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Archive for October 2011

Jer-ne to the center of the Marina

Oct31

Restaurant: Jer-ne

Location: Ritz-Carlton. 4375 Admiralty Way. Marina del Rey, California 90292 USA. (310) 823-1700

Date: October 29, 2011

Cuisine: Californian

Rating: Solid

_

When the Ritz-Carlton Marina Del Rey renovated and opened its new restaurant in the early 2000s the naming committee was obviously inspired by Steve Martin‘s classic LA Story (and its 80s restaurant, lee-dee-oh — spelled l’idiot). In any case, the original Jer-ne actually served up top notch California Asian Fusion when it opened. Like most hotel restaurants, there has been chef turnover — who knows how many times in the last decade. I hadn’t been in a few years (except for the pretty amazing Sunday brunch) and when an old friend from High School Facebook IMed me that he was in town, we headed on over.


The menu is mean and lean, all streamlined modern Californian.


From my cellar. Parker 96 points. “The 2008 Flor de Pingus offers up an enticing nose of smoke, Asian spices, incense, espresso, black cherry, and blackberry. On the palate it displays outstanding volume, intensity, and balance. Rich, dense, and succulent, it has enough structure to evolve for 4-5 years and will offer prime drinking from 2015 to 2028.”


The Ritz always had good cheesy cracker things.


“caesar. organic romaine, santa barbara olives, tomatoes, crouton.”


“oyster. pacific oysters, crispy potato, spanish ham, sambuca hollandaise.” The sauces were really good, but the oysters had that bitter note that fried oysters often have. Every time I have them I’m reminded that I like my oysters raw.


“halibut. sautéed leek, double smoked bacon, corn, potato, clam chowder sauce.”


“salmon. green bean, glazed carrots, potato puree, parsley butter.”


“lamb. sirloin, heirloom tomato, organic ratatouille, tomato mustard chutney.” Some very tasty and relatively lean lamb. The sauce was one of those meaty jus reductions that I love.


The dessert menu.


“greek yogurt panna cotta. slow roasted market stonefruit, corn praline, thymje.”


“spiced peanut butter mousse. crunchy peanut butter chocolate, candied ginger ice cream, spicy caramelized honey.” This was a nice dessert. A good interplay between the fluffy peanut butter, crunch, and the ginger ice cream.

Overall the food at this new Jer-ne was good. It didn’t blow me away or anything, and it’s very different than it used to be 8 or so years ago (full of Japanese influenced dishes), but it was a very solid take on conservative but well executed the New American. Even the desserts show plating influences that are very contemporary — what I think of as geometric and dust — the use of cubes, spheres, and ovals in a sort of post war art kind of arrangement, often dusted with granular flavor components. Red Medicine’s desserts are typical examples, but I suspect it’s really a Ferran Adrià thing.

For more LA dining reviews click here.

Related posts:

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  2. Brunch at Tavern 3D
  3. The Lobster claws at the pier
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By: agavin
Comments (1)
Posted in: Food
Tagged as: Admiralty, California, Dessert, fish, lamb, Marina del Rey, Marina del Rey California, Oyster, Restaurant, Restaurant Review, Ritz-Carlton, Steve Martin, vegetarian

Goodreads

Oct30

In my latest move to further build up my social online presence I’ve moved onto goodreads.com. You can find my new profile here. It’s also installed permanently on the righthand sidebar via the  icon.

Those of you who use goodreads, link to my profile and friend me. If you read and haven’t signed up for it, you might want to. Basically it’s Facebook for books. You can easily find rate and review books and then share them with your friends. I posted up about 50 book reviews (mined from this blog) and rated another 70+. Of course I’ve read over 10,000 novels so I’m not about to go back and do them all, but I’ll add them as I see them.

As an author, Goodreads is supposedly a great place to market your books, which is my nefarious ulterior motive in joining yet another social network. Muhaha!

For my book reviews, click here.

For my posts on writing, click here.

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By: agavin
Comments (6)
Posted in: Books, Writing
Tagged as: Author, Book, Book Review, Book Reviews, books, Facebook, goodreads, goodreads.com, Literature, marketing, reading

Fraiche Santa Monica part deux

Oct29

Restaurant: Fraiche Santa Monica [1, 2]

Location: 312 Wilshire Blvd., Santa Monica, CA 90401. Phone : 310.451.7482

Date: October 21, 2011

Cuisine: Cal French Italian

Rating: Not a bad facelift.

_

Fraiche and Fraiche Santa Monica have gone through a number of ownership and chef changes in the last year. It’s been a couple of months so we decided to try it again.


The is a new menu, about 80% different. Bigger, with more entrees.


“Hierloom tomato salad, burrata, pesto, crispy shallots.”


“Beef tartare. Hand cut NY strip. Bacon sabayon, lemon.” I’ve grown increasingly fond of steak tartare and this was a tasty one. The arugala and parmesan complemented nicely.


“Pizza Margarita.”

“Pancetta risotto. Black kale. Faum um bert.” A nice rissoto with a cheesy richness bolstered by the rich chunks of ham.


And a trio of creme brulee for dessert. Chocolate, vanilla, and caramel. Nothing not to like here.

While hardly a comprehensive survey of the new menu I enjoyed what we had here. I’ll check in sooner to try it again.

For more LA dining reviews click here.

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By: agavin
Comments (1)
Posted in: Food
Tagged as: California Santa Monica, Dessert, Fraiche, Fraiche Santa Monica, Los Angeles, Pizza, Risotto, Santa Monica, steak tartare

Echigo Sushi

Oct28

Restaurant: Echigo

Location: 12217 Santa Monica Blvd. Suite 201. Los Angeles, CA 90025. (310) 820-9787

Date: October 27, 2011

Cuisine: Japanese Sushi

Rating: Very good warm-rice style sushi

_

Back when my office was at the Watergarden in Santa Monica Echigo was one of my regular lunch haunts. The chef studied under Nozawa and is stylistically related to nearby Sasabune. They both follow the “warm rice” school of sushi (which I believe originates in Osaka prefecture. The rice is warmer and less sticky than Tokyo-style sushi. It tastes really good this way, but has some tendency to fall apart on the way to the mouth.


The lunch menu has two choices, the lunch special for $14 and the omakase. Below is the union (both) of each. The lunch special is by far the best deal (6-7 years ago it was even $9!).


Fresh ground wasabi and pickled ginger. These photos were taken on the iPhone 4S which does pretty well in good light. A few missed photos were purloined from the web.


Skipjack tuna with a bit of sauce.


Medium (chu) toro.


Hamachi (yellowtail).


Halibut, which itself doesn’t have much flavor, but the vinegary sauce does.


Tai (red snapper).


Scallop. One of my favorites.


Salmon with a bit of kelp and sesame.


Bonito, also delicious.


Albacore.


Kanpachi (young yellowtail). With a bright vinegary sauce.


Ono.


Shimaji (stripped jack).


Butterfish. This is an Echigo specialty. A firm fish with miso based sauce.


Uni (sea urchin).


And the now classic Nozawa blue crab hand roll (I ate two and could have had more).

Echigo is a hair below a few of the very top lunch LA sushi places (Sushi Sushi, Mori, Go, Kiriko etc), but it offers pretty good relative value, and on the absolute scale top sushi, far above the generic touristy sushi joint. Getting the Omakase at dinner at the sushi bar is an even higher caliber experience.

For more LA area sushi, see here.

For more LA dining reviews click here.

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By: agavin
Comments (5)
Posted in: Food
Tagged as: Alaskan king crab fishing, Asian, California, Echigo, Echigo Sushi, Hamachi, Japan, Japanese cuisine, Los Angeles, Omakase, Restaurant, Restaurant Review, Rice, Salmon, Sushi, Tokyo

Uncharted 3 Reviews Live

Oct27

Reviews have started pouring in for Naughty Dog’s latest masterpiece, Uncharted 3. Given that this is the sequel to Uncharted 2, the multiple game of the year hit of 2009, one might’ve worried that there was nowhere to go but down. But not so for the unstoppable team at Naughty Dog. Check out the scores below pouring! IGN’s reviewer even goes so far as to call it his “new favorite game of all time!” Now, I can take no credit for any of the hard work the amazing team has put into the entire series, but I will stake a small claim to having brought the company up with an attitude of quality, quality, quality = consumer first = fun! Congratulations guys for keeping the torch burning brighter and brighter.

  • Edge – 9
  • Playmania (Spain) – 9.9
  • OPM Spain – 9.8
  • Power Unlimited – 94
  • PS Mania – 4/5
  • Level Magazine – 10 (Second opinion: 8/10)
  • IGN Germany – 9.5
  • JeuxVideo – 9
  • XGN – 9.4
  • GamePro – 5/5
  • TheSixthAxis – 10
  • Eurogamer.pt – 9
  • CVG – 9.5
  • Eurogamer – 8
  • IGN – 10
  • Giantbomb – 5/5
  • Joystiq – 4.5/5
  • GameReactor Sweden – 10
  • PlayStation Lifestyle – 10
  • 1UP – A
  • The Telegraph – 4.5/5
  • Videogamer – 9
  • Paste Magazine – 9.1
  • OPM UK – 10
  • NowGamer – 9.7
  • GameTrailers – 9.5
  • Metro – 9
  • Everyeye.it – 9.5
  • GamersGlobe (Denmark) – 8
  • Eurogamer.cz – 10
  • 4Gamers (Belgium) – 9.4
  • Playfront.de – 10
  • Kotaku – “Yes”
  • GamesRadar – 9
  • Gamersyde – N/A
  • Shack – N/A
  • IncGamers – 10
  • Play3.de – 9.5
  • GameReactor Norway – 9
  • VaDeJuegos.com (Spain) – 9.4
  • Eurogamer Benelux – 9
  • SPOnG – 89%
  • Vandal (Spain) – 9.6
  • Game Informer – 9.50

For more info on my video game career, click here.

For what I’m up to now, click here.

 

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By: agavin
Comments (12)
Posted in: Games
Tagged as: Giant Bomb, Nathan Drake, Naughty Dog, Uncharted, Uncharted 3, Uncharted 3 Drakes Deception

Crash for Charity

Oct26

PlayStation Museum has organized a charity auction of all four Naughty Dog Crash Bandicoot games, signed by yours truly and Jason Rubin. The auction link can be found here. All proceeds go to the American Cancer Society. Go bid!

For more info on my video game career, click here.

For what I’m up to now, click here.

Related posts:

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  5. Making Crash Bandicoot – part 5
By: agavin
Comments (12)
Posted in: Games
Tagged as: American Cancer Society, Charity, charity auction, Crash Bandicoot, Naughty Dog

Expansion of the WOW Factor

Oct26

I was once a very hardcore WOW (World of Warcraft) player. And although I burned out and haven’t been playing this year (after reaching 85 with my main, I just lost interest), but I still follow the news. Blizzard just released a trailer for the upcoming fourth expansion, the Mists of Pandaria. Below is a series of cinematics, from the original 2004 release to this newest (sometime 2012). It’s an interesting exercise in progression.

Above is the classic WOW launch cinematic.

Burning Crusade, where the demon infested Illidan Stormrage is confronted.

Then, above, the corrupted Lich King and his army of Scourge, in Wrath of the Lich King.

Then the gigantic Deathwing shatters the world in Cataclysm.

And finally, above, the arrival of… talking pandas. Hmmm. Seems a little like an April Fools joke. But not.

Now Blizzard also just released the cinematic for the upcoming Diablo 3.

That’s more like it! Even if the demon lecture is slightly cheesy. Also note how awesome the rendered girl looks, particularly the lighting and skin textures.

For more info on my video game career, click here.

For what I’m up to now, click here.

By: agavin
Comments (1)
Posted in: Games
Tagged as: April Fools' Day, Blizzard Entertainment, Cataclysm, Diablo III, MMO, RPG, Scourge, Video Games, World of Warcraft, World of Warcraft: The Burning Crusade, World of Warcraft: Wrath of the Lich King

Lispings ala John McCarthy

Oct25

Yesterday, John McCarthy, the inventor of the LISP programming language passed away. It’s been a bad month for computer guys. First Steve Jobs, then Dennis Ritchie, creator of C, now McCarthy.

LISP was one of my early great loves in programming languages. I learned it first in college (prepping for an AI course). Perhaps it was the intensely well written “LISP Bible” Guy Steele’s Common LISP: The Language or Paul Graham’s mind opening On Lisp. Then at MIT my advisors were Patrick Winston (author of LISP) and Rod Brooks. No surprise I took to it. From Paul Graham I learned that programing languages didn’t need to be static, but could become fluid langages shaped to the specific domain or your task. From Rod I learned to roll my own. 

For nearly two decades I was a diehard LISP advocate. I even forced all my programers to code three Crash Bandicoot and four Jak & Daxter games in custom LISP dialects that I wrote the compilers for. This started with our fighting game Way of the Warrior (Rod Brooks voices a character in the game) where I used MacCL to create a LISP syntax state machine to pcode compiler. Then from Crash Bandicoot a much more elaborate language for coding all the gameplay objects called GOOL. In Jak & Daxter I went full on crazy and wrote a native compiler for an object oriented full featured Scheme language called GOAL. We wrote 98% of four Jak & Daxter games in it, including the vector unit assembly.

One of the interesting things about LISP is that it’s actually a pretty easy language to parse, interpret, and compile. This isn’t actually an accident as the S-expression syntax was initially chosen for it’s machine regularity (in those early days of underpowered mainframes). Newer languages are syntactically much more complicated. Ironically most normal programmers, being human, seem to find the more complicated syntax easier and the “simple” S-expression syntax confusing (being backward much of the time to normal human convention). I always found it unambiguous, but go figure. It’s also precisely this regularity that makes the awesome macrology of LISP possible and has allowed the language to remain relevant despite its advanced age.

But by the mid 2000s I started doing the kind of programming I used to do in LISP in Ruby. It’s not that Ruby is a better language (although it is a good one), but mostly it was the momentum factor and the availability of modern libraries for interfacing with the vast array of services out there. Using the crappy unreliable or outdated LISP libraries — if they worked at all — was tedious. Plus the LISP implementations were so outmoded. It was very hard to get other programers (except a couple enthusiasts) to work that way. And ugh, those old CMCL and ACL Garbage Collection code/algo’s were (at least when I last used them in 2006) so awful. In ACL I’d get these LispMachine-like multi-hour GCs.

Ruby had a great book (I put big stock in that) and struck a decent compromise. It’s type system and object model are better (or at least more modern) than Common LISP anyway. The syntax is more inconsistent, and the macro model nowhere near as good. In Ruby you can manually build up strings and feed them into the interpreter, which is equivalent to simple backquote. But you can’t easily do the kind of cool nested constructions that are trivial in LISP.

But it turns out. Libraries and implementation matter a lot. Momentum too. Ruby has momentum, people supporting it who aren’t older than me (and I’m not a young programmer anymore, started in 1980!) Still, you can feel lots and lots of LISP influence in all the new runtime typed languages (Ruby, Python, etc). And 30 years later, listeners still rule! Using a language without a listener is like walking without legs. I pity the C, C++, Java only type programmer.

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By: agavin
Comments (20)
Posted in: Technology
Tagged as: Artificial intelligence, ArtificialIntelligence, Dennis Ritchie, John McCarthy, Lisp, McCarthy, MIT, Patrick Winston, Paul Graham, Programming, Ruby

Untimed – The Last Draft?

Oct23

I got notes back from my editors concerning my new novel, Untimed. This is the least stressful batch I’ve ever received. Not only are there relatively few changes, but I agree with all the big ones. Granted, this was the third draft they gave notes on, so we changed a lot of things earlier, but it’s good to see the light at the end of the tunnel. It’s been 48 hours and I’m already through the first 25% and I’ll be done by mid-week for sure, then it’s time for another full read and polish (by me) and the line edit (by them and by me).

Suggestions for big changes, particularly big cuts, are a bit like losing a loved one. You have to progress through the stages of grief:

Denial – I won’t really have to do it. Those notes are for someone else’s book.

Anger – They don’t really understand what I was intending!

Bargaining – Maybe if I only do this or that, they’ll “let me” keep most of it. NOTE: Really the author has the power, but when an editor is good, they’re usually right.

Depression – This is going to be so much work! And I loved that stuff!

Acceptance – In the end, it’ll be a better book.

This particular batch of notes only puts a couple tiny babies on the butcher’s block. Not even whole sections of the plot, just a few little scenes or ideas. Not too bad.

Back to work.

For my posts on writing, click here.

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By: agavin
Comments (1)
Posted in: Untimed
Tagged as: Andy Gavin, Untimed

Loving Lukshon

Oct22

Restaurant: Lukshon

Location: 3239 Helms Ave, Culver City, CA 90034. 310.202.6808

Date: October 20, 2011

Cuisine: New Asian

Rating: Pretty damn tasty

_

A couple of years ago my office was in Culver City, and the restaurant revolution there was already well under way. But the trend continues apace with Lukshon, a sort of re-imagined southern Asian (vaguely Chinese — sort of) joint opened by the same owners as adjacent Father’s Office. I’ve been itching to try it for better on six months and we finally got the Foodie Club together for an impromptu meeting.


The modern interior space. There is also a generous and attractive patio.


The menu. We ordered about two thirds of it, for eight people, all family style.


“atlantic fluke  pickled watermelon, black sesame, cucumber, kinh gioi.” Light flavored, but tasty. The black sesame lent it a pleasant gritty texture.


Lukshon does not allow corkage. I didn’t know that and Foodie Club co-president EP and I hauled four bottles to the table. I was skeptical at first of the small wine list too, as it’s devoid of big name offerings. But with some help from the Sommelier we put together what turned out to be a very enjoyable trio.


We had the 2010, but the 2009 got 92 from parker, “Ollivier’s 2009 Muscadet de Sevre et Maine Sur Lie Clos des Briords is as perfumed and lusciously-fruited a wine of its genre as you are likely to encounter, though that by no means precludes depth of mineral character. Scents of pear, clover, Persian melon, and fennel inform the nose and migrate to a buoyant yet expansive, mouthwateringly juicy palate tinged with a shimmering crystalline sense of minerality characteristic for this cuvee. This sensational value finishes with an uncanny combination of soothing refreshment and vibrancy. It is apt to be even more ravishing in another year or so and be worth following for at least 3-4.”


“shrimp toast  rock shrimp, cilantro, chiles, tiny croutons.” These are little fried balls with a sweet and spicy sauce. They tasted pretty fried, with an understated flavor.


“baby monterey squid!! chiang mai pork sausage, candlenut, mint, rau ram.” Really tasty. The fried tentacles in the center were pretty straight up calimari. The bodies were stuffed with the yummy sausage.


“duck popiah.  cilantro stems, pickled jicama, hoisin chile sauce.” With the texture of a Saigon Roll, these duck rolls were packed with meaty flavor inside. Plus, being a sauce guy, I love hoison. One of my favorite dishes.


“spicy chicken pops!! shelton farms’ drumettes, garlic, kecap manis, spicy sichuan salt.” Nice little “wings” with a lot of flavor and a bit of heat. A kind of BBQ sweet heat.


This was a very interesting wine. Old fashioned — like 2,000 years old fashioned. Evidently, it’s kept in amphorae, large greek/roman style terra-cotta vessels. While a white, it was so unfiltered as to be almost cloudy. But damn good.


“kurobuta pork ribs.  spicy chicory coffee bbq sauce.” The meat just fell of the bones. A bit of char. Seriously good ribs, what cheap Chinese restaurant ribs aspire to be.


“rib eye steak yam neua. gem lettuce, radish, carrot, tomato, herbs, spicy lime vinaigrette.” This was fine, but just kinda beefy.


“foie gras ganache!! carob, ceylon cinnamon, tamarind gastrique, almond, puffed rice.” These were more a dessert than a savory. The creamy foie texture and richness leant them the character of some kind of ultra rich mousse.


“lamb belly roti. canai  chana dal, cumin, mint, raita, pickled cauliflower.” Another of my favorite dishes. A kind of vaguely middle eastern, vaguely Asian pizza. The little sour marinated crunchy cauliflower was good too.


“garlic pork belly  do ban jian, rice cakes, cabbage, garlic chives.” Probably my favorite dish. This had some good heat and that rich fermented bean paste flavor. The meat was rich, but not too fatty, and under the sauce you could only tell it from the rice cakes by texture. They added a chewiness to complement the some pork.


“short rib rendang!! malay spices, red chile lemongrass rempah, coconut cream.” More meat. I liked the sauce better on this one.


Parker gives this very solid Riesling 90 points. “Pepper-laced pears and apples are found in the nose of the zesty, vivacious 2002 Riesling Eiswein Oberemmeler Hutte. This molasses, brown sugar and white fruit-flavored offering sports eye-popping acidity, loads of depth, and a long, sweet finish. Anticipated maturity: 2007-2025.”

“heirloom black rice  lap cheong, onion, roasted garlic, lilly’s farm fried egg.”


Mixed up. This was pleasant, rich, sweet, and ricey.


“gai lan aged ham, shaoxing wine, garlic.” Nice stir fried greens. But I wanted more ham flavor.


“chiang mai curry noodles  chile, tumeric, lemongrass, chicken, prawn, yu choy, rice noodles.” A curry with noodles. Nothing wrong with that, as I love curry.


“dandan noodles!! kurobuta pork, sesame, preserved mustard greens, sichuan peppercorns, peanuts.” I really liked this too. Noodles with a pretty spicy Chinese pork ragu. I had a better version in western China, but this was pretty damn good. Decently hot, but not nearly real Szechuan hot. I guess the sauce isn’t so different than Pocked Marked Old Ladies Tofu (yes, that is a real dish).


Dessert is “free” (as Matt Groning said, “at no additional perceivable cost”). They bring out one per person, but three types. I would’ve liked to try each, but I had the leftmost, which was a delicious form of deconstructed pina colada. Some kind of pana cotta with coconut and pineapple. The middle was chocolate, the rightmost more fruity.

For more LA dining reviews click here.

For other Foodie Club meals (all crazy great) see here.

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By: agavin
Comments (3)
Posted in: Food
Tagged as: Barbecue, bbq, beef, Culver City, Culver City California, Dessert, Father's Office, Food, Foodie Club, Lukshon, Persian melon, vegetarian

Blue Plate Oysterette

Oct21

Restaurant: Blue Plate Oysterette

Location: 1355 Ocean Avenue, Santa Monica, CA 90402. 310.576.3474

Date: October 18, 2011

Cuisine: American Seafood

Rating: Good eats

_

Blue Plate Oysterette is a relatively new (couple years) addition to Santa Monica’s high turnover Ocean Ave restaurant strip. And I’ve been meaning to do for awhile.


The location is prime, with a gorgeous view of the park and the ocean.


Today’s menu.


We sat at the raw bar, looking into the busy kitchen.


Oysters were of course mandatory. These are a number of different types of Pacific oysters Ximemez style (with aged sherry vinegar, tomato, mint, and EVO). They shellfish were all good, but  I really liked the tangy sauce.


We were interested in the yellowtail special on the menu but the waiter cross-sold us to this yellowtail ceviche. Peruvian food is on fire right now. It was a good ceviche, with that potent lime taste, but it pretty much obliterated the subtlety of the fish. I wish we’d stuck with the original — but again, that doesn’t mean this isn’t a very fresh and well done implementation of ceviche.


New England clam chowder. Cherrystone clams, light cream broth, bacon. This tasted good, with a nice smokiness from the bacon and lots of clam. They lightened it from the traditional in a concession to modern tastes. I like my chowder loaded with heavy cream and butter. And no wonder I’m not the thinnest guy in the world!


Another case in point, this “Lobster mac & cheese. gruyere, herbs, truffle oil.” This was real good stuff, with a lot of big chunks of lobster meat.


“Crabcake.” Lots of good creaminess and soft blue crab in here. While not as good as the crab torta at Capo, it is a very respectable crab cake. Yum yum.


And the “lobster roll.” Another favorite of mine. I didn’t actually order this, but they have it on the menu, and so I found a web photo, because I love lobster roll. It looks good. Next time I’ll try it to compare to the excellent one a mile north at The Hungry Cat.

All and all, this was a good lunch, with classic (and new Peruvian) seafood. The fish was all very high quality, and being a seafood lover, I’ll be back.

For more LA dining reviews click here.

Related posts:

  1. Quick Eats – Gladstones by the Sea
  2. The Hungry Cat chows Santa Monica
  3. The Lobster claws at the pier
By: agavin
Comments (1)
Posted in: Food
Tagged as: Blue Plate Oysterette, Business and Economy, Clam chowder, Crab cake, Los Angeles, New England, Ocean Ave, Oysters, Peru, Santa Monica, Seafood

The Newbie’s Guide to Publishing

Oct20

Title: The Newbie’s Guide to Publishing

Author: J.A. Konrath

Genre: How to

Length: 370,000 words

Read: October 11-18, 2011

Summary: Lots of everything, including, honesty, good advice and value

_

This is an oddball book in many ways. First of all, it wasn’t really written as a book, but as an inexpensive ($2.99) Kindle compilation of J.A. Konrath’s blog posts from his excellent publishing blog. Over the last 5 or more years he’s written a lot of posts (500+), and this book is an excellent way to read/skim them quickly. I don’t begrudge him the extra $2.99. Raw as it is, the information and convenience of the format are worth far more. The book provides excellent value.

This book is also very long, perhaps 1,000 pages if it were a printed volume. It covers a vast array of topics involving writing and publishing. Tips on writing itself and motivation (other books cover much of this). A invaluable (and rare) first hand look at one writer’s career. Tips on on traditional publishing, getting an agent, and vast (I mean vast) tips on self promotion. It also, and very interestingly, chronicles Konrath’s evolving perception of the publishing business. From how to make it as a mid-list conventional author to an increasing rejection of traditional publishing’s broken business model. In this regard, it does taper off around 2010, midway through the current beginning of the e-book revolution. I’ve been reading his blog for a while, so I’ve probably read most of the posts since as he becomes ever more e-book centric in his thinking, but I would like them arranged in this easy format (i.e. JA, throw those in next time you update the book).

The book isn’t without flaws. It’s full of redundant posts, and many that aren’t applicable anymore, or to a particular writer’s interests or needs. Still, these are easily skimmed and skipped, and this doesn’t diminish from the overall value and usefulness. I don’t know how Konrath the novelist is (I bought Whiskey Sour, but haven’t read it yet), but as a analyst, he shows a keen mind and perceptivity, unusually clear and objective in his thinking. A very practical guy who looks at the situation as it is, and what’s likely to happen regardless of what entrenched institutions want. This alone is rare, but he also has an energy level that seems high to even super-manic me. The guy did a single promotional tour with 500 book signings! And he brings this level of commitment to every part of his work. Plus, he records, documents, and analyses stuff that few ever would. For example, he tries to reach some analytic conclusions on the sales effect of book signing and touring. He also includes useful logs of his own experiences with various phases of publishing (like the period from finding an agent to the book release — long!). The challenges, luck, and work required to succeed in this business seem more than a little daunting after Konrath’s whirlwind tour.

Over the last two years, I’ve read lots of books on the publishing business, and this one has the largest volume of useful information. Sure it’s mixed with a lot of random other stuff and considerable repetition. But a must read. Just skim the parts you don’t need.

For more book reviews, click here.

For posts on writing, click here.

Related posts:

  1. Follow The Money
  2. Book Review: Switched
  3. All Things Change
By: agavin
Comments (1)
Posted in: Books, Writing
Tagged as: Amazon Kindle, Book Review, E-book, JA Konrath, Literature, Publishing, The Newbie's Guide to Publishing, Whiskey Sour, Writers Resources

Quick Update

Oct19

Today’s post is just a quick update to my entry on Drago. We went there again last weekend and I added three or four new dishes.

Click here if you are itching for more Italian.

Or for all the LA Restaurants.

Related posts:

  1. Quick Updates
  2. Quick Eats – Palmeri
  3. Quick Eats: Piccolo
  4. Quick Eats: Osteria Latini 2
  5. Quick Eats: Pizzeria Mozza
By: agavin
Comments (0)
Posted in: Uncategorized
Tagged as: Drago, italian

Takao Top Omakase

Oct18

Restaurant: Takao [1, 2, 3, 4, 5, 6]

Location: 11656 San Vicente Blvd, Los Angeles, CA 90049. (310) 207-8636

Date: October 16, 2011

Cuisine: Japanese / Sushi

Rating: 9/10 creative “new style” sushi

_

I’ve already covered Takao in some detail HERE and then separately here, here and here. The full menu and some information on the history of the place can be found through the first link. This particular meal covers a full $120 Omakase, which actually is a very good value compared to ordering ala carte.


We started off with a lovely “shaved rice” style cold sake. I’ve become increasingly fond of this old-school premium form of sake.


Ankimo (Monk Fish Liver) with ponzu, scallions, and slightly spiced daikkon radish. An excellent example of this classic dish.


White fish with a bit of micro greens, citrus zest, and red peppercorns. A very light and delicious “sashimi salad.”


Toro tartar with caviar. A takao (and Nobu) classic.


Baracuda with ginger, scallions, in a light ponzu. This is not normally my favorite fish, but this preparation was very nice, with a light hint of char on the partially cooked fish.


Grilled Alaskan king crab legs. A sprig of pickled ginger. Very fresh and not frozen tasting, but the sweet vinegar sauce (in the back) totally made the dish.


A classic Japanese style unami flavor. A autumn broth of three kinds of mushrooms and some kind of light fish. The two sauces were a sour plum sauce (I think traditional with this fish) and a really tasty vinegary ponzu.


Sweet Santa Barabara prawn and asparagus tempura. The batter had little crispy riceballs in it which gave the whole thing a different texture. Plus there was both curry salt and sea salt and the traditional tempura sauce for dipping.


Salmon slices, marinated in a miso broth, served sizzling hot in this cast iron pan. You could cook as little or much as you liked. The sweet miso sauce was very tasty too.


A sushi flight. Starting at the left: red snapper, gizzard shad, blue fin tuna, toro, and in front, Santa Barbara uni (sea urchin).


Clam miso. Like regular miso, but with an extra hint of brine.


And for dessert, green tea creme brule with strawberries. It’s very green, with a fairly intense creamy tea flavor.

This was probably my best official omakase at Takao yet (and it’s always good). A very nice meal.

Check out other Takao reviews:  [1, 2, 3, 4, 5, 6]

For more LA area sushi, see here.

Related posts:

  1. Sushi Glutton – Takao Three
  2. Takao Sushi Taking Off!
  3. Food as Art – Takao
  4. Takao Two
  5. Sushi Sushi – Small Omakase
By: agavin
Comments (6)
Posted in: Food
Tagged as: Alaskan king crab fishing, Dessert, fish, Japanese cuisine, Los Angeles, Omakase, Restaurants and Bars, Sashimi, Sea urchin, Sushi, Takao, toro, Zest (ingredient)

Bouchon Beverly Hills

Oct17

Restaurant: Bouchon Beverly Hills [1, 2, 3]

Location: 235 NORTH CANON DRIVE | BEVERLY HILLS, CA 90210 | 310.271.9910

Date: October 15, 2011

Cuisine: French Bistro

Rating: Good, but expensive

_

In the last three-four years there’s been a bit of a French Food revival in Southern California, but the emphasis has been on Bistro fare. Of course this is consistent with the post-recession trend toward less formal restaurants anyway. Bouchon is the small-chain spawn for Thomas Keller, the highly acclaimed chef of The French Laundry.


Here is the brunch menu. My snapshot is still at the doctors (Canon service center) so this is a test run for the new iPhone4S camera. Better than its predecessor, but no match for either of my real cameras. The Photostream sync to the desktop is however, pretty sweet.


My obligatory cappuccino.


The Beverly Hills space is very pretty. Check out the bar (both raw and booze). Lobsters oversee the diners.


The elegant dining room has a very spacious, even Parisian feel.


The have good bread here, as well as amusements for the three-year-old set.


“Pain Perdu” (i.e. french toast). Brioche toast with macerated strawberries, creme Chantilly & vermont maple syrup. I’m slightly confused about the strawberries, as these sure looked and tasted like apple. But it was good nonetheless.


“Chicken & Waffles. roasted chicken on a bacon & chive waffle with Tahitian vanilla bean butter and sauce chasseur.” The chicken was a nice bit of roast chicken. If the waffles had bacon and chive in them, I couldn’t tell.


It came with the butter, the gravy, and good maple syrup. I ended up shredding the chicken, cutting the waffles, and adding syrup. It was good, but not quite Roscoes.


Downstairs is the much anticipated takeout bakery.


Not a huge space.


Serving various classic pastries and some salads and sandwiches.


Salads, sandwiches, macarons, cookies, etc.


The breakfast pastries, like croissant and coffee cake. The chocolate croissant was good. The coffee cake and banana nut muffin were a bit dry. Really I expected more. I’ll have to try a lemon tart at some point.


A closeup of the macarons. I had one (passionfruit) and while large, and pretty good, it wasn’t as good as the divine Paulette Macarons (reviewed here).


Good luck trying to read this blurry iPhone photo.

Overall, while Bouchon and bakery were fine, they are very expensive and failed to wow me. The chicken and waffles was $27! This is almost triple Roscoes! I would have forgiven the prices if the food were superlative, but it was just good. Sorry Mr. Keller, you’re rep sets a higher bar.

For more LA dining reviews click here.

Related posts:

  1. Beverly Hills Hotel – Polo Lounge
  2. Paulette Macarons
  3. Ford’s Filling Station
  4. Riviera Country Club – Gluttony with a View
  5. Red Medicine is the Cure
By: agavin
Comments (3)
Posted in: Food
Tagged as: Beverly Hills California, Bistro, Bouchon, Bouchon Bakery, Brunch, Food, French Laundry, Los Angeles, Southern California, Thomas Keller, vegetarian

Manpuku – Not so Secret Beef

Oct16

Restaurant: Manpuku

Location: 2125 Sawtelle Blvd. Los Angeles, CA 90025. (310) 473-0580

Date: October 14, 2011

Cuisine: Yakinaku

Rating: Tasty BBQ, good value

_

Manpuku is a Yakinaku (Japanese style Korean BBQ) joint in the heart of the Sawtelle little-Tokyo area (just a few stores down from awesome Kiriko Sushi). It’s been a lunch favorite of mine for years because it offers really good BBQ at value prices. It isn’t the ultimate Yakinaku, a title reserved for the amazing Totoraku, but it is about 10% of the price!


This mini-mall is packed with delicious Asian lunch spots.


Just in case you wondered what you might find inside.


Every table comes equipped with it’s own BBQ. I apologize for the mediocre pictures. My snapshot camera is in the shop and so I had only the iPhone4 (I wasn’t going to lug the big camera). On the plus side, the photos did magically sync to my Mac via photostream, which is pretty sexy. Canon needs to add at least Wifi to their regular cameras. I’m sick of pulling out that card.


The lunch menu.


Kimchee on the left, the delicious sweet sauce (for use on the meat after cooking) on the right.


I ordered the “prime rib lunch set” ($15, and sometimes on sale!) and it comes with all you can eat Japanese salad.


And miso soup.

And rice.


Plus one of these plates of marinated prime short rib and a few vegetables.


The meal is simple. You BBQ to taste (rare in my case), dip in the sweet sauce, let cool on the rice, then eat!

There is nothing to complain about here. The beef is fresh, tender, and tasty. If you enjoy this, and are want to really max out on the variety this cuisine offers (every cut of cow) then check out Totoraku.

For more LA dining reviews click here.

Related posts:

  1. Totoraku – Secret Beef!
  2. Fogo de Chao – Beef!
  3. No Beef with Mastro’s
  4. Quick Eats: Tofu Ya
By: agavin
Comments (1)
Posted in: Food
Tagged as: Barbecue, bbq, beef, Japanese cuisine, Kiriko Sushi, Los Angeles, Manpuku, Miso soup, Tokyo, Tokyo BBQ, Yakinaku

Skins UK – The First Two Series

Oct15

Title: Skins UK

Genre: Contemporary Dramedy

Watched: First Two Series, October 1-11, 2011

Summary: Surprisingly addictive character study

_

I wouldn’t have expected to like this — other than the promised nudity — but it was rather sly. Plus, being on Netflix streaming it was “free.” This ensemble show follows nine or ten British sixteen-seventeen year-olds studying, loving, and partying (not in that order) somewhere in nowhere Western England. Each episode picks a particular cast member to focus on, using them as a POV into the group dynamics.

While Skins borrows techniques from documentary and reality television, in that it has an extremely young and inexperienced cast and little in the way of sweeping dramatic arc, it still manages to be extremely gripping for one simple reason:

The characters are well written.

While there is plenty of drama and incident in their lives, and the show does touch on all sorts of issues (teen pregnancy, eating disorders, dysfunctional families, parental death, parental neglect, religion, sexuality — both orientations, race, drug use, health, relationships, etc. etc) none of it feels particularly forced. Not at all like the whiplash effect of an overproduced show like Gossip Girl where the writers strain every character to — and beyond — the breaking point of believability in their quest to feed the flames of constant conflict. In Skins, it feels more like the characters have separate identities that organically drive the plot. Which is as it should be. It’s a fallacy to think that conflict alone drives interest in a story. Sure you need the friction between desire and the character, but without believable — and likable — characters, conflict isn’t worth anything.

But all the Skins characters are pretty likable, and quite varied. We forgive them their idiot decisions, their wanton self-destructive behavior, because they have a certain naive goodness about them. But there is a lot of self-destructive behavior. One of the talked about things about this show is the pretty enormous amount of nudity, drug use, sex, and all that goodness. While the nudity is rarely very erotic, mostly consisting of boy butt or the occasional swinging nad-sack, there is a lot of it. And the drinking, smoking, and drug use is pretty constant (“spliff” is a favorite word). Even the fourteen year-old little sister is staying out all night and shooting heroin. But this stuff doesn’t dominate the story, instead adding a train-wreck fascination. Now I can only hope this isn’t a realistic portrayal of the “average” British teen, who I suspect probably won’t even handle that kind of youthful debauchery as well as even these flawed characters. But I have no idea. Another constant in the show are the broken families. While some of the parents are good and well meaning people, there is only one character (Dev Patel, in his  pre-slumdog debut) with a working pair of them. We have everything from single parents, to lunk-head parents, to pill-popping parents, to hippy-no-attention parents, to none at all. No wonder these kids have so many problems.

A final thing that made this show extra fascinating was the slightly exotic British factor. The semi-suburban 21st Century England depicted is an interesting reminder that America isn’t the only country with its decadent first-world problems. The accents are cute, the slang even more so, and the peculiar British youth fashions — looking as they do like technicolor hip-hop goes La Cage Aux Folles — endlessly entertaining. The directing is stylish too, with nice use of music and weird camera work to emphasize mental state. A favorite moment for me was when Hannah Murray’s fey character is amusing herself by walking her fingers along a guardrail. The camera keeps the fingers in focus at constant distance while the background swirls behind. You have to see and hear the effect, but it had a wonderful playful mood consistent with the POV. Also no wonder the actress was cast for Season 2 of Game of Thrones, as the equally crazy Gilly.

I haven’t checked out the short running and supposedly worse MTV version of this show, but I suspect it failed to capture that elusive formula from the original: good writing = good characters.

For more of my posts on TV, click here.

By: agavin
Comments (4)
Posted in: Television
Tagged as: Character, Dev Patel, Gossip Girl, MTV, Netflix, Skins, Television, Television Review, Writing

Follow The Money

Oct14

Any business is about the flow of money. This is a keystone for understanding them. Dean Wesley Smith, one of self-publishing’s very vocal bloggers has an excellent article on the subject of the differing flow of money in both the traditional and self-published worlds:

But so many of the discussions about indie publishing vs traditional publishing don’t take into account a very important, and sometimes critical aspect of money for a freelance fiction writer. And that’s timing of the cash flow. In other words: How Much? And When?

And trust me, this is complex and will seem odd to many, especially newer writers. But I will do my best to be clear and let you each decide on the path that is right for each of your books. And when you do decide on a path, you might understand the cash flow of that path.

…

–-Both traditional and indie publishing have time lags in the money.Indie publishing, given the same quality book, the same level of cover, is a much shorter time lag. And with indie publishing stores reporting in so many different ways, it takes some work to see how many books in a certain time period a book actually sold.

For example, if an author had a book up and wanted to see how many copies the book sold in January, the author might have to wait until June to get some of those exact numbers.

However, discovering sales is far worse in traditional publishing. There the author is lucky to be able to figure out royalty statements for how many books sold and were held as reserves against return in a six-month period a year after publication. And that’s if the author can get the agent to send the royalty statements.

At least with indie publishing, with a little patience, an indie author can find out how many books sold exactly in any given month.

The full original post can be found HERE.

For more of my posts on writing, click here.

Related posts:

  1. All Things Change
  2. Book Review: Switched
  3. The Darkening Dream
By: agavin
Comments (2)
Posted in: Writing
Tagged as: Amazon Kindle, Author, Book, Dean Wesley Smith, E-book, Publishing, self-publish, Writing

Dreaming Along

Oct13

I’m plugging away on my “after the gap” read of The Darkening Dream. At the 60% point, so I should hopefully be done by the end of the week. There’s only one scene I need to go back to and give a bit of a rewrite. It’s one that’s always been a bit problematic, where a character tells a bit of a story about a previous encounter with the undead, and while it’s only 800 words (it used to be 3,000 in the first draft) it’s told in dialog. That’s always awkward, and it’s the only place in the book where a happening longer than a couple sentences is dialoged out. I even have to use that long dialog paragraph leave off the terminal curly brace thing. Over the two years since I first wrote the scene, I’ve rewritten it perhaps five different ways. As dialog, as flashback, with sarcastic interrupts, without. It was once a creepy, but over long episode, but now after so much trimming it just lacks punch.

I’ll have to revisit after I get to the end of this pass.

And I finally adjusted to past tense again (only took 20,000 words!). It’ll be interesting to see if my head whiplashes so badly when I flip back to Untimed (hopefully soon). I’m due my third draft notes any day now.

Moving through The Darkening Dream I find it paced like a roller coaster. Literally. Including the slow initial tick tick ascent to the top of the first hill (which crests at about at the 20% mark). The pacing is mirrored by the chapter length and the progression of time. In the first quarter, several weeks pass for the characters and on average the chapters are longer and more linear. Then at the top of the hill, I start to slide in the point of view of first one and the other villain. With that, the chapter length halves and the action is compressed into a small number of hectic and deadly days. Like most stories with a lot of violence, if one actually had to endure the narrative in real life, one would probably drop dead of exhaustion. TVs 24 being the ultimate example.

On a slightly different note, I switched the name on my ghetto cover (my home-brew one on the right, placeholder until I commission a real one) back to “Andy” as opposed to “Andrew.” I keep debating this. At some level it feels slightly odd to be in my 40s, a husband, and a father and not have dropped my nickname. But I just never have, and on the plus side all my SEO points at Andy, not Andrew. The later is what the Gas Company calls me.

For more posts on writing, click here.

Related posts:

  1. Done Again, Hopefully
By: agavin
Comments (2)
Posted in: Darkening Dream
Tagged as: Andy Gavin, Darkening Dream, Fiction, The Darkening Dream, Untimed, Writing

Go Sushi Goes To Lunch

Oct12

Restaurant: Go’s Mart [1, 2]

Location: 22330 Sherman Way, Canoga Park, CA 91303  818.704.1459

Date: October 11, 2011

Cuisine: Japanese Sushi

Rating: Possibly LA’s best sushi!

_

This is my second visit to the unassuming Canoga Park sushi temple that is Go’s Mart. You can check out the Foodie Club mega tasting meal I had previously. This time I just dropped by for lunch and had a more “modest” little lunch omakase.


The plate of ginger and wasabi gets the saliva flowing.


Marinated toro collar. In some ways like a really nice marinated tuna fish.


Homemade Ikura (salmon roe). As good as that gets.


Go has the interesting format of serving fish in related flights. This is a foursome of whitefish. All are prepared with variations of wasabi, rock salt, truffle oil, and kelp. Some also have shiso and or yuzu pepper. All four are fairly similar with a nice light bright flavor.


Kue I think, which is a kind of grouper.


John Dory.


Red snapper.


Kelp bass.


Sweet shrimp roe marinated in a mirin (rice wine) based sauce.


It looked pretty cool even after I got most of them out.


A flight of shellfish. Dusted with hibiscus salt.


Japanese snow crab with gold.


Some very fine Alaskan king crab.


Japanese scallop. Yum.


And sweet shrimp (body) with caviar.


The heads came back to us fried. Which are also great.


We ate everything but the eyeballs and beaks.


A flight of tunas.


Blue fin tuna with garlic chip.


Albacore tuna with garlic.


Chu-toro (medium tuna belly) with radish and caviar.


O-toro (extra fatty toro), seared, with gold and a slightly sweet sauce.


A tro of squirmies.


Live octopus, cooked. It was alive a few minutes before we ate it. This was good, but I probably prefer it less cooked.


Fresh abalone. As good as the chewy creature gets.


Baby squid, with a bit of squid guts. Very soft for squid.


Both kinds of eel, sea and freshwater.


The sea eel, with kelp.


And the river eel.


Two kinds of halibut. Both with hibiscus salt, micro greens, and yuzu pepper.


Kelp halibut.


Halibut fluke.


A blue crab handroll with a bit of truffle oil.


Go finishes up with a bit of fruit drizzled in sweetened condensed milk. Very nice finisher. There are rasberries, figs, melon, golden-berries, mulberries and blueberries.

Go-san continues to impress with some really scrumptious sushi. He has his own take on the art and not only is the fish impeccable but the flavor combos very refined and interesting. Given the ultra high end nature of the food (and standard sushi pricing), it isn’t even that badly priced either. Much more reasonable than Mori Sushi for example. Go to it!

For more LA Sushi, click here.

Related posts:

  1. Sushi Sushi = Yummy Yummy
  2. Sushi Sushi – Small Omakase
  3. Sushi Sushi Sushi
  4. Mori Sushi – A Top Contender
  5. Food as Art – Sushi Sushi
By: agavin
Comments (2)
Posted in: Food
Tagged as: abalone, Alaskan king crab fishing, Blue Crab, Caviar, Eel, Go Sushi, Japanese cuisine, Roe, Sashimi, snow crab, sweet shrimp, toro, Tuna
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