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Archive for Hummus

Phoenicia – Hookah Time

May01

Restaurant: Phoenicia

Location: 343 N Central Ave, Glendale, CA 91203. (818) 956-7800

Date: April 7, 2019

Cuisine: Lebanese

Rating: Good Mezzes, ok mains

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Chevy has been threatening to bundle us off to brow-down (Glendale) to dine patio-side at one of his favorite Lebanese Hokkah joints.
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I forgot to take good scene pictures, but you can get an idea. There are several large patios. Food is pretty classic Armenian Lebanese.
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Olives and pickled radish.
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Warak Enab. grape leaves stuffed with rice, oil and vegetables, cooked in lemon juice with a drizzle of extra-virgin olive oil.

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Kibbeh Nayeh. The classic lebanese-style tartar with burghoul, onions and fresh mint

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Basturma. a slice of cured beef with a crust of exotic seasonings.

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Pita bread.
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Hommos. a delicate mixture of garbanzo beans blended with sesame oil and lemon juice.

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Baba Ghanouj. Roasted eggplant finished with tahini and lemon juice

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Labni. Lebanese yogurt / cheese.

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Mouhammara. A spicy dip prepared with crushed walnuts, red pepper paste, pomegranate juice and extra-virgin olive oil.

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Cheese Platter. An assortment of Lebanese cheeses.

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San Bousek. Freshly prepared dough with ground beef and pine nuts.

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Cabbage Salad. Finely sliced cabbage marinated in olive oil and lemon juice. Middle eastern coleslaw! Really refreshing though.

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Fattoush. Fresh greens in a light lemon and olive oil dressing, served with toasted pita corners and sumac.

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Tabbouleh. The traditional mixture of fresh chopped italian parsley, crushed wheat, tomatoes and onions, served with lemon juice and extra-virgin olive oil.

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Kibbeh Makli. Beef dumpling stuffed with ground beef, bourghoul, onions and pine nuts. Plus “cheese cigars.”

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Falafel.
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Beid Kawerma. A southern lebanese specialty of ground beef with eggs, cooked and served in fakhar.

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Sawda Djej / Chicken Liver. Tender pieces of chicken liver sauteed with spices and glazed with pomegranate juice or fresh lemon juice.

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Lessanat. Lamb tongue, gently cooked to a tender finish with lemon and olive oil. Very soft — too soft.

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Nekhaat. Lamb brain cooked in olive oil, lemon juice and garlic, served cold. I ate it, but the texture was a bit…

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Lamb Shank. Braised with red wine, vegetables. Looks boring, but pretty good.

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Lamb Shish Kebab. Marinated lamb fillet, broiled to perfection.

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Frog Legs. Pan seared with lemon juice and cilantro.

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Kastalleta. Lamb chops marinated with spices and grilled to your order. Very soft, but full of flavor.

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Firri. A pair of delicately marinated quails, seasoned and pan-fried.

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French fries.
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(boring) Vegetables.
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Aish El-Saraya. Sweetened bread drizzled with very sweet syrup and covered with cream on top. Sometimes, Aish El-Saraya is garnished with nuts. Love this stuff.
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Gelato made by me:

Fresh back from Hawaii I created this new flavor with things I dragged home — Big Island — Coconut dairy base, Macadamia Nuts, and Fresh Mango — made by me for @sweetmilkgelato — Island Fever! — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #Hawaii #MacadamiaNuts #nuts #mango #coconut #tropical

New flavor — Limoncello Biscotti — Limoncello Zabaione base with lemon cookie flavor and Lemon Oreos — made by me for @sweetmilkgelato — Tastes just like lemon cookie! — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #lemon #limoncello #Zabaione #LemonCookie #Oreo #LemonOreos
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Lebanese coffee.
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Hookah. This was apple flavored, I think, and there is an actual apple in there.
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The wines.
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Chevy and his lovely wife Mary.

Despite the terrible yelp reviews (mostly whining about the service), the food was pretty good — particularly the mezzes which were mostly excellent. Some of the meats were a bit more middling. They err toward the over marinated and not “seared” enough tasting (otherwise known as soggy). Flavors were good though and it’s very reasonable. Funny service, but they treated us well. Interesting scene.

For more LA dining reviews click here.

or more crazy Hedonist dinners here!
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Related posts:

  1. Quick Eats: Sunnin
  2. Thai Tour – Sri Siam
  3. Ride the Banana Boat
  4. Aleppo Style
  5. Hedonists Noodle over Hoy-Ka
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Gelato, hedonists, Hookah, Hummus, kabob, Lebanese, Lebanese cuisine, patio dining, Phoenicia

Nothing Boring about Bavel

Jan21

Restaurant: Bavel

Location: 500 Mateo St, Los Angeles, CA 90013. (213) 232-4966

Date: November 26, 2018

Cuisine: Modern Middle Eastern

Rating: One of the best tasting new places in town

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Bavel is a new Modern Middle Eastern place from the Bestia people — and like that place it’s hip and crowded. It’s own webpage describes it as a Middle Eastern restaurant from Chefs Ori Menashe and Genevieve Gergis. With family roots in Israel, Morocco, Turkey, and Egypt, Ori and Genevieve have always wanted to open a restaurant that showcases the cuisines of their family lineages, bringing together the flavors and dishes they grew up with.

Ori and Genevieve were both born in the Los Angeles area – Genevieve was raised in Southern California, while Ori and his family moved to Israel where he spent his formative years.

Ori grew up traveling with his family and was exposed to fine dining across the globe, but it wasn’t until his year-long stay in South America, where he realized his passion for cooking. Genevieve is a self-taught pastry chef who started baking out of necessity to satisfy her sweet tooth. At the time, she was studying to be a classical French horn player.

In 2001, Ori returned to Los Angeles. He landed his first kitchen job at an Israeli cafe, before working at La Terza—the restaurant where Ori and Genevieve, who was a hostess, met for the first time. From there, Ori spent time in the kitchens of Pizzeria Mozza, All’ Angelo, and under chef Gino Angelini at Angelini Osteria, where he worked for four years as chef de cuisine.

In 2012, Ori and Genevieve pursued their dream of opening their first restaurant, Bestia and in 2018 their second restaurant, Bavel. With a background in the field of interior design, Genevieve played a key role in the design of both restaurants. When not in the kitchen, Ori and Genevieve can be found spending time with their daughter, Saffron.

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It’s also located in the DTLA Arts District, which would be cool except for being so darn far for me.

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The interior is large, stylish, not particularly Middle Eastern (on purpose) and very very loud (unfortunately).
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We ate out on the patio — which wasn’t nearly as attractive and had worse chairs but was much much quieter (which is actually more important). I wish restauranteurs would get off their louder is better horse. It’s really annoying.

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The menu — we ordered most of it.
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Kirk brought some fake Chard. 2015 Alheit Vineyards Chenin Blanc Magnetic North Mountain Makstok Skurfberg. VM 91. Restrained aromas of citrus fruits and flowers, plus a whiff of crushed stone. Offers noteworthy texture and sweetness in a still-reserved package. There’s minerality here and a positive dryness to the wine’s stone fruit and citrus flavors. The firm, spicy finish is not at all harsh. Quite strong on the back end. I suspect this will blossom in bottle.
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FARM CHEESE. rose petal za’atar, olive oil, maldon, buckwheat loaf. This was standing in for Lebneh — or is a lebneh variant. The bread was amazing. Tons of flavor and nicely grilled. Loved the yogurt-like cheese and olive oil too — I always do.
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Close up of the cheese.
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FOIE GRAS HALVA. creamy paté, date puree, black sesame, buckwheat loaf. Same bread. Kind of sweet. One of those foie and sweet preps. I liked it a lot though.

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DUCK ‘NDUJA HUMMUS. creamy garbanzo beans, jerusalem mix spice, herbs, pita. This might be the bavel signature dish. The “original” in Lebanon would be beef, pine nuts, and onions on top of the hummus. This variant was superb and the pita was also top notch.

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A close up of the hummus, of course.
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Two vintages of the same fake pinot. One was okay, the other kind of middling.
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I wish these American winemakers wouldn’t stick the vineyard and vintage info in such small type on the side, but they do. Better than the ones that put it on the back (hate that) but still couldn’t read it. I think one was 09, the other very recent. Can’t remember. I don’t buy fake pinot.
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GRILLED PRAWNS. harissa marinade, cured zucchini tzatziki, herbs, lime. These were superb. Really really great. The prawns were juicy, full of briney flavor, and a certain sweet char. It paired perfectly with the tangy tzatziki.
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GREEN LIP MUSSELS. makrut lime, coconut milk, ginger sofrito, white wine, citrus, serrano chile. This didn’t feel Middle Eastern at all (more Thai) but it did taste amazing. Really fabulous mussel prep. Coconut curry-like.
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ROASTED CAULIFLOWER. hawaij chile sauce, lime leaf, crème fraiche serrano dip, pistachios, dried flowers. I’m not a vegetable person but this was one of the best dishes of the night! A more fried variant is a Lebanese staple but this was just incredible cauliflower packed with flavor.
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And the creamy dip really knocked it up.
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Kirk also brought this overpriced fake pinot. 2005 Sine Qua Non Pinot Noir Over & Out. VM 92. Ruby-red. Exotically perfumed nose features energetic raspberry and blackberry scents complicated by cinnamon, mace and fresh rose. Plush and sweet, offering powerful red and dark berry flavors, suave tannins and impressively chewy finishing grip. Less a pinot than a Sine Qua Non wine, and that’s not a bad thing.

agavin: I didn’t like it at all. Doesn’t taste like pinot at all, more like Syrah.

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LAMB TARTARE. burnt onion crème fraiche, pickled chive blossom, mint, cinnamon, toasted sesame, laffa. Good stuff, very tangy.
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The laffa? Not to be confused with luffa?
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FRIED QUAIL. cardamom date sauce, pickled celery, smoked yogurt, fresh herbs. Awesome. The sauce was quiet sweet. Like fried chicken with some interesting Middle Eastern dessert reduction.
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David brought: 1989 Château de Beaucastel Châteauneuf-du-Pape. 93+ points. I have always been a fan of the 1989 Château Beaucastel, which I rank just behind the superb 1981 at this fine estate. The most recent bottle I tasted of this wine was still just a touch youthful, but offered up fine complexity on both the nose and palate and shows excellent promise. The bouquet is a blend of roasted fruitcake, cherries, new leather, venison, incipient notes of sous bois, woodsmoke and hot stones. On the palate the wine is deep, full-bodied, complex and rock solid at the core, with a bit of tannin still to resolve, fine focus and grip and a very long, classy and slightly chewy finish. I would be tempted to give this wine a few more years to really resolve, as it will be a superb wine and it would be most enjoyable to drink it at the same plateau that the 1981 has been enjoying for a good decade already.
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LAMB FLATBREAD. Spicy fermented sausage, grated tomato, red onion, parsley, pine nuts, nigella seed, mint, sumac.

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Marinated Tomato. Whipped feta, smoked eggplant powder, savory, sea salt, olive oil. People didn’t love this dish. The feta was very salty and I think people expected a sweet/creamy vibe like with burrata. I’m not a tomato fan, so it was hard for me to tell.

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GRILLED DORADE. herb-stuffed, red chermoula, preserved orange, smoked anchovy. For a fish, it was very good as the paste on top was spicy and had a lot of flavor.

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From my cellar: 2006 Tenuta San Guido Bolgheri Sassicaia Sassicaia. VM 95.  Bright red-ruby. Complex nose melds red cherry, blackcurrant, minerals, dried herbs and a delicate oaky vanillin nuance; the fruit aromas show an almost roasted quality without going over the top. Sweet, concentrated and nicely fresh, with an impression of strong extract and a hint of exotic fruits to the flavors of ripe red and dark berries, chocolate, plum and wild herbs. The candied fruit quality carries through on the long, smooth finish, where there’s a trace of heat and hints of menthol and minerals. A very successful Sassicaia but, in my notebook, just a little below the lofty heights of the 2001 or 2004. But given the quality of this wine, that’s quibbling.
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AGED HALF DUCK. breast kebab, confit leg, duck bone broth, green amba, chicory salad. If this was half a duck, it was a VERY small duck! It did taste good, a bit like peking duck.

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duck bone broth.
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2002 Tua Rita Redigaffi Toscana IGT. 93 points. Such a great wine. Italian merlot. Loads of blueberries, black cherries and such a rich and voluptuous wine. Awesome texture. Supple and generous. But balanced and so well made. Plenty of life left in this bottle. Really enjoyable.
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SLOW ROASTED LAMB NECK SHAWARMA. tahini, amba, pickled vegetables, laffa. Yum!
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tahini, amba, pickled vegetables.
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The tagine before opening.
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BRAISED PORK TAGINE. prunes, serrano chile, cous cous, cashews.
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cous cous, cashews and the usual tagine “sauce.”
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The dessert menu — oops I mean dessert menu.
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Yarom had this ice wine in his bag.
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LICORICE ROOT ICE CREAM BON BON. sour licorice caramel, muscovado cake, caramelized white chocolate, maldon.
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CARDAMOM APPLE PRUNE CAKE. date toffee sauce, cream

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STRAWBERRY SUMAC & SWEET CHEESE PASTRY. pistachio ice cream, labneh cream, cured sumac

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PAGLAVA. rolled walnut & apricot filled pastry, farm cheese, honey, dried borage flower

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COCONUT TAPIOCA. passion fruit, basil syrup, lime zest, coconut tuile
Desserts were excellent too!

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The red wine lineup.
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We also ran into Liz Lee and a friend — what a coincidence!

Bavel is a really great new addition to the LA scene. The only similar spot food-wise I’ve been to in LA is Mizlala — which is also fabulous (if more casual). While LA has lots of Israeli, Lebanese, and Moroccan places, Bavel (and Mizlala) really notch the cuisine up with their bright flavors, fun fusions, and attractive plating. Service was fine. The place is too loud. The food is amazing. Unlike Bestia, Bavel is fairly liberal in allowing you to open wine bottles — but they do charge a medium-high corkage. It’s tres LA and would be great for out of town guests if it weren’t so far and hard to get into.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

Related posts:

  1. Midweek at Mizlala
  2. Little Sheep Hot Pot
  3. Lucky Ducky
  4. Hot Pot Hot Pot
  5. Stick It – Feng Mao
By: agavin
Comments (0)
Posted in: Food
Tagged as: Bavel, hedonists, Hummus, Italian wine, lamb, Liz Lee, Middle Eastern, Wine

Quick Eats – Hummus Bar

Apr13

Restaurant: The Hummus Bar

Location: 18743 Ventura Blvd, Tarzana, CA 91356. (818) 344-6606

Date: March 6, 2018

Cuisine: Isreali

Rating: Decent for what it is

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Occasionally I’m stranded for solo meals in that culinary purgatory known as the Valley.

I needed something fast in Tarzana and ended up at The Hummus Bar and Grill.

Interior is.

There is actually a bar, which I sat at — it was kinda dirty.

The menu. I was surprised to find a lack of dairy (no lebneh) and Kosher Meat — but I asked, they aren’t actually fully kosher, just “sort of.”

Flat bread. Yum. Anyway, there was this option for $7.95 to add “bottomless salads” to an entree, which I did. It comes with all the below.

Dressing. Hmmm. Didn’t know what to do with this.

Pickles. Ok. It is a Jewish place.

Pickled Cabbage etc. This is more my style, I love pickled stuff like this.

Eggplant with tahini.

A different roasted eggplant

Baba ganoush. Aka eggplant paste!

Another dip that was sort of eggplanty.

Deadly chickpea dip.

Chopped Liver. I actually love chopped liver.

Tabouli. Not the best version ever, but ok.

Egg salad. Yeah, like a deli.

Roast Pepper dip. I ate a bunch of this, but I’ve had way better pepper dips.

Corn.

Beets.

Kefta kabob and lamb kabob. With tahini. Solid meats, if slightly chewy. I like tahini but I would have much preferred some lebneh.

Also comes with French Fries. I don’t like these rough cut ones.

And rice.

Hummus Bar doesn’t exactly execute on the food brilliantly, but it is a mega-deal. You get A LOT! The salads could have badly used some more balance — way too many eggplant varieties — and I would have liked lebneh. But it was an okay place.

For more LA dining reviews click here.

Related posts:

  1. Quick Eats: Momed
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  4. Quick Eats: Taverna Tony
  5. Quick Eats: Caffe Delfini
By: agavin
Comments (0)
Posted in: Food
Tagged as: Hummus, Israeli Cuisine, kabob, Kosher, The Hummus Bar

Return to Esso

Feb04

Restaurant: Esso Mediterranean Bistro [1, 2]

Location: 17933 Ventura Blvd. Encino, CA 91316. 818-514-6201

Date: February 3, 2016

Cuisine: Syrian

Rating: Really delicious and authentic flavors

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One of my first couple Hedonist dinners was an epic Armenian / Syrian dinner at Esso and while I’ve gone a couple of times myself, I was very excited for the group’s big return. Esso Mediterranean Bistro is a hole in the wall in an Encino mini-mall right next door to my Kosher butcher. It serves up first rate Syrian fare and a selection of unusual dishes. The owners hail from the beleaguered city of Aleppo — an ancient settlement with a longstanding great culinary tradition based around its location near the birthplace of Western Civilization.

NV Charles de Cazanove Champagne Tête de Cuvée. 91 points. Lemon colour, plentiful bead. Toasty pear nose, a little icing sugar. Full, rich taste; orchard fruits, very toasty. Rather vintage/grand cru in style and quality. Great value.

Spicy pickles.

From my cellar: 2011 Prager Riesling Smaragd Klaus. VM 91. Rich aromas of vineyard peach, passion fruit and acacia honey. Tautly strung on the palate, with juicy apricot fruit wound around a vibrant backbone. The wine’s discreet residual sugar is disguised by abundant minerals and a lemony nuance. With a long finish featuring yellow plum and wet rocks, this riesling shows good balance in spite of its 14% alcohol.

Hummos. Chickpeas, tahini, garlic, lemon juice and spices. Topped with extra virgin olive oil and parsley. This was some great hummos, and very fresh. But I still like Sunnin’s a little better because of the lemony garlic tang.

2008 Domaine / Maison Vincent Girardin Meursault 1er Cru Les Genevrières. VM 91. Yellow peach on the nose. Lush and silky in the mouth, conveying a distinctly sweeter impression than the examples from Chassagne-Montrachet. Stone fruit, spice and crushed rock flavors are complemented by some vanillin oak.

Moutebbel (Baba Ghannouj). Roasted eggplant mixed with sesame sauce, garlic, and lemon juice. Topped with extra virgin olive oil. A very fine example, with pleasant smokey flavors.

Pita bread, of course.

2012 Maison Albert Bichot Corton-Charlemagne Domaine du Pavillon. Burghound 92. This is a bit more discreetly oaked though again, the wood treatment is not invisible on the overtly floral nose of green apple and wet stone. There is outstanding concentration to the powerful broad-shouldered flavors that possess better energy and plenty of minerality on the driving finish. Despite the fact that this should reward up to a decade of cellaring there is so much dry extract that this could actually be enjoyed young if desired.

Lebneh. Yogurt/cheese. I love this stuff. I find it cuts the far/factor on a lot of dishes.

2012 Bruno Giacosa Barbera d’Alba. 90 points. Dark purple. Nose of cherry and rose. Dark fruit in the mouth. Great acid. A bit hot, but surprisingly fresh and fruity.

Sliced liver pate. With pistachios. Not totally sure it was liver, but it seemed like it. Good stuff.

1998 E. Guigal Côte-Rôtie Château d’Ampuis. RR 95. Full medium ruby. Explosive aromas of cassis, brown spices, tar, mocha, spearmint and crushed pepper. Sweet, spicy and highly concentrated, with black fruit and pepper flavors given clarity and grip by solid underlying structure. Very long and aromatic on the back end, with pepper and spicy oak notes. Perhaps the best vintage yet for this bottling, which was inaugurated with the excellent ’95.

Eggplant stuffed with tomato. Very pretty. I’m not a tomato fan, so I preferred the later meat versions.

From my cellar: 1990 Château de Beaucastel Châteauneuf-du-Pape. RR 97. Similarly rich colour. Intense fruit, rich with aromas of roasted garrigue herbs, with nuances of ink and wet stones. A rich and hedonistic wine on entry, with an immediately apparent full and velvety texture. Despite its age this big and muscular wine still has a wealth of tannins, but with fine acidity and such rich fruit this wine will go the distance. Ripe fruits, with some aromatic, almost floral notes. A spicy, tannic finish, and some considerable length. This wine is still on the way up, and should be superb.

Stuffed Grape Leaves. Grape leaves stuffed with calrose rice, walnuts, onions, and spices. I love these in general, and these specifically were particularly delicious.

2003 Clos des Papes Chateauneuf du Pape. Parker 97-98. While I’ve always loved the 2003 Chateauneuf du Pape, it was extremely controversial in its youth due to its exuberance and ripeness. Yet today, with the wine at maturity, all of that controversy has been put to bed and I know of no one contesting the beauty of this wine – the 2007 vintage in Chateauneuf du Pape will be the same. Looking at the 2003 vintage, Paul-Vincent told me that they started harvest on September 5, but quickly had to stop due to rain on the September 7. They waited for the vineyards to dry out and the last plots weren’t brought in until October 4! As to the wine, this beautiful 2003 offers a kaleidoscope of kirsch liqueur, Asian spices, ground herbs, blackberries and incense. Full-bodied, textured, ripe and plush, Avril commented that this would evolve similar to the ’89, but I certainly see no need to delay gratification here and would drink up while the getting’s good!

agavin: really nice. Probably WOTN.

Mohammera. A spicy mix of walnuts, bread crumbs, paprika, pepper paste, and pomegranate juice. I love mohammera, and have even made it. This particular one was quite spicy with a really nice zing. It made an amazing pairing with the Donnhoff Riesling above (and none of the other wines, haha).

2011 Chapoutier Chateauneuf du Pape la Bernardine. Parker 89. Leading off and a blend of Grenache, Syrah and Mourvedre, the 2011 Chateauneuf du Pape La Bernardine is a solid, workhorse-styled effort that offers up notions of sweet red cherries, licorice, garrigue and earthy notes on the nose. Medium-bodied, lively and fresh, with an overall elegant, supple profile, it won’t make old bones, yet is a joy to drink and will dish out plenty of pleasure over the coming 5-6 years.

Tabouleh. Parsley, tomatoes, onions, bulghur (cracked wheat), mint, lemon juice, and extra virgin olive oil. From the parsley oriented school of Tabouleh.

Salad. Standard Middle Eastern cucumber and tomato salad. I liked the tangy dressing and the crunch of the cucumber.

2008 Clos Saint-Jean Chateauneuf du Pape la Combe des Fous. Parker 94. The 2008 Chateauneuf du Pape Combe des Fous shows what this estate can do in a more difficult vintage. Full-bodied, seamless and beautifully textured, it has ample kirsch, forest floor, truffle, black pepper, and an exotic, liquid flower-like quality to go with superb concentration and silky, polished tannin. Showing the vintage’s cooler nature, it nevertheless has serious richness and depth. Drink it over the coming decade.

Kibbeh pie. A sort of pie shaped pastry of spiced meat and bulgur wheat. Similar ingredients to the kibbeh balls, but with a higher wheat ratio.

2003 Chateau de la Nerthe Chateauneuf du Pape Cuvee des Cadettes. Parker 91-96. The luxury cuvee, the Cuvee des Cadettes, is the only Chateauneuf du Pape completely aged in 100% new oak, a la many Bordeaux and Burgundies. The 2003 is an outstanding wine but somewhat of a letdown after what I tasted from cask. A 1,000+-case blend of 47% Grenache, 36% Syrah, and the rest Mourvedre, the wine has a deep purple color, a sweet nose of graphite, toasty new oak, cassis, and black fruits. In the mouth, it is medium to full-bodied, revealing more rugged tannin than it did last year as well as aggressive new oak. Nevertheless, there is impressive concentration, but the 2003 is not up to the level of the brilliant 2001 or 1998, the two finest Cuvees des Cadettes I have tasted. In short, it seems to have tightened up and taken on a far more tannic personality than it had last year. Anticipated maturity: now-2014.

agavin: I thought this was a little hot and over oaked. It didn’t taste like a typical CNDP.

Kebbe Nayye. Fine minced raw beef, cracked wheat, onions, parsley and spices. Topped with extra virgin olive oil. A very unusual dish. This is a kind of steak tartar. Soft and slimy in texture, it was very mild in flavor.

2004 Shirvington Shiraz. Parker 95. The sensational 2004 Shiraz’s inky/purple color is followed by aromas of graphite, blueberries, and creme de cassis. It offers wonderful purity, plenty of stuffing, toasty espresso notes from new oak barrels, admirable intensity, and a tremendous finish. Drink it over the next decade. Former winemakers Sarah and Sparky Marquis have left Shirvington and the wine is now being made by Kim Johnston. Little has changed, although the 2004s appear to be more streamlined and delicate than their 2003 and 2002 counterparts.

Crispy cheese “spring rolls.” Like a cigar shaped version of the triangular shaped versions of these. Really great, though, nice soft cheese contrasting with the crispy dough.

2007 Booker Vineyard Alchemist (Syrah / Cabernet Sauvignon) Booker Vineyard. Parker 96. The 2007 The Alchemist, an intriguing blend of 79% Syrah, 19% Petit Verdot, and 2% Cabernet Sauvignon, is fabulous. Inky ruby/purple in color, with an extraordinary nose of scorched earth a la a top Graves wine from Bordeaux intermixed with tar, acacia flower, blackberry, and creme de cassis as well as graphite, its incredibly complex aromatics are followed by a full-bodied wine with considerable opulence, flesh, purity, and depth. Seamless integration of tannin, good, vibrant acidity (no doubt from the limestone soils), and a freshness (despite the wine’s substantial size) make for a compelling red. Drink it over the next 10-15 years.

Moujetderreh. Lentil with bulghur and sauteed onions. I’ve never had this dish, and it was amazing. The pleasant soft texture combined with a really lovely flavor.

2005 Adelina Wines Shiraz. Parker 87. The 2005 Shiraz is sourced from a 100-year-old estate vineyard. Purple-colored, it offers an expressive perfume of cedar, plums, and blueberry. This is followed by a concentrated but straightforward wine with soft tannins, good balance and length, as well as several years of aging potential. Perhaps a few years in bottle will yield more complexity. If so, my score will appear conservative.

Shekh Meghsy. Squash stuffed with ground beef. Topped with fresh tomato and served with rice and yogurt.” These were also spectacular, even if they do look a tad like dog turds.

2006 Tatiarra Caravan of Dreams Shiraz Pressings. Parker 94. The 2006 Pressings Shiraz Caravan of Dreams was aged for 18 months in new American oak. It offers an expressive nose of cedar, spice box, pencil lead, game, and blueberry compote. Dense, full-bodied, and structured on the palate, it has a big core of concentrated, savory blue and black fruit, with pepper and chocolate notes making an appearance. Give it 6-8 years of additional cellaring and drink it from 2015 to 2030.

Armenian pizza. Crunchy bred with a layer of spiced meat inside.

2006 Mitolo Shiraz G A M. Parker 95. The 2006 Shiraz “G.A.M.” (the initials of the Mitolo children) was aged in French and American oak, 60% new. Opaque purple in color, it has an aromatic array of roasted coffee, violets, lavender, pepper, Asian spices, blueberry, and blackberry liqueur. In the mouth it is velvety-textured, deep, concentrated, opulent, and altogether hedonistic. It will evolve for 5-7 years and drink well through 2026.

Kibbe Balls. Lean beef balls mixed with bulghur (cracked wheat), stuffed with ground beef, and onions.” Meat torpedo, and not the Spinal Tap version. These were amazing.

2013 Caymus Cabernet Sauvignon. Parker 94. A beautiful ripe, plump, fat and opulent style of Cabernet Sauvignon that Caymus has pioneered, the 2013 Cabernet Sauvignon has a dense purple color, loads of juicy blackberry and blackcurrant fruit, low acidity and no real evidence of oak, but a nice, plush, full-bodied opulence. This is irresistible, especially for a Cabernet Sauvignon coming in at 14.9% natural alcohol. Drink it over the next decade or more.

agavin: tasted way too much like fruity oak for my taste

Sausage and peppers. Really tasty grilled wieners. Pickled peppers.

2008 Clos Mimi Cabernet Sauvignon Mcginley Vineyard. Parker ?. This is generally a Rhone Ranger-dominated portfolio, but Clos Mimi has produced a 2007 100% Cabernet Sauvignon from the McGinley Vineyard in Santa Barbara that is a beautiful wine, without a bit of herbaceousness. Inky/purple, with a big sweet kiss of creme de cassis, camphor, spice box, and cedar, it is rich, full-bodied, and probably capable of evolving for 20+ years. This is a brilliant Cabernet Sauvignon from an area where no one ever expects to produce Cabernet of this quality.

Eggplant with meat and cheese. I’ve never had this one, but it was really good.

2006 Ridge Monte Bello. Parker 94+. While it is eclipsed by the brilliance of the 2005, the 2006 Monte Bello (68% Cabernet Sauvignon, 20% Merlot, 10% Petit Verdot, and 2% Cabernet Franc) is a very strong effort. Its dense purple color is followed by copious aromas of creme de cassis, licorice, spice box, and a touch of oak. Well-balanced, dense, pure, layered, and rich, its big, rich style is similar to the 2003. This cuvee should keep for 25-30 years in a cool cellar.

2000 Wantirna Estate Cabernet-Merlot Amelia (mag).

Stuffed eggplants with rice and sausage. Never had this mix exactly, but the vegetables were stuffed with that same ugly pale stuff — but it tasted great, a risotto-like blend of rice, cheese, and sausage.

2012 Duckhorn Vineyards Cabernet Sauvignon. 91 points. Velvet tannins. Medium acid finish. Enjoyed two glasses on day one. Quality wine. For the price it had better be. Most expensive bottle at my local grocery store. Goes down easy. High guzzle index. On the sweet end, but I wouldn’t call it a fruit bomb.

This bottle had a funny story as Michael Z forgot his wine and got it next door at BevMo — although I would have preferred the Rhones he was supposed to bring 🙂

Moussakaa. Always one of my favorites, although this one looks like French onion soup!

But inside are some of the classic elements: spiced meat and eggplant. Very good, although I prefer it Greek style with the Béchamel. Love me my Béchamel.

Frog legs Aleppo style. Yum. If you can ignore the amphibian factor (ribbit!) Kermit tasted great. Like a fish chicken blend, incredibly juicy, and with lots of garlic.

Whey yogurt with honey and pistachios. Incredible blend of creamy dairy, sweetness, and nutty crunch. Probably a several thousand year-old dessert, but incredible.

Tasty oranges.

I thought the Rhones paired the best — although I’m never a fan of new world. I probably missed a couple of wines too because it was a large 20 person table and very chaotic.

Overall, just an amazing evening. A totally epic combination of food, wine, and people. We had so much food that everyone basically ran out of steam after the warm appetizers and only ended up with about 2 entrees! Really, there was too much of each dish but it was just a ridiculous amount of food — and almost all so tasty!

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

Related posts:

  1. Hedonism at Esso
  2. Memorial Day Pig
  3. Oceans of Wine
  4. Châteauneuf-du-Pape in the Sun
  5. Valley Heat
By: agavin
Comments (1)
Posted in: Food
Tagged as: Dessert, Eggplant, encino, Esso, Esso Mediterranean Bistro, hedonists, Hummus, Pita, Syrian Cuisine, Syrian Food, Wine

Hedonism at Esso

Sep10

Restaurant: Esso Mediterranean Bistro [1, 2]

Location: 17933 Ventura Blvd. Encino, CA 91316. 818-514-6201

Date: September 6, 2012

Cuisine: Syrian

Rating: Really delicious and authentic flavors

_

What do you get when you mix 25 people, 30+ bottles of blockbuster wine, and over 20 courses of homemade Syrian food?

Pure hedonism. And a hangover. Despite the later, what follows is another epic food and wine event. The venue is Esso Mediterranean Bistro, which is a hole in the wall in an Encino minimall right next door to my Kosher butcher. I’d never been here before but they serve up first rate Syrian fare and offer an selection of unusual dishes. The menu is here but the online menu doesn’t have all the interesting stuff.


It was quite the table. The compressed perspective of the lens doesn’t do the scale any justice.


Parker 92. “The NV Brut Blanc de Blancs Grand Cru Cuvee de Reserve is a gorgeous wine that captures the essence of Chardonnay in the Cote des Blancs. Pure, wiry and wonderfully expressive, the Cuvee de Reserve flows gracefully with layers of varietal fruit from start to finish. This shows superb clarity, depth and polish, particularly at the NV level. The current release is 65% 2007 and 35% reserve wines from a solera cuvee that contains 15 vintages. Roughly 2/3rds of the fruit comes from Mesnil, while the rest is from Cramant, Avize, Oger and Chouilly.”


“Hummos. Chickpeas, tahini, garlic, lemon juice and spices. Topped with extra virgin olive oil and parsley.” This was some great hummos, and very fresh. But I still like Sunnin’s a little better because of the lemony garlic tang.


“Pita bread,” of course.


The 1985 Chateau Thieuley Blanc. You wouldn’t think a 27 year-old white Bordeaux would even be drinkable, but this was very good: a stoney minerality and a surprising amount of remaining fruit.


“Moutebbel (Baba Ghannouj). Roasted eggplant mixed with sesame sauce, garlic, and lemon juice. Topped with extra virgin olive oil.” A very fine example, with pleasant smokey flavors.


Parker 95. “The Donnhoff 2005 Norheimer Dellchen Riesling Spatlese trocken is expressively, diversely, and hauntingly floral, featuring as well inflections of citrus rind, peppermint and lavender. On the palate, this is pure, opulently rich, serene, free of any roughness, a glycerin-rich, slick pool of orchard fruits underlain by citrus, with hints of cherry pit and peach kernel and an ineffable sense of mineral matter. A long, bitter-sweet, persistently floral finish enhances the uncanny sense of weightlessness in this amazing wine. It confirms Donnhoff’s observation that his 2006s “have density yet also charm” and seem slim, despite their richness and regardless of what their analyses might lead one to believe. “I knew already twenty years ago that Dellchen had this in it. But now, the competition has gotten very tough for Hermannshohle,” he says laughing, but in complete seriousness. I would plan to follow this for up to 15 years.”


“Mohammera. A spicy mix of walnuts, bread crumbs, paprika, pepper paste, and pomegranate juice.” I love mohammera, and have even made it. This particular one was quite spicy with a really nice zing. It made an amazing pairing with the Donnhoff Riesling above (and none of the other wines, haha).


The party rocks on.


Parker 92, “This dark-colored wine has a nose reminiscent of stony blackberries, brambleberries, and smoke. This rich, powerful, expansive, pasty, and concentrated wine offers loads of cassis and black cherries in its flavor profile.” Despite Parker’s faint praise, this wine was drinking spectacularly. It had mellowed out into the beginning of that Burgundy mature phase.


“Stuffed Grape Leaves. Grape leaves stuffed with calrose rice, walnuts, onions, and spices.” I love these in general, and these specifically were particularly delicious.


Parker 91, “The Jadot 2005 Charmes-Chambertin epitomizes the dark, almost somber side of the vintage, which seems somewhat out of character for this site. A bitter side to black cherry fruit and low-toned meatiness characterize both the nose and palate, with a firm chalkiness and tactile notes of pungent brown spice informing a bitter-sweet and rather austere finish. But there is no denying the sheer intensity or length on display , and one would have to revisit only after 3-5 years, I suspect, to see whether more complexity and finesse had developed. This represents a blend of wine from three different sources, and possibly they have simply been reluctant to cohabitate.”


“Moujetderreh. Lentil with bulghur and sauteed onions.” I’ve never had this dish, and it was amazing. The pleasant soft texture combined with a really lovely flavor.


“The 2008 Pinot Noir (made from a Calera clone) exhibits a dark ruby hue as well as notes of plums, blueberries, brioche, flowers, raspberries, and pomegranate. Medium-bodied, fresh, and lively, it should drink nicely for a decade.”


“Tabouleh. Parsley, tomatoes, onions, bulghur (cracked wheat), mint, lemon juice, and extra virgin olive oil.” From the parsley oriented school of Tabouleh.



Parker 96, “All five of Turley’s 2008 Petite Syrahs (they do not spell it “Sirah”) are extraordinary, and I could probably write the same tasting notes for each. My favorites include the Hayne Vineyard and Library Vineyard, followed by the Pesenti Vineyard, which shows more chalky graphite characteristics. They all possess huge aromas of blackberries, blueberries, and ink, massive fruit concentration, enormous body, and a lot less alcohol than the Zinfandels (a character of this varietal). Readers who purchase any of these cuvees should forget them for 10 years, and drink them over the following 25-30 years. They will handsomely repay the investment in patience.”


“Hmmm. is that raw liver on the table?”



Parker 93, “This outstanding Tuscan producer has been exceptionally consistent over the last decade, so it is not surprising that the 1990s performed brilliantly. I recently had the 1985 Sammarco, largely because a subscriber had written to say it was falling apart. From my cellar, the wine remains remarkably youthful. Revealing no amber color, it offered a sensational nose of lead pencil, cassis, and new oak, as well as a gorgeously rich, powerful palate.”

Now we begin to dig deeply into the Rhone with a trio of Beaucastels and a number of other goodies.

1995 Les Cailloux. Parker 94-96, “1995 was a powerful vintage for Brunel. The Cuvee Centenaire remains a young, promising wine offering notes of licorice, cedar, vanilla, and sweet black currant/cherry fruit presented in a full-bodied, virile style.”

2001 Beaucastel. Parker 96, “Beaucastel has been on a terrific qualitative roll over the last four vintages, and the 2001 Chateauneuf du Pape (which Francois Perrin feels is similar to the 1990, although I don’t see that as of yet) is a 15,000-case blend of 30% Grenache, 30% Mourvedre, 10% Syrah, 10% Counoise, and the balance split among the other permitted varietals of the appellation. This inky/ruby/purple-colored cuvee offers a classic Beaucastel bouquet of new saddle leather, cigar smoke, roasted herbs, black truffles, underbrush, and blackberry as well as cherry fruit. It is a superb, earthy expression of this Mourvedre-dominated cuvee. Full-bodied and powerful, it will undoubtedly close down over the next several years, not to re-emerge for 7-8 years.”

2005 Beaucastel. Parker 93-95, “Medium to deep garnet colour. Aromas of dark cherries, raspberry compote, cardamom, black truffles and a touch of star anise. The palate is full bodied, richly fruited with medium to high acidity and a medium+ level of grainy, slightly chewy tannins. Concentrated with a good compliment of structure to hold it up. Long peppery finish.”


2008 Beaucastel. Parker 90-94, “The 2008 Beaucastel Chateauneuf du Pape is one of the few outstanding wines produced in this vintage. More evolved than Beaucastel’s wines tend to be, it reveals a healthy dark plum/ruby color, notes of licorice, meat juices, smoked game, black currants and garrigue, medium to full body, silky tannins, good freshness, surprising depth for the vintage and a long finish.”


“Kebbe Nayye. Fine minced raw beef, cracked wheat, onions, parsley and spices. Topped with extra virgin olive oil.” A very unusual dish. This is a kind of steak tartar. Soft and slimy in texture, it was very mild in flavor.


Parker 94-96, “Chapoutier’s 1998 Barbe Rac is close to full maturity. It exhibits an abundance of Provencal herbs intermixed with new saddle leather, kirsch, framboise, and spice box. The intoxicatingly heady, complex aromatics are followed by a full-bodied, lush, succulent style of wine with a relatively high alcohol/glycerin content and loads of fruit. This wine is drinking terrifically well after going through an awkward stage about two to three years ago.”


“Kibbe Balls (5 pieces). Lean beef balls mixed with bulghur (cracked wheat), stuffed with ground beef, and onions.” Meat torpedo, and not the Spinal Tap version. These were amazing.


John really puts the effort into opening…


“The 2012 Dasani.” Just kidding.

The 1983 Jaboulet Hermitage La Chapelle!

Parker doesn’t love it, and the attack was a little weak, but it was still a lovely wine. “Although impressive early in life, it has taken on less than positive characteristics. The dark garnet color revealed substantial amber at the watery edge. The aromatics revealed scents of ground beef, coffee, cedar, dried herbs, tobacco, and damp earth. The wine was noticeably astringent, medium to full-bodied, harsh, and forbiddingly backward and austere.”


“Ras Naanah. sautéed meat with lemon, mint, garlic.” This stuff was amazing, one of my favorite dishes (and I loved most of them). This is essentially like spiced hamburger and it has a bit of sumac juice on it which really livened it up.


“Peat and black tea smokiness along with nutty piquancy in the nose of Baudrys’ 2007 Chinon La Croix Boissee lead to a palate with blackberry and Maine blueberry fruit matrix and an invigorating crunch of their seeds that allies itself beautifully to the aforementioned smokiness and pungency as well as to shrimp shell reduction on a firm but polished palate and a long, vivacious, saliva-inducing finish. This is a wine of rarified complexity, beautiful now but worth following for another several years.”


“Stuffed eggplant. Sprinkled with parsley and walnuts. Stuffed with ground beef, rice and spices.” Perfectly done, they basically melted apart.


The hedonistic life has its perks!


Parker 95-96, “Deep garnet-purple in color, the Old Bastard Shiraz reveals aromas of spice, blackberries and black cherry compote with a gentle undercurrent of underbrush, dusty earth, game, spice cake and smoked bacon. Full bodied, rich and opulent in the mouth, it has an abundance of savory / earthy flavors with a good backbone of lively acid and medium to firm velvety tannins, finishing long.”

“Shekh Meghsy. Squash stuffed with ground beef. Topped with fresh tomato and served with rice and yogurt.” These were also spectacular, even if they do look a tad like dog turds.


Inside was this delicious ground meat mixture.


“This estate’s second wine, the 1996 Pavillon du Chateau Margaux, may turn out to be one of the most delicious examples the property has made. The wine is forward, sexy, round, and generous, with gobs of black fruit and a subtle dosage of new oak.”


“Raw sheep liver with spices.” My least favorite dish. Essentially someone called the Haruspex and then ran off with the tools of his trade. The liver was actually very flesh, and I do love it generally, just not necessarily bleeding on the plate.


“1975 Round Hill Vineyards Cabernet Sauvignon.”


“Moussakaa.” Always one of my favorites, although this one looks like French onion soup!


But inside are some of the classic elements: spiced meat and eggplant. Very good, although I prefer it Greek style with the Béchamel. Love me my Béchamel.


Parker 97, “The 1990 Barolo Pajana is the first wine Clerico produced from this vineyard. It is also one of the most positive surprises in my recent tastings of the vintage. In 1990 Clerico made this Barolo using only the old portions of the vineyard, and that may be the reason the wine has aged so beautifully. Richer, rounder and softer than the Ciabot Mentin Ginestra, the 1990 Pajana is just superb in a sumptuous, enveloping expression of ripe, dark fruit. Tobacco, cedar, sweet spices, roasted coffee beans and plums are just some of the nuances that emerge from this full-bodied, intense Barolo. Clerico’s 1990 Barolo Pajana is a gem!”

Still young and bracingly tannic!


“BBQ Quail.” Really tasty, although perhaps a tad overcooked.


Parker 96+, “The 2005 Syrah Obsidian Vineyard is from Knight’s Valley. This is steep hillside vineyard stuff with a dense, dark purple color, a phenomenally rich nose of brioche, acacia flowers, blackberry, and blueberry jam intermixed with some white chocolate and perhaps hints of fig and truffle. The wine is spicy, full-bodied, incredibly opulent, and thick, even unctuously textured, with great purity and richness. Moreover, the glycerin and viscosity cover up some huge tannins. This is an amazingly big, thick wine, but it still cascades over the palate like a waterfall.”


“Frog legs Aleppo style.” Yum. If you can ignore the amphibian factor (ribbit!) Kermit tasted great. Like a fish chicken blend, incredibly juicy, and with lots of garlic.


Ribbit!

“One of the vintage’s most profound wines, the 2003 Chateauneuf du Pape Cuvee de Mon Aieul has a dense purple color as well as a glorious nose of blackberries, licorice, smoke, and some roasted meats and dried herbs. Amazingly opulent, even voluptuous, with extraordinary purity, a huge tactile impression on the palate, but not heavy by any means, this is a stunning Chateauneuf du Pape from ancient vines made with 95% Grenache and the rest Cinsault and Syrah. Production is about 8,000 bottles, and the wine is bottled after spending its entire life in epoxy-lined tanks, so what one gets is the essence of the three separate terroirs it comes from – Les Serres, Guigasse, and La Crau.”


“Liver Kebab.” Basically they grilled up our raw chunks. Also not my favorite as it was pretty chewy.


Parker 100! “There are 1,800 cases of the 2007 Chateauneuf du Pape Cuvee du Mon Aieul (100% tank-aged Grenache). It represents an awesome naked/virginal expression of Grenache from three vineyard parcels planted in sand, clay, and limestone soils. After tasting this wine on five separate occasions, I can state with certainty, it has the most saturated color of any Mon Aieul produced to date. Moreover, its perfume of blueberry liqueur, black raspberries, licorice, roasted meat juices, and lavender is incredible. Full-bodied power, a multilayered mouthfeel, tremendous purity, and awesome concentration put this wine in a class by itself.”


“Ourfa Kebab. Grilled Italian eggplant between chucks of ground beef.” These were amazing. You pick off the smoky skin and eat the beef with the eggplant mush. Delicious!


I’m being watched.


“1982 Schlofs-Bauer Ice Wine Pinot Gris.” Mature, amber, and fantastic.


“Ashta. cream pistachio syrup.” I could have eaten about six of these. So up my dessert alley. I love soft creamy things (don’t take that the wrong way). There was some rose water in here too which I adore.


Parker 94, “The 2010 Corton-Charlemagne is pure class and elegance. Soft, floral notes meld into nuanced, finessed pears and apples in this feminine, gracious Corton-Charlemagne. Deceptively medium in body, the wine nevertheless possesses gorgeous depth, richness and power. A closing blast of fruit informs the pointed, vibrant finish. This is a gorgeous wine with plenty of promise. The Corton-Charlemagne is made from a blend of Pernand-Vergelesses and Ladoix fruit, approximately two-thirds and one-third respectively.”


“Baklavah.” A mix of different pastries. These were fine, but aren’t my favorite type. I like them drenched in honey and flavored with rose water!


“Fresh watermelon.” Really good watermelon too. Very sweet.

Overall, just amazing. I’ll have to hit this place up sometime for lunch and/or drag my brother-in-law and family (who live like two blocks away) over there. A totally epic combination of food, wine, and people.

For more crazy Foodie Club meals, click.

For more LA dining reviews click here.

Related posts:

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  2. Memorial Day Pig
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  4. ThanksGavin 2011 – The Main Event
  5. Fraiche – Ultimo Wine Dinner
By: agavin
Comments (6)
Posted in: Food
Tagged as: Dessert, Eggplant, Encino Los Angeles, Esso, Esso Mediterranean Bistro, Foodie Club, hedonists, Hummus, liver, Olive oil, Pita, Restaurants and Bars, Syria, Syrian Food, Ventura Boulevard, Wine

Quick Eats: Momed

Mar03

Restaurant: Momed

Location: 233 S Beverly Dr, Beverly Hills, CA 90212. (310) 270-4444

Date: January 31 & April 16, 2011

Cuisine: Modern Middle Eastern

Rating: Interesting, and tasty modernized Middle Eastern.

ANY CHARACTER HERE

I met a friend here for lunch. I would have to say at it’s core this place is closest to Lebanese, but everything is very modernized for the contemporary Beverly Hills crowd. That being said, it all tasted really fresh and delicious.

The Menu can be found here.

A lot of the mezza/salads are on display. As you can see, they look pretty good.

We ordered a three “salad” plate with left to right.

1. Humammara, roasted red pepper, walnut and pomegranate. Really nice rich flavor here.

2. Spicy eggplant, oven roasted eggplant with tahini and Urfa chili. Not very spicy, but great texture.

3. Tzatziki, cucumber and yogurt dip. A fine example of the type, and I like the type.

Parsnip hummus with oven-roasted wild mushrooms. The parsnips gave this hummus the texture of very light and fluffy mashed potatoes. It was pretty darn awesome though, and nicely warm.

All these dips were really sold by this most excellent warm homemade pita. This was  no “tear open the supermarket bag” pita. Soft, warm, chewy.

They call this a “pide” (traditional flatbread). Basically like a Naan crossed with a calzone or strombolli. This one is stuffed with “Ohanyan spicy soujuk sausage, red onions, piquillo peppers and akawi cheese.” I mention the strombolli because that is what this reminded me of: a really good fresh version of one of those pizza dough, pepperoni, and cheese rolls. The sausage leaked off a good amount of grease, but it was good.

The following was from a different day, April 16, 2011:


Another three salad plate, left to right:

1. Humammara, roasted red pepper, walnut and pomegranate. Really nice rich flavor here.

2. Avocado Hummus, like a cross between hummus and guacamole!

3. Tzatziki, cucumber and yogurt dip. A fine example of the type, and I like the type.


A different flatbread. Hallomi and akawi cheeses finished with Za’atar. Very nice and cheesy, with interesting and exotic flavors. Lighter than the sausage one for sure.


Yogurt-marinated chicken breast kababs with rice pilaf and marinated Persian cucumbers with chili and poppy seeds.

Related posts:

  1. Quick Eats: Taverna Tony
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  3. Quick Eats: Brentwood
  4. Quick Eats: Sunnin
  5. Quick Eats: Osteria Latini 2
By: agavin
Comments (0)
Posted in: Food
Tagged as: Beverly Hills California, Cooking, Eggplant, Fruit and Vegetable, Humammara, Hummus, Lebanese cuisine, Middle East, Momed, Naan, Pita, Red onion, Restaurant, Restaurant Review, Salad, Şanlıurfa, side dishes, Tzatziki, vegetarian
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