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Banquet Style — Flame International

May21

Location: 11330 Santa Monica Blvd, Los Angeles, CA 90025. (310) 444-0045

Date: September 30, 2021

Cuisine: Persian

Rating: amusing and vast place, solid food

This was a peculiar dinner. Jeffrey Merihue organized it, set the menu and then was suddenly out of town on the day of so Yarom picked up the organization (such that it was).

I’ve passed by Flame about 1000 times (on Santa Monica Blvd) and even eaten next door at Nanbankan. I’ve long wondered about Flame.

Turns out it’s one of those Persian large scale “event space” restaurants. Probably it’s used for weddings and other similar functions. I forgot to take good pictures of the inside so I have to use some (bad ones) from the web.

It has that Persian “overbuilt” look. Lots of marble and curtains and chandeliers, but really cheap (looking) construction.

Big space though.

And outside they had this HUGE patio/tent which was even odder. Initially they tried to put us here even though we were the only people in the entire restaurant but the problem was that the floor slanted quite considerably so one side of your chair would be about 2 inches lower than the other. We moved inside (took a bit of convincing to get them to do it though).

Hummus. I find Persian style hummus too thin.

Yogurt with cucumber (and some herbs).

Plain yogurt. Cucumber one was much better.

Shirazi Salad. The classic.

Lavash bread.

Roast Eggplant with crispy onions and tahini. Warm and delicious. This stuff was totally crack. I probably ate 1.5 plates of it myself.

A different salad, same basic ingredient except this one had lettuce.

Trout and salmon. Trout was nice and crispy.

Three kinds of rice.

Crispy rice with lamb. I liked this.

Lamb chops and koobideh.

Succulent game bird.

Fessenjoon given reluctantly at the last minute and with no protein — just the sauce. It was on our menu, but despite (or perhaps because?) we were the only guests they seemed in hurry to move us on threw. We had to request this, even though it was on our menu, and then they just brought a minuscule portion of the sauce alone (no chicken). It was tasty though.

Ghormeh Sabzi with nothing in it — just the stew. Same deal as above.

Blood Peach and Ume Sorbetto — Blood Peaches from Avignon with a bit of Joto Umeshu “Ume” (Japanese plum) Sake! — 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 #BloodPeach #Ume #peach #plum #sake

Sweet Milk Signature Flavor — Italian Lemon Cookie Meringue Pie — Limoncello Zabaione base with lemon cookie flavor mixed with Italian Lemon Creme Cookies and Sicilian Candied Lemon and topped with house-made toasted Meringue — 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 #lemon #LemonCookie #cookie #Sorento #Limoncello #Meringue #LemonMeringuePie

Mint tea.

Food was actually pretty good, and if one wanted to do a cheap banquet with solid Persian food this place might be interesting. Service sucked though and the space was giant but odd. I found it had it’s particular charms.

For more LA dining reviews click here.

We had lots of wines, but I don’t bother to photo them (except for my own) at this kind of casual dinner anymore.

By: agavin
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Posted in: Food

Tagged as: BYOG, Flame International, Gelato, hedonists, Iranian cuisine, Jeffrey Merrihue, Meat, Persian cuisine, Wine

Sauvages Brunello at Marino

May08

Restaurant: Marino Ristorante [1, 2, 3, 4, 5, 6]

Location: 6001 Melrose Ave, Los Angeles, CA 90038. (323) 466-8812

Date: September 9, 2021

Cuisine: Italian

Rating: Superb

Marino is a favorite haunt for many of my wine groups, including the Sauvages lunch group featured in today’s report. The theme today for Sauvages was Brunello di Montalcino, plus we had intro champs and a flight of Italian whites.

The amazing chef/owner Sal Marino cooks at his original family location, venerable Marino Ristorante on Melrose and continues to whip up his unique blend of amazing modern Italian. And if anything, he’s gotten even better.

Post pandemic they’ve turned the parking lot into a cute patio.

This is the main interior, or at least some of it.

But we were set up in the private room which really is private. It’s totally separate, connected to the main dining room via the kitchen and even has its own bar and bathroom.

Our special menu.

And the wine list.

2013 Georges Laval Champagne Premier Cru Brut Nature Cumières. VM 92. The 2013 Brut Nature Cumières exudes depth and creaminess. A host of dried pear, licorice, lemon confit, orchard fruit, brioche and spices flesh out in the glass. The Cumières is a blend of equal parts Pinot Noir, Meunier and Chardonnay, but it is the weight and texture of the red grapes that gives the wine much of its signature feel. This is another stellar showing from Vincent Laval. Disgorged January, 2016. (Drink between 2017-2025)

2009 Dom Pérignon Champagne. VM 94+. The 2009 Dom Pérignon is open, seductive and radiant, as it has always been. Soft curves, mid-weight structure and tons of plain allure make the 2009 impossible to resist in its youth. This bottle, the best I have tasted so far, offers a distinc citrus and floral-driven profile that adds a good deal of brightness. Above all else, the 2009 is a gorgeous Champagne to drink now and over then next few decades. This is the first time in the house’s history that a vintage was not released sequentially. (Drink between 2018-2049)

Salmon Tartar with caviar.

2014 Marisa Cuomo Costa d’Amalfi Furore Bianco Fiorduva. JG 93. The 2014 Fiorduva from Marisa Cuomo is a beautiful wine that is drinking at its peak today, but shows no signs of slowing down anytime soon. The cépages is thirty percent each of Fenile and Ginestra, coupled with forty percent Ripoli. The wine is barrel-fermented and raised in stainless steel tanks. The bouquet wafts from the glass in a refined blend of pear, tangerine, green olive, salty soil tones and a topnote of orange peel. On the palate the wine is crisp, full-bodied and quite complex, with a fine core of fruit, lovely mineral drive and grip, zesty acids and a long, classy finish. This is a truly lovely wine at its apogee, but still with plenty of life in it. (Drink between 2020-2025)

2016 Grosjean Petite Arvine Valle d’Aosta. VM 92. Straw-green. Bright aromas of white orchard fruit, white flowers, mint, sage and thyme. Enters fresh with green fruit nuances (mostly apple) complicated by building notes of apricot and thyme. Finishes long and suave, hints of banana and riper fruit emerging at the back. (Drink between 2019-2024)

2017 Tiberio Trebbiano d’Abruzzo Fonte Canale. VM 94. Vivid pale straw-yellow. Penetrating, multifaceted nose of white peach, nectarine, minerals, chamomile and jasmine. Conveys an almost saline sense of extract in the mouth, offering steely, harmonious and high-acid flavors of white peach, minerals and anise. Steely and mineral notes linger on the long floral-accented finish. Once again, the magic of the Fonte Canale 80-year-old vines shines through in a year that saw almost seven months without rain in the Casauria subzone (where the Tiberio estate is located); the roots of these old vines dig deep and are always close to the underlying water table. The 2017 Fonte Canale strikes me as more perfumed and more open-knit than usual on the nose (especially compared to the 2016), but more lemony on the palate. (Drink between 2022-2029)

2018 Castello della Sala (Antinori) Umbria Cervaro della Sala. VM 92. The 2018 Cervaro della Sala is a blend of 92% Chardonnay with a splash of Grechetto, showing a rich and alluring bouquet, leading off with a hint of vanilla bean and giving way to peach, a dusting of confectioner’s spice and dried yellow flowers. On the palate, silky textures flesh out across the senses, carrying flavors of ripe apple, apricot and sweet herbs, as minerals and acids mingle toward the close. The finish is long and almost salty, buzzing with energy and making the mouth water for another sip. The balance here is impeccable, as is the use of barrel fermentation to create such textural richness. (Drink between 2020-2028)

Crudo. Tuna and avocado.

2009 Casanova di Neri Brunello di Montalcino Tenuta Nuova. VM 93. Vivid red. Multidimensional nose offers captivating aromas of raspberry, sour red cherry, redcurrant, brown sugar, cinnamon and minerals, lifted by a strong note of fresh citrus fruit. Vibrant flavors of red and black fruits, pink peppercorn and sweet spices are wonderfully pure and juicy. This sneakily concentrated yet refined wine shows a rare blend of power and delicacy and finishes extremely long, with very fine-grained tannins and truly mind-blowing purity of small red fruits and violet. Impeccable balance only adds to its star qualities. One of the best young Tenuta Nuovas I have ever tried and it’s also one of the two or three best Brunellos of the vintage.

2010 Castelgiocondo (Marchesi de’ Frescobaldi) Brunello di Montalcino. VM 93. Dark red cherry, smoke, plum, wild flowers and cedar are some of the notes that flesh out in the 2010 Brunello di Montalcino from Castelgiocondo. Ripe, soft and textured on the palate, the 2010 impresses for its silkiness and early approachability. Sweet floral and spiced notes reappear on the finish, adding considerable lift and perfume. This is a lovely showing from Castelgiocondo and the Frescobaldi family. (Drink between 2015-2025)

2010 Lisini Brunello di Montalcino. VM 95+. One of the stand outs of the vintage, Lisini’s 2010 Brunello di Montalcino fleshes out in all directions with gorgeous, expansive richness. The flavors are dark, bold and incisive, yet backed up by notable freshness. A crescendo of incredibly pure dark red and black stone fruits builds on the huge finish. The 2010 is dazzling, but readers will have to be patient. (Drink between 2018-2035)

2010 Siro Pacenti Brunello di Montalcino Vecchie Vigne. VM 95. Giancarlo Pacenti’s 2010 Brunello di Montalcino Vecchie Vigne is another superb wine. The contours are more modern and the fruit leans towards the darker end of spectrum, yet all the elements are wonderfully in balance. Surprisingly open and expressive for a young Brunello, the 2010 is sure to improve with a little more time in the bottle. All of the Pacenti signatures are in place, though, and the house style is unmistakable. (Drink between 2018-2025)

Tartar di Manzo al Tartufo. Prime Filet Tartar, shaved winter truffle.

2001 Casanova di Neri Brunello di Montalcino Tenuta Nuova. VM 93. The 2001 Brunello di Montalcino Tenuta Nuova has a dark and brooding shade of deep garnet. It bursts from the glass with a mature, sweetly-scented bouquet of crushed plums and blueberries complemented by balsamic tones, smoke and worn leather. It takes a turn toward elegance on the palate with ripe, citrus-tinged wild berry fruits and purple inner florals. It seems almost creamy in texture but well-balanced by vibrant acidity. Seamlessly smooth and harmonious, this finishes long with nuances of residual tannins under an air of warming autumnal spice and inner earth tones. The 2001 Tenuta Nuova has peaked, yet well-stored bottles should be in no fear of decline. Sampled from the winery’s cellar. (Drink between 2021-2026)

2001 Casanuova delle Cerbaie Brunello di Montalcino. VM 88. Good full red. Spicy aromas of plum, red licorice, marzipan and nutty oak. Sweet and pliant, with nicely integrated acids and somewhat unforthcoming flavors of red berries and spices. Could use a bit more clarity and cut. Finishes with slightly drying tannins and a late note of leather. (Distillerie Stock U.S.A., Woodside, NY)

2001 Castelgiocondo (Marchesi de’ Frescobaldi) Brunello di Montalcino Riserva Ripe al Convento. VM 90. The 2001 Brunello di Montalcino Riserva Ripe al Convento is a richly-flavored, full-bodied offering loaded with dark cherries, vanilla, smoke, cola and sweet toasted oak. It may not be the most complex Brunello out there, but it does offer an attractive, easygoing personality, outstanding length and sweet, silky tannins on the finish. (Drink between 2013-2017)

2001 Fuligni Brunello di Montalcino Riserva. VM 94. A deep dark red with orange hues, the 2001 Brunello di Montalcino Riserva makes an impactful statement from start to finish. There are depths of crushed black cherries, plums, strawberries, sweet spices and mentholated herbs which rise up effortlessly from the glass. Further coaxing adds notes of cedar, dusty rose and hints of animal musk. It’s silky in feel yet quickly firms up through a mix of tart red berries, minerals, zesty acids and an unbelievably youthful coating of tannin which mounts toward the close. The 2001 Riserva is still on a steady path to its peak, structured and primary, as it tapers off with a grippy feel under an air of inner florals. Sampled from the winery’s cellar. (Drink between 2022-2034)

Flan di Cavolfiore al Tartufo. Cauliflower flan, truffle sauce, shaved truffle. Great dish!

1999 Il Poggione (Proprietá Franceschi) Brunello di Montalcino Riserva. VM 93. Bright, dark red. Flamboyant aromas of red cherry, dark berries, plum, chestnut and game. Sweet in the mouth, with densely packed, superripe flavors of red cherry, smoky plum, licorice and milk chocolate. A concentrated, powerful wine, boasting impressive youthful energy thanks to firm, lively acidity. Finishes very long, but can’t quite match the overall balance and grace of the 2001. Another outstanding vintage in Tuscany, 1999 was very warm but with well-timed rains, and, above all, cooler nights and less heat than the vastly overrated 1997 vintage.

2001 Il Poggione (Proprietá Franceschi) Brunello di Montalcino Riserva. VM 96. Showing so youthful and perfumed, the 2001 Brunello di Montalcino Riserva starts out dark and inward yet gains in volume and depth the longer it sits in the glass. Dried black cherries, crushed stone, dusty rose and minty herbs create its dazzling bouquet. It is pure silk, with an amazing density to its dark red fruits, as rich balsamic spice and licorice drench the palate. This is elegant yet poised, with just a hint of sweet tannin, along with a buzz of residual acids and earthy mineral tones that mix with its inner sweetness to create a tense and contrasting feel on the slightly chewy finish. Collectors with the 2001 Riserva in their cellars will be very happy to know that it still has five to ten more years of positive evolution in store for them. Purchased from the Il Poggione cellar and held in professional storage. (Drink between 2021-2030)

2003 Il Poggione (Proprietá Franceschi) Brunello di Montalcino Riserva Vigna Paganelli. VM 95. One of the great surprises of my tasting this year wasn’t a 2005 or 2004 Riserva but rather Il Poggione’s 2003 Brunello di Montalcino Riserva Vigna Paganelli, which has developed spectacularly since I first reviewed it last year. This awesome, deep Brunello is endowed with gorgeous dark fruit that emerges from the glass with superb richness and power while retaining a traditional sense of structure. There is more than enough fruit to balance the firm tannins that are typical of this hot year. I was blown away by the combination of opulence and classicism present in the 2003 Riserva. If that sounds appealing, believe me it is. The 2003 Riserva is drinking beautifully today and should continue to offer great pleasure for several decades. The estate’s 1975, from a very hot vintage at the time, was in great shape when I last tasted it a few years ago. Readers interested in older vintages will find plenty of notes on our database. Given the soft market for fine wines and the general disdain for 2003s, I would be shocked if savvy readers aren’t able to pick this wine at a favorable price at some point in the near future. (Drink between 2013-2032)

2004 Il Poggione (Proprietá Franceschi) Brunello di Montalcino Riserva Vigna Paganelli. VM 95. The 2004 Brunello di Montalcino Riserva Vigna Paganelli has also developed impeccably. Dark, ample and broad, the 2004 is built on a core of serious power. Layers of dark stone fruits, leather, spice and tobacco build into the rich, intense finish. (Drink between 2016-2034)

Maccheroncini con coda e Guanciale. Pasta, oxtail, smoked guanciale, pecorino toscana. Superb smokey “porky” flavor to this pasta and nicely al dente.

1999 Valdicava Brunello di Montalcino Riserva Madonna del Piano. VM 96. The 1999 Brunello di Montalcino Riserva Madonna del Piano is everything a great wine should be. This is an expansive, spectacularly ripe wine endowed with layers of perfumed dark fruit, sweet tobacco, new leather and spices. A brooding, structured beauty, the wine needs some serious bottle age to show at its best, but it is already pretty stunning. According to Abbruzzese 1999 represents another step up in quality as the estate’s vineyards had begun to acquire some age at this point. Certainly this seems true in the Riserva, but I don’t perceive as marked a difference from previous vintages in the regular Brunello (see below). (Drink between 2009-2021)

2001 Valdicava Brunello di Montalcino Riserva Madonna del Piano. VM 93. The 2001 Brunello di Montalcino Riserva Madonna del Piano Riserva was tasted from a half-bottle. The 2001 is seductive, with a rich and alluring display of crushed black cherries, plums, balsamic spices, cocoa and sweet pipe tobacco. It is opulent and velvety-smooth in texture, with extremely ripe dark fruits, sweet herbs and zesty acids keeping them all in check. A subtle tug of tannin lingers, as this closes off to hints of mocha and inner earth tones. You can sense the 2001’s maturity mostly through its fruits, almost Port-like in nature, along with just a hint of dank earth. That said, larger formats may perform even better. Keep in mind that this is a large style of Brunello. Tasted from the importer’s reserve cellar. (Drink between 2021-2026)

From my cellar: 2004 Valdicava Brunello di Montalcino Riserva Madonna del Piano. VM 95+. The 2004 Brunello di Montalcino Riserva Madonna del Piano is powerful, deeply colored and still carrying a considerable amount of tannic heft for a twelve year old wine. Dark cherry, plum, smoke, tobacco, scorched earth and licorice give the wine much of its distinctive virile personality. The Madonna del Piano is one of the bigger, brawnier 2004s readers will come across. As such, it needs to be served alongside similarly rich, hearty cuisines. (Drink between 2016-2026)

2007 Valdicava Brunello di Montalcino Riserva Madonna del Piano. VM 96. The 2007 Brunello di Montalcino Riserva Madonna del Piano is another super- finessed wine. Subtle floral notes meld into expressive red berries in a sumptuous Brunello that captures the essence of the vintage. The style is rich and deeply textured, but the 2007, as outstanding as it is, needs at least a few more years in bottle. Once again, finesse rules the day. (Drink between 2017-2027)

2008 Luce della Vite Brunello di Montalcino. VM 91. Luce della Vite’s 2008 Brunello di Montalcino Luce is one of the most powerful wines of the vintage. Mocha, espresso, licorice, smoke, super-ripe black cherries and plums literally jump from the glass. A Brunello seemingly made for Napa Valley Cabernet drinkers, the 2008 has plenty of richness and depth. It is also impeccably made from a technical standpoint, even if it bears little resemblance to the rest of the wines of the appellation. (Drink between 2013-2020)

Agnello. Windrose farms lamb ossobuco.

Orange Old Fashioned Sorbetto — Cold Pressed Orange and Tangerine Juice, Knob Creek Bourbon and Angostura Bitters! Topped with cherries — made by me for @sweetmilkgelato — Really tastes like an Old Fashioned –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #orange #tangerine #bourbon #KnobCreek #bitters #Angostura

Coconut Cream Pie Gelato — Coconut dairy custard base, house-made GF Graham Crackers, and house-made Coconut Caramel — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #coconut #caramel #grahamCrackers #cookies

My bad notes.

The gang.

The wine.

The small but elite group of ladies at the ladies table.

Another awesome lunch. Food was great, I’ve had more elaborate meals from Sal, but all the dishes today were excellent. Sal’s a fabulous chef when you let him go all out and today’s lunch was very on point. I enjoyed all the dishes and there was a hefty “truffle emphasis.”

Wines were great as well. Brunello is a bit of an “unsung hero” in the world of major Italian reds. Yes it’s generally not as complex as a good Nebbiolo, but it has a combination of fruit and acidity that makes it go exceedingly well with most Italian food.

For more LA dining reviews click here.

Or experience my gluttonous month-long food trips through Italy.

By: agavin
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Posted in: Food

Tagged as: Brunello, BYOG, Gelato, lunch, Marino, Marino Ristorante, Sal Marino, Sauvages, Wine

Brothers Sushi Two

May04

Restaurant: The Brothers Sushi [1, 2]

Location: 21418 Ventura Blvd, Woodland Hills, CA 91364. (818) 456-4509

Date: September 14, 2021

Cuisine: Japanese Sushi Kaiseki

Rating: Really wonderful modern style Kaiseki

This dinner is part of a “Sushi Series” (the others being here) in a vast array of epic Japanese sushi and/or Kaiseki dinners post lockdowns that all included myself, Erick, Joe and Bonnie — and often Larry, as is the case tonight. Herein we “endeavor” to visit or revisit most of the top sushi spots in LA.

Larry has been coming to Brothers for years, but in 2018 recently Chef Mark Okuda took over and totally transformed the place into one of the Valley’s — and LA in general’s — top omakase destinations. Larry took us on a foray a couple weeks ago, but we immediately set up a giant even longer one for more people a few weeks later (this meal).

But the inside is attractive and there is a large patio and this interior with an extensive sushi bar and a few tables.

1990 Veuve Clicquot Ponsardin Champagne Brut La Grande Dame. VM 94. The 1990 La Grande Dame is a shock to the palate after all the older wines in this tasting. Candied lemon, rosemary, dried flowers and spices are all super-expressive in the glass. The 1990 retain a good bit of brightness, especially for its age. The citrus flavors have still not moved into realm or more orangish tonalities, as is likely to happen over time. The 1990 can be enjoyed now and for the next 20 years or so. (Drink between 2015-2034)

From my cellar: 1996 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 97. Taittinger’s 1996 Comtes de Champagne is another highlight. The flavors are only now beginning to show elements of complexity, a great sign for aging. Gently spiced and buttery notes suggest the 1996 is about to enter the early part of its maturity, where it is likely to stay for another decade or so. (Drink between 2014-2026)

1995 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 95. Wonderfully subtle, complex aromas of white flowers, acacia honey, minerals, nuts and mushroom, with musky and leesy nuances. Oily, rich and smoky but with terrific verve and lift. Quite substantial and chewy for a young D.P. but not at all heavy. Yellow plum and strong soil tones in the middle and on the palate-staining finish. Offers a rare combination of richness and finesse. (Schieffelin & Somerset, New York, NY)

2009 François Raveneau Chablis 1er Cru Montée de Tonnerre. BH 93. Subtle wood sets off aromas of flowers, oyster shell and tidal pool that complement perfectly the racy, pure and strikingly well-detailed medium plus weight flavors that brim with minerality on the delicious, mouth coating and impressively long finish. This beautifully vibrant and concentrated effort should drink well young and age well too plus it’s more classic in style than many wines from this vintage. (Drink starting 2016)

2010 Domaine des Comtes Lafon Meursault Clos de la Barre. VM 92. Fruit-driven aromas of peach, apricot, pear and flowers. Then juicy and tight in the mouth, with strong citrussy acidity leavening the wine’s mid-palate sweetness. The long, peachy finish shows lovely finesse for this bottling.

2011 Henri Boillot Corton-Charlemagne. VM 96. An utterly mesmerizing wine, the 2011 Corton-Charlemagne conquers all of the senses with its grace and harmony. Lemon oil, white flowers, pears and crushed rocks are some of the many notes that are woven together in the glass. The 2011 is perfumed, sublime and drop-dead gorgeous from the very first taste. With time, though, the wine blossoms beautifully as it fills out its broad-shouldered frame with tons of style. (Drink starting 2018)

Marinated Jellyfish from Okinawa.

3 Week Dry Aged King Salmon, Marinated Tomato and Burgundy Truffle.

Smoke!

Smoked Dry Aged Amberjack Kanpachi.

Sautéed Hudson Valley Foie Gras with Ikura and Mango. Amazing texture difference with the crunchy shell and soft interior.

Sweet Corn Chawanmushi with Santa Barbara Uni and Japanese Watercress.

Japanese Milk Bread, Toro, Takuan, Sweet Onion, and Caviar.

Black Abalone with wasabi.

Risotto (with the abalone).

Monkfish Liver with a very sweet glaze.

Steamed Hairy Crab from Hokkaido.

Sweet and tangy sauce for the crab.

Fried River Crab (eaten whole).

Ginger.

Hokkaido scallop and shimiaji dry aged 1 week from Japan.

Japanese sea perch and golden eye snapper.

Otoro and chu toro from Spain.

Uni. Santa Barbara, Hokkaido, and Red Sea urchin from Japan

White shrimp from Japan and Wagyu.

Green tea cheesecake.

Tea.

Blue Cherry Gelato – a blend of Morello Cherry, intense Amarena Cherry, and Blueberry fruit make this dairy gelato really pop — topped with Candied Amarena Cherries — 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 #amarena #morello #cherry #blueberry

Burnt Basque Cheesecake Gelato — Milk steeped with Tahitian Vanilla Beans and Valencia Orange Peels and then blended with Cream-cheese and Egg Yolks, layered with house made “burnt” Caramel and topped with house-made Caramel Brittle, finished with the torch! — created 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 #basque #cheesecake #caramel #brittle #orange

The wine lineup.

Some of the gang with Chef Mark in the mask.

I was really impressed by Brothers. Not only was the fish superlative and the dishes every inventive, but Mark has a really refined sense of balance to his flavors. Nothing was overly sweet, or overly salty, or overly tangy — but instead hovered in that lovely space where all of the flavors hang in proper harmony.

Bravo! I’d highly recommend Brothers as one of the best “modern style” Omakase places in the city.

This second (even bigger) dinner was just as good, if not even better, than the first visit. Really really great place. I’ve been back a couple times for lunch since but have been waiting (for six months since this dinner) for their long awaited Santa Monica branch to open!

For more LA dining reviews click here.
Or for epic Foodie Club meals, here.
Or for more Sushi Series dinners, click here.

By: agavin
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Posted in: Food

Tagged as: Brothers Sushi, BYOG, Champagne, Foodie Club, Gelato, Mark Okuda, Omakase, Sashimi, Sushi, Sushi Series, White Burgundy

N/Naka Again

Apr18

Restaurant: N/Naka [1, 2, 3, 4, 5, 6, 7, 8, 9]

Location: 3455 S. Overland Avenue, Los Angeles, CA 90034. 310.836.6252

Date: September 3, 2021

Cuisine: Modern Kaiseki

Rating: Awesome

ANY CHARACTER HERE

The Foodie Club returned to N/Naka in September (having been last in June).

The busy street corner on National.

The empty interior.
Our table — before we got to it.

Our menu for the night.

1971 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 97. This bottle of 1971 Dom Pérignon, the second that I have tasted, was an original disgorgement and slightly paler than the Cristal 1971 served alongside. It has a devastatingly gorgeous bouquet, intoxicating from the get-go: grilled walnuts, dried honey and even a hint of marmalade, all delivered with exceptional delineation. The palate is beautifully balanced with perfect acidity. There are subtle notes of citrus peel, mandarin, crushed stone and honeysuckle, though these are discrete. It is rather the tension and precision that elevates this magnificent Champagne. Tasted at Christies/Fine Wine Experience 1971 dinner. (Drink between 2021-2030)

1990 Krug Champagne Vintage Brut. BH 97. 1990 is one of my favorite vintages ever for this storied cuvée because while the vintage was on the riper side the high yields allowed the fruit to retain a very good level of acidity which made for balanced and ageworthy wines. While I have had the pleasure of tasting the ’90 on a number of occasions since its release, the last time was alongside the 1985 and the 1988, and as admirable as those two vintages are, the 1990 is head and shoulders above them to my taste. The fantastically complex nose is comprised of an abundance of yeast and toast characters that don’t completely dominate the essence of apple, pear, citrus, spice, acacia blossom and discreet orange peel scents. There is equally good depth to the delicious, full-bodied and powerful flavors that possess a lovely sense of vibrancy thanks to the still firm but fine mousse that shapes the delineated, delicious and impeccably well-balanced finale. In my view 1990 is one of the greatest vintages for this wine of the last 25 years and one that is still drinking well. While there is no additional upside development to be hand, neither is there any rush to drink up as this should continue to hold effortlessly for years to come. (Drink starting 2015)

1998 Moët & Chandon Champagne Cuvée Dom Pérignon. BH 94. An elegant but austere wine that is almost as reticent as the ’96 with pure citrus and floral aromas that continue onto the crisp and still very tight medium-bodied flavors that are beautifully precise and impressively delineated on the gorgeously long finish. This is a long way from being ready and I wouldn’t touch a bottle for another 5 to 7 years.

Sakizuke. Aji, Snap Pea, Bell Pepper Gelee.

A welcome drink.

Zensai. Nasui Yasai, Corn Tofu, Oyster Lime, Shishito White Fish Tempura, Unagi Avocado, Fig, Wagyu Nikogori.

Nasui Yasai.

Unagi Avocado.

Corn Tofu.

Shishito White Fish Tempura.

Fig.

Pickles.

Shrimp with caviar.

Modern Zukuri. Roasted Tomatillo, Chili Sauce, Hokkaido Scallop, Finger Lime, Chayote, Turnip, Kohlrabi, Lemon Verbena Oil

Can’t remember, but it was good!

2002 Ruinart Champagne Dom Ruinart Brut Rosé. VM 95. Light, bright orange-pink. Heady mineral- and yeast-accented aromas of dried red berries, blood orange, buttered toast and tea rose. Densely packed and expansive on the palate, offering intense raspberry, cherry compote and floral pastille flavors and a smoky overtone that gains strength with aeration. The mineral quality comes back strong on the silky, focused finish, which goes on and on. An outstanding blend of power and finesse. Disgorged September, 2012.

2002 Krug Champagne Vintage Brut. BH 96. There is a subtle phenolic character to the secondary-tinged yet super-fresh nose reflects notes of baked bread, yeast, pear, baked apple, spice and a hint of citrus. The bold and full-bodied flavors possess superb complexity while being underpinned by a notably fine but dense mousse, all wrapped in a gorgeously persistent finish. This full-bodied effort is seriously impressive and one that is aging effortlessly though for my taste, it could certainly be enjoyed now. (Drink starting 2020)

Owan. Tai, Eggplant, Green Bean

Sake we bought from them.

Otsukuri. Traditional Sashimi.

Yakimono. Ayu, Duck Liver, Smoked Cherry.

Mushimono. Tomato, Lobster Shinjo, Tomato and Fennel Mochi.

From my cellar: 2011 Etienne Sauzet Chevalier-Montrachet. BH 94. A pure and elegant if very restrained nose reluctantly offers up notes of white flower, lemon zest, wet stone and an herbal tea hint. There is an equally stony character to the beautifully detailed middle weight plus flavors that possess real verve and superb depth on the gorgeously textured and markedly firm finish. This does a slow build from the mid-palate to the explosive and palate staining finish. A Zen wine of considerable understatement that will require all of a decade to arrive at its full potential. (Drink starting 2021)

2013 Etienne Sauzet Montrachet. BH 93-96. This is markedly more restrained with its reserved aromas of spice, white and yellow orchard fruit, acacia blossom and a broad array of citrus nuances. There is seriously impressive richness to the overtly powerful full-bodied flavors that possess an admirable plenitude of dry extract that completely drenches the palate on the driving and hugely long finish. As one might reasonably expect this is presently very, very backward and while this may be fully ready 12 years hence I would not be surprised if it required more like 15. Either way, this has terrific upside development potential. (Drink starting 2025)

Shiizakana. Spaghetti, Abalone, Picked Cod Roe, Truffles. Awesome as always.

Niku. A5 Miyazaki Wagyu Beef, Baby Corn.

Sunomono. Nopales, Golden Kiwi, Cucumber, Aloe, Chia Seeds.

Yuzu juice intermezzo.

They brought us some giant bottle sake.

Shokuji. Nigiri Sushi.

And more sushi, including uni/ikura.

Miso Soup.

Blue crab Hand roll.

Mizumono. Lychee Sorbet, Shiso Lime Granita

Mizumono. Ginger Poached Plum, Lavender Ice Cream, Wasabi Mochi, Honey Crumb, Tuile

Blood Peach and Ume Sorbetto, Chocolate Peanut Cream Gelato, and Caramel Fudge Marshmallow Gelato made by me for @sweetmilkgelato.

Take home gift.

Roasted green tea.

Pretty chocolates.

The setting is elegant, minimalist, and very Japanese. N/Naka really is a very special place. All the meals I had here were spectacular. Plus we even did an amazing all foie gras meal here once. The place keeps getting better and better. This is thrice wonderful because often one finds a slight bloom to come off a place on repeat meals. At N/Naka everything is seasonal and constantly rotating.

Coming back to N/Naka after the pandemic I thought they were really firing on all cylinders. This was the best meal I’ve had there since the incredible Foie meal. I think her sushi has gone from “okay” to “great” and with regard to other dishes she has toned down a bit of the “theatrics” slightly but really upped the flavor balance and intensity. There weren’t some of the more interactive dishes of years past, like cooking your own item on hot stones, but the cooking was even more on point.

Service is also spectacular, highlighted all the more by the extremely low understaffed standard currently found in LA.

Click here to other LA Japanese restaurants.

Or other Foodie Club extravaganzas.

By: agavin
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Posted in: Food

Tagged as: BYOG, Champagne, Foodie Club, Gelato, Japanese cuisine, N/Naka, Niki Nakayama, Sushi, Wine

Pa Ord Noodle

Apr11

Restaurant: Pa Ord Noodle

Location: 5269 Hollywood Blvd, Los Angeles, Ca, 90027. 323-536-9929

Date: September 3, 2021

Cuisine: Thai

Rating: Another solid (authentic) Thai

Pa Ord Noodle is another highly regarded Thai Town place.

We visited in the middle of the pandemic “opening up” phase and ate outside in the parking lot — hence all the takeout wares.

The menu.

Various chili sauces!

Papaya Salad – great.

Coconut Soup with Seafood — also delicious. Similar to the “coco lotus” soup at Jitlada.

Fried Shrimp Cake – Delicious. Very friend but great.

Roast Duck Noodle Soup w/ Egg Noodles.

Drunken Noodles Combination meats – very nice.

Pad Prik King Chicken – spicy and quite good.

I pulled this out of the freezer because it was “on theme”:

Buko Pandan Gelato — Infused the milk with fresh Pandan Leaves and then crafted it into a dairy coconut base as my take on the Filipino favorite. Unusual and soothing. — 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 #buko #pandan #coconut

All the dishes here were quite good, and while this was just a lunch, and not a “comprehensive review” (aka big dinner), it’s clear Pa Ord has a very good kitchen. You certainly couldn’t go wrong stopping in here for a Thai food fix!

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: AFF, Asian Food Friday, BYOG, curry, Gelato, Pa Ord Noodle, Thai cuisine, Thai food, Thai Town

Drago Centro Baroli

Mar16

Restaurant: Drago Centro [1, 2, 3, 4, 5, 6]

Location: 525 S Flower St, Los Angeles, CA 90071. (213) 228-8998

Date: August 20, 2021

Cuisine: Italian

Rating: Great high end Italian

Back to Drago Centro for “another” Sauvages Barolo lunch. Theme today was “Barolo from any vintage between 1995-2006 (except for 2002 or 2003).”

Located on busy Flower in DTLA.

We had a little reception outside on the patio before the lunch proper.

Hot shrimp wrapped in prosciutto, asparagus spears.

Blinis with creme fraiche and caviar.

2006 Billecart-Salmon Champagne Cuvée Nicolas-François Billecart. AG 97. The 2006 Cuvée Nicolas François Billecart is shaping up to be a jewel of a wine, but it needs time to be at its best. I am surprised by how tightly wound it is. But that only makes me think what it might develop into with time in the cellar. Lemon confit, white flowers, mint, crushed rocks and sage meld together in a bright, crystalline Champagne endowed with terrific purity. The 2006 is 60% Pinot Noir from the Montagne de Reims and the Vallée de la Marne and 40% Chardonnay from the Côte des Blancs, mostly done in steel, with just a touch of oak, around 5%. Dosage is 6 grams per liter. (Drink between 2020-2032)

2008 Dom Pérignon Champagne. VM 98. The 2008 Dom Pérignon is a huge, powerful Champagne and also clearly one of the wines of the vintage. This is one of the most reticent bottles I have tasted. So much so that I am thinking about holding off opening any more bottles! The 2008 has always offered a striking interplay of fruit and structure. Today, the richness of the fruit is especially evident. Readers who own the 2008 should be thrilled, but patience is a must. (Drink between 2028-2058)

NV J.P. Chenet Blanc de Blancs Brut. 87 points.

2005 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 94. Bright yellow. Vibrant pear and melon aromas are complicated by suggestions of ginger, brioche and smoky minerals. Dry, smoky and precise, offering intense orchard and pit fruit flavors that gain weight with aeration. A dusty mineral quality adds focus and lift to the long, penetrating, floral finish. There’s a Burgundian thing going on here that’s quite intriguing.

Today’s menu.

2001 Roberto Voerzio Barolo Cerequio. AG 95. The 2001 Barolo Cerequio comes across as rich, round, seamless and pretty. Here, too, the aromas and flavors are just a bit forwad, but there is more than enough density to support another decade of aging. The wine comes together beautifully with time in the glass. Sweet rose petals, spices and licorice wrap around the big, seamless finish. (Drink between 2013-2021)

2004 Bartolo Mascarello Barolo. VM 97. Sensual, silky and totally alluring, the 2004 Barolo is another wine that is a picture-perfect example of its vintage. The aromatics alone are captivating, but it is the wine’s total balance that places it in the upper echelon. After some of the ups and downs of the 1980s and 1990s’ wines, the 2004 really shows where the estate is today in terms of quality. (Drink between 2016-2034)

2004 Paolo Scavino Barolo Bric dël Fiasc. VM 95. The Barolo Bric del Fiasc is a bit monolithic. To be sure, Bric del Fiasc is always a powerhouse, but at this age, I expected to see a little more finesse. There is no shortage of intensity, structure or explosive energy, but the 2004 still needs time to come together. I think there is a reasonable chance that will happen given the track record here, but readers will have to be patient. There are plenty of 2004 Barolos that are quite showy today; this is not one of them. (Drink between 2019-2034)

2007 Giuseppe E Figlio Mascarello Barolo Monprivato. VM 94+. Medium red. Subtle, reticent, very pure nose offers perfumed scents of wild red cherry, rose petal and wild herbs; the most refined of Mascarello’s 2007 Barolos. Wonderfully silky and fine-grained on the palate, but with terrific calcaire precision and lift. The wine’s highly aromatic red cherry and floral flavors saturate the palate without leaving any impression of weight. This vintage of Monprivato includes about 4% each lampia and rose; the rest is michet, including the juice that normally goes into Mascarello’s limited Ca d’Morrisio bottling. The very long finish features harmonious acidity and firm but suave tannins that reach the front teeth. A beauty.

2007 Massolino Barolo Riserva Vigna Rionda. VM 90. Good bright red. Expressive smoky aromas of red berries, plum, menthol and mocha, with a hint of medicinal austerity. Fat, sweet and liqueur-like, but with harmonious acidity giving the middle palate a surprisingly light touch. Still, this is rather subdued today and does not show the lift or stuffing of the 2009 Parussi that preceded it in my tasting. Finishes with dusty tannins and a faint tart edge. Will this benefit from further aging or will it dry out? I’d opt for drinking it over the next few years.

Carne Cruda Alla Piemontese (aka Beef Tartar with truffles).

1999 Giuseppe Rinaldi Barolo Brunate Le Coste. VM 94. Rinaldi’s 1999 Barolo Brunate-Le Coste (magnum) is fabulous. Firm, powerful tannins give the 1999 much of its spine, power and pure drive. Lavender, black cherries, plums, dark spice and iron emerge from the glass, but only with considerable reluctance. From magnum, the 1999 Brunate-Le Coste is a powerhouse, not to mention a terrific example of the year. With air, the 1999 can be enjoyed today, but its best drinking probably lies ahead. (Drink between 2014-2029)

2000 Gaja Langhe Nebbiolo Conteisa. VM 95. The 2000 Conteisa is one of the most positive surprises in this tasting. The wine is positively explosive, with marvelous balance and richness in its generous, radiant fruit. The 2000 is a terrific Conteisa. (Drink between 2015-2025)

2000 Domenico Clerico Barolo Percristina. VM 90. The 2000 Barolo Percristina has held up well. It shows considerable freshness in its dark red fruit, leather, licorice and sweet spices. The French oak remains very much present. It’s hard to see the fruit lasting long enough for the oak to every truly integrate. (Drink between 2013-2018)

2001 Domenico Clerico Barolo Percristina. VM 93. The 2001 Barolo Percristina, from magnum, has aged well, but it needs to be enjoyed over the next few years. Today the balance of fruit and oak is still good, but over time the oak tannins will dominate. Sweet red cherries, flowers, licorice, spices and mint wrap around the deep finish. The astringency of the oak is impossible to miss. It is tolerable while the fruit retains some depth, but once the fruit fades, all bets are off. (Drink between 2013-2016)

2001 Paolo Scavino Barolo Riserva Rocche dell’Annunziata. VM 97. The 2001 Barolo Riserva Rocche dell’Annunziata is huge and seamless from start to finish. The wine totally envelops the palate with masses of dark red fruit, roses, spices, and mint, all supported by nearly imperceptible tannins. The volume and shape of the 2001 is simply breathtaking. This is Scavino’s most vibrant 2001. It is also his most polished, refined Barolo. (Drink between 2016-2031)

Tagliatelle, Wild Mushrooms, Summer Truffles. Lovely.

Yarom got a salad because he was avoiding the carbs as usual.

1997 Renato Ratti Barolo Rocche. VM 91+. Deep saturated red-ruby. Less exotic but complex nose melds roasted plum, maple syrup, minerals, meat and smoky oak. Lush and velvety in the middle palate, already showing lovely perfume. Chewier and deeper than the Marcenasco, and more powerfully structured. Finishes with big, dusty tannins and a youthfully austere suggestion of camphor.

1997 Michele Chiarlo Barolo Triumviratum Riserva.

1998 Domenico Clerico Barolo Percristina. VM 92. Dark ruby. The 1998 Percristina appears to have entered the early part of its maturity and is an excellent choice for drinking today. It is an opulent Barolo with plenty of fruit and much persistence on the palate, made in a rich, seamless style, with superbly well-integrated oak and softening tannins. 1998 is the last vintage this wine was aged in 150 liter Taransaud cigarillos, subsequent vintages have been aged in standard-size barriques. (Drink between 2013-2014)

1997 Domenico Clerico Barolo Ciabot Mentin Ginestra. VM 93+. Full, saturated red-ruby. Sappy, high-pitched aromas of cherry, nuts and oak spices. Superconcentrated, spicy and sweet, but nearly as backward as a top ’96, with superb extract and powerful underlying structure. Finishes with substantial mouthdusting tannins and a late note of dark chocolate.

Osso Buco, Risotto Milanese. This was one of the best versions of this classic dish I’ve ever had. The risotto was incredibly “creamy” (it doesn’t actually have any cream in it) and the meat was rich, fatty, and succulent.

The proof is (not) on the plate.

1976 Château Suduiraut. VM 88. The 1976 Suduiraut was served from apparently one of the last remaining bottles at the property. It has 90gm/L of residual sugar. It has a deep amber core with greenish tinge on the rim. The bouquet is clearly from another era with scents of orange pith, mandarin, a slight adhesive scent that turns more chlorine/swimming pool with time. The palate is well balanced with a crisp line of acidity, very Barsac in style like many Sauternes of this vintage. It remains fresh and vital with that tang of bitter orange and marmalade on the finish. 13.7% alcohol. Tasted at the Suduiraut vertical at the château. (Drink between 2019-2024)

Chef’s Assorted Cheese & Condiments.

Bread for the cheese.

Almond Chocolate Cloud Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Toasted Sicilian Almond Cream and Dark Chocolate Rocas! — 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 #Valrhona #chocolate #creamcheese #ganache #icing #almond

Pinoli Gelato — Siberian Pinenut Gelato — 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 #pinoli #pinenut

The wine lineup.

My notes.

The gang.

The ladies table outside.

Ladies wines.

Overall another great lunch. Food was as on point than ever, particularly that osso bucco. Wines were great and the pairing was perfect. Great way to “kill” a Friday afternoon.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Barolo, BYOG, Celestino Drago, Drago Centro, DTLA, Gelato, Italian cuisine, Italian wine, Nebbiolo, Sauvages

No. 1 Charcoal Really Is

Mar09

Restaurant: No. 1 Charcoal BBQ

Location: 112 N Chandler Ave #101, Monterey Park, CA 91754. (626) 281-5288

Date: August 22, 2021

Cuisine: Chinese BBQ Skewers

Rating: Fabulous food — Highly recommended for the adventurous

Yarom and I discovered this Chinese BBQ joint while exploring the area (and eating at a nearby Northern style place).

It’s around the corner from Garvey, not far from the lots of places I’ve frequented.

Inside is amusingly peculiar, the current Chinese BBQ place having clearly taken over a space that was once an 80s or 90s Japanese restaurant, complete with sushi bar and wood paneled tatami private dining rooms. In typical Chinese fashioned they didn’t redecorate. As far as I can tell most of the business in summer of 2021 is takeout.

The magic occurs here in this sloppy looking (but tasty) charcoal grill under the hood.

You can still see the sushi freezers on the bar. Everything is just cluttered with random crap.

We used this private dining room, which while a bit awkward to climb into was very cute and the atmosphere was way better than the messy front room and its constant stream of takeout customers.

The menu.

Jellishfish — quite good, although it could have been tangier. Notice the “plates” that consist of styrofoam takeout containers ripped in half.

Tofu with century egg — delicious with awesome savory notes.

Cucumbers with slightly peanuty dressing.

House Special Beef — there was a delicious brown MSG sauce (not pictured).

Cold lamb with house special sauce.

Dumplings with 3 ingredients. Typical boiled dumplings.

Spicy Crawfish — great sauce, hard to eat as usual.

Spicy “casserole” (aka Mala hot pot).

Extra spam.

Lamb skewers. All these skewers had a lovely charcoal flavor and were sizzling hot and delicious. The awesome tablewares continue with some cheap paper plates.

Pork.

House special spare ribs — boney but incredible flavor.

Sausages — a bit sweet and awesome.

BBQ Leek — great.

Beef tendon.

Chicken Feet.

Fish Tofu — a touch sweet and spicy.

Cabbage with garlic — incredible. Really stunning cabbage dish.

King Oyster Mushrooms.

Grilled BBQ Squid — a touch fishy but good.

BBQ Garlic!

Ball of Quail.

Reminds me a bit of:

Sliced potatoes.

Garlic with a side of eggplant. Also awesome.

Mascarpone Coffee Crunch Gelato — A base infused with Mascarpone Cheese then blended with house-made Coffee Crunch — created 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 #cheesecake #mascarpone #cheese #coffee #CoffeeCrunch #candy

Grapefruit Aperol Tarragon Sorbetto — Cold pressed Fresh Grapefruit juice from my garden, Aperol and fresh Tarragon! — made by me for @sweetmilkgelato — Unique and bracing — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #grapefruit #aperol #tarragon

Our fun little room.

Our wines for the night.

No. 1 Charcoal is one of those surprising SGV finds that make the drive east so so worth it. Despite the amusingly “casual” (or ad hoc) hole-in-the-wall style of the restaurant and the crappy disposable “serving dishes” the food here was actually incredible. It was just full of flavor. Highly recommended for the adventurous.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

By: agavin
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Tagged as: bbq, BYOG, Chinese cuisine, Gelato, No. 1 Charcoal BBQ, SGV, skewers, Wine

Soot Bull Jeep

Jan31

Restaurant: Soot Bull Jeep

Location: 3136 W 8th St, Los Angeles, CA 90005. (213) 387-3865

Date: August 15, 2021

Cuisine: KBBQ

Rating: Old school with charcoal

Soot Bull Jeep is a classic hedonist spot.

Pretty much the definition of old school Korea Town KBBQ, they are one of the few places that still use charcoal. I’m not even sure new places are allowed to.

The banchan are classic but basic.

The salad could be zestier.

Spiced Seasoned pork.

Cut of beef “near the liver” — a bit chewy and not super flavorful.

On the grill.

Garlic.

Bul-Golgi. One of my favorites.

On the grill.

Tongue out of cheek.

Shortrib.

Pork Sparerib.

Shortrib & Sparerib on the grill.

Pinoli Gelato — Siberian Pinenut Gelato — 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 #pinoli #pinenut

Caramel Fudge Marshmallow Gelato –Base is Salted Caramel made by replacing the sugar with house-made Water Caramel. Swirled with house-made Valrhona Fudge Ganache and Marshmallow Cream — 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 #caramelSauce #SaltedCaramel #valrhona #fudge #marshmallow

Soot Bull Jeep is good, and great fun, although the parking situation is painful to the extreme. Food is solid, but the menu is very small (we had most of it) and not very varied. Still, they are one of the few charcoal BBQ places left!

For more LA dining reviews click here.

By: agavin
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Tagged as: beef, BYOG, Gelato, hedonists, Korea Cuisine, Ktown, Soot Bull Jeep

Dirty Dozen at La Paella

Dec20

Restaurant: La Paella [1, 2, 3, 4]

Location: 476 South San Vicente Boulevard. Los Angeles, CA 90048. (323) 951-0745

Date: July 14, 2021

Cuisine: Spanish

Rating: Really tasty traditional Spanish

I haven’t been back here in a while, but a Spanish themed Dirty Dozen seemed like just the ticket — and there aren’t really very many Spanish restaurants in LA. Wines were all served blind.

Cute little former house or something near the Beverly Center.

The bar.

Our private room and giant table (and wine table on the left).

NV Billecart-Salmon Champagne Brut Rosé. VM 92. Pale orange. High-pitched red berry, orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly focused finish. This bottling showed more brawny character than many past renditions of this <em>cuvée</em>, but with no lack of vivacity.

2017 Pierre-Yves Colin-Morey Saint-Aubin Le Banc. VM 87-89. Pale bright yellow. Fresh nectarine and minerals on the nose. A juicy if tightly wound fruit bomb in the mouth, with its intense stone fruit and citrus flavors complicated by wild herbs. The wine’s calcaire element gives it focus and cut, but there’s nothing hard about the very pure finish, which features sneaky persistence. Made from three vineyards averaging 35 years of age, according to Colin.

Me flighting the food on the fly.

2016 Alonso & Pedrajo Viticultores Rioja Suañé Blanco Reserva. JG 92. The 2016 Rioja “Suañé” Reserva Blanco from Alonso & Pedrajo is fermented and aged three months in amphora and bottled without any added sulfites. The 2016 version is a lovely golden color and offers up a complex bouquet of tangerine, toasted nuts, salty soil tones, citrus peel, a bit of browned butter and a topnote of menthol. On the palate the wine is deep, full-bodied and still quite rock solid at the core, with lovely soil signature and grip, almost a bit of backend tannin and a long, complex and zesty finish. There is a touch of natural wine “wildness” on the nose here, but the palate is fresh, vibrant and complex and seems to still have years of life ahead of it. This is hardly a classical example of Rioja Blanco, but it is an excellent wine with its own, unique personality. (Drink between 2021-2026)

From my cellar: 2012 Raul Pérez Rías Baixas Muti. VM 92. Light, bright yellow. High-pitched citrus and orchard fruit aromas are complemented by jasmine, green tea and chalky minerals. The mineral quality carries onto the palate, underscoring vibrant lemon/lime and pear flavors that gain flesh with air. Finishes stony and precise, with excellent persistence and lingering florality.

2017 Rivers-Marie Chardonnay Sonoma Coast. VM93. The 2017 Chardonnay (Sonoma Coast) from Rivers-Marie is a fabulous wine in its peer group. Rich, intense and full of flavor, the Sonoma Coast Chardonnay packs a serious punch. Orchard fruit, crème brûlée, butter, tangerine and yellow flowers all develop in a deeply-layered, resonant, utterly gorgeous Chardonnay. Although labeled as an appellation Chardonnay, all the fruit for the Sonoma Coast bottling comes from Riddle. More importantly, the Sonoma Coast Chardonnay is a great example of just how compelling the 2017 vintage is at the top for Sonoma’s Burgundian varieties. And the $30/bottle price range? Insane. (Drink between 2020-2029)

Gambas Al Ajillo. Shrimp sauteed with garlic and chili pod.

Caracoles Al Ajillo. Snails sauteed with garlic and a touch of chilli.

Boquerones En Vinagre. Marinated small silvery fish fillets.

Calamares A La Plancha. Grilled squid with garlic and parsley.

Bread.

Garlic Aioli and Olive Tapanade.

1976 R. López de Heredia Rioja Gran Reserva Viña Bosconia. VM 95. Thirty years after the vintage the two 1976 Gran Reservas still fully express the qualities of their unique terroirs. The seductive 1976 Viña Bosconia Gran Reserva is another ethereal beauty, revealing an expressive nose along with notes of earthiness, sweet perfumed fruit, cocoa, flowers and an occasional hint of white truffle that floats out of the glass. Fresher and more vibrant than the Tondonia Gran Reserva, it offers outstanding length and notable structure in an understated yet profound expression of Rioja. It is that rare wine that invites contemplation by engaging all of the taster’s senses. A great effort. (Drink starting 2013)

1994 R. López de Heredia Rioja Gran Reserva Viña Tondonia. VM 95. Brilliant red. A highly complex, expansive bouquet evokes cherry liqueur, pipe tobacco, incense, vanilla and woodsmoke, accompanied by hints of five-spice powder and licorice in the background. Sweet, expansive and seamless in texture, offering intense cherry-vanilla, spicecake and rose pastille flavors that deepen slowly as the wine opens up. Fully mature but with plenty of life left in it, this wine finishes impressively long, supple and sweet, displaying discreet tannins, resonating spiciness and suave florality. I reviewed this wine five years ago and am very happy to say that it has improved with additional bottle age. (Drink between 2020-2035)

Aceitunas Variadas. Mixed green and black olives

Champiñones Con Chorizo. Mushrooms with Spanish red sausage.

Croquetas De Pollo. Fried chicken croquettes.

2001 La Rioja Alta Rioja Gran Reserva 890 ‘Selección Especial’. 94 points. This is great, and up there with the best La Rioja Alta wines I’ve had, but it still wasn’t quite as good as I’d expected. Personally I think this wine is far from its peak, as it was still evolving in the decanter over the course of the evening. At first it just seemed to have a bit too much oak on display and was slightly out of balance. By the end of the night it was definitely starting to sing, but still felt slightly muted. I am probably being hyper-critical as I was expecting so much, and also I know there can sometimes be wide bottle variation with LRA wines, so it’s possible that was factor here. At any rate there’s no rush to drink and I’m excited to see where it ends up (if I can be patient enough!).

2005 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial. 94 points. Smooth, full and complex. Soft fruit, spice and umami. Tannins are there but well integrated. Love its versatility. Pairs beautifully with so many dishes. It has been a pleasure to share this wine’s journey.

2009 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial. VM 94. Vivid ruby-red. A highly perfumed, expansive bouquet evokes ripe red and dark berries, cherry liqueur, coconut and cigar box, along with a sexy floral nuance that emerges slowly. Plush and seamless on the palate, offering sweet, deeply concentrated blackberry, cherry-vanilla and mocha flavors that are given spine and lift by a core of juicy acidity. Rich yet energetic in style, displaying superb finishing clarity, even tannins and a lingering spicecake note. The Tempranillo saw only American oak while the Mazuelo component saw only French. (Drink between 2020-2030)

The meat tray.

Queso Manchego, En Tacos. Small cubes of Spanish year old sheep cheese.

Chorizo – Importado De España. Slices of imported all natural “Chorizo”: pork, paprika,garlic.

Jamón Serrano – Importado De España. Slices of imported salt-cured ham from Spain.

Yarom, Erick and I split some Chinese caviar to make some Jose tacos.

2003 Bodegas Vega-Sicilia Ribera del Duero Único. VM 95. Inky ruby. Highly aromatic scents of ripe cherry and dark berries, singed plum, cured tobacco and succulent herbs, with a vanilla undertone. Sweet, expansive and powerful, offering intense black and blue fruit flavors with smoke and floral accents. Rich and full but surprisingly lively, with excellent finishing thrust and sweet, harmonious tannins adding grip. Shows the ripeness of the vintage to good effect; this is a somewhat approachable and exotic Unico, especially with some air, but it has the concentration to age slowly.

2004 Bodegas Vega-Sicilia Ribera del Duero Único. VM 96. Inky ruby: doesn’t look like a ten-year old wine. A heady, intensely perfumed bouquet evokes ripe red and dark berries, vanilla, pipe tobacco, new leather and potpourri, with a subtle mineral flourish. Spicy, sweet and expansive, offering palate-staining cherry compote and cassis flavors with exotic violet and chewing tobacco qualities. Deepens and gains spiciness on the smooth, gently tannic finish, which lingers with superb focus and tenacity.

Arròs Négre. Cuttlefish, calamari, baby shrimp and mussels cooked with rice and squids’ ink.

Paella Valenciana Mixta. Rice, saffron, chicken, pork, seafood, vegetables with a touch of red peppers and rosemary.

Plate of carbs!

2004 Artadi Rioja Viña el Pisón. VM 95. Inky ruby. The nose is breathtaking in its floral, mineral and fruit intensity, offering a near-hallucinogenic bouquet of fresh and dried flowers, raspberry, wild strawberry, blackcurrant, cured meat, licorice, iron and graphite. This smells (and tastes) like a blend of great Hermitage and grand cru Vosne-Romanee. Deep, sexy and ridiculously sweet, the red and dark berry flavors coating every square inch of the palate, with gentle tannins providing enough supporting structure. This is almost absurdly packed with fruit and features a sappy, seemingly endless finish that’s nothing short of remarkable. Wow! (European Cellars, Charlotte, NC)

From my cellar: 2006 Bodegas Vega-Sicilia Ribera del Duero Único. VM 97. Saturated ruby. An amazingly complex array of red and blue fruit preserve, spice and floral scents is accompanied by suggestions of incense, pipe tobacco, coconut and candied licorice. Utterly stains the palate with impressively concentrated yet lively, smoke- and spice-laced cherry compote, blueberry, fruitcake and violet pastille flavors braced by a spine of juicy acidity. Sappy and broad on the endless finish, which shows outstanding thrust and dusty tannins that are absorbed by the wine’s densely packed fruit. (Drink between 2025-2040)

NV Bodegas Vega-Sicilia Ribera del Duero Único Reserva Especial 2005, 2006, 2007 (2018 Release). VM 95. Inky ruby. A deeply perfumed bouquet evokes ripe and red and dark berries, pipe tobacco, cola, mocha and incense, and a smoky mineral nuance gains strength as the wine opens up. Stains the palate with sweet blueberry liqueur, cherry cola, candied violet and spicecake flavors that smoothly blend richness and energy. Shows no rough edges and finishes extremely long and sappy, with resonating florality and fine-grained tannins that lend gentle closing grip. This is the 2018 release of this non-vintage blend. (Drink between 2022-2035)

NV Bodegas Vega-Sicilia Ribera del Duero Único Reserva Especial 2008, 2009, 2010 (2020 Release). VM 97. Deep, glistening ruby-red. Highly perfumed, expansive aromas of crème de cassis, cherry preserves, vanilla, exotic spices and cured tobacco are complemented by suggestions of licorice, cigar box and espresso. Broad, dense and energetic on the palate, offering intense red and dark fruit, floral pastille, succulent herb and floral pastille flavors that show alluring sweetness and sharp focus. Finishes extremely long and smooth, with sneaky, harmonious tannins and lingering suggestions of candied rose, exotic spices and licorice. This is the 2020 release of this multi-vintage bottling. (Drink between 2025-2039)

Leg of Lamb.

Cornish Hens.

2001 Rotllan Torra Priorat Tirant. VM 91+. Deep red. Exotic coconutty oak on the rather port-like nose. At once sweeter and more primary than the Amadis, with a penetrating minerality. Also quite oaky, but has more jammy plum and blackberry fruit to stand up to the wood. Still, it’s hard to predict whether this slightly pruney wine will reward more time in bottle. Finishes with sweet tannins and good length. (My bottle of the 2000 release last year showed fresher acidity, but this is richer. ) (De Maison Selections, Chapel Hill, NC)

Bodegas El Nido Jumilla El Nido.

Oxtail.

2016 Domaine William Fèvre Chablis Grand Cru Bougros Côte Bouguerots. VM 93-95. Very pale green-tinged yellow. Classic Chablis scents and flavors of white peach, ginger, oyster shell, iodine and flint. Highly concentrated, tactile wine offering an impression of strong dry extract and a compelling combination of pliancy and energy. A very powerful, structured Chablis with a long, chewy, saline finish. Really saturates the palate without leaving any impression of weightiness. Offers splendid potential.

Flan De Naranja. Crème caramel with a light touch of fresh orange.

Blue Cherry Gelato – a blend of Morello Cherry, intense Amarena Cherry, and Blueberry fruit make this dairy gelato really pop — topped with Candied Amarena Cherries — 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 #amarena #morello #cherry #blueberry

The lineup

I love Spanish cooking, and La Paella has a really nice traditional kitchen. It reminds me of Botin in Madrid at the opposite end of the Spanish culinary spectrum from modernist Calima and the ElBuli school. Personally, I love both and I need to head back to La Paella to sample even more of their menu. Some of my favorites are Gambas Pil Pil, Anchovies en Boccerones, seafood paella, and, of course, the flan.

The wines tonight were really awesome. Great wine and we had a nice mix of reserva and vintage unicos plus a ton of old Rioja. Tonight I liked the vintage ones better in general, but sometimes it’s the other way around. Great juice.

More crazy Hedonist adventures or
LA dining reviews click here.

By: agavin
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Tagged as: blind tasting, BYOG, Dirty Dozen, Gelato, hedonists, La Paella, Spanish Cuisine, Wine

Favori Dinner

Dec09

Restaurant: Favori [1, 2]

Location: 3502 W 1st St, Santa Ana, CA 92703. (714) 531-6838

Date: June 1 & July 9, 2021

Cuisine: Vietnamese

Rating: Great old school place

We enjoyed Favori so much on a recent crawl that we decided to book a wine dinner here.

Favori has been a staple down here in Garden Grove/Santa Ana since the early 80s.

The menu.

Our big table.

Fish sauce.

And super fermented fish sauce.

Chilies.

Goi Cuon. Vietnamese fried spring rolls.

These are served with herbs

You wrap them up like this with the herbs and fish sauce — delicious.

Escargots. Snails in white wine and garlic butter sauce. These are the classic French style and were quite nice. They could have had even more garlic, but they certainly had plenty.

These are served with some garlic bread.

Goi Bo Tai Chanh. Rare Beef Salad. Fabulous version of this dish. Very herby with lots of beef flavor.

Beef rolls wrapped in Betel Leaves. These had a very interesting but strong flavor. I loved them, but they weren’t for everyone.

Ngheu Xao Hung Que. Stir-fried clams + basil leaves. Awesome Thai basil flavor.

Luon Xao Lan. Stir-fried Eel with Curry Sauce. Great curry with rice noodles that soaked up the sauce. Flavorful eel as well, but beware the little bones.

Ech Xao Xa Ot. Stir-fried frog legs + lemongrass & chilies. Incredible chili garlic flavor from this dish. Really spectacular.

Cua Lot Chien Bo. Deep fried soft shelled crab.

Roasted Quails. Interesting prep. Not as good as at Oc & Lau.

Fruits de mer au Gratin. Seafood Baked in Cream Sauce. Ugly but tasted great, although the goopy texture was reminiscent of cream of mushroom soup.

Canard a l’orange. Duck in Grand Mariner Orange Sauce. Like it was pulled through time from 1981! This was the worst dish by far.

Ca ri nam bo. Beef tendon curry. great curry with beef/tendon chunks and potatoes.

Crispy whole catfish! A touch dry, but delicious. Served with rice crepes, herbs, vermicelli, fish sauce etc.

Herbs for the catfish.

Vermicelli for the catfish.

Rice crepes for the catfish.

Bun Cha Ha Noi. Charbroiled Pork with Vermicelli. Delicious pork. Great with fish sauce.

Orange Old Fashioned Sorbetto — Cold Pressed Orange and Tangerine Juice, Knob Creek Bourbon and Angostura Bitters! Topped with cherries — made by me for @sweetmilkgelato — Really tastes like an Old Fashioned –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #orange #tangerine #bourbon #KnobCreek #bitters #Angostura

Almond Amaretto Truffle Gelato — Amaretto Zabaglione (egg yolk, amaretto, and sugar custard) Sicilian Almond gelato base with stacked layers of house-made Valrhona Almond Amaretti Ganache — 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 #Valrhona #almond #amaretto #amaretti #cookie #ganache #ChocolateTruffle

Overall, Favori is a great place with a great kitchen and very solid service. They really treated us right. Sure the atmosphere is that dark 80s “old school” charm, but the food is very good. Every Vietnamese dish was fabulous. The weakest stuff is the French style dishes. The escargots were fine but the Duck L’Orange was “interesting” at best and the Fruits de Mer were goopy (even if I liked them). Oh but that lemongrass chili sauce — so good! I over-ordered of course — always do :-).

By: agavin
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Tagged as: BYOG, Garden Grove, Gelato, hedonists, Orange County, Vietnamese cuisine, Wine

More Uni at Roccos

Dec03

Restaurant: Dinner at the Borgese’s [1, 2, 3, 4, 5, 6]

Location: Santa Monica

Date: June 30, 2021

Cuisine: Italian influenced gourmet home cooking

Rating: Awesome

Dinner at the Borgese’s is a special house dinner in Santa Monica cooked by the stunning pro-level home chef Borgese couple. Tonight’s dinner is another Uni themed dinner!

The dynamic Borgese team consists of Rocco, his lovely wife (and the main kitchen chef), and his daughter (helping out with service).

Their house has not only a wine cellar, but a cheese and meat larder!

Plus all this incredible wood fired oven set up.

We have this fabulous outside table, perfect for covid ventilation.

The menu for the evening.

NV Krug Champagne Brut Grande Cuvée Edition 168eme. JG 96+. he new release of Krug Grande Cuvée “168ème Édition” is from the base year of 2012, with the reserve wines in the blend stretching all the way back to 1996. The final cépages has ended up as fifty-two percent pinot noir, thirty-five percent chardonnay and thirteen percent pinot meunier. Forty-two percent of the blend is made up of reserve wines in this beautiful iteration of Grande Cuvée. The bouquet is superb, wafting from the glass in a mosaic of apple, white peach, a touch of Clos du Mesnil-like fresh apricot, almond, a beautifully complex base of soil tones, fresh-baked bread, hints of the caraway seed to come and a whisper of buttery oak (which is particularly evident when the wine is first poured, but quickly is subsumed in the other elements on the nose). On the palate the wine is pure, full-bodied, focused and very complex, with a lovely core of fruit, fine soil signature, utterly refined mousse and a long, perfectly balanced and very energetic finish. This is one of the most effortless and seamlessly balanced young releases of Grande Cuvée in several years and is utterly brilliant wine. (Drink between 2020-2080)

2007 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 96. Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far. (Drink between 2018-2047)

Tartare coda Gialla al Tartufo. Yellowtail tartare with truffle.

Uni with truffle.

NV Krug Champagne Brut Grande Cuvée Edition 168eme (second bottle). JG 96+. he new release of Krug Grande Cuvée “168ème Édition” is from the base year of 2012, with the reserve wines in the blend stretching all the way back to 1996. The final cépages has ended up as fifty-two percent pinot noir, thirty-five percent chardonnay and thirteen percent pinot meunier. Forty-two percent of the blend is made up of reserve wines in this beautiful iteration of Grande Cuvée. The bouquet is superb, wafting from the glass in a mosaic of apple, white peach, a touch of Clos du Mesnil-like fresh apricot, almond, a beautifully complex base of soil tones, fresh-baked bread, hints of the caraway seed to come and a whisper of buttery oak (which is particularly evident when the wine is first poured, but quickly is subsumed in the other elements on the nose). On the palate the wine is pure, full-bodied, focused and very complex, with a lovely core of fruit, fine soil signature, utterly refined mousse and a long, perfectly balanced and very energetic finish. This is one of the most effortless and seamlessly balanced young releases of Grande Cuvée in several years and is utterly brilliant wine. (Drink between 2020-2080)

2006 Krug Champagne Vintage Brut. VM 97. The 2006 Krug Vintage is fabulous. Here the richness, breadth and texture of Pinot come through loud and clear in a Champagne that is classic Krug. Red plum, coffee, spice, baked apple tart and lemon confit all flesh out effortlessly in the glass. The ripeness of the year is evident, and yet the vibrancy of the Chardonnay lends so much energy. The 2006 can be enjoyed today, but also has the balance and stuffing to develop well for many years to come. This is a superb showing from the 2006. This is Krug ID: 118014. (Drink between 2021-2041)

2008 Louis Roederer Champagne Cristal Brut. VM 99. The 2008 Cristal is one of the most complete, most dazzling Champagnes I have ever tasted. A stunning wine from any and all perspectives, the 2008 simply has it all. Spherical in construction, with superb persistence. The 2008 takes hold of all the senses and never gives up. One of the many things that makes the 2008 special is a combination of ripe fruit and bright, piercing acidity. Marzipan, lemon confit, dried flowers and orchard fruit all build into the explosive, resonant finish. “We learned from the mistakes of 1996, when we picked more on acid than ripeness, as was the norm in Champagne back then” Chef de Caves Jean-Baptiste Lécaillon told me recently. “In 1996, the best fruit turned out to be the last picks, where the fruit was physiologically ripe. Today, we aim to pick all our fruit with that criteria.” (Drink between 2020-2050)

Just some of the sea urchins.

Bisque di Ricci con Arogosta. Uni bisque with lobster.

1996 Dominique Laurent Beaune 1er Cru Les Reversées Blanc.

1997 Didier Dagueneau Pouilly-Fumé Pur Sang. 92 points.

From my cellar: 2012 Paolo Bea Arboreus. 92 points. Medium orange color. Drank a glass over an hour. Interesting as an intellectual curiosity….Reminiscent of an older, tired and overly oxidative Lopez de Heredia, this has all of the bitter, lacquer qualities. The nose offers some nice lemon and tangerine oil, lacquer, and beeswax in addition to the baked apple and oxidativeness. The palate is rather oily, lemon oil, tangerine oil, very oxidative, waxy, acidic and grippy with a dry tannin like extract.

Pasta con Ricci. Uni pasta.

Lobsters on the grill.

Uni butter!

The team working on the lobsters.

2010 François Raveneau Chablis 1er Cru Butteaux. VM 95. Raveneau’s 2010 Chablis Butteaux is beautifully expressive on the bouquet, where layers of petrol, smoke and melted rocks fuse together with notable elegance. The Butteaux is a wine of all dimensions; it is at once vertical and horizontal, with fabulous purity and exceptional overall balance. This is one of the larger-scaled 2010s here. In many ways it encapsulates the personality of the vintage. (Drink starting 2015)

2013 Vincent Dauvissat (René & Vincent) Chablis 1er Cru La Forest. VM 91-94. Bright, subdued aromas of pear drop and citrus fruit. Densely packed and saline in the mouth, offering terrific stony energy and depth along with a sexy impression of sucrosite . Still tight, austere and uncompromisingly dry for all its richness. More obviously soil-driven than the foregoing samples–really classic stony Chablis premier cru.

Aragosta con Burro di Ricci. Lobster with uni butter.

2011 Pierre-Yves Colin-Morey Chassagne-Montrachet 1er Cru Les Chenevottes. VM 94. The 2011 Chassagne-Montrachet Chenevottes is one of the more succulent wines in this range. Dazzling in its volume and pure textural depth, the 2011 impresses for its balance and sense of harmony. Mineral notes appear over time, adding dimension and complexity. What a gorgeous wine this is. (Drink starting 2014)

2018 Domaine Leflaive Puligny-Montrachet. BH 90-92. A ripe, cool and pure nose possesses a lovely array of pear, white peach and subtle acacia wisps that are trimmed in just enough wood to notice. There is both good volume and richness to the utterly delicious and seductively textured flavors that manage to possess a beguiling refinement on the clean and dry finish that offers very good persistence and especially so for a villages level wine. (Drink starting 2025)

2009 Faiveley Corton-Charlemagne. VM 93+. Full yellow. Captivating aromas of ginger, lime, fresh apricot and ginger. Tightly coiled and spicy, with strong acidity and a dry, savory character giving the mid-palate an urgent intensity. Bracing flavors of lime, crushed stone and almost metallic minerality showcase the vintage’s density of texture, but with a degree of energy rare for the year. Finishes with terrific persistence. I would not be surprised to see this wine merit an even higher score with several years of bottle aging.

Risotta all’ Ricci. Uni risotto.

2008 Hundred Acre Vineyard Cabernet Sauvignon.

2003 Château Léoville Barton. VM 93. Good medium ruby. Explosive nose of black raspberry, coffee and leather. Hugely rich, dense and sweet, with deep flavors of currant, plum and chocolate complicated by underlying minerality. Wonderfully dense and full on the back end, with broad tannins and palate-staining length. Today, the 2005 comes off as dry by comparison. A standout of the vintage, and likely to be long-lived in the context of the year.

1989 Château Léoville Las Cases. VM 88. The 1989 Léoville Las-Cases came from a bottle that was recorked in 2017 at the property. The bouquet is rather muffled, and quite rustic and earthy in style, missing the breeding that Jean-Hubert Delon instills nowadays. The palate is medium-bodied with soft tannin. Rustic red fruit mixes with iron ore, orange peel, game and bacon fat notes. Old-school in style but missing the backbone and tension, the precision synonymous with this estate. Overall, it is slightly underperforming in the context of the vintage. Tasted at the property and in London, both bottles ex-château. (Drink between 2019-2025)

2009 M. Chapoutier Ermitage Le Pavillon. VM 95. Opaque purple. Red and dark berry preserves and candied flowers on the seductively perfumed nose. Juicy, deeply pitched black raspberry and blueberry flavors are complemented by notes of violet, rose and licorice. Offers an uncanny blend of richness and vivacity, with a seamless texture and no excess fat. Closes on a peppery note, with persistent florality. I find this highly seductive wine surprisingly open right now.

Meats for the grill.

Costelette di Agnello alla Legna. Lamb chops on wood fire.

Bistecca alla Legna di New York Wagyu. Wood fire Wagyu New York Steak.

Carote. Carrots cooked over a wood fire.

Broccoli. Cooked over a wood fire.

Triple Chocolate Cloud Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Cream Cheese Ganache and Brookie-O Brownie Oreos! — 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 #Valrhona #chocolate #creamcheese #ganache #icing #oreos

The wine lineup. Not too shabby.

Overall, this was an amazing dinner, and the Borgese’s just keep amping up the quality.

First of all, the Borgese hospitality was awesome, the house lovely, and the food absolutely incredible. Best “home cooked” meal I’ve had. Maybe ever if you restrict it to chefs cooking in their own home kitchen. Just amazing. Every dish was great. Rustic but extremely delicious style. Superb homemade pastas. My gelato was darn good too :-).

Service was handled by the youngest Borgese (teen daughter) and was better than most restaurant staff. Super friendly and you can tell they do this a lot.

Wines were, as you can, pretty darn impressive!

For more LA dining reviews click here.

By: agavin
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Tagged as: BYOG, Gelato, Rocco Borgese, Uni, Wine

Sauvages Roccos

Nov12

Restaurant: Dinner at the Borgese’s [1, 2, 3, 4, 5]

Location: Santa Monica

Date: June 26, 2021

Cuisine: Italian influenced gourmet home cooking

Rating: Awesome

Dinner at the Borgese’s is a special house dinner in Santa Monica cooked by the stunning pro-level home chef Borgese couple. Today we break (slightly) with tradition for a Lunch at the Borgese’s — specifically a Sauvages lunch with a California Cabernet theme.

The dynamic Borgese team consists of Rocco, his lovely wife (and the main kitchen chef), and his daughter (helping out with service).

Their house has not only a wine cellar, but a cheese and meat larder!

Plus all this incredible wood fired oven set up.

We have this fabulous outside table, perfect for covid ventilation.

Chef Jenny on the left and Rocco on the right at work in the kitchen.

2004 Bollinger Champagne La Grande Année. VM 94. Light, bright gold. Powerful orchard and pit fruit aromas are complemented by smoky lees, iodine, chamomile and buttered toast. At once fleshy and energetic, offering deeply pitched poached pear, peach pit and brioche flavors and a suave floral element. Finishes smoky and very long, with mounting spiciness and lingering floral and vanilla notes.

2005 Henriot Champagne Cuvée Hemera. JG 96. The Cuvée Hemera is Henriot’s new name for their Tête de Cuvée bottling, which had previously been known as Cuvée Enchanteleurs. This is the first vintage of the house’s top of the line bottling that has been crafted from beginning to end by Cellar Master Laurent Fresnet. The wine is a fifty-fifty blend of chardonnay and pinot noir, as is the case with their Brut Millésime, but here, only grand cru vineyards are used for the cuvée. The 2005 Cuvée Hemera was aged twelve years sur latte prior to disgorgement and a finishing dosage of five grams per liter. The bouquet is deep, pure and stunning, offering up a very refined blend of pear, apple, a touch of hazelnut, gentle smokiness, a very complex base of soil tones, fresh-baked bread and just a whisper of caraway seed in the upper register. On the palate the wine is deep, full-bodied, focused and rock solid at the core, with impeccable focus and grip, very refined mousse and outstanding length and grip on the poised, balanced and exquisite finish. This is simply outstanding! (Drink between 2019-2060)

Are special lunch menu.

The wine list.

2018 Aubert Chardonnay UV-SL Vineyard. VM 94-97. The 2018 Chardonnay UV-SL Vineyard is ample, dramatic and textured in the glass, with tons of volume as well as resonance. Lemon peel, pineapple, white flowers, orchard fruit and mint all flesh out in this unabashedly opulent, richly textured Chardonnay. The UV-SL is bold and beautiful to the core.

agavin: in what twisted world do Cal Chards get 94-97 but a Coche will get 89-90?

2010 Marcassin Chardonnay Marcassin Vineyard. VM 94. A wine of notable finesse and energy, Marcassin’s 2010 Chardonnay Marcassin Vineyard is beautifully focused throughout. Lemon oil, white flowers, orange peel and chamomile are some of the many notes that flesh out in the glass. Overall, this is a fairly restrained style for Marcassin, with richness tempered by the marginal climate of the Sonoma Coast. In this vintage, the Marcassin Vineyard Chardonnay is clearly more interesting, complex and pedigreed than the Pinot. (Drink between 2015-2022)

2014 Aubert Chardonnay Russian River.

Branzino e Vongole. Branzino and clams.

1999 Behrens & Hitchcock Cabernet Sauvignon “Ink Grade”. VM 89-91. Deep ruby. Aromas of blackberry, minerals, licorice and herbs. Big and broad in the mouth, with inky blackberry and mineral flavors. A full (15.1%), dense cabernet, finishing with chewy tannins and a note of eucalyptus. “We had a heat spell and some dehydration before the harvest,” noted Behrens, “and the sugars shot up.”

1998 Diamond Creek Cabernet Sauvignon Red Rock Terrace. VM 85+. Dark red. Expressive, somewhat leafy aromas of redcurrant, strawberry and mocha, with a distinct note of vegetility. Rather pliant and fairly intense in the mouth, but with its fruit flavors compromised by a noticeable eucalyptus element. Finishes with slightly dry, building tannins.

1997 Seavey Vineyard Cabernet Sauvignon. VM 90. Bright ruby-red to the rim. Black fruit aromas are at once a bit roasted and peppery. On the palate, the black fruit and pepper flavors show a slightly rustic leathery component. Finishes with slightly dry, clenched tannins and some exotic berry tones. Retains good energy but this wine is not getting any fresher. My bottle the previous day at the Seavey vertical tasting showed a bit more fruit sweetness and a more satisfying finish. (Drink between 2017-2025)

1997 Fisher Vineyards Cabernet Sauvignon Lamb Vineyard. VM 91+. Healthy dark red-ruby. The nose conveys slightly wild suggestions of leather and andouillette but not enough to detract from the fresh aromas of cassis, black cherry, licorice, tar, violet and mint. This still shows dark fruit flavors that I would describe as primary but there’s also a savory umami quality as well as an edge of acidity that gives the middle palate a faint bitterness. Impressively energetic for 20-year-old wine but it may yet deliver more sweetness with some additional bottle aging. Finishes with granular, tongue-coating tannins, repeating notes of leather and game and very good length. Lots of flavor here in a slightly medicinal, tannic way. If this were my bottle, I’d still give it a few more years in the cellar. (Drink between 2017-2030)

Quaglia Ripiena Arrosto. Roasted stuffed Quail. Amazing, particularly the polenta with sausage.

Polenta with sausage as “extra.”

1999 Joseph Phelps Insignia. VM 95. Deep bright ruby. Captivating nose combines blackcurrant, crushed-rock minerality, licorice and violet, complemented by notes of cocoa powder, leather and earth. Densely packed and seriously concentrated, showing an almost chocolatey ripeness that’s leavened by integrated acidity. Flavors of dark berries, minerals and flowers saturate the palate and spread out on the very suave, subtly long aftertaste. There’s no easy sweetness here but the wine’s noble tannins and considerable finesse give it great appeal today. This beautiful blend should go on for many more years on its extract and balance. (Drink between 2019-2035)

1996 Lokoya Cabernet Sauvignon Diamond Mountain. VM 92. Deep ruby-red. Aromas of smoky roasted plum and cherry cough drop. Full, sweet and thick, with unusual clarity of flavor for the vintage. This retains its compelling sweetness through its very long aftertaste. Lush, unaggressive tannins hit the palate quite late. A superb ’96.

1996 Lokoya Cabernet Sauvignon Rutherford. VM 89. Deep ruby-red. Roasted plum, currant and tobacco on the nose, along with a supersweet suggestion of crystallized red berries. Supple, ripe and pliant, with approachable dark berry and mineral flavors. Tannins are in balance with the wine fruit. Finishes with very good but not outstanding length.

1996 Peter Michael Les Pavots. VM 91+. Perfumed aromas of blueberry, kirsch and framboise, with complicating notes of mint and pencil shavings. Sweet and supple, but firm and penetrating, with sharply defined, intense flavors that are complex but unevolved. Strong acids currently clash with huge tannins. Quite dominated by its structure in the early going, but this very dry wine has the concentration of fruit to benefit from extended bottle aging.

Pasta Fatta in casa con Ragu d’Anatra. Homemade pasta with Duck Ragu.

Yarom’s pasta-less pasta.

1999 Quilceda Creek Cabernet Sauvignon. VM 93+. Full red-ruby. Highly nuanced nose combines sappy black raspberry, black cherry, spicy oak, loam and menthol, plus hints of meat and maple syrup. Offers a compelling combination of sweetness and grip. The lush palate is spicy but shapely and nicely delineated; not yet complex but already exudes lovely inner-mouth perfume. Very long, broad finish features substantial tannins that coat the entire mouth and dust the teeth. Shows the hint of austerity that promises a long and graceful evolution in bottle. Should rank among the best cabernets to date from this world-class producer.

1997 Philip Togni Cabernet Sauvignon. VM 97. I have always adored Togni’s 1997 Cabernet Sauvignon Estate because it captures both the natural intensity of the year and the vibrancy that makes these wines so compelling. Powerful and explosive, with huge density, the 1997 hits the palate with waves of dark fruit intermingled with savory herb, charcoal, tobacco and grilled herb overtones. Even with all of its intensity, the 1997 has enough textural richness to drink for another 10-15 years, maybe more, as there is still quite a bit of structure and tannin. Hints of cedar, tobacco, crushed leaves and game add the closing shades of nuance. (Drink between 2017-2027)

1999 Screaming Eagle Cabernet Sauvignon. VM 93. Bright, saturated medium ruby. Very ripe, sweet, aromatic nose combines bitter cherry, currant, chocolate, espresso, baking spices and licorice. Expansive, sweet and mouthfilling; almost shockingly large-scaled for this wine. Velvety and seamless, with ripe acids giving the wine shape. Subtle notes of currant leaf, maple syrup and game. Finishes rich and long, with sweet tannins. Seems riper and more textured than recent vintages of this wine. After 24 hours in the recorked bottle, this showed cassis and bitter chocolate flavors, an even firmer structure and compelling sweetness.

1995 Bryant Family Vineyard Cabernet Sauvignon. VM 95. Healthy medium red. Inviting aromas of red berries, spices and balsamic cedar, plus a faintly liqueur-like quality. At once silky-smooth and firmly built, conveying an impression of energy to its flavors of redcurrant, wild herbs and tobacco. Finishes with dusty but harmonious tannins. This is still remarkably youthful and gives the impression that it will continue to unwind with more time in the cellar. (Drink between 2017-2027)

Braciola di Vitello Farcita. Stuffed veal chop.

Verdure cotte a legna. Wood fired vegetables, in this case eggplant.

And mushrooms.

2005 Alois Kracher Chardonnay/Welschriesling Grande Cuvée TBA #7 Nouvelle Vague. VM 94. Nothing really sticks out in the 2005 #7 Grand Cuvée Trockenbeerenauslese Nouvelle Vague, a wine that is first and foremost about total balance. The style is rich, layered and sumptuous. Apricot jam, cloves and orange peel are supported by lovely beams of acidity. I am not sure the 2005 will improve materially from here, but it might very well keep at this gorgeous plateau for a number of years. Today, it is striking. (Drink between 2013-2023)

Torta di Mandorle with gelato by me.

Matchacchio Latte Gelato and Blue Cherry Gelato at @dinnerattheborgeses by @rocco_the_chef and his wife — the gelato was made by me for @sweetmilkgelato — #AndyGavinEats #AndyGavinDrinks #torta #almonds #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #amarena #morello #cherry #blueberry #pistachio #matcha

My vague notes.

The wine lineup. Not too shabby.

Overall, this was an amazing lunch, and the Borgese’s just keep amping up the quality.

Service was handled by the youngest Borgese (teen daughter) and was better than most restaurant staff. Super friendly and you can tell they do this a lot.

Wines were, as you can, pretty darn impressive!

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, California Cabernet, Gelato, lunch, Rocco Borgese, Sauvages, Wine

Silk Worm Road – Guan Dong Da Yuan

Nov08

Restaurant: Guan Dong Da Yuan

Location: 639 W Garvey Ave, Monterey Park, CA 91754. (626) 545-5555

Date: June 24 and August 1, 2021

Cuisine: North Eastern Chinese

Rating: Tasty!

On 6/24/21 Yarom and I ventured into the SGV to try out some experimental places on our vast list, the #3 spot was here. It was good enough that we came back in August with a big 2 table group to try out more dishes.

Guan Dong Da Yuan specializes in regional Chinese cuisine from the area across the bay from Korea.

The interior is fairly cute and they have a private room (not shown).

The extensive menu.

Kimchee. It is near Korea, after all.

Baloon Flower. A different kimchee-like marinated veggie. Excellent.

Hot Stone Eggs with Tofu. Very Korean and good stuff.

3 Types of Dumpling. Ron didn’t like. It thought they were workable Jaozi (boiled dumplings).

Guandong Smoked Chicken Bone.

Yanji Sweet and Sour Pork – mochi-like chewy batter that was actually pretty enjoyable.

Stir-Fried Silk Worm!

Hot Stone Beef with Vegetable.

Spicy Crunchy Chicken Cartilage. It was a boney meal!

Spicy Crispy Chicken Cartilage (different day) — pretty much Kung Pao Cartilage and tasty for it.

Eggplant with Green Pppers and Potato. Excellent as well as colorful.

Sautéed Cabbage. I love this dish.

Stone Fried Pork Slices – like a savory/salty version of Panda Express pork.

Mapo Tofu — pretty close to Sichuan style

Stone Beef with Enoki Mushroom — soft and succulent.

Korean Style Cold Noodle Dish.

Guandong Stewed Spare Ribs with Green Peppers and Rice Noodles. Interesting polenta-like cakes.

Guandong Stewed Pork Belly with Rice Noodles. Great textures.

Guandong Pork Bone. More bones (delicious).

Fried Rice.

Caramelized Sugar on Sweet Potato.

Mascarpone Coffee Crunch Gelato — A base infused with Mascarpone Cheese then blended with house-made Coffee Crunch — created 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 #cheesecake #mascarpone #cheese #coffee #CoffeeCrunch #candy

Blood Orange Campari Sorbetto — Blood Oranges from Avignon with a bit of Campari — 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 #BloodOrange #Campari

I really liked this place as it was interesting and regional. A few of our crew who like their Chinese more boring (aka Southern Chinese only) didn’t like it at all, but they were offended by all the bones and silk worms and whatnot — for me that was part of the charm (and flavor).

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

Right across the street is Sham Tsem and the famous “Hooker Motel Ballroom.”

By: agavin
Comments (1)

Posted in: Food

Tagged as: BYOG, Chinese cuisine, Gelato, Guan Dong Da Yuan, hedonists, Lunch Quest, SGV, Wine

Cache of La Tâche

Oct27

Restaurant: Montage Loft

Location: 30801 Coast Hwy, Laguna Beach, CA 92651. (949) 715-6080

Date: June 17, 2021

Cuisine: California Cuisine

Rating: Great food but incredible wine

This epic wine week in June 2021 culminates down in the OC — so Kent can join — in an incredible and special La Tâche dinner.

It’s always a little bit of a challenge to find a location for these dinners as we need a spot in the OC willing to accommodate our wines and “relaxed” pacing. This time around we settled on a custom dinner at the Montage Laguna Beach — a lovely hotel I’ve stayed at a couple of times. We basically had a whole room in the dining room to ourselves. Inside dining was minimal because of the pandemic.

Our custom menu.

Fred brought: 1976 Krug Champagne Vintage Brut. VM 94. Krug’s 1976 Vintage, tasted from magnum, is rich, deep and powerful, with Riesling-inflected veins of minerality that run through a core of orange peel, ash and dried flowers. A deeply Pinot leaning wine, the 1976 offers notable richness and breadth throughout. The 1976 vintage in Champagne is remembered for a hot, dry growing season with an early harvest that produced intense powerful wines. Krug’s 1976 Vintage is now fully mature. Well-stored examples should continue to drink well for a number of years, although there is no upside from cellaring bottles further. Interestingly, this 1976 magnum was aged on cork, rather than crown capsule, like the 1979 tasted alongside it. (Drink between 2015-2018)

Bread.

Butter.

MZ brought: 1993 Coche-Dury Corton-Charlemagne. BH 95. A softly perfumed and now fully mature nose that still possesses plenty of youthful vibrancy leads to elegant, precise, chiseled and seductive flavors of superb elegance and plenty of power before culminating in a superbly long and mineral-infused finish. The ’93 remains extremely impressive and delivers everything that one expects from a great Corton-Charlemagne. Perhaps even more remarkable is just how youthful this still is because even though there is no further positive development in the offing, it should be capable of holding at this plateau for years to come. In a word, marvelous. Multiple, and consistent, notes.

agavin: one of the best white wines I’ve ever had — just stunning

Kushi Oyster. Pernod, Smoked Trout Roe, Fennel.

Hawaiian Kona Kampachi. Santa Barbara Sea Urchin, Kaluga Caviar, Sudachi Gelee, White Miso.

Hudon Valley Foie Gras. Toasted Almond Milk, Almond Torte, Summer Grape, Minus 8 Vinegar.

2005 Domaine de la Romanée-Conti La Tâche. VM 100. The 2005 La Tâche is simply magnificent. There is not too much I can add. Deep, powerful and richly textured, the 2005 simply has it all. Time in the glass releases the aromatics, but it is the wine’s pure sensuality I find most enticing. A host of dark red and blue stone fruits, hard candy and wild flowers take center stage. Even with all of its intensity, the 2005 retains striking freshness and purity. Can it get better than this? (Drink between 2020-2055)

agavin: stunning, but very young still. Not sure I’ve had a Burgundy who’s paper scores are this high (99-100).

1999 Domaine de la Romanée-Conti La Tâche. VM 100. The 1999 La Tâche Grand Cru can be a perfect wine. This was very similar to the bottle opened in 2015. The bouquet sends you straight to heaven with so much purity and detail that frankly it is difficult to put into words. Fleeting glimpses of redcurrant, then pomegranate, broom and wilted rose petals, later more earthy scents, autumnal. The palate is perfectly balanced with filigree tannin, a symmetry that is utterly entrancing and precision second to none. Hints of black plum and blood orange, that mineralité returning towards a finish so tensile you risk cutting yourself. I would have given this my second score had the 1999 Romanée-Conti been in the next glass. Tasted at the 1999 DRC dinner. (Drink between 2020-2065)

agavin: sadly this bottle was a little weird. Hard to tell if it was very slightly corked, just in an odd spot, or had some other flaw.

House-made Agnolotti. Awesome!

Maine Lobster. California Citrus Butter, Sicilian Pistachio, Farmer’s Market Beets, Potato-fennel Tuile.

A bit of fruit sorbetto.

1990 Domaine de la Romanée-Conti La Tâche. BH 99. A stunning, massive, full-on and completely classic La Tâche nose that displays almost unbelievable complexity so with many different elements that it is impossible to even begin to describe them all; the primary components include ethereal and still fresh pinot fruit, clove, knock out spiciness, anise, hoisin, soy and a trace of earth but these elements only hint at the sheer depth. The flavors are big, rich, refined, classy, penetrating and superbly powerful yet everything is in perfect balance and there is more than sufficient sève to balance off the still considerable tannins. The finish is intense, pure and so long that it is haunting; I could literally still taste this wine days later after I had it because it had such a dramatic and emotional impact. In its youth, this was one of the finest young Burgundies that I have ever been privileged to try and it only seems to get better with each passing year. For my taste, this is getting close to arriving at its peak but it’s not quite there though again, I stress that this is to my taste and some may find it to already be in its sweet spot of maturation. In short, this is absolutely brilliant. Note that while I have had relatively consistent notes, I have had two bottles that were a bit astringent on the finish and not in the class of what I describe above. (Drink starting 2015)

agavin: incredible wine. Big, complex, oppulent.

1978 Domaine de la Romanée-Conti La Tâche. VM 98. The 1978 La Tâche Grand Cru is a wine that it took me almost 20 years to taste and then two came along within the space of a few months. This example was almost identical to the bottle previously tasted in Hong Kong in 2016. Again, it delivers a bewitching bouquet with traits of undergrowth and fern that intertwine with the precisely defined red fruit. It takes a little time for the subtle ferrous note to emerge. The palate is medium-bodied, multi-dimensional and conveys presence rather than mass or density, which I suspect it did in its youth. Symmetrical with disarming focus, you are taken aback by the way it fans out and persists in the mouth. It is a ballet dancer performing a perfect Swan Lake. Stunning. Tasted at the La Paulée in Beaune. (Drink between 2018-2035)

agavin: red wine perfection. Just so perfect!

American Wagyu Beef Loin. Sunchoke Two Ways, Veal Sweet Bread, Mustard Seed, Mosel Mushroom, Sauce Perigourdine.

Kent brought a bonus: 1990 Domaine Armand Rousseau Père et Fils Gevrey-Chambertin 1er Cru Clos St. Jacques. BH 91. Rich, ripe but not roasted with elegant, full-bodied flavors that display good density, power and outstanding length. Lovely, complex and still quite young.

agavin: very good, so good it was dancing not far off from the 90 LT!

Cheese plate.

Salted Caramel Coffee Sphere. Hot Cognac Chocolate & Madagascar Vanilla. Really excellent dessert.

Vietnamese Hazelnut Coffee Gelato — Cafe du Monde coffee milk with Piedmontese Hazelnut Paste swirled with Sweetened Condensed Milk — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #vietnameseCoffee #coffee #CafeduMonde #SweetenedCondensedMilk #hazelnut

Matchacchio Latte Gelato — Ceremonial Matcha Green Tea and Sicilian Pistacchio di Bronte DOP gelato base. I was skeptical the first time I made it, but it turned out to be a lovely flavor. And the green is all natural! — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #pistacchio #bronte #matcha #GreenTea #Sicily

This was an incredible evening. I was very pleasantly surprised how good the food was. Not mind blowing, but Fred did an excellent job producing the menu and we had a lot of good sized and delicious dishes shooting way over the level of typical hotel fare. The “we have half the dining room to ourselves” vibe was amazing.

But what really stood out were the wines. It’s a bit of a shame that the 99 was weird, and the 05 was too young, but wow wow with regard to the 90 and 78 LT and the 93 Coche!

Previous diners in this week included Providence and N/Naka.

For more LA dining reviews click here.

For more Foodie Club meals, see here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Foodie Club, Gelato, La Tache, Laguna Beach, Orange County, Red Burgundy, Vosne-Romanée

N/Naka on the Nose

Oct18

Restaurant: N/Naka [1, 2, 3, 4, 5, 6, 7, 8]

Location: 3455 S. Overland Avenue, Los Angeles, CA 90034. 310.836.6252

Date: June 16, 2021

Cuisine: Modern Kaiseki

Rating: Awesome

ANY CHARACTER HERE

N/Naka served as the host location for the second of our 3 epic June “Fred” dinners, this one being themed around Coche-Dury Les Rougeots.

The empty interior. This was actually the first night that N/Naka reopened after the long lockdown closure.

Our table — before we got to it.

1996 Moët & Chandon Champagne Cuvée Dom Pérignon. BH 97. A distinctly reticent but elegant nose with a purity of expression that is truly impressive to experience as it’s relatively high-toned and while the yeast comes up with air, it’s relatively muted at presence, combining with intense, precise and superbly detailed and complex flavors that culminate in an explosive and wonderfully long finish. This may very well rival the sublime ’90 in time even if it’s not quite as concentrated. This is still a baby so there is absolutely no rush whatsoever.

2015 Hubert Lamy Criots-Bâtard-Montrachet Cuvée Haute Densité. A rare bird!

2005 Domaine Roulot Meursault 1er Cru Les Perrières. BH 94. A strikingly pure nose of white flower and spice aromas complements perfectly the delicious, intense and stony flavors that are wonderfully vibrant and gorgeously detailed on the transparent and equally pure finish that explodes with more minerality. This is beautifully balanced and understated with a Zen-like sense of calm. I very much like this and it’s very Perrières in character. In a word, brilliant. (Drink starting 2013)

2007 Domaine Roulot Meursault 1er Cru Les Perrières. VM 94+. Bright pale yellow. Soft citrus fruits and crushed rock on the musky, slightly reduced nose. Rich, perfumed and tightly coiled, with a terrific core of acidity intensifying the orange, floral and mineral flavors. Offers compelling cut and concentration but this infant will require several years of aging. Wonderfully refined Perrieres of grand cru class.

1993 Coche-Dury Meursault Les Rougeots. 94 points. Signature coche gunflint, popcorn, dried extract, and smoked yellow fruit on the nose and palate. While the mid-palate did not have lots of substance, the flinty and popcorn-ish palate more than offset that shortfall. With the fresh acidity in the backdrop, the wine stayed energetic and interesting throughout dinner.

1996 Coche-Dury Meursault Les Rougeots. VM 94+. Complex, lively aromas of lime, minerals and vanilla. Structured and almost shockingly intense; great material here. A step up from the ’97 in density. Extremely fresh and vibrant. A tactile, mouthfilling wine to drink and to eat. Palate-staining finish. I kept raising my score as I came back for more.

2000 Coche-Dury Meursault Les Rougeots. BH 93. A completely different expression than any of the foregoing wines, which is interesting since the vineyard abuts Chevalières. This is classic Meursault in style with round, rich, generous, “warm” fruit and flavors, offering toasted nut and butter aromas plus fresh sliced peach, apricot and apple scents but gorgeously complex, intense, refined and beautifully precise flavors of terrific focus and cut. But it is the superb depth on the finish that really set this apart and this delivers such quality that it is almost a match for the Perrières, a compliment in anyone’s book. Simply beautiful wine that has just now arrived at its apogee though it should be capable of holding here for at least a decade. Tasted several times with consistent notes. (Drink between 2008-2010)

2008 Coche-Dury Meursault Les Rougeots. VM 92+. Classic aromas of lemon, lime, minerals, hazelnut and grilled almond; smells rich in dry extract. Then dense and superconcentrated, with terrific inner-mouth energy to the flavors of peach, orange blossom, lemon and crushed stone. Time-capsule Meursault, finishing with superb length. This too should age very well.

1972 Domaine Roulot Meursault 1er Cru Charmes!

Our menu.

Starter Tea.

Sakizuke. Uni, Cauliflower Puree, Carrot Coconut Ice, Trout Roe, Nori Sable.

Zensai. Uni, Eggplant Dashi, Kabocha Roll, Oyster Lime, Flounder Hasamiage, Wagyu Beef Roll, Cucumber, Cauliflower, Carrot, Burnt Chickepea and Miso Puree.

Uni.

Wagyu Beef Roll.

Cucumber, Cauliflower, Carrot, Burnt Chickepea and Miso Puree.

Eggplant Dashi.

Oyster Lime.

Kabocha Roll.

Flounder Hasamiage.

Modern Zukuri. Japanese Fluke, California Nori, Pistachio.

Owan. Hope Ranch Mussel, Summer Squash, Citrus Fern.

Otsukuri. Traditional Sashimi.

Yakimono. Tasmanian Sea Trout, Artichoke, Preserved Meyer Lemon.

Mushimono. Tomato, Lobster Shinjo, Tomato and Fennel Mochi.

Shiizakana. Spaghetti, Abalone, Picked Cod Roe, Truffles.

Niku. A5 Miyazaki Wagyu Beef, Baby Corn.

Sunomono. Nopales, Golden Kiwi, Cucumber, Aloe, Chia Seeds.

Yuzu juice intermezzo.

Pickled Ginger.

Miso soup with shrimp heads.

Nigiri sushi flight 1.

Nigiri sushi flight 2.

Blue crab handroll.

Mizumono. Lychee Sorbet, Shiso Lime Granita. Super bright and delicious flavors with a really nice textural contrast.

Mizumono. Peaches, Caramelized Pastry, Lavender Honey Ice-Cream, Hojicha Jelly.

Petite Fours.

So pretty!

Roasted green tea.

Burnt Basque Cheesecake Gelato — Milk steeped with Tahitian Vanilla Beans and Valencia Orange Peels and then blended with Cream-cheese and Egg Yolks, layered with house made “burnt” Caramel and topped with house-made Caramel Brittle, finished with the torch! — created 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 #lemongrass #ginger #CremeBrûlée #basque #cheesecake #caramel #brittle #orange

Vietnamese Hazelnut Coffee Gelato — Cafe du Monde coffee milk with Piedmontese Hazelnut Paste swirled with Sweetened Condensed Milk — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #vietnameseCoffee #coffee #CafeduMonde #SweetenedCondensedMilk #hazelnut

A little take home snack for the morning.

Post dinner lethargy.

The setting is elegant, minimalist, and very Japanese. N/Naka really is a very special place. All the meals I had here were spectacular (here for the first, here for the second, here for the third). Plus we even did an amazing all foie gras meal here once. The place keeps getting better and better. This is thrice wonderful because often one finds a slight bloom to come off a place on repeat meals. At N/Naka everything is seasonal and constantly rotating.

Service is also spectacular, highlighted all the more by the extremely low understaffed standard currently found in LA.

And what can we say about the wines? Awesome labels, awesome wines. All the coches were flawless, although the 93 was my favorite. So good!

Click here to other LA Japanese restaurants.

Or other Foodie Club extravaganzas.

By: agavin
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Posted in: Food

Tagged as: BYOG, Champagne, Coche Dury, Foodie Club, Gelato, Japanese cuisine, Les Rougeots, N/Naka, Niki Nakayama, Sushi, Wine

Marino al Fresco

Oct01

Restaurant: Marino Ristorante [1, 2, 3, 4, 5]

Location: 6001 Melrose Ave, Los Angeles, CA 90038. (323) 466-8812

Date: June 3, 2021

Cuisine: Italian

Rating: Superb

Tonight I return to a favorite haunt.

We begin with a bit of white Burg because the bringer of champagne is fashionably late. But the quality of their champ makes up for it!

2012 Paul Pernot et ses Fils Bienvenues-Bâtard-Montrachet. BH 93. Here the nose is aromatically similar to the Pucelles but with even better complexity and elegance. There is fine mid-palate density to the refined and marvelously intense medium-bodied flavors that possess the same fine complexity on the beautifully well-balanced and highly persistent finale. This is very Bienvenues-Bâtard-Montrachet in the sense that it allies finesse and grace with power. (Drink starting 2019)

Our table. Just ignore the cinder block in the distance :-).

2007 Ruinart Champagne Dom Ruinart Blanc de Blancs. VM 97+. The 2007 Dom Ruinart is the first vintage made entirely by Chef de Caves Frédéric Panaïotis, which shows just how long the production cycle is in Champagne. A striking, tightly-coiled wine, the 2007 Dom Ruinart will leave readers week at the knees. In this vintage, Panaïotis took Dom Ruinart, which has traditionally relied on a relatively high percentage of Chardonnay from the Montagne de Reims and tilted the balance to 75% Côtes des Blancs and 25% Montagne de Reims fruit. As a result, the 2007 is much more chiseled and steely than is the norm. The citrus, slate, crushed rock, white pepper, mint and floral notes really sizzle in this powerful, dramatically rich Champagne, with bright saline notes that add freshness and vivacity to the striking finish. The 2007 is a stunning Champagne by any measure. Although it is very early, the 2007 has the potential to go down as one of the great Dom Ruinarts. It is every bit that special. Dosage is under 5 grams per liter, a pretty striking change from the 2006, which was closer to 10. Readers who can grab the 2007 won’t want to miss it. (Drink between 2018-2048)

2006 Dom Pérignon Champagne Rosé. VM 97+. The 2006 Dom Pérignon Rosé is every bit as captivating as it was last year, maybe even more so. At times powerful, but in other moments finessed, the 2006 constantly changes in the glass, revealing a different shade of its personality with every taste. Perhaps most importantly, the 2006 seems to have gained a level of precision and pure sophistication it did not show last year, when it was quite a bit less put together. Back then, the 2006 was a wine of tremendous potential; today that potential is starting to be realized. Quite simply, the 2006 Dom Pérignon Rosé is a magical Champagne. Don’t miss it. (Drink between 2020-2046)

PEACH & BURRATA. Regier Farms yellow peaches, burrata, wild baby arugula.

From my 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)

agavin: unfortunately this had a strong turpentine quality that was not very enjoyable.
2005 Domaine Michel Lafarge Volnay 1er Cru Clos des Chênes. BH 94. A beautifully elegant and highly complex nose of extract of dark berry fruit that is both elegant and complex serves as a dramatic introduction to the big-bodied, indeed even robust flavors that are firm, dense and incredibly concentrated, all wrapped in a palate drenching finish that just oozes dry extract and gives a velvety texture to the unbelievably long finale. This is a wonderfully gifted wine that has everything it needs to age gracefully for multiple decades and it will need 12 to 15 years in a cool cellar to really hit its stride. This too is one of those ‘wow’ wines. (Drink starting 2017)

ZUCCHINI BLOSSOM. ricotta & marjoram filled zucchini blossoms.

From my cellar: 2001 Emidio Pepe Montepulciano d’Abruzzo. JG 94+. The 2001 vintage is one of the recent favorites of Signor Pepe, and he is convinced that this will be a classic in the fullness of time. The bouquet is still quite primary in its blend of dark berries, black cherries, Cuban cigars, a bit of cherry pits, dark soil, botanicals and a nice touch of nutskin in the upper register. On the palate the wine is deep, full-bodied and quite a powerful young vintage of the Pepe Montepulciano, with a rock solid core of fruit, lovely, nascent complexity, chewy tannins and excellent length and grip on the focused and still quite youthful finish. Today, the fine 2003 accessible, but with sufficient bottle age, the 2001 is going to be a reference point vintage of this great wine. (Drink between 2020-2050)

agavin: the red Pepe, however, was great!

MACCHERONCINI RABBIT. homemade pasta, rabbit ragout.

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1995 Gaja Barbaresco Sorì San Lorenzo. VM 95. Gaja’s 1995 Barbaresco Sorì San Lorenzo is potent and virile to the core. A modern-day version of the 1974, the 1995 hits the palate with a rush of fruit enveloped by firm, powerful tannins. The style is frank, direct and intense, with fabulous richness but also some elements of rusticity. The 1995 will drink well for another 10-15 years. (Drink between 2014-2024)

1996 Gaja Langhe Nebbiolo Sorì Tildìn. VM 96. The Sorì Tildìn is one of the best wines in this retrospective of Gaja’s 1996s. Sweet floral notes, mint and sweet red cherries give the 1996 its distinctive lifted, perfumed personality, qualities that are enhanced by the wine’s natural acidity. Fresh, aromatically open and also quite energetic, Sorì Tildìn is distinguished by its detail and nuance. Think of a sketch done in fine pencil. (Drink between 2016-2036)

PAPPARDELLE BOLOGNESE. 3hr beef, pork and veal meat sauce.

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)

2005 Tua Rita Redigaffi Toscana IGT. VM 92. The 2005 Redigaffi will delight Tua Rita fans. Large, ample and broad on the palate, the 2005 possesses remarkable depth and intensity within the context of the year. Mocha, torrefaction, plum, smoke, brown spices and leather meld together in a big, opulent wine. All things considered, the 2005 has held up well, but signs of oxidation are setting in. Any remaining bottles need to be enjoyed over the next few years. (Drink between 2015-2018)

Pork stew with onions and mashed potatoes. Super flavorful and delicious.

1997 Tenuta dell’Ornellaia Bolgheri Superiore Ornellaia. VM 94. The 1997 Ornellaia is another wine that is in the zone today. Soft, sensual and inviting, the 1997 has aged gracefully and also maintained a good deal of freshness as well. Wild flowers, spice, mint and red stone fruit continue to open up as this sumptuous wine fleshes out in the glass. (Drink between 2016-2031)

2015 Sine Qua Non Syrah Trouver l’Arene. VM 97. A real head-turner, the 2015 Syrah Trouver l’Arène is every bit as compelling from bottle as it was from barrel. Rich, sumptuous and exquisitely layered, the 2015 possesses magnificent concentration as it builds in the glass. Inky dark blue/purplish berry fruit, graphite, smoke, licorice and spice are some of the many nuances that develop in an arrestingly beautiful, vivid Syrah that will thrill those fortunate enough to find it. The blend is 80.5% Syrah, 7% Petite Sirah, 7% Mourvedre, 2% Grenache and 3.5% Viognier, done with 34% whole clusters and aged for 22 months in 48% new oak. (Drink between 2020-2035)

Sal, who was out at a catering event, returns just in time to bring in the meat!

And a closeup.

Porterhouse with mushroom sauce and brussels sprouts.

Vietnamese Hazelnut Coffee Gelato — Cafe du Monde coffee milk with Piedmontese Hazelnut Paste swirled with Sweetened Condensed Milk — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #vietnameseCoffee #coffee #CafeduMonde #SweetenedCondensedMilk #hazelnut

Chocolate Peanut Cream – a base made from 100% Valrhona Chocolate and South American Peanuts layered with house-made Peanut Butter Cream Cheese “Cream” — 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 #chocolate #valrhona #peanuts #icing #PeanutButter #reeses

The wine lineup.

Another great dinner. I really like the al fresco dining. Food was good, but I’ve had more elaborate and interesting meals from Sal. Tonight he was out for most of the evening, we didn’t have any of his specialties (like crudo and gazpacho), and more materially the person organizing the dinner has a more “modest” ordering sensibility than I do. Check out this meal I put together with Sal by contrast. He’s a fabulous chef when you let him go all out. The stand out for me tonight was the pork stew — which was pretty incredible actually.

Wines were pretty excellent too (except for my white Pepe).

For more LA dining reviews click here.

Or experience my gluttonous month-long food trips through Italy.

By: agavin
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Posted in: Food

Tagged as: BYOG, Gelato, hedonists, Italian cuisine, Marinos, pasta, Pepe, Sal Marino, Wine

Post OOToro

Sep03

Restaurant: OOToro [1, 2, 3, 4, 5, 6, 7]

Location: 1569 Fairway Dr, Walnut, CA 91789. (909) 598-8299

Date: May 22, 2021

Cuisine: Japanese Sushi (with slight nod to China)

Rating: Ends of the earth, but very good

Chef Kaz of Totoraku, an occasional hedonist, sent us far east to this Sushi restaurant in 2016 and it was such a fun time that we had to return again for a sixth visit — it’s now become a twice a year thing. This is my first return since the pandemic — although some in the group went once in the middle for a meal that was supposedly not quite up to snuff.

And by far east I mean REALLY REALLY far east — to Walnut California. 40+ miles from my house. 20 miles past Alhambra (which most people consider to far to drive for food). It took an hour and twenty minutes on a Saturday night!

The slick looking location is in the heart of the affluent Chinese American San Gabriel Valley. But yes, it’s Japan, if perhaps catering to Chinese taste. This photo was shot at about 10pm after everyone else had left.

Here is the private room — the only way to go.

2008 Louis Roederer Champagne Cristal Brut. VM 99. The 2008 Cristal is one of the most complete, most dazzling Champagnes I have ever tasted. A stunning wine from any and all perspectives, the 2008 simply has it all. Spherical in construction, with superb persistence. The 2008 takes hold of all the senses and never gives up. One of the many things that makes the 2008 special is a combination of ripe fruit and bright, piercing acidity. Marzipan, lemon confit, dried flowers and orchard fruit all build into the explosive, resonant finish. “We learned from the mistakes of 1996, when we picked more on acid than ripeness, as was the norm in Champagne back then” Chef de Caves Jean-Baptiste Lécaillon told me recently. “In 1996, the best fruit turned out to be the last picks, where the fruit was physiologically ripe. Today, we aim to pick all our fruit with that criteria.” (Drink between 2020-2050)

Caviar, scallop, and sulf clam “salad”.

2015 Ultramarine Blanc de Blancs Heintz Vineyard Sonoma Coast. VM 94. The 2015 Blanc de Blancs Charles Heintz Vineyard from Michael Cruse’s Ultramarine is a rich, powerful wine. Orange peel, almond, chamomile, butter and tropical overtones give the 2015 a good bit of raciness to play off its creamy, ample frame. The 2015 is overt and quite rich, with tons of the breadth that make Charles Heintz wines so distinctive. The radiance of the year really comes through nicely. Observant readers will note the 1% Pinot Noir listed in the blend; in 2015, the topping wine used was Pinot. Dosage is 2 grams per liter. (Drink between 2020-2025)

agavin: Eric, who brought this tried to make the case that this is in league with real Champagne. I was not convinced. Far from it. Basically barely better than a Mumm’s Sparkling wine. Only Champagne does Champagne right! And it’s the price of a Comtes or Grand Cuvee!

Edamame Tofu with Hokkaido Uni and Dill — awesome little combo.
From my cellar: 2007 Taittinger Champagne Comtes de Champagne Rosé Brut. VM 97. The 2007 Comtes de Champagne Rosé is a total knock-out. Racy and exuberant in the glass, the 2007 wraps around the palate with stunning textural depth and resonance. The 15% still Pinot adds structure and persistence to a creamy, inviting Rosé Champagne that will leave readers weak at the knees. Hints of rose petal, dried cherry, cinnamon and dried flowers meld into the sublime finish. This is about as good as it gets. Wow! (Drink between 2018-2038)

Chu toro and otoro sashimi. These tasted as good as they look.

2000 Krug Champagne Vintage Brut. BH 96. A wonderfully layered and nuanced nose features an intense yeasty character to the maturing fruit that displays interesting phenolic characters, in particular petrol, along with aromas of apple, pear and soft citrus hints. In contrast to the nascent maturity expressed by the nose the flavor profile is still tight and backward with a genuinely gorgeous texture, all wrapped in a strikingly persistent and highly complex finish. For my taste the 2000 Brut is at an inflection point as the nose does offer enough maturity so that it’s really quite pretty whereas the palate impression is substantially younger. As such it really just depends on how you prefer your Champagne because I suspect that the nose will be very mature by the time the still very youthful flavors attain their majority. For my taste preferences it would be no vinous crime to begin enjoying this now but be aware that this will age for a very long time. The best approach is probably to buy 6, or even 12, bottles and enjoy them over a longer period of time. (Drink starting 2014)

Baby peach, fish cake, mollusk, abalone, baby squid, shrimp.

Kutamoto oysters with uni and ikura.

Toro tartar on toasted baguette.

The champagne lineup.

2004 François Raveneau Chablis 1er Cru Chapelot. BH 91. Extremely generous wood treatment that includes toast, vanilla and oak spice frames ripe floral and white peach aromas and rich, full and sweet flavors that have added lift from the citrus-infused finish that displays racy acidity. This is an impressive wine but it’s not really a Raveneau-styled wine and it’s certainly carrying more wood than I can personally warm up to. Still, this is a wine of obvious quality. (Drink starting 2010)

Goldeye snapper with yuzu.

2015 François Raveneau Chablis 1er Cru Butteaux. BH 91. An elegant and pure nose is notably ripe but evidences ample classic Chablis aromas that include pear, white flower and tidal pool hints that are also trimmed in enough wood and menthol characters to warrant noting them. The rich and vibrant flavors possess good volume and muscularity before concluding in a clean, dry and mildly austere if slightly warmer finish. Like the Montée de Tonnerre this is an excellent 2015 1er and worth considering – plus it should age well. (Drink starting 2022)

Ruby snapper, charred.

J & B generously brought: 2007 Coche-Dury Meursault. VM 92. Bright, pale yellow. Tangy aromas of orange, peach and spices. Broad and lively, with intense fruit lifted by a near-perfect sugar/acid balance. Finishes with excellent cut. This is awfully good for a wine from seven-year-old vines.

Santa Barbara Spot Prawn.

Kama Toro — even better than o-toro.

From my cellar: 2008 Domaine Leflaive Puligny-Montrachet 1er Cru Les Pucelles. BH 93. A textbook Pucelles nose of honeysuckle and citrus is trimmed in a discreet application of oak and a trace of exotic fruit, neither of which continue over to the delicious, round and quite generous medium-bodied flavors that possess excellent depth on the focused and unusually powerful finish. There is an ample amount of underlying tension that adds relief to the otherwise densely concentrated dry exact. This is quite simply terrific and while there is good power, the ’08 Pucelles remains a wine of finesse. (Drink starting 2016)

Uni Chawanmushi.

Marcassin Chardonnay Marcassin Vineyard. Can never read the darn year on these bottles.

Halibut with shiso.

2002 Comte Armand Pommard 1er Cru Clos des Epeneaux. VM 93. Bright medium red, with little sign of amber. Expressive aromas of redcurrant, cinnamon, mocha, leather and earth, with complicating ferrous notes of iron and tobacco. Wonderfully silky and fine-grained, showing lovely class and lift to its red fruit and spice flavors. Not a powerhouse but remarkably suave and smooth for Pommard. Really rises and lingers on the highly aromatic finish. Still on an upswing. (Drink between 2018-2028)

Chu toro and otoro sushi.

Seared toro sushi.

King Crab with a bit of sunomono.

2009 Domaine des Lambrays Clos des Lambrays. BH 93. An intensely floral and spicy nose that is wonderfully elegant and admirably pure speaks of red currant, blue berry, game, smoke and warm earth. The silky-textured, precise and mineral-inflected medium-bodied flavors possess copious extract that does a fine job of buffering the very firm tannins and allowing for perfect balance on the mouth coating and impressively persistent finish. A seductive and relatively accessible Clos des Lambrays that should be approachable with only a decade of cellar time yet last for 25 to 40 years. (Drink starting 2021)

A5 Wagyu with potatoes.

Seafood tempura.

Shrimp head miso soup.

Mango cheesecake.

Thai Red Curry Sorbetto — I made a version of this in 2017 and it was a dismal failure, but haunted me since and so this one is redemptive. Made a (no salt) red curry paste from scratch (chilies, lemongrass, galangal, cilantro roots, kaffir lime leaves, garlic, Asian shallots etc) and then cooked it into a pure Thai Coconut Milk base. Sweet and Spicy! — 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#Thai #red #curry #spicy

Hpnotiq Blue Hawaiian Sorbetto — like a frozen cocktail — made by me for @sweetmilkgelato — Thai Coconut Milk, Pineapple, Lime, and Hpnotiq liqueur –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #Hpnotiq #BlueHawaiian #pineapple #coconut #lime

The full wine lineup.

Yarom scaring the waitresses.

Overall, OOToro — while always good — showed again that the private room is really the way to go. This was a great meal and much more subtle and sophisticated than some of the front room fare. Really great stuff — although we should have gotten the largest omakase for max variety, but even one down I was more than full (mostly because I ordered a couple extra tempura plates). The kitchen tonight was as good as ever despite the pandemic, however, we didn’t have a few of the more interesting items like the shabu shabu or tuna collar. Gotta get them to do the big one some time!

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

By: agavin
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Posted in: Food

Tagged as: BYOG, Champagne, fish, Gelato, hedonists, ootoro, Sushi, walnut california, Wine

Return to Paul Wools

Aug27

Restaurant: Teresa Montana [1, 2, 3, 4, 5]

Location: Flintridge

Date: May 25, 2018

Cuisine: New American

Today’s Sauvages lunch is a lunch in honor of late Co-Poobah Steve Levin. It’s graciously hosted by Paul at at his beautiful home in Flintridge. This event is held outdoors in memory of the Zinfandel barbecues that Steve would hold for our group every summer at his home (it being Paul’s idea to maintain this fine tradition). To that end, we always enjoy a few Zinfandels at this lunch in addition to the theme wines for the lunch. The annual lunches at Paul’s home always rate very high on the scales for ambiance, camaraderie and food quality.

The main wine theme has changed a bit this year and instead of pure Grenache we have pivoted to a tour of some of the best Spanish wines to go along with Spanish food by chef Teresa Montana. Our very own Sandy Taylor provided Somm duties with style.

This California style building isn’t the house itself, but the amazing top of the integrated cellar.

Trying to give you a sense of the mid century space.

This year (2021), we sat on the other side of the main house at a single large table.

Here the chef can be seem working the kitchen.

Our special menu for the day.

The cart du vin.

2008 Veuve Clicquot Ponsardin Champagne Brut Vintage. JG 94+. The 2008 Veuve Clicquot Brut Millésime is the first bottling here to include five percent barrel-fermented vins clairs since the estate transitioned away from foudres for stainless steel tanks all the way back in the 1960s. The blend on the ’08 is sixty-one percent pinot noir, thirty-four percent chardonnay and five percent pinot meunier. The wine is pure, youthful and stunningly precise on the nose, offering up scents of tart apple, bread dough, complex minerality, gentle smokiness and a lovely saline element in the upper register. On the palate the wine is deep, full-bodied, complex and very racy, with a great core, zesty acids, refined mousse and outstanding length and grip on the very long and still quite youthful finish. This is approachable today, but will be even better with five or six years in the cellar. This is Chef de Cave Dominique Demarville’s first vintage bottling since his arrival here in 2006. Impressive! (Drink between 2016-2040)

2002 Recaredo Cava Turo d’en Mota. 94 points.

NV Agustí Torelló Mata Cava Kripta Brut Nature Gran Reserva. 92 points. pretty sure it was the NV bottling that was consumed. Wine comes in a precarious amphoral shaped cylinder. very clean and dry, and to my palate somewhat indistinguishable from a champagne.

Pan Con Tomate. Crispy focaccia, grated tomato and garlic with J5 Jamon Iberico.

Pulpo a la Brasa Pintxo. Skewer of beer braised Spanish octopus with la espanola chorizo and pimenton mayonesa.

2016 Vina Somoza Godello Ededia.

2013 Clos Figueras Priorat Font de la Figuera Blanco. VM 91. Vivid straw color. Lively citrus pith and pear skin aromas are complicated by anise, white flowers and dusty minerals. Firm and juicy on the palate, offering zesty lime and orange flavors and a gingery topnote. Finishes dry, precise and very long, with a lick of spiciness and lingering minerality.

2018 Lagar de Cervera Albariño Rías Baixas. VM 90. Bright straw-yellow. Tangerine, green apple and melon on the fragrant nose, complemented by a chalky mineral nuance. Lively citrus and orchard fruit flavors show sharp definition and minerally back-end cut. Finishes long and precise, with repeating florality and a suggestion of bitter citrus pith. (Drink between 2021-2024)

2015 La Granja Nuestra Señora de Remelluri Rioja Blanco. 93 points.
2013 Clos Mogador Priorat Nelin. 91 points.

2014 Venus La Universal Montsant Dido Blanco. 92 points.Blend of Garnatxa blanca (White Grenache), Macabeu (Viura) and Cartoixà (Xarel·lo), by René Barbier & Sara Pérez. From ecologically farmed sauló (decomposed granite) soil plots in Marça and Falset. Aged in clay amphora and various size barrels for 9 months.

Early Summer Gazpacho. Valdivia farms tomato, burrata, strawberries and mint.

1980 R. López de Heredia Rioja Gran Reserva Viña Tondonia. 93 points. Leather and earth; light saline and cherry-blackberry; balanced and complex; smooth and lean; velvety; outstanding long sweet soft light cherry finish.

1975 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial. 93 points.

1960 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial.

1970 La Rioja Alta Rioja Reserva 904. JG 90. Out of the blocks the 1970 Reserva 904 from Rioja Alta is one of the most fruit-driven old Riojas that I have tasted in quite some time, as it offers up a candied mélange of bing cherries and wild strawberries when first poured. As the wine has a chance to settle in notes of deeper-pitched fruit tones of blood orange, cloves, allspice, woodsmoke and Burgundy-like undertones of autumn leaves emerge and add to the aromatic complexity. On the palate the wine is medium-full, bright and resolved, with good depth at the core, melting tannins, and good length on the delicate, but tangy old finish. As the wine unfolded over an hour and a half, a bit of the amplitude melted away, as this wine is getting towards the end of its apogee of maturity. For maximum pleasure out of this wine, I would opt for serving it immediately upon decanting. (Drink between 2005-2010)

1978 La Rioja Alta Rioja Reserva 904. 90 points.

Orecchiette. Pea puree, parmesan espuma, charred snap pea, lemon.

1994 Bodegas Alejandro Fernández Ribera del Duero Janus Gran Reserva Pesquera. JG 89. I liked the fruit and soil components of the 1994 Janus Reserva from Pesquara quite well, but the wood was a bit heavier-handed than was the case with the Pesquara wines from the vintages of the 1980s and 1990s. I am sure that there are plenty of tasters that would have no problem with this level of new wood, but for me, the wine loses a bit of elegance because of its uncovered wood tannins on the backend. In any case, the bouquet is lovely, as it delivers scents of pomegranate, plums, chocolate, a touch of blood orange, tobacco and vanillin oak. On the palate the wine is full-bodied, complex and quite velvety on the attack, with a fine core of fruit, sound focus, but just a bit of dry wood tannin sticking out on the finish. A very good wine nonetheless, it could have been special with less oak. (Drink between 2006-2015)

From my cellar: 1995 Bodegas Vega-Sicilia Ribera del Duero Único. VM 94. Dark red. Intense, expressive aromas of blackberry, blueberry, cherry liqueur, sandalwood, cigar box, roasted coffee and exotic chocolate. Thick and sweet, with deep red and dark berry flavors complicated by an array of pungent spices, mocha, vanilla bean and cured tobacco. Deep, penetrating and very long on the finish, with wonderfully sweet cherry and blackcurrant flavors lingering. Built to age, but this is awfully delicious right now. (Europvin USA, Oakland, CA)

2004 Bodegas Vega-Sicilia Ribera del Duero Único. VM 96. Inky ruby: doesn’t look like a ten-year old wine. A heady, intensely perfumed bouquet evokes ripe red and dark berries, vanilla, pipe tobacco, new leather and potpourri, with a subtle mineral flourish. Spicy, sweet and expansive, offering palate-staining cherry compote and cassis flavors with exotic violet and chewing tobacco qualities. Deepens and gains spiciness on the smooth, gently tannic finish, which lingers with superb focus and tenacity.

2006 Bodegas Vega-Sicilia Ribera del Duero Único. VM 97. Saturated ruby. An amazingly complex array of red and blue fruit preserve, spice and floral scents is accompanied by suggestions of incense, pipe tobacco, coconut and candied licorice. Utterly stains the palate with impressively concentrated yet lively, smoke- and spice-laced cherry compote, blueberry, fruitcake and violet pastille flavors braced by a spine of juicy acidity. Sappy and broad on the endless finish, which shows outstanding thrust and dusty tannins that are absorbed by the wine’s densely packed fruit. (Drink between 2025-2040)

2013 Bodegas Vega-Sicilia Ribera del Duero Único Reserva Especial 1994, 1999, 2000 (2013 Release). 94 points.

2009 Dominio Pingus Ribera del Duero. VM 96+. Dark purple. Drop-dead gorgeous aromas of spicy dark berries complicated by vanilla, mocha, espresso, iron, licorice and sexy oak spices. Sweet and expansive, showing great depth to its ripe blackberry and boysenberry flavors. Notes of candied flowers, cola and mocha gain strength with air and carry through an extremely long, sweet finish. There’s plenty of structure here but it’s hidden under all the dense fruit right now. That price is correct, sadly.

Bacalao. Jamon tonkotsu, pan seared local black cod, sping onion and roasted cherry tomato.

2009 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial. VM 94. Vivid ruby-red. A highly perfumed, expansive bouquet evokes ripe red and dark berries, cherry liqueur, coconut and cigar box, along with a sexy floral nuance that emerges slowly. Plush and seamless on the palate, offering sweet, deeply concentrated blackberry, cherry-vanilla and mocha flavors that are given spine and lift by a core of juicy acidity. Rich yet energetic in style, displaying superb finishing clarity, even tannins and a lingering spicecake note. The Tempranillo saw only American oak while the Mazuelo component saw only French. (Drink between 2020-2030)

2006 Bodega Numanthia Toro Termanthia. VM 94. Glass-staining ruby. Seductive, strongly perfumed aromas of black raspberry, boysenberry, sandalwood, potpourri and cocoa powder. Surprisingly lithe and energetic on the palate, offering sweet red berry and spice flavors, a velvety texture and slow-mounting minerality. Turns more floral on the finish, which is tangy, fresh and extremely long. More graceful than the 2005 but without that superb wine’s power: think of Margaux vs. the 2005’s Latour. (Moet Hennessy USA, New York, NY)

2005 La Rioja Alta Rioja Gran Reserva 904. VM 94. Bright ruby-red. Complex, intensely perfumed bouquet of candied cherry, vanilla, mocha, cured tobacco and spicecake, with a suave potpourri note becoming stronger in the glass. Offers sweet, penetrating cherry-cola and lavender pastille flavors complicated by hints of smoky minerals and candied licorice. The long, subtly tannic finish delivers noteworthy energy and focus, leaving suave spicecake and cherry liqueur notes behind. (Drink between 2020-2027)

2004 Bodegas Muga Rioja Aro. VM 95. Inky violet. Intensely perfumed nose offers a room-filling bouquet of dark berry liqueur, toasty oak spices, incense and lavender. Deep, sweet and impressively complex, offering flavors of blackberry, candied plum, floral pastille and baking spices. Big but supple tannins add support to this palate-staining monster, which boasts surprising freshness on the finish. Conveys a rare balance of power and elegance. (Fine Estates from Spain, Dedham, MA)

2005 Bodegas Pintia Toro Pintia. VM 92. Inky purple. Alluring bouquet of blackberry and blueberry preserves, cherry-cola and vanillin oak spices. Broad, fleshy and deep, with sweet flavors of dark berries, floral pastille and vanilla beans. The rich fruit nicely absorbs the oak element on the long, velvety finish. Leaves a wide swath of creamy dark fruits and licorice in its wake. Pretty sexy stuff. (Europvin USA, Van Nuys, CA)

Rib Eye. Grilled grass fed rib eye, grilled chanterelles, goat butter potatoes, smoked mushroom and px jus. A slightly contentious dish as some of the “meat on the bone” guys thought it was over cooked. I enjoyed it myself as I liked the rich sauce.

Grapefruit Aperol Tarragon Sorbetto — Cold pressed Fresh Grapefruit juice from my garden, Aperol and fresh Tarragon! — made by me for @sweetmilkgelato — Unique and bracing — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #grapefruit #aperol #tarragon

1969 David Bruce Zinfandel.

2008 Outpost Zinfandel Howell Mountain. VM 91. Good deep red. High-toned aromas of plum, mocha, licorice, menthol, black pepper and exotic herbs. Plump, lush and sweet, with harmonious acidity framing the redcurrant and spice flavors. Finishes with substantial ripe, building tannins and repeating notes of pepper and menthol. This is creamier than usual for this consistently excellent zinfandel at this early stage but there’s no shortage of structure or minerality here.

1995 Ridge Zinfandel Paso Robles. 89 points.

2016 Epoch Estate Wines Zinfandel Paderewski Vineyard. VM 95. Vivid purple. Deeply perfumed black and blue fruit, incense and potpourri aromas show outstanding clarity and pick up exotic spice, vanilla and woodsmoke qualities with air. Fleshy, seamless and alluringly sweet, offering palate-staining boysenberry, cassis, dark chocolate and floral pastille flavors that show wonderful energy for their heft. The floral and blue fruit qualities carry emphatically through an extremely long finish that features slow-building, harmonious tannins and a resonating mineral note. (28% new French oak) (Drink between 2024-2033)

Quesos. Assorted chef selected cheese. Umeboshi membrillo, fruit, chestnut honey.

Crispy crackers.

From my cellar: 1946 Bodegas Toro Albala Don PX Convento Selección. 100 points. Wow. Oily thick. Initially a surprising amount of fruit and freshness, in the apricot peach sort of range. Then rich caramel and butterscotch and sticky toffee pudding. Hints of soy sauce. Interesting cooling notes like menthol or mint. Insanely long finish. Forever long. A little heavy and cloying — 4 people struggled (not quite the right word…) to finish 1 bottle. (I took one for the team and finished it! ) But excellent and fascinating nonetheless. Feels like it could age for 100 more years.

Kona Kona Gelato — Egg based Macadamia Nut base with chopped Mac Nuts swirled with house-made Coffee Caramel Valrhona Chocolate Ganache — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #chocolate #valrhona #Macadamia #nuts #swirl #ganache #eggs

The gang at the table.

Some of the guys contemplate the damage we did!

Others get to smoking.

Overall, a delicious afternoon — food and wine both! An awesome range of Spanish wines and some great Spanish food.

We did have WAY too much wine for the number of courses. We could have used an easy 2 or 3 more courses to stage it out. A couple years ago we had one more course and we could really use that as there is that extra Zin flight.

The setting really is magnificent. The weather was perfect, if a little cloudy. Just an ideal afternoon in the yard!

By: agavin
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Posted in: Food

Tagged as: BYOG, Gelato, Grenache, lunch, Paul Wools, Sandy, Sauvages, Spanish, Wine, Zinfandel

Meating of Champions

Aug23

Restaurant: Meat on Ocean [1, 2]

Location: 1501 Ocean Ave, Santa Monica, CA 90401. (310) 773-3366

Date: May 8, 2021

Cuisine: Steakhouse

Rating: Solid fare, good service

Meat on Ocean replaces the old i. Cugini on Ocean Ave. That storied Italian place was around for 20+ years (I even went on an early date there with my wife). It was (and still is) owned by the Watergrill group but has rebooted as a mid/high-end steakhouse.

Tonight is the first ever “Tournament of Champions” for winners of our Dirty Dozen nights. DD is a group within the Hedonists group that does periodic blind tastings. It’s a fun but oddball but fun group as the theme varies all over the place and while we have a great time, the “pre-dinner organization” tends to be a bit low, at least on the food side.

For example tonight, while we had about a dozen people, we had two 6 person reservations that the restaurant had no idea were either together or wine tastings, so it took a bit of teeth pulling to get the tables together and get even 3 stems each. Plus they gave us two waiters (one for each table) which is always an organization distraction as stuff does not come out at the same time (or even exactly the same stuff). I my best to craft a multi flight meal from the menu that would pair against the flights of big red wines (with a starter white flight that was not included in the blind tasting).

Theme tonight was just “red.”

They have opened up the patio space which is great to see as this is one of the most appealing outside strips in the city, almost reminiscent of Miami’s South Beach.

The build out was extensive and looks great.

And it continues inside.

One of their “things” is that they age their own beef and make the cuts in the morning. To that effect they have this serious aging room.

The somewhat paired down post pandemic menu.

Flight 0: Champs

2006 Billecart-Salmon Champagne Cuvée Nicolas-François Billecart. VM 97. The 2006 Cuvée Nicolas François Billecart is shaping up to be a jewel of a wine, but it needs time to be at its best. I am surprised by how tightly wound it is. But that only makes me think what it might develop into with time in the cellar. Lemon confit, white flowers, mint, crushed rocks and sage meld together in a bright, crystalline Champagne endowed with terrific purity. The 2006 is 60% Pinot Noir from the Montagne de Reims and the Vallée de la Marne and 40% Chardonnay from the Côte des Blancs, mostly done in steel, with just a touch of oak, around 5%. Dosage is 6 grams per liter. (Drink between 2020-2032)

From my cellar: NV Demière-Ansiot Champagne Grand Cru Blanc de Blancs Brut. BH 93. A beautifully yeasty nose reflects notes of apple, pear, white flowers and a hint of citrus peel. The vibrant middle weight flavors possess a positively gorgeous texture, indeed the mid-palate is almost creamy, while offering excellent depth and length on the dry but not austere finale. For my taste this is drinking perfectly now and I very much like both the style and the quality. (Drink starting 2017)

Rolls.

Oysters.

Cretans bogarted the Shrimp Cocktail before I could even get a photo.

Flight 1: Whites

From my cellar: 1996 Robert Ampeau & Fils Meursault 1er Cru Charmes. 93 points. Dark yellow, straw. Honey, toasted grain, flowers, straw nose. Lemony acidity, some caramel, baked apples, rich texture. A singular and beautiful bottle.

2018 Paul Pernot et ses Fils Meursault-Blagny 1er Cru La Pièce-sous-le-Bois. BH 89. A subtle whiff of petrol can be found on the ripe essence of pear and apple compote that is liberally laced with hints of citrus confit. There is good energy to the more finely textured middle weight flavors that manage to be both seductive and reasonably precise on the acceptably balanced finish that also flashes a hint of warmth. (Drink starting 2025)

2019 Tenuta Mormoraia Vernaccia di San Gimignano Suavis.

Jumbo Lumb Crab Cake. Grain mustard aioli.

Wild Spanish Octopus. A la plancha, sweet peppers.

Flight 2: Red 1

Yarom brought: 1996 Diamond Creek Cabernet Sauvignon Red Rock Terrace. VM 87-89. Deep ruby. Aromas of spicy, crystallized dark berries. Supple and lush, with good concentration and enticing sweetness. Minerally suggestion of graphite. Finishes with dusty, even tannins and a slightly edgy quality. An expressive wine that should give early pleasure.

2nd place.

David P brought: 2003 Sine Qua Non Syrah Papa. VM 93+. Bright medium ruby. Minty, high-pitched aromas of black fruits, violet and licorice. Primary and penetrating in the mouth, with powerful acidity giving a somewhat clenched character to the vibrant flavors of crushed berries, flint and minerals. Very lively and very long on the aftertaste. I’d expect this extremely backward wine to rate a score in the mid-90s eight or ten years down the road.

8th place.

Charcuterie Platter. Mortadella (smoking goose, emulsified pork, cured back fat, cinnamon, black peppercorns). Salami (in house, peppered). Prosciutto di Parma (Principe, DOP, traditional air-cured pork leg). Sobrasada (La Espanolo, semi-soft chorizo style, raw-cured pork sausage). Lomo (La Espanolo, marinated and cured pork loin). Manchego (La Mancha, Spain). Bayley Hazen Blue (Jasper Hills Farm, Vermont).

Flight 3: Red 2

Brian B brought: 2006 Sine Qua Non Syrah Raven Series. VM 94. Opaque purple. Succulent, mineral-driven dark berry and kirsch, with strong graphite, iron and black olive notes arriving with air. Vibrant mineral qualities add urgency to deep, sweet black and blue fruit flavors and lend an incisive character to the long, spicy finish. Picked up silky tannins with air but not at the expense of the suave fruit.

5th place.

Ron G brought: 1999 Greenock Creek Shiraz Roennfeldt Road. 93 points. It had the most incredible bouquet of smoke, blackberry, dark plum, licorice and spice aromas. Unfortunately, the palate didn’t live up to that promise. It was smooth and balanced with flavors that matched the nose, but not at the same level of intensity. 92+

7th place.

It should be noted that here is one of several occasions where the pair of servers got really confused with my multi staged plan. They brought out what was supposed to be the third wave of red food second, completely skipping the “red oriented hot appetizers” wave. I got them to bring it after as you shall see.

30 day aged bone-in New York and Rib Eye steaks with Bordelaise and Bearnaise sauce.

Mac & Cheese. Candied applewood bacon.

Asparagus. Grilled with gremolata.

Grilled Cauliflower. Parmesan with almonds and breadcrumbs.

Charred Shisitos. Edamame, bonito flakes. I didn’t order this (as the hot peppers would clash with the wine), someone else ordered it directly with the waiter.

Flight 4: Red 3

From my cellar: 1998 E. Guigal Côte-Rôtie La Mouline. VM 95+. Saturated ruby-red. Sappy raspberry, redcurrant, plum and spices on the nose, lifted by an exotic floral/apricotty viognier note and complicated by woodsmoke, pepper and mint. Penetrating and very tightly wound, with brisk acidity giving this extremely young wine almost painful intensity. A saline, sappy quality and a hint of green pepper underscore the extreme youth of this highly promising wine. This certainly calls for at least a decade of additional aging.

8th place — but crazy given how good this wine was.

Jeff M brought: 2006 Dominio Pingus Ribera del Duero. 94 points. Dark red; powerful, masculine, dark fruit, licorice; tobacco leather nose, a bit dry tannins at the end; a fine wine, but why the hype?

5th place.

Sandy brought: 2003 Domaine Jean-Louis Chave Hermitage. VM 98. “Now we take the monster out of his cage,” Jean-Louis warned me before pouring this. Inky, almost black in color. Elemental, hugely concentrated and powerful on the nose, which slowly unveils aromas of dark cherry liqueur, blackberry, cassis, espresso and a deep note of sweet tobacco. Impossibly rich and dense on the palate (the yields in 2003 were off by two-thirds), showing myriad dark fruit and bitter chocolate flavors, with a suggestion of tapenade and an intense licorice quality. Remarkably, this takes on a mineral tone on the finish, which has the effect of further drawing out the amazingly powerful finish.

8th place — again crazy!

Here begins what was supposed to be the wave BEFORE the above steak wave.

Smoked Kielbasa. Roasted peppers, grain mustard.

Beef Carpaccio. Egg, Japanese mustard and yuzu.

Roasted Bone Marrow. Bittersweet onion jam. I’m not a bone marrow fan at all, but Yarom insisted on this. To me, it’s just fat to smear on bread. I eat plenty of fat and I don’t need more bread. He eats it by itself (not my thing).

Meatballs. Tomato sauce, melted cheese, garlic bread.

Flight 5: Red 4

Larry H brought: 2002 Château Mouton Rothschild. VM 94. Good saturated ruby-red. Tight nose hints at currant and smoky oak. Highly concentrated, densely packed and built to age. As young as it is, it also shows a lovely velvety texture rare for this vintage. Finishes with terrific breadth, subtle minerality and noble tannins. I’ve been a fan of this wine since the outset.

1st place!

LEC brought: 2012 Screaming Eagle Second Flight. VM 94+. The 2012 Second Flight kicks things up a notch. Dense, layered and voluptuous in the glass, the Second Flight impresses for its breadth and volume. Although only recently bottled, the 2012 nevertheless shows superb depth and tons of pure personality. (Drink between 2017-2032)

Kirk C brought: 1990 Château Cheval Blanc. VM 98. The 1990 Cheval Blanc is a vintage that once upon a time I drank regularly, although I had not seen it since March 2016. Poured against the 1990 Lafite-Rothschild, this is the clear winner. Still youthful in color with modest bricking. The bouquet explodes from the glass with kirsch, mulberry, antique furniture and black truffle scents. With aeration it becomes more savory, the Cabernet Franc wanting to see more of the olfactory action. The palate is medium-bodied and comes equipped with a stunning velvety texture. This Saint-Émilion feels spherical, conveying a sense of controlled decadence but avoiding any ostentation. This is as good a bottle as I have encountered over the years. Brilliant. Tasted at Noble Rot’s “Xmas” dinner. (Drink between 2019-2045)

3rd place!

45 day bone-in Rib Eye. This was another confusion as for some reason they only brought it to one table, or brought both steaks to only one table, so one table went without and the other greedily packed up half the leftovers to take home. haha.

Sautéed Mushrooms with Marsala glaze.

French fries.

Flight D: Desserts

Rustic Apple Tart. Caramelized apples, puff pastry, vanilla bean ice cream.

Chocolate cake.

Caramel Bread Pudding. Vanilla bean ice cream, caramel sauce, alea red sea salt.

The wines.

My bad notes.

Most of the gang.

The food at Meat is quite good. I don’t have too much complaint with the actual taste of it. It was however a “confused” evening. Much of this was our fault because we just made the two separate table reservations without explicitly telling them that it was one party and that it was going to be a wine tasting, needing a single waiter and lots of stems. The two waiter thing really confused matters as they were separately writing down instructions and some confusion ensued. They did moderately well considering. Fighting the chaotic impulses of the group (and it’s variety of personalities) was amusing as always.

The wines were great and we were lucky that all of them were in perfect shape. My personal believes that the voting and opinions on these nights are totally random was further confirmed. I myself don’t put much effort into my “scoring” and I don’t see how most of the others do as well. The slightly disorganized format always means that we have at most 3-4 glasses and tight physical space instead of properly having a distinct glass for every wine. That means that one is constantly juggling, confusing, and mixing wines in the glass and there is little opportunity to easily taste previous wines side by side so one is reliant on ones notes. Jen as usual does a great job managing the wines themselves and there is always leftovers so revisiting is possible — it’s just that on the far side of all that wine and food I rarely have much energy for it.

A perfect example of all this is how my 1998 La Mouline, which was drinking perfectly, got zero votes (even from myself). Drinking it after the reveal it was just a stunning wine — and one among a lot of stunning wines — but has a more restrained and balanced character than some of the bolder characters.

For more LA dining reviews click here.

or more crazy Hedonist dinners here!

By: agavin
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Posted in: Food

Tagged as: blind tasting, BYOG, Dirty Dozen, Gelato, hedonists, Meat on Ocean, red wine, Santa Monica, Steak

Reaching New Heights at 71Above

Aug16

Restaurant: 71Above [1, 2, 3, 4, 5, 6, 7, 8, 9, 10]

Location: 633 W 5th St., Los Angeles, CA 90071

Date: May 4, 2021

Cuisine: New American

Rating: Awesome in all ways

71Above is one of my favorite LA restaurants and I’ve been many times. In fact there are 9 previous write ups! Chef Vartan Abgaryan has moved on to his own new place, Yours Truly (which the pandemic has sadly done in), and 71Above is now seamlessly helmed by his disciple, Chef Javier Lopez.

Our return here is in fact the day of their reopening after 15+ months shuttered and for a special dinner arranged by own Emil Eyvazoff.

Besides being located on the 71st floor (950 feet up!) of the US Bank building, being the highest restaurant west of the Mississippi, it’s owned and operated by my friend Emil Eyvazoff!

Before starting our dinner Emil gave me a quick tour of their new “patio” on the 70th floor below where they are serving up Mezzes and drinks.

Gorgeous build out upstairs for the main event.

Look at the crazy view and the crazy fog on this weird spring night.

We set up shop for this evening in the private room.

Our menu for the night.

NV Taittinger Champagne Brut Réserve / La Française. VM 89. Light gold. Poached pear, peach, orange and honey on the fruity nose. Broad and fleshy on entry, then tighter and more tangy in the mid-palate, offering juicy citrus and orchard fruit flavors with subtle ginger and toasted grain nuances. Shows a supple, round character on the finish, with the ginger and peach notes repeating. Note that this bottling is labelled as “Reserve” for every country aside from the United States. In fact, I tasted a bottle labeled as such here in New York this fall, from Lot L3348NA9200. How it wound up here, I’ve no idea.

2000 Dom Pérignon Champagne P2. VM 96. The 2000 Dom Pérignon P2 is striking. More importantly, it is absolutely delicious right now. Baked apple tart, brioche, spice, vanillin, ripe pear and crushed rocks all flesh out. Creamy, layered and inviting, with soft, voluptuous curves, the 2000 offers a lot of sheer pleasure. Although, perhaps not quite as complex or structured as the very best P2s, the 2000 is wonderfully alluring. Interestingly, in 2000, the Blanc and P2 are not as different as they typically are. The P2 has a bit more volume and freshness than the Blanc, but both wines share a distinct toasty, slightly reductive character. (Drink between 2019-2040)

NV Krug Champagne Brut Rosé Edition 23eme. VM 94. The NV Rosé 23ème Edition is wonderfully nuanced and layered, with lovely richness to play off a core of bright red berry fruit. Although not especially complex in this release, the Rosé offers lovely immediacy and tons of pure pleasure. Crushed berries, chalk, mint and white flowers are nicely softened in this super-expressive, beautifully persistent Rosé. A few more years in bottle will only help. The 23ème is a Champagne of pure and total pleasure. This release is based on 2011, with reserve wines back to 2000. (Drink between 2021-2041)

Bread and butter.

From my cellar: 1996 Robert Ampeau & Fils Meursault 1er Cru Les Perrières. 94 points. Golden hue, good lustre. Fresh, fruit and spice, soft aged characters, honey and grilled nuts. Fleshy, full flavoured, long smooth palate. Fruit, cream, toast and honey, nothing oxidative. Very clean finish, pure and fruit driven, gentle acidity, carries its sweet aged fruit very well.

2014 Domaine Billaud-Simon Chablis 1er Cru Vaillons. BH 92. This too is distinctly cool and reserved with its pretty, spicy and airy array of citrus, iodine and ocean breeze scents. There is beautiful intensity and delineation to the delicious and energetic medium-bodied flavors that deliver solid richness and persistence on the well-balanced finish. This excellent effort should amply reward 6 to 8 years of cellaring. (Drink starting 2021)

2010 Joseph Drouhin Meursault 1er Cru Les Perrières. VM 93+. Pale bright yellow. Very stony aromas of peach, apricot and grilled nuts. At once thoroughly ripe and quite dry, with its primary fruit flavors currently dominated by a strong dusty stone element. This very backward but scented Perrieres saturates the palate with spices and minerals.

Yellowfin Crudo. Jicama, Avocado, Lemongrass, Charred Serrano Oil, Lime, Mint. Super zingy flavors. Really awesome.

2009 Louis Jadot Corton-Charlemagne Domaine des Héritiers Louis Jadot. VM 96. Another vibrant, precise wine from this often misunderstood vintage, the 2009 Corton-Charlemagne boasts stunning precision and class from start to finish. Citrus, pears, white flowers and crushed rocks are some of the many nuances that vibrate on the bright, crystalline finish. In this tasting, the 2009 Corton tastes like it has barely budged over the last year. It is far too young to even consider opening. (Drink starting 2015)

2013 Pierre-Yves Colin-Morey Corton-Charlemagne. BH 92-94. A shy, indeed almost mute nose only grudgingly liberates its cool aromas of green apple, white fruit, spiced pear and wet stone. The intensely saline and stony big-bodied flavors are supported by a firm spine of citrus-inflected acidity that shapes the powerful finish that delivers outstanding complexity and persistence. I very much like the balance and this will need plenty of time to realize its full, and considerable, potential. (Drink starting 2025)

2018 Joseph Drouhin Corton-Charlemagne. VM 92-94. The 2018 Corton-Charlemagne Grand Cru comes from east-facing vineyards within the Les Languettes, a small production of six barrels. It has a closed and stubbornly backward bouquet that is outflanked by the Clos des Mouches Blanc. The tensile palate delivers good acidity and notes of orange zest and light peach notes, quite pure, and a spicy stem ginger and salty peanut finish. Very fine. (Drink between 2022-2040)

Farm Salad. Lettuces, Market Vegetables, Labne, Meyer Lemon, Parmigiano-Reggiano. To be honest this was one of the best salads I’ve ever had. Super herby with a really strong (and wine marginal) vinaigrette. Great texture and incredibly refreshing.

1996 Serafin Père et Fils Charmes-Chambertin. VM 94. Good full ruby color. Perfumed, highly expressive black cherry, currant and licorice aromas. Great sweetness in the mouth; thick and layered yet beautifully detailed. Finishing fruit really stains the palate, overwhelming the ripe tannins. Very primary and likely to age slowly. An impeccably proportioned wine that shows none of the acid edge that characterizes many ’96s. Serafin’s late harvesting strategy in ’96 paid major dividends.

1996 Jean-Jacques Confuron Romanée St. Vivant. VM 93. Saturated ruby. Multidimensional nose of black raspberry, cocoa, minerals and subtle, smoky oak. Reticent but very deep on the palate; in comparison to this wine, the Clos Vougeot is much more open today, not to mention fruitier. But this is more complex. Really seamless and impeccably balanced. Finishes with suave, evenly distributed tannins and great subtle persistence.

1997 Domaine Francois Lamarche La Grande Rue. BH 88. The initial hints of secondary aromas, including a somewhat surprising trace of sous bois, combine with pretty red and black fruit aromas that are notably ripe and framed in obvious wood are followed by moderately austere flavors (particularly so for the vintage) that offer better than average precision while being supported by medium firm finishing tannins that display just a touch of the greenness that many ’97s do at this point in their evolution. This is a bit one-dimensional relative to the best here and I would suggest drinking it over the next 5 years or so as the fruit risks drying out before the structure resolves itself.

1998 Domaine Ponsot Clos de la Roche Vieilles Vignes. BH 91. Exquisitely complex yet rather reserved fruit with medium weight, very earthy flavors of excellent depth and outstanding length. There is plenty of structure here and superb balance overall and I very much like the overall combination of density, purity, elegance and impressive length. While this is certainly approachable now with food, it will be best with another 3 to 5 years of cellar time, perhaps a bit longer. (Drink starting 2008)

Steak Tartare. Onion Vinaigrette, Bulgur, Parsley, Shallot, Turnip, Lavash Crisp. There is a clear “origin” here with the classic Lebanese/Armenian raw beef with bulgur.

Lavash crisp.

From my cellar: 1999 Denis Mugneret Père et Fils Richebourg. BH 92. Fascinating interplay of black fruit, earth, tobacco and Vosne spice framed by discreet hints of oak toast followed by sweet, supple and very intense flavors that last for minutes. This is not quite as ripe or opulent as most of the wines in this group though it sports excellent acid/fruit balance as a result. I like the more reserved style of this.

agavin: a touch bretty at first, but opened and was then stunning. My WOTN (of course I’m biased).

2002 Gros Frère et Sœur Richebourg. VM 95. Medium red. Highly perfumed, ineffably complex aromas of strawberry, currant, bacon fat, cocoa powder, gunflint, coffee and smoked meat. Dense, sappy and wonderfully intense, with exhilarating flavors of smoked meat, spices, minerals and underbrush. Conveys a powerful impression of soil tones. Builds almost freakishly on the back end, finishing with a kick of spice and a flavor of pink peppercorn. A wonderfully suave, extremely long Richebourg that offers great early appeal but has the spine to develop in bottle for 10 or 15 years. (A Patrick Lesec Selection; importers include Classic Wine Imports, Boston, MA; Fine Vines LLC, Melrose Park, IL; The Wine Warehouse, Commerce, CA; Domaine Select Wine Estates, New York, NY )

2001 Domaine / Maison Vincent Girardin Echezeaux. VM 90. Medium red-ruby. Cool aromas of cassis, black plum and minerals, lifted by a peppery nuance. Supple, minerally and sweet, though still youthfully closed; slightly medicinal fruit is not yet expressing itself. Finishes with nicely ripe tannins and very good length.

Grilled Octopus. Almond Gastrique, Chile de Arbol, Castelvetrano Olive, Fennel. Jokes about the Netflix film were lighting up the table.
2001 E. Guigal Côte-Rôtie La Mouline. VM 96. Dark red color. Pungently floral aromas meld smoky red berries, exotic rose petal, dried lavender and magnolia blossom. Dense and extremely sweet, showing an explosive array of red fruit flavors along with exotic floral and sweet tobacco tones and an overlay of smoky bacon and bonfires. A bright mineral tone sharpens the fruit, adding focus and precision to the flavors. The finish builds and deepens but maintains superb elegance and silkiness of texture, finishing on notes of wild red berries and rose oil.

1994 E. Guigal Côte-Rôtie La Turque. 94 points. Gorgeous nose. Blueberry, mulberry, cigar, tobacco. Moderate structure, medium body – think this would have been bigger and better a few years ago. Fruit fading now, with a dry finish. Long and complex.

1997 E. Guigal Côte-Rôtie La Turque. VM 92-95. Good red-ruby. Perfumed aromas of cassis, violet, lilac and brown spices. Lush and aromatic in the mouth; the combination of a bit more acidity than the Mouline and its mineral and gunflint elements gives this wine noteworthy elegance and firm shape. Tannins are quite fine.

Spring Lamb. Charred Broccolini, Yellow Beet, Rhubarb Mostarda, Green Garlic, Jus. The lamb and the room have been silenced. This went perfect with the LaLa’s!

2005 Domaine Jean-Louis Chave Hermitage. VM 97+. Inky ruby. Hugely aromatic bouquet of red and dark berries, cherry, Asian spices, fresh flowers, minerals and cured meat; smells like a great grand cru from Vosne-Romanee but with a wilder side. Flat-out gorgeous wine, with remarkably deep but fresh red berry and cherry flavors that stain the palate. Seems to actually expand on the finish, picking up exotic spicecake and rose pastille character and leaving a sweet trail of smoky red fruits behind. “If you insist on drinking this young, do it now,” says Chave, “because it will close up in about two or three years and not be open again for a long time.” You’ve been warned.

1989 Paul Jaboulet Aîné Hermitage La Chapelle. JG90+. After a few absolutely desultory bottles of the ’89 La Chapelle, I was very pleasantly surprised to hit a very good bottle of this wine. My last several examples prior to this bottle had been overripe prune juice that was already getting quite oxidative, but this bottle was very good and a far cry from those previous examples. As readers may know, there were multiple bottlings of La Chapelle back in this era, so there are some distinctly different wines out there under the same label and vintage banner. In any event, after several very disappointing bottles, I finally got a good one this last time around. The deep, complex and meaty nose offers up scents of ripe cassis, black pepper, grilled meats, smoky overtones, a touch of balsam bough and incipient notes of chipotle peppers. On the palate the wine is deep, full-bodied and fairly roasted in personality, but, with a good core of fruit, moderate tannins and good focus and grip on the complex and gently tangy finish. I imagine that this is what sound examples of the better cuvées of this wine have shown consistently, and why folks with these bottles in the cellar thought I was completely off my rocker with my notes on less enjoyable bottles. This example is a good, solid Hermitage at its apogee, but with still a couple of decades of life ahead of it- though not quite in the league of the 1988 La Chapelle in terms of complexity and elegance. (Drink between 2012-2030)

Wagyu Short Ribs. Pea Tendril Salsa Verde, Potato Espuma, Carrot, Spring Onion, Jus.

Cheese Plate. Julianna, 1655 Gruyere, Ameribella, Accompaniments.

And a second cheese round with the special shaved cheese.

Chocolate Cherry Bite – The base is made with Valrhona 62% Satilla Chocolate with a pinch of Malabar Black Pepper and then layered with Cherry Coconut Vanilla Cream! — 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 #Valrhona #chocolate #creamcheese #ganache #icing #pepper #cherry

Our epic lineup.

Some of the carnage.

The lovely ladies of the evening.

Heading down!

Overall, 71Above is just a seriously well conceived and executed one-of-a-kind restaurant. Really, it’s more like a NY, Singapore, or Tokyo kind of concept. First of all, the view is just awesome. I can’t wait to come back on a really clear day. Particularly once they begin brunch service, a nice winter day will offer an observation deck like panorama.

But then Emil and crew built out such a lovely space to capture the drama. It’s modern, but welcoming. Not too loud, you can hear the conversation and the music both. And from when you enter off the double elevator ascent it folds from one experience to another: lounge, dining room, more intimate corridors, chef table, quiet and romantic view areas in the back, and a series of two adjustable private dining rooms. The attention to architectural detail is amazing.

Today’s dinner excelled on all counts. Service, food, company, and of course the wines. Post pandemic as it is everyone really stepped up big time!

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