.  Anyone know anything about this?

    I think you are talking about 2, possibly 3 different things. There's garden variety canned white tuna. There's white tuna served in sushi bars which is supposed to be albacore--it's soft so it's seared on the outside to firm it up (in high end places this might be done in front of you with a torch). There's escolar that's being called white tuna because of bad associations, greater familiarity with the term tuna.

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