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Archive for October 2025

Anarbagh Eats

Oct30

Restaurant: Anarbagh [1, 2]

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

Date: August 15, 2025

Cuisine: Indian

Rating: Meh old fashioned Indian

Anabagh in Woodland Hills is an Old School Indian place that serves up an array of “classic” Indian cuisine. This dinner was setup by George. I went here once by myself and wasn’t impressed. I wasn’t impressed again.

The atmosphere at Anabagh is as old school as the food. The decor is a mix of 70s and 80s Indian elements, creating a warm valley ambiance. The soft glow of the lanterns, the intricate murals on the walls, and the soothing Indian music playing in the background all contribute to a dining experience that is both comfortable and (kitschy) exotic.

The dish, Fresh Garden Salad, immediately captivates with its vibrant palette of ruby-red tomatoes, crisp pale cucumbers, and tender white onions, all generously flecked with emerald-green cilantro. The aroma is a refreshing symphony of garden freshness, with the subtle sweetness of ripe tomatoes intertwining with the invigorating scent of freshly chopped herbs. Each bite reveals a delightful contrast in texture—the succulent juiciness of the tomatoes juxtaposed against the satisfying crunch of cucumbers. As the flavors unfold, a mild tanginess emerges, perfectly harmonizing the natural sweetness with a hint of earthiness from the onions, culminating in a refreshing medley that dances on the palate, celebrating the simple pleasures of fresh produce.

Fried appetizer plates. Crisp, golden bites with a satisfying crunch and a savory, salty hit—perfect for sharing.

Yogurt and mango chutney. Cool, creamy tang meets sweet, gently spiced fruit, perfect as a refreshing dip or side. Silky yogurt softens the chutney’s bright, jammy punch.

Naan. A tandoor-baked flatbread with a lightly blistered surface, a tender crumb, and pleasantly chewy edges, subtly yeasty with a hint of smoke and butter. Great for scooping up curries or enjoying warm on its own.

Cheesy naan. This was rather good, but we just had it forever. The bread was warm and chewy with blistered edges, and the melted cheese was buttery and nicely stretchy.

This was one of those meals where we waited for like 90 minutes with wave after wave of carbs. Eventually the curries came:

CTM. Bland and sweet.

Lamb vindaloo. Better, but not by much. Typically fiery and tangy, with tender lamb in a vinegar-chili gravy and a deep red gloss.

Experience the exquisite harmony of Pulao, a fragrant medley of basmati rice shimmering in hues of pale gold and verdant green. Each grain is cloaked in a delicate herby embrace, a testament to the meticulous layering of fresh cilantro and mint that dances on the palate. As the warm steam rises, it carries the earthiness of spices and the bright notes of lime, invoking a sensory invitation that is impossible to resist. The texture is an elegant interplay—each bite yielding a tender al dente rice, kissed with a subtle crispness that rekindles memories of sun-drenched afternoons. In this culinary masterpiece, the refined flavors create a lingering embrace, inviting you to savor each mouthful of aromatic bliss.

The dish, Aloo Gobi, presents an inviting tableau of vibrant golds and rich oranges, emphasizing the earthiness of its cauliflower and potato components. A fragrant bouquet wafts upwards, layers of cumin, coriander, and a hint of turmeric mingling with fresh cilantro, captivating the senses. Each morsel offers a delightful contrast; the cauliflower remains tender yet resilient, while the potatoes yield effortlessly, infused with the piquant sauce. The gentle warmth on the palate is balanced by the subtle acidity of tomatoes, culminating in a dish that is both comforting and exhilarating, beckoning for another spoonful.

The dish, Gobi Masala, presents a vibrant tapestry of saffron-hued cauliflower nestled in a tangy tomato sauce, its surface kissed by flecks of emerald cilantro that dance like confetti atop the mound. An intoxicating aroma wafts from the bowl, a heady fusion of cumin and coriander that beckons the senses with promises of warmth and spice. Each tender morsel offers a delicate crunch, yielding to a silken sauce that envelops the palate, striking a harmonious balance between the mellow sweetness of the tomato and the subtle earthiness of the cauliflower. The gentle heat lingers, a whisper of chili that invites the next savory bite, ensuring a lingering embrace of flavor long after the last forkful is savored.

The dish, Vegetable Biryani, presents a vibrant medley of saffron-hued rice, flecked with verdant cilantro and delicately textured nuggets of seasonal vegetables. The aroma tantalizes the senses, offering a bouquet of warm spices and earthiness, inviting the diner to delve into its depths. Each bite reveals the tender grains, perfectly infused with layers of cardamom and bay leaf, while the subtle crunch of green beans and the sweetness of cauliflower bring a delightful contrast to the overall experience. The nuanced flavors speak of long-simmered tradition, leaving a lingering warmth that evokes the rich tapestry of culinary heritage.

Saag Paneer that was halfway decent, but very sweet. Creamy and velvety as expected, though the sugariness overshadowed the usual earthy spinach and warm spice balance.

A korma. Creamy and gently spiced, it typically has a silky yogurt- or cream-based sauce enriched with nuts and warm aromatics, cradling tender meat or vegetables with a mellow heat.

The dish, Dal Makhani, presents a vibrant tapestry of golden hues, inviting with a rich, earthy aroma laced with hints of smokiness and warming spices. The texture is luxuriously creamy, as each spoonful reveals the tender lentils melded seamlessly with a velvety sauce. On the palate, the flavors unfold with a harmonious interplay of buttery richness and subtle undertones of cumin, while fresh cilantro adds a bright, herbaceous finish, elevating this comforting classic to an exquisite culinary experience. Cough cough.

Finally, some tandoori. Charred at the edges yet juicy within, it brings smoky heat from the tandoor and a tangy yogurt-spice marinade that paints it a vivid crimson.

Captivating in its presentation, the dish Bhindi Masala unfurls a vibrant tapestry of deep emerald okra, sun-kissed tomatoes, and verdant bell peppers, harmoniously mingling under a crown of fragrant cilantro. Well, at least it should have. It was ok, very salty.

Rice pudding wasn’t too bad. Creamy and lightly sweet, with tender rice and a soft hint of cinnamon.

Overall, this was a fun night, but the food is meh meh meh. It’s all either salty or sweet with very little variation or intensity of flavor. The colors are bright, but the spices do not stand out. I’m not sure why. It’s all pretty old fashioned. The ordering wasn’t perfect either.

The 2013 Château de Beaucastel from the renowned Famille Perrin is a classic representation of Châteauneuf-du-Pape. Cultivated in the southern Rhône Valley, this blend of Grenache, Mourvèdre, and Syrah showcases rich aromas of ripe black fruits, subtle herbs, and a hint of spice. The wine boasts a full-bodied texture with velvety tannins, making it an excellent pairing for roasted lamb or hearty stews, enhancing the gastronomic experience with its complex flavor profile.

Billecart-Salmon Brut Sous Bois, from the Champagne region of France, exemplifies elegance with its 2012 vintage. This cuvée is revealed through rich layers of ripe apple, subtle brioche, and delicate hints of toasted oak, showcasing a masterful balance of fruit and depth. It pairs exquisitely with seafood, particularly oysters, as well as creamy pasta dishes, enhancing their flavors harmoniously.

The Pinot Noir from Domaine Tempier in Bandol, a renowned region in Provence, presents a captivating 2019 vintage, characterized by a beautifully structured profile. With notes of dark cherry, wild herbs, and a touch of spice, this wine offers a vibrant acidity and full-bodied mouthfeel. It complements robust dishes like grilled lamb and ratatouille, bringing out the richness of Mediterranean cuisine.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Anarbagh, hedonists, Indian cuisine, Wine

Pig Out at Pigya

Oct25

Restaurant: Pigya

Location: 3400 W 8th St, Los Angeles, CA 90005. (213) 322-2588

Date: August 3, 2025

Cuisine: Korean, Barbeque

Rating: Solid

Nestled in the heart of Los Angeles, Pigya is a culinary gem that offers an authentic Korean Barbeque experience. Located at 3400 W 8th St, this restaurant is a haven for food enthusiasts who crave the rich, smoky flavors of traditional Korean cuisine. The dining concept is interactive and engaging, with each table equipped with a built-in grill, allowing patrons to cook their own meat to perfection. This hands-on approach not only adds a fun element to the dining experience but also allows guests to customize their meal to their liking.

The inviting façade of Pigya, with its sleek black iron accents and warm, ambient lighting, sets an energized yet relaxed tone, enticing guests to immerse themselves in a culinary journey infused with rustic charm and contemporary flair.

The menu at Pigya features a thoughtfully curated evening tasting experience, highlighting rich and flavorful dishes such as tender pork belly and juicy pork osso buco. The offerings showcase a blend of savory and innovative preparations that promise a culinary journey through a variety of textures and tastes.

Dips.

The atmosphere at Pigya is warm and inviting, with a modern, industrial-chic decor that perfectly complements the sizzling sounds and enticing aromas wafting from the grills. The restaurant’s notable feature is its high-quality, premium cuts of meat, including succulent pork belly, tender ribeye, and flavorful short ribs, all marinated in a secret house sauce that adds a delightful depth of flavor. The menu also features a variety of traditional Korean side dishes, or banchan, that perfectly balance the richness of the barbequed meats. With its unique dining concept, inviting atmosphere, and exceptional cuisine, Pigya is a must-visit destination for anyone seeking a memorable Korean Barbeque experience in Los Angeles.

The dish, Garden Fresh Herb Salad, presents a vibrant tapestry of verdant hues, with the kaleidoscope of greens inviting the eye to dive into its crisp embrace. The aromatic freshness of basil and mint intertwines with the earthiness of cucumber, wafting an invigorating essence that dances in the air. Each delicate leaf offers a delightful crunch, a testament to its garden-fresh nature, while subtle notes of citrus and a whisper of olive oil caress the palate, elevating the experience to a symphony of flavor that celebrates the bounty of the earth.

Kimchee and sprouts on the grill.

Wagyu Carpaccio. Silky, paper-thin slices with lush marbling that melt on the tongue, offering a clean, subtly sweet beefiness. Delicate and luxurious, it’s all about pristine texture and purity.

Steamed Egg. Silky and gently set, it wobbles like a tender custard, mild and savory with a clean, comforting finish.

Pork Belly. Rich and indulgent, it marries shatteringly crisp crackling with silky fat and succulent meat. Expect deep, porky savor and a lightly caramelized edge.

Sliced pork. On the right, some fish cakes. The pork is tender and juicy with a clean, savory flavor, while the fish cakes have a springy bite and subtle sweetness.

Cheese on the pork. Melted cheese adds salty richness and a creamy cap to the pork’s savory juices—simple and deeply satisfying.

Beef tongue. Silky and deeply beefy, it becomes surprisingly tender when slow-braised, takes a lovely sear, and slices thin. Rich yet delicate, with a melt-in-the-mouth texture.

The dish, Sautéed Wild Mushrooms, presents an artistic tableau of earthy hues, with pale ivory and deep umber mingling gracefully on the plate. The aroma is a tantalizing forest breeze, enriched by the delicate char from the sizzling pan, inviting you to breathe deeply. Each morsel offers a sumptuous texture, yielding gently to the bite, celebrated by a subtle creaminess that dances with a whisper of nuttiness. A light drizzle of fragrant herbs elevates the experience, weaving through layered flavors that unfurl like a cherished memory, both grounded and ethereal, leaving an echo of umami on the palate that begs for just one more taste.

Short rib. Typically braised until fork-tender, it’s rich and beefy with a silky, collagen-laced texture; glossy and indulgent, it melts in the mouth.

The dish, Galbi, is a vibrant tapestry of rich ruby hues, interspersed with the warm golden tones of caramelized garlic and shallots. As it sizzles on the grill, the intoxicating aroma of smoky sweetness wafts through the air, evoking a primal allure that draws you closer. Each tender morsel of marbled beef, kissed by the flames, boasts a delicate char that envelops the palate in a savory embrace, harmonizing beautifully with the umami depth of sautéed mushrooms. The luxurious, slick texture of the meat contrasts with the crispness of pickled accompaniments, creating a symphony of flavors that dance with each bite—a celebration of culinary mastery that captivates the senses.

Kimchi fried rice. Tangy, spicy, and umami-rich, it brings kimchi’s gentle funk and a hint of smoke, with tender grains and crisp-edged bits.

Cheesy fried rice! Melty, savory cheese hugs the toasty grains, adding creamy richness while keeping the rice distinct and satisfying.

Hangover Ramen. A steaming, salty, umami-rich broth with springy noodles that revives you on contact. Comforting, a little fatty, and reliably restorative.

The 2013 Château de Beaucastel, produced by Famille Perrin in Châteauneuf-du-Pape, embodies the essence of this renowned region with a rich blend of Grenache, Syrah, Mourvèdre, and other varietals. This vintage features complex aromas of dark fruit, leather, and Mediterranean herbs, leading to a full-bodied palate with velvety tannins and a long, elegant finish. It pairs beautifully with roasted lamb, hearty stews, or a rich ratatouille, enhancing the flavors of each dish.

The Billecart-Salmon Brut Sous Bois hails from the renowned Champagne region of France, crafted with a unique blend of Pinot Noir, Chardonnay, and Pinot Meunier grapes. This non-vintage Champagne exhibits a rich complexity due to its fermentation in oak barrels, offering notes of toasted brioche, ripe pear, and a subtle hint of spice. It pairs beautifully with seafood dishes, particularly oysters, enhancing the wine’s minerality and adding to the overall dining experience.

The 2001 Pommard Rugiens from Domaine Michel Gaunoux hails from the prestigious Burgundy region, renowned for its remarkable terroir. This red wine showcases a complex bouquet of dark cherries, earthiness, and spicy oak, delivering an elegant palate with velvety tannins and a vibrant acidity. It pairs beautifully with rich dishes such as duck confit or wild mushroom risotto, enhancing the flavors of both the wine and the cuisine.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: beef, hedonists, KBBQ, Korean cuisine, Ktown, Pigya, pork

Spicy Hunan Home

Oct23

Restaurant: xianglalou

Location: 500 West Valley Blvd, Alhambra, CA 91803. (626) 481-1290

Date: July 27, 2025

Cuisine: Chinese

Rating: Spicy, salty, and delicious

Xianglalou, nestled in the heart of Alhambra, CA, is a culinary gem that offers an authentic Chinese dining experience. Located at 500 West Valley Blvd, this restaurant is a haven for food enthusiasts who crave the rich, diverse flavors of traditional Chinese cuisine. The menu is a delightful journey through China’s culinary landscape, featuring a variety of dishes that showcase the country’s regional flavors and cooking techniques.

The vibrant exterior, adorned with bright banners and fluttering flags, invites you into a bustling atmosphere that hints at an authentic culinary adventure waiting within, while the welcoming design details set the stage for an unforgettable dining experience infused with warmth and cultural flair.

The dining concept at Xianglalou is centered around creating a warm, inviting atmosphere where guests can enjoy a leisurely meal. The interior is tastefully decorated, with subtle nods to Chinese culture and aesthetics, creating a serene ambiance that complements the food. The restaurant’s commitment to authenticity extends beyond the menu, with a dining experience designed to mirror the hospitality and warmth of a Chinese home.

What sets Xianglalou apart is its dedication to quality and authenticity. Each dish is meticulously prepared using fresh, high-quality ingredients, ensuring that every bite is a testament to the rich culinary heritage of China. The restaurant’s signature dishes, such as the Peking Duck and Dim Sum, have garnered rave reviews for their exquisite flavors and presentation. Whether you’re a seasoned foodie or a curious diner looking to explore Chinese cuisine, Xianglalou offers an unforgettable dining experience that will leave you craving for more.

Bathed in soft light and adorned with traditional murals that evoke a sense of nostalgia.

The menu is enormous and has nice pictures.

Preserved egg and pepper grind. Very savory. Silky, custardy yolk and a springy, translucent white meet a clean pepper heat that lifts the funk without overpowering it.

Spicy fern root noodles in vinegar. Delicious and tangy. Slippery, springy strands with a clean, vinegary snap and a gentle chili warmth.

Squid and Shrimp in an Iron Pot. Tender-chewy squid and sweet, briny shrimp served sizzling; the iron pot keeps the heat and adds a gentle sear, concentrating their clean ocean flavors.

Dried pot bullfrog.

Steamed live fish with chopped chili peppers. Really great. Tender, silky flesh with a clean sweetness, lifted by the bright heat of the chopped chili peppers.

Braised duck with green pepper. Nice braised flavor.

Fried pork belly with crispy bamboo shoots. Great texture.

Stir-Fried Bacon with Leeks. Smoky, salty bacon meets sweet, tender leeks, crisp-edged and juicy with a light wok char.

Dessert on the house. They thought we were full at 50%, haha. A light, sweet finish—silky and not too heavy—made it a kind capstone without tipping us over.

Minced Pork with Pickled Green Beans. Juicy, savory pork crumbles meet the bright snap and tang of pickled long beans, with a deep, wok-kissed umami. The texture is nubbly and crisp-tender, especially good over steamed rice.

Gizzard and preserved veggies. Chewy and salty.

Steamed Hunan-style pork belly with preserved vegetables. Great. Tender, layered slices with melting fat; the preserved greens add savory tang and gentle funk, keeping it rich yet balanced.

The vibrant Spicy Cucumber Salad showcases an enchanting palette of emerald and jade hues, flecked with the fiery crimson of sliced chili peppers. The dish exudes a refreshing aroma, infused with the earthy undertones of garlic and the sharp tang of vinegar. Each piece of cucumber presents a crisp texture, yielding with a satisfying crunch, while the nuanced heat of the spices harmonizes beautifully with the cucumbers’ natural coolness. This playful symphony of flavors offers a delightful contrast, leaving a lingering, zesty finish that beckons for another bite.

Sliced beef, spam, fish, and other oddities in chili oil. Really nice version of this. The chili oil is bright and fragrant, with a gentle numbing heat that clings to tender slices while keeping the mix of textures lively.

Home-style tofu. Pleasant brown sauce. Soft, silky tofu in a savory, soy-forward gravy—comforting and spoonable.

Cumin lamb. Fragrant with toasted cumin and chiles, usually seared so the edges crisp while the lamb stays tender. Savory, spicy, and a little smoky.

The owner GAVE us a bottle of wine!

It’s always great to have another dinner friendly Hunan place — and this place is good with a big menu! Plus they were very friendly.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: chilis, Chinese cuisine, Hunan, pickled peppers, SGV, Wine

Lovely Louka

Oct21

Restaurant: Louka

Location: 340 N Canon Dr, Beverly Hills, CA 90210. (310) 858-4500

Date: May 23, 2025

Cuisine: Greek

Rating: Good but expensive, great service

I’ve had a weakness for Greek food for 35 years, ever since I spent the summers of 89 and 90 there.

Louka in Beverly Hills is a culinary gem that transports you to the sun-drenched shores of Greece with its authentic and vibrant cuisine. Nestled in the heart of the city at 340 N Canon Dr, this upscale dining destination is a celebration of Greek culture and gastronomy. The restaurant’s concept is rooted in the traditional Greek philosophy of ‘meraki’, a term that encapsulates the soul, creativity, and love put into the preparation of food.

The atmosphere at Louka is a harmonious blend of sophistication and warmth, reflecting the spirit of Greek hospitality. The interior is elegantly designed with a modern aesthetic, featuring a palette of earthy tones, natural wood, and stone accents, creating a serene and inviting ambiance. The open kitchen adds a dynamic element to the dining experience, allowing guests to witness the culinary team’s passion and precision in action.

What sets Louka apart is its commitment to authenticity and quality. The menu is a testament to the rich diversity of Greek cuisine, featuring a range of dishes from classic meze and fresh seafood to succulent grilled meats, all prepared with the finest locally sourced ingredients. The restaurant also boasts an impressive wine list, showcasing the best of Greek and international vineyards. Whether you’re a seasoned foodie or a curious diner, Louka offers an unforgettable journey through the flavors and traditions of Greece right in the heart of Beverly Hills.

Spanakopita. Flaky layers of phyllo cradle a savory spinach-and-feta filling, bright with dill and a hint of lemon. Crisp on the outside, tender and pleasantly salty within.

Shrimp Saganaki. Delicious. Plump shrimp in a garlicky tomato sauce with tangy feta and a splash of ouzo—rich, briny, and bright, often served still bubbling.

Grilled Sea Bass. Crisp-skinned with moist, flaky flesh and a gentle lick of smoke. The flavor is clean and sweet, with a light brininess.

Lamb Shoulder Stew with Tomatoes. Very, very tasty. The lamb is fall-apart tender, and the tomatoes bring a bright, savory sweetness to a rich, ruby broth.

Tzatziki. I have to have it.

The dish, Garden Medley of Seasonal Vegetables, presents a kaleidoscope of sun-kissed hues—vibrant orange carrots, creamy yellow squash, and deep green asparagus, all harmoniously arrayed like a painter’s palette. The earthy aroma of roasted vegetables mingles brilliantly with the fresh zest of herbs, creating a fragrant invitation to savor. Beneath the delicate crumble of tangy feta, the texture is a delightful contrast; the tender yet slightly charred vegetables yield subtly to the bite, while the refreshing crunch of greens invigorates the palate. Each mouthful bursts with a symphony of flavors—a dance of sweetness from the carrots, the mellow richness of the squash, and a whisper of verdant bitterness, all beautifully layered and crowned with a sprinkle of fresh dill, which elevates this dish into an exquisite celebration of nature’s bounty.

Lamb stew with orzo. Comforting and savory, with tender, fall-apart lamb and orzo that plumps up to soak in the juices.

Grilled sea bass. Lightly smoky with crisp skin and tender, flaky flesh, it tastes clean and sweet, letting the fish speak for itself.

At the heart of the dining experience lies the exquisite sautéed seasonal greens, a dish that sings with life and vibrancy. The deep emerald hues of the tender greens, interspersed with the warm golden orbs of cherry tomatoes, create a visual symphony that invites anticipation. As the dish graces the table, a delicate aroma wafts upwards, intertwining the earthy scents of fresh herbs with the subtle tang of citrus. Each bite reveals a remarkable texture; the greens are silky yet slightly crisp, offering a luscious mouthfeel that is both refreshing and invigorating. The interplay of flavors dances on the palate— a gentle bitterness from the greens masterfully complemented by the sweet juiciness of the tomatoes, while a spritz of lemon harmonizes and elevates the entire dish into a realm of culinary elegance.

A selection of old-fashioned desserts. We had the pastry, the one on the right. It was a flaky filo pastry with sweet cheese inside. Really quite nice and very, very hot. I’m pretty sure that versions of this dish have been made for about 2,000 years! The layers shatter delicately, giving way to a warm, lightly tangy, creamy center—simple, comforting, and a little indulgent.

Vanilla ice cream. Creamy and cool, softly sweet with the clean perfume of vanilla, it melts smoothly and comforts without fuss.

Vanilla custard cake. Silky, lightly sweet custard over a tender sponge, perfumed with vanilla and finished with a delicate wobble.

Louka is some real deal higher end Greek, and the food and service are very good. However, you pay for the zip code.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Beverly Hills, Dessert, Greek cuisine, lamb, Louka

Petit Trois le Valley

Oct18

Restaurant: Petit Trois

Location: 13705 Ventura BoulevardSherman Oaks, CA 91423. 818-989-2600

Date: July 5, 2025

Cuisine: French

Chef: Ludo Lefebvre

Rating: Really good – regular date night place

Petit Trois, nestled in the heart of Sherman Oaks, is a culinary gem that transports diners straight to the heart of Paris with its authentic French cuisine. The brainchild of renowned chef Ludo Lefebvre, Petit Trois Le Valley is the second outpost of the original Petit Trois, and it continues the tradition of serving classic French dishes with a modern twist. The dining concept is simple yet elegant, focusing on the quality of ingredients and the art of French cooking.

The atmosphere at Petit Trois is warm and inviting, with a charmingly rustic interior that exudes a cozy, Parisian bistro vibe. The open kitchen allows diners to witness the culinary magic unfold, adding an interactive element to the dining experience. What sets Petit Trois apart is its commitment to authenticity. From the escargots swimming in garlic butter to the perfectly caramelized tarte tatin, every dish is a testament to the rich culinary heritage of France. The restaurant’s signature dish, the omelette, has been hailed as a masterpiece, with its creamy, almost custard-like interior and golden exterior.

Petit Trois Le Valley is more than just a restaurant; it’s a celebration of French cuisine and culture. It’s a place where food lovers can indulge in the simple pleasures of expertly prepared dishes, served in an atmosphere that’s as comforting as the food itself. Whether you’re a Francophile or simply a lover of good food, Petit Trois is a dining experience not to be missed.
Chef Ludo Lefebvre is a renowned French chef and the mastermind behind Petit Trois, a popular French bistro located in Petite Trois, le Valley. Born and raised in Burgundy, France, Lefebvre trained under some of the best chefs in France, including Alain Passard and Marc Meneau, before moving to Los Angeles in the 90s. He has since made a name for himself in the culinary world, earning recognition from the James Beard Foundation and the Michelin Guide.

Lefebvre’s philosophy in the kitchen is centered around simplicity and authenticity. He believes in using high-quality, fresh ingredients and traditional French cooking techniques to create dishes that are both comforting and sophisticated. At Petit Trois, he serves classic French fare like escargot, steak frites, and croque monsieur, all prepared with a meticulous attention to detail. His achievements include being named one of the World’s 50 Best Restaurants by San Pellegrino, and receiving a Michelin star for his previous restaurant, LudoBites. Despite his success, Lefebvre remains humble and dedicated to his craft, continually striving to perfect his recipes and provide his guests with an unforgettable dining experience.

Deviled Eggs. Creamy, tangy yolks whipped with mustard and mayo nestle in tender whites, often dusted with paprika for a gentle kick. A rich yet bright two-bite classic with a silky filling against delicate, chilled egg white.

Escargots. The buttery garlic sauce is to die for. The snails are tender with a gentle chew, nestled in hot, herb-flecked butter that begs for bread.

The warm, golden crust of the French Baguette beckons with its rustic allure, its surface a tapestry of delicate fissures that promise a satisfying crunch. As you draw it closer, the enticing aroma of toasty wheat and a whisper of fermentation envelops your senses, hinting at the craftsmanship behind every loaf. Upon tearing it apart, the interior reveals a soft, airy crumb, contrasting beautifully with the crust’s robust exterior. Each bite cradles a subtle nuttiness, complemented by a light dusting of flour that adds a velvety finish. This is not merely bread; it is an experience, dancing between sumptuous textures and flavors that linger with contemplative grace.

Onion Soup. Classic (if a touch small). Expect deeply caramelized onions in a rich, savory broth with a molten cap of cheese over a crusty crouton.

Leeks.

Trout Almondine. Classic and clean—tender, butter-basted trout with a toasted-almond crunch, brightened by lemon and parsley and finished with a glossy brown-butter sheen.

Duck Confit. Slow-cooked in its own fat until the skin is crisp and the meat is silky-tender and savory. Rich, gently salted, with a subtle garlic-and-thyme aroma.

I’ve had more than this in total at PT — and everything is classic French executed really well by LA Standards. The drink program is also outstanding, if a bit pricey.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Date Night, French Cuisine, Petite Trois

Armour Weho

Oct15

Restaurant: Amour

Location: 8715 Beverly Blvd, West Hollywood, CA 90048. (424) 431-6717

Date: July 16, 2025

Cuisine: French Bistro

Rating: Tasty

Amour in Hollywood is a cute French Bistro in a city with diminishing French options.

The courtyard is super gorgeous.

In this charming venue, a gathering of diners savors the ambiance and exquisite dishes crafted by the talented chef, each bite a testament to culinary artistry.

The menu at Amour features a sophisticated array of French-inspired dishes, with a strong emphasis on seafood and fresh produce. Diners can expect elegantly crafted hors d’oeuvres, hearty pasta dishes, and refined entrées, all showcasing rich flavors and high-quality ingredients.

Escargots gratinés. Broiled garlic-butter snails. Buttery and garlicky, of course. Tender with a gentle chew, and the gratin adds a golden, toasty edge.

Boeuf confit. Confit beef in red wine & sautéed vegetables. Really delicious, like a crispy beef stew. Tender inside with a crackly edge and a deep, wine-rich savor.

In the realm of comfort food, the French Fries stand as a timeless icon, their golden-hued exterior crisp and inviting against the backdrop of a deep, dark bowl. Each slender fry crackles as you pick it up, revealing a tender, fluffy interior that beckons with whispers of unadulterated potato essence. The aroma is a delightful medley of nutty undertones and sizzling oil, awakening the senses with each bite. As you indulge, the ephemeral crunch gives way to a savory warmth, accentuated by a delicate sprinkle of sea salt that dances on the palate, inviting you to savor the simplicity and elegance of this quintessential dish.

Fried Frog Legs. Served with garlic-herb aioli. They looked very fried but were extremely meaty and delicious. Crisp, golden exterior with tender, mild flesh; the aioli adds a bright, garlicky richness.

Beef Tartare was prepped tableside. Cool and silky, with clean, bright flavors that let the beef shine.

Tartare de boeuf. 8 oz appetizer beef tartare. Typically silky and cool, with a clean, bright beef flavor and a lightly seasoned, tender bite.

Tagliatelle au homard. Creamy lobster sauce and lobster. Rich and delicious. Silky pasta ribbons catch the sauce, with sweet, briny lobster threaded through each bite.

Pasta alla carbonara. Egg yolk, pecorino, guanciale, and black pepper. This was a great pasta. Nice bite and strong pepper/cheese flavor.

Moules marinières. Served with fries. Plump, tender mussels in a garlicky white-wine broth—briny and perfect for dunking the fries.

Magret de canard rôti. Roasted duck breast with a rum–orange sauce and carrot purée. Crisp, bronzed skin gives way to rosy, tender meat; the citrusy, boozy glaze lifts the richness, while the silky purée adds gentle sweetness.

The menu at Amour showcases an elegant selection of desserts, highlighting traditional French pastries and inventive combinations. Diners can indulge in classic treats such as Crème Brûlée and Profiteroles, alongside unique offerings like the Coupe Belle-Hélène, emphasizing fresh fruits and rich creams.

L’Amour. Chocolate mousse, a creamy vanilla heart, crispy hazelnut biscuit. Silky mousse contrasts with the crisp hazelnut bite and a soft vanilla center—refined yet comforting.

The 2014 Saint-Aubin En Remilly from Pierre-Yves Colin-Morey exemplifies the elegance of white Burgundy, with its bright acidity and layered notes of green apple, citrus, and flint. This wine is beautifully structured, making it a wonderful companion to grilled lobster or a delicate goat cheese salad, elevating both the dish and the wine.

La Pialade 2012, a Côtes du Rhône offering from the winemakers at Domaine de Saint-Just, showcases a vibrant blend of Grenache and Syrah. Its medium body and approachable tannins reveal flavors of ripe cherry, black pepper, and herbs de Provence, making it a versatile pairing for hearty dishes like lamb stew or barbecue ribs.

The 2016 Gevrey-Chambertin 1er Cru Cherbaudes from Louis Jadot is a quintessential Pinot Noir

The host brought us not only this lovely yellow Chartreuse, but some d’Yquem! Yellow Chartreuse’s mellow, honeyed herbal notes meet d’Yquem’s opulent apricot-and-marmalade richness for a silky, golden pairing.

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By: agavin
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Tagged as: Armour, Foodie Club, West Hollywood, Wine

Amazing Alba

Oct12

Restaurant: Alba

Location: 8451 Melrose Ave, West Hollywood, CA 90048. (424) 484-3992

Date: July 9, 2025

Cuisine: Italian

Rating: Another great New York transplant

Alba, nestled in the heart of Beverly Hills at 8451 Melrose Ave, is a culinary gem that offers an authentic Italian dining experience. The restaurant’s concept is rooted in the traditional Italian philosophy of simplicity and quality, serving dishes that are crafted with the freshest ingredients and a profound respect for the rich culinary heritage of Italy. The menu is a delightful journey through the diverse regions of Italy, featuring classic dishes that are prepared with a contemporary twist, making Alba a must-visit for any Italian food aficionado.

As you approach ALBA, the playful neon lettering juxtaposed against lush greenery invites a sense of curiosity, hinting at a vibrant dining experience where contemporary design meets flavorful exploration.

The atmosphere at Alba is as captivating as its cuisine. The restaurant exudes an elegant yet relaxed vibe, with a tastefully designed interior that blends modern aesthetics with rustic Italian charm. The warm lighting, comfortable seating, and the soft hum of conversation create an inviting ambiance that makes every meal a memorable experience.

What sets Alba apart is its commitment to authenticity. Every dish is a testament to the culinary traditions of Italy, prepared with passion and precision. The restaurant also boasts an impressive wine list, featuring a curated selection of Italian wines that perfectly complement the flavors of the cuisine. Whether you’re looking for a romantic dinner, a business lunch, or a casual meal with friends, Alba offers an unforgettable Italian dining experience in the heart of Beverly Hills.

The menu from Alba features a refined selection of Italian-inspired dishes, primarily showcasing an array of artisanal pastas and expertly prepared mains. Highlights include innovative pasta options, such as black truffle agnolotti and a variety of seafood and meat dishes, emphasizing freshness and bold flavors.

The Capichera VT, produced by DueMilaVenti, hails from the scenic region of Sardinia, Italy. This 2018 vintage is a blend of Vermentino and other native varietals, showcasing a bright, mineral-driven profile. Its refreshing acidity and notes of citrus and white flowers make it an exquisite companion for seafood dishes, particularly grilled fish or shellfish.

With a focus on sustainability and terroir, Capichera’s dedication to quality is evident in this expressive white wine. The bouquet is inviting, revealing nuances of stone fruit and Mediterranean herbs, while the palate offers a crisp and harmonious finish, ideal for summer gatherings or elegant dining experiences.

Accanto Salad. Avocado, cashew. Creamy avocado plays against the buttery crunch of cashew for a fresh, clean, satisfying bite.

Tomato and Cucumber. weiser melon, yuzu kosho. Very bright and delicious.

Squash Blossoms. Porcini-lemon mousse. Excellent, particularly the aioli-like sauce. Delicate and lightly crisp, with a creamy, woodsy-citrus center that the sauce makes even richer.

Hamachi Crudo. Weiser melon, colatura vinaigrette. Sweet and tangy. Silky, cool slices of yellowtail meet crisp, juicy melon, with a gentle saline twang that brightens the plate.

Toro Tartare. Pine nuts, Fresno chile. Great. Silky, fatty tuna belly meets a gentle Fresno heat, with pine nuts bringing a buttery crunch and a clean, ocean-sweet finish.

Shrimp Trapanese. Marcona almonds. Sweet, briny shrimp in a bright, garlicky Sicilian-style sauce, with the almonds adding a buttery, delicate crunch.

The 2006 Poggio al Vento by Col d’Orcia is a stunning expression of Brunello di Montalcino from Tuscany, showcasing a richness and depth that define the vintage. This wine is crafted from Sangiovese grapes, exhibiting aromas of dark cherry, leather, and tobacco, layered with subtle spice notes. Its structured tannins and bright acidity make it a sublime pairing for braised meats and aged cheeses, enhancing the overall dining experience.

As a Riserva, this wine reflects meticulous aging, allowing flavors to integrate beautifully. The finish is long and elegant, leaving hints of earthiness and floral notes that linger on the palate, making it an exceptional choice for collectors and connoisseurs alike.

Agnolotti. Black truffle fonduta. Soft and delicious.

Sea Shells. basil pesto. Amazing pairing with the vermentino.

Gluten-free Gnocchi with Butter and Sage. Tender little pillows with a gentle chew, coated in warm butter and fragrant sage—simple, aromatic, and comforting.

Sea urchin special. Custardy and briny-sweet, it melts on the tongue with a clean ocean finish. Bright, sunset-orange lobes look as lush as they taste.

Bentagliati. Duck ragu, stone fruits. Rustic, irregular pasta folds cradle a rich, silky duck sauce, while the stone fruit adds a bright, lightly sweet lift that keeps it lively.

Rigatoni “smoked” al limone. Loved this one. Bright and lemon-forward with a subtle smoky note, the glossy sauce hugs the al dente ridges—zesty, simple, and satisfying.

Branzino al forno. Citrus, herbs. Oven-roasted and aromatic, with flaky, tender flesh and lightly crisp skin; the citrus lifts the fish’s sweetness while the herbs add a clean, savory finish.

Lamb Scottadito. Rosemary, mustard. Juicy, char-kissed chops with fragrant rosemary and a bright mustard bite—simple, finger-licking, and satisfying.

Two-tone mousse. Light, airy layers with contrasting flavors—often dark and white chocolate—make for a clean, striking look and balanced sweetness. Silky and creamy, it melts quickly on the tongue.

Glistening in a silvery bowl, the dish of golden raspberries entices with their sun-drenched hue, a warm golden blush that hints at their luscious sweetness. As you lean closer, a gentle aroma wafts forth, a captivating fusion of floral notes and sun-ripened earthiness, inviting you to savor each delicate morsel. The texture is a sublime interplay of velvety smoothness and a slight, satisfying pop, releasing an explosion of juicy nectar that dances on the palate. Each bite reveals a harmonious balance of sweet and tangy, reminiscent of a warm summer day, leaving a lingering hint of citrus that beckons for another taste. Very sweet and a touch tangy.

A delicious almond semifreddo. Silky and lightly airy, it melts cool on the tongue with gentle sweetness and a soft toasted-almond aroma.

The Capichera VT, a standout from the Gallura region of Sardinia, showcases the region’s unique Vermentino grape. The 2021 vintage delivers a crisp, mineral-driven profile with notes of citrus and white flowers, complemented by a refreshing acidity. This delightful white pairs beautifully with seafood, grilled vegetables, or light pasta dishes.

Col d’Orcia’s Poggio al Vento, a 2006 Brunello di Montalcino Riserva, exemplifies the elegance and depth of Sangiovese. With rich aromas of dark cherry, leather, and earthy undertones, this wine reveals a velvety palate accented by refined tannins. Perfectly suited for pairing with roasted meats, game, or aged cheeses, it embodies the essence of Tuscan winemaking.

Overall, we really liked Alba. It’s in the same vein as Marea, being another New York transplant, just slightly less seafood oriented. The outside space is quite lovely.

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By: agavin
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Tagged as: Alba, Foodie Club, Italian cuisine, pasta, West Hollywood, Wine

Kato 2025 part 2

Oct10

Restaurant: Kato [1, 2, 3, 4, 5, 6]

Location: 777 Alameda St, Bldg 1 Ste 114, Los Angeles, CA 90021. (213) 797-5770

Date: July 3, 2025

Cuisine: Taiwanese, Seafood

Chef: Jon Yao

Rating: Awesome as usual

Nestled in the heart of downtown Los Angeles, Kato DTLA is a culinary gem that serves up an exquisite blend of Taiwanese and seafood cuisine. The restaurant, located at 777 Alameda St, Bldg 1 Ste 114, is a testament to the innovative spirit of LA’s dining scene, offering a unique dining concept that marries traditional Taiwanese flavors with the freshness of local seafood.

The atmosphere at Kato DTLA is a harmonious blend of minimalism and warmth. The understated elegance of the decor, with its muted tones and clean lines, allows the vibrant colors and textures of the food to take center stage. The open kitchen adds a dynamic element to the dining experience, allowing guests to witness the culinary artistry in action.

What sets Kato DTLA apart is its commitment to quality and creativity. The menu is a rotating showcase of the chef’s ingenuity, with each dish telling a story of heritage and innovation. From the delicate balance of flavors in their seafood dishes to the bold, comforting notes of their Taiwanese offerings, every meal at Kato DTLA is a gastronomic journey that leaves a lasting impression. This dedication to excellence has not gone unnoticed, with the restaurant earning a coveted Michelin star, making it a must-visit destination for food lovers in Los Angeles.
Chef Jon Yao is the culinary mastermind behind Kato, a renowned restaurant located in downtown Los Angeles (DTLA). Born and raised in San Gabriel Valley, Yao developed a passion for cooking at a young age, inspired by his Taiwanese heritage and the diverse culinary landscape of Los Angeles. After honing his skills at several Michelin-starred restaurants, including Benu in San Francisco and Coi in Paris, Yao returned to Los Angeles to open Kato in 2016.

Yao’s philosophy in the kitchen is deeply rooted in his cultural background, with a focus on creating dishes that are a fusion of Taiwanese and Californian cuisine. He is known for his innovative approach to traditional dishes, using locally sourced ingredients to create unique flavor profiles. Yao’s dedication to his craft has not gone unnoticed; in 2019, he was named one of Food & Wine’s Best New Chefs and Kato was awarded a Michelin star. Despite these accolades, Yao remains humble and committed to his original vision of bringing a fresh perspective to Taiwanese cuisine.

We hit this up for “0th dinner” (dinner before the dinner).

Seafood tower. Chilled and glistening on ice, it’s a briny-sweet showcase with a clean, oceanic snap in each bite. Bright, refreshing, and all about pristine texture.

The ceviches were the weakest part. They tasted underseasoned and a bit watery, missing the bright citrus snap and clean brininess that make ceviche pop.

Then back to the real action at Kato:

The menu at Kato showcases an innovative blend of contemporary and traditional flavors, highlighting seasonal ingredients with a focus on seafood, preserved elements, and creative presentations. Dishes range from unique appetizers like sea urchin and preserved peppers to intriguing desserts featuring combinations such as strawberry and white chocolate.

The Comtes de Champagne, produced by Taittinger, hails from the prestigious Champagne region of France. This 2006 vintage, a pure Chardonnay expression, showcases exceptional finesse and elegance. With its vibrant acidity and notes of citrus and white flowers, it opens up beautifully to reveal complex layers of brioche and minerality, making it an excellent pairing for seafood dishes, particularly oysters and scallops.

Duò Jiāo Yú (Fish with Pickled Chiles). Preserved pepper, coriander. A Hunan classic with bright, fermented chile tang and a gentle, lingering heat; the fish stays tender and silky, while the coriander adds a fresh, citrusy lift.

The culinary masterpiece known as Floral Essence Gelée presents a delicate pink bloom, artfully suspended within a crystalline vessel, reminiscent of nature’s finest moments. As the dish is approached, a fragrant bouquet of jasmine and citrus wafts through the air, inviting one to indulge their senses. The translucent petals, remarkably smooth and cool, yield to gentle pressure, releasing a symphony of ethereal flavors that oscillate between sweet and tangy, while the underpinning infusion of herbaceous olive oil adds a subtle depth. Each spoonful sings with a soft, silky texture, as the vibrant gel glides elegantly across the palate, leaving a lingering echo of floral complexity and refreshing brightness that mesmerizes with every bite.

LIÁNG MIÀN (Cold Noodles). SESAME, CUCUMBER, WASABI. Silky, nutty, and refreshingly cool, with crisp cucumber against springy noodles and a gentle wasabi lift.

Yóutiáo (fried dough stick). Sea urchin, ham, caviar. Crisp and airy, the dough stick’s light crunch meets uni’s custardy brine, savory ham, and caviar’s clean pop for a rich, salty bite.

The 2014 Keller Riesling von der Fels hails from the esteemed Rheinhessen region of Germany. This dynamic white wine showcases a vibrant acidity balanced by pronounced minerality, revealing notes of ripe stone fruits and citrus zest. Best enjoyed alongside fresh seafood dishes or Asian cuisine, it enhances the flavor profile with its refreshing finish.

This exceptional Riesling reflects the meticulous craftsmanship of the Keller winery, known for its dedication to terroir and tradition. The vintage highlights the lush fruit characteristics while maintaining an elegant structure, making it a perfect companion for light salads and grilled vegetables.

YÚDÙ GĒNG (Fish Maw Soup). Custard, caviar, fish maw. Silky and lightly thickened, the fish maw and custard bring a supple, collagen-rich glide, while the caviar adds a briny pop and luxe salinity.

Suāncài Yú (fish with pickled vegetables). Soured vegetables, preserved peppers. A bracingly tangy, aromatic broth cradles tender fish, with the lively snap of pickled greens and gentle heat rounding it out.

The 2010 Domaine des Comtes Lafon Meursault-Santenots du Milieu Premier Cru is a striking expression of the Côte de Beaune, showcasing the harmony of ripe citrus fruits and mineral undertones. With its creamy texture and vibrant acidity, this wine pairs beautifully with rich seafood dishes, such as butter-poached lobster or grilled scallops, enhancing both the dish and the wine’s complexity.

With its elegant structure and expressive bouquet, this vintage offers notes of white flowers, almonds, and a subtle hint of oak, making it a perfect companion for creamy pasta or a classic coq au vin. The beautiful balance of acidity and richness ensures a delightful experience from start to finish.

JĪN SHĀ (Golden Sand). Atlantic Lobster, SALTED EGG, HABANADA, CURRY LEAF. A classic golden-sand treatment: salted egg yolk creates a rich, sandy crumble over sweet lobster, while habanada adds gentle floral fruit and curry leaf brings a citrusy lift. Expect a golden, nubbly sheen and succulent meat.

ĀNCHŪN (Hidden Spring). QUAIL, SOY PASTE, STONEFRUIT. Delicate, gently gamey quail meets savory depth from soy paste, lifted by bright, sweet-tart stone fruit; expect tender meat with a clean, polished finish.

Quail legs. Petite, gently gamy morsels with crackling skin and juicy dark meat—small in size but big on savory depth.

ZĬ RÁN YÁNG (Cumin Lamb). CUMIN, PRESERVED ALLIUM, MAGAO. Aromatic and warming, with tender lamb perfumed by toasty cumin, a gentle preserved-allium funk, and a bright, citrusy magao lift.

The dish, butter brioche bun, presents a stunning golden-brown hue, its craggy surface glistening with a delicate sheen, hinting at the richness within. As it rests on a glass plate, the pinched edges reveal an inviting aroma—warm notes of caramelized butter intertwine with a subtle sweetness reminiscent of freshly baked pastry. Each bite unveils an airy, tender crumb that cradles a luscious, melting softness, releasing a cascade of flavors that dance between nutty and sweet, enhanced by a whisper of sea salt that perfectly balances the warmth. The experience is both comforting and exquisite, making it a sublime prelude to the meal that follows.

Served with an air of elegance, the dessert known as Lychee Panna Cotta unveils a captivating symphony of textures and flavors. Its pale ivory form is crowned with a delicate dusting of pale pink, inviting intrigue as it rests in a glossy pool of fragrant lychee coulis. The aroma wafts lightly, perfumed with whispers of tropical sweetness, while the panna cotta itself is silken, yielding effortlessly to the spoon. As the first bite melts luxuriously on the palate, it reveals a nuanced dance of floral notes and creamy decadence, harmonized by the fruity tang of the coulis that lifts the dish into a realm of sophisticated pleasure, leaving a lingering, refreshing trace of exotic delight.

CĂOMÉI (Strawberry). Strawberry, rhubarb, white chocolate. A bright, tart-sweet interplay where rhubarb lifts the berries and creamy white chocolate softens the edges—fresh and springlike.

Liúshā Bāo (Molten Sand Bun / Salted Egg Yolk Lava Bun). Cream puff, salted egg, brown sugar. A soft, pillowy bun that opens to a glossy salted-egg lava center—salty-sweet and custardy, with a warm brown sugar finish.

Take home bite.

Another amazing (if expensive) tasting menu down the gullet!

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By: agavin
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Tagged as: Asian cuisine, Foodie Club, Kato, Kato DTLA, Wine

Happy Together

Oct07

Restaurant: Happy Together

Location: 9920 Valley Blvd, El Monte, CA 91731. (626) 434-1788

Date: June 28, 2025

Cuisine: Dim Sum

Rating: Pretty meh for the SGV

Happy Together, nestled in the heart of El Monte, inside the Holiday Inn, offers an authentic Dim Sum and Cantonese dining experience. Located at 9920 Valley Blvd, this restaurant is a haven for food enthusiasts who crave the intricate flavors and textures of traditional Chinese cuisine.

It’s a typical looking mid level Chinese place, fairly big.

The atmosphere at Happy Together is warm and inviting, with a contemporary design that blends seamlessly with traditional Chinese elements. The restaurant is often filled with the comforting hum of conversation and the clinking of chopsticks, creating a lively and convivial ambiance. What makes Happy Together notable is its commitment to authenticity. Each dish is meticulously prepared using time-honored recipes and the freshest ingredients, resulting in a menu that is a true reflection of China’s rich culinary heritage. Whether you’re a seasoned Dim Sum connoisseur or a curious first-timer, Happy Together promises an unforgettable dining experience.

The 1999 Pommard Grands Epenots from Domaine Michel Gaunoux is a stunning representation of Burgundy’s rich heritage. This red wine showcases deep, ripe fruit flavors of dark cherries and plums, enhanced by earthy undertones and elegant oak nuances. Pair it with a herb-crusted lamb dish to complement its structured tannins.

This wine’s velvety texture and lingering finish make it a worthy companion for hearty cuisine. Its complexity and depth are best revealed with gentle decanting, inviting layers of spice and forest floor notes to emerge over time, enhancing the dining experience.

Icky, wine-soaked chicken parts on the table to start. The pieces are glossy and wine-stained, tender yet a bit slippery, with a boozy aroma that can be polarizing.

The menu at Happy Together showcases a selection of exquisite desserts, highlighting ingredients like coconut milk and walnuts. Each dish, presented with elegance, reflects a delicate and refined approach to traditional sweet offerings.

Smashed cucumbers. Crisp, juicy, and refreshing, their craggy edges clutch a garlicky, tangy dressing so every bite pops with cool, lightly spicy snap.

Jellyfish. Nice and crunchy.

Roast Goose. Way too much goose. Served with a sweet sauce; pretty good, but I’ve had tastier goose. The meat is rich and dark, a bit dense, with the sweetness leaning heavy on the palate.

Typhoon-style lobster. Just okay, but huge. Typically it’s the Hong Kong Typhoon Shelter style—wok-seared and buried under crunchy fried garlic and chilies, salty, aromatic, and lightly spicy.

Roast Chicken. Also, a monster chicken. This was actually the best of Yarom’s overzealous pre-order dishes. Quite juicy.

The dish, Stir-Fried Fish with Seasonal Greens, presents a canvas of delicate hues, where the soft ivory of tender fish melds seamlessly with vibrant emerald greens and splashes of orange and yellow from crisp carrots and crunchy zucchini. The aroma unfolds like a whisper, a subtle infusion of ginger and garlic that beckons the senses towards the dish. Each bite reveals a masterful interplay of textures; the fish, almost silken in its tenderness, contrasts beautifully with the verdant snap of the blanched vegetables. Flavors dance gracefully on the palate—mellow umami notes from the seafood are brightened by the refreshing crunch of fresh greens, resulting in a dish that embodies both simplicity and elegance, evoking the essence of coastal dining at its finest.

Fried tofu and mushrooms.

Walnut shrimp. Very fried, but delicious. Crisp batter with a sweet, creamy glaze and crunchy walnuts that lean rich and nutty.

Scrambled eggs with shrimp. Yarom can never resist this dish, even though it was his second plate of scrambled eggs that day. Silky, custardy eggs cradle sweet, briny shrimp for a simple, comforting bite.

Immerse yourself in the delicate elegance of Scallops with Celery, where the pristine ivory hue of the perfectly seared scallops captures the eye, while the vibrant emerald celery provides a striking contrast. Each bite reveals a tender, buttery texture that melts in your mouth, releasing a subtle briny sweetness that dances harmoniously with the crispness of the finely cut celery. Aromas of ocean freshness intermingle with the gentle fragrance of sautéed greens, inviting a symphony of flavors that linger on the palate, enhanced by the slightest hint of aromatic spices that elevate this dish to a sublime experience.

Deep-fried eggplant. Too fried. The batter feels heavy and a bit greasy, leaving the interior more dry than creamy.

Spareribs. Lots of bone, but tasty. Light on meat, yet the bites you do get are juicy with a gentle chew and a satisfying, savory finish.

Mapo Tofu. The not-actually-spicy type, but nice texture. Silky tofu with a savory, gently aromatic sauce—more comfort than fire.

Seafood Chow Mein. Delicious with the crunchy noodles. Briny seafood and a glossy, savory sauce tie it all together.

Happy Together was just okay. Fairly typical and extensive menu but the executive was middling — almost no dishes were really sharp, just pleasant. I wouldn’t return given how many places there are in the SGV.

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By: agavin
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Tagged as: Chinese cuisine, Happy Together, hedonists, SGV, Wine

Dimsum at Tasty Spot Cafe

Oct05

Restaurant: Tasty Spot Cafe [1, 2]

Location: 855 S Baldwin Ave, Arcadia, CA 91007. (626) 662-2328

Date: June 28, 2025

Cuisine: Dim Sum, Cantonese, Noodles

Rating: Tasty! But half dim sum, half Hong Kong Cafe

Tasty Spot got selected as the lunch place for the annual SGV Staycation. It’s a good place, but I would have preferred a more serious dim sum house or our classic spot.

Tucked away on Baldwin Avenue in Arcadia, California, the Tasty Spot Cafe is a hidden gem that serves up an array of delectable Dim Sum, Cantonese, and Noodle dishes. This charming eatery is a haven for food enthusiasts who crave authentic Asian cuisine. The dining concept is simple yet effective – a blend of traditional and contemporary culinary techniques that result in a menu bursting with flavor and creativity.

The menu at Tasty Spot Cafe features a delightful assortment of dim sum dishes, showcasing a variety of dumplings, steamed buns, and savory bite-sized treats. Each offering is designed to highlight traditional flavors and textures, making it a perfect destination for fans of Cantonese cuisine.

The atmosphere at Tasty Spot Cafe is warm and inviting, with a casual, laid-back vibe that makes it the perfect spot for a leisurely lunch or a relaxed dinner. The decor is minimalistic yet tasteful, allowing the food to take center stage. What makes Tasty Spot Cafe truly notable, however, is its commitment to quality and authenticity. Each dish is meticulously prepared using fresh, high-quality ingredients, and the chefs take great pride in presenting a menu that stays true to the rich and diverse flavors of Cantonese and Dim Sum cuisine. Whether you’re a fan of spicy noodles, succulent dumplings, or sweet and savory buns, Tasty Spot Cafe promises a culinary experience that is both satisfying and memorable.

This 2012 Sancerre, produced by Domaine Daulny from the renowned Loire Valley, embodies the elegance of Sauvignon Blanc with its refreshing acidity and vibrant citrus notes. The wine showcases a mineral backbone, reflecting the region’s unique terroir, making it a perfect companion to grilled seafood or a fresh goat cheese salad.

The Clos de Chauden, part of this esteemed selection, highlights hints of green apple, lime zest, and subtle floral nuances, paired with a crisp finish. It’s an ideal choice for those seeking a sophisticated white that pairs beautifully with shellfish or light poultry dishes, bringing out the best in each bite.

Nestled within the warm embrace of a bamboo steamer, the xiao long bao presents a delicate tableau of porcelain white dumplings, their luminous skin sculptured into gentle pleats that hint at the treasure within. The air is infused with a tantalizing blend of fragrant ginger and softly simmering broth, beckoning you closer. Each dumpling is a study in contrast; as you break through the tender, velvety exterior, an explosion of savory liquid fills your mouth, harmonizing the sweetness of ground pork with the umami of seasoned broth. The texture is a luxurious interplay between supple dough and the bursts of richness within, crafting an experience that is both elegant and grounding, embodying the artistry of traditional craftsmanship in every bite.

Crispy pork — very crispy. The skin shatters with a golden, salty crunch, giving way to a juicy, porky center.

Black bean fish.

Glistening under the soft glow of overhead lights, the dish of Stir-Fried Bok Choy emerges with a vivid emerald hue, a veritable celebration of fresh, seasonal produce. Aromas of rich umami waft through the air, drawing you in like a siren’s call. Each leaf, tender yet crisp, offers a delightful crunch that contrasts beautifully with the silky, lustrous sheen drizzled over it—an inviting blend of soy and garlic that clings lovingly to the greens. The taste is a harmonious balance of sweetness and earthiness; a natural sweetness intermingles with a hint of savory depth, elevating this simple dish to an exquisite level of culinary artistry.

Scrambled eggs with pork sausage. Kinda delicious. Fluffy curds and savory, peppery sausage make it simple and satisfying.

Chow fun with cruller and shrimp paste. Really tasty and great carb-on-carb texture. Chewy rice noodles meet an airy cruller, with savory shrimp paste adding a funky, salty punch.

Plain chow fun. Wide rice noodles with a tender-chewy bite and a light soy gloss, touched by wok hei—clean, comforting, and all about texture.

Tripe, style one.

XO tripe. Chewy honeycomb tripe cloaked in glossy, umami-rich XO sauce, with briny dried-scallop depth and a prickle of chili heat. Savory, slightly sticky, and aromatic, it balances bounce with gentle tenderness.

Pork ribs. Smoky, tender, and often lacquered with a sticky glaze, they balance rich, juicy meat with a satisfying char. Best when the meat pulls cleanly from the bone while keeping a little chew.

Beef ribs. Rich, smoky, and tender, with a peppery bark and melting fat that makes each bite deeply satisfying.

Meat balls. Usually juicy and springy, with a browned crust and a soft, herby middle. Simple, satisfying comfort.

Misc contents dumpling.

Har gow. A bit sticky. Classic Cantonese shrimp dumplings with translucent wrappers and a sweet, snappy prawn filling.

Shumai. Open-topped Cantonese steamed dumplings with tender wrappers and a juicy pork-and-shrimp filling, savory-sweet and often topped with a dot of roe.

XO Chicken Feet. Slippery-tender skin and soft cartilage offer a sticky, gelatin-rich chew, cloaked in the smoky, briny-sweet umami of XO sauce. Glossy with a gentle chili heat, they’re made for slow, savory nibbling.

In summary, this place is a solid Hong Kong joint. The dimsum is just good, not great. They have the usual suspect dishes, but nothing particularly off beat, and execution is SGV baseline good. Better than most, but not as good as the classic Cantonese dim sum houses.

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By: agavin
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Tagged as: Arcadia, Cantonese cuisine, Dim sum, hedonists, SGV, Staycation, Tasty Spot Cafe

Posh Chinese – 88 Club

Oct03

Restaurant: 88 Club

Location: 9737 S Santa Monica Blvd, Beverly Hills, CA 90210. (310) 968-9955

Date: May 27 & September 5, 2025

Cuisine: Chinese

Rating: Good, but “white” and is it worth the price hike from the SGV?

Nestled in the heart of Beverly Hills, 88 Club is a new place from the celebrity chef that brought us the brief, but excellent Nightshade.

This clubby-looking restaurant, located at 9737 S Santa Monica Blvd, focuses on “authentic Chinese cuisine”, with an upscale take, serving a variety of dishes that are as diverse and vibrant as the country itself. From the spicy kick of Szechuan to the subtle flavors of Cantonese fare, 88 Club’s menu is a gastronomic journey through China’s rich culinary heritage.

The dining concept at 88 Club is a blend of tradition and innovation. The chefs here are not just cooks, but culinary artists who take pride in presenting dishes that are visually stunning and tantalizingly delicious. The atmosphere is equally impressive, with a sophisticated interior that exudes an air of elegance and refinement. The dimly lit space, adorned with tasteful oriental decor, creates an intimate setting that is perfect for a romantic dinner or a special celebration.

What sets 88 Club apart is its commitment to quality and authenticity. Every dish is prepared using the freshest ingredients, sourced locally whenever possible, and cooked to perfection using traditional Chinese techniques. The result is a dining experience that is not just about eating, but a celebration of Chinese culture and cuisine. Whether you’re a food connoisseur or a casual diner, 88 Club in Beverly Hills is a place where you can savor the true flavors of China in a setting that is as stylish as it is comfortable.

The lazy susan was so tiny!

The 2006 Comtes de Champagne from Taittinger is an extraordinary expression of the Champagne region, showcasing the elegance and complexity that this vintage embodies. With a blend primarily of Chardonnay, this sparkling wine reveals delicate notes of brioche, white flowers, and a touch of citrus zest, harmonizing beautifully on the palate with a refined mousse and a long, mineral-driven finish. Perfectly paired with oysters or a classic lobster dish, this wine elevates any celebratory occasion.

The menu at 88 Club features a blend of contemporary Asian-inspired dishes with a focus on bold flavors and fresh ingredients, highlighted by staples like Kung Pao Scallops, Sweet & Sour Fish, and Westholme Black Pepper Strip Steak. Vegetable offerings include options like Charred Hot & Sour Cabbage and fragrant Eggplant, while desserts range from Jasmine Milk Tea Custard Bun to Almond Pudding with a modern twist.

The 2010 Dujac Bonnes Mares Grand Cru showcases the elegance of Burgundy with its intricate bouquet of dark cherry, violet, and subtle earthiness. Hailing from the renowned Côte de Nuits, this wine benefits from both meticulous vineyard practices and a legacy of excellence. The velvety tannins and vibrant acidity promise an exquisite pairing with roasted duck or a rich mushroom risotto, enhancing the earthy undertones found in both the wine and the dish.

Chrysanthemum Salad VE. Red-skin peanuts, geema vinaigrette. Zesty and refreshing.

Cucumber and Wood Ear Mushroom Salad. Soy vinaigrette. Crisp cucumber and springy wood ear make a cool, textural bite, with the tangy soy dressing giving a clean, savory gloss.

Mung Bean Jelly Noodles VE. With aged black vinegar and chili oil. Quite nice. Cool, translucent noodles with a slippery, bouncy bite; the vinegar’s mellow tang balances the chili’s heat.

Sesame Prawn Toast. Sweet & sour, plus hot mustard aioli. Amazing savory prawn flavor and great texture. Really fab.

Beef chow mein. Wagyu tri-tip, mung bean sprouts, alliums. Very tender. Springy noodles with a light chew, crisp sprouts, and a savory, wok-kissed sauce tie it together.

Prawn & bamboo shoot wontons in chicken master stock, ginger oil. Delicate, silky parcels with sweet prawn and a gentle crunch from bamboo shoot, bobbing in a clean, savory broth lightly perfumed by ginger.

Fish-Fragrant Eggplant. A little sweet, but delicious.

Singaporean Chow Mein. Curried rice vermicelli with market vegetables. Fragrant and lightly spicy, the thin noodles are springy and the vegetables stay crisp-tender, with a sunny curry aroma.

Kung Pao Scallops. Kind of deconstructed scallops. Tender, sweet scallops meet the classic Kung Pao notes—crisp peanuts, dried chilies, and a glossy, spicy-sweet, tangy sauce—so the heat sparks while the shellfish stays silky.

Sweet & Sour Fish: pineapple, peppers. Crisp, lightly battered fish in a glossy, tangy-sweet sauce, with juicy pineapple and crunchy peppers for balance.

The 2009 Charmes-Chambertin Grand Cru from Domaine Perrot-Minot showcases the elegance and complexity typical of this esteemed Burgundy region. With rich aromas of dark cherry, earthy truffles, and subtle spice, this wine exhibits a silky texture and a harmonious balance of acidity. Perfectly paired with roasted game meats or wild mushroom risotto, it invites contemplation with every sip.

Nam Yu Roasted Jidori Chicken. Ginger scallion oil, aromatic soy. Expect crisp skin and juicy meat, with nam yu’s savory depth lifted by the ginger scallion oil and perfumed soy.

The sauce.

The dish, a perfectly sculpted mound of steamed jasmine rice, gleams with a pristine ivory sheen, radiating an inviting warmth that fills the air with a delicate floral aroma. Each grain, meticulously cooked to achieve a tender yet slightly chewy texture, unfurls subtle notes of sweetness that dance across the palate, providing a harmonious balance to any accompanying dish. As you savor the first spoonful, the rice unfurls effortlessly, revealing its capacity to absorb the flavors of its surroundings, while leaving a satisfying, creamy essence that lingers blissfully, inviting you to take yet another bite.

Charred hot & sour cabbage. Smoky, blistered edges meet a bright vinegar-chile bite, with crisp-tender leaves that stay juicy.

3-cup crispy maitake. Frilly clusters stay shatter-crisp at the edges and tender at the core, lacquered in the classic soy, rice wine, and sesame oil trio with a basil lift. Savory, lightly sweet, and deeply aromatic.

Cha Siu Ibérico Pork. Hot mustard. Very sweet and soft. Lacquered and glossy, the sweet glaze is balanced by the mustard’s heat.

Mango coconut sago, citrus. Silky sago pearls in creamy coconut with ripe mango, brightened by a clean citrus lift.

Almond pudding, market stone fruits, marzipan. Creamy and gently sweet, the pudding’s almond depth and marzipan’s perfumed richness are brightened by the juicy snap of peak-season stone fruits.

Jasmine Milk Tea Custard Bun. Great texture. Like a fancy Beard Papa’s. The bun is pillowy with a gentle gloss, and the custard leans creamy-sweet with a soft jasmine aroma.

Family meal.

Overall, 88 Club is slightly polarizing. I like it, because it’s right by my (new) house and has pretty strong nostalgic Chinese flavors. Sure, it’s way overpriced and they are kinda irritating about reservation times. Twice I’ve tried to move a reservation slightly a day or so before and “no go.” And it’s nowhere near as interesting as most SGV places. But it’s also 7 minutes away instead of 50!

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By: agavin
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Posted in: Food

Tagged as: 88 Club, Beverly Hills, Chinse cuisine, Foodie Club, Wine

Eating San Francisco – Rintaro

Oct01

Restaurant: Rintaro

Location: 82 14th St, San Francisco, CA 94103. 415-589-7022

Date: June 25, 2025

Cuisine: Japanese, Izakaya

Chef: Sylvan Mishima Brackett

Rating: Great Izakaya

Tucked away in the heart of San Francisco, Rintaro offers an authentic slice of Japan in the form of its Izakaya cuisine. Located at 82 14th St, this hidden gem is a culinary haven for those seeking a unique dining experience. The concept of Rintaro is deeply rooted in the traditional Japanese Izakaya style of dining, where food is served to share, and dishes are brought to the table in no particular order. This encourages a relaxed, convivial atmosphere, where the focus is as much on the enjoyment of the company as it is on the food.

Stepping into Rintaro is like being transported to a tranquil Japanese courtyard. The interior, crafted from reclaimed Monterey cypress, exudes a warm, rustic charm, while the open kitchen adds a touch of modernity and allows diners to witness the culinary artistry in action. What sets Rintaro apart is its commitment to using locally sourced, organic ingredients to create its dishes. From handmade soba noodles to yakitori grilled over binchotan charcoal, each dish is a testament to the restaurant’s dedication to preserving the integrity of traditional Japanese cuisine while embracing the bounty of California’s produce. This harmonious blend of authenticity and innovation makes Rintaro a must-visit destination for food lovers in San Francisco.
Chef Sylvan Mishima Brackett is the mastermind behind Rintaro, a renowned Japanese restaurant located in San Francisco. Born and raised in California, Brackett spent his early years in the culinary world working as an assistant to Alice Waters at Chez Panisse, a restaurant famous for its organic, locally-grown ingredients and for pioneering California cuisine. After spending a year in Japan learning traditional Japanese cooking techniques, Brackett returned to San Francisco and opened Rintaro in 2014.

Brackett’s philosophy is deeply rooted in the principles of traditional Japanese cuisine, with a focus on simplicity, seasonality, and quality of ingredients. He sources most of his ingredients locally, often from his own backyard, and prepares them using time-honored Japanese techniques. His dedication to authenticity and quality has earned him widespread acclaim. In 2015, Rintaro was named one of the best new restaurants in America by Bon Appétit magazine, and in 2018, Brackett was nominated for the James Beard Award for Best Chef: West. His unique blend of traditional Japanese cooking with California’s bounty of fresh, local ingredients has made Rintaro a standout in San Francisco’s vibrant culinary scene.

The menu at Rintaro features a contemporary take on Japanese cuisine, offering a selection of dishes that highlight fresh seafood and seasonal ingredients. Signature items include sashimi, yakitori, and comforting rice dishes, all presented with a creative flair that celebrates traditional flavors.

The Sawahime Daiginjo hails from Japan’s Tochigi Prefecture, showcasing the meticulous craftsmanship of the Sawahime Brewery. This premium sake, produced in 2021, is characterized by its delicate balance of fruity and floral notes, making it an exquisite choice for those seeking a refined experience. Pair it with light seafood dishes or fresh sushi to enhance its intricate flavors.

With its elegant profile, this Daiginjo sake boasts a crisp yet subtly sweet finish, reflecting the high polishing ratio of the rice used. This style is perfect for warm summer evenings or celebratory gatherings, where it can be enjoyed chilled to truly appreciate its nuanced complexity.

House-made silken tofu. Feather-light and custardy, it carries a clean soy sweetness, trembling on the spoon before melting away.

Served with an understated elegance, the dish known as Silken Tofu with Bonito Flakes captivates with its porcelain-white hues, gently glistening under the soft restaurant lights. The aroma is a delicate ballet of umami, heightened by the savory kiss of soy sauce and the fleeting smokiness of the bonito flakes. Upon the first bite, the creamy texture of the tofu yields effortlessly, giving way to a lush mouthfeel that cloaks the palate in silken warmth. Each flavor reveals layers: the umami depth harmonizing with the piquant hints of scallions, and the dressing’s subtle sweetness enveloping the dish, making for an exquisite culinary experience that lingers long after the last taste.

Miso-glazed cod. Classic. Silky, flaky fish with a sweet-salty umami lacquer and gently caramelized edges, glossy and deeply satisfying.

Lightly fried sardines. Crisp at the edges with tender, meaty centers, they keep their bright, briny sweetness.

Ground chicken ball yakitori. Juicy, lightly charred, and glazed in tare, with a tender, savory-sweet finish.

The dish, Yakitori, presents an elegant array of skewered chicken, its golden-brown skin kissed by the flames of the grill, exuding a smoky aroma that tantalizes the senses. Each tender morsel boasts a crisp, caramelized exterior that yields to a succulent, juicy interior, harmoniously blended with a whisper of umami. A wedge of lemon invites a zestful brightness that cuts through the richness, while a hint of chili spice offers an exhilarating kick, creating an exquisite interplay of warmth and acidity that lingers long after the last bite.

Chicken oyster. The two hidden nuggets by the backbone are tender, juicy, and deeply savory dark meat with a buttery texture and concentrated roast-chicken flavor. Often overlooked, they’re the cook’s prize.

Katsu-style yam. Crunchy panko on the outside, tender and sweet within, it fries up golden and satisfying—especially with a tangy tonkatsu-style sauce.

At the heart of this culinary creation lies the humble yet splendid Oden, a vibrant tapestry of color and texture that beckons the senses. The rich amber broth mingles with delicate notes of umami, creating an inviting aroma that envelops the dish like a warm embrace. Each component—plump shiitake mushrooms, silky tofu, and tender boiled eggs—offers a unique mouthfeel, with the contrast of the velvety broth against the firm, subtly sweet daikon and hearty fish cakes. As you savor each bite, layers of flavor unfold, revealing the harmony of spices steeped into the broth, and inviting you to delve deeper into this winter warm-up that is both nourishing and comforting.

Roasted green tea panna cotta. Silky and gently wobbly, with toasty hojicha aromatics and a subtle caramel-bitter edge. Creamy yet clean on the finish.

The dimly lit space, adorned with rustic wooden accents and soft, warm hues, invites an intimate dining experience, where every corner whispers stories of culinary artistry and unhurried conversation.

Haha. anyway, this was some very good if slightly “gentrified” Izakaya. Similar in tone if not style to MTN. It’s not that the food itself is exactly whitewashed, but the feel has that elevated Kitsch and not all of the employees are Japanese. So unlike a place like Hero it doesn’t feel like a mom and pop Japanese restaurant.

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