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Archive for Craig Thornton

Wolfing it Down

Feb27

Restaurant: Wolvesmouth [1, 2, 3]

Location: Los Angeles

Date: July 30, 2022

Cuisine: Modernist

Rating: Very tasty and great night

_

Second July in a row I went to a Wolvesmouth dinner. My previous visit was great fun, but it was for a long time a complicated “application based” dinner and I’m kinda lazy about such things. So when some of my friends decided to buy out the night and invited me I jumped at the chance to return.

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In these uncertain times, albeit in the relatively optimistic early/mid summer window, this dinner was held in the Chef Craig Thornton’s home.
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The dining table is right in front of the open kitchen.
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Ribeye cap. Roman gnocchi. cherry onion jam. fermented tokyo turnip. salsa verde. al taglio. An odd first dish, but delicious. The salsa verde was very chimichuri like and gave the whole thing a sweet and salty succulence.
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Scallop. corn. tomato. sungold. chorizo. melon. Bright flavors and very strong corn flavor. Quite lovely.
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melon gazpacho. mascarpone. melon. marcona almond. This was quite sweet and summer-like.
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Halibut. grilled asparagus. poblano. pickled radish. beet. sopes. garlic labneh. My least favorite dish, fairly heavy, probably from the poblano and beet.
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Albacore. cauliflower. charcoal chili broth. freeze dried thai basil. mint. coconut curry. coconut arancini. kaffir lime. green papaya. thai chili. galangal. chive. Extremely intense “Thai” flavor. The base liquid pretty much tasted like the most extreme Thai salad dressing ever, albiet less salty. Delicious but a wine killer.
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Pork belly. japanese sweet potato. yuzu. black plum. shiso. Super delicious. Sweet and savory with Chasui like quality.
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Cornbread blini. togarashi honey butter.
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Quail. white bbq. pinquinto beans. blueberry. dill. cheddar biscuit. hatch chili cheddar. Awesome. Deep fry like a corndog with a scrumptuous tangy white sauce. The bisquit was amazing too.
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Financier. butterscotch mousse. nectarine. chewy nectarine. apricot ice. burnt meringue.
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Buttermilk vanilla panna cotta. strawberry. concentrated strawberry. strawberry vanilla crumble. strawberry ice. Strawberries and cream.
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Feeling creative — Pistachio Basil Gelato – Milk blitzed with fresh Italian Basil leaves and melted together with Pistacchi di Bronte DOP from Bronte Sicly (duh) — 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 #basil #pistachio #sicily
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Matcha Almond Latte Gelato – Ceremonial Matcha Green Tea and Sicilian Noto Romano Almond gelato base — 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 #almond #matcha #GreenTea #Sicily
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Le chef.
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This was a fabulous night. Great wines and atmosphere, but most importantly wonderful company and some really tasty food. I was very impressed. There was no obvious “theme” to the menu, but each dish was very strongly executed with bold and powerful — and tasty — flavors.

For more LA dining reviews click here.

Related posts:

  1. Favori Dinner
  2. Quicker Crustacean
  3. 888 Seafood – Banquet
  4. Thai Tour – Sri Siam
  5. Szechuan Impression Tustin
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Craig Thornton, Gelato, Hollywood, Skylar, Wine, Wolvesmouth

Wolvesmouth Win

Jan02

Restaurant: Wolvesmouth [1, 2]

Location: Los Angeles

Date: July 18, 2021

Cuisine: Modernist

Rating: Very tasty and great night

_

It’s been 7 years since I went to a Wolvesmouth dinner. My previous visit was great fun, but it was for a long time a complicated “application based” dinner and I’m kinda lazy about such things. So when some of my friends decided to buy out the night and invited me I jumped at the chance and brought along my entire family, including my parents, wife, and brother.

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In these uncertain times, albeit in the relatively optimistic early/mid summer window, this dinner was held in the Chef Craig Thornton’s home.
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The dining table is right in front of the open kitchen.

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Champagnes at the ready.
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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)

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Jeridan shows off the Krug.1A4A0219
Our handwritten menu for the night.
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NV Krug Champagne Brut Grande Cuvee Edition 169eme. VM 94. Krug’s NV Grande Cuvée 169ème Édition is brisk and finely cut, with terrific energy driving the citrus, floral and light tropical notes. Even with all of its energy, the 169 balances the vibrancy of the late-ripening 2013 vintage it is built on, with the depth that the reserve wines added to the blend. The 169 drinks well now but clearly has the potential to age. The 169 is a blend of 146 separate wines back to 2000. Krug ID: 120003. (Drink between 2022-2042)
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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)
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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)
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Most of the savory dishes tonight have two components, in this case the middle of the bowl and the sandwich on the right.

Tempura Fried Quail. White BBQ, piquante with green tomato and dill. The sauce was amazing, very zingy.

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Cheddar biscuit with pimento cheese.

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A pescatarian version of the dish had something else fried up besides the quail.
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From my cellar: 2011 Domaine Roulot Meursault Les Narvaux. 92 points. Punchy and broad. With most vivid palate among all village-level wine tonight. Hint of Santalum toward the end.

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2014 Pierre-Yves Colin-Morey Puligny-Montrachet Le Trézin. BH 89-91. A discreet, even shy nose offers up attractively fresh and ultra-pure notes of citrus, pear and a hint of acacia blossom. There is excellent delineation to the intense and clean middle weight flavors that possess good verve and plenty of minerality on the solidly persistent if only moderately complex finish.
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2010 Rhys Chardonnay Alpine Vineyard. VM 94. The 2010 Chardonnay Alpine Vineyard is a much deeper, vertical wine that fills out all layers of dimension and flavor. Crushed rocks, white flowers and lemon are some of the notes that flow from this powerful, intense Chardonnay. The Alpine is all about tension and energy. I loved it. (Drink between 2013-2017)

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Halibut with corn, zucchini, sungold tomatoes, taragon pelmeni.
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Ceviche verde. Super tangy!
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2012 Sine Qua Non In the Abstract. VM 94. The 2012 White Wine In The Abstract represents a return to a much more opulent style after a few years in which the Sine Qua Non whites were a bit more energetic than is typically the case. Honey, apricot, mint, orange blossom and spices meld together in a huge, viscous wine that covers every inch of the palate. The purity of the fruit here is simply striking. (Drink between 2014-2022)
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2015 Progeny Winery Trinity Blanc. 92 points. This Trinity Blanc was so good. These Rhône whites can be hit or miss for me, but this nailed it. Equal parts Marsanne, Roussanne and Viognier. Improved so much as it warmed. Viscous. Honeycomb, tart pineapple and mint aromatics with bruised pear and sea salt on the palate. Delicious. Fruit like this from Veeder, especially for white wine, is such a knockout when it comes to texture.

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2019 Ceritas Rosé of Pinot Noir. 91 points. Light salmon color. Nose offers fresh watermelon and watermelon rind with a hint of lemon and wild strawberries. Light fruit flavor, strawberries and watermelon. Shows a nice tartness to it that adds a refreshing element. Quite enjoyable.

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Dish #2.
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Pork Belly. Hazelnut, yellow wax beans, blue lake, shiitake pork jus.
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Cornbread waffle with maple butter.

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The pescatarian sub.
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Albacore. Coconut arancini, charcoal chili broth, green papaya, cauliflowers, Thai basil. Great flavors. The broth underneath was intensely limey. The whole thing was a bit spicy and had very interesting soft textures. It did come off very Thai (in a modernist way).
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From my cellar: 1976 Robert Ampeau & Fils Volnay 1er Cru Santenots. JG 90. The 1976 Santenots from Domaine Robert Ampeau is a very good example of the vintage that has resolved its tannins quite well and now shows no rough edges on the backend. The deep, complex and slightly roasted nose offers up scents of baked black cherries, dark berries, bonfires, damp earth, coffee bean, game and forest floor. On the palate the wine is deep, full-bodied, complex and very nicely balanced for a ’76, with tertiary flavors, melted tannins and good length and grip on the complex finish. Good juice in the Ampeau house style. (Drink between 2010-2025)
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2001 Domaine des Lambrays Clos des Lambrays. VM 94. Moderately saturated red. Wonderfully suave, mellow, inviting scents of raspberry, mocha, smoke and underbrush; the most resolved and integrated nose to this point of the tasting. A classic, harmonious Clos des Lambrays with impeccable balance and a wonderfully refined, silky texture to its flavors of red cherry, red berries, mocha and underbrush energized by high notes of pepper and spices. Not a powerhouse but this beauty fills the mouth while conveying a magically weightless impression. Finishes with sweet, perfectly supported tannins, a sexy floral quality and subtle building length. Two thousand one was a great vintage for Morey-Saint-Denis grand crus, noted Thierry Brouin, who told me he also loved the Clos de Tart. About as elegant as this wine gets. This vintage was the lowest in total acidity of my tasting but the wine hardly lacks for verve. And it has blossomed beautifully in the bottle. In fact, this is the highest score I’ve yet given for this vintage of Clos des Lambrays. (13.8% alcohol; 3.62 pH; 3.3 g/l acidity) (Drink between 2019-2033)
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2005 Mongeard-Mugneret Clos Vougeot. BH 91-93. Somewhat curiously, this is more aromatically elegant with subtle toast aromas serving to highlight the spicy red and black fruit mix nuanced by hints of earth and smoke that can also be found on the delicious yet entirely serious big bodied yet textured and relatively refined flavors, all wrapped in a finish that is both powerful and impressively long. (Drink starting 2015)
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2010 Ladd Cellars Pinot Noir Russian River Valley. 91 points. Medium garnet color. Tastes like a bowl of cherries. A bit too sweet for my palate. Some acid but not enough to over come the cherries.

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Rabbit Fritter, Mole poblano crema, blue prawn, celery jicama, churro, cabbage.
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Pescatarian sub.

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1996 Dunn Vineyards Cabernet Sauvignon Howell Mountain. VM 93. Healthy dark medium red. Warm-year scents of plum, raspberry liqueur, mocha, hot rocks and gravel struck me as Graves-like. Large-scaled and velvety, with a slight edge of herbs conveying a wider range of ripeness than usual for this bottling. Perhaps still a bit youthfully disjointed but savory, very rich and chewy. Finishes with surprising acidity and substantial if slightly unrefined tannins that dust the tongue and teeth. (13% alcohol) (Drink between 2022-2037)
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2013 E. Guigal Côte-Rôtie Brune et Blonde. VM 93. Bright violet. Powerful dark fruit, violet pastille, olive and candied licorice aromas are lifted and sharpened by peppery spice and smoky mineral notes. Coats the palate with nicely concentrated, smoke-tinged boysenberry, cherry liqueur and spicecake flavors that become livelier with air. Shows impressive clarity and seamless texture and finishes very long and sappy; chewy tannins build slowly and fold into the sweet dark fruit. (Drink between 2021-2029)
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1995 Seavey Vineyard Cabernet Sauvignon. ST 88 points. Good dark red. More subdued and diffuse on the nose than the 2004, showing less fruit character and floral lift. Then rather supple and a touch balsamic in the mouth, with plum and redcurrant flavors complicated by a spicy element and a musky, leathery quality. Finishes with building tannins that turn a bit dry with aeration. Doesn’t offer quite the purity of the 1994 but here the nose and palate are more in sync. (Drink between 2017-2022)

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Slicing some beef.
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Beef Rib. Lemon Gnocchi, onion cherry jus, grilled snap peas, salsa verde.
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Pescatarian sub.
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2015 Château Rieussec. AG 97. The 2015 Rieussec is gorgeous. Scents of apricot jam, honey, mint and wild flowers lift from the glass. Delicate and gracious, with terrific freshness, the wine is all polish. Reflecting both the style of the year and the desire to make a slightly lighter Sauternes, the 2015 is rendered in a style the emphasizes finesse over power. The blend is 86% Sémillon and 14% Sauvignon Blanc. (Drink between 2022-2045)

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Choux au Craquelin Cream Puff with chocolate, toasted meringue, and hazelnut mousse.

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Buttermulk panna cotta, strawberry, strawberry crumble, concentrated strawberry. Classic strawberries and cream but this combo never gets old. The panna cotta had a lovely creaminess and the strawberry was very intense, plus the textures were varied and fun.
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The panna cotta had gelatin in it, so this is a version without.

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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
Matcha Almond Oat “Latte” Gelato – Ceremonial Matcha Green Tea and Sicilian Noto Romano Almond flavor this all new surprisingly creamy Vegan Oat Milk Base! — 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 #almond #matcha #GreenTea #Sicily #Oatly #Vegan #OatMilk

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This was a fabulous night. Great wines and atmosphere, but most importantly wonderful company and some really tasty food. I was very impressed. There was no obvious “theme” to the menu, but each dish was very strongly executed with bold and powerful — and tasty — flavors.

For more LA dining reviews click here.

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Related posts:

  1. Wolvesmouth – Cut Your Teeth
  2. Upstairs with Sauvages
  3. Sloan not on Loan
  4. Post OOToro
  5. Pistola with a Bang
By: agavin
Comments (0)
Posted in: Food
Tagged as: Champagne, Craig Thornton, Wine, Wolvesmouth

Wolvesmouth – Cut Your Teeth

May22

Restaurant: Wolvesmouth: Cut Your Teeth

Location: ?

Date: May 16, 2014

Cuisine: Modern

Rating: Pretty awesome

_

I’ve been wanted to try out Wolvesmouth for a long time, but the whole normal “application” process is highly irritating. I have so many elaborate dinners (several a week)  that I don’t feel the need to fill out lengthy applications selling myself or call places at exactly this time. But my friend Stewart who has been many times secured tickets for my wife and I to this special installation dinner.


I actually had no idea what to expect in advance. I hadn’t even bothered to Google it. Then we showed up at this sketchy South Glendale warehouse neighborhood.


But inside they had built a little fairy playground. Like a super-sized version of CR8 (which were some of my favorite meals ever).


The “game” (or hunting?) theme was reinforced all over by genuine stuffed animals! It’s hard from the photos to appreciate this, but there were dozens of the little beasts and a highly elaborate and atmospheric stage setting.


Tonight’s handwritten menu taped up in the kitchen area.


They cooked everything right there in the corner of the warehouse.


1989 Krug Champagne Vintage Brut Collection. JG 96. Recently disgorged. Dark honey colour. Rich and evolved nose, very ripe feel to it. Dense in character. Very “vinous”. Honey notes. This is a beautiful expression of Krug yet somehow lacks the vibrancy of the Krug wines. Maybe it’s the fact that 1989 was such a hot year. A beautiful wine nonetheless and could easily work very well with food.


Venison, hen of the woods, blackberry, cauliflower, blueberry meringue, pine gelee, cabbage, coffee. This was to be eaten with your hands. Of course it was also designed to look like a blood splatter experiment! It tasted great though with an intriguing mix of textures.


1995 Robert Ampeau & Fils Puligny-Montrachet 1er Cru Les Combettes. 94 points. Clear with medium+ intensity of lemon/gold. Very complex nose, medium+ intense and it smells fully developed with aromas of stonefruit (peach), green fruit (pear), spice (nutmeg and ginger). Secondary aromas of oak (smoke) and minerals (steely/stony). Palate: Dry, medium acidity, 13,5% alcohol which is well integrated, medium+ flavour intensity and the taste lasts long. Aromas of stonefruit, pear, minerals and nutmeg. An extremely good wine which is complex, delicate and well balanced with great length. Ready to drink but can keep for another 2-4 years.


The vegetarian version without the meat.


Squirrels have invaded the bar!


1985 Remoissenet Père et Fils Montrachet. Burghound 92. An elegant nose of bread crust and yeast wrapped in aged white flower notes leads to sweet, complex and deliciously mouth coating flavors that display fine length and good finishing punch. This is a lovely combination of power and grace and it is substantially better than Remoissenet’s other ’85 whites that I have tried. No other notes.

agavin: very closed and sleepy at first but opened after an hour or so to be awesome!


Fava bean, crab, dill, sourdough, strawberry, beet, cucumber. A yummy and inventive take on the beet salad.


1984 Gros Frère et Sœur Clos Vougeot Musigni. 95 points. This is a great wine (good location in the vineyard and top winemakers) from a very off year — and it’s 29 year-old pinot noir. But somehow (and I’ve had 3 bottles) it’s still in great shape. Really quite lovely with a complex tar and cherry thing going on. I happen to find it fabulous.

agavin: tea and berries. Yum!


Halibut, lemon gelee, zucchini flower, jalapeños, creme, red onion, radish, carrot, poblano. A lovely fish. I particularly enjoyed the gelees.


More cutesy dead things.


2008 Domaine Michel Gaunoux Corton-Renardes. Burghound 93. There is a hint of vegetal here that actually adds breadth to the sauvage, cool and wonderfully fresh and complex nose of red currants, earth and humus. The silky yet focused, intense and overtly austere big-bodied flavors possess an excellent sense of underlying tension on the still exceptionally tight finish that is supported by a very firm tannic spine. This is terrific as it has a strikingly sophisticated mouth feel and superb aging potential.

agavin: a surprisingly drinkable and lovely Burg for such a young Grand Cru.


Rabbit croquette, snap pea risotto, basil, blueberry, turnip, zucchini flower. The croquette was awesome, a fried rabbit meatball.


1989 Château Mouton Rothschild. Parker 90. Considering the vintages and the estate, Mouton’s performances in 1989 and 1990 are puzzling. I have tasted these wines multiple times since my last reviews appeared in print. The 1989 Mouton-Rothschild is the superior wine, but in no sense is this a compelling wine if compared to the Moutons produced in 1995, 1986, and 1982. The 1989 displays a dark ruby color that is already beginning to reveal significant lightening at the edge. The bouquet is surprisingly evolved, offering up scents of cedar, sweet black fruits, lead pencil, and toasty oak. This elegant, medium-bodied restrained wine is beautifully made, stylish, and not dissimilar to the 1985. It is an excellent to outstanding Mouton that should be close to full maturity in 4-5 years; it will drink well for 15-20.


1995 Mouton-Rothschild. Parker 95. Bottled in June, 1997, this profound Mouton is more accessible than the more muscular 1996. A blend of 72% Cabernet Sauvignon, 9% Cabernet Franc, and 19% Merlot, it reveals an opaque purple color, and reluctant aromas of cassis, truffles, coffee, licorice, and spice. In the mouth, the wine is “great stuff,” with superb density, a full-bodied personality, rich mid-palate, and a layered, profound finish that lasts for 40+ seconds. There is outstanding purity and high tannin, but my instincts suggest this wine is lower in acidity and slightly fleshier than the brawnier, bigger 1996. Both are great efforts from Mouton-Rothschild.


Pork belly, sweet potato leather, green apple, yam, lobster, tarragon. Another intriguing combination. The blobs of yellow were some kind of spicy/sweet gelee and were awesome.


1995 Latour. Parker 96. I have been blown away by this wine on recent occasions, and all of my hopes for it being a prodigious example of Latour after bottling have proven to be correct. The wine is a more unctuously-textured, sweeter, more accessible Latour than the 1996. Wow! What a fabulous, profound wine this has turned out to be. It is unquestionably one of the great wines of the vintage, and will probably need 10-12 years of cellaring before it can be approached. The wine reveals an opaque purple color, and a knock-out nose of chocolate, walnuts, minerals, spice, and blackberry and cassis fruit. Exceptionally full-bodied, with exhilarating levels of glycerin, richness, and personality, this wine, despite its low acidity, possesses extremely high levels of tannin to go along with its equally gargantuan proportions of fruit. It is a fabulous Latour that should age effortlessly for 40-50 years.


Anther fritter, with chipotle, perhaps a little more conventional, but good too.


1995 Montrose. Parker 93. An explosively rich, exotic, fruity Montrose, the 1995 displays even more fat and extract than the 1996. There is less Cabernet Sauvignon in the 1995 blend, resulting in a fuller-bodied, more accessible and friendlier style. The wine exhibits an opaque black/ruby/purple color, as well as a ripe nose of black fruits, vanillin, and licorice. Powerful yet surprisingly accessible (the tannin is velvety and the acidity low), this terrific example of Montrose should be drinkable at a young age.


Asparagus, gnocchi, spinach, cherry avocado. Very clean and fresh tasting.


Vajra Lange Nebbiolo. Didn’t try this wine, too many bigger names.


Fried quail, chipotle, pimento cheese sandwich, green tomato, nectarine, blue lake bean. Basically mini fried chicken and combined with the chipotle a little like hot wings. The Kentucky style cheese sandwich was awesome.


Roar!


2006 E. Guigal Côte-Rôtie Château d’Ampuis. IWC 93. Vivid ruby. Red and dark berry preserves and spice cake on the nose, with complicating floral qualities that gain strength with air. Very fresh, with intense black raspberry and bitter cherry flavors supported by a firm spine of minerality. Fine-grained and nimble, with admirable finishing clarity and precision.


A vegetarian version with fried broccoli.


2001 Rieussec. Parker 99. A monumental effort, the 2001 Rieussec boasts a light to medium gold color in addition to a fabulous perfume of honeysuckle, smoky oak, caramelized tropical fruits, creme brulee, and Grand Marnier. The wine is massive and full-bodied yet neither over the top nor heavy because of good acidity. With intense botrytis as well as a 70-75-second finish, this amazing Sauternes will be its apogee between 2010-2035.

agavin: needs some more time — like years — but still enjoyable.


A cool presentation of dessert. Honey in beehive configuration.


Honey cornbread, ice cream, honey crunch, ricotta, honey steamed cake. And it was to die for too, very honeyed with smooth and a nice crunch both, warm and cold.


Ice, strawberry, buttermilk panna cotta, lime parfait, pistachio. Another great dessert. The ice was just straight ice, but it really added.


For the final act, dry ice smoke surrounded this dead dear.


Then everyone got to “pitch” in and hurl their plate into the room smashing it against the wall Greek style. Crazy fun.

Overall, this was a highly creative and delicious event. The atmosphere, music (almost seemed like it was timed with the courses), food, layout, (and wine), all contributed to a unique evening. Cooking wise this was very refined and inventive cuisine. Everything was served efficiently (surprising for 9-10 courses and so many people) and was on point. The flavor, texture, and temperature modulations were sophisticated and complex, yet every dish basically worked. Bravo!

For more LA dining reviews click here.

Related posts:

  1. Châteauneuf-du-Pape in the Sun
  2. First Growths First
  3. Mercado Madness
  4. Wine on the Beach
  5. Luminous Lechon Pigout!
By: agavin
Comments (1)
Posted in: Food
Tagged as: Burgundy, Craig Thornton, Cut Your Teeth, Mathew Bone, Wine, Wolvesmouth
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