Italian cuisine :: All Things Andy Gavin

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Gucci Gucci

Nov18

Location: 347 N Rodeo Dr, Beverly Hills, CA 90210. (424) 600-7490

Date: May 5, 2022

Cuisine: Modern Italian

Rating: Amazing — and foamy!

Over a decade ago I had an amazing meal at Osteria Francescana in Modena, one of the most respected and highly rated restaurants in Italy. So, I was very excited, but cautious, to hear that Chef Massimo Bottura partnered with Gucci (of all things) to open a restaurant in Beverly Hills.

It has it’s own door right next to the store on Rodeo.

Here’s the main Gucci store. I can’t help but visualizing Al Pacino demonstrating some loafers.

The dining room is upstairs above the store and has a lovely and stylish greenhouse vibe. It’d be great for power lunch as well.

This is all serious tasting menus. We got the “Chef’s Experience” but added SEVERAL signature dishes off the other menus.

Erick proudly sporting the menu.

Truffle and Cheese Foam Tart amuse.

One “problem” at Gucci Osteria is that they don’t allow any corkage. But it turns out that their “regular” wine pairing is actually all interesting Italian wines, which I do love. They also have a premium pairing which has some nice Italian wines, but is corrupted by a bunch of French (fine but not necessary given how many great wines Italy has) and — gasp — new world wines. Why would they do that? Anyway, we got the (almost) all Italian set.

NV Ca’ del Bosco Franciacorta Cuvée Prestige Brut. VM 91. Pale straw-yellow with a strong mousse. Bright, perfumed apple and pear aromas and flavors. Closes long with very good lemony cut and bright floral lift. One of the freshest, prettiest versions I can remember of the Cuvée Prestige, a sparkler that in my experience is often a little too heavy on sweet dosage. Disgorged fall 2017. (Drink between 2018-2023)

Lavash bread and raisin/fruit bread.

Normandy style butter.

Whipped Ricotta. Really light and delicious. Cough, cough: foam!

American Breakfast. Eggs, potato foam. Really smooth and luxurious. Notice the foam / velouté thing going on, you will see it again.

2020 Passo delle Tortore Fiano di Avellino Bacio delle Tortore. Fiano is a super dry and acidic white wine from the more volcanic coastal regions of southern Italy (in this case, Eastern Sicily).
From Japan & Italy to LA. Shigoku oyster. Nice oyster.

Prosciutto consommé. Cold and mild and porky. Not my thing.

2018 San Michele Appiano (St. Michael-Eppan) Sauvignon Sanct Valentin. VM 92. Bright straw. Aromas and flavors of passion fruit, green fig, sage and rosemary. Fresh and juicy with glyceral sweetness giving an impression of residual sugar. Closes long and focused with lingering hints of gooseberry and sage. A lovely Sauvignon Blanc. (Drink between 2019-2025)

Fish Tartare – Smoked and Crispy. Rock fish, potatoes, shiso.

2016 Cantine Bonacchi Brunello di Montalcino Molino della Suga. 92 points. This Sangiovese is starting to mature- pale garnet in the glass with thick legs (14% ABV). Pronounced aromas of cherry, leather and strawberry with hints of clove, rooibos tea, garigue and dried herb. The palate is dry and quite tannic. I get lovely crushed cherry, cranberry, pomegranate, strawberry coulis and earthy leather. This wine has juicy acidity and a full body- it’s just now starting to become drinkable. It is a very young wine with great structure and potential for aging that will allow tertiary flavor development. Right now it is still relatively primal. Delicious stuff that has a long finish and rather astringent mouthfeel right now. It will drink beautifully till 2030 and pair well with Italian fare, grilled ribeye or game. 93 points from me for this $40 wine makes it a 5 star effort.

Welcome Home. Polenta, taleggio, beef ragu. Super “creamy” and delicious. More foam!

2017 Monteraponi Chianti Classico Baron’ Ugo. VM 92. The 2017 Chianti Classico Baron’Ugo is a dark, potent wine. A rush of aromas and flavors hits the palate as this full-bodied, heady Chianti Classico offers its substantial richness and pure power. A wine of density and volume, the 2017 screams with character. Red cherry, spice, mint and blood orange saturate the palate. In 2017, warm, dry weather pushed ripeness to the edge. The Baron’Ugo is decidedly eccentric in 2017, and yet all the elements are so nicely balanced. (Drink between 2022-2037)

Risotto Camouflaged as Pizza. Tomato, Basil, Stracciatella. Incredible bright pizza Margarita flavor.

Bowl licking good.

NV Dante Garuti & Figli Lambrusco di Sorbara.

Tortellino Truffle. Parmigiano Reggiano sauce. This is a Gucci Osteria classic.

2018 Cascina Fontana Barbera d’Alba. 94 points. Rich, complex aroma with elements of black fruit, dried leaves, and red hots. Sappy flavors of huckleberry and fresh oregano up front, burst of acid laced cherry fruit in the finish. Smooth by Barbera standards, but with firm acids underneath. Lovely and distinctive wine.

Cod as Milanese. Farmer’s market tomato terrine.

2016 Giorgio Pelissero Barbaresco Nubiola. VM 88. The 2016 Barbaresco Nubiola is a powerful, dense wine. Black cherry, spice, menthol, licorice and leather are all amped up in this potent, concentrated Barbaresco from Giorgio Pelissero. Nubiola is typically a bit more refined, but in 2016 it is especially powerful and clenched, with huge tannins that need cellaring to soften. Time in the glass brings out the attractive floral upper register that is typical of Nubiola, but the textural richness and depth remain. (Drink between 2021-2031)

Bollito. Wagyu, apple mostarda, warm zabaione. Again creamy and rich. Woah, more foam!

2016 Val Delle Rose Maremma Toscana Aurelio. 88 points.

Chicken Skin Fries.

Balsamic Mayo for the fries. Super aioli texture.

Pastry chef Tamara Rigo chats with us.

Mini Me. Beef ribeye, cotechino, salsa verde, balsamic mayonnaise. Super yummy mini-burger.

Chibi Zumo ‘Little Sumo’ Junmai Geenshu Sake, Hyogo Prefecture.

Cool Vibes. Pistachio gelato, lime, mint, sake.

2014 Azienda Agricola Prà “Passito Bianco Delle Fontane”. 88 points. A lot of white flowers. Acacia being the most dominant. Orange peel, overripe apricots, nectarines, yellow peaches. Full bodied; but some lift to it.

Honey comes in this cool bee!

Milk & Honey. Milk, honey, coriander.

Puff Pastry, Passionfruit Jelly, Chocolate.

The bill — for 1 — gulp!

We closed them out.

Then hung out in the kitchen with two of the chefs! They were super nice. The chef on the right is pastry chef Tamara Rigo (she’s Italian — and yes Italians can be redheads). Not pictured is Chef Mattia Agazzi who has garnered a lot of press.

Overall, this was an amazing meal. It’s really the only meal I’ve had in America that reminds me of my many many 2 and 3 star meals in Italy. Now, that being said Italy, and to a much lesser extent LA, has tons of lovely more “casual” or “homestyle” Italian restaurants. In fact it’s hard to go wrong in Italy and casual places are amazing. But these fancy places have a style unique all to themselves and Gucci Osteria really delivers on that. Its particular style is rather rich and opulent with an incredible bounty of foams, veloutés, and fatty emulsions. I happen to love these kind of smooth textures, and I can handle very rich, but not everyone does. Still, to my taste it was delicious.

Service was amazing also and I actually really enjoyed the creative and offbeat Italian wine pairings. Italy has so many stupendous wines in every possible style, so there is no reason to eat Italian food with wine from anywhere else.

The idea of going back again leaves me “foaming” at the mouth!

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.

By: agavin
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Posted in: Food

Tagged as: Beverly Hills, Foodie Club, Gucci, Gucci Osteria, Italian cuisine, Massimo Bottura

Quick Eats — Piccolo

Nov07

Restaurant: Piccolo

Location: 2127 Lincoln Blvd, Santa Monica, CA 90405. (310) 314-0144

Date: April 14, 2022

Cuisine: Italian

Rating: Excellent neighborhood Italian

Piccolo is the latest restaurant by Chef Antonio Muré. I’ve been to a lot of his places around the west side over the years including the original Piccolo.

The menu.

From my cellar: 2003 Avignonesi Vino Nobile di Montepulciano Riserva Grandi Annate. 91-3 points. Incredibly well settled out and integrated, lovely fruit with cranberry and black rasberry undertones, not sweet but good viscosity, aftertaste of licorice/anise and earth.

Bread.

Insalate Crescione.

Beet Carpaccio.

Beef Carpaccio with Fondue and Truffles. The Truffles! Really good, albeit light.

Butter pasta.

Orchetti with Red Sauce.

Pici alla Melanzane.

Twisty noodles with tomato sauce.

Branzino.

Lamb Chops.

This was just a quick family dinner but the food was very good. Very typical of chef Muré.

For more LA dining reviews click here.

By: agavin
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Tagged as: Chef Antonio Muré, Italian cuisine, pasta, Piccolo, Venice

Heroic Spanish

Nov03

Restaurant: Heroic Deli and Wine Bar [1, 2, 3, 4, 5, 6, 7]

Location: 516 Santa Monica Blvd, Santa Monica, CA 90401. (310) 490-0202

Date: March 15, 2022

Cuisine: Italian

Rating: Awesome wines and time

In Spring of 2022 friend Jeffrey, owner of Heroic Italian, hosted a series of old wine dinners. This one is old Spanish. These things are immortal!

To complement Jeffrey prepared an almost ludicrously rich and copious amount of food. Pay careful attention as the plated courses are INDIVIDUAL.

The street view.

We situated ourselves in the back of the main dining room.

In honor of the old Spanish wine Jeffrey brought in a whole pig!

He also has this interesting water pulled out of “thin air” by a machine. Quite good too.

1970 Bodegas Tradición Jerez-Xérès-Sherry Oloroso Anada. 95 points. Intense and very complex nose, nutty, dry fruit, a hint of luxurious cognac. Very rich and round, strong acidity and mineral and a long deeply toned nutty finish. My guess is an old sherry. It could also a dry style Madeira. With air, incredibly complex, sweet cognac nose. This will go incredibly well with aged comte or parmesan.

Amuse of Cinco Jotas Jabugo on Toast with Crushed Tomato.

1986 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial Blanco. VM 98. Bright yellow-gold. A hugely complex bouquet evokes dried pear, peach nectar, orange marmalade, honey, marzipan and chamomile, with vanilla and smoky mineral notes in the background. Stains the palate with sappy, deeply concentrated citrus, orchard and pit fruit flavors, plus suggestions of brown butter, shortbread and orange zest. This wine is fully mature but there’s no sign of it slowing down anytime soon. Finishes with superb persistence and energy, leaving peach liqueur, buttered toast and honey notes behind, eventually. This is one of the most remarkable white wines that I have ever had, from anywhere. (Drink between 2022-2031)

Scallop Bruschetta with Uni and Caviar. Buttery and delicious.

Foie Gras “LH” Bruschetta. Larry (LH) loves foie, so Jeffrey prepared not 1, not 2, but 4 liver courses!

House-made Vegetable Fritatta.

Served with perfect Garlic Aioli. It’s a great frittata and the intense garlic punch really knocks it up.

From my cellar: 1968 R. López de Heredia Rioja Gran Reserva Viña Tondonia. VC 95. I cannot recall having crossed paths previously with the ’68 Tondonia Gran Reserva, and given how beautifully this bottle showed, I do not intend to wait a long time until having the next bottle of this brilliant wine. The bouquet is deep, pure and perfumed, as it soars from the glass in a beautiful mélange of cherries, orange zest, cinnamon sticks, lovely soil tones, a touch of nutskin and a distinct topnote of rose petals. On the palate the wine is deep, full-bodied, complex and spicy, with a fine core, great length and grip and still a bit of tannin to resolve on the long and palate-staining finish. A great, great bottle of Rioja. (Drink between 2008-2030)

1959 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial. VM 95. Upon opening, with just a quick decant, I am blown away by the wine’s depth and overall intensity. Bright red cherry, cedar, tobacco, sweet vanillin and incense are all so wonderfully alive, with bright acids playing off the natural intensity of the fruit. Sure, there is a bit of volatile acidity, but not enough to detract from the wine’s immense pleasure. Even though the market for Rioja has changed dramatically over the last 10-15 years, older vintages still deliver exceptional value in the world of fine, ageworthy wine. Readers lucky enough to own the 1959 can look forward to another twenty years of magnificent drinking, maybe more. Longevity will ultimately be driven by the integrity of the cork, as the wine itself is basically eternal. (Drink between 2020-2040)

1954 R. López de Heredia Rioja Gran Reserva Viña Bosconia. JG 54. The 1954 Bosconia Gran Reserva is at its absolute apogee and is drinking beautifully well. The bouquet is deep, complex and very refined in its mélange of raspberries, red currants, orange rind, nutskins, lovely spice tones and a fine base of Rioja soil. On the palate the wine is medium-full, round, focused and quite spicy in its personality, with lovely mid-palate depth, bright acids to keep the wine bouncy from attack to finish, and excellent length and grip on the complex backend. 1954 is a great vintage in Rioja, and the Bosconia Gran Reserva is a fittingly fine homage to the quality of the vintage. (Drink between 2008-2025)

1952 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial. 99 points. extraordinary and special wine, which managed to amaze me.

1948 C.V.N.E. (Compañía Vinícola del Norte de España) Rioja Viña Real Reserva Cuvée Especial.

Foie “ Hoff” Gras Agnolloti with black truffles. A “light” little foie and truffle pasta to satisfy the foie monster at the table. No butter or cream here either… look away… move along…

Garlic bread. Great crunchy bread. Not that we needed extra carbs but I smeared aioli on for even more garlic.

En Croute…

Salmon en Croute with Farmers Market Asparagus. This isn’t a light dish either and this is a single person portion! Between the pastry and the beurre blanc…

Pan Seared Foie Gras “Estilo Hoffman”. More foie!

Classic Osso Buco with Risotto Milanese. Oh and this is a single portion of a giant hunk of cow leg with a huge pile of to-die-for classic risotto!

Then there is a whole pig.

Whole Roast Pig with Liver Sauce. With creamed spinach and liver sauce. Haha. A light finish to the savories.

1994 Taylor (Fladgate) Porto Vintage. JG 94. The 1994 vintage of Taylor is a huge and powerful wine, but it does not possess quite the same vivid freshness of my very favorite vintages in the last several decades. Perhaps this is just a stage that the wine is in today, but amongst the fine troika of vintage Taylors from the 1990s, I have to give a slight nod to the remarkably refined and hauntingly brilliant 1992 Taylor over the larger-scaled 1994. The very powerful bouquet on the ’94 offers up a mix of intense cassis, plum, chocolate, licorice, tar, and a huge base of earth. On the palate the wine is full-bodied and quite closed on the attack, with a huge, rock solid core of fruit, firm, well-covered tannins, great soil inflection, and an impressive brightness on the finish that is not evident on the nose today. If this is simply a dumb stage for the wine, then my score will prove to be conservative. (Drink between 2025-2075)

Pecan Tart with Irish Coffee & Whisky Gelato and Baileys Irish Gream Gelato.

Baileys Irish Gream Gelato — New stabilized 13% Bailys Irish Cream recipe, with a touch of seasonal coloring! — Designed to pair with “Irish Coffee Gelato” — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #expresso #whiskey #baileys #StPatricksDay #cream #green

Irish “Coffee” Gelato — Tullamore Dew Irish Whisky blended into a Coffee Custard Gelato base with (optional) layers of Crushed Oreo — Designed to pair with “Baileys Irish Gream Gelato” and includes a hefty Caffeine kick — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #expresso #whiskey #custard #oreos #irish

This was an epic dinner. Not only were the wine’s crazy good — these last forever — but there was so MUCH food. Look at the size of those individual portions and then there is all the foie, the osso bucco, en croute etc. Wow. I’m still full half a year later writing it up.

For more LA dining reviews click here.

For more Foodie Club dining, click here.

By: agavin
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Posted in: Food

Tagged as: Foodie Club, Gelato, Heroic Deli, Heroic Italian, Italian cuisine, Pig, rioja, Spanish Wine

Angelini Palisades

Oct26

Restaurant: Angelini Ristorante & Bar

Location: 1038 N Swarthmore Ave, Pacific Palisades, CA 90272. (424) 238-5870

Date: March 31 & May 4, 2022

Cuisine: Italian

Rating: Great for the Palisades

Angelini Palisades is finally a second decent restaurant to join Rick Caruso’s Palisades village. The other one, Blue Ribbon Sushi, while not super exiting, is also “solid” (if pricey).

Angelini is a “branch” of the Hollywood Osteria Angelini which has been one of LA’s best Italians for years.

Angelini Ristorante & Bar builds on Angelini’s storied history in Los Angeles; his eponymous Osteria has been a staple for hungry Angelenos since its opening in 2001. Known across the city for his pasta creations, Angelini offers anticipated favorites featuring Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics!

The new Palisades version has a nice “Caruso-style” build out.

With a semi-outside bar and patio.

And a swank interior.

Menus on two different days. Minor differences only. The menu is a bit small.

Bread.

Insalta Angelini. Cannellini beans, avocado, cucumber, toasted pistachios, parmigiano.

Insalata Tricolore. Endive, radicchio, arugula, shaved parmigiano.

Insalata di Aragosta. Fresh Maine lobster, golden apple, mixed greens, pomegranate seeds.

Burrata and Prosciutto. San Daniele 24 month aged prosciutto, Italian Burrata cheese, arugula.

Gluten free alla Nerrano. Zucchini, basil, parmigiano.

Spaghetti alla Nerano. Zucchini, basil, parmigiano.

Linguini Ricci di Mare. Sea urchin, shallot, chives. This is an Angelini classic.

Risotto Frutti di Mare. Riso Acquerello, cuttlefish, lobster, shrimp, mussels, clams.

Lasagna Verde “Nonn Elvira”. Homemade spinach pasta, beef & pork ragu, béchamel, parmigiano.

Branzino al sale. Whole Mediterranean branzino, roasted in sea salt, aromatic herbs, served with sautéed spinach and mashed potatoes.

Sogliola Romagnola. Except this sole was prepped with the branzino prep: aromatic herbs, served with sautéed spinach and mashed potatoes.

Torta Caprese. Soft chocolate cake, almond flour (GF).

Bread Pudding. Brioche, butterscotch sauce, vanilla gelato.

Tiramisu. Mascarpone cheese cream, layered lady fingers, soaked in espresso. Pretty good Tiramisu. No Zabaione, but otherwise “correct.”

Vanilla, Chocolate and Pistachio Gelato, made at Hollywood branch. Gelato was good. Very classic, not as intense as mine, and boring flavors, but proper gelato.

Angelini might not be cheap (it certainly isn’t) but it is now hands down the best Italian in the Palisades. This is a pretty low bar as Palisades Italians have always been either extremely dated or terrible, but Angelini is quite good. The location and setting is very nice too. The only problem is really the limited menu and the fact that it’s not particularly innovative, still, I’ll take it (2 min from home).

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Angelini, Angelini Palisades, Angelini Ristorante & Bar, Italian cuisine, Palisades Village

Mischief & Mayhem at Marino

Oct20

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

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

Date: March 3, 2022

Cuisine: Italian

Rating: Superb

Marino is a favorite haunt for many of my wine groups. Tonight my friend John arranged a special dinner with the owner of “Mischief and Mayhem”, a relatively new Burgundy producer.

The amazing chef/owner Sal Marino cooks at his original family location, venerable Marino Ristorante on Melrose and continues to whip up his unique blend of amazing modern Italian. And if anything, he’s gotten even better.

Post pandemic they’ve turned the parking lot into a cute patio.

This is the main interior, or at least some of it.

But we were set up in the private room which really is private. It’s totally separate, connected to the main dining room via the kitchen and even has its own bar and bathroom.

Wines at the ready.

Various Champagnes.

Our menu tonight.

More Champagnes.

Smoked trout with roe.

2018 Mischief and Mayhem Puligny-Montrachet 1er Cru Les Folatières.

2018 Mischief and Mayhem Puligny-Montrachet 1er Cru Les Referts.

A selection of starters.

Tuna. Stuffed Mexicola Avocado.

Octopus Crocce.

Razor Clam.

Snapper Tartar, Salicornia.

2017 Mischief and Mayhem Puligny-Montrachet 1er Cru Les Champs-Gain.

2016 Mischief and Mayhem Puligny-Montrachet 1er Cru Les Champs-Gain.

Bass, Salsify, Spring Veggies.

2014 Mischief and Mayhem Chambolle-Musigny 1er Cru Les Cras.

2012 Mischief and Mayhem Clos St. Denis.

Lamb Pappardelle.

2018 Mischief and Mayhem Clos St. Denis.

2010 Mischief and Mayhem Corton-Bressandes.

Duck.

Ancient Cheesecake Gelato — made by me for @sweetmilkgelato — Base crafted from Galbani Whole Milk Ricotta and Sicilian Toasted Noto Romano Almond Paste with a touch of the sugar subbed out for Sicilian Honey. Mixed in is more Honey and Chopped Pistachios! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #dessertgasm #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #ricotta #almond #RicottaCheese #cheese #Sicily #honey #pistachio

Chef Sal and John.

Another awesome dinner. Food was great, I’ve had more elaborate meals from Sal, but all the dishes today were excellent. Sal’s a fabulous chef when you let him go all out and today’s lunch was very on point and paired extremely well with the wines.

I hadn’t really heard of Mischief & Mayhem before but these turned out to be lovely wines. And owner Michael Ragg was a very interesting and fun guy to hang out with so this turned out to be a great evening.

For more LA dining reviews click here.

Or experience my gluttonous month-long food trips through Italy.

But, as the dinner was calibrated for mere eating mortals, Erick and went to Izakaya Sasaya for our infamous second dinner.

Toro sashimi.

Bulgolgi.

Crab rice congee.

Sukiyaki veggies

Sukiyaki pork belly. There was a Sukiyaki pot, but I forgot to take a picture of it.

By: agavin
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Tagged as: Burgundy, BYOG, Gelato, Italian cuisine, Marino Ristorante, Michael Ragg, Mischief & Mayhem, Sal Marino, Second Dinner, Wine

Drago Centro Champagne

Sep26

Restaurant: Drago Centro [1, 2, 3, 4, 5, 6, 7]

Location: 525 S Flower St, Los Angeles, CA 90071. (213) 228-8998

Date: January 21, 2022

Cuisine: Italian

Rating: Great high end Italian

Back to Drago Centro for “another” Sauvages Champagne lunch. Historically this series has been located at Chinois, but this year it has been relocated east.

Located on busy Flower in DTLA.

The reception was held around our large square table — big group this time including a separate ladies table.

Multiple buckets were needed to ice all the champagne.

2012 Christophe et Fils Chablis 1er Cru Mont de Milieu. 92 points. Medium yellow. Quite ripe fruit but a whiff of seashell behind this. Pretty plush feel-you definitely sense the wood influence. More pear and yellow apple than citrus fruit character, some spice (unusual for Chablis), late iodine and limestone, lowish acidity. The wood plus ripe fruit plus low acidity make it veer in the direction of more southerly climats, but there is just enough Chablis character to identify it as such. To be drunk over the short term, that’s for sure.

2014 Domaine William Fèvre Chablis Grand Cru Vaudésir. JG 94+. Out of the blocks, the 2014 Domaine Fèvre Vaudésir seems just a touch more accessible than the top couple of structured premier crus and the Bougros. The beautiful, zesty bouquet delivers scents of pear, fresh pineapple, lemon, beeswax, chalky soil tones, a touch of licorice and a topnote of spring flowers. On the palate the wine is pure, full-bodied and a bit more tensile than the wide open nose suggest, with fine mid-palate depth, bright acids and really superb cut and grip on the long, vibrant finish. Another superb wine, which I may be underrating a tad, but I had to leave room for what was to follow! (Drink between 2017-2050)

2008 Domaine William Fèvre Chablis Grand Cru Bougros. VM 93. Good pale yellow. Restrained aromas of fresh apricot, pineapple and spices; showed riper stone fruit notes as it opened in the glass. Sweet, tactile and elegantly styled, with strong acids framing and lifting the intense peach flavor. Already boasts a lovely fat texture and considerable pliancy but this wine really needs three or four years to express itself.

2014 La Chablisienne Chablis 1er Cru Mont de Milieu. 92 points. Pale yellow in color. Very precise aromas of sea-spray, yellow florals, , green apples, herbs, green citrus leaf on the nose. Palate shows sweet, tart lemon curd, good mid palate sap, savory sea shell broth and a long saliva inducing mineral finish. Lovely.

2017 La Chablisienne Chablis Grand Cru Blanchot. 95 points. Superb.

Beef and truffle.

Crab Toast, Lemon and chives.

Seafood Arancini al Nero, saffron aioli. I’ve never had a squid ink risotto arancini before.

Celestino Drago in the house!

Our special menu.

2006 Piper-Heidsieck Champagne Cuvée Rare. VM 93. Piper-Hiedsieck’s 2006 Cuvée Rare is racy and polished to the core. Baked apple tart, apricot, lemon confit, vanillin and brioche infuse the 2006 with striking aromatic intensity and creaminess that builds with time in the glass. Sumptuous and forward, the 2006 offers tons of near and medium-term appeal. (Drink between 2019-2028)

2006 Gosset Champagne Brut Grand Millésime. VM 93. The 2006 Brut Grand Millésime offers more near term appeal than many Gosset Champagnes as the flavors show a good amount of complexity, while the contours are nicely mellowed. Hazelnut, savory herbs, anise, mint and dried pear meld into the generous, inviting finish. The typical Gosset energy is nicely balanced by the weight and soft, relaxed contours of a wine that is now nearly ten years old. Lightly honeyed and toasty notes round out the close. In 2006 the blend is 56% Pinot Noir and 44% Chardonnay from vineyards in Avize, Cramant, Le Mesnil-sur-Oger, Trépail, Vertus, Ambonnay, Avenay, Aÿ, Chigny-les-Roses and Louvois. (Drink between 2015-2021)

2008 Dom Pérignon Champagne Legacy Edition Label. 95 points. This wine was served to celebrate the legacy of my in-laws 50th anniversary while in St. John’s. I think time, place, people, and meaning can deeply impact how wine is remembered or appreciated. This was the best bottle of 2008 Dom that I’ve had to-date. There was a deep and complex nose that shifted each time the glass was lifted for a sip or a sniff. The wine was bright and focused, with a mid-palate that seemed to shift like the tides. While we served this with food, this wine, tonight was spectacular with the food and without. I don’t think the bottle lasted us more than 2 hours, but it was a pleasure to drink this from start to finish.

2008 Doyard Champagne Grand Cru Les Lumières Grand Cru Extra Brut. VM 93. The 2008 Extra Brut Les Lumières Grand Cru is a blend of 65% Chardonnay (from Avize and Mesnil) and 35% Pinot Noir (from Aÿ) that spent ten years on its lees before being disgorged and given just the smallest touch of dosage. Creamy, resonant and expressive, the 2008 has so much to offer. Even so, it clearly needs at least a bit of time in bottle to be at its best. Tropical accents provide a hint as to where the 2008 will go over the next handful of years. (Drink between 2020-2030)

Onion Panna Cotta, Scallops Tartar, Caviar. Lovely.

2005 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. JG 95+. The 2005 Comtes de Champagne is a stunning young wine. The bouquet is deep, pure and youthfully complex, as it offers up a very classy blend of pear, delicious apple, fresh almond, incipient notes of crème patissière, chalky minerality, brioche and just a whisper of vanillin oak in the upper register. On the palate the wine is full-bodied, focused and rock solid at the core, with exquisite balance, refined mousse, crisp acids and simply superb length and grip on the seamless, youthful and oh, so promising finish. The style of the 2005 vintage gives this some early accessibility that was not evident with the more tightly-knit 2004 out of the blocks, but this wine has the structure to also age long and very, very gracefully. It has been a year since I last tasted this wine and it has started to show more precision to go along with its early generosity and is a classic in the making. My gut feeling today is that it will be superior to the 1989 version, to which I compared it to a year ago. Brilliant wine. (Drink between 2015-2045)

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)

2005 Philipponnat Champagne Brut Clos des Goisses. VM 94. The 2005 Clos des Goisses is easily one of the wines of what turned out to be a complicated vintage. Just beginning to show the early signs of aromatic complexity, the 2005 graces the palate with the essence of candied lemon, almonds, chamomile, apricot and wild herbs. The 2005 is not the most complex or pedigreed Goisses, but it drinks beautifully today and should continue to deliver pleasure for another 15-20 years, perhaps more. (Drink between 2016-2031)

2006 Philipponnat Champagne Brut Clos des Goisses. VM 96. The 2006 Clos des Goisses is stellar, but it is also going to need quite a bit of time to come into its own. Powerful and ample in the best of the Goisses style, the 2006 hits the palate with serious intensity. Orchard fruits, lemon oil, white flowers and almonds are some of the many notes that open up in the glass, but, as is often the case with young Goisses, it is the wine’s gravitas that is front and center. Even with all of its overtness, though, the 2006 retains striking, crystalline purity. I imagine the 2006 will reward Champagne lovers with many decades of truly exceptional drinking. The only thing the 2006 needs is time. The question is: How much? (Drink between 2020-2046)

Seafood Panzanella, Sea Urchin, Salmon. Quite deconstructed with chunks of the seafood and fluffs of bread on the plate.

2002 Pol Roger Champagne Cuvée Sir Winston Churchill. VM 95. The 2002 Brut Cuvée Sir Winston Churchill is wonderfully open, expressive and resonant. The richness of the vintage comes through nicely, yet the more overt elements are very nicely balanced by a good deal of freshness. Baked apple, pastry, candied lemon, dried flowers and warm, toasty notes shape the generous, resonant finish. With time in the glass, the 2002 takes a on a striking, vinous character. Readers might want to consider opening the 2002 a few hours in advance, as it really blossoms with air. (Drink between 2016-2032)

2002 Billecart-Salmon Champagne Cuvée Nicolas-François Billecart. VM 96. The 2002 Cuvée Nicolas François Billecart is outrageously beautiful. The ripeness of the Chardonnay is front and center in a Champagne that delivers the goods, big-time. An infusion of apricot, orange peel, crème brûlée, chamomile, hazelnut and honey give the 2002 its racy, exotic personality. I enjoy it most with bottle age, but the 2002 is undeniably beautiful right now. The 2002 is a stunning NFB. The blend is 60% Pinot Noir from the Montagne de Reims and the Vallée de la Marne and 40% Chardonnay from the Côte des Blancs, done partially in oak (20%). Dosage is 4 grams per liter. (Drink between 2020-2030)

2005 Jacquesson & Fils Champagne Aÿ Vauzelle Terme. 94 points. The 2005 Aÿ-Vauzelle Terme is the most polished of Jacquesson’s 2005 single-vineyard Champagnes. Silky and nuanced on the palate, the Vauzelle Terme highlights the more understated side of the vintage. Hints of chalk, red cherry, plum, mint and wild flowers are laced into the highly expressive finish. Today, the Vauzelle Terme comes across as a bit weightless to the point of being a bit on the ethereal side. It will be interesting to see if the wine acquires a bit more depth in bottle. Disgorged October 2014. Dosage was 2.5 grams/liter. (Drink between 2015-2022)

2002 Piper-Heidsieck Champagne Cuvée Rare. JG 95. It is funny that I have to “pull teeth” to get current releases from Piper-Heidsieck’s importer here in New York, but out in the real world of wine, I keep having people serve me the maison’s beautiful 2002 “Rare” Brut Millesime and thank me for alerting them to its excellent quality by writing it up in the newsletter several years ago! Such is the state of the world in 2021. In any case, this wine continues to evolve splendidly in bottle and is drinking with great style and breed at the present time, offering up a fine bouquet of apple, pear, warm bread, a fine base of chalky soil tones, caraway seed, a touch of citrus peel and a gently smoky topnote. On the palate the wine is bright, full-bodied, crisp and shows off excellent mid-palate depth, with refined mousse, lovely focus and a long, complex and impeccably balanced finish. Fine, fine juice. (Drink between 2021-2050)

Black and White Tagliolini, Langoustine, Lemon Zest. Great pasta dish. I always love a lobster/langoustine reduction.

1999 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 93. These four vintages of Dom Pérignon provide a fascinating snapshot of how the house has performed in recent years. The 1999 Dom Pérignon is a little flabbier than the 2000. Smoke, toastiness, tar and ripe fruit emerge from the glass in a generous, expansive style. The 1999 offers more body than the 2000 but the aromas and flavors are less well-articulated. This is a relatively simple Dom Pérignon, yet the wine possesses outstanding balance and plenty of harmony. According to Chef de Caves Richard Geoffroy the warm vintage also resulted in relatively high yields, and the low-acid style is most reminiscent of the 1976. (Drink between 2013-2024)

2002 Krug Champagne Vintage Brut. VM 94. This is perhaps the best bottle of Krug’s 2002 Vintage I have tasted. Expansive and creamy on the palate, with lovely finesse and brightness, the 2002 is quite expressive today. I don’t see the depth or pedigree that might place this wine among the best examples of the year. Instead, the 2002 Vintage continues to be an underwhelming wine by Krug standards. (Drink between 2017-2037)

2002 Salon Champagne Blanc de Blancs Brut. VM 97. Another highlight in this vertical, the 2002 Salon is also fascinating to taste after the 2004. Rich, opulent and intense, yet also very classic in the Salon house style, the 2002 possesses superb persistence and depth. The radiant vintage has softened the contours and given the wine fabulous depth to match its decidedly powerful personality. At the same time, the 2002 remains quite youthful. Next to the brighter and more finessed 2004, the 2002 offers more of a baritone-inflected expression of Chardonnay. (Drink between 2016-2036)

2000 Philipponnat Champagne Brut L.V. Clos des Goisses. VM 96. The 2000 L.V. Long Vieillissement, a recent re-release, is a fabulous choice for readers who enjoy Champagnes with a bit of bottle age complexity. Hazelnut, dried flowers, orchard fruit, herbs, mirabelle and lightly honeyed notes are all beautifully delineated throughout. The 2000 offers the weight and slightly more mature notes of a mature Champagne, but with the freshness that comes from impeccable provenance and a relatively recent disgorgement. If that sounds appealing, well, it is. The Brut L.V. Long Vieillissement offers a quintessential Goisses experience from the first taste until the last. This is an absolutely pristine bottle. Dosage is 4.5 grams/liter. Disgorged: May 2015. (Drink between 2016-2036)

Truffle Crust Breast of Chicken, Truffle Cream Sauce.

1990 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 93+. Pale color. Youthful aromas of lemon, quince, pear, toast, spice, chalk and red berries. Big, sweet and seamless, if a bit clenched in the early going. A powerful, very young wine whose fruit builds slowly in the mouth and explodes on the finish. A charry note contributes to its complexity. Possesses amazing depth of fruit, but the high quality of this wine can most easily be seen today on the extraordinary finish. May ultimately merit a 95+ rating.

1996 Pol Roger Champagne Cuvée Sir Winston Churchill. VM 95. Pol Roger’s 1996 Winston Churchill is fabulous. One of the most expressive, complete 1996s today, the Winston Churchill is in a great spot. Butter, spice, almond and lemon oil notes meld together effortlessly in the glass. In 1996, the Winston Churchill is a clear overachiever. Best of all, it remains reasonably priced vis-à-vis its peers. (Drink between 2014-2024)

1990 Krug Champagne Vintage Brut. VM 97+. Full copper-gold color. Initially restrained, brooding nose exploded with aeration, showing apple, orange, apricot, honey, iodine, smoke, hazelnut, macadamia and a suggestion of dry oloroso sherry. Dense, full, chewy and rich; an extraordinarily solid Champagne with an intriguing suggestion of Calvados. Broadens toward the back and goes on and on on the echoing aftertaste, with rich, mellow notes of toffee, brown butter and marrow. Like the ’92 Clos du Mesnil, this displays its powerful underlying acidity with aeration (Krug’s wines never go through malolactic fermentation) and should be long-lived.

1995 Krug Champagne Clos d’Ambonnay. VM 98. Thrown in as a ringer, the 1995 Clos d’Ambonnay is a real treat to taste next to the 1996. In particular, tasting both vintages together shows that that 1995 is the more complete of these two first releases of Krug’s single-vineyard Champagne from Ambonnay. Finely-cut fruit, expressive aromatics and exceptional textural finesse are the signatures. This is another fabulous showing from the 1995 Clos d’Ambonnay. (Drink between 2014-2024)

Breast of Duck, Kumquat Sauce.

Chef’s Selection of Assorted Cheeses.

Château Tirecul La Gravière Monbazillac Cuvée Madame.

Cherry Gelato – a blend of Morello Cherry and intense Amarena Cherry fruit make this dairy gelato really pop — topped with Candied Amarena Cherries — 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 #amarena #morello #cherry

Dulce Vanilla Gelato — a very simple and elegant Tahitian Vanilla Bean White Base (no egg) ribboned with house-made Dulce de Leche and Valrhona Dulce Pearls — made by me for @sweetmilkgelato — sugar time! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #vanilla #dulce #DulceDeLeche #leche #caramel

Birch Beer Gelato — Birch Beer flavored gelato base topped with Valrhona White Chocolate Pearls — 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 #RootBeer #RootBeerFlaot #Sarsaparilla #whitechocolate #Varlrhona

All the champs.

The main table.

And the ladies table.

Overall another great lunch. Drago did an incredible job handling the challenging logistics of this lunch. First of all, the custom menu was carefully paired to all that Champagne. Then they managed to actually serve so much bubbly to so many people. And the square table, despite being large, did enable us to all talk to each other.

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By: agavin
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Posted in: Food

Tagged as: BYOG, Celestino Drago, Champagne, Drago Centro, DTLA, Gelato, Italian cuisine, Sauvages

Old Baroli at Etta

Jul23

Restaurant: Etta

Location: 8801 Washington Blvd, Culver City, CA 90232. (424) 570-4444

Date: November 10, 2021 and June 10, 2022

Cuisine: Italian Wood-fire grill

Rating: Tasty, hearty

Etta is a new “transplant” from Chicago bringing a sort of modern Italian American wood-fire grill thing to LA.

It’s located adjacent to the Shay boutique hotel in Culver City.

The interior is large and attractive with a lively bar scene.

On 11/10/22 we brought an all Italian slate of mostly old Baroli, plus this bonus white of mine.

2015 Azienda Agricola Valentini Trebbiano d’Abruzzo. AG 93+. Good bright yellow. The pure, complex nose suggests lime, yellow apple and botanical herbs. Then very precise, intense and penetrating, if still youthfully unevolved, conveying a powerful, three-dimensional impression of extract and a deep, textured, multilayered mouthfeel. The wine closes very long and juicy, with herbal and saline elements that titillate the taste buds. Another outstanding wine from Valentini, who never misses a beat with his Trebbiano d’Abruzzo.

1937 Giacomo Borgogno & Figli Barolo Riserva.

1958 Giacomo Borgogno & Figli Barolo Riserva.

1961 Giacomo Borgogno & Figli Barolo Riserva.

1964 Giacomo Borgogno & Figli Barolo Riserva.

1967 Giacomo Borgogno & Figli Barolo Riserva.

1970 Francesco Rinaldi e Figli Barolo.

1978 Giacomo Borgogno & Figli Barolo Riserva.

The menu in November 2021.

And in June 2022.

Fire- baked focaccia. Ricotta, honey, truffle. Nice and fluffy.

Meatballs. Sunday sauce, fire-wilted kale, herbed yogurt, grilled bread. A bit of heat.

Roasted eggplant. Tahini ricotta, buttered hazelnuts, Calabrian chie, herb salad. Pretty darn spicy actually.

Bubbling shrimp. Ginger, chiltepin chile, mint.

Rack-roasted oysters. smoked-tomato butter, lovage, lemon.

Grilled pork jowl. Smashed cucumbers, peanuts, herb salad.

Little Gem Salad. Avocado, cucumbers, creme fraiche vinaigrette. Nice textures.

Pizza toppings.

Wild Mushroom Pizza. Goat cheese, black truffle raclette. Excellent except for the truffle oil.

Fire Pizza. Sausage, giardiniera, chile de arbol. Spicy sausage basically.

Cacio e pepe agnolotti. Pecorino, black pepper.

Lumache. Sun gold pomodoro, basil, olive oil.

Casarecce bolognese. Parmesan fondue.

Spaghettone. Uni, lemon, black pepper.

Orecchiette. Crispy sausage, cavolo nero, tomato jus, fennel pollon. Lots of hearty flavor. Some spice.

Cacio e pepe. Mafaldine, pecorino, black pepper. Lovely, nice emulsion.

Orecchiette with red sauce.

Brussels sprouts. Honey dijon vinaigrette, crispy bacon, dill yogurt, herbs.

Market haricot vrt. Grilled romano beans, sweet peppers, lemon vinaigrette, purslane.

40oz bone-in hearth-roasted short rib. This is the fixings tower.

Herbs.

Pickles, sauces, and more herbs.

The actual meat. 40oz bone-in hearth-roasted short rib. You made your own pita/taco like things out of this. delicious.

Bread and “sauce”?

Dry-aged whole branzino. Brown butter, capers, parsley, lemon.

Spinalis. Last of the season tomatoes, wild arugula, parmesan & date vinegar.

Hanger steak. Tamarind glazed bok choy, pepita butter, charred cipollini, crispy buckwheat. Nice steak.

Dessert menus from the two days.

Mint chip semifreddo. Devil’s food cake, creme de menthe, chocolate sorbet.

Chocolate ice cream. Caramel, brownies.

Strawberry ice cream. Olive oil, sea salt.

Double Chocolate Mousse. Feuilletine crunch, dark chocolate cremeux, banana sherbert, oreo crumbs.

Etta was good. Hearty and perhaps just as much American as it is Italian — maybe more than 50% — but it is pretty tasty. The space is large, loud, and attractive. Service was pretty good. Very friendly for sure, although I had to go “grab” some glasses because I’m impatient.

Our wines on this Barolo night (the second visit was more casual) were really awesome. Old Borgogno rocks!

For more LA dining reviews click here.

By: agavin
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Tagged as: Barolo, Culver City, Etta, Foodie Club, Italian cuisine, pasta, Pizza, Wine

Post Pandemic Brera

May12

Restaurant: Officine Brera [1, 2, 3, 4, 5]

Location: 1331 E 6th St, Los Angeles, CA 90021. (213) 553-8006

Date: September 18, 2021

Cuisine: Italian

Rating: Still really good

At the time of this dinner I’m not sure I had been out on a “double date” (dinner with another couple) since before the pandemic. But here we are at downtown’s Officine Brera, a modern “rustic” Italian by the team that brought us Factory Kitchen, including master chef Angelo Auriana. So let’s see how it’s held up through the pandemic. At some point they changed the name to just Brera too. I have no idea why.

The area offers a mess of old brick 40s warehouses and factories which are being lovingly converted, allowing large spaces at reasonable rents (for now).

And inside the gigantic warehouse/factory space has been reconfigured with highly attractive duct work. Who would have thought that grungy 70 year-old factory windows could look so good?

Tonight we actually ate outside, which was perfect given the times.

The current menu. At least it’s not a QR code!

From my cellar: 2018 Azienda Agricola Valentini Cerasuolo d’Abruzzo. VM 92. Bright pink. Minerals, fava beans, pomegranate and violet on the bright nose. Then very harmonious in its acid-fruit-tannin profile, with lively balanced acidity nicely extending the flavors similar to the aromas on the long back end. Strikes me as a rather refined, sneakily concentrated Cerasuolo. (Drink between 2019-2025)

BURRATA beets, heirloom baby carrots, roasted summer squash, pea shoots.

HEIRLOOM TOMATO red plum, cucumber, watercress, almonds, tomato coulis.

ZUCCHINI BLOSSOMS tempura batter, cheese filled, spicy mayo.

SOFTSHELL CRAB. pan seared softshell blue crab, saffron-prosecco sauce, cauliflower.

CARPACCIO prime beef sirloin, bone marrow dressing, reggiano crema, celery.

From my cellar: 1999 Paitin di Pasquero-Elia Barbaresco Vecchie Vigne Sorì Paitin Nebbiolo. VM 92. The 1999 Barbaresco Sorì Paitin Vecchie Vigne is dark, powerful and opulent, with more than enough stuffing to age well for the better part of the next decade. Smoke, menthol, tar, black fruit and French oak blossom in the glass as this resonant, exuberant Barbaresco show off its unique, totally compelling personality. The French oak is present, but well balanced at the same time. (Drink between 2014-2022)

SPINACH POTATO GNOCCHI castelmagno fonduta, tuscan kale pesto.

RISOTTO MILANESE saffron-risotto, bone marrow, roasting jus.

PAPPARDELLE wild boar sugo, shaved black melanosporum truffle.

SEA ROBIN. heirloom chrry tomatoes, farro perlato, tuscan kale, celery root broth.

GRILLED LAMB CHOPS charred cauliflower, couscous, almond-raisin gremolata.

The dessert menu.

Tea.

LEMON SEMIFREDDO. meringue, pistachio sponge, pistachio creme anglaise.

TRIPLE-LAYERED CHOCOLATE TART. figs, grapefruit-campari sorbet.

BASQUE CHEESECAKE. berry coulis, fresh berries. Not actually Basque at all, much denser like a regular cheesecake, still good though.

Food. The food at Brera is very good. It’s very Italian, with a fairly non Italian “vibe” to the place and a more modern share plates style, but the actual pastas and risotto itself is quite Italian, if amped up a bit.

Service. Service was great and we were treated like family. Wine service in particular is great.

Atmosphere. I love the big factory look. It’s a little loud, but not as bad as some (Bestia!). Outside on the patio was lovely.

Wines. Great wines (but I brought them). I think they have a good list too. I don’t pay too much attention to lists.

Because we didn’t have ENOUGH dessert, and we were picking up our kids in Westwood, we stopped at S&R which is a classic Persian Ice Cream place.

Crowded as usual, even during the pandemic.

Rose I think.

The classic Saffron and Pistachio on top of Jasmine. I do really like the flavors here but the texture is that very stretchy grainy Persian ice cream texture.

For more LA dining reviews click here.

By: agavin
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Tagged as: Angelo Auriana, Arts District, Brera, DTLA, Italian cuisine, Officine Brera, Risotto, Wine

Drago Centro Baroli

Mar16

Restaurant: Drago Centro [1, 2, 3, 4, 5, 6]

Location: 525 S Flower St, Los Angeles, CA 90071. (213) 228-8998

Date: August 20, 2021

Cuisine: Italian

Rating: Great high end Italian

Back to Drago Centro for “another” Sauvages Barolo lunch. Theme today was “Barolo from any vintage between 1995-2006 (except for 2002 or 2003).”

Located on busy Flower in DTLA.

We had a little reception outside on the patio before the lunch proper.

Hot shrimp wrapped in prosciutto, asparagus spears.

Blinis with creme fraiche and caviar.

2006 Billecart-Salmon Champagne Cuvée Nicolas-François Billecart. AG 97. The 2006 Cuvée Nicolas François Billecart is shaping up to be a jewel of a wine, but it needs time to be at its best. I am surprised by how tightly wound it is. But that only makes me think what it might develop into with time in the cellar. Lemon confit, white flowers, mint, crushed rocks and sage meld together in a bright, crystalline Champagne endowed with terrific purity. The 2006 is 60% Pinot Noir from the Montagne de Reims and the Vallée de la Marne and 40% Chardonnay from the Côte des Blancs, mostly done in steel, with just a touch of oak, around 5%. Dosage is 6 grams per liter. (Drink between 2020-2032)

2008 Dom Pérignon Champagne. VM 98. The 2008 Dom Pérignon is a huge, powerful Champagne and also clearly one of the wines of the vintage. This is one of the most reticent bottles I have tasted. So much so that I am thinking about holding off opening any more bottles! The 2008 has always offered a striking interplay of fruit and structure. Today, the richness of the fruit is especially evident. Readers who own the 2008 should be thrilled, but patience is a must. (Drink between 2028-2058)

NV J.P. Chenet Blanc de Blancs Brut. 87 points.

2005 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 94. Bright yellow. Vibrant pear and melon aromas are complicated by suggestions of ginger, brioche and smoky minerals. Dry, smoky and precise, offering intense orchard and pit fruit flavors that gain weight with aeration. A dusty mineral quality adds focus and lift to the long, penetrating, floral finish. There’s a Burgundian thing going on here that’s quite intriguing.

Today’s menu.

2001 Roberto Voerzio Barolo Cerequio. AG 95. The 2001 Barolo Cerequio comes across as rich, round, seamless and pretty. Here, too, the aromas and flavors are just a bit forwad, but there is more than enough density to support another decade of aging. The wine comes together beautifully with time in the glass. Sweet rose petals, spices and licorice wrap around the big, seamless finish. (Drink between 2013-2021)

2004 Bartolo Mascarello Barolo. VM 97. Sensual, silky and totally alluring, the 2004 Barolo is another wine that is a picture-perfect example of its vintage. The aromatics alone are captivating, but it is the wine’s total balance that places it in the upper echelon. After some of the ups and downs of the 1980s and 1990s’ wines, the 2004 really shows where the estate is today in terms of quality. (Drink between 2016-2034)

2004 Paolo Scavino Barolo Bric dël Fiasc. VM 95. The Barolo Bric del Fiasc is a bit monolithic. To be sure, Bric del Fiasc is always a powerhouse, but at this age, I expected to see a little more finesse. There is no shortage of intensity, structure or explosive energy, but the 2004 still needs time to come together. I think there is a reasonable chance that will happen given the track record here, but readers will have to be patient. There are plenty of 2004 Barolos that are quite showy today; this is not one of them. (Drink between 2019-2034)

2007 Giuseppe E Figlio Mascarello Barolo Monprivato. VM 94+. Medium red. Subtle, reticent, very pure nose offers perfumed scents of wild red cherry, rose petal and wild herbs; the most refined of Mascarello’s 2007 Barolos. Wonderfully silky and fine-grained on the palate, but with terrific calcaire precision and lift. The wine’s highly aromatic red cherry and floral flavors saturate the palate without leaving any impression of weight. This vintage of Monprivato includes about 4% each lampia and rose; the rest is michet, including the juice that normally goes into Mascarello’s limited Ca d’Morrisio bottling. The very long finish features harmonious acidity and firm but suave tannins that reach the front teeth. A beauty.

2007 Massolino Barolo Riserva Vigna Rionda. VM 90. Good bright red. Expressive smoky aromas of red berries, plum, menthol and mocha, with a hint of medicinal austerity. Fat, sweet and liqueur-like, but with harmonious acidity giving the middle palate a surprisingly light touch. Still, this is rather subdued today and does not show the lift or stuffing of the 2009 Parussi that preceded it in my tasting. Finishes with dusty tannins and a faint tart edge. Will this benefit from further aging or will it dry out? I’d opt for drinking it over the next few years.

Carne Cruda Alla Piemontese (aka Beef Tartar with truffles).

1999 Giuseppe Rinaldi Barolo Brunate Le Coste. VM 94. Rinaldi’s 1999 Barolo Brunate-Le Coste (magnum) is fabulous. Firm, powerful tannins give the 1999 much of its spine, power and pure drive. Lavender, black cherries, plums, dark spice and iron emerge from the glass, but only with considerable reluctance. From magnum, the 1999 Brunate-Le Coste is a powerhouse, not to mention a terrific example of the year. With air, the 1999 can be enjoyed today, but its best drinking probably lies ahead. (Drink between 2014-2029)

2000 Gaja Langhe Nebbiolo Conteisa. VM 95. The 2000 Conteisa is one of the most positive surprises in this tasting. The wine is positively explosive, with marvelous balance and richness in its generous, radiant fruit. The 2000 is a terrific Conteisa. (Drink between 2015-2025)

2000 Domenico Clerico Barolo Percristina. VM 90. The 2000 Barolo Percristina has held up well. It shows considerable freshness in its dark red fruit, leather, licorice and sweet spices. The French oak remains very much present. It’s hard to see the fruit lasting long enough for the oak to every truly integrate. (Drink between 2013-2018)

2001 Domenico Clerico Barolo Percristina. VM 93. The 2001 Barolo Percristina, from magnum, has aged well, but it needs to be enjoyed over the next few years. Today the balance of fruit and oak is still good, but over time the oak tannins will dominate. Sweet red cherries, flowers, licorice, spices and mint wrap around the deep finish. The astringency of the oak is impossible to miss. It is tolerable while the fruit retains some depth, but once the fruit fades, all bets are off. (Drink between 2013-2016)

2001 Paolo Scavino Barolo Riserva Rocche dell’Annunziata. VM 97. The 2001 Barolo Riserva Rocche dell’Annunziata is huge and seamless from start to finish. The wine totally envelops the palate with masses of dark red fruit, roses, spices, and mint, all supported by nearly imperceptible tannins. The volume and shape of the 2001 is simply breathtaking. This is Scavino’s most vibrant 2001. It is also his most polished, refined Barolo. (Drink between 2016-2031)

Tagliatelle, Wild Mushrooms, Summer Truffles. Lovely.

Yarom got a salad because he was avoiding the carbs as usual.

1997 Renato Ratti Barolo Rocche. VM 91+. Deep saturated red-ruby. Less exotic but complex nose melds roasted plum, maple syrup, minerals, meat and smoky oak. Lush and velvety in the middle palate, already showing lovely perfume. Chewier and deeper than the Marcenasco, and more powerfully structured. Finishes with big, dusty tannins and a youthfully austere suggestion of camphor.

1997 Michele Chiarlo Barolo Triumviratum Riserva.

1998 Domenico Clerico Barolo Percristina. VM 92. Dark ruby. The 1998 Percristina appears to have entered the early part of its maturity and is an excellent choice for drinking today. It is an opulent Barolo with plenty of fruit and much persistence on the palate, made in a rich, seamless style, with superbly well-integrated oak and softening tannins. 1998 is the last vintage this wine was aged in 150 liter Taransaud cigarillos, subsequent vintages have been aged in standard-size barriques. (Drink between 2013-2014)

1997 Domenico Clerico Barolo Ciabot Mentin Ginestra. VM 93+. Full, saturated red-ruby. Sappy, high-pitched aromas of cherry, nuts and oak spices. Superconcentrated, spicy and sweet, but nearly as backward as a top ’96, with superb extract and powerful underlying structure. Finishes with substantial mouthdusting tannins and a late note of dark chocolate.

Osso Buco, Risotto Milanese. This was one of the best versions of this classic dish I’ve ever had. The risotto was incredibly “creamy” (it doesn’t actually have any cream in it) and the meat was rich, fatty, and succulent.

The proof is (not) on the plate.

1976 Château Suduiraut. VM 88. The 1976 Suduiraut was served from apparently one of the last remaining bottles at the property. It has 90gm/L of residual sugar. It has a deep amber core with greenish tinge on the rim. The bouquet is clearly from another era with scents of orange pith, mandarin, a slight adhesive scent that turns more chlorine/swimming pool with time. The palate is well balanced with a crisp line of acidity, very Barsac in style like many Sauternes of this vintage. It remains fresh and vital with that tang of bitter orange and marmalade on the finish. 13.7% alcohol. Tasted at the Suduiraut vertical at the château. (Drink between 2019-2024)

Chef’s Assorted Cheese & Condiments.

Bread for the cheese.

Almond Chocolate Cloud Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Toasted Sicilian Almond Cream and Dark Chocolate Rocas! — 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 #Valrhona #chocolate #creamcheese #ganache #icing #almond

Pinoli Gelato — Siberian Pinenut Gelato — 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 #pinoli #pinenut

The wine lineup.

My notes.

The gang.

The ladies table outside.

Ladies wines.

Overall another great lunch. Food was as on point than ever, particularly that osso bucco. Wines were great and the pairing was perfect. Great way to “kill” a Friday afternoon.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Barolo, BYOG, Celestino Drago, Drago Centro, DTLA, Gelato, Italian cuisine, Italian wine, Nebbiolo, Sauvages

Marino al Fresco

Oct01

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

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

Date: June 3, 2021

Cuisine: Italian

Rating: Superb

Tonight I return to a favorite haunt.

We begin with a bit of white Burg because the bringer of champagne is fashionably late. But the quality of their champ makes up for it!

2012 Paul Pernot et ses Fils Bienvenues-Bâtard-Montrachet. BH 93. Here the nose is aromatically similar to the Pucelles but with even better complexity and elegance. There is fine mid-palate density to the refined and marvelously intense medium-bodied flavors that possess the same fine complexity on the beautifully well-balanced and highly persistent finale. This is very Bienvenues-Bâtard-Montrachet in the sense that it allies finesse and grace with power. (Drink starting 2019)

Our table. Just ignore the cinder block in the distance :-).

2007 Ruinart Champagne Dom Ruinart Blanc de Blancs. VM 97+. The 2007 Dom Ruinart is the first vintage made entirely by Chef de Caves Frédéric Panaïotis, which shows just how long the production cycle is in Champagne. A striking, tightly-coiled wine, the 2007 Dom Ruinart will leave readers week at the knees. In this vintage, Panaïotis took Dom Ruinart, which has traditionally relied on a relatively high percentage of Chardonnay from the Montagne de Reims and tilted the balance to 75% Côtes des Blancs and 25% Montagne de Reims fruit. As a result, the 2007 is much more chiseled and steely than is the norm. The citrus, slate, crushed rock, white pepper, mint and floral notes really sizzle in this powerful, dramatically rich Champagne, with bright saline notes that add freshness and vivacity to the striking finish. The 2007 is a stunning Champagne by any measure. Although it is very early, the 2007 has the potential to go down as one of the great Dom Ruinarts. It is every bit that special. Dosage is under 5 grams per liter, a pretty striking change from the 2006, which was closer to 10. Readers who can grab the 2007 won’t want to miss it. (Drink between 2018-2048)

2006 Dom Pérignon Champagne Rosé. VM 97+. The 2006 Dom Pérignon Rosé is every bit as captivating as it was last year, maybe even more so. At times powerful, but in other moments finessed, the 2006 constantly changes in the glass, revealing a different shade of its personality with every taste. Perhaps most importantly, the 2006 seems to have gained a level of precision and pure sophistication it did not show last year, when it was quite a bit less put together. Back then, the 2006 was a wine of tremendous potential; today that potential is starting to be realized. Quite simply, the 2006 Dom Pérignon Rosé is a magical Champagne. Don’t miss it. (Drink between 2020-2046)

PEACH & BURRATA. Regier Farms yellow peaches, burrata, wild baby arugula.

From my cellar: 2007 Emidio Pepe Trebbiano d’Abruzzo. VM 93. Bright golden-tinged straw. Complex nose of apricot, quince, flint and mint. Dense, suave and juicy, with a multilayered quality to its flinty-mineral and orchard fruit flavors. The note of diesel fuel emerges again on the long, magically mouthcoating but vibrant back end. One of the best Trebbiano d’Abruzzo’s I have memory of from Pepe. This older Trebbiano d’Abruzzo is a specific release for the US and other international markets. (Drink between 2016-2026)

agavin: unfortunately this had a strong turpentine quality that was not very enjoyable.
2005 Domaine Michel Lafarge Volnay 1er Cru Clos des Chênes. BH 94. A beautifully elegant and highly complex nose of extract of dark berry fruit that is both elegant and complex serves as a dramatic introduction to the big-bodied, indeed even robust flavors that are firm, dense and incredibly concentrated, all wrapped in a palate drenching finish that just oozes dry extract and gives a velvety texture to the unbelievably long finale. This is a wonderfully gifted wine that has everything it needs to age gracefully for multiple decades and it will need 12 to 15 years in a cool cellar to really hit its stride. This too is one of those ‘wow’ wines. (Drink starting 2017)

ZUCCHINI BLOSSOM. ricotta & marjoram filled zucchini blossoms.

From my cellar: 2001 Emidio Pepe Montepulciano d’Abruzzo. JG 94+. The 2001 vintage is one of the recent favorites of Signor Pepe, and he is convinced that this will be a classic in the fullness of time. The bouquet is still quite primary in its blend of dark berries, black cherries, Cuban cigars, a bit of cherry pits, dark soil, botanicals and a nice touch of nutskin in the upper register. On the palate the wine is deep, full-bodied and quite a powerful young vintage of the Pepe Montepulciano, with a rock solid core of fruit, lovely, nascent complexity, chewy tannins and excellent length and grip on the focused and still quite youthful finish. Today, the fine 2003 accessible, but with sufficient bottle age, the 2001 is going to be a reference point vintage of this great wine. (Drink between 2020-2050)

agavin: the red Pepe, however, was great!

MACCHERONCINI RABBIT. homemade pasta, rabbit ragout.

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1995 Gaja Barbaresco Sorì San Lorenzo. VM 95. Gaja’s 1995 Barbaresco Sorì San Lorenzo is potent and virile to the core. A modern-day version of the 1974, the 1995 hits the palate with a rush of fruit enveloped by firm, powerful tannins. The style is frank, direct and intense, with fabulous richness but also some elements of rusticity. The 1995 will drink well for another 10-15 years. (Drink between 2014-2024)

1996 Gaja Langhe Nebbiolo Sorì Tildìn. VM 96. The Sorì Tildìn is one of the best wines in this retrospective of Gaja’s 1996s. Sweet floral notes, mint and sweet red cherries give the 1996 its distinctive lifted, perfumed personality, qualities that are enhanced by the wine’s natural acidity. Fresh, aromatically open and also quite energetic, Sorì Tildìn is distinguished by its detail and nuance. Think of a sketch done in fine pencil. (Drink between 2016-2036)

PAPPARDELLE BOLOGNESE. 3hr beef, pork and veal meat sauce.

2004 Tua Rita Redigaffi Toscana IGT. VM 93. The inky-colored 2004 Redigaffi, 100% Merlot aged for 16 months in new oak, offers expressive, nuanced aromatics along with sensations of richly-textured blue and black jammy fruit, minerals, mint, chocolate, spices and sweet toasted oak on big, powerful frame with notable underlying structure and a warm, resonating finish. Although it has enough structure and acidity to drink well for another decade or so, I enjoy Redigaffi most in its youth. (Drink between 2013-2016)

2005 Tua Rita Redigaffi Toscana IGT. VM 92. The 2005 Redigaffi will delight Tua Rita fans. Large, ample and broad on the palate, the 2005 possesses remarkable depth and intensity within the context of the year. Mocha, torrefaction, plum, smoke, brown spices and leather meld together in a big, opulent wine. All things considered, the 2005 has held up well, but signs of oxidation are setting in. Any remaining bottles need to be enjoyed over the next few years. (Drink between 2015-2018)

Pork stew with onions and mashed potatoes. Super flavorful and delicious.

1997 Tenuta dell’Ornellaia Bolgheri Superiore Ornellaia. VM 94. The 1997 Ornellaia is another wine that is in the zone today. Soft, sensual and inviting, the 1997 has aged gracefully and also maintained a good deal of freshness as well. Wild flowers, spice, mint and red stone fruit continue to open up as this sumptuous wine fleshes out in the glass. (Drink between 2016-2031)

2015 Sine Qua Non Syrah Trouver l’Arene. VM 97. A real head-turner, the 2015 Syrah Trouver l’Arène is every bit as compelling from bottle as it was from barrel. Rich, sumptuous and exquisitely layered, the 2015 possesses magnificent concentration as it builds in the glass. Inky dark blue/purplish berry fruit, graphite, smoke, licorice and spice are some of the many nuances that develop in an arrestingly beautiful, vivid Syrah that will thrill those fortunate enough to find it. The blend is 80.5% Syrah, 7% Petite Sirah, 7% Mourvedre, 2% Grenache and 3.5% Viognier, done with 34% whole clusters and aged for 22 months in 48% new oak. (Drink between 2020-2035)

Sal, who was out at a catering event, returns just in time to bring in the meat!

And a closeup.

Porterhouse with mushroom sauce and brussels sprouts.

Vietnamese Hazelnut Coffee Gelato — Cafe du Monde coffee milk with Piedmontese Hazelnut Paste swirled with Sweetened Condensed Milk — 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 #vietnameseCoffee #coffee #CafeduMonde #SweetenedCondensedMilk #hazelnut

Chocolate Peanut Cream – a base made from 100% Valrhona Chocolate and South American Peanuts layered with house-made Peanut Butter Cream Cheese “Cream” — 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 #chocolate #valrhona #peanuts #icing #PeanutButter #reeses

The wine lineup.

Another great dinner. I really like the al fresco dining. Food was good, but I’ve had more elaborate and interesting meals from Sal. Tonight he was out for most of the evening, we didn’t have any of his specialties (like crudo and gazpacho), and more materially the person organizing the dinner has a more “modest” ordering sensibility than I do. Check out this meal I put together with Sal by contrast. He’s a fabulous chef when you let him go all out. The stand out for me tonight was the pork stew — which was pretty incredible actually.

Wines were pretty excellent too (except for my white Pepe).

For more LA dining reviews click here.

Or experience my gluttonous month-long food trips through Italy.

By: agavin
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Posted in: Food

Tagged as: BYOG, Gelato, hedonists, Italian cuisine, Marinos, pasta, Pepe, Sal Marino, Wine

Return to Rocco’s

Jun21

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

Location: Santa Monica

Date: Spring, 2021

Cuisine: Italian influenced gourmet home cooking

Rating: Awesome

Dinner at the Borgese’s is a special house dinner in Santa Monica cooked by the stunning pro-level home chef Borgese couple. So it’s very fitting for what’s only my second post lockdown dinner.

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

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

Plus all this incredible wood fired oven set up.

We have this fabulous outside table, perfect for covid ventliation.

Tonight’s special menu.

2002 Dom Pérignon Champagne P2. JG98. Somehow, I never managed to cross paths with the initial disgorgement of the 2002 Dom Pérignon, so I was delighted to see the coming P2 version waiting in the wings in our tasting lineup in March at the Abbé d’Hautvillers. It would be fascinating to compare the P2 with the first release of the 2002 Dom Pérignon, in much the same way I tasted the two 1996 versions side by side, as this is a great Champagne vintage that dovetails so beautifully with the house style of this bottling. The 2002 P2 delivers a stunning young nose of pear, apple, stony minerality, iodine, dried flowers a touch of nuttiness, menthol and gentle upper register botanicals so emblematic of this cuvée as it starts to first stretch its wings. On the palate the wine is deep, full-bodied and absolutely rock solid at the core, with lovely mousse, laser-like focus again and stunning backend mineral drive on the very, very long, perfectly balanced finish. The 2002 Dom Pérignon P2 looks to be almost unreachable by the passage of time and could easily last a century. (Drink between 2022-2095)

Capesante al Tartufo. Divine quality to these scallops, served in crudo style with a bit of olive oil and delectable truffles.

NV Krug Champagne Brut Rose Edition 24eme. VC 97. The Krug Rosé Brut “24ème Édition” is from the base year of 2012 and the wine is absolutely stunning on both the nose and palate. The wine includes reserves back to the 2006 vintage and ended up with a cépages of forty percent pinot noir, thirty-two percent pinot meunier and twenty-eight percent chardonnay. The wine this year includes eleven percent of its pinot noir component as still red wine from Aÿ, and the wine is quite a bit deeper in hue than is often the case for a Krug Rosé. The bouquet is pure, precise and utterly refined, wafting from the glass in a mix of fraises du bois, a touch of rhubarb, blood orange, caraway seed, wheat toast, a gorgeous base of soil tones, discreet smokiness and a topnote of rose petal. On the palate the wine is deep, full-bodied, vibrant and flawlessly balanced, with a great core, refined mousse, bright acids and a long, complex and laser-like finish. I always love Krug Rosé, but this may well be my favorite iteration of this bottling I have ever had the pleasure to taste. (Drink between 2020-2060)

2006 Dom Pérignon Champagne Rosé. VM 97+. The 2006 Dom Pérignon Rosé is every bit as captivating as it was last year, maybe even more so. At times powerful, but in other moments finessed, the 2006 constantly changes in the glass, revealing a different shade of its personality with every taste. Perhaps most importantly, the 2006 seems to have gained a level of precision and pure sophistication it did not show last year, when it was quite a bit less put together. Back then, the 2006 was a wine of tremendous potential; today that potential is starting to be realized. Quite simply, the 2006 Dom Pérignon Rosé is a magical Champagne. Don’t miss it. (Drink between 2020-2046)

Tartare di Manzo con Tartufo. Another gorgeous truffle statement with great texture.

2010 Joseph Drouhin Meursault 1er Cru Les Perrières. VM 93+. Pale bright yellow. Very stony aromas of peach, apricot and grilled nuts. At once thoroughly ripe and quite dry, with its primary fruit flavors currently dominated by a strong dusty stone element. This very backward but scented Perrieres saturates the palate with spices and minerals.

2012 Bouchard Père et Fils Chevalier-Montrachet Domaine. JG 96. The 2012 Bouchard Chevalier-Montrachet “Normale” is a stunning wine, with a bit more of an inviting structure out of the blocks than the even more refined la Cabotte. The gorgeous nose soars from the glass in a very deep and pure blend of pear, tangerine, chalky minerality, a touch of almond paste, apple blossoms and vanillin oak. On the palate the wine is deep, full-bodied, pure and almost silky in its texture out of the blocks, with a superb core, excellent focus and grip and a very, very long, elegant and perfectly poised finish. Great juice. (Drink between 2020-2060)

Risotto al Gamberi de Santa Barbara. The cooked down shrimp shells in the risotto brown give this an awesome seafood flavor.

From my cellar: 1996 Robert Ampeau & Fils Meursault 1er Cru Les Perrières. 94 points. A lovely Perrières that is gracefully straddling the fence of freshness and maturity. A trace of fruit is joined by nutty, mushroomy tertiary notes. A real delight.

2008 François Raveneau Chablis Grand Cru Valmur. BH 97. A background touch of wood frames green fruit, white flower and salt water aromas that introduce ultra pure, refined, elegant and cool flavors that possess terrific vibrancy and focused power before culminating in a driving, understated, firm and altogether serious finish. I very much like this as it’s classic Valmur and should age beautifully as the balance is perfect. Perhaps the best way to capture the spectacular potential of this wine is to call it brilliant. Don’t miss it but note that patience is required. (Drink starting 2018)

Fake chard (forgot to photo the annoyingly hidden vineyard and vintage, so can’t look it up).

Pasta al Ricci di Mare. Perfect al dente uni pasta. What not to love?

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.

1995 Château Haut-Brion. JG 94+. The 1995 vintage of Haut-Brion is excellent, though still a few years away from primetime drinking. The bouquet is deep, pure and classical in profile, delivering scents of cassis, sweet dark berries, singed tobacco, a touch of coffee bean, fresh herb tones, a complex base of gravelly soil tones, cedary oak and just a hint of the more red fruity elements that are sure to emerge here with further bottle age. On the palate the wine is full-bodied, deep, complex and seamlessly balanced, with ripe, buried tannins, fine focus and grip and outstanding length on the vibrant and very classy finish. This is a superb Haut-Brion in the making. (Drink between 2025-2085)

Quaglia Fritta al Rosmarino. Super crispy, salty, and savory.

Agnolotti Fatti in Casa con Ragu di Costolette. Like the ultimate Chef Boyardee beef ravioli!

A pasta-less version for Yarom.

Steaks on the grill.

Prawns at the ready.

2001 Château Haut-Brion. VM 92+. Full red-ruby, less bright than La Mission. Brooding aromas of raspberry, nuts, menthol and game. Dense, rich, chewy and deep but a bit youthfully closed, showing less personality today than the 2001 La Mission. Larger but not longer. Finishes with building tannins and a minty nuance.

2003 Château Margaux. VM 96. Full, saturated red-ruby. Knockout nose combines redcurrant, tropical chocolate, leather, woodsmoke and nutty oak with exotic chocolate mint and coffee liqueur; still manages to retain floral lift even in this beastly vintage. Then wonderfully fat, sweet and full, even if it comes across as almost heavy following the ineffable 2005 and 2004 examples. But “relatively inelegant” for Margaux still suggests a degree of refinement that few chateaux can match in the greatest vintages. A hugely rich and dense wine that finishes with elevated but ripe tannins and great length, with a subtle suggestion of dry spices. Pontallier says the terroir will take over in 20 years, “like with the ’82.” Splendid.

2001 Château Latour Grand Vin. VM 97+. The 2001 Latour is magnificent. A huge, structured wine, the 2001 Latour boasts notable depth to match its vertical, towering structure and pure power. At nearly fifteen years of age, the 2001 remains deep, virile and imposing. With air, the 2001 is a approachable now, but ideally it needs at least a few more years in bottle. This is a superb showing by any measure. Frédéric Engerer adds that 2001 was the last vintage that was lightly filtered prior to bottling. (Drink between 2021-2051)

Bistecca de New York con Fuoco di Lenga. Some great meat.

Wood fired potatoes.

Wood fired eggplant.

2002 E. Guigal Côte-Rôtie La Mouline. VM 90. Bright red. Intensely perfumed aromas of cherry and redcurrant, accented by cinnamon and dried flowers; smells downright Burgundian. Silky, sweet and mineral-driven red fruit flavors offer impressive energy and focus, with just a suggestion of tannin on the back end. I find this really elegant today.

1994 Château de Beaucastel Châteauneuf-du-Pape Hommage à Jacques Perrin. JG 94. I like the 1994 Hommage à Jacques Perrin a bit better than the 1995- both for drinking today and for its ultimate, long-term quality as well. There is a touch of brett here on the nose, but at a more manageable level than what is found in the 2000 iteration. The nose wafts from the glass in a complex blend of cassis, woodsmoke, dark soil tones, grilled venison, pepper, the first touch of autumnal elements and a generous framing of nutty new oak. On the palate the wine is deep, full-bodied complex and quite classic in profile, with a fine core, still a bit of melting tannin and excellent focus and balance on the long and complex finish. It is pretty clear that the earliest vintages of Hommage were the best! (Drink between 2016-2035)

1999 Clos des Papes Châteauneuf-du-Pape. VM 91. Moderately saturated red-ruby. Complex nose melds redcurrant, kirsch, iron, tobacco, mocha and spices. Chewy, intensely flavored and fairly deep, but rather tight following the bottling. As usual for this estate, in a rather claret-like style, without the obvious surmaturite of some Chateauneufs. Firm acidity and sweet, fine tannins give this wine the backbone to age slowly. Finishes with subtle persistence.

Gamberi de Santa Barara alla Griglia.

2003 Château Suduiraut. JG 93. The 2003 Suduiraut is the finest example of this vintage in Sauternes that I have yet tasted, though this is admittedly from a fairly small sampling of the vintage. The bouquet is deep, pure and very refined in its mélange of pineapple, apricot, peach, coconut, gentle soil tones and vanillin oak. On the palate the wine is full-bodied, deep and most impressively light on its feet, with fine mid-palate depth, with lovely focus and just a touch of youthful bitterness still to resolve on the long, succulent and bouncy finish. The acids here are not as zesty as in the 2005, but there are sufficient to frame the wine beautifully and to keep it fresh and lively far into the future. I would give this wine three or four years to fully blossom and then drink it over the next several decades. (Drink between 2013-2040)

Beignets with Berries.

Strawberry Cheesecake Gelato — strawberry cream-cheese base with strawberry ripple and house-made graham cracker crumble. Made by me of course.

The wine lineup. Not too shabby.

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. Best “home cooked” meal 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!

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Dinner at the Borgese's, Gelato, hedonists, Italian cuisine, pasta, Rocco Borgese, Wine

Penfolds Marino

Apr10

Restaurant: Marino Ristorante [1, 2, 3, 4]

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

Date: February 25, 2020

Cuisine: Italian

Rating: Superb

Tonight I return to a favorite haunt for a special Penfolds dinner featuring one of Penfolds own, organized by my good friend John.

The amazing chef/owner Sal Marino cooks at his original family haunt, venerable Marino Ristorante on Melrose and continues to whip up his unique blend of amazing modern Italian. And if anything, he’s gotten even better.

Penfolds is an Australian wine producer that was founded in Adelaide in 1844 by Christopher Rawson Penfold, an English physician who emigrated to Australia, and his wife Mary Penfold. It is one of Australia’s oldest wineries, and is currently part of Treasury Wine Estates.

Our special menu tonight.

Wines at the ready.

And just chilling.

2012 Penfolds x Thienot Champagne Lot. 1-175. Pale yellow. Some mousse on the pour. Medium sized persistent bubbles.
Chalky nose. Pears, apples, chalky with a hint of tobacco. Very astringent and aggressive on first sip. Some nuttiness. No brioche and very little mousse on sipping. Well structured. An excellent bottle without a doubt. It should age well, but it’s approachable now. Good stuff. QPR a tad low.

Tuna and caviar with olive oil. Nice bite. Flavors soft and subtle.

Razor clams. Very Vietnamese but super delicious.

Rock cod with Japanese Sea Urchin. Delicious, but I might have liked a more intense uni flavor.

The gang at the big table in the back of the main dining room.

Sal introduces the food.

2016 Penfolds Chardonnay Yattarna. 95 points. White Peach, nectarine, meyer lemons, lemon meringue pie along with a nutty profile and great acidity, this is wine is painfully young, wait 10 years to fully enjoy this masterpiece. Multi-regional blend. From Tasmania, Henty, Adelaide Hills and Tumbarumba aged in french oak barrels (35% new) for 8 months.

agavin: this was a great “fake” chard (as I call any non white Burgundy chard). But it is expensive considering it’s “fake.”

Wild Japanese Snapper Crudo with Radish Mosaic. Very nice soft flavors.

2016 Penfolds Shiraz St. Henri. 94 points. Clear deep ruby; clean medium plus nose of cassis, blueberries, black pepper, toast and vanilla; dry; medium plus acidity; medium plus tannins; high alcohol; medium plus body; pronounced flavor intensity; pfn with addition of cocoa and black licorice; long finish; outstanding quality; from the bottle, it wasn’t as pronounced as we remember from the Penfolds dinner; we decanted and it was infinitely better

Prime Filet Tartare, black truffle. Tons of strong truffle aromatics.

2017 Penfolds Shiraz RWT Bin 798. 94 points. Clear deep ruby; clean medium nose of fresh cassis yogurt, vanilla, blueberry and toast; dry; medium plus acidity; medium plus tannins; high alcohol; medium plus body; medium plus flavour intensity; pfn with addition of cocoa; long finish; outstanding quality; big ass wine

Rhode Island Black Bass with black tuscan kale and sweet onions. This was paired (controversially) with a massive Austrialian red but due to the sweet onions and the awesome rich sauce it actually worked spectacularly.

2016 Penfolds Cabernet Sauvignon Bin 707. A touch “dusty” in style.

Maccheroncini with Jimenez farm lamb ragout. Very nice meaty pasta.

1999 Penfolds Grange. VM 91+. Full ruby-red. Sexy aromas of raspberry, cola, root beer and coconut. Thick, dense and concentrated, with exotic, slightly candied dark fruit, caramel, toasted coconut and mineral flavors nicely shaped by firm acids. Shows strong fruit and a major dose of oak on the powerful, backward finish. This can’t quite match the 1998 for sheer depth of fruit, but it’s built to age.

Kirk brought this rare: 1990 Penfolds Shiraz Coonawarra.

30 day dry aged ribeye with salt and porcini mushroom sauce. Great meat, perfectly cooked and seasoned, with the stunning rich sauce.

NV Penfolds Grandfather Rare Tawny. 94 points. This is undoubtedly one of the best bottles of port I have ever had at any price. Pecans and fruitcake on the nose. Thick and luxurious with a burnt sugar, nutty palate that even seemed to have a touch of peppermint in the background. Great finish and mouthfeel with no hint of heat or alcohol. I though my impression of this may have been overblown when I drank my first bottle several months ago, due to the amount of wine consumed, but this 2nd bottle also knocked it out of the park.

Ricotta cheesecake. Very Sicilian in flavor, like a fluffy cannoli interior. Loved it.

From my cellar: 2008 Paolo Bea Sagrantino di Montefalco Passito. 94 points. Tasted at the winery: Prune-like, candied plum, cherry, siky, lush, intnse tangy aspect; not heavy, slightly sweet with good lift, medium long finish. Very nice classic passito.

This is a signature Sweet Milk flavor — Italian Lemon Cookie Meringue Pie — Limoncello Zabaione base with lemon cookie flavor mixed with Italian Lemon Creme Cookies and Sicilian Candied Lemon and topped with house-made toasted 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 #lemon #LemonCookie #cookie #Sicily #Sorento #Limoncello #Meringue #LemonMeringuePie

Getting crazy with an innovative new flavor: Oaxacan Choco-Mole – The base is made with Valrhona 100% Cacao and intense Oaxacan Mole Negro from Guelaguetza restaurant — 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 #Valrhona #chocolate #cocao #oaxaca #mole #molenegro

Sal was totally on point today and we had a perfect meal. Service was great too. Really nice dinner that went extremely smoothly. The wines were lovely, but BIG for the most part. Grange needs a lot of time and even the 99 was a baby. The 16s and 17s — woah.

For more LA dining reviews click here.

Or experience my gluttonous month-long food trips through Italy.

By: agavin
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Tagged as: BYOG, Gelato, Grange, Italian cuisine, Marino Ristorante, pasta, Penfolds, red wine, Sal Marino, Truffle

Mirko at Osteria Mamma

Mar09

Restaurant: Osteria Mamma

Location: 5732 Melrose Ave, Los Angeles, CA 90004. (323) 284-7060

Date: January 24, 2020

Cuisine: Italian

Rating: Great meal

I’ve been eating at Mirko Paderno restaurants for years. He’s a super talented Italian chef, who’s been at a lot of places: Oliverio, the 4 Seasons, Berea (briefly), Estrella, Spring, and now Osteria Mamma.

I’m not entirely sure if Mirko is cooking here all the time or just using the kitchen for special dinners like ours — slipped in. Yarom asked him to cook up a meal including a bunch of big Y’s “fresh shot” wild boar.

The location is right next door to Kali — far far from me on a Friday night in traffic!

The interior is cutesy LA Italian.

We had a giant table in the back.

As usual at Italian (or most) “gang” dinners, people neglect to bring any whites despite the fact that half the food goes with white! So I put a couple Italian whites in my bag.

From my cellar: 2015 Vietti Roero Arneis. 91 points. Light yellow color; aromatic, lemon balm, lemon syrup, tart peach nose; tasty, medium bodied, lemon syrup, vanilla palate; medium-plus finish 90+ points.

Caprese di Bufala. fresh buffalo mozzarella DOP, tomatoes, fresh basil, olive oil, sea salt.

Calamari. grilled calamari with arugula, oranges, cherry tomatoes, lemon dressing.

From my cellar: 2010 Borgo del Tiglio (Nicola Manferrari) Collio Studio di Bianco. Vinuous 95. Weightless, crystalline and pure, the 2010 Studio di Bianco appears to float on the palate. White pear, crushed rocks, oyster shells and lime jump from the glass. A beautifully delineated, vibrant wine, the 2010 captures the best qualities of the year. Stylistically, the 2010 is brighter and more focused than the 2011, with a bit less body but more sheer drive and personality. What a gorgeous wine this is. (Drink between 2014-2025)

Burratona. fresh burrata cheese with roasted squash, aged balsamic, frisée, toasted pine nuts.

Main Lobster Catalana Style. A great lobster salad.

Linguine al Pesto di Rucola. Mamma’s arugula pesto.

From my cellar: 1966 Badia a Coltibuono Chianti Classico Riserva. 95 points. This took a few minutes to open up, but it had tremendous fruit and strength still when it did.

From my cellar: 1997 Bruno Giacosa Barolo Le Rocche del Falletto di Serralunga d’Alba. 97 points. Bricking medium dark red color with pale meniscus; lovely, roses, milk chocolate, leather, incense nose; delicious, gorgeous, poised, velvety, roses, spice box, tar, resin palate; medium-plus finish

Roasted Quail, cannelini bean puree, natural jus. Another stand out dish.

Focaccia bread and tomato sauce.

2001 Tua Rita Redigaffi Toscana IGT. 93 points. Elegantly light and refined, plums, licorice, cherries, well balanced deep and classy wine with clear and pure taste world, I preferred this over the Miani Merlot 2001.

Maltagliati Pasta with Wild Boar Ragu, fresh ricotta cheese. Great ragu — Yarom shot the boar!

2004 Tua Rita Redigaffi Toscana IGT. 94 points. The inky-colored 2004 Redigaffi, 100% Merlot aged for 16 months in new oak, offers expressive, nuanced aromatics along with sensations of richly-textured blue and black jammy fruit, minerals, mint, chocolate, spices and sweet toasted oak on big, powerful frame with notable underlying structure and a warm, resonating finish. Although it has enough structure and acidity to drink well for another decade or so, I enjoy Redigaffi most in its youth. (Drink between 2013-2016)

Bigoli Neri alla Bottarga. black squid ink bigoli, cherry tomatoes, shrimp and bottarga.

Branzino. Grilled Mediterranean branzino fillet, red and green bell pepper peperonata, garlic aioli.

2012 Tua Rita Redigaffi Toscana IGT. VM 92+. Bright ruby-red. Coffee and cocoa nuances almost overpower the wine’s delicate violet and dark berry aromas. Then rather graceful in the mouth, with a distinct delicacy to the dark berry, cocoa and coffee flavors. A lighter Redigaffi than usual, but harmonious and refined.

Colorado Lamb Chop, dolce latte fonduta, bagna cauda.

Arnie brought: 2007 Quilceda Creek Cabernet Sauvignon. VM 95+. Dark medium ruby. Lovely vibrancy to the aromas of blackcurrant, plum, licorice and cocoa powder, with a strong impression of minerality. Like liquid silk on the palate and yet powerful at the same time, with strong minerality contributing to the impression of lift and inner-mouth perfume. The dark berry, violet and cocoa powder flavors offer compelling early sweetness, and this wine’s wonderfully lush tannins will not get in the way of early enjoyment. A great example of the new generation of Quilceda Creek cabernet. Based on its superb length and balance, I’d cellar this for even more fireworks ahead.

Roasted wild boar loin & ribs, soft polenta, pioppini mushrooms, natural roast jus — extremely gamey and salty. Very salty. Given that the boar has been dead (and in the freezer) many months, this rareness was a bit “interesting.” However, the salt must have sterilized everything as I was fine.

Bone in!

Seb brought: 2014 Sine Qua Non Syrah Piranha Waterdance. VM 95-97. A wild, exotic wine, the 2014 Syrah Piranha Waterdance hits the palate with serious richness, power and voluptuousness. This is in a decidedly lush, exotic style. A rush of super-ripe, intense fruit builds into a flamboyant finish in a heady, inviting wine that will drink well with minimal cellaring. The blend is 81% Syrah, 8% Petite Sirah, 6% Mourvèdre, 4% Touriga Nacional and 1% Graciano, done with 26% whole clusters. (Drink between 2019-2029)

Selection of fine cheese & fruit marmellata.

Peppered Lemongrass Ginger Creme Brûlée Gelato — A blended milk and Thai coconut cream base steeped with lemongrass and ginger and then juiced up with yuzu and black pepper. For sugar, I used coconut palm sugar and even torched the top! — created 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 #lemongrass #ginger #CremeBrûlée #BlackPepper #coconut #yuzu

Double Shot Gelato — Hot brewed espresso gelato with house-made dark chocolate hazelnut ganache — made by me for @sweetmilkgelato — this will keep you up! — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #chocolate #valrhona #espresso #coffee #hazelnut #ganache

Overall, this was a great meal — some even thought the best Mirko meal, but I’ve had several better, particularly this one. Still, it was a fun night with good wines (I liked mine best, of course as they were native Italian varietals), great company, and very good food. It’s unclear which dishes were Mirko’s or if some were the normal restaurants. Certainly the lobster, quail, boar dishes were Mirko. All a touch confusing. We didn’t have any of his risotto though — which is one of my favorites.

For more LA dining reviews click here.

or more crazy Hedonist dinners here!

By: agavin
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Tagged as: boar, BYOG, Gelato, hedonists, Italian cuisine, Mirko Paderno, Osteria Mamma, pasta, Quail, Wild boar

Close Eats – Cinque Terre

Jan31

Restaurant: Cinque Terre West Osteria

Location: 970 Monument St #110, Pacific Palisades, CA 90272. (310) 454-0709

Date: December 7, 2019

Cuisine: Italian

Rating: Solid neighborhood Italian

There are so few places to eat in Pacific Palisades and almost all of them are part of the Caruso mall with it’s terrible least common denominator food style.

This isn’t, and is off to the side in a mini-mall with my “favorite” local place, Sasebune express.

The interior is tiny but cute enough. A little casual for my taste.

The menu.

Bread.

Cinque Terre Salad. Baby mixed greens, taggiasche olives, tomatoes, grapes, figs, pecorino, fig vinaigrette.

Melanzane alla Disaia. Eggplant, marinara, Parmigiano, basil, mozzarella. Hard to not like baked eggplant with marinara and cheese. Hot and delicious.

Tartufo pizza. Mozzarellaa, goat cheese, black truffle. Not really much (if any) real truffle. Ok though. Not as good as the truffle pizza at Toscana.

Basic pasta for the boy.

Gluten free penne pomodoro. Because some people in my family (and not the boy) like really really boring food.

Pappardelle alla Bolognese. Very solid version of the classic. Nice thick fresh pasta.

Mezzelune alla Zucca. Butternut squash ravioli, brown butter, sage, Amaretto. Nice to see they included the Amaretto — makes it real Northern Italian style.

Grilled Branzino.

Macchiato.

Overall, not bad at all for the Palisades. Certainly the best Italian in the village. Of course that isn’t saying much as there are some real stinkers and the village has terrible food. Still, I’ll have to come back and see how it holds up and try more dishes.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Cinque Terre West, Italian cuisine, Italian Food, Pacific Palisades, pasta

Astrea Caviar + Heroic Wine Bar

Jan27

Restaurant: Heroic Deli and Wine Bar [1, 2, 3]

Location: 516 Santa Monica Blvd, Santa Monica, CA 90401. (310) 490-0202

Date: December 3, 2019

Cuisine: Italian

Rating: Pretty awesome, actually

Our friends Eve and Riesa, who own Astrea Caviar wanted to do a dinner with Erick and I so we enlisted Jeffrey Merrihue and his chef Barbara Pollastrini to make a custom caviar menu at Heroic Wine Bar.

They took over the old Real Food Daily / Erven space on Santa Monica Blvd.

This is an unusual space, divided into two halves, each of which has a separate loft. The build out is attractive though.

Here’s the main side loft.

Here’s Jeffrey, who like me at Ramen Roll is very hands on operationally.

Hand painted Zodiac ceiling.

The back space is much more dinner-like. But we were upstairs above this in the very dimly lit (but large) private room.

Our special menu.

Erick brought this “rare” Piper and it comes in a special case. Champagne houses love their gimmicks.

1988 Piper-Heidsieck Champagne Cuvée Rare. JG 94. I love the 1988 vintage of Rare, which is a very, very fine example of this underrated, but excellent year in Champagne. The wine is now fully mature, but still bright and zesty, as it delivers a fine aromatic constellation of pear, peach, a nice dollop of honeycomb, toasted almonds, plenty of smokiness, brioche and plenty of smokiness in the upper register. On the palate the wine is pure, full-bodied and shows off lovely mid-palate depth, with frothy mousse, fine focus and soil signature, excellent focus and grip and a very long, utterly classic and beautifully balanced finish. A superb vintage of Rare with years and years still ahead of it. (Drink between 2014-2030)

From my cellar to match: 1988 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 97. I am blown away by the 1988 Comtes de Champagne. Still incredibly fresh, the 1988 Comtes flows with intense mineral notes that frame a vibrant core of Chardonnay fruit. The color, aromatics and flavors are all remarkably youthful, while the crystalline purity of the finish suggests the 1988 will drink well for another two decades, if not longer. Readers who enjoy mature Champagne will need to be patient. Still, I see no reason to deny gratification; this is a rock star wine! (Drink between 2013-2030)

Just some of the caviar that Astrea brought for the dinner.

This one, a new “breed” was just for munching on.

Here it is open.

Amuse of NONNA’S GNUDI. Ricotta & spinach, sage infused housemade brown butter, fluffy Parmigiano Reggiano. This is basically a ball of soft spinach and cheese, topped with cheese, and soaked in perfect butter sauce. It’s richly cheesy — and buttery — very rich actually. Quite yummy. But you gotta like butter and cheese at its best!

Strange Bedfellows. Live oyster with Live Santa Barbara Uni and caviar. A delicious paring of raw — caviar, oyster, and uni — with the champagne.

Mad Hatter. Crispy fried egg yolk topped with caviar and house made creme fraiche. The fried egg was delicious, but tasted strongly of both “fry” and egg yolk — big surprise — so it wasn’t quite as good a caviar showcase (although it was great).

Night and Day. Squid ink spaghetti with live Santa Barbara Stone Crab and caviar. This was a “too die for” pasta. Fabulous by itself and even better with all that caviar and even better with old champagne.

From my cellar: 2011 Coche-Dury Meursault Les Vireuils Domaine et Selection. 94 points. Wow, even the “negotiant” Coche doesn’t disappoint. The intensity of this wine was unreal. Blazing. Struck like lightening both deep into the palate and broadly across at the same time. Just unreal that this is a village wine.

Erick brought: 2005 Domaine Ramonet Chevalier-Montrachet. BH 93. This continues to show somewhat oddly because while it now appears to be much more backward than it did when I originally tasted it for review in 2007, there still isn’t the elegance or refinement that I’m used to seeing chez Ramonet with this wine. Ripe and airy white flower and citrus blossom aromas offer excellent complexity if less elegance than I’m used to seeing are followed by still tight full-bodied flavors that possess impressive volume and concentration, all wrapped in a nicely long finish that displays less depth than promised by the nose. One change that is evident though is that if this is going to come together, it will take longer than I initially imagined and thus I have extended my initial drinking window by several years. (Drink starting 2015)

Red Planet. Poached live Santa Barbara lobster with champagne and caviar and beurre blanc. Another great dish. Perfectly cooked Pacific lobster is always great with beurre blanc — then add the caviar!

Secret Garden. It’s a (healthy) secret. Zucchini with vegetables, cured egg, and crab. This was a fine dish, but not nearly as good as the other (maybe because it wasn’t nearly as rich).

Castaway. Marinated Japanese A5 Wagyu tartare with live uni, thin scallop and caviar. Again — didn’t suck. Haha. Great, although not quite as good a pairing as the all seafood dishes.

Reisa brought: 1999 Domaine G. Roumier / Christophe Roumier Chambolle-Musigny. JG 90+. The 1999 Chambolle villages is deep, lush and powerful, with a style not dissimilar from a hypothetical blend of the 1990 and the 1995. The bouquet is quite primary, delivering notes of black cherries, herb tones, a bit of smoke, minerals, chocolate and vanillin oak. On the palate the wine is quite full-bodied (the biggest Chambolle since the 1990), with lovely freshness and shape, plenty of tannin buried in the wine’s formidable fruit, and fine length on the complex finish. Like so many Roumier village Chambolles, it deserves, nay demands, cellaring time. (Drink between 2009-2020)

Adding an item “from the regular menu”: PASTA CARBONARA. Mezzemaniche, house made guanciale, pecorino Romano. Chef Barbara shows off her Roman chops with this scrumptious carbonara. The Mezzemaniche also has a really nice bite, and the pork cheeks the perfect crunch and porcine flavor. Very roman and again maybe the best Carbonara I’ve had in a long time. It maybe could have been a touch creamier — as this is an pork and cheese forward prep, but the guanciale alone is worth the price of admission.

Bacon & Eggs. Pork belly confit and caviar and truffle. Inspired by the Republique dish this wasn’t quite as good — but was still really great — and opulent.

Again from the regular menu: TOURNEDOS ROSSINI. Central Valley Rib cap, chicken liver parfait, King Oyster mushroom, Italian summer truffles. This was rich, but boy was it good! How can you go wrong with those ingredients?

Next we sat around drinking — for a while!

Erick brought: 1973 Moët & Chandon Champagne Cuvée Dom Pérignon. JG 93. The 1973 Dom Pérignon is at a beautiful point in its evolution and is a great pleasure to drink. The deep and mature nose offers up a complex mélange of rye seed, oranges, fresh figs, honeycomb, a gentle touch of walnut, a beautiful base of soil that is both chalky and shows some signs of clay and a very gentle hint of DP’s signature herbal streak. On the palate the wine is fullish, very deep and utterly seamless, with impeccable balance, lovely focus and complexity, very gentle bubbles that frame the wine these days, rather than offer up youthful effervescence and a very long, refined and vibrant finish. I would opt for drinking the ’73 Dom Pérignon up over the next decade in regular-sized formats, while it remains at its apogee of peak drinkability, as there is not anything left in reserve at age thirty-five. Of course magnums (which should be absolutely brilliant right now) will cruise along significantly longer. A lovely bottle. (Drink between 2008-2018)

From my cellar: 2006 Louis Roederer Champagne Cristal Brut Rosé. VM 98. One of the highlights in this tasting, the 2006 Cristal Rosé is simply stunning. A vertical, towering wine, the 2006 Cristal Rosé is a thrill a minute, with a compelling interplay of aromatics and exquisitely layered fruit, all supported by a real feeling of phenolic intensity. While the 2007 is seductive, the 2006 is virile and imposing, with the statuesque lift of a Giacometti sculpture. All the elements meld together in a complete, alluring Champagne that will continue to drink beautifully for many decades. In 2006, the Pinot Noir was already being farmed biodynamically, while the Chardonnay was still under conversion. (Drink between 2016-2041)

Tightrope (dessert). Puff pastry with chocolate mousse and caviar. I’m not sure the caviar added here (hence the tightrope) but it was a nice dessert.

I went nuts here and brought not one, not two, not three, but four gelato flavors:

Mint Meringue Strawberry Sorbetto — An intense dairy-free base made from Avignon Strawberries and layered with house-made Spearmint Meringue — created 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 #strawberry #sorbetto #mint #Meringue

True Tiramisu Gelato — after long hiatus, one of my best flavors remerges for a holiday party — This is a genuine tiramisu in gelato form, with a Marsala Egg Yolk Zabaione, fresh Mascarpone Cheese, and real Espresso. Then it’s layered with Valrhona Cocoa and Lady Finger’s soaked in house-made Espresso Rum Syrup — 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 #Tiramisu #Espresso #coffee #chocolate #marsala #Zabaione #Eggyolk #Rum #Mascarpone

Root Beer Float Gelato — Sarsaparilla flavored gelato base with house-made vanilla cream cheese layers — 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 #RootBeer #RootBeerFlaot #Sarsaparilla #vanilla #creamcheese

Toasted Almond Truffle Gelato — My new egg yolk based nut formulation with Toasted Sicilian Noto Romano Almond makes a sublime base stacked with layers of house-made Valrhona Almond Amaretti Ganache — 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 #Valrhona #almond #amaretti #cookie #ganache #ChocolateTruffle

The wine lineup.

Left to right, Reisa, Eve, and Erick.

This is actually some really serious Italian and in a style that is very unusual for LA. Ingredients are all either top flight Italian or really good fresh local California. It’s an interesting hybrid, but Chef Barbara’s flavors are great and really taste very Italian Italian (as opposed to Italian American) in flavor.

She’s quite a creative and flexible chef too and when tasked to make this special caviar menu came up with a bevy of really interesting and fabulous dishes.

Plus the wine, food, caviar, company, and gelato were all spectacular.

For more LA dining reviews click here.

For more Foodie Club dining, click here.

By: agavin
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Posted in: Food

Tagged as: Astrea Caviar, Barbara Pollastrini, BYOG, Caviar, Champagne, Foodie Club, Gelato, Heroic Deli, Heroic Wine Bar, Italian cuisine, Jeffrey Merrihue, pasta, White Burgundy, Wine, Wine bar

Fiorita Centro

Dec06

Restaurant: Drago Centro [1, 2, 3, 4, 5]

Location: 525 S Flower St, Los Angeles, CA 90071. (213) 228-8998

Date: October 29, 2019

Cuisine: Italian

Rating: Great high end Italian

Back to Drago Centro for “another” Brunnello dinner, featuring the wines of La Fiorita. Liz Lee of Sage Society kinda co-hosted, but this wasn’t a full on Sage dinner (hey, only 4 courses — Liz would have had 10!). But any trip to Drago is good anyway, as Celestino and I have been friends for 20 years!

Located on busy Flower in DTLA.

La Fiorita is a new and up and coming Brunello producer — more on it in a sec.

But first a bunch of us including Erick and Liz snacked on the patio with:

Arrancini “rice balls”.

Fried zucchini. About the only good zucchini is a fried zucchini!

Crab toasts.

Then we moved inside to this large central table.

A bit about the winemaker.

On the left is Natalie Oliveros, owner of La Fiorita. She’s a NY native with a love of wine and all things Italian. In the back is Chef Celestino Drago.

Photos are a bit rough tonight as I was evacuated from my home because of the California wildfires and had to use the cel phone camera!

2015 La Fiorita Brunello di Montalcino.

2014 La Fiorita Brunello di Montalcino. VM 89. Medium red. Clean, fresh aromas of cranberry cocktail and spicy herbs. Then spicy in the mouth too, with savory herbs and red cherry flavors offering good intensity. Starts very savory and broad, then nicely integrated acidity gives the wine a more buoyant and linear mouthfeel while providing good grip. Finishes long and clean. A much less fleshy, tactile and musky Brunello from La Fiorita than the wines typically made here over the past decade, and I have to say I like this style better. (Drink between 2020-2027)

agavin: drinking great right now

Tonight’s menu — short by my standards.

Australian A5 wagyu steak tartare, shallots, chives, parmesan cream, truffle tuile. Nice dish, but if it’s Australian, it’s not “really” A5 — at least not the way the Japanese do it. No way are the Aussies — as wonderful as they are — going to massage the cows like the obsessive Japanese.

2011 La Fiorita Brunello di Montalcino. 90 points. A bit more sour.

2008 La Fiorita Brunello di Montalcino. VM 88. Bright red-ruby. Subdued but precise aromas of strawberry, cassis and licorice. Nicely layered and rich, displaying an enticing sweetness to its red berry and red cherry flavors. Finishes a bit simple and only moderately persistent, but with fine-grained, pliant tannins and a strong note of violet. This attractive Brunello is ideal for early drinking.
Fresh fettucuni, shaved black truffle. Very nice simple pasta emphasizing the truffles.

2012 La Fiorita Brunello di Montalcino Riserva. VM 88. Good bright ruby-red. Aromas of blackberry and violet, plus a whiff of smoked meat. Big, deep and rich on entry, with black pepper and spice notes complicating savory dark berry and licorice flavors, but turns mountingly astringent in the middle and on the long, mouth-puckering finish. This broad, structured but ultimately only moderately complex wine could use a touch more grace and charm. (Drink between 2024-2029)

Braised ossobuco, broccolini, cipollini, creamy poleanta, salsa verde. Modern form factor on the ossobuco, and I actually prefer the classic messier one — particularly with a great risotto! Still this was good and one could scoop out the marrow!

NV Vigna Dorata Franciacorta Brut Saten. Nice inexpensive bubbly.

Chef’s selection of assorted cheeses.

The wine lineup.

Overall another fine evening at Drago Centro. The wines were great, Natalie Oliveros a lot of fun, and the food and company fabulous as well.

Still, as it was only 3 savory courses (plus our warm up) it was off to Korea Town for second dinner for us — Korean Army Stew!

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Brunello, Celestino Drago, Drago Centro, DTLA, Italian cuisine, Wine

Vino Capo

Oct18

Restaurant: Capo [1, 2, 3, 4, 5, 6]

Location: 1810 Ocean Ave, Santa Monica, Ca. 310-394-5550

Date: September 4, 2019

Cuisine: Italian with Cal influences

Rating: The food here is really very very good.

The Foodie Club comes to Capo fairly often as it’s close and really good. Atmosphere is great. Service is excellent. Only problem is a somewhat draconian wine policy. Yeah, they have a great wine list — but we have even biggest “lists” at home.

The gang at the table.

The current menu.

I did all the ordering tonight — with consultation — piecing dishes together from the menu into a series of share plate courses for the 6 of us. I prefer this style SO much to ordering individually. Who needs an entire steak? And who can resist 6 pastas?

Bread here is usually very good.

Tuscan white bean paste and some other kind of paste (maybe eggplant).

Trish brought: 1993 Dom Pérignon Champagne P2. 94 points. Nice!

Maryland crab torta. This really is Crab Norfolk, and it’s probably the best one I’ve ever had, and I spent summers as a boy in Oxford Maryland, land of the blue crab. This is a big juicy pile of delicious blue crab, drenched in butter, and their special touch is a little Meyer lemon in the mix. Bellissimo!

Michel Blanchet smoked salmon. With more white asparagus.

Burrata Caprese. Because burrata always makes everything better.

MZ brought: 2004 Domaine Roulot Meursault 1er Cru Les Perrières. BH 93. As it almost always is, this is the class of the cellar with more discreet wood framing a reserved but ultra elegant white flower and pungent limestone nose that merges seamlessly into fine, precise and intensely stony flavors that finish bone dry and with a vaguely saline quality. This is built to age and should provide at least 7 to 10 years of upside development. As with the Bouchères, there is a trace of reduction but not really enough to detract from the overall sense of outstanding quality though if you were going to try one young, I would suggest decanting it for 20 minutes first. (Drink starting 2012)

MZ brought: 2014 Château de Puligny-Montrachet Chevalier-Montrachet. BH 92-95. Equally discreet wood sets off the beautifully layered nose that blends together notes of citrus, wet stone, rose petal and subtle spice hints. There is excellent verve to the delineated and overtly muscular yet refined big-bodied flavors that possess an abundance of acid-buffering dry extract before terminating in a moderately austere and explicitly saline-infused finish that is like rolling rocks around in your mouth. This is very clearly built-to-age and is going to require at least 5 years to unwind and develop more depth. (Drink starting 2024)

Baja Sardines ‘al Forno.” Sardines salted and cooked on the wood fire grill. Pretty much Spanish style and delicious!

Foie Gras on toast. Big portion, but the sauce overwhelmed.

Toro Tartar. Like Nobu’s, but no wasabi ponzu. Really excellent actually.

From my cellar: 1969 Tenuta Greppo (Biondi-Santi) Brunello di Montalcino Riserva. VM 93. Biondi-Santi’s 1969 Brunello di Montalcino Riserva has aged gracefully. Dried flowers, mint, licorice, molasses, anise, brown spices, iron, game and tobacco grace the palate in a delicate, feminine Brunello that impresses for its overall balance and harmony. All the elements come together beautifully in the glass. The 1969 is now fully mature, although it has more than enough texture and Sangiovese acidity to hold on for another 5-10 years, perhaps a bit longer. The 1969 will always be more of a delicate Brunello with haunting, nuanced Sangiovese overtones and tons of personality. (Drink between 2015-2020)

Larry brought: 2000 Tua Rita Redigaffi Toscana IGT. Parker 96-100. Tua Rita’s 2000 Redigaffi has taken a big leap forward in its evolution. The wine is infused with black fruit, prune and blackberry preserves that come together to form an inky appearance and chewy consistency. Beyond those fruit tones are equally robust aromas of Teriyaki sauce, barbecue smoke and exotic spice. Redigaffi is a pure expression of Merlot and it delivers condensed, thickly extracted and syrupy aromas some 15 years after the harvest. The wine is like a time capsule that takes us back to a time when this richer and more opulent style was so enthusiastically embraced. My feeling is that the wine has not aged as steadily as was once predicted. Upon initial release, Robert Parker had given this wine 100 points, and if I’m not mistaken I believe it was the second Italian wine to earn such an honor after the 1985 Sassicaia. Since then, it has shed much of its fruit and has become more defined by its oak spice and tangy cedar. In the mouth, the wine shows abundant texture with integrated tannins.

Yeah, I’m kinda insane and I did the ordering, so I got us 6 pastas — yep, 6 pastas. And we each got a plate like this (followed by a second round below).

White Corn Ravioli with Black Truffles. This is always to die for.

Pasta with uni, squid, and shrimp. Really nice bright seafood pasta.

Herb Gnocchi, lardo, peas and black truffle.

Round 2: Flight!

Bucatini with lamb ragu. This is one of my favorite pastas. I love the bucatini, I love the gamey ragu.

Spaghetti Cacio e Pepe. Yum.

Risotto with Lobster. Excellent!
Erick brought: 2002 Domaine Xavier Liger-Belair Richebourg. 95 points. Great.

Steak Fiorentina. A giant “black and blue” piece of cow.

Colorado rack of lamb.

Beans!

The dessert menu.

The amazing classic chocolate soufflé.

Made even better with some slightly orange cream.

Tiramisu. Good, but not as good as mine.

Petit fours.

Great night. I just love Capo’s pastas. They do them in this correctly cooked, Italian but not Italian hearty style that is just filled with flavor punch. Balance is superb.

Our wines were fabulous too, if varied and perhaps not always perfectly paired.

Capo isn’t great value — it’s pricey — but they do make really really good food and have for 20 years. Every dish is excellent and it’s a pretty varied menu. They were way ahead of the curve too on the whole wood fired trend.

For more LA dining reviews click here.

By: agavin
Comments (1)

Posted in: Food

Tagged as: Capo, Foodie Club, Italian cuisine, Santa Monica, Wine

Dinner at the Borgese’s

Oct16

Restaurant: Dinner at the Borgese’s

Location: Santa Monica

Date: August 29, 2019

Cuisine: Italian influenced gourmet home cooking

Rating: Dinner of the year?

Dinner at the Borgese’s is a special backyard house dinner in Santa Monica cooked by the stunning pro-level home chef Borgese couple. The evening was set up by Michael K and because of the epic nature of the food we all pulled out some amazing wines to match.

The dynamic Borgese duo.

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

Awesome backyard.

And lovely outside dining room.

Plus all this incredible wood fired oven set up.

Michael started us off with this actually fairly lovely bottled bellini.

2008 Louis Roederer Champagne Cristal Brut. VM 98+. The 2008 Cristal is a wine that takes over all the senses and never lets up. The brilliance and cut of the Chardonnay finds an extra kick of resonance from the Pinot Noir to carry the mid palate and finish in this stunningly beautiful, chiseled Champagne. Lemon oil, almond, flowers, dried herbs and Mirabelle plum are some of the many aromas and flavors that develop as the 2008 shows off its pedigree. The 2008 is a regal, towering Champagne from Roederer. That’s all there is to it. (Drink between 2023-2058)

Pretty place setting.

Our special menu.

2005 Domaine Ramonet Bienvenues-Bâtard-Montrachet. BH 93. A fantastic nose of spice, wood toast, brioche, white flower, honeysuckle and citrus hints lead to rich, full, big and sappy flavors that really coat the mouth on the broad and palate staining finish. This is a big Bienvenues and while perhaps not as graceful as the 2000 or 2002, this is certainly stylish and deep. Like many of the wines in the range, it is also relatively forward by the usual standards of this wine yet it will certainly reward mid-term cellaring. (Drink starting 2012)

2013 Paul Pernot et ses Fils Bienvenues-Bâtard-Montrachet. BH 93. A wonderfully complex and slightly riper nose offers up notes of honeysuckle, jasmine tea, peach and spiced pear. The superbly rich, classy and pure medium-bodied flavors possess impressive size, weight and mid-palate concentration while coating the mouth on the strikingly long, serious and energetic finish where a hint of bitter lemon appears. This is a relatively big and powerful BBM that will definitely need at least 5 to 6 years of bottle age before it begins to display glimpses of its full potential. (Drink starting 2023)

2014 Aubert Chardonnay Sonoma Coast. 92 points. This one does not fit with the others! Plus — fake chard!

Octopus on the grill.

Insalata di Posilipo. Octopus Salad. Tender octopus with citrus. Very tender and lovely.

From my cellar: 1999 Denis Mugneret Père et Fils Richebourg. BH 92+. Fascinating interplay of black fruit, earth, tobacco and Vosne spice framed by discreet hints of oak toast followed by sweet, supple and very intense flavors that last for minutes. This is not quite as ripe or opulent as most of the wines in this group though it sports excellent acid/fruit balance as a result. I like the more reserved style of this.

Jeff brought — thanks: 1996 Domaine Armand Rousseau Père et Fils Chambertin. VM 97. A Burgundy of tension and bracing energy, the 1996 Rousseau Chambertin is simply magnificent on this night. Time in the glass brings out the wine’s stunning inner sweetness and perfume in what is an utterly glorious expression of Pinot Noir and Chambertin. I imagine the 1996 will still be compelling in 30 years’ time. Today is transcendental and deeply beautiful. (Drink between 2019-2046)

Tartare de Manzo. Beef tartare with truffle. Excellent tartare, perfect bread, and lots of truffle.

Plus we got direct to the mouth truffle shaving — like the truffle equivalent of an upside down tequila shot.

2011 Bruno Paillard Chardonnay Champagne Blanc de Blancs Réserve Privée.

From my cellar: 2006 Taittinger Champagne Comtes de Champagne Rosé Brut. VM 96. The 2006 Taittinger Comtes de Champagne Rosé is at once rich and refined, a simply fabulous Champagne Rosè I won’t soon forget. Intensely perfumed, with the Pinot Noir-derived red berry and cranberry flavors that are not just concentrated, but also remarkably pure. It is one of the better Rosé bubbles I have had in the last year.

Calamarata Pasta con Branzino. Pasta with Branzino. A light Southern Italian style pasta. House made and really great texture and bright flavors.

The no carb guy got a pile of tuna or beef or something.

1989 Château Margaux. Parker 90. Dwarfed by its younger sibling, the 1990, the 1989 Chateau Margaux has a dark plum/garnet color and a big, sweet nose of new saddle leather, toasty oak, and weedy black cherry and cassis fruit. The wine is medium-bodied, with relatively elevated tannins, outstanding concentration and purity, but a somewhat clipped as well as compressed finish. This certainly outstanding wine has put on a bit of weight in its evolution in the bottle, but it is hardly one of the most profound efforts from Chateau Margaux. Anticipated maturity: 2006-2025. Last tasted, 10/02.

1995 Château Margaux. Parker 95. Bottled very late (November, 1997), the 1995 has continued to flesh out, developing into one of the great classics made under the Mentzelopoulos regime. The color is opaque ruby/purple. The nose offers aromas of licorice and sweet smoky new oak intermixed with jammy black fruits, licorice, and minerals. The wine is medium to full-bodied, with extraordinary richness, fabulous equilibrium, and hefty tannin in the finish. In spite of its large size and youthfulness, this wine is user-friendly and accessible. This is a thrilling Margaux that will always be softer and more evolved than its broader-shouldered sibling, the 1996. How fascinating it will be to follow the evolution of both of these vintages over the next half century. Anticipated maturity: 2005-2040.

1996 Château Margaux. Parker 100! The 1996 Chateau Margaux, a blend of 82% Cabernet Sauvignon, 12% Merlot, 4% Petit Verdot and 2% Cabernet Franc, must be a strong contender for wine of the vintage. It offers everything you desire from this First Growth. It is blessed with breathtaking delineation and freshness on the nose, understated at first and then blossoming with mineral-infused black fruit, hints of blueberry, crushed stone and violet. The palate is perfectly balanced with filigree tannin, perfect acidity, a wine where everything seems to be in its right place. Blackberry, crushed stone at the front of the mouth, just a touch of spice towards the finish that shows supreme control. This is a Margaux that seems to light up the senses. It was outstanding in its youth…something that has not changed one bit over the intervening two decades. This may well turn out to be the Left Bank pinnacle of the 1990s. Tasted July 2016.

Quaglia Fritta. Fried Quail. Scrumptious bird and batter. Some of the best fried fowl I’ve had.

1998 Tua Rita Redigaffi Toscana IGT. Parker 96. The 1998 Redigaffi (2,000+ bottles produced) is profound. I do not normally quote dry extract numbers, because taste is more important than the numbers. However, I could not help but notice one of the highest measured dry extract numbers I have ever seen in a wine with the 1998 Redigaffi — 39 grams per liter! Made from 100% Merlot, aged in 100% new Allier and Troncais French barrels, it is bottled without fining or filtration. An opaque purple-colored, powerful, enormously-endowed effort, it offers gorgeous black currant, plum, and blackberry fruit characteristics infused with spice box, chocolate, and vanilla. This harmonious wine oozes with extract and glycerin. Extraordinarily pure and impressive, with copious tannin nearly hidden beneath the wine’s superb richness, this beauty should be at its apogee between 2004-2020.

1999 Tua Rita Redigaffi Toscana IGT. Parker 99. The 250-case cuvee of 100% Merlot, the 1999 Redigaffi has an astonishing 36 grams per liter of dry extract, which exceeds most top Pomerols in a great vintage! Unfined and unfiltered, it is as close to perfection as a wine can get. The color is a deep saturated blue/purple. The powerful, pure nose offers smoke, licorice, black cherry, and blackberries. It boasts awesome concentration, a fabulously dense, viscous mid-section, and a finish that lasts for nearly a minute. This is riveting juice. Anticipated maturity: now-2015.

Homemade pasta at the ready.

Ravioli de Melanzana. Eggplant ravioli with a simple butter save sauce. Totally classic and absolutely amazing. Very simple authentic ravioli.

1990 Paul Jaboulet Aîné Hermitage La Chapelle. 98 points. An extraordinary wine in fabulous shape. Still needs 90-120 mins in the decanter and can then be drunk over the course of 2 hours or more. Relish how every moment of it – it gets better as time passes but you need to go through all of those moments.

1996 Château Rayas Châteauneuf-du-Pape Reserve. VM 90+. Good deep red. Deeper aromas of black cherry, raspberry, pepper and licorice. Broad-shouldered but very closed, showing less sweetness today than the ’96 Pignan. Red fruit flavors complicated by notes of leather, licorice and herbs. Strong acid/tannin backbone for aging. But tough going today.

2003 Domaine Jean-Louis Chave Hermitage. VM 98. “Now we take the monster out of his cage,” Jean-Louis warned me before pouring this. Inky, almost black in color. Elemental, hugely concentrated and powerful on the nose, which slowly unveils aromas of dark cherry liqueur, blackberry, cassis, espresso and a deep note of sweet tobacco. Impossibly rich and dense on the palate (the yields in 2003 were off by two-thirds), showing myriad dark fruit and bitter chocolate flavors, with a suggestion of tapenade and an intense licorice quality. Remarkably, this takes on a mineral tone on the finish, which has the effect of further drawing out the amazingly powerful finish.

Agnello alla Legna. Wood fired lamb chop. Great tender lamb.

2009 Tenuta dell’Ornellaia Masseto Toscana IGT. VM 96. Good full ruby. Superripe, pure aromas of blackberry, cassis, violet, minerals, milk chocolate and exotic spices. Superconcentrated, rich and seamless, offering explosive sweetness but also great verve, thanks to bright acidity that provides wonderful lift and clarity to the blackberry, blueberry and black cherry flavors. Finishes with ultra-suave tannins and a kaleidoscope of violet and Oriental spice flavors. A very great Masseto from a hot year, when I would have expected the merlot to suffer a bit. But unlike in 2003, when it wasn’t just hot but dry as well, Masseto’s unique microclimate allowed the merlot to avoid major stress in 2009. As good and refined as the Ornellaia is in 2009, I think the Masseto has an extra layer of complexity and depth.

2005 Harlan Estate. VM 95. Open-knit, sensual and perfumed, the 2005 Harlan Estate is super-expressive today. Like so many 2005s, the Harlan is a bit lacking in intensity and overall structure relative to the very best years. The 2005 is a terrific choice for drinking now and over the next 15-20 years. At some point during that arc of time, the 2005 is likely to become a bit frail, but that does not appear to be imminent. Even after thinning to a cluster per shoot, the clusters and berries were large, which required some bleeding in the tanks, a technique that is not often used at Harlan Estate. (Drink between 2017-2027)

Steaks on the grill.

Resting.

Bistecca Fiorentina. Giant slabs of rare beef. Nicely salted and bloody delicious.

Veggies at the ready.

Roasted carrots.

The chef Rocco Borgese (right) his cheffing partner and wife (left back) along with their daughter (center standing).

1986 Château d’Yquem. Parker 98. There is no other wine in the world like it, and there is no other luxury wine that can possibly justify its price as much as Yquem. The remarkable amount of painstaking labor necessary to produce the nectar known as Yquem is almost impossible to comprehend. This is a fascinating effort. With greater evidence of botrytis than the colossal 1983, but less power and alcohol, the 1986 Yquem tastes reminiscent of the 1975, only more precocious, as well as more concentrated. Several highly respected Bordeaux negociants who are Yquem enthusiasts claim the 1986 Yquem is the greatest wine produced at the property since the legendary 1937. Its enthralling bouquet of pineapples, sauteed hazelnuts, vanillin, and ripe apricots is breathtaking. Compellingly concentrated, the breadth as well as depth of flavor seemingly know no limits. This full-bodied, powerful, yet impeccably balanced Yquem should provide memorable drinking for 40-55 more years. Like the 1983, this is another winemaking tour de force. Anticipated maturity: 2000-2040. Last tasted, 4/91.

Mocha Bourbon Butterscotch Gelato — expresso infused milk, Valrhona cocoa, Knob Creek Bourbon, and a house-made Butterscotch Sauce — 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 #mocha #expresso #coffee #chocolate #Valrhona #butterscotch #bourbon #KnobCreek

Slightly tweaked second pass at — Almond Amaretto Truffle Gelato — Amaretto Zabaglione (egg yolk, amaretto, and sugar custard) Sicilian Almond gelato base with stacked layers of house-made Valrhona Almond Amaretti Ganache — 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 #Valrhona #almond #amaretto #amaretti #cookie #ganache #ChocolateTruffle

Tingly Passion Gelato — dairy passionfruit striped with blackberry coulis and steeped with Chengdu Street Market Szechuan Green Peppercorns — 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 #passionfruit #blackberry #coulis #SzechuanPepper #SpicySweet #passion

Banana Caramel Gelato — I hate bananas but I was convinced to make this, fresh banana base with house-made caramel — 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 #caramel #banana

NV Domaine Borgnat Ratafia de Bourgogne. Red dessert wine.

These will take the hair off your everything.

Calvados and even more crazy, chartreux — which I had never had before but is very green and interesting — herbal.

Most of the lineup. I think the dessert wines were off being consumed when I shot this.

Overall, this was an amazing dinner, arguably the best of the year so far.

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

Wines were out of this world too. I like this kind of array of different wines covering a range of foods. I did the pairings (flighting out what we had with the menu). But everything rocked except the Aubert — I just can’t give fake chard any props. Really an embarrassment of riches.

We are heading back during the winter — can’t wait!

For more LA dining reviews click here.

or more crazy Hedonist dinners here!

By: agavin
Comments (6)

Posted in: Food

Tagged as: BYOG, Dinner at the Borgese's, Gelato, hedonists, Italian cuisine, pasta, Rocco Borgese, Santa Monica, Wine

Heroic Wine Bar

Oct04

Restaurant: Heroic Deli and Wine Bar [1, 2]

Location: 516 Santa Monica Blvd, Santa Monica, CA 90401. (310) 490-0202

Date: August 17 and September 27, 2019

Cuisine: Italian

Rating: Pretty awesome, actually

Heroic Deli and Wine Bar is a double concept run by my friend Jeffrey Merrihue (we share an ex-partner in common). By day, it puts the modern spin on the Italian American “hoagie” concept, by night it serves as a wine bar with exceptionally fresh take on modern Roman (the city, not the empire) cuisine.

Here’s Jeffrey, who like me at Ramen Roll is very hands on operationally.

Hand painted Zodiac ceiling.

The back space is much more dinner-like.

They have this gorgeous table in the center. For the 8/17/19 meal my wife and I came during the evening and sampled the wine bar fare. For the 9/27/19 meal a large 9 person family group of ours took the private room updates over this area.

Up the stairs in the back half (there are 4 areas!) is the private room.

The evening menu (in August 2019). There are also happy hour snacks — fairly extensive.

Prosecco.

From my cellar: NV Pierre Péters Champagne Blanc de Blancs Brut Cuvée de Réserve. VC 91+. As is customary with this bottling from Rodolphe Péters, the wine is a blend of fifty percent of its base year of 2014 and fifty percent from last year’s blend, which had gone into the family solera of reserve wines that dates back to 1988. The vins clairs here do not entirely go through malo as fifteen percent are non-malo wines, with the range raised in a variety of vessels, including barrels, stainless steel tanks and cement vats and the wine spend two years aging sur latte. The new release is very good indeed, offering up a youthful blend of apple, pear, hazelnut, chalky minerality, incipient pastry cream and spring flowers. On the palate the wine is crisp, focused and full-bodied, with a good core, still pretty brisk acidity, frothy mousse and very good backend mineral drive on the long and nascently complex finish. This is very good today and will be even better with a couple of years in the cellar. (Disgorged March 2017). (Drink between 2017-2030)

A glass of nice Italian rose.

Amuse from the chef of Risotto cacio e pepe with truffle. Super creamy.

NONNA’S GNUDI. Ricotta & spinach, sage infused housemade brown butter, fluffy Parmigiano Reggiano. This is basically a ball of soft spinach and cheese, topped with cheese, and soaked in perfect butter sauce. It’s richly cheesy — and buttery — very rich actually. Quite yummy. But you gotta like butter and cheese at its best!

A lovely glass of white.

ITALIAN CORN SOUFFLE. Corn, eggs, cream, caramelized onions, roast pepper. This is fine, but not my favorite dish here. Very mild.

Crispy fried artichokes with aioli. These were fabulous. First of all, it appears to be all heart, second it was super crispy and the aioli nice and tangy. Very addictive.

INSALATA DI GRANCHIO. Pacific crab, lemon zest and vinaigrette. Lovely light and bright crab salad in this adorable crab bowl!

From my cellar: 2013 Giovanni Almondo Roero Arneis Vigne Sparse. AG 88. The 2013 Roero Arneis Vigne Sparse comes across as green and grassy in this vintage, with distinct Sauvignon-like inflections. Lemon peel, grapefruit, lemongrass and flowers are all expressive in the glass, but the overall impression is of an overly vegetal, aggressive wine that is best enjoyed sooner rather than later. The Vigne Sparse is always on the leaner side of Arneis. In 2013, that aspect of its personality is especially prominent. (Drink between 2015-2016)

HAIL CAESAR. A classic parmesan, imported anchovy, garlic, dijon mustard, red romaine lettuce, crostini.

CALIFORNIA CAPRESE. Imported bufala mozzarella, avocado, house roasted tomatoes, pesto, avocado, balsamic glaze. Basically a caprese with guacamole. Very nice though, great ingredients.

ARABIATA MEATBALLS. Tangy tomato sauce. Full of flavor.

CRISPY LAMB RIBS. These were salty, meaty, and very tasty.

Spicy Salami Pizza. Pizza is super new here at Heroic, just having been added in September. A bit of heat. Nice. Basically a “fancy” pepperoni. Crust is super thin, almost like a cracker — I happen to like it that way. Nice and cheesy. It doesn’t have that stretchy doughy quality that many pizzas have. Overall, based on this one pizza, it was pretty good, but not blowing away the best pizza places in town.

White Mushroom Pizza. I didn’t get to try this one.

Margarita Pizza. Or this one.

From my cellar: 2003 Valdicava Brunello di Montalcino Riserva Madonna del Piano. AG 93. The 2003 Brunello di Montalcino Riserva Madonna del Piano is a super-ripe, opulent wine that resembles the 1997 in its generous, full-bodied personality. The tannins are surprisingly well-balanced within the context of this challenging vintage. The 2003 should drink well relatively early for this Riserva. All things considered, this is a superb effort. Production was down sharply in 2003. The estate bottled just 13,000 bottles of this wine compared to the typical 23,000 bottles. (Drink between 2013-2023)

Rigatoni Pomodoro. My son found the sauce had too much tomato flavor (he likes it bland).

TRIOFE AL PESTO. Organic basil, Parmigiano Reggiano, pecorino Romano, pine nuts. This is as good a pesto pasta as I’ve had in America. The Triofe — which is a classic shape for Ligurian pesto dishes — had a great bite to it and lots of surface area to pick up the very strong and oily — in that great Olive Oil way — pesto. Delicious!

BUCATINI ALL’ AMATRICIANA. Slow roasted tomato sauce, house made guanciale. This was my least favorite of the pastas as the guanciale this night was a bit soft and fatty (rather than crispy). It did have that tomato/pork flavor going on big time, but the porcine quality was a touch overwhelming.

RIGATONI AL SUGO DI AGNELLO. Braised Superior Farms lamb shoulder, crispy artichokes, house made n’duja. Mild and meaty but very delicious.

PASTA CARBONARA. Mezzemaniche, house made guanciale, pecorino Romano. Chef Barbara shows off her Roman chops with this scrumptious carbonara. The Mezzemaniche also has a really nice bite, and the pork cheeks the perfect crunch and porcine flavor. Very roman and again maybe the best Carbonara I’ve had in a long time. It maybe could have been a touch creamier — as this is an pork and cheese forward prep, but the guanciale alone is worth the price of admission.

An Italian Cabernet — better than most California ones — if big.

CAVOLFIORE. Whole cauliflower, crispy garbanzos, roasted tomatoes, olives, Sicilian capers, garlic (vegan). I really liked the textural play and particularly the stunning olives.

POLPO CROCCANTE. Crispy octopus with Russet potatoes, garlic and parsley. Really crispy and quite lovely.

THE SANTA BARBARA. Fresh sea urchin (live) spot prawn (live) blue ocean spaghetti, caviar – crispy fried prawn head. Oh god, love uni and caviar. This was fabulous too.

So good it’s worth another picture. Notice the blue Spirulina pasta.

BRANZINO ALL’ ACQUA PAZZA. Italian Branzino with fennel, leeks, saffron broth.

MERLUZZO PUTTANESCA. Santa Barbara Black Cod, tomato, capers, garlic and anchovies.

SALTIMBOCCA ALLA ROMANA. California veal, sage, prosciutto di Parma, wine. Like a fancy, slightly porky old-fashioned veal salimbocca. Plus some truffle. Meat was very tender and soft, with that particular texture of pounded veal.

TOURNEDOS ROSSINI. Central Valley Rib cap, chicken liver parfait, King Oyster mushroom, Italian summer truffles. This was rich, but boy was it good! How can you go wrong with those ingredients?

TORTE DE MELE. Deconstructed apple pie with salt caramel. Also quite lovely.

TIPSY TIRAMISU WITH BRANDY SHOT. A very solid tiramisu with a nice zabaglione note.

PANNA COTTA. Amarena cherries, crumbled biscotti, Barolo sauce. Very nice with a great creamy texture.

I’ve been meaning to come by and try the night time food for months now and finally managed to do it (twice) — and boy was I impressed. So different from the lunch — which is also good — but this is actually some really serious Italian and in a style that is very unusual for LA. Ingredients are all either top flight Italian or really good fresh local California. It’s an interesting hybrid, but Chef Barbara’s flavors are great and really taste very Italian Italian (as opposed to Italian American) in flavor. As a night time restaurant the physical layout is a little odd (although attractive), and it’s not cheap, but all the dishes I tried were delicious. Particularly the pastas. Woah some of those are good (particularly the pesto, carbonara etc).

Stylistically this is a hybrid of very authentic Roman (the city) food with ingredients either being top-shelf imported Italian or really good local California-sourced. This later, however, is still filtered through the stricter sensibilities of Chef Barbara and so is more Italian style with California ingredients. Places like Bestia or Felix on the other hand are more Italian cooking philosophies with punched up California sensibilities. Quite different, actually.

I would say that because Heroic started as a sandwich shop (which of course it still is during the day) and has such an unusual multi-part space that it’s a sleeper for really good LA Westside dining. So consider it placed on your dining radar.

For more LA dining reviews click here.

By: agavin
Comments (3)

Posted in: Food

Tagged as: Barbara Pollastrini, Heroic Deli, Italian cuisine, Jeffrey Merrihue, pasta, Wine, Wine bar

Angelini Osteria

Sep04

Restaurant: Angelini Osteria

Location: 7313 Beverly Blvd, Los Angeles, CA 90036. (323) 297-0070

Date: July 12, 2019

Cuisine: Italian

Rating: An LA classic

It’s been years, maybe even 10 years, since I was at LA classic Italian Angelini Osteria. Foodie Club member Larry goes all the time so he organized this dinner.

The frontage is located on busy Beverly Blvd in West Hollywood.

The menu.

Erick brought: 1985 Moët & Chandon Champagne Cuvée Dom Pérignon. JG 96. The 1985 Dom Pérignon is still several years away from its peak of drinkability, and while it is certainly quite approachable at this stage in its evolution, this wine will continue to improve with further bottle age. The bouquet is deep, complex and still a tad adolescent, as it offers up scents of tart apples, pink grapefruit, gentle herbal tones, a touch of limepeel, stony minerality and a smoky topnote. On the palate the wine is deep, full-bodied, complex and still quite young, with a rock solid core of fruit, bright acids, fine focus and balance, tiny bubbles and superb length and grip on the racy finish. While some tasters around the table thought this wine was drinking beautifully, for my palate it remains still a bit bound up in its minerally adolescence and will offer up significantly more opulence and toasty charm with another five to ten years of bottle age. It should prove to be an absolutely classic vintage of Dom Pérignon.

Pizza bread.

A kind of free amuse in the form of some kind of grain and veggies.

Salumi Board. Prosciutto di Parma, mortadella, salmi, fresh burrata, mixed baby greens. I wouldn’t really call this a board, as it’s a pile of meat and cheese on a bit of salad — but it was delicious.

From my cellar: 2012 Azienda Agricola Valentini Trebbiano d’Abruzzo. VM 93+. Light orange-yellow. Forward but racy aromas of tangerine, ginger, white flowers, sweet spices and medicinal herbs on the complex nose. Rich and round, but with lovely acid lift and energy to the concentrated flavors of apricot, pear and botanical herbs. Finishes long and pure. Not the most concentrated young Trebbiano d’Abruzzo from Valentini, but has a rich, ripe seamless personality that is hard to resist. Good to go right now but ought to age for 15 years at least. Really lovely wine.

Maryland Soft Shell Crab, rice flour deep fried, arugula, capers, lemon cream sauce.

White Marinated Anchovies, red beets, mixed baby greens, red onions, balsamic. I love white marinated anchovies. I touch odd paired with beets though.

Polipo, Warm Mediterranean Octopus. Arugula, cherry tomatoes.

From my cellar: 2004 Valdicava Brunello di Montalcino Riserva Madonna del Piano. VM 95+. The 2004 Brunello di Montalcino Riserva Madonna del Piano is powerful, deeply colored and still carrying a considerable amount of tannic heft for a twelve year old wine. Dark cherry, plum, smoke, tobacco, scorched earth and licorice give the wine much of its distinctive virile personality. The Madonna del Piano is one of the bigger, brawnier 2004s readers will come across. As such, it needs to be served alongside similarly rich, hearty cuisines.

Pizza Margherita, ‘nduja, cherry tomatoes, olives, burrata. Sligtly odd pairing of meaty Margherita with the olives. Maybe I just don’t like black olives on my pizza.

Tagliatelle, duck ragout. Solid duck pasta, much like the classic with pheasant.

Homemade Spaghetti Chitarra alla Norcina, summer black truffles, sausage, parmigiana reggiano. Pasta Norcina is one of my utter favorite pastas, but this didn’t feel like a classic Italian Norcina. Now it was good, and very truffled, but the sausage (and cheese) were a bit subdued.

Veal Shank Agnolotti, parmigiana reggiano sauce. Awesome meat agnolotti. Sumptuous, soft, delicious.

Linguine, Santa Barbara Sea Urchin, garlic, chives. Very solid uni pasta. Not the best I’ve ever had, but very good.

Trish brought: 2004 Gaja Langhe Nebbiolo Sperss. VM 97. The 2004 Sperss is one of the most finessed wines I have tasted from Angelo Gaja’s property in Serralunga. The darkness and gravitas of Serralunga are tempered by the supreme elegance of the year. Dark red and black cherries, smoke, tobacco, menthol and licorice flow through on the deep, resonant finish. This is another powerhouse wine that has been given an extra level of refinement in 2004.

Risotto al Frutti di Mare. Risotto Acquerello, cuttlefish, lobster, calamari, shrimp, mussels, clams. Excellent seafood risotto.

Whole Mediterranean Branzino roasted in sea salt, aromatic herbs, sautéed mixed vegetables.

Comes with these classic vegetables.

They do the filleting fortunately.

The finished plate. Very moist delicate white fish.

Larry brought: 2004 Tua Rita Redigaffi Toscana IGT. VM 93. The inky-colored 2004 Redigaffi, 100% Merlot aged for 16 months in new oak, offers expressive, nuanced aromatics along with sensations of richly-textured blue and black jammy fruit, minerals, mint, chocolate, spices and sweet toasted oak on big, powerful frame with notable underlying structure and a warm, resonating finish. Although it has enough structure and acidity to drink well for another decade or so, I enjoy Redigaffi most in its youth.

Lamb Chops Scottadito. Grilled Colorado lamb chops, arugula.

Mixed Italian Cheeses.

The dessert menu.

Cassata Italiana. Semifreddo, carmelized hazelnuts, pistachios. Half frozen ice cream with Italian nuts.

Panna Cotta, vaniglia bean, raspberry sauce.

Budino di Cioccolato, vaniglia gelato, chocolate sauce.

Chocolate Peanut Pretzel Gelato — testing a new 80% chocolate fondant base made with Valrhona and Callebaut Chocolates — then layered that with a house made salty peanut pretzel ganache — you can’t see the base, it’s under the ganache — 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 #peanut #chocolate #valrhona #Callebaut #ganache #pretzel

Bellini Sorbetto! — French White Peaches and Prosecco — made by me for @sweetmilkgelato — I love the Pozzetti (round tubs), but I do need to figure out how to decorate the small batches in an attractive way — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #Bellini #peach #Prosecco

Overall, a very nice meal. Angelini Osteria hasn’t slipped at all and remains a great example of 90s/00s LA Italian. The kitchen is still very on point and the dishes are a mix of old 90s favorites, LA favorites (lots of burrata), and pretty solid contemporary Italian dishes not too different than you might find in Italy. Execution is spot on and service excellent.

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