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Sam’s by the Beach 3D

May25

Restaurant: Sam’s by the Beach [1, 2, 3]

Location: 108 W. Channel Rd.(PCH), Santa Monica, CA90402. 310-230-9100

Date: May 14, Sept 4, & Oct 30, 2011

Cuisine: Cal French International

Rating: Stellar food and unparalleled service.

ANY CHARACTER HERE

I already covered the background to Sam’s in my FIRST REVIEW. Let’s just say this is a local place with an unusual and inventive menu that’s worth a drive.

An amuse of tuna tartar on endive.

I’d never heard of this “lesser” Bordeaux, but Sam opened this half-bottle and it was very nice. Characteristic Saint-Emilionsmooth. The 8 or so years gave it just enough age to settle the tanins.

The glass.

Today’s menu.

“Roasted Beet Salad, mixed with onions and tomato in Aged balsamic dressing, served with Feta Cheese croquet.”

This salad was a special, heirloom tomatoes and sashimi grade salmon with a bit of greens, orange, and a mustard vinaigrette.

Another special salad, this time with Santa Barbara shrimp (with roe), corn, and a lovely vinaigrette.

Sam’s grandmom’s butternut squash soup. Vegan with some olives. A lovely bit of fall flavor.

A special today, boar lasagne. The sauce is a tangy tomato cream sauce. This was a really good lasagne. The boar meat was tastier than ground beef.

“Vegetarian Crepes. Homemade Crepes filled with Swiss chard, wild mushrooms and zucchini served in tomato coulis.” This is a very nice vegetarian option, and surprisingly hearty. The sauce is bread dippingly yummy.

Sam’s has a pizza oven and a variety of pizzas served mostly on Sundays. This is the margarita.

And the Shawarma pizza, which given my penchant for homemade interesting pizzas, I found very interesting. The sauce is a bit more like a harissa, and the pizza is covered with shawarma and pine-nuts.

And served with a tangy yoghurt dip. Good stuff.

Medditeranian seafood soup. But it comes with the traditional toastes and garlic aioli.

Prepping the breads.

The soup itself. Lots of different seafood and a fantastic tomato garlic broth.

With the toasts. They sog up nicely and make for gooey garlicky goodness.

“Grilled Wild Salmon. Served with braised Swiss chard, Pine Nuts, and roasted Sunchoke, with fresh oregano sauce.”

Special rack of Lamb in a dijon mustard vinaigrette. The lamb was tender. The sauce has a fantastic vinegary tone, bright with the mustard, but not overpowering. I had to sop it up with bread afterward. Served with various vegetables and ratatouille.

Green apple sorbet, with a true apple mouthfeel (even a bit mealy, like real apples).

His creme brulee is straight up traditional, and it’s the second best I’ve ever had in the world (there was this one in Avignon…).

My personal favorite, the bread pudding. Topped with a creme anglais, it is warm, rich, and soft, with a chocolate botom.

A few freebee biscotti for dessert.

The room (or technically, half the room).

For other reviews of Sam’s, see here or here.

By: agavin
Comments (5)

Posted in: Food

Tagged as: Bordeaux, Chard, Crêpe, Dessert, Feta, Pizza, Restaurant, Restaurant Review, Salad, Sam's by the Beach, Santa Monica California, Sauce, side dishes, Tomato, vegetarian, W Channel (Australia)

Seconds at Sam’s by the Beach

Mar18

Restaurant: Sam’s by the Beach [1, 2, 3]

Location: 108 W. Channel Rd.(PCH), Santa Monica, CA 90402. 310-230-9100

Date: March 12, 2011

Cuisine: Cal French International

Rating: Stellar food and unparalleled service.

ANY CHARACTER HERE

I already covered the background to Sam’s in my FIRST REVIEW. Let’s just say this is a local place with an unusual and inventive menu that’s worth a drive.

I’d never heard of this “lesser” Bordeaux, but Sam opened this half-bottle and it was very nice. Characteristic Saint-Emilion smooth. The 8 or so years gave it just enough age to settle the tanins.

Today’s menu.

The usual amuse. Little fried pockets of spinach and cheese.

Homemade bread and the olive oil sesame dip.

“Roasted Beet Salad, mixed with onions and tomato in Aged balsamic dressing, served with Feta Cheese croquet.”

This was a special. Seared Kanpachi (young yellowtail) with arugula, avocado, tomatoes, in a citrus ginger vinaigrette. The dressing was to die for, and mated perfectly with the sushi grade fish.

“Vegetarian Crepes. Homemade Crepes filled with Swiss chard, wild mushrooms and zucchini served in tomato coulis.” This is a half order, as the normal one has two of the burrito-like crepes. This is a very nice vegetarian option, and surprisingly hearty. The sauce is bread dippingly yummy.

“Lamb Chorizo Risotto, Carnaroli rice prepared with lamb sausage, fresh spinach, feta cheese, in meyer lemon broth.” This isn’t your typical Italian Risotto either, but it’s spectacular, and much lighter. There is a lovely tang from the lemon, and the sharp goat cheese, and the sausage is to die for.

The dessert menu.

His creme brulee is straight up traditional, and it’s the second best I’ve ever had in the world (there was this one in Avignon…). The meat of it is thick, creamy, and all vanilla.

A new dessert (at least for us). This take on the flowerless chocolate cake is moist, dense, and chocolately — as it should be.

Sam is also starting a new thing for Sunday nights, pizza night! He has a pizza oven. We’ll have to come back and try these, see how they compare to my Ultimate Pizza. I’m particularly eager to try the Shawarma.

By: agavin
Comments (3)

Posted in: Food

Tagged as: Business and Economy, California, Carnaroli, Cheese, Cooking, Crêpe, Dessert, Feta, Food, Los Angeles, Restaurant, Sam's by the Beach, Santa Monica California, side dishes, Spinach, United States, vegetarian

La Cachette Bistro part deux et trois

Jan27

Restaurant: La Cachette Bistro [1, 2]

Location: 1733 Ocean AveSanta Monica, CA 90401(310) 434-9509

Date: January 15, 2011 & December 7, 2011

Cuisine: (Cal) French

Rating: Great food, good value for what you get.

Movie night, and off to La Cachette Bistro for some good French fare. Commentator’s note, that unfortunately as of January 2012 La Cachette Bistro seems to be closed 🙁 Santa Monica rents are obviously not healthy for our restaurant business.

The menu. They changed it up a little since we were last here (HERE FOR PREVIOUS REVIEW). Now there are a range of “French Tapas,” which are kinda like Spanish topics but… well, more French.

“Roasted Organic Beet Tower with Feta Cheese, Avocado, Tomato, Goat Cheese Raviolini and Cumin Dressing.”

“House Smoked Salmon Plate with Corn Blini, Sour Cream and Onions.”

“Salted Cod Croquettes with Rouille.” These are a traditional Spanish dish (despite the French Tapas claim). They weren’t bad at all, but they weren’t in the same league as The Bazaar’s version (REVIEW HERE).

“Stuffed Dates with Gorgonzola and Crispy Prosciutto.” Can’t go too wrong here. The sweetness of the dates, and the salty cheese and crunchy salty bacon. Yum.

Frisse salad with egg and lardons.

Steak Tartar. I’ve become very attached to the good old spiced raw beef in the last two years or so. This was a good one.

“Wild Mushroom Risotto with Truffle Oil, Parmesan Cheese and Mushroom Sauce.” Very mushroomy. A bit of butter, but not super rich.

“New Zealand Lamb Chops, with Horseradish, Mint, Peas and Bacon.”

What would a bistro be without bistro fries.

Cod in a cream sauce, with squash blossoms stuffed with ratatouille.

Classic boulibase. Safron garlic tomato broth with mixed seafood. Toasts with garlic mayo.

Side of steamed broccoli.

Cassolette, the classic white beans, sausage, and lamb stew. Exactly as it should be, rich, meaty, and beany.

Mostly variants of traditional bistro desserts, which is a good thing.

“Profiteroles With Vanilla Ice Cream, Dark Chocolate Sauce And Almonds.” Classic Profiteroles. The chocolate sauce here is perfect, combined with the pastry, ice cream. Umm good.

“Warm Dark Chocolate Chip “Divine” Cake With Whipped Cream.” The cake was fine, but they need to upgrade the ice cream. it didn’t seem rich and creamy enough.

“Tahitian Vanilla And Orange Blossom Crème Brulee.” I love a good creme brulee. This one is good, with a nice hint of orange. It could have been a bit more custardy, and Sam’s by the Beach (REVIEW HERE) does a better brulee, but it’s still good.

Check out the custard!

Expresso.

In good weather, La Cachette Bistro has a gorgeous patio.

By: agavin
Comments (1)

Posted in: Food

Tagged as: Cooking, Dessert, Feta, Food, French Cuisine, Ice cream, Mushroom Sauce, Parmigiano-Reggiano, Restaurant, Restaurant Review, reviews, Rouille, side dishes, smoked salmon, Sour Cream, Types of chocolate, vegetarian

Quick Eats: Taverna Tony

Dec10

Restaurant: Taverna Tony

Location: 23410 Civic Center Way, Malibu, CA 90265, Tel: (310) 317-9667

Date: Dec 10, 2010

Cuisine: Greek

I have a weakness for Greek food. I spent big chunks of the summers of 1990 and 1991 in Greece, and a month in 2005. I know it isn’t always the fanciest (although in 2005 I had a brilliant modern Greek meal on the Island of Rhodos), but I love the flavor palette, particularly lamb and yoghurt. And Tzatziki, which I absolutely can’t get enough of. Here in LA our favorite Greek haunt is Taverna Tony. We haven’t exactly tried a zillion of them either, but Tony’s is fun.

The menu.

The serve one of the typical creamy greek spreads with their bread. This is one of the yogurt, garlic, eggplant, olive oil type ones. A guilty pleasure.

As big a wine snob as I am, I’m also a huge believer in drinking the local beverage. I actually like Greek wine. This one is a mainland wine made by monks, Tsantali Agioritikos. In my opinion the best Greek whites (I don’t really drink Greek reds) are from Santorini. If you want the really authentic flavor, go for Retsina — Tony has it — makes me remember my college summers in Greece, but not to everyone’s taste.

One thing about Tony’s, they have mega sized portions (to use the Greek). My wife always gets the “Vegetarian’s paradise” which is basically every dip and vegetarian appetizer known in Greece. It comes on two plates, the hot and cold. Don’t even think about trying to order an appetizer, or even a salad unless you have a lot of people. A partial list of what’s included is: Hummus, Tzatziki, Melitzanosalata, Tabouli, Spanakopita, Tiropita, Feta Cheese, Horta.

The hot plate of above. Spanakopita etc. You can see the ubiquitous rice and overcooked vegetables (I like them this way at Greek and Turkish places).

This is the “ROAST BABY LAMB KLEFTIKO, Baby Lamb, slow-roasted with Herbs, Garlic, Onions, Oregano – A House Specialty that melts in your mouth.” That pretty much says it all.

In case you couldn’t see the lamb itself well enough, here it is again! Baah!

I always get a side of “TZATZIKI DIP Fresh Yoghurt, Cucumber, Fresh Mint, Garlic.” Roast lamb is just not roast lamb unless slathered in Tzatziki.

It’s worth noting that the atmosphere is fun here, and they have very loud live Greek music. There seem to be an endless supply of families throwing some kind of big dinner’s with like 20-30 people at huge long tables laden with food — this also is very Greek. There might be better Greek food in town (if anyone knows please tell me), but I’m perfectly happy with my monthly dose of lamb, yogurt, and Greek wine.

You can see the band in the corner.

A giant table arrayed on the patio.

By: agavin
Comments (13)

Posted in: Food

Tagged as: Cooking, Feta, Food, Grape Leaves, Greece, Greek, Greek cuisine, Greek wine, lamb, Lamb and mutton, Malibu California, Restaurant, Retsina, reviews, Rhodos, Santorini, side dishes, Spanakopita, Tiropita, Tzatziki, vegetarian, Wine, yogurt

Food as Art: Sam’s by the Beach

Nov09

Restaurant: Sam’s by the Beach [1, 2, 3]

Location: 108 W. Channel Rd.(PCH)Santa Monica, CA 90402. 310-230-9100

Date: Nov 7, 2010

Cuisine: Cal French International

Rating: Stellar food and unparalleled service.

ANY CHARACTER HERE

We’ve been regulars at Sam’s for about a decade and it never disappoints. First of all, Sam himself is perhaps the friendliest and most hospital restauranteur in the city. I was impressed when I first went there a single time in 1999, and then about two years later returned. He not only remembered me, but exactly what I’d ordered. Sam is originally from Syria, but his cooking could loosely be called French. However, this isn’t traditional old-fashioned French, but blends a very modern palette of flavors in a particular way that can only be called Californian. There are Syrian influences, but also Japanese, and other more eclectic tastes. A lot of seasonal and other high quality ingredients are used, and through and though, there is the balanced touch of a very refined chef. The place itself is small and quirky, with a charming intimacy. We bring our two year old, who is treated like a prince, but it’s also suitable for an elegant yet intimate occasion.

The space, quiet at 5pm sharp avec toddler. But the time we left an hour and change later it was full.

From my cellar comes the Caymus 1992. Parker gives it an 89 (which seems too low). Right now, it’s matured into a fantastic bordeaux-like wine, although with a tiny touch of bitterness on the finish. “Caymus has one of the most enviable track records of any California winery. Having followed their Cabernet Sauvignons since the early seventies, I find it remarkable that this winery has never gone through a slump. Not many wineries, anywhere in the world, can match the Wagner family’s consistent record of success. The 1992 Cabernet Sauvignon exhibits gobs of toasty oak and cassis fruit in a ripe, opulent, full-bodied, round, generous style that is ideal for drinking over the next decade.”

Le menu de jour.

Sam has very good bread, served with an olive-oil sesame dip.

Our 2 year-old got a special course of penne pomodoro. Not the house specialty, but better than he required.

A seasonal butternut squash soup, chunky style, with olives.

“Roasted beet salad, mixed with onions, tomato in aged balsamic dressing, with Feta Cheese croquet.”

“Grilled Japanese Calamari, strips of Calamari grilled with green onions and dry spices served with Mediterranean cous-cous.” The squid was tender, and flavored with a very exotic palette of eastern spices. The cous-cous had a bit of fire to it.

Special risotto with pear and pomegranates, topped with fresh Santa Barara Uni (Sea Urchin). I love this dish. The risotto itself is not made with a lot of butter like a standalone Italian risotto, but when paired with the richness of the Uni and the sweetness of the fruit is lovely. One of the best “western style” Uni dishes I’ve had.