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Archive for January 2022

Soot Bull Jeep

Jan31

Restaurant: Soot Bull Jeep

Location: 3136 W 8th St, Los Angeles, CA 90005. (213) 387-3865

Date: August 15, 2021

Cuisine: KBBQ

Rating: Old school with charcoal

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Soot Bull Jeep is a classic hedonist spot.
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Pretty much the definition of old school Korea Town KBBQ, they are one of the few places that still use charcoal. I’m not even sure new places are allowed to.
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The banchan are classic but basic.
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The salad could be zestier.
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Spiced Seasoned pork.
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Cut of beef “near the liver” — a bit chewy and not super flavorful.
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On the grill.
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Garlic.
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Bul-Golgi. One of my favorites.
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On the grill.
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Tongue out of cheek.
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Shortrib.

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Pork Sparerib.
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Shortrib & Sparerib on the grill.
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Pinoli Gelato — Siberian Pinenut Gelato — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #pinoli #pinenut

Caramel Fudge Marshmallow Gelato –Base is Salted Caramel made by replacing the sugar with house-made Water Caramel. Swirled with house-made Valrhona Fudge Ganache and Marshmallow Cream — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #caramel #caramelSauce #SaltedCaramel #valrhona #fudge #marshmallow

Soot Bull Jeep is good, and great fun, although the parking situation is painful to the extreme. Food is solid, but the menu is very small (we had most of it) and not very varied. Still, they are one of the few charcoal BBQ places left!

For more LA dining reviews click here.

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Related posts:

  1. Kang Ho-dong Baekjeong
  2. Szechuan Impression Tustin
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  4. Silk Worm Road – Guan Dong Da Yuan
  5. Không Tên – Brunch
By: agavin
Comments (0)
Posted in: Food
Tagged as: beef, BYOG, Gelato, hedonists, Korea Cuisine, Korean BBQ, Ktown, Soot Bull Jeep

Food as Art – The Brothers Sushi

Jan23

Restaurant: The Brothers Sushi [1, 2]

Location: 21418 Ventura Blvd, Woodland Hills, CA 91364. (818) 456-4509

Date: August 13, 2021

Cuisine: Japanese Sushi Kaiseki

Rating: Really wonderful modern style Kaiseki

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This dinner is the third in (the others being here) in a vast series of epic Japanese sushi and/or Kaiseki dinners post lockdowns that all included myself, Erick, Joe and Bonnie — and often Larry, as is the case tonight. Herein we “endeavor” to visit or revisit most of the top sushi spots in LA.1A4A1564-Pano

Larry has been coming to Brothers for years, but in 2018 recently Chef Mark Okuda took over and totally transformed the place into one of the Valley’s — and LA in general’s — top omakase destinations. Larry took us on this particular foray for a “regular” jumbo omakase, but we immediately set up a giant even longer one for more people a few weeks later.

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The outside shows off this ugly 1940s or 50s valley building.
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But the inside is attractive and there is a large patio and this interior with an extensive sushi bar and a few tables.
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On the right is Chef Mark.
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2002 Billecart-Salmon Champagne Cuvée Nicolas-François Billecart. 96 points. The 2002 Cuvée Nicolas François Billecart is outrageously beautiful. The ripeness of the Chardonnay is front and center in a Champagne that delivers the goods, big-time. An infusion of apricot, orange peel, crème brûlée, chamomile, hazelnut and honey give the 2002 its racy, exotic personality. I enjoy it most with bottle age, but the 2002 is undeniably beautiful right now. The 2002 is a stunning NFB. The blend is 60% Pinot Noir from the Montagne de Reims and the Vallée de la Marne and 40% Chardonnay from the Côte des Blancs, done partially in oak (20%). Dosage is 4 grams per liter. (Drink between 2020-2030)
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2011 Domaine des Comtes Lafon Meursault Clos de la Barre. VM 90+. Good bright yellow. Deeply pitched aromas of ripe peach, pineapple, hazelnut, smoke and vanilla, plus a hint of orange blossom (Lafon used no new oak for this wine). Then firmer and less round on the palate than the basic village wine, with an edge of acidity giving the finish a leaner, slightly boney impression. This needs at least a couple years of cellaring.
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2015 Domaine William Fèvre Chablis 1er Cru Vaillons. VM 90. Pale, bright yellow. Very ripe but slightly muted aromas of citrus fruits, white pepper, honey and oatmeal. Quite concentrated but comes across as a bit youthfully aggressive and dry following the set of 2016s here, offering flavors of grapefruit, lemon drop and minerals. Offers noteworthy inner-mouth tension and dusty minerality but this citrussy premier cru will need time to harmonize in bottle. Didier Séguier bottled the 2015 crus in December of 2016 and January of this year. (A second bottle of similar quality was a bit sweeter and more pliant in the middle palate.) (Drink between 2019-2025)
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From my cellar: 1996 Robert Ampeau & Fils Meursault 1er Cru Charmes. 93 points. Dark yellow, straw. Honey, toasted grain, flowers, straw nose. Lemony acidity, some caramel, baked apples, rich texture. A singular and beautiful bottle.
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Seaweed, cucumber, jellyfish. Bright vinegar flavors.
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Sweet Corn Chawanmushi.
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Smoked Amberjack (dry aged 10 day).
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Hudson Valley Foie Gras (Jeff Bovon), ikura, takuan, rice crisp “sandwich”
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The outside is a crispy rice disk and the inside was fantastic.
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3 weeks dry aged salmon. Summer truffle, pickled tomato, arugula. Very balanced.
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Tuna. River crab. Caviar. Tuna is almost sweet.
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Abalone from Japan. Tender. Wasabi. Truffle.
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Monkfish liver marinated with mirin and brown sugar. Seared. Super tender and sweet.
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Soft shell crab miso sauce.
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Ginger.
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Kohada gizzard shad.
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East coast 1 week dry aged snapper.
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Seafood chowder.
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Washington jumbo clam.
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Sweet shrimp.
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Shrimp heads return fried.
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Spanish toro.
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Japanese sea perch.
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Toro, uni (stored in sea water and steamed), shiso, takuan hand roll.
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White shrimp shiro ebo Japan.
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A5 Miyazaki nigri, seared.
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Japanese green onion. Never had this nigri before!
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Miyagi uni (not from either Hokaido or Santa Barbara).
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Golden eye snapper.
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Green tea cheesecake.
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Tonight’s wines.
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The fish locker.

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The knives did in this tired staff member.

I was really impressed by Brothers. Not only was the fish superlative and the dishes every inventive, but Mark has a really refined sense of balance to his flavors. Nothing was overly sweet, or overly salty, or overly tangy — but instead hovered in that lovely space where all of the flavors hang in proper harmony.

Bravo!

We immediately setup another even bigger omakase for just a couple weeks later!

For more LA dining reviews click here.
Or for epic Foodie Club meals, here.
Or for more Sushi Series dinners, click here.

Related posts:

  1. Food as Art – Sushi Sushi
  2. Sushi Sushi – Small Omakase
  3. Food as Art – Shiki Sushi
  4. Sushi Sushi = Yummy Yummy
  5. Mori Sushi – A Top Contender
By: agavin
Comments (1)
Posted in: Food
Tagged as: Brothers Sushi, Champage, Foodie Club, Kaiseki, Mark Okuda, Omakase, Sashimi, Sushi, Sushi Series, White Burgundy, woodland hills

Go Go Gozen

Jan19

Restaurant: Gozen Sake Bistro

Location: 521 N La Cienega Blvd, West Hollywood, CA 90048. (213) 308-9393

Date: July 30, 2021

Cuisine: Japanese Kaiseki

Rating: Very good, but not mind blowing

_

This dinner is arguably the second in (the first being here) in a vast series of epic Japanese sushi and/or Kaiseki dinners post lockdowns that all included myself, Erick, Joe and Bonnie — and often Larry, as is the case tonight. Herein we “endeavor” to visit or revisit most of the top sushi spots in LA.

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Gozen bistro.
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A cozy looking spot for being right on La Cienega.
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Fairly large and stylish interior.
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We had a private room with a cool dragon decor.
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The menu — lots of options.
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Larry brought: NV Krug Champagne Brut Rosé Edition 21eme. JG 95+. The Krug Brut Rosé “21ème Édition” is from the beautiful base year of 2008, with the oldest reserve wine in the blend going back to 2000. The wine was disgorged in the spring of 2015 and is a blend of fifty-one percent pinot noir, forty-one percent chardonnay and eight percent pinot meunier. Ten percent of the pinot noir in the blend is still red wine from Krug’s own parcels of vines in the village of Aÿ. The blend is a slight departure from many releases of Krug Rosé, as hail in the village of Ste. Ghemme in 2008 dramatically cut back the quality of pinot meunier from this vintage, so that Chef de Caves Eric Lebel opted to use all reserve wines for the pinot meunier portion of the blend. The very complex wine offers up the characteristically refined and gently exotic bouquet that this cuvée is cherished for, wafting from the glass in a blend of cherries, a touch of pomegranate, orange peel, beautiful, savory spice elements, rye bread, a complex base of soil tones , dried rose petals and incipient smokiness. On the palate the wine is full, complex and still quite youthful in terms of structure, with vibrant acids, a lovely core, elegant mousse and a very long, perfectly balanced and seamless finish. This is already beautifully complex, but I would love to revisit it five to ten years down the road and see what the passage of time does to this beautiful constellation of aromas and flavors. (Drink between 2018-2050)
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5 Good Things.
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Marinated fish and onions.
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Taco (octopus).
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Monkfish Liver with Caviar.
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Seaweed salad.
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Steamed sesame tofu with uni.
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Marinated tomato.
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Dashi-maki Tamago (Japanese egg omelet) with Mountain Vegetables.
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Salmon roe in a lemon.
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Young Peach with Wine Jelly. Sure looks pretty.
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2007 Domaine Ramonet Bâtard-Montrachet. VM 94+. Bright, pale yellow. Rich aromas of stone fruits, yellow currant, lees and iodine, plus a complicating whiff of rye bread. Dense and powerful but not at all heavy. Quite youthfully closed but aeration brings up captivating inner-mouth floral character and penetrating talc-y minerality. Wonderfully precise, classy Batard with uncommon complexity.
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2007 Domaine Ramonet Chevalier-Montrachet. BH 96. Given the almost extreme reticence of the Bâtard, I was moderately surprised to see how wonderfully expressive this positively brilliant wine is already. The nose is simply stunning with a supremely elegant and kaleidoscopic range of spice, floral, citrus, stone and pain grillé notes that is the perfect complement to the racy, detailed and equally complex middle weight flavors brimming with the underlying minerality advertised by the nose, all wrapped in a driving, delineated and explosive finish. As good as the Ramonet Chevalier is, in the 10 vintages that it has been made, I can’t think of one where it’s the equal of the Montrachet. However, 2007 just might be that vintage. (Drink starting 2015)
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From my cellar: 2008 Domaine Ramonet Bienvenues-Bâtard-Montrachet. BH 94. Soft if not invisible wood sets off strikingly pretty and solidly complex honeysuckle, white peach and spiced pear aromas that give way to intense, delicious and equally complex middle weight flavors that possess ample concentration and outstanding balance and length on the palate staining finish. This is really classy juice and quite stylish as well. (Drink starting 2016)

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Sashimi “plate”.
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Chawanmushi Steamed Egg Custard with Japanese Sea Urchin.
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Softshell Crab Tempura.
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Three kinds of nigiri sushi. Toro on the left.
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Uni, Ikura, and rice.
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2001 Alain Hudelot-Noellat Richebourg. BH 94. While this has certainly matured since I first saw it from bottle in 2004, the original note still largely captures the wine with its deep, complex and spicy old vine aromas that are slightly floral in character. This brilliant introduction is followed by wonderfully harmonious and quite powerful middle weight flavors that are beautifully delineated and perfectly balanced while delivering superb length. In sum, this ultra-pure effort offers reference standard quality with more refinement than young Richebourg usually displays – plus it’s approaching readiness for prime time and could easily be enjoyed now though for my taste another 3 to 5 years would serve it well. Tasted twice in the last few months. (Drink starting 2015)
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A smoked dish.
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Roast Duck with Mashed Potatoes.

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Raspberry Granita.

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Red miso soup.
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The grilled meat dish.
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Yogan-Yaki A5 Japanese Kobe Beef.
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Condiments for the beef.
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Kamameshi (Japanese seasoned rice in a small pot) with Tuffles.
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We had several bowls each (I love good fried rice).

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Black sesame ice cream. Looks almost like a B&W photo!
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Matcha Tiramisu. Delicious.
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Our wines for the night.

Gozen was quite good. It’s tonally very Japanese and quite reserved. I probably prefer a slightly flashier style. Not all the way to Nobu style mind you, that’s too disconnected from the Japanese sense of balance, but maybe I like a touch more acidity and punch. And Gozen is expensive (as all top kaiseki and sushi places are). It does give you a lot of variety in flavors, ingredients, and style, but not very much actual nigiri (which I do love).

The wines were really singing too, particularly the Ramonets. Overall, a great evening.

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.
Or for more Sushi Series dinners, click here.
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Related posts:

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  5. Sumo Bowl Yamakase
By: agavin
Comments (0)
Posted in: Food
Tagged as: Champagne, Foodie Club, Gozen, Japanese cuisine, Sashimi, Sushi, Sushi Series, White Burgundy

Shanghailander Sojurn

Jan14

Click here for the full detailed review.

Pork Belly

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By: agavin
Comments (1)
Posted in: Food
Tagged as: Chinese cuisine, Hacienda Heights, Shanghailander

Back to Takuma

Jan11

Click here for the full detailed post.

Blow Torched Mackerel

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By: agavin
Comments (0)
Posted in: Food
Tagged as: Izakaya, Japanese cuisine, Takuma

OC Family Crawl 2021

Jan08

Restaurant: Brodard Chateau

Location: 9100 Trask Ave, Garden Grove, CA 92844. (714) 899-8273

Date: July 20, 2021

Cuisine: Vietnamese

Rating: Great

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During my parent’s first post Covid (not that it’s over yet writing late in 2021) visit we returned again for the Nth time to Garden Grove for more awesome Vietnamese food.
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First stop was Brodard Chateau, which is the “fancy” cousin of Brodard.
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They still have the Vietnamese/French pastries.
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And an 80s stair.
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“Interesting” decor.
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Beef salad.
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Duck rolls.
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Phuket Seafood Noodle Soup. Wait, Phuket is Thai. haha. But it was good.

The “Chateau” didn’t seem very different than regular Brodard, but given that the original is excellent, so was this.

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_

Restaurant: Oc & Lau Restaurant [1, 2, 3]

Location: 9892 Westminster Blvd Unit R, Garden Grove, CA 92844. (714) 583-8100

Date: July 20, 2021

Cuisine: Vietnamese

Rating: Great

_

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This crawl returned to Oc & Lau 2, which is tucked behind the Garlic & Chives. Oc & Lau has great food, despite their annoying refusal to take any kind of reservation.


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Interior of location 2 — much bigger than 1.

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And the denser “covid” menu..
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Sauces on the table.
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Second Raw Beef Salad of the day!
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Scallops with Roe.
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Roast Quail with Garlic Glaze. We always get this as it’s to die for.
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Singapore Chili Crab. Not 100% Singapore in style, but this was still one of the best Chili crabs I’ve had in LA. This is an incredible but very hard to find dish. There was a ton of crabmeat in the sauce — none left in the crab.
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French bread to dip in the crab sauce.
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The strange free coconut milk, bean etc dessert that O&L always offers.

Food was great as always. Had to hit up the Taiwanese coffee shop next door for some Sea Salt Coffee.

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Related posts:

  1. Little Saigon Crawl 2021
  2. Little Saigon Mini Crawl
  3. Little Saigon Mega Crawl
  4. OC Viet Crawl – The Sequel
  5. Family République
By: agavin
Comments (0)
Posted in: Food
Tagged as: Brodard, Chili Crab, Little Saigon, Oc & Lau, Vietnamese cuisine

The Wheel of Time (TV)

Jan04

Show: The Wheel of Time (season 1)

Genre: High Fantasy

Platform: Amazon Original

Watched: Season 1 – January 2022

Summary: Captures much of the flavor, but flawed

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Everyone here know that I’m a huge fantasy fan. And of course I’ve read the entire Wheel of Time book series. It’s been awhile though, as I started reading somewhere in the mid 90s and then book by book as they came out. It’s an interesting series as I LOVED it for a while, then it hit a slow point, then rebounded, then got really glacial toward the end. Problematically after a while the number of (often unimportant) characters ballooned to almost ludicrous levels. I have some discussion on the blog here of one of the later novels but this review is about the 2021 television adaption.

Said live action adaption is a bit of a mixed bag.

The Good

The casting is generally excellent and the acting very good. Moiraine, Lan, Egwene, Loial, Liandrin, and Mat in particular stand out. The core group is pretty good, although aged up to young adult (in the novel they are perhaps 16). This is a decent choice but leaves one with a slightly different feel. However, the essential traits of most of the characters do shine through.

The Aes Sedai are well handled. The White Tower and its feuding inhabitants are one of my favorite parts of the novels and I feel that the show began to capture this fairly well. It’s not exactly the same, and they certainly aren’t revealed it in the same order — as the books don’t introduce a lot of this until later — but I have no problem with this being moved forward. We also get a solid sense of the Warder Bond and some sense as to the nature of the One Power. Still, we could have had more.

The essential feel of the world is decently, if not perfectly brought to life. This includes its magic, complexity, relatively high population (compared to say Middle Earth), etc.

The look of the world, particularly the landscapes, buildings, and cities is generally excellent and feels big, different, and generally beautiful. Costumes are more of a mixed bag, but generally pretty good.

 

The Bad

The worst thing about the entire show was the studio’s choice to skimp on the number of episodes. The show-runners said they wanted 10. They got 8. This is a long book, 782 pages to be exact, and they clearly needed the extra two. They barely got through the bare minimum amount of plot needed and badly slashed character development. The core five (Rand, Egwene, Mat, Perrin, and Nynaeve) got particularly shafted. The boys most of all. The actors all did a solid job with their characters but they just didn’t have enough scenes.

Some odd changes clash with the core lore of the world. A big one here is the idea espoused for most of the season that any of the core 5 could be the Dragon Reborn. It just couldn’t be a girl. Makes no sense with the central notion that a major aspect of the Dragon is his exposure to the male half of the source and its madness inducing corruption. This isn’t some minor nuance. And there was no good reason for this change. Egwene and Nynaeve are plenty powerful, interesting, and complex without this silly wrinkle.

The first episode, particularly the first half (pre trolloc) is weak. It just doesn’t do a good job introducing the characters. The insertion (and rapid removal) of Perrin’s “wife” is particularly odd.

Barney Harris’ Mat decided to leave the production for personal reasons 6 out of 8 episodes in. This leads to the abrupt departure of his character and to Perrin taking over his role in Episode 7/8 in a way that is inconsistent with the longterm story. It probably helped screw up the last episode. Clearly covid also played a role here as the last episodes showcase most of the characters weirdly placed into their own scenes and lamely grafted together by the editors.

The final episode, particularly its second half, is flawed and confusing. The major deviations from the books are weird and pointless: Nynaeve’s “resurrection”, Loial’s maybe death, Moiraine maybe stilling, Rand’s totally lame “big fight,” the Perrin/Mat swap out. Only a devoted reader would have even the slightest clue about the who/what/why of Ishamael toward the end. And it’s not even Ishamael in the books. At best, they might assume he is the Dark One himself.

The ability of the show to teach a naive (non book reading) viewer about the very complex world is quite poor. There is a lot going on here, and while the show does elude to many aspects, it is rarely explicit enough. I’m sure that naive viewers will be utterly baffled by many aspects. Part of this was time crunch, but they just needed more scenes with Moiraine (or others) showing the core crew how things worked.

 

The Weird

I do have to stop for a second and comment as usual on the “woke” multiracial aspect of the casting. It’s very explicit. Most of the actors are non-white. Unusually, even for woke productions, there are a good number of central Asians and Indians. Pretty much a total scramble of our world’s ethnicities. In of itself, I have no problem with this, the inclusion is great, and because WOT is a fantasy there is clearly nothing “inaccurate” about it per se. However, I did find it distracting for a reason that might be peculiar to me and my sense of world building. Families and villages seem to be heterogeneous. That just feels odd to me unless genetics are different in this world. Parents often seem to be different ethnicities than their children. I just couldn’t help but notice this. I think it would have been better to cluster the casting a bit more by town/city or whatever. For example, the Two Rivers is described (both in the show and the books) as having a narrow and ancient gene pool — and you certainly wouldn’t know it from the casting. The Aes Sedai on the other hand, being recruiting from women all over the continent, could be realistically mixed without issue. For what it’s worth, there was also a bit of an Indian slant to some of the production design (architecture in Tar Valon, tinker food, etc) which is unusual. This was interesting (in a good way).

Rand, despite being the protagonist and the sole POV character of the first novel, is given very little screen time, development, or focus until the last episode.

A lot of the “flashbacks” or asides like those of Siuan Sanche, Lews Therin, or Logain feel cheesy and are probably confusing to new viewers.

The visual fx for the One Power are weird. It’s all the same smokey strands. It’s different, but I’m not sure it works.

The incredibly important sense of dread and foreboding that should have been evoked by the Fades, Trollocs, and Forsaken is essentially squandered. Forsaken are barely even mentioned. This problem is mostly a matter of poor direction, vfx, and editing. Partially it’s crappy writing. This was handled MUCH better in the books and should have been even better in televisions vision medium. Lord of the Rings does a great job with the same. The Ring Wraiths are incredibly chilling, radiating evil. Sadly, the same can not be said in WOT. A few terrifying glimpses of the fades before the Trolloc attack (like in the books) would have gone a long way, as would have proper visual and auditory fx.

This 20 year old clip from The Fellowship of the Ring shows a masterful command of horror, and a lot of it is due to subtle details (like the bugs), the camera work, and the soundtrack. The directors and editors of WOT clearly have no knack for horror. Peter Jackson on the other-hand, for all his flaws, comes out of a horror background. WOT isn’t a horror story, but supernatural horror is an important element of “dark lord” fantasy and it’s completely botched in this adaption.


Loial’s Ogier look is just plain lame and weird — and nothing like the books. Hammed Animashaun’s portrayal of the character, however, is spot on.

General alterations and condensing of the timeline even for this fairly linear first novel didn’t bother me much. Yeah they knocked out several major locations like Caemlyn, Whitebridge etc but this was probably necessary given the 782 page -> 8 episode compression.

Overall, I enjoyed the show, particularly after the first episode, and I look forward to the second season, but it could just have been so much better.

Check out more TV reviews

Related posts:

  1. Game of Thrones – Episode 4
  2. Game of Thrones – Episode 5
  3. More Game of Thrones CGI
  4. Game of Thrones – Episode 1
  5. Game of Thrones – Episode 3
By: agavin
Comments (0)
Posted in: Television
Tagged as: Amazon Studios, Epic Fantasy, High fantasy, Robert Jordan, season 1, Television, The Wheel of Time

Wolvesmouth Win

Jan02

Restaurant: Wolvesmouth [1, 2]

Location: Los Angeles

Date: July 18, 2021

Cuisine: Modernist

Rating: Very tasty and great night

_

It’s been 7 years since I went to a Wolvesmouth dinner. My previous visit was great fun, but it was for a long time a complicated “application based” dinner and I’m kinda lazy about such things. So when some of my friends decided to buy out the night and invited me I jumped at the chance and brought along my entire family, including my parents, wife, and brother.

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In these uncertain times, albeit in the relatively optimistic early/mid summer window, this dinner was held in the Chef Craig Thornton’s home.
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The dining table is right in front of the open kitchen.

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Champagnes at the ready.
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2004 Dom Pérignon Champagne. VM 97. Another stellar wine, the 2004 Dom Pérignon is just starting to show the first signs of aromatic development, as well as a bit of added weight it did not have as a young wine. The 2004 remains a bright, mid-weight DP built on persistence and length more than overt volume. I have always had a soft spot for the 2004. This tasting does nothing to dampen that enthusiasm. (Drink between 2019-2039)

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Jeridan shows off the Krug.1A4A0219
Our handwritten menu for the night.
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NV Krug Champagne Brut Grande Cuvee Edition 169eme. VM 94. Krug’s NV Grande Cuvée 169ème Édition is brisk and finely cut, with terrific energy driving the citrus, floral and light tropical notes. Even with all of its energy, the 169 balances the vibrancy of the late-ripening 2013 vintage it is built on, with the depth that the reserve wines added to the blend. The 169 drinks well now but clearly has the potential to age. The 169 is a blend of 146 separate wines back to 2000. Krug ID: 120003. (Drink between 2022-2042)
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2004 Krug Champagne Vintage Brut. VM 97+. Krug’s 2004 Vintage is absolutely mesmerizing. Layers of bright, chiseled fruit open up effortlessly as the wine fleshes out with time in the glass. Persistent and beautifully focused, with a translucent sense of energy, the 2004 captures all the best qualities of the year. Moreover, the 2004 is clearly superior to the consistently underwhelming 2002 and the best Krug Vintage since 1996. Readers who can find it should not hesitate, as it is a magical bottle. (Drink between 2017-2044)
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2006 Krug Champagne Vintage Brut. VM 97. The 2006 Krug Vintage is fabulous. Here the richness, breadth and texture of Pinot come through loud and clear in a Champagne that is classic Krug. Red plum, coffee, spice, baked apple tart and lemon confit all flesh out effortlessly in the glass. The ripeness of the year is evident, and yet the vibrancy of the Chardonnay lends so much energy. The 2006 can be enjoyed today, but also has the balance and stuffing to develop well for many years to come. This is a superb showing from the 2006. This is Krug ID: 118014. (Drink between 2021-2041)
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Most of the savory dishes tonight have two components, in this case the middle of the bowl and the sandwich on the right.

Tempura Fried Quail. White BBQ, piquante with green tomato and dill. The sauce was amazing, very zingy.

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Cheddar biscuit with pimento cheese.

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A pescatarian version of the dish had something else fried up besides the quail.
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From my cellar: 2011 Domaine Roulot Meursault Les Narvaux. 92 points. Punchy and broad. With most vivid palate among all village-level wine tonight. Hint of Santalum toward the end.

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2014 Pierre-Yves Colin-Morey Puligny-Montrachet Le Trézin. BH 89-91. 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.
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2010 Rhys Chardonnay Alpine Vineyard. VM 94. The 2010 Chardonnay Alpine Vineyard is a much deeper, vertical wine that fills out all layers of dimension and flavor. Crushed rocks, white flowers and lemon are some of the notes that flow from this powerful, intense Chardonnay. The Alpine is all about tension and energy. I loved it. (Drink between 2013-2017)

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Halibut with corn, zucchini, sungold tomatoes, taragon pelmeni.
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Ceviche verde. Super tangy!
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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. (Drink between 2014-2022)
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2015 Progeny Winery Trinity Blanc. 92 points. This Trinity Blanc was so good. These Rhône whites can be hit or miss for me, but this nailed it. Equal parts Marsanne, Roussanne and Viognier. Improved so much as it warmed. Viscous. Honeycomb, tart pineapple and mint aromatics with bruised pear and sea salt on the palate. Delicious. Fruit like this from Veeder, especially for white wine, is such a knockout when it comes to texture.

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2019 Ceritas Rosé of Pinot Noir. 91 points. Light salmon color. Nose offers fresh watermelon and watermelon rind with a hint of lemon and wild strawberries. Light fruit flavor, strawberries and watermelon. Shows a nice tartness to it that adds a refreshing element. Quite enjoyable.

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Dish #2.
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Pork Belly. Hazelnut, yellow wax beans, blue lake, shiitake pork jus.
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Cornbread waffle with maple butter.

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The pescatarian sub.
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Albacore. Coconut arancini, charcoal chili broth, green papaya, cauliflowers, Thai basil. Great flavors. The broth underneath was intensely limey. The whole thing was a bit spicy and had very interesting soft textures. It did come off very Thai (in a modernist way).
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From my cellar: 1976 Robert Ampeau & Fils Volnay 1er Cru Santenots. JG 90. The 1976 Santenots from Domaine Robert Ampeau is a very good example of the vintage that has resolved its tannins quite well and now shows no rough edges on the backend. The deep, complex and slightly roasted nose offers up scents of baked black cherries, dark berries, bonfires, damp earth, coffee bean, game and forest floor. On the palate the wine is deep, full-bodied, complex and very nicely balanced for a ’76, with tertiary flavors, melted tannins and good length and grip on the complex finish. Good juice in the Ampeau house style. (Drink between 2010-2025)
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2001 Domaine des Lambrays Clos des Lambrays. VM 94. Moderately saturated red. Wonderfully suave, mellow, inviting scents of raspberry, mocha, smoke and underbrush; the most resolved and integrated nose to this point of the tasting. A classic, harmonious Clos des Lambrays with impeccable balance and a wonderfully refined, silky texture to its flavors of red cherry, red berries, mocha and underbrush energized by high notes of pepper and spices. Not a powerhouse but this beauty fills the mouth while conveying a magically weightless impression. Finishes with sweet, perfectly supported tannins, a sexy floral quality and subtle building length. Two thousand one was a great vintage for Morey-Saint-Denis grand crus, noted Thierry Brouin, who told me he also loved the Clos de Tart. About as elegant as this wine gets. This vintage was the lowest in total acidity of my tasting but the wine hardly lacks for verve. And it has blossomed beautifully in the bottle. In fact, this is the highest score I’ve yet given for this vintage of Clos des Lambrays. (13.8% alcohol; 3.62 pH; 3.3 g/l acidity) (Drink between 2019-2033)
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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. (Drink starting 2015)
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2010 Ladd Cellars Pinot Noir Russian River Valley. 91 points. Medium garnet color. Tastes like a bowl of cherries. A bit too sweet for my palate. Some acid but not enough to over come the cherries.

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Rabbit Fritter, Mole poblano crema, blue prawn, celery jicama, churro, cabbage.
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Pescatarian sub.

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1996 Dunn Vineyards Cabernet Sauvignon Howell Mountain. VM 93. Healthy dark medium red. Warm-year scents of plum, raspberry liqueur, mocha, hot rocks and gravel struck me as Graves-like. Large-scaled and velvety, with a slight edge of herbs conveying a wider range of ripeness than usual for this bottling. Perhaps still a bit youthfully disjointed but savory, very rich and chewy. Finishes with surprising acidity and substantial if slightly unrefined tannins that dust the tongue and teeth. (13% alcohol) (Drink between 2022-2037)
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2013 E. Guigal Côte-Rôtie Brune et Blonde. VM 93. Bright violet. Powerful dark fruit, violet pastille, olive and candied licorice aromas are lifted and sharpened by peppery spice and smoky mineral notes. Coats the palate with nicely concentrated, smoke-tinged boysenberry, cherry liqueur and spicecake flavors that become livelier with air. Shows impressive clarity and seamless texture and finishes very long and sappy; chewy tannins build slowly and fold into the sweet dark fruit. (Drink between 2021-2029)
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1995 Seavey Vineyard Cabernet Sauvignon. ST 88 points. Good dark red. More subdued and diffuse on the nose than the 2004, showing less fruit character and floral lift. Then rather supple and a touch balsamic in the mouth, with plum and redcurrant flavors complicated by a spicy element and a musky, leathery quality. Finishes with building tannins that turn a bit dry with aeration. Doesn’t offer quite the purity of the 1994 but here the nose and palate are more in sync. (Drink between 2017-2022)

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Slicing some beef.
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Beef Rib. Lemon Gnocchi, onion cherry jus, grilled snap peas, salsa verde.
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Pescatarian sub.
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2015 Château Rieussec. AG 97. The 2015 Rieussec is gorgeous. Scents of apricot jam, honey, mint and wild flowers lift from the glass. Delicate and gracious, with terrific freshness, the wine is all polish. Reflecting both the style of the year and the desire to make a slightly lighter Sauternes, the 2015 is rendered in a style the emphasizes finesse over power. The blend is 86% Sémillon and 14% Sauvignon Blanc. (Drink between 2022-2045)

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Choux au Craquelin Cream Puff with chocolate, toasted meringue, and hazelnut mousse.

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Buttermulk panna cotta, strawberry, strawberry crumble, concentrated strawberry. Classic strawberries and cream but this combo never gets old. The panna cotta had a lovely creaminess and the strawberry was very intense, plus the textures were varied and fun.
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The panna cotta had gelatin in it, so this is a version without.

1A4A0311-Edit

Orange Old Fashioned Sorbetto — Cold Pressed Orange and Tangerine Juice, Knob Creek Bourbon and Angostura Bitters! Topped with cherries — made by me for @sweetmilkgelato — Really tastes like an Old Fashioned –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #orange #tangerine #bourbon #KnobCreek #bitters #Angostura
Matcha Almond Oat “Latte” Gelato – Ceremonial Matcha Green Tea and Sicilian Noto Romano Almond flavor this all new surprisingly creamy Vegan Oat Milk Base! — made by me for @sweetmilkgelato –#dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #almond #matcha #GreenTea #Sicily #Oatly #Vegan #OatMilk

1A4A0318
This was a fabulous night. Great wines and atmosphere, but most importantly wonderful company and some really tasty food. I was very impressed. There was no obvious “theme” to the menu, but each dish was very strongly executed with bold and powerful — and tasty — flavors.

For more LA dining reviews click here.

1A4A0190

Related posts:

  1. Wolvesmouth – Cut Your Teeth
  2. Upstairs with Sauvages
  3. Sloan not on Loan
  4. Post OOToro
  5. Pistola with a Bang
By: agavin
Comments (0)
Posted in: Food
Tagged as: Champagne, Craig Thornton, Wine, Wolvesmouth
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