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Author Archive for agavin – Page 105

Tidewater Crab

Apr26

Restaurant: Tidewater Grille

Location:  300 FRANKLIN STREET, HAVRE DE GRACE, MD 21078 410.939.3313

Date: April 18, 2011

Cuisine: Eastern Shore American

Rating: Real crab cakes!

ANY CHARACTER HERE

One of the great things about the greater Washington DC area is the proximity of authentic Eastern Shore crab (and hence crab cakes!). Technically this is a “guest palette” as my brother was the one doing the eating. So the text and pictures are by Mitch Gavin.


An unassuming coastal frontage but a surprising beautiful find.  My parents have been going to this spot for a decade or two. We used to go to a restaurant up the street with a reputation for great eastern shore crab cakes and fried chicken.  I think I remember a s a kid getting a lot of bacon and dipping it in apple sauce.  To be discussed at a later date.  But in the recent past 2 decades M & D have been talking about this place.  I finally went one recent visit driving from DC to Philly to see my cousins.

To start: Maryland Blue Crab Soup.  Hands down my favorite soup and most scrumptious!  Vegetable base with chunks of tomato, corn, green beans I think and loads of crab meat.  Just crab.  Followed by a spicy seafood seasoning.  Something that reminds you of the beach and spiced vinegar fries.  Hot!  I tried to squeeze a bowl in because it’s going to be a year before I taste something this good again.

Now onto the crab cake!  Tidewater is the best crab cake east or west of the Mississippi.  These things are just so truly American, harder to find and worth savoring every bite.  Again you don’t find this in many places, it’s almost pure crab meat, very large and seared in a pan just right.  The taste of crab is so distinctive and Maryland stands alone at the top, athough Louisiana might get the Blue Crab too and be a closer runner up.  Arguably better tasting than the more expensive Maine Lobster this sandwish melts in your mouth.  The chips at Tidewater are unique — just simple strips of baked potato –and great!  The lettuce and tomato are unnecessary because additions just mask the special taste of the meat, so I recommend just lemon and bun.  No tartar was added to this sandwich.  🙂  [ although Andy adds that he loves tartar sauce because “fat == flavor” ]

After a few iced teas, a cup of soup and the oh so lovely crab sandwich the total was only $24.  Sandwich $14, Soup $4 and tea $2.5.


True tidewater country.


Here is another example, this one from Washington area restaurant Clydes.

Clydes crab cake was surprising lovely too, especially after closely visiting the Tidewater as  acomparrison.  It was a little more seared and smaller but very tasty.  They even simplified the platter for you with no lettuce or tomato, annoying not to be given the choice, especially since they have over the past 30 years.  And I’m not kidding people I’ve been going to this restaurant over 30 years; I even had my Bar Mitzvah there in the bright room upstairs in 1987!

Now the true pride in a restaurant in my opinion is not changing something that’s good.  Over the years, Clyde’s has managed to maintain the absolute best Chili I have ever had, and they have been doing so since before 1985.  It’s dark, molassesy, tangy and damn freaking good.  Seriously I’ve had other “great” chili’s but the tang and flavor of this one keeps me coming back year after year (when home on holidays!).

Dad had to leave early so I ordered the Blondie Brownie Sundae (not pictured), which I liked as a kid for mom and I.  The thing used to come in a tall Sundae glass, have a great grandma blondie brownie with carmel and great vanilla bean ice cream, nuts and everything but when the server brought it out on a flat plate the Blondie Brownie had no brown in it at all. It was disappointing as a too sweet flat white pastry looking thing with some vanilla ice cream, whip creme and thick brown chocolate sauce all over it that wasn’t good, maybe some nuts, the ice cream was similar but in short supply.  Thumbs down and unfinished between two.  That doesn’t say much that we then decided we didn’t need the unnecessary calories.  But on a positive note I’ll be back to Clyde’s again for that Chili, Crab cake and a lot of other stuff.  Clye’s gets a thumbs up.

Some other good crab cakes can be found on the west coast at Houstons or, surprisingly, at Capo. But they aren’t quite the same.

By: agavin
Comments (1)
Posted in: Food
Tagged as: Blue Crab, Callinectes sapidus, Clam chowder, crab, Crab cake, Fish and Seafood, Maryland, Shellfish, Tartar sauce, Tidewater

Game of Thrones – Episode 2

Apr25

Title: Game of Thrones

Genre: Historical Fantasy

Watched: Episode 2 – April 24, 2011

Status: First Season now airing on HBO

Summary: Amazing!

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After watching Episode 1 three and a quarter times, I was eagerly awaiting the continuation. This week’s installment, entitled “The Kingsroad” didn’t disappoint, although this is an extremely transitional episode.

In “Winter is Coming” (Ep 1) we were introduced to the major players in what amounts to two major settings and story lines, one at Winterfell with the Starks, King, and Lannisters, and the other across the sea with Daenerys. About midway in this second episode the main Westeros storyline splinters into three: Ned and the girls, Jon & Tyrion heading to the wall, and Cat, Robb, and Bran back at Winterfell. This fragmentation will continue a bit in further episodes, but for now everyone is moving into place. I suspect in the long run this will be one of the “duller” episodes of the series. But all is relative, and it still contains a number of very powerful scenes.

Peter Dinklage as Tyrion continues to delight with his ironic tongue and sharp delivery. The queen shows both her calculating side, and her cruelty. Joff is appropriately loathsome and Arya every bit as spunky as she should be. While new viewers might not be totally aware of it. This episode really starts to drive home the consistant notion in the books that all choices and actions have consequences, and that those are never what they might seem.

Jon chooses the wall, but even from the start, it isn’t the romantic knighthood he hopes. Tyrion chooses to side, even if by default, with his own, and that will play out with fiery results. Sansa choses to stay out of the fray, Arya to enter one, with drastic consequences. Dany chooses to try and make the best of her miserable situation. I do wonder a little how new viewers (those who have not read the books) will take all this, as even in this long (10 hour format) the incredible richness of the characters, their interactions, choices, and consequences.

For example, despite spending an entire hour on this transitional moment the writers still have to rush Dany’s realization that she can take control of her situation. Married off by her abusive (and more than slightly creepy) brother to a mongol-type warlord who takes her every night “Dothraki-style” (like a Stallion and a mare) she isn’t in the best place. Some reviewers have issue with this, but personally, as this has been the plight of millions (or billions) of women throughout time, nobel and pauper alike, I think it belongs here. Some wonder, why does she stay? Well, what is she supposed to do, married to a warlord, virtually alone in a camp he controls with 40,000 of his people in the middle of nowhere? She does the only strong thing possible, she starts to seize on some measure of control in her relationship. One must not interject the modern conception of mariage is mutable into it. For much of history a sort of grim fatalism pervaded most people’s being.

The final bit of the episode too, with the crucial play out of various childish personalities having dire consequences in both the youthful and adult worlds is very well handled. Joff’s cruelty and impotence, Arya’s headstrong nature, and Sansa’s passivity clash. Who suffers? A cute doggy and the peasant boy. But this will have long standing consequences for everyone involved, including the adults. We can see it in the seething looks exchanged between Ned Stark and the queen. The very end rises to a nice emotional tieback. Still, I would have enhanced the mystical a bit here (almost totally downplayed by the producers). Perhaps showing all five of the other wolves howling and/or linking with one of Bran’s dreams as in the books. I suspect that because of a fear of being labeled too fantasy the producers will continue to soften the fantastic elements, subtle as they are even in the original books.

Still. I can’t wait for Episode 3, which with the arrival at both Castle Black and King’s Landing should make for some good stuff. Littlefinger!

For my reviews of other episodes by number: [1, 2, 3, 4]

Click here for some trailers for and about the series.

Or find out about my own fantasy novel, The Darkening Dream.

Related posts:

  1. Game of Thrones – Episode 1
  2. Game of Thrones – The Houses
  3. Making Game of Thrones
  4. Inside Game of Thrones
By: agavin
Comments (13)
Posted in: Television
Tagged as: episode, episode 2, episode 2 review, Episode Review, Game of Thrones, George R. R. Martin, HBO, Major houses in A Song of Ice and Fire, Ned Stark, Peter Dinklage, review, Television program, World of A Song of Ice and Fire

Ice Cream & Coffee

Apr24

Restaurant: Sweet Rose Creamery [1, 2]

Location:  225 26th Ave, suite 51, Santa Monica, 90402  310-260-CONE

Date: April 17, 2011

Cuisine: Homemade Ice Cream

Rating: Very REAL ice cream.

ANY CHARACTER HERE

We were at the Brentwood Country Mart and I noticed this creamery I had wanted to try for a while. They make real homemade ice cream using only the traditional and natural ingredients. None of those emulsifiers and artificial flavors.


The board of flavors.

There aren’t a lot of flavors, but those they have are ver good.

There is even “Caffe Luxxe” coffee ice cream (we’ll see the coffee itself in a second).

This is salted carmel and mint chocolate chip. The carmel was delicious, sweet, carmely, and the fleur de salt on top a perfect contrast. The mint tasted entirely like cream and REAL mint leaves, not that artificial stuff. The chips were nice and rich. The mint in particular reminded me of my Mom’s homemade ice cream from when I was a kid.

My son demanded, “I want chocolate!” so here it is. Rich and creamy.


Caffe Luxxe coffee ice cream underneath coconut lime sorbet. The mix was odd. The coffee was good, but the coconut lime was amazing. It tasted lime Tom Yum Gum (the Thai soup).


Salted Caramel (again).

Then, since it was right here, a quick stop at LAs best coffee place. They have 3 branches actually, all in Santa Monica / Brentwood.

The masters at work.

And the incredible result. These capachinos don’t even taste like normal coffee. The milk is so expertly foamed that it seemlessly blends in to make a completely silky uniform texture. Not a hint of bitterness.

Luxxe also carries Mararons from Paulettes!

Or check out a second look at sweet rose, featuring the bacon sundae!

Related posts:

  1. Paulette Macarons
  2. Quick Eats: Kreation Kafe
By: agavin
Comments (9)
Posted in: Food
Tagged as: Caffe Luxxe, cappuccino, coffee, Creamery, Expresso, Flavor, Food and Related Products, Frozen, Ice cream, Mentha, Mint Chocolate Chip, Santa Monica California, Sweet Rose

The “Reform Kosher” for Passover Tuna Melt

Apr23

We were scrounging around for lunch and came up with this variant passover tuna melt. While “passover” compliant it is in the tradition of the Great Trefa Banquet of 1883. You’ll see why. My wife did not participate — for the same reason.


So in making the tuna itself. At home I use this red chunk Italian tuna packed in olive oil which is amazing. Here I only had some Trader Joe’s albacore packed in water. So I added some olive oil (I don’t like mayo with my tuna). I also threw in some chopped cornichons, fresh ground pepper, lemon juice.


And mustard. Now this is a great mustard, but as we searched my mom’s very deep pantry, it came up.


Notice the price on this baby, and the yellowed tag. Today you’d find this tub for around $29, therefore dating this particular example to the 80s. We moved on to a lesser, but “younger” mustard.


The tuna.


The matzah, waiting.


Here’s the Trefa, a little Prosciutto.

Matzah, ham, then tuna.


A nice aged cheddar (goes so well with the ham).


All four.


A little trip to the toaster oven and…


Voila.


Close up. Yum!


Others who aren’t tomato haters used some of these.


As shown.


And after baking.


Our explorations in the pantry also turned up this vintage can of hazelnut oil, complete with archaic french price tag. It might date back to the late 70s!

For a similar non-passover snack, see here.

To see my passover seder, click here.

Related posts:

  1. Passover Seder 2011 – day 2
  2. Passover Seder 2011 – day 1
By: agavin
Comments (0)
Posted in: Food
Tagged as: Black pepper, Cooking, Lemon juice, lunch, Matzo, Olive oil, Passover, Prosciutto, Sandwich, Tuna, Tuna melt

Passover Seder 2011 – day 2

Apr22

This year we hosted the first seder (SEE HERE), but my Mom cooked the second. That means a very high bar of quality.


Parker 91 for the 2001 Opus One. “Tasted twice Deep garnet-black colour. Still a lot of primary fruit with dark cherry and blackberry aromas complimented by cloves, cardamom and a hint of mint. The medium to full bodied palate provides a medium+ level of very finely grained tannins and medium+ acidity. Long finish with lingering earthy / mineral flavours. Drink now to 2019. Tasted April 2009.”

The 1998 Haut Maillet was a typical mature pomerol. Tasty, but a bit sour.


The seder plate.


The ubiquitous matzah.


Horoset, a mixture of apples, nuts, cinnamon and other spices.


Mom’s homemade horseradish, sweetened and colored with beet juice.


The fully set table.


The components of the Hillel sandwich, a combination of matzah, horoset, and horseradish.


A sample Hillel sandwich. For more details, see here.


The salad.


Plated, endives, other greens, and smoked kosher trout. Very refreshing, and tasty.


Homemade matzah ball soup. The classic chicken broth and light fluffy balls.


Broccoli Rabe.


Sauteed with pine-nuts and currents


Brisket braised in sweet and sour sauce. Cooked to extreme tenderness.


Extra gravy.


On the plate.

To see the first night of passover, click here.

For the Hillel Sandwich, here.

Related posts:

  1. Passover Seder 2011 – day 1
  2. The Hillel Sandwich
  3. Brunch at Tavern 3D
  4. Food as Art: Chanukah in Style
By: agavin
Comments (1)
Posted in: Food
Tagged as: Brisket, Cooking, Dinner, Hillel the Elder, Home, home cooking, Horseradish, Jews, Matzah ball, Matzo, opus one, Passover, Passover Seder, Passover Seder Plate, Pomerol, Salad, Wine

Passover Seder 2011 – day 1

Apr21

April rolls around and it’s seder time again, the ritual dinner celebrating the exodus from Egypt. As usual, things have to be done in full Gavin style.

Various ingredients. There are all sorts of traditional requirements to this meal, the most significant of which is an avoidance of any leavening agents, yeast, etc.

Parker 92. “Bachelet’s 2005 Gevrey-Chambertin Vieilles Vignes – from 60- to 70-year-old vines both below the route nationale and north of Gevrey in Brochon – offers lovely black fruit aromas with hints of anise and mint. A truly palate-staining intensity of vividly-fresh, tart but ripe black cherry and blackberry is underlain by firm, fine tannins (not precluding an emerging silkiness of texture) and augmented by bitter-herbal and stony notes. Although palpably dense and abundantly tannic, this outstanding village wine still comes off as juicy, sleek, invigorating and refined. Put it away for at least 5-7 years.”

Parker 94. “The profound 1997 Barolo Bussia boasts intense aromas of molasses, cherry liqueur, melted tar, licorice, and toast. Dense and full-bodied, with enormous quantities of glycerin and fat, this hedonistic, thick, viscous Barolo can be drunk now and over the next 15-16 years.”

And for those who crave the old school sweet and alcohol finish of the classic kosher wine, the Kesser. No vintage listed or needed.

This is a traditional seder plate. It contains each of the ritual elements of the dinner. Starting at the egg on the right and heading clockwise. Egg, horseradish, lamb shank, lettuce, horoset, parsley.

Hard boiled eggs. Dipped in salt water before eating.

A glass of wine is left for Elijah, the prophet. He gets the cool cup.

Parsley, dipped in salt water.

Matzah, or unleavened bread. When the Israelites escaped from the Pharoah Ramses (check out Exodus if you aren’t clued in on that) there was no time to leaven the bread. So matzah, an unleavened cracker, is eaten in symbol remembrance.

More traditional accompaniments. At the top, Horoset (mixture of apples, nuts, and spices — homemade of course), the green is parsley, the pink stuff horseradish with beets, the white atomic horseradish! Mind bendingly potent. The water in front is salt water.

Another seder plate.

Matzah is traditionally eaten with the horseradish and horoset. This is called the Hillel sandwich, for more on that click here.

Gefilte fish. This is housemade from Pico Kosher Deli. It’s various chopped fish, boiled. A sort of unfried chicken McNugget of the fish world. Yummy with horseradish.

A big dinner requires a big pot.

Matzah balls prior to cooking.

The matzah ball soup. A very tasty vegetable/chicken stock with… matzah balls.

Start of the stuffing for the chicken.

The stuffing. Onions, matzah, peppers, etc.

The stuffed chickens.

On the BBQ. The grill is really the best way to cook whole chickens. You do need something like this foil to protect the bird from the direct heat.

The spread.

The plated chicken and stuffing.

Potato kugel.

Carrot fritters and pesto.

The salad and dressing.

My plate. You can compare to the litany of Thanksgiving plates.

The dessert spread.

The sponge cake in its early stages. Because no leavening agents are allowed, sponge cake is traditional. It’s fluffed up with egg.

It’s served with strawberry sauce (basically strawberries and sugar).

Fruit slices, also traditional.

Cookies.

Matzah, coated in chocolate and carmel.

Home toasted almonds.

The flour-less chocolate torte.

Iced.

Iced, decorated with almonds and chocolate dust.

With finished decoration.

Very full!

To see day 2 of passover, click here.

Related posts:

  1. The Hillel Sandwich
  2. Red Medicine is the Cure
By: agavin
Comments (6)
Posted in: Food
Tagged as: Chicken, Dessert, Donnhoff, Egypt, Elijah, Gevrey-Chambertin, Horseradish, Israelites, Jew, Jews, last supper, Leavening agent, Matzah ball, Matzo, Passover, Passover Seder, Seder, The Exodus, vegetarian, Wine tasting descriptors

The Hillel Sandwich

Apr20

The Hillel Sandwich is a a traditional passover specialty. Simple in concept, it is a potent and delectable seasonal item.

The base is matzah, unleavened bread (cracker-like). Seder participants recall the slavery that reigned during the first half of the night by eating matzo (the “poor person’s bread”), maror (bitter herbs which symbolize the bitterness of slavery), and charoset (a sweet paste representing the mortar which the Jewish slaves used to cement bricks). In the process of fleeing from the wrath of Pharaoh, there was no time to leaven the bread, and hence what was probably a flat risen bread like pita, became matzah (even flatter and denser).

My mom’s homemade horseradish (the pink color comes from beets mixed in). This is known as the bitter herb and symbolizes the bitterness and harshness of the slavery which the Jews endured in Ancient Egypt. This concept is extended to represent the bitterness of any kind of enslavement or bondage, throughout the whole world and all peoples.

Horoset, a mixture of apples, nuts, cinnamon and other spices. This is representative of the mortar used by the Jewish slaves to build the storehouses of Egypt.

We lay everything out.

Start with the horseradish.

Throw some of the horoset on top, and enjoy.

On the symbolic level: During the Passover Seder (the annual commemoration of the Exodus from Egypt), one re-enacts ancient customs in the Haggadah. In the section of Korech, or ‘sandwich’, participants are instructed to place bitter herbs between two pieces of matzo and eat them after saying in Hebrew: This is a remembrance of Hillel in Temple times — This is what Hillel did when the Temple existed: He enwrapped the Paschal lamb, the matzo and the bitter herbs to eat them as one, in fulfillment of the verse, “with matzot and maror they shall eat it.”(Numbers 9:11) In modern times, when there is no paschal lamb, Ashkenazi practice is to emulate this by making a matzo, maror, (horseradish or lettuce) sandwich. Philo has called this sandwich a “moral migration from wickedness to virtue. Repentant sinners at first brood bitterly (maror) over their past misdeeds. Then matzah, the healing food, brings them to humility and contentment.”

The culinary  interest is in the combination of flavors and textures. The crunch of the matzah, the often savage punch of very good horseradish, and the sweetness of the apples. For me, both the matzah and the apples allow one to withstand a higher does of horseradish. At home I like to mix the sweeter red (because of the beets) radish with Atomic Horseradish. The later is often lethally potent, and good for some good table pounding during the 10-15 seconds required to “endure” the experience.

Related posts:

  1. Gobbler’s Last Stand – The Sandwich
By: agavin
Comments (5)
Posted in: Food
Tagged as: Ancient Egypt, Apple, Flatbread, Hillel the Elder, Horseradish, Jew, Jews, Maror, Matzo, Passover, Passover Seder, The Exodus

Sotto – Sicily con Sardo

Apr18

Restaurant: Sotto [1, 2, 3]

Location:  9575 W Pico Blvd, Los Angeles, CA 90035  310.277.0210

Date: April 16, 2011

Cuisine: Sicilian and Sardinian Italian

Rating: Bold flavors, off to a great start!

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This new venture into the crowded LA Italian scene is a welcome change of pace. Sotto offers very reasonably priced regional Italian dishes (southern, with a Sicilian and Sardinian slant) with an unabashed traditionalism of a sort. There is no real effort on this menu to cater to the long standing American Italian palette, as influences as it is by late 19th century Southern Italian cooking. This is no red sauce (restaurant with red and white checkered table cloths and chianti bottles).

Located in the rising lower Beverly Hills district we had to fight through crowds leaving shul to descend into the packed, loud, and hard surfaced interior.

The short but very reasonable menu.

James Suckling gives this 2004 Poggio Il Castellare Brunello 94 points. “A decadent and ultra-rich red, with plum tart, prunes, cooked meat and berries. Full bodied, with soft and silky tannins and a long, flavorful finish. An aromatically beautiful wine. Best after 2012.”

“Pittule pugliese (vincotto, ricotta).” These little fritters tasted like supreme funnel cake, and were delicious with the fresh ricotta and vincotto (which is a sweet grape must). The amusing thing, for me, about this dish is that it’s pretty much straight out of Apicius, the 1800+ year-old cookbook. Delicious any way you cut it, but very filling.

“Blistered little gems (anchovy garlic pestata, breadcrumbs, pecorino moliterno.” An interesting salad with a smoky grilled flavor.

“Shaved beet and mixed chicory salad (wheatberries, lemon vinaigrette, fiore sardo).”

Olives. There was a little wait between the first and second courses and they brought us these complementary olives.

“Bruschetta lardo.” And this gratis charred bread spread with lard and fennel pollen. Very wood fired (not to mention rich taste). I was in danger of extreme over eating before the entrees even came.

“Maharrones de pungiu (sugo semplice, fiore sardo).” A wonderful homemade take on a simple tomato and cheese pasta. The choice of fiore sardo (a Sardinian cheese) gave it a slightly different tang.

“Casarecce (braised lamb ragu, egg, pecorino).” This was one damn fine pasta. The pasta itself had exactly the right texture and firmness of good homemade egg pasta. The ragu was nicely flavorful and meaty. Yum! I love great ragu. Some of my other favorites are here at Drago or at Capo.

“Pizza Marherita (tomato, mozzerella, basil, EVOO).” Your basic Marherita, but well done. These pizzas have a VERY wood fired taste going on, much like those from Gjelina, they are a little over-fired to my taste. The dough is good, but they taste very strongly of the grill (char, smoky flavors). When I do them on the stones in my hot gas grill (see my Ultimate Pizza) they showcase the dough and toppings a bit more.

“Pizza Salsiccia e friarieli (sausage, broccoli di ciccio, mozzarella, chillies).” A very nice meaty sausage paired with the bitter tones of the Italian brocoli. Interesting, and good.

“Bittersweet chocolate crostata, hazelnuts, salted rosemary caramel.” This looked amazing, and the texture was fantastic and very chocolaty. There was a slightly odd flavor tone in here, which might have been the rosemary. I’m not sure it added, although certainly I enjoyed it.

After 11 and the place is beginning to thin out a bit. I really enjoyed Sotto and it BOLD take on Italian. This is heady stuff, and the homemade pastas were totally amazing.

For a second review of Sotto, click here.

Related posts:

  1. Upstairs 2 – Modern Tapas, Lots of Wine
  2. Piccolo – A little Italian
  3. Quick Eats: Divino
  4. Fraiche Santa Monica
  5. Quick Eats: Caffe Delfini
By: agavin
Comments (1)
Posted in: Food
Tagged as: Apicius, Beverly Hills, Beverly Hills California, Cook, Dessert, Italian cuisine, James Suckling, Los Angeles, Meat, pasta, Pecorino, Pecorino Sardo, Pizza, Restaurant, Restaurant Review, Salad, side dishes, Sotto, vegetarian, Wine tasting descriptors

Upstairs 2 – Modern Tapas, Lots of Wine

Apr17

Restaurant: Upstairs 2

Location:  2311 Cotner Ave., Los Angeles, CA 90064 Tel. 310-231-0316

Date: October 10, 2010 & April 15, 2011

Cuisine: Modern Tapas

Rating: Bright flavors and a lot of options.

ANY CHARACTER HERE

Upstairs 2 is located just above the Wine House on Cotner. This is one of the two great wine stores on this road, the other being Twenty Twenty Wine Merchants which is even more erudite (and closer allied to my taste in wine). Upstairs offers not only a big wine list and extensive by-the-glass offers (in multiple sizes) but a rich and varied menu of modern American tapas. As you know, I love tapas style dining because of the ability to try more than 2-3 flavors and the much more flexible composition of dinner menus.

This review is a composite of two different dinners. I show both a small set menu and a variety of “regular” tapas off the menu.

The menu.

The bread and olive oil.

Tonight there’s a little tasting menu with wine pairings. It appealed to me so I gave it a try.

This riesling was to my taste.

The cold cucumber soup, creme fraiche, and dill, not as much. I was hoping for something a little closer to middle eastern yogurt salad. This was very cucumber and dill. I enjoy those flavors but the thin texture of the soup (almost watery: the texture not the flavor) put me off somehow.

I funky powerful white.

“Half lobster tail, spinach polenta, black truffle butter.” This was the best dish of the three. The green stuff was rich and creamy and went very nicely with the firm lobster meat.

A pleasant barolo.

The osso bucco itself was tasty. The meat was firmer than a traditional osso bucco, and tasted almost like lamb. The succotash was okay.

I should have ordered ala carte. The dishes were okay, but I could have done better picking myself.

ANY CHARACTER HERE

And so, here is a collection of modern tapas designed to be shared by the whole table.

“Blood Orange Caesar Salad, Pumpernickel Croutons, Shaved Parmesan.” Very close to a traditional caesar, just with a little extra sweetness thrown in.

“Grilled Mahi Mahi, Crispy Corn Pancake, Black Bean Hummus, Avocado Mousse.” Sort of a modern fish taco!

“Medjool dates wrapped in serrano ham, stuffed with asiago cheese.” These are always yum central. The sweetness of the dates, the savory of the cheese, and the salty bite of the ham blend wonderfully.

“Lobster BLT on brioche, bacon, frisse, roma tomato, housemade mayo.” Another winner. I didn’t even mind the tomatoes here.

“Tandoori chicken salad, artisan greens, grape tomatos, raita, meyer lemon dressing.” This was great too. Somehow tandoori chicken does okay on salad.

“Crispened eggplant, fresh mozzarella, ricotta, marscapone cheese, chunky tomato and basil.” Mini pizza-like in flavor.

“Mixed heirloom tomatos, rainbow microgreens, citrus vinaigrette.”

“Lamb sausage flatbread, Moroccan red sauce, asiago cheese.” Not so mini pizza!

“Grilled Local Sea Bass, Purple Potato Ravioli, Ginger Beur Blanc, Black Sea Salt.”

“King crab ravioli, veronique sauce.” I love these butter sauces on delicate pastas.

“Grilled bison hanger steak, yukon smashed potatoes, red wine sauce.”

“Slow Roasted Kurobuta Pork, Sticky Rice, Oregano and Citrus.” This was really tasty, with a sweet asian pork thing going on.

“Moroccan Roast Chicken, Plums, Olives, Capers, Couscous.” Lots of flavor here as well.

“lamb meatballs, ouzo and mint.”

“Pappardelle Pasta, Veal ragu, Fresh Basil, Asiago Cheese.”

Dessert menu.

“Valrhona Chocolate Chip Gelato.”

“Sticky Toffee Pudding, Vanilla Bean Ice Cream.” This was good, not amazing, but good, particularly with the ice cream. I wanted even MORE toffee flavor, but I’m an extremist.

Overall Upstairs 2 is a good place, particularly in that it offers a lot of variety and really strong flavors. It’s particularly good with a part of 4 or 6 and people willing to just order up a storm and share it around. The good, extensive, and flexible wine options are great too. Also if you buy a wine downstairs, there’s no corkage.

Related posts:

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By: agavin
Comments (3)
Posted in: Food
Tagged as: Cook, Cucumber, Dessert, Italian cuisine, Los Angeles, Olive oil, Parmigiano-Reggiano, Restaurant, Restaurant Review, Salad, side dishes, Soups and Stews, Tapas, Tasting menu, Truffle (fungus), Upstairs 2, vegetarian, Wine, Wine tasting descriptors

Bastide – Chef Number Six

Apr16

Restaurant: Bastide

Location: 8475 Melrose Pl, West Hollywood, CA 90069   323.651.5950

Date: April 14, 2011

Cuisine: Cal French

Rating: Good, but a little uneven.

ANY CHARACTER HERE

For the April Foodie Club meeting, following hot on the heels of the March one, we decided to tackle Bastide. This has always been a curious restaurant. It’s about half outside in a courtyard with a lovely olive tree(s). But this place has gone through more chefs in a few short years, and more good ones, than pretty much any I can think of. I’ve eaten here perhaps seven times, and certainly under at least four, maybe all, of the previous chefs.

I had a spot on ethereal Alain Giraud meal here in 2003, a whacky but great one with Lefebvre (I will never forget “chocolate spaghetti al carbonara,” a dessert with parmesan ice cream and pancetta chunks!), a phenomenal chef table tasting with Manzke, and another great meal with Shoemaker. I wasn’t so impressed with Mahon’s “simpler” (I don’t like simple when it comes to food) menu.

So back I came to try out number six: Sydney Hunter, who has worked at many a LA restaurant, including at least two stints at Bastide under other chefs.

The signature entrance and the courtyard beyond.

The current savory menu. We asked for the “nine course tasting menu.” The dishes were more or less on the menu.

Bastide is one of those rare restaurants that doesn’t allow corkage. Normally I hate this, but they had this gem on the menu at a stunningly low $159. The rest of the list was good and pretty reasonable too.

The 1985 Domaine Leroy Beaune les Pertuisots. I’d gladly paid this at retail. I’d buy two cases. Parker gives it an 88, but he’s so wrong. This wine was drinking at a 96 point level, and in impecable shape — impressive for a 26 year-old burgundy.

“Much has been written about the dynamic Madame Lalou Bize-Leroy. Some of it has been malicious and motivated strictly by insidious jealousy. From time to time I have complained of her pricing structure. Yet there should never be any criticism of her philosophy of what burgundy should be. Her wines are among the noblest and purest expressions of Pinot Noir in Burgundy. They are treated with the care of a pampered child, never filtered, and bottled barrel by barrel. Given the size of her wines and their power and structure, in a cool damp cellar they will last 20 to 25 years. Bize-Leroy thinks 1985 is one of the two best burgundy vintages in the last twenty years, the other being 1978. Given the range of wines I tasted, 44 in all, 16 were exceptional, 21 very good to excellent. Thirty-seven very good to exceptional wines out of 44 is an amazingly high percentage, and I would be proud to own any of them.”

A page on the list, includes our wine.

They have good bread.  I think it used to be more interesting, but the onion focaccia-style bread was very good.

“Asparagus, spring truffles, peas, parmesan, lemon jus, olive oil.”  And over on the side a single seared scallop, and two types of citrus. This was a delicious salad. The citrus and scallop were delightful together, and the main salad itself complex and wonderful. Plus, yummy white truffles.

“Albacore, white turnip soup, fried shallots, ponzu cubes, daikon sprouts.” This was wonderful also, with a very interesting and complex flavor and texture profile. The soup was really good too and the tuna itself sushi grade.

“Hamachi, pickled carrot, orange, sherry vinegar, watercress, cocoa nibs.” This was also amazing. The interplay of citrus, fish, dusted flavors etc was fantastic. The blob in the front was some kind of savory ice cream — also spectacular. The pickled carrots had a nice crunch.

“Spicy octopus salad, cherry tomatoes, chickpea panisse, sardinian pasta, cucumbers, chorizo oil, pineapple.” Another top top dish, arguably the best. The octopus was really tender, and the mix of vegetables really tasty with a very nice textural component.

“Seabream, romesco, baby zucchini, artichokes, tomato confit, lemon sauce.” The fish itself was just fish — good fish, but still fish. The Romesco had a very fine texture, much finer than my own homemade version (SEE HERE), but didn’t have as much of a punch. The artichokes were wonderful and the lemon sauce pretty intense.

EP joked: “The only way to make seabream exciting is to drown it in a strong curry.”

“Steelhead salmon trout, manila clams, parisian potatoes, haricot vert, fennel pollon.” The fish was medium rare, and very soft and flavorful. But the buttery sauce with the little potatoes the real winner.

“Jidori Chicken, potato & celery root gratin, pickled peppers, pea tendrils, Baby corn, pimenton hollandaise sauce.” The chicken was good, but it was after all, chicken. The star of this dish was the potato gratin, which had a bit of a curry flavor (they must have heard EP’s seabream comment). Like potatoes Lyonnaise gone south-east-asian. The little corns made me think of the Tom Hanks movie Big.

“Beef tenderloin, pont neuf potatoes, baby spinach, mushrooms, and beef marrow.” The tenderloin was very good. I didn’t care so much for the potatoes, I like my french fries thinner 🙂 The marrow was tasty, but too gooey fatty for me (not that it wasn’t good marrow, but I was starting to get full and a whole segment of fat…).

“Blood orange sorbet.” Very nice refresher.

After killing 3 bottles of the Burgundy (with 4 people) we ordered this fantastic Sauternes. Parker gave it 95 points, and this time I agree. “The 1990 continues to develop exceptionally well (better than I thought), and now looks to be a worthy rival of the dazzling 1988. The superb aromatics (pineapple, acacia, vanilla, and honey) are followed by a rich, full-bodied, atypically powerful Climens that possesses adequate acidity, high alcohol, and even higher levels of extract and fruit. Anticipated maturity: 2000-2030.”

Just a wonderful wine.

The desdert menu.

“Ricotta fritters, hot chocolate milk, cinnamon ice cream.” The fritter itself was very nicely chewy, and the fruit sauce made it like a little jelly donut. The tiny blog of cinnamon ice cream was tasty too, but tiny. The little milk thing reminded me of the chilled rather than frozen milk shakes I used to get as a kid in the Pennsylvania mountains.

The four of us got this very dinky selection of petit fours to split. They were quite miniature, and we each only got to taste one. I had the macaroon, which was good (for more about macaroons, see here). While tasty, we were disappointed in the number and variety of the desserts. They could have brought more and mixed it up more.

Overall Bastide “take six” got off to a strong start. The wine was fantastic, and the first four courses equally so. But by the time we reached the entrees things slipped from amazing to merely very good. I wanted to be more blown away by the mains — but where was the cheese? — plus while the dessert was yummy they could have done more (at least giving one petit four of each type per person).

Service, by the way, was excellent, no problems there.

Perhaps it’s also that we felt the the tasting menu was just an serial assembly of dishes from the menu. There was something a bit missing from the overall progression. And the cheese. Never forget the cheese.

For other Foodie Club meals, click here.

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By: agavin
Comments (8)
Posted in: Food
Tagged as: Bastide, Beaune, Burgundy wine, Dessert, Drink, Food, Foodie Club, Los Angeles, Pinot noir, Restaurant, Restaurant Review, Salad, side dishes, Sydney Hunter, Truffle (fungus), vegetarian, West Hollywood California, Wine

Sushi Zo

Apr15

Restaurant: Sushi Zo

Location: 9824 National BlvdLos Angeles, CA 90034. (310) 842-3977

Date: April 8, 2011

Cuisine: Japanese / Sushi

Rating: Top warm rice style sushi.

LA is a sushi town. I eat a lot of sushi (just take a look at my LA Sushi review page!). People say Zo is the best in town. I finally went.

Unfortuantly, this outside shot is all you get, because they don’t allow photography. Bummer, because the sushi was good.

Zo is omakase only. You sit down. They bring you stuff. They charge you by the piece but don’t really tell you how much. They keep bringing you sushi. Eventually you get full and they hand you a (stiff) bill. It’s closest in style and format to Sasabune (my detailed reviews of that, with photos, HERE and HERE).

This is Osaka-style “warm rice” sushi, like Sasabune, and presumably descended from the same Chef Nozawa source. The individual pieces are made one at a time, no precutting, and given to you in a hurry. The fish is superlative, although each piece seems to have been placed in a miniaturization machine set to 70%. I’ve never seen sushi this small. This was particularly humorous when it came to the “battleship” style ones like Uni (sea urchin). They just looked so cute and diminutive (maybe 50-60% size for these). But I’m not sure this size issue resulted directly in less value. At the end I was still just as full as at Sasabune, although it cost perhaps 10-20% more. I perhaps had more pieces numerically. But each was certainly smaller.

The fish was a bit better than Sasabune, and certainly better than Echigo. The preps are very similar, with 90% being “no soy sauce” — a fact of which we were emphatically reminded each and every time. There was a lot of use of vinegar, yuzu and other brightening flavors. I do like these, but I think it did tend to distract slightly from the fish — which was stellar.

The chef had a bit of an attitude. Bordering on brusk. First the no camera bit. Then the sushi-nazi style directions on the table about proper sushi etiquette, the hurried pace, and the “no soy sauce” or “yes soy sauce” commands — barked.

But food wise, this is overall the best warm-rice style sushi I’ve had in recent years. I really should go back to Nozawa, but it’s been way too long for me to give him proper perspective.

But I’m thinking I prefer Sushi Sushi (reviews HERE, HERE, and HERE). The deal is a little better, it has more variety of style, the fish is just as good, and I prefer the more traditional Tokyo (cold rice) style, the friendly chefs, and the emphasis on the taste of the fish.

For more sushi reviews, check out my LA Sushi page.

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By: agavin
Comments (2)
Posted in: Food
Tagged as: fish, Japanese cuisine, Los Angeles, Osaka, raw fish, Restaurant, Restaurant Review, Rice, Sashimi, Sea urchin, Soy sauce, Sushi, Sushi Sushi, Sushi Zo, Uni

Shameless

Apr14

Title: Shameless

Genre: Comedy / Drama

Stars: William H. Macy (Actor), Emmy Rossum (Actor)

Watched: April 8-12, 2011

Status: First Season

Summary: A guilty pleasure

 

Shameless is Showtime’s latest entry in the “edgy comedy” category, a slot they’re fond of (Weeds, Dexter). In any case, Shameless is an American remake of a British show, and centers around a working class Chicago family with an extraordinarily bad and alcoholic father named Frank (William H. Macy) and a bevy of often delinquent children and associated hangers on.

While Macy is great, nicely straddling the line between likable and incorrigible, the show is anchored by oldest daughter and effective mom Fiona (Emmy Rossum). I never noticed her before (she had minor roles in a couple movies I’ve seen), but she’s fantastic in this role. She brings to the table a wining hand of tough, sexy, vulnerable, and sheer chutzpah.

Tone wise, this show is much like Weeds in that it mixes (attempted) social satire with the ridiculously scandalous and the sketchy. This blending of comedy with the truly unwholesome seems to be more and more popular, but it first knocked itself on my consciousness in the mid 90s with Reese Witherspoon‘s Freeway. I mean in Shameless we’re talking baby-napping, highly inappropriate sex, “borrowing” the elderly, all sorts of fraud, at least 4 or 5 different portrayals of male backdoor action, blow jobs under the kitchen table, some really really bad parenting, and I’m just getting started. But the show tries to wash down this heavy stuff with a big tongue in cheek and a medium dose of Guy Ritchie-style cinematography.

It’s a pretty titillating show too — like watching a sexy train-wreck with lots of nudity.

And overall I think it succeeds, and succeeds well, not so much because it’s funny — it is — but because it manages to make us care about the characters. This is a complex tonal balance, and the season finale isn’t perfect, but despite all the unrealism, and the unbelievable (and unacceptable) stuff spun with a comic touch, there remains a realistic feel to the people. I found myself glued, pounding through the season in 3-4 episode-at-a-time video-on-demand bindges. While the players’ actions may at times be comic, their emotional response is not.

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By: agavin
Comments (3)
Posted in: Television
Tagged as: Chicago, Comedy, Dexter, edgy comedy, Emmy Rossum, Guy Ritchie, Justin Chatwin, Reese Witherspoon, review, reviews, Shameless, Showtime, Television, Television Review, TV review, Weeds, William H Macy

Pecorino – No Sheep is Safe

Apr13

Restaurant: Pecorino

Location: 11604 San Vicente Blvd., Brentwood, CA 90049. 310.571.3800

Date: April 9, 2011 & August 7, 2016

Cuisine: Abruzzi Italian

Rating: Unusual, tasty, very slightly over priced.

 

Pecorino is one of the twelve or so Italians on San Vicente in Brentwood. It’s relatively new, and replaced a good new American called Zax at the end of the street. One might ask why the street needed another Italian. Well it didn’t but Pecorino does offer a different (and good) take on the boot. The place specializes in the rustic cooking of Abruzzo, which is not only interesting and good, but certainly underrepresented.

The facade. Inside is cozy and stylish.

The menu.

Pecorino has a number of premium wines by the glass, which is nice. They are a little pricey, but I still like the option. I got a glass of Brunello followed by one of Amarone.

The bread.

And they serve it with this chickpea paste, which is tasty.

Caprino. Warm goat cheese “Crouton” served on a bed seasonal greens with hazelnuts.

1A0A0147
Special burrata and tomato and avocado tower.
1A0A0149
Baked onion. Whole big onion filled with eggplant, pinenuts, raisins and pecorino cheese with a touch of balsamic vinegar.
1A0A0150
Sweet and sour.
1A0A0152
Carbonara. Spaghetti with beaten eggs, crispy home made bacon, pecorino cheese and black pepper.
1A0A0153
Pappardelle al Pesto. Fresh wide noodles in a pesto sauce with green beans, peas, fava beans and grated pecorino cheese.
1A0A0146

Classic penne pomodoro.
1A0A0157
Gluten free tomato pasta.

Spaghetti with lobster. Chopped Maine lobster in a light garlic sauce with lobster juices and parsley. This is a really nice pasta. There’s a lot of lobster meat in here too.

Penne. In a tomato and basil sauce with green onions, cherry tomatoes and shaved pecorino cheese.

1A0A0155
Risotto Primavera. Rice creamed with mixed season vegetables and parmigiano cheese.

1A0A0158

Lamb “Casserole”. De-boned Rack of lamb with pecorino cheese and artichokes “Chef’s Hometown recipe. This is an unusual, rustic, and delicious dish. It’s mildly cheesy, with big chunks of lamb and lots of artichokes.

Pecorino is a very good place, and it’s nice when an Italian gets away from the same old litany of dishes. It is however, mysteriously a bit more expensive than some of the others of fairly equal quality (like say Palmeri down the street). There’s a good amount of price variation in the Italians, and I’m not sure I get it. Still, the food’s very good.

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By: agavin
Comments (3)
Posted in: Food
Tagged as: Amarone, Brentwood, Caprino, Cook, Crowned rack of lamb, Food, italian, Italian cuisine, Italy, lamb, pasta, Pecorino, side dishes, vegetarian

Back to the Future Part III

Apr12

Title: Back to the Future Part III

Director/Stars: Michael J. Fox (Actor), Christopher Lloyd (Actor), Robert Zemeckis(Director)

Genre: Time Travel Comedy

Year: 1990

Watched: March 31, 2011

Summary: Ug. What happened?

 

The end of part II leaves us with this sweet little setup. And then Back to the Future Part III just craps all over it.

Really this is barely a time travel movie. Basically Marty just pops back to 1885 to save Doc from being shot by Biff’s great-grandfather (again played by the same actor). The DeLorean has run out of gas… in 1885, so they have to figure out how to get it up to 88 miles an hour. Answer locomotive. This is a reverse of, but nearly the same, as the gimmick from the first movie with having to generate the 1.21 gigawatts of power via lightning bolt. Oh, and Doc falls in love.

What follows is a pretty silly, downright camp, little western pastiche. And that’s about it.

As I said, there isn’t much of the time travel and paradox fun we had in the first two films. But there is more rehash of the same jokes. Michael J Fox plays another McFly family member. Although one has to wonder why his great-grandmother still looks like Lea Thompson when she married into the family in the 50s! And the Fox genes must be dominant over the Glover ones. Oh we also get the “Biff eats manure” joke again. There’s also Doc’s little romance. I know it’s supposed to be sweet, but it really wasn’t doing it for me. Nothing really did, sorry.

This is only the second time I’ve seen the film (compared to like 15 times for part I and 5+ for part II). I remember being massively disappointed in the theater in 1990 (maybe even on opening night). I don’t feel any differently 21 years later.

I hope they don’t do some awful part IV that’s on par with Indiana Jones and the Kingdom of the Crystal Skull.

Check out the Back to the Future review Part I here.

Or my review of part II here.

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By: agavin
Comments (2)
Posted in: Movies
Tagged as: Arts, Back to the Future, Back to the Future Part III, Christopher Lloyd, DeLorean, DeLorean time machine, Film, Film Review, Lea Thompson, Marty McFly, Michael J Fox, Movie, Movie Review, Robert Zemeckis, Time travel

JiRaffe is no Joke

Apr11

Restaurant: JiRaffe [1, 2]

Location: 502 Santa Monica Blvd. Santa Monica, CA 90401. 310.917.6671

Date: April 1, 2011

Cuisine: French American

Rating: Santa Monica Classic

 

To me, it seems JiRaffe has been here forever. It opened in 1996, and to have made it 15 years in Santa Monica is no small feat. The space next door (which is a really nice two floor space) has had 7 restaurants in the same period! JiRaffe remains not only in business, but busy — and good. It is headed by Chef/Owner Raphael Lunetta and serves creative California adapted French influenced flair with a concentration on farmer’s market ingredients. Lunetta was ahead of the recent trend exemplified by places like Gjelina, Rustic Canyon, and Fig. His style is more classic, but not in the least outdated.

The nice two floor space. There is a loft (not visible) with a number of tables too.

The cocktail menu.

“Blood Orange Cosmopolitan, Grey Goose Vodka, Key Lime and Fresh Blood Orange.” This is the kind of real cocktail I like to see, not the saccharine kind of concoction I got the other week at Gladstones (see here), but a drink made from fresh ingredients and no flavored alcohols. It was tart, but really flavorful.

The appetizers.

A variety of breads.

The amuse, a mushroom cream cappuccino. Very tasty, almost truffle flavored and very rich. They actually goofed slightly and brought this after our appetizers, making it more of an intermezzo, but it didn’t matter.

“Roasted Organic Beet Salad, organic beets, carmelized walnuts, dried cherries, goat cheese cream, banyuls-ginger vinaigrette.” This dish has become ubiquitous, but I suspect JiRaffe was one of the earliest to offer it on their menu (it might have been an 80s Wolfgang Puck invention, but I’m not sure). This particularly implementation has always been one of the best I’ve ever had. The sweet of the beets pairing beautifully with the sharpness of the goat cheese, and the chewy crunch of the walnut/cherry combo adding to the effect.

“Purple Peruvian Gnocchi, rock shrimp, pearl onions, mandarin tomato concassé, herb infused tomato nage.” Although these gnocchi look like the grubs I encountered in china (as a breakfast condiment for congi), they tasted delicious. The sauce was extremely buttery, and paired perfectly with the soft little pillows and the tender shrimp.

Les entrees.

“Crispy Scottish Salmon with parsnip puree, white wine braised fennel, and an aged balsamic nage.” Note that the fennel was substituted out here for spinach.

“New Zealand Lamb Rack, yellowfin potato samosas, vegetable moussaka, thyme-scented lamb jus.” The lamb itself was delicious, exactly what you’d want. The jus perfect as well. My only complaint was the samosas which were very bland, tasting only of potato. I’m not such a plain starch fan. They were okay soaked in the jus, but I would have preferred a strong curry flavor or something.

JiRaffe also has a VERY yummy looking dessert menu, but we were too full to partake. The full menu can be found HERE.

Overall JiRaffe is a Santa Monica classic, and for good reason. This is a solid kitchen and everything is very tasty. The menu remains consistant. It does change, but in a slow evolutionary way, mostly swapping out seasonal ingredients and preserving what is essentially the same dish. They could experiment a little more, but they do have a good thing going.

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By: agavin
Comments (1)
Posted in: Food
Tagged as: Blood Orange, California, Cocktail, Farmer's Market, JiRaffe, Key Lime, Los Angeles, Restaurant, Restaurant Review, Rustic Canyon, Santa Monica California, side dishes, United States, vegetarian, Wolfgang Puck

Back to the Future Part II

Apr10

Title: Back to the Future Part 2

Director/Stars: Michael J. Fox (Actor), Christopher Lloyd (Actor), Robert Zemeckis (Director)

Genre: Time Travel Comedy

Year: 1989

Watched: March 30, 2011

Summary: Lots of time travel, and fun!

 

Following up on such a gem of a movie as 1985’s Back to the Future (my review here) must have been a daunting task. And it occasioned part II and part III being filmed together, and released only 6 months apart. As far as I know this was the first time this kind of joint production was ever done.

In any case, I always liked part II, particularly since it has the most time travel of the three, and certainly the most complex examination of the basic principle of time manipulation. It starts with a literal repeat of the last 3 minutes of BTTF (although they must have reshot some of it because they inexplicably replace Claudia Wells with Elisabeth Shue as the girlfriend — not that this lame duck role matters. They then pop into 2015, where Hilldale Ca is both the same and very different. The technological inovations proposed are pretty amusing, and most of them still haven’t happened in 2011. Again, where’s my hoverboard? But they missed a few things — like the cel phone, or the death of the fax machine.

Anyway, while avoiding paradox, and just having run with the same cast of actors playing different ages, characters, (and genders), Biff manages to steal the time machine, bring it back to 1955, and give himself a sports almanac. Then he inexplicably brings the DeLorean back to the good guys. Go figure! When they travel back to 1985 they find Biff’s nefarious influence has trashed the entire town and made a blade runner-esque hell of the place. There are some good moments here again paralleling the now standard running jokes with each character. Marty waking up to versions of his mother. The principal as bad ass with an axe to grind, etc.

Once they figure out how all this mess got rolling, back to 1955 they go to sort it out. This involves a parallel track recreation of the first movie’s main events without disturbing these. This is great fun, revisiting the “Enchantment Under the Sea” dance from a different perspective. As far as I know, this is the benchmark scene for a two-pass time travel-type scenario. The car chase at the end however, is a bit tedious. And why, may we ask, is it possible for Marty to call doc on a walkie-talkie from the back of Biff’s convertible, while Biff is about 2 feet away in the front seat? I don’t know about you, but when I’m alone in a car and someone has a conversation in the back seat, I generally notice.

The film ends with an awesome setup for the third part. I love the Western Union bit. But watching all three back to back as I did, I could have lived without ALL THREE movies replaying the footage of the Doc at the clock-tower.

These problems aside the movie is great fun. Other reviewers seem to find the time travel antics byzantine in this outing, but this is exactly what I loved about this film. At least it dares to create an alternate present, and then undo it. True there are a few moments where the cast has to answer audience questions in near straight exposition. For example, when Marty and Doc head from messed-up 1985 to 1955, but leave Jennifer (the useless Elisabeth Shue) behind, Marty has to ask why, and Doc launches into a whole explanation about how the time continuum will fix itself around them.

Again the technical transfer on the new blu-ray versions is awesome. This was always a slick film, with the future scenes in particular filled with fun effects. It holds up perfectly well. There is the occasional shot where the rotoscoping is obvious (compositing has gotten a lot better in the 22 years, Cliffhanger being, I think, the first film to use the new digital compositing). But these minor issues don’t date the film at all. Now if only they wrote a better part III.

Check out the Back to the Future Part I review here.

Or, coming soon, a review of part III.

For more 80s films, About Last Night, Better Off Dead, or The Sure Thing.

Related posts:

  1. Back to the Future
  2. Short Story: The Merchant and the Alchemist’s Gate
  3. TV Review: Buffy the Vampire Slayer – part 5
  4. Truly Deeply Sick and Twisted
  5. About Last Night
By: agavin
Comments (3)
Posted in: Movies
Tagged as: Back to the Future, Back to the Future Part II, Christopher Lloyd, Claudia Wells, Elisabeth Shue, Emmett Brown, Fiction, Film Review, Marty McFly, Michael J Fox, Movie Review, Movies, review, reviews, Robert Zemeckis, Time travel

Totoraku – Secret Beef!

Apr09

Restaurant: Totoraku [1, 2, 3]

Location: 10610 W Pico Blvd, Los Angeles, CA 90064.

Date: April 7, 2011

Cuisine: Japanese Yakiniku

Rating: Best beef in town!

Six or seven years ago my friend and then-boss Shuhei Yoshida took me for the first time to the “secret beef” place. He warned me. It’s hard to find, is unlabeled, there are no walk-ins, and the door is often locked. I’ve been back at least 6-8 times since and am now friendly with chef/owner Kaz Oyama. This place is invitation only. Some one in the party needs to know Oyama-san (that would be me this time). It serves a very refined version of Japanese Yakiniku, which is Beef BBQ originally from Korea but filtered through Japanese sensibility.

This particular meal is the March Foodie Club meeting. And yeah, we’re late by a week (for March). We took eight people.

The outside is basically a shell. The “Teriyaki House” has nothing to do with the food within, and the phone number is incorrect.

The “decor,” is almost amusingly spartan (ugly actually). Nor is this a big place.

One of my favorite things about Totoraku is that the wine is all BYOB, hence no corkage, and the food (being mostly beef) goes so spectacularly with big red wines. You can see some of the bottles left over from previous guests, many of which are of the very highest level. We’re talking 1945 Petrus, La Tache, or Hommage du Jacques Perrin.

The wine prepped in my cellar and ready to go.

This unusual Spanish white earn 92 from Parker, “The 2007 Gorvia Blanco was sourced from a single 3 acre vineyard planted exclusively to the indigenous variety Dona Blanca (used in the past mostly for grappa production or as a table grape). Medium straw-colored, it reveals aromas of apple, pear, slate/mineral, citrus, and acacia. Crisp, concentrated, and intense (in the style of top-level unoaked Chablis), in the mouth it is vibrant, complex, and impeccably balanced. It should provide both intellectual and sensual pleasure for another 5-6 years.”

There are three dipping sauces. Left to right, a sweet teriyaki-style sauce, lemon juice, and light soy sauce.

The impressive looking appetizer spread. This is for four people. Everyone gets a bite sized bit of each.

Pear with prosciutto. Very sweet and soft, with a hint of salty.

Black sesame tofu. Highly unusual and delicious. Nutty, gooey and chewy.

Akimo (monk fish liver). Some of the best I’ve had, very soft and not very fishy.

Vegetable jelly. Interesting texture, tasted like… vegetables.

Sockeye salmon wrapped in jicama, with avocado and a kind of soba.

Fresh steamed abalone on zenmai Japanese royal fern), a sansai, or mountain vegetable. Delicious. Very tender abalone, and the vegetables nicely pickled and earthy.

Kohlrabi in a kind of potato salad like prep. Excellent crunchy texture and a nutty flavor.

Hard boiled qual egg stuffed with code row and crab. Tasted like a deviled egg!

Shrimp on endive with caviar. The endive lent a nice crunch and slightly bitter tang.

I always like to start the reds with Burgs. Parker gives this 92, “Bachelet’s 2005 Gevrey-Chambertin Vieilles Vignes – from 60- to 70-year-old vines both below the route nationale and north of Gevrey in Brochon – offers lovely black fruit aromas with hints of anise and mint. A truly palate-staining intensity of vividly-fresh, tart but ripe black cherry and blackberry is underlain by firm, fine tannins (not precluding an emerging silkiness of texture) and augmented by bitter-herbal and stony notes. Although palpably dense and abundantly tannic, this outstanding village wine still comes off as juicy, sleek, invigorating and refined. Put it away for at least 5-7 years.”

Beef carpaccio with special salt, flowers, and some onion family derivative. Very yummy. This is eaten raw.

Two kinds of beef sashimi, eaten nearly raw. On the left beef tataki (rib eye) and on the right (in the cup) beef throat sashimi. Also on the plate is a bit of Korean style hot sauce (the red stuff), some intensely strong garlic (yum) and micro julienned ginger.

The throat was very chewy, more about texture. The rib eye soft and more flavorful. All went well with the garlic and ginger — I particularly liked the garlic.

Homemade smoked beef tongue. Tasted just like a good pastrami.

A raw beef dish. Marinated raw beef is seen here with ginger, raw egg, cucumber, daikon, pine nuts, and something orange. Apparently, this is a Korean dish called Yukhoe. Actually, I’ve had it at Korean places, but in any case it’s delicious.

The elements are mixed together and then eaten. It’s hard to describe why it’s so good, but it is, with a very complex flavor and texture interplay.

I went to this vineyard in 2009 and convinced the owner to sell me a case of this spectacular old vine, but little known (and little made) wine before it was even released. He had to put the labels on hismelf. Parker 96. “The top effort, the 2007 Cotes du Rhone-Villages Rasteau Fleur de Confiance, is awesome. An inky/blue/black color is followed by a stunning bouquet of scorched earth, incense, blackberry jam, coffee, and spice. This full-bodied, massive, stacked and packed Rasteau is destined for two decades of life. Its sweet tannin and textured mouthfeel are compelling. Give it 2-4 years of cellaring and consume it over the following 20 years.”

Chef/Owner Kaz Oyama, fleeing from the “paparazzi” with a glass of the Rasteau.

The raw is finished, and so out come these humble little BBQs.

Beef tongue with salt.

So many moo-less cows.

BBQ to perfect, and add a bit of scallions, then dip in lemon juice and enjoy. This is about the most tender tongue I’ve had (and I’ve had plenty). It’s still a dense slightly rubbery texture, but delicious.

Filet Mignon with bell peppers, onions, and sisho pepper.

These are all grilled up. You can eat the beef however you like, I prefer rare to medium rare. The peppers even had a bit of heat, but not so much, but a delicious flavor.

The “salad.” Cucumbers, carrots, daikon.

They are served with this spicy sweet miso dip. The vegetables do help to move along the fat and protein heavy meat.

Momotaro tomatoes with a vinaigrette. These are supposedly incredibly good tomatoes, as a hater, I didn’t try them. I think Oyama-san gets them from some special place in Orange Country.

Parker gives this blockbuster 96 points. “The 2008 Flor de Pingus had been in bottle for 2 weeks when I tasted it. It offers up an enticing nose of smoke, Asian spices, incense, espresso, black cherry, and blackberry. On the palate it displays outstanding volume, intensity, and balance. Rich, dense, and succulent, it has enough structure to evolve for 4-5 years and will offer prime drinking from 2015 to 2028.”

I had asked special if we could get a bit of seafood thrown in just to “break up” the meat. These are nice jumbo shrimp.

Shrimp on the barbi!

Outside rib eye with special salt and garlic.

Cooked here with the scallions.

To medium rare. Then eaten with the sweet sauce. Personally I like this better than the filet as it’s fattier and has more flavor. It’s slightly less uniform in texture.

Chilean sea bass with a bit of dressing and peppers. Tasty, but not as fantastic as the beef.

Sashimi grade salmon with pepper and lemon. Simple, but the fish was so good it was delicious.

Inside rib eye.

It’s hard to compare the inside and the outside. I think the outside might have been very slightly better.

“Special” beef. I think it was a form of sirloin. It was certainly good, very salted.

A little early for this massive Parker 98. “The 2007 Espectacle is 100% Garnacha sourced from 120-year-old vines located at La Figuera on the northern edge of the Montsant DO. The vineyard is managed by Rene Barbier’s Clos Mogador team and is aged in one 4000-liter vat at Celler Laurona. The 2007 Espectacle reveals a sexy bouquet of mineral, Asian spices, incense, truffle, and black cherry compote. This leads to a full-bodied, plush, succulent, impeccably balanced wine which admirably combines elegance and power. It will evolve effortlessly for several more years and have a drinking window extending 2013 to 2022 if not longer. It is Montsant’s benchmark wine and a world-class expression of old-vine Garnacha.”

Short rib. Close to the Korean galbi. This is way more tender than what you’d get a typical Korean BBQ house and was my favorite of all the cooked meats. It’s also probably the richest — go figure!

Raw.

Less raw. Goes in the sweet sauce — yum!

Skirt steak.

This is a tasty but sometimes tough cut. Not here, soft as butter.

A bit of a “bonus round” with left to right, short rib, filet, outside rib eye.

Were cooking now!

The lynch is always one of my favorites. Parker gives the 2000 96 points. “Beautiful creme de cassis, and cedar in a surprisingly full-bodied and evolved style that could be drunk now. I originally predicted 2008-2025 for the window of full maturity, and that looks accurate, as this wine, which exhibits a little amber and loads of glycerin, is probably the biggest, richest Lynch Bages produced after the 1995 and before the 2005. Succulent, with lots of juicy black fruit and silky tannin, this is a beauty that can be drunk now or cellared for another 15-20 years.”

The final savory course is a rice and egg drop soup. You could get it spicy or mild (this is spicy). Apparently in Korea this is called Gukbap. It helped wash down the beef.

There are some special ice creams and sorbets.

On the left White Chocolate, bottom Espresso, right Lychee, top Blueberry, back pistachio. I liked the ice creams better than the sorbets (which isn’t usually the case). The sorbets were a bit mild, although certainly very nice. The White Chocolate was my favorite, followed maybe by the Pistachio.

I had brought 12 wines (for 8 people) but we only made it through 6. I was a bit disappointed because I never got to my biggest gun, a 1970 Palmer, because I opened 6 bottles at the beginning to breathe. But still, the “little” guns were pretty great. Big reds always go extraordinarily well with this very beefy meal.

And this place IS all about the beef, which is arguably some of the best I’ve ever had. Certainly the best yakiniku/Korean BBQ I’ve ever had. There is a perfect tenderness to every cut that’s fairly transcendant. I’m not even that much of a steak fan — but I’d take this stuff any time over even a spectacular cut from Mastros or Cut. The food here does not vary much from visit to visit. There is no menu. The quality however is utterly consistant. So while it isn’t an everyday sort of dining experience, perhaps once every 6-9 months, I love to return for my fix.

For other Foodie Club meals, click here.

Fellow Foodie Club Chair – EP

Related posts:

  1. Bistro LQ – 27 Courses of Trufflumpagus
  2. Quick Eats: Tofu Ya
  3. Son of Saam – Actually more Bazaar
  4. Red Medicine is the Cure
  5. Ultimate Pizza – New Years
By: agavin
Comments (4)
Posted in: Food
Tagged as: Barbecue, bbq, beef, Brochon, Carnivore, Chateauneuf du Pape, Cinsaut, Côtes du Rhône AOC, Dessert, Foodie Club, Gevrey-Chambertin, Grill, Japanese cuisine, Japanese Yakiniku, Korea, Korean BBQ, Los Angeles, Old vine, side dishes, Teriyaki, Totoraku, Wine, Wine tasting descriptors

Call For Feedback

Apr08

As a writer, feedback can be essential to the process. You don’t necessarily want to spend months writing the whole novel draft to find out the voice sucks, or that your plot is boring. I’m a frantic high energy writer (I work 8+ hours a day and usually churn out 2,000 pretty good words), and one of my biggest problems is getting enough feedback fast enough. I want to find out how a chapter works NOW, or hash out what’s going to happen tomorrow. My plots are intricate and I have two people (one I’m married to) who ALWAYS read chapters in a few hours and are willing to spend an hour brutally arguing about how well they work.

Still, it’s not enough. I also use a number of professionals who provide awesome advice, but not only do the cost money, but they’re busy and often take a few weeks to turn stuff around. I’d give a nut for another conspirator who’s great at plot construction. Relatively few people are willing to say, “No, no, this whole branch of the action is boring, the villain and the hero need to be face to face.” Then actually provide suggestions to mull over or shut down. Most amateur critics nitpick on sentences or little inconsistencies. Those are useful, but the big picture criticisms — and more importantly suggestions for fixes — are harder to come by.

I’m looking for something analogous to a TV writers room where people know the story and characters to every last detail and can really yell and hash out ways to interject more power into the story at the plot and character level. This is the hardest part for me to do alone. I can take any basic sequence of events and turn it into a great scene, but building the perfect twisty-turny plot with engaging characters is hard. There’s a reason why you see this most often in great TV shows where they have a room full of brilliant people.

A good argument over the story fuels my creative fire. I suspect if I had more of it I could write even faster.

And I’m willing to pay for said criticism with highly responsive reciprocal reading and response on how your stuff could be better! 🙂

Seriously. I’m extremely fast and sleep very little. There’s no give it to me and have to check back a couple weeks later. I tend to turn stuff around in hours. I’m willing to talk at odd ball times. I can do everything from plot to line editing.

So if you’re another writer, interested, fast, dedicated, good at plots, like the fantastic (my stories always involve some supernatural/speculative element), and willing to dedicate a couple hours a week, shoot me a note and we’ll see if there’s any synergy.

or blog

Also, peek at my novel in progress: The Darkening Dream

Related posts:

  1. On Writing: Passes and Plots
  2. On Writing: Yet Another Draft
  3. Book Review: XVI (read sexteen)
  4. Beginnings and Endings
  5. Done Again, Hopefully
By: agavin
Comments (0)
Posted in: Darkening Dream
Tagged as: Arts, Fiction, Novel, plot, Plot (narrative), Speculative Fiction, Television, The Darkening Dream, Writer, Writers Resources, Writing, Writing process

Making Game of Thrones

Apr07

HBO has posted a new 25 minute Making of Game of Thrones video which is really good.

CLICK here for my review of Episode 1 of the upcoming series,

or HERE for more videos about the series.

Related posts:

  1. Game of Thrones – The Houses
  2. Inside Game of Thrones
  3. Game of Thrones – Episode 1
  4. Making Crash Bandicoot – part 4
  5. Making Crash Bandicoot – part 5
By: agavin
Comments (0)
Posted in: Television
Tagged as: A Song of Ice and Fire, Game of Thrones, George R. R. Martin, HBO, Song of Ice and Fire, Television, World of A Song of Ice and Fire

Back to the Future

Apr07

Title: Back to the Future

Director/Stars: Michael J. Fox (Actor), Adrian Paul (Actor), Christopher Lloyd (Actor), Robert Zemeckis (Director)

Genre: Time Travel Comedy

Year: 1985

Watched: March 29, 2011

Summary: Still a jewel box of a script.

 

Because my second novel is about time travel, I’ve been trying to read and watch (or re-watch) as many time travel books and films as I can (not that I haven’t previously mined the genre). Although I’ve probably seen BTTF 15 times, it’s been a  few years, more than 10 for sure.

I bought the new blu-ray Anniversary Trilogy too. This is a NICE restoration. The film looks as good as it did when I saw it right after getting back from summer camp in 1985, maybe better. And this was a slick slick film at the time. Really, other than a bit of noticeable rotoscoping, it could be a 2011 film.

Except it’s a lot better. The script and the editing make sense!

Because this is a few years before Top Gun would precipitate the precipitous marketing-driven decline of filmmaking, BTTF is simultaneously incredibly commercial and incredibly good. This script, by Robert Zemeckis and Bob Gale, is tight tight tight. I can only imagine how many passes it underwent because there is not one line out of place. You all know the story, but if you watch it again pay attention to how in the first 5 minutes everything you need to know is setup. Marty’s parents met in 1955 when Grandpa hit George McFly was his car (“We never did understand what he was doing on that road anyway.” Lorraine says). They go to the “Enchantment under the Sea Dance.” That same year Doc Brown got the idea for the time machine. Libyans have stolen some plutonium, it’s under Doc’s bed. In the next 5 minutes Doc teaches us everything we need to know about the time machine. Bang bang, all the ducks are lined up.

Then all this setup pays off over the next hour and a half. Every line. When we see that George McFly is in the road because he was a peeping tom and falls out of the tree, it’s oh so much funnier knowing that this is how he met his wife. And knowing that, when Marty screws up that meeting… changes are set in motion. Changes he has to fix. The parallelism between the present (1985) and past (1955) are contrived and slapstick but a joy to watch. We here about Uncle Joey in jail in the present, we get the “get used to that view” wisecrack about baby Joey behind the crib bars. We’re used to it now, we’ve seen it a lot of times, but this is a clever clever script.

And the casting couldn’t be better. For this kind of lovable goofball, Michael J. Fox is deservedly beloved. Christopher Lloyd steals the show with his over the top Doc (“Thank God I’ve still got my hair!”). Lea Thompson is a babe as Marty’s mom. Great writing great acting, what more could we want? And we have top notch production, music, and effects too. None of it looks dated on blu-ray.

Very interesting now, 25 years later, realizing that the 1985 of the story is almost as far back in time now as the 1955 was then. And 1955, that’s 56 years ago! Wow. So in a way, that adds an extra time travel jump to the whole thing. Which gets even more amusing when we pick up again with Back to the Future II and it’s 2015 setting!

LOL Where are the hoverboards?

For my review of part II, click here.

For more 80s reviews of mine, check out About Last Night, Better Off Dead, or The Sure Thing.

By: agavin
Comments (4)
Posted in: Movies
Tagged as: Back to the Future, Bob Gale, Christopher Lloyd, Emmett Brown, Fiction, Film Review, Lea Thompson, Michael J Fox, Movie Review, reviews, Robert Zemeckis, Time travel
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