Image
  • Writing
    • Andy Gavin: Author
    • About my Novels & Writing
    • All Writing Posts
    • The Darkening Dream
      • Buy the Book Online
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Untimed
      • Buy Untimed Online
      • Book Trailer
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Scrivener – Writer’s Word Processor
    • iPad for Writers
    • Naughty Dark Contest
  • Books
    • Book Review Index
    • Favorite Fantasy Novels
    • Andy Gavin: Author
    • The Darkening Dream
      • Buy the Book Online
      • Sample Chapters
      • Short Story: Harvard Divinity
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Untimed
      • About the Book
      • Buy Untimed Online
      • Book Trailer
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Naughty Dark Contest
  • Games
    • My Video Game Career
    • Post Archive by Series
    • All Games Posts Inline
    • Making Crash Bandicoot
    • Crash 15th Anniversary Memories
    • World of Warcraft Endgames
    • Getting a Job Designing Video Games
    • Getting a Job Programming Video Games
    • Naughty Dark Contest
  • Movies
    • Movie Review Index
  • Television
    • TV Review Index
    • Buffy the Vampire Slayer
    • A Game of Thrones
  • Food
    • Food Review Index
    • Foodie Club
    • Hedonists
    • LA Sushi Index
    • Chinese Food Index
    • LA Peking Duck Guide
    • Eating Italy
    • Eating France
    • Eating Spain
    • Eating Türkiye
    • Eating Dutch
    • Eating Croatia
    • Eating Vietnam
    • Eating Australia
    • Eating Israel
    • Ultimate Pizza
    • ThanksGavin
    • Margarita Mix
    • Foodie Photography
    • Burgundy Vintage Chart
  • Other
    • All Posts, Magazine Style
    • Archive of all Posts
    • Fiction
    • Technology
    • History
    • Anything Else
  • Gallery
  • Bio
  • About
    • About me
    • About my Writing
    • About my Video Games
    • Ask Me Anything
  • Contact

Archive for January 2018

Eating Sydney – Salt Meats Cheese

Jan31

Restaurant: Salt Meats Cheese

Location: Gateway Sydney, L201 Alfred St, Sydney NSW 2000, Australia. +61 2 9247 6446

Date: December 19, 2017

Cuisine: Italian

Rating: Solid causual Italian

_

There was a fairly extensive food mall right next to our hotel in Sydney.

And this was the Italian option — after I was outvoted on the Thai!

The menu.

A nice glass of rose for a late afternoon pizza.

Fig salad. Fresh figs, rocket, mozzarella, balsamic. Australians LOVE rocket (arugula).

Beef crudo. Chopped wagyu, truffle pecorino, fried crumbled egg. The fried (soft boiled) egg was a unique and excellent touch.

Pizza Margherita.
 Pizza Fresh Fig. Pancetta, tomato, mozzarella, gorgonzola, fresh fig, balsamic. Nice enough pizza.

1A0A8282

View of Sydney from the harbor

Simple neo-Italian (aka pizza, apps, and pasta), but not bad at all.

For more Australia dining reviews click here.

Related posts:

  1. Eating Sydney – Oyster Bar
  2. Eating Sydney – Leura Gourmet
  3. Forma – Cheese Bowl!
  4. Eating Positano – La Cambusa
  5. Eating Milano Marittima – Lo Sporting
By: agavin
Comments (0)
Posted in: Food
Tagged as: Australia, eating-australia, Italian cuisine, Salts Meats Cheese, Sydney

Eating Sydney – Leura Gourmet

Jan29

Restaurant: Leura Gourmet

Location: 179 The Mall | Blue Mountains, Leura, New South Wales 2780, Australia. +61 2 4784 3121

Date: December 19, 2017

Cuisine: Australian

Rating: Surprisingly good

_

One wouldn’t expect to find anything decent in a small (but cute) tourist town like Leura, deep in the Blue Mountains a few hours outside of Sydney.

But this little cafe and deli looked fairly appealing.

Lots of deli counter.

And goods.

And pastries. Savory pies are common in Australia — I happen to like them.

The interior had a nice view and was painted a lurid green that invaded all the photos.

The menu.

Mango lassi. Love these.

Apple juice — in Australia it’s usually cloudy. Mr. Picky didn’t like it.

Pappadum & Smoked Salmon Salad. Tasmanian smoked salmon, camenbert, avocado & pappadums with our special dressing. Interesting Indian/Australian fusion.

Caramelized onion & goat’s cheese tart.

Simple pasta.
 Tandoori Chicken. Served with rice, pappadum, raita, & sweet mango chutney. More Indian fusion. Not bad actually.

1A0A8509

Shot from the nearby Three Sisters rock formation

Given the Burger/Fish & Chip vibe of most of the other places in town these was some welcome sophistication. And very Australian somehow.

For more Australia dining reviews click here.

Related posts:

  1. Eating Sydney – Oyster Bar
  2. Silk Road Journeys – Shaanxi Gourmet
  3. Eating NY – Eat
  4. Eating Basque – Local Fare
  5. Eating Santa Margherita – La Paranza
By: agavin
Comments (0)
Posted in: Food
Tagged as: Australia, Deli, eating-australia, Leura

Eating Sydney – Oyster Bar

Jan27

Restaurant: Sydney Cove Oyster Bar

Location: 1 Circular Quay East, Sydney NSW 2000, Australia. +61 2 9247 2937

Date: December 20, 2017

Cuisine: Italian

Rating: Excellent neighborhood Italian

_

For our first night in Australia we just rolled around Circular Quay to a well rated seafood place. This isn’t fancy or incredibly memorable, but it is fairly typical of modern Australian cuisine.

Great location right on the Quay.



The menu.

They had oyster shots on the menu so I figured I’d give them a try. I figured they’d be more like oyster shooters (i.e. more savory) and instead they are pretty serious shots of alcohol with oysters in them. So as such, I didn’t really enjoy them because they are mostly 80 proof!

Original. Spicy tomato juice, vodka, layered, celery, cracked pepper.

Margarita. Salt rim glass, tequila, cointreau, lemon juice.

Tokyo Ginger. Wasabi, citrus vodka, and a dash of soy.

Mojito. Brown sugar rim, lime juice, dark rum and mint.

Bread.

Rocket and parmesan salad. They LOVE rocket (arugula to us Americans) in Australia. I happen to like it myself too.

Scallops, yuzu, togarashi chili, chives. Crudo of scallops with a strong Japanese powdered spice sauce. I liked these a lot. Used the bread on the oil.
 T

San Coy Bau, Wagyu beef, tiger prawns, peanuts, chili and witlof. Endive basically with a slightly Szechuan (broad bean) mean and prawn chop. Quite nice.

Simple pasta for my son.
 Grilled king salmon, roasted carrots, green harissa. The sauce was sweetish not spicy and my wife really liked this dish (she’s a connoisseur of salmon preps).
1A0A8246
Overall, a fine meal. Nothing earth shattering, but great atmosphere and solid local food.

For more Australia dining reviews click here.

Related posts:

  1. Eating Majorca – Forn De Sant Joan
  2. Eating San Sebastian – Atari
  3. Eating Senigallia – Niko Cucina
  4. Eating Senigallia – Madonnina del Pescatore
  5. Eating Barcelona – Paco Meralgo
By: agavin
Comments (0)
Posted in: Food
Tagged as: Australia, Cydney, eating-australia, Oyster Bar, Sydney Cove Oyster Bar

Quick Eats – Tasty Noodle

Jan25

Restaurant: Tasty Noodle House

Location: 2117 Sawtelle Blvd, Los Angeles, CA 90025. (424) 248-3232

Date: November 27 & December 15, 2017 and January 5 & February 23 & March 16, 2018 and February 12, 2020

Cuisine: Shanghai Chinese

Rating: Large menu modern Chinese Cafe

_

Sawtelle Blvd is on fire and has 4-5 new opening in the last 2 months. One of the latest is Tasty Noodle House which is a very Chinese, SGV style, modern Chinese cafe. Pretty much appealing to 20 year old Chinese — and me. A bunch of these new openings are actually Chinese so the street focus is drifting from all Japanese to pan-Asian.

I think it used to be the Okonomiyaki place. The interior looks exactly like all these cheaper Chinese places on the street. Basically how to get a hint of decor while spending the least money possible.

But they did spend some bucks on the gigantic menu. It’s pretty much broad modern mainland Chinese with favorites, a lot of Shanghai and Beijing dishes.

Slightly spiced peanuts on the table to start.

 Strawberry smoothie. Mango slushie. For some reason they don’t have boba!

7U1A8021
Spicy Cold Cucumber Salad (2/12/20). Good crunch and a bit of garlicky spice.
7U1A8019
Cold Spicy Chicken (2/12/20). Very nice. No bones, juicy meat, and a savory/sweet/spicy sauce with excellent flavor.

7U1A8029

Xiao Lao Bao (XLB) pork soup dumplings (everytime). These are the best XLB I’ve had on the westside. They were considerably better than at nearby ROC which actually specializes in them. They had a tastier filling. You add the vinegar and soy sauce to the ginger bowl above.
IMG_8336
Pan fried Shanghai Dumplings. These are the breadier, more fried version of the pork soup dumplings — awesomely tasty too.

7U1A8036
Sticky Rice Shu-Mai (2/12/20). Interesting carb on carb action as these felt like dumplings filled with brown sticky rice!

House Sauce Noodles w/ Pork. Translation leaves a bit to be desired.

Mixed up. I enjoyed this dish a lot. The sauce is very sweet with a broad bean base and a TON of pork. If you mixed in a cup of Szechuan chili oil, some sesame paste, and used less sauce it would basically be a dan dan mein. I’m not sure they have real dan dan here.  I’ll look next time. But this one, despite being sweet, did have a flavor profile I really liked. Noodles were a touch thin.

 Plain noodles for my son.

7U1A8053

Pan-seared green chili pepper w/ minced pork black bean sauce (many times and 2/12/20). Probably the same sauce as the house special noodles, but delicious just the same. I really liked this dish. Prawn with spicy minced pork sauce noodle soup. The soup itself is a mild light pork broth like a super mild cabbage ramen. Actually fairly tasty. Then the prawns come on the side like this. The sauce for the prawns is that goopy, garlicky, slightly spicy sauce that is often used for shrimp and I LOVE. It went well enough in the soup, but I will have to get this dish in a variant with lots of the sauce over rice on a return trip.
IMG_8341
And here it is a few weeks later, the full sized prawns doused in sauce all by themselves (comes with a bowl of rice on the side) — yum!

7U1A8034
Fish, shrimp, crab, and squid with crab sauce and snake gourd (2/12/20). Snake Gourd turns out to just be a green Chinese squash. Nice light garlicky seafood mush with slightly crunchy vegetable.
IMG_8719
Spicy fish filet and tofu with rice (2/23/18). Pretty much similar to the Szechuan boiled dish below, but a sauce over rice. Almost more successful in this format, I enjoyed the soft textures.

Fish Fillet & Beef w/ Spicy Sauce. This is a Szechuan dish, but it’s not really a Szechuan place. There was plenty of garlic, but not much mala. The chili oil was too one note for my taste, it should have been fried with aromatics. So this dish turned out to be like a 6/10 for it’s type (which is a very typical Szechuan type). They actually have a better one across the street at Popcorn Chicken (and that one isn’t that great either). But as I said, this isn’t a Szechuan restaurant and you can bet the chef isn’t central Chinese (but more likely from Shanghai or Taiwan).7U1A8049

Spicy Beef with Tofu (3/16/18 and 2/12/20). Slightly spicy variant on the brown sauce. Nice texture with the firm bean curd. A touch salty.

7U1A8041
Pork Belly with preserved vegetables (2/12/20). Meat was a touch dry and the vegetables not as salty/umami as they are in the best forms of this dish, but still enjoyable.

7U1A8055
Cumin Lamb (2/12/20). Not very spicy, or massively cumined, but nice.
7U1A8063
Pork with Leeks (2/12/20). Perhaps a twice cooked pork? Very nice smoked flavor and porky grease tone to the dish. Made the leeks delicious too.
7U1A8070
On 2/12/20 I brought some gelato too:

Raspberry Sorbetto — French Raspberries and a touch of lime juice — made by me for @sweetmilkgelato — Unusual for me to go so “straight” with my flavors but I wanted a complement to a complex flavor — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #raspberry

Crackerjack Gelato – Smooth Peanut Base with homemade Dulce de Leche Ribbon, Toffee Peanuts, and Caramel Popcorn! — made by me for @sweetmilkgelato — oh my! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #peanut #caramel #DulceDeLeche #Popcorn #CaramelCorn
7U1A8080
In the bowl you can see that Dulce de Leche.
7U1A8084
Wines from 2/12/20.

Overall, I’m glad to have so many real Chinese dishes move to the westside. This is a cafe style restaurant, like Northern Cafe, and as such has more casual cooking at a lower level than a big menu more “dinner” restaurant like Beijing Tasty House. But it’s very welcome because it gives yet another great option to an already awesome area. It’s slightly Shanghai in style but with a lot of Beijing type and lightweight Szechuan dishes in the way that’s very popular in China now.

I do have to say that on my 2/12/20 visit the food had really sharpened up. It wasn’t perfect, or again as good as a very good “higher end” SGV place, but execution was pretty on point and we had many delicious dishes.

For more LA Chinese dining reviews click here.

Wines from 2/12/20:

7U1A8014
7U1A8026
7U1A8039
7U1A8060
7U1A8067
7U1A8082

Related posts:

  1. Quick Eats – Qin
  2. Quick Eats – Popcorn Chicken
  3. Quick Eats: Tofu Ya
  4. Quick Eats – Little Sister
  5. Quick Eats – Flaming Pot
By: agavin
Comments (0)
Posted in: Food
Tagged as: Chinese cuisine, Sawtelle Little Tokyo, Tasty Noodle, XLB

Alexanders II – Not so Kingly

Jan24

Restaurant: Alexander’s Steakhouse [1, 2]

Location: 111 N Los Robles Ave, Pasadena, CA 91101. (626) 486-1111

Date: December 13, 2017

Cuisine: Steakhouse

Rating: Asian fusion & some of the best steakhouse I’ve had

_

The Foodie Club had an amazing meal at Alexander’s a few months ago, and many think it is the best steakhouse in the city, so the Hedonists braves the most hideous traffic to cross town on a weeknight to try it also.

Old Town Pasadena.

Here is the imposing entrance, right there next to the California Pizza Kitchen… lol.

From my cellar: NV Billecart-Salmon Champagne Brut Rosé. VM 92. Pale orange. High-pitched red berry, orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly focused finish. This bottling showed more brawny character than many past renditions of this cuvée, but with no lack of vivacity.

Amuse of some polenta like thing with uni and caviar.

The winter menu.

Ron brought: 2010 Louis Latour Corton-Charlemagne. BH 91-94. Here the nose is dominated by reduction and sulfur at present and is thus unreadable. What can be assessed is that there is good detail, power, size and weight to the concentrated and mineral-driven broad-shouldered flavors that possess excellent length on the bone dry and overtly austere finish. This should be a classic Latour Corton-Charlemagne in time.

agavin: very young and tight, took awhile to open

HAMACHI SHOTS 3.0. dashi / avocado / fresno / ponzu / negi / arare. Very bright flavors and mixed textures.

Ron brought: 2004 Sine Qua Non Into the Dark. VM 95. Bright violet. Pungent raspberry and cassis on the nose, picking up sexy floral and mineral character with air. Silky, sharply focused red fruit preserve flavors offer excellent thrust but possess an airy, pinot-like personality, gaining weight and sweetness on the close. The balance and finesse of this wine are spectacular: how can it carry 16.1% alcohol so effortlessly?

TARTARE OF BEEF. marrow cream / smoked carrot / bleu cheese powder. Solid tartar.

Trish brought: 1997 E. Guigal Côte-Rôtie La Turque. VM 92-95. Good red-ruby. Perfumed aromas of cassis, violet, lilac and brown spices. Lush and aromatic in the mouth; the combination of a bit more acidity than the Mouline and its mineral and gunflint elements gives this wine noteworthy elegance and firm shape. Tannins are quite fine.

agavin: unfortunately a corked bottle

FOIE PB&J. foie torchon / peanut butter / onion jam / grape baguette. Solid, but not nearly as good as the Foie implementation last time we came.

From my cellar: 1990 Château Pichon-Longueville Baron. Parker 98. The 1990 Pichon-Longueville Baron has always been one of my benchmark wines, one that never ceases to perform. Now at 27 years of age, it is clearly at its peak, and what a wondrous thing it is. Now showing some bricking on the rim, the bouquet is utterly sublime, with red berries, cedar, touches of graphite, crushed rose petals and incense. You just want to become enveloped by these aromas. The palate is perfectly balanced, perhaps not as structured as it once showed since the tannins have mellowed, but what you get is a Pauillac relishing its secondary phase, which is almost Burgundy-like in terms of mouthfeel. Suffused with tension, it gains weight in the mouth toward the slightly tart finish. It is a Pichon Baron that only knows how to give sophisticated drinking pleasure. I once wrote that Pichon Baron is better than many 1990 First Growth, and that is a statement I have no reason to change. Tasted April 2017.

YUBA WRAPPED PORK BELLY. shiso mustard / lemon-eucalyptus curd / pickled shallots. Interesting texture and quite nice, although I may have liked the previous time’s version of pork belly.

UNI TOAST. brioche / pork shoulder / five spice. Again they changed up a staple item, having brioche instead of egg this time.

ICEBERG SALAD. sweet sesame / bok choy / soft boiled egg / five spice / radish. Very asian variant, heavily dressed. It was nice but I prefer a really good traditional with the blue cheese and bacon.

The bread was amazing. The dark one was squid ink, then there was a cheese and a milk bread. Problem is they brought it in time for dessert!

Plus some fabulous butters, Strauss Creamery butter, bone marrow butter with honey, and a rendered beef tallow!

Arnie brought: 2004 Sloan. VM 94+. Bright, saturated ruby. Knockout nose combines black raspberry, dark plum, black cherry, violet, minerals, spices, soy sauce and brown spices. Lush, broad and rich, with a superripe blackberry flavor that remains this side of jammy. Thanks to its finesse of texture and juiciness, this ultimately comes across as less sweet and more classic than the superb 2002. Finishes with wonderfully suave, broad, building tannins that coat the teeth. The wine’s cabernet franc component contributes lift and spice on the aftertaste. This needs, and should reward, six to eight years of cellar time.

CRISPY PATA. pork shank / achara / vinegar soy / creamed taro. A whole crazy pig leg deep fried. Super crispy and succulent inside. Yum! Filipino style!

Yarom or Larry brought: 2003 Schrader Cellars Cabernet Sauvignon RBS Beckstoffer To-Kalon Vineyard. VM 90+. Good ruby-red. Highly floral aromas of blueberry, licorice, menthol and violet. Sweet black raspberry and blackberry flavors are firmed by a slight edge of acidity and lifted by floral and mineral nuances. Still a bit youthfully tart on the finish and in need of bottle aging.

BONE-IN NEW YORK 18OZ. grilled meyer lemon / chive butter / chives. Pretty gamey.

Yarom or Larry brought: 2005 Schrader Cellars Cabernet Sauvignon Beckstoffer To-Kalon Vineyard. VM 96 points. Decanted about an hour. Served with grilled steaks. In a really good place now. Aromas of cherry, blackberry, currant, rose petals. Similar flavors leading to a long smooth finish. The tannins are silky smooth. Really well balanced. Starting to show some secondary character.

AURORA ANGUS RIBEYE CHOP 20OZ. illinois raised prime black angus / grilled lemon. Very “gristly”. Good flavor, but not tender.

BLUE LAKE BEANS. flash fried / garlic / sansyo. Awesome beans, like Szechuan green beans, but no pork. Reduced soy.

MACARONI AND CHEESE. five cheese mornay / truffle panko. One changed dish that was better than the previous version. Pretty normal Mac & Cheese, but very good.

KING CRAB FRIED RICE. lap xuong / egg white / chive. Really great fried rice last time and just “nice” this time, maybe a little under cooked.

Dessert menu.

Amuse of leechee ice. Very tasty.

GUAVA CHEESECAKE. tempura fried cheesecake / orange granita / candied shiso / guava sorbet. Kinda weird.
 RED VELVET MINT. red velvet brownie / cranberry / mint cream cheese frosting / red velvet ice cream. Disappointing, very weak mint flavors.

Overall, a solid meal, but no where near as good as our previous visit. Many of the food items had the same protein/spot on menu but changed, and almost all for the worse. Things also just weren’t as on point and the steaks (probably we ordered poorly) were gamey (which was fine) but a bit tough.

Service was very friendly, but no where near as good as last time and they had significant pacing issues. The server was super nice, but maybe had too many tables and he couldn’t come by enough. We also had a very long gap between dishes for the first half of the meal. In their defense they had asked if we wanted it slow, but I had only meant one dish at a time, not 30 minutes between each. This was rectified. They also forgot some of the extras like the bread (until near the end), petite fours, etc.

Food was good, but it just didn’t blow us away this time. Maybe there was a different kitchen lead on duty?

Wines were great. Only major flaw was the corked Lala. A too many giant Napas too for my taste although they were great wines.

For more LA dining reviews click here.

Related posts:

  1. Alexanders the Great
  2. Italian House Party
  3. Hedonists at STK
  4. Oceans of Wine
  5. Pistola with a Bang
By: agavin
Comments (0)
Posted in: Food
Tagged as: Alexander's, hedonists, Pasadena California, Steak, Steak House

OG Monterey Park – Dean Sin World

Jan22

Restaurant: Dean Sin World

Location: 306 N Garfield Ave, Monterey Park, CA 91754. (626) 571-0636

Date: December 8, 2017

Cuisine: Chinese Bakery

Rating: So OG

_

One of my friends wanted some Chinese pastries to take home for an event later in the evening so we got a referral to a “takeout pastry place.” Little did we know it would be the most old school spot imaginable.

Check out this frontage. It can’t even decide if it’s Tastito or Dean Sin World. And what the hell is a Dean Sin? And why is it a world? They get a B, which is impressive given the kitchen. Apparently though “dean sin” is Mandarin for dim sum.

Anyway, inside barely looks like a store. But it’s actually a restaurant (with two 2 tops)!

The menu is on the white board.

Various “pies” lay about.

We got some of everything. There was red bean, pork, crab and stuff. Sesame bun. Who knows what else. The pork was good but DENSE. The crab and stuff was strange but kinda good.

The nice owner was proud to show off the (scary) kitchen. There were vats of pink goo (I think red bean paste) on the floor. The health department doesn’t let you keep pots of food on the floor (because of vermin), but I don’t think Dean Sin cares.

Buns in the oven.

Out in the main room a fridge of mystery.

And why is this in the dining room? What is it? Costco table. Cool ceiling panel!

An experience to be sure. Apparently they make real hot food here too if you order it. I’m not sure I’m brave enough.

For more LA Chinese dining reviews click here.

Related posts:

  1. Dim Sum – World Seafood
  2. Park’s Finest BBQ
  3. Where in the world is Yanbian?
  4. Book Review: A World Undone
  5. Medieval Land Fun-Time World
By: agavin
Comments (0)
Posted in: Food
Tagged as: Chinese cuisine, Dean Sin World, SGV

Chang’s Garden

Jan19

Restaurant: Chang’s Garden

Location: 627 W Duarte Rd. Arcadia, CA 91007. (626) 445-0707

Date: December 8, 2017

Cuisine: Shanghai Chinese

Rating: Solid place

_

Friday lunch is the perfect excuse to head out to the SGV for Chinese — actually being alive is a perfect excuse for Chinese food!

My friend George has a list of top regional restaurants in the SGV and this one came up, so we decided to try.

Typical SGV interior from years ago.

Takeout counter. And look, they even have wine!

The usual large menu.

Lunch comes with free hot and sour soup. The typical (yummy) kind.

Lotus wrapped pork spareribs.

Inside is a sticky-rice coated pork spare rib. Delicious. Succulent, and lotus flavored.

Long Jing shrimp. Delicate shrimp with famous green tea. They had a nice green tea flavor.

Three ingredient lo-mein. The server pushed this on us. It was fine, but nothing special.

XLB (pork soup dumplings). Delicious!
 West Lake Style Fish. A whole fish in a goopy sweet and sour sauce. Delicious, although tons of bones.

This was a nice place and all the dishes except for the lomein were great (noodles were just fine). I think this place is actually Zhejiang Cuisine (i.e. the Hangzhou lake district south of Shanghai).

For more LA Chinese dining reviews click here.

Related posts:

  1. Yunnan Garden
  2. Shaanxi Garden
  3. Moon House
  4. J&J – Crab XLB
  5. In the Magic Garden
By: agavin
Comments (2)
Posted in: Food
Tagged as: Chang's Garden, Chinese cuisine, Chinese Food, SGV, Shanghai Cuisine

Burgundy Doma

Jan17

Restaurant: Doma [1, 2, 3]

Location: 362 N Camden Dr, Beverly Hills, CA 90210. (310) 277-7346

Date: December 6, 2017

Cuisine: Italian

Rating: Ok food, big “formal” space

_

The Dirty Dozen is a sub group of the Hedonists that does themed blind tasting meals a couple times a year.

Tonight’s was again at Doma, a newish (2012) Beverly Hills Italian very much in a 90s (high end) vibe. The theme — again oddly for Italian — is Red Burgundy. And even more oddly, Doma is “closed” for dinner, but a skeleton crew came in and cooked our dinner. The manager pretty much served us. lol. He’s nice, and I’ve known him for 20 years (back at Valentino), but the place is on life support.

The Doma interior is large, formal, very white tablecloth and so different than more hip Italians like Bestia.

The white wines tonight were not blind and were served before dinner proper.

Random mediocre magnum left over from a previous dinner.

The champagne and white wines tonight were not blind and were served before dinner proper.

From my cellar: NV Drappier Champagne Brut Rosé. VM 89. Dark orange-pink. Exotically perfumed scents of raspberry, pungent herbs, candied rose and smoky minerals. Fleshy and supple in texture, showing a floral accent to its red berry compote and tangerine flavors. Lush and broad but lively too, finishing with a hint of spiciness and good floral persistence.

Ron brought: 2011 François Raveneau Chablis 1er Cru Montée de Tonnerre. VM 94. The 2011 Chablis Montee de Tonnerre is all about grace. A gentle hint of spice leads to dried pears, crushed flowers, red berries and licorice. Constantly changing in the glass, the 2011 is a marvel to behold. Suggestions of smoke, graphite and licorice add layers of nuance in a magical wine loaded with class and personality. Best of all, the 2011 is relatively approachable by Raveneau standards, which means reader won’t have to wait long at all to experience the magic of one of the great sites in Chablis.

From my cellar: 1985 Nicolas Potel Puligny-Montrachet 1er Cru Les Combettes. BH 91. A very fresh yet mature nose of citrus, white flower and lightly toasted nut aromas combines with round and vibrant middle weight flavors that possess a seductive and rich mouth feel, all wrapped in a sappy and mouth coating finish. This is really a lovely effort with complexity and ample finishing punch and is a wine that will continue to hold well if not improve.

agavin: drinking great for its age!

Erick brought: 1996 Pierre de Crillon Meursault 1er Cru Charmes 1er. 93 points. The wine…dark and ox-looking apple juice…BUT no ox in sight…it’s totally fresh and alive! Rich and ripe fruit of apples, apricot, peaches…round and buttery with honey and roasted nuts, yet stands to attention with that powerful 96 lemon and grapefruit acidity. Has some intriguing flavors of cigar ash, antique wax, grilled pineapple with a drizzle lavender honey and spritzed with Champagne vinegar. Some crushed stones and chalk, but not any flint strike which I like. Very creamy and buttery fat, cut with citrus, then a big spice kick finish. I like this wine! The terroir is evident and true. Ex-cellar is the bomb!

Brian/Jen brought: 2014 Pierre-Yves Colin-Morey Puligny-Montrachet Le Trézin. BH 88-91. A discreet, even shy nose offers up attractively fresh and ultra-pure notes of citrus, pear and a hint of acacia blossom. There is excellent delineation to the intense and clean middle weight flavors that possess good verve and plenty of minerality on the solidly persistent if only moderately complex finish.

Arnie brought: 2009 Louis Jadot Chambertin-Clos de Bèze. VM 95. The 2009 Chambertin-Clos de Bèze is unusually open and seductive. It flows with extraordinary finesse and pure elegance. White floral notes, cassis and spices wrap around the palate, adding tons of nuance. The firm tannins don’t quite allow the fruit to be fully expressive, but all that is needed here is time. Waves of flavor build to the huge, dazzling finish. This is a fabulous showing from Jadot.

Yarom brought: 2013 Gros Frère et Sœur Clos Vougeot Musigni. BH 91. A woody but spicy and unusually elegant nose offers up notes of both red and dark currant, earth and a hint of humus. There is a very suave, lush and round mouth feel to the delicious middle weight flavors that possess a good sense of verve on the impressively long and ever-so-mildly austere finish. There is better integration of the wood treatment though I underscore that it is hardly invisible.

agavin: nice but about 15 years too young.

Cotsen brought: 2014 Domaine Joseph Roty Charmes-Chambertin Très Vieilles Vignes. BH 95. Once again the nose has mostly absorbed its wood treatment on the ultra-spicy, ripe and attractively fresh nose of black cherry, earth, underbrush and soft floral aromas. There is flat out incredible density to the extract rich and imposingly-scaled flavors that completely coat the palate with sap before culminating in a velvety yet superbly intense finish that seems to just go on and on. Once again though note well that plenty of patience is going to be required before this incredible beauty of a Charmes is ready to roll. This is seriously impressive.

agavin: 10 years before its most optimistic drink date

Eggplant involtini. Eggplant with a zesty sauce and lots of cheese. This was actually my favorite dish of the night.

Mark brought: 1995 Domaine Robert Groffier Bonnes Mares. VM 93. Black raspberry, violet and herbs on the nose. Thick, brooding and very intensely flavored; has a mellow flavor of woodsmoke. Large-scaled and multilayered. Finishes with ripe, chewy tannins. A terrific example of the ’95 vintage at its best.

agavin: sadly corked

Erick brought: 1999 Bouchard Père et Fils Bonnes Mares. VM 91-94. Saturated ruby-red. Wild, musky aromas of black raspberry, mocha, cocoa powder, minerals, smoky oak and a light vegetal complexity. Highly concentrated and powerfully structured; bright but very unevolved. Major tannins are buffered by the wine strong material. Finishes impressively long and bright, with terrific grip.

From my cellar: 1998 Mongeard-Mugneret Richebourg. 95 points. WOTN, rich and young with a lot of oak still on it.

Octopus with split pea sauce. Slimy, chewy, vaguely fishy and didn’t pair at all with anything, not wine or peas. ick!

John brought: 1990 Comte Armand Pommard 1er Cru Clos des Epeneaux. VM 90. Benjamin Leroux poured the powerful 1990 Comte Armand Clos des Epeneaux from magnum. Still deeply colored, it was youthful and structured, with tons of fruit and terrific harmony.

Ron brought: 1996 Louis Jadot Clos de la Roche. VM 88-90. Blueberry, violet, mocha, smoke, herbs and earth on the nose. Pliant in the mouth, with the mocha and earth flavors repeating. Denser and more vibrant than the Clos Saint-Denis. But shows very good rather than outstanding length.

Albert brought: 2000 Domaine Dujac Clos de la Roche. VM 91+. Deep medium red. Cool, complex aromas of raspberry, cherry, tar, minerals and roasted herbs; subtle hints of mulch and vegetables. Structured but youthfully closed today. Best today on the tannic finish, which features a late explosion of fruits, minerals and herbs.

agavin: very slight corking

Stuffed quail. Looked repulsive, like a little body builder, but tasted pretty decent.
Parpadelle with ragu. Not sure what kind. Pretty decent.

Robin brought: 2005 Mongeard-Mugneret Clos Vougeot. BH 91-93. Somewhat curiously, this is more aromatically elegant with subtle toast aromas serving to highlight the spicy red and black fruit mix nuanced by hints of earth and smoke that can also be found on the delicious yet entirely serious big bodied yet textured and relatively refined flavors, all wrapped in a finish that is both powerful and impressively long.

agavin: #2 winner, it was a MM kinda night

Brian brought: 2005 Domaine Château De La Tour Clos Vougeot. VM 92. Good full, deep red-ruby. Superripe aromas of black cherry and blueberry, complicated by torrefaction notes of licorice, coffee and mocha. Superconcentrated, lush and sweet; chewy, layered and mouthfilling without coming across as heavy. In comparison to the young 2006, this has nicely integrated its stems, not to mention its licorice, fresh herb and bitter chocolate components. Finishes with superb length.

Larry brought: 2009 Joseph Drouhin Grands-Echezeaux. BH 95. A ripe yet airy and fresh nose speaks of spice and pure plum aromas that display background hints of cassis and floral aromas that are followed by intense, powerful and broad-shouldered flavors that possess superb depth of material and knockout complexity on the hugely long finish. This is very serious juice that is most impressive.

Steak with pheasant liver risotto. The steak was solid but the risotto was pretty yucky. Just tasted like chicken liver and was so heavy. Almost no one finished it.

Fries were fine.

Mark brought: 1985 Quinta do Noval Porto Vintage. Light colour, pale and bright, fresh and a bit hot, cherry stones and almonds, off-dry, light body, hint of citrus, green apple on the finish, good length. A particular style, not unattractive, but lacks gravitas.

Berries on a kind of custard. This was probably the second best dish and was refreshing and decent.

The lineup

Cryptic notes and scores.

Wines were solid for the Dirty Dozen and being that I won I got a free meal!. Only one or two corked and a whole mess that were great.

Food was pretty lousy. A couple decent dishes and some really icky ones. Big point deduction for icky dishes like that octopus and the liver risotto. They treat us very well but service was awkward because there was only one regular server. Took a while for each dish to get to all 12 of us.

All in all, I don’t really want to go back to Doma, it’s totally on life support.

For more LA dining reviews click here.

or more crazy Hedonist dinners here!

Related posts:

  1. Dirty Dozen at Doma
  2. Burgundy at Providence
  3. 2005 Burgundy at Water Grill
  4. JiRaffe Burgundy Blowout!
  5. Valentino – 2004 Red Burgundy
By: agavin
Comments (0)
Posted in: Food
Tagged as: Dirty Dozen, Doma, hedonists, Red Burgundy, Wine

Quick Eats – Flaming Pot

Jan15

Restaurant: Flaming Pot

Location: 2222 Sawtelle Blvd. Los Angeles, CA 90064

Date: December 1, 2017

Cuisine: Taiwanese Hot Pot

Rating: Simple

_

In the SGV both “medium end” and cheap hot pots are plentiful and mobbed. My favorite of the higher end ones in Hai di Lao, and it and similar level are cheap enough that I never have seen fit to go to Boiling Pot or the other super crowded cheap ones.

But a Taiwanese variant has opened on Sawtelle right next to Popcorn Chicken (same owners).

The interior is about $20k above nothing much.

Extremely minimalist space, and I don’t even think they have a hood.

The menu is simple. A few fixed hot pots with some minimal options.

Ice tea. Seems to default sweetened. Ick.

Spicy Flaming Pot. Packaged noodles, beef, fish balls, tofu, pig intestine. Doesn’t look that spicy either. Unlike the more elaborate hot pot where you cook yourself this is just a pot you heat up and heat. It’s actually easier, but takes a bit of the fun out of it.

Curry Pot. Pork, veggies, corn, imitation crab, fish balls, mushrooms. The curry flavor was very mild. Just some curry powder really. It didn’t taste bad.

Boiled lamb slices. They did add some flavor and protein to the pot. But aren’t exactly high quality.

Rice.
 Rice noodles. Turn into super thin glass noodles.

Overall, very mediocre. I might come back if desperate. It’s not bad. And it’s fairly cheap (although mysteriously more than ramen). Service was TERRIBLE. They were very confused young Chinese kids. Nice enough. Unless you love hot pot and are really don’t want to drive, not too much reason to frequent.

For more LA dining reviews click here.

Related posts:

  1. Quick Eats – Popcorn Chicken
  2. Quick Eats: Chan Dara
  3. Quick Eats – Sushi Burrito
  4. Quick Eats – Venice Ramen
  5. Quick Eats: Tofu Ya
By: agavin
Comments (0)
Posted in: Food
Tagged as: China Cuisine, Flaming Pot, hot pot, Sawtelle Blvd, Sawtelle Little Tokyo

Bistro LQ – Truffles 2017

Jan12

Restaurant: Laurent Quenioux [1, 2, 3, 4]

Location: Near Pasadena

Date: November 30, 2017

Cuisine: Modern French

Rating: Truffles!

_

Six and a half years ago Foodie Club co-organizer Erick and I put together one of our more legendary dinners, the Bistro LQ Trufflumpagus. And then two years we did it again! Now yet again, but with a slightly more dish oriented, less truffle emphasis.

Chef Laurent Quenioux grew up in Sologne, France, where he developed a passion for food. As a young boy, Quenioux and his father would hunt duck, partridge, and rabbit. Then, he and his mother would prepare her favorite recipes in the kitchen. Eventually, Quenioux left home to embark on an apprenticeship where he trained in some of Europe’s finest kitchens. Quenioux spent time at Maxim’s, Bistro De Paris and La Ciboulette in Paris, before moving on to Negresco in Nice and LaBonne Auberge in Antibe.

In the early 1980s, Quenioux made a move to the United States with a team from L‘Oasis at La Napoule to open The Regency Club in Los Angeles. In 1985, he introduced the celebrated and award-winning 7th Street Bistro in downtown Los Angeles. In the early 2000s, Quenioux debuted the cozy Bistro K in Pasadena and in 2009, Bistro LQ in Beverly Hills. At Bistro LQ, Quenioux set new standards for cuisine in Southern California with his Farmer’s Market-driven kitchen and an emphasis on value and fun.

We are back at Quenioux’s house, but this time inside in the dining room.

Tonight’s special menu. Slightly fewer dishes than our last 2 visits, but more emphasis on each dish.
 From my cellar: NV Drappier Champagne Rosé Brut Nature Dosage Zero. VM 90. Pale orange. Mineral-accented red berries and citrus fruits on the nose, complemented by hints of candied rose and white pepper. Stony and precise, offering lively strawberry and orange zest flavors that expand slowly with air. Closes spicy, stony and tight, with very good clarity and floral persistence.

A little toasted bread and some flavored butters. Breads by “Bread Lounge”. Butter from Bordier Brittany France.

One of LQ’s assistants introduces the courses.

1993 Ruinart Champagne Dom Ruinart Blanc de Blancs. VM 94. Among the wines of the 1990s, I especially liked the 1993 Dom Ruinart, which was beautiful, especially considering this was an original disgorgement. Layers of honeyed fruit, licorice and mint were woven together in a captivating fabric. We also caught this wine at near peak, as it was firing on all cylinders. What a beautiful wine.

1979 Drappier Champagne Carte d’Or Brut. VM 92.  Pale copper color. Mature, enticing aromas of meal, toffee, brioche and melted butter. Creamy, toasty and soft on the palate; completely resolved and best suited for near-term drinking. Lacks real grip and verve but offers lovely ripeness and good depth of flavor.

Chanterelles. Chanterelles Crudo, Santa Barbara Uni, Yuzu ranch dressing, wild hare gelee, arugula, Alba white truffle.

2005 François Raveneau Chablis 1er Cru Montmains. VM 92. Pale, bright yellow. Broad aromas of citrus fruits, butter, toasted bread and minerals. Rich, ripe and nicely concentrated, with sexy stone fruit flavors nicely framed by harmonious acidity. Full and pliant but not at all heavy thanks to its lingering aftertaste of dusty minerality. A superb showing today.

2002 Peter Michael Chardonnay Point Rouge. VM 95+. Hints of superripe fruit along with lemon and coconut on the very reticent nose. Huge, sappy and solid; again, this has the body and deep core of fruit of a Burgundy grand cru. Superripe pineapple flavor is brightened by solid, harmonious acidity. Shows extraordinary expansion on the back half, finishing with exotic pineapple flavor and great persistence. “We had so many great barrels to choose from,” noted Morlet, who eventually selected just 11. The wine represents four different barrel types; 10 of the 11 barrels were new.

2008 Villa Mt. Eden Chardonnay Grand Réserve. 91 points. solid Californian Chardonnay, full of fruit, spices, soft tannins, long aftertaste

Caviar. Cannabis Santa Barbara Petit Gris Snails Raviolis. Caviar de Sologne, Alba White Truffle Nage. The snails inside had apparently been fed on cannabis. Any which way it was an amazing dish.

From my cellar: 1988 Bonneau du Martray Corton-Charlemagne. JG 94. The 1988 Corton-Charlemagne from Bonneau du Martray is a superb example of the vintage and it remains at its pinnacle of peak maturity as it closes in on its thirtieth birthday. The bouquet delivers a superb, complex blend of apple, pear, a touch of fresh nutmeg, chalky soil tones, beeswax and a discreet base of vanillin oak. On the palate the wine is deep, full-bodied and absolutely à point, with a fine core of fruit, superb soil signature, bright acids and a very long, complex and utterly refined finish. Great juice with decades of life still to come.

2010 Faiveley Corton-Charlemagne. VM 95+. Palish bright yellow. Tight, vibrant nose offers white peach, pineapple, nut oils and brown spices. Juicy and sweet but kept under wraps today by powerful acidity. Still, this remarkably intense wine does not come across as austere owing the full ripeness of the fruit. Wonderfully classy Corton-Charlemagne with a penetrating, dusty, extremely long finish. This held up brilliantly in the recorked bottle. I suspect this wine will shut down in the next couple years.

Live Diver Scallops. Truffle Chawan Mushi, diver scallop, lardo, enoki, shiso buds. Under the scallop was a light Asian-style egg custard. The lardo added that extra punch of flavor. Great dish.

From my cellar: 2004 Domaine / Maison Vincent Girardin Bâtard-Montrachet. BH 92-94. This is aromatically quite reserved with only trace amount of wood influence visible on the white flower and spiced pear suffused nose that carries into the rich, robust and powerful flavors that possess real size, weight and punch and this too displays a wonderful sense of purity and finishing linearity plus there is more minerality than one usually sees in the typical Bâtard.

From my cellar: 2006 Paul Pernot et ses Fils Bienvenues-Bâtard-Montrachet. BH 90. A very ripe nose of honeysuckle and citrus blossom is trimmed in a very discreet touch of brioche that precedes rich, full, intense and less elegant flavors than I’m used to seeing but there is ample volume, dry extract and mid-palate fat that culminate in a better balanced and longer finish.

Spiny Lobster. Braised endive, jamon iberico de bellota, Alba white truffle soubise, spiny lobster. The lobster was great and the jamon wrapped thing delicious — but very salty.

From my cellar: 1994 R. López de Heredia Rioja Blanco Gran Reserva Viña Tondonia. 91 points. Right out of the gate, got ripe, sweet yellow fruits on the nose along with plenty of wood and vanilla, some wax and oxidation notes. With time got some honey but more white flowers. After three hours all wood and oxidation notes was long gone, and nose seemed overall more muted. Quite fresh and smooth in the mouth. Foremost sweet, yellow fruits, a bit more dry fruits and some spices towards the finish. Pretty good concentration, though somewhat hollow on the mid palate. Medium ++ lenght. I was on 92p early on, later more a solid 91. Should have no trouble taking time in the cellar. That should do only good. At least 5-6 years.

2006 M. Chapoutier Ermitage Blanc De L’Orée. VM 94. Deep gold. Remarkably pure peach, apricot, citrus honey and hazelnut aromas pack a huge punch, with lime and dusty minerality adding verve. Equally rich on the palate, with the pit fruit and honey qualities repeating and a whack of bitter quinine adding focus. Poses richness and weight against vivacity, finishing with superb clarity and clinging sweetness. Can’t get this off the palate.

Wild Turbot. Squid ink tuille, pea greens, truffle sabayon, chioggia beets, fennel. I’m not normally a white fish fan but this was a superb dish. One of 2-3 best of the night. The truffle butter sabayon was killer.

1995 Zind-Humbrecht Riesling Clos Windsbuhl. 90 points. Complex aromas of papaya, pink grapefruit, banana, nutmeg, and rubber. Off-dry, but by no means sweet. Rather austere, really, with acidity and bitterness at the fore. This wine has excellent balance and power, though the flavor profile isn’t immediately delicious. The kind of a wine a sommelier would like more than an everyday wine drinker.

Foie Gras. Truffle celery root, cauliflower, quince risotto, seared foie gras, cacao nibs. My dish of the night. Incredible foie and the cauliflower “risotto” was incredible.

agavin: unfortunately badly corked.

From my cellar: 1995 Domaine Anne Gros Clos Vougeot Le Grand Maupertui. BH 91. Nice complex, still primary nose and refined, almost silky, very rich flavors with an edgy, slightly tannic finish. This offers better balance than the ’95 Richebourg as the fruit/concentration/tannin balance is superior. This is still very young and should continue to improve though it can be approached now with the right food.

1996 Louis Jadot Chambertin-Clos de Bèze. VM 94+. Bright red-ruby. Incredible nose combines blackberry, black raspberry, fraise des bois, gingerbread, mocha, soy sauce, cocoa powder, iris and sealing wax. Like liquid silk on entry, with extraordinary sweetness, but extremely vibrant and youthful. Then toughens up in the middle palate. Like the Chapelle, this has been concentrated by a rather substantial saignee, but this does not have quite the early balance of that wine. Very backward but explosively long on the finish, with firm tannins covering the entire mouth. Should be very long-lived, and among the wines of the vintage.

Wild Goose. Date cumin puree, persimmon chips, huckleberry infusion, crosnes, peppercorn.

1994 Guigal. Cote Rotie la Turque. RP 96-98. 1994 appears to be another great vintage for Guigal’s La Turque. It is already amazingly sexy, with a sweet, creamy texture, a dark ruby/purple color, fabulous ripeness, and a layered inner core of sweet juice packed with extract, glycerin, and flavor. It should drink well young and keep for 12-15 years. Last tasted 6/96.

Bellota Loin Cassoulet, iberico de Bellota loin, Tarbais beans, Toulouse sausage, “Cassoulet Style.” Another standout dish. Really awesome pork and beans stew.

The chef himself, Laurent Quenioux.

1994 Bodegas Alejandro Fernández Ribera del Duero Janus Gran Reserva Pesquera. 93 points. 23 years old and it has plenty of fruit and tannic grip. Cherry, cedar and tobacco, lots of ripe cherry. Beautiful from attack to finish, nice long finish and a nice acidity.

Coturnix Quail. Fresh Quail from Vermont light fried. Braised cipollini, spicy Tokyo turnips pico de gallo, sweet onion jus & liver emulsion.

With the liver sauce.
 1994 Vega Sicilia. Único. RP 98. The 1994 Unico is a blend of 80% Tinto Fino, 13% Cabernet Sauvignon and 5% Merlot (presumably 2% is unknown varieties) that was picked from September 28. It is very intense with notes of raspberry, wild strawberry and mulberry with sensational minerality and vigor. There is a Margaux-like florality to the 1994 that blossom with aeration. The palate is rounded and supple on the entry with great weight and backbone. There is real substance here, similar to the 1996. It expands in the mouth with ravishing notes of blackberry, strawberry, citrus lemon, orange peel and a touch of cedar. There is enormous weight on the finish, a behemoth of a Unico. This is very potent, but it still requires several years in bottle. 96,280 bottles produced. Drink 2019-2040.
 1989 Vega Sicilia. Único. RP 93-98. The 1989 Unico, a blend of 80% Tinto Fino and 20% Cabernet Sauvignon picked early from 30th September, has a gorgeous, minty bouquet with blackberry, a touch of blueberry, crushed violets and a little strawberry jam. It blossoms with aeration in the glass. The palate is smooth and rounded on the entry: caressing and voluminous in the mouth. The fruit is very pure with notes of strawberry, Tiptree raspberry jam, marmalade and quince. It has great weight towards the finish with orange cordial and a hint of mango. However, it does not have the tension or focus of the 1994 or the 1996. 105,860 bottles produced. Drink now-2035.

Rib Eye Cap. SRF Rib Eye Cap Served Rare. Alba White Truffle mash potatoes, porcini ragu, passion fruit.

2000 Château d’Yquem. RJ 93. Medium golden color; botrytis, ripe apricot, baked pear nose; intense, concentrated, silky textured, baked apple, baked apricot, lemon cream, honey palate with medium acidity; long finish

Vacherin & Cheese course.

Some little intermezzo.

NV Billecart-Salmon Champagne Brut Rosé. VM 92. Pale orange. High-pitched red berry, orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly focused finish. This bottling showed more brawny character than many past renditions of this <em>cuvée</em>, but with no lack of vivacity.

Baba. Geranium griotte sirup, pistachio mascarpone creme fraiche, chocolate ganache. Awesome chocolate nut flavor.

Apple Gratin hazelnut praline rose. Red kuri ice cream, muscadine grapes. A nice modernized tart.
 Overall, this was just a stunning meal on all levels and one of the best of the year.

The atmosphere was great. A nice private room — truly private and actually quiet (except for us). LQ’s team provided great service (we mostly did the wine service but we are used to that). Walker was busy posing as sommelier. Wines were very good. I prefer these full arrangement of wines where we have a broad range of types across the meal.

And the food was just stellar. The foie, the the custard, the ravioli, the turbot, and the cassoulet were all standouts and amazing. I’ll remember them for years!


For more LA Foodie Club dining reviews click here.

Related posts:

  1. Day of the Truffles
  2. Bistro LQ – 27 Courses of Trufflumpagus
  3. Truffles at Saam – I am
  4. ThanksGavin 2017
  5. Republique 2017
By: agavin
Comments (2)
Posted in: Food
Tagged as: bistro lq, Foodie Club, Laurent Quenioux, Pasadena, Truffles, Wine

Fancy Feast – Bistro Na

Jan10

Restaurant: Bistro Na

Location: 9055 E Las Tunas Dr #105, Temple City, CA 91780. (626) 286-1999

Date: November 29, 2017 & March 3, 2018

Cuisine: Chinese

Rating: Upscale Chinese, solid kitchen

_

Chinese Restaurants in the SGV are slowly going more upscale in a way that’s different than the Cantonese palaces of Monterey Park of yesterday.

And one of the latest is Bistro Na’s located on Las Tunas near this cool:

Teapot fountain!

The interior is very elegant Chinese, almost traditional but in a new way typical in China today. Ornate wood carvings, lanterns and antique music instruments abound.

The menu is a hardcover thick paged photo tome!

Here I am with it.

NV Billecart-Salmon Champagne Brut Rosé. VM 92. Pale orange. High-pitched red berry, orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly focused finish. This bottling showed more brawny character than many past renditions of this <em>cuvée</em>, but with no lack of vivacity.

Pork trotter jelly. Yes, a vinegary jelly of pig’s feet. Actually pretty tasty.

Spicy marinated pork (3/4/18). Not really spicy but very delicious cold marinated pork. A bit pastrami-like.

Traditional Beijing Noodles (3/4/18). Served with noodles, radish/soy bean/cucumber and the sauce. You mix it all together. Lovely complex flavor. Not super strong or anything, but very nice.

Smoked pork ribs. Very nice soft roast ribs. Very aromatic.

From my cellar: 2014 Domaine Sylvain Pataille Bourgogne Blanc Chardonnay Rose.

Crispy shrimp. You can eat the shells.

Grandmother’s pork belly. The super fatty red pork belly. A nice version.

Lobster in salty egg batter. This very salty egg-yolk batter is usually used for shrimp. Here it was lobster. Pretty good, although rich and salty.

Lobster steamed with garlic (3/4/18). Having learned from the salty lobster we went with this simple steamed with garlic version — over thin egg noodles. Great. Really nice sweet preparation.

House special scallops (3/4/18). Usually I’m not a fan of the brown sauce but this was a great one, with some sugar, but complemented nicely with the tender scallops.

Spicy Fried Whole Fish (3/4/18). Very tasty Szechuan style fish. The sauce was very similar to the Ma Po (below) and also had that slightly bitter tinge.

Chevy brought: 2015 Tablas Creek Côtes de Tablas. VM 90-92. Inky ruby. Ripe cherry, floral pastilles, black pepper and allspice on the perfumed nose. Densely packed, sweet and focused in the mouth, offering intense dark berry and bitter cherry flavors that slowly become sweeter with aeration. Shows very good energy and strong lift on the clinging, spicy finish, which is framed by youthfully chewy tannins.

Lamb chops in pepper sauce. Nice, although certainly not traditional. Even the onions were good.

Scallion pancakes. Very doughty, which I didn’t like because it was bland. A Chinese friend who is there said they were nicely home style though.

Beef pies. These I liked a lot. Very hot and full of juice. We had a couple incidents with them spraying out and splattering on others!

Chevy brought: 2013 O’Shaughnessy Cabernet Sauvignon Howell Mountain. VM 95+. Deep, inky and powerful, the 2013 Cabernet Sauvignon Howell Mountain is a classic wine endowed with tons of regional character and personality to burn. The inclusion of all seven Bordeaux varieties in the blend adds layers of nuance and complexity. Hints of game, smoke, licorice and dark spices add nuance to a somber, brooding Cabernet Sauvignon that is going to need at least a few years to fully open up.


Kung Pao Chicken (3/4/18). A slightly unusual variant with candied walnuts. But had a really nice and interesting balance of hot, sour, sweet, and numbing. Slightly different, but excellent.


Beef in chili sauce. The classic Szechuan dish. There was some mala and a lot of garlic. Not a bad version of the dish for a non-Szechuan restaurant. It didn’t have the depth of flavor a great one has though.

Crispy Lamb (3/4/18). Tender lamb with a very flakey but thick crispy fry. Super delicious. This dish was a 10.

Chinese Mustard Greens. The usual Chinese green prep, but with mushrooms and a slightly less usual green. Nice and crunchy.

Broccoli and pork shoulder (3/4/18). Fabulous vegetable dish with nice crunchy texture and good porky flavor.

Cabbage. I always like these cabbage dishes.

Fried tofu. Very interesting texture. I liked it.

Ma Po Tofu (3/4/18). Good amount of heat and mala (numbing). A touch bitter, maybe becuse of the particular Szechuan peppercorn or maybe because of the chili oil. Tofu was a touch firmer and less silken than I like. Still good though.

 Purple Rice (3/4/18). Numerous Prince jokes ensued, but we had to take the purple rice because mysteriously, and amazingly, they we “out” of white rice — how is a Chinese restaurant out of white rice? It was 9:30ish and they had turned off the rice cookers to clean them.

Shrimp fried rice. Nice.

Cheese fish. It was a kind of cheese jelly/custard with a mild caramel sauce. The overall effect was very mild. Not even super sweet but not a lot of flavor. Nice texture though and looked cool.

Free fruit.
1A0A3073
On 3/4/18, I brought 3 flavors of Sweet Milk Gelato that I made as well. Gelato al Cioccolato di Modica – This weekend’s treat heads to the deep south (Sicily) for some ultra local/traditional fun. A medium super smooth chocolate base with chunks of of Modica Chocolate (a classic crumbly Sicilian chocolate made in the old style).
1A0A2850
And I had a bit left of:

Turmeric Latte Gelato – milk base steeped in turmeric with a touch of cinnamon, cardamon, and ginger! And yep, that yellow is all natural.

Blueberry Cheesecake Gelato – a cheesecake base with French blueberries layered with graham cracker crumble and topped with house-made blueberry coulis.

The gang poses in the room on 11/29/17. We finished the place out since Chinese rarely stay past 8:30. Look at the table carefully as it’s small for a Chinese round table and they consider it 6-8 people but it’s barely 6 for us.


Our 3/4/18 table. They consider this 8-10 people. We were a little tight with 7.


It didn’t include space for all the wine baggage either!
Overall, a nice place. The allowed corkage and service was very pleasant — however it was a touch confused as is often the case at Chinese places. They had all these managers and the like but couldn’t quite coordinate. But they were extremely nice!

Food was good. A tiny bit pricey for the SGV, but the atmosphere was lovely and the plating much more elegant. Some dishes were excellent and some just pretty good. I’m not really sure what regionality of Chinese it is. Sort of Beijing/Shanghai maybe? It does feel very contemporary Chinese and is certainly not aimed at white folk.

On the second visit the food was even better — really very good — and slightly different than many SGV places. There was a brief wait at the beginning, and they don’t have large enough tables except in the private rooms (booked). However, service was excellent and very attentive. They modified dishes a bit, gave us 7 pieces of things that were 6 by default, and were accommodating to our pacing needs. I really like Bistro Na and will return again.

For more LA Chinese dining reviews click here.

A few of the wines from the 3/4/18 dinner:

Related posts:

  1. SGV Nights – Seafood Palace
  2. Petros Greek Feast
  3. Shaanxi Garden
  4. Friday Night Feast 2014
  5. Red Medicine – Elfin Feast
By: agavin
Comments (3)
Posted in: Food
Tagged as: Bistro Na's, BYOG, Chinese cuisine, Chinese Food, Gelato, SGV, Wine

Foodie Club at Spago

Jan08

Restaurant: Spago [1, 2, 3, 4]

Location: 176 N Canon Dr, Beverly Hills, CA 90210. (310) 385-0880

Date: November 28, 2017

Cuisine: New American

Rating: Impressive

_

December is always busy with dinners and we even have two separate Foodie Club events this week.

The first one is to old LA mainstay Spago for a special dinner arranged by Vahan — who has been coming here regularly since the 80s!

Our menu.

We sat out in the lovely (and busy) courtyard. It was loud, but cool.

We had a huge spacious table in the back by the funky fireplace.

1996 Moët & Chandon Champagne Cuvée Dom Pérignon. BH 97. A distinctly reticent but elegant nose with a purity of expression that is truly impressive to experience as it’s relatively high-toned and while the yeast comes up with air, it’s relatively muted at presence, combining with intense, precise and superbly detailed and complex flavors that culminate in an explosive and wonderfully long finish. This may very well rival the sublime ’90 in time even if it’s not quite as concentrated. This is still a baby so there is absolutely no rush whatsoever.

2005 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne. VM 94. Bright yellow. Vibrant pear and melon aromas are complicated by suggestions of ginger, brioche and smoky minerals. Dry, smoky and precise, offering intense orchard and pit fruit flavors that gain weight with aeration. A dusty mineral quality adds focus and lift to the long, penetrating, floral finish. There’s a Burgundian thing going on here that’s quite intriguing.

Dinner at Spago almost always includes amuses, and the first is the classic:

Spicy Tuna Tartare, Sesame-Miso Tuille Cone. I’ve had it a million times but it’s still great. The counter play between the crunchy-sweet cone and the soft-spicy interior.

Pork belly macaron. Pretty amazing bit of sweet-fatty in a dessert-like presentation. Great textures too.

Jewish pizza. Smoked salmon with creme fraiche and ikura (salmon roe). I love this too. I even make it at home.

Foie gras and strawberry. Another yummy sweet-fatty bite.

Because of Vahan we got a special kitchen tour.

Pizza oven.

Even the storage.

Have some tuille cones.

Or a plate of veal off the regular menu.

Chefs at work plating.

We had a bite in the kitchen. Crab and uni and flowers in a crispy/chewy sesame ball.

1995 Robert Ampeau & Fils Puligny-Montrachet 1er Cru Les Combettes. BH 91. Medium golden color. While fully mature this remains quite fresh with lovely complexity on the honeysuckle and dried fruit compote nose. The depth reflected by the nose is also present on the utterly delicious middle weight flavors that possess a very rounded and attractively textured mouth feel before culminating in a palate coating, balanced and lingering finish. Like most ’95s today there is no reason not to drink up though at the same time neither is there any need to rush through your remaining stocks.

1995 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Clos. BH 94. Wonderfully complex and now fully mature aromas of pure white fruits and green Chablis notes are followed by superbly intense and beautifully defined medium-full flavors that just ooze minerality and offer superb length. This is not nearly as heavy as many ’95 Chablis and there is real grace and class here. A drop dead gorgeous wine. Note that I have recently had an lightly oxidized bottle that was at least drinkable if not nearly as good as what I describe above.

Diver Scallop Sashimi. Santa Barbara Uni, Keluga Caviar, Sudachi. A nice soft and tasty dish with complex briney flavors.

Bread. Awesome crispy seed breads.

Sweet carrot hummus with lebneh. Loved this stuff because of it’s sweet and tangy pairing.

1987 Louis Jadot Montrachet. Still in good shape!

2001 Bouchard Père et Fils Chevalier-Montrachet. VM 94+. Pure, reserved aromas of apple, powdered stone, white flowers and nutmeg. Juicy and very intense, with impressive purity and structure for the vintage. Explosive, almost painfully long finish. This extremely youthful, fresh wine should develop in bottle for 10 to 15 years. A more intellectual style this year than the Cabotte.

Handmade Agnolotti. Kabocha squash, pine nuts, amaretti, white truffles. Amazing pasta in butter sauce. The truffles really added too, but my favorite element was the sweet/spiced quality of the Ameretti cooks — traditional in the Verona/Mantua area with pumpkin (in this case squash).

1991 Domaine Marquis d’Angerville Volnay 1er Cru Clos des Ducs. BH 94. Another fine success in what was generally a difficult vintage in the Côte de Beaune (though a very good to excellent one in the Côte de Nuits). The color is still vibrant with only the barest of lightening at the rim. A gorgeously complex, admirably fresh and remarkably dense nose that is, somewhat oddly at this age, trimmed in a discreet touch of wood and displays a wide range of secondary aromatics. The flavor profile is quite similar with that rare and utterly seductive impression of sweetness that great Burgundies often display and derives not from sugar but rather from the superb sappy extract; there is also a lovely plumy character to the mineral-driven and palate coating finish. This is wonderfully rich while displaying real volume in the mouth, yet it remains gracefully balanced and finishes with knockout length. A brilliant and big-bodied Ducster that is more a wine of impressive power than finesse. And for those lucky enough to own a bottle or two, it should continue to hold effortlessly for several more decades.

From my cellar: 1995 Dominique Laurent Clos Vougeot. 93 points. Initial reticence and a considerable amount of sediment, then a rather elemental, pheremonal nose of redcurrant, black tea and incense. On the palate a very bright juicy acidity underlying an attractive body. With roast duck and lots of air, this became richer and juicier, the noticeable acidity cutting the duck fat and rendering the whole quite delicious. The wine had a charming rusticity to it, with a slightly old fashioned brutishness to it. Not for those afraid of acidity, but this has a really bright future. Thoroughly enjoyed and ran out too quickly!

2001 Faiveley Echezeaux. BH 91-93. This too offers astonishingly elegant and pure black fruit aromas and intense, sweet, spicy full-bodied flavors that build and build into a finish that simply doesn’t quit. While this doesn’t quite have the finesse and precision of the Combe d’Orveau, it offers even more power and muscle in a perfectly balanced, stylish and harmonious package. This is a beautiful, seductive effort.

Crispy Scaled Black Bass. Main Lobster, Spanish Octopus Bolognese. Nice rich sauce and good lobster. I find the crispy scales on this type of bass a little creepy though.
Liberty Duck Breast. Poached Persimmon, beet-parsnip Puree, Caramelized Salsify. Nice bit of duck.

1964 Giacomo Borgogno & Figli Barolo Riserva. JG 90. I had a less than stellar bottle of this wine in January of this year, but a bottle tasted six months before that was quite lovely, so I have to assume that the most recent example was simply a bottle of poor provenance. The last pristine example of the ’64 Borgogno Barolo Riserva offered up a complex and fully mature nose of cherries, camphor, forest floor, tar, anise and a bit of bonfire in the upper register. On the palate the wine is full-bodied, deep and tarry, with lovely complexity, good focus and still a bit of untamed tannin to resolve perking up the long finish. Like many of the Borgognos from this era, this is not the most elegant rendition of Barolo, but it is deep, complex and has matured nicely into a wine that offers up the blossoming of bottle age and is a good example of the vintage.

1968 Giacomo Borgogno & Figli Barolo Riserva. 90 points. Again a rare treat to sample another well kept wine from decades past. Light brick in the glass, with some opacity. Enchanting nose of leather and sous-bois. On the palate, I am in agreement with previous notes commenting on the similarity with Burgundy of the same era. Balanced acids, mature fruit, earth, and leather. Add another star to the already fabulous lineup this afternoon.

1970 Faustino Rioja I Gran Reserva. 92 points. Aged to perfection, rather bright acidity and lift for its age, fully resolved tannin, notes of leather dominate the nose. Paired amazing with our finishing dishes. What an experience.

Grilled American Wagyu New York Steak. Root Vegetable gratin, sauce bordelaise.
With the Root Vegetable Gratin added to the plate. Rice stuff (and I had two helpings).

1996 Château Pichon-Longueville Baron. VM 90. Good full ruby-red. Roasted plum, leather and smoked nuts on the nose. Silky and layered in the mouth. Sweet and suave, with a complicating mineral quality. Suggests solid extract but ultimately a wine of very good rather than outstanding intensity. Finishes with fine tannins and persistent, slow-building flavor. Fleshier and more pliant than the ’98.

1988 Château Mouton Rothschild. JK 90.

1990 Château Lagrange (St. Julien). VM 93. Good deep, full ruby. Explosive, rather wild aromas of dark fruits, leather, animal fur and chocolate. Fat, lush and silky, with a seamless texture and a deep sweetness. This offers terrific volume and finishes very smooth and very long, with utterly suave tannins, notes of leather and game, and a suggestion of surmaturite According to Ducasse, 1990 witnessed cooler September nights than ’89 and thus offered “better conditions for producing great wine. ” A superb showing.

agavin: I used to drink this wine on dates in the 1997-98 time frame. lol

Chef’s Selection of Assorted Cheeses. Manchester, L’Amuse Signature Gouda, Blackstone, Shopshire Blue, Blueberry honey, date walnut cake, fall fruit compote. Really nice little cheese spread.

And great bread to go with it.

Espresso.

Overall, another fabulous dinner. Service was first rate, particularly with Vahan being almost Spago family. Wolfgang spent some time at our table too. I always forget how great the food is at Spago too, and how much they keep updating it to keep it fresh and relevant. The place may still have the format of an 80s/90s fine dining place, but the build out, cuisine, and all that keeps evolving and staying relevant. It’s a big pricey, but it is very very good. We also had tons to eat and I was almost painfully full.

Wine lineup was interesting, varied, and almost all were great. 1-2 flawed wines, but that’s to be expected and we had no shortage — we never do!

For more LA dining reviews click here.

Or just Foodie Club meals.

Related posts:

  1. Sauvage Spago
  2. Spago – 2005 White Burg part 1!
  3. Krug at Spago
  4. Mastro’s Ocean Club Malibu
  5. Marino Ristorante
By: agavin
Comments (1)
Posted in: Food
Tagged as: Foodie Club, Spago, Wine, Wolfgang Puck

Salty Saturday 2017

Jan05

Salty Saturday is the traditional family bagel and lox brunch we do on the Saturday after ThanksGavin.

For the last couple of years it’s been hosted at my cousin Matt’s house.

In his sunny dining room.

Across the way is the kids table.

And a look at the spread.

Some leftover cheeses from the night before.

Bagel cheeses, like the all important Muenster – let’s hope it’s not feeling rebellious.

Cream cheeses, red onion, and capers.

Condiments.

sliced hard boiled egg.

Philadelphia lox is way better on average than LA lox — except Wexler’s.

Whitefish salad, my particular favorite salt bomb.

Whitefish without the mayo.

Heartburn central: pickled herring. And a bit of fruit to finish.

I also tried a strategy of combatting the salt buzz with a triple shot of espresso, seemed to work.

See here for more ThanksGavin posts.

Related posts:

  1. ThanksGavin 2011 – Salty Saturday
  2. Salty Saturday
  3. ThanksGavin 2015 – Salty Saturday
  4. Salty Saturday 2014
  5. Saturday is for Salt
By: agavin
Comments (1)
Posted in: Food
Tagged as: Bagels, Lox, Philadelphia, Salty Saturday, ThanksGavin, ThanksGavin 2017

Fatty Friday 2017

Jan03

It’s tradition at ThanksGavin (the 4 day feasting our family engages in each November) for one of my cousins to host the Friday Night dinner, which is like thanksgiving night all over again (but with different food). This year, Matt and his wife Andrea handled BOTH nights!

From my cellar: NV Krug Champagne Brut Grande Cuvée. VM 94. The NV Grande Cuvée is absolutely stellar. This is one of the very best Grande Cuvées I can remember tasting. The flavors are bright, focused and beautifully delineated throughout, all of which make me think the wine will age well for many, many years. Lemon peel, white flowers, crisp pears, smoke and crushed rocks race across the palate in a vibrant, tense Champagne that epitomizes finesse. This release is based on the 2005 vintage and was disgorged in winter 2012/2013.

Fatty Friday usually has a big cheese spread, and tonight’s was dragged back a few days beforehand from Paris by my father. It included the cultured butter-like Mont D’Or.

And another view.

From my cellar: 2007 Domaine Henri Boillot Puligny-Montrachet 1er Cru Clos de la Mouchère. BH 94. Though very little time has passed since I reviewed this gorgeous effort in Issue 35, particularly in this larger format, nothing makes me question my initial review as the ’07 Mouchère is a knock-out: An almost invisible touch of wood influence allows the elegant, ripe and ultra pure aromas of citrus blossom, spice and orchard fruit to have center stage while the focused, textured and almost painfully intense flavors culminate in a bone dry, silky and seriously long finish. In sum, this is a stunning wine of real class and grace where the balance is so good that it could be drunk now with pleasure, even from magnum though it will certainly repay longer-term aging if desired.

Tonight’s spread.

Turnip, I think.

Salad from the previous night.

Beets from the previous night.

Leftover stuffing.

Cranberry relish.

Cranberry sauce.

Stuffed squash.

And the inside view.

From my cellar: 1996 Faiveley Corton-Clos des Cortons Faiveley. VM 94. Deep ruby color. Multidimensional aromas of violet, coffee, dried rose, clove, rare steak and seductive oak. Huge and tactile; really implodes in the mouth today. Extremely deep and lush, with the sheer sweetness to buffer its considerable acids and tannins. Oaky. Finishes extremely long, with very fine, tooth-coating tannins. With aeration, some of the baby fat melted away, and the wine’s powerful structure was manifest. Headspinning, old-style Burgundy, and very impressive. One to buy and cellar.

Matt poses with his slow cooked pork shoulder.

Slow cooked pork shoulder.

Crispy skin, tender juicy meat inside.

The plate.

The desserts were mostly repeated from Thanksgiving itself, but there were Kosher rice crispy treats (have to use kosher marshmallows).

Related posts:

  1. ThanksGavin 2017
  2. Friday Night Feast 2014
  3. ThanksGavin 2015 – Fat Friday
  4. Friday Night Lights
  5. Republique 2017
By: agavin
Comments (1)
Posted in: Food
Tagged as: pork, ThanksGavin, ThanksGavin 2017, thanksgiving, Wine

Eating Maryland – Tidewater Grille

Jan01

Restaurant: Tidewater Grille [1, 2]

Location: 300 Franklin St, Havre De Grace, MD 21078. (410) 939-3313

Date: November 22, 2017 & November 21, 2018

Cuisine: Coastal American

Rating: Fun spot on the shore

_

When our family drives from Washington to Philadelphia, which is generally part of the ThanksGavin tradition, we often stop at this old school Eastern Shore seafood place in Havre de Grace.

It sits right on the river, right by the train bridge.

The menu.
7U1A1813
Even in the winter, it’s a pretty nice view.

A lot of seating is on the porch.
7U1A1804

Maryland Crab soup is a must. Slightly spicy tomato broth with vegetables and crab. Think minestrone with crab.

Cream of crab soup. It’s more fatty cousin is clam chowder, but with crab instead.

7U1A1807

And kids love spaghetti.

Veggie sandwich with cheese.

Fried local fish with tartar sauce.
7U1A1806
The fried fish sandwich.

7U1A1812
And the all important crab cake sandwich, one of the great American sandwiches. Available here with slaw, potato chips, etc.

This is a simple place, but it serves up some good road stop lunch — certainly way better than McDonalds!

For more local dining reviews click here.

Related posts:

  1. Tidewater Crab
  2. Eastern Promises – Holly’s
  3. Quick Eats: Houstons
  4. Blue Plate Oysterette
  5. Ocean Avenue Seafood
By: agavin
Comments (2)
Posted in: Food
Tagged as: crab, Havre de Grace, Maryland, Seafood, Tidewater Grill
Watch the Trailer or

Buy it Online!

Buy it Online!

96 of 100 tickets!

Find Andy at:

Follow Me on Pinterest

Subscribe by email:

More posts on:



Complete Archives

Categories

  • Contests (7)
  • Fiction (404)
    • Books (113)
    • Movies (77)
    • Television (123)
    • Writing (115)
      • Darkening Dream (62)
      • Untimed (37)
  • Food (1,769)
  • Games (101)
  • History (13)
  • Technology (21)
  • Uncategorized (16)

Recent Posts

  • Republique of Tomatoes
  • Stellar Stella
  • Si Mon!
  • Tomato Wednesday!
  • Happy Hibi
  • Eating Naples – Palazzo Petrucci
  • Eating San Foca – Aura
  • Eating Otranto – ArborVitae
  • Eating Lecce – Gimmi
  • Eating Lecce – Varius

Favorite Posts

  • I, Author
  • My Novels
  • The Darkening Dream
  • Sample Chapters
  • Untimed
  • Making Crash Bandicoot
  • My Gaming Career
  • Getting a job designing video games
  • Getting a job programming video games
  • Buffy the Vampire Slayer
  • A Game of Thrones
  • 27 Courses of Truffles
  • Ultimate Pizza
  • Eating Italy
  • LA Sushi
  • Foodie Club

Archives

  • June 2025 (1)
  • May 2025 (7)
  • April 2025 (4)
  • February 2025 (5)
  • January 2025 (3)
  • December 2024 (13)
  • November 2024 (14)
  • October 2024 (14)
  • September 2024 (15)
  • August 2024 (13)
  • July 2024 (15)
  • June 2024 (14)
  • May 2024 (15)
  • April 2024 (13)
  • March 2024 (9)
  • February 2024 (7)
  • January 2024 (9)
  • December 2023 (8)
  • November 2023 (14)
  • October 2023 (13)
  • September 2023 (9)
  • August 2023 (15)
  • July 2023 (13)
  • June 2023 (14)
  • May 2023 (15)
  • April 2023 (14)
  • March 2023 (12)
  • February 2023 (11)
  • January 2023 (14)
  • December 2022 (11)
  • November 2022 (13)
  • October 2022 (14)
  • September 2022 (14)
  • August 2022 (12)
  • July 2022 (9)
  • June 2022 (6)
  • May 2022 (8)
  • April 2022 (5)
  • March 2022 (4)
  • February 2022 (2)
  • January 2022 (8)
  • December 2021 (6)
  • November 2021 (6)
  • October 2021 (8)
  • September 2021 (4)
  • August 2021 (5)
  • July 2021 (2)
  • June 2021 (3)
  • January 2021 (1)
  • December 2020 (1)
  • September 2020 (1)
  • August 2020 (1)
  • April 2020 (11)
  • March 2020 (15)
  • February 2020 (13)
  • January 2020 (14)
  • December 2019 (13)
  • November 2019 (12)
  • October 2019 (14)
  • September 2019 (14)
  • August 2019 (13)
  • July 2019 (13)
  • June 2019 (14)
  • May 2019 (13)
  • April 2019 (10)
  • March 2019 (10)
  • February 2019 (11)
  • January 2019 (13)
  • December 2018 (14)
  • November 2018 (11)
  • October 2018 (15)
  • September 2018 (15)
  • August 2018 (15)
  • July 2018 (11)
  • June 2018 (14)
  • May 2018 (13)
  • April 2018 (13)
  • March 2018 (17)
  • February 2018 (12)
  • January 2018 (15)
  • December 2017 (15)
  • November 2017 (13)
  • October 2017 (16)
  • September 2017 (16)
  • August 2017 (16)
  • July 2017 (11)
  • June 2017 (13)
  • May 2017 (6)
  • March 2017 (3)
  • February 2017 (4)
  • January 2017 (7)
  • December 2016 (14)
  • November 2016 (11)
  • October 2016 (11)
  • September 2016 (12)
  • August 2016 (15)
  • July 2016 (13)
  • June 2016 (13)
  • May 2016 (13)
  • April 2016 (12)
  • March 2016 (13)
  • February 2016 (12)
  • January 2016 (13)
  • December 2015 (14)
  • November 2015 (14)
  • October 2015 (13)
  • September 2015 (13)
  • August 2015 (18)
  • July 2015 (16)
  • June 2015 (13)
  • May 2015 (13)
  • April 2015 (14)
  • March 2015 (15)
  • February 2015 (13)
  • January 2015 (13)
  • December 2014 (14)
  • November 2014 (13)
  • October 2014 (13)
  • September 2014 (12)
  • August 2014 (15)
  • July 2014 (13)
  • June 2014 (13)
  • May 2014 (14)
  • April 2014 (14)
  • March 2014 (10)
  • February 2014 (11)
  • January 2014 (13)
  • December 2013 (14)
  • November 2013 (13)
  • October 2013 (14)
  • September 2013 (12)
  • August 2013 (14)
  • July 2013 (10)
  • June 2013 (14)
  • May 2013 (14)
  • April 2013 (14)
  • March 2013 (15)
  • February 2013 (14)
  • January 2013 (13)
  • December 2012 (14)
  • November 2012 (16)
  • October 2012 (13)
  • September 2012 (14)
  • August 2012 (16)
  • July 2012 (12)
  • June 2012 (16)
  • May 2012 (21)
  • April 2012 (18)
  • March 2012 (20)
  • February 2012 (23)
  • January 2012 (31)
  • December 2011 (35)
  • November 2011 (33)
  • October 2011 (32)
  • September 2011 (29)
  • August 2011 (35)
  • July 2011 (33)
  • June 2011 (25)
  • May 2011 (31)
  • April 2011 (30)
  • March 2011 (34)
  • February 2011 (31)
  • January 2011 (33)
  • December 2010 (33)
  • November 2010 (39)
  • October 2010 (26)
All Things Andy Gavin
Copyright © 2025 All Rights Reserved
Programmed by Andy Gavin