Image
  • Writing
    • Andy Gavin: Author
    • About my Novels & Writing
    • All Writing Posts
    • The Darkening Dream
      • Buy the Book Online
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Untimed
      • Buy Untimed Online
      • Book Trailer
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Scrivener – Writer’s Word Processor
    • iPad for Writers
    • Naughty Dark Contest
  • Books
    • Book Review Index
    • Favorite Fantasy Novels
    • Andy Gavin: Author
    • The Darkening Dream
      • Buy the Book Online
      • Sample Chapters
      • Short Story: Harvard Divinity
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Untimed
      • About the Book
      • Buy Untimed Online
      • Book Trailer
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Naughty Dark Contest
  • Games
    • My Video Game Career
    • Post Archive by Series
    • All Games Posts Inline
    • Making Crash Bandicoot
    • Crash 15th Anniversary Memories
    • World of Warcraft Endgames
    • Getting a Job Designing Video Games
    • Getting a Job Programming Video Games
    • Naughty Dark Contest
  • Movies
    • Movie Review Index
  • Television
    • TV Review Index
    • Buffy the Vampire Slayer
    • A Game of Thrones
  • Food
    • Food Review Index
    • Foodie Club
    • Hedonists
    • LA Sushi Index
    • Chinese Food Index
    • LA Peking Duck Guide
    • Eating Italy
    • Eating France
    • Eating Spain
    • Eating Türkiye
    • Eating Dutch
    • Eating Croatia
    • Eating Vietnam
    • Eating Australia
    • Eating Israel
    • Ultimate Pizza
    • ThanksGavin
    • Margarita Mix
    • Foodie Photography
    • Burgundy Vintage Chart
  • Other
    • All Posts, Magazine Style
    • Archive of all Posts
    • Fiction
    • Technology
    • History
    • Anything Else
  • Gallery
  • Bio
  • About
    • About me
    • About my Writing
    • About my Video Games
    • Ask Me Anything
  • Contact

Archive for Capital Seafood

Big Night at Capital

Feb25

Restaurant: Capital Seafood Beverly Hills [1, 2, 3, 4, 5]

Location: 50 N La Cienega Blvd #130, Beverly Hills, CA 90211. (310) 855-1234

Date: July 29, 2022

Cuisine: Cantonese Chinese

Rating: Great again

_

Sometimes (particularly during a week day) people don’t want to drive all the way to the SGV — and when that happens there is always Capital Seafood Beverly Hills. Tonight a bunch of us gathered for a big wine night.

7U1A0006
Capital is the latest SGV place to move west, occupying the Newport Seafood Beverly Hills location that failed to work out. Not that I love even the original Newport, but Capital is fairly straight up banquet / dimsum Cantonese.

7U1A0007
The space looks pretty Chinese, even in Beverly Hills.
7U1A0008-Pano
Coves. Gotta have the coves!

1A4A2195
Candied Walnuts.
1A4A2196
Peanuts.
1A4A2221
It’s alive!
1A4A2216
Jellyfish. Nice texture and a good slightly tangy sauce.
1A4A2228
Shrimp Egg Rolls. Nice and crunchy.
1A4A2232
Har Gow. Well made with a great filling, although they had sat on this plate for a bit too long and so were starting to sag.
1A4A2225
Live prawns.
1A4A2238
Boiled Live Spot Prawns. Normally I don’t love these sea bugs, but with the sauce they were quite nicely cooked, sweet and delicious.
1A4A2237
Sauce for the prawns.
1A4A2220
Live lobster!
1A4A2247
Typhoon Style Lobster. Great with a nice garlic flavor.

1A4A2218
Live crab!
1A4A2249
King Crab Body with Basil. Lovely basil flavor and well cooked crab.
1A4A2255
King Crab legs steamed with garlic. Juicy, fresh, and delicious.
1A4A2261
Pseudo Peking Duck. Not bad, but no pancakes, which makes it more or less Pseudo Peking Duck (see my Ultimate Peking Duck Guild for details).
1A4A2264
Buns instead of pancakes.
Unknown-3
Wines chilling!
1A4A2266
Duck bones with cumin. Actually one of the best duck bone preps I’ve had. Really nice “cumin lamb” style prep. Lots of meat and a bit crunchy.
1A4A2273
French style Filet Mignon. Sweet and a bit of black pepper. Boring dish but this was a nice version of it.
1A4A2278
Salt and pepper Pork Ribs. Excellent version of this dish. Very fried but not too salty.
1A4A2281
Beef rib with Garlic XO sauce. Very savory garlic/MSG sauce. Meat was a touch over cooked, but it was delicious.
1A4A2286
King Crab Shell Fried Rice.
1A4A2291
Pea Tendrils steamed with Garlic. Nice for a green.
1A4A2294
Stir fried fungus with fresh lily and asparagus. Not bad at all for straight vegetables.
1A4A2296
Macau Tarts.
1A4A2298
Peach shaped buns with bean paste.
1A4A2303
Raspberry Lemon Curd Gelato — an awesome dairy Raspberry base swirled with house-made Lemon Curd — made by me for @sweetmilkgelato — tangy and sweet! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #raspberry #jam #lemoncurd #curd
1A4A2306
Gift from the kitchen: pork buns.

Unknown-8

Overall, this was one of our best Capital Seafood (BH) meals ever — and I’ve been a lot! Really fabulous food — partially as we had some really regular customers. Wines were incredible too.

For my catalog of Chinese restaurant reviews in China, click here.

1A4A2200
1A4A2198
1A4A2208
1A4A2197
1A4A2202
1A4A2207
1A4A2201
1A4A2206
1A4A2212
1A4A2209
1A4A2199
1A4A2205
1A4A2204
1A4A2279
1A4A2203
1A4A2280
1A4A2210
1A4A2211
1A4A2305

Related posts:

  1. Dirty Dozen at Capital Seafood
  2. Capital Dim Sum
  3. Capital Sauvages
  4. Capital Sauvages
  5. Late Night Longo
By: agavin
Comments (0)
Posted in: Food
Tagged as: Beverly Hills, BYOG, Cantonese cuisine, Capital Seafood, Chinese Food, Gelato, hedonists

Capital Sauvages

Jul28

Restaurant: Capital Seafood Beverly Hills [1, 2, 3, 4]

Location: 50 N La Cienega Blvd #130, Beverly Hills, CA 90211. (310) 855-1234

Date: November 12, 2021

Cuisine: Cantonese Chinese

Rating: Not their best meal

_

Sauvages has been on a fantastic (and “sold out”) tear since resuming in 2021. This lunch is a return to Capital Seafood in Beverly Hills with a (fake, AKA American) Chardonnay and Pinot Noir theme.

7U1A0006
Capital is the latest SGV place to move west, occupying the Newport Seafood Beverly Hills location that failed to work out. Not that I love even the original Newport, but Capital is fairly straight up banquet / dimsum Cantonese.

7U1A0007
The space looks pretty Chinese, even in Beverly Hills.
7U1A0008-Pano
Coves. Gotta have the coves!

1A4A7822-Pano
This particular lunch had the annoying 2 table and double wine format. We were set up in the bar area.

Champs to begin:

1A4A8004
1A4A7988
1A4A7981
1A4A8003

 

These were (in my mind) the “real wines” before all that buttery chard came in.1A4A7809
Candied walnuts.
1A4A7812
Peanuts.
1A4A7815
Our special menu.
1A4A7817
The double table wine menu.
1A4A7820
Some various sauces.
1A4A7834
Smashed garlic cucumbers.
1A4A7826
Pickled jellyfish.
1A4A7838
Stuffed scallop with shrimp.
1A4A7853-Edit
Tony, who organized the menu, had them individually plate everything. This looks great and is a bit easier but it just doesn’t work well at Chinese restaurants. They aren’t used to it, and the time it takes them to do it means that everything is a bit cold by the time it hits the table. Plus, I’m a glutton and then I can’t take seconds :-).
1A4A7859
Steamed egg and lobster.
1A4A7873
Steamed live fish.
1A4A7881
Plated.
1A4A7887
Dum sum platter. A bun, a little rabbit dumpling (cute!) and a (single) hargow.
1A4A7900
So cute!

1A4A7917
Whole suckling pig.
1A4A7910
Plated. Notice how they have to stick some random vegetables on the plate so it doesn’t look empty. Fortunately, they didn’t plate the whole thing so there were fairly unlimited seconds of it available.

1A4A7928
French style filet mignon and String Beans. Tony just can’t resist ordering this dish. It’s tender but boring.
1A4A7935
Braised Tofu & Pea Leaves with Garlic.
1A4A7941
Fried Rice with Red Chicken Sauce and Shrimp Cream. This is the “classic” yin yang rice.
1A4A7950
Macau style egg tart.

1A4A7961
Baked Crispy Pastry with Almond milk. Cool but a bit odd.
1A4A7954
Fresh fruit.

Overall, Capital Seafood is quite solid SGV-style Cantonese banquet (as well as dimsum). I’d say that the food quality is about on par with middle of the road SGV Cantonese. Price is higher, but still not bad. They lean heavily on the MSG too. But today’s lunch was probably one of my least favorite meals here. The two table and individual plating thing meant that portions were small and the food was a bit cold.

Also, the whole two table thing is just not as fun as a single (even large) table. Having half the wines at one and half at the other is very chaotic.

I didn’t really like the white wine. There were a couple that were decent, but they are so heavy. I’d happily drink $20 2019 Fevre Chablis Villages over almost any of these, so I’m not even gonna bother to write them up. Some of the Pinots are pretty nice. Not like a great red burg, but at least like an enjoyable young red burg.

1A4A7971
1A4A7980
1A4A7982
1A4A7972
1A4A7973
1A4A7974
1A4A7824
1A4A7975
1A4A7976
1A4A7977
1A4A7978
1A4A7979
1A4A7984
1A4A7985
1A4A7985
1A4A7989
1A4A7998
1A4A7998
1A4A8001
1A4A8002
1A4A7990
1A4A7987
1A4A7991
1A4A7992
1A4A7995
1A4A7996
1A4A7997
1A4A7999
1A4A7983
1A4A7993

For my catalog of Chinese restaurant reviews in China, click here.

Related posts:

  1. Capital Sauvages
  2. Dirty Dozen at Capital Seafood
  3. Capital Dim Sum
  4. Sauvages Roccos
  5. Sauvages AOC
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Capital Seafood, Chardonnay, Chinese Food, Gelato, lunch, Sauvages, Wine, wine lunch

Dirty Dozen at Capital Seafood

Jan13

Restaurant: Capital Seafood Beverly Hills [1, 2, 3]

Location: 50 N La Cienega Blvd #130, Beverly Hills, CA 90211. (310) 855-1234

Date: November 25, 2019

Cuisine: Cantonese Chinese

Rating: Good for this far west

_

For the second time in a single weekend, I return to the only really good Cantonese west of the SGV.
7U1A0006
Capital is the latest SGV place to move west, occupying the Newport Seafood Beverly Hills location that failed to work out. Not that I love even the original Newport, but Capital is fairly straight up banquet / dimsum Cantonese.

This event is the Dirty Dozen white, our blind tasting sub group of the Hedonists. Theme is Champagne tonight. I worked with the manager King to do this custom menu that has only one repeat dish from the Sauvages lunch a few days before.
7U1A0007
The space looks pretty Chinese, even in Beverly Hills.
7U1A0008-Pano
Coves. Gotta have the coves!
7U1A2609-Pano
We are back in the private room — same as 3 days before, and same as years ago when this place was Newport Seafood.
IMG_0458
IMG_0459
IMG_0461
IMG_0462
IMG_0463
IMG_0464
IMG_0465
IMG_0466
IMG_0467
IMG_0468
IMG_0469
IMG_0470
This time I photographed the giant nighttime menu.

Wines before the meal:
7U1A2606
1982 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 97. Both 1982 Champagnes are utterly spellbinding. It is amazing to taste these wines at 30 years of age and see that their signatures are all very much intact. Of course, the magnum format is so ideal for Champagne. The 1982 Krug Vintage is warm, toasty and totally expressive, with gorgeous exotic orange peel and white truffle overtones. This is one of my very favorite Krug vintages. Although fully mature, the 1982 is going to continue to develop at a glacial pace. The 1982 Dom Pérignon is just a little more focused and vibrant in style. Here it is the wine’s salivating minerality that really sings. It, too, is quite youthful and vibrant for its age.
7U1A2607
1997 Didier Dagueneau Pouilly-Fumé Silex. Peter 91. Caramel, roasted nuts, nectarine pit, sweet richness with elevated acidity, juicy and mouthwatering, complex and long. Really liked the age on this which turned slightly rich, ripe and tangy on the palate. Capital Seafood for DD.
7U1A2612
2014 Hubert Lamy Saint-Aubin 1er Cru Derrière Chez Edouard Vieilles Vignes. BH 89-91. An expressive and slightly more elegant nose offering up notes of red currant, wild flowers and spiced tea, leads to detailed, stony and energetic middle weight flavors that possess a relatively refined mouth feel before terminating in a moderately austere but well-balanced finish. This beautifully delineated effort will need at least 3 to 5 years of bottle age first. (Drink starting 2021)
7U1A2604
Edamame.
7U1A2605
Peanuts.
7U1A2735
2002 Billecart-Salmon Champagne Cuvée Nicolas-François Billecart. VM 94. The 2002 Cuvée Nicolas François Billecart comes across as rich, powerful and opulent. This latest release of the 2002 was disgorged in July 2015 and finished with a Chardonnay-based liqueur whereas the previous release, disgorged in May 2014, was finished with a Pinot Noir-based liqueur. This is a distinctly vinous, almost shockingly raw, visceral Champagne from Billecart-Salmon. There is no shortage of volume or intensity, that is for sure. Stylistically, this year’s release inhabits a whole other world relative to last year’s release. Dosage is 4 grams per liter. (Drink between 2018-2042)
7U1A2736
2008 Bollinger Champagne La Grande Année. VM 97. Bollinger’s 2008 Grande Année is rich, ample and full-bodied, with all of the pedigree of the vintage on display. Dried pear, dried flowers, chamomile, red plum and mint develop as the 2008 shows the breadth and creaminess that are such signatures of the Bollinger house style. A whole range of brighter, more floral and chalky notes appear later, adding translucence and energy. The 2008 is 71% Pinot Noir and 29% Chardonnay taken across 18 crus, and it is the Pinot that very much informs the wine in both flavor and texture. More importantly, the 2008 is one of the best Grande Années I can remember tasting. Bollinger fans won’t want to miss it. Disgorged November 2018. Dosage is 8 grams per liter. (Drink between 2020-2048)
7U1A2737
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)
7U1A2613
Deluxe Combination Cold Appetizer Platter: Roasted Pork Belly, Capital BBQ Pork, Jellyfish.
7U1A2620
Jellyfish. Nice and tangy.
7U1A2622
Roasted Pork Belly. Basically Macau style.
7U1A2628
Capital BBQ Pork. Similar, but a bit less fatty.
7U1A2631
Fish Maw Crabmeat Soup. Mild and delicious, but packed with MSG.
7U1A2738
2004 Dom Pérignon Champagne. VM 97. Another stellar wine, the 2004 Dom Pérignon is just starting to show the first signs of aromatic development, as well as a bit of added weight it did not have as a young wine. The 2004 remains a bright, mid-weight DP built on persistence and length more than overt volume. I have always had a soft spot for the 2004. This tasting does nothing to dampen that enthusiasm. (Drink between 2019-2039)
7U1A2739
2006 Dom Pérignon Champagne. VM 96. Powerful, dense and tightly wound, the 2006 Dom Pérignon is fabulous today. To be sure, the 2006 is a broad, virile Champagne, but I find it compelling because of its phenolic depth and overall intensity. Chef de Caves Richard Geoffroy adds that August was quite cold and wet, and that ripening only happened at the very end of the growing season. Although numbers alone can never explain a wine, I find it interesting that the 2006 has more phenolics than the 2003. Readers will have to be patient, as the 2006 is easily the most reticent Dom Pérignon in the years spanning 2002 and 2009. I am confident the 2006 will have its day, but in its youth, it is not especially charming or easy to drink. (Drink between 2026-2056)
7U1A2740
From my cellar: 2006 Louis Roederer Champagne Cristal Brut. VM 96. The bouquet is drop-dead gorgeous, lively and broad, and beautifully defined as always, offering scents of citrus fruit, toasted walnuts and a hint of brioche. The exquisitely balanced palate displays spine-tingling mineralité and real tension and grace. The long, quite deep finish makes me wonder whether this 2006 will meliorate with further bottle age. Should I care, when it is so delicious now? Just superb. (Drink between 2019-2032)
7U1A2636
Lobster in Causeway Bay Style. Aka with TONS of great crunchy garlic.
7U1A2645
Stuffed Bean Curd with Shrimp Paste. Interesting.
7U1A2741
2008 Louis Roederer Champagne Cristal Brut. VM 98+. The 2008 Cristal is a wine that takes over all the senses and never lets up. The brilliance and cut of the Chardonnay finds an extra kick of resonance from the Pinot Noir to carry the mid palate and finish in this stunningly beautiful, chiseled Champagne. Lemon oil, almond, flowers, dried herbs and Mirabelle plum are some of the many aromas and flavors that develop as the 2008 shows off its pedigree. The 2008 is a regal, towering Champagne from Roederer. That’s all there is to it. (Drink between 2023-2058)
7U1A2742
NV Krug Champagne Brut Grande Cuvée Edition 160eme. JG 94. The Krug Grand Cuvée “160ème Édition” is from the base year of 2004 and is now starting to really drink well today. It was disgorged in the spring of 2014 and the oldest reserve wines used in this iteration being chardonnays from the villages of Avize and Oger dating back to the 1990 vintage. The final cépages ending up forty-four percent pinot noir, thirty-three percent chardonnay and twenty-three percent pinot meunier. I had not tasted this bottling in a year and it was every bit as beautiful at the estate as I remember it when it was paired with the 2004 vintage during its inaugural showing in New York last autumn. The wine offers up a classic and blossoming bouquet of apple, pear, almond, fresh-baked bread, a superb base of soil tones, a touch of upper register smokiness and an exotic topnote of fleur de sel. On the palate the wine is pure, focused and refined, with a full-bodied format, lovely focus and grip, elegant mousse, a lovely core and a long, vibrant and seamless finish. I love this version of Grande Cuvée and would love to have a case waiting in the cellar to start drinking ten years from now, as that is when it is really going to start firing on all cylinders! (Drink between 2018-2050)
7U1A2743
2004 Krug Champagne Vintage Brut. VM 97+. Krug’s 2004 Vintage is absolutely mesmerizing. Layers of bright, chiseled fruit open up effortlessly as the wine fleshes out with time in the glass. Persistent and beautifully focused, with a translucent sense of energy, the 2004 captures all the best qualities of the year. Moreover, the 2004 is clearly superior to the consistently underwhelming 2002 and the best Krug Vintage since 1996. Readers who can find it should not hesitate, as it is a magical bottle. (Drink between 2017-2044)
7U1A2660
Peking Duck.
7U1A2656
Served with buns in the Cantonese style. Meat was good. Not amazing, but good. I wish there were pancakes.
7U1A2663
Here is a bun ready to eat.
7U1A2678
The “meat” or “bones” from the duck. Hard to eat this particular version.
7U1A2667
Sautéed Sea-cucumber with Greens.
7U1A2675
A zoom in. Sea cucumber is mixed in with some mushrooms and bok choy. I liked this dish — I generally like sea-cucumber — but a couple white boys complained slightly.
7U1A2744
2002 Krug Champagne Vintage Brut. BH 97. There is a distinctly phenolic character to the secondary-tinged yet super-fresh nose reflects notes of 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 is a seriously impressive effort and one of the best of the Krug Brut vintage series released in many years. Note that while this should continue to age effortlessly, it could certainly be enjoyed now. (Drink starting 2017)
7U1A2745
some other fool didn’t declare and just brought the same wine I did: 2006 Louis Roederer Champagne Cristal Brut. VM 96. The bouquet is drop-dead gorgeous, lively and broad, and beautifully defined as always, offering scents of citrus fruit, toasted walnuts and a hint of brioche. The exquisitely balanced palate displays spine-tingling mineralité and real tension and grace. The long, quite deep finish makes me wonder whether this 2006 will meliorate with further bottle age. Should I care, when it is so delicious now? Just superb. (Drink between 2019-2032)
7U1A2746
1995 Krug Champagne Vintage Brut. VM 94. The 1995 Krug is gorgeous. I chose it because one of my guests loves Krug and I thought the 1995 would have the right amount of complexity to pair beautifully with the smokiness in Saison’s caviar. Although the 1995 Krug is not a truly epic wine, it is in a sweet spot right now. (Drink between 2018-2023)

7U1A2689
The one repeat from the Sauvages lunch: Filet of cod, Virginia Ham with Chinese vegetables (Double Pleasure Rock Cod). This is an unusual dish, but in looks and ingredients. Having the cod, mushrooms, vegetables, and Smithfield ham is really… interesting. The ham dominates with its strong salty flavor.
7U1A2697
Scallop with Snow Pea Leaf. Instead of just getting the plain snow pea leaf with garlic, this version was covered in scallops — two for one!
7U1A2692
Random cab. Not part of the blind tasting. Some people wanted some reds.
7U1A2694
1996 Domaine du Colombier Hermitage. 87 points. Fading, delicate, not much primary fruit, a little tannin left.
7U1A2706
Crispy Sesame Chicken. Very nice mild chicken.
7U1A2711
Lamb with scallions. I liked this. Some cumin flavor.
7U1A2721
Prime Ribs in House Special Sauce. This is an odd “modern” Chinese dish. Not my favorite. Chinese don’t know how to cook “steak”.
7U1A2725
Baked Seafood Fried Rice with Coconut Curry Sauce.
7U1A2733
Never had this one before — King suggested it — a curry fried rice with seafood drowned in curry sauce and then baked crispy. Delicious — if a touch heavy after a long meal.
7U1A2752
Fruit (aka Chinese dessert).
7U1A2757

Strawberries and Cream Gelato — A dairy strawberry base with Avignon Strawberries plus Strawberry Jam Ripples and Strawberry Wafer Cookies — 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 #strawberry #cream #jam #wafer #cookies

House favorite and my son’s birthday pick: Triple Chocolate Cloud – As usual the base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Cream Cheese Ganache and the rotating ingredient is crushed 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

7U1A2747
The wine lineup.
IMG_8513
Results.
7U1A2753
And the gang.

Overall, Capital Seafood is quite solid SGV-style Cantonese banquet (as well as dimsum). I’d say that the food quality is about on par with middle of the road SGV Cantonese. Price is higher, but still not bad. I worked with the manager, King to create this very interesting menu and we had a variety of nice wines. Service is excellent, particularly with a special party like this. We did all the wine service, and there wasn’t really enough space for more than 3 glasses (too few) but they did this interesting hybrid food service where they brought out the large dishes, then individually plated about 2/3 of the dish and served it to each person, but leaving enough for repeats for us gluttons. This worked out quite well and was less chaotic and much neater than the lazy-susan craziness across so many wine glasses.

Great night. They did “bait and switch” up the price of the menu at the end of the evening, but it was still fairly cheap considering all the great stuff we had.

For my catalog of Chinese restaurant reviews in China, click here.

Related posts:

  1. Dirty Dozen Cabernet
  2. Dirty Dozen at Water Grill
  3. Dirty Dozen Grand
  4. Dirty Dozen – Locanda Veneta
  5. Dirty Dozen Ride Again
By: agavin
Comments (0)
Posted in: Food
Tagged as: Beverly Hills, BYOG, Cantonese cuisine, Capital Seafood, Champagne, Chinese Food, Dirty Dozen, Gelato, hedonists, Wine

Capital Sauvages

Jan10

Restaurant: Capital Seafood Beverly Hills [1, 2, 3]

Location: 50 N La Cienega Blvd #130, Beverly Hills, CA 90211. (310) 855-1234

Date: November 22, 2019

Cuisine: Cantonese Chinese

Rating: Good for this far west

_

Finding great Chinese west of the SGV has long been a problem, but the “great wall” between east and west has been cracking with lots and lots of new openings closer to (my) home. Today I visit with the Sauvages Friday lunch group for another one of our epic lunches — guaranteed to finish off your week in style — and a nap. This lunch was coordinated by Tony Lau and John Gordon.
7U1A0006
Capital is the latest SGV place to move west, occupying the Newport Seafood Beverly Hills location that failed to work out. Not that I love even the original Newport, but Capital is fairly straight up banquet / dimsum Cantonese.
7U1A0007
The space looks pretty Chinese, even in Beverly Hills.
7U1A0008-Pano
Coves. Gotta have the coves!

7U1A2439
Our special menu for today.
7U1A2450-Pano
We were in the private room.
7U1A2564
Some intro champ.
7U1A2444
Peanuts on the table.
7U1A2445
And addictive candied walnuts.
7U1A2448
Plus XO sauce — fermented spicy umami.
7U1A2565
From my cellar: 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.
dom-ruinart-blanc-de-blancs-2007
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.
7U1A2465
Bonus goose web and bok choy. Whole steamed and sauced goose foot!
7U1A2566
2008 Dom Pérignon Champagne. VM 98. The 2008 Dom Pérignon is once again stunning. More than anything else, I am surprised by how well the 2008 drinks given all the tension and energy it holds. Then again, that is precisely what makes 2008 such a unique vintage – namely that the best wines are so chiseled and yet not at all austere. Lemon peel, almond, mint, smoke and crushed rocks are all finely sculpted, but it is the wine’s textural feel, drive and persistence that elevate it into the realm of the sublime. The 2008 will be even better with time in the cellar, but it is absolutely phenomenal even today, in the early going. Three recent bottles have all been nothing short of magnificent.
7U1A2567
2004 Philipponnat Champagne Brut Clos des Goisses. VM 96. Broad, ample and pure, the 2004 Clos des Goisses seems to be going through a closed period. The wine’s texture an tension are evident, but all of the wine’s energy is focused inward. The 2004 is without question a brilliant, striking Champagne, but it needs time in bottle. Disgorged December 2013.
7U1A2471
Bonus seafood stuffed spring rolls.
7U1A2568
2011 Trimbach Riesling Cuvée Frédéric Emile. VM 92+. Pale straw-green. Minty green apple, jasmine and minerals on the enticing nose. Bright flavors of green apple and ripe citrus fruits are joined by stone fruits and minerals on the long finish. Has enough acidity to maintain clarity and cut. According to Pierre Trimbach, this is on a par with other great recent vintages for this bottling.
7U1A2570
2015 Weingut Schnaitmann Uhlbacher Götzenberg Riesling Großes Gewächs. 92 points. Apple, peach, pear, lemon zest with a hint of petrol. Long dry finish. Well balanced. This is an excellent German Riesling.
7U1A2569
2014 Schoffit Riesling Rangen de Thann Clos St.-Théobald. VM 92. Bright golden yellow. Musky, chalky aromas of ripe peach, flint, orange oil and lychee. Then more crushed rocks and orange oil nuances than peachy fruit on the dense palate. Finishes lively with well-integrated acidity and noteworthy length. Leaves a lingering impression of steeliness, heightened by the only 7g/L residual sugar and razor-sharp 8.1 g/L total acidity; but strikes me as rounder and more tactile than the Sommerberg, most likely thanks to higher pH (3.4 compared to the Sommerberg’s 3.1). At only 12.1 percent alcohol, this is very easy to drink already.
7U1A2479
Stir fried conch with XO sauce. Tony loves conch. It did have a nice crunchy/chewy quality.
7U1A2485
Steamed lobster with Fresh Garlic. Classic simple steamed lobster with garlic.
7U1A2571
Alzinger Grüner Veltliner Smaragd Loibenberg (didn’t catch the vintage in my photo).
7U1A2572
From my cellar: 2012 Weingut Knoll Grüner Veltliner Reserve Loibenberg. 93 points. Rich bouquet combines candied pineapple, dried apricot, flinty minerals and white pepper. The fleshy, unctuous palate is marked by acacia honey, herbs and smoke plus a touch of botrytis. Complex and certainly voluptuous at 14.5% alcohol, this Grüner Veltliner combines a supple sweetness –which is why it is labeled as a Reserve and not a Smaragd–and a salty tang on the finish. Excellent potential.
7U1A2574
2013 Schloss Gobelsburg Grüner Veltliner 1ÖTW Reserve Ried Renner. VM 95. From Renner’s geologically complex Urgestein mix characteristically emerges a Grüner Veltliner of comparable complexity that’s indescribable without resorting to mineral vocabulary, and that is certainly true of this 2013. But there is so much more going on that it nearly makes me dizzy. A heady nose of lilac and iris, radish and raw ginger, along with hints of citrus and roasted root vegetables, sets the tone for what follows, an explosively concentrated interaction of grippingly piquant, pungent, incisive and brightly juicy elements. Apple and lime, caramelized parsnip and golden beet are mingled with smoky nut oils and laced with ginger, radish, iris root and white pepper. The reverberating finish adds to a kaleidoscopic whirl of the aforementioned elements an otherwise ineffable ore-like depth and saliva-inducing salinity. I was holding my breath that what I first tasted would be captured in bottle with complete success, and that’s happened.
7U1A2493
Filet of cod, Virginia Ham with Chinese vegetables. This is an unusual dish, but in looks and ingredients. Having the cod, mushrooms, vegetables, and Smithfield ham is really… interesting. The ham dominates with its strong salty flavor.
7U1A2503
Lettuce cup with shrimp, Chinese sausage, jicama and pine nuts. Very tasty for this common dish. Nice presentation.
7U1A2575
2001 J. Rochioli Pinot Noir East Block. BH 89. Quite deep and ripe on the nose with a distinct vegetal component and in contrast to some wines in this flight, this is very clean and pure. The palate reveals round, supple and sweet flavors that are relatively forward and deftly oaked, indeed the wood is almost invisible. There is good density and a succulent sweetness to the finish where the structure is buffered by good sap. I quite liked this.
7U1A2576
2007 Bergström Pinot Noir Durant Vineyard. VM 90. Deep red. An exotically perfumed bouquet offers scents of red berries, cinnamon, clove and smoky minerals. Lithe, finely etched red berry flavors gain depth and power with air, taking a turn to bitter cherry. The spicy element expands on the taut, nervy finish. Pretty sexy now, but has the vibrancy and balance to reward patience.
7U1A2577
2005 Radio-Coteau Pinot Noir La Neblina. VM 90. Medium red. Bright, spicy aromas of cherry and minerals, with a deeper note of cherry pit. Picks up a cocoa powder note on the palate and repeats the fresh cherry note. The spice notes return on the sweet, persistent finish, which features a dusting of fine tannins. This gained in brightness with air, suggesting that it will hold well in a cool cellar.
7U1A2508
Crispy whole suckling pig. Excellent pig, nice crispy skin.
7U1A2578
Kistler Pinot Noir Cuvée Catherine (can’t read vintage again).
7U1A2579
2009 Marcassin Pinot Noir Blue-Slide Ridge Vineyard. 94 points. Great nose. Lots of wild black cherry there. But there is a bit of alcohol. Palate similar. A “big” Pinot. Loads of fruit. But again, some heat on the finish diminishes this for me.
7U1A2522
Stir fried filet mignon with macadamia nuts. I’m not really a huge fan of these “French style” beef dishes, but this was unique with the macadamia nuts — and quite delicious.
7U1A2580
2007 Domaine de la Mordorée Châteauneuf-du-Pape Cuvée de la Reine des Bois. VM 93-96. Inky ruby. The nose offers a highly complex, wild array of dark berry and floral scents, along with anise, herbs and smoky minerals. Utterly stains the palate with deep black and blue fruit flavors complemented by strong notes of lavender pastille and tobacco. Tannins come up with air but the fruit seems to suck them up. Finishes with a strong wallop of luscious blueberry and mocha and outstanding persistence. This looks to be one of the best wines of this superb vintage.
7U1A2581
2000 Domaine de la Vieille Julienne Châteauneuf-du-Pape Reserve. 96 points.
7U1A2582
2000 Clos des Papes Châteauneuf-du-Pape. VM 91+. Very good deep red-ruby. Roasted plum and black fruit aromas, with notes of violet, dark chocolate, smoke and game. Fat, lush and superripe; shows more of a roasted character than the 2001, but also boasts solid acidity. A huge, full-blown wine with exotic notes of roasted herbs. Finishes with big, dusty tannins and excellent length.
7U1A2525
Salt and pepper stuffed eggplant. Nice and garlicky!
7U1A2537
Capital house stir fried special. This was a unique “crispy” stir fried veggie dish. Very interesting texture.
7U1A2543
Braised abalone mushroom with snow pea sprouts. This classic vegetable dish is covered in the meaty abalone mushrooms.
7U1A2549
Crispy pan fried egg noodles with chicken. I always love variants of this dish with its mix of saucy and crispy.
7U1A2583
1994 Zind-Humbrecht Pinot Gris Rangen de Thann Clos St. Urbain Vendange Tardive. 98 points. Absolutely glorious. A monumental bottle. Deep amber color. The nose is a kaleidoscope of goodness: honey, caramel, apricot. Viscous, layered, long. Perfect acidity on the back end. Truly exceptional.
7U1A2553
Macau egg tarts.
7U1A2559
Strawberries and Cream Gelato — A dairy strawberry base with Avignon Strawberries plus Strawberry Jam Ripples and Strawberry Wafer Cookies — 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 #strawberry #cream #jam #wafer #cookies

House favorite and my son’s birthday pick: Triple Chocolate Cloud – As usual the base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Cream Cheese Ganache and the rotating ingredient is crushed 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
7U1A2584
Strange bonus: 2014 Groth Cabernet Sauvignon. 91 points. Solid napa cab without being exciting in anyway. On the nose a nice bouquet of pencil shavings, a hint of earth of red fruits. Sinewy chewy mouthfeel, with Cassis, deeper red fruits in the entry, shortish finish dominated with oak tannins was a bit of a disappointment. Overall, it felt like there was decent material here but a general feel of safety first wine making is a bit of a let down.
7U1A2561
7U1A2562
Fruit.

Overall, Capital Seafood is quite solid SGV-style Cantonese banquet (as well as dimsum). I’d say that the food quality is about on par with middle of the road SGV Cantonese. Price is higher, but still not bad. Tony and John worked with the manager, King to create this very interesting menu and we had a variety of nice wines. Service is excellent, particularly with a special party like this. We did all the wine service, and there wasn’t really enough space for more than 3 glasses (too few) but they did this interesting hybrid food service where they brought out the large dishes, then individually plated about 2/3 of the dish and served it to each person, but leaving enough for repeats for us gluttons. This worked out quite well and was less chaotic and much neater than the lazy-susan craziness across so many wine glasses.

As always, Sauvages is great fun.

For my catalog of Chinese restaurant reviews in China, click here.

Related posts:

  1. Sauvages 2 at Upstairs 2
  2. Sauvages Amarone but Not
  3. Sauvages Chinois
  4. Sauvages Bordeaux
  5. Sauvages Rioja at the Bazaar
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Cantonese cuisine, Capital Seafood, Chinese cuisine, Chinese Food, Gelato, Sauvages, Tony Lau

Capital Dim Sum

Dec03

Restaurant: Capital Seafood Beverly Hills

Location: 50 N La Cienega Blvd #130, Beverly Hills, CA 90211. (310) 855-1234

Date: October 10, 2018 and August 1, 2019

Cuisine: Chinese Dim Sum

Rating: Good for this far west

_

Finding great Chinese west of the SGV has long been a problem, but the “great wall” between east and west has been cracking with lots and lots of new openings closer to (my) home.
7U1A0006
Capital is the latest SGV place to move west, occupying the Newport Seafood Beverly Hills location that failed to work out. Not that I love even the original Newport, but Capital is fairly straight up banquet / dimsum Cantonese.
7U1A0007
The space looks pretty Chinese, even in Beverly Hills.
7U1A0008-Pano
Coves. Gotta have the coves!
7U1A0018
7U1A0019
7U1A0020
The made to order dimsum Menu.
7U1A0025
Sauces were great. The chili sauce and XO both awesome.
7U1A4893
Cold Spicy jellyfish (8/1/19). Nice chew and great Szechuan-style spice flavor.

7U1A0028
Shrimp and pork shui mai. Classic, but well done versions.
7U1A0031
Spinach Mix Veggie Dumplings. We had a vegetarian in the house.
7U1A0035
Shrimp Har Gow. Very nice, not too sticky either and kept together.
7U1A0037
Tofu Skin Roll with shrimp. I like these bean curd wrapped thingies. The goji berries were a different touch.

 

7U1A4916
Beancurd stuffed with shrimp (8/1/19). Great spongy textural play.

7U1A0041
XLB (steamed pork dumpling). Solid versions of this amazing dish. A touch pasty, but oh so good.
7U1A0043
Shrimp, scallop, and peanut dumplings. Dumplings always rule.
7U1A0045
Baked BBQ Pork Pastry. Super rich lovely pastry and sweet BBQ pork.
7U1A4889
Baked Honey BBQ Pork Bun (8/1/19). This is my favorite of the pork bun styles with the sweet bread stuffed with delicious sweet BBQ pork.

7U1A4926
Stuffed Shrimp and Scallop Ball (8/1/19). The inside of this fried fellow is a shrimp and scallop cake/paste. Delicious with the provided mayo.
7U1A0047
Steamed Cilantro Rice Noodle (Chow fun). I’ve never had it with just cilantro. A little bland but the rice noodle texture was excellent.

7U1A4910
Minced Beef Rice Noodle (8/1/19). Tastier than the cilantro version.
7U1A0052
Taiwanese Shrimp Egg Roll. I really liked these super hot, ultra fried, mega crispy cigarette-like spring rolls.
7U1A0054
Deep fried mushroom egg roll.
7U1A0057
Rice Noodle with XO Sauce. I loved these chewy rice cakes smothered in spicy XO sauce. Very soothing texture and a lot of salty umami XO flavor.

7U1A4938
Lotus leaf wrapped sticky rice (8/1/19). Classic and filling.
7U1A0058
Dried Shrimp and Pork Dumpling. The chewy fried bomb shaped dumplings were excellent.
7U1A0061
Shrimp and chives dumpling (pan fried). Also greasy fried flavor.

7U1A4895
Steamed Chinese Broccoli (8/1/19). Pretty tasty.
7U1A0064
Roasted half duck (on the house). Really succulent and moist. Delicious.
7U1A0067
Salt and pepper eggplant. Fried and salty and very hot (temperature) but delicious.

7U1A4902
Seafood with Pan Fried Egg noodles (8/1/19). I’ve loved this dish for over 40 years!

7U1A4941

On my 8/1/19 visit I brought these home-made (by me) gelati:

Strawberry Margarita Sorbetto! — like a frozen cocktail — made by me for @sweetmilkgelato — Strawberries from Avignon, blended with fresh lime, Reposado Tequila and Cointreau –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #strawberry #Margarita #cocktail #Tequila #Cointreau

Cioccolato Fondente Torrone Gelato — I’ve been working to squeeze the most chocolate humanly possible into a dairy gelato. This is 70% cocoa Valrhona and 100% Callebaut Chocolates — a total of 22.5% cocoa by weight — extremely intense — offset slightly by Italian soft nougat (torrone) — 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 #peanut #chocolate #valrhona #Callebaut #torrone

Overall, Capital Seafood is middling level dimsum for the SGV but excellent for Beverly Hills. Almost certainly the best west of the SGV. One of the only rivals is The Palace, which is good, but still the cart format. The manager/owner was awesome. Service was very attentive, but a little weird in that a few of the girls hovered uncomfortably close. They were trying though.

On our second visit service was clean and unobtrusive. Food was fresh and tasty. Really quite good. Not the BEST dimsum in the known world but still first rate.

For my catalog of Chinese restaurant reviews in China, click here.

Related posts:

  1. World Seafood is Elite
  2. Dim Sum is Shanghai #1
  3. Derek moved to China Red
  4. Lunasia Dim Sum
  5. Dim Sum – World Seafood
By: agavin
Comments (4)
Posted in: Food
Tagged as: Beverly Hills, Brunch, Cantonese cuisine, Capital Seafood, Dim sum, dimsum, dumplings, hedonists, lunch, XLB
Watch the Trailer or

Buy it Online!

Buy it Online!

96 of 100 tickets!

Find Andy at:

Follow Me on Pinterest

Subscribe by email:

More posts on:



Complete Archives

Categories

  • Contests (7)
  • Fiction (404)
    • Books (113)
    • Movies (77)
    • Television (123)
    • Writing (115)
      • Darkening Dream (62)
      • Untimed (37)
  • Food (1,766)
  • Games (101)
  • History (13)
  • Technology (21)
  • Uncategorized (16)

Recent Posts

  • Tomato Wednesday!
  • Happy Hibi
  • Eating Naples – Palazzo Petrucci
  • Eating San Foca – Aura
  • Eating Otranto – ArborVitae
  • Eating Lecce – Gimmi
  • Eating Lecce – Varius
  • Eating Lecce – Duo
  • Eating Lecce – Doppiozero
  • Eating Torre Canne – Autentico

Favorite Posts

  • I, Author
  • My Novels
  • The Darkening Dream
  • Sample Chapters
  • Untimed
  • Making Crash Bandicoot
  • My Gaming Career
  • Getting a job designing video games
  • Getting a job programming video games
  • Buffy the Vampire Slayer
  • A Game of Thrones
  • 27 Courses of Truffles
  • Ultimate Pizza
  • Eating Italy
  • LA Sushi
  • Foodie Club

Archives

  • May 2025 (5)
  • April 2025 (4)
  • February 2025 (5)
  • January 2025 (3)
  • December 2024 (13)
  • November 2024 (14)
  • October 2024 (14)
  • September 2024 (15)
  • August 2024 (13)
  • July 2024 (15)
  • June 2024 (14)
  • May 2024 (15)
  • April 2024 (13)
  • March 2024 (9)
  • February 2024 (7)
  • January 2024 (9)
  • December 2023 (8)
  • November 2023 (14)
  • October 2023 (13)
  • September 2023 (9)
  • August 2023 (15)
  • July 2023 (13)
  • June 2023 (14)
  • May 2023 (15)
  • April 2023 (14)
  • March 2023 (12)
  • February 2023 (11)
  • January 2023 (14)
  • December 2022 (11)
  • November 2022 (13)
  • October 2022 (14)
  • September 2022 (14)
  • August 2022 (12)
  • July 2022 (9)
  • June 2022 (6)
  • May 2022 (8)
  • April 2022 (5)
  • March 2022 (4)
  • February 2022 (2)
  • January 2022 (8)
  • December 2021 (6)
  • November 2021 (6)
  • October 2021 (8)
  • September 2021 (4)
  • August 2021 (5)
  • July 2021 (2)
  • June 2021 (3)
  • January 2021 (1)
  • December 2020 (1)
  • September 2020 (1)
  • August 2020 (1)
  • April 2020 (11)
  • March 2020 (15)
  • February 2020 (13)
  • January 2020 (14)
  • December 2019 (13)
  • November 2019 (12)
  • October 2019 (14)
  • September 2019 (14)
  • August 2019 (13)
  • July 2019 (13)
  • June 2019 (14)
  • May 2019 (13)
  • April 2019 (10)
  • March 2019 (10)
  • February 2019 (11)
  • January 2019 (13)
  • December 2018 (14)
  • November 2018 (11)
  • October 2018 (15)
  • September 2018 (15)
  • August 2018 (15)
  • July 2018 (11)
  • June 2018 (14)
  • May 2018 (13)
  • April 2018 (13)
  • March 2018 (17)
  • February 2018 (12)
  • January 2018 (15)
  • December 2017 (15)
  • November 2017 (13)
  • October 2017 (16)
  • September 2017 (16)
  • August 2017 (16)
  • July 2017 (11)
  • June 2017 (13)
  • May 2017 (6)
  • March 2017 (3)
  • February 2017 (4)
  • January 2017 (7)
  • December 2016 (14)
  • November 2016 (11)
  • October 2016 (11)
  • September 2016 (12)
  • August 2016 (15)
  • July 2016 (13)
  • June 2016 (13)
  • May 2016 (13)
  • April 2016 (12)
  • March 2016 (13)
  • February 2016 (12)
  • January 2016 (13)
  • December 2015 (14)
  • November 2015 (14)
  • October 2015 (13)
  • September 2015 (13)
  • August 2015 (18)
  • July 2015 (16)
  • June 2015 (13)
  • May 2015 (13)
  • April 2015 (14)
  • March 2015 (15)
  • February 2015 (13)
  • January 2015 (13)
  • December 2014 (14)
  • November 2014 (13)
  • October 2014 (13)
  • September 2014 (12)
  • August 2014 (15)
  • July 2014 (13)
  • June 2014 (13)
  • May 2014 (14)
  • April 2014 (14)
  • March 2014 (10)
  • February 2014 (11)
  • January 2014 (13)
  • December 2013 (14)
  • November 2013 (13)
  • October 2013 (14)
  • September 2013 (12)
  • August 2013 (14)
  • July 2013 (10)
  • June 2013 (14)
  • May 2013 (14)
  • April 2013 (14)
  • March 2013 (15)
  • February 2013 (14)
  • January 2013 (13)
  • December 2012 (14)
  • November 2012 (16)
  • October 2012 (13)
  • September 2012 (14)
  • August 2012 (16)
  • July 2012 (12)
  • June 2012 (16)
  • May 2012 (21)
  • April 2012 (18)
  • March 2012 (20)
  • February 2012 (23)
  • January 2012 (31)
  • December 2011 (35)
  • November 2011 (33)
  • October 2011 (32)
  • September 2011 (29)
  • August 2011 (35)
  • July 2011 (33)
  • June 2011 (25)
  • May 2011 (31)
  • April 2011 (30)
  • March 2011 (34)
  • February 2011 (31)
  • January 2011 (33)
  • December 2010 (33)
  • November 2010 (39)
  • October 2010 (26)
All Things Andy Gavin
Copyright © 2025 All Rights Reserved
Programmed by Andy Gavin