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Archive for Mr. T

Mr. T x 2

Aug08

Restaurant: Mr. T [1, 2]

Location: 953 N Sycamore Ave, Los Angeles, CA 90038. (310) 953-4934

Date: January 10 and February 18, 2023

Cuisine: Modern French Bistro

Rating: Really tasty

_

I enjoyed my first dinner here so much that I wanted to come back and try the regular menu — which I did — twice!
1A4A8094

Mr.T is a contemporary French cuisine inspired by upscale street food dishes featuring fresh ingredients and masterful preparation by our head Chef Alisa Vannah. Indulge in unique flavors using local ingredients to create an authentic dining experience. Mr.T carries a variety of handcrafted cocktails and a uniquely selected wine list offering a tasteful array of wines from some of the greatest producers in the world. We look forward to serving you!

“For Mr. T’s Los Angeles location, Guedj and Miyazaki have tapped Chi Spacca, Tsubaki, and République alum Alisa Vannah to head up the kitchen. Vannah, a Los Angeles native, trained with Miyazaki in Paris and collaborated with him on several dishes that will only appear on the Los Angeles menu, such as a riff on a chicken pot pie made with caramelized onion and tare chicken jus, as well as a big eye tuna crudo inspired by Vannah’s trips to Redondo Beach with her family as a kid.”

1A4A8095
The have a cute “patio.”
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A sleek modern interior.

1A4A8108-Pano

Spotless open kitchen.

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The main dining room.
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Our cool booth in January.

IMG_5107

In Feb we ate outside.
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The menu on two different nights.
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Some Krug from the list.
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THE “UNI”. Koshihikari rice, confit egg yolk, sea urchin. Very soft and pleasant. Could maybe have used more uni.
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CHIP N DIP. Spinach and artichoke, truffle cream/BBQ chips. Very soft dip texture with an interesting richness.

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“THAI” SCALLOP CRUDO. Maine Scallops, Nam jim vinaigrette, mandarine, jalapeno oil. Fabulous sweet, tangy, and slightly spicy vinaigrette. Cucumbers were nice and crunchy too. Perhaps could have had more scallop.

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LA SALADE D’AUTOMNE. Yellow Belgian endive, Delicata squash, asian pear, candied walnuts, date vinaigrette. A little sweet for my taste, but that’s the “fall vibe.”

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LA SALADE D’AGRUMES. Citrus, cress, pistachio gremolata, calamansi vinaigrette. Lovely light tangy/sweet salad. Quite delicious.
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CROQUETTES MONSIEUR. Portabello mushroom, mimolette cheese, lemon crème fraiche. Very gooey inside and quite delicious. The “sauce” had a feel a little like one of those Greek dips.

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A lovely white from the list.
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MR. T LAMB KEBAB. Roasted lamb, tzatziki, spicy aioli. Stunning. Super soft bread with that great lamb and yogurt thing. Pretty much perfect.
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MR. T MAC N CHEESE. Rigatoni, truffle oil, comte cheese flambe, wild mushroom. Really rich and tasty with a great cheese and cream flavor.
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BUCATINI A LA TEQUILA. Spicy San Marzano tomato sauce, crispy parmesan. Nice bright and tangy flavor with great texture.

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BUCATINI A LA TEQUILA. Manila clams, spicy San marzano tomato sauce, castelvetrano olives. Nice thick bucatini, although one person thought maybe a little over-cooked. The sauce was good with a pleasant infusion of the clam juice. But the best part was the clams itself.
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BRANZINO. Miso sabayon sauce, vadouvan crust. Staightforward but nice with that bit of crunch to offset the softness of the fish.
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Reds we brought (2 dinners worth).

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CRISPY CORNISH A L’ORANGE. Cornish game hen, orange gastrique, marinated cucumber, sesame dressing. I can’t help but think this is not a take on “duck l’orange” but more on “orange chicken.” Either way it was great. Sweet and ultra crispy almost Korean fried chicken like hen bits with a nice hint of orange.
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STEAK POMMES PUREE. Hanger steak, black peppercorn sauce. Solid, but not as exciting as the other steak.
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CAULIFLOWER TIKI MASALA. Roasted warren pears, Golden raisin. Really great sweet and savory curry sauce. Not spicy at all but fabulous.
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CHARCOAL DRY AGED NEW YORK STEAK. Tare glazed. Fabulous charcoal taste and nicely rare. Great steak.
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Farmers market vegetables.
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LA MR. T BURGER. American Wagyu Beef, Mac T sauce, cheese flambe, fries. Lovely burger. Very soft and juicy and the remoulade-like sauce was first class and a bit tangy.

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LOMO SALTADO. Hanger steak, Aji Verde, roasted peppers, fingerling potatoes. Pretty much that classic Lomo taste, which I have really come to love.
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Fries and Remoulade. Nice crispy fries and the first rate sauce totally made them. Longs of punch.

1A4A2344
Les desserts.

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STICKY TOFFEE PUDDING. Pineapple relish, dates, mascarpone. Can’t say no to a sticky toffee pudding! It was sweet, but not as sweet as some.
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BERRIES AND PEARLS. Seasonal berries, tapioca water chestnut, rose water tuile. Really great pannacotta and berries dish. The glaze on the berries made it all quite sweet.
1A4A2346
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PAIN PERDU AU CHOCOLAT. Mascarpone, Amaretto cream, Hot Chocolate. Looked like a mess, tasted great.
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BERRIES AND PEARLS. Seasonal berries, tapioca water chestnut, rose water tuile. Really great pannacotta and berries dish. The glaze on the berries made it all quite sweet.
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APPLE PITHIVIERS. Hot caramel apple, vanilla ice cream. The spoon of caramel vanilla ice cream was dunked inside the tart.
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Comped corkage and some discount on the Krug. Owner was mega-nice.
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First of all, the food was off the charts good. I was really impressed. This is American classics filtered through French modern bistro style, very fresh and crispy. Really tasty.

Great times.

For more LA dining reviews click here.

Related posts:

  1. Mr. T doesn’t Pity the Fool that drinks Pierre Peters
By: agavin
Comments (0)
Posted in: Food
Tagged as: Foodie Club, Mr. T, Wine

Mr. T doesn’t Pity the Fool that drinks Pierre Peters

Jun14

Restaurant: Mr. T [1, 2]

Location: 953 N Sycamore Ave, Los Angeles, CA 90038. (310) 953-4934

Date: November 3, 2022

Cuisine: Modern French Bistro

Rating: Really tasty — and awesome Champagne

_

This was the first Sage Society wine dinner “post pandemic” and it was great to get back to this impeccable series that Liz Lee puts on where she showcases the wines of a particular wine maker, with great food, and the wine maker themselves.
1A4A8094

Mr.T is a contemporary French cuisine inspired by upscale street food dishes featuring fresh ingredients and masterful preparation by our head Chef Alisa Vannah. Indulge in unique flavors using local ingredients to create an authentic dining experience. Mr.T carries a variety of handcrafted cocktails and a uniquely selected wine list offering a tasteful array of wines from some of the greatest producers in the world. We look forward to serving you!

“For Mr. T’s Los Angeles location, Guedj and Miyazaki have tapped Chi Spacca, Tsubaki, and République alum Alisa Vannah to head up the kitchen. Vannah, a Los Angeles native, trained with Miyazaki in Paris and collaborated with him on several dishes that will only appear on the Los Angeles menu, such as a riff on a chicken pot pie made with caramelized onion and tare chicken jus, as well as a big eye tuna crudo inspired by Vannah’s trips to Redondo Beach with her family as a kid.”

1A4A8095
The have a cute “patio.”
1A4A8097
A sleek modern interior.

1A4A8108-Pano

Spotless open kitchen.
1A4A8098-Pano
And this really cool “recording industry” themed private room.
1A4A8131
Champagne at the ready.
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1A4A8151-Pano
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Rodolphe Péters took over the reins of this venerable estate in the southern Côte des Blancs in 2008, becoming the fourth generation to lead since the estate was founded in 1919, under the name Camille Péters. Today, Rodolphe holds 18 hectares of vineyards, predominantly in the grand cru of Les Mesnil-sur-Oger. Péters owns small holdings in several other grand crus (Oger, Avize and Cramant) but Les Mesnil-sur-Oger is where 45 of the 63 parcels he farms are located.
1A4A8124
The menu was totally custom and only thematically linked to the normal Mr T. menu — which I will show at some future meals/posts.

1A4A8129
Table setting.
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NV Pierre Péters Champagne Grand Cru Blanc de Blancs Brut Cuvée de Réserve. JG 91. Blanc de Blancs Brut NV (Mesnil-sur-Oger)) The current release of Rodolphe Péters’ “Cuvée de Réserve” Blanc de Blancs is from the base year of 2018. It includes reserve wines in the blend all the way back to 1988! Seventy-five percent of the vins clairs go through malo for this bottling, with the wines raised in a combination of stainless steel, cask and concrete. It was disgorged in December of 2021 after aging sur latte two years. The bouquet is deep and refined, wafting from the glass in a mix of apple, pear, fresh almond, brioche, chalky soil tones and a topnote of white flowers. On the palate the wine is deep, full-bodied, focused and still quite youthful, with a good spine of acidity, fine depth at the core, good mineral drive, pinpoint bubbles and a long, still fairly brisk and promising finish. I love the expressiveness of this wine on the nose, but it is lagging behind on the palate and could do with a year or two in the cellar to blossom more properly from behind its acids and start to drink with generosity. It is going to be a lovely non-vintage bottling of Blanc de Blancs. (Drink between 2024-2040)

NOTE: the magnum is actually a different cuvee, in this case with all 2017 vintage wine.
1A4A8149
Potato Pancake with Creme Fraiche and Caviar. Great pancake with a lot of onion and flavor. Very high quality caviar. Super delicious version of “carbs + creme + caviar.”

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Skikoku Oyster with Salmon Roe and Micro Greens. Very nice deliciate small oyster.
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NV Pierre Péters Champagne Grand Cru Blanc de Blancs Brut Cuvée de Réserve. A 750ml for comparison.
1A4A8216
2017 Pierre Péters Champagne Grand Cru Réserve Oubliée Blanc de Blancs. 93 points.
1A4A8217
NV Pierre Péters Champagne Grand Cru L’Etonnant Monsieur Victor MK14.
1A4A8166
Scallops with tomato, cucumber, and lime. This was a stunning dish. The raw scallops were amazingly tender, the tomatoes very sweet, and the cucumber/pickle bits crunchy. But it was the sauce below, which was slightly thick and had this cucumber lime vibe going that was frankly amazing. We all drank the sauce. Very refreshing summer dish (in November).

1A4A8218
NV Fleur de Miraval Champagne ER2.
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NV Fleur de Miraval Champagne ER3.
1A4A8199
Chawanmushi egg custard with Santa Barbara Uni and summer vegetables. Certainly the best Chawanmushi I’ve had at a non Japanese resteraunt. Very light and lovely with a nice textural interplay between the soft custard and the crunchy vegetables.

1A4A8219
2012 Pierre Péters Champagne Grand Cru Cuvée Speciale Blanc de Blancs Les Montjolys. VM 96. Here in its first release, the 2012 Blanc de Blancs Cuvée Spéciale Les Montjolys takes all of Pierre Péters signatures and gives them an extra kick of intensity that comes from the higher percentage of clay and generally heavier soils in this parcel, which sits just below Les Chétillons. Ample and explosive, with tremendous backing energy, the Montjolys has so much going on. Orange marmalade, spice, butter, hazelnut and lemon confit are front and center. More than anything else, the Les Montjolys possesses tons of breadth and resonance, not to mention considerable character. The Péters family owns three hectares across seven parcels in Montjolys, that form the backbone of the Cuvée de Réserve. This is the first release of pure Montjolys from Pierre Péters, and it is fabulous. Dosage is 3.5 grams per liter. Disgorged: November, 2018. (Drink between 2022-2037)
1A4A8221
2013 Pierre Péters Champagne Grand Cru Cuvée Speciale Blanc de Blancs Les Montjolys. VM 98. As good as the Chétillons is in 2013, the 2013 Brut Blanc de Blancs Cuvée Spéciale Les Montjolys is even better. In fact, it is the single most impressive Champagne I have ever tasted from Rodolphe Péters. Deep, rich and pliant, the 2013 possesses tremendous depth to play off the searing, bright acids of this late ripening harvest. Light tropical accents add gorgeous nuance to a core of apricot, marzipan and lemon confit. Next to the Chétillons, the Montjolys is richer and creamier. It will be a matter of personal preference as to which wine readers prefer. The Chétillons is taut and focused, while the Montjolys is broader and more vinous. In two separate tastings, I slightly preferred the Montjolys. Both are moving, profound Champagnes. Dosage is 3.5-4.5 grams per liter. Disgorged: March, 2020. (Drink between 2023-2038)
1A4A8222
2014 Pierre Péters Champagne Grand Cru Cuvée Speciale Blanc de Blancs Les Montjolys. VM 94+. The 2014 Brut Cuvée Spéciale Montjolys shows just how compelling this vintage is. It offers a gorgeous mix of energy from this late-ripening year along with the natural radiance of this site. Lemon confit, white pepper, apricot, white flowers and chamomile are all finely delineated throughout. There is a bit of youthful austerity, though, so I would cellar the 2014 for at least a year or two. (Drink between 2024-2035)
1A4A8202
1A4A8206-Edit
Salmon Wellington. Really spectacular pastry, perfectly moist salmon, savory mushroom layer, and lovely Salmon Roe accented Beurre Blanc. Perfect version of this dish.

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2004 Pierre Péters Champagne Grand Cru Cuvée Speciale Blanc de Blancs Les Chetillons.
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2007 Pierre Péters Champagne Grand Cru Cuvée Speciale Blanc de Blancs Les Chetillons.
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2015 Pierre Péters Champagne Grand Cru Cuvée Speciale Blanc de Blancs Les Chetillons.

1A4A8231-Edit
Liberty Duck breast with mushroom. A classic French duck prep with that heavy (but not crispy) skin. It was cooked perfectly medium rare but had no funk. The darker paste was a lovely mushroom paste and the nutty mushroom on the left was extremely dense and chewy, but also really fabulous. A bit more Beurre Blanc drew it all together. Great duck dish.

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Cheeses. Rich Brillat-Savarin, Comte, and Tomme de Savoie.
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Bread for the cheese.
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My notes.

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Some of the lineup.
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This was a fabulous dinner.

First of all, the food was off the charts good. I was really impressed and have been back twice since to sample the normal menu (which is also very good). This is French modern bistro style, very fresh and crispy. Really tasty.

The wines were of course epic. I ended up buying quite a bit more (and I’ve been to previous Pierre Peters dinners and own quite a bit). Really high quality grower champ. I particularly love the Montjolys, very sexy.

As always, Liz Lee of Sage Society puts on an impeccable event.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

Related posts:

  1. Sage Champagne Nomad
  2. Dinner and Drinks at Tavern
  3. Billecart Republique
  4. Borgese’s go Bille Boo
  5. Salt’s Cure
By: agavin
Comments (1)
Posted in: Food
Tagged as: Bistro, Champagne, French Cuisine, Liz Lee, Mr. T, Pierre Peters, Rodolphe Péters, Sage Society, Wine
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