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Archive for Foodie Club

Si Mon!

May28

Restaurant: Si! Mon

Location: 542 Rose Ave, Venice, CA 90291, United States. +1 424-500-0011

Date: August 22, 2024

Cuisine: Latin American

Chef: Sebastián Pérez

Rating: One of the best new places in town

_

Si! Mon flung open its doors in the summer of 2022 in a low-slung corner building on Abbot Kinney Boulevard, instantly recognizable by its sun-washed terracotta exterior and a neon script that reads, simply, “¡Sí Mon!”—West-coast Spanglish for an emphatic “hell yes.” The project is owned by longtime Venice resident and hospitality veteran Andrew Walker together with chef-partner Sebastián Pérez, who cooked at Lima’s Central and, more recently, at The Bazaar by José Andrés in Beverly Hills. Their idea was to give the beach neighborhood a restaurant that felt both unmistakably Latin American and unmistakably Venice: independent, irreverent and powered by community rather than corporate money or celebrity backing.

Pérez’s menu roams the continent—Peruvian tiraditos splashed with yuzu leche de tigre, achiote-rubbed chicken that spins slowly over a wood-fired rotisserie, a towering Cuban-style medianoche made with local Bub & Grandma’s brioche—while leaning hard on Southern California produce and a sustainable, nose-to-tail ethos. Cocktails follow suit, built around agave, cane and pisco, laced with market fruit shrubs and house ferments. Design studio Bells & Whistles carried the border-hopping spirit into the 70-seat room, layering white stucco, reclaimed teak, cobalt tile and a cascade of potted philodendrons; wide accordion windows pull the sea breeze straight to the central copper-clad bar.

In a neighborhood better known for Californian-Italian comfort food and fast-casual bowls, Si! Mon has quickly carved out a singular place—late-night refuge for off-shift cooks, date-night spot for locals, and a draw for Angelenos willing to cross town for thoughtful, modern Latin cooking. The Los Angeles Times praised its “confident, joyful” point of view, and Eater LA named it one of the city’s standout openings of 2022. A year on, the restaurant has become a kind of cultural hinge: proof that Venice can still nurture independent, chef-driven projects that speak both to the global city Los Angeles has become and to the bohemian beach town it has always been at heart.

Born in Puebla and raised in Mexico City, Sebastián Pérez cut his teeth in some of the hemisphere’s most exacting kitchens before setting up shop in Venice. After culinary school at the Instituto Culinario de México he spent three formative years on Enrique Olvera’s research and development team at Pujol, followed by stints on the opening brigade at Cosme in New York and a season at Noma’s Tulum pop-up, where he fell hard for open-fire cookery and coastal ingredients. When he moved to Los Angeles in 2019 he ran the wood-grill station at Gjelina, then served as chef de cuisine at Damian, experiences that taught him how to translate Mexican flavors for a Californian pantry. Those stops earned him a spot on Eater’s “Young Guns” list and a James Beard Rising Star semifinalist nod, momentum he carried into launching Si! Mon on Rose Avenue in late 2023.

At Si! Mon, Pérez’s cooking is guided by the idea of “borderless coastal cuisine”—a dialogue between Baja surf towns and the produce-obsessed West Side of L.A. The room smells of mesquite and burning avocado pits, the chef’s preferred fuels for dishes like ember-roasted carrots slicked with recado negro, or local rockfish served whole with hoja santa and grilled citrus from nearby back-yard trees. His plating nods to the Nordic minimalism he absorbed at Noma, but the flavors are unapologetically Mexican: fermented habanero kosho brightens Santa Barbara spot prawns; lamb barbacoa arrives wrapped in seaweed instead of maguey leaves. Influences range from the street-side tacos of Puebla to the market-driven ethos of Alice Waters, yet everything is filtered through Pérez’s conviction that ingredients should be “treated as honored guests—never over-seasoned, never overstayed on the heat.”

That philosophy of reverence and restraint guides more than the food. Si! Mon partners with Dock to Dish for traceable seafood, composts kitchen scraps with a Venice community garden, and lists the provenance of every herb on the menu. The approach has earned the restaurant a spot on the Los Angeles Times “101 Best” list and a Michelin Bib Gourmand within its first year, but Pérez insists the real accolade is watching diners tear up blue masa tortillas and pass plates family-style. “Our menu is written in two languages,” he likes to say, “but it speaks one dialect: gratitude—for the land, the sea, and the people who bring them to the table.”


Si! Mon is modern Panamanian fusion and is in the old James Beach spot across the street from Ospi.

Pleasant semi-outside space. It was loud, buzzy, and very, very dark.


The buzzy interior.

We ordered all but two items on the menu for three people!

The 2011 Domaine William Fèvre Chablis Grand Cru Les Clos is a stunning expression from one of Chablis’s most esteemed producers. Hailing from the renowned Les Clos vineyard, this wine showcases a vibrant acidity paired with notes of ripe citrus, green apple, and a hint of flint. The mineral backbone provides exceptional length and complexity, making it a perfect match for seafood dishes, particularly fresh oysters or grilled fish.

With its rich texture and layered flavors, this Chardonnay embodies the essence of Chablis, offering a delightful balance between elegance and power. The wine’s aging potential is evident, suggesting that further bottle age will enhance its aromatic profile. Enjoy it alongside creamy cheeses or a classic lobster bisque to elevate the dining experience.

Abreboca: LITTLE NECK CLAM & UNI SHOOTER. Uni, achiote ponzu, quail yolk. Delicious and zesty/sweet. The delicate brininess of the little neck clam harmonizes beautifully with the rich, creamy umami of the uni, while the quail yolk adds a luxurious silkiness that envelops the palate. The vibrant colors and enticing aroma invite a sensory journey that is both refreshing and indulgent.

KANPACHI CEVICHE: coconut leche de tigre, crispy corn, red onion, plantain chips. Very strong zesty coconut flavor. The dish presents a vibrant palette, with the kanpachi glistening under the light, its delicate texture juxtaposed against the crunch of crispy corn and the subtle sweetness of plantain chips. The leche de tigre brings a refreshing zing, harmonizing the rich coconut undertones with the sharpness of red onion, creating an exquisite balance that dances across the palate.

Curry Spiced Sashimi: hamachi, curry mushroom oil, turmeric. Delicious, if one of the more straightforward dishes. The hamachi glistens with a silky sheen, its delicate texture complemented by the earthy warmth of the curry mushroom oil, while the bright notes of turmeric add a vibrant splash of color. Each bite offers a harmonious balance of umami and spice, awakening the palate with its subtle complexity.

Tuna Carpaccio Yuca Tostada: cachucha aioli, smoked achiote oil, black lime. Amazing flavor. Crispy and deep smoky qualities. The vibrant colors of the dish are visually striking, with the delicate pink of the tuna contrasting beautifully against the golden yuca tostada. Each bite offers a harmonious balance of rich umami from the tuna, the creamy texture of the aioli, and the subtle tang of black lime, creating a delightful interplay of flavors that lingers on the palate.

Surf Clam Ceviche: culantro, leche de tigre, onion, plantain chips. Bright and zesty again — leche de tigre always is. The vibrant green of the culantro contrasts beautifully with the translucent surf clams, while the crispy plantain chips add a delightful crunch. Each bite bursts with the tang of citrus, enveloping the palate in a refreshing embrace that lingers with a hint of ocean brine.

Sungold Tostada: Sungold tomato, cashew butter, benne, avocado. Really delicious. The delightful crunch of the tostada perfectly contrasts with the luscious, creamy avocado and the rich, nutty essence of the cashew butter. Each bite reveals the vibrant sweetness of the Sungold tomatoes, bursting with juice and a hint of umami that dances on the palate, leaving a satisfying and refreshing finish.

Corn ceviche: sweet corn, corn leche de tigre, crispy corn, plantain chips. Lovely corn flavor and great crispy texture. The dish offers a delightful interplay of sweetness and umami, with the corn leche de tigre providing a refreshing acidity that elevates the natural sweetness of the corn. The contrasting textures of the crispy corn and plantain chips add an inviting crunch, creating a harmonious balance that is as pleasing to the palate as it is to the eye.

Second shot because why not?

BAKED OYSTERS: caramelized shallot butter, toasted coconut, smoked achiote oil. Rich and buttery. The delicate brininess of the oysters is beautifully complemented by the sweet, nutty notes of toasted coconut, while the smoked achiote oil adds a whisper of earthiness, creating a harmonious balance of flavors. Visually, the dish presents a sumptuous golden hue, enticing the senses with its aromatic allure before delivering a luxuriously creamy texture that lingers on the palate.

The Leirana Albariño, from the Rías Baixas region of Spain, showcases the vibrancy of the 2021 vintage. This white wine is characterized by its bright acidity and notes of citrus, green apple, and a hint of salinity, making it a perfect companion for seafood dishes, especially fresh oysters or grilled fish.

Crafted by Bodegas Leirana, this wine embodies the essence of the Galician terroir, reflecting the cool Atlantic influence. Its crisp and refreshing profile invites exploration, pairing beautifully with light salads or creamy cheeses, elevating any dining experience with its elegant complexity.

Dungeness Crab Guacho: rice porridge, rum-braised sweet pepper. Complex with a lovely almost gumbo-like quality. The dish presents a vibrant interplay of textures, with the creamy porridge enveloping tender morsels of crab, while the rum-braised sweet pepper adds a subtle sweetness and depth. The aroma is a warm embrace, inviting one to savor each spoonful that dances between the briny essence of the sea and the comforting heartiness of the porridge.

Afro-Caribbean Shrimp Dumplings: coconut bisque, charred scallion oil, herbs. Delicious XLB-like mantu and bright and rich flavors. The delicate dumplings are a symphony of textures, with a tender exterior giving way to a succulent shrimp filling that bursts with freshness. The luscious coconut bisque envelops each bite, while the charred scallion oil adds a smoky depth, harmonizing beautifully with the vibrant herbs that elevate the dish to a delightful crescendo of flavor.

Sweet corn “bollo”: pecorino, “natilla”, guajillo chili oil, crispy corn. Tasted like a corn tamale. The dish presents a vibrant golden hue, inviting with its gentle sheen, while the creamy texture of the natilla beautifully contrasts the crispiness of the corn. The guajillo chili oil adds a subtle smokiness, elevating the sweet corn’s natural flavors and enveloping the palate in a harmonious blend of warmth and richness.

Tasajo Style Carne en Palito: Hanger steak, grilled onions, potato puree, horseradish. Probably my least favorite of the mains, but still really good. The white potato puree was very gooey. The hanger steak, with its rich marbling, offered a tender bite that harmonized beautifully with the smoky sweetness of the grilled onions, while the horseradish added a sharp, invigorating kick. The dish’s vibrant colors and contrasting textures created a visually appealing plate, inviting one to savor each element thoughtfully.

Crispy Pork Belly & Beans: Bibb lettuce, coconut vinegar, herbs. This was awesome. Vaguely Korean with the zesty coconut sauce. You put some in the herb wraps. The succulent pork belly, with its perfectly crisp skin, juxtaposes beautifully against the tender beans, while the vibrant green lettuce adds a refreshing crunch. The aromatic herbs and tangy coconut vinegar lend an exotic brightness, creating a symphony of flavors that dances on the palate, leaving a lingering sense of satisfaction.

 

The sides.

Miso aged duck: cashew butter miso, cabbage and herb salad, Fresno vinaigrette. Awesome dish, both components. The duck was strong flavored but rich and delicious, its deep umami notes beautifully balanced by the nutty essence of the miso. The slaw offered a refreshing contrast, its zesty, herbaceous crunch invigorating each bite with vibrant aromas and a playful acidity that lingered delightfully on the palate.

Kanpachi en banana leaf, coconut oil, makrut lime, Thai basil, roasted garlic. Very pleasant. The delicate kanpachi, enveloped in a fragrant banana leaf, releases a symphony of tropical aromas as it steams, while the coconut oil adds a rich, velvety mouthfeel. The vibrant notes of makrut lime and the aromatic Thai basil intertwine beautifully, elevating each bite into a harmonious blend of freshness and warmth, with the roasted garlic providing a subtle depth that lingers invitingly on the palate.

Fried Chicken Drumsticks: twice-fried, herbed salt, spicy ketchup, curtido. Great crispy chicken. The drumsticks arrive with a golden-brown crust that crackles delightfully with each bite, revealing tender, juicy meat within. The herbed salt adds a savory depth, while the spicy ketchup offers a tangy kick that dances on the palate, perfectly complemented by the refreshing crunch of the curtido.

Coconut flan. Really really good. The flan boasts a silky smooth texture, enveloping the palate in a delicate embrace of sweetness, while the subtle notes of coconut dance harmoniously with hints of caramel. Its golden hue glistens invitingly, and the fragrant aroma evokes memories of sun-kissed tropical shores, making each bite a delightful escape.

A kind of cocoa crispy pot de crème with a flan-like texture. This dessert presents a delightful contrast between the silky smoothness of the custard and the delicate crunch of cocoa crisps. The rich, chocolatey aroma envelops the senses, while the subtle sweetness harmonizes with the creamy base, creating a luxurious and indulgent experience with each spoonful.


This was a great meal. Really unusual bright Central American flavors, super modern. But overall, the chef is extremely talented. Pretty much every dish hit its mark.

For more LA dining reviews click here.

Related posts:

  1. Happy Hibi
  2. Tomato Wednesday!
  3. Round 1 – Kinn
  4. Causita just ’cause
By: agavin
Comments (0)
Posted in: Food
Tagged as: Foodie Club, Latin American, Peruvian cuisine, Si Mon!

Tomato Wednesday!

May26

Restaurant: Marino Ristorante  [1, 2, 3, 4, 5, 6, 7, 8]

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

Date: August 21, 2024

Cuisine: Italian

Chef: Salvatore “Sal” Marino

Rating: On of the best

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Marino Ristorante is one of Los Angeles’s quiet legends, a family-run Italian dining room whose story stretches back to 1952, when Neapolitan émigré Ciro Marino opened his first trattoria for studio executives and movie stars hungry for a taste of home. After two earlier locations, the Marinos commissioned a low-slung, glass-fronted building on Melrose Avenue in 1983 and never looked back. Ownership has stayed strictly in the family: Ciro’s sons now steer the ship—chef Salvatore “Sal” Marino in the kitchen, his brother Mario overseeing the dining room and wine program—while their mother, Maria, still greets regulars at the door. That continuity has made Marino Ristorante both a living slice of Hollywood history and a welcoming neighborhood anchor for Larchmont Village.

Sal Marino’s culinary philosophy folds old-world discipline into the hyper-seasonal bounty of Southern California. The menu pivots around house-made pastas, pristine seafood crudi, and produce—especially heirloom tomatoes—plucked from the family’s own farm plots, then treated with the minimalist respect of Naples. The dining room, with its original terrazzo floor, walnut paneling, and wall of celebrity photographs, evokes mid-century glamour while a sleek marble bar and leafy patio keep the mood contemporary. In a city continually chasing the next big thing, Marino Ristorante occupies a rarified place: a restaurant that helped define the local Italian scene and still sets the standard for gracious, ingredient-driven cooking more than seven decades after the first plate of spaghetti left Ciro’s hands.

Marino’s: an August night outside on the patio for Tomato Wednesday!

The restaurant’s outdoor space exudes an inviting charm, where soft golden lanterns cast a warm glow over elegantly set tables, creating an enchanting atmosphere that encourages lingering conversations. Vibrant greenery interspersed among the tables enhances the sense of intimacy, while the playful backdrop of a pastel pink facade adds a touch of whimsy.

Just for us!

Producer: Philippe Gonet
Region: Champagne, France
Vintage: 1999
Style: Brut Champagne
Pairing: Ideal with oysters, seafood, or light appetizers to complement its crisp acidity and complex flavors.

Capichera VT – Produced in Sardinia, Italy, this white wine from the 2021 vintage showcases a vibrant character with notes of citrus and herbs. It pairs beautifully with seafood dishes, particularly grilled fish and shellfish.

 

Producer: Francesco Rinaldi & Figli
Region: Barolo, Piedmont, Italy
Vintage: 1901
Style: Red wine, Barolo
Pairing: Ideal with rich dishes like braised meats and aged cheeses, enhancing the wine’s complexity and depth.

Producer: Poderi Aldo Conterno | Region: Barolo, Piedmont, Italy | Vintage: 1979 | Style: Red, Nebbiolo | Pairing: Perfectly complements rich dishes like braised meats and truffles, as well as aged cheeses.

Producer: Giuseppe Mascarello; Region: Barolo, Italy; Vintage: 1996; Style: Red, full-bodied Nebbiolo with complex aromas of rose, tar, and dark fruit; Pairing: Perfect with rich dishes like osso buco or aged cheeses.

Producer: Domaine des Lambrays
Region: Burgundy, France
Vintage: 2009
Style: Red wine, Grand Cru
Pairing: Ideal with roasted duck or rich mushroom dishes.

Rinaldi Francesco, Barbaresco, 1901: This historic Barbaresco from the renowned Rinaldi family showcases the elegance and complexity of the Nebbiolo grape. With its rich flavors of dark fruit, leather, and spice, it pairs beautifully with truffle risotto or braised meats.

Bricco Bussia, Barolo, 1979: A classic Barolo from the Bricco Bussia vineyard, this vintage offers notes of cherry, tar, and rose petals, reflecting the terroir of the Langhe region. Ideal for pairing with rich dishes like osso buco or aged cheeses.

Monprivato, Barolo, 1996: Produced by Mascarello, this Barolo is celebrated for its depth and complexity, featuring flavors of red

Clos de la Roche, Domaine Ponsot, Burgundy, 2011, Red Wine. This Grand Cru Pinot Noir offers rich complexity with flavors of dark fruit, earth, and spice. Ideal pairing with roasted duck or beef bourguignon.

Capichera VIT, Sardinia, 2018, White Wine. A blend of Vermentino and other indigenous varietals, showcasing bright citrus and herbal notes. Perfectly complements seafood dishes or light pasta with pesto.

Bayard-Montet, Burgundy, 2017, White Wine. A classic Chardonnay with notes of apple, pear, and subtle oak. Pairs beautifully with creamy dishes such as lobster risotto.

Francesco Rinaldi, Barolo, Piedmont,

The menu at Marino Ristorante for Tomato Wednesday showcases a vibrant selection of Italian-inspired dishes, emphasizing fresh, seasonal ingredients centered around tomatoes. Highlights include a variety of antipasti like bruschetta and carpaccio, seafood options such as grilled octopus and branzino, and classic pasta dishes like spaghetti pomodoro and gnocchi.

Double Gazpacho: Brandywine and Green Zebra. Deliciously pure. The vibrant hues of the Brandywine and Green Zebra tomatoes create a stunning visual contrast, while the refreshing chill of the gazpacho tantalizes the palate. Its silky texture, punctuated by the subtle acidity and herbaceous notes, offers a delightful balance that lingers with each sip, inviting you to savor the essence of summer in every bowl.


That little green is a special basil.

Atomic Stripe Tomato, Hokkaido scallop, verbena tomato water, burrata, basil. Pretty amazing. The vibrant hues of the atomic stripe tomato create a stunning visual contrast against the delicate, translucent Hokkaido scallop, while the verbena tomato water adds a refreshing brightness. Each bite is a harmonious blend of creamy burrata and aromatic basil, offering a delightful interplay of textures and a symphony of sweet, savory, and herbal notes that linger on the palate.

Bruschetta of mixed heirloom rainbow tomatoes. Garlic rubbed grilled Roan Farms bread. Just lovely. My wife loved. The vibrant colors of the heirloom tomatoes create a stunning visual contrast against the rustic bread, while the garlic adds a fragrant warmth that tantalizes the senses. Each bite delivers a delightful interplay of sweetness and acidity, complemented by the satisfying crunch of the perfectly grilled toast.

Pineapple Tomato Carpaccio, wild blue fin tuna tartar, avocado. Almost Mexican in taste—lovely. The dish presents a vibrant palette, with the sweet acidity of the pineapple harmonizing beautifully against the rich, buttery texture of the tuna tartar. Each bite is a refreshing dance of flavors, enhanced by the creamy avocado, inviting you to savor the delicate balance of oceanic and tropical notes.

Pizza Stracciatella. Fresh burrata, basil pesto, cherry heirloom rainbow. Very tomato, crispy crust. The vibrant medley of heirloom tomatoes creates a delightful contrast of sweetness and acidity, while the creamy burrata melts luxuriously into the warm, crisp crust, offering a harmonious blend of textures. The fragrant basil pesto adds a fragrant herbal note, elevating each bite to a refreshing experience that dances on the palate.

Norma Pasta: Artisanal pasta, eggplant, tomato basil. The dish presents a rustic charm, with the pasta elegantly entwined with tender, caramelized eggplant and a vibrant tomato basil sauce that bursts with freshness. Each bite offers a harmonious balance of savory and sweet, while the rich aroma of basil tantalizes the senses, inviting you to savor the comforting textures and radiant colors on the plate.

Maccheroncini, Maine lobster, Black Cherokee, pomodoro basil sauce. The delicate strands of maccheroncini cradle the succulent Maine lobster, while the rich, vibrant pomodoro basil sauce lends a fragrant, herbaceous note that dances on the palate. Each bite reveals a harmonious blend of sweet and savory, with the earthy undertones of the Black Cherokee tomato adding depth and warmth to this exquisite dish.

Pacchero stuffed with 3hr San Marzano ragu meat and ricotta. Orecchiette San Marzano, spicy Calabrian chili pork sugo. Shifting heavily to the deep-cooked tomato flavor and a good bit of spice. The pacchero, with its robust and tender form, cradles the velvety ragu, while the orecchiette presents a delightful bite, each ear-like shape capturing the fiery, aromatic sugo that dances on the palate. The vibrant colors and rich aromas invite a sensory exploration that is both comforting and invigorating.

Grilled Oregon Albacore, mix heirloom rainbow, Underwood Farms corn. The albacore, perfectly charred, offers a rich, buttery flavor that harmonizes beautifully with the sweetness of the heirloom rainbow vegetables. Each bite is a delightful contrast of textures, with the tender fish yielding to the crisp, vibrant crunch of the corn, while the dish is elevated by its vivid presentation and the earthy aroma of the fresh produce.

Homemade sausage and peppers, Black Cherokee pomodoro. Beef meatballs San Marzano ragu sauce. More deep Southern Italian flavors. The vibrant red of the pomodoro sauce contrasts beautifully with the golden-brown sausage, while the meatballs are enveloped in a rich, aromatic ragu that hints at basil and garlic. Each bite delivers a harmonious blend of savory and slightly sweet notes, with the textures ranging from succulent meat to the tender crunch of sautéed peppers, creating a delightful medley of flavors that evoke the heart of Italian cuisine.

NY Steak, Roma fra diavolo, Jimmy Nardello peppers. This dish presents a stunning interplay of charred, smoky aromas and vibrant colors, with the rich marbling of the steak harmonizing beautifully with the sweet heat of the fra diavolo sauce. Each bite reveals a tender, juicy texture, perfectly complemented by the slight crunch of the roasted Jimmy Nardello peppers, creating a delightful balance of flavor and mouthfeel.

The Sugo. A rich, slow-cooked tomato sauce that envelops the pasta in a warm embrace, showcasing the essence of ripe tomatoes and fragrant herbs. The deep crimson hue glistens invitingly, while the aroma teases the senses with hints of garlic and basil. Each spoonful delivers a harmonious balance of acidity and sweetness, the velvety texture clinging beautifully to the al dente pasta, creating a comforting yet sophisticated dining experience.

Sal in the house!

Salvatore “Sal” Marino grew up in the dining room and kitchen of Marino Ristorante, the Melrose Avenue landmark his father, Ciro, established for Hollywood’s studio crowd in the early 1980s. After bussing tables as a boy, Sal decamped to Italy in his twenties, staging at Michelin-starred temples such as San Domenico in Imola and Aimo e Nadia in Milan, before returning to Los Angeles for tours at Patina and Valentino. In 1997 he opened his own Westside restaurant, Il Grano, where his four-dozen backyard tomato varieties and seafood crudi earned him invitations to cook at the James Beard House and repeated spots on Jonathan Gold’s “Essential” lists. When Il Grano closed, he folded that produce-driven ethos back into the family flagship, taking over day-to-day command of Marino Ristorante while his brother Mario runs the deep, Italy-leaning wine cellar.

Marino’s cooking marries Southern Italian roots with the seasonal rhythms of California and a precision he picked up from watching sushi masters at Tsukiji Market. The menu pivots nightly around whatever he’s harvested from the family garden or bought that morning at the docks—think raw Santa Barbara spot prawns laced with Sicilian olive oil, spaghetti alla chitarra tossed with thirty-second-old tomato passata, or veal cheek agnolotti finished with Meyer-lemon zest. Restraint is the signature: two or three perfect ingredients, minimally manipulated, allowed to taste of themselves. Accolades have followed that clarity—Wine Spectator Awards of Excellence for the cellar, frequent “Best Italian” nods from the L.A. Times and Los Angeles Magazine, and a loyal clientele that spans studio moguls, neighborhood regulars, and visiting chefs on their night off.

Guiding it all is Marino’s conviction that food is first an act of stewardship. He buys whole local fish so every fin and bone can be used, composts kitchen trim back into the tomato beds, and insists on hand-rolling pasta to respect the grain. “If an ingredient is flawless,” he likes to say, “my job is simply not to ruin it.” That philosophy keeps the restaurant both rooted—still unmistakably the warm, famiglia-run room Ciro opened—and unmistakably current, a place where tradition and L.A.’s restless freshness sit comfortably at the same white-table-clothed table.

Sal’s Grilled Cheese with Tomatoes. Incredible. This dish presents a harmonious blend of golden-brown, crisped bread enveloping a luscious, melted cheese that oozes with each bite. The vibrant burst of ripe tomatoes adds a refreshing acidity, balancing the rich, savory notes, while the aroma of toasty bread wafts tantalizingly, inviting you to indulge in its comforting embrace.


This was a really great meal. Not only was it one of the best I’ve had at Marino’s in a long time, but it was just so tomato—in a great way—and I’m not even that much of a tomato person.

For more LA dining reviews click here.

Related posts:

  1. Tomato Night at Il Grano
  2. Whacky Wednesday – Argana Tree
  3. Momo Wednesday
  4. Happy Hibi
  5. Molti Marino
By: agavin
Comments (0)
Posted in: Food
Tagged as: bio, Erick, Foodie Club, Marino Ristorante, Pizza, Sal Marino, tomato night, Wine

Happy Hibi

May24

Restaurant: Hibi

Location: 1234 S La Brea Ave, Los Angeles, CA 90019. (323) 123-4567

Date: August 15, 2024

Cuisine: Japanese Korean

Rating: Really creative

_

Hibi, a notable addition to the Los Angeles dining scene, opened its doors in 2021, quickly establishing itself as a culinary gem in the heart of the city. Owned by a passionate team of chefs and restaurateurs, Hibi embodies a commitment to seasonal and sustainable ingredients, drawing inspiration from both traditional Japanese and Korean cuisine and contemporary culinary techniques. The restaurant’s name, which translates to “day” in Japanese, reflects its philosophy of celebrating the everyday joys of food.

The design and ambience of Hibi contribute significantly to its appeal, creating a serene yet inviting atmosphere that encourages diners to relax and savor their meals. The interior is characterized by clean lines, natural materials, and a warm color palette, evoking a sense of tranquility reminiscent of traditional Japanese aesthetics. Soft lighting and carefully curated decor enhance the dining experience, making it an ideal setting for both intimate dinners and lively gatherings. Hibi has quickly carved out a niche in the competitive Los Angeles food scene, attracting a diverse clientele that appreciates its dedication to quality and creativity.


K-town minimall.

As the sun dipped below the horizon, casting a warm glow over the sleek facade of hibi, the air buzzed with anticipation for an evening of culinary exploration. Inside, the minimalist decor offered a serene backdrop to the vibrant dishes that would soon grace the table.

In the intimate ambiance of Hibi, where muted tones meet vibrant artistry, diners are enveloped in a tapestry of culinary exploration. The soft hum of conversation mingles with the occasional clink of glasses, as a deftly attired server glides between tables, delivering meticulously plated dishes that promise an exquisite journey of flavors. Guests, a diverse ensemble of food enthusiasts, lean in closer, their anticipation palpable as the rich aromas waft from the open kitchen, hinting at the chef’s dedication to seasonal ingredients and innovative techniques. Each sip of the carefully curated drink selection complements the unfolding feast, weaving together a narrative that celebrates both tradition and modernity in this contemporary dining haven.


We ordered the entire menu and then some.

Amuse of popcorn. A whimsical and delightful start to the meal, this playful dish elevates the humble popcorn to an art form. Each kernel, perfectly popped, offers a surprising crunch that contrasts beautifully with the silky, aromatic foam it’s nestled in. The subtle hints of truffle and sea salt dance on the palate, while the golden hue invites you to savor the experience, creating a nostalgic yet refined moment that lingers long after the last bite.

Seasonal oysters. Chamoe mignonette, hanaho. A hint of sweetness. The briny freshness of the oysters is beautifully complemented by the delicate acidity of the chamoe mignonette, while the hanaho adds an intriguing floral note. Each bite is a harmonious balance of sea and sweetness, with a silky texture that glides effortlessly across the palate.

Amberjack ceviche: yuzu cilantro leche de tigre, lotus root crisps, ikura. Tasty but small. The vibrant hues of the ceviche dance on the plate, with the bright yellow yuzu and green cilantro creating a visually stunning contrast. Each bite reveals the delicate texture of the amberjack, perfectly complemented by the crunchy lotus root crisps, while the umami-rich ikura adds a burst of briny flavor that lingers delightfully on the palate.

Charred gem: sesame, fried myulchee, pine nuts, cured egg yolk, parmigiano. Nice bit of salad. The charred gem lettuce offers a delightful crunch, its vibrant green leaves contrasting beautifully with the golden hue of the cured egg yolk. Each bite is a harmonious blend of nutty sesame and earthy myulchee, elevated by the creamy richness of parmigiano, creating a balanced dish that tantalizes the palate with its complex textures and flavors.

Blue prawn donuts, umeboshi créme, chives. Very tasty with a buttery quality. The delicate, golden-brown exterior gives way to a luscious, tender interior, while the umeboshi créme adds a tangy richness that perfectly balances the sweetness of the prawn. The bright green chives provide a fresh, herbaceous note that enhances the overall experience, making each bite a delightful interplay of flavors and textures.

Miso butter elote: Mendoza Farms corn, togarashi, lime. Great char flavor from the charcoal. The vibrant golden hue of the corn, kissed by the grill, creates a tantalizing contrast against the rich, umami-packed miso butter. Each bite delivers a delightful balance of sweet and savory, while the tangy lime adds a refreshing brightness that elevates the dish to new heights.

Ankimo Uni: Ankimo butter, bafun Hokkaido uni, gochujang sesame bread, confit heirloom tomatoes. Awesome. The dish presents a stunning interplay of colors, with the rich, creamy ankimo butter contrasting beautifully against the vibrant orange of the bafun uni. Each bite offers a luxurious umami depth, complemented by the subtle heat of gochujang and the sweet acidity of the confit heirloom tomatoes, creating a harmonious balance of flavor and texture that lingers pleasantly on the palate.

Lamb rack katsu, makomo, matcha salt, curry. The curry really took this up several notches. Tasted very much like katsu curry. The delicate crust of the lamb offers a satisfying crunch, revealing tender, juicy meat beneath, while the fragrant matcha salt adds a subtle earthiness that beautifully complements the dish. The harmonious blend of spices dances on the palate, leaving a lingering warmth that elevates the entire experience.

Iberico pork belly, tsukemono, wasabina, fresh wasabi, doenjang rice. Tasty! The succulent Iberico pork belly presents a lustrous sheen, its rich marbling promising a melt-in-your-mouth experience. Accompanied by the crisp, tangy notes of tsukemono and the peppery freshness of wasabina, each bite is a harmonious interplay of textures and flavors, crowned by the earthy depth of doenjang rice that grounds the dish beautifully.

In the softly lit corner of the elegant dining room, a delicate mound of perfectly cooked rice takes center stage, its glistening grains reflecting the warm tones of the surrounding decor. Each bite promises a balance of subtle nutty flavors and an inviting creaminess that envelops the palate, a testament to the chef’s meticulous technique. This seemingly simple dish, elevated to an art form, invites conversation among guests, while the air is infused with the gentle hum of appreciation and the clinking of fine glassware, hinting at the exquisite pairings to come.

Seasonal Catch: sautéed turnips, minari, aonori black sesame rice. This dish presents a harmonious balance of earthiness and umami, with the sautéed turnips offering a tender, golden-brown exterior that gives way to a creamy interior. The vibrant green minari adds a fresh, herbaceous note, while the aonori black sesame rice introduces a delightful crunch and a subtle nuttiness, creating a symphony of flavors that dance on the palate.

In the heart of the bustling restaurant, a delicate bowl of steamed rice emerges, its surface dusted with a vibrant green matcha powder and a sprinkle of black sesame seeds, inviting both the eye and the palate.

Tteokbokki: seasonal mushrooms, shallots, mushroom beurre blanc, perilla. The buttery sauce here was incredible on everything else. The dish presents a stunning interplay of earthy umami from the mushrooms, complemented by the subtle sweetness of shallots and the aromatic lift of perilla. Each bite is a harmonious blend of textures, with the tender rice cakes enveloped in a silky, rich sauce that lingers on the palate, inviting you to savor every nuance.

Peach ice cream with crunchy cinnamon. Delicious combo. I may have to try this. The velvety smoothness of the peach ice cream is beautifully contrasted by the delightful crunch of cinnamon, creating a harmonious balance of creamy sweetness and warm spice. As the golden-hued dessert melts in your mouth, the fragrant aroma of ripe peaches mingles with the earthy notes of cinnamon, offering a refreshing yet comforting experience for the senses.


The young and very friendly chef. He used to be at Kinn. Hibi was quite excellent. Lots of flavor and bright, focused food. We will have to be back for an even more epic dinner.

For more LA dining reviews click here.

Related posts:

  1. Happy Table – New Bay is Old Bay
  2. Happy at Happy Harbor
  3. Happy Table 2X
  4. DimSumQuest – Happy Harbor
  5. Lunch Quest – Happy Valley Village
By: agavin
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Posted in: Food
Tagged as: Foodie Club, Hibi, Ktown

Foodie KinKan

Nov29

Restaurant: KinKan LA

Location: 771 N Virgil Ave, Los Angeles, CA 90029. (323) 421-3771

Date: May 24, 2024

Cuisine: Japanese / Thai inflected Fusion

Rating: I’m not sure I’ve had Japanese / Thai like this before…

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Erick paved the way with this very interesting Thai / Japanese tasting menu place.


On the sketchy street in Silverlake.

Cute little space but surprisingly empty.


Complementary sake.


DASHI MARINATED IKURA ON NORI TARTLET (left) and Thai larb – dry-aged chutoro almond tartlet (right).

hotaru Iika skewer (firefly squid) with sweetened Thai seafood sauce.

UNI MARTINI WITH ONSEN TAMAGO AND DASHI BROTH.


HAMACHI CRUDO with special seafood sauce.

UME BLOSSOM SOMEN with mango ika, shirasu, fish curry.


SAZAE (JAPANESE SEA SNAIL) FISH BROTH MISO-TOM YUM SOUP and special pink pasta.


SAKE STEAMED LIVE HAIRY CRAB, CAVIAR.

BANGLADESH PRAWN. mentaiko pasta with sesame & chili-garlic sauce.

BINCHOTAN OLIVE-FED A5 WAGYU BEEF (double portion).


Lychee gel and granite.


A really fun meal with interesting Thai/Japanese omakase, great flavors, great wines, and awesome company.

Superb.

A bit more oxidative but lovely.

Intense, fresh, sweet tarts and good weight.

Kind of massive but drinking well.

Lovely, but young.

For more LA dining reviews click here.

Related posts:

  1. Foodie Club at Spago
  2. N/Naka Reprise
  3. Ima Had Too Much Meat
  4. Final Kinn
  5. Food as Art – Corridor 109
By: agavin
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Posted in: Food
Tagged as: Foodie Club, Japanese / Thai, KinKan LA, Wine

Vespertine 2.0

Nov19

Restaurant: Vespertine [1, 2, 3, 4, 5]

Location: 3599 Hayden Ave, Culver City, CA 90232. (323) 320-4023

Date: April 19, 2024

Cuisine: Jordan merges back in Meteora ideas

Rating: Expensive, but flavors are better than old Vespertine

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Vespertine is a very unusual confluence of all sorts of artsy weirdness. It’s helmed by Jordan Kahn formerly of Red Medicine and currently of Destroyer across the street. I’ve generally been fond of Jordan’s unique culinary style. Post-pandemic he opened Meteora and has now (finally) reopened Vespertine proper.


Above is the building where the restaurant is located
After a lengthy 4+ year “break” Vespertine is back as Vespertine 2.0. The first floor looks about the same.


A slightly sweet Birch water. Very mild.

Supplements.

The menu.

We went for the rather excellent expensive wine pairing because the BYOB policy is pretty bad — one bottle.


Wild Scallop. Passionfruit, aji amarillo. Very strong high acid sour passionfruit cut through the richness of the scallop nicely.



Spring. Peas, wild onion. The description doesn’t quite reveal even a fraction of the contents, taste, or texture of this flower garden. I think some kind of almond cream stuck it to the bowl.


Deep Ocean. Sweet prawn, quince. Very bright intriguing “broth” taste. Hard to place.






Obsidian Mirror. Smoked mussel, plum. Very soft moussy texture and great flavors. Sweet and briney.




The Deep Seven. Ula’ula koae, red papaya. Some kind of ultrarare deep sea fish.



Coturnix Quail. Heather, sacred pepper. The first of several quail dishes, this was super succulent with the rich “beurre blanc – esque” sauce.






Quail Liver. Pickled forest leaves. A quail dolmade? Very smokey.

Porridge Bread. Heirloom peel corn oats. The fried bread was used to wipe up the liver spread (and flowers).

Fried bread.

Cody, the Somm at this other table.



Aged Dairy Calf. Yeast fudge, magnolia. Succulent, rare, veal. Almost felt like cubes of med rare pork chop.

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Red Earth. Pumpkin, strawberry. Super smokey baked/roasted yam. Very very Jordan dish.


After the savory we moved back downstairs for dessert.

Jordan said this was Rasmus Munk — if so he gained A LOT of wait.

The tea menu.


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Temple Mist. Light green tea.





Lamb Fat Pancake. Caramelized maple, woodruff. A sort of fatty beneit / fat glazed donut with a maple cream. Pretty delicious, if slightly oddly meaty.





Special dessert of Uni, old PX, and some other stuff. Oddly, this totally worked.

Icy Birch. Milk jam, tiger nut. Very Jordan. Super cool and mild. Almost like plain ice.




Layers. Black raspberry, tonka bean. This was an amazing dessert. Nice texture with crunch, softness, and chew. But super delicious. I ate half of Erick’s too, despite the sugar.

cherimoya. Very interesting complex fruit flavors, the usual odd texture.

Amazing meal — but eek! Overall the food was some of the best Jordan has ever done. It was less sweet and cloying, totally weird and unique, but consistently delicious. Quantity of savory was a bit low. Service was excellent, especially Cody’s wine service. His high end wine tasting is a fabulous pairing over very nice wines — and this is tough food to pair. There was a somewhat anoying 1:15 stall between the last savory and the desserts. I was getting pretty antsy.

And we weren’t even that full so we stopped at a taco shake for some authentic $2 street tacos! At the opposite price point.

Seething meats all set for the chopping.

Chop, chop!

El Pastor.

Micro tortillas.

Basic street tacos. El pastor, chorizo, and brisket.

For more LA dining reviews click here.

Related posts:

  1. Vespertine does Alinea
  2. Vespertine at Home
  3. Food as Art – Vespertine
  4. Down the White Rabbit Hole
  5. Return of the Khan — Meteora
By: agavin
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Posted in: Food
Tagged as: Foodie Club, Jordan Kahn, Second Dinner, Tacos, Vespertine, Wine, Wine pairing

Game Night at STK

Nov12

Restaurant: STK Westwood

Location: 930 Hilgard Ave, Los Angeles, CA 90024. (310) 659-3535

Date: April 12 & Oct 26, 2024

Cuisine: Steak house

Rating: Excellent neighborhood Italian

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Erick put together this game guy dinner at the Westwood STK. This is similar too, but different location than the older Hollywood location.

The menu.

Bread with blu cheese butter.


Tuna Tartare. hass avocado – taro chips – soy-honey emulsion.

Maple & Bourbon Nueske’s Bacon. apple cabbage slaw – pickled mustard seeds.

Crispy Calamari. basil – shishito peppers – roasted garlic & lime aioli – asian chili sauce.

Baby Gem Caesar. parmigiano reggiano – lemon black pepper emulsion – herb crouton.

Filet with mushrooms and pepper sauce.

Porterhouse with flavored butters.

Filet with au poivre sauce.

Dry-Aged Delmonico oscar style.

Filet with caramelized onions and au poivre.

Dry aged ribeye with onions and butter.

Flaming!

Maybe a NY.

Sauces.

Asparagus.

Corn pudding.

Yukon Gold Mashed Potatoes.

Mashers “fully loaded”.

Creamed spinach.

Confit Mushrooms. bacon – cheese.

Mushrooms.


Bag O’ Donuts. cinnamon sugar – dulce de leche – raspberry – chocolate. and an Apple Pie. cinnamon crumble – maple crème fraiche

Fun night. Very heavy!

Food here is pretty good. Service is friendly but “confused.” On a second visit in October 2024 they kept bringing things way late and forgetting dishes. They have the typical problem as of late where you rarely see the server, only the runners who do not respond to requests, merely deliver.

For more LA dining reviews click here.

Related posts:

  1. Shin Sen Gumi Skewer Night
  2. Bistro 1968 at Night
  3. Late Night Longo
  4. Yunnan Night
  5. Friday Night Heights – Shabbat Dinner
By: agavin
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Posted in: Food
Tagged as: Food, Foodie Club, Game Night, Steak, Steak House, STK, Wine

Yangban Society

Nov10

Restaurant: Yangban

Location: 712 S Santa Fe Ave Los Angeles, CA 90021. (213) 866-1987

Date: April 11, 2024

Cuisine: Korean Deli Fusion?

Rating: Really tasty!

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I’ve wanted to try this well reviewed Korean and “Deli?” Fusion for a long time.


Yangban, the genre-defying Korean American culinary ‘conversation’, which opened in Los Angeles’ Arts District, re-opens after a transformative interior overhaul of the space, revealing an evolution of the highly acclaimed restaurant. Now featuring a full-service dining room and updated food and beverage programs, the concept remains at its core a Modern-Korean American restaurant as told through the lens of husband-and-wife chefs Katianna and John Hong.

Yangban is down near Bestia. In the Arts District.





The complex menu of small dishes.

Large and attractive (if dark) interior.


Golden Hokkaido Scallop Toast. Hokkaido scallop, brown butter, YANGBAN makgeolli, cherry tomato, golden sauce, cured egg yolk. Very crunchy toast with a delicious — and rich — dynamite-style scallop goo.

Wagyu Stuffed Perilla Leaf. vermicelli, beef fat tare, cotija. Crunchy!

Acorn Beignet. caramelized onion, gruyere, Benton’s ham.

Pretty yummy.

Blue Crab Tostada. gochujang, perilla, red leaf lettuce, creme fraiche. Very bright flavors and great textures.

Squashini Jeon. whipped creme fraiche, trout roe. Soft and vaguely Jewish in flavor.

Banchan. selection of side dishes highlighting local produce.

Brokaw Avocado & Shinko Pear. hot mustard, California almonds, toasted ggim, yeast.

YANGBAN Kimchi. Kae Sung Market, habanero, roasted sesame oil.

Honey Glazed Carrots. whipped yogurt, fresh date, walnut oil, herbs. Sweet and crunchy.

Grilled Cucumber. celery, YANGBAN chili oil, toasted cumin, meyer lemon juice.

Steamed Broccoli. yuzu, chicken skin furikake.

Green Tea Leaf Salad. gem lettuce, green cabbage, buchu, seasoned spinach, cucumber, tomato, snap peas, edamame, herbs and seeds, nokcha-lemon vinaigrette. Looked a bit deconstructed.

But tasted quite nice with a bright vinegrette.

Tteok. king trumpet and shimeji mushrooms, doenjang cream, preserved black truffle. Basically tasted like clam chowder. Super creamy. Super rich. And interesting deep chew from the rich cakes.

Matzoh Ball Mandu. stuffed with Grandma Sindy’s matzoh ball, chicken broth, shmaltz. I liked the texture but the shmaltz factor was a bit strong — too chickeny.

YANGBAN Wings. cucumber and Korean radish pickles, kimchi hot sauce, black rice. Amazing wings. Super sweet and crunchy. Great with the hot sauce.

The wings were served with the pickles and hot sauce.

Pickles. I love pickles.

Hot sauce.

Steamed Black Cod. pea shoots and flowers, chive, yuja, ginger, brown butter, onion soubise. Soft and buttery.

Grilled King’s Cut Short Rib. potato puree, grilled king trumpet and shiitakes, galbi jus, toasted breadcrumb, horseradish, chive. Meat was great. Very sweet.

YANGBAN Cheesecake. coconut biscuit and brown butter crust, coconut cream, local cherry jam. Amazing cherry cheesecake. Totally addictive.

Sesame cookies.

Overall the food here is great. Really interesting meld of flavors. Very bright and tasty. A lot of sugar though. Portions are small. This whole meal was two of us — and we had doubles of many dishes — and the kitchen closed before we got full! But highly recomended.

For more LA dining reviews click here.

Related posts:

  1. Flores & the Ladies’ Gunboat Society
  2. Final Kinn
By: agavin
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Posted in: Food
Tagged as: Foodie Club, Korean Fusion, Yangban, Yangban Society

Shin Sen Gumi Skewer Night

Oct28

Restaurant: Shin-Sen-Gumi Yakitori & Chanko Gardena

Location: 18517 S Western Ave, Gardena, CA 90248. (310) 715-1588

Date: March 17, 2024

Cuisine: Japanese Yakitori & Chanko

Rating: Surprisingly excellent

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Joe wanted to “derail” Chinese Sunday with some Japanese, so we headed down to this Gardena Shin-Set-Gumi which is Yakitori instead of ramen.

This is the “chanko” room of the shin sen gumi yakitori where you can actually make a reservation.


Wines.

Cheese “eggrolls” — ok.

Mushroom salad. Just ok too.

Fried oysters. Pretty good.

Agadashi tofu. I always enjoy this dish.

Chicken hearts. yum.

Pork with shiso. Shiso always makes everything great.

Chicken meat balls.

Bacon asparagus and bacon-wrapped scallops. Crispy and delicious.

Beef and some bacon-wrapped something.

Crispy chicken bits.

Delicious tongue.

Another chicken something.

Okra.

Scallops.

More bacon wrapped scallops.

Beef and bacon wrapped tomatoes.

BBQ chicken.

Crispy chicken tails — awesome!

Another chicken bit.

Wings!

More bacon wrapped scallops.

Garlic.

Delicious sausage and mustard. One of my favorites.


This was our “chanko” which in this case was steamed pork and other stuff. Quite delicious with sauce.

Steamed up.

Here is the other stuff.


Steamy!


Coconut Lime Rum Sorbet.

A deal!

A very fun evening with surprisingly delicious yakitori — since we ordered things extra crispy. Apps aren’t that great but the skewers are.

Shunji in the house!

For more LA dining reviews click here.

Related posts:

  1. Shin Sen Gumi – Ramen Revolution
  2. Bistro 1968 at Night
  3. Colette at Night
  4. Late Night Longo
  5. Shin Beijing Cubed
By: agavin
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Posted in: Food
Tagged as: BYOG, Chanko, Foodie Club, Gardena, Gelato, Shin Sen Gumi, Wine, Yakitori

Endless New Year

Oct08

Restaurant: Indian, The Tavern [1, 2]

Location: 633 S San Gabriel Blvd #105, San Gabriel, CA 91776. (626) 287-0688

Date: February 10, 2024

Cuisine: Chinese

Rating: Longest Chinese meal ever!

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It’s hard to describe this particular SGV restaurant. But Andrea organized this special Chinese New Year’s banquet.
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From the outside it looks like most of them.
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But then inside it has this weird western saloon theme. Presumably it was some kind of “Indian bar” back in the 50s. The decor has partially stuck, but the menu is almost all Chinese.
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We had this rustic table in the “party room.”
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Not so PC!


We had the whole room.

Fried Stinky Tofu. Smelled bad, tasted like baby poop!

Crunchy spicy cabbage — good for removing the poop taste.

發財好市 Prosperous Market. Oysters with Black Moss, pork, and cabbage.

Incredibly interesting textures and great flavor — although not a looker in this format.

黃金仙子 Golden Fairies. Whole U-10 Scallops with Egg White Sauce and Fish Roe.

Very tasty.

海皇豆腐羹 Health and Longevity. Assorted Seafood and Bean Curd Soup. This was so good I had 3 bowls. Awesome!

年年有餘 More Than Enough Year After Year. Steamed Whole Live Fish.

Very tasty but a lot of bones.

Signature Prawns and Corn Kernels with Preserved Duck Egg Yolks. The crunchy corn was awesome.

Paul rapped — quite excellently.


包羅萬有 Ocean Treasures Discovered. Braised Gourmet Seafood (Abalone, Sea Cucumber, Fish Maw, Sundried Scallops…)

Icky looking again, but great flavors and textures.

飛龍在天 Dragon Above the Cloud. Lobster and Yee-Fu Noodles with Ginger and Scallions.

Delicious and tender.

金雞報喜 Chicken Bringing Good News. Authentic Fried Chicken. Very juicy and delicious.

Traditional Tea Smoked Duck. Smoky.

寶盆生花 Pearls in Treasure Pot. Mini Stuffed Gluten Balls in Light Peanut Paste (Desert).

Probably the best Chinese dessert soup I’ve had — actually quite delicious — like liquid peanut butter.

Lovechild, Pecan Praline, and Cremino Siciliano.

Crepe cakes!

The wines.

Overall, the place was surprisingly excellent. And they did these really interesting dishes. However, the timing was glacial to say the least. This meal was OVER 7 HOURS LONG! And Chinese food is usually super fast. There were two different 60-90 minute gaps between dishes. Twice I just went over to an empty booth, lay down and took an hour long nap!

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

Related posts:

  1. Cocoa Island – Endless Breakfast
  2. Yasu a Year Yater
  3. Indian, The Tavern – Confusion
  4. Endless Republique
  5. Silk Worm Road – Guan Dong Da Yuan
By: agavin
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Posted in: Food
Tagged as: BYOG, Chinese New Year, Foodie Club, Gelato, Indian Tavern, Lunar New Year, SGV, Wine

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

Raving about Miyagi

Sep01

Restaurant: Sushi Miyagi [ 1, 2, 3, 4 ]

Location: 150 S Barrington Ave, Los Angeles, CA 90049. (323) 382-5635

Date: December 15, 2023

Cuisine: Japanese Sushi

Rating: Top Shelf Omakase Sushi

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Great sushi is always a good excuse to pull out the beloved Champagnes and White Burgundies. Tonight’s Foodie Club theme was Raveneau.
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The unassuming storefront on the largely ignored side street that is S Barrington Ave.
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The space is small but attractive (these are pre covid pics).
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This is chef focused serious sushi, and so we pre-ordered the largest omakase possible — Erick even egged them on to a larger than offered menu. This picture is also pre-covid, post there is a plexiglass barrier across the bar and no bar seating.

Chef Shinichi Miyagi says about himself on his website:

Born in Osaka, the art of sushi mesmerized the chef at an early age and decided to devote his life as a “Decchi” (apprentice) under Master Higuchi at the age of 16. He opened his first “Kappo” (traditional style of cooking in front of a crowd) restaurant at the age of 25, and moved to LA at 29, working in numerous well known Sushi restaurants in West LA, Beverly Hills, and San Diego.

Through managing a Sushi restaurant in Manhattan Beach (i-naba), now in present day, he found an opportunity to try his skills as an executive chef in Brentwood/Los Angeles. The chefs many years of experience in choosing the freshest fish, will surprise even the most sophisticated pallets of this beautiful city.

His methods and techniques in preparation follows the traditional Japanese style, bringing out the true flavors of the fish. The chef also prepares two styles of rice, AKAZU SHARI (Red vinegar sushi rice), and SHIROZU SHARI (White vinegar rice). The SHARI (Sushi rice) will alternate depending on the fish being prepared, and we hope you enjoy the eclectic flavors of the different vinegars being used.Sushi Miyagi is exactly the kind of sushi place I like best — all omakase and very traditional. This is some seriously good fish. Mostly just straight nigiri and a bit of spectacular sashimi and a handful of cooked dishes. This is really really good and instantly catapulted into the top westside sushi joints. Very friendly too. Intimate as well. Sushi at this level is all about the chef and Shinichi Miyagi is very talented.

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Appetizer plate with oyster and caviar (left), sea squirt (top), monkfish liver (front), Japanese conche (right), and fried river crab (back right).
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Sashimi plate with two whitefish and smoked bonito.
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Shirako (cod fish sperm sacks), boiled, with ponzu. This is my favorite prep.
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Fried oyster and clam with mustard sauce.
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Sekogani (female snow crab). Super succulent with that deep crab flavor and lots of roe.

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Snapper.
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Hokkaido scallop.
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Shimaji. Stripped jack.
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White fish with liver. Quite interesting.
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Lightly seared fish.
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Salmon.
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Can’t remember.
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Awesome maguro.
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Toro.
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Sardine or mackerel, oily and marinated.
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Clam.
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Seared Baby barracuda.
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Snapper with truffle.
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Hokkaido uni.
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Seared A5 beef sushi (awesome).
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Dashi with noodles.
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Crab hand roll.
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Truffle ice cream.
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Tea.
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The gang.
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Sushi Miyagi is exactly the kind of sushi place I like best — all omakase and very traditional. This is some seriously good fish. Mostly just straight nigiri and a bit of spectacular sashimi and a handful of cooked dishes. This is really really good and instantly catapulted into the top westside sushi joints. Very friendly too. Intimate as well. Sushi at this level is all about the chef and Shinichi Miyagi is very talented.

Not for the sushi neophytes and roll lovers, but fabulous for those of us who really enjoy great fish being showcased in a straightforward and delicious manner.

For more LA dining reviews click here.

Related posts:

  1. Sushi Miyagi Apres
  2. Mr. Miyagi’s Sushi Bar
  3. Summer Miyagi
  4. Uh no, Takao again!
  5. Takao Reprise
By: agavin
Comments (0)
Posted in: Food
Tagged as: Brentwood, Chablis, Foodie Club, ravenau, Sushi

Emperor Yamamoto

Aug30

Restaurant: 鮨やまもと / Sushi Yamamoto

Location: N Rodeo Dr, Beverly Hills, CA 90210

Date: December 14, 2023

Cuisine: Japanese Sushi

Rating: One of the best meals of the year

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And so we come to the Foodie Club’s epic End of Year Blowout!
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At one of LA’s most elite sushi spots, up stairs on Rodeo in the old Ginza Sushiko spot.
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The sushi bar
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Our special menu.
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Ginger. I had about 10 of these.
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Kichiji-rock fish in dashi. Mild and delicious. Super soft and tender.
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Astrea caviar of course.
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Kyoto fresh bean curd with caviar. Very grassy soy flavor. Texture like very fresh burrata.
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Kinmedai-goldeneye snapper sashimi. The peppery yuzu-kosho was awesome.
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Tri of tunas.
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Taka’s chu-toro.
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Taka’s o-otoro.
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Taka’s maguro in a tiny handroll.
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Benny’s shrimp.
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Buri (wild yellow tail).
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Saba (mackerel).
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Hokkigai (surf clam)

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Sekogani (female snow crab) with crab sauce. Super succulent with that deep crab flavor and lots of roe. The soft silky sauce really took it up a level too.
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Hokkaido uni (sea urchin).
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Astrea Caviar Toro roll.
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House-made buckwheat soba noodles.
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Shrimp soba (hot). Perfect soba with that awesome slightly soggy perfect tempura shrimp.
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Cold soba with caviar. Also great, but I preferred the hot.
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Unagi (fresh water eel). Super soft.
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Tamago (sweet egg).
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A tro of birthday cakes!

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Satsuma Tangerine Ice Cream. Very mild.
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A tro of Sweet Milk Gelato (Choco-mole, Orange Old Fashioned, and Bakewell Tart).
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Basque Cheesecake with Caviar and Stawberry Cake.
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Tea.
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Uh. Wow! Pretty incredible evening, although I got home at 1am!
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For more LA dining reviews click here.

Related posts:

  1. Lucky Noodle King is the Dan Dan Emperor
  2. Let’s Go Again
  3. Sushi Sushi = Yummy Yummy
  4. Coche In at Brothers Santa Monica
  5. The Valley’s Secret Sushi|Bar
By: agavin
Comments (0)
Posted in: Food
Tagged as: Beverly Hills, BYOG, Caviar, crab, Eve, Foodie Club, Fu, Gelato, Japanese Sushi, Sushi, Wine, Yamamoto

An Array of Goodness

Aug24

Restaurant: Array36 – 36宴

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

Date: December 2, 2023 and May 5 & July 21, 2024

Cuisine: Shanghai Chinese

Rating: Great new “high end” Chinese

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I was eager to find out about Array 36, another new “high end” Chinese resteraunt in the SGV — most similar to Orange County’s Chang’an.
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We booked a private room for 14 and pre-ordered a number of dishes. I did the menu planning.
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The service was very nice, although they did make us wait about 30 minutes while the previous occupants of our room finished up.
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Pressed Japanese yuzu-infused jellyfish head. Very tasty with nice texture. Of course the jellyfish itself has next to no flavor, but the slightly sweet sauce was great.
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roasted chili sauce century egg with avocado. Very nice, if unconventional, century egg dish. I do love century egg.


Century Egg with Sea Cucumber. Very interesting blend of the soft and bitey and the chewy textures. A bit of kick and tons of umami. Really quite good. They changed this up as it used to have avocado. This was arguably better.

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sichuan style spicy and numbing chicken. A very solid version of this with one of those addictive spicy sauces. Chicken itself was nice and juicy.
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36 feast smoked pine pork. These tiny morsels tasted like Shanghai smoked fish, just pork.


Pork Neck with Japanese Yam. Kind of like spam with pineapple!
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Bovon brought another tin of caviar!
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hand-made crab golden noodles. I love crab roe and I love noodles so I had to try these.
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They were actually very pleasant but a little bland — nothing a huge dollop of caviar didn’t fix!
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House special shrimp. They were out of scallops so we got these sweet crispy shrimp.
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I “fish egged” mine up but it was very nice. Extremly crispy and mildly sweet.
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Shanghai crab stewed with its roe and tofu in a clay pot. I love this dish and it didn’t dissapoint. Super soft. I ate a mess. With caviar too.
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Typhoon style lobster. The lobster itself was very well cooked. The garlic had a bit too much bread crumbs in it, but was still delicious.


6lb lobster with ginger and scallions. Excellent version of the wet lobster prep.
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Buddha Jumps Over the Wall Soup. Several people insisted on this dish and it was incredible! This was the abalone version and was full of so many weird seafoods cooked down into a super intense seafood demiglace. It had incredible silky texture and density. Marvelous.



The version in 2024 was like a consommé. It had all the chewy seafood bits, but not the unctuous thick demiglace texture that it had in Dec 2023.
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Braised cold abalone. Chewy!
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Shanghai smoked fish. Very nice crispy version of the fish.


Grouper steamed with soy sauce and ginger. Very nice fish. Lots of bones. Great sauce flavor. Some people LOVE this dish. I like the flavor, but the bone factor always leaves me a bit disintered in engaging with it fully.


Pickled chilis and spicy bean sauce.
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Shanghainese sautéed eel. I really loved these garlicky sweet rich eels.
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northeastern-style marinated beef. Very tender and a bit sweet.
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Grandmother’s pork belly. Extremely fatty and juicy. Great version of this Shanghai dish.


Super rich Shanghai Pork with Quail Eggs. Great version of this very fatty dish.
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Finally, about an hour late, our Peking duck arrived. They do it like Chang’an.
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Lighting it on fire with Baiju.
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Then carved tableside.
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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.
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This added more (smoky) flavor, of course.
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Super thin pancakes, but they had a little clumping issue.


Oodles of caviar for the duck.
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The condiments were solid. But overall the Peking Duck was a bit of a disappointment. It was good in the way that any real Peking duck is, but the skin could have been crispier. Part of the problem was also that both ducks came WAY at the end of the meal. We didn’t want them instantly at the start, but I had asked for them at 8pm and they came at more like 9:20 — and we were very full.

The May 2024 version of the duck was excellent, first rate really. Moist with crispy skin.
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hand pulled cabbage. Delicious dish as always.


Seared string beans. Very nice sear and good flavor.

Garlic greens. Very well done, but a little on the “boring” side. Always good to have some greens but I like the cabbage.

Stone pot fried rice.
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yangzhou egg fried rice. Very nice fried rice.
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shanghai shepherd’s purse and pork dumplings. These XLB were super juicy, delicious, and had some kind of seafood, maybe even more crab roe.


Spicy XLB. Shells were ok and these were juicy, but they had quite a better — numbing and white — kick. I kind of liked them but many didn’t.
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shanghai pan-fried buns. They looked a bit soggy but the pork was great.


The pan fried pork dumplings were better in May 2024, this time with a great pork filling.
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Duck #2. We asked for it crispier. They flammed it longer, but it just ended up tasting a bit more “burnt.”
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We also asked for the bones and got tons of meaty bones.
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Baked papaya dessert. Sweet and kind of tasteless.
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Variant on — Sultan’s Delight — Iranian Saffron and Sicilian Pistachio Base, with Rose-Water Turkish Delight — Saffron from the Istanbul Spice Bazaar — 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 #saffron #pistachio #TurkishDelight #Türkiye
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Baileys Irish Gream Gelato — Stabilized 13% Bailys Irish Cream recipe, with a touch of seasonal coloring! — I have trouble resisting these once a year flavors — 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 #expresso #whiskey #baileys #StPatricksDay #cream #green


St Agur, Fig, Walnut Gelato.

Awesome Armenian pistachio cake.
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Dec 2024: This was an awesome meal. Array 36 is one of the best Chinese “fancy” places I’ve been to in California. It’s not quite as polished as Chang’an, but it does have a varried menu. The general style leans toward the Shanghai region, although they have some other dishes. Chang’an is a little Xi’an inflenced and has a few more spicy dishes. Many dishes here were excellent, but fell slightly short of Shanghai Tang level execution. But there were lots of interesting and delicious dishes.
May 2024: Really great night. First rate in every way. The food at Array has stepped up, particularly the duck. The Buddha soup went from best to one of the worst dishes but everything else really improved. Service was great and the room cosy but prefect. They did rush the food a bit. Not that the overall length of the meal was too fast, but too many things came at once in a number of waves. But it’s really hard not to have that happen at Chinese unless you also want to gamble that you won’t have long waits. And we had A LOT of food. Jeff really helped set things up nicely. I would have ordered a couple more interesting things and left off the regular greens, shrimp, and the fish. But others LOVED the fish so they were crowd pleasers. Overall, a totally banger night.

July 2024: Another great night. Private room again and a slightly smaller (in terms of food) dinner with very successful but tighter ordering. Again the duck was fabulous. They also finally had the awesome river shrimp in stock. Even the pig’s ear was great.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

Related posts:

  1. Molten Lava Goodness
  2. NC Peking Duck – Double Duck part 2
  3. Jiang Nan Spring
  4. Big at Bistro Na
  5. Shanghai #1 2022
By: agavin
Comments (1)
Posted in: Food
Tagged as: Array 36, BYOG, Chinese cuisine, Foodie Club, Gelato, SGV

Tin Time – Saltie Girl

Aug01

Restaurant: Saltie Girl

Location: 8615 Sunset Blvd, West Hollywood, CA 90069. (310) 734-7296

Date: November 9, 2023

Cuisine: Seafood

Rating: Quite different with all that conserva

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This was a Erick and I duo foodie night.
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Salty Girl in West Hollywood offers a cozy yet vibrant dining experience, merging a relaxed atmosphere with sophisticated seafood dishes. This eatery stands out with its emphasis on fresh, high-quality ingredients, showcasing a range of oceanic delights from rich, buttery lobster rolls to expertly shucked oysters. The menu, thoughtfully curated, features inventive yet comforting options like clam chowder fries and tuna crudo. The interior’s rustic charm, accented by nautical decor, complements the laid-back but polished service, making it an ideal spot for both casual dinners and special occasions. Salty Girl’s commitment to flavor and freshness leaves a memorable impression, ensuring it’s a must-visit for seafood enthusiasts.
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The menu.
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The have a whole book of conserva.
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Chilled Florida Stone Crab Claws. Tasty, but expensive at $42 a claw and hard to get out of those thick shells.
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TORCHED SALMON BELLY. avocado / apple / cucumber / miso glaze. Very rich and satisfying with a subjective sweetness.
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WARM SPICY KING CRAB ROLL. avocado / soy paper / ponzu. Mild and pleasant.
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SANTA BARBARA UNI TOAST. tomato jam / mangalica ham / quail egg. Good mix of briny and salty flavors.
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CHARRED OCTOPUS. coco beans / chorizo / piquillo peppers / fingerling potato chips. Really really tender. Not chewy in the slightest.
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Our selection of tins. They have the largest seafood tin list in the country!
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served with trio of salts / crunchy butter / pickled piparra peppers / piquillo pepper jam / french bread. I liked all the accompaniments — other than the salt which I didn’t try (didn’t need MORE salt).
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Bread for the tins.
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Cockles in brine. Very succulent and delicious.
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SPICED SARDINES IN OLIVE OIL. Porthos / Portugal / 4.4oz. Nice sardines, but fairly straightforward.
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HAKE CHEEKS IN OLIVE OIL. Alalunga / Spain / 4.72oz. Delicious and tender.
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SMOKED EEL. Gulf of Maine Conservas / New Hampshire / 6oz. Great smoky flavor. Pretty salty.
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GRILLED VENTRESCA (TUNA BELLY). Güeyu Mar / Spain / 5.29oz. We were hoping for richer. This was excellent tuna, but nothing that exciting.
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SALTIE GIRL LOBSTER ROLL. served warm. house made salt & vinegar potato chips. Quite nice lobster roll.
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FRENCH DOVER SOLE. lemon / capers / butter / parsley. Fish was perfectly cooked so it had a great texture. Beurre blanc was silky rich. The only problem was the sauce was a touch salty without enough compensating lemon.
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Beurre blanc sauce.
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Overall, an interesting place ina very cute space. Service was good. It was loud and crowded and there was a lot of seafood on this menu. It was salty and not exactly cheap. But I’d come again at some point. Unfortuantly they do have a 2 bottle limit although a reasonable enough $40 corkage.

For more LA dining reviews click here.

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  4. Book Review: Girl Walking Backwards
  5. Book Review: The Windup Girl
By: agavin
Comments (0)
Posted in: Food
Tagged as: conserva, fish, Foodie Club, Seafood, West Hollywood, Wine

Yes to Yess

Jul28

Restaurant: Yess

Location: 2001 E 7th St, Los Angeles, CA 90021.

Date: October 25, 2023

Cuisine: Modern Japanese

Rating: Good, but restrained

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From a bright orange sashimi food truck to a haven for smoky wood-grilled dishes, this Arts District spot from lauded London chef Junya Yamasaki fits right in with the buzzing neighborhood. Order something from the ever-changing menu, grab a drink, and then expect to order at least another round.
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Modern build out of this warehouse, although my photos suck.
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The small menu.
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Fresh Water Kimchi with Market Vegetables and Fruits. Very mild flavor. Joe loved these. I prefer a much more vinegar forward pickle flavor as these were very pleasant, but subtle.
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Boiled Peanuts. Surprisingly excellent.
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Bluefin “Akami Zuke” with Mustard-Pickled Eggplant and Wasabina. Clean straight up tuna with a nice zesty mustard.
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Halibut Fritters with Fresh Peppers, Spring Onion, and Ponzu. Delicious fried fish with this strong, and pretty spicy, topping.
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Monk’s “Chirashi-Sushi.” This autumn vegetarian version of a chirashi bowl was actually incredible. It was sweet, with varied textures, a smokey autumn vibe, and some subtle vinegar.
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Grilled Fig and Cacao Miso Soup. Gorgeous winter style miso with a bit of sweetness.
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Tuna Tartar with Soy Cured Egg Yolk and Mixed Vegetable Crisps. Awesome “toro” tartare with great soft texture and extreme richness.
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Grilled Miso Black Cod and New Season Turnips.
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Grilled Pork Collar. Grilled Peads and Barnetts Pork Collar with Ripe Peppers and Cannellini Bean Mash. Tasty.
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Grilled Lamb Loin Chop with Spinach, Mint, Beet Chips and Apple Salad. The lamb itself was nice, but the really great part was that herby salad. Loved the mint etc.
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Grilled Beef and Matsutake Mushroom. Stemple Creek Strip Loin and Matsutake Mushroom with Roasted Bone Marrow and Soy Egg Yolk. A pretty “healthy” portion of very solid steak and gorgeous mushrooms. It played nicely with the soy egg and when topped with bone marrow.
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Soy Egg Yolk.

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Peering at the bone marrow. Erick blew his out and a huge snot globblet of marrow fat landed on his plate!
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Hanging with the chef.
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This was a very interesting meal. Very different take on modernizing Japanese cuisine in a lovely build out — located in a sketchy DTLA location.

For more LA dining reviews click here.

Related posts:

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  4. Niku X – Hits the Spot
  5. Newest Oldest Sushi
By: agavin
Comments (0)
Posted in: Food
Tagged as: DTLA, Foodie Club, Japanese cuisine, Wine, Yess

Final Kinn

Jul24

Restaurant: Kinn [1, 2, 3]

Location: 3905 W 6th St, Los Angeles, CA 90020. (213) 291-0888

Date: October 19, 2023

Cuisine: Korean Fusion

Rating: Really tasty & a great deal

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After Erick and I had such a great “Round 1” of our double dinner at Kinn and then a “real” Foodie Club dinner (seen here), we decided to come back for a third epic meal — sadly, it closed very soon after this particular feast which is a real shame as it was fabulous and innovative.
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Not so crowded this time around :-(.
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Kimbap. Cured and seared escalar, Bugak shell, Shari, Myoga, Wasabi, Scallion paste, Perilla leaf. Delicious. The soft meaty fish played off the interesting flavors in the base.
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Oyster. Marinated Santa spot prawn, Uni, Oyster, Smoked trout roe, Hanaho, Lime zest. Excellent jazzed up oyster.
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Abalone. Steamed abalone, Squid ink, Potato sauce, Chive sauce. The Kinn classic.
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Tomato Salad. Perilla sorbet, Tomato, Burrata, Basil oil. I was hoping this would return — it’s not exactly the same — but for the second time the Perilla sorbet was incredible!
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Crispy Octopus. Octopus, Potato, Gochujang SC, Parsley, Chervil, Tarragon, Compressed Radish. A new format was perhaps even better. So crispy and so tender.
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Dry Aged Beef, Flannery beef, Market vegetables, Dashi, Dipping sauce. Tasted like shabu shabu. I drank the whole broth.
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Soup of Delicacies. Chicken soup with xiao xing, Dried sea cucumber, Matsutake & Lion’s mane mushroom, Egg custard with salted shrimp, Deer tendon. Basically a fancy Korean ingredient Chawanmushi — delicious.
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Caviar Noodle. Handmade noodles, Oyster cream, Lime zest, Flower, Astrea Caviar. This was good, but a bit blander than most of the dishes (it is a carb).
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N’duja mandoo, N’duja filling, Scallop, Brown butter. Bunch of intense dumpling flavor — awesome.
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Carabinero & Tilefish. Crispy tilefish, Charcoal grilled shrimp, Spinach puree, Brandy Sauce. Lovely.
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Stuffed quail. Mushroom cream sauce. Incredible dish. The quail was super crispy, yet juicy, and the creamy sauce was incredible.
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Mussel rice. Rice cooked in mussel stock, Saffron, Tomato, Pickled onion. Very much like a great paella-risotto hybrid. It wasn’t crispy, but it had awesome flavor.
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Perfect iced grapes.
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Corn. Shaved corn ice, Cheese foam, Green Tea powder. A very soft and subtle dessert.
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Bonus of foie gras terrine.
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Caviar.
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And, as we sat for 2 hours chatting with the chef, a Flannery steak!
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Really incredible meal.
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The chef.

Kinn was awesome. Not only was it intimate and the chef extremely friendly and interesting, but these were big bold flavors and quite novel. The cooking techniques are heavily “modern French” or “modern European” (some dishes like the Octopus are pretty Spanish) but a lot of Korean ingredients and flavors have been melded in. It’s simultaneously comforting and novel.

This larger dinner was more “filling” and we certainly didn’t need second dinner. Great stuff and great wines.

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.

Related posts:

  1. Round 1 – Kinn
  2. Kinn Again
  3. Kato West Final Act
  4. From Sketch to Final
  5. The Final Cover
By: agavin
Comments (0)
Posted in: Food
Tagged as: Foodie Club, Kinn, Korean Fusion, Wine

Kinjiro Return

Jul18

Restaurant: Kinjiro [1, 2]

Location: 424 E 2nd St, Los Angeles, CA 90012. (213) 229-8200

Date: October 9, 2023

Cuisine: Japanese

Rating: Good modern Japanese comfort food

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I last went here about a decade ago with the Babykillers — and before that to BOS in this same spot. BOS was good, but kinda extreme, being an offal restaurant. The owners then rebooted the space as Kinjiro, a modern Izakaya (bar with food), which has proved very popular.


It looks pretty much the same as it did before, with slight superficial alterations.

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Once upon a time, a boy named Ninomiya Kinjiro rose from humble origins and became one of the most beloved statesmen in Japan, bringing food and joy to the people during hard times via agricultural reform.
We, Nomiya (“Tavern”) KINJIRO, strive to carry on our namesake’s mission and bring happiness to our customers via good food & drink.
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Overall, Kinjiro really is one of the best Izakaya (food-wise) that I know of in town. Too bad it’s all the way downtown, as that’s further away than I usually like to drive for izakaya, as we have many on the westside. But this food is elevated just enough and execution really execellent.
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Our marked up menu.
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Uni, Ikura, Scallop & Blue Crab. The dashi on the side was thick and incredibly flavorful. It could be poured over for a pour “umami infusion.” Great textures and quite lovely.
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Close up.
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Seared Kanpachi (Amberjack) with Spicy Ponzu. Fish was pleasant but I prefer straight raw to seared. The spicy daikon had a bit of a kick.
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Cured Mackerel “Saba Kobujime” Sashimi. Very pleasant oilyness to the fish.
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Assorted “Nukazuke” Pickles. The Takuan (yellow) was the best. The others had a great crunch but mild acidity (I like a stronger pickle).
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Kibinago Sardine Tempura. Nice little fried baitfish with two salts.
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Agedashi Fried Tofu with Organic Mushrooms Ankake Sauce. OMG this is the best tofu. Super silky interior, a bit of crunchy fry around it, and that goopy dashi (similar to the thick dashi in the first dish) with lovely mushrooms.
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Closer view.
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Spanish Octopus with Japanese Peppercorn Aioli. Nice texture, good acidity, and I even enjoyed the tomatoes.
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An aoili and a macha salt for the octopus.
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Thick-cut Beef Tongue with Yuzu Negi. Very thick and meaty with a nice zingy/spicy sauce (the yuzu negi, which is what one sees over-piled on AYCE sushi trying to look “cool”).
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Bone Marrow Dengaku. Pretty tasty with quite a bit of sweet soy baked in.
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King Salmon Collar & Belly “Yuan-yaki”. Like super rich teriyaki salmon.
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Simmered Japanese Red Snapper Head. Very nice steamed fish meat.
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Beef Tendon, Tongue Miso Stew. I was a bit disappointed with this dish. Tasty, but pretty chewy.
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Uni Risotto. Nice and creamy. Excellent.
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Beef Tongue Curry Rice. OMG again. This might have been one of the best beef curries I’ve had. Perfect Japanese curry flavor. Could have used more of the iconic red pickles.
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Speaking of pickles…
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American Wagyu Sukiyaki-Don (Simmered Beef over Rice, Poached Egg).
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Mashed together this was delicious and tasted just like… sukiyaki!
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Grilled American Wagyu Boneless Short Rib over Rice. Basically like those Korean short ribs (slightly sweet with char flavor) over rice. Delicious!
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Sake Kasu Crème Brulee. Quite nice and silky.
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Black Sesame Mousse. Really great soft texture with a deliciate black sesame flavor.

Overall, an amazingly fun night. Great company. Great wines. And some really tasty comfort food that paired very well.

For more LA dining reviews click here.

Related posts:

  1. 2002 White Burgundy at Kinjiro
  2. Yamakase Return
  3. Return of the Khan — Meteora
  4. Chi Spacca – The Return
  5. Quick Eats – Red Rock
By: agavin
Comments (0)
Posted in: Food
Tagged as: Foodie Club, Izakaya, Japanese cuisine, Kinjiro

Bistro 1968 at Night

Jul11

Restaurant: Bistro 1968 [1, 2]

Location: 402 S San Gabriel Blvd Ste A, San Gabriel, CA 91776. (626) 766-1968

Date: January 4, 2024

Cuisine: Chinese Dim Sum

Rating: One of the current best

_

Bistro 1968 opened with considerable fanfare (for the SGV) at the tail end of 2022. It serves up a large but focused menu of Cantonese dim sum and unusually is not two restaurants in one like most of the Cantonese places. Instead they have the same (dim sum focused) menu for both lunch and dinner.

This visit involves a Foodie Club Sunday Chinese dinner with combined dim sum and other.

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The underground parking lot here sucks. Upper level was full and the lower level had this mechanical gated “resident only tow zone” that was poorly labeled and easy to get trapped in.
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Escaping the parking lot involved this endless corridor.

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Peanuts and Candied Walnuts.
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The menu.
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They have moderately fancy tea service.
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Chili paste and mustard.
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Egg Tofu with Abalone Sauce. I love this soft silky tofu. Although we got it more or less twice.
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Seafood Dumpling with pumpkin.
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Shrimp Har-gow.
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Seaweed and Shrimp Paste Cake.
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Chili Oil.
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XO Sauce.
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Pork & Shrimp Siu-Mai.
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Selections.
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Shrimp Rice Noodle.
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Supreme Beef Balls.
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Jumbo Sticky Rice Wrap.
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Seafood Chow-mein w/ Crispy Noodle. Solid version of the classic with nice noodles and sily seafood.
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Pan Fried Seme Cicoria w/ Duck Meat. This “orzo” with bits of duck was awesome. Very much like a fried rice.
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Barbecued Iberian Pork w/ Honey. Too lean and too sweet, so while it had good flavor it was a bit chewy.
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Egg Tofu with Mushrooms and Vegetables. Delicious dish. This is my kind of “veggie.”

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Peking Duck. This was a rather lame Pseudo Peking Duck. Kinda dry and the cleavered style of Cantonese roast duck with the buns.
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No cucumbers but there were scallions.
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They served both the more “real” hoisin and the standard thin Cantonese type that usually goes with PPD.
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Poached Tofu Skin w/ Pork Bone Broth.. Soup was a pork bone broth and pretty delicious. Rest of the dish was meh.
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Pan Fried Mix Mushrooms with Egg White. Kinda boring dry version of this dish. It was much better at Colette.
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Curry Rice with Baked Eel. The eel was really good. The curry rice was a touch dry and very much that English yellow curry.
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Poached Watercress with Fish Ball. Bland this time around.
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Strawberry Jam Gelato — an awesome dairy Strawberry base swirled with Strawberry Jam — made by me for @sweetmilkgelato — sugar time! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #strawberry #jam
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To the right was an Almond Zab blend. It was pretty old. Tasted great but had some ice cystal formation. Could easily have been almost 2 years old from the label.
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Flavorless sweat bean puffs.
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Mango “soup” was actually pretty good.
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Overall, Bistro 1968 was interesting at night. It was a Sunday night and deserted. The kitchen didn’t feel particularly on point but the dim sum was still great and most of the dishes very enjoyable. They seem to be floundering, as more recently (early summer 2024) they have switched to $20/pp AYCE dim sum — which will doom them. No way they make money on that.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

Related posts:

  1. DimSumQuest – Bistro 1968
  2. Big at Bistro Na
  3. Fancy Feast – Bistro Na
  4. Late Night Longo
  5. Bistro Na Birthday
By: agavin
Comments (0)
Posted in: Food
Tagged as: Bistro 1968, BYOG, Foodie Club, Gelato, Wine

Baar Baar

Jun25

Restaurant: Baar Baar

Location: 705 W 9th St, Los Angeles, CA 90015. (213) 266-8989

Date: August 9, 2023

Cuisine: Modern Indian

Rating: Very tasty

_

Erick and I haven’t seen each other in 2 months because we were both traveling (him longer than me). So when he got back we went out just the two of us to try this new downtown modern Indian located in the old Faith and Flower space.
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Attractive modern space.
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The menu.
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Cauliflower 65. Carrot Pachadi, peanut theca, pickled kumquat, curry leaf. This is a Portugese influenced dish and was quite tasty.

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Tuna Bhel. Passion Fruit Rassam, avocado, curry leaf oil, kappa chips. I really enjoyed this cumin forward, slightly sweet, slightly spicy take on the tuna tartare.
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Wild Shrimp Ghee Roast. Byadgi Chili, Fennel, Pao bread. Very nice grilled prawn with a spicy butter.
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Pao Bread. Looks like Hawaiian bread, but not sweet at all.

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Lamb Keema Hyderabadi. Potato mousse, green peas, masala pao. Sort of the Indian Sheppard’s pie. Delicious spiced ground beef under the whipped potatos. Tasted like Indian-style Texas chili.
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Here is the meat in view.
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Pork Belly. Pomegranate BBQ, stone fruit, sping onion, masala cracklings. A bit sweet and full of flavor.
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Chicken Malai Tikka. Amul Cheese Fondue, walnut khurchan, crispy garlic. Creamy and rich. Pretty mild.
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Kashmiri Duck (Birria) Taco. Chilantro, red onion, cheddar, pickled radish. These tasted more like Mexican tacos actually, but were delicious with that very greasy, meat forward taco flavor.
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“Consomme” for the tacos. Dipping this notched them up even further. Great dish.
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Lamb Chop Burrah Kebab. Pickled red onion, hemp seeds chutney, red onion. Pretty delicious with the onions and the mint sauce.

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Mint sauce.
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Baar Baar Butter Chicken. Red pepper makhani, fenugreek. Very mild and super creamy this was a fabulous chicken curry. A nice char flavor as well. Really great.
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Lamb Shank Roast. Nijari gravy, fresh ginger, mint, cilantro, rose. Like a sort of lamb curry osso bucco. Pretty tasty but not as good as the butter chicken.
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Cheese & Jalapeno Naan. Cheesy and delicious.
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Garlic Naan. Good, but not as good as the cheesy one.
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The dessert menu.
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Mango Ghewar. Malai kulfi, mascarpone mousse, mango jelly, pistachio. This was the winner. Super delicious, cool, refreshing mango.
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Coconut Payasam Cassatta. Rhubarb compote, tender coconut granita. Subtle flavors. A bit like a coconut cheesecake with hints of rhubarb ice.
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Really delicious new restaurant. Indian flavors but modern treatment. Super delicious. Very refined. It’ll be interesting to see what the masses think of Baar Baar. I happen to love strong Indian flavors and this was some of the best stuff I’ve had.

For more LA dining reviews click here.

Related posts:

  1. Sambar – Briefly Modern Indian
  2. Akbar – Curry not so Hurry
  3. Quick Eats – Tara’s Himalayan
  4. Akbar Reborn
  5. Camphor Cool
By: agavin
Comments (0)
Posted in: Food
Tagged as: Baar Baar, Foodie Club, Indian cuisine

Roccos Redux

Jun21

Restaurant: Dinner at the Borgese’s [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11]

Location: Santa Monica

Date: August 2, 2023

Cuisine: Italian influenced gourmet home cooking

Rating: Awesome

_

Dinner at the Borgese’s is a special house dinner in Santa Monica cooked by the stunning pro-level home chef Borgese couple. Tonight’s dinner was another Hedonist dinner featuring whole lamb.

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Lovely night out on the patio.

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The menu.
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Bistecca chilling out.
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Rocco in the kitchen.
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The dead and dying shrimp section (they had just been split open).
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Amuse of burrata and prosciutto.
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Amuse of caviar, creme fraiche, and blinis.
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Carpaccio di Tonno. Tuna Carpaccio. Super salted — in a good way — the sea salted offset the olive oil nicely.

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Bronzino alle Vongole. Bronzino with Clams in Cherry Tomatoes. Interesting take on things. Quite nice though. Drank the entire (delicious) broth.
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Risotto ai Calamari. Calamari Risotto. Salty and delicious. Way better than the risotto I had the night before at Mistral.
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Cozze con Guanciale. Mussels with Pork Cheek. Who doesn’t think that Guanciale makes everything better?
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Pasta di Granchio. Crab Pasta. A very matured, incredibly savory, tomato and probably anchovy etc based crab sauce. Delicious with great texture.
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Pasta di Granchio. Crab Pasta. A very matured, incredibly savory, tomato and probably anchovy etc based crab sauce. Delicious with great texture.
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Bistecca alla Florentina. Wood-fired Florentine Steak. This was one of the better Rocco steaks. Medium rare and with a salty crust.
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Verdure Grigliate. Roasted vegetables. In this case little baby potatoes.
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Verdure Grigliate. Roasted vegetables. In this case rapini.
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My partial plate.
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Back from Türkiye with a new flavor — Sultan’s Delight — Iranian Saffron base with house-made Pistachio Cremino, Chopped Pistachios, and Rose-Water Pistachio Turkish Delight — many ingredients from the Istanbul Spice Bazaar — 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 #saffron #pistachio #cremino #TurkishDelight #Türkiye
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Strawberry Margarita Sorbetto! — like a frozen cocktail — made by me for @sweetmilkgelato — Strawberries from Avignon, blended with fresh lime, Reposado Tequila and Cointreau –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #strawberry #Margarita #cocktail #Tequila #Cointreau
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Bowled up.
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The wines.
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Another amazing meal at Roccos. I think I might prefer the seafood (or mostly seafood) dinners.

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Very fun night with an awesome (and typical) crew and great great wines. Food was really fabulous as always, and there was tons, although I’ve had Rocco’s meals where I liked the mains more. Tonight’s standouts were the clams, quail, and pasta.
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First of all, the Borgese hospitality was awesome, the house lovely, and the food absolutely incredible. One of the best “home cooked” meals I’ve had. Maybe ever if you restrict it to chefs cooking in their own home kitchen. Just amazing. Every dish was great. Rustic but extremely delicious style. Superb homemade pastas.

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

For more LA dining reviews click here.

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Related posts:

  1. Rocking Roccos
  2. More Uni at Roccos
  3. Sauvages Roccos
  4. Truffles at Roccos
  5. Hayato Redux
By: agavin
Comments (1)
Posted in: Food
Tagged as: BYOG, Foodie Club, Gelato, Rocco Borgese, Roccos, Wine
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