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Archive for Bread

Heroic Beef

Nov05

Restaurant: Heroic Deli and Wine Bar [1, 2, 3, 4, 5, 6, 7]

Location: 516 Santa Monica Blvd, Santa Monica, CA 90401. (310) 490-0202

Date: April 12, 2022

Cuisine: Italian

Rating: Awesome wines and time

_

In Spring of 2022 friend Jeffrey, owner of Heroic Italian, hosted a series of old wine dinners. This one is old Spanish. These things are immortal!

Given that Jeffrey and I are good pals and he owns Heroic we have done a whole series of dinners here of varying scopes. This one was originally supposed to be old Barolo, but that got pushed by around a month, so this ended up being a smaller affair where he wanted to show off some genuine Tuscan Chiana beef.

IMG_0573

The street view.

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From cellar: 2007 Emidio Pepe Trebbiano d’Abruzzo. VM 93. Bright golden-tinged straw. Complex nose of apricot, quince, flint and mint. Dense, suave and juicy, with a multilayered quality to its flinty-mineral and orchard fruit flavors. The note of diesel fuel emerges again on the long, magically mouthcoating but vibrant back end. One of the best Trebbiano d’Abruzzo’s I have memory of from Pepe. This older Trebbiano d’Abruzzo is a specific release for the US and other international markets. (Drink between 2016-2026)
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Gorgonzola stuffed olives. Delicious.
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Tomato and Anchovy pizza. Delicious but very very salty.
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Squid stuffed squid.
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Garlic bread.
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Scallop, Uni, Caviar, Butter. Super tasty (and again salty).
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Salmon and Flying Fish Roe Vodka Pasta. Also fabulous, particularly for salmon, but salty.
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From my cellar: 1983 Emidio Pepe Montepulciano d’Abruzzo. JG95+. The 1983 and 1985 vintages from Emidio Pepe make great bookends, as both wines are fully mature and drinking at their peaks today. The ’85 is perhaps a touch more elegant, with the ’83 a shade deeper at the core and a bit more structured for the long haul. The stunning nose of the 1983 offers up scents of red berries, forest floor, botanicals, lovely spice tones, a fine base of soil, an autumnal touch of acorn, dried herbs and a topnote of spices meats. On the palate the wine is deep, full-bodied, pure and complex, with a fine core, tangy acids, beautiful balance and a very, very long, poised and classy finish that closes with excellent grip and bounce. Another absolutely classic vintage for the Pepe Montepulciano. (Drink between 2014-2045)
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Foie Gras (for Larry).
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2004 Tua Rita Redigaffi Toscana IGT. VM 93. The inky-colored 2004 Redigaffi, 100% Merlot aged for 16 months in new oak, offers expressive, nuanced aromatics along with sensations of richly-textured blue and black jammy fruit, minerals, mint, chocolate, spices and sweet toasted oak on big, powerful frame with notable underlying structure and a warm, resonating finish. Although it has enough structure and acidity to drink well for another decade or so, I enjoy Redigaffi most in its youth. (Drink between 2013-2016)
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This is A5 Wagyu with its characteristic fat stripes.
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A5 Wagyu. One of the best “steak format” A5s I have had. Delicious.
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Veggies.
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Compare the ultra lean, ultra red China “White Cow” Beef to the A5 above.
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Chianina steak. A bit of aged flavor, but still a bit mild. Overrated.
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1978 Faustino Rioja I Gran Reserva. 92 points. Amazing freshness and near perfect balance. Lots of sweet fruit on the finish. Beautiful nose with earthy barnyard funk, caramel, wet leaves and old burnt wood. Dense with a smooth texture and ripe super fine tannin. Really holding up well.
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Cherry Ginger Limonade Sorbetto – Fresh squeezed Lemons, Limes, and Avignon Cherries were blended with house-made Ginger to make this delightfully tart and tingly frozen treat — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #lemon #lime #cherry #lemonade #ginger
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Caramel Double Chip Gelato — Base is Salted Caramel made by replacing the sugar with house-made Water Caramel. Laced with Valrhona Chocolate Chunks and Toffee Chunks — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #caramel #SaltedCaramel #valrhona #toffee
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Dark Chocolate Sorbetto – Doing the dariy free thing — a super intense mix of Valrhona and Dandelion 70% Chocolate plus 100% cocoa plus Valrhona 100% Cocoa Mass — made by me for @sweetmilkgelato — the best no milk straight chocolate I’ve yet made — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #cocoa #sorbetto
1A4A5359
Toasted Almond Coconut Sorbetto – when I can’t use milk this Thai coconut milk base with toasted almonds from Sicily is pretty darn awesome — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #coconut #almond #CoconutMilk #ToastedAlmond #sicily
1A4A5360
All together — best gelato maker in the city — nudge nudge, wink wink.
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We situated ourselves in the back of the main dining room. Fun night, although not as epic as last time with the old Spanish. However, the Chiana steak wasn’t to my taste. A bit tough and “aged” flavor.

For more LA dining reviews click here.

For more Foodie Club dining, click here.

Related posts:

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  2. Astrea Caviar + Heroic Wine Bar
  3. Szechuan Impression Tustin
  4. Noodle Harmony
  5. Không Tên – Brunch
By: agavin
Comments (2)
Posted in: Food
Tagged as: beef, Bread, Chiana Beef, Gelato, Heroic Italian, Spanish Wine, Steak, Wine

Las Vegas – Guy Savoy

May08

Restaurant: Guy Savoy

Location: Cesar’s Palace, Las Vegas

Date: April 14, 2012

Cuisine: French

Rating: Spectacular

_

A good friend’s bachelor party brought me back to Las Vegas and that meant: extreme food. On my last trip I sampled  é by José Andrés and Twist by Pierre Gagnaire so this time it was time for Guy Savoy. Guy himself is one of the few and proud Parisian Michelin 3-star chefs (even if he’s originally from Burgundy). The Vegas outpost is overseen by the older chef’s son. It’s tucked  away in a quiet section of the main Cesar’s Palace, near the wedding chapels.


True to its Michelin form, the place has a lot of carts. First to greet us is the champagne and aperitif cart. I’m not really that big a champagne fan, and done off the cart for the table often results in some serious financial hike. But, as you’ll see, you don’t come to Guy Savoy to keep the budget under control!


This first pre-amuse is fois gras and brioche on a stick. Can’t complain about that!


Then I crack open the wine tome. Even though I have recently become an “Italian Wine Specialist” there was very little vino from the boot, so I had to go French.


Jadot is usually very reliable and I have a soft spot for Clos Vougeot. “Charred meat, black currant, and wet stone characterize the bouquet of Jadot’s Clos Vougeot. Savory, salty, brightly-fruited and invigoratingly juicy on the palate, this displays more energy and acidity than I would have expected from the appellation. For all of the clarity and juiciness of this wine’s fruit, grilled meat and stony earthiness combined with the emergence of formidable tannins and subtle but persistent cyanic and iodine notes to turn its formidably long finish somewhat austere.”


Then another amuse, this cheesy “parmesan waffle.”


And the menu. Check out the prices. Because we must, we took out a mortgage, and ordered up the Inspiration Menu.


The amuse was this artichoke soup with black truffle and toasted mushroom bread. A nice start.


Then the bread cart comes around. Just a few varieties. When we failed to remember the 14-16 different types we could choose from on the first recitation the bread boy (who was just a tad creepy) offered to create a “bread tasting” for us, pairing various breads to each food course. How could we refuse?


A few samplings include on the right, bacon brioche!


“Concasse of oysters, seaweed, lemon granite.”


The granite itself is added later. Truthfully, this dish was a revelation. The flavors were pure and intense. Briny oyster and this potent cold lemon thing.


One of our party doesn’t like oysters, so he got this avocado and chickpea variant.


“Santa Barbara Spot Prawn caught in sweet and sour fishnet.” Mostly this just tasted like a very good shrimp with some interesting vegetable texture stuff going on. It was pleasant, but not one of the best dishes.


The shellfish hater got this pea and egg salad. Twice peeled English peas, pea gelee, pea puree, dressed in chive oil. It was then topped with greens some bread and a quail egg.


On my way to visit the elegant little boys room I photoed the “smaller” of the two private dining rooms.


It’s white asparagus season! “White Asparagus and Caviar, Smoked Sabayon.” The sabayon was in the egg. You pour it over the dish.


Voila. A “simple” but spectacular dish. The asparagus and sabayon is similar to the classic Dutch version, but the caviar took it up a notch.


This was a long meal and so we quickly exhausted the Burgundy. This Barolo by old school producer Giacomo Conterno was a bit “underpriced” (if anything in the tome could be called that). Parker 94+ “1999 Barolo Cascina Francia—Medium red. A classic in the making, the 1999 Cascina Francia offers a quintessentially pure expression of Nebbiolo in it aromas of roses, licorice and tar. It is powerful and potent on the palate, where endless layers of sweet fruit blossom with exceptional length. Though I expect it to be relatively accessible within a few years, it will also reward cellaring for several decades, and may ultimately be deserving of a higher score. A great effort. 94+/drink after 2009.”


“Marinated-Grilled Hamachi Aged Sherry Vinegar, Radish Gelee, Eggplant Puree.” The fish was nice but the really interesting bit was the jelly. It was made of radish (hence the color) and tasted somehow so Japanese. It was a very bright and intense flavor and I really liked it.


Next up, “Salmon Iceberg.” Scottish salmon.


“Cooked” on dry ice.


Then dressed with grapefruit bits, bockchoy, and little jelly cubes of something.


Then finished off with a consommé. Spectacular actually. Hot and cold in the same dish and expressed the flavor of the fish wonderfully.


This is the large private room, with a Krug theme. After you win $100,000 in the casino, you can blow it here.


“Seared Dices of Foie Gras with Horseradish, Braised-Grilled Celery Stalk Sepentines, Potato Chips Bouillon.”


Here with the Bouillon added. This was a very nice foie dish, extremely savory, but not overly heavy.


“Lobster Bordelaise, Raw and Cooked Hearts of Palm.” Wow, was this good. The lobster was great lobster, but it was that sauce in the middle. It was as complex as a fine wine!


“Wagyu, Cannellini Bean Puree, Saffron and Marjoram Crust, Sponge Cake.” A very nice beef dish.


Then one of my favorite parts of any serious French meal, Les Fromages.


Some closeups.


And more for good measure.


This is our humble selection. I can’t remember them all but it included Brillat-savarin, one of my favorites.


A relatively lightweight Sauternes. The 1999 Raymond-Lafon. “Aromas of honeyed pineapple/tropical fruit and toasty new oak, as well as an exotic, flashy perfume. The wine possesses an opulent, full-bodied, exotic, lavishly rich personality, and moderate sweetness.”


In the glass. You can tell from the color this isn’t a crazy sticky Sauternes.


This “sunny side up” isn’t actually an egg, but mango and cream! It was pretty great too.


Then this “exotic” tapioca, avocado, with lime sorbet. Really quite incredible.


Here it is with the sorbet.


Then the chocolate. This was just a simple scoop of incredibly intense and wonderful chocolate gelato.


And a bit of earl grey ice cream, which, even as a non-tea fan, was a subtle and lovely ice cream flavor.


I thought the cheese cart was heaven, but then this came. There are just oodles of little desserts here. When our waiter (a seven foot tall Gaul we nick named “French Lurch”) asked us what we’d like, we said, “yes.”


A different view. There are pots of creme, rice pudding, citrus shooters, homemade marshmellows, pate des fruits, frozen grapes, and all sorts of other yummys.


The pots were among my favorites, particularly the rice pudding.


Strawberry pate, coconut macarons, chocolate things.


Those spongy things on the spoon had a bit of passionfruit to them.


In case the heart wasn’t about to quit, the conac cart!


And finally, a triple expresso. I was worried about falling asleep when we went out clubbing (after this 6pm – midnight meal!) but this puppy kept me up straight to 9am. Given that I was trying to sleep from 5am on, that, perhaps, wasn’t ideal.

Overall, this was a spectacular meal. Much more substantive than é by José Andrés and much more focused and palatable than Twist by Pierre Gagnaire. It was classic “fancy french” updated with spectacular ingredients and very fine flavors. I’ve had a lot of opulent meals and I generally judge them by “consistency” and “impact.” This was highly consistent in that every dish worked. Perhaps the shrimp was the weakest, but it certainly worked. And more importantly, a number of dishes, such as the lobster, oyster, and salmon were mind-blowing and highly memorable. Bravo!

For more Vegas dining reviews click here.

Related posts:

  1. Vegas with a Twist
By: agavin
Comments (1)
Posted in: Food
Tagged as: Barolo, Bread, Caesars Palace, Clos Vougeot, Foie gras, Foodie Club, Guy Savoy, Las Vegas, Las Vegas Nevada, Lobster, Michelin, Nevada, Salmon

Eating Colle di Val d’Elsa – Arnolfo

Jul09

Restaurant: Arnolfo Ristorante

Location: Colle di Val d’Elsa, Italy

Date: June 16 & 23, 2011

Cuisine: Tuscan

Rating: Awesome, but hard to find

ANY CHARACTER HERE

Just fifteen minutes from our villa and Siena lies the city of Colle di Val d’Elsa and its two star rated Michelin restaurant, Arnolfo. So we went twice! This is an amazing restaurant in a gorgeous location atop the old city. The rub, however, is getting there. The first time the GPS insisted we drive into a masonry wall (closed road). We gave up with that, parked, and ended up walking over a mile, including taking the elevator up to the old city. The walk back wasn’t no fun either and the staff told us that to actually drive here you have to go 6km out of your way to the next town and then come back by one particular approach — but then there is no parking in the old city.

So the next time, feeling all smart, I tried to park in the “close” (only 500m) lot below the old city. But the first entrance I tried was so narrow that I almost got stuck and had to back up my 9 seater van down 200m of alley and around a 90 degree turn — only took 30 minutes and soaked through my suit in the 88 degree humid weather. Then we had to hike up the half mile.

But it was worth it.


They have a gorgeous patio which far from “being in the middle of a city” looks out on the Tuscan hillside.


Even the non-view direction is lovely.


Grissini, first of several bread courses.


The menu on June 16 (the last of the “spring menu”).


And the new “summer” menu on June 23, as we luckily straddled the change.


Compari and soda.


Stating with a little prosecco to cool off.


In the glass.


Then comes a tray of amuses. From left to right. Green pea mouse, tomato stuffed with mozzarella, apple disc with prawn, veal croquet, and gorgonzola and fig jam sandwich. These were all good, but the last was incredible.


Like most great restaurants Arnolfo caters to every restriction. This is a variant amuse plate for vegetarians.


For example this beet and goat cheese mini.


Bread course number two, tomato bread and with lardo (sliver of pig fat).


And for those not so into the pig, the one on the right is onion.


Nor are the gluten free left out. Various potato and rice triscuits!


I’ve come to like Vernaccia, which is a D.O.C. white from San Gimignano. Very light, but with more flavor than a Pinot Grigio.


“Scampi, Goose Liver Escalope, Strawberries.”


“Sea Bass, Strawberries.” A variant for the shellfish impaired.

My notes failed me a little here, but I think it’s some kind of fish (possibly a pork belly though) in a pea soup.


Heads up, bread course three!


“Red mullets, Peas, Silver skin Onions.”


“Asparagus, Ricotta Cheese, Eggs.” Now this was an interesting dish. The white asparagus were grilled and wrapped in pancetta (bacon). The white and yellow stuff is deconstructed egg (yolk and white as powder). The ricotta is in the upper right and was delicious. The powder wasn’t as successful as the bonus egg, shown below.


This is more or less a coddled egg. I dipped the asparagus for extra umph.


This was a small production local Chianti Classico that the sommeler recommended. Good too, and like 30E. Try to find a decent wine at that price at a French 2 star!


“Guinea-Fowl, Chick-peas, I.G.P. Tuscan Ham.” Good stuff.

“Spinach soup with sea bass, tomato.”


“Perlina Aubergines, Tomato, Watermelon, Buffalo Mozzarella I.G.P.”


“Prawns, Peaches, Yellow Pepper.” Yummy. The pairing of the delicate shellfish was delicious with both the fruit and the peppers.


Arnolfo has very nice presentation, which I couldn’t photo every aspect of.


“Goose Liver, Red Onions, Spices, Cherries.” Oh wow yum. And that is some kind of cheese foam/ice cream on top. This was really good stuff.

And two extra goose liver preps for good measure. A sort of Napoleon and a little pistachio coated truffle, solid fois inside.


“Rabbit, Bloack Olives, Ratatouille.” Not your everyday Ratatouille. Notice the white asparagus too.


“Turbot with mozzerella.”


“Tortelli with chicken from Val d’Orcia, with asparagus and red pepper soup.” These are serious homemade pastas.

“Tortelli, Red Onions from Certaldo, White Beans from Sorana.”


“Mezzelune pasta, Courgettes flowers, Wedge shells.”


“Tagliolini, Rabbit, Black Olives.” In the front, out of focus, are discs of rabbit meat to go with the chunks of bunny in the pasta.


“Ravioli, Aubergines, Ewe’s Ricotta, Red Pepper.”


Gluten free pasta too!


“The 2006 Badia a Passignano Chianti Classico Riserva is a pretty, juicy red laced with cherries, dried flowers, tobacco and underbrush. The tannins dry out a touch on the finish, which is the only thing that keeps the score from going higher. Still, this forward, fruit-driven Chianti should drink nicely over the next few years. Anticipated maturity: 2010-2016. “


“Cod, with onions.” And some other stuff.


“Fish soup, Crustaceans, Mollucs, Vegetables.”


“John Dory, Asparagus, Datterini Tomatoes, Capers from Pantelleria.”


“Dentex, Gazpacho, Aubergines.”


“Swordfish, Roasted Peppers, Candied Tomatoes.” You can see that each dish is quite complex.


A brunello recommended by the sommelier.


“I.G.P. Chianina Veal Steak and cheek.”


“I.G.P. Chianina Veal Tartar and vegetables.”


I didn’t used to be into tartar, but it’s really been growing on me over the last several years. Quail egg on top.


“I.G.P. Chiania Veal Steak, Potatoes.”


“Cinta Senese Suckling Pig, Porchetta, Leg, Loin, Leaf Cabbage, Beetroots.”


This town evidently produces 14% of the world’s crystal. Italian shopping hours being what they are, despite three visits, we never saw one open.


Ah the suffering involved in dining in one of the world’s great wine regions. 93 points from Parker. “Consulting oenologist Carlo Ferrini has turned out a beautiful wine at this historic estate, a property which he speaks of in effusive terms. Talenti’s sublime 2001 Brunello Pian di Conte exhibits a deep, translucent ruby color. It opens with captivating, vibrant aromatics, with notes of freshly cut roses, raspberries and licorice. Gorgeously expressive yet delicate on the palate, it offers layers of dark fruit, earthiness and sweet oak supported by a refined, classic structure, with exceptional length and fine, silky tannins on the fresh finish. It is a superb effort. Anticipated maturity: 2008-2021.”

We are assaulted by a battery of pre-desserts. Vanilla ice cream with cherry rhubarb “soup.”

“Almond Mascarpone, pistachio ice cream.”


“Ricotta Cheese, Orange, Honey.” Tart and sweet.


“Selection of Tuscan Sheep’s-milk and Goat’s-milk Cheeses.”


And some nice condiments.


I can’t even remember what this one was.


“Zuccotto, Star Anis, Coffee, Fennel Ice Cream.”


“Grand Dessert Assortment.” Because one isn’t enough. Chocolate cake, Passionfruit sauce. Coffee something. Strawberry flan. A bit of the above Zuccotto, and something else.


“Zuccotto, Pinenuts, Alkermes, Chocolate Sorbet, Fleur del Sel.” The central thing was basically a meringue.


“Fruit and custard mille fueile.”


“Apricots, Almonds, Lavender Ice Cream.”


Worth a bit of zoom.


And this too.


We also had a birthday (mine more or less), so there was this bonus cake!

And just a few petite fours. Lemon jelly in the center. A little fruit tart on the right.

More, on the second night. Berry tart. Ricotta vanilla dome. Pistachio burger. Blackberry mouse. Almond marzipan.


Our second meal here was slightly better than the first for some reason, but both were top notch. Service was spectacular all around. Highly recommended as a very updated medium modernist take on Tuscan cuisine. The quality of local ingredients was impeccable, and they know how to modernize playfully without letting the techniques get out of control.

Click here to see more Eating Italy posts.

Related posts:

  1. Eating Colle di Val d’Elsa – Dietro Le Quinte
  2. Eating Siena – Trattoria Pepei
  3. Eating Monteriggioni – Il Pozzo
  4. Eating Castellina – Albergaccio di Castellina
  5. Eating Staggia – Pozzo dei Desideri
By: agavin
Comments (4)
Posted in: Food
Tagged as: Arnolfo, beef, Bread, Breadstick, Chianti, Colle di Val d'Elsa, Colle di Val d’Elsa, Cooking, Dessert, eating-italy, fish, Gluten-free diet, GPS, Italian cuisine, Italy, Michelin, Michelin Guide, pasta, pigeon, pork, Shellfish, Tomato, Tuscany, veal

Quick Eats: Brentwood

Jan17

Restaurant: Brentwood

Location: 148 S Barrington Ave Los Angeles CA 90049. 310-476-3511

Date: Jan 9, 2011

Cuisine: American

 

Brentwood is a local bar/restaurant perfect for the Sunday night with-the-kid dinner. It’s pretty straight up American, very tasty, but a bit overpriced. The menu can be found here.

Their bread is good. I (and my two year-old) particularly liked the flat cracker-like bread.

“Tomato & Farmer’s Market Vegetable Salad.”

“Swan Depot Seafood Salad, jumbo shrimp, baby Maine shrimp, Dungeness crab,iceberg lettuce, 1000 island dressing, fresh dill.” This is essentially a crab and shrimp Louis salad. The seafood is very fresh, the dressing good, so if you are partial to Louis (and I am), then that’s all a good thing.

“Fish & Chips, beer battered Alaskan halibut, fries, tartar sauce.” While overpriced, this is a very good fish and chips. The fish is very most and well cooked, the batter perfect, the fries crisp, and the tartar sauce very tangy.

“Short Rib Tacos, vegetable rice, black beans.” Interesting hybrid dish. Fresh corn tortillas, and soft rich short rib.

Paired with beans, creme fraiche, and pico de gallo. I had them cook the pico down because of my raw tomato hate. It tasted like oniony tomato soup.

Combined in the taco it was pretty delectable, mostly because of the rich tasty short rib. Perhaps a little avocado or cilantro might have made this perfect.

The small little bar. Not pictured here is that I had a nice “2006 Sancerre, Rolland Tissier et Fils.” A very crisp white, perfect with the salad. Not absolutely ideal for the short ribs, but it worked well enough.

This is a good little place, and the service is very accommodating. Despite the high price tag the kitchen has a “knack,” so I approve.

Related posts:

  1. Quick Eats: Coastal Flats
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  3. Quick Eats: La Serenata
  4. Quick Eats: Divino
  5. Quick Eats: Osteria Latini 2
By: agavin
Comments (0)
Posted in: Food
Tagged as: Bread, Cooking, Fish and Chips, Fish and Seafood, Food, Home, Los Angeles, Maine, Restaurant, Salad, Short Ribs, shrimp, side dishes, Tacos, United States, vegetarian

Ultimate Pizza – The Dough

Dec30

For New Years those with toddlers tend to stay in, but we’re having friends over and making our Ultimate Homemade Pizzas. This is an involved process so I’m going to split both the prep itself and the event itself into multiple posts. We’ll begin with the dough. I’d put our pizzas up against even the likes of Mozza, and it all starts with the dough. While it doesn’t take long to make, you have to do it 48-72 hours in advance. Slow fermentation in the fridge is key to yummy dough with the right texture.

And high quality ingredients like this single vineyard olive oil.

Here is the slate of ingredients. Olive oil, two kinds of flour (more on that later), salt, ice water, and bakers yeast.

The righthand flour will be familiar, but on the left we have an essential ingredient to great Neapolitan pizza. Farina “00”. Imported from Naples. This is finer and makes a stickier dough than American flower. It’s key to a very thin crispy pizza. However, 100% “00” makes for a very thin and challenging dough — difficult to shape and maneuver. So we mix the two 50/50.

Flour, yeast, and salt go in the mixer under the “dough hook.”

The hard part is getting the consistency right is hard. You slowly add ice water.

And olive oil.

Until you can get it shaped into a big alien cocoon-like blob. It takes some practice.

Then you flour up the board.

Do some serious whacking of the dough to break up the glutens.

Then slice and ball.

The waiting pizza larve.

We wrap them up in plastic wrap and toss them into the fridge for 2-3 days. The cool temperature retards the fermentation of the dough, slowing it down to allow nice small bubbles to form. When the time comes, I take them out of the fridge two hours before baking time to warm them up.

Ultimate Pizza CONTINUES HERE.

Related posts:

  1. Quick Eats: Pizzeria Mozza
  2. Quick Eats: Panini at Home
By: agavin
Comments (8)
Posted in: Food
Tagged as: baking, Bread, Cooking, Dough, Flour, Food, Home, Laudemio, Mixer, Naples, Olive oil, Pizza, Yeast
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