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Archive for Duck House

A Different Duck House

Sep11

Restaurant: Duck House [1, 2, 3, 4]

Location: 501 S Atlantic Blvd, Monterey Park, CA 91754. (626) 284-3227

Date: January 7, 2024

Cuisine: Chinese

Rating: Good duck

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Duck House is a staple SGV restaurant for my gang. The food is good, it’s on the closer side, and the owner is incredibly nice. I’ve even housed a birthday dinner here. But this is my personal first return after the pandemic.

This was a slightly different Duck House crew, a bit more open to exotic ordering.

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Gift from the house – chili bamboo shoots. I’ve had this dish, but these were marinated/fermented with salt and something and had this delightful crunch and woody smell and taste. Quite strong on the woody so not eveyone liked it.
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Cold jellyfish. Nicely crunchy thick jellyfish “noodles.” Some, but not overwelming vinegar.
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Crack Chicken. As always this cold chicken with the mildly creamy, spicy, numbing sauce is amazing. It’s all about the sauce which I got to go.
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Fried fishcake and roe balls. Interesting, a bit like some of the ones that are offered with hot pot. Pretty tasty though.
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Corn and Shrimp Bird’s Nest. The nest is just a fried noodle of sorts. This was actually a very plesant dish with all that corn in white supreme sauce.
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Chinese greens with Egg and Crab Meat sauce. One of those goopy yellow sauces but quite pleasant.
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Sea Cucumber and Abalone. More a lot of mushroom. There wasn’t that much of the rare chewy sea creatures but the unctuous mushrooms sauce was kinda delicious.
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Peking Duck.
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Condiments.
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Pancake.
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Scallion Lamb. Very tender and not gamey at all.
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String beans. Duck House makes a great (and slightly sweet) version of this dish.
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Crispy Deep Fried Cumin Duck Tails. Super salty, fatty, and delicious.
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Noodles with scallions and beef. Worth the carbs.
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Shanghai Style Red Sauce Pork. Super fatty but tasty.
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Sweet Bean pancake. Yup, odd Chinese desserts.
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Egg and Sesame Ball Soup. This was one of the better versions of this oddball (bada bing) sweet soup.
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This was probably my favorite Duck House meal — in no small part because of the better ordering.  Service was absolutely first rate as always. So fun as always and I’d definitely say that Duck House is a great SGV gateway drug place for those who need to baby into the more extreme and different stuff.

For more LA dining reviews click here.

Related posts:

  1. Duck House without Yarom!
  2. Duck House – Crawl part 4
  3. Ray’s Duck House
  4. More Mark’s Duck House
  5. Earl Grey – Nanjing Duck House
By: agavin
Comments (0)
Posted in: Food
Tagged as: Chinese Food, Duck House, Foodie Club, Peking Duck, SGV, Wine

Ultimate LA Peking Duck Guide

Jan03

Peking Duck (also more correctly known as Beijing Duck) is one of those sublime foods that’s full of contrasts. It’s always good, but rarely perfect. Seemingly common, proper versions are hard to find. And it’s poorly understood and equally poorly distinguished from it’s ducky cousins. I’ve loved it for nearly half a century, enjoyed it in America and China, and recently made an exhaustive study of the offerings in the greater Los Angeles area. Myself and my good friend and infamous fellow-glutton Jeffrey (a.k.a. @xtremefoodies_) co-organized DuQuest, the search for the best in LA. But before we get to the rankings (click here to skip to them) we need to discuss the basics.

What is Peking Duck?

Fundamentally, Peking Duck is a kind of Chinese roast duck. But as far as I can tell there are at least 4 broad categories of roast duck COMMONLY available in LA’s vast bounty of Chinese restaurants (and a few fusion places). They are:

“Real” Peking Duck

For the purposes of this article, I’m focusing on this: A dish from Beijing (Peking) that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and breast/thigh meat, sliced in front of the diners by the cook. Ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings.

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(Messy) Peking Duck spread at Tasty Duck

There are two major sub-variants (cutting styles) we will discuss later but for the purpose of distinguishing “real” Peking duck from other types of duck the main marker is spring pancakes. When served with pancakes it’s “real” and without them it’s usually one of the following:

“Pseudo” Peking Duck

Because Peking Duck is a popular premium dish most restaurants in LA’s amazing Cantonese scene offer it on the menu. However, the vast majority of these, nay, perhaps all, offer what I am calling “Pseudo” Peking Duck. This dish, somewhat beyond the already bloated scope of this article, is a variant of Cantonese Roast Duck, typically cooked in the Cantonese BBQ manner and served with steamed buns, hoisin, cucumbers, and spring onions. It’s a close cousin, and often delicious, but the duck itself is prepared differently, cut differently, and served differently. The buns do not offer the sublime minimalist carbohydrate balance of the pancake. The hoisin is usually sweeter, the duck is generally plated with shrimp chips, and most importantly the skin is never quite so crispy. Pseudo Duck can be delicious, but it’s just not the same thing.

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Pseudo Peking Duck with buns at Longo Seafood

Cantonese Roast Duck

This delicious dish is offered at nearly every Cantonese, dim sum, and Chinese BBQ joint in the city. It’s great, but it’s not Peking Duck. This duck is usually rough chopped with a cleaver (Chinese knife) and soaking in jus. It’s very moist and at it’s best has a very satisfying fatty skin. If it has any condiment it’s just some sweet (orange) plum-based sauce.

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Cantonese Roast Duck at Bistro 1968

Sichuan (or other) Tea Smoked Duck or Nanjing Cured Duck

I’m not sure if smoking counts as roasting, but many central Chinese restaurants, particularly from Sichuan, Hunan or Yunnan will offer a tea-smoked duck. As you can tell, I like duck, so I also find this a fabulous dish. The skin is not as crispy and the whole thing is dry with a smoked pastrami-like quality.

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Tea-Smoked Duck at Haige-Star

Nanjing Duck is salt cured and also dry, often cold, and has a lovely flavor. It’s not crispy at all.

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Nanjing Salted Duck at Nanjing Duck

Peking Duck in Beijing

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Aged ducks waiting to be roasted at Country Kitchen in Beijing

I’ve been to Beijing several times but on my most recent visit in 2018 I enjoyed several high end Peking Ducks, most notably at Dadong and Country Kitchen. On previous trips I also ate at a different Dadong, Made in China, and some old school spots. I’ve had high end duck at various places in Hong Kong, Shanghai, and other various other Chinese cities.

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Ducks roasting in the wood-fire oven at Country Kitchen in Beijing

Proper Beijing duck in Beijing is never quite replicated here in the states, although we have a few that come close. Over there, the duck is always dry-aged, seasoned, inflated with some kind of compressed or pumped air, often filled with a special broth, then slow roasted for 1-1.5 hours in a wood-fire oven. Here in LA they always use gas ovens. Wood-fire is just too complicated or expensive, probably because of annoying regulations. In China, a duck pit master tends the ducks, moving them around to cook them evenly. After roasting, some special bits of the belly skin are served by themselves with sugar. This is enjoyed as a crunchy snack with a sweet/salty/fatty contrast. The legs and wings are removed, and the breast meat is sliced into little ovals that contain both juicy meat and crispy/fatty skin. The meat skin pieces are combined with hoisin, cucumber, and spring onion inside a spring pancake and enjoyed rolled up. Remaining meat is often (optionally) stir-fried and the carcass is made into duck soup. Realistically, they don’t make YOUR particular duck into duck soup. Previous carcasses, probably from previous days are cooked into big batches of the soup and served on demand.

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Table-side carving at Country Kitchen

The Components

Peking Duck consists of several different components, each of which is worthy of separate evaluation:

Skin

The skin should ideally be super crispy/crunchy with just a bit of (mostly rendered) fat. It’s traditionally served by itself and often on parts of the meat. The solo skin can be eaten plain, with a bit of sugar, or dipped lightly in hoisin. It can also be placed inside the pancake roll (which I’ll call a “bing” as explained below).

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Crispy skin served atop some meat at Dadong Beijing

Meat

The “meat” of a peking duck consists of three main sub-parts. The most important is the breast, which is served typically in one of two styles in LA (see below) with or without skin. Then there is thigh meat, and at many places the legs and occasionally the wings. The legs (and wings) are eaten mostly by themselves but the breast and thigh bits are generally designed to go inside the rolled pancake (“bing”). Ideally the meat should be juicy and delicious with a distinct duck taste but not an overwhelming gamey or barnyard quality.

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The breast meat with attached skin at Country Kitchen

Pancake

A proper Peking Duck comes with ultra-thin delicate warm spring pancakes. In Chinese these are known as Chun Bing 春饼. They should be almost translucent, durable enough to wrap, and add just that touch of carbohydrate goodness to their task of binding together the contents. A “Pseudo” Peking Duck will often be served with steamed buns instead of pancakes. It’s not a Peking Duck. Even worse, some Chinese American places will attempt to serve “Pseudo” Peking Duck (it’s not roasted like a real Peking Duck either) with (store bought) Mexican Tortillas. Not only does this taste terrible, but it’s sacrilegious and offends the food gods.

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Spring pancakes at Country Kitchen

Hoisin

Peking duck sauce isn’t a true hoisin, but we will call it that nonetheless. Peking duck sauce is a thick, fragrant sauce commonly used in as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured in appearance and sweet and salty in taste. Although regional variants exist, peking duck hoisin sauce is not exactly the same as the Cantonese hoisin, but instead is usually made from Tian Mian Jian (甜面酱), a chef specific blend of fermented yellow soybean paste, fermented wheat, sometimes fruit (like plums), and the oil from roasted ducks in additional to aromatic ingredients. Tian Mian Jian translates to sweet flour sauce and despite it often having the work “bean” in the description is not primary made from beans. It should be salty, savory, a bit sweet, medium thick, and have a hint of medicinal/herbal quality. It should not be too jammy, watery, or too sweet. Interestingly, it’s actually one of the most important elements of the pancake roll (“bing”) even though it should be used sparingly. One of the reasons “Pseudo” Peking Duck is often inferior is the use of Cantonese hoisin, which while good, is not the same. Peking duck sauce (hoisin) is used — sparingly — to flavor the rolled up pancake (bing) and and to flavor meat eaten on its own.

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Hoisin (really duck sauce) in the SGV

Accoutrements

Accoutrements are anything else potentially added to the pancake roll (“bing”). Minimally it’s julienned cucumber and spring onion but pickles, melon, and other ingredients are frequently found in China. They make interesting and important combinations of flavor.

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Accoutrement dish at Dadong Beijing

Bing (Pancake Roll)

Since the rolled up pancake containing duck meat etc is such an important part of Peking Duck I’m going to give it a name, “bing.” Really, bing just flat cake in Chinese, and chun bing is a spring pancake, but I had to call it something. But regardless, the “bing” is the main event of any Peking Duck. It consists of the spring pancake, lightly coated in hoisin, meat, skin, and accoutrements then rolled up into a thin cigar-like shape, possibly folded over a bit at the ends. All of the above elements are required for a proper “bing” and it is very sensitive to flaws in any of them, particularly the pancake itself or hoisin. The score for this category is about the overall experience of the “bing,” not the individual components themselves. Hoisin should be used sparingly as it can overwhelm other flavors.

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Bing prior to rolling at Country Kitchen

Bones

It’s long been possible to get a plate of the “bones” of your duck. This is the hacked up remains of the carcass. Depending on the technique and skill of the carver these can be merely a pile of roasted bones or contain quite a lot of tasty meat. More recently, LA Peking Duck restaurants will stir-fry these bones either with “spicy salt” or cumin. This last seems to be new and non traditional but it is delicious. These stir-fried versions are almost always better than the plate of hacked roasted bones, which is often inedible. One place even stir-fries the duck tails, which are fatty and delicious.

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Cumin duck bones at Duck House

Stir-fry

For decades it’s been an option to get parts of the meat that aren’t served on the main plates for the “bing” stir-fried or prepped in some manner. The most common are stir-fried with bean sprouts or lettuce cups. I’ve never liked the bean sprout version. The lettuce cups can be fine. Both have very minimal meat and I rarely order them. This is sometimes called “2 ways.”

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Stir-fry with bean sprouts and microscopic duck at Tasty Duck

Soup

Duck soup is often sold in a “3 ways” package with the main event duck, a stir-fry, and the soup. At best it’s a mild chicken-like (but duck) soup with tofu and cabbage. At best it can be pleasant and soothing. At worst the soup is very gamey and kinda nasty.

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Duck Soup at Meizhou Dongpo Arcadia

Overall

An overall score takes all the relevant above elements into account, presenting a score of Peking Duck quality at a particular restaurant.

The LA Presentations

In LA, there are three basic methods of presentation, which end up in two “on the table” styles:

Table-side Carving, Beijing Style

In this presentation, only really performed at Chang’An in Tustin and Meizhou Dongpo, the whole duck is brought out and carved up table-side to the amusement of the guests. The breast skin is pulled off and the breast is sliced into ovals with some skin attached. It’s generally served on little white duck plates. The table-side presentation is not just for show — although it certainly is fun — but has material impact on the overall Peking Duck experience. Sliced duck meat, and particularly skin, has a lot of surface area and it cools rapidly. Ducks sliced in the kitchen often linger there for a few minutes and come to the table luke warm.

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Table-side carving at Meizhou Dongpo

In the Kitchen, Beijing Style

This is pretty much the same as the table-side style, but the carving is all done in the kitchen and the meat and skin are brought out on plates. It should be noted that one appears to get a lot more meat via the Beijing style carve, regardless of it being table-side or not. Generally there are two full plates of skin and meat as opposed to the bowl cut which seems to be closer to half a duck. Kitchen sliced duck will generally be cooler in temperature than table-side duck, and therefore will be drier and seem fattier (hot fat is always better).

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Plated breast meat with skin at Chang’An

The Bowl Cut

Many “classic” LA Peking Duck restaurants bring the duck meat and skin out from the kitchen together on a single large plate. The skinless meat is packed into a soup bowl and then inverted in the center forming a dry packed meat dome. The best skin is cut into rectangular “petals” and arrayed around this dome to form a floral pattern. This system has an efficiency for the kitchen, and does seem to provide some of the crispiest skin in the city (as it’s separate) but the plate is sometimes cool by the time it arrives and the meat is usually lean and dry. Overall, I find it an inferior technique but it does have it’s advocates — namely those who prize the crispy skin above all. There is certainly less meat available via the bowl cut method as it seems to be reserved for the other dishes (that you also have to pay extra for). An additional problem with the bowl method is that there is frequently some delay between carving the duck, arranging the platter, and serving it. The net result is that bowl cut duck is usually not very warm, sometimes room temperature. Hot duck means hot duck fat and is much superior.

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The Bowl Cut at JiRong

The Rankings

Overall ranking is just an order but all of the other categories are rated 1-10. Currently included are only Peking Duck specialty restaurants serving “Real” Peking Duck that I have visited recently and reviewed in detail.

Restaurant Overall (of 7) Bing Skin Meat Pancake Hoisin Accoutrements
Chang’an 1 7 6 10 10 8 9
Bistro Na 2 7 8 9 10 7 9
Array36 3 7 5 9 9 7 8
Meizhou Dongpo Arcadia 4 7 6 9 8 7 8
Ray’s Duck House 5 8.5 9 7 10 9 3
Duck House 6 8 9 6 8 8 9
JiRong 7 8 7.5 5 9 8 7
NC Peking Duck 8 6 9 8 9 5 7
Happy Duck 9 4 8.5 5 5 6 4
Tasty Duck 10 6 4 5 9 9 8
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Restaurant: Chang’An Tustin

Location: 13051 Newport Ave, Tustin, CA 92780. (949) 324-5558

Last visited: December 10, 2022

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Chang’An has a dedicated duck oven and aging cabinet that can be seen by the guests just like top places in China. Besides being a fantastic high end Chinese restaurant, they have superlative duck, arguably the best I have tried in Southern California. It’s brought table-side, covered in Chinese rice liquor and lit on fire to crisp. Then it’s carved up traditionally. Half of it is smoked too. Decor and service here are amazing. Ducks must be preordered and only one is allowed per table for some mysterious reason.


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The Skin was thin and mildly crispy, aged ducky flavor, served with traditional brown sugar. But still this way of doing the duck, better for the meat, compromises the skin ever-so-slightly = 6.

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Meat was served 2 ways, both with some skin on the white meat, straight up = 10 where it was really juicy and full of flavor.


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A second half of the meat was served smoked which was very different, a bit more like ham, and quite lovely = 9.

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Pancake was thin and translucent and there were plenty of them = 10.
Hoisin was good to great. Slightly thin maybe, sweet and savory, quite pungent = 8.

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Accoutrements were scallion and cucumbers as usual plus pear = 9.
The bing together was a 7/10 or perhaps 8/10 as I didn’t pack it right. I should have made a second but I didn’t want the extra carbs.
Extra bonus for table side, duck stand, flaming duck, and smoking!
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A full review of Chang’An can be found here.
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Restaurant: Bistro Na

Location: 9055 E Las Tunas Dr #105, Temple City, CA 91780. (626) 286-1999

Last visited: March 24, 2024

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Bistro Na briefly (first half of 2024) was offering some of the best duck around, almost certainly the best in the SGV. For some mysterious reason in the second half of 2024 the duck is on “pause” — they claim due to sourcing — but I don’t get it.


They carve table-side. We ordered 2!

Extensive condiments for the duck.

Really nice thin spring pancakes.


The breast and skin, served by itself with sugar. Really crispy and nice.

Sugar for the skin. And great hoisin.

The main meat. The duck was great. 2nd best duck I’ve had in Southern California. All the elements were really good.

The bones return salt and pepper. Heads split in half. A bit too much of the bone and head thing but tasty.

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Restaurant: Array36 – 36宴

Location: 5449 Rosemead Blvd, Temple City, CA 91776. (626) 866-0623

Last visited: July 21, 2024

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Finally, about an hour late, our Peking duck arrived. They do it like Chang’an, lighting it on fire with Baiju.

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Just the skin. It was good, but not quite as crispy as it should have been.

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Meat itself was delicious and juicy.

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Some of the meat was smoked, which is very enjoyable.

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This added more (smoky) flavor, of course.


We brought oodles of caviar for the duck.
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The condiments were solid.

A full review can be found here, but Array36 is a very solid place.

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Restaurant: Meizhou Dongpo Arcadia

Location: 400 S Baldwin Ave #2045, Arcadia, CA 91007. (626) 538-4136

Last visited: December 4, 2022

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MDP is right up there for best Peking duck in Southern California and for LA residents, with both Arcadia and Century City locations is far more convenient than Chang’An. They also carve the duck table-side, albeit without any flaming show or smoked second half. The also employ the Beijing style cut. This is a very modern Chinese chain with (particularly in Arcadia) a very elegant and fancy modern Chinese build out. Unfortunately both branches are located in Westfield malls which makes for annoying parking and crowds. They have very nice private rooms and service can be top notch.
Century city is very similar to Arcadia. The duck is essentially the same but the decor isn’t quite as nice and they don’t have the same great private rooms. They do however have a fabulous patio.

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The skin was very thin and crispy but there was less of it because of the split skin cut = 6.

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Meat was super juicy, even a touch pink, with real jus. Excellent. Some was served with the skin on = 9.

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Pancake was thin and resilient, but -1 ding for being folded (may cause sticking) = 8.
Hoisin was very good, but a touch savory = 7.

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Accoutrements were scallion and cucumbers as usual, but extra point for sugar (for the skin) = 8.
The bing together was a 7/10 because the pancake/hoisin is the most important component of that.

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The bones are solid and available in cumin stir-fry.

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Duck soup was very pleasant and mild = 8
Extra bonus for table side carving!
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A full review of MDP (Century City) can be found here.
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Restaurant: Ray’s Duck House晶瑞轩海鲜酒楼

Location: 4721 Chino Hills Pkwy, Chino Hills, CA 91709. (909) 606-9046

Last visited: January 26, 2022

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The overall spread at Ray’s. They used the modern Beijing cut (in the kitchen) and brought it out on the usual two white duck plates. Ray’s serves a really first rate Peking Duck (even if the leg’s and wings were missing). All of the top three places (Ray’s included) are very good and slightly different. Here the skin is the best of any of the modern cut places being delightfully thick and crispy.

In addition, at lunch they have a really excellent dim sum service. Really excellent. The only problem is that the restaurant is located very far east, about 50 miles from Santa Monica! It’s a shame that 2 of the top 3 places are extremely far from LA proper. I have to come back and try the Cantonese banquet dishes and seafood.

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Skin was thick, crunchy, airy, and quite spectacular, both the separate parts and the bits on the meat — it was all crunchy! = 9. I actually think this skin was even slightly better than the Happy Duck skin. The fact that the skin on the meat bits was also crunchy was incredible.
Meat was served mostly moon cut with the skin, some dark meat by itself. The wings and legs were missing. And while the meat wasn’t as juicy as MDP it was very very tasty with great duck flavor. Probably the third best meat = 7.

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Accoutrements were scallion and cucumbers as usual. This was the weakest element as they had been cut the previous day (most likely) and were dry = 3. However, in the bing it was hard to tell.

Hoisin was great. It wasn’t goopy thick, nor too sweet, and had fabulous on-point flavor = 9.

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Pancake was thin and translucent and there were plenty of them = 10.

The bing pancake together was excellent largely due to all the ingredients other than the scallions being first rate = 8.5/10.
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Duck Soup was bland although at least not unpleasant = 4.

Bones were on the menu, but they didn’t think we needed them = N/A.

A full review of Ray’s is in the works.

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Restaurant: Duck House Restaurant 鹿鼎記

Location: 501 S Atlantic Blvd, Monterey Park, CA 91754. (626) 284-3227

Last visited: September 30, 2024

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Duck House is one of the SGV’s classic… well you guessed it… duck houses. Hostess and owner Catherine used to operate Tasty Duck but moved years ago to this location and she’s one of the best hostesses in town. Not only do they serve great Peking Duck but they have a wonderful all around menu. The decor is excellent in the height of 2000ish Monterey Park style and they have nice private rooms. They prepare the duck in the kitchen with a gas oven and then serve it using the SGV “bowl cut” style. Bones and even duck tails are available a number of ways as I’m sure are stir-fries and duck soup.
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Skin was very thick and crispy, really delicious = 9.
Meat was dry without the skin, but fairly pleasant flavor = 6.
Pancake was thin and translucent, but a bit sticky = 8.
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Hoisin was very good. Not too thick, sweet and savory, with a hint of medicinal tone but not off-putting = 8.
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Accoutrements were scallion and cucumbers as usual plus a spread of pickles, mustard sauce, corn flakes, and raw garlic = 9. These extra four condiments were specially prepared for us by the owner, they aren’t always available, but is totally worth asking about!
The bing together was a 8/10 because the pancake/hoisin is the most important component.
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Bones are very good both salty and cumin style.
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The duck tails are to die for. Little bits of super crispy fat!
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Duck wings are another option.
Extra bonus incredible service!

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A full review of Duck House is available here.

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Restaurant: Ji Rong Peking Duck

Location: 8450 Valley Blvd Suite 115, Rosemead, CA 91770. (626) 280-8600

Last visited: July, 2022

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In recent years, Ji Rong has risen to be one of Alhambra’s “go to” places for Peking Duck. You must order ahead here and they serve using the “bowl cut” method, but it’s very dependable and they offer a vast array of modern Beijing food that is quite excellent. This includes a variety of western and Sichuan influenced dishes. It’s very popular and feels very 2010s SGV. The “private rooms” are merely separated areas to the side of the main dining room and it can be quite loud. Service is very efficient but young employees sometimes seem at the mercy of the kitchen staff. They have three ways and all that.
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Ji Rong skin was very crispy and some of the pieces that were thick were about as good as Happy Duck, however there was a slight funk to it so -1. point for that = 7. Thick pieces maybe an 8.
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Meat was packed in a bowl, no skin. White meat was medium dry, also with a slight funk = 4, but the dark meat was better = 7. They do offer the legs with the main dish.
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Pancake was thin and resilient = 9.
Hoisin was very good with really nice balance, not perfect, but extremely good = 8.
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Accoutrements were scallion and cucumbers as usual = 7.
The bing together was a 8/10 because the pancake/hoisin is the most important component of that.

A full review of Ji Rong can be found here.

_
_

Restaurant: NC Peking Duck 老北方烤鸭店

Location: 17515 Colima Rd Unit A, City of Industry, CA 91748. (626) 839-0000

Last visited: October 27, 2022

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In just the last few years there have been more and more great Chinese restaurant openings in the “far SGV” (Hacienda Heights, Rowland Heights, City of Industry). NC Peking Duck isn’t the fanciest, but it is a Peking Duck specialty place with a broad menu of Northern Chinese Cuisine and very modern Beijing Style duck. They have a couple of minimalist private rooms and excellent service as well as many great dishes. The duck itself is served in the Beijing Style, but carved in the kitchen. Ducks should be pre-ordered.
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NC skin was ultra-thin and crispy, and gets an extra point for some of the pieces having some meat/fat on them = 9 for fatty pieces and 7 for regular ones.
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Meat was juicy and flavorful with skin on = 8. On some occasions they plate in the really “classic” double duck dish style.
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Pancake was thin and resilient = 9.
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Hoisin was tasty but “goopy”, extra thick, and with a bit too much medicinal tone = 5.
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Accoutrements were scallion and cucumbers as usual = 7. Before the pandemic they offered this incredible 9 way deluxe accoutrement spread, which would have earned a 10! Hopefully they bring it back.
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The bing together was a 6/10, dinged mostly by the hoisin.
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They offer cumin bones.
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Or very meaty “chopped” bones.

_

A full review of NC Peking Duck is available here.

_
_

Restaurant: Happy Duck House

Location: 18210 Gale Ave, City of Industry, CA 91748. (626) 581-4747

Last visited: October 27, 2022

_

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Happy Duck is also located out in the far SGV. As a restaurant I’m not that much of a fan. It’s just a little mom and pop place with no atmosphere and a fairly boring mixed “duck house” and Cantonese menu. Others like it better. It’s not bad at all, just not exciting to me (no spicy dishes). However they do offer “Real” Peking Duck and it’s pretty decent. Service is very friendly. Ducks should be preordered.
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Happy Duck skin is unusually crispy and delicious, almost spongy = 8.5 (some people in our group think a 9). This skin has its devotees and some people thing it’s the best skin in the city — certainly it’s very good skin. They have a special “torching” technique here that crisps up the skin.
Meat was dry and served packed into a rice bowl and served as a dome (no skin) = 5.
Pancake was house-made but chewy and uneven, really disappointing = 5.
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Hoisin was very sweet but tasty, with a strong medicinal taste = 6.
Accoutrements featured fresh spring onions but flabby cucumbers = 4.
Bing with everything rolled up was a 4/10, dinged hugely for the pancake and hoisin.
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Like most duck places they have duck soup.
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And duck and bean-sprout stir-fry, which is pretty bland and dry.
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A lot of duck houses also have eel sticky rice and this is actually the best version of this dish I’ve ever had. Eel was perfectly cooked and the rice was great too.

_

A full review of Happy Duck is available here.

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_

Restaurant: Tasty Duck

Location: 1039 E Valley Blvd, San Gabriel, CA 91776. (626) 572-3885

Last visited: November 16, 2022

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Tasty Duck was one of our “go to” duck places for around a decade and it’s located in a small, crowded, not-particularly-attractive space in the center of Alhambra. Ducks should be preordered and they traditionally served in the “bowl cut” style. The last time we went they had new owners and tried to cut table-side in the Beijing Style and made a real hack job of the duck. They offer 3 ways and we did “up the ante” by bringing half a pound of fresh caviar.
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Skin was very thin, oily, and not very crispy. And there wasn’t that much of it = 4.
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Meat was juicy, but was gamey, luke warm, and not particularly appealing. Attached skin was soggy = 5.
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Pancake was thin and translucent = 9.
Hoisin was absolutely first rate. Not too thick, sweet and savory, with a hint of medicinal tone but not off-putting = 9.
Accoutrements were scallion and cucumbers as usual, but extra point for sugar and melon = 8.
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The bing together was a 6/10 because the pancake/hoisin is the most important component of that. Caviar was BYOC so not normally available.
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Duck soup was terrible with a barn-like flavor = 2.
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Duck stir-fry. Bleh. I don’t get this dish.
Extra bonus for table side carving — although it was a duck massacre!

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A full review of Tasty Duck is available here.

_

As the Southern California duck situation evolves I will continue to update this page. In addition I may list places with “Pseudo” Peking Duck and revisit fusion restaurants with Peking Duck like Merois, Mr. Chow, and Chinois. There are also a couple places I haven’t been in a long time, like Shin Beijing, which serve a Peking Duck somewhere between “real” and “pseudo” or just some places like Moon House that serve passable (real) Peking Duck but are of a lesser status so I haven’t rolled into the grid.

Last Updated: January 3, 2023.

Related posts:

  1. NC Peking Duck – Double Duck part 2
  2. NC Peking Duck again
  3. Happy Duck – Double Duck part 1
  4. Peking Duck at A-1 Chinese BBQ
  5. Duck House without Yarom!
By: agavin
Comments (10)
Posted in: Food
Tagged as: Beijing Duck, Chang'An, Chinese Food, duck, Duck House, Duquest, Happy Duck, Ji Rong, Lunch Quest, Meizhou Dongpo, NC Peking Duck, Peking Duck, Roast Duck, SGV, Tasty Duck

Duck House without Yarom!

Oct30

Restaurant: Duck House [1, 2, 3]

Location: 501 S Atlantic Blvd, Monterey Park, CA 91754. (626) 284-3227

Date: April 3, 2022 and December 22, 2022

Cuisine: Chinese

Rating: Good duck

_

Duck House is a staple SGV restaurant for my gang. The food is good, it’s on the closer side, and the owner is incredibly nice. I’ve even housed a birthday dinner here. But this is my personal first return after the pandemic.

The logistics of this dinner were a bit odd as we had two tables and about 14-15 people so there were like 7 at each. Yarom had organized and preset the menu but his plane returning to LA was severely delayed/canceled and so Yarom wasn’t at his own dinner! This has never happened before, not in the approximately 400-500 dinners I’ve eaten with him! He never cancels or misses for anything. He’d show up with a freshly amputated leg if he had to. Also there was a full copy of each dish ordered for each table so there was way too much of most stuff.

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Peanuts. They always have these on the table. I swear I buy this same brand on a regular basis for home snacking — pretty tasty with a nice medium Chinese heat and numbing quality.
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Bang Bang Chicken. A bit of numbing. This was one of my favorite dishes actually, all owing to the “crack” sauce. The chicken was incredibly moist and juicy and the bang bang sauce is to die for. Really really great dish. I could drink the slightly numbing sauce.
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Squirrel Fish with the super goopy super sweet sauce. Too sweet. Too heavy.
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Lobster with ginger and scallions. Very succulent. Totally solid Cantonese lobster.

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Lobster “Typhoon Style”. Very meh. Meat was overcooked and dry. There were way too many breadcrumbs here as well. Garlic flavor was nice.
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Eel Sticky Rice. Tastes very Japanese somehow.
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Peking Duck. Duck House has very good duck. The skin is nice and crispy. They serve it in this old school manner which has the advantage of lots of skin but the disadvantage of being a bit cool (it was carved back in the kitchen) and the meat being a touch dry.

Duck House Peking duck spread:
Skin was very thick and crispy, really delicious = 9
Meat was dry without the skin, but fairly pleasant flavor = 6
Pancake was thin and translucent, but a bit sticky = 8

The burrito/bing together was a 8/10 because the pancake/hoisin is the most important component of that.
Extra bonus incredible service!

More details on duck and in comparison to others in my Ultimate LA Peking Duck Guide.
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Condiments. They have proper thin spring pancakes and good hoisin.

Hoisin was very good. Not too thick, sweet and savory, with a hint of medicinal tone but not off-putting = 8

Accoutrements were scallion and cucumbers as usual plus a spread of pickles, mustard sauce, corn flakes, and raw garlic = 9
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Duck Bones. The regular version just roasted. I didn’t really like these.
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Duck Bones stir fried with cumin. Much better flavor but not a whole lot of accessible meat.

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Duck Tails. Insanely good, insanely fatty, insanely salty bits of yumminess. VERY salty.
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Cabbage with Chinese Sausage. Delicious, although the cabbage was a bit mushier than I like. It should have some crunch.
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French Style Beef. Very sweet. Tender, but still very sweet. Boring.

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Buddha’s Chicken. Whole Boneless Chicken Stuffed With Mixed Seafood and Taro. Very soft and interesting, if a bit cloyingly sweet.
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Salt and Pepper Pork Nuggets. Very tasty but quite salty.

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Mu Shu Pork. Classic American Chinese (and a Beijing traditional dish) but very nice texture and flavor.

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Cumin Lamb. Not your typical version of the dish as it didn’t have much spice, much wok hei, or any cilantro. It was more a sweet slightly cumin brown sauce. Still, pretty tasty.
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Kung Pao Chicken. The brown sauce version, with only a little heat, but still very pleasant.
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Sweet Sesame Mochi Soup. These weird sweet Chinese soups are never good.

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Cherry Ginger Limonade Sorbetto – Fresh squeezed Lemons, Limes, and Avignon Cherries were blended with house-made Ginger to make this delightfully tart and tingly frozen treat — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #lemon #lime #cherry #lemonade #ginger

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An old Ramen Roll classic — Matcha White Gelato – Ceremonial Matcha Green Tea base mixed with White Chocolate Chunks — 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 #WhiteChocolate #matcha #GreenTea
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The April 2022 dinner wasn’t the greatest dinner. Sure, the duck and lobster were excellent, but we had too much of each dish and a super tame boring order with too many sweet “crowd pleaser” dishes I’ve had many times before. I could totally do without squirrel fish, french beef, or salt and pepper pork chop. But they do have a very good kitchen and a big menu so there are plenty of different options for the more creative orderer. I’ve gotten some of them before.

The December 2022 dinner was a bit better, but we still could have ordered far more interesting stuff.

And it was so weird being at a Yarom dinner with no Yarom. Haha. (in April)

But still, service was absolutely first rate as always. Our big private room was nice and we were spoiled. So fun as always and I’d definitely say that Duck House is a great SGV gateway drug place for those who need to baby into the more extreme and different stuff.

For more LA dining reviews click here.

Related posts:

  1. NC Peking Duck – Double Duck part 2
  2. Duck House – Crawl part 4
  3. Mark’s Duck House
  4. Tasty Duck X 5
  5. Happy Duck – Double Duck part 1
By: agavin
Comments (1)
Posted in: Food
Tagged as: Atlantic Blvd, BYOG, Chinese Food, Duck House, Gelato, hedonists, Peking Duck, SGV

Dragged out for Duck

Jul17

Restaurant: Duck House [1, 2]

Location: 501 S Atlantic Blvd, Monterey Park, CA 91754. (626) 284-3227

Date: June 11, 2017

Cuisine: Chinese

Rating: Interesting stuff

_

Big surprise that for my birthday dinner I chose — you guessed it — Chinese food! And because it was my birthday I managed to drag the rest of my family all the way out to the SGV. I went for a return to Duck House (previous recent visit here), as they have Peking Duck (no duh), it’s on the west side of Alhambra, and because it isn’t spicy or too weird. But I did pre-order a bunch of interesting dishes.

From my cellar: NV Demière-Ansiot Champagne Grand Cru Brut Blanc de Blancs. VM 91. Vivid yellow. Bright, mineral-accented aromas of orange, pear, anise and white flowers are lifted by a gingery topnote. Lively and precise, offering intense orchard and citrus fruit flavors and a hint of buttered toast. Shows impressive clarity and mineral cut on the finish, with the pear and floral notes echoing. This elegant Champagne should age well on its balance.

Slightly sweet soy marinated chicken wings. Always on the table here to start. Boney and cold, but nice taste.

My 8 year-old tried these fried buns. Basically the soft bao dough fried with sweetened condensed milk on the side.

2005 Seigneurie de Posanges Savigny-lès-Beaune. Not a bad young village.

Peking Duck. Served here with the meat and skin. We had it only 1 way, but two ducks. This is solid, but Tasty Duck and a few others have slightly better duck. Mostly I think they just need better Hoisin.

Egg with tofu. My wife liked this. Steamed egg with tofu and a vegetarian brown sauce.

Eggplant with garlic. A little mushy, and not as spicy/garlicky as the best Szechuan versions, but certainly nice.

Sweet and Pungent shrimp. Basically fried shrimp in sweet and sour sauce. Love it!

Vegetable crispy lo mein. With the sauce on the side.

Here is the sauce. Lots of ginger.

From my cellar: 2008 Domaine William Fèvre Chablis Grand Cru Bougros Cote de Bouguerots. BH 96. An exceptionally elegant high-toned and strikingly layered nose of oyster shell, mineral reduction and perfumed cool green fruit is extremely seductive and serves as a fascinating introduction to the concentrated, serious and powerful yet refined flavors that ooze a fine minerality on the mouth coating and hugely long finish. This is blessed with buckets of sap that completely buffer the firm acid spine. This is a flat out great effort that is indisputably a “wow” wine.

Treasure Island, which somehow I keep mis-remembering as “buried treasure.” This was a special pre-order dish and I’ve never had its like before. Napa cabbage smothered (it’s huge) in egg yolk and crab meat sauce. Topped with goji berries. Unusual. Very mild and pleasant, but certainly a LOT of cabbage.

Steamed black cod. For the healthy folk.

2004 Domaine de la Janasse Châteauneuf-du-Pape Vieilles Vignes. VM 95. Opaque ruby. Incredibly powerful bouquet encompasses cherry, blackberry, cassis, candied plum, dark chocolate, licorice and garrigue Positively mouthfilling, with potent, liqueur-like dark fruit, licorice and mocha flavors, but also with surprising freshness and cut. As weighty as this is, there’s a sense of elegance, too. Finishes juicy, sweet and impressively long, with persistent cassis and blackberry flavors. Wow!

Jan, your ass is big!

Buddah’s chicken. Another special order dish. Whole roast chicken stuffed with seafood, taro, and I don’t know what and smothered in brown sauce.

Inside it’s like Chinese Thanksgiving! Cool texture.

2014 Caymus Cabernet Sauvignon. Can we say vanilla?

Sticky rice with BBQ eel. I don’t know why they always have this dish at duck houses, but they do.

Truffle Lobster. Can’t go wrong with a giant fried lobster in truffle sauce!

I was far too stuffed for cake, so had to have my candle in some eel rice!

Overall, a fun night and great to share it with the family and friends. Not sure I need to order the Treasure Island again, but it was very interesting. The sauce was actually great over rice, but there was so much of it!

For more LA dining reviews click here.

Related posts:

  1. Duck House – Crawl part 4
  2. Forget the Duck Soup, More Meat!
  3. Tasty Duck Lives up to its Name
  4. Peking Duck at A-1 Chinese BBQ
  5. Tasty Duck X 4
By: agavin
Comments (4)
Posted in: Food
Tagged as: Chinese cuisine, Duck House, Peking Duck, SGV, Wine

Duck House – Crawl part 4

Jun05

Restaurant: Duck House

Location: 501 S Atlantic Blvd, Monterey Park, CA 91754. (626) 284-3227

Date: April 23, 2017

Cuisine: Chinese

Rating: Excellent

_

After the totally lame Broiling Pit we had to get some good Chinese for stop 4 — so we returned west toward:

A total classic on Atlantic not far from Elite.

They immediately treated us like pharaohs and put us in a private room.

Cold appetizer of mysterious chicken wing bits.

Fillings for the peking duck.

Peking duck, awesome as always with both meat and skin!

Fancy pancake case with bunnies!

House fried rice with Chinese sausage.

Fried sweet and sour shrimp. Decadent and delicious.

Lobster.

Garlic crab. Delicious, but a bit hard to get into.

Mysterious fruity jellies. I was so full by this point (3 meals in) that my stomach hurts just remembering.

Duck House was great, even if we only had a few dishes. I’ll have to come back for a full mega meal. But anyway, the Chinese crawl was huge fun even if not every place was successful!

The full crawl consists of these visits: Yaha, Broiling Pit, Duck House

For more LA Chinese dining reviews click here.

or more crazy Hedonist dinners here!

Related posts:

  1. More Mark’s Duck House
  2. Mark’s Duck House
  3. Broiling Pit is the Pits – Crawl part 3
  4. Yay for Yaha – Crawl part 2
  5. Tasty Duck X 4
By: agavin
Comments (1)
Posted in: Food
Tagged as: Chinese cuisine, Duck House, food crawl, hedonists, SGV

More Mark’s Duck House

Dec11

Restaurant: Mark’s Duck House [1, 2]

Location:  6184 Arlington Blvd # A, Falls Church, VA 22044  703-532-2125

Date: November 30, 2011 & November 25, 2017

Cuisine: Cantonese Chinese

Rating: Very very good cantonese.

_

Mark’s Duck house is an amazing Cantonese place I go to when I’m home in Washington D.C.. There’s nothing fancy about them other than the food but they make a lot of stuff, and they make it all really well.

Below is the menu to end all menus.

 

Picking from that menu can be a bit of a challenge!

 


We tried to entice my three year-old with this “pasta.” (pan fried noodles with Buddha’s delight) but he declared “that’s not pasta!”


But he did go for this lo-mein with garlic.

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Hot and sour soup. Classic, but delicious.


The hot and sour soup is so good it was almost finished by the time I got the camera pointed at it (in 2011, the above photo is from 2017).


Beer really goes best with Chinese. If you’ve ever had Chinese wine (I have) you know why.


Succulent “Har-gow” (shrimp dumplings).

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The whole peking duck and a glimpse of the green onions and hoisin.
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The pecking duck here is incredible. They make the pancakes for you if you want, but the whole assembly was brought out to the table. I had photos of it the last time I was here.

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Lobster causeway style. Fried with lots and lots of garlic and a little chilies. One of my favorite Chinese lobster preps.

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“Lightly” fried shrimp with the heads still on.


Stir-fried chive-blossoms. It sounds weird but they are incredibly good.

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Baby bok choy with garlic. I don’t love full sizec bok, but these were quite nice actually.


Sizzling beef short ribs with black pepper sauce. These were tasty, but the hard part was getting the meat off the bone with chopsticks and teeth!

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Filet Mignon with black pepper sauce. Very tender and delicious.


Sauteed mixed seafood in a nest.


“Sweet and sour pork.” At the Panda Express and the like they always have those fried pork balls (which I call fried lard balls). This is the ultimate version. Incredibly tasty!

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Ma Po Tofu. Non spicy Cantonese version. Nice texture, but lacked the depth, heat, and mala of the real thing.

We had way way too much food as usual here. Seven people and this could have fed twelve. I rolled on out very satisfied, indeed.

See my previous review of Mark’s Duck House.

Or other ThanksGavin meals!

Related posts:

  1. Mark’s Duck House
  2. Western Smoke House Meats
  3. Food as Art: Sushi House Unico
  4. Zaytinya – East made Easy
  5. More Modern Dim Sum
By: agavin
Comments (1)
Posted in: Food
Tagged as: Cantonese, duck, Duck House, Mark's Duck House, Restaraunt, Restaurant Review, ThanksGavin, Washington D.C
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