Swicks

Interesting, how does it compare to Marche?

Some of them sound interesting to me, and at $40, not a bad bargain.

This is an interesting discussion. I agree with the person who said that one would think that if he really wanted to re-invent himself he would go back to cooking, get in a small restaurant, work his way back up. He clearly isn't trying to do this, merely trying to salvage and continue on with his media whoring persona. This speaks either to his huge ego or that he is so self deluded he really has no idea how he is percieved. Both speak volumes as to what type of person he has become.

I am copying this from another board but thought you all might be interested. South Coast Plaza is having a "Restaurant Week" of sorts to celebrate their 40th anniversary. Here is some info: The Chefs of South Coast Plaza celebrate the Center's 40th Anniversary with 4-course $40 dinners the week of August 20-26. Participating restaurants include: Antonello Ristorante, Chat Noir, Leatherby's Café Rouge, Marche Moderne, Nello Cucina, Quattro Caffe, Pinot Provence, Royal Khyber Fine Indian Cuisine, Scott's Seafood Grill & Bar and Turner New Zealand. Telephone (714) 435-2000 for the restaurant of your choice. Highlights from their four course menus* as follows: Antonello: Carpaccio di cinghile pepato e affumicato---thin slices of peppered and lightly smoked wild boar drizzled with truffle-infused olive oil topped with frisée and baby arugula; caciucco alla Genovese--Mediterranean mussels, Manila clams and shrimp cooked with extra virgin olive oil, garlic, basil and light tomato broth. Chat Noir: Chilled shrimp gazpacho; poisson picholine chef's selection of fish with spinach, capers and olive sauce; Callebaut chocolate soufflé, Cointreau cream. Leatherby's Café Rouge: Yellowtail from Japan with wakame salad and watermelon radish; domestic veal, the cheeks, white beans, market vegetables. Marche Moderné: Big eye tuna, avocado-yuzu sorbet; braised Four Story Hill Farms lamb palette and roasted lamb noisette, mint, olives, leek, cumin; Fitzgerald peach and Greek fromage blanc gateau pêché mignon gelato, crème fraiche Chantilly. Quattro Caffé: Funghi con Parmigiano--Portobello and shiitake mushrooms sautéed in white wine sauce with shaved Parmigiano; certified organic Dakota New York steak with sautéed spinach or Chilean sea bass with Asiago mashed potatoes, grilled vegetables Pinot Provence: Dungeness crab and avocado “cannelloni”, nori, soy fondue, yuzu cilantro “caviar;” grilled duck breast, frisee salad, duck proscuitto, 62°celsius egg, red wine emulsion ; summer berry semi-freddo, balsamic meringue, white chocolate "soil." Royal Khyber: Samosa salad with spicy greens and tamarind–ginger-basil-honey dressing; Khyber's Nectar--reputed aphrodisiacal lamb shank simmered for 14 hours served with basmati rice pilaf, vegetable and tandoori naan. Scott's: Roasted beet salad with Laura Chenel chevre, chardonnay vinaigrette, basil, oregano, thyme; pan roasted halibut with summer corn, English peas, oyster mushrooms, crème fraiche, thyme; strawberry shortcake with ginger-lemon biscuit Turner New Zealand: Turner lobster bisque, organic Caesar or herb salad; organic Turner king salmon or filet mignon, Mama Turner's Pavlova. *Menu's subject to change

I post to report my success with a BLT last night, it was truly delicious. I used some thick cut applewood smoked bacon, an incredibly juicy and flavorful heirloom tomato, red leaf lettuce, tarragon/parsley mayo all stacked club sandwich style (3 slices of bread) on lightly toasted bristol farms white bread. Absolutely delicious...

Fresh Bagel, Fresh tomato, schmear, a little S n P on the tomato is an awesome breakfast.

Between this thread and Jason's "Perfect BLT" post on his blog, I MUST make a BLT for dinner tonight.

I would agree. Given the quality and freshness, less is definitely more when preparing the prawns. You can dump them live into a pot of simmering Court Bouillon (water, mirepoix, fennel, white wine, lemon, thyme, bay leaf, parsley) for just a few minutes. Remove them to a bowl of ice water to shock them and stop the cooking then pull the tails off and peel them for a cold preparation. If you want to saute them, you'll need to run your knife through the heads then remove the tail, peel the shells, and clean them for final cooking. If you're sauteeing, I would suggest just a bit of unsalted butter and a lively hint of minced/crushed garlic. Saute then deglaze with fresh diced summer tomatoes and a bit of white wine. Swirl in butter and fresh green herbs to finish. That's an idea anyway. That sounds delicious actually now that I read through it. ← I hadn't thought about a cold preparation but that saute idea sounds absolutely fantastic, spanish style with olive oil and a bunch of garlic might be good too. Hmmmm..... Thanks for the tips Jason.

Another vote for Atelier.

Yeah it is really quite a find. I think I am going to go back for some of those prawns this week. What do you think would be the best way to cook them, simple sautee? Grill? I'd probably like to mess with them as little as possible given how high quality they are...

Made it to Pearson's Port yesterday, what an awesome place! I can't belive I didn't know about this place before. Picked up some excellent, and very inexpensive, fresh swordfish for the grill, just excellent. I will be back soon and often, great tip Jason!

←

Thanks for the tip, I am all over that this weekend.

Here is the review: http://www.calendarlive.com/dining/virbila...coll=cl-virbila

I'm going to Sapphire tonight, actually! I've heard about Marche Modern but I am getting to the point in this trip where I would like to stay local and not have to drive. As I am alone, it is hard to drink all this wine and then make sure I get back to the hotel safely... At least with Sapphire there is that nifty free Laguna shuttle that will see me home if I decide to get snockered! ← Thats excellent, I didn't realize you were staying down in Laguna. I am very interested to hear your take on Sapphire, I don't believe anyone has reviewed thouroughly here. The LA times reviewed it quite favorably if I recall correctly, let me see if I can dig up the review for you. A few more.... The roof bar at the Casa del Camino Hotel is an excellent place for a sunset drink. I also love the saloon for cocktails, its a tiny bar with a lot of character. Penguin Cafe and The Cottage are great breakfast spots.

It is interesting for me to think back and compare Bin 8945 with Stonehill Tavern. Yes, the Stonehill staff are obviously more polished and the plating is more symmetrical and precious in their perfection, but there is considerably more bang-for-the buck at Bin. Bin's tasting is $105 for food and $100 for wine for 10+ courses. Stonehill's was $115 for food and $65 or $70 for wine but for only six courses. I paid a pretty penny to have that cheese plate (plus an ungodly amount of $47 for a glass of the d'Yquem), making Stonehill prohibitively expensive. And Bin uses the right glassware, even down to the sake! ← Definately a great point. That stemware snafu is absolutely inexcusable in my mind, especially at fine dining destination.

I'll agree with you there. Bristol Farms Newport Beach at PCH & Avocado is my regular go-to whenever I want to buy quality steak. The best buy in the case is the Wagyu Tri-Tip at $19.99 per pound. It's tough to beat at that price. I also know that if I'm doing a high-end steakhouse dinner party I can get dry-aged strips on the fly. ← Yeah those dry aged prime strips are phenomenal, I made one about two weeks ago, seared it hard then finished in the oven, better than any steakhouse steaks I have had in recent memory. i'll have to check out that Wagyu tri-tip, how did you cook it, roast in the oven?

Wow! Great report, sounds like an incredible meal and pairings. Looks like this place just rocketed up my to-do list in LA.

Regarding Pearson's...HOW DID I NOT KNOW ABOUT THIS??? Great find Jason, definitely going to check that out this weekend. Im not a huge fish guy but lately this summer I have been having grilled swordfish with my family on Sundays. Jason, you are right on the money about Santa Monica Seafood... Lately I have been buying most of my meat and fish at Bristol Farms in Newport. Their beef in particular I find to be excellent, and while not cheap it is certainly far far better, in my opinion, than anything else available, seafood included. I also really like picking up some pre-marinated meats for quick grilling during the week. El Toro Meats in Lake Forest might be another good option. I haven't been back in a while but they are fairly well known and highly regarded. www.eltoromeats.com

A busy week and weekend left me unable to post recommendations, darn it.... Interesting report on Five Crowns, definitely a local institution. I live right up the street and the place still consistently packs them in. Gallos deli right across the street is a great sandwich shop. Great reports Carolyn. If its not too late.... Sapphire in Laguna has gotten some excellent reviews, as has Marche Modern in South Coast Plaza.

This is a shame to hear. One of OC's few bright spots in an otherwise dim fine dining scene.

YOU ARE CRAZY! A good point though, particularly on the ethnic side LA has a lot of things other places can't touch.

So no report on Craft LA yet? Interesting. I suppose its not too much different from the NYC version. Russell, I thought for sure you would've been by now. It is getting an hugely wide range of reviews on another board.

Great report Alex. I think your observations/comparisons to Studio and Stonehill are spot on. We had similar meals. I too had the Pork Belly and the chocolate desert. As I said, I thought the preparation on the belly was one of, if not the best preparation of the ingredient that i have ever had, really spectacular, your words do it justice. I also had the Talley pinot but it didn't blow me away as much as you, I suspect it might have been from a bottle that was not fresh. Now I just have to get back to try that chart. board, it looks so delicious.

She looked cute, but I'm a Camille guy myself. ← In the words of Jules Winnfield..."CORRECTAMUNDO!!"