jschyun

I'll second that one!! Someone took me there the first time I was in Anaheim. ← Yeah, that is how I got introduced to Anaheim as well, IIRC. However, as someone pointed out here (andiesenji) Belisles is now closed. Anyway, I don't know if there was such a thing as a quick lunch at Belisle's.

Yes I'm very trustworthy But though I may have liked those dishes I mentioned, you may not. But those were my favorites. FWIW As far as whether or not it was worth it, I can't speak for anyone else but I think it was worth it. Of course, lately, I've had some horribly expensive sushi, so anything in comparison is a good value. I went on a Sat to avoid the horrible traffic. Actually, Sun is probably the best day to go here, considering traffic and the fact that Sat is usually a busy day for restaurants. Los Gatos is a very small town. It's just a couple of stops before you hit the mountainous road into Santa Cruz. I actually know people who know what Los Gatos was like before it became the bedroom community to the Silicon Valley nouveau riche. But you can still see the sleepy suburban quality, I think. --I tried looking into all the stores on the main street (I think it's actually called Main street) but I have a feeling Manresa is probably the only game in town as far as high end dining is concerned.

I just went here as well because I had read all the posts on this place. I had the $95 chefs menu and it was just like the pictures bong and jeffj put up. Actually, it was kind of surreal because, for instance, when the bluefin toro dish was put in front of me, I flashed back to all the photos people have put up. *sigh* My favorite dishes were the oyster on the half shell (as shown in earlier pics) and the sweetbreads we had. I think I would go back for a 3 course meal with the sweetbreads as one of the dishes. I would be interested in hearing from people who have eaten the 3, 4 or 5 course meals. Anyway, aside from all the fighting, insider info, whatever, all in all, I personally had a great meal, but also I was with good people which of course is a huge plus. BTW, Gary Danko doesn't do tasting menus, unless things have suddenly changed. I guess if you compared the non-tasting menu you could do some sort of meaningful comparison.

What about L'Hirondelle? --edited to add, I've never been here, but only read about it in the Weekly.

I thought I was the only one that thought the lox cream cheese spread had more taste than the lox slices with cream cheese separated. Of course, you could just load on more slices of lox but there is something about the taste of those bits of lox that definitely does spread in the cream cheese that is better than the sum of its parts. Also, it doesn't fall out as you eat it. I buy live crab from the Chinese/Viet markets when in season. I cannot believe people would ever buy those dead, cooked crabs from the Western style markets, for like twice the price or more. God knows how long they've been sitting in the case.

My last three: Oyaji, SF: Izakaya place on I think 32nd and Clement. I liked the yakitori, the steamed clams, $4 ankimo appetizer grilled beef was okay too. They have sushi too, but I mostly had the cooked dishes. Chef is very cool; he got along very well with my friend. This was my first time and I'll go again. Shibucho, OC: sushi joint that has been discussed to death. Lee's Sandwiches: hey, where else do I go for banh mi at 7:30am?

Did the story thing (thanks andiesenji). perhaps a letter to the editor is in order. --forgot to mention this is one of the stupidest made up rules I have ever seen enforced.

Yeah, those are perceptor's photos. No he's not on eG to my knowledge. You can reserve now, but actually, still pretty easy to get a reservation. Email me when you want to do it.

Uh,I never said anything about this behavior having anything to do with being French. Yes my examples may be to blame here, sorry, but never did I intend to imply that being French had anything to do with it. Also, my point was not that they were actually throwing tantrums, but that the daily business of running a restaurant business is hard work and sometimes a person just has to let off some steam, which leads to people gossiping about how so and so yells and screams in the kitchen. This is why I said it was pretty normal.

Some notes: --IN YOUR SAN DIEGO SECTION I have been to both the Encinitas and the La Jolla Chuao Chocolatier stores, multiple (but not numerous) times last summer. To the best of my recollection, both places had all the chocolates for sale. The Encinitas store is actually where they make it though, so that is points in its favor. But the La Jolla store sells drinks, like the hot chocolate which Krys Stanley tipped us off to. I have not tried the drinks myself. --IN YOUR SAN FRANCISCO SECTION I actually agree with MsMelkor on the dim sum front. I was recently at Hong Kong Flower Lounge in Millbrae but I still don't get why people go on about this place. They do some things well, but not any better than the anywhere else in town. My favorite in the Bay Area is still Koi Palace, but it is quite a trek to get there, and there is a huge wait even if you call ahead (which you should!). Also, service at Koi Palace is something people always complain about, but you just have to be aggressive and you will get what you want. They do the order sheet system, but they also come by with carts. Harbor Village is in the city proper, a bit expensive, but pretty good too. I haven't been there in a while. I would try Ton Kiang over Harbor Village though. Yeah, it's a pain to park and there's lots of tourists here waiting in the cold wind, but the seafood dishes are pretty good, though small in size. I just order more. Yank Sing is on the other side of the spectrum. It's a tourist mecca, it's really expensive, but there are some good dishes. It is hit or miss though, at least in my limited experience. I would go there more often, but I just cannot forgive stone cold dan tat. On the other side of the Bay, I tried Hong Kong East Ocean, thanks to hzrt8w's rec, and well, it's definitely the best on the East Bay that I've tried so far. Incredible view on the sunny day too. Here's where I would direct you to: 1. Koi Palace (I personally think it is worth the schlep and the crappy service) 2. Ton Kiang (yep that's right, people) 3. Yank Sing (since you're a tourist) 4. Harbor Village --edited to clarify what section I was talking about, San Diego or San Fran.

I'm not proud of this, but sometimes I sip (yuzu) ponzu by itself (shhh). Using it as a salmon marinade is such a good idea, because I will pour it on salmon anyway... Thanks!

Actually, I have used that database and if you do a search, in the result set, you can click on the "more info" button for each restaurant and find out exactly what the C rating is for. If I see the word "vermin", I ain't going. But sometimes the C rating is for stuff like "no wiping rag", "storage", "labels" etc that doesn't pose as much of a health or yuck factor to the customer.

No they are not originally from SoCal. They started out in San Jose. Don't know which one was first location.

Hest is right, I think this used to be known as Pusan Market, but my memory is bad so i'm not certain. FYI Pusan is a city in Korea (city in southern part of S. Korea) Yes you eat the garlic cloves just like that. PM me and i'll tell you a joke about Koreans and garlic. A very Korean beverage you can get in cans at korean markets is this malted rice beverage known as shikhye. Tastes better than what one would think from the description. I think a cold can of shikhye is a good introduction to korean drinks. Swirl the can before drinking so you get some rice grains in every sip. The manufacturers kind of skimp on the rice though so you may only get a couple of grains. However, homemade, as in melonpan's post in the Korea section, is better of course. Palace BBQ in Sunnyvale, on El Camino Real, used to do a good shikhye, as well as a decent sujongkwa (spiced persimmon punch), but I have not been there in a while. I'm not sure what green stuff you're talking about. I'd have to see it. Maybe someone else smarter than me can answer that one.

I used to mostly frequent the Brookhurst store, before this one came along. The bread is definitely better here at the new UCI branch. Part of it, I think is the extremely high turnover. When I go for dinner, there are routinely 40 people in line ahead of me. I counted. When i go for lunch about 20-30. Even at 9pm at night there hasbeen a long line. Actually, I have a hard time criticizing the sandwiches at the new UCI Lee's. I've had almost all the sandwiches on the board now, and most everything has been good to excellent. Did you see their ice cream? Durian ice cream among others. I had some and it was pretty good if a bit too sweet for me, was definitely durian.

--artisan02 Well, there is of course, Koreatown in East L.A. and there's a Galleria mall which has a supermarket in the bottom floor. They're all part of the same Galleria chain. Idyllwild is about 100 miles east of Orange County, so we might be out of your way but if you ever trek out west, you can always PM me if you want someone to help you out around here. Warning: I mostly only do Asian food places and bakeries. You also might want to get some help with the Palm Springs area, since that is closer to you. LA Times farmers market list if you're interestd --Krys That long span of foodstuffs is basically the deli and you can pick up whatever you want. Most everything is ready to eat, but there may be exceptions, but can't think of any right now. I don't know what to tell you to buy, to be honest. PM me next time you're thinking about going to Oakland on a weekend if you are interested in a more long-winded explanation.

Actually, I have never eaten anywhere in Encinitas except for Chuao Chocolatier and one time when they were closed, I ate at the gelato shop next door in desperation and hunger. Yeah, the shop in that University Ctr has drinks and stuff. I have tunnel vision and ignored the drinks, thanks for the tip maybe I'll try them. I basically get an assortment of whatever is in the case when I arrive, with extra caramel passionfruit hearts. The other one that I like is the salted caramel piece, Melao in your list. Odd because I don't think I'm a huge caramel fan but well *shrug*. I'm not a big fan of choc covered jellies either. I like jellies and I like chocolate but not together necessarily. I mean, I probably won't turn them down though. I can't think of any Los Angeles shops that carry Chuao chocolates. I guess Palo Alto is a lot like that area in SD, so that's why they carry them? --I have to say, it's been 6 months since I've been here and I have never taken notes so I'll have to comment in another 6 months on what I consistently like, when I go again. I go to SD in the summer.

Hey, if you're in L.A., don't drive all the way down to Tustin. In the website, it says that there's an L.A. location. By the way, I go here on Saturday afternoons. They close at 4pm, so get there early.

Oh geez, you found the original post and everything. Okay, I admit I am embarrassed. I've been to Chuao in Encinitas and the shop in University Town Ctr (I think that's what that mall is called) many a time since then. I have to admit, I mainly go there to clean them out of all their parchitas, in fact, it's the only reason I've ever gone to Encinitas. I still can't get excited about anything else though, maybe I shouldn't eat that damn heart every time. Maybe it's clouding my judgment. Okay next time, aagh, no caramel passionfruit heart.

Sorry, almost missed this. Cream Pan Bakery 602 El Camino Real Tustin, CA 92780. Phone : 714-665-8239 Cream Pan website someone just found for me. thx! Others love the scones, buns, breads, croisssants, etc. I do too, but here is the main reason why I go here and clean them out whenever I get the chance. It doesn't look as rich and creamy in the pic as it does in person. And it's $2!

Oh wow, glad you liked your trip there. That is the best Korean market I've been to in that area. Actually, compared to some of the huge markets in Los Angeles, that one is average to small. (If you're in Northridge, check out the monstrous Galleria market, for example). Yes, I am a sucker for any kind of bakery. I haven't met a pumpkin bun I've liked for a long time. There used to be this place near me that had chunks of kabocha squash in the filling. (Kabocha squash is what they mean by pumpkin here) The firm yet lusciously smooth textured squash was nestled in the creamy pumpking filling, all surrounded by a light yet chewy sweet bun dough. That place has so gone downhill, so I won't mention the name. *sigh* I often try pumpkin buns at different places, but it's usually just orange paste in an indifferent, doughy slab of bread. But I am ever hopeful. Crap, I have to work, but I or some of the other Korean/Korean-Am folks will answer your other questions later.

In Los Angeles there was a branch of the Il San Duck restaurant, but it closed, alas. But I could swear I've seen duck elsewhere. I will post when I remember where it was. Perhaps someone with a better memory can help. It's hard because places keep opening and closing all the time.

rjwong is my hero :-)

yeah, what trillium said. free glutamates exist in all sorts of food, not just East Asian cooking. okay, maybe the protein in parmesan means the glutamates are not as "free" as the ones in soy sauce, but it's not like Korean flavor is all about msg. I notice in the korean markets, they've bought the paranoia against MSG and I see lots of stuff that advertise no msg from kimchi to all sorts of banchan, to whatever. Actually, the items that do have msg are not as prevalent as Westerners seem to think. Also, organic food (ex: organic soy sauce) and healthy eating in general seem to be all the rage. Anyway, MSG in Korean food is a lot less prevalent than in other cuisines, not that this is bad or good.

Isn't this normal? Though Les Halles was a different kind of restaurant, Bourdain documents this in his book, no? There's a lot of crazy stuff that happens in the back. I know someone who has worked some kitchens in L.A. and this person also said swearing, screaming, bitching, hissy fits, etc. start when you walk in the door. But there's so much riding on the kitchen to be perfect every time. I can see how it can be hard to maintain decorum in such a pressure cooker situation.