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Author Archive for agavin – Page 109

La Sandia

Mar10

Restaurant: La Sandia

Location: 395 Santa Monica Place 305N,Santa Monica, CA 90401. Tel. 310.393.3300

Date: March 5, 2011

Cuisine: Mexican

Rating: Tasty, but some serious service issues need working out.

 

I’ve been questing through the various new offerings in the retrofitted Santa Monica place. I’ve already reviewed Xino (pseudo Chinese) and Zengo (Latin-Asian fusion), and next up is La Sandia, which is a modernized Mexican.


The upscale Disneyland-style decor ain’t half bad. But we did start off on a slightly sour note. They don’t take reservations on weekends, as I was told on the phone, “because they get so busy.” This always gets my blood boiling, because it’s basically like saying, “We don’t care about you (the customer), we just want to pack you into our bar and milk a couple extra drinks out of you.” I have long refused to go to places like Cheesecake factory on this basis as they adopt clearly “non user-friendly” policies to their own benefit. I was also told there was a wait of 5-10 minutes for a table of 2, when I could clearly see empty tables.

In a place that doesn’t take reservations?

We were in a rush for a movie so I bullied the hostess past this and we sat immediately. Not my preference but I hate that kind of crap and I was already in a mood.


The PDF version of the menu is HERE. Pretty big menu here of traditional Mexican items and some reinterpreted.

Chips. Pretty typical, but the salsa was good, cooked down the way I like it.

Cadillac margarita on the rocks, no salt. This was a nicely made margarita. The lime wasn’t that nuclear green crap and I could taste the tequila — which wasn’t the cheap stuff.

Now a note here. We were in a rush to get to a movie, and the parking had taken longer than we expected, so we told them we were in a hurry. This is a bit of a stress test for restaurants. The ultimate prize winner in this category, BTW, is Ortolan who flawlessly pounded through a huge prixe fixe in just over an hour. Overall La Sandia did fine with the speed, although they made us wait 20-25 minutes and then dumped all four dishes (2 appetizers and 2 entrees) simultaneously. Why they couldn’t have brought the appetizers 10 minutes earlier (a salad and a pre-prepped pastry) is anybodies guess. As I said, we got out of there in totally reasonable time, but they could have paced it better.

“LA SANDIA SALAD, arugula / cranberry / caramelized walnuts / goat cheese /pasilla-balsamic vinaigrette.”

“BEEF & CHORIZO EMPANADAS, braised beef / chorizo / raisins / oaxaca cheese / almond / crema fresca / chipotle sauce.” Very tasty. The outside was soft and buttery, and the inside rich and meaty. The sauce and the crema cut this nicely too. Exactly what I was looking for in this dish.

“ACHIOTE SALMON, grilled salmon / mild spice-citrus marinade / chile morita sauce /tomatillo-mango salsa / sweet corn tamal / charro beans.”

“SHRIMP AND AVOCADO SALAD, avocado stuffed with sauteed citrus-adobo shrimp / corn relish / cilantro pesto / chile chipotle aioli.” This was a fairly tasty and light shrimp and avocado salad. Perfect for a light lunch. The catch is, I didn’t order it.

I had ordered the Chipotle Shrimp entree. Now the room was very loud, and even though I repeated it 3-4 times I can understand the waitress making the error. The problem was that when she set it down I told her it was wrong and she said, “No it isn’t, there’s Chipotle in the dressing,” or some such nonsense. She then scooted away.

I ate it anyway because we didn’t have time, but I HATE that kind of BS. I don’t mind an honest mistake, they happen, but don’t try to snow the customer as to what he ordered. On a separate service note, I had ordered another Margarita in the gap waiting for the food but it came 15-20 minutes later with the check — after we had finished all our food.

I don’t like to sound petty, but this is a restaurant review, and drink timing is one of my pet peeves. Why would I want to pound an entire drink as I stand up to leave?

In any case, I called over the manager over the entree issue — something I do only about once a year — and he was very nice and apologetic and pulled the salad from the bill. Really I shouldn’t have paid for the second drink either, but I didn’t want to get into it. I do give him points for compensating correctly for the mistakes. He did fine by me, but the staff should NOT try and Jedi-mind-trick a customer into thinking he ordered something he didn’t.

Overall, the food here was pretty tasty. It’s owned by the same group as Zengo (which is hidden behind it), and while not as good, does maintain a solid kitchen. They have some serious service issues to work through, although it’s always possible it was a bad night. I’ll try it again at some point, I’m essentially a food based eater, and really find service mistakes to be more of an academic exercise in management problems than an actual irritation. Xino across the way had some similar problems in that we ordered about 10 small dishes and they delivered 90% of them simultaneously instead of 2-3 at a time! As someone who has eaten out at restaurants between 4 and 15 times a week for over thirty years, from taco shacks to Michelin 3 stars, I’ve pretty much seen it all.

Related posts:

  1. Figs are in Season
  2. Mall Eclectic – Zengo
  3. Quick Eats: Brentwood
  4. Fraiche take on Franco-Italian
  5. Quick Eats: Caffe Delfini
By: agavin
Comments (1)
Posted in: Food
Tagged as: Avocado, Cadillac Margarita, Cook, Fish and Seafood, Food, Fusion cuisine, La Sandia, Mexican cuisine, Restaurant, Restaurant Review, Santa Monica California, Santa Monica Place, side dishes, vegetarian

Book and Movie Review: The English Patient

Mar09

The English PatientTitle: The English Patient

Author: Michael Ondaatje

Genre: Literary Historical Drama

Length: 82,000 words, 300 pages, 162 min

Read: Spring, 2010

Summary: Lyrical.

_

I had seen the film when it came out (and several times after) and it’s long been one of my absolute favorites. So to that effect the novel has been sitting on my shelf for over ten years waiting to be read and this spring I finally got around to it. In some ways I’m glad I waited because I wouldn’t have appreciated the prose as much years ago. The voice, told in lightweight third person present, and lacking nearly all mechanical constructs (like dialog quoting or tagging, preamble explanations of scene transitions, etc.) has a breezy lyrical quality to it. It can only be described as delectable. There is a feel of watching a beautiful but flickery film, a series of stuccato images flash through your head as you read it. It’s worth quoting to illustrate:

“She stands up in the garden where she has been working and looks into the distance. She has sensed a shift in the weather. There is another gust of wind, a buckle of noise in the air, and the tall cypresses sway. She turns and moves uphill towards the house, climbing over a low wall, feeling the first drops of rain on her bare arms. She crosses the loggia and quickly enters the house.”

The plot — such as it is — involves a war battered Canadian nurse lingering in Italy at the close of WWII. She has isolated herself in a half destroyed villa and cares for a mysterious burn patient who is dying and too fragile to move. The book focuses on the nurse as its protagonist, concentrating on her relationship with an Indian (via the British army) bomb disposal tech and her efforts to come to terms with the war and loss. The patient slowly unravels his own tale to her. It is his story, set mostly in Egypt before and during the start of the war, which is the primary focus of the movie. In the book it serves more to offset and focus the nurse’s point of view.

I am blown away by the effort of translating this book for the screen. Frankly, although I loved the novel, I like the film better — this is rare. Anthony Minghella managed the near impossible, translating this gorgeous prose into an equally lyrical visual style. It’s less stuccato, more “lush and languid.” Film is a more linear medium, and Minghella focuses the story to create grander more visual arcs. To do this, he expanded the patient’s epic story of love and loss in pre-war Egypt. I’m a sucker for Egypt, the exotic, the British Empire in decay, and worlds that no longer exist. This story feels bigger than the nurse’s, being as it is more tied in with history and international events. But in both you have a powerful sense of people fighting for their passions, both interpersonal and intellectual, despite the baggage of past choices and the buffeting blows delivered by the unstoppable forces of history.

Both variants of this story are inherently complex, ambiguous, and emotional works. Look for no answers here, just gorgeously rendered questions.

Related posts:

  1. Book and Movie Review: Harry Potter and the Deathly Hallows
  2. Book and Movie Review: Let Me In
  3. Book and Movie Review: The Road
  4. Book and Movie Review: Twilight
  5. Movie Review: Adventureland
By: agavin
Comments (3)
Posted in: Books, Movies
Tagged as: Anthony Minghella, books, British Empire, Egypt, English Patient, Fiction, History, Italy, Literary, Literature, Michael Ondaatje, reviews, The English Patient, World War II, WWII

Zengo 2 – part deux

Mar08

Restaurant: Zengo [1, 2, 3]

Location: 395 Santa Monica Place, Santa Monica, CA 90401. Tel. 310.899.1000

Date: March 4, 2011

Cuisine: Latin-Asian Fusion

Rating: Color me confused — It’s in a mall, and it’s pretty good.

ANY CHARACTER HERE

A month to the day after my first visit (REVIEW HERE), I went back to Zengo. As I discussed previously, this is a slightly commercialized but pretty tasty mall restaurant whose appearence has accompanied the rooflift of Santa Monica Place. This one is Latin-Asian fusion. Sort of Asia de Cuba meets Rivera.

Today’s menu. PDF version HERE. The menu is pretty much all tapas style (hooray!) where you order 3 or so dishes per person and share them all.

“Hot & sour egg drop soup, foie gras-pork dumplings / enoki / green onion.” This is one of two repeats from last time. It had a very inserting note to the sour, from tamarind I think. The richness of the dumplings too is very nice as is the texture of the enoki.

“Thai shrimp lettuce wraps, chorizo / peanut / cilantro / tamarind chutney.” The second repeat. All three ingredients are combined like most “Thai wraps.”

Close up. The shrimp has a nice crunch and texture. The sauce is tamarind, and quite sour. Overall very nice.

“Peking duck-daikon tacos, duck confit / curried apple / orange-coriander sauce.” These were YUMMY. The meat was very soft and BBQ flavored. You could hardly tell it from some good Carolina style BBQ-pork, but it wasn’t pork (duck). The sauce is light and sweet, the apple mostly for texture, and the daikon an interesting and very slick and cool (it’s wet) take on a taco.

Close up. The smoked flavor of the meat comes through strong, and it’s darn good. The other elements provide complementary notes and texture.

“Achiote-hoisin pork arepas, corn masa / avocado / crema fresca.” These are serious flavor bombs. The meat tastes a bit like a good short rib, and goes perfectly with the typical pairing of avocado and crema fresca. There is just a bit of heat from the chilies.

“Scallops al mojo de ajo, roasted corn-edamame salsa / bacon, cotija cheese / roasted garlic soy, yuzu-sriracha aioli.” Probably the least successful dish of the lot, but certainly not bad. The scallops themselves were tasty. The rest was like a slightly coleslaw’ish succotash, with bacon chunks. The bacon was really good though — when isn’t it?

“Pork carnitas rice noodles, pork shoulder / mushroom / cashew / soft egg / hot ’n sour sauce.” Another winner. The noodles are tossed first, allowing the poached egg to break an coat them with yolk — Korean style? These overall had a really nice flavor: salty savory. Like Thai egg noodles with meat, but with more things going on.

As I said last thing, Zengo is not subtle cuisine, it’s full of crazy bold flavor combos. But I’m still impressed, and doubly so considering it’s a mall restaurant. The all tapas style menu gets my vote too because I’m sometimes a more is more kind of guy, and I hate getting stuck with just two dishes.

If you enjoyed this, check out the previous REVIEW HERE, or just across the deck the interesting Dimsum Xino.

Related posts:

  1. Mall Eclectic – Zengo
  2. La Cachette Bistro part deux et trois
  3. Finally, Modern Dim sum in Santa Monica
  4. Red Medicine is the Cure
  5. Rustic Canyon 3D
By: agavin
Comments (3)
Posted in: Food
Tagged as: Barbecue, bbq, Cooking, Egg Drop Soup, Foie gras, Fusion cuisine, Home, Santa Monica California, Santa Monica Place, Zengo

Done Again, Hopefully

Mar07

My freelance editor, the awesome Renni Browne, has officially declared my novel, The Darkening Dream, done, and ready for agents!

Now bear in mind that “done” is a highly subjective term, and that as soon as anyone gives me an idea worth doing, I’ll probably do it, and that agents and editors are bound to ask for changes. Which as long as I think the ideas make the book better, is a good thing.

The new version is 5.00i, but this is my ninth full major draft. Woah.

I remember reading Sol Stein‘s awesome book on writing, where he mentioned that The Magician took 10-11 drafts (I was then on my second) and thinking: that’s crazy! I guess not. Totally coincidentally, Renni also edited that novel, published in 1971!

So it’s been a busy week, working only on The Darkening Dream (I’ll get back to my new novel shortly). In the last 10 days:

1. We finishing our big line edit

2. I rewrote the ending again.

3. I read the entire book and made minor mods.

4. Renni and Shannon (her additionally awesome co-editor/assistant) reread the beginning and the ending and did another quick line edit.

5. I went over that.

6. I got back a critique on the beginning of the book, and made some changes based on that.

7. This inspired me to write two entirely different beginnings.

8. We eventually decided the original was better, although I moved a few nice tidbits from the new stuff over.

9. I reread the whole first half of the book, and the ending again, and made some more improvements.

10. On Sunday I rested.

So now I return to the agent game (referrals very welcome), and to the agonizing internal debate about the relative merits of self publishing in the modern (and very rapidly changing) market. And back to the first draft of my new novel (about 25% done).

If any of you beta readers want a copy of the new improved 95,000 word The Darkening Dream, drop me a note.

Related posts:

  1. Beginnings and Endings
  2. On Writing: Yet Another Draft
  3. The Darkening Dream
  4. On Writing: Passes and Plots
  5. The edits are all in!
By: agavin
Comments (0)
Posted in: Darkening Dream
Tagged as: Andy Gavin, Art, Book, Darkening Dream, drafts, Editing, Fiction, Novel, Proofreading, Sol Stein, The Darkening Dream, Writers Resources, Writing, Writing and Editing

Quick Eats: Caffe Delfini

Mar07

Restaurant: Caffe Delfini

Location: 147 West Channel Road, Santa Monica, CA 90402. tel (310) 459-8823

Date: February 6, 2011

Cuisine: Italian

Rating: Good Italian, great value!

 

Caffe Delfini is one of our regular “sunday night” places. LA has a lot of neighborhood Italians, and so it’s only necessary to go to the one’s with a good kitchen. Delfini consistently delivers very good fare at reasonable places, and they are extremely friendly too, and very accommodating of our messy toddler.

The official Menu is here.

I got a glass of Amarone. I like the grapiness of this very traditional wine from outside of Verona.

“CAESAR SALAD. Hearts of Romaine lettuce, shaved Reggiano cheese, tossed with light Caesar dressing,      and served with homemade garlic croutons. (contains pasteurized eggs).”

“MISTA  SALAD.    Chopped butter lettuce, radicchio, shaved carrots and sliced tomatoes      dressed with extra virgin olive oil and aceto balsamico.”

“INSALATA SPECIALE.   Combination of rugola e radicchio, caprese and prosciutto e melone.” My favorite salad, a bit of everything.

“RIGATONI ALLA NORMA.   Tubular pasta with eggplant, plum tomatoes, scamorza cheese, onion, garlic,     basil, thyme  and a touch of red chili flakes.”

“PENNE AL POMODORO E BASILICO.   Penne pasta with basil and tomato sauce.”

“LINGUINE MARE (white wine sauce). Linguine pasta with Manila clams, N.Z. mussels, shrimp, calamari, snow crab claw,  garlic, parsley and a touch of red chili flakes.”

These aren’t the incredible fresh pastas of a place like Drago, but they are nicely done classics, fresh out of the pot/pan, served searing hot. You could also walk across the street to Il Ristorante di Giorgio Baldi and get them too, but you’d also pay 2-3 times as much, and get a dose of celebrity attitude too.

 

Related posts:

  1. Quick Eats: Divino
  2. Quick Eats: Osteria Latini 2
  3. Quick Eats – Palmeri
  4. Quick Eats: Sunnin
  5. Quick Eats: Osteria Latini
By: agavin
Comments (1)
Posted in: Food
Tagged as: Amarone, Caesar salad, Cook, Insalata Caprese, Italian cuisine, Olive oil, Parmigiano-Reggiano, pasta, Restaurant, Restaurant Review, Salad, side dishes, vegetarian

Sushi Sushi = Yummy Yummy

Mar06

Restaurant: Sushi Sushi [1, 2, 3, 4]

Location: 326 1/2 Beverly Dr. Beverly Hills, CA 90212. (310) 277-1165

Date: March 1, 2011

Cuisine: Japanese Sushi

Rating: Old school sushi – fantastic fish and presentation!

ANY CHARACTER HERE

After discovering this place about a month ago I’ve been three times (previous REVIEW HERE). The craving keeps creeping into my mind. It’s old school sushi without all the distractions, just really good fish and rice (and a bit of other trappings). Last time we got the Omakase, so this time we ordered the basic lunch special (the reasonably priced — for sushi — 10 piece plus appetizer, cut roll, and soup). We then added a bit to it.

Aji (Spanish Mackerel) sashimi, with miso paste, seaweed, and some white kelp or rice noodle (not sure). The paste has a very strong tangy sweetness, and it marries nicely with te mackerel.

Lunch specials come with choice of miso. Normal Shiitake (not pictured), or nameko mushroom (above). I like the firm texture of these little button mushrooms.

Clam miso, saltier, more clam broth flavors.

Homemade real wasabi is a sign of a series sushi restaurant.

8 of the 10 pieces of the lunch special. Two came on a sidecar.

And here is the sidecar. On the left, Uni (sea urchin) and on the right Ikura (salmon egg roe). Both are specular versions of the type. The uni was sweet and soft, the eggs little perfect balls of sharp brine, no bitterness at all.

The sushi itself. Left to right. Maguro (blue fin tuna), Hamachi (yellow tail tuna), chu-toro (medium tuna belly), Tai (red snapper), Sweet Shrimp, and Shimaji (stripe jack). All were delicious. Sushi sushi for the most part puts the wasabi and the soy sauce on the pieces before serving them.

Chopped Toro (tuna belly) cut roll, then Tamago (sweet omelet), and Unagi (fresh water eel). Yum!

My brother doesn’t like uni, so he got Kani (fresh king crab) instead.

Some extra pieces we ordered. Left to right. Ika (squid) with shiso, o-toro (premium tuna belly), and raw Japanese scallop. Again all wonderful.

A Kani (king crab) handroll, with cucumber for crunch. Sushi sushi cuts the handrolls at the bottom to make a little flap of nori (seaweed) that covers the bottom. Small, but elegant, detail.

Baked salmon skin handroll. Always has a nice crunch.

Hamachi (yellowtail) handroll, another classic.

Afterward, walking back to our car, we ran into this temptation.

As always, I went for the coconut cream-cheese.

Not a bad version of the type. The top has the proper extreme sweetness, and there was a dab of whipped filling in the center, a bit like some hostess treat.

If you enjoyed this, make sure to check out the previous review, the next review, or some other good sushi like Sasabune, Nobu, Matsuhisa, Takao, or the incomparable Urwasawa.

Related posts:

  1. Food as Art – Sushi Sushi
  2. Sasabune – Dueling Omakases
  3. Food as Art – Takao
  4. Food as Art: Sasabune
  5. Food as Art: Sushi House Unico
By: agavin
Comments (15)
Posted in: Food
Tagged as: Asian, Atlantic Spanish mackerel, Beverly Hills California, Caviar, crab, Food, Hamachi, Ikura, Japanese cuisine, Miso, Miso soup, Omakase, Restaurant, Restaurant Review, Sashimi, side dishes, Spanish Mackerel, Sushi, Sushi Sushi

Piccolo – A little Italian

Mar05

Restaurant: Piccolo [1, 2]

Location: 5 Dudley Ave, Venice, Ca. 310-314-3222

Date: February  26, 2011

Cuisine: Northern Italian

Rating: Neighborhood Italian, hybridizing toward modern.

 

Piccolo is a neighborhood Italian located in a rather sketchy area of the venice boardwalk. For a previous review, look HERE. I few years ago it was a very Italian place with a veronese regional menu. It’s still very Northern Italian, but under a new chef has been growing more bold and modern. Mostly this consists of deconstructing classic dishes.

The menu.

Parker gives this an 89, “The 2003 Brunello di Montalcino is a pretty, supple wine with sweet red fruit and an accessible personality. The heat of the vintage is felt in the sweet notes of fruit and oak that linger on the finish. Ideally the oak could be a little more integrated and the tannins might be more finessed, but this is a nicely poised effort from Altesino. Anticipated maturity: 2008-2015.”

I would have given this a 90 or 91 myself. It’s a very nice approachable Brunello.

“caprese rivisitata, heirloom tomatoes, burrata, revisited. basil, ligurian olive oil.” Notice we have more or less the traditional ingredients of the Caprese, but they have been deconstructed and reassembled in a new form, as a sort of gelled parfait.

“Tortelli di prosciutto cotto. ravioli filled with truffle-prosciutto cotto, Italian mascarpone sauce, micro celery.” Piccolo has very fine, very fresh egg pastas. This one is stuffed with a bit of ham, and served on a very buttery cheese sauce. The pasta was nicely al dente.

“Large ricotta gnocchi in a butter sauce sauce with a mascarpone foam.” Also a rearrangement of traditional elements.

“agnello al rabarbaro. boneless, natural lamb shank slow-braised in rhubarb-port, tuscan melon-foe gras risotto cake.” At some level an osso bucco with risotto, but with lamb. And slightly deconstructed, the meat is off the bone and piled in these little cylinders. The meat and its sauce was very tasty. The risotto though felt dry and crunchy, and didn’t have that creamy texture I love in good risotto.

The dessert menu.

“Bignole. Pastry puffs filled with Belgian Gianduja chocolate cream.” Close to profiteroles. The inside was mildly hazelnuty, the sauce a classic creme anglais.

“Semifreddo. Imported Amaretto cookies soft-frozen cream.” This was really good. The semifreddo itself a gelato-like ball of Amaretto, with some nice texture too. I love Amaretto, and this tasted very strongly of them, with that nice cold texture. The stripe of sauce is carmel, which made for a lovely convo.

Related posts:

  1. Quick Eats: Piccolo
  2. Fraiche take on Franco-Italian
  3. Sicilian Style – Drago
  4. Quick Eats: Osteria Latini 2
  5. Quick Eats: Divino
By: agavin
Comments (2)
Posted in: Food
Tagged as: Altesino, Brunello di Montalcino, Burrata, Cook, Dessert, Food, Italian cuisine, lamb, pasta, Piccolo, Restaurant, Restaurant Review, Salad, Semifreddo, side dishes, vegetarian, Venice

The Name of the Wind

Mar04

Title: The Name of the Wind

Author: Patrick Rothfuss

Genre: High Fantasy

Length: 255,000 words, 720 pages

Read: May 2008 & Feb 28-Mar 2, 2011

Summary: Best new fantasy of recent years.

_

In 2008, I read this 722 page novel in Xian China during a single sleepless night, and I reread it just now for the second time in preparation for the sequel (released this week): The Wise Man’s Fear. NOTW is a beautiful book. Of all the Fantasy I’ve read in the last 15 or so years, this is perhaps second best after The Song of Ice and Fire. But that’s not to say that they have much in common, other than both being good Fantasy. George R. Martin‘s books are full of characters, POVs, violence, politics, and a darkly realistic sensibility. NOTW is much more focused and relies on more traditional Fantasy tropes. How focused can a 700 page novel be? Not very, but it is good, and it concentrates on a small number of characters and a single (albiet meandering) storyline.

Kvothe is the protagonist. He’s a young man of many many talents, of no means whatsoever, who winds his way from the actor’s troupe to the mean streets to the magical University and to (implied) great and terrible things.

If I have any beef with the book, it’s that the meta premise of the tired hero telling his story is too drawn out. This volume opens in the “present day,” where very little happens except to set us up for the life story of the hero, which is brilliant. Much like Lord of the Rings or Hyperion, the reader must slog for a bit to get to the gold. In this case about 50 pages in. But the slogging isn’t exactly painful because Rothfuss’s prose is lyrical and masterful. Seriously, it’s a wonder given the tangents, bloated conversations (the dialog is great but not efficient), and the like that this book is so easy to read — but it is. Damn easy, even the second time.

The world and the hero juggle uniqueness and heavy — but delicious — borrowing from classic Fantasy of the best sort. I sniffed out a bit of Ursula K. Le Guin (think Wizard of Earthsea), Raymond Feist, Robert Jordan (Wheel of Time), and who knows how many others. The world is extremely well developed, and feels big, but it doesn’t doesn’t have the camp and cheese of Wheel of Time (although it does pay homage). I love origin stories and I very much enjoyed Kvothe’s journey. He’s a great character: humble, proud, skilled, lucky, unlucky all at once, but in a fairly believable way. Perhaps the most important relationship in the book (and there are actually relatively few) is the romance, and it has a tragic quality that feels very refreshing, and slightly reminiscent of the best of Orson Scott Card (think his old stuff like Song Master) or Dan Simmons.

The magic is very unique and interesting, and we focus on it quite a bit, as this is a story that spends a lot of time in the Arcane Academy. This ain’t no Hogwarts either, it feels altogether more mysterious and dangerous. There are several different magic systems interwoven in what is a world overall fairly light on magic. But this is also a world that feels a bit more technological than most Fantasy, with larger cities, a little more like antiquity than the Middle Ages. The “magical bad guys” have a nice character and bit of mystery to them. I don’t like all my mystery explained. There is a lot of music and theatre in here too, and that just helps heighten the lyricism.

But what exactly makes this book so good?

Proving my geek-cred, swapping some Crash Bandicoots for signatures with Patrick Rothfuss

Fundamentally I think Rothfus is just a great writer, and a very good world builder. I don’t think he’s a great plotter. The story drifts along, relies a bit on coincidence and circumstance, and the end fizzles then pops back out of the interior story and waits for the sequel. But that doesn’t really matter, because the prose, world, and characters keep you enjoying every page.

CLICK HERE for my review of the sequel, The Wise Man’s Fear.

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By: agavin
Comments (6)
Posted in: Books
Tagged as: Arts, Book, Book Review, books, Dan Simmons, Fantasy, Fiction, George R. Martin, High fantasy, Kingkiller Chronicle, Literature, Lord of the Rings, Name of the Wind, Orson Scott Card, Patrick Rothfuss, reviews, Robert Jordan, Ursula K. Le Guin, Wheel of Time, Wise Man's Fear, Wizard of Earthsea

Beginnings and Endings

Mar03

The first thing I did after getting my line editing back over the weekend was work on the ending of my novel. Beginnings and endings are so important, and as is probably typical, I’ve changed them a lot.

The ending is important because it’s what has to wrap everything up, and what leaves the aftertaste in the mouth of the reader. But it isn’t going to do you any good unless they get there.

Which brings us to the beginning. So important in so many ways. First of all, agents and editors glance at the beginning,and if it isn’t awesome, they’ll just put it down right there. Second, so do many readers. They browse the first couple pages in the bookstore (or on Amazon), or even if they buy it, if it doesn’t grab them right away they might just move onto to another book. I know I do.

During revision, The Darkening Dream has already had three different beginnings. But I’ve never been totally satisfied with them. I took a new high level crack at rearranging the flow of my story’s first crucial day, and ended up whipping out two new takes on the first ~7,000 words. That puts three beginnings on the table if you include the current draft. Each have their plus and minuses.

Do I start with the violent supernatural event that kicks everything off?  Do I start with character development on the protagonist? How do I introduce my large cast of characters?

Now that I have a couple takes I’m trying to decide which one to pursue. IF YOU’RE ONE OF MY BETA READERS, HAVE READ THE BOOK ALREADY, and are interested and throwing your opinion into the ring, drop me a note and I’ll send you some options 🙂

The good news about my new novel, is that before I even started writing I found a totally awesome place to start the story. I LOVE the start of that book, and so does everyone I’ve showed it to so far. Lessons learned.

Related posts:

  1. The Darkening Dream
  2. On Writing: Yet Another Draft
  3. On Writing: Passes and Plots
  4. The edits are all in!
  5. Book Review: XVI (read sexteen)
By: agavin
Comments (4)
Posted in: Darkening Dream
Tagged as: Andrew Gavin, Andy Gavin, Arts, Beginnings, Book, books, Creative Writing, Endings, Fiction, Novel, Novel Writing, The Darkening Dream, Writing, Writing and Editing

Quick Eats: Momed

Mar03

Restaurant: Momed

Location: 233 S Beverly Dr, Beverly Hills, CA 90212. (310) 270-4444

Date: January 31 & April 16, 2011

Cuisine: Modern Middle Eastern

Rating: Interesting, and tasty modernized Middle Eastern.

ANY CHARACTER HERE

I met a friend here for lunch. I would have to say at it’s core this place is closest to Lebanese, but everything is very modernized for the contemporary Beverly Hills crowd. That being said, it all tasted really fresh and delicious.

The Menu can be found here.

A lot of the mezza/salads are on display. As you can see, they look pretty good.

We ordered a three “salad” plate with left to right.

1. Humammara, roasted red pepper, walnut and pomegranate. Really nice rich flavor here.

2. Spicy eggplant, oven roasted eggplant with tahini and Urfa chili. Not very spicy, but great texture.

3. Tzatziki, cucumber and yogurt dip. A fine example of the type, and I like the type.

Parsnip hummus with oven-roasted wild mushrooms. The parsnips gave this hummus the texture of very light and fluffy mashed potatoes. It was pretty darn awesome though, and nicely warm.

All these dips were really sold by this most excellent warm homemade pita. This was  no “tear open the supermarket bag” pita. Soft, warm, chewy.

They call this a “pide” (traditional flatbread). Basically like a Naan crossed with a calzone or strombolli. This one is stuffed with “Ohanyan spicy soujuk sausage, red onions, piquillo peppers and akawi cheese.” I mention the strombolli because that is what this reminded me of: a really good fresh version of one of those pizza dough, pepperoni, and cheese rolls. The sausage leaked off a good amount of grease, but it was good.

The following was from a different day, April 16, 2011:


Another three salad plate, left to right:

1. Humammara, roasted red pepper, walnut and pomegranate. Really nice rich flavor here.

2. Avocado Hummus, like a cross between hummus and guacamole!

3. Tzatziki, cucumber and yogurt dip. A fine example of the type, and I like the type.


A different flatbread. Hallomi and akawi cheeses finished with Za’atar. Very nice and cheesy, with interesting and exotic flavors. Lighter than the sausage one for sure.


Yogurt-marinated chicken breast kababs with rice pilaf and marinated Persian cucumbers with chili and poppy seeds.

Related posts:

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  5. Quick Eats: Osteria Latini 2
By: agavin
Comments (0)
Posted in: Food
Tagged as: Beverly Hills California, Cooking, Eggplant, Fruit and Vegetable, Humammara, Hummus, Lebanese cuisine, Middle East, Momed, Naan, Pita, Red onion, Restaurant, Restaurant Review, Salad, Şanlıurfa, side dishes, Tzatziki, vegetarian

Machete – The best B-movie ever?

Mar02

Title: Machete

Director/Stars: Danny Trejo (Actor), Robert DeNiro, Jessica Alba, etc.  Robert Rodriguez (Director)

Genre: Exploitationist Action

Watched: February 27, 2011

Summary: Pure action and camp fun.

 

Derived from a fake preview in Rodriguez and Tarantino’s Grindhouse double feature, this film is just rollicking camp fun. The premise: that ex-federale Danny Trejo (the ugliest guy to grace the silver screen since The Elephant Man) is lured into a crazy scheme by various right wing racist nut-jobs and has to kick (and get some) ass in various escapes, revenge, etc.

One of the best things is the roster of amusing casting. These aren’t just cameos either: Robert DeNiro, Jessica Alba, Michelle Rodriguez, Steven Seagal, Jeff Fahey, Cheech Marin, Don Johnson, Linsay Lohan and more.

The plot, as such, is thin, and gratuitously cheesy. The characters however, live large, and the action is fun and inventive and sometimes delightfully nasty.

Before the opening credits, Trejo manages to use his trademark weapon to amputate at least a dozen limbs, leading him to rescue a stark naked girl whose cel phone and weapons are stored where the sun don’t shine. Before this scene ends a fat-ass Steven Seagal uses a katana to behead Trejos wife (standard revenge setup). This pretty much sets the tone for the entire film. My favorite gross-out bit is a bad guy whose intestines (still connected) are used by Machete as a rope to swing out the window and onto the floor below.

Nothing about the movie is realistic. The villains are deliciously over the top, and their crazy scheme to raise drug prices by building an electrified fence between Mexico and Texas purely amusing. People get shot in the head and live. Everything resolves in one of those typical Rodriguez giant shootouts.

What makes the film so fun — besides the crazy action — is the unadulterated camp factor of each of the characters. From Cheech’s merlot-drinking shotgun wielding priest to Robert DeNiro’s evil racist state senator (there are a few of those in real life too!).

Rodriguez just should have gone as over the top with his nudity as with his violence. Too much cutting for a work this gratuitous!

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By: agavin
Comments (2)
Posted in: Movies
Tagged as: Cheech Marin, Danny Trejo, Fiction, Film, Film Review, Jeff Fahey, Jessica Alba, Lindsay Lohan, Machete, Michelle Rodriguez, Movie Review, reviews, Robert DeNiro, Robert Rodriguez, Steven Seagal

Quick Eats: Kreation Kafe

Mar01

Restaurant: Kreation Kafe

Location: 1023 Montana Ave. Santa Monica, CA 90403. (310) 458-4880

Date: January 21, 2011

Cuisine: Modern Mediterranean

Rating: Tasty and modernized take on kabobs and mezzas

 

On the once bustling Montana (now home to more than a few empty stores) is this little med cafe. They have tables out front and a patio in back. The interior space is tiny. The food is very fresh and organic.

The Menu.

Someone else’s salads.

“Eggplant Dip Flavored with Tomatoes, Red Onion and a touch of Garlic.” Basically Baba ghanuosh, but very fresh. With almonds and a crunchy fennel salad.

“Yogurt Dip Persian Garden Cucumber with diced Shallots, Fresh Mint, Dill and Parsley.” A really good example of the type. Very fresh, with the bright intensity of the Yogurt front and center. There isn’t a lot of garlic here like in a tzatziki.

It all goes nicely with the Persian style flat bread.

“Smoked salmon, various salads, olives, cucumber tomato, red onion, cream cheese, capers.” All very fresh.

“Braised Beef Short Rib Plate.” Like chunks of good tender pot roast. Kind of a cross over between a kabob and Shabbat dinner.

“Braised Beef Short Rib Sandwich.” Same thing, on a roll.

Usually I get the “Niman Ranch Ground Beef Kabob” here, which slathered in the yoghurt sauce is pretty awesome.

Another nice thing about this place is that it’s only a block from Cafe Luxxe, which has hand’s down the best cafe expresso in Los Angeles. This is the most incredible cappuccino, without even the slightest hint of bitterness. It isn’r even hot, body temperature, with the micro foam blended in all perfect. Just goes down easy.

Related posts:

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By: agavin
Comments (0)
Posted in: Food
Tagged as: Cafe Luxxe, cappuccino, coffee, Cooking, Dips, kabobs, Kreation Kafe, Los Angeles, Montana, Red onion, Restaurant, Restaurant Review, salads, Santa Monica California, side dishes, Tomato, Yoghurt

Book Review: The Road to Tyburn

Feb28

Title: The Road to Tyburn

Author: Christopher Hibbert

Genre: Biography / History

Read: Feb 18, 2011

Summary: Really fun glimpse into a sordid little world.

_

In the last 2-3 weeks I’ve read at least 8-10 books on 18th century London, many on the criminal element of said city. Lest one think I’ve got an unnatural fascination with antique crime this is research for my new novel (more on that here). This book, however, was a standout, and despite being long out of print is well worth mentioning.

It’s short (160 pages), and very lively, reading as fast as a novel. It does a very good job characterizing the bizarre underworld of 1720s London, pretty much that which is depicted in the engravings of William Hogarth. London of this time was a city unique on earth, transitioning out of the 17th century’s religious zealousy and into the head long rush toward industrialization. It was a place of great freedom, great crime, great industry, and an infrastructure and society nearly overwhelmed by change. Pretty damn fun, and why I chose it for my novel.

Jack Sheppard — not to be confused with the protagonist of Lost — is a colorful character I hadn’t previously encountered. More or less just a charismatic young house burglar, he entered the public eye in a huge way — foreshadowing today’s media fascination with crime and criminals — by being a prison breaker of staggering talent. Nothing could keep the guy down, tied, barred, locked, or whatever. He broke out of the notorious Newgate prison no less than three times! (and several others as well).

As a working class, non-violent, handsome, achem… thief, seemingly able to escape punishment at will, he captured the hearts and minds of his fellow Londoners. For me, one of the book’s great moments is the description of his insanely daring and audacious fourth escape, known even then as the “Great Escape.” The guy used only a single bent and rusty nail to extract himself from a huge pile of irons, fetters, and chains, broke open a masonry chimney, climbed up, picked and opened five heavily fortified prison doors, leapt across rooftops, and descended great distances on a rope made of bedding. If anyone ever earned an escape, it was this guy!

Too bad they hung him when they caught him the last time. But he seemed to enjoy the attention and show.

The book does a great job telling Jack’s life story intermixed with really vivid and quick background sketches. The story of the the infamous Jonathan Wild, self proclaimed “Thief-taker General of Great Britain and Ireland” is also an eye-opener as to the origins and history of organized crime. As the book states, no other criminal mastermind in 300 years has ever had London crime (a pretty notorious city) so well organized!

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By: agavin
Comments (4)
Posted in: Books, History
Tagged as: Book, Book Review, books, Christopher Hibbert, Crime, England, History, Jack Sheppard, Jonathan Wild, London, Newgate Prison, non fiction, Prison Break, reviews, Tyburn, William Hogarth

Rustic Canyon 3D

Feb27

Restaurant: Rustic Canyon [1, 2, 3, 4]

Location: 1119 Wilshire Blvd. Santa Monica, Ca 90401. 310-393-7050

Date: February 25, 2011

Cuisine: Farmer’s Market Californian

Summary: Excellent Seasonal New American

ANY CHARACTER HERE

As a seasonal market driven California restaurant Rustic canyon can be counted on to mix up the menu a bit fairly frequently. It’s a friday night favorite for us, and we return every two months or so. Many of the specific dishes change, but the overall types and categories stay consistant. If you are interested in the previous meals at Rustic Canyon, meal 1 here, meal 2 here.

The current menu.

Spanish style – olives on the table.

The current wines by the glass.

I had two wines tonight. The “2008 Yves Bruessin, Vouvray, Loire.” and the “2009 Domaine des Escaravailles ‘Les Antimagnes’ Cotes du Rhone.” The white was pretty much as expected, the red was a little rough around the edges.

“Local sardines, Crostone, Olivada.” Grilled sardines on the crunchy bread, with a sort of olive tapanade. I had hoped these would be a bit more marinated, like typical Spanish Boquerones-anchovies. It was tasty, but not for land-lubbers — Sardines always have a bit of the… sardine taste.

“Prawn and pork belly Spiedino, Garlic, Rosemary, Lemon, Chilis.” A lemon butter sauce with a strong garlic-rosemary thing going on. The pork was very soft. Essentially a variant of bacon wrapped shrimp!

“Roasted beets & farro, roasted beets, feta, cucumber, cherry tomatoes, red onion, fennel, yogurt.”

“Crispy white polenta, wild mushrooms, sunny side farm egg, parmigiano-reggiano.” Interesting mix of textures, crunchy soft. Very cheesy.

“Ricotta Gnocchi, braised duck ragu, parmigiano-reggiano.” Incredibly soft gnocchi, very nice cheesy/meaty ragu. Classic Bolognese type taste, but with the soft pillowy texture of the risotto.

The dessert menu.

“Lemon cornmeal sundae, meyer lemon sherbet, toasted cornbread, whipped cream.” The cornmeal was a bit like cornflakes, giving me this Japanese vibe. The sherbet had a great soft lemon flavor, enhanced by the whipped cream, which had an almost creme fraiche vibe. This all gave it the overall flavor profile of a lemon cheesecake. Refreshing.

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By: agavin
Comments (3)
Posted in: Food
Tagged as: California, Dessert, Food, Garlic, Los Angeles, Parmigiano-Reggiano, Restaurant, Rustic Canyon, Salad, Santa Monica California, side dishes, vegetarian, Vouvray, Wilshire Boulevard

The edits are all in!

Feb26

The last batch of line edits for my novel The Darkening Dream are in from my awesome freelance editors. Now I just have to spend the next day or two groveling over them, tweaking, and then…

Read the entire thing again!

For like the 50th time!

Related posts:

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By: agavin
Comments (9)
Posted in: Darkening Dream
Tagged as: Andrew Gavin, Andy Gavin, Fiction, Line Editing, Novel, Novel in Progress, The Darkening Dream, Writing

Scrivener – Writing the old way is crazy

Feb25

For my first novel, The Darkening Dream, I started in word and then switched to Scrivener about 60% of the way through the first draft. I’ve never looked back.

Scrivener is a specialty word processor designed for those who write large documents or books. It totally and utterly rules in nearly every way, and anyone writing a long structured document (any book) is pretty crazy to be using a flat editor like Word. And it only costs $45.

Here are just a few reasons why it’s so great:

1. Scrivener is about 50x faster. It starts instantly, it remembers where you are instantly. It scrolls instantly. It searches instantly. Word counts are instant and live. It never spins the beach ball. It saves continually. It crashes about 1/10 as often as Word. I write 8-16 hours a day too, all the time. I’ve written a book that was at one point 186,000 words in it, so it’s no toy.

2. Most importantly, Scrivener is structured. You break your project down as you like (I use folders for chapters and documents under those folders) as scenes. This allows you to SEE the structure of your book in a tree like binder on the side, and to instantly hop around between different sections, or put multiple sections up against each other. Reorganizing the structure (dragging scenes between chapters, reordering chapters, splitting scenes and chapters) takes seconds instead of many error prone minutes.

3. Scrivener has meta data on the “object” (document) level. You can assign fields like the POV, notes, arbitrary custom fields etc etc to scenes and chapters. You can view these in outline form with various filters and even “live” calculated metadata like scene or chapter word counts. You can even color tag fields. This allows you to again SEE your book at the high level, to know that a 3,000 word chapter by Character A follows a 1,500 word chapter by Character B, and evaluate how that will feel to the reader. If you want to reorder, you just drag. There are all sorts of additional meta data too, like synopses which you can add to scenes, and are easily viewed.

4. Scrivener allows multiple custom views. You can test out multiple ways of ordering scenes, chapters etc, without actually changing the document. Or you can create lists of particular scenes that you want to edit as a whole.

5. You can select structured parts and instantly bind them all together into a single “virtual” document you can read and edit all together. For example section 2 non consecutive chapters, or just a couple random scenes, and virtually edit them as a single continuous document.  Once you get used to this, it’s incredibly fast and convenient. You just click what you want to see.

6. You can have documents and data that are part of the project (planning, research, character sheets, changelogs etc) that are easily accessible in your tree, but are not generally printed/exported out when you send to others. It has some very extensive features in this regard, but I won’t get into them.

7. Scrivener has a huge host of other organizational tools like the cork board that I won’t get into. It’s spotlight-like find is 10,000x more useful than Word’s, and because of the chapter/scene metadata will show you where you have words or phrases in your book. It has a full screen / no distraction mode.

8. Incredibly importantly, it separates format from content and structure, like the division between HTML structure and CSS formatting. Documents (scenes) DO NOT generally have formatting (except bold, italics etc). Separate compile templates can be used to output the whole book or parts to different targets. Want to get the whole book as a PDF to put up on Lulu. CLICK compile.  Want just 2 chapters in double spaces MS format for your editor. CLICK compile. Super fast, no loading up the giant word doc and carefully cutting blocks out and reformatting them.  I whip off versions of my books 5-10 times a day.

9. It’s much easier to have good backup habits in Scrivener, and you can automate backing up the entire project. If you are technical, you can even use SVN or another fancy version control system.

10. The interface is much simpler, with the things writers need and not the incredible clutter of Word.

11. Scrivener can directly output EPUB and MOBI files (although there are some limits on how sophisticated your formatting can be).

12. Lots and lots of reasons I left out.

 

There are a few things that Scrivener is worse at:

1. Elaborate formatting, tables, graphs, equations, full styles etc.  Although you can use it with Multimarkdown and Latex if you are hardcore.

2. Track changes. This is fairly minimal, but i just output to word and do that there.

3. It’s footnote, page layout, table of contents type features are more minimal. It isn’t really intended for final press layout.

 

This all being said, you still need Word for occasionally interfacing with others, or possibly for final layout. I basically use Word for track changes and compare documents. It’s trivial to compile out scrivener revisions and use “compare documents” in word to build like deltas.

Currently Scrivener 2.4.x is out for the Mac and fantastic. You PC dweebs (I weep for your lost souls) can use a 1.x version which is still good, but is in beta. The betas are very stable. I spent 6 months writing full time in various betas last Summer/Fall with almost no problems.

I can be found at:  or blog

Or for a peek at my novels : The Darkening Dream and Untimed

Related posts:

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By: agavin
Comments (11)
Posted in: Fiction, Technology, Writing
Tagged as: Book, Book Formatting, books, Creative Writing, HTML, IPad, Latex, Macintosh, Metadata, Microsoft Word, Page layout, Personal computer, Scrivener, Structured document, Technology, Word count, Word processor, Writing

Quick Eats – Palmeri

Feb25

Restaurant: Palmeri [1, 2]

Location: 11650 San Vicente Boulevard, Los Angeles, CA 90049. (310) 442-8446 ‎

Date: February 13, 2011

Cuisine: Italian

Rating: Great, and good value.

ANY CHARACTER HERE

Palmeri is one of Brentwood’s vast array of Italian restaurants. It’s one of our favorites though as the food is very good, the prices are extremely reasonable, and the service is very very friendly. Italians in LA fall either have a decent kitchen or they don’t, with only about 25-30% being having any real culinary knack. Palmeri is very solid this way. Everything is tasty and well executed. It’s not the most innovative place in the world, or the best Italian in town, but it serves very good modern Italian at very good prices.

From my cellar. Parker 95. “The profound, dense ruby/purple-colored 1999 Montiano (2,500 cases of 100% Merlot aged in 100% new French oak, and bottled unfined and unfiltered) offers a smorgasbord of aromas, including melted chocolate, espresso, blackberries, cherries, currants, and smoke. Full-bodied, with terrific purity, a multilayered texture, and surprising freshness for a wine of such depth, it can be drunk young, or cellared for 10-15 years. For technicians who care about such things, it has a whopping 37 grams per liter of dry extract.”

Palmeri has very nice bread, including the ever popular homemade grisini.

And best of all, they have this “amuse” (with the bread) of marinara sauce and ricotta baked. With bread, pretty much like pizza.

Barbiatelli, beets, goat cheese, a bit of nuts and fruit.

Carpaccio. Raw “piemontese” beef, thinly sliced, topped with arugula, Parmigiano cheese and mustard. A solid carpaccio, very beefy.

Artichoke soup, vegan.

Penne pomodoro, for our toddler.

Pizza Margherita, tomatoes, mozzarella and basil. With some extra mushrooms thrown in. They do a very nice very crisp Neapolitan pizza. They have a real pizza oven.

Salade Invernale. Endive, baby frisee,  radicchio, grapes, gorgonzola dolce, almonds, prosecco vinaigrette.

Mussels and clams in a garlic tomato broth.

Pizza Fornarina. Mozzarella, St. Daniele prosciutto, argugla, parmigiano reggiano and truffle oil. I’m particularly partial to this pizza. The dough is very tasty and thin but chewy. The salad like combo of toppings top notch, and the bit of truffle oil lends a little extra zing.

The owner, Octavio — always extraordinarily warm and welcoming.

For a second review of Palmeri, click here.

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By: agavin
Comments (1)
Posted in: Food
Tagged as: Cook, Endive, Food, italian, Italian cuisine, Los Angeles, Marinara sauce, Mozzarella, Parmigiano-Reggiano, Pizza, Restaurant, Salad, side dishes, veg, vegan

Quick Eats: Sunnin

Feb24

Restaurant: Sunnin

Location: 1776 Westwood Blvd, Los Angeles, CA 90024 (310) 475-3358

Date: December 24, 2010

Cuisine: Lebanese

Rating: Cheap tasty Lebanese

 

A couple years ago I had an office a couple blocks from Sunnin, and we used to go at least once a week. In those days Sunnin was across the street from where it is now, in a total hole in the wall. There they served on styrofoam with plasticware. It was it its best with “mama” behind the counter. The sons served (slowly), but the humus was amazing, and the garlic paste for the grilled chicken. Now they’ve moved across the street and they have real plates, a bigger space, and slightly higher prices. The sons still loiter about. The food hasn’t really changed.

The menu can be found HERE.

“Deep fried Cauliflower served with tahini sauce.” Fry, as usual, what’s not to like. Cauliflower has a lot of surface area, better to pick up the fry, and the sauce, which cuts the fry nicely.

“Fresh yogurt and cucumber slices mixed with garlic and dry mint.” I love yoghurt sauce, and it’s a fundamental part of what I call the “lamb yogurt flatbread continuum,” that band of culinary couplings that roles from Greece all the way to north India.

Pita.

“Sanbousek, Homemade dough stuffed with ground beef, onions and pine nuts.” Tasty thick pastry stuffed witha  savory mix of meat and spices.

“Lamb Kebab. Cubes of lamb grilled on a skewer served with hommos, rice, Lebanese salad and pita bread.” Tender lamb chunks. Zesty salad, and the humus. I’ve always loved the humus here, it has a lot of garlic, and a good amount of lemon in it. Then it’s brightened up with Lebanese olive oil (I’ve seen the jugs) and paprika.

Beef instead. The beef is more tender, but the lamb has a bit more flavor.

The chicken kabob is great here too, and it comes with the garlic paste — I love the garlic paste.

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By: agavin
Comments (1)
Posted in: Food
Tagged as: Chicken, Food, Fried cauliflower, Garlic, Humus, Lebanese cuisine, Olive oil, Pita, Restaurant, Restaurant Review, side dishes, sunnin

Red Medicine the Relapse

Feb23

Restaurant: Red Medicine [1, 2, 3]

Location: 8400 Wilshire Blvd. Beverly Hills, Ca. 90211. 323-651-6500.

Date: February 19, 2011

Cuisine: Modernized Vietnamese

Summary: Really interesting food full of very bold flavors, and at very reasonable prices.

 

For my brother’s birthday we decided to head back to Red Medicine (first review HERE), the casual modernized Vietnamese place in mid-town. Tasty again! Even on a very rainy night it was hopping and we had to get a drink at the crowded bar to wait for our table.

The drink menu features a number of very interesting and extremely well executed specialty cocktails. Plus, these are very reasonably priced at $10. The PDF version is HERE.

“#18 Krome Vodka, Chili-Anise Shrub, Lime, Grapefruit, Peychaud’s Bitters, Basil(s),  Ginger Beer.   Shaken and rolled into a tall glass.   Inspired by Scott Beattie’s ‘Irian Jaya’.” This was one yummy drink. The ingredients were all clearly very fresh, and you could taste each and every element. The sour of the grapefruit in the front, the basil in the middle, the bitters and ginger on the finish. I sucked it down in like 2 minutes.

The main menu. Slightly changed up from when we were here in December. The PDF version HERE. Everything is family style with approximately 3 savory dishes needed per adult.

And the wine-list, PDF HERE. They have a rather odd corkage policy. During the week it’s $25, but they will waive one corkage for each bottle you buy, which is very reasonable. Friday and Saturday, no corkage! I don’t like no corkage, but the list is very reasonable, with many fine sweetish whites (which I like and go with the food) in the $55 category.

Like this favorite of mine, Parker gives it 91. “Extremely bright in aroma as well as palate impression, the Prums’ 2008 Bernkasteler Badstube Riesling Kabinett is dominated by lemon and grapefruit, with village typical cherry and cassis manifesting themselves as an invigorating chew of fruit skin that is delightfully complimented by estate-typical impingement of CO2. Lush yet light, this finishes with not only blazing brightness but a cress-like pungency and strikingly intense salinity and suggestions of wet stone, making your palate stand to attention, wide awake! Plan on following it for a couple of decades, although, unlike many Joh. Jos. Prum wines, I find it (and many of the estate’s 2008s) downright irresistible already.”

“hokkaido scallop cured with lime sugar,  green strawberries, coriander, wood sorrel.” This replaces the excellent “Fluke cured with lime” dish from last time. It wasn’t quite as good, but was still wonderful. The scallop was subtle and soft, the white radish crunchy and bitter, and my favorite part the “lime sugar” floating on the vinegar sauce.

“SOFT RICE PAPER / rock shrimp, jackfruit,  black garlic, bean sprouts.” A varient on the typical soft spring roll. Nice textures, and the shrimp were good, but could have used a bit more flavor, or just some sweet and sour sauce.

“DUCK / 5-spice, charred frisee, chicory, tamarind syrup,  grains of paradise.” A repeat, but worth it. This duck has a wonderful charred and sweet BBQ flavor, and it just falls apart. Really succulent.

“BANH MI / foie gras, pate de campagne.” Another irresistible repeat. The rich foie, the crunch of the pickles and crust, and the considerable heat of the seranno peppers all blend to perfection. Similar yet different from the other Banh Mi I had recently at Saam (REVIEW HERE).

“LAMB BELLY / hoisin, hibiscus-onion, sunflower seeds,  salsify, lady apple.” A brand new dish, and a stunner. The dark stuff is the lamb, and the sunflower crusted stuff the salsify. There is a unique blend of flavors and textures here, but the lamb was the stand out. Crispy fried in hoisin it most closely resembled an awesome interpretation of crispy Schezuan beef.

“BEEF TARTARE / water lettuce, water chestnut, spicy herbs, nuoc leo, chlorophyll.” Another goodie. The meat and greens are placed on a shrimp chip. Fabulous interplay of texture and flavor.

“PORK / caramelized black vinegar and honey, prunes, sorrel, dried almond.” Again one of my favorites. This pork is like the perfect sweet BBQ. It just falls apart.

The dessert menu, PDF HERE. We ordered the two we didn’t have last time.

“RHUBARB / mahlab cremeux, hibiscus, gentian,  aromatic willow.” This, I guess, is supposed to be a reinterpretation of a strawberry shortcake. The net effect to me was perhaps a bit more like cheesecake. It was very creamy and pleasant, with the rhubarb itself understated and adding only a subtle sourness to the dish. It certainly looks pretty too!

“LIME SABAYON / cucumber ice cream, cashew macaroons, white chocolate, jasmine.” This dish had strong taste resemblances to Key Lime Pie. Particularly if you got all the elements except for the cucumber ice-cream. This last was good, but through off the key lime thing. The butter colored disk below is the lime I think, and the macaroons had an awesome perfect chewy texture. Overall a really good dish.

Overall Red Medicine continued to impress. It offers really interesting and cutting edge food with bold and unique flavors at a very reasonable price point. I love the small dish only format. I’ve become so spoiled by that or long prix fixe meals that I can hardly eat at normal appetizer/entree restaurants anymore 🙂 If you haven’t been here, go!

To the Chefs and Owners, I thank you, and just hope that you keep mixing up the menu so it continues to offer variety and new flavors!

Related posts:

  1. Red Medicine is the Cure
  2. Gjelina Scores Again
  3. Sicilian Style – Drago
  4. Matsuhisa – Where it all started
  5. Son of Saam – Actually more Bazaar
By: agavin
Comments (2)
Posted in: Food
Tagged as: Beverages, Beverly Hills, Beverly Hills California, Cocktail, Cooking, Dessert, Food, Ginger Beer, Home, Peychaud's Bitters, Red Medicine, Restaurant, Restaurant Review, Restaurants and Bars, Riesling, side dishes, Sweet and sour sauce, United States, vegetarian, Vietnamese cuisine, Wilshire Boulevard

Truly Deeply Sick and Twisted

Feb22

Title: Human Centipede

Director/Stars: Ashley C. Williams (Actor), Dieter Laser (Actor), Tom Six (Director)

Genre: Gross-out Horror

Watched: February 17, 2011

Summary: Repulsive premise coupled with startlingly matter-of-fact delivery.

 

Just so you don’t think I always review good films, here comes a doozy. My brother knows the guy who stars as the head of the titular Human Centipede in this film, and he brought it to my attention (although he hadn’t seen the film). We looked it up and the premise was so horrifically nasty, so out-and-out repulsive and dark, that I couldn’t help but watch the film.

Now, in the interest of protecting my dear and tender readers, I’m not going to actually tell you the premise. If you are so inclined, you may watch the trailer and decide for yourself. Be warned. Let’s just say it’s terrifying, gross, and of totally dubious possibility.

But having conceived this idea, the writer/director pursues it with gusto. This is actually not a badly made film, considering it’s genre and budget. But there is no attempt to craft a clever plot or characters. It charges headlong into the ramifications of the disturbing by use of straightforward Horror tropes and coincidence, and replies on sheer dread to deliver. The villain, a twisted German surgeon which a penchant for illegal and immoral procedures, is played to hammy perfection by Dieter Laser. His emotionless delivery as to the nature of his plan is as disturbing as it’s intended to be.

For all the film’s unabashed directness. It actually isn’t that graphic, although the ramifications of the premise are rather nasty. I’m also not sure I’ve seen another movie with so much moaning/pathetic-whimpering in it, I felt compelled to keep turning down the volume. And for all it’s true horror, the deadpan delivery lends it to the almost darkly comic. NOTE: On that note, Robert Ebert (my favorite film reviewer) has an an absolutely hilarious review of it here (WARNING, he reveals the premise). There are also some odd choices, like the fact that in the second half their is almost no English dialog as the Doctor often speaks in German, the “head” babbles in subtitled Japanese, and the two female leads can only moan.

And it isn’t the best paced film (particularly the first half), so was an excellent candidate for the Playstation 3‘s most appreciated 1.5x speed viewing feature. This not only speeds up the film smoothly, but does a pretty good job of time based correction on the audio so it doesn’t sound too funny. Many slightly dull films are eminently watchable in this format. For example, silent films from the early 20th century, with their 1-2 minute title cards. It rendered the Human Centipede in an even hour which was just about perfect.

In any case, if you are a fan of Horror, or the truly deeply sick and twisted, crawl on board.

Related posts:

  1. Book Review: XVI (read sexteen)
  2. Book and Movie Review: Harry Potter and the Deathly Hallows
  3. Book and Movie Review: Let Me In
By: agavin
Comments (6)
Posted in: Movies
Tagged as: Arts, Ashley C. Williams, Black comedy, Dieter Laser, Fiction, Film, horror, Horror film, Human Centipede, Movie Review, Movies, Playstation 3, reviews, Tom Six
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