mixmaster b
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Posts posted by mixmaster b
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Hooray for newbies!
New life on the California board, indeed.
Hope to see you both there!
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Jitlada's not bad but I think there's better Thai on Hollywood Blvd. in Ruen Pair, Kruang Tedd and Palms Thai.
I totally disagree with you, respectively that is. I am Thai, and Jitlada is known among Thais as one of the best kitchen in town. The owner is absolutely serious about food and keeping it as honest and authentic as possible. Perhaps you've just never tried anything on their Thai menu.
They excel at more complicate dishes that I wouldn't even think of ordering somewhere else. Not noodle soups and pad thai, which are really considered snacks or lunch food, but serious dinner dishes, like Namprik relishes and complex salads like crispy catfish (Yum Pla Dook Foo). The green curry and "dragon's eggs" is absolutely delicious, and not on the English menu. The dragon eggs are made of minced fish and salted egg yolks. Or try a Gang Som, a complex coconut-free curry with shrimps and vegetables, which is sour, spicy and delicious.
I still love Jitlada. The gigantic prawns in panang curry sauce are SO good, and their pad se ew (sorry about the awful spelling) is smoky and delicious. Pim, these may not be the most sophisticated dishes offered, but they are still terrific.
I need to go to the other spots mentioned to sample them--it really isn't fair to pick a favorite when I haven't been to all of them. But some of the food I've had at Jitlada has been so good, I never want to go anywhere else!
I did try Sanamluang one evening, but my significant other thought it was too divey ("If they is that much dirt on the floor in the dining room, I don't think I want to see the kitchen!), so we haven't been back. (I liked some of the food, but some was only okay, and no beer to wash it down with is no good.)
Sounds like we are going to have to organize a big E-Gullet Thai restaurant contest, with a dinner at each spot. We'll have to include the food fair at the Thai temple in North Hollywood. Has anyone else been there? It is amazing. The mango and sticky rice rivals desserts I've had in very posh places!
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Thanks, Beachfan, for such a great review.
I've heard such spotty things about Melisse--both the food and the service--that I've been scared to try it. I'll put it back on the list now. The meals sound divine!
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Anyone tried the Hump, the sushi bar in the Santa Monica airport? Great ambience, very good food.
The Hump is overrated.
bah!
I agree--it is probably not a "can't miss" place.
I still like the Hump, though: the room is really nice, and the service is excellent. I think the sushi is just avarage (which in LA is still pretty damn good), but the sahimi salads are often really worthwhile.
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Tissue--
This sounds great! Either day will work for me.
Thanks!
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For an out of the way and truly memorable sushi restaurant, I can't say enough good stuff about Sushi Mori. (I tried to on this thread. ) Not too far from where you are staying.
Takao in San Vicente in Westwood is another great California-type sushi place, with very good raw fish salad/ceviche type dishes. Very low key place; the decor is nothing special but the food's great.
If you want to eat near Universal Studios, try Sushi Nozawa, a quintessential hole in the wall with legendary sushi--much discussed on the boards and Zagats. I prefer more refined styles, but Nozawa will beat anyplace in Universal Studios by a LOT.
In Malibu, I will differ from Margaret Pilgrim: Gladstone's is great for a sunset drink, but I find it to be too touristy to enjoy. If you really want to eat near there, go farther up PCH to the Reel Inn: still a Malibu dive, but more local. You order your beers and fish at the counter and they bring it to you. No ocean view, though.
For old Hollywood/LA vibe, Musso's is great, as is Taylor's (on Wilshire), an almost surreal journey back in time. These are great old steak houses with lots of history; Musso's being the more famous of the two by far.
AOC is a very good idea, newer and trendier than the other places mentioned, with a great selection of wines by the glass, rare cheeses, and very good cooking. You could also consider Lucques, the slightly more formal place from the same duo. (Sunday night is family dinner night, with a three course set menu, always fun and good.)
In Beverly Hills, there are many fancy places, some better than others. I love Pain Quotidien for great baked goods and casual lunches, but this is an outpost of a NY company, so it might not be unique for you. The Cheese Store, as Margaret says, is amazing.
For fine dining, Sona is my pick. (See notes here ). Spago is good, too, and an institution. Wolfgang's place in Venice, Chinois on Main, is very close to you and still gets great reviews. I haven't been in ages but used to enjoy it.
Campanile, on La Brea, is great for brunch, and is also good for dinner, though I find the prices steep for what you get.
In Santa Monica, I like Border Grill. It is not "off the beaten track" per se, but the food is still great: modern cal mex that is hard to beat. The portions are huge, so watch out!
In general, the farther East you go, the better ethnic you will find: Mexican, Thai, Chinese, Armenian. If you would like specific recs on those types of places, let us know. The Westside, especially near the beaches, is more upscale, so the choices are different.
If you get a chance, spend a bit of time exploring Abbot Kinney in Venice. It's close to the Marina and is very lively, full of interesting new spots. I like Axe for any meal, a spare, modernist place with good food (but bad acoustics) . Interesting shops and art galleries, too.
Places to avoid: The Ivy , Mr. Chow’s, Valentino (old and tired, bad food.) Eurochow, Spanish Kitchen, Dolce, Koi, Sushi Roku, Paladar (TOO trendy, not paying enough attention in the kitchen).
And you must check out 2117, where we had out first LA e-gullet dinner. I am sure many posts will be forthcoming on our fabulous dinner! If you like cal/French with Asian influences, it is a great find, very low-key décor and reasonable prices.
Let me know if you need specifics on any of the above—and please let us know where you end up!
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We stay in more than we eat out.
Like Margaret, we travel a lot, so we feel the urge to nest when at home.
Another thing keeping me in lately is my dissatisfaction with most medium priced restaurants. Whay pay $15-20 for a plate of pasta I could make better at home? Not to mention the awful mark up on the bottle of wine we will invariably drink. I try now to either eat out cheaply or to really go all out. Most of the places near us are either high priced, special occasion spots, or trendy, overpriced places. Even the ones masquerading as "neighborhood restaurants" fall into the second category.
I wish I had more good, cheap ethnic in my hood, but I have to travel to get it. Most days, after a late night at work, and knowing I'd have to meet my sweetie out (and deal with the dreaded two-car at the restaurant and driving home separately issue), I'd rather cook at home.
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I am happy and relieved to read positive reviews of the decor at the Grill!
I work for Barbara Barry, the designer, and we were all concerned about inciting the wrath of Londoners by screwing with such a venerable landmark.
We are also responsible for Boxwood. and are currently working on the Savoy front hall, including the LP Bar.
Though I am not directly involved with these projects (I am responsible for product design), I am very interested in people's reactions to the decor.
BTW the food sounds great, as well.
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This is chilling!
No hangover sounds kind of tempting, but I like my booze to taste like booze!!!
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I second what others are saying about good deals to be had at Ikea. The best for me are the large cutting boards they sell that are actual end grain, which is getting harder and harder to find these days. 25 bucks a pop. Not only is this cheap, but I am not sure I have seen end grain cutting boards anywhere else.
I have three of them.
Yes, I have the same cutting board, have had it for years, and it's great.
Ikea also has, on occasion. very stylish glassware and porcelain, and decent table linens. Also, my stainless is from Ikea, pattern DATA, and I love it.
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I buy big ruby red, seeded watermelons and cut them up. I have earned the title of melon surgeon, when I get finished cutting up watermelon it is guaranteed 90% seed free.
Foam, can you describe or diagram this teqhnique somehow? Sounds like a good trick.
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If you make it up to La Jolla Cove, go to George's at the Cove. I know it's a household name restaurant for La Jolla but it was acutally really great. The price is very reasonable for La Jolla and everything was done very nicely. Real fresh ingredients. (Not that there should be any excuse being in San Diego of all places.)
I went for lunch. Get there when they open (i think 11am) so that you get a great upstairs outside view seat of the cove.
I had a wonderful thai lemongrass soup w/ clams, mussels, calamari, salmon, conch, and some other local fish.
They also make a great bloody mary, w/ home infused vodka.
I second APPS411 regarding George's at the Cove. I've had several really good dinners there, and have not been impressed with other places in La Jolla.
It may not be super hip, but it is a nice, fancy place in a classic way. And mainly, the food is good!
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----The chef/restaurant boom of the last 15 years that has seen the creation of more personal and varied approaches to cooking, or what is also referred to as “challenging food.” This would result in less concentration of, and exposure to, the classic cuisines and their dishes, thus making universal standards more elusive.
I think, too, that a chef has to go to greater lengths to gain the attention of a jaded public.
I have not eaten at El Bulli, or any of the other top spots you mention, but I have noticed that many dish descriptions (like the frozen oyster appetizer at WD50) sound more inventive than they do delicious.
Some of these inventive dishes (e.g. the El Bulli dishes that rely on hot and cold ingredients used together) probably fail completely when they fail, and a diner could have end up with something awful, as opposed to the relatively innocuous overcooked fish you might get on an off night at a spot with more traditional approaches. For some diners, novelty and innovation are very important, but for others, criteria like taste, tradition, or quality of ingredients may be more important.
A related question: do you think that individual diners also swing more in their opinions about specific restaurants? I know that I judge a place more harshly if I expect a lot from it, and that the fall of a favorite spot can inspire severe criticism indeed.
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I haven't had the pleasure of trying Bistro 21 (though I have heard only wonderful things), Bastide, or Melisse--
But I am really glad to see some new "fine dining" options in LA. Now I just need to get back to my pre-recession food buget, so I can check them all out!!!
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I finally had a chance to go check out Sona myself, and we had a fabulous experience all around--my best fine dining experience in LA to date, in fact.
We sat at a nice table in the main dining room--I would suggest requesting seating in the main room when you reserve, as the small back room seemed less appealing.
We did the 9 course menu with paired wines and everything, from the amuse to the dessert, was wonderful, unusual, and delicious. The service was very, very good.
Here's a quick run through of the dinner:
Cauliflower gelee (really a puree) with anise oil and lemon grass
Cod served with smoked bacon, jalapeno slices, and ponzu
Halibut (perfectly crisp) with 2 sauces and braised spring onions
Seared shrimp with crispy sweetbreads and various veggies, including a seaweed, I think.
A perfect slice of chicken breast. This was chicken worthy of being included--very moist and flavorful.
My favorite of the evening, a lovely slice of duck breast served with a sweet, deeply flavored sauce and braised baby turnips.
The first dessert course, and my favorite: a scoop of bayleaf ice cream and a scoop of white nectarine ice cream, served over diced melon, including watermelon. The server poured a cold cantaloupe soup over all. This was so fresh--just perfect.
A crème fraiche soufflé served over a berry compote.
Banana bread pudding with bananas and chocolate, served very artistically on a big plate.
Mignardises included meringues with pink peppercorns, tiny French macaroons flavored with saffron and sandwiched around a fruit filling, a coconut macaroon with chocolate, and a fabulous caramel with an edge of sea salt.
To answer Michael's question: In my mind, the desserts complemented the food perfectly. While they were perhaps slightly less creative, or played with, I found them to be unusual and sophisticated. The fruit desserts, especially, were memorable.
For me, this restaurant works because a very personal vision is presented. I am a fan of Sushi Mori for the same reason: the foods that are served are unlike foods I have had elsewhere. Many of the dishes at Sona contained flavors and techniques that I could not identify, but the whole effect was still one of balance, and, most importantly, everything tasted good.
The choice to offer no meat other than poultry was unusual and quite successful. Also, no luxury ingredients were used, and that worked, too. The portions were tiny, which was appropriate—I left a tasting menu at Spago feeling thoroughly, grossly, stuffed, and after Sona I felt satisfied and good.
I always enjoy wine pairings, because I don’t know much about wine and find that I can try new things. I enjoyed all the pours, especially a Long Island Cab Franc. I believe they are shifting the focus to more European/French in the future, which should complement the food well.
I think LA is lucky to have this spot, and I hope we, as a city, are capable of supporting this place. Kudos to Food and Wine for the selection of this unusual young chef!
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La Varenne pratique can be useful for beginners.
La Varenne! This is a great book by Anne Willan with lots of great pictures, and a big range of info from beginner on...
I use it again and again.
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I have started to see cardoons in some LA markets, and I want to try them because I adore artichokes.
Could some of you more experienced cardoon eaters elaborate a bit on how to select them? The ones I see look like big, ugly celery bunches--they always seem tough looking and dried out, so I have never taken any home. (Recipes seem to call for peeling, and the stalks I have seen look hollow, adding to my general cardoon confusion.)
Jackal 10, do you find the blanched cardoons produce section? I don't believe I've seen them.
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For a Beverly Hills neighborhood vibe, try Il Pastaio on N. Canon at Brighton. Excellent pasta and risotto, also a few meat and fish specials. I love this place--you get to see toney BH types being real and casual. Very reasonable prices, as well.
For NY style pizza, try Mulberry Street Pizza. This is a casual, counter service lunch joint at 240 Beverly Drive. Very good pizza--makes me feel like I'm in Little Italy.
Angelini Osteria on Beverly Blvd (7313 Beverly Blvd at Poinsettia). has really good Italian food--maybe not the best in the world, but excellent and authentic--possible the best in LA. It can be crowded, but the atmosphere is nice. Unfortunately not cheap--I would say moderate, probably close in price to Orso.
Can't comment on La Buca, as I have never been.
Let us know what you pick!
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That said, by all means consider Aubergine or Troquet owned by a very talented cooking family, the Goodsells. Aubergine is more formal and in Newport. Troquet (believe it or not) is inside the giant South Coast Plaza shopping center in Costa Mesa. More bistro-like but very well-done foods. Go there if you have a hankering for fois gras. Both have excellent wine lists.
I have had a few wonderful meals at Troquet. Some of the best meals I've had since coming to LA! (I want to try their other places very much, particularly Aubergine, which is very highly regarded.)
They have recently opened Whist, at the trendy Viceroy Hotel in Santa Monica, which I have heard mixed things about.
I hope you enjoy your trip--and please let us know where you end up!
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For fine dining, I've been very impressed lately with Zax in Brentwood.
Alas, Brooke Williamson, the protoge chef (all of 23, I think) has recently left Zax. I would be surprised if the food was still as good--she really has talent!! Last I heard she was doing catering, but I hope she turns up soon!
I think Lucques is generally very good, and a nice balance of chic and good food. However, I think the chef and manager are very distracted by the opening of AOC, their new restaurant on Third. (The last meal I had at Lucques was not up to the usual standards.) AOC is very fun--elegant tapas, wine bas, cheese bar. Very good food, but not fine dining by any means.
I am sorry to say I have not tried the newer spots like Sona, Bastide, or Mako, nor have I been to Cinespace. (Must go soon!)
If you have not been to Spago, I would vote in that direction. Very civilized and quite excellent food.
And have sushi for lunch! Matsuhisa, Sushi Mori, Takao. Wonderful.
For hotels, Maison 140 and The Avalon are both trendy, boutiqey hotels. Maison 140 has a very tiny, very cool bar. The Avalon is a newly redone mid-century type place. If you stay there, don't let them put you in a room over pool, as it becomes a big, trendy bar scene on Saturdays. These places would be fun and a bit more lively than some of the other Bev Hills spots.
I agree that the Beverly Hills Hotel is fab in a very retro way--and the downstairs lunch counter is the best!
I hope you have a good visit!
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This Zankou story is very very sad. And very strange.
I will keep my fingers crossed that the place doesn'y change. It really is SO good.
Meanwhile, here's Beck's take:
i met you
at JC Penney
i think your nametag
said "Jenny"
i coldstep to you
with a fresh pack of gum
somehow i knew
you were lookin' for some
like a fruit that's ripe for a pickin'
i wanna do you like that Zankou Chicken
One of the best songs ever written. Brilliant.
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I think I got it partially right, but not close enough. I peeled the onions and placed them on a rack next to the chicken so that they would not sit directly in the chicken's pan juices.
in order to caramelize the onions, the sugars must brown. if the onions were stewing in a large amount of chicken fat you won't get that result.I am confused.
My guess is that the onions were too dry, sitting on the rack, and actually needed to be sitting on the floor of the pan, in the chicken fat, in order to have caramelized. (Also, I would guess that contact with the pan would help caramelization, while sitting on the rack may have prevented it.)
Matt, maybe if there was way too much fat, would it prevent caramelization? I understand that juice, stock, or other water-based liquids would hinder the process and cause stewing, but I thought fat was key for getting things nice and brown.
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Mario's Cigar Store still makes a decent sandwich using Liguria Bakery's bread.
Dstone , where are the good restaraunts in NY's Little Italy?
I went to the Marios that was on Polk. Thought it was just some pasta with canned tomato sauce and some bits of sausage. I will try the others.
I haven't lived in SF for years, but...
Mario's Bohemian Cigar Store on Columbus and Union--I think it is not related to the place you went. It is a fun place. They have a tiny "kitchen" set up behind the bar where they make yummy hot sandwiches--meatball, sausage, and the like. They used to have polenta and sausage on Thursday nights...MMM.
Caffe Greco has fabulous cappuccino. Good pasty, too, as Belmont 3 points out. It's on Columbus.
I agree that Rose Pistola is very good, though it can be a pain to get seated. The food is simple--lots of grilled fish/olive oil dishes, really nicely done. (I have the cookbook, but the food doesn't translate well.)
Years ago I was very fond of Buca Giovanni on Greenwich and Mason. They always seemed to have interesting items like goat and wild boar. Has anyone been there recently? I think the ownership has changed since I have been.
I know it is not Italian, but Cafe Jacqueline (the souffle place) on Grant has got to be the most charming place in North Beach!
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I hope this does not blow Monkey May's anonymity, but congrats on the Daily Candy mention!
Monkey May, when were you cooking at North? Will the food at Cinespace be similar, or a bit fancier? I live right up from North (in Laurel Canyon) and eat there a lot! Very good bar food! (Shrimp scampi, nite club, and tuna burger are my faves.)
Cinespace sounds very cool, indeed. I will check it out soon!
Ojai, Santa Barbara and Cambria?
in California: Dining
Posted
Yeah, La Super Rica gets a vote from me, too! Just be careful not to order too much stuff with cheese--everything is really cheesy (and delicious) but you can overload if you're not careful.
I like the Hitching Post pinot noir very much--it's very full bodied, almost thick, but most of the bottles I've had have been delish.
In Montecito, Pane e Vino is nice for dinner, 1482 E. Valley Rd. (San Ysidro Rd.). A step up from basic Northern Italian--and relaxing, maybe for a night when you want to take it easy. (Sometimes vacations can be so tiring, with all that running around!) Also in Montecito, San Ysidro Ranch is supposed to be a great spot, but I've never been.
IMHO, the main drag in Santa Barbara is just that. Too mall-like and overcrowded. Check it out, but spend more time in Montecito, Ojai, or in the wine country.
What about Solvang? Any good places to eat there?