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Date Night – Casa Vega

Dec24

Location: 13301 Ventura Blvd, Sherman Oaks, CA 91423 | 818-788-4868

Date: November 1, 2025

Cuisine: Mexican

Rating: Old School Excellence!

Date night with my wife took us to Casa Vega in Sherman Oaks, and full disclosure: this review includes some blurry low-light photography courtesy of the restaurant’s romantically dim atmosphere and possibly two Cadillac Margaritas. But that’s part of Casa Vega’s charm—this is the kind of place where the mood lighting is as essential to the experience as the tableside guacamole, and where getting a little loose over excellent margaritas is not just accepted but encouraged.

Casa Vega has been a Valley institution since 1956, serving classic Mexican-American cuisine in a setting that feels like stepping into old Hollywood. The restaurant is run by Christy Vega, who took over the family business in 2009 and has done an admirable job of preserving the traditional recipes and nostalgic charm while keeping the food quality high and the atmosphere lively. This isn’t cutting-edge contemporary Mexican cuisine—it’s old-school comfort food executed with care and consistency, the kind of place that’s earned a Michelin Bib Gourmand designation not for innovation but for doing the classics really quite well.

The space itself is a time capsule: crimson tufted booths, vintage leather seating, papel picado garlands, terrazzo floors, and murals depicting Mexican heritage. It’s intimate, warmly lit, and feels like the kind of restaurant where Hollywood deals were made over too many margaritas and plates of enchiladas. The celebrity sightings and film appearances are part of the lore here, but what keeps Casa Vega relevant decades later is the food and service.

Twinkle lights, papel picado, and crimson tablecloths setting the stage for chile-layered plates and salt-rimmed margaritas.

The menu: classic Mexican-American comfort food built around burritos, enchiladas, tacos, fajitas, and hearty combination plates.

House-Fried Tortilla Chips—each shard snapping with that delicate, papery crackle before giving way to tender masa sweetness, toasted corn, and precise seasoning.

Cadillac Margarita—pretty excellent actually. Made with premium tequila and Grand Marnier, salt-rimmed and perfectly balanced between tart, sweet, and boozy.

Tableside Guacamole—mashed to order right at the table, chunky and fresh with lime, cilantro, jalapeño, and onion.

Our attentive server prepping the guac tableside with warm chips at the ready.

In the plastic molcajete—fresh, bright, and ready to scoop.

Flour Chips (the first set was corn)—lighter, more delicate, with a softer chew and buttery richness.

Tableside Caesar Salad—another theatrical preparation, tossed right at the table with anchovy-rich dressing, croutons, and parmesan.

On the plate—crisp romaine dressed generously, with plenty of parmesan and garlic punch.

Veggie Burrito—a substantial wrapped package filled with beans, rice, cheese, and vegetables, the kind of hearty comfort food Casa Vega does well.

Rice and Beans—the classic sides, fluffy rice and creamy refried beans, exactly as they should be.

Carne Asada with a Cheese Enchilada—grilled steak with char and smoke, served alongside a cheese enchilada blanketed in red sauce. The kind of combination plate that defines old-school Mexican-American dining.

Food was old school but actually quite good here. Service was excellent and atmosphere first rate. Maybe that’s all the two margaritas talking, but I don’t think so.

Casa Vega delivered exactly what it promises: classic Mexican-American comfort food in a nostalgic, warmly atmospheric setting with excellent service and damn good margaritas. This isn’t the place you go for contemporary Mexican cuisine or chef-driven innovation. It’s the place you go for tableside guacamole, perfectly balanced Cadillac Margaritas, generous combination plates, and that intangible feeling of stepping back into a time when Valley dining meant red leather booths, strong drinks, and plates piled high with rice, beans, and enchiladas.

The food is legitimately good—not just good-for-what-it-is, but actually quite good. The carne asada had proper char and smoke. The cheese enchilada was comfort itself, blanketed in that classic red sauce. The tableside preparations (guac and Caesar) aren’t just theater; they’re genuinely well-executed, showing a kitchen and service team that takes pride in the classics. And those Cadillac Margaritas? Pretty excellent actually—strong enough to blur your low-light photography but balanced enough to keep you ordering another.

The service was excellent—attentive without being intrusive, knowledgeable, and clearly well-versed in the tableside rituals that make Casa Vega feel special. The atmosphere is first rate: dimly lit in that romantic old-Hollywood way, cozy in those crimson booths, and buzzing with the kind of convivial energy that comes from decades of satisfied customers returning again and again.

Casa Vega is preserving traditional Mexican-American recipes, maintaining impeccable service standards, and creating an atmosphere that feels both nostalgic and timeless—it does really well. For a date night in the Valley, especially when you want something familiar, comforting, and reliably excellent, Casa Vega hits the spot. Just maybe skip the low-light photography after a second margarita.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Cadillac Margarita, carne asada, Date Night, Mexican cuisine, Old School

Date Night – Alto

Dec21

Restaurant: ALTO Fire to Table

Location: 12969 Ventura Blvd, Studio City, CA 91604 | +1 (747) 202-1661

Date: November 7, 2025

Cuisine: South American (Argentina & Uruguay)

Rating: Argentine Fire Excellence!

Date night with my wife brought us to ALTO Fire to Table in Studio City, a South American restaurant that’s been making waves with its wood-fired approach to Argentine and Uruguayan cuisine. Located on Ventura Boulevard, ALTO centers its entire concept around open-flame cooking—the kind of primal, smoke-kissed technique that transforms simple ingredients into something extraordinary. When you walk in, you’re immediately greeted by the ambient glow of wood-fired grills and the intoxicating smell of meat roasting over open flames. It’s theatrical in the best way, turning dinner into a visceral experience that engages all the senses.

The restaurant specializes in the kind of live-fire cooking that’s central to Argentine and Uruguayan dining culture: fresh, locally-sourced ingredients marinated with care, then grilled over roaring flames until they achieve that essential char and smokiness. Everything from the proteins to the vegetables benefits from this treatment, and the open kitchen design means you can watch the entire process unfold. For a date night, it strikes the perfect balance—sophisticated enough to feel special, rustic enough to stay approachable, and flavorful enough to make the meal memorable.

We started with bread that set the tone for the evening.

Criollo with Herb Butter—I might not have the name exactly right, but this was an awesome crunchy layered brioche. The pastry shattered into flaky, buttery shards, each layer distinct and beautifully laminated, served with herb-flecked butter that melted into every crevice.

Heirloom Tomatoes & Peaches—tomato layers, cryo tomato water, roasted garlic crumble, fennel pollen. A stunning summer-into-fall composition that showcased peak-season tomatoes alongside sweet peaches, the cryo tomato water adding a clean, concentrated burst of acidity, while the roasted garlic crumble and fennel pollen contributed savory depth and aromatic complexity.

Chimichurri Prawns—grilled tiger prawns with housemade XO chimichurri. Messy but delicious! The prawns came head-on, charred from the grill and swimming in a punchy chimichurri spiked with XO sauce, creating this brilliant fusion of Argentine and Asian flavors that required enthusiastic hands-on eating.

Lion’s Mane Mushroom—roasted in the charcoal oven with grilled spinach and cauliflower. The lion’s mane picked up serious char from the fire, developing a meaty texture and smoky depth that made this vegetable dish feel substantial and satisfying alongside the grilled spinach and cauliflower.

Cordero Patagónico—12 oz lamb saddle, house-aged in beeswax for 14 days, grilled over rosemary leaves. Very meaty! This was the centerpiece of the meal: lamb aged in beeswax (a traditional South American preservation technique) for two weeks, developing concentrated flavor and tender texture, then grilled directly over rosemary branches so the smoke infused the meat with aromatic herbaceousness. The result was intensely lamb-forward—rich, gamey in the best way, with that essential char and herb-smoke complexity.

Daily Dessert Special—a dulce de leche Napoleon (or something like it), with layers of crispy pastry sandwiching dulce de leche cream.

Super crunchy and sweet. Very nice—the pastry shattered into delicate shards, the dulce de leche providing that essential South American sweetness, caramelized and rich.

ALTO delivered exactly what a good date night dinner should: excellent food, a lively but not overwhelming atmosphere, and enough theater (that open fire pit!) to keep things interesting. The standout was undoubtedly that beeswax-aged lamb—intensely meaty, perfectly charred, and showcasing a technique you don’t see often in LA. The aging process concentrated the lamb’s natural flavors while the rosemary-smoke grill treatment added layers of aromatic complexity. This is the kind of dish that makes you understand why live-fire cooking has been central to South American cuisine for centuries.

But the entire meal was solid. That criollo bread was awesome—crunchy, layered, and so much better than the average bread basket. The chimichurri prawns were messy but delicious, with the XO-spiked sauce creating an unexpected but brilliant fusion. The heirloom tomato and peach dish showed real finesse, balancing acidity, sweetness, and savory elements with the kind of precision that elevates what could be a simple salad into something memorable. Even the lion’s mane mushroom, benefiting from that charcoal oven treatment, felt like a substantive dish rather than an afterthought vegetable option.

The dulce de leche Napoleon finished things on a high note—super crunchy and sweet, exactly what you want after a meal centered on smoke and char. It provided that classic South American sweetness without being cloying, the pastry work showing real skill.

What I appreciate about ALTO is its commitment to a clear culinary point of view. This is unapologetically South American cooking—Argentine and Uruguayan techniques, live-fire everything, bold flavors, and generous portions. There’s no fusion confusion or attempt to be all things to all people. They know what they do well (grilling over wood fire) and they lean into it completely. The open kitchen theater adds to the experience without feeling gimmicky, and the quality of the ingredients—from that beeswax-aged lamb to the peak-season tomatoes—shows a kitchen that takes sourcing seriously.

For a date night in Studio City, ALTO hits all the right notes. It’s special enough to feel like an occasion but approachable enough that you’re not afraid to get your hands messy with those chimichurri prawns. The wood-fired cooking adds genuine flavor and creates an atmosphere that’s warm and inviting—literally, given the glow from those flames. If you’re looking for serious South American cooking with live-fire soul, this is a winner.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Alto, Argentinian cuisine, Date Night, dulce de leche, Meat

Family Night – Shin Sin-Gumi

Dec16

Restaurant: Shin-Sen-Gumi Yakitori Izakaya – West L.A.

Location: 1601 Sawtelle Blvd, Ste 101, Los Angeles, CA 90025 | +1 (424) 208-3293

Date: November 4, 2025

Cuisine: Japanese Yakitori & Izakaya

Rating: Fun Yakitori Night on a Budget!

Family night with the Foodie Club took us to Shin-Sen-Gumi Yakitori Izakaya on Sawtelle, and I’ll admit I had low expectations going in. I’ve been to Shin-Sen-Gumi a number of times before for mediocre ramen—the kind of serviceable but forgettable bowls that get the job done without leaving much impression. But they’ve apparently expanded into yakitori and izakaya territory, offering a large assortment of random izakaya dishes alongside those signature grilled skewers. With the family crew in tow and a craving for something casual and fun, we figured we’d give the new concept a shot.

Turns out, this is a completely different experience from the ramen side of the business. The vibe is classic izakaya—lively, unpretentious, with an open kitchen where chefs shout friendly greetings and the steady rhythm of skewers hitting the grill creates a buzzing energy. It’s the kind of place where you order rounds of small plates, share everything, and wash it down with sake or beer. And here’s the kicker: it’s VERY reasonable. For the amount of food and the quality of certain dishes, this is a serious value play in a city where izakaya meals can get pricey fast.

The specialty here is yakitori—skewers of meat, seafood, and vegetables grilled over high-grade charcoal, creating that essential smoky char. The open kitchen design lets you watch the meticulous preparation of each skewer, turning dinner into a kind of culinary theater. But beyond the yakitori, the menu sprawls into all manner of izakaya classics: fried things, grilled things, pickled things, and a few creative riffs on Japanese pub food.

We brought some serious Burgundy to elevate the proceedings: from my cellar, 2014 Hubert Lamy Saint-Aubin 1er Cru (Premier Cru Chardonnay with that characteristic minerality and stone fruit), 2014 Chablis Premier Cru Vaillons (classic steely Chablis with razor-sharp acidity), 2014 Maison Deux Montille Le Clou (another elegant white Burgundy), and for the reds, 2005 Louis Jadot Clos Vougeot Grand Cru—a stunning Pinot Noir from one of Burgundy’s most prestigious vineyards. Pairing Grand Cru Burgundy with yakitori might seem like overkill, but honestly, the smoky char and umami-rich sauces made it work beautifully.

Cheese Eggrolls—hot, but not that great. The idea was there (melted cheese in a crispy wrapper), but the execution was a bit greasy and the cheese filling lacked flavor.

Potato Salad was really good—creamy, slightly sweet in that Japanese style, with chunks of potato and a hint of tang.

Grilled Squid—tender with a nice char, brushed with soy-based tare.

Mushrooms—likely shiitake or king oyster, grilled until smoky and concentrated.

Agedashi Tofu—not bad. Silken tofu fried until golden, sitting in dashi broth with grated daikon and scallions.

Grilled Fish—a whole fish (likely mackerel or similar) grilled until the skin crisped and the flesh stayed moist.

Shishito Peppers—blistered and salted, with that addictive mild heat punctuated by the occasional spicy outlier.

Fried Oysters—plump and briny inside a crispy panko crust.

Okra—grilled until charred and slimy in the best way, a textural counterpoint to the meatier skewers.

Then came the yakitori parade, and this is where Shin-Sen-Gumi really delivers.

Sausages—my favorite! Juicy, snappy chicken or pork sausages with a beautiful char and that essential yakitori smoke.

Chicken with Scallions—negima style, alternating chicken and scallion on the skewer, the onion sweetening as it caramelizes.

A Different Chicken Bit—possibly thigh meat, tender and succulent.

Liver—a bit strong. Chicken liver has that intense, mineral-rich flavor that can be polarizing, and this one leaned aggressive.

Grilled Eel—yum! Unagi glazed with that sweet-savory tare, the flesh tender and rich.

A Different Meat—hard to say exactly what cut, but delicious nonetheless.

Chicken Thighs with Scallions—another negima variation, showcasing the dark meat’s richer flavor.

Crunchy Chicken Bits—maybe chicken skin, fried until shatteringly crisp and addictive.

Bacon Wrapped Cheese!—exactly what it sounds like, and exactly as indulgent as you’d expect.

Bacon Wrapped Tomatoes—the tomato’s acidity cutting through the bacon’s richness.

Beef Stew with that slightly sweet Japanese beef stew vibe—nikujaga-style with tender beef, potatoes, and carrots in a soy-sweetened broth.

The wines.

Poultry Drummettes—little drumsticks glazed and grilled.

Chicken Wings—always a crowd-pleaser, crispy and caramelized.

Beef—likely short rib or similar, marbled and rich.

A Different Chicken—the parade continued, each skewer slightly different.

And a Different One—or maybe bacon wrapped chicken, the lines blur when you’re deep into the yakitori zone.

Yum! The grilling technique at full display.

Green Tea Crème Brûlée—a fitting finish, with matcha lending bitter elegance to the custard beneath that shattered sugar crust.

This was a very fun dinner, and I can’t stress enough how VERY reasonable it was. For the sheer volume of food—dozens of skewers, appetizers, stew, dessert—and the quality of the yakitori, this is one of the better value plays in LA’s Japanese dining scene. Sure, parking is quite sketch (Sawtelle being Sawtelle), but once you’re inside, the energy and the food make up for the hassle.

The standouts were clear: those sausages were my favorite, with their juicy snap and perfect char. The grilled eel brought that classic unagi richness. The potato salad—simple but executed really well—proved that sometimes the basics matter most. Even the beef stew, with its gently sweet Japanese profile, hit the comfort food spot perfectly.

Were there misses? Sure. The cheese eggrolls were hot but not that great—more concept than execution. The liver was a bit strong for my taste, though liver lovers might disagree. And the agedashi tofu was just “not bad,” which is to say perfectly serviceable without being memorable.

But here’s the thing: when you’re doing izakaya dining, you expect a mix. You order a bunch of stuff, some of it lands, some doesn’t, and you keep the sake or wine flowing while you figure out what to order next. The hits far outnumbered the misses here, and the atmosphere—lively, welcoming, with that open kitchen theater—made the whole experience feel festive and fun. Perfect for a family night with the Foodie Club, where the goal is less about chasing perfection and more about enjoying good company, good value, and a whole lot of grilled skewers.

Shin-Sen-Gumi’s yakitori and izakaya concept is a major upgrade from their ramen operation. If you’re looking for a casual, affordable Japanese meal on the Westside with solid yakitori fundamentals and a fun vibe, this is a winner. Just be prepared for sketchy parking and order way more sausages than you think you need.

For more LA Foodie Club dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: family dinner, Foodie Club, Japanese cuisine, Meat, week night, Wine, Yakitori

Blue Mun Day

Dec13

Restaurant: MUN Korean Steakhouse

Location: 3519 W 6th St, Los Angeles, CA 90020

Date: November 2, 2025

Cuisine: Korean BBQ

Rating: Solid KBBQ, Empty Atmosphere

Sunday dinner with the usual suspects brought us to MUN Korean Steakhouse in Koreatown, a relatively high-end KBBQ spot that bills itself as a Korean steakhouse rather than the typical all-you-can-eat warehouse. I’ll say this right away: thank god it’s not AYCE. There’s something about the AYCE model that tends to attract chaos and compromise quality, and MUN clearly positions itself a notch above that fray. The trade-off, however, is that the place was notably uncrowded—probably because of the à la carte pricing—which created an atmosphere that felt a bit too quiet, almost empty. Better than deafening K-pop and screaming birthday parties, sure, but it did make the space feel somewhat lacking in energy.

Chef Jeongyun “JY” Kim brings a Le Cordon Bleu pedigree to MUN, blending traditional Korean flavors with modern steakhouse sensibilities. His philosophy centers on “Munhwa”—the integration of culture with culinary arts—using locally sourced, fresh ingredients to showcase Korean cuisine with a refined edge. The menu focuses on premium cuts of beef and pork, prepared tableside on built-in grills, alongside an array of elevated banchan and Korean small plates.

We brought some serious wine firepower to the table: from my cellar, 2006 Taittinger Comtes de Champagne Blanc de Blancs—an elegant, mineral-driven Champagne from a stellar vintage—and Krug Grande Cuvée, the house’s iconic non-vintage blend that showcases complexity and depth across multiple grape varieties and vintages. On the red side, we opened 2006 Colgin from Napa Valley, a cult-status Bordeaux blend known for its power and precision, 2011 Le Pergole Torte from Tuscany (a celebrated single-vineyard Sangiovese), Domaine du Pegau Châteauneuf-du-Pape with its classic Grenache-driven richness, and two Saint-Émilion Grand Crus: Château La Gaffelière and Château Monbousquet, both offering that elegant, age-worthy Bordeaux character. It was a lineup that elevated the meal considerably.

The dining room with its black marble tables and brass grill insets, warmed by amber pendant lights—though the Halloween decorations (giant spiders and dangling dolls) added a mischievous, slightly haunted vibe.

The meal began with the traditional banchan spread and a few cold starters.

Salt and wasabi toppings for the grilled meats.

Fermented Bean Paste—doenjang for wrapping grilled meat in lettuce.

Potato Salad—creamy and mildly sweet, a standard banchan.

Kimchee—the essential fermented cabbage, sharp and funky.

Pickled Radish with Peppers—crunchy, tangy, with a hint of heat.

Spicy Pickles—more funky, fermented crunch.

Spicy Salad—bright, acidic, with gochugaru kick.

Fried Spam Rolls—these were delicious, but insanely salty. The crispy exterior gave way to that familiar Spam funk, but the salt level was borderline aggressive.

Beef Tartare—this was plagued by being way too cold, ice cold in fact. Temperature matters enormously with raw beef, and serving it straight from the fridge mutes all the flavor and makes the fat unpleasantly hard. A real missed opportunity.

Fried Chicken in a tangy sauce—interesting sauce, with a sweet-tart glaze that cut through the richness of the fried coating.

Then came the main event: the grilled meats:

Tongue—thinly sliced beef tongue ready for the grill.

Tongue on the BBQ, crisping up beautifully with that characteristic tender-chewy texture.

Noodles with Veggies—a palate cleanser between rounds of meat.

Seafood Pancake—a kind of gelatinous pancake which was really good. Technically I think it was a seafood pancake, with that characteristic chewy-crispy texture and bits of squid or octopus throughout.

Beef—premium cuts arriving at the table.

Close-up of the marbling.

Big Plate of Meat—a generous butcher’s platter with various cuts ready for grilling.

Samgyeopsal and Ribeye Platter—thick ribbons of pork belly with pearly fat seams alongside marbled ribeye and a scored king oyster mushroom. This is what KBBQ is all about: quality cuts cooked to order at your table.

Butcher’s Platter—another round of pork belly, ribeye, and king oyster mushroom, this time arranged on a dark board. The quality of the meat was evident in the marbling and the way it cooked up.

He’s an expert cook—one of the gang manning the grill.

Grill-Melted Mozzarella in a brass bowl over the grill—shredded cheese that melts into elastic, molten strands, picking up a hint of smoke from the grill. A fun, indulgent touch.

Cheesy Dip—for dipping the grilled meats, because why not add more richness?

Egg Fried Rice—the classic closer, studded with bits of egg and vegetables, soaking up the residual flavors from the grill.

MUN delivered some solid KBBQ—quality meat, proper grilling technique, and a few interesting touches like the melted mozzarella and the tangy fried chicken sauce. The premium cuts were well-sourced and the à la carte model meant we weren’t dealing with the chaos of AYCE. But the meal had its issues. The beef tartare being served ice cold was a real problem—temperature is critical with raw meat, and this felt like an oversight. The spam rolls, while delicious, were aggressively salty to the point of distraction. And then there’s the atmosphere issue.

The space itself is nice enough—black marble tables, brass grills, decent décor (Halloween decorations aside)—but it was so quiet that it felt empty. I get that this is the trade-off for not being an AYCE zoo, but a restaurant needs some energy, some life. The silence made the whole experience feel a bit flat, like eating in a showroom rather than a dining destination. Maybe we just caught them on a slow night, but atmosphere matters, and MUN’s was lacking.

That said, when you’re with the usual suspects, good wine, and quality meat on the grill, you can make your own energy. The Taittinger and Krug added elegance to the banchan course, while the Bordeaux and Super Tuscan lineup elevated the grilled meats considerably. The seafood pancake was a highlight—gelatinous in the best way, with that addictive chewy-crispy texture. And the core KBBQ experience was sound: good meat, proper cooking, solid banchan.

Is MUN a destination Korean BBQ spot? Maybe not quite. But if you’re looking for a step up from the AYCE madness, with premium cuts and a quieter (perhaps too quiet) environment, it delivers on the fundamentals. Just tell them to warm up that tartare and ease up on the salt.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: KBBQ, Korea Cuisine, Korean Steakhouse, Ktown, Mun, Wine

Feeling Crabby – World Seafood

Dec10

Restaurant: World Seafood Restaurant [1, 2, 3, 4, 5, 6]

Location: 1412 S Garfield Ave, Alhambra, CA 91801 | +1 (626) 282-3888

Date: October 26, 2025

Cuisine: Chinese Dim Sum and Seafood

Rating: Sunday Gang Seafood Feast!

Sunday Chinese with the gang has become one of those reliable rituals—the kind of meal where the focus is less on chasing Michelin stars and more on enjoying good food, good wine, and good company. This time we landed at World Seafood Restaurant in Alhambra, a sprawling banquet-style spot on Garfield Avenue that’s been a fixture in the San Gabriel Valley’s Cantonese dining scene for years. With a name like World Seafood, you know exactly what you’re getting into: live tanks, lazy Susans, and the kind of seafood-forward Chinese cooking that defines the SGV experience.

We rolled in with a big crew—apparently there was a massive Halloween party happening in the main dining room, which added a festive backdrop to our Sunday feast. World Seafood is the kind of place where you come for quality ingredients cooked with straightforward Cantonese technique, and that’s exactly what we got.

The restaurant specializes in the kind of seafood-centric banquet cooking that Chinese restaurants do so well—live tanks stocked with crab, lobster, and geoduck, alongside classic Cantonese preparations of pork, chicken, and vegetables. It’s not fancy, but it doesn’t need to be. The focus is on freshness and proper execution.

We brought along a serious bottle to class things up: from my cellar, 2010 Morey-Blanc Corton-Charlemagne Grand Cru—a stunning white Burgundy from one of the most prestigious vineyard sites in the Côte d’Or. This Chardonnay showed beautiful minerality, layered stone fruit, and that characteristic Grand Cru depth and complexity that makes great white Burgundy so compelling. It’s an interesting pairing with Chinese food, but the wine’s texture and acidity handled the rich seafood and sauces admirably.

Big gang at World Seafood, ready to tackle the feast while a huge Halloween party roared in the main room.

Cantonese Roast Suckling Pig—one of us insisted on it, and this was a solid version with that lacquered mahogany skin crackling into glassy shards, revealing milk-sweet meat beneath. That said, it’s a touch of an overrated dish in my book; the spectacle often exceeds the actual eating experience.

Then came the geoduck, prepared two ways.

Geoduck Sashimi—nice version, the clam sliced thin and translucent, showing that characteristic snap and sweet brininess.

Soy sauce for dipping.

Fried Geoduck Neck—the tougher portion given the crispy treatment, turning what could be rubbery into something crunchy and addictive.

The real star of the meal was the king crab, which was running as a super bargain that day.

King Crab Legs Steamed with Garlic—these were nice and VERY juicy, the garlic adding aromatic punch without overwhelming the sweet crab meat. At the price point, this was a steal.

Crab Body Ginger Scallion—tasty, but not as much meat as the legs. Still, the ginger-scallion preparation is classic Cantonese and always delivers on aromatics.

King Crab Fried Rice—because you can’t let all that precious crab go to waste. The kitchen studded the rice with generous chunks of crab, each grain glistening with wok hei.

Corn and Chicken Soup—soft and delicious, the kind of comfort-food soup that shows up at every good Cantonese banquet. Creamy, sweet from the corn, with tender shreds of chicken throughout.

Steamed Pork with Salty Egg—I like this dish, but it’s ugly. There’s no getting around the fact that steamed ground pork looks like what it is, but the combination of silky pork with the rich, crumbly salted egg yolk is deeply satisfying.

Tofu and Mushrooms—goopy but I really like the texture. The sauce clings to the silken tofu and earthy mushrooms in that particular way that only Cantonese sauces manage, creating this luxurious, slippery mouthfeel.

Fried Lo Mein with Beef—also a guilty pleasure. I love this dish when it’s good, and this one was. The noodles had that perfect char from the wok, the beef was tender, and everything came together with that addictive soy-based sauce and wok hei.

World Seafood delivered exactly what we came for: a solid Sunday Chinese feast with the gang, anchored by excellent seafood at bargain prices. The king crab was the clear winner—juicy, sweet, and prepared with classic Cantonese restraint that let the ingredient shine. The geoduck two-ways showed versatility, and while the suckling pig looked impressive, I still maintain it’s more showpiece than substance.

What I appreciate about places like World Seafood is their commitment to quality ingredients and straightforward technique. There’s no pretense here, no fusion flights of fancy—just fresh seafood from the tanks, classic Cantonese preparations, and the kind of banquet-style dining that’s meant to be shared with a big group. The corn soup, the tofu and mushrooms, the lo mein—these are comfort dishes done right, the kind of food that makes you understand why Sunday Chinese with friends has become a ritual worth repeating.

Is this revolutionary cuisine? No. But it doesn’t need to be. Sometimes the best meals are the ones where you’re passing dishes around the lazy Susan, arguing over the last piece of garlic king crab, and washing it all down with Grand Cru Burgundy (because why not?). For a Sunday afternoon in the SGV, surrounded by good people and good food, World Seafood hits the spot.

For more LA dining reviews click here.

For more Chinese Food reviews, click here.

By: agavin
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Posted in: Food

Tagged as: Cantonese cuisine, Chinese cuisine, SGV, Sunday Chinese, Wine

Hauling Oats

Dec08

Restaurant: Xibei

Location: 400 S Baldwin Ave, Arcadia, CA 91007 | 626-538-3000

Date: August 31 & Nov 16, 2025

Cuisine: Northwestern Chinese

Rating: Delicious

Xibei in Arcadia is a really interesting addition to the SGV dining scene, focusing on the hearty, rustic flavors of Northwestern Chinese cuisine—a style you don’t see much in LA. This is the food of China’s northwest frontier regions: lamb-centric, spice-forward, and built around oat-based noodles and dumplings that have a uniquely chewy, nutty texture. It’s a far cry from the Cantonese and Sichuan places that dominate the area, offering a glimpse into a lesser-known regional cuisine that’s as robust and warming as the landscapes it comes from.

Behind a towering facade of weathered metal etched with swirling calligraphic reliefs and framed by celebratory flower stands, the bold red XIBEI portal opens to a foyer splashed with folk-art murals, casting a confident, festive energy.

A broad Northwestern Chinese menu that leans into hearty, rustic flavors—think lamb and beef specialties alongside poultry and pork, supported by regional street snacks, chewy noodles, and vegetable-led plates. The lineup rounds out with warming soups, homestyle stews, and a few classic desserts.

The space itself is modern and comfortable, with an energy that matches the bold flavors on the menu. This location used to house MDP, the Arcadia spot that went for a certain 2020 Chinese “fancy” aesthetic. Now they’ve kept much of that bones but added colorful lights, signs, and folk-art touches that give it a more regional, lived-in feel.

This space used to be the Arcadia MDP. It was kind of 2020 Chinese “fancy” then and now they’ve just stuck a bunch of colorful lights and signs on top.

Our private room. What’s up with the 1975 NY Italian tablecloth?

On a second night we had this large private room. We’ve eaten in this excellent two chamber zone before back when this was MDP.

And this cute wall panel.

The menu.

Sichuan pepper chicken in chili sauce. Chicken, chicken soup, sesame oil, scallions, millet pepper. HOT and delicious.

Xibei’s signature chilled wheat noodles with house-special dressing. Flour, cucumber, preserved veggies, cilantro, celery. Cool and delicious. The noodles are springy and cold, with a nutty wheat bite, crunchy cucumber and celery, and a tangy-savory dressing lifted by cilantro and preserved veggies.

Sweet riblets.

Oat Yuyu. House-made, noodle-shaped oat noodles served with lamb soup. Very interesting chewy texture. The broth leans savory and lightly gamey, and the rustic oat ribbons look hearty in the bowl.

Yarom and the manager.

Lamb knuckle tips. Bony, but pretty tasty. The meat clings to the bone with sticky, collagen-rich tenderness and a deep, lamby savor.

Cucumber salad. Cucumber and chili pepper. Crisp, refreshing, and crunchy, with cool sweetness from the cucumber and a gentle, lingering heat from the chili.

Diced avocado with roasted chili peppers. Avocado, green pepper, garlic, scallions. Unusual but pretty awesome. We ordered two or three. The avocado is creamy and cool against the smoky roasted chili peppers, with garlic and scallions adding a bright, savory snap.

Xibei-style shumai. Lamb, egg, and scallions. Light and fluffy. The lamb and egg bring a gentle, savory richness, while the scallions add a fresh lift.

Dumpling sauces.

Oat Luoluo. Special “oat” dumplings. I think we got shrimp. Soft and lightly chewy with a gentle oat nuttiness, they eat clean and comforting, with the shrimp adding a sweet, briny pop.

Dumpling sauces.

Spiced lamb spine stew. Lamb, mixture of Chinese spices. Good flavor—lots of bone. The broth is aromatic and warming, with marrow-rich depth and tender meat clinging to the vertebrae.

Zoom.

Oat “Wowo”. Honeycomb-shaped oat noodles with sweet-and-sour sauce. These were like pasta with ragu. Very interesting, but not actually that great. The noodles are chewy and dense, and the sauce skews more tangy than rich, making it intriguing more than craveable.

Wasabi shrimp. Tangy!

Their Peking duck was actually pretty excellent. The skin was crisp and lacquered while the meat stayed juicy, with a gently sweet-savory glaze that keeps you reaching back for another slice.

Second time we had the peking duck they carved tableside.

And packaged the “burrito”.

Condiments.

The spring pancakes were actually made with “oat” (not regular oats, but a traditional Chinese grain). They had a nutty, slightly earthy flavor and a pleasantly chewy bite.

Duck bones with cumin.

Sizzling cumin beef. Beef, onion, chili, cumin — because we’d had a lot of lamb elsewhere. Smoky, toasty cumin and chili heat perfume tender slices of beef, with sweet onion bite and that satisfying tableside sizzle.

Lamb shank. A mixture of Chinese spices. Meat! Tender and rich, it’s aromatic and warming, with deep savory notes and a hint of sweetness.

Shortrib!

Pork belly.

Fried chicken with peppers and fries.

Mushrooms.

Weirdness.

Lamb belly!

Lettuce wraps for the lamb.

Condiments for the lamb.

Spices.

Pork and green peppers.

String beans.

Overall, very nice dinner with some interesting and new dishes. Never had avocado like that—the combination with roasted chili peppers was a revelation. Xibei mixes the very “oat flour” heavy cuisine of the Northwest with some classics like Peking Duck. Yeah, PD is from the Northwest too, but it’s from a more elevated subset of Chinese cuisine (probably being more or less a city or palace food) while a lot of Xibei’s offerings feel more rustic. Not that I mind—I love variety in Chinese food, and it’s great to see regional cuisines getting their due in LA.

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Deutz, Champagne (France) – Rosé 2012: A refined vintage rosé Champagne with pinpoint mousse and chalky minerality, showing wild strawberry, pomegranate and blood orange layered with rose petal, biscuit and gentle spice; taut yet creamy, brisk acidity and a long saline finish. Ideal with tuna or salmon crudo, roast duck or squab, charcuterie, and lightly spiced Asian dishes.

Domaine Michel Gaunoux, Pommard 1er Cru “Les Rugiens Bas” 2001 (Burgundy, France) — A beautifully mature, savory Pinot Noir with dried cherry, cranberry, rose, sous-bois and truffle over iron-tinged minerality; fine, resolved tannins and brisk acidity drive a long, earthy finish. Spot-on with roast duck or squab, mushroom risotto, or herb-crusted lamb; also excellent with aged Comté.

By: agavin
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Posted in: Food

Tagged as: Arcadia, hedonists, oat flour, Peking Duck, SGV, Wine, Xibei

Family Night – Chelsea

Dec06

Restaurant: Chelsea [1, 2]

Location: 2460 Wilshire Blvd, Santa Monica, CA 90403 | (424) 238-5102

Date: October 22, 2025

Cuisine: New American with Global Flavors

Rating: Family Night Foodie Club Excellence!

It’s always a joy when the Foodie Club can get the extended family together, and this time we managed to wrangle Joe, Bonnie, Howard, and Ploy for a family night at Chelsea in Santa Monica. Located on Wilshire Boulevard, Chelsea has been making waves with its globally-inflected New American cuisine—the kind of place that offers both the comfort of familiar preparations and the excitement of unexpected flavor combinations. With a menu that spans oysters to lamb chops, handmade pasta to steak frites, it seemed like the perfect spot for our diverse crew.

The restaurant itself strikes a nice balance between upscale and approachable. There’s a warmth to the space that invites conversation and laughter—exactly what you want for a family gathering. Chef Behdad Eghbali has crafted a menu that’s ambitious in scope but grounded in solid technique, drawing on his Persian background and international training to create dishes that feel both refined and accessible.

The menu offers a modern American progression, opening with a raw bar before moving through shareable starters, handmade pastas, and globally influenced entrées.

We dove in with an impressive array of starters and small plates.

Oysters with lemon ginger mignonette—a bright, clean start to the meal.

Escargot Stuffed Mushrooms with pecorino polenta—a rich, earthy combination that showcases the kitchen’s comfort with French technique.

Albacore Ceviche with corn, coconut milk, chilis, mango, and chips. Strong flavors here—the coconut milk adds a creamy richness to the citrus-cured fish, while the mango and chilis provide tropical heat and sweetness.

House-Made Ripple-Cut Potato Chips—corrugated fans of golden potato with that satisfying dry crunch and perfectly judged seasoning. These arrived alongside the ceviche and proved dangerously addictive.

Crispy Lobster Sliders with arugula, truffle aioli, and Hawaiian rolls. Delicious! These were a table favorite—the lobster perfectly fried with a delicate crunch, the truffle aioli adding luxurious umami, all nestled in those soft, slightly sweet rolls.

Burrata with heirloom tomato, plum, pistachio, lemon olive oil, and polenta croutons—a beautiful summer-into-fall composition with the stone fruit adding an unexpected sweetness.

Harissa Lamb Tartare with rustic bread, mint aioli, and crispy capers. I liked this—spiced with North African heat but balanced by cooling mint, the raw lamb silky and clean. For some reason I was the only one eating it, which meant more for me.

Then came the pastas, and this is where Chelsea really shines.

Boar Ragu with tagliatelle, crisp rosemary, and pecorino—a hearty, gamey sauce clinging to perfectly cooked ribbons of pasta, the rosemary adding aromatic punch.

Lobster Linguini with squid ink linguini, half a lobster tail, leeks, peas, scallions, and lobster sauce—dramatic black pasta showcasing generous chunks of sweet lobster in a rich, oceanic sauce.

Sweet Corn & Ricotta Ravioli with Thai green curry. These were awesome! Now I really like curry, and this was a lovely mild one but it added a creamy goodness to the sweet corn filling. The marriage of Italian technique with Thai flavors shouldn’t work this well, but it absolutely does—one of my dishes of the night.

For mains, we split between surf and turf.

Pistachio Crusted Lamb Chops with whipped eggplant and roasted heirloom carrots—the pistachio crust adding both texture and nutty sweetness to perfectly cooked lamb.

Steak Frites—a 16 oz. prime bone-in New York with cognac peppercorn sauce and shoestring fries. Classic French bistro execution on a generous American-sized cut.

Pommes Frites arriving golden and crisp, each slim baton shattering with that perfect contrast between crunchy exterior and fluffy interior, properly salted and begging to be dragged through ketchup.

We finished with classic desserts.

Key Lime Pie—tart, creamy, with that essential graham cracker crust.

Apple Turnover—flaky pastry wrapped around spiced apple filling, served warm.

We brought some serious Burgundy firepower to the meal. From my cellar: 2009 Henri Boillot Meursault Perrières (Premier Cru) and 2021 Coche-Dury Bourgogne Chardonnay—the Coche-Dury proving that even at the regional level, this producer can do no wrong, with layered stone fruit and that signature mineral backbone. We also enjoyed Billecart-Salmon Champagne to start, Louis Jadot Clos Saint Denis Grand Cru for the reds, and 2009 Château Pichon Longueville Comtesse de Lalande from Pauillac—a Second Growth Bordeaux showing beautiful elegance and structure even at this relatively young age.

Chelsea delivered exactly what we needed for a family Foodie Club night: a menu broad enough to satisfy diverse tastes, execution solid across the board, and an atmosphere conducive to the kind of lingering conversation that makes these gatherings special. The standouts for me were those curry ravioli—unexpected and brilliant—and the crispy lobster sliders, which disappeared far too quickly. The handmade pastas show real skill, and the kitchen’s willingness to play with global flavors (Thai curry, harissa, miso) while maintaining classical technique keeps things interesting.

Is this groundbreaking cuisine? No. But it doesn’t need to be. Chelsea succeeds by doing a lot of things well, offering quality ingredients, thoughtful preparation, and enough variety to keep a table of opinionated food lovers happy. For a family dinner in Santa Monica, you could do a lot worse. And when you’re gathered with good people, good wine, and food that delivers on its promises, that’s really all you need.

For more LA Foodie Club dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Chelsea, Family Night, Foodie Club, Santa Monica, Wine

Bouchard Seline

Dec01

Restaurant: Seline

Location: Santa Monica, CA

Date: October 12, 2025

Cuisine: Mediterranean / French

Rating: Burgundy Bliss & Butter Mastery!

Some dinners are about innovation, pushing boundaries, deconstructing classics into their molecular components. And then there are dinners like this—a special Sage Society event at Seline, devoted entirely to the wines of Bouchard Père & Fils and the kind of classic French cooking that makes no apologies for its richness. This was butter-forward, sauce-driven French cuisine at its most unapologetic, paired with a vertical exploration of one of Burgundy’s most historic houses. No modernist foams, no tweezers, no apologies. Just pitch-perfect technique, luxurious ingredients, and wines that have been waiting decades for exactly this moment.

The Sage Society knows how to throw a wine dinner, and pairing Seline’s kitchen with Bouchard’s cellar was a stroke of genius. Seline, tucked away in Santa Monica, normally leans Mediterranean with modern flourishes, but for this evening they went full Burgundian—think beurre blanc, beurre monté, duck jus, red wine reductions, and enough cultured butter to make your cardiologist weep. The chef (whose work I’ve enjoyed before) clearly understands classical French technique, and when given the excuse to go all-in on traditional preparations, the results were stunning.

Bouchard Père & Fils needs little introduction to anyone who drinks Burgundy seriously. Founded in 1731, the house is one of the oldest in the region, with holdings that read like a greatest hits of Burgundy terroir: Corton-Charlemagne, Clos Vougeot, Beaune Grèves Vigne de l’Enfant Jésus, Chambertin. Tonight’s lineup spanned vintages from 1992 to 2020, showcasing both the house’s range and Burgundy’s ability to age with grace.

This was a special Sage Society Bouchard dinner—our menu for the night, showcasing classic French technique married to Burgundian wines.

In a soft amber hush, polished wood gleams beneath elegant script place cards and a constellation of fine-stemmed glasses, setting the stage for a meticulously paced meal.

The evening began with a scallop course that set the tone for everything to follow.

Scallop Quenelle with beurre blanc and caviar. Super delicious and a perfect white Burgundy pairing. I love the soft, almost ethereal texture—the quenelle melts on the tongue like an aerated cloud of scallop and cream. The beurre blanc is pitch perfect: enough acidity to cut the richness, enough butter to coat your palate in silk. The caviar adds precise saline pops that wake everything up.

Then came the fish course, paired with white Burgundies that showed both youth and maturity.

Salmon with chicken beurre monté. Very tender salmon—cooked just to that point where it’s still translucent at the center—and a REALLY RICH butter sauce. Delicious. The beurre monté is almost sinful in its concentration, clinging to the salmon like liquid gold. This is not health food, but paired with a great white Burg, it’s transcendent.

We opened Bouchard Père & Fils Meursault Genevrières 2020 and Meursault Perrières 2020, both Premier Crus showing Meursault’s signature richness and minerality. The Genevrières displayed generous stone fruit and hazelnut notes with bright acidity, while the Perrières leaned more mineral and tense—perfect foils for all that butter. Then came Bouchard Corton-Charlemagne 2000, a Grand Cru white showing how beautifully these wines age: honeyed, complex, with notes of roasted nuts and a steely backbone that kept it fresh despite two decades in bottle.

The meat courses began with pork, and this is where the evening’s theme—sauce, sauce, and more sauce—really hit its stride.

Pork Loin with pork jus. It was all about the sauce—again. The loin itself was tender and properly cooked, but the jus is what elevated it: deeply porky, concentrated, glossy with fat and gelatin. You could taste the hours of reduction in every spoonful.

Duck Breast with duck jus. More amazing high-fat sauce! The duck was cooked to perfect medium-rare, the skin crisped and rendered. But that jus—dark, unctuous, tasting of roasted duck bones and red wine—was pure sauce mastery. Neat rose-pink slices fanned across the plate, amber skin catching the light, while the velvety sauce pooled beneath.

Hanger Steak with red wine jus and potato pavé. Oh and more sauce. They really know sauces here. The steak was perfectly charred and juicy, the pavé crisp-edged and creamy within, but that red wine jus—reduced to the edge of intensity, glossy with marrow and butter—tied everything together. This is the kind of cooking that doesn’t apologize for being rich.

Parisian Gnocchi with mushroom and mushroom sauce. And in case you were worried, these were coated in butter! The gnocchi—made with choux pastry rather than potato—were pillowy and light despite being slicked with more butter. The mushroom sauce was earthy and deeply savory, umami layered on umami.

The red Burgundies came out in waves, each more impressive than the last. We started with Bouchard Beaune Grèves Vigne de l’Enfant Jésus 2012, the Premier Cru that’s one of Bouchard’s signature bottlings. Silky, floral, classic Beaune. Then Bouchard Nuits-Saint-Georges Les Cailles 2005, showing that village’s more structured, earthy character with age.

The lineup escalated: Bouchard Clos Vougeot 2002, the Grand Cru showing classic Vougeot power and structure; Bouchard Chambertin-Clos de Bèze 2002, one of the greatest Grand Crus in Burgundy, all perfume and precision; and Bouchard Chambertin 2009, ripe and generous from that sun-blessed vintage.

More treasures: Bouchard Nuits-Saint-Georges Les Cailles 2005 and Bouchard Clos Vougeot Grand Cru 2002, both showing beautifully with age—tertiary notes of forest floor, leather, and dried cherry emerging.

We dove deeper into the cellar: Bouchard Beaune Grèves Vigne de l’Enfant Jésus (vintage unclear); Bouchard Corton-Charlemagne 2000, the white Grand Cru; Bouchard Vosne-Romanée 2001, Grand Cru, from that legendary village; Bouchard Clos Vougeot 1999, showing two decades of evolution.

Then: Bouchard Beaune Grèves Vigne de l’Enfant Jésus (another vintage); Bouchard Chevalier-Montrachet 2020, the Grand Cru white; Bouchard Clos Vougeot 2001 and 1999—a vertical within the vertical.

The procession continued: Jean-Claude Boisset Savigny-Les-Beaune Les Peuillets 1999 Premier Cru; Domaine Parent Beaune Clos De La Mousse 2008 Premier Cru; Domaine Parent Nuits-Saint-Georges Les Cras 2008 Premier Cru; Bouchard Le Corton 2012 Grand Cru; and Château de La Maltroye Chevalier-Montrachet Grand Cru white.

More gems emerged: Bouchard Beaune Grèves Vigne de l’Enfant Jésus 2012; Bouchard Clos Vougeot 2014; Joseph Drouhin Volnay Caillerets Ancienne Cuvée Carnot 1999; Domaine Bouchard Beaune Clos de la Mousse 2008; Domaine Faiveley Nuits-Saint-Georges Les Porets-Saint-Georges 2006; and Bouchard Le Corton 2008.

The bottles kept coming: Bouchard Volnay Les Caillerets 2012; Château de Beaune Le Corton 1992—a Grand Cru showing three decades of age; Bouchard Beaune Grèves Vigne de l’Enfant Jésus 2012 (yet another bottle of this stellar Premier Cru); Bouchard Clos Vougeot 2014; Bouchard Volnay Caillerets Ancienne Cuvée Carnot 1999; and Bouchard Beaune Clos de la Mousse 2008.

As we moved toward the cheese course, the wine show continued unabated.

Artisanal Cheese Course with cool stoneware presenting pale straw and ivory: a chalk-white bloomy rind slumping into glossy custard alongside two batons of firm, sunlit-yellow cheese. The soft wedge exhales aromas of cultured cream and button mushroom, spreading like satin—saline, lactic-sweet, with hints of hazelnut. The companion slices offer gentle snap, yielding to supple chew with flavors of sweet butter, toasted grain, and faint apple acidity.

Cheese platter with Comté, Camembert, bread and butter. Classic, simple, perfect.

Yep, if butter sauce wasn’t enough, we needed MORE butter in its purest form! Because why not?

This was some really great food. I haven’t eaten at “regular” Seline yet myself, but given the photos online and my previous experience with the chef, the normal menu is much more modern and cerebral. This was pure butter-forward French—rich, classical, delicious, and utterly unrepentant.

More whites: Bouchard Meursault Genevrières 2020 and Meursault Perrières 2020, both Premier Crus; Bouchard Volnay Les Caillerets 2012; Bouchard Le Corton 1992; and Bouchard Vigne de L’Enfant Jésus Premier Cru.

The final wave: Bouchard Meursault Genevrières 2020 and Meursault Perrières 2020; Bouchard Volnay Les Caillerets 2012; and Domaines du Château de Meursault Le Corton Grand Cru 1992.

This was the kind of dinner that reminds you why classical French cooking endures. There’s a reason beurre blanc has survived centuries of culinary evolution: when it’s done right, nothing beats it. The scallop quenelle was ethereal, the salmon luxurious, every meat course elevated by sauces that tasted of hours of patient reduction and perfect technique. The kitchen knows how to handle butter and stock, gelatin and acid, building flavors that are rich without being cloying, intense without being overwrought.

And the wines—my god, the wines. Bouchard isn’t always the most exciting producer in Burgundy; they’re a large négociant with holdings that sometimes produce wines that are good rather than great. But on this night, with bottles chosen carefully and given time to breathe, the house showed what it can do. The Meursaults were textbook, the Beaune Grèves consistently elegant, the Clos Vougeots powerful and structured. The older vintages—that 1992 Corton, the 1999 bottles—demonstrated Burgundy’s ability to age with grace, developing complexity while retaining freshness.

What made the evening work was the synergy between food and wine. This wasn’t modernist cuisine that fights with traditional wine; it was cooking designed to showcase classic bottles. The butter sauces provided a luxurious canvas for white Burgundy’s richness and acidity. The meat jus—earthy, concentrated, layered with red wine—echoed the Pinot Noirs’ structure and tertiary development. Every pairing felt considered, harmonious, right.

The Sage Society deserves credit for orchestrating an event that was educational without being stuffy, luxurious without being pretentious. This was serious wine paired with serious cooking, served to people who appreciate both. No one was taking Instagram photos of every course or checking their phones between pours. We were tasting, discussing, comparing vintages, debating terroir, enjoying the hell out of ourselves.

Seline proved they can cook classically when called upon, even if their regular menu skews more contemporary. I’m curious to try their everyday offerings—modern Mediterranean with cerebral touches sounds appealing—but for this night, going full Burgundian was the right call. Sometimes you don’t need innovation; you just need butter, sauce, and technique. Lots of butter. An almost obscene amount of butter. And you know what? It was perfect.

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By: agavin
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Posted in: Food

Tagged as: Bouchard, Dave Beran, French Cuisine, Liz Lee, Sage Society, Seline, Wine

Programmed by Andy Gavin