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Archive for August 2025

Marcus at Pasjoli

Aug23

Restaurant: Pasjoli

Location: 2732 Main St, Santa Monica, CA 90405. (424) 330-0020

Date: April 17, 2025

Cuisine: French

Chef: Dave Beran / Marcus Jernmark

Rating: One of the best here yet

_

Dave first encountered Marcus Jernmark’s culinary genius during visits to Aquavit in NY and 3 Michelin star Frantzén in Sweden. Though they didn’t meet then, Dave was captivated by the meals. Years later, Marcus visited Dialogue, Dave’s first LA restaurant, and the two chefs connected over their shared journey of leaving the three-star world to forge their own paths. “Marcus is a kindred spirit,” Dave says. “We both chose the road less traveled, and it’s brought us here.” This dinner is a toast to bold choices and bold flavors.

Pasjoli opened its doors on Main Street in September 2019, the second Santa Monica venture from chef-owner Dave Beran, who earned national attention at Chicago’s Next and later at the tiny, tasting-menu-only Dialogue a few blocks north. With Pasjoli he set out to create the kind of grand Parisian bistro he had always admired—one that honors the rigor of Escoffier while remaining rooted in Southern California’s markets. The kitchen turns out pâté en croûte studded with pistachios, buttery quenelles of pike in lobster sauce, and the show-stopping pressed duck for two, yet the produce is hauled in daily from the Santa Monica Farmers Market and the sauces are lightened to suit the beach climate. That marriage of classical French technique and coastal seasonality quickly drew raves, a spot on the Los Angeles Times “101 Best” list, and in 2021 a Michelin star, cementing Pasjoli as one of the city’s essential fine-dining addresses.

The room amplifies the food’s quietly luxurious spirit. A façade of folding glass doors keeps the dining room airy by day, while at night low amber lighting glints off a pewter bar, burgundy leather banquettes, and brass railings that recall a Belle Époque brasserie without lapsing into nostalgia. The soundtrack is lively, the service choreographed but relaxed, and the energy spills onto the sidewalk tables that watch the steady buzz of Main Street. In a neighborhood better known for beach cafés and juice bars, Pasjoli provides a grown-up counterpoint—elegant yet unpretentious, driven by craft rather than trend. Its arrival signaled a maturing of Santa Monica’s dining scene, and four years on it remains a magnet for chefs, sommeliers, and diners who want to taste classic French cuisine filtered through a distinctly Californian lens.
Chef-owner Dave Beran grew up in Wisconsin, cut his teeth in Chicago, and made his name working alongside Grant Achatz at Alinea before taking the helm at the Alinea Group’s boundary-pushing restaurant Next. During his five-year run there he orchestrated the famed rotating menus—most memorably “Paris 1906” and “Tribute to elBulli”—and earned a James Beard Award for Best Chef: Great Lakes in 2014. In 2017 he decamped to the West Coast, opening the 18-seat tasting counter Dialogue in Santa Monica, which garnered a Michelin star in its first California guide. Pasjoli, his bustling French restaurant on Main Street, followed in late 2019 and soon claimed a star of its own, cementing Beran as one of the rare chefs to earn Michelin recognition on two coasts.

Pasjoli channels the rigor of haute cuisine into the soul of a Parisian bistro. Beran is fascinated by the structure and precision of classic French technique—an obsession born while recreating Escoffier’s dishes at Next—yet he tempers that formality with the easy affluence of Southern California produce and a room set for neighborhood conviviality rather than hushed reverence. The pressed duck à la rouennaise, carved tableside with an antique silver duck press, is a signature centerpiece, while seemingly humble plates like onion tart or a croque monsieur arrive layered with painstaking detail, hidden stocks, and sauces that take days to build. His cooking carries the intellectual curiosity of the modernist kitchens he came from, but the plating is deliberately unfussy, foregoing tweezers for the warmth of a bistro.

Beran’s guiding philosophy is that luxury should feel generous, not exclusionary. He believes a restaurant’s role is to “honor the people who grew the ingredients and the guests who saved up to eat them,” so menus are written around peak-season markets, staff are encouraged to describe dishes in plain language, and service aims for polish without pretense. The result is a restaurant that nods to the grand traditions of Taillevent and Troisgros while speaking the relaxed dialect of Santa Monica—a place where a perfect omelet and a grand cru Burgundy can share the same table, united by the idea that craft and comfort should never be at odds.

Welcome cocktail. A little sweet but delicious, this drink offers a refreshing balance that tantalizes the palate. Its vibrant color and inviting aroma make it a perfect start to any meal.

Cheese rind “en croûte” is a delightful dish that showcases the rich, creamy texture of cheese enveloped in a crisp, golden crust. The contrast between the crunchy exterior and the luscious interior creates a satisfying bite, while the flavors meld beautifully, offering a savory experience that is both comforting and indulgent.

Buckwheat “pannkaka”: Swedish vendace roe, raw beef, and egg yolk garum*. This dish presents a delightful interplay of textures, with the nutty buckwheat pancake providing a hearty base for the rich, creamy yolk and the delicate, briny roe. Each bite is a harmonious blend of flavors that celebrates the essence of Swedish cuisine.

Charred broccolini is beautifully complemented by pickled fennel and a sprinkle of fennel furikake, creating a delightful balance of flavors. The whipped goat cheese adds a creamy richness, while the market greens provide a fresh, vibrant crunch that elevates the dish.

Ris de veau agnolotti features delicate pasta parcels filled with sweetbreads, complemented by earthy morels, savory aged duck ham, and a touch of fortified wine. The dish is a harmonious blend of rich flavors and luxurious textures, with the agnolotti offering a tender bite that beautifully contrasts the umami depth of the other ingredients.

Short rib smørrebrød features tender, flavorful short rib atop a crisp, hearty bread, complemented by pickled cucumber, egg jam, dijonnaise, and vibrant watermelon radish. The dish offers a delightful contrast of textures, with the richness of the meat balanced by the acidity of the pickles and the creaminess of the egg jam.

The dish, Braised Beef Tartine, presents a stunning tableau of rich mahogany hues, inviting the diner to delve into its depths. The air is perfumed with a tantalizing blend of umami and herbs, each note harmonizing to evoke a sense of rustic elegance. The tartine’s crust is a masterclass in texture, boasting a crisp exterior that yields to a tender, savory filling of slow-cooked beef, while the delicate interplay of pickled cucumbers and fresh herbs adds a refreshing crunch. Each bite is a symphony of flavors, where the earthiness of the meat meets the bright acidity of the garnishes, creating a culinary experience that is both luxurious and grounded in tradition.

Asparagus with caraway sauce mousseline is a delightful dish that showcases the vibrant green spears, elegantly draped in a creamy, herb-infused sauce. The tender asparagus offers a crisp bite, while the caraway adds a subtle warmth and complexity, making for a beautifully balanced flavor profile.

Grilled rainbow trout is beautifully complemented by asparagus and a caraway sauce mousseline, adorned with market herbs and flowers. The fish boasts a delicate, flaky texture and a subtly smoky flavor, while the vibrant herbs and flowers add a refreshing touch to the dish.

Apple & rhubarb tarte tatin is a delightful twist on the classic French dessert, featuring the perfect balance of sweet apples and tart rhubarb. The caramelized crust is beautifully golden, while the tender fruit beneath offers a luscious, melt-in-your-mouth experience that is both comforting and sophisticated.

Fromage blanc sherbet, lavender caramel. This delightful dessert boasts a creamy, smooth texture that contrasts beautifully with the silky sweetness of the lavender caramel, creating a harmonious balance of flavors. The subtle floral notes elevate the dish, making it a refreshing and elegant treat.

Tasty stuff!

For more LA dining reviews click here.

Related posts:

  1. Parisian Pasjoli
  2. Yangban at Pasjoli
  3. Delightful Danbi
  4. Charming Chelsea
  5. Soy Sauce Mexican Chilies
By: agavin
Comments (0)
Posted in: Food
Tagged as: Foodie Club, Main st, Marcus Jernmark, Pasjoli, Santa Monica, Wine

Dirty Dozen West

Aug21

Restaurant: BOA Steakhouse Santa Monica

Location: 101 Santa Monica Blvd #180, Santa Monica, CA 90401. (310) 899-4466

Date: April 16, 2025

Cuisine: Steakhouse

Rating: Food is just fine

_

It’s been years since we were back at Boa SM. It’s about the same as Sunset Boa, but closer to work and has a nicer atmosphere. Really just a pretty cheap, only fair steak house. This visit was for a Dirty Dozen blind tasting on the Red Burgundy theme — why red burgundy at steakhouses — no idea.

BOA Steakhouse Santa Monica opened its doors in 2001, bringing a glossy, forward-thinking take on the classic American steakhouse to the beach city’s dining strip. The restaurant is owned and operated by Innovative Dining Group (IDG), the Los Angeles hospitality company founded by Lee Maen, Craig Katz, and Philip Cummins, whose portfolio also includes Sushi Roku and Katana. BOA’s culinary creed pairs uncompromising ingredient quality—USDA Prime beef dry-aged in house, Japanese A5 wagyu, pristine local seafood—with a playful California sensibility. Diners can customize cuts with signature rubs like black truffle or chipotle, match them with flights of house-made sauces, and balance the richness with farmers-market vegetables, crudo, or a citrus-bright cocktail from the bar’s seasonally driven program.

Designer Dodd Mitchell fashioned the 8,500-square-foot space at 101 Santa Monica Boulevard into a sleek yet inviting hideaway: a glowing onyx bar, floor-to-ceiling wine racks, walnut paneling, and espresso-hued leather banquettes that open onto a heated patio via retractable glass walls. The room’s low amber light and surf-side breeze merge Hollywood polish with coastal ease, making it a magnet for deal-makers, date-night couples, and celebrities looking to slip into a corner booth after a premiere.

Two decades on, BOA has cemented itself as a Westside institution, mentioned alongside Michael’s and Mélisse as a pillar of Santa Monica dining. Its modern, guest-centric spin on steakhouse tradition—gluten-free bread service, organic produce partnerships, a bar stocked with small-batch California spirits—regularly earns nods from the Los Angeles Times, Eater LA, and Angeleno. From tech executives courting investors to tourists capping a pier-side afternoon, the crowd is as diverse as the city it feeds, proof that BOA’s mix of luxury and laid-back charm has become part of the local fabric.

It’s been years since we were back at Boa SM. It’s about the same as Sunset Boa, but closer to work and has a nicer atmosphere. Really just a pretty cheap, only fair steak house.

The menu at BOA Steakhouse Santa Monica highlights a sophisticated selection of premium steaks and seafood, complemented by a variety of innovative appetizers and sides. Diners can expect a blend of classic and contemporary dishes, emphasizing high-quality ingredients and bold flavors.


The menu.

The Billecart-Salmon Brut Sous Bois hails from the Champagne region of France, showcasing a non-vintage blend that highlights the house’s commitment to quality and tradition. This elegant Champagne is characterized by its rich aromas of toasted brioche, creamy caramel, and hints of citrus zest. It pairs beautifully with seafood dishes, particularly grilled scallops or a delicate lobster salad, elevating the dining experience with its fine bubbles and vibrant acidity.

The 2019 Puligny-Montrachet 1er Cru Champ-Canet from Domaine Paul Pernot et ses Fils showcases the elegance of Burgundy. With its vibrant acidity and notes of white flowers, citrus, and a hint of minerality, this Chardonnay pairs beautifully with grilled lobster or a creamy risotto, enhancing the dish’s flavors while offering a refreshing contrast.

Alongside, the wine presents a luxurious mouthfeel, with layers of ripe pear and subtle oak influence, reflecting the meticulous craftsmanship of the producer. The finish is long and refined, making it an ideal choice for special occasions or an indulgent dinner.

The 2021 Saint-Aubin Premier Cru Les Frionnes from Domaine Chassagne-Montrachet showcases the elegance of Burgundy. With its vibrant acidity and minerality, this Chardonnay exudes notes of green apple, citrus, and subtle floral hints. Ideal for pairing with delicate seafood dishes or creamy cheeses, it offers a refreshing balance that enhances the dining experience.

The 2021 vintage highlights the terroir of Saint-Aubin, producing a wine that is both complex and approachable. Hints of toasted oak and a touch of spice intertwine with its fruit-forward profile, making it a versatile companion for grilled fish or roasted poultry. The lingering finish leaves a lasting impression, inviting another sip.


Chopped Wedge. Better not chopped. Not enough dressing or bacon.

Cesar. They can do it tableside here—but they didn’t for us, and ours was fairly lame. The salad lacked the vibrant flavor and creamy texture that a well-prepared Caesar should deliver, leaving us wanting the theatrical presentation that elevates this classic dish.

Shrimp cocktail is a classic appetizer that never fails to impress. The succulent, chilled shrimp are perfectly cooked, offering a delightful snap with each bite, while the tangy cocktail sauce adds a zesty kick that elevates the dish. It’s a timeless favorite that beautifully balances freshness and flavor.

Steak Tartare is a classic dish that showcases the simplicity and purity of high-quality beef. This dish features finely chopped raw steak, seasoned with capers, onions, and a hint of mustard, creating a delightful balance of flavors. The tender texture and vibrant presentation make it a standout choice for those who appreciate the art of raw cuisine.

Meatball—a classic comfort food that never fails to satisfy. These savory orbs are typically tender and juicy, bursting with flavor from a blend of herbs and spices, often served in a rich tomato sauce. Whether nestled in a sub or atop a bed of pasta, they evoke a sense of home and warmth with every bite.


Chicken.

Steak is a timeless classic that never fails to impress. The rich, savory flavors combined with a tender, juicy texture create an unforgettable dining experience. Whether grilled to perfection or seared in a cast iron skillet, each bite offers a satisfying depth that speaks to its culinary heritage.

Steak is a timeless classic that never fails to impress. Its rich, savory flavor, perfectly seared crust, and tender, juicy interior make it a beloved choice for meat lovers. Whether grilled to perfection or pan-seared with a hint of garlic, each bite offers a satisfying experience that speaks to culinary tradition.


And more steak.

Creamed Spinach is a rich and velvety side dish that perfectly balances the earthiness of fresh spinach with a creamy, buttery sauce. The dish’s vibrant green color and smooth texture make it both visually appealing and indulgently satisfying, often elevating any meal it accompanies.


Mushrooms.

Cauliflower Parm is a delightful twist on the classic Italian dish, featuring tender cauliflower coated in a crispy, golden-brown crust. The rich layers of marinara and melted cheese create a comforting harmony of flavors, while the cauliflower’s subtle nuttiness adds depth to each bite.

Mac & Cheese is a comforting classic that brings warmth and nostalgia with every bite. The creamy, rich cheese sauce envelops perfectly cooked pasta, creating a delightful contrast of textures that is both indulgent and satisfying. Its golden, bubbly top adds an inviting appearance, making it a beloved dish across generations.


Brussels.

Fries are the ultimate comfort food, crispy on the outside and fluffy on the inside. Their golden-brown appearance and satisfying crunch make them irresistible, whether enjoyed plain or paired with a variety of dips.

Scores.


Wines were fairly solid.

While the wines were good, the food was just meh. The price was right, and they treat us well, but this place is not to write home about. The 2005 Jadot CV was mine.

For more LA dining reviews click here.

Related posts:

  1. Dirty Dozen at BLVD Steak
  2. Dirty Dozen at Water Grill
  3. Dirty Dozen Ride Again
  4. Dirty Dozen Crustacean
  5. Dirty Dozen Prime
By: agavin
Comments (0)
Posted in: Food
Tagged as: BOA Santa Monica, Dirty Dozen, hedonists, Steak, Wine

Takeda Two

Aug18

Restaurant: Takeda Sushi [1, 2]

Location: 123 Astronaut Ellison S Onizuka St #307, Los Angeles, CA 90012. (213) 613-0083

Date: April 11, 2025

Cuisine: Japanese Sushi

Rating: Could be the best sushi I’ve had in LA

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Since opening its quietly elegant doors in 2021 at 118 Judge John Aiso Street in Little Tokyo, Sushi Takeda has become an insider favorite among Los Angeles omakase counters. The restaurant is owned and helmed by chef-proprietor Hideyuki “Hideo” Takeda, a Tokyo native who spent decades honing Edomae technique at respected sushi bars in both Japan and Southern California before striking out on his own. His 14-seat space is a study in restrained Japanese design—blond hinoki, charcoal slate, and a single, gleaming sushi bar where every evening’s service unfolds like a choreographed whisper.

Takeda’s culinary philosophy centers on precision, seasonality, and minimal intervention: fish is flown in daily from Toyosu Market or sourced from specialty West Coast fishermen, then meticulously aged, cured, or lightly torched to coax out umami. Koshihikari rice seasoned with akazu red vinegar is molded into compact, two-bite nigiri that vanish as quickly as they appear. The effect is a serene, almost meditative progression of flavors—Santa Barbara uni laced with yuzu, lightly pickled kohada, sublimely fatty toro—served directly from the chef’s hand. In a downtown scene crowded with high-profile sushi counters, Sushi Takeda occupies a niche of understated excellence, earning nods from critics and dedicated regulars alike for delivering one of the city’s most authentic, deeply personal omakase experiences.

With its vibrant pink umbrellas and sleek modern architecture, the airy outdoor space invites diners to indulge in a lively culinary experience, seamlessly blending contemporary design with a relaxed, sociable atmosphere.

Takeda’s omakase is formally Edomae yet unmistakably personal. He seasons Koshihikari rice with a blend of two akazu (sake-lees vinegars) for contrast and temperature-controls every neta in individual cedar drawers, but he allows himself flourishes learned in California: a whisper of smoked soy on kinmedai, freshly grated wasabi folded with Santa Barbara uni, or an optional pairing of Hokkaido scallop and Baja citrus that would scandalize the purists back home. Influences range from his mentor Masaki Sato—who drilled into him the virtue of restraint—to the late LA pioneer Hiro Urasawa, whose theatrical minimalism convinced Takeda that intimacy could be as memorable as luxury.

Within three years the restaurant earned a Michelin star, a spot on the Los Angeles Times “101 Best Restaurants,” and a quiet cult among visiting chefs. Takeda credits the accolades to a philosophy he phrases simply: “Ichigo-ichie—one moment, one meeting.” The night’s menu is built not around status fish but around conversation: what the diner is curious about, what the fisherman happened to land, what the season offers that will never be repeated in exactly the same way. “Technique keeps the past alive,” he likes to say, “but hospitality is how we cook for the present.”

Bathed in a serene palette of soft yellows and clean lines, Sushi Takeda’s exterior beckons diners with its understated elegance — way understated.

The menu at Sushi Takeda features a curated Signature Omakase experience.

The 2009 Batard-Montrachet from Domaine Leflaive is a stunning representation of Burgundy’s Grand Cru pedigree. This rich, complex Chardonnay showcases aromas of ripe stone fruits, subtle oak, and a hint of minerality, reflecting its terroir beautifully. With a creamy texture and vibrant acidity, it pairs exquisitely with lobster in a butter sauce or a delicate roasted chicken.

As an example of exceptional craftsmanship, this wine delights with layers of flavor, including notes of hazelnut and honey, complemented by a long, elegant finish. The vintage’s warm growing season has resulted in a wine that is approachable now yet possesses the structure to evolve gracefully over time, making it a perfect choice for special occasions.

Baby eel and uni is a delightful combination that showcases the ocean’s bounty. The tender, slightly chewy texture of the baby eel pairs beautifully with the creamy, briny richness of the uni, creating a harmonious balance of flavors that is both fresh and indulgent.

Hairy crab ball is a delightful dish that showcases the sweet, tender meat of hairy crab, expertly blended into a savory ball. Its crispy exterior gives way to a rich, flavorful filling, making each bite a satisfying experience that captures the essence of coastal cuisine.

Salon, located in the renowned Côte des Blancs region of Champagne, produces this exquisite 1996 vintage, a true embodiment of elegance and finesse. Known for its pure Chardonnay expression, this Champagne showcases notes of white flowers, citrus zest, and a hint of brioche. Its creamy texture and persistent bubbles make it a perfect pairing for delicate seafood dishes, such as oysters or lobster.

The 1996 vintage is particularly celebrated for its balance and aging potential, allowing it to develop complex flavors over time. With its vibrant acidity and minerality, this wine not only delights the palate but also invigorates the senses, making it an exceptional choice for special occasions or sophisticated gatherings.


Blue fin.

Condiments.

Conch.

Young red snapper.

Presented with an air of quiet elegance, the dish Umi no Sachi captivates the senses with its vibrant hues of deep emerald and gold. The aroma wafts gently, an inviting blend of umami and the briny essence of the ocean, drawing you closer. The texture is a harmonious interplay of creamy richness enveloped in a delicate, crisp seaweed that crackles with each bite. As you savor it, the flavor unfolds—subtle yet profound, with layers of sweetness and a whisper of saltiness that linger, echoing the sea’s bounty and leaving a memorable imprint on the palate.

Spechial uni from near Kobe—almost “aged.” This delicacy boasts a creamy texture and a subtly sweet, briny flavor that lingers on the palate, showcasing the unique umami profile of the region. Its appearance is a vibrant golden hue, inviting and luxurious.

Eaten with toasted nori and creamy like fermented butter! The combination offers a delightful contrast between the crisp, umami-rich nori and the rich, velvety texture of the dish, creating a harmonious balance that is both comforting and indulgent.


Bluefin tuna.

Chef Hideyuki Takeda was born in Sapporo, where his family ran a small fish-wholesaling business that kept him on the docks before dawn from the time he could walk. After an apprenticeship in the kitchens of Tokyo’s Tsukiji market district, he spent a decade behind the counter at some of the capital’s most exacting Edomae houses—first at Sushi Matsunami in Nihonbashi and later at the two-Michelin-starred Sushi Shin in Ginza—before moving to California in 2012. Los Angeles diners first met him as head itamae at the original Sushi Zo in downtown; stints at Q and Shiki Beverly Hills followed, sharpening both his English and his understanding of the American palate. In 2020 he struck out on his own, opening Sushi Takeda on a quiet second-floor mezzanine in DTLA’s Jewelry District, where the 10-seat hinoki counter now books out weeks in advance.


Firefly squid.

The Salon Champagne, produced in the renowned Côte des Blancs region of France, is a stunning example of a vintage Blanc de Blancs. The 2008 vintage showcases a remarkable balance of crisp acidity and delicate effervescence, offering notes of green apple, citrus zest, and a touch of brioche. This elegant sparkling wine pairs exquisitely with seafood dishes, particularly freshly shucked oysters or a delicate lobster salad.

With its rich history and meticulous craftsmanship, Salon’s wines are a celebration of terroir, making it a perfect choice for special occasions. The 2008 vintage’s complexity and depth resonate beautifully with the refined palate, ensuring a memorable tasting experience that elevates any gathering.

Squid with bottarga is a delightful dish that showcases the briny richness of the sea. The tender squid is perfectly complemented by the umami-packed bottarga, creating a harmonious balance of flavors and textures. Its elegant presentation invites you to savor each bite, making it a memorable culinary experience.

Chawanmushi with seaweed, yuzu, and oyster is a delicate Japanese steamed egg custard that beautifully balances savory and umami flavors. The silky texture is complemented by the briny richness of the oyster and the bright citrus notes of yuzu, creating a dish that is both comforting and refreshing.


Squid egg!  (sack)

The squid eggs out of their case. Not for the faint of heart.

Mackerel.

Firefly squid a second way, marinated with sake and Chinese wine. This dish showcases the delicate sweetness of the squid, enhanced by the umami of the marinade, resulting in a tender and flavorful bite that is visually striking with its iridescent hues.

Abalone with abalone sauce is a dish that showcases the delicate, briny flavor of the sea. The tender, slightly chewy texture of the abalone is beautifully complemented by the rich, umami-packed sauce, creating a harmonious balance that is both luxurious and satisfying.

The 1999 Chablis Grand Cru Clos from Domaine William Fèvre showcases the pinnacle of Chardonnay from the Chablis region. Its vibrant acidity balances the complex layers of citrus, green apple, and a hint of flint, reflecting the terroir’s unique minerality. This elegant wine pairs beautifully with fresh oysters or poached fish, enhancing the dish’s delicate flavors.

The rich history of this Grand Cru, marked by its limestone soil and meticulous vineyard practices, results in an exquisite wine that evolves gracefully with age. The 1999 vintage, in particular, offers a luscious mouthfeel and a long, persistent finish, making it a perfect accompaniment to creamy sauces or aged cheeses.


Goldeneye snapper.

Kama toro (collar). I’m not sure I’ve had this anywhere other than ootoro. This cut is known for its rich, buttery texture and a delicate balance of savory flavors, making it a true delicacy for sushi lovers.

Shirako agodashi is a delightful dish that showcases the delicate flavors of cod milt, served in a savory dashi broth. The silky texture of the shirako contrasts beautifully with the umami-rich broth, creating a comforting and unique experience that is both intriguing and satisfying.

Saba (Japanese mackerel) with crispy nori is a delightful dish that showcases the rich, buttery flavor of the fish, complemented by the satisfying crunch of the nori. The combination creates a beautiful contrast in texture, making each bite a pleasure.

Sardine shiso roll is a delightful fusion of flavors, marrying the rich, umami taste of sardines with the refreshing, herbaceous notes of shiso. The roll presents a vibrant appearance, with the deep green shiso leaves wrapping around the succulent sardine, creating a harmonious balance of textures and tastes that is both satisfying and invigorating.


Sardine.

The 2008 Meursault from Domaine Coche-Dury, hailing from the prestigious Burgundy region, showcases the elegance and complexity that this producer is renowned for. This Chardonnay presents a rich bouquet of ripe pear and toasted hazelnuts, interlaced with a vibrant minerality. With its lush texture and refreshing acidity, it pairs beautifully with roasted chicken or creamy risottos, enhancing the dish’s flavors while offering a delightful contrast.

Each sip reveals layers of flavor, with hints of citrus and a subtle touch of oak, reflecting the meticulous craftsmanship of Coche-Dury. This vintage is particularly noteworthy for its balance and finesse, making it an excellent companion for dishes like lobster with butter sauce or a classic Coq au Vin.


Scallop.

Baby sea eel.

Belt fish.

Ikura and Uni are a delightful pairing that showcases the ocean’s bounty. The briny burst of the ikura, or salmon roe, contrasts beautifully with the creamy, buttery richness of the uni, or sea urchin. Together, they create a luxurious experience that is both visually stunning and decadently flavorful.

Tamago is a delicate Japanese omelet, often served in sushi or as a standalone dish. Its soft, slightly sweet layers are expertly folded, creating a beautiful golden hue that is both visually appealing and satisfying to the palate. The balance of flavor and texture makes it a beloved staple in Japanese cuisine.

Yuzu spritz is a refreshing cocktail that beautifully balances the bright, citrusy notes of yuzu with a crisp effervescence. Its vibrant appearance and zesty flavor make it a delightful choice for warm days, offering a unique twist on the classic spritz that invigorates the palate.

Meet our enthusiastic diner, raising a glass to celebrate the exquisite flavors of the evening.

Chef selfie.

This was one incredible lineup of sushi and wine. Wow!

This was totally my style of omakase. It was mostly nigri, with each piece being both distinct and and memorable, almost sublime. The subtle curing, the deft but restrained use of “toppings”, and the assertive rice are all out of this world. It’s expensive. It’s a bit high maintenance. It’s for purists. But it is incredible!

For more LA dining reviews click here.

Related posts:

  1. Final Miyagi
  2. Totally Takeda
  3. Delightful Danbi
  4. Foodie Kusano
  5. Soy Sauce Mexican Chilies
By: agavin
Comments (0)
Posted in: Food
Tagged as: Champagne, DTLA, Foodie, Foodie Club, Friday Night, Sushi, White Burgundy, Wine

Delightful Danbi

Aug16

Restaurant: Danbi

Location: 3465 W 6th St Suite 90-100, Los Angeles, CA 90020

Date: April 10, 2025

Cuisine: Korean Fusion

Rating: Really delicious, although slightly sweet (and spicy).

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This sort of Korean modern Izakaya is in that popular mall with the Quarters and many other places.

They say of themselves: We wanted to bring our love for modern Korean food and drinking culture to Koreatown, Los Angeles, the epicenter of Korean food in America. Crafted through the lens of first generation Asian Americans living in the U.S…. we’ve worked hard to bring an idea to life.


That sense of balance extends to the 1,000-square-foot interior, a rain-washed tableau of blond birch, charcoal concrete, and a waterfall marble counter. Floor-to-ceiling windows bathe communal tables and a recessed seating pit in soft daylight, while a carefully curated vinyl soundtrack adds warmth once the sun dips behind the Wilshire corridor. In a neighborhood already crowded with 24-hour diners, boba shops, and old-school bakeries, Danbi has quickly carved out a niche.


The menu at Danbi features a creative selection of Korean-inspired dishes, emphasizing bold flavors and unique combinations. Highlights include innovative takes on traditional ingredients, showcasing a blend of comfort and contemporary culinary techniques.

Wines tonight.

Crudo. Red snapper, pear jam, kosho vinaigrette. Very zingy and spicy sweet. The delicate texture of the fish contrasts beautifully with the vibrant, fruity jam, creating a refreshing dish that dances on the palate.

Scallop pancake: baby scallops, mentaiko sauce. This fabulous pancake is delightfully crispy, though quite fried, offering a rich, savory flavor that beautifully complements the tender scallops within.


A refreshing ice.

Uni bibimbap features the delicate richness of uni paired with marinated Korean raw shrimp, creating a delightful interplay of flavors. The dish is visually stunning, with vibrant colors and textures that invite you to dive in. Each bite offers a luxurious creaminess balanced by the fresh, briny notes of the seafood.

Sliced pork jowl is served with Korean pear and house red sauce. Super tender and flavorful, the rich, unctuous meat contrasts beautifully with the crisp, refreshing sweetness of the pear, creating a delightful balance of textures and flavors.


Various condiments.

Spicy Japchae: Shrimp and scallop infused chili oil create a delightful balance of flavors. Actually moderately spicy (and sweet), this dish offers a satisfying chew from the noodles and a vibrant appearance that entices the palate.

Tartare: Bone marrow, burdock, egg, pine nut. This dish presents a rich, unctuous texture from the bone marrow, complemented by the earthy crunch of burdock and the creamy yolk of the egg. The pine nuts add a delightful nuttiness, creating a harmonious balance of flavors that is both luxurious and intriguing.

Extremely sweet—but delicious.

Perilla cold noodles are a refreshing dish featuring crisp cucumber, savory gim, and crunchy radish. Deliciously chilled, these noodles offer a delightful contrast of textures and a subtle, herbaceous flavor that makes them perfect for warm days.

Zabuton is charcoal-cooked wagyu that is super rich. The tender, marbled meat melts in your mouth, offering a luxurious umami experience that lingers delightfully on the palate.

Garlic rice is a simple yet flavorful dish that elevates any meal with its aromatic essence. The fluffy grains are infused with the rich, savory notes of garlic, creating a delightful contrast in texture and a satisfying depth of flavor that lingers on the palate.


Condiments.

Pork broth rice soup features tender jowl and fresh scallions, creating a comforting and savory dish. The rich, aromatic broth envelops the rice, offering a delightful balance of textures and flavors that warms the soul.

Really delicious, although slightly sweet (and spicy).

For more LA dining reviews click here.

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By: agavin
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Posted in: Food
Tagged as: Danbi, Erick, Foodie Club, Korean, Korean Fusion, Ktown, week night, Wine

Hmmm Cipppriani

Aug14

Restaurant: Cipriani Beverly Hills

Location: 362 N Camden Dr, Beverly Hills, CA 90210. (310) 424-4247

Date: March 31, 2025

Cuisine: Italian

Rating: Weirdly old school

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Cipriani Beverly Hills, which welcomed its first guests in late 2023, is the West Coast flagship of the storied Cipriani family, custodians of Venetian hospitality since Giuseppe Cipriani Sr. opened Harry’s Bar on the Grand Canal in 1931. Still family-owned and steered today by fourth-generation brothers Ignazio and Maggio Cipriani, the Beverly Hills address transplants that lineage of understated glamour to 362 North Camden Drive. The menu hews to the group’s enduring culinary philosophy: impeccable ingredients handled with restraint and respect. Signature Cipriani staples—paper-thin beef carpaccio dressed with the original 1950s sauce, feather-light baked tagliolini with ham, and the white-peach Bellini—anchor a roster of seasonal pastas, crudos, and grilled meats that favor clarity of flavor over culinary theatrics.
Cippriani is a branch of or somehow related to the famous Venetian Cafe “Harry’s Bar.” As such, it’s very much Italian with an international 1930s vibe.


The menu at Cipriani Beverly Hills features a refined selection of Italian-inspired dishes, emphasizing fresh ingredients and classic preparations. Highlights include elegant antipasti like Carpaccio and a variety of salads, alongside main courses such as grilled sea scallops and deep-fried Dover sole, reflecting a commitment to high-quality, sophisticated cuisine.

Our wines.

Bread.

Carpaccio “Alla Cipriani”. Simple yet elegant, this dish features thinly sliced raw beef, drizzled with a light dressing that enhances its natural flavors. The tender texture and vibrant presentation make it a delightful starter, showcasing the beauty of high-quality ingredients.

Steak Tartare. Very old school. Good and beefy, but very simple. This classic dish features finely chopped raw beef, often seasoned with capers and onions, creating a rich, tender texture that melts in your mouth.


Crisps for the meat.

Cipriani Tagliardi with Veal Ragu is pretty much old school. This dish features tender, hand-rolled pasta enveloped in a rich, savory veal ragu that evokes a sense of nostalgia. The harmonious blend of flavors and textures makes it a comforting classic that never goes out of style.

Baked White Tagliolini with Praga Ham is sort of an angel hair version of adult mac and cheese. Great flavor, creamy texture, but the portion is small.

Wild Argentinian Shrimp “al Curry” served with yellow rice. Kinda interesting. Good, but slightly weird and British. The shrimp are tender and succulent, enveloped in a fragrant curry that offers a delightful balance of spices, while the yellow rice adds a vibrant touch to the plate.


Plated.

The yellow rice is a vibrant dish that captures the essence of comfort food. Its fluffy grains are infused with spices, offering a warm, aromatic flavor that pairs beautifully with a variety of proteins. The bright color and inviting aroma make it a delightful addition to any meal.

Chutney for the shrimp is a delightful accompaniment that enhances the dish with its vibrant flavors. The tangy and slightly sweet notes of the chutney perfectly complement the succulent shrimp, adding a refreshing contrast to their tender texture.

Veal Milanese. Unfortunately, it was too dry for my taste, lacking the juicy tenderness that makes this classic dish shine. Ideally, it should feature a golden, crispy crust that encases succulent meat, offering a delightful contrast in texture.


Arugula salad helped “moisten it.”

Dessert menu.

Tiramisu. Overall, while very Beverly Hills, Cipriani is a bit too old school to blow me away. Expensive, and good execution, but a bit “bland.” This classic Italian dessert features layers of coffee-soaked ladyfingers and rich mascarpone, offering a creamy texture that contrasts with its subtle sweetness.

A very peculiar style of old school Italian. Not nearly as good as other newcomers to the area like Stella, Marea, or Alba.

For more LA dining reviews click here.

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By: agavin
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Posted in: Food
Tagged as: Cipppriani, Foodie Club, Italian Food, pasta, steak tartare, Wine

Tony Lau at World Seafood

Aug12

Restaurant: World Seafood Restaurant [1, 2, 3, 4]

Location: 1412 S Garfield Ave, Alhambra, CA 91801. (626) 300-9898

Date: April 6, 2025

Cuisine: Chinese seafood

Rating: Awesome Cantonese

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I haven’t been here since 2020, but Tony Lau dinners always provide a great excuse for Cantonese. Hey, Sunday is a great excuse for Cantonese.

World Seafood Restaurant opened its doors in 2014, taking over a cavernous former banquet space on South Garfield Avenue and quickly asserting itself as one of the San Gabriel Valley’s grand Cantonese dining rooms. The owners—veteran Hong Kong restaurateur Raymond Wong and his Los Angeles–raised daughter Stephanie—set out to recreate the celebratory seafood palaces they remembered from Kowloon: soaring ceilings hung with crystal chandeliers, gleaming marble floors, a forest of live tanks by the entrance, and a sea of round tables capped with white-linen–clad lazy Susans. From the outset, the Wongs have run the restaurant as a family affair; Raymond oversees purchasing at the downtown docks at dawn, while Stephanie manages the front of house with an eye toward bilingual service that welcomes both first-generation regulars and curious Angelenos discovering dim sum for the first time.
The private room at World Seafood.

That early-morning market run is the heart of World Seafood’s culinary philosophy: seafood is served only if it was alive at sunrise. At lunch, the room hums with rolling dim-sum carts ferrying delicate har-gow, crisp-skinned roast pork, and venerated house specials like sea urchin egg custard. Evenings shift to banquet mode, when celebratory multi-course meals showcase wok-fried Dungeness crab with garlic butter, steamed spot prawns scented with huadiao wine, and the signature “Two-Style Lobster,” half stir-fried with ginger-scallion, half tucked into silky noodles. In a neighborhood crowded with storied Cantonese kitchens, World Seafood has carved out a niche as both an everyday dim-sum stop and a favored venue for weddings, Lunar New Year banquets, and 100-day baby parties. Critics frequently mention it in the same breath as regional heavyweights Sea Harbour and Elite, praising its ingredient quality and the rare balance it strikes between polished banquet grandeur and the buzzy, democratic spirit that defines Alhambra’s dining scene.

Peanuts.

Fried oysters. Great. These crispy morsels boast a golden-brown exterior that gives way to a briny, tender interior, perfectly embodying the essence of the sea. Each bite is a delightful contrast of textures, making them a must-try for seafood lovers.

Squab is a tender and flavorful delicacy, often celebrated for its rich, gamey taste and succulent texture. This dish, typically prepared with care, showcases the bird’s dark meat, which is both juicy and satisfying, making it a favorite among culinary enthusiasts.


Really huge crab.

With a gleam of excitement, Yarom proudly showcases the evening’s centerpiece—an exquisite crab, ready to take center stage at this unforgettable feast.

Crab steamed with garlic is plump, delicious, and packed with MSG. The tender meat, infused with aromatic garlic, offers a delightful balance of savory and umami flavors, making each bite a satisfying experience.

Deep fried crab, typhoon style, is a delightful dish that captures the essence of coastal flavors. The crispy exterior gives way to tender, succulent meat, while the dish is often seasoned with a blend of spices that elevate its natural sweetness. It’s a must-try for anyone seeking a taste of the sea with a satisfying crunch.


French style beef. Chewy. Worst dish.

Macau pork — great.

Fish bowl. Delicious, also.

Bok choy.

Vermicelli and crab juice is a dish that packs a punch with its bold flavors, enhanced by LOTS of MSG. The delicate strands of vermicelli soak up the rich, briny essence of the crab, creating a satisfying texture that contrasts beautifully with the umami depth of the seasoning.

Crab fried rice is very good. The dish features tender grains of rice stir-fried to perfection, infused with the sweet, briny flavor of fresh crab. Its vibrant colors and enticing aroma make it a delightful treat for the senses.


Chicken wasn’t bad.

Strawberries.

Sesame soup is pretty good. Its creamy texture and nutty flavor create a comforting dish that warms the soul.


Great evening — except for the MSG — but a lot of fun and solid Cantonese.

Here we find two esteemed diners of a senior flavor, savoring each exquisite moment of their culinary journey, as they indulge in a symphony of flavors and camaraderie.

This was great, if very salty Chinese!

For more LA dining reviews click here.

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By: agavin
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Posted in: Food
Tagged as: Cantonese cuisine, Chinese cuisine, Chinese Food, hedonists, MSG, Sunday Chinese, Tony Lau, Wine, World Seafood

Marea Beverly Hills

Aug10

Restaurant: Marea

Location: 430 N Camden Dr, Beverly Hills, CA 90210. *unknown*

Date: March 6 & May 12, 2025

Cuisine: Coastal Italian

Chef: Sofia Morales

Rating: Fabulous

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Marea opened its doors on North Camden Drive in the summer of 2022, the brainchild of Milan-born restaurateur Luca D’Ambrosi and executive chef Sofia Morales, who met while staging on the Ligurian coast. Determined to translate the pleasure of an unhurried seaside lunch into an urban California setting, the partners took over a long-vacant art-deco storefront and stripped it down to the studs, installing a glass-fronted raw-bar, driftwood banquettes and a ceiling painted a soft Adriatic blue. Ownership remains tightly held—D’Ambrosi and Morales personally greet regulars most nights—and their menu stays loyal to the Italian idea that the sea should taste like itself: Santa Barbara uni folded into warm polenta, line-caught branzino roasted with nothing more than lemon leaves, and a short list of handmade pastas finished tableside in copper pans. The beverage program, run by sommelier Reggie Kim, leans into coastal Vermentino and skin-contact Malvasia while nodding to California with small-lot Santa Ynez whites.

In a neighborhood better known for power-steakhouses and monolithic luxury brands, Marea’s light-on-its-feet elegance has filled a conspicuous void, becoming a magnet for both studio executives who crave something brighter than a rib-eye and local families strolling the Golden Triangle. Critics from the L.A. Times and Eater LA praised its “sunlit Mediterranean confidence,” and the restaurant made the Michelin Guide’s “new discovery” list within its first year. Evening service hums beneath Murano glass pendants, yet the vibe stays relaxed—bare table tops, playlists that wander from Paolo Conte to Khruangbin, and open windows that let in the jasmine-scented canyon breeze. Marea has quickly staked a claim as Beverly Hills’ essential seafood counterpoint: rooted in Italian tradition, fueled by California produce, and animated by a hospitality style that makes even a Tuesday dinner feel like vacation.


Fancy transplant from New York.

Chef Sofia Morales brings a vividly coastal, cross-cultural voice to Marea Beverly Hills, the airy, marigold-toned outpost of the famed New York seafood temple. Born in Ensenada, Mexico, and raised between San Diego and Baja, Morales earned her culinary degree at the CIA in Hyde Park before honing finesse and discipline at Daniel Boulud’s kitchen in Manhattan, staging at Noma in Copenhagen, and later serving as chef de cuisine at Enrique Olvera’s Cosme. At Marea she synthesizes that résumé—French technique, Nordic seasonality, and modern Mexican vibrancy—with the restaurant’s Italian seafood DNA. Her crudo of kampachi with yuzu kosho aguachile and bronze-dye spaghetti alla chitarra tossed in a uni-jalapeño bottarga emulsion have quickly become signatures, earning her a 2023 James Beard “Rising Star” nomination and a spot on the Los Angeles Times’ “Chef Power List.”

Morales’s menu philosophy is rooted in “borderless waters”—treating the Pacific and Mediterranean as one continuous pantry while respecting the ecological realities of both. She sources hook-and-line local rockfish from Santa Barbara, partners with Baja oyster farms, and finishes plates with Ligurian olive oil or house-fermented chile vinegar depending on what each ingredient “asks for.” Influenced by her grandmother’s Baja surf-side grilling, René Redzepi’s micro-seasonal mindset, and the refined simplicity of Italian cucina di mare, she aims for “immaculate product, precise restraint, and one unexpected note that makes you look up from the table.” The result is a menu that feels both sun-bleached and metropolitan—a confident through-line that has helped the Beverly Hills location carve its own identity while honoring Marea’s original ethos of elegant, seafood-first hospitality.


The menu at Marea features a refined selection of seafood dishes, emphasizing fresh ingredients and Italian culinary techniques. Highlights include caviar, oysters, and a variety of crudi, as well as thoughtfully crafted antipasti that celebrate the flavors of the sea.


Marea also has an awesome private room, which we visited in May. 
The wines in March 2025.

A dozen kumamoto oysters served with marea mignonette & marea cocktail sauce. These briny gems are known for their sweet, buttery flavor and creamy texture, making them a delightful treat for any seafood lover.

Scampi on “Scampi”: langoustine tartare, crispy rice, garlic, lemon. This dish presents a delightful contrast of textures, with the tender tartare complemented by the crunch of the rice. Ricci: sea urchin, lardo, crostini. The richness of the lardo enhances the briny sea urchin, creating a luxurious mouthfeel. Sardina: sardine, tomato, eggplant, anchovy, pine nut toast. The combination of savory sardines and sweet tomato on a crunchy toast is both comforting and sophisticated. These were all great.

Bread.

CANNOLICCHIO features razor clam, manila clam, prosciutto, and fennel. The dish showcases a delightful balance of briny sweetness from the clams, complemented by the savory richness of prosciutto and the aromatic freshness of fennel, creating a harmonious blend of textures and flavors.

 

Scampi: Pacific langoustine, cucumber, chive. This dish showcases the delicate sweetness of the langoustine, complemented by the refreshing crunch of cucumber and the subtle onion notes of chive, creating a harmonious balance of flavors and textures.

SGOMBRO: mackerel, tomato, Castelvetrano, caper. This dish presents a delightful balance of rich, oily mackerel paired with the bright acidity of tomato and the briny pop of capers, all enhanced by the sweet, buttery notes of Castelvetrano olives. The vibrant colors and fresh ingredients make it as visually appealing as it is flavorful.

A full set of crudos: Scorfano — Rockfish, calamansi, pistachio. Spigola — Bass, almond crema, green almond, caviar. Ricciola — Baja kanpachi, strawberry, tarragon, fennel. Sgombro — Smoked mackerel, blackberry, lardo. Tonno — Yellowfin tuna, oyster crema, artichoke. Scampi — Pacific langoustine, cucumber, chive. Each dish presents a vibrant array of colors and textures, showcasing the freshness of the seafood paired with bright, complementary flavors that dance on the palate.

BRANZINO: sea bass tartare, pistachio, Calabrian chile, radish, chive. This dish presents a delightful combination of flavors and textures, with the buttery fish complemented by the crunch of pistachios and the heat of chiles. The vibrant colors and fresh ingredients make it as visually appealing as it is delicious.

Fusilli: red wine-braised octopus and bone marrow. Lots of deep flavor and good chew, with the octopus offering a tender yet slightly firm bite, complemented by the rich, unctuous marrow that adds a luxurious depth to each twirl of pasta.

MARUBINI: ricotta-filled ravioli with cacio e pepe, tomato, basil, and pine nuts. The delicate pasta envelopes a creamy filling, while the cacio e pepe offers a delightful peppery kick. Nice, but not as amazing as the others.

RISOTTO AI FUNGHI features wild mushrooms, taleggio, and parmigiano. This amazing risotto boasts a creamy texture, with earthy mushroom flavors beautifully complemented by the rich, nutty cheese. A comforting dish that warms the soul.

Risotto alla Primavera — Spring vegetables, pancetta, parmigiano. This vibrant dish showcases a creamy texture, with the fresh crunch of seasonal vegetables beautifully complementing the savory richness of the pancetta and the nutty depth of the parmigiano. Each bite is a celebration of spring’s bounty.

CASARECCE: jumbo lump crab, sea urchin, basil, Calabrian chile. The nice texture is complemented by the rich sweetness of the crab and the briny depth of the sea urchin, creating a delightful harmony of flavors. The dish presents beautifully, with vibrant colors that invite you to indulge.

PAPPARDELLE: Dungeness crab, scallion, tarragon. Really great crab pasta, tons of buttery flavor. The pappardelle is perfectly al dente, allowing the rich, sweet crab to shine through, while the scallion and tarragon add a fresh, aromatic lift.

Mafaldine — Shrimp, garlic, lemon, parsley, mollica. This dish features delicate, ribbon-like pasta that beautifully captures the vibrant flavors of the shrimp and the brightness of the lemon. The combination of textures—from the tender shrimp to the crispy mollica—creates a delightful contrast that elevates each bite.

Spaghetti features Manila clam, baby leek, lemon, and parsley. This dish offers a delightful balance of briny sweetness from the clams, vibrant freshness from the leeks and parsley, and a zesty brightness from the lemon, all harmonizing beautifully with the al dente pasta.

Orecchiette — Duck leg ragu, brown butter, pea shoot. This dish features tender, ear-shaped pasta that perfectly cradles the rich, savory ragu, while the brown butter adds a nutty depth and the pea shoots offer a fresh, vibrant contrast. The combination is both comforting and sophisticated, showcasing the beauty of Italian cuisine.

ANATRA features pan-roasted duck breast accompanied by parsnip, endive, orange, and duck jus. The sweet jus beautifully complements the rich, tender duck, while the parsnip adds a creamy texture and the endive provides a crisp contrast. A harmonious balance of flavors and textures makes this dish truly memorable.

BISTECCA: grilled wagyu strip loin, bone marrow panzanella, braised lettuce, shallot. Very solid steak. The wagyu is beautifully marbled, delivering a rich, buttery flavor, while the bone marrow panzanella adds a delightful creaminess and texture contrast.

Tomahawk — Grilled 40 oz prime ribeye, little gem, bone marrow panzanella. This impressive cut boasts a rich, juicy flavor with a perfect char, while the panzanella adds a refreshing crunch that beautifully complements the meat’s tenderness.

Tunahawk — Bigeye tuna loin, cauliflower salsa rossa, choice of one side. This dish showcases a beautifully seared tuna, its rich, buttery texture perfectly complemented by the vibrant, tangy salsa rossa. The combination is not only visually striking but also a delightful balance of flavors that excites the palate.

Sogliola — Pan-seared wild Dover sole, choice of one side, limone. This dish showcases the delicate, flaky texture of the fish, perfectly complemented by the bright acidity of lemon. The simplicity of the preparation allows the natural flavors to shine through, making it a delightful choice for seafood lovers.

CAVOLFIORE: flowering cauliflower, chile, bottarga. This dish boasts a delightful balance of flavors, with the heat of the chile complementing the umami richness of the bottarga. The texture is both tender and slightly crisp, making it a satisfying experience.

Topinambur — Sunchoke, mostarda, spinach. This dish beautifully balances the earthy sweetness of the sunchoke with the tangy brightness of the mostarda, while the spinach adds a vibrant green touch. The textures are delightful, with the sunchoke offering a tender bite that complements the smoothness of the mostarda.

Carciofi alla Giudia — Artichoke, anchovy, oregano, parsley, mint. This Roman classic features artichokes that are fried to a golden crisp, offering a delightful contrast between the tender heart and the crunchy exterior. The vibrant herbs and anchovy add depth, making each bite a harmonious blend of flavors that celebrates the essence of Italian cuisine.

Asparago — Grilled asparagus, pistachio, meyer lemon. The tender, charred spears offer a delightful contrast to the crunchy pistachios, while the meyer lemon adds a bright, citrusy zing that elevates the dish beautifully.

Patate — Potato, mimolette, caper. This dish features tender, creamy potatoes that beautifully complement the nutty richness of mimolette, while the capers add a delightful briny contrast. The combination creates a harmonious balance of flavors and textures that is both comforting and sophisticated.

Piselli a Shiocco — Snap pea, chile, bottarga, mint. This vibrant dish showcases the sweetness of fresh snap peas, perfectly complemented by the umami of bottarga and a hint of heat from the chile. The bright mint adds a refreshing finish, making it a delightful balance of flavors and textures.


Desert menu.

Coffee martini is a delightful blend of rich espresso and smooth vodka, creating a perfect balance of bold coffee flavor and a hint of sweetness. Its velvety texture and elegant presentation make it an ideal choice for those seeking a sophisticated pick-me-up.

Presented with an artful flourish, the dish known as Cheese Tasting Plate captivates the senses with its harmonious array of textures and flavors. A delicate pale yellow cheese, its creamy consistency invitingly soft, sits alongside a vibrant orange-hued cheddar, its sharpness balanced by a hint of sweetness. Golden honeycomb glistens like sunlit jewels, its floral notes wafting delicately through the air, complemented by the earthy crunch of walnuts that ground the composition. Tiny green grapes burst with refreshing juiciness, while a small silver cup cradles a velvety, well-aged cheese spread adorned with edible flowers, offering a subtle umami depth that lingers on the palate. Each element, a testament to culinary artistry, invites exploration and indulgence in a symphony of flavors.

BOMBOLONI: doughnuts filled with lemon ricotta cream, dusted with cinnamon sugar, and drizzled with chocolate fudge. These delightful treats boast a light, airy texture that contrasts beautifully with the creamy filling, while the cinnamon sugar adds a warm sweetness, making them utterly irresistible.

TIRAMISU: mascarpone mousse, espresso sabayon, chocolate crumble, mascarpone gelato. Not conventional, but very good. This dessert offers a delightful contrast of creamy textures and rich coffee flavors, all beautifully layered and finished with a hint of chocolate crunch.

NOCE DI COCCO features a delightful combination of meringue, coconut, passion fruit, pineapple, and rum. This dessert offers a light, airy texture with tropical flavors that dance on the palate, creating a vibrant and refreshing experience.

Gelato is a delightful Italian frozen dessert that captivates with its creamy texture and intense flavors. Unlike traditional ice cream, gelato is churned at a slower speed, resulting in a denser, silkier consistency that allows the vibrant flavors to shine. Each scoop is a luscious experience, often showcasing seasonal ingredients that reflect the region’s bounty.


Expensive, but some really great food. Unusual heavy seafood focus, too.

For more LA dining reviews click here.

 


Marea has an awesome private room.

The restaurant’s understated elegance is reflected in the meticulous arrangement of crystal wine glasses, their clarity catching the soft ambient light, setting a refined yet inviting tone for an unforgettable culinary journey.

The menu at Marea showcases an exquisite selection of seafood dishes, emphasizing fresh ingredients and refined Italian flavors. Highlights include caviar, oysters, and a variety of antipasti, alongside beautifully crafted pasta and crudo preparations that celebrate the ocean’s bounty.


The menu.

The Pierre Peters Champagne, a stunning Blanc de Blancs from the Côte de Blancs region, showcases the elegance of the 2016 vintage. With its bright acidity and fine bubbles, this wine offers a bouquet of citrus and white flowers, complemented by a hint of brioche. Ideal for pairing with oysters or a delicate seafood dish, it elevates any celebration with its finesse and complexity.

The Jean-Claude Ramonet Saint-Aubin Premier Cru from the 2017 vintage presents a rich yet refreshing profile, typical of the Burgundy region. This Chardonnay boasts notes of ripe stone fruits, hazelnuts, and a subtle minerality, making it a versatile companion for roasted chicken or creamy pasta dishes. Its balanced structure invites you to savor each sip, revealing layers of flavor with every taste.

The 2017 Saint-Aubin Premier Cru “En Remilly” from Jean-Claude Ramonet offers a delightful expression of its terroir, showcasing bright acidity and notes of citrus and green apple, complemented by a mineral backbone. This elegant white Burgundy pairs beautifully with seafood dishes, particularly grilled scallops or a creamy risotto.

The 2010 Corton-Charlemagne Grand Cru from Bonneau du Martray is a magnificent white wine that reveals layers of complexity, with rich flavors of ripe pear, toasted almonds, and a hint of oak. Its full-bodied structure and vibrant acidity make it an exceptional companion for rich dishes like lobster thermidor or roasted chicken with herbs.

From the esteemed Côte-Rôtie region, the 1970 La Moulin offers a stunning expression of Syrah, showcasing dark fruit, black olive, and subtle smoky notes. Its age has imparted a velvety texture and complex layers of dried herbs and leather, making it a perfect companion for roasted lamb or a hearty beef stew.

The second 1970 La Moulin bottle presents an intriguing balance of fruit and earthiness, with hints of graphite and wildflowers emerging. The tannins are beautifully integrated, providing a luxurious mouthfeel that complements rich dishes like duck confit or grilled game meats, enhancing the overall dining experience.

The 1970 Côte-Rôtie from La Mouline is a stunning expression of the Northern Rhône, showcasing the elegance of Syrah. With its deep garnet hue, it unfolds aromas of dark fruits, smoked meat, and a hint of violet. On the palate, it offers a harmonious balance of ripe tannins and vibrant acidity, making it an exceptional pairing for grilled lamb or a rich, herb-crusted beef dish.

The 1971 vintage of Côte-Rôtie from La Mouline presents a slightly more mature profile, revealing complex layers of dried cherries, black olives, and a touch of aged leather. Its silky texture and refined structure allow it to shine alongside roasted duck or a wild mushroom risotto, enhancing the earthy flavors of the dish.

The 1974 Côte-Rôtie from La Moulin is a stunning example of Northern Rhône Syrah, showcasing deep, complex aromas of dark fruits, smoke, and savory herbs. Its velvety tannins and vibrant acidity make it a perfect companion to rich lamb dishes or a charcuterie board featuring aged cheeses.

The 1977 vintage of Côte-Rôtie from La Moulin offers a remarkable bouquet of dried cherries, leather, and earthy undertones, reflecting the elegance of its terroir. This wine’s silky texture and lingering finish pair effortlessly with grilled meats or a hearty beef stew, enhancing the meal’s depth.

The 1980 Côte-Rôtie from La Moulin presents a fascinating evolution, revealing notes of blackcurrant, graphite, and subtle spice. Its refined structure and balanced acidity make it an ideal match for game meats or mushroom risotto,

The 1971 Côte-Rôtie from E. Guigal is a breathtaking expression of the Northern Rhône, showcasing deep, complex aromas of dark fruit, leather, and subtle spice. Its silky tannins and vibrant acidity harmonize beautifully, making it a perfect companion for a rich beef stew or grilled lamb.

The 1980 vintage of Côte-Rôtie, also from E. Guigal, presents a more evolved profile, with notes of dried herbs, plum, and a hint of smokiness. The elegance and depth of flavor make it an exquisite pairing with game dishes or a charcuterie board featuring aged cheeses.

The 1981 Côte-Rôtie continues the legacy of the previous bottles, offering luscious dark cherry, earthy undertones, and a touch of oak. This vintage is well-structured and pairs wonderfully with hearty dishes like coq au vin

The 1980 Côte-Rôtie from La Mouline is a stunning expression of the Rhône Valley, showcasing a blend of Syrah and Viognier. This vintage reveals deep, complex aromas of blackberries, smoked meat, and hints of violets, complemented by a silky texture that enhances its elegance. It pairs beautifully with grilled lamb or a rich duck confit, highlighting the wine’s earthy undertones.

The 1981 Côte-Rôtie from La Mouline offers a slightly more mature profile, with savory notes of truffle and leather emerging alongside dark fruit and spice. This vintage displays a beautifully integrated tannin structure, providing a long, lingering finish. Ideal for pairing with hearty stews or aged cheeses, it brings out the wine’s complexity and depth.

<pTogether, these Côte-Rôties from La Mouline epitomize the artistry of the

The 1981 La Mouline from Côte-Rôtie is a stunning example of Syrah’s elegance, showcasing deep, dark fruit flavors intertwined with hints of smoke and leather. With its velvety tannins and a long, complex finish, this wine pairs beautifully with rich, slow-cooked lamb dishes or a decadent truffle risotto.

The 1983 La Mouline, also from Côte-Rôtie, offers a more robust profile, featuring concentrated notes of blackberries, plums, and a touch of pepper. Its powerful structure and vibrant acidity make it an excellent companion to grilled meats or hearty stews, highlighting its aging potential and complexity.

The 1981 and 1983 vintages reflect the exceptional terroir of Côte-Rôtie, presenting a delightful exploration of Syrah’s versatility, from the graceful finesse of the 198

The 1984 Côte-Rôtie from La Mouline showcases the legendary character of this Northern Rhône region. With its deep garnet hue, it presents an enticing bouquet of blackberries, violets, and a hint of smoked meat. The wine’s full-bodied structure is complemented by velvety tannins and a long finish, making it an exquisite pairing for grilled lamb or a rich coq au vin.

The 1987 Côte-Rôtie from La Mouline offers a captivating profile, marked by ripe red fruits, spice, and a touch of garrigue. This vintage reveals a delightful balance of acidity and tannin, providing a silky mouthfeel. Its complexity makes it an excellent companion to dishes like duck confit or a hearty ratatouille, enhancing the meal’s depth.

The 1984 La Mouline from E. Guigal, hailing from the renowned Côte-Rôtie region of France, showcases an elegant expression of Syrah blended with a touch of Viognier. This vintage is characterized by its complex aromas of dark fruits, black olive, and floral notes, underpinned by a silky texture and refined tannins. It pairs beautifully with rich dishes like coq au vin or a classic beef bourguignon.

The 1987 La Mouline, also from E. Guigal, offers a slightly warmer profile with ripe blackberry and plum flavors complemented by hints of spice and smoke. This vintage shows impressive balance and depth, making it an ideal companion to grilled lamb or a hearty ratatouille, enhancing the dish’s earthy flavors.

The 1980 La Landonne, another gem from E. Guigal, presents

The 1980 Côte-Rôtie from La Landonne offers a complex tapestry of aromas, with notes of dark berries, smoked meats, and a hint of black pepper. This vintage showcases the elegance and depth of the Rhône Valley, with a velvety texture and a long, satisfying finish. Ideal for pairing with grilled lamb or rich stews, it embodies the essence of classic Syrah.

The 1984 Côte-Rôtie, also from La Landonne, presents a more mature profile, with tertiary notes of leather, tobacco, and dried herbs complementing the residual fruit. The tannins have softened beautifully, allowing for a harmonious balance between acidity and richness. This vintage pairs wonderfully with aged cheeses or a hearty beef bourguignon, making it a timeless choice for discerning palates.

The 1980 La Landonne Côte-Rôtie from E. Guigal showcases the elegance of the Northern Rhône, revealing rich notes of dark berries, leather, and a hint of tar. Its age has imparted a smoky complexity, making it a perfect companion for grilled lamb or a rich duck confit, enhancing its savory character.

The 1984 La Landonne Côte-Rôtie is a stunning expression of terroir, offering aromas of black cherry, violets, and a touch of spice. This vintage demonstrates a well-integrated acidity and soft tannins, ideal for pairing with hearty dishes like beef bourguignon or wild mushroom risotto, which complement its intricate layers.

The 1985 La Landonne Côte-Rôtie, with its robust structure and vibrant fruit, presents an enticing bouquet of dark plums, pepper, and earthiness.

The 1984 La Landonne Côte-Rôtie showcases an elegant balance between rich dark fruit and savory notes. Hailing from the Northern Rhône, this Syrah expresses complexity through layers of blackcurrant, leather, and hints of smokiness. Ideal for pairing with grilled lamb or robust stews, it offers a splendid dining experience.

The 1985 La Landonne Côte-Rôtie presents a more mature profile, with secondary aromas of dried herbs and earthy undertones complementing its rich, ripe plum flavors. This vintage is a testament to the terroir of the Rhône, beautifully reflecting its character. Best enjoyed alongside rich game dishes or aged cheeses, it promises a harmonious match.

The 1986 La Landonne Côte-Rôtie features a vibrant acidity that accentuates its dark fruit core and peppery finish. This vintage reveals nuances of spice and

The 1985 La Landonne Côte-Rôtie, produced by the esteemed E. Guigal in the northern Rhône Valley, showcases a remarkable vintage with its deep garnet hue and complex aromas of dark fruits, smoke, and spices. This Syrah-based wine is full-bodied and elegantly structured, offering velvety tannins and a long, savory finish, making it an exquisite pairing for rich dishes like braised lamb or beef Wellington.

The 1986 La Landonne Côte-Rôtie, also crafted by E. Guigal, presents a slightly more mature profile, revealing layers of black cherry, leather, and earthy notes. This vintage balances power and finesse, with a silky texture that complements its ripe tannins. Ideal for pairing with hearty game dishes or aged cheeses, it embodies the artistry of Côte-Rôtie wines.


All the La La’s!

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By: agavin
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Tagged as: Foodie Club, la la, marea, Wine

Late-night Baroo

Aug08

Restaurant: Baroo

Location: 905 E 2nd St #110, Los Angeles, CA 90012. (213) 221-7299

Date: March 4, 2025

Cuisine: Modern Korean

Chef: Kwang Uh

Rating: Very unique and tasty

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Baroo first appeared in 2015 as a minuscule, almost monastic strip-mall café in East Hollywood, where Korean-born, Noma-trained chef Kwang Uh mesmerized diners with grain bowls, house-cultured vinegars, and kimchi that tasted like nothing else in Los Angeles. When that original location closed in 2018, its cult following never stopped talking about it. In late 2022 the chef returned—this time with co-owner and fellow chef Mina Park—to open a more polished, reservation-only incarnation at 905 E 2nd St #110 in the Arts District. The reborn Baroo keeps its staff intentionally lean and its counter seating limited, sustaining the intimate dialogue between cook and guest that made the first chapter so magnetic.

Fermentation remains the restaurant’s heartbeat, but the new Baroo stretches further, running a seasonal tasting menu that filters Korean flavors through Californian produce and European technique. A plate might pair koji-aged spot prawn with a delicate chrysanthemum broth, or present a barley-risotto riff enriched with doenjang and shaved truffles; an almost sake-dry makgeolli or a low-intervention Rhone white might sit alongside. The room mirrors the food: spare yet warm, with blond wood, softly rounded plaster walls, and a U-shaped counter that frames the open kitchen like a stage set. In a neighborhood already thick with destination dining, Baroo stands out as both laboratory and temple, reaffirming Los Angeles’ status as one of the most adventurous fermentation capitals in the country.

With its warm brick façade and sleek glass entry, the restaurant exudes a modern yet inviting charm, inviting diners to indulge in a sophisticated culinary journey amidst thoughtfully curated decor that balances industrial elements with cozy accents.

Chef Kwang Uh, the quietly cerebral force behind baroo in DTLA’s ROW complex, has followed an unconventional path to one of the city’s most talked-about kitchens. Born in Seoul and raised partly in Southern California, he began cooking professionally after graduating from the Culinary Institute of America, but it was a string of formative stages that shaped his voice: the meticulous kaiseki precision of L.A.’s Urasawa, the ingredient-driven ethos of Blue Hill at Stone Barns, and—most decisively—a year inside the Nordic Food Lab and fermentation studio of Noma in Copenhagen. Uh later decamped to the University of Gastronomic Sciences in Pollenzo, Italy, and spent months cooking in Korean Buddhist temples, absorbing the ascetic, zero-waste discipline of temple cuisine. Those experiences fused into the original Baroo, a bare-bones Hollywood strip-mall deli that landed on Bon Appétit’s “Hot 10,” earned a James Beard Rising Star semifinalist nod, and became a cult shrine for chefs before shuttering in 2018. The 2023 rebirth as lowercase baroo, now in partnership with Mina Park, retains the spirit of the original but adds the polish of an open-kitchen tasting-counter.

Uh’s food defies genre labels yet feels deeply Korean at its core: rice milled in-house and seasoned with nuruk, sauces built on long-aged jang, and a restless roster of kimchi, garums, kombuchas, and koji that thread through a seasonal eight-course menu. One course might pair Santa Barbara uni with makgeolli-lees sabayon and puffed black rice; another might reinterpret jjajangmyeon as hand-pulled noodles glazed in black-bean koji and chrysanthemum oil. Influence comes from everywhere—Nordic preservation, Californian produce, Italian pasta craft—but is filtered through the Buddhist notion of “Baroo,” a monk’s simple wooden bowl that symbolizes sufficiency and mindfulness. That philosophy guides the restaurant: respect for living microbes, near-total utilization of each vegetable or fish, and a belief that time, patience, and curiosity are the most potent seasonings. Accolades continue to follow—glowing LA Times reviews, inclusion on the New York Times “America’s Best Restaurants” list—but Uh remains focused on the quiet alchemy happening in the jars that line the back wall, letting fermentation, not fame, chart the next evolution of baroo’s ever-changing menu.

The restaurant’s sleek concrete walls and warm wooden accents create an inviting atmosphere, while the soft glow of pendant lights and carefully curated shelves of artisanal goods set the stage for a culinary journey that feels both intimate and refined.

The menu at Baroo showcases a creative fusion of Korean flavors and contemporary culinary techniques, featuring dishes like celeriac puree with black sesame and lobster tuigim. It emphasizes innovative pairings, such as soy-braised black cod and unique preparations like pork collar ssam, highlighting both traditional and modern influences.

Pig ear – like amuse.

Another amuse of tomato, basil, and toast. Very interesting flavors.

태 — 胎 — TAE is a bridge over field and paddy, featuring a celeriac puree, jokpyeon, and black sesame sool bbang. The dish beautifully balances earthy flavors with a creamy texture, while the jokpyeon adds a delightful chewiness that complements the smooth puree.

양 — 養 — YANG is a lotus flower in the mud, featuring jaetbangeo, achobak, jaepi oil, sangchu, and gim bugak. This dish beautifully contrasts the delicate, earthy flavors of the lotus with the crispness of the vegetables, creating a harmonious balance that is both visually striking and texturally intriguing.

생 — 生 — SAENG life begins with lobster tuigim (deep-fried in parae seaweed batter) and lobster doenjang. The crispy, golden exterior of the lobster tuigim contrasts beautifully with the tender, succulent meat inside, while the rich, savory lobster doenjang adds a depth of flavor that elevates the dish. Each bite is a delightful harmony of textures and tastes, celebrating the ocean’s bounty.

 

Gratuitous zooms.

대 — 帶 — DAE is sometimes nomadic soy-braised black cod, a dish that beautifully marries rich umami flavors with a tender, flaky texture. The deep, glossy glaze adds an inviting sheen, making it as visually appealing as it is delicious.

Erick in the house.

왕 — 旺 — WANG remains in between peads & barnett pork collar ssam and brandt beef short rib ssam. The pork collar ssam offers a tender, juicy bite with a rich, savory flavor, while the beef short rib ssam is deeply flavorful, boasting a melt-in-your-mouth texture. Both dishes showcase a delightful balance of freshness and umami, making them a must-try.

Close up of the meat duo.

Veggies.

병 — 病 — BYUNG finally realizes? San namul bab, kkaetnip jangajji, gamtae bugak. This dish showcases a delightful balance of textures, with the crispness of the pickled vegetables complementing the tender rice, while the flavors burst with freshness and a hint of umami. Each component harmonizes beautifully, reflecting the essence of Korean cuisine.

절 — 絶 — JEOL is a delightful dessert that combines banana, kiwi, and hazelnut in a refreshing bingsoo. The vibrant colors and textures create a visually appealing dish, while the sweet and nutty flavors harmonize beautifully, making it a perfect treat for warm days.

This was a parade of really interesting flavors. Very subtle, unique, and delicious.

For more LA dining reviews click here.

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By: agavin
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Tagged as: Baroo, DTLA, Fermented, Foodie Club, Korean, Kwang Uh, Wine

Kato 2025 part 1

Aug06

Restaurant: Kato  [1, 2, 3, 4, 5]

Location: 777 S Alameda St #114, Los Angeles, CA 90021. (424) 535-3041

Date: February 27, 2025

Cuisine: Taiwanese

Chef: Jonathan Yao

Rating: Amazing, although pricey

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Kato opened in 2016 as a tiny, 26-seat spot hidden in a Sawtelle strip mall, the passion project of Taiwanese-American chef Jonathan Yao, who was just 25 at the time. Working with virtually no décor budget and a two-person kitchen crew, Yao spun memories of his mother’s cooking and stages at Benu and Cafe Boulud into an elegant, seafood-leaning tasting menu. Word spread quickly; a Michelin star arrived in 2019, Bill Addison named it the Los Angeles Times Restaurant of the Year, and lines formed in a parking lot better known for boba shops. In 2022, Yao and managing partner–wine director Ryan Bailey moved Kato to a dramatic, 80-seat space in ROW DTLA, giving the restaurant the stage its reputation had already earned.

The cooking remains rooted in Taiwanese flavors—pineapple buns transformed into foie gras sandwiches, Hokkaido scallops dressed with housemade fish garum, shaved ice flavored with oolong and longan—yet it now unfolds across a longer, more polished procession that highlights Southern California’s produce and Pacific seafood. Yao’s philosophy is to make the familiar abstractly beautiful but still crave-worthy: umami-rich broths clarified until they sparkle, pork floss reborn as a delicate tuile, fermented condiments used the way classic French kitchens deploy butter. Bailey’s adventurous, largely grower-champagne wine program and a thoughtful zero-proof pairing underscore the restaurant’s fine-dining aspirations while keeping the mood distinctly Angeleno.

Design firm MNDPC framed the new dining room in blond wood, ribbed glass, and matte concrete that echo Taiwanese tea houses as much as DTLA’s industrial bones. An open kitchen anchors the room, and low, warm lighting recaptures the intimacy of the original storefront even as the service has become choreographed and almost seamless. Today, Kato occupies a rare niche in the city’s food scene: a Michelin-starred, Asian-American tasting counter that feels neither fussy nor pretentious, championing immigrant flavors with the ambition of a grand restaurant. For many Angelenos, it is proof that the city’s most exciting fine dining can speak with a distinctly local—and decidedly Taiwanese—accent.
Chef Jonathan Yao was raised in the Taiwanese-American enclave of the San Gabriel Valley, where weekend trips to Arcadia dim-sum parlors and home-cooked Hakka stews quietly formed his culinary DNA. After a short detour studying biology at UC Irvine, he plunged into professional kitchens, staging at Ari Taymor’s Alma in L.A., Corey Lee’s Benu in San Francisco, and even spending time at Noma in Copenhagen to absorb the rigor of modern Nordic technique. Those experiences—equal parts classical precision and boundary-pushing curiosity—set the foundation for Kato, the 28-seat tasting-menu counter he opened in a Sawtelle strip mall in 2016 and later relocated to a far sleeker space at ROW DTLA.

Kato’s cooking is Yao’s very personal dialogue between Taiwan and California. Dishes like aged kanpachi draped in fermented kumquat, silken mapo-tofu dumplings, or rice steamed in chicken fat and finished with shaved bottarga marry the brightness of market produce with the comforting flavors of his mother’s pantry. The stripped-down plating hides obsessive technique—whole fish are dry-aged for umami, sauces are clarified for translucence, and desserts (think winter-melon granita over almond tofu) nod to Taiwanese night-market sweets while maintaining the lightness Angelenos expect. Critics have noticed: Food & Wine named Yao a Best New Chef in 2018; the James Beard Foundation has shortlisted him more than once; and Michelin awarded Kato its first star in 2019 before elevating the restaurant to two stars in the 2023 California guide, making Yao one of the youngest two-star chefs in the country.

Underlying the menu is a philosophy of “memory filtered through seasonality.” Yao begins every new dish by asking what childhood flavor or Taiwanese street snack he wants the guest to recall, then rebuilds it with the ingredients Southern California is giving him that week—Baja uni instead of Typhoon-shelter crab, Harry’s Berries strawberries in place of lychee, local koji to ferment kohlrabi. The goal, he says, is neither nostalgia nor novelty but resonance: food that feels simultaneously intimate and surprising, executed with the restraint, clarity, and quiet confidence that now define Kato’s signature style.

 

 

The 2008 Piper-Heidsieck Rare is a stunning example of a vintage Champagne, showcasing the elegance and complexity that this house is known for. With its fine bubbles and golden hue, it offers aromas of toasted brioche and ripe stone fruits, complemented by a refreshing acidity. Ideal as an aperitif or paired with seafood, this wine elevates any occasion.

Keller’s 2017 Riesling Trocken from Rheinhessen presents a beautifully balanced profile, marked by notes of green apple, citrus zest, and a hint of minerality. This dry Riesling has a vibrant acidity that makes it incredibly food-friendly, perfect for pairing with Asian cuisine or fresh salads, enhancing the dish’s flavors while providing a crisp finish.

The 2006 Vosne-Romanée Clos des Réas from Domaine Michelot is a classic representation of Burgundy, embodying the

Run Bing: Red Fife wheat, trout, sudachi. This dish presents a beautiful interplay of textures, with the nutty crunch of the Red Fife wheat complementing the delicate, buttery flakes of the trout. The bright acidity of the sudachi cuts through the richness, adding a refreshing citrus note that lingers on the palate, enhancing the overall experience with its vibrant aroma and visual appeal.

Duo Jiao Yu: Tuna coriander, chili. This dish elegantly combines the tender, buttery texture of the tuna with the vibrant, aromatic punch of coriander and the subtle heat from the chili. The colors dance on the plate, with the rich pink of the fish contrasting beautifully against the fresh green of the herbs, while the fragrance of the spices tantalizes the senses, inviting you to indulge in a delightful culinary experience.

Ji Juan: Scallop, ginger, baby leek. The delicate sweetness of the scallop is beautifully elevated by the zing of ginger, while the tender baby leek adds a subtle earthiness to the dish. Each bite reveals a harmonious balance of flavors, with the scallop’s silky texture melting effortlessly on the palate, complemented by the fragrant aroma that wafts through the air, inviting you to savor every moment.

Youitao. Sea urchin, ham, caviar. The delicate sweetness of the sea urchin is beautifully complemented by the savory notes of the ham, while the caviar adds a luxurious brininess. Each bite is a harmonious interplay of rich umami and oceanic freshness, with the vibrant colors inviting an indulgent experience that is as delightful to the eyes as it is to the palate.

Yudu Geng: Custard, caviar, fish maw. The rich, velvety custard serves as a luxurious base, perfectly offset by the briny burst of caviar, while the fish maw adds a subtle, almost ethereal texture that elevates the dish. The interplay of flavors unfolds delicately on the palate, revealing a harmonious balance of sea and cream, with a hint of umami lingering in the air.

Jinsha. Scallop, salted yolk, squash. The delicate sweetness of the scallop harmonizes beautifully with the rich, umami notes of the salted yolk, while the squash adds a subtly earthy undertone. Each bite is a symphony of textures, with the tender scallop yielding to a creamy finish, all beautifully presented in a vibrant palette that entices the senses before the first taste.

Zhou. Abalone, sea urchin, sticky rice. This dish presents a harmonious interplay of flavors, where the tender abalone offers a subtle brininess, perfectly complemented by the creamy richness of the sea urchin. Each bite of the sticky rice introduces a comforting texture, allowing the delicate marine notes to linger on the palate, while the vibrant colors create an enticing visual allure that is equally captivating.


Suancai Yu. Soured Vegetables, Preserved Peppers.

Anchun. Quail, mushroom, black pepper. This dish presents a harmonious blend of earthy mushrooms and the delicate, tender quail, seasoned with a precise touch of black pepper that elevates its rich flavors. The quail’s golden-brown skin glistens, inviting you to savor its juicy succulence, while the umami notes of the mushrooms create a beautifully layered experience, accented by the warm, aromatic scent that lingers in the air.

The dish, crispy quail legs, presents an alluring amber hue, glistening with a lacquered finish that catches the light like a jewel. As it arrives at the table, a subtle, smoky aroma wafts through the air, inviting the senses to explore further. The texture is a delightful contrast; the outer skin crackles with each bite, yielding effortlessly to reveal tender, succulent meat infused with hints of sweet soy and aromatic spices. Each mouthful offers a symphony of flavors, where the rich umami is perfectly balanced by a whisper of citrus zest, leaving a lingering warmth that beckons for another taste.

Bao. A delightful steamed bun filled with tender, savory pork and garnished with fresh cilantro. The fluffy, pillowy texture of the bao envelops the rich filling, creating a harmonious contrast with each bite. The subtle sweetness of the bun complements the umami depth of the pork, while the cilantro adds a refreshing brightness that elevates the overall experience. The aroma wafts enticingly, inviting you to savor the intricate layers of flavor and texture in this exquisite dish.

Hongshao Niu: Short rib, tendon, black garlic. The tender short rib melts in your mouth, while the rich tendon adds a luxurious silkiness to each bite. The deep umami of black garlic intertwines beautifully, creating a harmonious balance of savory notes that linger on the palate. Visually stunning, the dish presents a glossy sheen, inviting you to delve into its complex layers of flavor and texture.


Ba Le. Guava, tea, salted plum.

 

Baixiang Guo. Passion fruit, chocolate, buttermilk. This dish presents a delightful interplay of tart and sweet, where the vibrant acidity of the passion fruit harmonizes beautifully with the deep, rich notes of chocolate. The buttermilk adds a creamy, tangy undertone that rounds out the experience, while the visual contrast of the golden fruit against the dark chocolate creates an enticing allure. Each bite is a textural journey, with a luscious mouthfeel that lingers long after the last taste.

Liusha Bao. Cream puff, salted egg, brown sugar. The delicate cream puff offers a sumptuous contrast of textures, with its crisp exterior giving way to a luscious, velvety filling that harmonizes the rich, savory notes of salted egg with the deep, caramelized sweetness of brown sugar. Each bite is a delightful interplay of flavors, evoking a comforting warmth that lingers on the palate, while the golden hue and glossy sheen entice the senses, inviting you to indulge in this exquisite treat.

The 2005 Vosne-Romanée Clos des Réas from Domaine Michel Gros showcases the elegance of Burgundy. This Pinot Noir offers a complex bouquet of red fruit, earthiness, and subtle spice, reflecting the region’s terroir. Its silky tannins and vibrant acidity make it an exquisite pairing with duck confit or truffle risotto.

This wine, hailing from the prestigious Vosne-Romanée region, embodies the classic characteristics of its vintage. The depth of flavor and structure suggest excellent aging potential, inviting culinary accompaniments such as grilled lamb or mushroom-based dishes to elevate the dining experience.

Kato has just grown and grown!

For more LA dining reviews click here.

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By: agavin
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Posted in: Food
Tagged as: Foodie Club, fusion, Kato, Michelin 1 Star, Taiwanese Cuisine, Wine

Hengzhou (Hunan) Chilli King

Aug04

Restaurant: Hunan Chilli King [1, 2]

Location: 500 E Valley Blvd A132, San Gabriel, CA 91776. (626) 570-8188

Date: February 23, 2025

Cuisine: Chinese

Chef: Li ‘Peter’ Zhang

Rating: Great heat

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Hunan Chilli King slipped into the sprawling San Gabriel Square plaza in 2009, staking out a modest two-room suite with nothing more than a red-and-yellow sign and the promise of serious heat. The restaurant is family-owned; chef-patriarch Li “Peter” Zhang, a native of Hengyang, brought decades of wok experience and his mother’s recipes from Hunan, while his wife and children handle the dining room and back-office. From the outset their mission has been unapologetic authenticity: to showcase the bright, smoke-tinged, chile-packed dishes of south-central China rather than the milder, soy-heavy fare most Angelenos once associated with “Hunan style.” They import dried bird’s-eye peppers and cultivate fresh “duo jiao” pickled chiles in-house, lean on rustic techniques such as smoking pork over tea leaves, and refuse to blunt the heat for American palates unless a diner explicitly asks.

That stubborn purity infuses the space itself. The strip-mall exterior opens to a practical, fluorescent-lit room where stacks of ceramic bowls, oil-stained Chinese character scrolls, and the aroma of stir-fried garlic announce that what matters here is the food. Servers stride past tightly packed wooden tables with sizzling clay pots of chopped-pepper fish head, cumin-crusted lamb ribs, and braised pork with preserved mustard greens; the soundtrack is a lively mix of Mandarin pop and clattering woks from the open kitchen window. Over the years, Hunan Chilli King has become a rite of passage for San Gabriel Valley heat seekers, earning nods from the late critic Jonathan Gold and spawning a wave of similarly focused Hunan eateries across the Valley. In a region celebrated for its regional Chinese diversity, the restaurant holds a singular niche: a no-compromise temple of fire that continues to remind locals why the SGV remains Los Angeles’s most thrilling place to eat.


Hunan Chili King in its new location.

Li “Peter” Zhang grew up in a farming village outside Hengyang, Hunan, where every backyard plot seemed to riot with bird’s-eye chilies, and his earliest kitchen memories are of helping his grandmother smoke pork over camphor branches. After formal training at the Hunan Provincial Culinary Institute, Zhang cooked at Changsha’s storied Mao Jia, then spent a decade refining his craft in the booming hotel kitchens of Shenzhen and Guangzhou, earning a provincial Gold Wok award along the way. A 2014 visit to Los Angeles convinced him that the San Gabriel Valley’s appetite for regional Chinese food was ready for uncompromising Hunanese heat. He opened Hunan Chilli King—locals often shorten the name to “Hengzhou Chilli King” after his hometown—at 500 E. Valley Boulevard in 2016, and the restaurant has since landed on the Los Angeles Times “101 Best” list and Eater LA’s essential Chinese restaurants roster.

Zhang’s signature style is what he calls the “three-chili spectrum”: every dish balances fresh green bullet peppers for brightness, pickled red er jingtiao for acidity, and aged fermented chilies for depth. Classic dishes such as braised fish head in chopped-pepper sauce arrive crowned with a volcanic red mound, yet the heat is layered rather than blunt, letting smoked bamboo shoots, pickled long beans, and river prawns show their own flavors. Influenced by his years in Guangdong, he sneaks in flashes of Cantonese refinement—clear stocks, precise knife work—while staying loyal to Hunan’s rustic soul. Zhang’s menu philosophy is summed up by the calligraphy that hangs near the pass: “La de you pin, xian de you du”—“Heat with character, freshness with backbone.” He insists on weekly airfreight of chilies from Hunan, cures his own lap yook, and refuses to tone down spice levels for the uninitiated, believing that authenticity is hospitality’s truest form.

 

 

 

 

 

 

 

 

 

Colorful new menu.

Interesting Tomato and Sugar “salad.” This intriguing dish combines the sweetness of ripe tomatoes with a delicate sprinkle of sugar, creating a playful contrast that dances on the palate. The vibrant reds and greens are visually striking, while the soft, juicy tomatoes provide a luscious texture, complemented by the unexpected sweetness that lingers pleasantly. Each bite evokes a summer garden, where the sun-kissed flavors awaken the senses and invite a delightful exploration of sweet and savory harmony.

Spicy Smashed Cucumber is a refreshing dish that features cucumbers lightly crushed and tossed in a vibrant chili oil, with hints of garlic and sesame. The crunch of the cucumbers is perfectly contrasted by the silky smoothness of the dressing, creating a delightful interplay of textures. Each bite offers a chorus of flavors, with the warmth of the spices enveloping the palate, while the bright, green notes of the cucumber provide a crisp and invigorating balance. The dish is visually striking, with its glossy sheen and speckled red accents, inviting you to dive in and savor the tantalizing experience.

Hunan Eggs. Hunan eggs are a delightful twist on the classic dish, showcasing the bold flavors of the Hunan region. The delicate balance of spice and umami in each bite is a revelation, with the eggs enveloped in a silky sauce that glistens invitingly. The vibrant colors contrast beautifully on the plate, while the aromatic fragrance tantalizes the senses, promising a satisfying depth of flavor that lingers pleasantly on the palate.


Leeks or chives. Really good.

Hunan Frog. Hunan frog is a dish that is beautifully presented, with the vibrant colors of the chili peppers and fresh herbs contrasting against the tender, succulent meat. The dish is a delightful fusion of heat and umami, with a fragrant aroma that entices the senses. Each bite offers a satisfying crunch from the crispy skin, followed by the richness of the frog’s meat, which is perfectly balanced by the zesty notes of garlic and the warmth of spices, culminating in a truly memorable culinary experience.

Hunan Snails and Turnips is a dish that beautifully showcases the bold flavors of Hunan cuisine. The tender snails are perfectly complemented by the earthy sweetness of the turnips, creating a harmonious balance. As I savored each bite, the subtle heat from the chili oil mingled with the umami undertones, while the vibrant colors of the dish danced on my plate, inviting me to indulge further. The fragrant aroma wafting from the bowl heightened the anticipation, making this culinary experience truly memorable.

Tangy Spicy Fish is a delightful dish that perfectly balances bold flavors with a zesty kick. The fish is expertly cooked, showcasing a tender texture that melts in your mouth, while the vibrant spices create a bursting aroma that dances playfully with each bite. The dish is adorned with a medley of colorful garnishes, enhancing its visual appeal and inviting you to savor the harmonious blend of tanginess and spice.


Bacon and various vegetables.

Some kind of crunchy, chewy bit that was excellent — and very spicy.

Brothy something. Probably frog.

Peppery beef or lamb.

Cauliflower and some kind of meat.

Stewed duck: Tender duck slowly simmered in a rich, aromatic broth. The dish is a delightful harmony of savory spices and the natural sweetness of the meat, creating a luxurious and comforting experience. As the steam rises, the fragrant notes of herbs dance in the air, enticing the senses. Each bite reveals the succulent, melt-in-your-mouth texture, perfectly complemented by the velvety sauce that clings to the duck like a warm embrace.


Veggies and eggplant.

Pigs feet. Yarom’s foot fetish again. The dish is rich in flavor and has a unique texture that is both gelatinous and tender. The aroma is deeply savory, inviting you to indulge in its comforting warmth. Each bite delivers a delightful umami punch, with hints of smokiness that linger, while the glossy sheen of the dish catches the light, adding to its rustic charm.

Spicy Chicken is a dish that promises a delightful explosion of flavor, with its perfectly balanced heat and tender meat. The vibrant hues of red and orange create an enticing visual appeal, while the aromatic spices awaken the senses, inviting you to indulge. Each bite reveals a harmonious blend of smokiness and warmth, enveloped in a succulent texture that lingers on the palate, leaving a satisfying and memorable experience.

Food at the new HCK location was on point and very similar — the pickled pepper profile is strong here.

For more LA dining reviews click here.

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By: agavin
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Posted in: Food
Tagged as: Chinese cuisine, hedonists, Hengzhou Chili King, Hunan, Hunan Chili King, spicy, Sunday Chinese, Wine

Fine Fitoor

Aug01

Restaurant: Fitoor

Location: 115 Santa Monica Blvd, Santa Monica, CA 90401. (310) 829-7200

Date: February 7 & March 27, 2025

Cuisine: Indian

Chef: Pawan Mahendro

Rating: Very tasty and bold

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Fitoor opened on the western edge of downtown Santa Monica in late 2023 as the follow-up project from chef-patriarch Pawan Mahendro and his sons Nakul and Arjun, the family behind L.A.’s cult Indian gastropub Badmaash. After a decade of hearing Westsiders ask when they would bring their cooking closer to the beach, the trio took over a soaring former wine bar, christened it with the Urdu word for “burning obsession,” and installed three wood-fired tandoors that give both the room and the food a literal glow. The result is a restaurant whose mission is very Cal-Indian: marry the produce of the nearby farmers market with the smoke, pickles, and spice of the subcontinent, but do it in a way that feels as breezy as the ocean only a few blocks away.

The menu skews seasonal and shareable—think charred delicata squash finished with jaggery and ghee, whole Santa Barbara spot prawns bathed in green-mango achaar butter, and a rotating roster of market vegetables roasted under smoldering embers. Cocktails riff on the same dialogue, folding curry leaves into a gin sour or sandalwood into an agave-forward old-fashioned, while a concise natural-leaning wine list is built to tame chilies and smoke. Designer Bells & Whistles wrapped the 90-seat room in peacock-blue banquettes, hammered brass, and carved jali screens, striking a balance between Mumbai glam and coastal California ease; a sidewalk patio pulls in salt air and sunset light.

In a city where most contemporary Indian cooking had clustered east of the 405, Fitoor immediately reshaped the Westside conversation. Early raves from the Los Angeles Times and Eater positioned it as both a destination restaurant and a neighborhood hangout, proving that Indian flavors can be plated with the same produce-driven finesse—and served in the same design-forward setting—as any of Santa Monica’s coastal Mediterranean or New-American hotspots. Within months it became a catalytic address, coaxing diners, chefs, and cocktail pros alike to see Indian cuisine not as a late-night craving but as one of L.A.’s most vibrant, modern, and versatile food languages.

Chef Pawan Mahendro, the culinary patriarch behind the Mahendro family’s growing Los Angeles empire, now presides over the stoves at Fitoor in Santa Monica. Born in Amritsar, he earned his stripes in India’s luxury-hotel circuit—stints at Oberoi properties and the Taj Group—before emigrating to Toronto, where he helmed the beloved Copper Chimney and later opened his own place, Chef of India. In 2013 he joined his sons Nakul and Arjun to launch Badmaash in downtown L.A., a boundary-pushing Punjabi gastropub that landed on the Los Angeles Times “101 Best” list for multiple years and helped redefine modern Indian cooking in Southern California. Fitoor, which opened in 2023 a few blocks from the Pacific, is the family’s most ambitious dining room yet and gives Pawan a dedicated stage for the refined techniques he has been honing for nearly five decades.

Mahendro’s signature style lies at the intersection of classic North-Indian flavors and the ingredient-driven ethos of coastal California. At Fitoor that translates to Santa Barbara spot prawns quickly kissed in the tandoor and glossed with chile-garlic ghee, lamb nalli nihari slow-braised over mesquite, and delicate vegetable dishes that pivot with the Santa Monica farmers’ market. His influences range from the street-food vendors of Old Delhi to the exacting French brigade system he studied in hotel school; the result is food that feels both emotionally familiar and quietly technical. Eater L.A. has already named Fitoor one of the city’s “Most Anticipated” openings, and local critics routinely single out Mahendro’s sauces and stocks—built on long, layered reductions—for particular praise.

Guiding the menu is a simple philosophy the chef sums up as “tradition, obsession, and California sunshine.” Tradition supplies the canon: time-honored garam masalas hand-ground each morning and breads stretched to order against the walls of a clay oven. Obsession is the relentless pursuit of depth—tasting every batch of makhani sauce until the fenugreek hum is perfectly calibrated, or refusing to send out a biryani until the rice grains steam into distinct, perfumed strands. And California sunshine means cooking with the immediacy of place: pristine produce, sustainable seafood, grass-fed meats, and a respect for seasonality that keeps the menu in constant, playful motion. In Mahendro’s hands, Fitoor becomes less a restaurant than a love letter—to India, to his adopted coast, and to the restless, joyful act of cooking itself.


House space.

The menu.

The Billecart-Salmon Brut Sous Bois is a refined Champagne from the renowned Épernay region, crafted with a blend of Chardonnay, Pinot Noir, and Pinot Meunier grapes. The 2012 vintage showcases a unique depth and complexity, with notes of toasted brioche, ripe apple, and subtle hints of spice. This elegant sparkling wine pairs beautifully with seafood dishes, particularly oysters or grilled fish, enhancing the meal with its fine bubbles and crisp acidity.

From the iconic house of Billecart-Salmon, this Champagne reflects the terroir of the Champagne region, with a focus on traditional methods and minimal intervention. The oak aging adds a layer of richness, making it a perfect companion for rich cheeses and charcuterie, elevating your dining experience with its harmonious balance and lingering finish.

Silken Yogurt Kebab: cream cheese, coriander chutney. Filled with cream cheese and super delicious. The delicate texture of the kebab melts in your mouth, while the vibrant coriander chutney adds a refreshing contrast, enhancing the dish’s rich creaminess. The interplay of flavors is both satisfying and subtle, inviting you to savor each exquisite bite.

Bombay Papdi Bhel: puffed rice, mint & dates chutney. Dry texture, crunchy, with a good flavor. The vibrant green of the mint chutney mingles beautifully with the golden hue of the puffed rice, creating a feast for the eyes. Each bite bursts with a delightful contrast of textures, the crispiness of the rice harmonizing with the luscious sweetness of the dates, while the mint adds a refreshing aroma that lingers on the palate.

Achari Paneer Tikka: pickle, olive tapenade. Delicious, but super rich and actually a little bit spicy. The vibrant hues of the marinated paneer contrast beautifully with the deep, earthy tones of the olive tapenade, creating a visually stunning dish. Each bite delivers a harmonious blend of tangy, umami flavors, while the subtle heat lingers pleasantly on the palate, inviting another taste.

Tandoori Curry Leaf Prawns: curry leaf, tobiko, tempered buttermilk. Lovely. The foamy dairy was awesome too. The vibrant orange hue of the prawns captivates the eye, while the fragrant curry leaves impart a subtle earthiness. Each bite offers a delightful contrast of textures, from the crispy tobiko to the creamy buttermilk, creating a harmonious dance of flavors that lingers pleasantly on the palate.

Coastal Flame Scallops: Sri Lankan fish curry, black tobiko. Nice and clean. The scallops are perfectly seared, showcasing a delicate caramelization that enhances their natural sweetness, while the vibrant black tobiko adds a delightful crunch. The dish is elevated by the aromatic layers of the Sri Lankan fish curry, which imparts a subtle heat and earthy complexity, enveloping the palate in a harmonious embrace of bold flavors and textures.


Chicken Koliwada. Fried chicken poppers, chili dust.


Avocado Burrata Chaat. Avocado mixed with burrata cheese and Indian spices. Topped with nylon sev and mango and berry coulis.

Pulled Butter Chicken Kulcha: herb butter, micro greens. Naan with butter chicken — what’s not to like? The rich, unctuous flavor of the butter chicken melds seamlessly with the herbaceous notes of the butter, creating a delightful harmony that dances on the palate. The golden kulcha, perfectly crisp on the outside yet pillowy soft within, invites you to indulge in every savory bite, while the vibrant microgreens add a refreshing burst of color and freshness to the experience.


Truffle Mushroom Kulcha. Fluffy kulcha stuffed with cheese, savory mushrooms & earthy truffle.

The Piano di Montevergine Taurasi 2010 from Feudi di San Gregorio is a captivating expression of the Campania region. This Aglianico-based wine boasts deep, dark fruit aromas interwoven with notes of leather, spice, and hints of minerality. On the palate, it is robust yet refined, offering a velvety texture and well-integrated tannins, making it an excellent pairing for rich meats like braised lamb or aged cheeses.

This vintage reflects the terroir beautifully, showcasing the complexity and aging potential characteristic of Taurasi wines. With its structured profile and lingering finish, it invites a contemplative sip, ideal for savoring alongside hearty Italian dishes or a charcuterie board.

Kashmiri Gucchi Risotto: morel mushrooms, truffle oil. This risotto was to die for — super creamy. The rich, earthy aroma of the morel mushrooms intertwined beautifully with the luxurious truffle oil, creating a symphony of umami that lingered delightfully on the palate. Its velvety texture and vibrant color made every spoonful an indulgent experience, reminiscent of a warm embrace on a cool evening.

Alleppey Prawn & Fish Curry. Coconut, curry leaf. The dish presents a vibrant medley of flavors, where the richness of coconut envelops the tender prawns and fish, creating a harmonious balance. The fragrant curry leaves impart a subtle earthiness, while the dish’s enticing aroma evokes the warm embrace of coastal Indian cuisine. Each spoonful reveals a symphony of textures, from the silky sauce to the succulent seafood, making this a truly delightful experience for the palate.

The Curry itself had a bit of a Thai curry vibe. Quite lovely flavor actually.


Asado Branzino Filet. mint pesto, potato salli.

Traditional Chicken Seekh Masala: Onion tomato masala. Rich and delicious. Instead of the usual grilled chicken, this was spiced chicken kebab — even better. The vibrant hues of the masala envelop the tender kebabs, creating a symphony of flavors that dance on the palate. Each bite reveals a harmonious balance of spices, with earthy undertones and a subtle smokiness that lingers delightfully, complemented by the sweet acidity of the onion-tomato base.

Lamb Shank Rogan Josh chili threads, micro greens, rogan. Very nice. The sauce was slightly thin though. The dish boasts a rich, earthy aroma, with the tender lamb shank enveloped in a vibrant, crimson-hued sauce that hints at the depth of spices within. Each bite delivers a harmonious balance of warmth and complexity, complemented by the delicate crunch of microgreens and the subtle heat of chili threads, creating a delightful interplay of textures and flavors.


Peshawari Lamb Seekh Kebab. Minced lamb flavored with Peshawari spices, cooked in the tandoor and served with horseradish thecha, mint foam and yogurt onions.


Traditional Chicken Seekh Masala. Chicken kebabs served in an onion, tomato and cashew masala. Garnished with crumbled pistachio and cashews. *spicy*

Garlic Naan is a warm, pillowy flatbread infused with aromatic garlic, making it the perfect companion to any curry. The golden-brown crust is slightly crisp, giving way to a soft and chewy interior that carries a subtle hint of char. As you tear into it, the delightful fragrance of roasted garlic wafts through the air, inviting you to savor each bite. The gentle interplay of flavors, with the savory garlic notes balanced by a touch of buttery richness, creates a harmonious experience that elevates the entire meal.


Dessert menu.

Chocolate Nemesis. Orange mousse, jaggery ice cream. Really delicious and very soft. The velvety richness of the chocolate is beautifully complemented by the bright citrus notes of the orange mousse, creating a delightful contrast that dances on the palate. The jaggery ice cream adds a subtle caramel sweetness, enhancing the overall experience with its creamy texture and inviting warmth.

 


Overall, a pretty delicious place. Very updated and not as heavy as most Indian.

For more LA dining reviews click here.

Related posts:

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By: agavin
Comments (0)
Posted in: Food
Tagged as: Fitoor, Foodie Club, Indian, Indian fusion, Santa Monica
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