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Mes Ami – C’est Mort

Mar28

Restaurant: Mes Ami [ CHEF LEFT SUBSEQUENTLY ]

Location: 561541 Wilcox Ave, Los Angeles, CA 90028. (323) 410-6200

Date: August 25, 2022

Cuisine: French Bistro

Rating: Excellent — but closed

This summer a couple trendy new Hollywood places opened and of course the Foodie Club had to go try them out, tonight consisting of Erick, Jeridan, and myself.

Quoting from Eater:

There seems to be renewed optimism around Los Angeles’s robust restaurant scene, particularly as the state prepares to open up more broadly next week. The latest bit of promise for LA comes out of Hollywood, as chef Lincoln Carson makes his long-hoped-for return to the city with a brand new project called Mes Amis.

As the name implies, Carson’s newest restaurant will lean into French flavors by way of Paris and Lyon’s many cafes and brasseries — though Carson says his menu will be a more California “reinterpretation” of the classics, using Southern California produce from the nearby Hollywood Farmer’s Market. While specific dishes are still being worked out for the menu, expect Mes Amis to exude an upscale casual elegance and offer a strong dessert program, in addition to cocktails and wine.

It has a gorgeous new interior in a classic building.

Bread and butter. Bread was nice and crunchy, butter was fine, but no Normandy butter (at least as far as I could tell).

The menu is small and focused, quite French in its way.

Our wines tonight, plus the Grande Dame we bought off the list.

2008 Veuve Clicquot Champagne Brut La Grande Dame.

PETITE SHELLFISH PLATEAU. 6 east and west coast oysters, 4 littleneck clams, 4 new caledonian prawns, 1 maine scallop crudo. The shrimp and oysters were great. The clams were a bit fishy and the scallop lacked the acidity I was looking for.

A zoom.

NV Krug Champagne Brut Rosé Edition 26eme. JG 95 The soon to be released Krug Rosé “26ème Édition” is from the base year of 2014. Given the long history of Maison Krug, sometimes it seems impossible that this beautiful bottling of Rosé has only seen twenty-six renditions. The blend this year includes one-third of reserve wines, running back to the 2005 vintage. The cépages is forty-four percent pinot noir, thirty percent chardonnay and twenty-six percent pinot meunier and the wine is once again its very pale, salmon color. It offers up a beautifully refined nose of tangerine, white cherries, wheat bread, chalky soil tones, a touch of citrus peel, gentle notes of brown spices and a discreetly smoky topnote. On the palate the wine is young, full-bodied and displays excellent depth in the mid-palate, with elegant mousse, lovely focus and grip, bright acids and a long, complex and very well balanced finish. Fine, fine juice, but this is still a puppy and deserves at least a few years in the cellar to blossom. (Drink between 2027-2060)

CHICKEN LIVER MOUSSE NAPOLEON. puff pastry, prune gastrique. This was really lovely. It actually looked, felt, and tasted like a dessert. The pastry was a dessert mille-feuille with the foie acting more or less like a pastry cream.

DUCK PÂTÉ EN CROÛTE. black truffle, frisée, pickled rhubarb. Very nice decadant French pate.

“Everything” lavash for the pate and tartare.

PRIME CREEKSTONE STEAK TARTARE. egg yolk jam, crispy shallot, “everything” lavash. Very nice tartare with great texture.

BLACK TRUFFLE RISOTTO. ibérico ham, black trumpets, preserved truffle. Rich and subtle. Quite enjoyable.

1998 Domaine des Lambrays Clos des Lambrays. VM 92. Good bright red-ruby color. Knockout nose combines cherry, raspberry, redcurrant, underbrush, licorice, flowers and earth. Penetrating and quite fine; offers a three-dimensional texture but is not really showing its underlying fat today. Intriguing note of cinnamon in the mouth. Finishes very long and complex, with dusty tannins and compelling sweetness. This should be superb with eight to ten years of bottle aging.

STEAK AU POIVRE. potato millefeuille, prime shortrib, peppercorn jus. This was a great steak. It was salty (in a good way) and very tender. The pepper was subdued but present and the crispy potatoes were awesome.

SMOKED LIBERTY DUCK BREAST. swiss chard, parsnip, wild huckleberry jus. Really fabulous duck breast. Extremely tender and full of flavor without being either chewy or gamey. The berry sauce complemented perfectly.

ROASTED LAMB WELLINGTON. pastry crusted lamb loin, thumbelina carrots, shell bean ragoût.

Quite lovely looking and tasted nice as well. Certainly not the lightest dish.

The jus.

SHELL BEAN RAGOÛT.

thumbelina carrots.

POMMES FRITES. Excellent, albiet salty. Perhaps the two are related.

Our awesome server Christian

2005 François Raveneau Chablis 1er Cru Montée de Tonnerre. BH 94. This is a mild step up in overall class and elegance with a gorgeously perfumed white flower fruit nose introducing linear, precise, intense and powerful medium full flavors that remain splendidly focused on the stunningly long finish that drenches the palate in dry extract. This is a striking 1er and one to buy as it easily delivers grand cru quality. (Drink starting 2012)

The gang.

The dessert menu.

PEACH PAVLOVA. rose geranium, yellow peaches, blackberry, white verjus. Bright enjoyable peach and merignue combo.

ST. HONORÉ. pecan mousseline, pâte feuilletée, caramel. I love a good proper St Honore and this was a somewhat modernized or deconstructed variant. It did fortuantly retain the basic elements and flavors of the original. I liked it a lot, although I’m not sure it was actually “better” than the classic form.

CHOCOLATE SOUFFLÉ. valrhona chocolate, green chartreuse, génépy gelato. Pretty classic and lovely.

The chef, Lincoln Carson.

Overall, the food at Mes Amis was fabulous. It was sophisticated, a bit different, quite French, and delicious. Most of our foodie friends went — often several times — during the restaurant’s brief tenure. One of my friends even tried to go weekly. But it was indeed a brief tenure, maybe 6 months. The chef left and they are rebooting with a new concept and chef. At the moment they are only open for breakfast and lunch.

Even when we went there was a bit of a mismatch between the location and crowd and the kitchen. This was good cooking. But outside the restaurant was one of those “Hollywood crowds” of very young people undressed to kill. The music was loud. The default service seemed to revolve around the idea of bringing you a small number of dishes all at once — which is sort of a Hollywood mode for non-serious eaters nibbling while taking in the scene. We had to carefully produce the timing of our meal (aka slow it down and stage it). Anyway, it was an opportunity and a fine chef wasted, but I’m glad we got to go during the brief glory days.

For more Italian dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Dessert, Foodie Club, French Cuisine, Hollywood, Lincoln Carson, Mes Ami, pate, scene, tartare

Robo Eats – Szechuan Place

Mar25

Restaurant: Szechuan Place

Location: 9250 Reseda Blvd, Northridge, CA 91324. (818) 280-5355

Date: August 17, 2022

Cuisine: Szechuan Chinese

Rating: Just okay

I was excited to find a “real” Szechuan restaurant not too far from my son’s robotics.

Typical mini-mall location.

They made some effort to decorate.

Chongqing Cold Flat Noodle. Unfortunately fairly bland.

Spicy Wonton Soup. Dumplings were good but the broth needed more flavor.

Special Chinese Lettuce in casserole. This can be a great dish but this version was a little soggy.

Twice Cooked Potato Slice. I really wanted twice cooked pork. This actually tasted great — it was the best dish — but potato is so carby.

Pickled Chinese Cabbage & Riby Beef in Special Szechuan Chili. This was a bit sour and the meat is certainly “fatty.”

Overall, Szechuan Place had a menu with all the regular goodies but the flavors were a bit bland and flat. I was hoping for more GuYi type quality. One of these days I’ll have to go back and try it again.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Robo Eats, SGV, Sichuan Cuisine, spicy, Szechuan Place

Providence Chef’s Table 2022

Mar23

Restaurant: Providence [1, 2, 3, 4, 5, 6, 7, 8]

Location: 5955 Melrose Ave, Los Angeles, CA 90038. (323) 460-4170

Date: August 16, 2022

Cuisine: Cal French

Rating: Best meal I’ve had at Providence

I usually make it to Providence about once a year, and so we return with the Foodie Club for another Chef’s table dinner in the little back room.

The space used to be Patina in the 90s.

While the colors are different, Providence still looks a lot like Patina to me — as the layout is basically the same.

This is the view from the chef’s special tasting room — adjacent to the kitchen in it’s own little nook.

The Chef’s table has its own little room by the kitchen.

Le menu.

1982 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 97. Both 1982 Champagnes are utterly spellbinding. It is amazing to taste these wines at 30 years of age and see that their signatures are all very much intact. Of course, the magnum format is so ideal for Champagne. The 1982 Krug Vintage is warm, toasty and totally expressive, with gorgeous exotic orange peel and white truffle overtones. This is one of my very favorite Krug vintages. Although fully mature, the 1982 is going to continue to develop at a glacial pace. The 1982 Dom Pérignon is just a little more focused and vibrant in style. Here it is the wine’s salivating minerality that really sings. It, too, is quite youthful and vibrant for its age. What a flight.

1990 Moët & Chandon Champagne Cuvée Dom Pérignon. BH 95. This is a wine that I know extremely well from 750 ml and it’s one that is beginning to tire though I hasten to point out that it’s still enjoyable and just beginning to show signs of fatigue. However there are no such concerns with the same wine from magnum that remains magnificently fresh and while it’s clear that the aromas are mature, that’s not at all the same thing as describing the yeasty and baked apple suffused nose as tiring. There is equally good depth and vibrancy to the beautifully delineated flavors that are supported by a fine and firm mousse that allows the texture of a well-aged Dom to be easily appreciated. For my taste this has arrived at its peak though note well that it should easily be capable of effortlessly holding for years to come. (Drink starting 2015)

Showing off the Australian Winter Black Truffles.

House cured king salmon with horseradish cream, dill, and pickled red onion on a rye toast. This was an incredible bite. It had great textures between the soft but stretchy fish and the crispy cracker. And the flavor was much like a Wolfgang Puck “Jewish Pizza.”

Hiramasa with rhubarb and avocado. This had the appearence of a crystaline tart. The falvor was mild and fruity with really interesting textures.

Super fatty Wagyu Tartare with oyster aioli and lime puree all nestled in a minature tart. Very rich but balanced by the punchy notes of the aioli. The softness of the beef was equally contrasted with the crispy/flaky tart.

A warm lobster mousse with a disc of Austrailian Winter Black Truffle a sliver of chive, and a palette shapped cracker. Another great bite!

MACADAMIA, golden kaluga caviar, caramelized shallot, nori. Very rich and mellow.

SASHIMI, heirloom tomato, shiso. The tomato made me wince a bit (raw tomato hater) but the combo was delicious. Everyone has these strong Japanese influences these days.

SALT-ROASTED SANTA BARBARA SPOT PRAWNS, rosemary, lemon, extra-virgin olive oil. Superbly cooked (and salty) prawn with a bit of roe as seasoning.

Gratuitous zoom.

2014 Jean-Claude Ramonet Chassagne-Montrachet 1er Cru Les Ruchottes. BH 93. The wood treatment isn’t shy, indeed today it fights somewhat with the otherwise cool and very pretty floral, pear, apple and soft petrol nuances. There is fine density to the sleek, sophisticated and utterly delicious medium-bodied flavors that possess good punch while offering excellent length on the balanced finish where the only nit is an unexpected touch of warmth. It’s sufficiently slight however and I suspect few readers would find it off-putting and with age, it may actually become less noticeable. Ramonet rarely misses with this wine and they certainly didn’t in 2014 though I would point out that this is going to need time in bottle to develop further depth. (Drink starting 2024)

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. (Drink between 2007-2009)

Supplement of UNI EGG, sea urchin, champagne beurre blanc, brioche croutons. This is a Providence classic and for good reason. Absolutely delicious.

Cheesy Omelette with Austrailian Winter Black Truffles. Nice fluffy texture to the eggs.

NORWEGIAN KING CRAB. dwelley farms sweet corn, fermented radish. This was a stunningly good dish. Very moist bit of giant king crab.

Red fife sourdough. Great chewy bread. Particularly good with the butter.

Normandy Butter.

HOKKAIDO SEA SCALLOP, chanterelle, toro de oro pepper. Lovely scallop and I liked the texture on the mushrooms.

2008 Gaja Langhe Chardonnay Gaia & Rey. VM 91. One of the very few Italian Chardonnays that can be considered world class. The 2008 vintage, famous for very classic Barolos, has also delivered a taut, varietally accurate white that is more Chablis than Meursault in its definition, with a laser beam of mineral-inflected green banana and vanilla tones. It matched heavenly with the cotechino, by the way, and it didn’t overpower the delicate, heavenly soft carne cruda that followed my amuse-bouches.

agavin: Jeffrey swore by this Italian Chard — I wasn’t that impressed.

GOLDEN EYE SNAPPER (Kinmedai) with GEODUCK in Beurre Blanc. Fabulous fish prep. The snapper was perfectly cooked and classic with the butter sauce and the geoduck had a good bit of awesome chew.

Fresh Porcinis.

PORCINI RISOTTO, Sierra Porcini, Black Truffle. Extremely buttery in the best way.

From my cellar: 2003 Gros Frère et Sœur Grands-Echezeaux. BH 92. This too is very toasty but the spicy black fruit nose manages to transcend the wood and complements powerful, dense, borderline massive flavors of superb depth, all wrapped in dusty, firm and ripe tannins. This is a big wine and while it’s no model of elegance, one has to admire the muscle and sheer concentration. This will take its time coming around. (Drink starting 2011)

CALIFORNIA KING SALMON, black truffle, pommes allumettes, pickled ramp. Soft and delicate “rare” salmon.

LIBERTY FARMS DUCK BREAST, poached fig, fig compote, fig leaf oil. Classic and perfectly cooked. The fried confit thing on the right was of course the best.

Black Truffle Brie, rodolphe le meunier brie, black truffle, salty herb salad. The brie was very nice but I particularly liked the bright salad. Sadly the grand cheese cart is a covid casualty 🙁

Aged Comte Cheese with fresh shaved black truffles. Nice grainy texture to the cheese.

Crispy bread for the cheese.

MANGO, MINT, THAI BASIL, mango sorbet dusted with Espelette pepper, dried mango, and mango nectar. Bright and refreshing.

HOUSE-MADE HAWAIIAN CHOCOLATE, banana, barley, okinawan black sugar. Chocolate ganache inside a flourless chocolate cake with chocolate merignue, rum raisins, banana, a cacao tuile and barley gelato. Fortuantly I couldn’t detect the banana. The ice cream had nice texture. It’s probably from a pacojet.

Cacao husk tea. Bitter. There was a syrup which helped.

Peaches poached in rosé wine with lemon verbena and thyme. Like a fancy awesome version of canned peaches.

Mignardises. chocolate ganache bonbons, vanilla caramel tarts, chocolate panels with pistachio. My favorite was the caramel tart which was much like the awesome caramel tarts I found recently in Paris.

Macarons.

Jellies.

The wines. I don’t think we opened the Rhone. Can’t remember.

Granola “take home gift.”

This was probably the best Providence meal I’ve ever had, maybe even better than the one last year in the main dining room (which did have better white burg). They had just recently reopened post-lockdown and had clearly spent the time well retooling the menu. Service was exceptional as well which was very nice, particularly in contrast with so many “middle end” places that are short staffed right now. We had a ton of food tonight too with a lot of variation and many memorable dishes. The Chef’s Table is the best as it’s cozy, quiet, and we can get up to our antics (including flash photography) without interruption.

For more LA dining reviews click here,

By: agavin
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Posted in: Food

Tagged as: Chef's Table, Foodie Club, Hollywood, Providence, Truffle, Wine

OOToro Double

Mar21

Restaurant: OOToro [1, 2, 3, 4, 5, 6, 7, 8, 9]

Location: 1569 Fairway Dr, Walnut, CA 91789. (909) 598-8299

Date: August 13, 2022

Cuisine: Japanese Sushi (with slight nod to China)

Rating: Ends of the earth, but very good

Chef Kaz of Totoraku, an occasional hedonist, sent us far east to this Sushi restaurant in 2016 and it was such a fun time that we had to return again for a sixth visit — it’s now become a twice a year thing. This is my second return since the pandemic — although some in the group went once in the middle for a meal that was supposedly not quite up to snuff. Because a bunch of us have engaged in a special Sushi Series this fall (tasting all the best LA sushi places) I figured I’d include OOToro in the mix.

And by far east I mean REALLY REALLY far east — to Walnut California. 40+ miles from my house. 20 miles past Alhambra (which most people consider to far to drive for food). It took an hour and twenty minutes on a Saturday night!

The slick looking location is in the heart of the affluent Chinese American San Gabriel Valley. But yes, it’s Japan, if perhaps catering to Chinese taste. This photo was shot at about 10pm after everyone else had left.

Here is the private room — the only way to go.

Edamame.

Mango, Avocado, Hairy crab, Some kind of Jelly (ponzu?). This was a new dish, and quite refreshing. Many in the party loved it. I thought the mango and crab bit was a touch too sweet, but was pretty good.

On the right Octopus with Caviar and Yuzu. On the left Scallop with Uni. The yuzu part was great. This was a lovely dish, although they don’t use the best quality caviar here and there is an overreliance on uni.

White fish tempura. The name sounded like “pea soup.” The tempura was dusted with wasabi salt which is traditional. Nice, but slightly dull tempura.

Abalone, jellyfish, shrimp tempura (wrapped in potato), sea snail and “katsuloco” (the yellow sponge). The abalone was great for that creature. The jellyfish was a bit bland. The shrimp great, the snail nice, and the sponge a fishy spongey texture I really enjoyed.

Sashimi of toro, ikura, uni, and a white fish. A bit of rice was hidden underneath. This was a lovely (and rich) dish.

Oysters 3 ways: with black tobiko, ikura, and uni.

Wagyu toast with caviar and balsamic. This used a “truffle oil caviar” that was kind of gross. Otherwise it would have been a nice dish but the truffle oil only detracted.

The stain!

Kumadai and another snapper with yuzu and wasabi. Lovely bright fish.

Kama-toro. The ultra rich tuna collar. Always an awesome bite.

Seared Ruby Snapper. Very sauced and lovely.

Crab, Red Snapper, Truffle Oil Caviar and Yuzu miso sauce. The dish was nice except for that truffle oil in the caviar which was a minor negative. It basically should never be used.

Kimchi uni noodles. Great. Kinda spicy.

Ron’s “non spicy” creamy version.

A5 Wagyu. Simple but delicious.

Clam miso. Lovely.

Green Tea Cheesecake. Very straightforward, basically just cheesecake with matcha powder in it.

I jazzed ours up with my own private stock of Valrhona 70% and house-made Hazelnut Brittle.

The room.

This group of “kids” (20s) were celebrating a birthday and we toasted them with some extra Krug.

Wines for tonight:

Overall, OOToro — while always good — showed again that the private room is really the way to go. This was a great meal and much more subtle and sophisticated than some of the front room fare. Really great stuff — although we should have gotten the largest omakase for max variety. Tonight I felt was the weakest OOToro in a while — although it was still very good — but somehow there were a few dishes that I didn’t love. Maybe it was the truffle caviar. Maybe it was the fact that I had a massive Longo Dim Sum Lunch only a few hours before.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

Also, after dinner, instead of the surprisingly fun Courtyard Marriott view parking lot, we ended up at this terrible picnic table at some even cheaper dive hotel Ron was staying at. Kinda dingy and depressing. Never again.

By: agavin
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Posted in: Food

Tagged as: Champagne, hedonists, Japanese cuisine, Omakase, ootoro, SGV, Sushi, Wine

Robo Eats – Anarbagh

Mar19

Restaurant: Anarbagh

Location: 22721 Ventura Blvd, Woodland Hills, CA 91364. (818) 224-3929

Date: September 20, 2022

Cuisine: Indian

Rating: Ok old fashioned Indian

During my son’s robotics team meetings I have a chance to explore random spots in the Western San Fernando Valley, so I’m nicking naming this the “Robo Eats” series.

Anarbagh is a well rated Indian with several branches.

Obviously this location was once some kind of mid century restaurant.

Inside it has that drop ceiling and booth “classic” Indian restaurant vibe. Part of the classic style has always seemed a near absence of customers. I guess most people order takeout.

Papadam and chutney’s to start.

Chicken Tikka Masala. A little heat, fairly sweet. Decent, but not savory enough. Nowhere near as good as at Akbar.

Lamb Korma. Decent, but still not enough flavor.

Shrimp Sag. Pretty good.

Eggplant Bharta. Also pretty good, but not the best I’ve had.

Free bit of Persian-style sweet.

Anarbagh is fine, but it’s that kind of old school Indian where all the curries are vaguely similar, vaguely sweet, and pretty thin. They don’t have a lot of personality. They are heavy, and it’s still enjoyable, but it’s so hard to find really good Indian restaurants in LA. Akbar is my favorite and a few others — like Mandovi — are at least much more interesting.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: curry, Indian cuisine, Robo Eats, SFV

Fred loves N/Naka

Mar16

Restaurant: N/Naka [1, 2, 3, 4, 5, 6, 7, 8, 9, 10]

Location: 3455 S. Overland Avenue, Los Angeles, CA 90034. 310.836.6252

Date: August 12, 2022

Cuisine: Modern Kaiseki

Rating: Awesome

ANY CHARACTER HERE

The Foodie Club returned to N/Naka (again) with the (brief) return of remote member Fred. This meal is part 1 of a 3 big wine meals in 24 hour extravaganza. Woah!

The busy street corner on National.

The empty interior.
Our table — before we got to it.

Tonight’s menu.

Welcome drink. Sake mixed with juices.

Sakizuke. Hokkaido Scallop, oyster aioli, fermented asparagus gelee, scallop roe “dust”, beets, carrots, caviar, sunchoke chips.

The sunchoke chip is presented a minute after. I accidentally stuck it on “backward” so as to not maximize the sunflower and leaf motif they intended.

Zensai.

Tomato Okra Salad.

Abalone, uni, tosazu gelee, shiso.

Unagi, duck liver terrine. This had that PB&J quality that certain foie terrine creations do.

Watermelon lime “mojito”.

Shisito, minced wagyu. Very savory.

Corn, squash, yuzu ponzu, thai basil.

Homemade tofu, edamame, ginger soy. Very mild.

Modern Zukuri. Summer Tuna, pickled fennel, yamaimo, uni shoyu.

Uni shoyu for dipping. The instructions were to take some fish, a bit of pickled fennel and dip it. This was quite good. The Yamaimo yam was a bit slimy.

Owan. Shiromi, eggplant, junsai, hasu imo, ume. Very mild dashi-type soup.

Otsukuri. Traditional Sashimi. Ocean trout (looks like salmon), toro, and a white fish.

Yakimono. Binchotan Roasted Unagi, sudachi butter vinaigrette, yuzu pepper, lotus root “kabayaki.” This was actually quite “spicy” with the hefty amount of yuzu-combined pepper. This gave it an almost green coconut curry-like vibe.

Mushimono. Kegani, California Box Crab, egg (tamago), sakura mochi rice, dashi ankake.

Shiizakana. Spaghetti, abalone, pickled cod rod, truffles. The classic N/Naka pasta, double size. Awesome as always, but still small (even doubled).

Niku. A5 Miyazaki Wagyu Beef, arugula, baby corn, roasted peach, citrus fern, onion crumble. Very melt in your mouth beef.

Sunomono. Cucumber, grapes, tomato, shiso cucumber ice. Shot of yuzu juice.

While it tasted like sunomono, the ice gave it a very interesting texture and temperature factor.

Shokuji. Traditional Sushi.

Miso soup.

Blue Crab Handroll (as bonus to “fill us up”).

Mizumono. Watermelon Lime Sorbet, compressed watermelon. Very watermelony.

Peach Panna Cotta, peach sorbet, nata de coco, red beans, shiratama, anmitsu. Had that mild, soft, and sweet thing like a Filipino dessert.

Hojicha Latte Gelato – Ceremonial Hojicha Roasted Green Tea base, topped with 70% Valrhona and house-made Hazelnut Brittle — 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 #matcha #Hojicha #GreenTea

Matcha.

Passionfruit yellow bean paste “candy“.

Take home blueberry muffin and tea. Muffin was very gooey and mild — not my taste.

Old Grand Cuvee.

2000 Coche-Dury Meursault 1er Cru Caillerets. BH 93. Awesome and bright. This has now peaked and is drinking beautifully with a fully mature nose of honeysuckle, peach, apricot and very subtle spice notes that can also be found on the enveloping flavors that possess a wonderfully seductive mouth feel and ample dry extract that both completely buffers the still firm acid spine and coats the palate on the long, lingering and strikingly perfumed if ever-so-slightly warm finish. One character that Coche seems to consistently be able to achieve is how his wines are at once generous yet retain a fine sense of focus and precision and this wine certainly displays this. Lovely stuff that is perfect now. Tasted thrice with consistent notes. (Drink starting 2016)

agavin: Nice nose even.

From my cellar: 2001 Coche-Dury Meursault 1er Cru Caillerets. VM 90. High-pitched, high-toned aromas of peach and minerals. Quite dry following the Rougeots, with less texture and pliancy. This is very closed today (my sample from barrel a year ago was far more accessible and giving), but does not seem to have the depth of the Rougeots. Perhaps a bit rigid. This needs at least a few years in the bottle.

A touch closed and “bitter” at first, but opened up to become lovely.

1990 Coche-Dury Meursault 1er Cru Les Perrières. BH 93. An utterly beguiling nose of smoke, minerals and crushed herbs leads to big, muscular, rich and gorgeously nuanced palate staining flavors that offer huge length and real power plus class and breed to burn. I have had wonderful luck with this wine and while it is now fully mature and, it must be said, no longer what it used to be, it should still continue to drink well for another 5 to 10 years, perhaps even a bit longer.

Amazing!

1992 Coche-Dury Meursault 1er Cru Les Perrières. VM 98. The 1992 Meursault Les Perrières 1er Cru from Coche-Dury is a brilliant wine – period. It has a refulgent silvery hue that belies its age. The aromatics are perhaps more Puligny-like than Meursault in style: taut at first with subtle melted butter and yellow flower aromas. It is blessed with astonishing delineation and returning to my glass after 90 minutes…wow…popcorn, roasted almond, beeswax, linseed, certainly more Meursault-like in character. The palate is crisp, fresh and tensile at first, with wonderful salinity. This just gets the taste-buds going and there is tangible mineralité. Like the aromatics, it becomes more Meursault-like with aeration, gaining complexity with rondeur, hazelnut and smoke towards the mercurial finish. This is utterly sublime. Two bottles tasted at Tour d’Argent with consistent notes. (Drink between 2018-2035)

Also very fresh and nice.

2000 Domaine G. Roumier / Christophe Roumier Chambolle-Musigny 1er Cru Les Amoureuses. VM 90+. Good medium red. Complex, very floral aromas of strawberry, cinnamon and rose petal. Sweet but also juicy and precise, with the strong floral character following through on the palate. A precise, perfumed wine with lovely cut but no shortage of texture. Stylish, flavorful and quite long.

Some great juice tonight!

Chef Niki comes out to say hi.

Fred and his lovely fiancé (now wife) Maria.

The setting is elegant, minimalist, and very Japanese. N/Naka really is a very special place. All the meals I had here were spectacular. Plus we even did an amazing all foie gras meal here once. The place keeps getting better and better. This is thrice wonderful because often one finds a slight bloom to come off a place on repeat meals. At N/Naka everything is seasonal and constantly rotating.

Coming back to N/Naka after the pandemic I thought they were really firing on all cylinders. This was the best meal I’ve had there since the incredible Foie meal. I think her sushi has gone from “okay” to “great” and with regard to other dishes she has toned down a bit of the “theatrics” slightly but really upped the flavor balance and intensity. There weren’t some of the more interactive dishes of years past, like cooking your own item on hot stones, but the cooking was even more on point.

Service is also spectacular, highlighted all the more by the extremely low understaffed standard currently found in LA.

Click here to other LA Japanese restaurants.

Or other Foodie Club extravaganzas.

By: agavin
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Posted in: Food

Tagged as: BYOG, coche, Foodie Club, Fred, Gelato, N/Naka, Niki Nakayama, White Burgundy, Wine

Major Major Major

Mar13

Restaurant: Majordomo [1, 2, 3, 4, 5]

Location: 1725 Naud St, Los Angeles, CA 90012 (323) 545-4880

Date: August 4, 2022

Cuisine: Korean Fusion

Rating: Big dishes amazing

It’s with gigantic expectation that NY restaurateur David Chang opened his first LA outpost last year and since then it’s become a regular foodie and wine destination among my friends. Tonight is my fifth visit, and my second time with the Hedonists.

Looking on the map, I was pretty skeptical of the weird between Chinatown and Dodger’s Stadium location — a totally annoying spot for me to get to during traffic! Two brutal hours!

The area is extremely warehousey, much like the “Arts District” but even newer. This particular time, dropping off at night, we joked about our life expectancy.

The have a sort of hipster city built down here out of old warehouses.

With lots of bespoke graffiti.

And Majordomo, of course.

Which has a pretty big enclosed and outside space (which we ate in this third time). Have to say, the outside space was actually preferable. Less crowded and quieter.

As you can see.

Inside is one of those cavernous loud warehouse spaces.

High naked ceilings. Don’t come here when it’s raining! They also have the currently hip bathroom setup with the coed shared sinks exposed out in the main room. Not my thing. What if you want to clean up in private?

But we setup outside on the patio at a large table.

The current menu.

From my cellar: 2007 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 96. Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far. (Drink between 2018-2047)

Kanpachi – kombu, wasabi, lemon. This had a very nice, very zesty whallop of flavor.

Somewhat annoyingly, the wine “theme” at this dinner turned into SQN. I just don’t get this stuff as all the reds taste the same (overwhelmingly big). The whites and pinot are ok.

2006 Sine Qua Non The Hoodoo Man. VM 94. Sine Qua Non’s 2006 White Wine The Hoodoo Man is insanely beautiful. Remarkably fresh for a nine year old white, the 2006 The Hoodoo Man will change readers’ perceptions about what California white wines are and can be. A rich mélange of apricot, peach, honey and exotic white flowers graces the palate as this voluptuous, intense, yet remarkably vibrant wine shows off its utterly compelling personality. Slightly reductive, the 2006 needs a good bit of air. Today, the 2006 shows no signs whatsoever of fading. It should continue to drink well for another 5-10 years. The Hoodoo Man can only be called an absolute triumph in viticulture and winemaking. Time and again, I thought I had mixed up my glasses and that this was 2013 White Wine Résisté. The Hoodoo Man is 39% Roussanne, 31% Viognier and 30% Chardonnay; 75% from John Alban’s vineyard and 25% from Eleven Confessions. The wine was aged in 58% new oak, the rest 1-2 year-old barrels and a dollop of stainless steel. (Drink between 2015-2020)

Tuna special with lettuce wrap, tuna tartare, habanero, and rice crisps. Quite delicious and slightly different take on the tuna tartare. Good texture and quite a bit of heat actually.

Wrap in progress.

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

Benton’s Country Ham.

Cave Aged Butter & Caviar.

Bing bread. This pita-like bread is spread as desired with the ordered condiments (in our case the hame, butter, and caviar).

Combined the lot of them Jose Andres style.

Stuffed Peppers – benton’s sack sausage, buttermilk ranch. Very crispy, but delicious with the ranch sauce.

Little Gem Salad – anchovy, miso, smoked trout roe. Not your typical salad. Far saltier than most, but delicious.

From my cellar: 2008 Domaine Denis Bachelet Charmes-Chambertin Vieilles Vignes. BH 91-94. A very ripe plum and floral nose also reflects notes of warm earth and minerality that slides into very fresh, rich, round and forward medium plus weight flavors that are quite generous, even fleshy yet there is good delineation on the serious, delicious, powerful and persistent finish that is supported by fine tannins. This is a lovely wine of distinction balance and harmony that is built to age over the next decade or so as the underlying material is superb. (Drink starting 2018)

WOTN, of course.

2003 Sine Qua Non Pinot Noir Omega. VM 91. Dark red.Deep, very ripe aromas of blackberry and chocolatey torrefaction. Large-scaled and deep, with the blackberry, black cherry and black raspberry flavors carrying a strong load of chocolate, not to mention 15.5% alcohol. Finishes impressively broad and uncompromisingly dry, with very good length and decent grip. A big fellow.

Macaroni & Chickpea – miso, black pepper. The texture isn’t typically Italian (a bit softer with a bit more sauce) but this did have a lovely cacio e pepe flavor.

Spicy Fusilli – pork jowl, kimchi, garlic. This was a bit polarizing. Very saucy and with a good amount of heat. Some people didn’t like it but I enjoyed the quite piggy tone, the crunchy pork jowl, and the moderate spice. Wine killer for sure though.

Shrimp Crispy Rice – Thai chili, corn, sun gold tomatoes. Disc of crispy rice that is then mixed up with all that stuff.

All mixed up it was delicious.

Grilled Gai Lan – xo sauce, mint. A jazzed up take on a classic veggie.

2016 Sine Qua Non Grenache Dirt Vernacular. VM 98. Sine Qua Non’s 2016 Grenache The Vernacular is a classic Sine Qua Non wine. Rich, powerful and aromatically deep, the 2016 has so much to offer. A rush of sweet dark cherry, plum, mocha, licorice, lavender and spice builds in an opulent, flamboyant wine that hits all the right notes. Mourvèdre, Touriga Nacional and Petite Sirah add striking sepia tones throughout. This is a stunning showing. (Drink between 2022-2031)

2013 Sine Qua Non Grenache ♀. VM 96+. Huge tannins wrap around a core of voluptuous fruit in the 2013 Grenache Female. Dark-fleshed fruit, graphite, spices, savory herbs and lavender are some of the signatures. Today, the 2013 is quite imposing and shut down, so readers will have to be patient. The blend is 78% Grenache, 19% Syrah and 3% Mourvèdre, done with 88% whole clusters, which is high for Sine Qua Non. (Drink between 2017-2028)

2010 Sine Qua Non Syrah Stockholm Syndrome Eleven Confessions Vineyard. VM 97.5. Lavender, violets, smoke, menthol and new leather are some of the many notes that inform the 2010 Syrah Stockholm Syndrome. A huge, seamless wine, the 2010 boasts magnificent richness and a totally voluptuous personality. The powerful finish dazzles with its combination of fruit, acidity and minerality. (Drink between 2016-2025)

2007 Sine Qua Non Syrah Labels. VM 94. Opaque purple. Sexy, expansive aromas of blackberry, kirsch, potpourri, sandalwood and black pepper. Sweet and rich, but juicy, with superb floral lift to the flavors of bitter cherry, dark berries and fruity pepper. A real essence of syrah: this is all dark berries, flowers and spice, but no game, with plenty of fruit to support the oak (64% new) element. Harmonious, ripe acidity and velvety tannins give shape to a long, sweet finish.

2004 Sine Qua Non Syrah Poker Face. VM 96. The 2004 Syrah Poker Face remains deep, inky and powerful, even at eleven years of age. A host of black cherry, chocolate, licorice and smoke meld together in this dark, voluptuous Syrah. As good as the 2004 is, it’s also quite clear just how far Sine Qua Non has come since the Poker Face was made. The blend is 96% Syrah, with drops of Mourvèdre and Viognier. Vineyard sources are 33% Eleven Confessions, 27% White Hawk, 22% Alban, 16% Bien Nacido and 3% Alta Mesa. (Drink between 2015-2022)

Grilled Wagyu Zabuton – maitake, koji, egg yolk.

The sauce and yolk were to be mixed, then one was supposed to dip the meat in the sauce. Not a bad dish, but not the best of the night by any means. Certainly our weakest main.

Crispy Potatoes – garlic, chili, lemon mayo. These were awesome. The potatoes were incredibly crispy and coated in a very “Buffalo Wing” style sauce. The sea of lemon mayo was extremely ranch-like and so the overall vibe was like a much better, much crispier, “Buffalo Wing” kind of thing.

Smoked Half Bo Ssam – ssam, condiments, rice.

Comes with white rice.

Greens and lettuce.

Hoisin and pickles. You make a lettuce wrap (I didn’t use the rice). Some argued that the pork was a little dry, but I didn’t think so if you loaded enough moist pickles etc in there. Very rich and satisfying.

Whole Plate Short Rib with Beef Rice – ssam, condiments, beef rice.

Various condiments for the beef. Pickles, spicy Korean chili paste etc

The huge short rib.

Our server sets to work carving the rib.

Most of it is arrayed in a flower pattern.

Then the ribs themselves are added on. Overall this is scrumptious meat, particularly when wrapped in lettuce with all the condiments. Like a great BBQ Brisket.

This is the special beef rice that comes a bit later. It’s delicious but we were crazy full.

2013 Bouchard Père et Fils Chevalier-Montrachet Domaine. BH 93. Here the wood treatment is well-integrated though not invisible as it combines with elegant, pure and cool aromas of white orchard fruit, acacia blossom and plenty of citrus character. There is good size, weight and punch to the delicious, tangy and energetic middle weight plus flavors that offer a lovely sense of precision and excellent length. While this classy and stylish effort should reward at least a decade of bottle age it should also be approachable after only 6 to 8. (Drink starting 2023)

Almond Chocolate Cloud Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Toasted Sicilian Almond Cream and chopped Classic Toblerone! — 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 #Valrhona #chocolate #creamcheese #ganache #icing #almond #Toblerone

Overall, we had a great time at Majordomo. You do need a decent sized party for the awesome large dishes and you need to preorder. Tonight we had 8, which is perfect as the big dishes easily go around 8 ways and the smaller ones you can order two of.

The service and wine service were both spectacular. I was really surprised as these loud hipster places often don’t have good wine service but we were really taken care of and this added a lot to the evening. We had a great (large) table in the back corner of the patio and a huge unused table next to it for our gear, wines, etc. They were super attentive. Really unusually good service for this level.

The larger pre-order dishes like the rib and pork and chicken are amazing and insane. We planned on also getting the chicken, but we were so stuffed we had to cancel it. Tonight the food seemed the best yet, even if we did have a lot of (delicious) carbs. Pastas and the fried rice were amazing too. Really liking everything about Majordomo other than the distance to get there — well and maybe how I felt trying to sleep later after all that fat, salt, and massive red wine.

I’ll make an interesting observation about the SQNs in this kind of dinner format. Despite the massive wines and massive ratings, we had about 40% of each of the big reds left at the end of the night. My Champagne, my Red Burg, the SQN pinot, and the Chevalier (opened at the end too!) were the only bottles that were empty — and quickly at that. The massive reds are just so punishingly rich — not to mention completely interchangeable — that I just poured a couple at random and sipped lightly.

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Gelato, hedonists, Korean Fusion, Majordomo, Meat, SGN, Short rib, Wine

Far East – Beijing Tasty House

Mar10

Restaurant: Beijing Tasty House [Crawl: MK BBQ, Peking, Bafang, Spicy Home, Beijing Tasty ]

Location: 1380 Fullerton Rd Ste 105 Rowland Heights, CA 91748. (626) 573-8518

Date: July 31, 2022

Cuisine: Beijing Chinese

Rating: Okay, but not as good as Alhambra branch

Crawls generally need a good “closer” meal at the end where the group can mop up to a satisfying level. In this case, we chose the newish Hacienda Heights location of Beijing Tasty House.

I’ve eaten at the Alhambra branch at least half a dozen times and always enjoyed it, even if their service is a bit “unrefined” and their execution at times uneven. This one is way out east in a typical strip mall.

The interior is nice enough but much smaller and more cramped than the Alhambra branch.

The menu. Very small writing.

Hot and Sour Soup with Rice Noodles. Name was weird but this is exactly the dish I hoped it was. The “soup” is very tangy with a bit of spice and numbing. It’s warm and the noodles provide interesting texture.

Smashed Cucumbers with Garlic. Properly done.

Fire Exploded Kidneys. For the water sports enthusiast.

A-Choy with sesame sauce. A bit weird, bits of lettuce with a sesame sugar paste.

Peking Duck. Very solid spring pancakes and hoisin. Skin was good and crispy but the meat was very dry and low fat. Not bad, but probably a B+ Peking Duck, even by LA standards. I really should put this place in my Ultimate Peking Duck guide as they do serve proper Beijing Peking Duck, it’s just not the best in town by any means.

The meat with skin on top.

The usual condiments.

Real spring pancakes (certainly NOT tortillas).

The contents of the “bing” or “burrito.”

Duck Bones with Cumin. Not a bad version of this dish, quite spicy too.

Beef (and pork belly) Dry Pot. Quite tasty with very tender beef. Extremely spicy.

Lamb Ribs and cumin. Also similar, but the ribs were awesome and tender.

Strawberry Cheesecake Gelato — strawberry cream-cheese base with strawberry ripple and house-made graham cracker crumble — 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 #cheesecake #strawberry #GrahamCracker #ripple #creamcheese

Overall, food is very similar to the Alhambra outlet, but it’s further, smaller, and has no liquor license (although they let us use tea cups with the bottles hidden). So no reason to go this far, just visit the closer one for a better experience.

For more LA Chinese dining reviews click here.

By: agavin
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Tagged as: Beijing Tasty House, BYOG, crawl, Gelato, hedonists, Peking Duck, Rowland Heights

Home Sweet Spicy Home

Mar08

Restaurant: Spicy Home [Crawl: MK BBQ, Peking, Bafang, Spicy Home, Beijing Tasty ]

Location: 1635 S Azusa Ave, Hacienda Heights, CA 91745. (626) 636-1128

Date: July 31, 2022

Cuisine: Szechuan Chinese

Rating: Great kitchen

I think we inserted this fourth stop on the crawl as well because the first couple really sucked.
I’ve been to Spicy Home a number of times, usually just for a dish or three (as they don’t allow wine). It’s a great casual Sichuan place.

The menu.

Peppercorn Sauce Chicken. Sauce was great but the chicken had a very high bone percentage.

Scrambled Egg with Shrimp. Solid version of this dish with fluffy shrimp.

Sautéed Shredded Cabbage. Really great version of this dish with a nice “oily” flavor.

String beans with eggplant. Garlic eggplant into which string beans was mysteriously thrown. Not particularly great.

Tea Smoked Duck. Awesome. Very juicy with a pastrami / ham like quality.

Sliced Pork Belly with Tofu Dry Pot. Great flavor and textures. Not super spicy but nice. Best dish so far.

Spicy Home has a great kitchen and implements solid rustic Sichuan. It’s very informal though and has no liquor license so doesn’t feel like a “proper” dinner location. But for pure tastiness of the dishes it’s extremely solid, excellent even.

For more LA Chinese dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: crawl, hedonists, SGV, Sichuan Cuisine, Spicy Home, Szechuan cuisine

Quick Eats – Bafang

Mar06

Restaurant: Bafang Dumpling [Crawl: MK BBQ, Peking, Bafang, Spicy Home, Beijing Tasty ]

Location: 1552 S Azusa Ave Suite B, City of Industry, CA 91748. (626) 778-1958

Date: July 31, 2022

Cuisine: Chinese Dumplings

Rating: Bleh!

For stop 3 of our I’ll fated July far SGV crawl we (more or less me) inserted this dumpling place into the roster.

I’ve been wanting to try this for months as the website and online reviews made it look great. But as a dumpling only specialist I was never going to make a specific trip 40+ miles east just for this.

But boy was I in for some confusion. I hadn’t expected this “fast food” (or slightly “fast casual”) counter order format. Or the incredibly limited menu.

What I didn’t realize about Bafang was that it’s a super simple dumpling place reframed as a fast food chain.
Weird messages about their quality that don’t match the experience.

The menu is microscopic. It’s basically two shapes of dumplings, with 3-4 fillings, and a couple of simple noodles. Then a few extras.

The sauces, so important for dumplings, were just wretched. There was just plain soy sauce, vinegar, some gross packaged chili sauce. No proper dumpling sauce which is a mix of soy, vinegar, sugar etc. This completely ruined the taste for me (later).

They do a have a dumpling making room.

Signature pork dumpling, “potsticker” style. Pretty decent, interesting long shape, but a bit under seasoned.

Kimchi and Pork, boiled. Not too bad, but nothing stunning. A little spicy.

Corn and chicken potsticker. I liked the texture, but it didn’t have a massive amount of flavor.

Just in case you didn’t know.

These had a hint of mala, but looked kind of sad and tasted like the sauce was a mala tomato sauce. Very odd. Super overcooked noodles too.

Very mediocre. Almost any mom and pop dumpling place is better. If one of these was in a very convenient location and I needed a 15 minute solo meal I might consider going again — otherwise no — and certainly not an hour away. The dumplings themselves might be passable on a real plate. It didn’t taste BAD — I mean they are dumplings — but still.

I hate eating at crappy tables. I hate eating out of takeout containers and with plastic wares. I hate dumplings with no good sauce. Yuck. Just nothing to recommend. It wasn’t even that fast.

For more LA Chinese dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Bafang, Chinese cuisine, crawl, dumplings, Fast food, SGV

Quick Eats – Peking Restaurant

Mar04

Restaurant: Peking Restaurant [ CLOSED? ] [Crawl: MK BBQ, Peking, Bafang, Spicy Home, Beijing Tasty ]

Location: 19240 Colima Rd Rowland Heights, CA 91748. (626) 363-4961

Date: July 31, 2022

Cuisine: Chinese

Rating: Sloppy and not worth recommending in any way

This particular crawl was not well researched. In fact, it was slapped together mostly from yelp or driving around to include places in the “far SGV” (Rowland and Hacienda Heights). This is our second stop after one tucked in a Supermarket!

I love the look of these dives where they took some old 1950s-70s place and converted it into a Chinese restaurant.

The menu is big — just not good.

At least they let us open wines.

Cucumbers were just plain chopped cucumbers. Not marinated. Not smashed. No garlic. Nothing.

Jellyfish. Very mild flavor like they just dumped some distilled vinegar on them.

Cold appetizer plate with MORE jellyfish, ok cold beef, and shrimp with ketchup and Chinese mustard. The shrimp tasted just like shrimp cocktail Chinese style. Lol.

“Peking” duck. Wasn’t very crispy and the meat was quite dry. Total hack job.

Messy pile of scallions.

Gunky shredded cucumber.

Hoisin was not so great.

Tortillas! Yep, not spring pancakes. Packaged flour tortillas. Way too heavy and ruined the whole vibe.

Fried sweet buns. Fried Chinese dough with a bit of sweetened condensed milk. This was probably the best dish. lol. It was best dipped in a 50/50 soy sauce and vinegar mix.

Oranges.

This place appears to have closed (gone out of business). Not exactly surprised, it was one of the worst SGV Chinese restaurants I’ve ever eaten at. Kinda grungy inside too.

For more LA Chinese dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Chinese cuisine, crawl, hedonists, Peking Duck, Peking Restaurant, Rowland Heights, SGV

Quick Eats – MK BBQ

Mar02

Restaurant: MK BBQ [Crawl: MK BBQ, Peking, Bafang, Spicy Home, Beijing Tasty ]

Location: 18414 Colima Rd, Rowland Heights, CA 91748. (626) 616-1826

Date: July 31, 2022

Cuisine: Chinese BBQ

Rating: Not bad

This was part of an extensive (but ultimate meh) crawl in the far SGV.

Yarom found this BBQ joint online, and being a sucker for any kind of straight meat, put it on the list. But it turned out to be a counter tucked in a skeezy market.

Hanging meats.

Wieners in juice.

Duck or pork, that is the question.

!?!

BBQ duck we ate on the hood of our cars. Actually not bad at all.

See, glamorous.