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Archive for New American

Workshopping Palm Springs

Jun18

Restaurant: Workshop Kitchen + Bar

Location: 800 N Palm Canyon Dr, Palm Springs, CA 92262. (760) 459-3451

Date: September 25, 2024

Cuisine: New American

Chef: Michael Beckman

Rating: Tasty

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Workshop Kitchen + Bar opened in 2012 inside the historic 1926 El Paseo building in Palm Springs’ Uptown Design District, instantly recasting the desert city’s image from mid-century nostalgia to forward-looking cool. Chef Michael Beckman—an Institute Paul Bocuse–trained Californian who cooked in Lyon, Berlin, and at Auberge du Soleil—partnered with longtime friend and front-of-house maven Joseph Mourani to launch the project. They enlisted New York–based SOMA Architects to carve a soaring, almost Brutalist dining room out of the old structure: 27-foot concrete walls, cathedral-like niches of black leather, a 35-foot communal table of poured concrete, and an open, copper-clad kitchen that glows like a forge. The dramatic redesign earned a James Beard Award for restaurant design and turned Workshop into an architectural pilgrimage site as much as a place to eat.

Beckman’s cooking follows a strict farm-to-table and whole-animal ethos, drawing produce from Coachella Valley farms, heritage meats from Southern California ranchers, and day-boat seafood from the Pacific, most of it finished in a wood-fired oven. Menus shift with the desert seasons—roasted Romanesco with brown-butter breadcrumbs in winter, charred octopus with citrus and Fresno chile when orchards are heavy, dry-aged rib-eye glazed with date molasses during the summer harvest. The bar applies the same locavore rigor, infusing spirits with desert botanicals and shaking cocktails that spotlight regional citrus and stone fruit. This disciplined yet playful approach, coupled with service that balances urban polish and Palm Springs ease, has made Workshop Kitchen + Bar the flag-bearer for the city’s culinary renaissance, inspiring a wave of chef-driven openings and cementing Palm Springs as a bona fide dining destination rather than just a retro resort town.

Chef-partner Michael Beckman arrived at Workshop Kitchen + Bar in 2012 with a résumé that belies the scruffy ease of Palm Springs. A Southern California native, he graduated from the Culinary Institute of America at Hyde Park and then spent almost a decade in Europe, cooking in Michelin-starred kitchens such as L’Auberge de l’Ill in Alsace, Hotel Adlon’s Lorenz Adlon in Berlin and the Ritz-Carlton’s Restaurant Vitrum, eventually rising to chef de cuisine before returning to the States. A stint with Joachim Splichal’s Patina Group in Los Angeles rounded out his classical foundation and introduced him to the produce-driven ethos that now defines his own cooking.

Beckman’s signature at Workshop is a modern California menu filtered through Old-World technique: vegetables pulled from Coachella Valley farms the same morning they are blistered in a 750-degree stone hearth; whole animals broken down in-house for charcuterie or slow-roasted on the bone; North African spices, Alpine pickling liquids and French sauces sharing the same plate without crowding one another. Influences range from the precision of German fine dining to the exuberance of North African street markets he visited while staging abroad, and the common denominator is respect for ingredients and seasonality. The restaurant’s Brutalist dining room won a James Beard Award for design, while Beckman himself has been a James Beard “Best Chef: West” semifinalist and a Food & Wine “People’s Best New Chef” nominee; local press routinely names Workshop the Coachella Valley’s top table.

Guiding it all is a clear philosophy: cook with what the desert gives you, waste nothing, and let technique serve—not obscure—the product. Beckman keeps relationships with a tight circle of small growers, mills his own flour for the naturally leavened bread program, and writes menus around the bumper crops those farmers bring to the back door. The result is a dining experience that feels simultaneously worldly and rooted, proof that a destination resort town can have a serious, ingredient-first dining culture at its heart.

Stepping into the restaurant is akin to entering a sophisticated art gallery, where the stark concrete walls meet the warmth of intimate black booths, creating a striking contrast that fosters both elegance and comfort. The minimalist design, accentuated by linear pendant lights, casts a soft glow over the tables, inviting diners to engage in a sensory exploration of flavors and textures. This thoughtfully curated space not only enhances the culinary experience but also encourages a connection between guests, making every meal a memorable journey through taste and ambiance.

Gathered around the table, a vibrant group of food enthusiasts and culinary creators come together to savor an exquisite dining experience.


The set menu.

The Champagne Drappier, a captivating Rosé from the renowned Aube region, showcases the 2018 vintage. This vibrant expression combines Pinot Noir and Chardonnay, offering delicate red fruit notes, a touch of minerality, and a refreshing effervescence. Its versatility makes it an excellent pairing with seafood dishes or light appetizers.

With a charming salmon hue, this sparkling wine carries a bouquet of strawberries and raspberries, complemented by subtle floral notes. Drappier’s meticulous craftsmanship shines through, making it an ideal companion for celebrations or a delightful aperitif to start any meal on a festive note.

Les Graviers, produced by Béatrice & Stéphane Tissot in the Jura region of France, is a captivating 2016 vintage white wine. With its unique blend of Chardonnay and Savagnin, this wine exhibits a rich, complex profile of ripe stone fruits, subtle nuttiness, and a hint of oxidative character. Ideal for pairing with creamy cheeses, roasted chicken, or seafood dishes, it enhances the dining experience with its elegant acidity and minerality.

Scallop Crudo, yuzu broth, cara cara, fresno chile, nasturtium. This dish is a refreshing symphony of flavors, with the delicate sweetness of the scallops beautifully accentuated by the bright, citrusy notes of yuzu. The vibrant hues of cara cara oranges and the subtle heat of fresno chiles create a visually stunning presentation, while the fresh nasturtium adds a peppery finish, making each bite a delightful exploration of textures and tastes.

Summer Squash, stracciatella, sungold tomato, chive oil, dukkah, fresh herbs, crispy shallot. The vibrant medley of colors and textures creates a visual masterpiece, while the creamy stracciatella intertwines with the sweet burst of sungold tomatoes. Each bite offers a delicate balance of earthiness from the dukkah and a fragrant lift from the chive oil, complemented by the satisfying crunch of crispy shallots and the freshness of herbs.


Salad.

Oyster Mushrooms, chicken fried, bread & butter pickle, buttermilk sauce, spiced honey, parker house roll. The golden-brown crust encasing the tender oyster mushrooms offers a delightful crunch, while the buttermilk sauce adds a creamy tang that perfectly complements the earthy notes of the fungi. The spiced honey introduces a whisper of sweetness, harmonizing beautifully with the tangy pickle, and each bite reveals a comforting nostalgia reminiscent of cherished family gatherings.

The 2010 Gevrey-Chambertin Vieilles Vignes from Domaine Denis Mortet is a stunning expression of Burgundy, showcasing the complexity and depth of this esteemed region. Its vibrant ruby hue hints at the intense aromas of ripe red berries, earth, and subtle spice. On the palate, the wine is elegantly structured with fine tannins and a refreshing acidity, making it an exquisite match for duck confit or a rich mushroom risotto.

SWEET CORN RISOTTO, saffron butter, pecorino, parsley, Australian winter truffle. This dish envelops you in a warm embrace of creamy texture, with the sweet corn lending a delightful burst of freshness that harmonizes beautifully with the earthy aroma of truffle. The golden hue, punctuated by flecks of green parsley, not only pleases the eye but also enhances the overall sensory experience, creating a perfect balance of richness and subtlety in every bite.

Weiser Farms Conehead Cabbage, tahini, chili crisp, almonds, Thai basil, mint, pita. This dish presents an inviting array of colors, with the vibrant green of fresh herbs juxtaposed against the creamy beige of tahini. The Conehead cabbage, with its crisp texture, provides an excellent canvas for the umami-rich chili crisp, while the almonds add a delightful crunch that elevates each bite. Aromatic notes of mint and Thai basil weave through the dish, creating a refreshing experience that dances on the palate.

Liberty Farms Duck à l’Orange, snap peas, Ojal pixies, blood orange, pea tendrils, togarashi. The duck, perfectly roasted to achieve a crisp skin, offers a rich, savory depth, while the vibrant blood orange provides a refreshing acidity that cuts through the richness. The snap peas and pea tendrils add a delightful crunch and freshness, creating a harmonious balance of flavors and textures that dance on the palate.

Château Pape Clément, a renowned producer from the Pessac-Léognan region, presents its 2000 vintage, a superb blend of Cabernet Sauvignon and Merlot. This elegant wine exhibits rich notes of dark fruit, cedar, and a hint of truffle, complemented by velvety tannins. Ideal for pairing with lamb dishes or a hearty beef stew, it showcases the complexity and finesse characteristic of top-tier Bordeaux.

Dry-Aged Masami Ranch Ribeye, 18-oz American Wagyu, grilled over wood fire, roasted cipollini onions, broccolini, carrots, bone marrow butter. The deep, caramelized crust of the ribeye contrasts beautifully with its tender, marbled interior, offering a rich umami experience. Each bite releases a symphony of savory flavors, harmonized by the sweetness of the roasted cipollini onions and the earthy notes of broccolini and carrots, all enriched by the luscious bone marrow butter that envelops the palate in a luxurious finish.


Pita.

Veggies.

Pistachio Tres Leches, rose water cream. This dessert is a delightful fusion of textures, with the moist sponge soaking up the rich, creamy tres leches, while the delicate, floral notes of rose water elevate the experience. The vibrant green of the pistachios adds an alluring visual contrast, and each bite offers a harmonious balance of sweetness and nutty depth, enveloping the palate in a luxurious embrace.

Chocolate Cremeux, Valrhona Jivara, dulce de leche pearls, seasonal fruit. This dessert is a decadent indulgence, featuring a silky smooth chocolate base that melts on the tongue, harmoniously complemented by the luscious, creamy pearls of dulce de leche. The vibrant seasonal fruits add a refreshing contrast, their bright colors and natural sweetness elevating the dish while providing a delightful textural balance against the rich chocolate. The aroma is intoxicating, a sweet embrace that invites you in for another delightful bite.

For more LA dining reviews click here.

Related posts:

  1. Palm Springs – Colony Palms Hotel
  2. Palm Springs – Tropicale Lounge
  3. Soy Sauce Mexican Chilies
  4. LQ House Party
  5. Desert Magic
By: agavin
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Posted in: Food
Tagged as: Desert, New American, Palm Springs, Persona, Workshop

Eating Napa – Glen Ellen Star

Oct06

Restaurant: Glen Ellen Star

Location: 13648 Arnold Dr, Glen Ellen, CA 95442. (707) 343-1384

Date: January 7, 2024

Cuisine: New American

Rating: Lots of food

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Third in this photo series — with a mega set menu designed for about 12 when we have 6!  Getting here was a challenge, with 40 minutes winding over a mountain on a dark and rainy night.

Remembered to photo the menu this time.









No Sweet Milk Gelato!

For more LA dining reviews click here.

Related posts:

  1. Eating Napa – The Charter Oak
  2. Eating Napa – Compline
  3. Ocean Star isn’t such a star
  4. Fallen (Haige) Star
  5. Great Whites at Napa Rose
By: agavin
Comments (0)
Posted in: Food
Tagged as: Glen Ellen Star, Napa Valley, New American, Wine

Eating Napa – The Charter Oak

Oct04

Restaurant: The Charter Oak Restaurant

Location: 1050 Charter Oak Ave, St Helena, CA 94574. (707) 302-6996

Date: February 6, 2024

Cuisine: New American

Rating: Quite Good

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This was a work retreat in Napa, so I didn’t bother to take notes — but I figured I’d post the mobile phone photos for completeness.

















These Northern California New Americans tend to blend together.

For more LA dining reviews click here.

Related posts:

  1. Eating Napa – Compline
  2. Great Whites at Napa Rose
  3. Eating Melbourne – Sovereign Hill
  4. Eating Sydney – Oyster Bar
  5. Eating Philly – Tiffin
By: agavin
Comments (0)
Posted in: Food
Tagged as: Charter Oak, Napa Valley, New American, Wine

A.O.C. Brentwood

Oct18

Restaurant: A.O.C. Brentwood

Location: 11648 San Vicente Blvd, Los Angeles, CA 90049. (310) 806-6464

Date: March 10 & April 5, 2022, Nov 5, 2024

Cuisine: Vaguely Spanish New American

Rating: Tasty

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A.O.C. has been a Hollywood staple for two decades. Founded by chef Suzanne Goin, they’ve had this former Hamburger Hamlet space in Brentwood for years, running it as Tavern. I think the pandemic knocked out that particular restaurant and they decided to reboot it, giving the landlord back some space, as a Brentwood outpost of their Hollywood original.

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Not exactly Rembrandt.
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The interior is basically the bar area of the old Tavern. They’ve let go the cool back sun room.
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The menu.
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a.o.c. rustic boule & salted butter.
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bacon-wrapped dates stuffed with parmesan.


charcuterie board – pork rillettes, assorted salumi, chorizo & grilled toast.


pastrami-cured sea trout, beets, horseradish, dill & rye crisps.

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Salad of citrus, arugula, maxorata, paprika, alornea olives, & quicos.


brioche, prosciutto, gruyère & egg.
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Grilled white trumpet mushroom focaccia, asiago, raclette & sherry.


Focaccia. Burrata, anchovy, caciocavallo, salsa rustica & aleppo.
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Grilled seabream, coconut rice, mustard greens & kumquat sambal.
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Clams, sherry, sliced garlic & toast.1A4A3896
Hand-cut noodles, rabbit sausage, maitake, nettles & mustard creme fraiche.
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Lamb chops, swiss chard bread pudding, tomato confit & olives.


spanish fried chicken, romesco aïoli & chili-cumin butter.


liberty duck breast, verjus poached quince, mustard greens & hazelnuts.
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Hanger steak, chermoula, toasted pepitas & james’ arugula.


westholme wagyu beef brisket, potato-gruyere gratin, calabrian crema & beef bacon.


arroz negro, squid & saffron aïoli.
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Cauliflower, curry & red wine vinegar.


italian broccoli, shallot, garlic & chili.

A.O.C. is a useful addition to Brentwood in that it’s a pretty tasty New American style place. Brentwood is dominated by Japanese and Italian, so this allows for more options. It’s a tasty place, even if the menu is fairly small. Theoretically it’s supposed to be a bit Spanish, but barely. It is at least relatively free of the overused Asian influences dominating many similar places. Of course I love Asian food, but I don’t always need it mixed into EVERY cuisine.

For more LA dining reviews click here.

Related posts:

  1. Villetta – More Italian in Brentwood?
  2. GuYi — Szechuan in Brentwood?
  3. Katsuya Brentwood
  4. Quick Eats: Brentwood
  5. Dinner and Drinks at Tavern
By: agavin
Comments (0)
Posted in: Food
Tagged as: AOC Brentwood, Brentwood, New American, Suzanne Goin

Awesome Auburn

Jul03

Restaurant: Auburn

Location: 6703 Melrose Ave, Los Angeles, CA 90038. (323) 486-6703

Date: May 29, 2019

Cuisine: Modern California

Rating: Really good fine dining

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Auburn is a much anticipated recent opening in LA’s often bankrupt fine dining space.
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It occupies the space formerly belonging to the legendary Citrus, then Alex, then Hatfields (all of which I enjoyed).
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They’ve partially roofed over, divided and modernized the space, removing the 80s-90s LA garden feel (which I kind of liked, but it’s certainly still very attractive).
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The kitchen is large, open, and bustling!

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Chef Eric Bost’s (République, Guy Savoy, Alain Ducasse) debut restaurant auburn juxtaposes the higher echelon of traditional fine dining with an emphasis on guest exploration and conviviality while paying homage to Los Angeles’ uninhibited culinary identity in a space designed with honest materials by local makers.

Chef Eric Bost grew up in North Carolina, running around his grandparents’ restaurants at an early age. Upon graduation from business school, he enrolled at the Culinary Institute of America. After an externship at Le Cirque in NYC, Bost traveled across Europe, where he met his future wife, Elodie, and made Paris his home. During their time in France, Bost worked his way through some of the world’s best restaurants, including Alain Ducasse au Plaza Athénée and Les Ambassadeurs at the Hôtel de Crillon. His experience led him to be chosen by Guy Savoy for his opening team in Las Vegas in 2006. Two years later, the restaurant received 2 Michelin Stars with Bost as Chef de Cuisine. Within months, he was appointed Executive Chef and maintained their prestigious rating, garnering numerous accolades along the way. With the opening of Guy Savoy Singapore in 2010, Bost established a restaurant consistently voted amongst the best in the country. Most recently, Bost was the Executive Chef at Los Angeles’ beloved République. Now, after nearly a decade at the helm of revered restaurants, Bost ventures on his own with auburn.
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Our table, right by the kitchen.

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The big menu — but that wasn’t big enough for us.
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So we asked for (and got) EVERYTHING!
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Larry brought: 2000 Krug Champagne Vintage Brut. BH 96. A wonderfully layered and nuanced nose features an intense yeasty character to the maturing fruit that displays interesting phenolic characters, in particular petrol, along with aromas of apple, pear and soft citrus hints. In contrast to the nascent maturity expressed by the nose the flavor profile is still tight and backward with a genuinely gorgeous texture, all wrapped in a strikingly persistent and highly complex finish. For my taste the 2000 Brut is at an inflection point as the nose does offer enough maturity so that it’s really quite pretty whereas the palate impression is substantially younger. As such it really just depends on how you prefer your Champagne because I suspect that the nose will be very mature by the time the still very youthful flavors attain their majority. For my taste preferences it would be no vinous crime to begin enjoying this now but be aware that this will age for a very long time. The best approach is probably to buy 6, or even 12, bottles and enjoy them over a longer period of time.
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Erick brought: 1996 Ruinart Champagne Dom Ruinart Brut Rosé. VM 95. A head-turning beauty, the 1996 Dom Ruinart Rosé boasts gorgeous, resonant fruit to match its considerable structure and intensity. Although quite pretty and expressive, the 1996 has enough balance to develop gracefully in bottle for years to come.
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Amuse of fried pork skins.
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Amuse of pea tartlets (on dry black rice).
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Amuse of iberico pork.
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Really nice bread with:
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Something (maybe basil) butter.
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HIRAMASA CRUDO. green strawberries, citrus fern, celery. Really bright and zesty.

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Walker brought: 2016 Caroline Morey Chassagne-Montrachet 1er Cru Les Caillerets. VM 93. Pale, bright straw-yellow. Musky, slightly reduced aromas of yellow peach, ripe pear, flinty minerality and smoky oak. Rather broad and glyceral on entry, then rich but lively in the middle palate, with pear, lime and wet stone flavors framed by harmonious acidity. The slowly building, tactile, classically dry finish dusts the palate and lingers impressively. Lovely concentration and savory minerality here.
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2008 Bouchard Père et Fils Corton-Charlemagne. BH 96. This is a classic example of Corton-Charlemagne with its impressively layered floral, green fruit, lime and stone-infused nose that precedes citrusy, precise and powerful mineral-driven flavors that possess real muscle on the almost painfully intense and steely finish that delivers striking length. While it’s not quite as great as the Montrachet, it easily holds its own. A wine to own but note that only the patient will ever see it at its best as this is likely to evolve glacially.
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Matthew brought: 2008 Domaine Roulot Meursault Les Meix Chavaux. BH 89. The first bottle displayed a distinct lactic note but a second bottle was extremely fresh with a hint of the exotic on the nose of citrus, stone and floral elements that complement well the minerally, supple and nicely textured flavors that possess good mid-palate flesh, all wrapped in a racy and well-delineated finish.
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SANTA BARBARA BOX CRAB. tomato seeds & gelee, mashua leaf, seaweed-lemon granite. Awesome dish. It’s ice cold with very interesting texture and a bright flavor. Lovely.
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HALIBUT. ramps, sunflower, green blueberries, artichoke, pistachio.
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With the sauce.
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WHITE ASPARAGUS. porcini mushrooms, trotters, spruce. Lovely.
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MOREL MUSHROOMS. Kusshi oysters. new crop potatoes.

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CABBAGE. charred leeks, onion essence, alpine cheese. Really lovely for a vegetable!

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From my cellar: 1996 Alain Hudelot-Noellat Clos Vougeot. JG 93+. I am a very big fan of the Clos Vougeot at Domaine Hudelot-Noëllat, which I find consistently to be one of the best examples in the Côte d’Or. The 1996 is a lovely example of the vintage that hails from the plus and buffered camp, with a lovely core of pure fruit fully carrying the structure of the vintage. The bouquet is deep, complex and quite sappy in its blend of plums, black cherries, woodsmoke, a touch of venison, coffee, a great base of soil and a stylish framing of vanillin oak. On the palate the wine is deep, full-bodied and impressively pure on the attack, with a fine core, ripe tannins and a long, focused and tangy finish. This is certainly approachable today, but in terms of complexity, it is still a tad on the primary side and a few more years of bottle age should be rewarded with even greater aromatic and flavor complexity. A lovely 1996.
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Walker brought: 1966 Château Belgrave. 86 points. Tannins were high, lots of life still in the taste. Decanted well – not much sediment. A little harsh at first, but after taking a bit of dark chocolate (Brix) WOW what a difference. Smoothed out nicely and had a very good flavor. Earthy in bouqet and slight taste. Very nice experience overall.
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SONOMA DUCK. cherries, mustard greens, amaranth, black garlic. Nice. Duck was hiding.
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30 DAY DRY-AGED RIB EYE. smoked beets, vidalia onions, orach, oxtail broth. Great beef.
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Roasted tea.
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EPOISSE. sunchoke, seeds & flowers. The cheese comes later!
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Here it is, all molten.
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Then on top. Delicious.
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YOGURT. Mushroom caramel. Nice dessert.
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STRAWBERRY & MILK. Fermented plum. Absolutely stunning strawberries and cream dessert.
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ROSE. Buckwheat honey. Interesting.
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Finish of dried leaf.
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Finish of strawberries and other dried sweet stuff.

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Folk looking a bit satiated. This was a long dinner. It started at 8:00 and took a while to get going. I wasn’t in bed until close to 2am. Sigh.

Overall, food was fabulous Audacious for LA fine dining, very California in style, but with nearly every dish working out. Lots of dishes. Even the vegetables — especially the vegetables — were great. Bravo on the food. Hope the dishes change frequently.

Our wines were pretty much great.

The chef, his wife, and the whole crew were super friendly. The wine director was off tonight though, and although super accommodating with the wine, the remaining crew was overwhelmed by our style of dinner. They took way too long to get bottles open. Way too long to get them poured etc. The dinner was so long it worked out, but there were long stretches where a bunch of us had all empty glasses. That shouldn’t be at serious fine dining. Really, it’s best for groups like us to leave the opening and pouring to us — just bring us the glasses — but we had the vague feeling that would be stepping on their territory and the bottles weren’t on the table. So we waited.

But awesome evening — if long (it started so late).

For my catalog of Chinese restaurant reviews in China, click here.

Or for epic Foodie Club meals, here.

Related posts:

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By: agavin
Comments (2)
Posted in: Food
Tagged as: Auburn, California Cuisine, Eric Bost, Foodie Club, New American, Wine

Quick Eats – The Rose Venice

May20

Restaurant: Rose Cafe Venice / The Rose Venice

Location: 220 Rose Ave, Venice, CA 90291. (310) 399-0711

Date: April 19, 2019

Cuisine: American Cafe

Rating: Solid contemporary Californian Cafe

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With some friends popping into town for a special occasion we met up in Venice on the way back from the airport.
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Amazingly, despite having passed The Rose about a billion times, including dozens of times on my bike, I’ve never been — until today. I’ve even used it’s parking before (going to Gjusta).
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The place is huge, both inside and out, and tres Venice. The outfits of customers alone are quite amusing.
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There was also a huge line on this random Friday at noon — good thing we had a reservation. Even so it took me 15 minutes to talk to someone to tell them we were here.
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Lots of good looking pastries not on my diet.
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We ate outside.
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The current menu.
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Great marinated assorted olives. Citrus, chile, garlic.
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Almond milk matcha latte with cute piggy latte art — see what I mean about the tres Venice?
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Delicious Crispy Brussels sprouts. Pickled jalepeno dashi broth, poached egg, Thai basil, scallion.
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Grilled rockfish tacos. Smoked chili creme fraiche, avocado, shredded cabbage.
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Di Stefano burrata. Thai pesto, blistered snap peas, asian pears.
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Grilled bread.
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BREAKFAST SANDWICH. Fried Egg, Juniper Bacon, Smoked Cheddar.
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SHAKSHOUKA. Baked Eggs, Moroccan Tomato Sauce, Feta, Arugula, Chermoula, Peppers.
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Closeup without the evil bread. Very nice and high acid. Bright flavors. Pretty light too — except maybe if you are prone to heartburn.

Overall, I liked the Rose and will come back. It’s very hipster — down to the Avocado Toast (not pictured), but the food was bright, clean, modern, and overall very flavorful. Service was solid too.

For more LA dining reviews click here.

Related posts:

  1. Quick Eats – Venice Ramen
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  3. Quick Eats – AR Cucina
  4. Quick Eats – Margo’s
  5. Quick Eats – Spoke
By: agavin
Comments (0)
Posted in: Food
Tagged as: Cafe, New American, Rose Cafe, Venice, Venice California
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