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Archive for hedionists

White Burg Crustacean

Oct14

Restaurant: Crustacean Beverly Hills [1, 2, 3, 4, 5, 6, 7, 8, 9]

Location: 468 N Bedford Dr, Beverly Hills, CA 90210. (310) 205-8990

Date: February 18, 2024

Cuisine: Vietnamese Fusion

Rating: Awesome as always

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Crustacean is one of our regular haunts and one of the few places with the stems, food, and service to handle a serious wine dinner. This was a return to Hedonist form with a White Burgundy Dirty Dozen of all new traditional Vietnamese food inspired Crustacean creations.

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Back in our “usual” private dining room and patio.


The menu.

Smaller group.



Asparagus Flower Soup with Quail Egg. Tastes like a lot of Chinese “white” soups — lovely.

Crispy Langoustine & Caviar Roll. 1/3oz Royal Kaluga Caviar, Winter Citrus Sweet Chili. Like fancy cocktail party spring rolls — down to the sweet chili sauce.

Melting Wagyu Puffs. Whipped Potatoes, Cognac, Black Truffle.

Kohlrabi Caesar. Furikak, Vietnamese Black Pepper, Parmesan Snow. Very cool and crunchy.


An’s Famous Garlic Noodles with Dungeness Crab. Roasted Garlic & An’s Secret Sauce. Classic!

Had to get the extra noodles, of course.

Whole Turmeric Dover Sole. Broken Noodle Skins, Bean Thread Noodles, Caviar Nage. Very moist and delicious.

Almond Apple Tart — made by me for @sweetmilkgelato — Base crafted from Galbani Whole Milk Ricotta and Sicilian Toasted Noto Romano Almond Paste layered with house-made Cinnamon Bourbon Apple Pie Filling! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #dessertgasm #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #ricotta #almond #RicottaCheese #cheese #applepie #apple #cinnamon

Coconut Tapioca ‘Che’. Vegan Coconut Sorbet, Lychee, Exotic Fruits, Tapioca Pearls.


The gang.

The wines.


The scores.

And sheet.

Discussing the food analytically. Very good, and most dishes varied from good to great. The Vietnamese influence is far more subtle, less heavy handed, then at most newer fusion places like Little Sister / LXSO or the more contemporary small plates style Khong Ten. Definitely more roughly 2000 in formal fine dining style — which I don’t mind at all. In some ways it feels like a millennium event fine dining place with Vietnamese — and to a lesser extent Thai and Chinese — notes. It’s a pretty fancy place, and priced accordingly — but particularly during these last two dinners have really knocked it out of the park.

For more LA dining reviews click here.

Related posts:

  1. Quicker Crustacean
  2. Spring Crustacean
  3. Crustacean Cru
  4. Kings at Crustacean
  5. Dirty Dozen Crustacean
By: agavin
Comments (0)
Posted in: Food
Tagged as: Beverly Hills, BYOG, Crustacean, Dirty Dozen, French Vietnamese, Gelato, hedionists, Vietnamese cuisine

Home on the Grange

Jun12

Restaurant: Saddle Peak Lodge [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11]

Location: 419 Cold Canyon Rd, Calabasas, CA 91302 (818) 222-3888

Date: July 27, 2023

Cuisine: Modern American

Rating: Great ambiance and terrific game oriented food.

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Ever year, both in the summer and winter, we Hedonists return to Saddle Peak Lodge. It’s pretty much the perfect venue for both a winter or summer food and wine blast, with gorgeous lodge patio, game driven food, and awesome wine service. For those of you who don’t know, Hedonist events have amazing wines (each diner brings at least one bottle).

Tonight’s dinner was Penfolds Grange themed.

Saddle Peak Ranch used to be a game lodge back in the early part of the 20th century. The rich and famous used to come up and hunt Malibu’s finest, such as this poor fellow. Now the deer are just served up on the menu.

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The menu.
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Amuse of potato leek soup. A bit too “carby” for my taste.
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Pretzel bread.
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CAST IRON JOHNNYCAKE. Maple Butter. Like dessert cornbread.
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WHITE SHRIMP “COCKTAIL”. Cocktail Sauce & Charred Lemon.
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PORK BELLY. Vietnamese Flavors, Pickled Vegetables, Herbs, Nuoc Mam, Lime. Nice tangy & fatty flavors. Rich. Some reach crunch to the pork.
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6 INCH SPLIT ROASTED BONE MARROW. Chimichurri Sauce, Grilled Ciabatta.
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HAND ROLLED CAVATELLI PASTA. Périgord Truffle Sauce, Potatoes, Parmesan, Fine Herbs.

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CAESAR SALAD (w/ anchoives). Romaine, Parmesan, Grilled Ciabatta. Oddly sweet dressing.
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PINK LADY APPLE SALAD. St. Agur Blue Cheese, Arugula, Shallots, Candied Pecan.
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“Tomato salad” (made up by Yarom).
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A simple green salad.
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NEW ZEALAND LAMB. Chanterelle Mushroom, Farro, Artichokes, Black Truffle Butter.
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CHEF’S GAME TRIO. Rabbit | Miso Mash | Baby Carrots | Balsamic Onions | Red Wine Jus Elk Tenderloin | Braised Bacon | Morello Cherry | Celery Root | Sweet Potato Bison Short Rib | Smoked Miso-Potato | Blistered Asparagus | Spicy Pepper & Apple Salad.

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Rabbit | Miso Mash | Baby Carrots | Balsamic Onions
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Sweet Potato Bison Short Rib | Smoked Miso-Potato | Blistered Asparagus
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Red Wine Jus Elk Tenderloin | Braised Bacon | Morello Cherry | Celery Root
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2LB BONE-IN WESTHOLME WAGYU BEEF TOMAHAWK FEAST. Westholme Australian Wagyu Beef Ribeye (Marble Score A5-7) | Cooked in herbs & butter over charcoal with Seasonal Accompaniments Served Table Side | Spring Accompaniments: New Potato Puree, Asparagus Cooked 3 Ways, Mushrooms “Bordelaise”.
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BRUSSEL SPROUTS. (sweet, sour & salty).
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Spinach.
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ASPARAGUS
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MASHED POTATOES
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The dessert menu.
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Nocciola Crunch Gelato — Nocciola (hazelnut) base made with egg yolk and Pure PGI Piedmont hazelnut paste mixed with Nestle’s Buncha Crunch — made by me for @sweetmilkgelato — new higher fat base formulation — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #hazelnut #nocciola #Chocolate #Nestle #crunch
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Salty Pistachio Gelato NSA – Pistachio di Bronte DOGC produces an intense pistachio base to which I added just a touch of salt — this version was formulated No Sugar Added with Allulose — 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 #pistachio #sicily #nuts #salt #nsa #allulose
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The wines.

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The gang.
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Fun evening, and the wines were incredible. But I do remember Saddle Peak’s food being better than this. Both menu and execution getting a touch tired. Service was awesome though.

Click here for more LA restaurant reviews,
Or for Hedonist extravaganzas.

Related posts:

  1. Home Sweet Spicy Home
  2. Wolfing it Down
  3. Soot Bull Jeep
  4. Banquet Style — Flame International
  5. Không Tên – Brunch
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, game, gealto, hedionists, Meat, Saddle Peak Lodge

Truffles at Roccos

Aug21

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

Location: Santa Monica

Date: December 1, 2021

Cuisine: Italian influenced gourmet home cooking

Rating: Awesome

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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 is another truffle themed dinner!

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The dynamic Borgese team consists of Rocco, his lovely wife (and the main kitchen chef), and his daughter (helping out with service).

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Their house has not only a wine cellar, but a cheese and meat larder!

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Plus all this incredible wood fired oven set up.The wine lineup. Not too shabby.

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Our outside table.
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Tonight’s special menu.
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2006 Dom Pérignon Champagne. VM 96. Powerful, dense and tightly wound, the 2006 Dom Pérignon is fabulous today. To be sure, the 2006 is a broad, virile Champagne, but I find it compelling because of its phenolic depth and overall intensity. Chef de Caves Richard Geoffroy adds that August was quite cold and wet, and that ripening only happened at the very end of the growing season. Although numbers alone can never explain a wine, I find it interesting that the 2006 has more phenolics than the 2003. Readers will have to be patient, as the 2006 is easily the most reticent Dom Pérignon in the years spanning 2002 and 2009. I am confident the 2006 will have its day, but in its youth, it is not especially charming or easy to drink. (Drink between 2026-2056)
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Truffle!

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Rocco with said fungus.
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2013 Louis Latour Chevalier-Montrachet Les Demoiselles. 94 points. Ready to go this is singing. A classic Montrachet, this has a perfect balance between clean linear notes and a wonderful buttery palate. This just emphasizes how Louis Latour competes against the prestigious label brands. This more than holds its own at a lower price.
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2016 Vin Blanc de Palmer. 89 points. I had slightly older versions of this that I liked more. found it a bit new-world style with strong pineapple hints. perhaps in need of more time.
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2013 Domaine Rémi Jobard Meursault 1er Cru Les Genevrières. VM 93. Pale-medium yellow. Bright aromas of lemon, lime, peach skin and nut oil. Densely packed and tactile but with lovely minty lift and energy to its lightly saline fruit salad flavors. Tactile and slightly phenolic but still shows a lovely light touch. Finishes with resounding minerality. Half of this wine is from vines between 25 and 30 years of age, the other half from 85-year-old vines. (Drink between 2020-2029)
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Carpaccio di Filet Mignon al Tartufo Bianco. Filet mignon Carpaccio with White Truffles. Thin, delecate, and delicious.
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1996 Colgin Cabernet Sauvignon Herb Lamb. VM 93+. Saturated ruby. Penetrating aromas of cassis, black cherry, licorice and shoe polish; essence of Napa cabernet. Superb purity of dark berry flavor, complicated by mineral and spice notes. The wine sweetness is quite restrained owing to its firm spine of tannins and acids. A classic rather than exotic style of cabernet, in spite of the vintage’s tendency toward roasted ripeness. Extremely long on the aftertaste; the somewhat tough tannins will require at least a few years of bottle aging.
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1961 Château Gruaud Larose. VM 95. The 1961 Gruaud Larose from bottle curiously shows better than a magnum that was poured around the same time elsewhere. There is more flamboyance on the nose, a mixture of red/black fruit, pressed flowers and a sprig of mint. The palate is sorbet fresh on the entry with a fine bead of acidity. There is something almost sanguineous about this Gruaud Larose with a vibrant, perfectly balanced and structured finish that is pure class. Funny how this shows much better than the magnum – there you go. Tasted at the 1961 dinner Chairman Miaow’s in Hong Kong. (Drink between 2019-2040)
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Midollo Osseo con Tartufo Nero. Bone marrow with Black Truffles. This is a Yarom dish as he loves bone marrow. This was a good bone marrow, but it isn’t my thing being pure fat without much specific flavor.
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2007 Domaine Fourrier Gevrey-Chambertin 1er Cru Clos St. Jacques Vieille Vigne. VM 94. Bright deep red with ruby highlights. Knockout nose combines dark raspberry, smoked meat, minerals and crushed rock. Tactile and chewy as a solid yet almost magically light on its feet, with terrific definition and lift to the palate-staining red berry, smoke and floral flavors. This superbly ripe wine boasts an outstanding core of dense, sappy fruit. Finishes with great length.
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From my cellar: 2001 Domaine Comte Georges de Vogüé Bonnes Mares. VM 94. The 2001 De Vogüé Bonnes Mares exhibited uncommon depth and richness in the luxuriousness of its vibrant fruit, with a personality that was delicate yet powerful. Still very much an infant, it was a privilege to catch this gorgeous wine in its youth.
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Quaglia Ripiena su Polenta. Stuffed quail over polenta. Now this is a to die for dish. The polenta is nice and juicy and the stuffing is amazing.
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1989 Château Palmer. VM 97. The 1989 Palmer has vied with the 1983 as the highlight of the decade, so it is fascinating to revisit it at 30 years old. It has a wonderful bouquet of degraded red berry fruit, singed leather and hints of game and mint, beautifully defined and still so fresh, yet undeniably old-school in style. The palate is medium-bodied with supple tannin and still brimming with vigor, delivering a fine bead of acidity and a touch of cracked black pepper. A very detailed, engaging finish urges you back for another sip. A brilliant Palmer, and judging from this showing, it has another two decades of pleasure to give. Tasted from an ex-cellar bottle at the château. (Drink between 2019-2045)

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1989 Château Montrose. VM 98. The 1989 Montrose is a magnificent wine and this represents one of the best bottles I have encountered – one that was purchased on release and not moved from Berry Brothers’ cellar since. I have encountered perfect bottles of the 1989, and this flirts with that magic figure. It is blessed with a captivating bouquet of blackberry, raspberry, sous-bois and black truffle, the veins of blue fruit just toned down a little compared to previous bottles. The palate is supremely well balanced with those filigreed tannins that in some ways are atypical of Montrose. It delivers silky-smooth texture and an intense finish that glides across the senses. I cannot give a perfect score on this occasion, but without question, this is one of the great Montrose releases. Tasted at the 1989 Bordeaux dinner at Hatched in London. (Drink between 2019-2050)
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2000 Château Pavie. VM 96. The 2000 Pavie was tasted on two occasions. The first was from bottle at the château, where I felt it was quite sauvage and displayed more brettanomyces than I remembered. It was a peculiar showing. Then I tasted a magnum back in the UK, and this chimed more with previous bottles. Blackberry and crème de cassis feature on the nose, which is precocious and modern in style, though the new oak that once dominated this Saint-Émilion is now subsumed. The palate is full-bodied and dense, yet it does possess an alluring, silky texture. A sweet, precocious finish lingers extremely long in the mouth. (Drink between 2023-2045)
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Pasta al Uovo con Tartufo Bianco. Homemade egg pasta with White Truffles. Very simple, very excellent.
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2002 Abreu Madrona Ranch. 97 points. Just superb and plenty of life left, at least 10 years. A strong core of fruit enveloped by silky tannins. Everything you would want in a Cali Cab.

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2005 Colgin Cariad. VM 97. The Cariad is the most severe of the 2005s. Early signs of aromatic development are just starting to appear, but the 2005 remains quite backward, dense and brooding. There is an element of explosive energy in the 2005 that I find especially appealing. Hints of rose petal, mint, cherries, smoke and white pepper gradually unfurl in the glass, but 2005 still hasn’t hit its stride. (Drink between 2017-2027)
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2012 Schrader Cellars Cabernet Sauvignon “Old Sparky” Beckstoffer To Kalon Vineyard. 97 points. Classic ripe new world style, massive black and blue fruits, spice box, vanilla, great balance and texture. I’ll be honest, it’s lacking a bit in complexity and I was expecting more given the scores. It’s very very good however, so don’t get me wrong… I just expected more.

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Bistecche alla Fiorentina Cotte a Legna. Wood fired Florentine Steaks. Awesome steak — not over cooked!
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Verdure cotte a Legna. Wood fired vegetables: in this case eggplant.
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Carrots.
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Extra polenta and gravy.
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1967 Château Suduiraut. VM 93. Tasted on several occasions, the 1967 Suduiraut is inconsistent from bottle to bottle. Like the previous bottle it has a strong Barsac-inspired nose that, as I have remarked before, might dupe you into thinking Climens. The palate is balanced and underpinned by a wonderful line of acidity that slices through the marmalade and quince notes. This is one of the few Suduiraut vintages from this era that improves with aeration and stands as one of the best wines of the decade. However, due to inconsistent showings over the years, you should cross your fingers and hope yours is good one. 70gm/L r.s. 14.8% alcohol. Tasted at a private dinner in London. (Drink between 2019-2028)
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Passion for Pistachio Gelato — Sicilian Pistacchio di Bronte DOP custard gelato base with just a touch of Grand Mariner, ribboned with bits of Valrhona Dark Chocolate Passionfruit Ganache — 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 #pistacchio #bronte #Sicily #Valrhona #Chocolate #Passionfruit #GrandMariner #Ganache

Peach Rose Sorbetto — A blend of White and Blood Peaches from Avignon with a bit of Persian Rosewater! — made by me for @sweetmilkgelato — I’ve tried variants of this flavor several times and am at 1/8 the rosewater I started with, still titrating down! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #BloodPeach #rose #rosewater #peach

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Overall, this was an amazing dinner, and the Borgese’s just keep amping up the quality.

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. My gelato was darn good too :-).

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.

Wines were, as you can, pretty darn impressive! It should be noted that tonight’s meal had less distinct dishes than some of our previous meals, probably because of the “all truffle” theme, and as such I probably entered the steak course with more room than I might have — however it didn’t take very many slices of steak and spoonfuls of polenta to become stuffed to the gills so all good.

For more LA dining reviews click here.

Related posts:

  1. More Uni at Roccos
  2. Sauvages Roccos
  3. LQ Truffles 2018
  4. Day of the Truffles
  5. Bistro LQ – Truffles 2017
By: agavin
Comments (0)
Posted in: Food
Tagged as: beef, BYOG, Gelato, hedionists, Italian Cusine, Santa Monica, Truffle, Wine

Tang Gong at Night

Nov29

Restaurant: Tang Gong [1, 2]

Location: 111 N Atlantic Blvd #350, Monterey Park, CA 91754. (626) 888-5188

Date: October 20, 2019

Cuisine: Cantonese Chinese

Rating: Very solid banquet Chinese

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Our friend Derek has been the manager variously at Elite Seafood, World Seafood, and China Red. Tonight we return for one of those awesome Tony Lau special Cantonese feasts.
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Now he’s helping open up Monterey Park newcomer, Tang Gong.
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Tang Gong is upstairs in the Northwest Corner of the busy Garvey/Atlantic intersection.
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In an era when the Cantonese Palaces are closing, it’s rare to have a new one opening up — including all the glitzy Hong Kong style trappings. These places cater (haha) to big Chinese weddings.
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We had a nice single table private room with lots of space.
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On the table to start, candied walnuts (yummy) and peanuts.
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Conch with shrimp paste. Nice chew, crunch from the celery, and a bit of yummy “shrimpy” flavor from the paste.
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Cantonese hot sauce and mustard.
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Scallop covered in shrimp paste. One of these pan fried dishes that is related to a dimsum dish. A whole scallop covered in shrimp “macnugget” material.
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Salt and pepper prawns. Super delicious huge prawns so deeply fried that you eat the whole thing shell and all.
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Whole suckling pig. Awesome and porcine.
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Yarom (right) and Tony Lau (left) with their bones.
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Cantonese style Peking duck. Served with buns, hoisin, etc. Not as good as real Peking duck — as it’s not so crispy — but still delicious.
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Roast chicken. Super moist. Some of the best chicken I’ve had in a long time.
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Black pepper beef with asparagus. Always wine friendly, if a touch “boring.” Very tender.
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Roast quail. Always excellent.
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Garlicky Greens. Great, perfect for the colon.
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Chard with egg and mushrooms. Now I’ve never had this Chinese vegetable dish before. It had a slightly sweet and sour (more sour) taste. I preferred the classic garlicky greens but this was certainly interesting.
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Crispy egg noodles.
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Beef topping for the noodles.
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The noodles with the topping.
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More noodles with beef and bean sprouts. Carby, but delicious.
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Mochi-type balls with red bean (the dark ones) and custard (the light one). I LOVED the custard flavored ones. Really nice jelly consistency and rich custard inside.
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Red bean and coconut jelly. Loved these too. I always like these weird smooth jiggly Chinese desserts. Some of my favorite Chinese desserts.
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Nocciola Caramello Budino Gelato — Nocciola custard base made with Pure PGI Piedmont hazelnut paste, infused with house-made caramel (instead of sugar) then mixed with toffee and topped with Toffifay — made by me for @sweetmilkgelato — so good it’s an instant signature flavor –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #hazelnut #nocciola #caramel #caramello #toffee #toffifay

Key Lime Pie Gelato – base is a key lime egg custard, layered with house-made frozen graham cracker and covered with house-made meringue — 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 #KeyLime #lime #custard #meringue #GrahamCracker #cookie

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The manager Derek posing with Yarom.

Overall, very solid new place. Service (thanks Derek) was of course perfect. We loved the private room. Tony always does a great job of planning the menu and tonight was no exception. Lots of classics and lots of interesting new dishes. Highlights were the crispy prawn, chicken, duck (of course), pig, scallop with shrimp and more.

For more LA dining reviews click here,

For more LA Chinese dining reviews click here.

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Related posts:

  1. Ring in Tang Gong
  2. Late Night Longo
  3. Thai Tour – Night+Market Song
  4. Ring the Ji Rong Gong
  5. So Many Palaces, So Few Sundays
By: agavin
Comments (1)
Posted in: Food
Tagged as: BYOG, Chinese cuisine, Chinese Food, duck, Gelato, hedionists, SGV, suckling pig, Tang Gong, Tony Lau

Not so Glorious

May22

Restaurant: Gloria’s Cafe

Location: 10227 Venice Blvd, Los Angeles, CA 90034. (310) 838-0963

Date: March 28, 2017

Cuisine: Mexican and Salvadoran

Rating: okay

_

On this particular night I was on duty at my own restaurant, but the Hedonists were gathering for an informal dinner just blocks away and the assistant manager covered me.

Gloria’s is a Mexican Salvadorian (don’t ask) place on Venice Blvd. It’s a long street filled with cheap rents and ethnic eats.

There were wines here, but they weren’t anything worth photoing. Just the usual collection of mid levels.

Papusas. Typical Salvadorian papusas (fried corn pancakes) stuffed with cheese. These are to be eaten with the slaw below and red sauce.

Cabbage for the papusas.

On the Mexican side, chips and salsa.

Yucca con Chicharron. Fried cassava fingers with DEEP fried pork and curtido. The pork was tasty, if fried beyond recognition.

Cut up papusa bits or something similar.

Pollo frito. Quarter pieces of chicken seasoned with a Salvadoran style dry rub. Deep fried until crispy. Kinda greasy fried chicken.

Carnitas plate. Fried pieces of tender pork stewed in green tomatillo salsa.

Bistec Encebollado. Marinated Salvadoran style steak sautéed and stewed in salsa.

House special burrito. Our most popular burrito! We layer our house burrito with beans, lettuce, guacamole, & sour cream; then top it with salsa, fresh pico de gallo, and cheese.

It was well… a giant burrito.

Cocido. Tender pieces of beef with a mixture of fresh cooked vegetables in a savory beef broth. Tender in this case is a liberal word.
 More fried pork.

Gloria’s was fine. I guess they execute okay on Salvadoran, but it’s a pretty sloppy cuisine and I remember better meals of similar food 10 years ago — but I haven’t been recently to sync up my memory (as it’s impossible to compare meals fairly across a decade). Gloria’s really loves the deep fryer, but I guess that’s the cuisine. The decor is cute and kitschy. And best of all it was nice to get away from work and see friends.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

Related posts:

  1. San Fran – Nopalito
  2. Quick Eats – Bru’s Wiffle
By: agavin
Comments (0)
Posted in: Food
Tagged as: Gloria's Cafe, Glorias, hedionists, Mexican cuisine, Salvadoran cuisine

Ultimate Akbar

Jan27

Restaurant: Akbar [1, 2, 3]

Location: 2627 Wilshire Blvd., Santa Monica, Ca 90403. 310-586-7469

Date: January 23, 2014

Cuisine: Indian

Rating: Bold and balanced flavors

ANY CHARACTER HERE

It’s time for my my Hedonist group to return to LA’s best Indian restaurant, Akbar (Santa Monica branch). Too many Indian places focus on low cost buffets of very over cooked food, but Akbar cooks everything to order — even baking their own Naan when you place the order. They are more focused on the cuisine of the Punjab (Northern India), with very good curries and kormas. You can get anything from extremely mild to blow the top of your head off. Once I had the “pepper lamb” on 5 (max heat) and my scalp sweat for hours.

This was one of those really crazy evenings where we took over half the place with 25 people and even more wines! Yarom brought Chef Avi a bunch of his hand shot meats to add into the mix.

The Menu can be found here, although the chef designed our feast directly.


From my cellar: 2000 Chave Hermitage Blanc. Parker 95. A 1,000-case blend of 80% Marsanne and 20% Roussanne, the profound 2000 Hermitage blanc boasts a terrific perfume of honeysuckle, white flowers, peaches, citrus, and minerals. Displaying an unctuous texture along with tremendous glycerin, richness, and depth, it will undoubtedly close down after a few years in the bottle, but for now, it is a spectacularly rich, multidimensional white Hermitage to drink young, then forget about for 5-10 years, after which it will last for 15-20 years.

Good stuff, although it took a few minutes to open. Better drinking right now than my higher rated 96 Chapoutier Blanc I brought to Boa to match with the crab.


1989 Trimbach Riesling Clos Ste. Hune Vendanges Tardives. View from the cellar 96. Complex nose of honey, apricot and light kerosene, peach and orange rind. Full of flavour but there is a wonderful delicacy to the palate. Brilliant acidity that extends and lifts the fruit to another level. A superb stage between youth and maturity. Mesmerizing.

Sweet apricots and really delicious (if you like sweet wines like I do).


Fresh baked Naan, the delicious flat bread cooked in the Tandoor. They make several variants, this one being stuffed with herbs and a light cheese — delicious!


2011 Sine Qua Non The Moment. Parker 95. Starting off the tasting and a prodigious, unctuous white, the 2011 The Moment checks in as a blend of 57% Roussanne, 19% Petit Manseng, 17% Chardonnay and 7% Viognier that spent 16 months in a combination of concrete, new and used barrels, and stainless steel. Offering up notions of marzipan, citrus oil flowers, marmalade and spiced apricots, it flows onto the palate with full-bodied richness and depth that-s balanced by beautiful underlying freshness and clarity. While I would lean towards drinking bottles over the coming 2-3 years, these can absolutely age, and have upwards of 10-15+ years of longevity. Drink now-2017+.

I bet you haven’t seen this, Sine Qua Non pseudo Rhone-style white! It was somewhat similar to the Chave (Roussane) but more open, floral, and less complex.


The chutney’s and pickles. The green one is mint, the yellow-ish coconut, the one with corn spicy-pickled vegetables (yum! and oh, so gut burning) and the back corner a tangy one.


2005 Domaine Y. Clerget Pommard 1er Cru Les Rugiens. 93 points. Our only Burgundy (with the meal), Michael brought this to prove, “who says you can’t drink big 2005s.” Well he was right. The first few minutes were structured and closed, but it opened up nicely in the glass into a pinot with enough muscle to combat some (but not all) of the spice in the food.


Lamb samosas. Deep fried and…


1989 La Conseillante. Parker 96. Somewhat similar to the 1990, but slightly more structured, with more noticeable tannin and a meatier style, this is still a very perfumed, exotic, expansive, sensationally concentrated wine that should age effortlessly for another 10-15 years. In that sense, it might actually outlast the 1990, but what a pair these two wines make. The wine has a dark garnet/ruby color and fabulous aromatics of black raspberries, kirsch, licorice, and copious amounts of toasted new oak. Relatively full-bodied for a La Conseillante, with great purity, sweet tannin, but noticeable structure and muscle, this is a relatively large-scaled La Conseillante that has always been one of the top wines of the vintage.

Most people loved this wine, and to my taste it was very Bordeaux, with a nice nose. It was silky smooth, with a lot going on in all aspects (nose, attack, mid palette, finish). Tons of lead pencil. There was a little bit much of that Merlot bitter thing going on during the finish for my taste — but very hedonistic!


…stuffed with peas and ground lamb. The insides were scrumptious, just packed with lamby flavor.


2003 Bois de Boursan Chateauneuf du Pape Cuvee des Felix. Parker 95. The 2003 Domaine Bois de Boursan Chateauneuf du Pape Cuvee des Felix is superb. Showing a mature, yet still lively and fruit-driven profile of sweet currants, saddle leather, truffle, and garrigue, it stays beautifully rich and seductive on the palate, with layers of sweet fruit, no hard edges and a great finish. Certainly a ripe vintage, yet everything is perfectly proportioned, the tannins are sweet and it is a joy to drink. A blend of 65% Grenache and the balance a mix of Mourvedre and Syrah, from 90-year-old vines, it held up beautifully with air and is a raging success in the vintage. It can be consumed now or over the coming 5-8 years or more.

An extremely enjoyable Chateauneuf that had the stuffing for the food.


Tandoori grilled Chilean Sea Bass marinated in herbs. Tender and flavorful!


1985 Paul Jaboulet Aine Hermitage la Chapelle. Parker 91. A saturated dark plum/garnet color with amber at the edge is followed by an attractive smoky, underbrush, and truffle-scented wine with coffee, smoke, cedar, and jammy cassis/plum-like fruit. As the wine sits in the glass, notes of Chinese black tea, pepper, and soy emerge. There is surprising tannin and austerity in the finish, but the aromatics and attack were convincingly rich and intense.

I agree with Parker here. This was a smooth wine, still in fine shape, but a little flabby in the middle/finish. Still, extremely enjoyable.


House specialty lamb chops. Awesomely marinated and coated in cumin. Wow, these were some tasty chops. Too bad they were so small.


From my cellar: 1990 Chateau Beaucastel Chateauneuf du Pape. Parker 96. Beaucastel made a great Chateauneuf du Pape in 1990. In stylistic terms, it is completely different from the profound 1989. The color is opaque black/ruby/purple. The perfume of smoked meats, coffee, hickory, Asian spices, and black raspberries is sensational. While concentrated, full-bodied, and extremely rich, the wine displays slightly harder tannin, higher acidity, and comes across as a more muscular, less opulent example than the 1989. It is a profound wine, but I would rate it inferior to the 1989 and 1981, yet easily equivalent to the 1983 and 1985. Both Francois and Jean-Pierre Perrin compare their 1990 to the renowned 1967, and both prefer it to their 1989 – high praise!

When I first opened this there was enough funk on the nose that I was worried about cork, but it blew off in a couple of minutes leaving a very lovely, spicy, complex wine in the glass.


A dish of fresh vegetables with a light sauce. Peas, corn, mushrooms, celery, potato.


2004 Clos des Papes Chateauneuf du Pape. Parker 95. The 2004 Clos des Papes Chateauneuf du Pape has turned out to be one of the finest wines of the vintage, tipping the scales at just over 15% alcohol and actually coming a few tenths of a degree within the 2003 and 2005 in terms of power and alcoholic degrees. The wine displays gorgeously sweet black raspberries, kirsch liqueur, and resiny, loamy soil notes. Medium to full-bodied, this blend of 65% Grenache, 20% Mourvedre, 10% Syrah, and the rest some of the other red varietals that are permitted, is performing beautifully and is certainly one of the vintage’s superstars. The wine is full-bodied, powerful, rich, and as accessible as the 2003, but slightly fresher and not as muscular and thick. Nevertheless, this is a top effort from the father and son team of Paul and Vincent Avril. This wine can be drunk now but can be cellared for 15-20 years.

Also a lot of fun. A little closed at first (still in that phase), but it too because to crack open.


A really yummy cauliflower in a saffron sauce.


2008 Caymus Cabernet Sauvignon Special Selection. Parker 94. The 2008 Cabernet Sauvignon Special Selection is the first example of this cuvee to include Merlot (about 14%) in the blend. The Merlot component has given the wine a cocoa/chocolate nuance to its black currant, licorice-infused fruit. The tannins are velvety soft and the wine is beautifully textured and full-bodied. It is ideal for drinking now and over the next 15 years.

Tasted like Cal Cab.


Akbari Biryani. Bits of lamb, chicken, and shrimp cooked with the rice.


2008 Vineyard 29 Zinfandel Aida. Parker 93. The 2008 Zinfandel Aida Vineyard Estate comes from a vineyard made famous in the early formative years of nearby Turley Cellars. A fascinating blend of 82% Zinfandel, 10% Petite Sirah and the rest Cabernet Franc and Petit Verdot, it boasts a dark plum/purple color as well as a big kiss of mountain berries intermixed with garrigue, lavender, pepper and spice. Elegant yet powerful with a terrific texture, it is a sensational Zinfandel to drink over the next 7-8 years.


The first of several dishes made from Yarom’s kills: deer sausage. This was the same sausage that we had a few weeks earlier at Phong Dinh, but here cooked with onions and cilantro.


1999 Outpost Zinfandel Howell Mountain. Parker 90. An impressive offering, this 1999 Zinfandel exhibits aromas of blueberries, raspberries, minerals, and flowers. The complex aromatics are followed by deep, pure, medium to full-bodied flavors gently infused with high quality toasty oak. Drink this pure, well-balanced effort over the next 6-8 years.

I’m not normally a Zin fan, but the spicy quality here went nicely with the food.


A little curry on the plate. Not the loveliest sight, but it did taste damn good.


Rarely seen 1985 Kistler Cabernet Sauvignon Sonoma Valley. Parker 86. This tough-textured, solidly made, muscular Cabernet Sauvignon still exhibits an impressive, nearly opaque, garnet/ruby/purple color, and a reticent bouquet that opens to reveal spicy oak and vague red and black fruits aromas. Tannic, astringent, and hard, with a rough finish, my instincts suggest there is not enough fruit and extract to balance out the wine’s tough tannin and acidity.


A second tandoori fish, this time haddock. This one was smokier in flavor.


2011 Mollydooker Carnival of Love. Parker 93+. Very deep green-purple in color, the 2011 Carnival of Love flaunts a very expressive and fragrant nose with floral notes, roses and potpourri intermingled with toasty black cherries, creme de cassis, chocolate, pepper and accents of cinnamon and cloves. Rich, ripe and full-bodied, this concentrated, single-vineyard 100% Shiraz retains crisp acid, has low to medium levels of soft silky tannins before finishing very harmoniously and long.

The big palette crew loved this wine. Still way too extracted and young for my taste.


I popped back in the kitchen to catch them working the tandoori.


The result, tandoori duck. Lots and lots of flavor as usual.


2010 Purple Angel. This is a Chilean Carmenere.


And more of Yarom’s dear, this time saddle meat spiced and seared. It was tough. Real tough, and this bothered some, but the flavor was delicious: gamey, with pepper and herbs. So I treated it like venison chewing gum and enjoyed.


1999 Delheim Shiraz Vera Cruz Estate. IWC 90. Bright, deep ruby-red. Superripe, exotic, Graves-y aromas of burning tobacco, smoke and road tar. Urgent, superconcentrated wine with a powerful saline quality and a chewy, dense texture buffered by strong acidity. A fascinating if somewhat extreme expression of syrah, with a strong element of baking road tar. Finishes with very suave, building tannins and superb persistence. A retaste of a wine sampled a year ago, and developing splendidly.

I rarely drink South African wines, and when I do, I’m not usually impressed. This, however, while thin, did have an interesting smokey thing going on, almost like an Aglianico. It went well with the food too.


Some of Yarom’s wild boar. This was more tender, but the  flavor wasn’t as spectacular.


2006 Cayuse Syrah en Cerise. Parker 97 . The 2006 Syrah En Cerise Vineyard is a glass-coating opaque purple color. On the nose liquid asphalt, bacon fat, olives, and garrigue-like aromas offer much to contemplate. Intense, balanced, and totally succulent, it boasts a finish that just won’t quit. It delivers impressive immediate gratification but those who can wait for 5-7 years will be well rewarded.


Plain white bismati (Indian) rice.


2002 Lancaster Estate Meritage. Too many wines, didn’t try it.


The coco lamb, one of my favorites when I come here alone. Tender chunks of lamb are drenched in this incredibly heavy, incredibly flavorful curry laced with coconut. Awesome! It’s pretty hot too.


2004 Colgin IX Syrah Estate. Parker 96. Aubert demonstrates a superb know-how with Syrah. These wines are macerated for 35-45 days, and given frequent pump-overs as well as punch-downs. They are aged completely in French oak. The floral-filled 2004 IX Syrah Estate (486 cases) offers super-pure blue and blackberries intermixed with hints of new saddle leather and meat. High but sweet tannins, powerful flavors, and an overall sense of poise characterize this stunning effort.


And the classic: Chicken Tikka Masala. I asked the chef why his is so much better than the vast number of others I’ve tried, being so creamy and aromatic. Apparently, there is a careful balance of timing to avoid burning the cream and converting too much of it into butter, so as to retain the sweet proteins in balance to the acidic tomatoes. However he does it, the results are fabulous.


This is about 1/3 of the table!


1986 Raymond-Lafon. Parker 92. It is hard to believe the 1986 will eclipse the great 1983, but the differences in the two wines are negligible. I do not believe the 1986 makes quite the impact on the palate that the huge, massive 1983 does, but there is a great deal of botrytis, and a profound, penetrating fragrance of cooked pineapple, vanillin, toast, and honeyed peaches. The wine is streamlined, yet also lusciously rich and full-bodied, with crisp, zesty acidity, and a creamy, intense finish.

Enjoyable, but past its prime.


1999 Guiraud. Parker 90. Tasted as part of a vertical held at the chateau. There is a sense of conservatism to the Guiraud 1999, but it still retains attractive scents of dried honey, marmalade and a touch of chlorine. The palate is actually better than the nose, with a lovely seam of acidity and effervescent marmalade and quince-tinged fruit that is very precise toward the long finish. The ’99 should be looked back on as a success in an oft-forgotten vintage.


Kulfi, a kind of ice cream with raisons and nuts. Very delicate and nutty.


1995 Royal Tokaji Wine Co. Tokaji Aszú 6 Puttonyos Mézes Maly. This has whoppingly high (67 grams per liter) dry extract, around a percent more alcohol and correspondingly less residual sugar than its ’95 stablemates. Blueberry, blue plum and honey in the nose, with a faint whiff of burnt sugar. Blueberry, honey, apricot jam and diverse flowers in the mouth. Another case of elegance and delicacy of personality and clear, rarefied flavors, in the context of a wine that is in fact extraordinarily dense and viscous. Terrific length. 2 stars.

By far the best of tonight’s dessert wines.

Kheer. Indian rice pudding. This is always one of my favorites. This particular pudding is very subtle and almond flavored. Some have a stronger cardamon and cinnamon tone.


The chaos!

Akbar has long been my favorite LA Indian, and this meal was probably my best yet there. The balance of items was great — and very plentiful — and the flavors incredibly bright and spot on. That filet tikka masala. Wow. The brothers Kapoor (below) are also wonderful hosts. All in all an exceedingly fun evening.

After dinner, me and Michael, along with a few others, snuck across the street and cracked this Burgundy from my bag, guaranteeing my hangover. 🙂

From my cellar: 1996 Maison Roche de Bellene Chambolle-Musigny VV Collection Bellenum. 93 points. This village wine could easily go on for many years to come. There were a lot of bright red fruits and an almost searing acidity. It’s young and kinda lip smackingly tart. A few more years might round that out.

For more LA dining reviews click here.

or more crazy Hedonist dinners here!

Brothers and owners, the Kapoors. On the right chef Avi and on the left Atul.

Related posts:

  1. All Things Akbar
  2. Akbar – Curry not so Hurry
  3. Ultimate Pizza New Years 2012
  4. Ultimate Pizza – The Birthday
  5. Ultimate Pizza – New Years
By: agavin
Comments (2)
Posted in: Food
Tagged as: Akbar, curry, hedionists, Indian cuisine, lamb, rice pudding, Santa Monica, Wine
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