Archive for July 2015

Eating Senigallia – Taverna Porto

Jul31

Restaurant: La Taverna del Porto

Location: Via Giosue Carducci, 10, 60019 Senigallia, Italy

Date: June 20, 2015

Cuisine: Italian

Rating: Pricy but tasty all in dining

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Sandwiched between Michelin 2 star meals we asked our hotel for a restaurant recommendation.

They sent us across town to La Taverna del Porto.

It was located on a bustling square — and this being a summer Saturday in a beach town — the piazza was alive with activity.

At the restaurant, there were a few items written on a board, but we were just asked “meat” or “seafood” and they started bringing stuff.

Potato soup. A simple but tasty blend.


Like the food, the only option for the wine seemed to be “Rosso ou Bianco”. We went bianco and got this perfectly pleasant local Verdicchio.

Squid salad. Squid mixed with carrots and marinated.

Grilled vegetables.

Octopus salad. With tomatoes.

Various seafood. Seabass on pesto crostini. Salmon and tuna crisps.

Creatures of the deep. These ugly shrimp cousins look a bit like the monsters from the video game Journey and taste… well a bit like the sea bottom.

Shrimp and avocado.

Capresse.

Hot seafood. Stuffed mussels, fried anchovies, skewers.

Mussels in gauzetto sauce. Tasty.

Clams in tomato cream sauce. Even tastier. I love these local vongole.

Green beans.

Eggplant wraps.

Penne pomodoro.

Linguine vongolle. Classic linguine in clam sauce. Super simple. Very tasty. Lots of garlic.

The host asked if we wanted more. We were pretty stuffed. I guess he would have brought a main and dessert. Then we got a bill for 5 x E35. Given that it was 50% more than all the other casual places we ate at in Italy, and that one of the 5 was a 6 year-old who had the penne only and 2 others were vegetarians, it seemed kinda steep. I think it was just one price included, so if we had a main course and dessert and 5 real eaters it would have been fine — but still. Wine was included and seemed “all you can drink.” Of course, the local Verdicchio probably costs them < E5. It’s still not bad wine for seafood.

The more I travel the less I trust hotel recommendations for food, which is a shame as doing the research is a bit of work. The people at our hotel were extremely extremely nice so I think it was just a difference of what one is looking for. Still, the food was good and it was a fun evening.

Click here to see more Eating Italy posts.

Related posts:

  1. Eating Senigallia – Niko Cucina
  2. Eating Senigallia – Uliassi
  3. Eating Santa Margherita – Hotel Miramare
  4. Eating d’Agliano – La Quercia
  5. Eating Assisi – Locanda del Podesta
By: agavin
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Kali Cabernet

Jul29

Restaurant: Kali Dining [1, 2, 3, 4]

Location: Beverly Hills

Date: July 24, 2015

Cuisine: New American

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My Sauvages group returns to Jim’s gorgeous Beverly Hills backyard for its annual gather. Food is again by Chef Kevin Meehan of Kali Dining. The wine theme is Cali Cabernet.

The setting is lovely enough, and the company good enough to entice me to a California wine lunch!

We dine under these awnings.

The starter wines while we assemble.

Flight 0: Introduction


NV Château Miraval Côtes de Provence Rosé.

2012 Pierre-Yves Colin-Morey Saint-Aubin Le Banc. Burghound 88. There is a trace of post-bottling SO2 along with a touch of reduction so I would suggest decanting this if you’re going to try a bottle in the next year or so. The equally well-detailed middle weight flavors possess a lovely mouth feel before concluding in a dry, clean, linear and saline-inflected finish. This is really quite good for a St. Aubin villages and worth considering for value; in fact this would make for an excellent house white.

1992 Domaine Francois et Antoine Jobard Meursault 1er Cru Les Genevrières. Burgound 87. This is now fully mature with ample notes of honey and sweet secondary notes on the nose that are followed by rich medium-full flavors that deliver a nicely complex finish of moderate length. There is no benefit to further cellar time and when the decline begins, I suspect that it will be relatively rapid. I would suggest drinking this now and over the next few years as it presently lacks a bit of vibrancy and this will only become more pronounced with age. Tasted twice with consistent notes.

agavin: this bottle was in amazing shape. Gorgeous.

Quinta da Raza Vinho Verde Raza.

Flight 1:


1991 Robert Mondavi Winery Cabernet Sauvignon Reserve. 93 points. Very dark red color, no bricking, slightly clear 1mm margin. PNP, drank 1 glass over 2+ hours. Ohhh this is glorious! Fabulous all the way around. The nose sings with a perfume of damp earth, pencil lead, saddle leather, florals, mint, red fruits, cassis, and tobacco. The palate is seductive and alluring with a brilliant texture, silky and perfectly balanced, intense on the attack and the mid palate with forest floor, cassis and cherry fruit, fine grained tannins, tobacco, leather, well integrated oak, all of which follows into a very, very long 60+ second finish. You’d never guess this was 23 years old. I agree with Jeff Leve’s recent note as this is a dead ringer for classic, world class Bordeaux. Classic Napa at its finest. This is what Napa needs to strive for.

1987 Robert Mondavi Winery Cabernet Sauvignon Reserve. VM 90+. Very good full medium ruby. Currant, black cherry, roast coffee, cedar, leather, tobacco, truffle and black olive on the flamboyant nose. Sappy, youthfully tight flavors of currant and tobacco leaf, with a faint gamey nuance. Very ripe and rich but adamantly dry. Strong finish features big, ripe tannins. A superb bottle, far closer in character to my memory of this wine than the more politely styled example shown at the group tasting.

From my cellar: 1991 Dominus Proprietary Red Wine. Parker 99. In a blind tasting, both the 1990 and 1991 wines were identified as being French by all eight tasters. I pulled these wines from my cellar to insert as ringers, so I was particularly miffed at not getting their origin correct. The 1991 is the finest Dominus to date, although the 1994 may eventually rival it. The wine is incredibly expansive, rich, complex, fragrant, concentrated, and compelling in all respects. The opaque ruby/purple color is followed by huge quantities of sweet jammy fruit nicely touched by tar, licorice, and earthy scents reminiscent of the aroma of fresh black truffles. The wine is extremely concentrated, opulently-textured, and voluptuous, with huge reserves of juicy fruit. It is a marvelous Pomerol-like wine of exceptional purity and harmony. Although approachable, it requires 2-4 more years of cellaring; it should last for 2-3 decades.

agavin: I’m biased, but it was my favorite wine of the day.

1974 Robert Mondavi Cabernet Sauvignon Napa. 87 points. Nice dark maroon color, going a little bronze at the edge, with not much sediment or cloudiness. Black cherry fruit, earth and mint flavors. Still some drying tannins on the finish, which shows a bit of mocha/coffee. Very nice, aged Oakville Cabernet.

Hamachi crudo with radich and a kind of pesto.

Flight 2:


1994 Joseph Phelps Insignia Proprietary Red Wine. Parker 98. The 1994 boasts an inky/purple color along with a glorious nose of black raspberries, blackberries and black currants that is still somewhat primary despite nearly 18 years in bottle. The Phelps team kept this cuvee in 100% new French oak for 28 months. Its magnificent structure, intensity and purity of fruit, ripeness, balance combined with authoritative power and the magnetic appeal of this full-bodied, Bordeaux-styled wine are extraordinary. This amazing effort is just coming into its best years, and should drink well for at least another 15-20 years.

agavin: corked bottle 🙁 but swiftly replaced by:

2002 Joseph Phelps Insignia Proprietary Red Wine. Parker 100! The 2002 boasts an inky/purple color along with notes of graphite, violets, blackberries, creme de cassis and hints of charcoal and barbecue in addition to a full-bodied, multilayered mouthfeel that builds incrementally with great purity, staggering fruit concentration, and a long, velvety, 50+-second finish. This prodigious effort should continue to drink well for 20+ years.

agavin: a blockbuster of superb juice.

1997 Chateau Montelena Cabernet Sauvignon Estate. Parker 98. There are 10,200 cases of the remarkable 1997 Cabernet Sauvignon Estate. Opaque purple-colored with a dense, chewy, full-bodied personality, it displays abundant cassis, mineral, and earth notes. This brilliantly made, super-concentrated, pure, blockbuster possesses sweet tannin as well as a terrific finish. Having added additional weight since last year, this sumptuous, multilayered, profoundly concentrated Cabernet contains 14% alcohol. It is a candidate for 25-30 years of longevity. Anticipated maturity: 2003-2030.

1994 Groth Cabernet Sauvignon Reserve. Parker 89. The luxury-priced 1994 Cabernet Sauvignon Reserve reveals a dark plum/purple color, and lavish quantities of toasty new oak in the smoky, vanillin, and cassis-scented nose. This forward, soft, medium to full-bodied wine possesses very good to excellent concentration, but the abundant wood flavors push the taster’s tolerance to the limit. While this Reserve offering is undoubtedly excellent, I did not detect the depth or concentration necessary to support aging beyond a decade.

1996 Pahlmeyer Proprietary Red Wine. Parker 95-97. The 1996 Proprietary Red (a blend of 73% Cabernet Sauvignon with the balance Malbec, Petit Verdot, Merlot, and Cabernet Franc) is not a very weighty (14.3% alcohol) offering. It has become more delineated with a year of bottle age, offering up classic creme de cassis, smoked meat, coffee, prune, and toasty new oak scents. Concentrated, with fabulously high extract, sweet tannin, and full body, this wine has an elegant feel on the palate, but is still a blockbuster. Anticipated maturity: now-2025.

Black garlic risotto with parmesan crisp. An awesome wine food.

Here is some of the black garlic — which is just fermented garlic.

Flight 3:


2001 Ridge Monte Bello. Parker 99. A resoundingly great effort from this iconic producer, Ridge’s 2001 is a spectacular, still young but promising wine. Interestingly, 60% of the production from the winery’s 108 acre Monte Bello Vineyard made it into the 2001’s final blend (their 40th anniversary, by the way). The unusual blend is 56% Cabernet Sauvignon, a whopping 36% Merlot, and 8% Petit Verdot. It also carries 14.2% alcohol, which is high for this estate. On the back label, the conservative Paul Draper writes that “5-8 years of bottle age will bring generous rewards, and 20 years will bring full maturity.” At age 10, it is still an infant in terms of development, and I would not be surprised to see this 2001 last 40 years. A dense ruby/purple color is accompanied by extravagant, generous aromas of pen ink, lead pencil shavings, spice box and black fruits. The wine is full-bodied and silky textured, but secondary nuances have not yet begun to develop as it is still very primary, tasting more like a 3-4 year old Monte Bello than one that is ten years of age. Nevertheless, it reveals spectacular concentration, a voluptuous texture, a rare opulence for a Ridge Monte Bello, and an incredible finish. The upside is enormous and this cuvee may prove somewhat atypical due to the huge percentage of Merlot in the final blend and the higher than normal alcohol. But make no mistake about this Monte Bello – it is a great wine. Anticipated maturity: 2020-2040.

2001 Beringer Cabernet Sauvignon Private Reserve. Parker 97. Production: 10,000 cases; Alcohol: 14.2%; Blend: 100% Cabernet Sauvignon; Harvest Dates: September 4 to October 10. The 2001 was produced from six vineyards, Chabot, Home, Bancroft Ranch, Rancho del Oso, Quarry and Tre Colline. An early spring with both frost and heat spikes gave vignerons a roller coaster ride early on, but a torrid May and June were followed by a surprisingly cool August and fabulous weather in September and October. The harvest started early for the more precocious terroirs and finished relatively late for the cooler ones. A spectacular effort, the 2001 exhibits a youthful opaque purple color as well as great fruit concentration and intensity. There is a more complete tasting note printed elsewhere in this issue in the article on the 2001 California Cabernet Sauvignons.

2000 Jones Family Vineyard Cabernet Sauvignon. Parker 90. This winery continues to fashion brilliant Cabernets, as evidenced by their successful, strong, powerful 2000 Cabernet Sauvignon. It boasts great fruit along with loads of black creme de cassis notes intermixed with melted licorice, all offered in a medium to full-bodied, supple-textured style.

1999 Quilceda Creek Cabernet Sauvignon. Parker 98. The sumptuous 1999 Cabernet Sauvignon is a dark ruby-colored wine with mouth-watering aromas of highly expressive blackberries awash in toasted oak and roasting spices. Medium to full-bodied, thick, concentrated, and exquisitely balanced, this mouth-coating tour de force is densely packed with jammy black fruits and cassis liqueur. It combines elegance with power in a manner reminiscent of Chateaux Margaux’s prodigious 1990. This velvety-textured wine is complete, with magnificent depth of fruit, a profound personality, and the requisite structure for long-term cellaring. Bravo! Projected maturity: 2006-2020.

Duck breast and foie gras with black figs. Super combo between the fatty foie and those soft sweet figs.

Flight 4:


2004 Pride Mountain Vineyards Cabernet Sauvignon Reserve. Parker 96. The two flagship wines of this brilliant estate, which straddles the Sonoma and Napa county lines at the top of Spring Mountain, include the 2004 Cabernet Sauvignon Reserve (98% Cabernet Sauvignon and 2% Petit Verdot). Sixty-eight percent of the fruit comes from Sonoma and 32% from Napa. It exhibits classic notes of creme de cassis, licorice, cedarwood, incense and a hint of toasty oak in the background. Full-bodied, opulent, profound deep, rich and full with velvety edges, the tannin can be detected, but it is wonderfully integrated in this mountain-styled Cabernet. It continues Pride’s impressive track record with these special cuvees. The 2004 Cabernet Sauvignon Reserve can be drunk young or cellared for two decades or more. More nuances and complexity will undoubtedly emerge over the next 4-5 years.

1997 Pahlmeyer Proprietary Red Wine. Parker 98. The finest proprietary red produced by Pahlmeyer to date is their 1997 (a blend of 72% Cabernet Sauvignon, 17% Merlot, and the rest Petit-Verdot, Cabernet Franc, and Malbec). Production is 3,300 cases, and the wine tips the scales at 14.7% alcohol. A super-rich, blockbuster effort, it exhibits an opaque purple color in addition to a fabulous bouquet of black fruits, espresso, cocoa, mocha, and flowers. A prodigious red, with low acidity, spectacular concentration, and fabulous purity as well as overall symmetry, it can be drunk now, but promises to last for 20-25 years.

2004 Harlan Estate The Maiden. Parker 92-95. I was blown away by the 2004 The Maiden, which out of bottle is even better than it was from barrel. This wine exhibits a rather flamboyant scorched earth, lead pencil, incense, licorice, and blackberry and cassis-scented nose and flavors. The wine has superb concentration and is opulent, fleshy, and very much in keeping with the style of the vintage. Despite its accessibility, I suspect this wine will drink well for at least two decades.

2004 Diamond Creek Cabernet Sauvignon Red Rock Terrace. Parker 94+. The 2004 Cabernet Sauvignon Red Rock Terrace comes from a 7-acre parcel on Diamond Mountain originally owned by the late Al Bronstein and his widow, Boots. The wine exhibits a dark ruby/purple color, beautiful density and richness, impeccable balance, wonderful purity and depth, a full-bodied mouthfeel, and a striking elegance. Still young and vigorous, it should hit its peak in 5-6 years, and should last 20-25 years thereafter.

Beef tenderloin with potatoes and charred leeks — black garlic sauce. Really nice meat.

Flight 5: Dessert (wine)


1967 Rieussec. Parker 84. Rieussec made a very fine 1967. Not having tasted it for some time, I suspect this wine has been fully mature since the mid 1970s. It is lighter in style and body than some of the more recent vintages of Rieussec, but richly fruity and spicy, with a roasted, grilled nut aroma.

agavin: Totally disagree with Parker as our bottle was drinking nicely, I’d probably give it a 92.

The wine lineup.

Chef Kevin.

Some of the gang.

Bonus wine after lunch. 1988 Domaine de Trévallon. 86 points. A bit cloudy and thin.
Overall, a delicious afternoon — food and wine both! I’m not much of a Cali Cab fan, but because most of these were 15-20 years old they were drinking pretty well.

Related posts:

  1. Big Bottle Madness at Kali Dining
  2. Memorial Day Pig
  3. Châteauneuf-du-Pape in the Sun
  4. Sauvages at Oliverio
  5. Big and Bold on the Beach
By: agavin
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Eating Senigallia – Uliassi

Jul28

Restaurant: Uliassi

Location: Banchina Di Levante 6, 60019 Senigallia AN, Italy. +39 071 65463

Date: June 19, 2015

Cuisine: Italian (2 star Michelin)

Rating: Awesome and inventive

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One of the reasons I was drawn to visit the town of Senigallia was its pair of 2 star Michelin restaurants. It seemed to me that any small resort town with TWO of them had to be a nice place.

I was right too. We visited both, but Uliassi was first and it’s tucked away in the corner of  Senigallia’s main seaside drag right near the river, just a block or two from the center of the old city.

We began with a bit of bubbly.

Bread sticks. The darker one was anchovy flavored!

Rice puffed nori. Delicious crispy seafood puffs.

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The menu. We opted more or less for the Classic (with supplements and substitutes).

Amuse. On the left was one of those wafer cookies… filled with foie gras and some kind of nut butter — delicious. The center was beef tartar crusted in something. The right was a bit of fish with truffles.

A shot of Kir Royal.

Tempura vegetables. Super light and delicious fry.

Artisan bread.

2013 Azienda Agricola Bucci Verdicchio dei Castelli di Jesi Classico Superiore. 89 points. The young Bucci Superiore is very light and fruity. An excellent seafood wine.

Cuttlefish tagliatelle with nori seaweed pesto and fried quinoa. A “pasta” made of cuttlefish. As squirmy as the idea is, it was rather delicious.

Raw amberjack “a la puttanesca.” A lovely seafood carpaccio.

Crispy red mullet, parsley soup and rhubarb. The bread-like thing was the mullet. I don’t even like red mullet, despite it having been the most prized local fish by the Ancient Romans — but this was fabulous. It tasted like a super grilled cheese or something.

Salad of cheese and almonds.

Rimini fest skewer. Squid covered in bread crumbs and ham bits. The balls were sphereized frozen cheese!

Potato puree and truffles. A simple version for the vegetarians.

Albanella jar, shellfish and aromatic herbs. A semi-deconstructed seafood pot. Not so unlike an Italian version of the Lobster Pots we used to cook up on the East Coast as a kid. The sauce was nice but light, emphasizing the fresh seafood.

Seasonal vegetables and pesto.

Roasted cuttlefish, wild herbs and sea urchins water ice. Not for the average American pallet, with that briny squid ink taste and the frozen bits of sea urchin!

Cappelletti butter and sage. A simple but lovely pasta.

Potatoes puree, roasted teal, roots and black truffle. The more elaborate version of the puree, with teal meat and lots and lots of black truffle. Really delicious.

Smoked spaghetti, clams and grilled cherry tomatoes. Almost a classic vongolle pasta, but with a lovely smokey flavor.

Monkfish, pork cheek and wild fennel soup. We were getting pretty full here, but this monkfish and “bacon” (pork cheek) was rather delicious — if rich. You can see from the menu why they probably don’t sell a lot of red wine!

Strawberry, cream, mascarpone and cardamon merengue. This was amazing! The berry flavor was so strong, and the frozen berries were cold on the tongue. The merengue provided a nice crunchy counterpoint.

Molasses cookie, chocolate ice cream, coffee, caramel, and licorice.

passionfruit soup, yogurt ice cream, pink pepper, and candied banana.

The hazelnut in different consistence: cream, brittle, crumble, cookie, powder, ice cream, and sponge. Pretty awesome.

Alex’s special 4 course tasting:


Rigatoni pomodoro.

Crispy potatoes, two ways. Homemade potato chips above, beneath them are french fries.

Artisan parmesan.

Mascarpone and chocolate. Fresh sweet cheese (it’s basically cream set with lemon juice) and cocoa powder.
Overall, Uliassi served up a great meal. They were extremely accommodating to our various needs (small child and Kosher style eaters), particularly given that I had forgotten to warn them. The attitude was great too. The meal ran a little long, particularly as they got busy, but still, you could see how many (technical) courses there were.

Our evening was oddly rainy and blustery, so we sat inside. But the restaurant is in a lovely seaside location with a casual elegant shore vibe. On a nice night (and the other 4 we spent in the town were lovely) it would be fabulous to dine outside.

The food itself was DELICIOUS and very inventive. Extremely Italian, local to Le Marche, but also very modern. Perhaps there was one too many cuttlefish dishes, but many of the dishes were fabulous and most really spot on.

Click here to see more Eating Italy posts.

Related posts:

  1. Eating Senigallia – Niko Cucina
  2. Eating Assisi – Locanda del Podesta
  3. Eating Rome – La Pergola
  4. Eating Colle di Val d’Elsa – Dietro Le Quinte
  5. Eating Santa Margherita – Hotel Miramare
By: agavin
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Eating Senigallia – Niko Cucina

Jul27

Restaurant: Niko Cucina

Location: Lungomare Marconi , 60019 Senigallia, Italy. 071.7931087

Date: June 18 & 22, 2015

Cuisine: Italian

Rating: Great kitchen

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Traveling east from Umbria we set up residence at the lovely beach town Senigallia. This is one of those delightful Italian resort towns that Americans don’t really visit. All the better for us.

Despite being off the American radar this town sports two 2 star Michelin restaurants! Plus our hotel had a top notch place called “By Niko Cucina” (the chef being Niko). You could eat on either the ground floor patio or up here with the terrible view and lousy stifling air — not!



The menu.

Campari spritz (with Prosecco).

2010 Azienda Agricola Bucci Verdicchio dei Castelli di Jesi Classico Riserva Villa Bucci. 91 points. A fine mature Verdicchio with plenty of structure.

Bread.

Gluten free bread, which supposedly was awesome (for gluten free bread). The chef said he bakes it himself and adds vinegar to get the right fluffiness.

Un Salmone giapponese in grecia. Salmon with Greek yogurt.

Crudi by Niko. Niko’s choice of raw/cured seafood. Left to right, shrimps, tuna, and amberjack. All were extremely fresh and delicious.

Cheesy pasta. Alex took a break from penne pomodoro for some pasta with parmesan and cream.

And on a different say he got a different shape (rigatoni?).

Spaghetti seppia nera e pomodori bruciati. Squid ink pasta in a form of guazzetto (tomato and garlic) sauce. Delicious.

Like art!

Strozzapretti con sugo di mandorle all siciliana. A tomato/eggplant pasta.

And a gluten free version of same (yick).

Spaghetti vongole ndula e lime. A spicy southern twist on the spaghetti with clam sauce. Delicious too.

2013 La Marca di San Michele Verdicchio dei Castelli di Jesi Classico Superiore Capovolto. 90 points. Another Verdicchio in a different style. This was Niko’s favorite (he recommended it). A bit less fruity than the Bucci, but very good.

Frittura by Niko con yogurt greco. My dad and I agreed that this might have been the finest “Fritto Misto” (mixed fried) we’ve ever had!

Fresh roasted Turbo. Potatoes and tomatoes.

Here is a piece of the delicate fish.

Insalte mista.

Verdure croccanti. Crunchy vegetables.

French fries.

Limoncello. Fire in the hole!

My Mom with chef Niko. He was extraordinarily nice and friendly.

Overall, Niko really delivered. Not only did he cook, but he hung around and offered fun comments and advice — and his food was really spot on. More modern and seafood oriented than what we were eating in Umbria, this was some delicious stuff with really fresh ingredients and and on point preparation.

Click here to see more Eating Italy posts.

Related posts:

  1. Eating Rome – Roscioli
  2. Eating d’Agliano – La Quercia
  3. Eating Castellina – Albergaccio di Castellina
  4. Eating Santa Margherita – Antonios
  5. Eating Colle di Val d’Elsa – Arnolfo
By: agavin
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Eating Assisi – Buca di S. Francesco

Jul26

Restaurant: Buca di S. Francesco

Location: Via Eugenio Brizi, 1, Assisi PG, Italy. +39 075 812204

Date: June 17, 2015

Cuisine: Italian

Rating: Fun meal, good food

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Night three in Assisi and we search out a third place.

We actually found this one just walking on the way to the square.

The menu looked pretty good.

It had both a large outside patio.

And a vaulted interior.

All those plates are from sister restaurants in some kind of hand painted “signature dish” club.

1970 Fattoria dei Barbi (Colombini) Brunello di Montalcino Riserva. 92 points. These grapes of this beautifull wine were on the vines when I was born! Amazing that this wine is still so full of character. This bottle has once and for all confirmed for me that Brunello di Montalcino can be a real classic. It tasted much like an older Burgundy but was full of character and depth.

The waiter decanted it of course.

The usual insalte mista.

Salmone affumicato. Smoked salmon.

Penne pomodoro (of course).

Spaghetti with mushrooms.

Tagliatelle alla norcina. The sausage and cream sauce!

Tortellini with cheese and cream sauce.

Piccione all’assisana. Pigeon with liver again, this was fine, and the bird very rich and meaty, but it wasn’t nearly as good as the awesome version we had in Orvieto.

Onions with balsamic. Delicious sweet onions.

Torta con pere e ciocolato. Tort with pear and chocolate!

Tortino di ciocolato. Like a chocolate cupcape.

Torta di ricotta alle nocciole. Ricotta tort.

Semifreddo al Bacio. A semifreddo with bacio (chocolate and hazelnut flavor). Given that Perugina (the chocolate company that makes Bacci) is just 40 minutes from Assisi, it seemed apropos.

Biscotti. Some strange cornflake covered cookies!

Overall, this was a fun meal even if only because the setting was great and the service and waiter were absolutely delightful. The food was good too, not mind blowing or anything, but that kind of solid that you find in kitchens all over Italy.

Click here to see more Eating Italy posts.

They had cool ancient caves carved in the limestone below too

Related posts:

  1. Eating Assisi – Locanda del Podesta
  2. Eating Assisi – Osteria dei Priori
  3. Eating Montalcino – Le Potazzine
  4. Eating Colle di Val d’Elsa – Arnolfo
  5. Eating Tuscany – Villa Breakfast
By: agavin
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Dirty Dozen – Locanda Veneta

Jul24

Restaurant: Locanda Veneta

Location: 8638 W 3rd St, Los Angeles, CA 90048. (310) 274-1893

Date: July 22, 2015

Cuisine: Italian

Rating: great night w/ retro 90s Italian

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After a few months respite the Dirty Dozen ride again, our club of blind tasters club within a club. The numbers have swelled a bit, tonight being the Dirty Sixteen, and the theme “good white wine.”

The location is Los Angeles classic, Locanda Veneta, a Beverly Hills Italian with several decades of history. Above, Chef Andre in the kitchen.

So big is our number that we split into two tables, which was a bit of a shame given the format.

Most of the dinner is blind but we had a few open bottles to begin with:

1999 Pommery Champagne Cuvée Louise Brut. 90 points. Light yellow in color, fine mousse, quite forward with ripe citrus fruit, toast and nut. Quite full and lush palate, yet pretty nice acidity lift in the back. Long finish with minerals, at a great time to drink now.

1983 McWilliam’s Mount Pleasant Wines Elizabeth. A very aged Australian Semillon.

Bread with a Spinach pesto.

The wines at Dirty Dozen dinners are all served fully blind. No one has much idea what’s in there except for their own wine. Winner of the WOTN gets dinner free. They were served in 4 flights (roughly of 4 wines). Since no single person knew what wines there were, flight contents were fairly random. Tonight people put them roughly on the course they thought they should be on, but this didn’t seem to make much difference.

2003 Marcassin Chardonnay Zio Tony Ranch. VM 94. Pale yellow-green color. Explosive nose of flowers, caramel and marzipan, plus an exotic honeycomb character. Wonderfully sweet, round and forward, with compelling flavors of honey, spice, hay and nuts. Very long and sweet on the aftertaste.

agavin: knew it was Cal Chard, so flabby (no acid).

2004 Camille Giroud Corton-Charlemagne. Burghound 92. A maturing nose features very mild reduction combined with ripe and ever so slightly exotic fruit trimmed in a discreet touch of wood before dissolving seamlessly into rich, delicious, round and relatively forward medium weight plus flavors brimming with lovely minerality and excellent length. While not quite at its prime, it’s not far away and another year or two should see this fine offering at its best.

agavin: ours had a touch of cork on the nose, fruit a little thin.

2001 Château Laville Haut-Brion Blanc. VM 90+. Bright silvery color. Semillon-dominated aromas of dried apricot, wet stone and earth. Fatter and richer than the 2002, but less tightly wound and gripping today. But this has lovely underlying sweetness and really spreads out and lingers on the finish.

agavin: older, acidic, with no fruit. Somehow voted #3 WOTN. Our table disliked it, the other table enjoyed it.

Insalata di Carciofi. Finely Chopped Baby Purple Artichoke with Chopped, Arugula and Mixed Baby Green in a House Vinaigrette, topped with Shaved “Reggiano” Parmesan. Tasty, but a little acidic for the wine.

Bocconcini Prosciutto. Baby Size Fresh Mozzarella tossed with Fresh Cherry Heirloom Tomatoes, Fresh Basil and our Aged Balsamic Vinegar from Modena and Thin Slice of Parma Prosciutto.

1996 Chapoutier Ermitage Cuvee de l’Oree. Parker 99. It is no secret that I adore Chapoutier’s luxury cuvee of white Hermitage called Cuvee L’Oree. Made from 90-year old vines and microscopic yields of 10-12 hectoliters per hectare, this wine flirts with perfection. It is a compelling white Hermitage. Made from 100% Marsanne, it is as rich and multidimensional as the fullest, most massive Montrachet money can buy. It is unctuously textured, yet extraordinarily and beautifully balanced. I suspect it will drink well early in life, and then shut down for a few years. It should last for 4-5 decades. The 1996 possesses some of the most amazing glycerin levels I have ever seen in a dry white wine. In short, this wine must be tasted to be believed.

agavin: I think this wine was drinking exactly as it is supposed to, but the older Hermitage Blanc style is so heavy and oxidized that people don’t love it. Not bad though, and a nice pairing with the prawn.

1989 Louis Latour Montrachet. Burghound 88. A big, rich and intense smoky nose leads to complex if not particularly elegant flavors that have become somewhat heavy and frankly fat, without the requisite acid backbone to delineate the flavors. In short, there is good power and better than average density plus a lovely textured quality to the finish but ultimately, this does not deliver what it should. Drink up, not because it is declining but rather because the balance is slipping.

agavin: Brown and oxidized, nutty

2009 Bouchard Aîné et Fils Corton-Charlemagne. Burghound 93-96. A cool, fresh and densely fruited nose of crushed citrus, green apple and mineral reduction gives way to seriously concentrated and overtly muscular flavors that possess a suave and silky mouth feel yet do not lack for an underlying reserve of power. This isn’t as fine as the Montrachet but it’s even longer, at least at present with a chewy character that provides evidence of the massive levels of extract. Even so, don’t buy this with the intention of drinking it young as it will require plenty of cellar time, at least if you want to see its full potential realized.

agavin: very nice young White Burg. Voted #2 WOTN by the group.

2004 Paul Pernot et ses Fils Bâtard-Montrachet. Burghound 91. This is surprisingly elegant and expressive for young Bâtard with a highly complex nose featuring apple compote, fennel, apricot and brown sugar hints that continue onto the powerful, textured and mouth coating flavors, all wrapped in a punchy if less refined finish. This is a fine effort with much to like but one that is ultimately less complete than the Bienvenues.

agavin: Nice, and generally pretty good.

Scampi alla Grigliata. Whole Large Prawns grilled with Fresh Spices served on a bed of sautéed Swiss Chard and Maître’D Butter. Savory, but perhaps a tiny bit over cooked.


2007 Sine Qua Non Body & Soul. VM 94. Vivid gold color. More energetic than the previous wine, with zesty aromas of Meyer lemon, pear skin and grapefruit pith complemented by deeper notes of peach pit and yellow rose. Juicy and finely etched, with the palate displaying sweet orchard and pit fruit flavors and a strong note of grapefruit pith. Strikingly pure, lively and incisive on the finish, which clings with excellent juicy persistence.

agavin: no acid at all, but it grew on me after a while. Tasted a bit like a Gewurtz. Nice balance.

1997 Louis Jadot Chevalier-Montrachet Les Demoiselles Domaine des Héritiers Louis Jadot. Burghound 91. This is a beautiful wine with an elegant, even airy white fruit nose that introduces exceptionally rich, full and punchy flavors that possess excellent delineation for the vintage and plenty of the hallmark minerality plus fine length. I would be drinking this wine now as even well stored examples are showing mature aromas. However, note that I have encountered some bottle variation as two recent examples, both from the same source, were oxidized to the point of being undrinkable.

agavin: our bottle was brown and oxidized.

1999 Chapoutier Ermitage Cuvee de l’Oree. Parker 99. The awesome 1999 Ermitage Cuvee de l’Oree flirts with perfection. It is full-bodied, with an incredible bouquet of liquid minerals, licorice, honeysuckle, citrus, and a hint of tropical fruits. One-hundred percent new oak aging has been completely absorbed by the wine’s fruit and glycerin. This is a winemaking tour de force, made from exceedingly low yields of 12-15 hectoliters per hectare (less than one ton of fruit per acre). However, readers should understand that these are often unusual wines to drink because they tend to show exceptionally well for 4-5 years after bottling, then close up until about age 12. They can last for 4-5 decades. Anticipated maturity: now-2006; 2012-2050. Along with Gerard and Jean-Louis Chave, Chapoutier is producing the finest expressions of white Hermitage. His single vineyard cuvees are to die for if you like these eccentric, idiosyncratic, mammoth dry whites.

agavin: no acid, heavy. Again not that popular despite its technical quality.

LEC brought: 2006 Henri Boillot Corton-Charlemagne. Burghound 95. Here the incredibly fresh and vibrant yet discreet nose reveals aromas of green apple, pear and wet stone, all of which introduces tautly muscled, broad-shouldered yet tangy full-bodied, notably ripe and sophisticated flavors of striking depth and length plus absolutely impeccable balance. What is perhaps most impressive though is that such a big wine retains such solid precision that continues on to a palate staining, wonderfully intense and bone dry finish. In short, this is a seriously impressive, indeed brilliant Corton-Charlemagne that should age for years.

agavin: Voted #1 WOTN as it was drinking nice and fresh. LEC was therefore winner of the coveted title and able to lean back and enjoy a free meal, all being quite fair as he treated most of us to dinner a week ago.


Risotto al Tartufo Nero. “Carnaroli” Rice simmered with a Shaved Fresh Summer Black Truffles. Lovely.

Cappellacci di Funghi al Tartufo. Large Fresh Made Ravioli filled with Baby Portobello, Porcini, Wild Mushrooms sautéed in a Light Butter and Summer Black Truffle Sauce.

2001 Château Laville Haut-Brion Blanc. VM 90+. Bright silvery color. Semillon-dominated aromas of dried apricot, wet stone and earth. Fatter and richer than the 2002, but less tightly wound and gripping today. But this has lovely underlying sweetness and really spreads out and lingers on the finish.

agavin: older, acidic, with no fruit. Again. This is one of the problems with no supervision of what people are bringing: repeats. What are the odds?


2008 Sine Qua Non Kolibri. VM 93. Deep yellow-gold. Ripe pit and exotic fruits on the nose, with complicating notes of honey, sweet butter and green almond. Becomes more floral with air, picking up suggestions of jasmine and chamomile. Lush but focused, with a spine of acidity adding structure and carrying through a very long, sappy and gently sweet finish. Krankl said that he’d serve this with a rich shellfish dish.

agavin: drinking pretty nice. Weird and rich, with a LOT of stone fruits, but very interesting and nice.

From my cellar: 2000 Domaine Jacques Prieur Montrachet. VM 93+. Bright but reticent aromas of iodine, clove and nutty oak. Fat, round and silky, with superb weight and volume. By far the richest and longest of this set of wines, with the most volume. Very suave and mouthfilling, but with plenty of underlying backbone and power. Very tightly wound but also very long on the aftertaste.

agavin: Sigh. This bottle was corked. Otherwise, under the nasty cork there was a nice Monty lurking, but it was ruined by the cardboard. I hate when this happens. I should just resort to bringing some young Boillot Batard to blind white dinners, I have plenty of them and they are always reliable. haha.

2004 Domaine Jean-Louis Chave Hermitage Blanc. Parker 95. The 2004 Hermitage blanc, which hit 15% natural alcohol, is another superb effort, continuing a succession of totally profound white Hermitages from 2003, 2004, and 2005. As many readers know, this small family producer has been making wine in Hermitage since 1481! The 2004 (about 1000 cases) reveals a light gold color, terrific finesse and elegance in spite of its enormous power, unctuosity, and richness. Of course, it is not as honeyed as the otherworldly 2003 (which hit 16% natural alcohol) but it is an amazingly full-bodied, powerful wine with pervasive honeysuckle, peach liqueur, and nectarine notes intermixed with licorice, quince, and acacia flowers. This is gorgeous wine which should evolve for 20-25 years.

agavin: old and honeyed. Kinda icky, tasted like $6 Ethiopian honey wine.

Medaglioni di Vitella. Grilled Boneless Veal Loin served with Tortino Saffron Risotto, sautéed Spinach and a Blueberry Porto Sauce.

Braciola di Maiale con Granchio. “Berkshire” Premier Bone-In Pork Chop stuffed with Imported Fontina Cheese, Crab Meat and Sautéed Spinach served with a Porcini Mushrooms Grappa Sauce. This was an odd dish. The meat was tasty, but the sauce was pretty old school, not bad, but not a great white pairing (the sauce) and totally oddball with the cheesy crab stuffing.

The polenta was dry and crumbly, more like a carrot cake with no sugar.


1959 Moulin Touchais Anjou Blanc. 93 points. Light straw color with open nose of straw and honey. Perfect acidity and balance. Not a heavyweight but still bright. Delicious and could probably keep another 50 years.

agavin: not sweet at all, but very nice acidity.

TORTA DI CIOCCOLATO. Chocolate Flourless Cake served with Raspberry Sauce.

TORTA DI MELE. Sliced Apple baked in a light puff pastry served with caramel sauce.

PANNA COTTA. Italian Vanilla Custard served on a Strawberry Coulis.

TORTA DI PERA. Sliced pear baked in a light puff pastry served with caramel sauce.

Our Somm, Massimo, did a great job considering the complexity of the task and the lack of info and preparatory time he had.

Overall this was a fun evening. I’ll bring apart commentary into different areas.

Service: The restaurant did a great job managing a group of our size. They were on top of things for the most part and extremely nice and accommodating. Whoever helped pick the menu for white wines did a good job pairing out all those red tomato sauce dishes.

Food: The food was good. Some dishes were excellent like the prosciutto salad, pastas, and desserts. Some were just nice. It all feels a little 90s Italian-American (which it is), but isn’t fully contemporary or fully Italian. But it’s good. Plating is very 90s.

Wine: Mixed bag. Everyone stepped up and brought the right kind of bottles for the most part, but we had a lot that just didn’t drink well. Some of this was because of the mix of Chardonnay and Rhone varietals — they just don’t mix well in the same flights. Some was shitty luck with the White Burgs. 4 out of 7 were flawed, 3 badly so. Only the 89 Monty was old enough to make that likely, although Jadot 97s have a lot of premox. Still we were unlucky to have cork on 2 bottles that shouldn’t have. The “expensive” part of the picking precludes a lot of nice fresh white wine types that might actually have impressed.

Format: While this and the last Dirty Dozen dinner were better than the earliest ones in terms of format, we still have some issues. Tonight we had 15 drinkers, which is the max possible and perhaps 2-3 more than would be best. It forced us into 2 tables which is far from ideal. If we were going to have 15-16 we need to find and prearrange a place with a huge square table that can seat 4 to a side. On a similar note we need to choose somewhere that can handle providing 8 or so glasses per person — or at least 4. If 3-4 of us hadn’t brought our own stems we wouldn’t even have had enough for everyone to have one flight in the glass! We need to go over that with them in advance. Food handling/format was fine this time around with 4 + dessert distinct courses. That worked well. But most importantly we need to designate a “wine czar” to collect what people are brining in advance, ensure no duplicates and that they are on theme, and then organize them into flights properly. It’s impossible to do unless you know wine and can see all the bottles. No casual restaurant wine guy will have the time to do that, particularly when they are already wrapped (mostly). This is really important because you need to get the varietals lined up in flights. The Rhone grapes fought against the Chards. If they had been against their own kind (Cali Chard can mix with Burg) they all would have tasted better. We also need a little more bandwidth for labeling the bottles properly and stripping the capsules. Maybe the wine czar could bring preprinted number labels. A “somm” who is also handling the rest of the restaurant will rarely have time to do that kind of stuff.

Anyway though, a very fun evening.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

Related posts:

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  2. Eating Assisi – Locanda del Podesta
  3. Eating Cervia – Locanda dei Salinari
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  5. Babykiller Birthday
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Eating Assisi – Osteria dei Priori

Jul22

Restaurant: Osteria dei Priori

Location: Via Giotto, 06081 Assisi PG, Italy. +39 075 812149

Date: June 20, 2015

Cuisine: Italian

Rating: Can’t go too wrong in Umbria

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Another night in Assisi, another dinner.

We found Osteria dei Priori reading the internet restaurant reviews. It’s located fairly close to the main square.

The menu.

The vaulted interior definitely has old bones.

2007 Terre di Capitano Sagrantino di Montefalco. Sagrantino is the most traditional local Umbrian red grape..

Flan di melanzone e scamorza con crema di basillico. Eggplant flan with scamorza cheese and basil sauce.

Good stuff with a nice fluffy “flan” and a great creamy basil sauce.

Umbricelli al ragu di cinghiale profumato al ginepro. Long pasta in a boar and juniper sauce!

Maccheronini alla Norcina con salsiccia, funghi e tartufo. Short pasta in a sausage, mushroom, and truffle cream sauce.


Baccala dei sacrestano. Cold codfish with mixed salad, olives, anchovies, tomatoes and oranges

Tagliata di manzo irlandese con rosti di patate. Beef grilled with aromatic potatoes.

Insalte Mista.

Not bad at all, although probably not as good a kitchen as the previous night’s.

Click here to see more Eating Italy posts.

Related posts:

  1. Eating Assisi – Locanda del Podesta
  2. Eating Poggibonsi – Osteria da Camillo
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  5. Quick Eats: Osteria Latini
By: agavin
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Eating Assisi – Locanda del Podesta

Jul20

Restaurant: Locanda del Podesta

Location: Via S. Giacomo, 6, 06081 Assisi PG, Italy. +39 075 802455

Date: June 15, 2015

Cuisine: Italian

Rating: More hearty Umbrian goodness

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After finishing with Lazio with continue inland into Umbra, Italy’s rural Etruscan heart.

Our first dinner in the hillside pilgrimage city of Assisi. We had to walk UP quiet some way to get to this restaurant. Work off 10% of the cream.

Like most of Assisi the buildings are all old medieval stone structures, heavily restored and in great shape. Apparently JC watches over modern Italian dining. The city is older than him though, as it has a Roman forum under the main square — and they weren’t the first either. There was a town here when the Etruscans took over before that.

2012 Goretti Grechetto Colli Perugini. Some local Grechetto.

Antipasto of meats. It seemed appropriate to sample the local pigs.

Raddicio, pecorino, and walnut salad.

Cacio pasta. Simple pasta for the kid.

Cacio e pepe. The peppered version.

2008 Scacciadiavoli Sagrantino di Montefalco. AG 91. Smoke, tar, licorice and a host of dark aromas and flavors develop as the 2008 Montefalco Sagrantino opens up over time. This remains an essentially fruit-driven style of Sagrantino, but at the same time the wine’s balance and sense of harmony are both impeccable. The 2008 Sagrantino is another harmonious, beautifully balanced wine from Scacciadiavoli.

Penne Norcina. An Umbrian speciality. Pasta with pork sausage in a light cream sauce with truffles! Yum yum. Really great stuff.

Chicken breast with rosemary.

Lamb chops. My dad loves lamb chops.

Scrambled egg and truffle. This is some serious Italian comfort food!

Insalate Mixte.

Fava beans with truffle. The fagioli felt left out when the eggs got truffled, so they had to join the party.

Overall, nothing fancy, but a very nice meal showcasing the Umbrian love of truffles.

Click here to see more Eating Italy posts.

The Basilica of St Francis in Assisi (Sun set just as we hiked past)

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By: agavin
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Epic Ocean Party 2015

Jul17

I was lucky enough to be invited again to a absolutely fabulous wine dinner hosted by Eric Cotsen at his lovely Malibu pad. The group was mostly Hedonists, with a few other wine pals of Eric’s mixed in. Eric has these diners regularly and they feature an awesome setting, great company, wonderful food, and amazing wines provided by both him and the guests.


You can see the ocean is right there! Like under the house.


Eric has these crazy high tech nitrogen dispensers that preserve (and aerate) the wines. He even has sets of glasses with etched number and letter combos so you can pair to the wines. Tonight there were two white wines in here as the set of 6 reds he opened had bottles too big to fit.

During this early phase of the party all the wine is served as a blind free-for-all. Eric himself served up seven wines (blind) as follows, with a red theme of “syrah.”


2009 Mollydooker Verdelho The Violinist. 90 points. Floral and flashy Verdelho with a pretty, light golden hue and fresh cut flowers on the nose. Behind a veiled buttery texture, sweet grapefruit, star fruit and quince shine with a round and full mouthfeel. This Portugese white grape provides a real twang on a long, detailed finish.

I really hate this Sine Qua Non lead “no vintage etc on the front” trend.

2012 Sine Qua Non In the Abstract. VM 94. The 2012 White Wine In The Abstract represents a return to a much more opulent style after a few years in which the Sine Qua Non whites were a bit more energetic than is typically the case. Honey, apricot, mint, orange blossom and spices meld together in a huge, viscous wine that covers every inch of the palate. The purity of the fruit here is simply striking.

2005 Pax Syrah Cuvée Christine. VM 90. Deep violet. Strongly perfumed aromas of raspberry and baking spices, complicated by a sexy floral tone. Immediately appealing, with vibrant strawberry and raspberry flavors, energetic mineral notes and fine-grained, silky tannins. Very suave stuff, with deeper cherry and dark berry flavors developing with air. This is 100% syrah this vintage, sourced from seven different sites.

agavin: tannic mess

2007 E. Guigal Côte-Rôtie La Landonne. VM 95. Vivid purple. Heady aromas of candied red and dark fruits, incense, violet and smoky minerals. Cherry-cola and blackberry compote flavors show an intriguing blend of richness and vivacity, with bright mineral snap on the back half. Finishes sappy, sweet and extremely long, with resonating floral and spice notes. This wine blends the richness and power of the Turque with the vivacity of the Mouline and should age effortlessly.

agavin: I thought this had a nasty funk to it, almost corky.

2002 Shafer Relentless. VM 88. Good full ruby. Musky aromas of bitter chocolate and espresso turned oakier with aeration. Bright, penetrating black raspberry fruit offers excellent intensity but comes across as a bit hard-edged. Turned a bit drier on the back end under its load of oak.


2012 Sine Qua Non Syrah Stock. VM 94-96. The 2012 Syrah Sticks & Stones is gorgeous. The radiance and suppleness of the year comes through in spades. Dark red cherries, plums, cloves, violets and rose petals wrap around the silky, super-expressive finish. The 2012 should drink beautifully pretty much right out of the gate. This is the last vintage in which White Hawk fruit is part of the blend.

agavin: big and a bit grapey

2007 E. Guigal Côte-Rôtie La Mouline. VM 94. Deep ruby. A highly complex bouquet evokes dark berry preserves, potpourri and cola, with a smoky overtone. Juicy and precise, with penetrating black raspberry and bitter cherry flavors firmed by zesty minerality. Rich but light on its feet, with a bright, focused finish that features suave floral pastille and spice nuances.

2007 E. Guigal Côte-Rôtie La Turque. VM 93+. Opaque ruby. Dark berries, cherry-cola, licorice and Indian spices on the pungent nose. Deeply pitched blackberry and floral and licorice pastille flavors brighten with air and show an intense spicy quality, along with a touch of mocha. Clings tenaciously on the finish, which strongly repeats the cherry and licorice notes. In a more brooding style than the Mouline and years away from maturity.

During this early phase, there are a variety of munchables:


Cheese plate. Lots of fermented milk.

Spreads.

Carbs.

This steak quesadillas were pretty awesome.

Tomato cheese toasts.

I list the wines brought my myself and the other guests in one big block. In practice these were consumed first blind before dinner, then brought to the table to be revealed and finished.


From my cellar: 2001 Domaine Leflaive Puligny-Montrachet 1er Cru Les Combettes. Burghound 92. Ripe and extremely opulent intense citrus fruit and white flowers coupled with medium weight flavors dripping with minerality and enough fat to buffer the bracing acidity. There is a subtle underlying complexity and this is remarkably intense, assertive and precise yet there is excellent power and depth as well.

agavin: Meadows is so stingy, this was a very nice, even reductive white Burg.

2003 Domaine Perrot-Minot Mazoyères-Chambertin Vieilles Vignes. VM 93. Bright ruby-red. Musky aromas of minerals, cola, licorice and chocolate. Then juicy, powerful and fresh, with highly concentrated flavors of blackberry, violet and licorice; fruitier in the mouth today than on the nose. This boasts terrific volume and density. Finishes with round, sweet tannins and superb length. With extended aeration this showed a deep roasted nut character without losing its fresh blackberry and blueberry flavors.

agavin: Many of us thought this might be wine of the night. It was certainly great for a “cheap” Grand Cru Gevery.

1996 Château Pichon Longueville Comtesse de Lalande. VM95+. Deep ruby-red. Very sexy aromas of currant, blackberry and brown sugar, all lifted by an ineffable floral quality from the thoroughly ripe cabernet sauvignon that comprises three-quarters of the blend. Dense, fresh and thick with extract; a wonderful combination of texture and guts. Has a core of steel and a powerful structure I haven’t found in more recent vintages from this chateau. A very serious style of Pichon-Lalande, with much less merlot than usual. Finishes with terrific length and grip. Drink between 2005 and 2025.

agavin: nice. good thing too as I have 6 bottles of it in my cellar.

1990 Chateau Beaucastel Chateauneuf du Pape. Parker 96. Two great back to back vintages are the 1990 and 1989. The more developed 1990 boasts an incredible perfume of hickory wood, coffee, smoked meat, Asian spices, black cherries, and blackberries. Lush, opulent, and full-bodied, it is a fully mature, profound Beaucastel that will last another 15-20 years.

agavin: a little cloudy/funky, but good.

From my cellar: 1998 Guigal Cote Rotie la Mouline. Parker 97-100. The 1998 Cote Rotie La Mouline boasts a dense purple color in addition to an astonishing, pure nose of jammy blackberry, currant, and cherry fruit intermixed with honeysuckle/apricot liqueur. Exceptionally seamless, full-bodied, and voluptuously-textured, with extraordinary flavors, this fabulous La Mouline is structured and tannic. Anticipated maturity: 2003-2020.

From my cellar: 2007 Paolo Bea Sagrantino di Montefalco Secco Pagliaro. 94 points. This is a big, powerful, and absolutely beautiful Sagrantino from Bea. The fruit is lush, rich and dynamic. Acid is right and tannins are still strong. It was an amazing wine on all levels, but I think it will be even better in a few years when the tannins calm a bit more. When it hits that spot, it will be truly majestic.

agavin: I brought this bonus both because I was just at the winery and because I wanted to show off an unusual grape. The format isn’t so great for it though. Blind there are too many wines, people might enjoy it, but don’t notice. Revealed they focus on the big names.

1959 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial. 93 points. Drinking quite well and not really showing 50+ years of age. Drinking like a 10 to 15 year old Rioja. I believe Jeff said he bought it in the late 1980’s. The nose has cherries, slight dried herb notes, a bit of an old wood note; very pretty. Great acidity without being out of whack. Cherries, cherry juice layered on the palate with earthy notes. Long finish. Happy Birthday Jeff and thank you for quite a treat!

agavin: an oldie but a goodie!

1994 Dominus Proprietary Red Wine. Parker 97. Deep garnet-brick colored, this has quite a perfumed nose with notes of potpourri, game, anise, baking spices and kirsch plus hints of toast and yeast extract. Generously fruited and full bodied, it offers a medium-firm level of grainy tannins, crisp acid and a long, layered finish.

1993 Harlan Estate Proprietary Red Wine. Parker 95-97. The 1993 should be as prodigious as the 1992. It is an opaque purple-colored wine with spectacular ripeness, purity, and potential. Dense, full-bodied, with a chocolatey, toasty, mineral, and blackcurrant-scented nose, this wine has a rich, full-bodied, chewy texture nicely buttressed by ripe tannin. In addition, the wine reveals more noticeable tannin in the finish, particularly when it is compared to the 1992 or 1994. This is another 20-25 year wine.

2002 Pride Mountain Vineyards Reserve Claret. Parker 96-100. The 2002 Reserve Claret (two-thirds Merlot, one-third Cabernet Sauvignon and a tiny dollop of Petit Verdot) is the most flashy, exuberant and flamboyant of this trio. Close to full maturity, it offers complex, intense, pervasive notes of unsmoked cigar tobacco, licorice, graphite, spring flowers, blueberries and blackberries. Gorgeous ripeness, full-bodied opulence, decent acidity, and ripe, silky tannin make for a hedonistic as well as intellectually provocative wine. This rich, mountain-styled proprietary red can be drunk now and over the next 10-12 years.


2006 Sine Qua Non A Shot In The Dark (Syrah). Parker 100! The soon-to-be-released 2006 A Shot in the Dark is composed of 96.5% Syrah and 3.5% Viognier from the 11 Confessions Vineyard in the cool Santa Rita Hills. Performing better from bottle than it did from barrel, this prodigious red exhibits incredibly velvety tannins, a seamless style, and no noticeable oak (which is remarkable given the fact it spent 32 months in barrel). Dense purple to the rim with an extraordinary perfume of blueberry pie, blackberries, soy, Asian spices, and hints of forest floor and charcoal, this is a complex, rich, seamless, well-balanced tour de force in winemaking. A full-bodied, exuberant, unabashedly California Syrah, it will offer stunning drinking over the next 10-15+ years.

1992 Bryant Family Vineyard Cabernet Sauvignon. Parker 91. Over the next year readers should be on the lookout for some of the 1,000 case production of Don Bryant’s Cabernet Sauvignon from an old vineyard on Pritchard Hill near the Chappellet Vineyard. Bryant’s 1992 Cabernet Sauvignon offers an impressive black/purple color, rusty tannin, immense concentration, full body, and enormous richness in the finish.

2005 Colgin IX Syrah Estate. Parker 95. Colgin is one of the reference points for just what heights mountain-grown Cabernet Sauvignon, Bordeaux varietals, and more recently, Syrah, can achieve in Napa Valley. This beautiful estate and winery overlooking Lake Hennessey is owned by Joe Wender and his wife, Ann Colgin (equally renowned for her auctioneering skills), who are assisted by David Abreu, the well-known Bordeaux wine consultant, Dr. Alain Raynaud, and Allison Tauziet, who has skillfully replaced the brilliant Mark Aubert. As the scores and tasting notes suggest, this was an exceptional tasting. Colgin’s 2006s are among the finest wines produced in the vintage.

2001 Lokoya Cabernet Sauvignon Mount Veeder. Parker 100. An utterly perfect wine that exemplifies this extraordinary vintage for North Coast Bordeaux varietals is the 2001 Cabernet Sauvignon Mt. Veeder, which comes from the Jackson family’s Veeder Peak Vineyard. Unfortunately, slightly less than 300 cases were produced, so availability is limited. A dense opaque blue/purple color is followed by notes of lead pencil shavings, ink, blueberry liqueur, raspberries and black currants. The wine is super intense as well as extremely full-bodied and opulent with great structure, purity and density. (I know this sounds weird, but when I smelled and tasted it, it reminded me of the 2010 La Mission Haut Brion that I had tasted a month earlier, no doubt because of its volcanic/hot rock-like character.) This phenomenal wine is a modern day legend from Napa. Still a youngster in terms of its development, it should hit its peak in another 5-6 years and keep for 30+.

agavin: slutty!

2007 Gargiulo Vineyards Cabernet Sauvignon Money Road Ranch. Parker 92. The least expensive offering, the 2007 Cabernet Sauvignon Money Road Ranch (a 1,000-case blend of 97% Cabernet Sauvignon and 3% Merlot), offers copious aromas of espresso roast, new saddle leather, cassis, spice box, and red currants. A judicious touch of oak provides a spicy character, the tannins are sweet and soft, and the wine is fleshy, full-bodied, expansive, and savory. The most approachable of these cuvees, it should drink beautifully for 15 or more years.

2009 Cliff Lede Cabernet Sauvignon Cinnamon Rhapsody. Parker 93. The 2009 Cabernet Sauvignon Cinnamon Rhapsody is quite a bit richer and rounder than the Stags Leap. It boasts striking inner perfume and gorgeous textural richness all the way through to the generous, creamy finish. The blend is 85% Cabernet Sauvignon, 9% Cabernet Franc, 4% Petit Verdot, 1% Malbec and 1% Merlot. Anticipated maturity: 2014-2024.

2012 Wayfarer Pinot Noir Mother Rock. Parker 89+. The 2012 Pinot Noir Mother Rock was made from Dijon clones 777 and 37. It reveals an attractive dark ruby color as well as beautiful strawberry and black cherry fruit, underbrush and spice characteristics. Medium to full-bodied and earthy, with good acidity, it should drink nicely for a decade. 400 cases were produced.

agavin: hear is an outlier!


Dinner itself was enjoyed here at the outside table and its warming firepit.

Pea soup with parmesan crisp.

Pasta with asparagus and mushrooms. Quiet nice actually.

Salad of tomatoes, corn, and mozzarella.

Lamb chops with curried spinach. Yum!

Part of the crew as the evening wears on.

Grabbed from Eric’s cellar (by me actually):

1988 Climens. Parker 96. The 1988 reveals layer upon layer of honeyed pineapple-and orange-scented and -flavored fruit, vibrant acidity, high levels of botrytis, and a fabulously long, yet well-focused finish. It is a great wine.

Bread pudding with vanilla ice cream.


The night included a tour into Eric’s large, crowded, and chaotic cellar (only partly pictured).

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By: agavin
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A’postrophe – Filipino Fusion

Jul15

Restaurant: A’postrophe

Location: Downtown LA

Date: July 11, 2015

Cuisine: Modern Filipino

Rating: Really fabulous flavors

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Liz Lee of Sage Society put together this special popup dinner at the apartment of chef Charles Olalia.


The chef (above) is a young Filipino with an instinctive knack for cooking. Over the last 12 years he has cooked at such establishments as the French Laundry, Patina, Coi, Mar’sel, and more.

The crew helping us out (+ Edith). Chef on right next to his lovely wife.


His downtown apartment plays host to the dinner for 13.

The menu is essentially Filipino comfort food reinvented through Charles’ fine dining experiences.

It should be noted that this was a BYOB event with most people bring roughly 2 bottles. They were loosely organized by course. Liz brought a whole bunch of great champagnes like…

NV Robert Moncuit Champagne Grand Cru Blanc de Blancs Brut. VM 91. Pale gold. Pungent, mineral-laced aromas of pear, honey, lemon pith and white flowers. Densely packed orchard and citrus fruit flavors are enlivened by chalky minerality and a hint of ginger. Refreshingly bitter and precise on the finish, with the mineral note strongly repeating.

Amuse of toast with onion jelly and green onion. A nice crunch and sweet onion flavors.
2009 Bochet-Lemoine Champagne. A bit richer than the first one.


2005 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 95. The 2005 Dom Pérignon opens with the classic Dom Pérignon bouquet. Warm toasty notes meld into expressive fruit in a supple, silky Champagne endowed with stunning depth, nuance and complexity. Sweet floral notes add lift as the wine opens up in the glass. Overall, the 2005 is a relatively delicate, gracious DP, but what it lacks in depth it more than makes up with persistence and its open, totally inviting personality. Today it’s hard to see the 2005 making old bones, but it is a gorgeous wine to drink while the 2004 ages. In 2005, the release is scheduled to last about six months, which means production is down around 50% over normal levels. All I can say is the 2005 is fabulous, especially in a vintage that required considerable sorting to eliminate rampant rot in the Pinots.

Brand new!

Duck egg with uni. Yum! Plays up both these ingredients.

The pandesal or salt bread. The outside is a bit salty but the inside nice and sweet.

And it is served with this sweet distillate of coconut milk, basically a coconut caramel.

Coco jam. Really fabulous with the bread.

1999 Vilmart & Cie Champagne Cuvée Creation. VM 93. A big, explosive wine, the 1999 Brut Cuvée Création is gorgeous today. Perhaps it is the extra time in bottle or the magnum format, but the 1999 has really come along nicely over the last few years. Yellow stone fruits, licorice, flowers and spices are all framed by French oak in a voluptuous, full-bodied Champagne that should drink well for the better part of the next decade. Disgorged: December 2012.

2005 Domaine Michel Niellon Chassagne-Montrachet 1er Cru Clos St. Jean. Burghound 93. Chez Niellon, among his 1ers I almost always find the best in class to be either the Clos Truffiàre or the Champs Gain but much to my surprise, in 2005 that distinction goes to this wine. The nose is wonderfully complex and broad with ripe but reserved floral, citrus and menthol hints introducing rich, full and intensely mineral-driven flavors that coat the mouth on the explosive finish. This is an exceptionally impressive effort that will age beautifully on its impeccable balance.

agavin: I wouldn’t have thought this was a white Burg. It had a golden premoxy color, but didn’t taste premoxed — more like a mature Cal Chard.

2003 E. Guigal Ermitage Blanc Ex-Voto. VM 96. Medium gold. Incredibly complex bouquet of yellow plum, dried apricot, peach, floral honey, yellow Chartreuse, blonde tobacco and anise (among other things). Deeply concentrated and almost surreal in its expression of honeyed, ripe and dried fruits; its sappy, clinging texture; and its powerful impression of extract. The endless finish is surprisingly bright, with no tiring or cloying qualities. This should be served in homeopathic doses, such is its intensity and depth of flavor.

agavin: very gold and complex. I continue to have mixed opinions about these white hermitages. I have a moderate collection of them, but they might be too intense and hot for my taste.

Summer tomato salad. Salted egg, scallions, rice crisp. According to fellow Foodie Club founder and Filipino Erick, this is traditionally a condiment eaten with rice and salted with the salted egg. Here it is served as a salad. The vinegar and salted egg helped really compensate for the sweetness of the tomatoes to give it a very nice balance.

1989 Château-Grillet (Neyret-Gachet) Château-Grillet. 93 points. A bit closed in the beginning, the wine opened up with time in decanter. Intense mineral nose of flint, stone, white pepper, some beeswax, stone fruit. Very clear and impressive depth. In the mouth the wine is medium + body with some fatness in the beginning. The acidity is high giving perfect contrast to the fatness. Lively, vibrant with intense aromas in the mouth. Length is long with mineral, salivating finish. My first old Château Grillet and this wine really need patience in contrast with many other Viognier from Condrieu.

agavin: our bottle had a touch of cork.

2013 Caro’s Ridge Chardonnay Cavalleri. Hot hot cal chard. Not my thing at all.

Avocado Ravioli. Fried anchovies, black rice, lemon aioli. I really liked the salty/fishy crunch of the anchovies. I could munch on them as a snack food.

From my cellar: 1999 Louis Jadot Bâtard-Montrachet. Burghound 91. Big, powerful and rich aromatics of honey, oak spice and limestone merging into intense, medium weight flavors and a penetrating, relatively fine finish. While not especially big or complex by the standards of classic Bâtard, it is quite intense with beautifully textured, luxuriant, almost opulent flavors.

agavin: 93-94 points. Rounded, as seems typical for 99. Honied almost. Drinking very nicely.

2003 Henri Boillot Chevalier-Montrachet. Burghound 93. The nose is ultra elegant and pure with virtually no trace of oak yet curiously, the crystalline and mineral-driven flavors presently display more than a trace of wood toast. That niggle aside, this is an explosive effort with near perfect balance and huge length. This is my favorite of all the Boillot ’03s, not because it is necessarily qualitatively superior but in terms of sheer class it has no equal.

agavin: More minerality than the Batard. Very very nice.

Longsilog. Creamed rice, soft cooked egg, caramelized longganisa. This redefined Filipino breakfast food was pretty awesome (and I’m sure the original greasier version is too). The sausage was both spicy and sweet and paired awesomely with the rice and eggs. A 9 or 10 by my book.

2011 Emrich-Schönleber Monzinger Halenberg Riesling Großes Gewächs. VM 95. Savory aromas of cling peach, wild herbs and lemon peel. Luscious passion fruit and saline minerality form infinite layers on the palate. Densely packed, elegant and spicy on the dazzling finish, this is without doubt one of the three best dry rieslings of the vintage. Hats off!

agavin: Awesome. 95 points. Laced with grapefruit peel.

1997 Marcassin Chardonnay E Block Hudson Vineyard. 94 points. Golden color;fresh baked bread, light vanilla,nutmeg bouquet;subtle tangerine,lime flavors,complex, creme brulee flavors become stronger with time; unlike younger Marcassin’s this has very lively crisp acid in the finish- very Burgundian in it’s light touch instead of usual Calif heaviness; no hotness on the finish, just slowly fades to brioche.


Another Liz champy: NV Krug Champagne Brut Rosé. Burghound 94. Medium rosé hue. A restrained and highly complex nose, that is not especially fruity, displays a moderate yeast character along with slightly exotic aromas of mandarin orange and Asian tea, all wrapped in an enveloping array of beguiling rose petal scents. There is very good richness with a relatively soft supporting mousse that adds to the impression of richness to the superbly complex and highly textured flavors, indeed one could aptly describe this as more wine that Champagne. As such this is indeed a sumptuous Krug rosé and as such, while this could be drunk now with much pleasure or held for further development; it is going to be extremely difficult to stay away from! In short this is stunningly good and should only serve to add to the mystique of this cuvée. I should note that while I am not always wowed by the Krug Rosé this latest incarnation is strikingly good.

agavin: really nice, and a great pair.

Santa Barbara Prawns. Glass noodles, shrimp roe. Another perfect dish. The prawns were moist and succulent with yummy roe and prawn guts. All this soaked down into the glass noodles. They were baked perfectly such that a crispy layer formed at the bottom of the pan and could be scrapped off to enjoy.

F.X. Pichler Grüner Veltliner Reserve Dürnsteiner Kellerberg. Missed the vintage, but it was very good.

2001 Zind-Humbrecht Riesling Clos Windsbuhl. VM 90. Highly aromatic nose combines candied apple, mint, lime and a suggestion of banana chips. Dense, rich and chewy, with spiced apple and light resiny flavors over a firm mineral spine. Gives a softer, less adamantly dry impression than the Clos Hauserer but finishes with palate-cleansing freshness.

Steamed Black Cod. Lumpia Vegetables, soy garlic sauce. Super tender fish served over a mixture of the vegetables usually used in lumpia, Filipino spring rolls. Very nice.

From my cellar: 1996 Domaine Bruno Clair Gevrey-Chambertin 1er Cru Fontenys. agavin 91. Nice lively ruby in the glass, the nose had notes of black pepper, roasted meats and lots of cherry – the palate was dense with a real iron/meat character to it, alongside some evident tannins- a fairly big wine.

2002 Domaine Bruno Clair Gevrey-Chambertin 1er Cru Petite Chapelle. Burghound 89. Gorgeous crushed red fruit aromas lead to slightly dilute if seductive flavors underpinned by relatively fine tannins and a dusty finish. There is very good intensity here and if the flavors add weight, my score may be conservative.

What Filipino dinner would be complete without some suckling pig? In this case just the belly!

Lechon Cebu. Lemongrass, On Choi, Liver jus. Look at those fatty slabs. Served over rice and smothered in the rich liver sauce this was pretty incredible, although about 80% of the way through my slab I hit a wall of intense fullness. The skin was BBQed to that perfect crisp too.

1993 Louis Jadot Bonnes Mares. Burghound 92. Earthy, deep and wonderfully fresh fruit leads to dense, solidly tannnic, beautifully delineated and focused, rich flavors of exceptional purity and length. While the finish is firm, it is by no means hard and there is excellent buffering sève all underpinned by vibrant acidity. There is plenty of wine here but this is a wine for the patient and it should live for years to come.

2010 Caro’s Ridge Malbec. Rounded, big, hot, young Malbec. Not really a pairing for anything we were eating, but would have been a nice grilled meat wine.

Bulalo. Braised mushrooms, bok choi, bone marrow broth. For a bone marrow soup dish this was surprisingly “light” and incredibly tasty simple broth.

2011 Saracco Moscato d’Asti. VM 90. Saracco’s 2011 Moscato d’Asti wraps around the palate with serious depth and richness. Green apples, pears and white flowers flow through to the expressive, nuanced finish. Like most wines of the vintage, the 2011 is richer than normal, but there is no shortage of personality or pure class here.

agavin: I loved this frothy blend of fruit and aromatics. Really quiet nice.

1998 Müller-Catoir Mußbacher Eselshaut Riesling Eiswein. variously 94-98. Lemon candy and pear drops in the nose. Juicy and elegant in the mouth, featuring pear nectar and peach preserve, with just a faint sharpness to the acids. Finishes with peach, vanilla and mineral salts.

agavin: a much more classic intense sweet wine, very different from the Moscato.

Iced Buko. Macapuno, sweet red bean, micro greens. Basically a coconut sorbet popsicle served over sweet candied red beans. Pretty awesome actually.

The chef and his lovely wife.

Family members helped out.

Overall, this was a really fabulous meal (as always when Liz Lee is involved). Certainly the best Filipino food I’ve had. Charles really took it to the next level with better ingredients and presentation than the usual buffet action I’m used to. That being said, I’ve never been to the Filipines itself where I’m sure there is much excellent eating to be had. But even independent of these relative judgments this was just a very good, very lively meal.

We had a fun time with the wine too. At Liz’s request Charles toned down certain of the wine phobic ingredients (garlic and vinegar) to pair better with our exotic mix.

For more LA dining reviews click here.

Liz introduces the chef

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By: agavin
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Eating Orvieto – Maurizio

Jul13

Restaurant: Ristorante Maurizio

Location:Via del Duomo, 78, 05018 Orvieto TR, Italy. +39 0763 341114

Date: June 14, 2015 (lunch)

Cuisine: Italian

Rating: Hearty good

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During a quick day trip to scenic Orvieto we selected this attractive looking restaurant just down the street from the Duomo.

Really, half the reason we sat down was because it was raining heavily.

The vaulting is ancient, but the rest of the restaurant is modern.

The menu.

2013 Barberani Orviéto Classico Vallesanta Secco. Orivieto is a pleasant fruity white, great with food.

Crostino di polenta, caciotta e tartufo. Toasted polenta, truffle, and caciotta cheese.

Grand Antipasto di Maurizio. Another of these great deal big antipasto plates. Various local meats and pecorino.

Plus it includes these various “spreads”: chicken liver, fava beans, tomatoes, a kind of tomatoes sauce, and bacon chips (yeah, just very fatty crispy bacon).

The spreads can but put on the toasts. I loved the liver. Plus there were all those fried vegetables and little fried meat balls.

Caprese. Tomatoes and mozzarella di buffalo.

Insalta Miste.

Penne Pomodoro. You’ll see a lot of these, Alex loves it.

Spaghettoni con pomodori grigliati e recotta salta. Spaghettoni with grilled tomatoes and ricotta cheese.

Ciriole al ragu d’agnello. Big spaghetti with lamb ragu. I loved this hearty pasta.

Pollo alla cacciatora. Chicken cacciatora with tomato and chili.

Piccione in salmi con crostone. Pigeon “Salmi” with toasted bread. Pigeons being a big thing in Orvieto (they used to raise them here in the middle ages), we had to try this. It turns out that “salmi” is a kind of sauce made from the liver of the pigeon and olives. Sounds awful, tastes great. This was a fabulously meaty dish. The rich pigeon meat and the rich livers. Yum.

Agnello alla scottadito. Grilled lamb.

Overall, a very good restaurant and a great lunch to weather (haha) out the rainstorm. This shows off some of the hearty cuisine of Umbria.

Click here to see more Eating Italy posts.

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By: agavin
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Cassia – Vietnamese Reinterpreted

Jul10

Restaurant: Cassia

Location: 1314 7th St, Santa Monica, CA 90401. (310) 393-6699

Date: July 7 & November 10, 2015, July 7, August 26, and October 3, 2016 and January 28, 2020

Cuisine: French Vietnamese Brasserie

Rating: really tasty

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My friend Liz Lee of Sage Society organized this July excursion to the brand new French Vietnamese Bistro from Chef Bryant Ng and the group that brought us the excellent Sweet Rose, Rustic Canyon, and Milo & Olive.

Also, merged in, are photos from dishes we ordered at an impromptu Hedonist dinner in November.

Ng made himself famous the other year with Spice Table Downtown, now I’m happy to have him Westside.

The space is oddly located on 7th street (never been to a restaurant there before despite 21 years in Santa Monica) but its large, light and airy.

Check out those high ceilings.
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A specialty cocktail. Mango Mezcal Fizz. Mango infused mezcal, Brovo dry vermouth, passionfruit, lime, egg white.


The creative menu. This is not your usual brasserie. I mean, it feels like one, but the dishes are so Vietnamese inspired. I ate my way through Vietnam last year, and the ingredients feel very authentic. The presentation is all new.
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The menu January 2020 — a few dishes have changed.

Liz as usual orchestrated our wine brings, in this case Champy, Riesling and the like.

From my cellar: 1990 Veuve Clicquot Ponsardin Champagne Brut La Grande Dame. VM 96. Rich, multidimensional, highly aromatic nose of pear, red berries, apple, honey, toast and spice. Extremely rich and concentrated, with its medium to full body leavened by bright citrus notes and compelling minerality. Great inner-mouth aromas. Conveys an impression of powerful yet remarkably fine raw materials. The spicy finish offers exceptional persistence and richness.

agavin: our bottle was a bit oxidized and tired. sigh.
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Kaya Toast. Coconut jam, butter, slow cooked egg. This is listed under appetizers, but really tasted like a dessert. It was pretty awesome though, with the flavors of sweet coconut French toast.

Jellyfish Salad. Shredded organic chicken, crispy rice, green leaf, sesame-bacon dressing. Delicious, with the jellyfish adding a nice crunch/chew.

2004 Moët & Chandon Champagne Cuvée Dom Pérignon Rosé. VM 94+. Relative to many other recent vintages, the 2004 Dom Pérignon Rosé comes across as quite delicate, feminine and graceful. Floral notes are woven throughout, adding to a very appealing and attractive sense of lift. It will be interesting to see if the 2004 puts on weight in bottle. At the moment, the 2004 is a bit understated, but I will not be surprised if at some point it takes off given the extremely positive way in which the 2004 blanc has developed over the last few years.

agavin: This was not tired at all!

Cucumber Salad Watercress, grilled avocado, charred tomatoes, clay oven bread croutons. A fine salad, although not mind boggling.

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Green Papaya Salad. Watercress, purslane, spiced walnuts. Not bad, but not as “Vietnamese” as we expected.
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Masumoto Farms Nectarine Salad. Bibb lettuce, herbs.
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Vietnamese Caesar Salad. Anchovy croutons, dried figs, herbs, red onion, white anchovies.

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Raw spicy scallops. A very small dish, with a bit of corn, dried shrimp, ham, onion and mint for flavor and crunch. Tasty, and despite the white look, not too mayo-ish, but hard to get onto the spoon.

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Grilled Chicken Wings. Cucumbers, sweet chile sauce. Not bad at all. Nice tangy salty spicy sauce. I actually liked the cucumbers soaked in it.

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Vietnamese “Sunbathing” Prawns. Fresno chiles, garlic, Vietnamese hot sauce — very hot actually.


2013 Zardetto Prosecco Zeta. Pairs great with food. A very simple wine, but its simple fruit allows it to go with anything.
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CHARCUTERIE PLATTER. Salted Pork with Grilled Bread, Sichuan Lamb Ham, Singaporean Grilled Candied Pork, Vietnamese Meatloaf, Smoked Red Sausage, Cabbage Relish.

The Singaporean Grilled Candied Pork had a substantial heat and was sweet and delicious. The Sichuan Lamb Ham was a bit like Spanish ham. The smoked sausage was great, and I particularly loved the rich meatiness of the “meatloaf” — not unlike dumpling filling. The cabbage relish added to the softer ones as well, plus the herbs. Mixing the herbs and pickles with the meat in the same bite was quiet lovely.
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Smoked Salmon Dip. Pickled shallots, horseradish, grilled country bread. Nice kick from the horseradish and an interesting mix of textural elements between the soft spread and crunchy bread. I really liked this dish.

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Chopped Escargot. Lemongrass butter, herbs.

Spread on the pizza-like bread this was staggeringly good. It might have been the dish of the night.

Vietnamese Pâté. Pickled chiles. A similar presentation. Looks a little like barf.

But it tasted great. Super rich and meaty. I’m a big pate fan and this didn’t disappoint. I liked the added crunch of the pickles.
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Fried Cauliflower w/ fish sauce. So fried they were like fried shrimp.
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Cold Sesame Noodles. Young soybeans, cucumbers, crushed walnuts. Spicy with blue crab. I had to try this because I make my own Dan Dan Mein. This had some spice, but none of the savory complexity of my version.


1997 Prager Grüner Veltliner Smaragd Weissenkirchen Ried Klaus. agavin 93. Herbal and complex, delicious.

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Spicy Wontons. Cod, shrimp, country ham, napa cabbage, roasted chile oil. These had some heat, not unlike Numb Taste Wontons, but with a bit of a fishy tone.

2001 Prager Grüner Veltliner Smaragd Trocken Zwerithaler. agavin 90. More oxidized than the 1997, this had an unusual cilantro/basil finish!

Chino Valley Egg Custard. Sea urchin roe, braised mushrooms. Very soft egg custard was extremely pleasant, although the sea urchin just didn’t stand out like one might hope.

2001 Hessische Staatsweingüter Kloster Eberbach Steinberger Riesling Kabinett Goldkapsel. agavin 91. Medium sweet. Quiet nice.

Cereal Scallops. Hazelnuts, chiles. These were super tender and reminded me of Eastern Shore fried scallops from my childhood.

1996 Domaine Touchais Coteaux du Layon Réserve de nos Vignobles. agavin 94. Super sweet and delicious.
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Coconut lemongrass curry. I don’t remember what was in here, but it was an awesome creamy coconut and lemongrass curry with a bit of spicy heat. Pretty similar to the amazing snail curry I’ve had at Phong Dinh.

Pig tail. Special order. Looks at that disgusting thing and all the fat.

I tried carving off some of the meat and not much fat and wrapping it with the herbs. The first bite was piggy, but the finish was actually quiet nice. Erick gnawed on the bone!

1998 M. Chapoutier Châteauneuf-du-Pape Barbe Rac. Parker 94-96. Chapoutier’s 1998 Barbe Rac is close to full maturity. It exhibits an abundance of Provencal herbs intermixed with new saddle leather, kirsch, framboise, and spice box. The intoxicatingly heady, complex aromatics are followed by a full-bodied, lush, succulent style of wine with a relatively high alcohol/glycerin content and loads of fruit. This wine is drinking terrifically well after going through an awkward stage about two to three years ago. Drink it between now and 2020.

agavin: Nice and grapey. Young, but drinking great right now.

Vietnamese Pot Au Feu. Creekstone farms short rib stew, potatoes, cabbage, carrots, bone marrow, grilled bread, two sauces.

We had five people and it was a few too many to really split this. The broth was very nice, and quiet interesting when doped with the sauces — but I didn’t get much and it was hard to experiment.

Grilled Lobster. Shallots, Asian basil, pistachio butter (Half or Whole).

The meat itself had a wonderful grilled basil flavor. Hard to split five ways though.

Whole Singaporean. White Pepper Crab. Same splitting problem with the crab, and there wasn’t much meat on this Dungeness. But the sauce was great with a real potent white pepper kick. I love pepper crab. None beat the ones I had in Singapore.

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Black Cod. Anchovy broth, Chinese romaine, lychee relish, herb salad.
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Beef Rendang. Beef cheek curry, jasmine rice, sambal, kaffir lime, peanuts. This had some heat to it, but was a spectacularly delicious curry dish. That rich red/meat/nutty curry over rice and the interplay of soft and crunchy textures. Yum!

Grilled Spicy Lamb Breast. Sichuan peppercorn, cumin, sambal, jasmine rice, sesame sauce. This was a nice dish, fairly Indian in vibe. There was that loose lovely Indian rice, which although labeled as jasmine in the description sure seemed like Basmati. Then the juicy bits of pork and a bit of heat. Nice stuff.

Grilled Chinese Broccoli. Caramelized fish sauce. Pretty good for straight up veggies.

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Grilled Dwelley Farms Corn. Scallion-coriander butter. Sort of like Mexican street corn!

Charcuterie Fried Rice. Chinese bacon, lap cheong, salt pork, salted fish, lettuce. Really tasty fried rice. Loved the sweet Chinese sausage.

Grilled Pork Belly Vermicelli. Thin rice noodles, oysters, pickled kohlrabi & carrots, herbs, green leaf, peanuts.

Again a hard dish to split five ways as that little bowl of meat/broth didn’t stretch far enough. It was delicious and Pho-like with the noodles and herbs.

Here is the combined soup, which was quite excellent.
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Smoked Beef Short Ribs. Spicy Chinese BBQ sauce, pickled Chinese cabbage, Bibb lettuce, herbs.

Laksa. Rice noodles, spicy coconut-seafood soup. Basically udon noodles in a red curry broth. I liked the dish, as I love red curry. Others complained that the curry flavor was a touch mild and “short” and it was (although there is some considerable heat). This doesn’t have the depth of a great red curry like at Jitlada. Still, I enjoyed it. It’s just been “toned down” for the Santa Monica crowd.
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Wok-tossed Yard beans & avocado. Preserved turnips, ginger, chili oil. Interesting contrast between the crunchy yard beans and the soft avocado. Not bad at all for a string bean dish.

The dessert menu.

Chocolate Banana Tart. Banana chips, candied walnuts, vanilla whipped cream. The weakest of the five desserts. A little sweet and not enough chocolate flavor.

Blackberry, Cherry Napoleon. Green tea Bavarian cream. This was great and refreshing with bright berry flavors.

Deep fried Paris-Brest. Housemade lemongrass ice cream, candied lemon. That lemongrass ice cream was awesome. The whole vibe was key lime pie like. Really refreshing.

Summer Fruit Floating Islands. Passion fruit creme anglaise, poached peaches, Santa Rosa plums, Pudwill raspberries & fresh mint. And this was amazing with a rich creamy passionfruit flavor.

Vietnamese Coffee Pudding. Coconut shortbread. Plus I loved this “pudding,” which is more like a pot-a-creme. The coffee cream thing worked just as well as a dessert.
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Coconut ice cream balls.

Overall, commenting after my first visit, I’m really psyched to see this new addition to the long subdued Santa Monica restaurant scene. I love Vietnamese food and while this isn’t strictly Vietnamese, but more like Vietnamese, Chinese, Singaporean fusion with a very modern brasserie sensibility. Fairly unique and really quiet fun and excellent. I hope they evolve and refine and aren’t forced to backpedal to pander to the local tastes. There is some tendency in Santa Monica toward just that. For example, all of the more interesting (and not really that bold) new mall places of a couple years ago have shuttered and been replaced by a Cheesecake Factory. Cry.

And readdressing my opinion a few months later in November, Cassia has continued to come on strong. It was mobbed on a cold Tuesday November night, the food was perhaps a touch more consistent, and service was good. It was extremely friendly, although pacing was a little uneven (but not enough to be a problem). Since it’s busy, the menu hasn’t backpedalled — because people seem to be responding well. Sure it’s a little “white-a-fied”, but it’s it’s still great to have it here on the Westside.

And reassessing again July of 2016, the food has tightened up even further. The menu may have changed a dish or two, but it’s still aggressive (a good thing), but the execution has tuned up even further. These dishes were on fire, offering some really serious and interesting flavor that hits its own unique spot between traditional and California Vietnamese.

Returning in January 2020, the food continued to be excellent. My favorite dishes were still great. I’m reminded that Cassia is still quite spicy — which I like — but surprisingly so for a mainstream restaurant. Service itself was pretty good but their wine service is a little wonky, or at least my unusual perception of wine service. They seem to have the dreaded (and totally inane) “two bottle limit” now. Sucks. Stupid. Counterproductive to making money and good customer service. I’ve ranted about it many times before like here. And they didn’t want me to open the wines myself, saying their ABC license didn’t allow it. That’s a new one, and I’m pretty sure totally false. Even if vaguely true, probably has never been enforced. I’ve certainly opened 1000s of bottles in restaurants.

For more LA dining reviews click here.

Or compare to some Vietnamese Vietnamese (in Vietnam).

Some wines from the 1/28/20 dinner:

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7U1A6523

Related posts:

  1. Phong Dinh – Hedonists go Vietnamese
  2. Hedonists Noodle over Hoy-Ka
  3. Coconut Curried Snails?
  4. Hedonists at Dahab
  5. Hedonists at Jitlada
By: agavin
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Eating d’Agliano – La Quercia

Jul08

Restaurant: La Quercia

Location: Loc. Madonna del Portone 6, Civitella d’Agliano, Italy

Date: June 12 & 13, 2015

Cuisine: Italian

Rating: Surprisingly good local kitchen

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The epic 2015 Italian dining continues as we explore northern Lazio. It turned out to be good enough that we went two nights in a row!

Our hostess at our hotel recommended this local restaurant (the name means “the oak”).

It offers both al fresco dining with a view of the charming countryside.

And a spacious interior.

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The sizeable menu is divided into both meat and seafood sections.

Bread.



2014 Santa Maria La Palma Vermentino di Sardegna Aragosta. Not a bad white at all.

I ordered a mixed seafood antipasta. These are the bargains because they come with dish after dish of good stuff. That includes these “shooters”, a fish spread bruschetta, a shrimp one, some cured fish and marinated anchovies.

This squid and olives in red sauce.

Mussels.


Even a portion of creamy seafood risotto (also pictured below when I ordered it another night as an entree).

Basic salad.

Insalate mixta. Gets some added color.

Fiocchi di Formaggio e Pere. Pasta parcels filled with cheese and pears.

Spaghetti alle Vongole. The classic spaghetti with clam sauce.

Agnolotti al Tartufo Nero. Meat ravioli with truffle. Pretty darn delicious.


Risotto in Crema di Gamberi. Creamy prawn risotto. I loved this stuff. So creamy good.

Risotto alla pescatora. Fish risotto.


2009 Bibbiano Chianti Classico Montornello. 88 points.  Taste like Italy, with plenty of earth. Black pepper and cherry, with plenty of oak and tannins. Comes across a bit hot, at 14% alcohol.

Vegetable pizza.

Pizza Margherita.

Grigliata Mista. Mixed grilled seafood.

Zuppa di Pesce. Big fish soup. They weren’t kidding about the big. That plate is about 15 inches long!

Frittura Mista. Crispy fried seafood mix.

Cinghiale in Agrodolce. Sweet and sour boar stew. A bit chewy, but that’s boar. Flavor was nice.

Grilled seabass.

Overall, a great little place. The service wasn’t always the fastest, and the first night was mobbed with a giant 50 person party, and outside we were dived bombed by mosquitos, but the food was really quiet delicious and the prices extremely reasonable.

Click here to see more Eating Italy posts.

Related posts:

  1. Eating Poggibonsi – Babette
  2. Eating Monteriggioni – Il Pozzo
  3. Eating Cervia – Locanda dei Salinari
  4. Eating Milano Marittima – Lo Sporting
  5. Eating Cinque Terre – Gianni Franzi
By: agavin
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Eating d’Agliano – La Tana dell’Istrice

Jul06

Restaurant: Sergio Mottura / La Tana dell’Istrice

Location: Piazza Unità d’Italy 12. 01020 Civitella d’Agliano (VT) Italy tel. + 39 0761 914 533

Date: June 11, 2015

Cuisine: Italian

Rating: Fun birthday dinner

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On my birthday (most by coincidence) we drove up from Rome to Civitella d’Agliano, a cute little town in Northern Lazio (close to Umbria). Our hotel is owned and operated by a lovely couple. The husband, Sergio Mottura is a local winemaker as well.

Some 20 years ago when they went organic in the wineries the porcupine, having vacated during the pesticide years returned to the vineyards, so they chose him as their namesake (Istrice is porcupine in Italian).

The hotel and restaurant is situated in the lovely old square of the town.

Tonight, for my birthday, we had a sort of combined wine tasting and dinner.

2011 Sergio Mottura Civitella Rosato. Every warm evening deserves a nice rose.

Truffle cheese. Presumably some kind of pecorino.

“Pizza bianco” (aka focaccia).

Fried eggplant. A really delicious fry.

Onion rings. Also an amazing fry.

2007 Sergio Mottura Spumante Lazio IGT. One of the specialities of the winery is their Spumante. This is a 100% Chardonnay made in the Champagne style. It is very nice with good fruit and acid balance.

Tonight’s dinner menu.


2014 Sergio Mottura Orviéto Tragugnano. The classic Orvieto is a blend of various local whites. Regulations call for Trebbiano Toscano (Procanico) and Grechetto (min. 60%) grapes, and other white grape varieties, non aromatic, suitable for cultivation (max. 40%).

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2013 Sergio Mottura Grechetto Poggio della Costa Civitella d’Agliano IGT. They served us two cuvees of all Grechetto, one raised in steel and the other in oak.

Fettuccine al limone. A light flavorful pasta with a hint of lemon!

2011 Sergio Mottura Nenfro Civitella d’Agliano IGT. They also make some wines from new world grapes like this Merlot.

Sliced veal with tuna and anchovy sauce.

Frittata for the vegetarians.

2011 Sergio Mottura Syracide Civitella d’Agliano IGT. And Sryah.

Cheese and homemade quince jam.

2011 Sergio Mottura Muffo del Lazio Passito. One of my favorites was this all Grechetto passito, made in the ripasso (raison) style. Very nice sticky.

They also made me some Zuppa Inglese for dessert.

This was the classic in its Italian/English glory. This sweet connection has one of those interesting and characteristic Italian flavor profiles with the mix of alcohol and citrus for a very complex flavoring. After this, I kept sampling Zuppa Inglese gelato, which is pretty awesome.

Overall this was a lovely evening, as much like dining at a friend’s villa as out at a restaurant! The host and hostess are so warm and personable.

Click here to see more Eating Italy posts.

Related posts:

  1. Eating Santa Margherita – Hotel Miramare
  2. Eating Santa Margherita – Miramare Breakfast
  3. Eating Milano Marittima – Palace Hotel Breakfast
  4. Eating Santa Margherita – La Paranza
  5. Eating Colle di Val d’Elsa – Dietro Le Quinte
By: agavin
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Eating Rome – Metamorfosi

Jul03

Restaurant: Metamorfosi

Location: Metamorfosi, Via Giovanni Antonelli, 30/32 – 00197 Roma

Date: June 10, 2015

Cuisine: Modernist Italian

Rating: Amazing modernist Italian

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I found Metamorfosi simply by googling for “Rome Modernist Cuisine” or some such thing like that. I love experimental and modernist food, what we in the Hedonists group call “teacups” or “morsels” (some of my foodie friends are divided on the modernist issue, but I happen to adore but modernist and traditional cuisine). Anyway, Metamorfosi has one Michelin Star (although I think it should have 2).


The interior is appropriately… modern.

2009 Bellavista Franciacorta Gran Cuvée Satèn. VM 90. We began with this nice Italian bubbly.

There are tasting menus (at least 2) and ala carte. We, of course, went with the big tasting.


Various yummy bread options.

An amuse of some kind of whipped vegetable (like celery) with squid ink. Very light and lovely with a bit of brine flavor.
1996 Casal Pilozzo Malvasia Bianca. 90 points. Then on to this interesting old Malvasia. I haven’t had that much old Malvasia, so I don’t have much of a reference point, but it was an excellent food wine.

Raw tuna and herbs wrapped in chard leaves. A Modernist Italian tuna/lettuce wrap!

More breads, this is Italy after all!

Mozzarella and Spinach.

The Spinach clearly is the powdered green. The wrapper (ravioli?) over the top was actually made from Mozzarella, and had an interesting texture not unlike something skimmed off the top of milk, but it all worked quite well.

Charcoal roasted artichoke.

A crispy bit of puffed rice.

Foie gras, carrots and hazelnuts.

The simulated carrot, made of carrot, is actually stuffed with foie gras! Quiet delicious too.

The brioche for the foie.

Mackerel, green vegetables, meat glaze, smoked cream. An excellent “crudo” type dish.

Tortellini perfumes of the sea. Dill. These were rather amazing. Very nice and al dente pasta, and then filled with bursts of flavor like a white bouillabaisse. Extremely pure “seafood” taste too.
1998 Querciabella Batàr. 93 points. A blend of Chardonnay (50%) and Pinot Blanc (50%), grapes lovingly handpicked, 12 months in new French oak and quite a few years in the bottle result in liquid heaven. Honey-butter, creamy-vanilla and oak all come together in perfect harmony. The balance is truly quite stunning.

Encased risotto, mushrooms and hazelnut.

A peculiar dish made like a drum, with a sauce spread on top.

Then you poke through like a pot pie and the risotto is inside. The top had a texture like fruit leather, but the risotto was stunningly good. Really tasty.

Cod fish and “Black” friggitelli. Moist and perfect fish. I think the green was pea flavored.

Red mullet. Caponata.

“Pluma” of iberico pork, prune and chipotle chutney. Some nice chunks of meat and very tasty potatoes with a kind of salsa verde (parsley, olive oil, etc).

Gorgonzola lollipop with white chocolate and balsamic sauce. Awesome!

White chocolate with caramelized bananas and Armagnac. Extremely light and fluffy with only a subtle banana flavor (a good thing by me).

Cherries, laurel ice cream and Sangiovese. Very seasonal.

Chocolate, pear, and sage.

Various bon bons. Ice cream lollipops, jellies, and meringues.

And this one slightly different.

Overall, Metamorfosi was less formal than the previous night’s 3 star Michelin (La Pergola), with less carts and stuff — but the food was extremely inventive and tasty. Sometimes these highly modernist dishes fail, sometimes even quiet often. That was not the case here. There were perhaps 1-2 dishes that weren’t amazing, but for the most part the food was really spot on. And it was half the price too without the 3 star markup.

Now it was a LONG meal, 8-12 plus an unanticipated 45-60 minutes it took us to get a taxi, and with a 6 year-old! But really fabulous and if I was the Michelin reviewer I’d definitely knock Metamorfosi up to 2 stars. Inventive wine suggestions too. I appreciate the Ovid reference and a great way to wrap up the Rome section of our trip!

Click here to see more Eating Italy posts.

Related posts:

  1. Eating Rome – La Pergola
  2. Eating Rome – Trastevere
  3. Eating Rome – Roscioli
  4. Eating Rome – La Campana
  5. Eating Colle di Val d’Elsa – Arnolfo
By: agavin
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Eating Rome – La Pergola

Jul02

Restaurant: La Pergola

Location: Via Alberto Cadlolo, 101, Roma

Date: June 9, 2015

Cuisine: Italian

Rating: Carts, carts, and more carts!

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And on to our first “fancy” dinner, Rome’s sole 3 star Michelin Restaurant, La Pergola. Even our six year old got to enjoy this one, earning himself more than 8 Michelin stars during the trip.

La Pergola is located high above the city in the Cavalieri hotel. This is a very elegant property but with a uniquely Italian blend of 60s, modern, and antique elements.

The view is spectacular. St Peter’s can be seen in the background.

The lovely main dining hall.
What would a 3 star be without various carts and trays. In this case the pepper tray, in case you really have a preference as to pepper.


Or the fancy salts tray (or trays).


And this giant block of crystallized salt.

Or balsamic. I think there was an olive oil one too.

Or sugars.

We chose some bubbly from the champagne bucket.

Then the bread carver set to work on the extensive basket.

A first flight of breads.

Tonight’s menu.


An amuse of smoked duck. Lovely smoky flavor.

Tuna Carpaccio with wasabi cream, cumin seed gelatine, and red beets. The rectangular slab was the tuna. The pink things had a light, almost Meringue-like texture.



2011 Villa Diamante Fiano di Avellino Vigna della Congregazione. The waiter recommended this lovely Southern Italian White, and it turns out I actually have 4 bottles of this exact wine in my cellar!

Frisella with croutons and red shrimps. Basically a dehydrated panzanella salad. The “bread” was probably freeze dried and had a light airy texture. The raw shrimps were lovely too.

I belive artichoke hearts.

S-campo. A bit of fresh shrimp with dehydrated ingredients, including seaweed.

Then rehydrated with consommé. It wasn’t so much of a looker afterward, but tasted good.

Fagottelli “La Pergola.” These amazing little tortellini were filled with liquid parmesan and exploded in the mouth. Plus there was some pancetta! Amazing.

White asparagus, topinambur puree, balsamic vinegar and strawberries.

Cod with chili pepper sauce and marinated anchovies. This salty sauce reminded me of certain Chinese sweet and sour fish sauces, but it was saltier. Rather delicious and the fish was perfectly moist.

1982 Poderi Aldo Conterno Barolo Vigna Cicala. 93 points. Light red, fading into the browns. Lots of caramel and cedar, but still very nice fruit, tons of tannin, and drinking well. Probably a bit past its prime, but still a very nice wine.

Braised veal cheek with curly endive, burrata and spiced popped rice. A super tender chunk of meat.

Seabass and peppers.

The cheese cart. I do love a proper cheese cart.

Cheese. I went for the smelly strong ones.

And bread for the cheese, including an almost panforte like slab of fruit and nuts.

Candles.

And the special napkin plate.


Next up is the ultimate little dessert tower. Twelve little confections, each with one per person. They were amazing.

Iced sphere of red fruit on tea cream with crystalized raspberries.

The sphere was like a sphere of sorbet. This was basically like a chocolate and berries desert, with interesting texture and temperature. Rather delicious. The potency of berry flavor came from the raspberries.

Alex had his own “tasting menu” of penne pomodoro, a “parmesan” course (I forgot to photo).

And chocolate gelato (with accompaniments).

Then there were more bon bons, little delicate home made chocolates.

Certainly an amazing meal. A tad on the long side with a six year-old, as we started when they opened and finished at midnight when everyone else did. In fact, it seemed that no matter when you started, they rapidly had you on basically the same schedule. But everything was humming at 3 star level. The setting was fabulous, the service impeccable, the food inventive and delicious. Every dish worked, although perhaps not every dish was amazing. Some were, like the cheese filled pasta. Great stuff!

Click here to see more Eating Italy posts.

Related posts:

  1. Eating Rome – Roscioli
  2. Eating Rome – La Campana
  3. Eating Rome – Trastevere
  4. Eating Siena – Trattoria Pepei
  5. Eating Colle di Val d’Elsa – Arnolfo
By: agavin
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