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Tony Lau Colette

Jun23

Restaurant: Colette [1, 2, 3]

Location: 975 N Michillinda Ave, Pasadena, CA 91107. (626) 510-6286

Date: October 29, 2023

Cuisine: Contemporary Chinese

Rating: Weird Tony Lau dinner

There is a lot of buzz about Colette, which is part of the “next generation” of LA Chinese restaurants. They opened in a cafe-like space and are serving both Cantonese-esqe and dim sum. From their website:

Colette is a Cantonese-based creative Asian restaurant that welcomes people from all walks of life for all occasions. Our goal is to provide you with an inviting experience whether you’re joining us for a fine new Asian cuisine, after hiking, a friend or family gathering, a business meeting, a date, or other special occasions.

Whatever the occasion, our ambiance, and setting at Colette will serve your needs. Whether you are on the go or want to bring your pets to relax and hang out with friends, our indoor seating area and the outdoor patio are designed to offer you a cozy and comfortable space for you to enjoy your meal. In addition, our food is cooked to order and is prepared with quality in mind. Whenever it is possible, our food is prepared using ingredients from local farmers’ markets.

At Colette, we believe dining is an experience involving all senses, not just taste. Therefore, we try to ensure that our guests will enjoy the service provided by our staff and our decor, in addition to the excellent quality and taste of our menu items. We want to offer a memorable experience to each guest so that you will return with your friends and family.

Our special menu for this Tony Lau Chinese dinner series.

Bonus dish (on the house) of Salt & Pepper Squid. Very delicious, highly fried, crunchy calamari prep.

Lettuce cups with shrimp, pine nuts & jicama. These had a mixed soft and crunchy texture and a nice mild flavor. Good in the lettuce with a bit of chili oil etc. I think this is off-menu as Tony has a list of dishes he often “makes” resteraunts cook and this is one of them.

The lettuce itself.

Deep fried baby abalone. Very tasty, as they were fried with bits of mild Jalepeno. The abalone itself wasn’t that strong.

Char Siu. Super sweet and tender. Great BBQ pork — but controversial as they were so sweet and so fatty.

Crispy stuffed Chicken / 脆皮百花鸡.
Deboned air-dried chicken, shrimp paste. Crispy skin on shrimp paste — was isn’t to love? Could have used perhaps a touch more “flavor.” Some people added salt.

Baked Crabmeat with cheese inside Crab shell. Very gooey Bechemel-like texture. Quite delicious though.

Branzino Fillet Rolls. This is another Tony dish, and one that is excellent at Embassy kitchen. The fish is rolled around ginger and fried. Tasty, but the ginger was too mild or there wasn’t enough of it — it helps balance the heavy fry.

Stir-fried sliced conch with XO sauce. This is another Tony dish. Nice chewy texture and crunchy veggies.

Pan fried pork patty with salted fish. Like a slightly fishy Southern pork sausage (the kind that goes inside an Egg McMuffin). Delicious.

Stir-Fry Steak Cubes with Macadamia Nuts. Yup, a version of the Gweillo Beef. Super tender chunks and nice veggies, but still a slightly boring dish.

Off menu Singapore Chili Crab. Two whole Dungeness crabs drowned in sweet and slightly spicy eggy chili sauce. Delicious. Not exactly exactly like the one I had in Singapore, sweeter perhaps, but still super delicious.

Stir-Fry Asparagus — also with some squash and mushrooms.

Funny but delicious Chinese dessert. Sort of a gooey sesame ball.

Yar! Ghostly skeletal praline pirates are marauding — Pecan Pirate Praline Gelato — An eggy ultra-smooth Texas Pecan base layered with my creepy skull-shaped New Orleans style Vanilla Bourbon Pecan Pralines — 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 #vanilla #bourbon #pecan #praline #candy #halloween #spooky

Colette continues to show that it’s an excellent Cantonese dinner place. I think I like their menu stuff a bit better, as here Tony was making them do a bit too many of his favorite dishes and they don’t show off all their strengths being more classically Cantonese, still it was a very enjoyable meal — even if I was hit hard by all the “flavor” (MSG).

Our mostly order off the menu meals were considerably better.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Chinese Food, Colette, Gelato, Pasadena, Tony Lau

Colette at Night

Jun16

Restaurant: Colette [1, 2]

Location: 975 N Michillinda Ave, Pasadena, CA 91107. (626) 510-6286

Date: July 30, October 29, 2023 and March 03, 2024

Cuisine: Contemporary Chinese

Rating: Pretty great for dinner if you order correctly

Colette is a Cantonese-based creative Asian restaurant that welcomes people from all walks of life for all occasions. Our goal is to provide you with an inviting experience whether you’re joining us for a fine new Asian cuisine, after hiking, a friend or family gathering, a business meeting, a date, or other special occasions.

Whatever the occasion, our ambiance, and setting at Colette will serve your needs. Whether you are on the go or want to bring your pets to relax and hang out with friends, our indoor seating area and the outdoor patio are designed to offer you a cozy and comfortable space for you to enjoy your meal. In addition, our food is cooked to order and is prepared with quality in mind. Whenever it is possible, our food is prepared using ingredients from local farmers’ markets.

At Colette, we believe dining is an experience involving all senses, not just taste. Therefore, we try to ensure that our guests will enjoy the service provided by our staff and our decor, in addition to the excellent quality and taste of our menu items. We want to offer a memorable experience to each guest so that you will return with your friends and family.

This is the regular menu.

Deep fried baby abalone. Very tasty, as they were fried with bits of mild Jalepeno. The abalone itself wasn’t that strong.

Winter Melon Soup. Full of pork, chicken, and the soft melon chunks. Good, but could have used a touch of white pepper.

Off menu Geoduck sashimi. This was cut from the body of the giant clam. Great version of this dish. Very fresh, not too chewy, but with a nice bite, and with that pleasant “taste of the sea.”

Soy Sauce for the geoduck.

The neck of the clam was fried. This was a fabulous “salt and pepper” fry with a very crispy delicious batter.

Golden Yolk Shrimp. Hot and rich.

Szechuan style Chicken Salad / 川味口水鸡. Chicken drizzled with chef-special chili oil. Not super hot but the “bang bang” style sauce was delicious and addictive.

Faux Gras Shimeji Mushroom /鹅肝酱抓菇.
white beech mushroom with faux gras sauce. Super crispy yummy fried mushrooms with this “hint” of fois in the batter. It wasn’t a sauce per se, but more a livery quality to the pasty coating of the fry. Well seasoned (salty) and delicious.

Golden Yolk Fried Pumpkin /金沙南瓜绦.
Pumpkin fried with salted egg yolk. Surprisingly delicious. Nice fry.

Seafood Scrambled Milk/ 海皇炒鲜奶.
Scrambled milk and egg white with assorted seafood. Light and creamy and very enjoyable with some vinegar.

Off menu live Turbo, steamed with garlic and ginger. A perfect rendition of this fish with the fabulous soft juicy texture of both the meat and collagen — plus the “sauce” was very subtle and addictive.

Off menu “faux shark fine.” A similar egg white dish with bean sprouts and I’m not sure what, but a really nice crunchy and soft texture.

Off menu Singapore Chili Crab. Two whole Dungeness crabs drowned in sweet and slightly spicy eggy chili sauce. Delicious. Not exactly exactly like the one I had in Singapore, sweeter perhaps, but still super delicious.

Butter-fried bread for sopping up the garlic sauce.

Fried Cabbage with Bacon / 培根炒高丽菜.
Sauteed cabbage stir-fried with house bacon. I always love this dish when it has the pork — and tonight was no exception.

Char Siu. Super sweet and tender. Great BBQ pork!

Braised Tofu with Mushroom / 杂菌烧豆腐.
Braised tofu with assorted mushrooms. Very nice mushroom/tofu. Great texture and flavor.

Crispy stuffed Chicken / 脆皮百花鸡.
Deboned air-dried chicken, shrimp paste. Crispy skin on shrimp paste — was isn’t to love? Could have used perhaps a touch more “flavor.” Some people added salt.

Cheese Lobster Noodle. Weird but hyper addictive.

Laksa Seafood Spaghetti / 喇吵海鲜意粉.
Homemade Laksa sauce (a spicy soup from South-East Asia) with spaghetti, mushroom, and Seafood (Scallops, crab, shrimp). I was very full but I loved this. Strong laksa flavor, not as strong as Cassia or anything, but still strong. Noodles were almost like thin ramen noodles and there was lots of lump crab. Delicious.

Yangchow fried rice.

Funny but delicious Chinese dessert. Sort of a gooey sesame ball.

Summertime calls for — Yuzu Meyer Lemon Sorbetto — Japanese Yuzu Juice, Fresh Meyer Lemon Juice — 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 #sorbetto #yuzu #meyer #lemon

Lemon Cookie and St Agur Fig Walnut.

Overall, a very fun night and I was quite impressed with Colette’s food this time around. I think their dinner menu and execution are better than with the dim sum, which was also pretty decent. Skipping the nasty Pork Trotters also helped. Service and wine policy were great. The only problem is the location. Pasadena is actually a good 15-20 min FURTHER than the SGV. It’s noticable. And it doesn’t have handy foot massage (or at least I haven’t looked for it there).

Best ever!

Overall, this is a weird place. It feels like an American breakfast cafe, but it’s Chinese. The food is mildly fusion. It’s partially dim sum, partially other Chinese. Dishes were hit or miss but nothing really stood out as amazing and it’s not actually “better” in any way than most SGV restaurants. But that’s just the dim sum. A follow-up dinner here turned out an absolutely first class meal. So while I think Colette is nice enough at lunch, it really rocks for less dim sum oriented Cantonese — more on that in another post.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Chinese Food, Colette, Gelato, Pasadena

Akbar Pasadena

Nov02

Restaurant: Akbar Cuisine of India – Pasadena

Location: 400 S Arroyo Pkwy, Pasadena, CA 91105

Date: March 20, 2023

Cuisine: Indian

Rating: Far, but still one of my favorites

We’ve been friends with the Akbar owners forever — hell I’ve been eating their food since 1996 or 97. So I trekked out to the new Pasadena location (and it is a trek for me).

Bright colors.

Huge gang bang table.

Chutneys. I particularly love the spicy veggie mix on the right.

Mango Habanero Sauce. This is a new concoction that Chev Avi whipped up. Leathally hot and super delicious. When used sparingly, quite awesome.

Naan. I avoided the regular naan just for calorie/carb reasons. Later I succumbed to the cheese version. sigh.

French Fries. The kitchen isn’t really geared for our 25+ person party so these came out to sop up some appetite. I skipped, however, because of the obvious carbs.

Shrimp Bhuna. Really delicious and quite spicy. Succulent shrimp and TONS of flavor.

You can see all those tasty onions. Which given that the first couple of these landed at the other side of the table is all I got for a while. Eventually more came and I loaded up on shrimp.

Tandoori Chicken. Succulent and flavorful as always.

Gobi Manchurian. Really tasty with that sweet and spicy flavor. However, small containers for 25+ people and the cauliflower itself was toasted instantly.

Chicken Tikka Masala. One of my two classic flavors at Akbar and still the best CTM around.

Basmati Rice.

Garlic Naan. Stepping up in the naan world. Freshly baked and covered in garlic.

Goat Curry. Very nice, classic “brown curry” with tons of flavor. I do really like the goat meat, although there are a lot of (sometimes sharp) bones.

Bhindi Masala. One of my favorite veggies and nicely salted. I ate about a whole plate of this with the curry sauce.

Lamb Sliders. I haven’t actually had these before. They have a mint chutney and some greens on them lending them a flavor like classic Indian lamb kabobs.

Cheese Naan. Now these made me break my carb diet — wow I love these cheese stuffed naan. So cheesy good.

Saag (sans paneer). I think it was supposed to be Saag Paneer, but someone forgot the cheese. Still, spinach never had so much flavor (and a whole lotta fat) mixed in.

Oxtail Masala. This was the sleeper hit of the evening. Tons of bone you had to chew around, and oddly, while we constantly got new plates someone had taken everything but our spoons, so I was using two spoons to try to pry the meat out. Still, the masala sauce was to die for and it was an incredible dish.

Salty Pistachio Gelato – Pistachio di Bronte DOGC produces an intense pistachio base to which I added just a touch of salt — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #pistachio #sicily #nuts #salt

Cannoli and Baklava’s Evil American Lovechild — 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 Malibu Honey, California Pistachios, and house-made Gluten Free Honey Graham Crackers (almond flour and so good you can’t tell them from the wheat flour version)! — #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 #GrahamCracker #pistachio

Overall, food was great as always. For me personally, given that it’s pretty much the same as the Marina branch, and that’s like 10x closer, I’ll go there. But if you live east side there isn’t any better Indian food!

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: Akbar, Avi Kapoor, BYOG, curry, Gelato, Indian cuisine, Pasadena, Wine

DimSumQuest – Colette

Oct23

Restaurant: Colette

Location: 975 N Michillinda Ave, Pasadena, CA 91107. (626) 510-6286

Date: March 8, 2023

Cuisine: Contemporary Chinese

Rating: Solid, slightly experimental dim sum

Colette is a Cantonese-based creative Asian restaurant that welcomes people from all walks of life for all occasions. Our goal is to provide you with an inviting experience whether you’re joining us for a fine new Asian cuisine, after hiking, a friend or family gathering, a business meeting, a date, or other special occasions.

Whatever the occasion, our ambiance, and setting at Colette will serve your needs. Whether you are on the go or want to bring your pets to relax and hang out with friends, our indoor seating area and the outdoor patio are designed to offer you a cozy and comfortable space for you to enjoy your meal. In addition, our food is cooked to order and is prepared with quality in mind. Whenever it is possible, our food is prepared using ingredients from local farmers’ markets.

At Colette, we believe dining is an experience involving all senses, not just taste. Therefore, we try to ensure that our guests will enjoy the service provided by our staff and our decor, in addition to the excellent quality and taste of our menu items. We want to offer a memorable experience to each guest so that you will return with your friends and family.

Not your classic decor.

The lunch menu.

We decided not to throw down $79/lb for some geoduck. Did at a dinner a few months later, but more on that later.

Pretty tea service.

Abalone sauce chicken feet. Chicken feet braised in condensed seafood sauce. Those willing to try these nasty things thought they were bland and generally a poor showing.

Shrimp & Pork Siu Mai. Shrimp and pork filled in thin wonton wrap. Not a bad siu mai. One of the better dim sum.

Lotus Leaf Wrapped Sticky Rice. Sticky rice, chicken, salted egg yolk, mushroom, wrapped in lotus leaf. Torched mozzarella cheese. Nice presentation, but we weren’t sure the melted cheese added in any way to the rather bland classic sticky rice. It did have a good amount of filling, however.

Zoom!

Crispy Abalone Taro Tart. Fried taro tart topped with braised abalone. The abalone on top was great and the “body” of the dumpling was a giant ball of taro that was wrapped in a crispy shell and deep friend. While hugely carby, it was kinda delicious.

Sauces. We had to ask for these.

Shrimp Egg Roll. Not a bad spring roll and stuffed with shrimp.

Inside.

XLB. Very mediocre typical dim sum XLB. Not great but not bad.

Zoom.

Jumbo Shrimp Har Gow. Shrimp with rice noodle wrap. The filling was pretty good but the wrapper was sticky and tore easily.

Char Siu Bun. Bun stuffed with minced Char Siu. Pretty sweet but a solid (normal) version of the dish.

Cross section.

Lobster sticky rice. This whole lobster was stir friend and somehow blended with a fried Chinese sausage sticky rice. While an odd frankenstein of two dishes, this was actually pretty tasty.

Zoom!

Crispy stuffed chicken. Deboned air-dried chicken, shrimp paste. This is known as 100 flower chicken. It’s basically a pan fried shrimp paste cake sandwiched in chicken skin. This was a solid version of the dish, and it’s a great dish, so probably one of the best items we had.

More close ups.

Golden Pork Trots. Fried pork trots marinated with red bean sauce and garlic. These were terrible. Overcooked and with a nasty “ripe pig” taste. Yuck.

Overhead on the nasty things.

Black Pepper Diced Beef. Sauteed black angus beef dice. Fairly typical “shaking beef”, pretty sweet, but enjoyable enough.

For more LA dining reviews click here.

By: agavin
Comments (2)

Posted in: Food

Tagged as: Cantonese cuisine, Chinese cuisine, Dim sum, DimSumQuest, Pasadena

Sunny Sauvages

Nov27

Restaurant: Chef James Lambrinos

Location: Pasadena

Date: May 13, 2022

Cuisine: Italian

Today’s Sauvages lunch was graciously hosted by Tim at at his beautiful home in Pasadena. This event is held outdoors and features Cru Baroli, 2007 & Older. We enjoyed a Northern Italian inspired menu prepared by Chef James Lambrinos, of Bistro 45 in Pasadena.

It was a toasty 100+ day in this gorgeous ridge-top setting.

So we hid under the shade and cracked some champagne!

And a white burg.

Jose brought in some caviar.

Pizza margarita.

Pesto pizza.

Then we moved back to this shady table for the main event.

Today’s menu.

2020 La Spinetta (Rivetti) Timorasso Colli Tortonesi Piccolo Derthona. VM 91. The 2020 Timorasso Derthona is a phenolic, savory wine. Orchard fruit, almond, citrus peel and white pepper all open in the glass. Racy floral and tropical accents add an exotic element that is quite appealing, (Drink between 2021-2025)

2020 Enrico Serafino Gavi di Gavi. 87 points. Tightly wound aromas of comice pear, Fuji apple . White stone river rocks, and a touch of almond butter. Mouth is quite acidic, With tart green apples coming your way. Very round with a nice mouth feel.

From my cellar: 2013 Giovanni Almondo Roero Arneis Vigne Sparse. VM 86. 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)

2018 Tenute Cisa Asinari dei Marchesi di Grésy Langhe Chardonnay. VM 89. The 2018 Chardonnay Grésy is an attractive, soft wine to drink now and over the next few years. Lemon confit, almond, dried flowers and tropical accents all open in the glass. The 2018 is starting to show the first signs of flavor development. I would prefer to drink it over the next 2-3 years. (Drink between 2021-2024)

Halibut Crudo. Lemon infused olive oil & Maldon salt.

Jeff R brought: 1990 Luciano Sandrone Barolo Cannubi Boschis. VM 96. Still young, it is simply magnificent on this night. Luciano Sandrone’s 1990 Barolo Cannubi Boschis is the wine that made him a super-star, and rightly so, as it is tremendous. Still, this is one wine where I am starting to see limited potential from further cellaring.

Jose brought: 1990 Parusso Barolo Bussia. VM 94. Similarly, the 1990 Barolo Bussia (magnum) is a touch more forward than the 1989 but it nevertheless impresses for a richly-textured palate of plums, spices, prunes and flowers. This is a very typical Bussia as seen through the lens of a warm vintage that has given the wine a gorgeous level of richness and roundness. Expressive aromatics are woven throughout, adding further shades of complexity and dimension. Here, too, the higher percentage of French oak detracts a touch from the finesse of the tannins and the sheer elegance of the wine, especially when compared with the 1989. (Drink between 2013-2020)

Tim O brought: 1996 Bruno Giacosa Barolo Falletto di Serralunga d’Alba. VM 95. The 1996 Barolo Falletto di Serralunga d’Alba is one of the many overachieving White Labels Bruno Giacosa made when he was at the peak of his powers. Dark, brooding and structured, the 1996 will reward readers with at least two more decades of exceptional drinking. The White Label is a bit less dense and explosive than the epic Red Label Riserva, but it nevertheless captures all the personality and character of the year. This is a superb showing. (Drink between 2016-2046)

Emil brought: 1996 Conterno Fantino Barolo Sorì Ginestra. 93 points. Rich, intriguing, earthy, pepper and roasted meat nose; gorgeous roasted meat and sage palate with good acidity; medium-plus finish 93+ pts.

John brought: 1997 Prunotto Barolo Bussia. VM 92. Deep red. Spicy, lively aromas of dark berries and dark chocolate. Chewy and dense; the enticingly sweet red berry flavors are kept fresh by harmonious, ripe acidity. Finishes firmly tannic and long, with hints of cocoa powder and mocha.

Wild Mushroom Raviolo. Porcini sauce. The world’s largest single ravioli! Delicious with that reduction.

From my cellar: 1999 Bruno Giacosa Barolo Le Rocche del Falletto di Serralunga d’Alba. VM 94. Giacosa’s 1999 Barolo Le Rocche del Falletto is a true classic. Laced with rose petals, tar and camphor, the 1999 is textbook Barolo from one of Serralunga’s very finest sites. What a wine!

Kirk brought: 2000 Roberto Voerzio Barolo Brunate. VM 96. The 2000 Barolo Brunate is a fabulous, explosive wine. Still impossibly young and vigorous, it shows remarkable intensity and power. Sweet, balsamic notes develop in the glass, lending further notes of darkness and seductiveness. This is a beautiful, centered Brunate that is sure to provide fabulous drinking for another two decades. (Drink between 2015-2030)

Tim C brought: 2001 Elio Grasso Barolo Ginestra Casa Maté. VM 94. Time to move on to the reds. The 2001 Barolo Ginestra Vigna Casa Matè from Elio Grasso is outstanding. There are plenty of Ginestra signatures in the glass. At the same time, I can’t help noting that this small, family-run estate has since gone on to far greater heights. Still, the 2001 is an early gem from Gianluca Grasso.

Wade brought: 2004 Roberto Voerzio Barolo La Serra. VM 94. The 2004 Barolo La Serra is just starting to show the first signs of tertiary evolution. The typically firm La Serra tannins have now softened, making the 2004 an excellent choice for drinking over the next decade or so. Today, the 2004 shows a darker profile than is often the case, with leather, spice and cedar notes that add shades of nuance throughout. La Serra can at times be a bit angular in style, but that is not at all the case in 2004. (Drink between 2015-2024)

Larry brought: 2004 Conterno Fantino Barolo Sorì Ginestra. VM 96. Conterno-Fantino’s 2004 Barolo Sorì Ginestra captures the essence of this great vintage. Exotic orange peel, spices, cedar, dark plum and menthol meld together in a big, structured Barolo endowed with considerable depth, power and enough structure to drink well for another decade or perhaps more. (Drink between 2015-2026)

Petaluma Duck Confit Fettuccine. Pecorino. Fresh pasta.

Jeff K brought: 2004 Podere Rocche dei Manzoni Barolo Vigna Cappella di Santo Stefano. VM 96. The 2004 Barolo Cappella di Santo Stefano is drop-dead gorgeous. The wine reveals notable clarity in its translucent, violet-hued color. Vibrant dark cherries, tar, smoke, sweet herbs and toasted oak sweep across the palate in a stunning expression of Nebbiolo and the high-altitude Perno vineyard in Monforte. This wine is all about precision, delineation and striking balance. The oak is beautifully integrated and the tannins convey an impression of vitality and poise. This is an emotional, breathtaking Barolo of the highest level. (Drink between 2014-2029).

Albert brought: 2007 Prunotto Barolo Bussia. VM 93+. Good deep red. Wild, aromatic nose offers black fruits, sour cherry, licorice, marzipan and spices. Velvety, deep and utterly seamless, but with superb freshness for the year. Impressively primary too. Finishes with firm tannic spine and terrific length. “Give this three to five years for the tannins to resolve,” suggests Torrengo.

Gino brought: 2007 Pio Cesare Barolo Ornato. VM 94. Quite closed on the nose, with the oak element in the foreground. Then hugely rich and opulent in the mouth, with an utterly smooth texture that goes beyond the other 2007s here. The concentration of plummy red fruit is accentuated by the wine’s energy. Explosively long finish saturates the entire mouth with rich tannins.

Eric brought: 2007 Giacomo Conterno Barolo Cascina Francia. VM 94. Good medium red. Superripe aromas and flavors of cherry, raspberry, smoke, mocha and underbrush. Plush, large-scaled and harmonious from the outset; utterly seamless. This classically dry Barolo, which includes the Monfortino juice, is as chewy as a solid. Saturates the entire palate with broad, ripe tannins. If I had to quibble, it lacks the energy and force of the very best vintages, but it’s a mouthful of pleasure.

2006 Parusso Barolo Bussia. VM 95. The 2006 Barolo Bussia reveals a multitude of balsamic, mineral-infused aromas and flavors. Large-scaled and dramatic, the Bussia sweeps across the palate, showing off tons of pedigree and sheer class. The Bussia is quite a bit more backward than the Le Coste-Mosconi, and it will require considerable cellaring, but it is a beauty. Flowers, spices and minerals waft out of the glass on the sensual, ethereal finish. I also tasted the Riserva version of this wine, which won’t be released for a few years. For now, let me just say the 2006 Riserva is shaping up to be an important wine in this vintage. (Drink between 2018-2031)

Free Range Veal “Scallopini.” Tuscan white beans & rainbow carrots, Italian herb demi.

2013 Capezzana Vin Santo di Carmignano Riserva. 94 points. 100% Trebbiano, 7 years of aging. Nougat, Hazelnut cream to the palate. wonderful wine.

Cheeses and condiments.

Coconut Cream Pie Gelato — Coconut dairy custard base, house-made Graham Crackers, and house-made Coconut Caramel — 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 #coconut #caramel #grahamCrackers #cookies

Strawberry Margarita Sorbetto! — like a frozen cocktail — made by me for @sweetmilkgelato — Strawberries from Avignon, blended with fresh lime, Reposado Tequila and Cointreau –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #strawberry #Margarita #cocktail #Tequila #Cointreau

My notes.

The lineup.

The ladies gather for their own table.

Inside where they basked in the A/C.

Overall, a delicious afternoon — food and wine both! Really just a fabulous setting and great company. Thank you very much to Tim for hosting!

Barolo was generally great as well :-).

By: agavin
Comments (1)

Posted in: Food

Tagged as: Barolo, Bistro 45, BYOG, Chef James Lambrinos, Gelato, Italian Cusine, lunch, Pasadena, Sauvages, Wine

Too Tony at Chef Tony

Apr13

Restaurant: Chef Tony

Location: 2 E Colorado Blvd, Pasadena, CA 91105. (626) 803-0028

Date: February 26, 2020

Cuisine: Cantonese Dim Sum

Rating: Dumplings good, but portions tiny

The Lunch Quest gang is always keen to try a new Chinese spot.
So we trekked out to Pasadena once we heard that the original chef from Sea Harbor was opening up a new “fancy” dim sum spot in Pasadena.

This is in the old 800 degrees space and nicely built out… up stairs at least.

There is an attractive bar.

But our six person party was banished to the “dungeon.” The basement was claustrophobic and smelled of “potty.” Ick. It was pretty off-putting.

The Menu.

Sauces in the usual microscopic dishes.

XO sauce.

Lobster Salad. This is a “whole” order ($28.80). It was tasty, but very small.

Steamed chicken feet in brown sauce.

Shrimp dumpling with gold leaf. These are basically har gow (below) but with a black dough and gold leaf. They don’t taste too different. One of the nice things about Chef Tony is that almost all the dumplings can be ordered by the piece as well as by the order. This really helps when you have a person count that isn’t divisible by 3 or 4.

Har Gow. Very nice classic shrimp dumplings — except they are $2 each and at many places they are $2-3 an order!

Shrimp and Pork dumpling with Black Truffle. Pretty much your usual shu mai but with truffle. They were good, but I’m not sure the truffle actually improves anything.

Baked BBQ Pork Bun. Excellent version with the usual sweet interior.

Shrimp wonton with house spicy sauce. Very nice and delicate with quite a bit of salty flavor.

Shrimp, crab meat, and matsutake dumplings. Nice delicate dumplings.

Juicy Pork dumplings (XLB). Very good example of the Cantonese variant of these.

Pan-fried shrimp & pork pandan bun. Doughy, but with a very nice flavor. Quite tasty.

Deep fried pork dumpling. Just an ok version of this chewy fried type.

Deep fried tofu in Thai sauce. Nice tender tofu. Quite good.

Pan-fried radish cake with XO sauce. I really liked this dish. It had the soft/starchy daikon texture with lots of umami XO flavor.

Squid ink pasta with crab meat and gold leaf. This was a total disappointment. It was just vaguely fishy with a strong red pepper flavor. Not terribly good at all.

Stir-fried rice noodle with beef. This was much better. Like Chinese beef Pad Thai.

Deep fried crispy king prawn. Tasty and super crispy but also super fried.

BBQ Pork. Delicious and pretty much coated in syrup.

Braised eggplant with minced pork on rice noodle casserole. Not a ton of eggplant but I enjoyed the chewy “rice noodle” with the sauce.

Sliced Chinese broccoli with black truffle sauce. Now this was only $6.80, but it was embarrassingly tiny. We are talking 2 inches across!

Sautéed string beans with minced pork. Decent tasting but also about 1/3 the size of a typical version of this dish. It was hard to split 6 ways.

Coconut pudding. These were super cute, but very bland. Basically nearly flavorless coconut jelly (vaguely sweet) pressed into bunny moulds.

Overall, Chef Tony is not a phenomenal experience. The dumplings were actually pretty good, being a bit fancier and smaller and more delicate like they are in Hong Kong. But many of the other dishes were a bit limp. It’s still in soft opening and a few things on the menu (like Chow Fun) weren’t available. Service was fine. QPR isn’t great. Some dishes are laughably small. Some are way more expensive than at a larger “Cantonese Palace.” Some are both. I’d certainly rather go to a place like World Seafood, Elite, or Grand Harbor. For me, Pasadena is also further away than the SGV and more difficult to park in.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Cantonese cuisine, Chef Tony, Chinese cuisine, Dim sum, dumplings, Lunch Quest, noodles, Pasadena, Truffle

Shandong Dumplings

Nov18

Restaurant: Shandong Dumplings

Location: 80 N Fair Oaks Ave, Pasadena, CA 91103. (626) 578-9777

Date: October 8, 2019

Cuisine: Shandong Chinese

Rating: Great home-style dumplings

Another of these small lunch outings with Yarom and I, this time also joined by Tony L.

There aren’t a ton of Shandong specific places in LA.

And this one is in the heart of old town Pasadena.

The homey interior.

They make them here.

The menu.

Peanuts, celery, cucumbers, shredded potato. Cold appetizers.

Hot and sour soup. I love this old school classic.

Lamb with fennel dumplings. I adore this boiled kind and the lamb ones have a lot of flavor.

Dry shrimp with egg and leek dumplings. Yeah, they look the same, but they don’t taste the same.

Chicken and celery. Nice celery flavor.

Ginger and spiced cabbage juicy steamed dumplings. These were among my favorites, with very delicate skins.

Pan fried pork bun. Yum!

Pan fried pork dumplings. Pretty much the Shanghai style kind. A bit bready, but the crispy bottom is fun.

Fried chicken bones. Not to the American taste, but full of flavor.

Pork. Boney, but there was lots of meat here.

Overall, this is a tasty place. The dumplings were way better than the couple meat dishes we had, and were great for casual homestyle dumplings. I really do love all dumplings, particularly the boiled and “juicy” soup dumpling kinds.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: dumplings, lunch, Lunch Quest, Pasadena, Shandong Dumplings

LQ Truffles 2018

Dec28

Restaurant: Laurent Quenioux [1, 2, 3, 4, 5, 6, 7]

Location: Near Pasadena

Date: November 15, 2018

Cuisine: Modern French

Rating: Truffles!

Six and a half years ago Foodie Club co-organizer Erick and I put together one of our more legendary dinners, the Bistro LQ Trufflumpagus. Ever since then we periodically trek out to visit our friend Chef Laurent for some kind of extravaganza — and tonight we repeat (with changes) for our now more or less anual Trufflefest 2018 edition — plus tons of other goodies.

Chef Laurent Quenioux grew up in Sologne, France, where he developed a passion for food. As a young boy, Quenioux and his father would hunt duck, partridge, and rabbit. Then, he and his mother would prepare her favorite recipes in the kitchen. Eventually, Quenioux left home to embark on an apprenticeship where he trained in some of Europe’s finest kitchens. Quenioux spent time at Maxim’s, Bistro De Paris and La Ciboulette in Paris, before moving on to Negresco in Nice and LaBonne Auberge in Antibe.

In the early 1980s, Quenioux made a move to the United States with a team from L‘Oasis at La Napoule to open The Regency Club in Los Angeles. In 1985, he introduced the celebrated and award-winning 7th Street Bistro in downtown Los Angeles. In the early 2000s, Quenioux debuted the cozy Bistro K in Pasadena and in 2009, Bistro LQ in Beverly Hills. At Bistro LQ, Quenioux set new standards for cuisine in Southern California with his Farmer’s Market-driven kitchen and an emphasis on value and fun.

Tonight, as it’s “winter” (what passes for winter here in LA), we are back in Laurent’s lovely front room.

Big gang of 15 or so.

Tonight’s special menu, produced by Foodie Club co-chair Erick.

From my cellar: 2007 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne. VM 96. Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far.

Bread with little butters, one “plain” salted and the other truffle.

Paul likes to serve his wines blind.

2010 Henri Boillot Corton-Charlemagne. VM 96+. Bright pale yellow. Extremely closed nose hints at gunflint and menthol. Dense and pure on entry, then as powerful as a solid in the middle, with explosive lift to the flavors of white pepper, mint and dusty stone. Expands with air to fill the mouth without giving any impression of weight. Finishes with a convincing saline tang and outstanding persistence. This has the structure of a top red Burgundy: I’d forget about it for at least eight years.

Chigoku, caviar de sologne. Radish, Fresh Yuzu, fingerling in duck fat, quail egg. This was a fabulous dish with Champagne. The caviar/oyster thing went together in a way that it doesn’t always — driven by the yuzu.

2002 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne. VM 97. Taittinger’s 2002 Comtes de Champagne is a great way to kick things off. Rich, radiant and lush, with all of the exotic ripeness of the year in evidence, the 2002 Comtes delivers the goods. This bottle is perhaps a bit more forward than others have been, but it is nevertheless very fine.

Spiny Lobster, Dungeness Crab. Green apple, black olive, pinenuts pistachio vinaigrette, apple vinegar, finger lime. Another really good dish, if not quite as good as the oyster one.

2007 Domaine des Comtes Lafon Meursault 1er Cru Les Perrières. BH 95. Despite several years of bottle age, this remains backward, tight and not revealing much aromatically beyond wonderfully pure white flower, pear and spice aromas. The rich, full and strikingly powerful flavors possess superb depth of dry extract and huge length on the detailed, focused, beautifully balanced and penetrating finish that seems to be extracted directly from liquid rock. This very classy effort is a potentially great Perrières as everything necessary is here and this should age extremely well. The word Zen comes to mind.

2011 Domaine Roulot Meursault Les Tessons Clos de Mon Plaisir. VM 92. A statuesque Burgundy, the 2011 Meursault Les Tessons Clos de Mon Plaisir is all class. Nothing in particular stands out, so impeccable is the wine’s balance. The depth and intensity of the fruit is apparent, but readers will have to give the 2011 at least another year or two before the elements start to truly come together. The 2011 is impressive for its depth and stuffing.

Live Spot Prawn. Corn pancake, Vacherin cheese, walnuts, chanterelles, endives.

From my cellar: 1985 Nicolas Potel Puligny-Montrachet 1er Cru Les Combettes. BH 91. A very fresh yet mature nose of citrus, white flower and lightly toasted nut aromas combines with round and vibrant middle weight flavors that possess a seductive and rich mouth feel, all wrapped in a sappy and mouth coating finish. This is really a lovely effort with complexity and ample finishing punch and is a wine that will continue to hold well if not improve.

Ron brought: NV Krug Champagne Brut Rosé. BH 94. Medium rosé hue. A cool, restrained and highly complex nose that is not especially fruity displays a moderate yeast character along with slightly exotic aromas of mandarin orange and Asian tea, all wrapped in an enveloping array of beguiling rose petal scents. There is very good richness with a relatively firm supporting mousse that adds to the impression of richness to the superbly complex and highly textured flavors, indeed one could aptly describe this as more wine that Champagne. As such this is indeed a sumptuous Krug rosé that is difficult to resist already though it should reward extended keeping if desired. As I noted in the original 750 ml review, that while I am not always wowed by the Krug Rosé, this latest incarnation in magnum is strikingly good.

Uni. Sea Urcin Creme Brulee. This was a controversial dish. The lower custard layer was actually a creme brulee custard made from uni. I loved it, and the texture was perfect, but some people thought it was a bit sweet — it was — but this doesn’t bother me and in fact I enjoyed the sweet and briney thing.

Wild Turbot. Squid ink tuille, truffle sabayon, fennel. LQ always does a great job with turbot.

2008 Marquis de Laguiche (Joseph Drouhin) Montrachet. BH 93-96. A perfumed and simply knock-out nose features highly perfumed notes of honeysuckle, acacia blossom, sandalwood and yellow orchard fruit aromas that give way to powerful, rich and dense full-bodied flavors that possess obvious muscle and simply huge length on the overtly austere, deep and palate staining finish. This is a dazzling effort that will only add to the already immense reputation this wine enjoys but note that patience will be required.

2009 Remoissenet Père et Fils Montrachet Le Montrachet. VM 96. The 2009 Le Montrachet, from a parcel on the Chassagne side, is fabulous. Layers of exotic, tropical fruit flow effortlessly from this broad-shouldered, kaleidoscopic wine. There is plenty of freshness in the glass to support the fruit in this magical, captivating wine. I especially like the way this turns delicate, subtle and refined on the finish.

Monk Fish Cheeks. Pied de veau, ginger, water cress, ALF Tokyo turnips.

2013 Pierre-Yves Colin-Morey Corton-Charlemagne. BH 92-94. A shy, indeed almost mute nose only grudgingly liberates its cool aromas of green apple, white fruit, spiced pear and wet stone. The intensely saline and stony big-bodied flavors are supported by a firm spine of citrus-inflected acidity that shapes the powerful finish that delivers outstanding complexity and persistence. I very much like the balance and this will need plenty of time to realize its full, and considerable, potential.

2004 Morey-Blanc Corton-Charlemagne. BH 90-93. A reserved, indeed backward spicy green apple and white pear nose complements delineated but very rich flavors that display moderate wood on the big and weighty if not necessarily super dense finish that packs a serious punch and intensity. The length here is really impressive and the balance is such that this should age for 15 to possibly 20 years.

Petit gris Snails. ALF “Petit Gris.” Delicata Squash, parsley, garlic, tapioca, pomme paille. This was “interesting.” Some of the other stuff swamped the snails out.

1996 Domaine Armand Rousseau Père et Fils Gevrey-Chambertin 1er Cru Clos St. Jacques. VM 92. Good red-ruby. Altogether more vibrant, sexy nose combines cherry, plum, smoke, coffee, game and Cuban tobacco. Fleshy, round and elegant; a distinct step up in extract and volume. Really compelling sweetness of fruit. Very suave and very long on the finish, which features extremely fine tannins. A superb showing today.

Foie Gras lentil ragu. Sprouted lentils, pumpernickel croutons, quince. An amazing slab of foie.

1998 Alain Hudelot-Noellat Romanée St. Vivant. BH 94. Deep ruby. This is extremely floral with dried rose petal and violet notes that highlight the Oriental spice character of the nose that serves as a dramatic introduction to the sappy, delicious, extraordinarily complex and deep middle weight flavors that culminate in huge length. This is stylish, sexy and classy with superb finishing power and impeccable balance. A terrific effort and a consistent one as I have had no disappointing bottles.

2006 Domaine Anne Gros Richebourg. VM 94. Deep red, a bit less saturated than the Clos Vougeot. Sappy dark fruits, flowers and spices on the nose, complemented by an exotic suggestion of white peach. Suave and supple, seemingly more open-knit and easier to taste today than the Clos Vougeot, with exotic floral lift adding to its early appeal. As sappy as this is, it’s also quite sweet and pliant today. Broader than its stablemate but is it as fine?

Wood Pigeon. Date cumin puree, salsify, crosnes, parsnip, last of the season figs.

2005 Domaine Pierre Gelin Chambertin-Clos de Bèze. BH 93. Here the breed of a great grand cru shows as the nose is sheer class with an airy array of spice and layered aromas of red and blue fruit trimmed in a very gentle touch of oak. The supple, stylish and detailed flavors offer good depth and fine length, all supported by dense but fine tannins and really lovely depth. In a word, terrific.

2005 Bouchard Père et Fils Chambertin. VM 91-94. (this is the only Bouchard Gevrey grand cru from estate fruit?; 100% vendange entier Full ruby-red. Wild, complex aromas of red cherry liqueur, smoked meat, licorice and shoe polish, with a cool veggie nuance. Sweet and stylish but still quite reserved, even cool, with intriguing suggestions of gibiers and toasty oak. Still quite clenched on the back, finishing with building tannins. Classic austere Chambertin.

Lamb neck. Tarbais beans, Toulouse sausage, “Cassoulet Style”, duck confit. This was amazing!

1971 Cordero di Montezemolo Barolo Monfalletto.

Larry and a rare Trish sighting.

Scottish Pheasant. Confit leg stuffed cabbage, sautéed breast, Bourguignon, lardons.

1999 Soldera (Az. Agr. Case Basse) Brunello di Montalcino. VM 93. Today, the 1999 Brunello di Montalcino is simply gorgeous. Frankly, I am amazed (and delighted) at how it has come together. Sweet, floral and perfumed, the 1999 remains a relatively mid-weight wine by Soldera standards, but that just adds to immediacy and appeal. Stylistically, the 1999 is a delicate wine, but it has turned out far better than I ever thought it would.

1989 Château Montrose. JG 94. The 1989 Montrose may not be quite as deep as the 1990, but it is a purer wine of precise definition and classic proportions. The superb nose offers up a refined mélange of cassis, dark berries, cigar ash, gravelly soil tones, espresso, fresh herbs and cedar. On the palate the wine is deep, full-bodied, complex and shows off excellent mid-palate depth, with firm tannins, tangy acids and outstanding focus and grip on the very young, pristine and old school finish. Some may prefer the more overtly powerful style of the 1990 Montrose, but for me, though the two vintages are qualitatively equivalent, I prefer the superior transparency of the 1989.

From my cellar: 1989 Domenico Clerico Barolo Ciabot Mentin Ginestra. VM 97. One of Domenico Clerico’s early masterpieces, 1989 Barolo Ciabot Mentin Ginestra opens with a gorgeous, captivating bouquet of soy sauce, smoke, tobacco and cedar. The wine possesses sumptuous richness and beguiling inner perfume in an intensely powerful, mineral-driven style that coasts the palate in stunning style. I am not sure the tannins will fully soften here, but readers lucky enough to own this wine are in for a thrilling ride. This is stunning juice!

1989 Dante Rivetti Barbaresco Emprimer N.11.12.1 Cru Katia.

Flannery Beef Wagyu Rib Eye Cap. Confit onion jam, sweet potato mouseline, bourbon, porcini, colman mustard. Awesome meat!

We used an entire box!

2003 Château Rieussec. VM 92-95. Medium yellow-gold. Reticent but pure aromas of fruit salad, spices and vanilla, lifted by floral and mineral nuances. Wonderfully honeyed, fat fruit flavors are complemented by cinnamon, clove and nutmeg. The sexy oak treatment gives lift to the wine. A bit youthfully aggressive but very long on the back end, showing vanillin oak and a bit of warmth. But this one offers superb potential.

Pinku no Yuzu Sorbetto – Yuzu & Meyer Lemon Sorbetto with a touch of blood orange! — the ultimate adult pink lemonade flavor — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #SummerTime #yuzu #MeyerLemon #lemon #lemonade #BloodOrange

Pina Colada Sorbetto — just like the cocktail with Thai coconut milk, pineapple, a touch of lime and dark rum — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #PinaColada #CocktailIceCream #pineapple #coconut #lime #rum

The full wine lineup (+ truffles) in horrible iphone pano.
On the right is Chef Laurent and behind him his busy crew.

This was another seriously epic night. We didn’t go too crazy with the wines since there were a lot of non wine people — there were plenty bottles — but the food was absolutely over the top both in quantity and quality. Bravo Laurent.

The atmosphere was great. A nice private room — truly private and actually quiet (except for us). LQ’s team provided great service (we mostly did the wine service but we are used to that). Walker was busy acting as sommelier — thanks Walker!. Wines were great, as were our hangovers. I prefer these full arrangement of wines where we have a broad range of types across the meal.

For more LA Foodie Club dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: bistro lq, BYOG, cassoulet, Champagne, Foodie Club, Gelato, Laurent Quenioux, Pasadena, Seafood, Truffle, Wine

LQ Seafood Tower

Jun02

Restaurant: Laurent Quenioux [1, 2, 3, 4, 5, 6]

Location: Near Pasadena

Date: April 25, 2018

Cuisine: Modern French

Rating: Truffles!

Six and a half years ago Foodie Club co-organizer Erick and I put together one of our more legendary dinners, the Bistro LQ Trufflumpagus. Ever since then we periodically trek out to visit our friend Chef Laurent for some kind of extravaganza — and tonight it’s his legendary seafood tower — plus tons of other goodies.

These days Laurent mostly hosts popups in his own backyard! We took the whole evening for some epic craziness. Some of my friends visiting from the Netherlands are pictured above.

A serene environment.

From my cellar: 2015 Jacques Perritaz Cidrerie du Vulcain Apple Transparente.

Erick designed our special menu.

Erick brought: 1996 de Venoge Champagne Brut Louis XV. 91 points. A bit over the hill.

Bread with flavored Normandy butters.

From my cellar (to pair with Foie): 1990 Royal Tokaji Wine Co. Tokaji Aszú 5 Puttonyos Betsek. RJ 93. From 500 ml – light medium orange brown color with dark orange lights; very aromatic, mature, orange marmalade, baked apricot, light mushroom, light tobacco, smoky orange syrup nose; mature, tasty, orange marmalade, baked apricot, light mushroom, light tobacco, smoky orange syrup, blood orange, orange honey palate with medium-plus acidity; very long finish 93+ points

Sautéed Foie Gras. Mangoes, ginger, Green bar distillery Vodka jus. An incredible (and huge) chunk of the decadent liver.

From my cellar: NV Drappier Champagne Rosé Brut Nature Dosage Zero. BH 90. The color is paler than that of the regular brut rosé. A pretty and slightly more elegant nose features a similar aromatic profile but with more evident yeast character. There is fine intensity to the delicious and vibrant flavors that are supported by a firm and definitely finer mousse, all wrapped in a bone dry and youthfully austere finish where a hint of bitter cherry pit appears. This won’t be for everyone as the dryness is pronounced; I happen to like it but it would be fair to say that this is not a charmer. With that said, a few years of bottle age should serve to round off the austerity and add a bit of depth as well.

From my cellar: 2012 Prager Grüner Veltliner Smaragd Achleiten. AG 90. The restrained nose slowly reveals apple, orange zest, white pepper and wet slate. A taut spine gives lift to the rich texture, but the melon fruit and dried spice flavors are still tightly sealed. Well-balanced and showing noteworthy depth and structure, this veltliner is only just beginning to show its refreshing drinkability.

Toast with Dungeness Crab Rouille and avocado. Super crab salad avocado toast!

Haddock Branade. I love smoked haddock.

Main Lobster brioche. Like a lobster roll in a (big) bite.

From my cellar: 2012 Prager Riesling Federspiel Steinriegl. 95 points.

Scallops Ceviche Tostada.

Spot prawns. Would you believe that everything you just say was all part of the FIRST (of 9!) courses? These were sort of like the sweet shrimp sushi with fried head — but all on one plate. Delicious.

From my cellar: 2014 Királyudvar Furmint Tokaji Sec. 90 points. Dried apple, and then some fruit, and kinda delicious.

Someone else brought this funny cloudy California white.

Puff pastry with wild mushroom, dill, and seafood mixto. Awesome! Like a mini lobster pot pie.

Clam nage with sorrel. Amazing clammy broth.

Soft shell crab (fried of course).

Grilled Monterey Bay Squid with green garlic. This dish I didn’t love as it with very briny.

Manilla Clams with Chorizo and Epazote. Amazing clam and sausage. Laurent’s clams are great.

1990 Domaine Fabien Coche Meursault 1er Cru Charmes. 93 points. Coche from another mother.

From my cellar: 1985 Nicolas Potel Puligny-Montrachet 1er Cru Les Combettes. 88 points. Not the best of my bottles from this batch. This one not dead yet but it had lost most of that zippiness. All fatness, honeycomb and butterscotch. For those who like really mature white burg this may still be ok but if you are sensitive to oxidation then it really is time to drink up unless you lucked out with some very pristine bottles.

Now comes the main event, the incomparable seafood tower

But first the sauces: mustard, aioli, horseradish, spicy mayo, mignonette.

The top level with crabs, lobster, clams, prawns, crayfish and more.

And we continue down to the bottle level with abalone, clams, oysters, winkles, and more.

And we had one for two people!

There was fresh uni too. And at this point, my flash batteries went out (eek) and I stupidly had no backups in my bag, so the photos are much higher ISO.This is how I left MY tower.

This is how everyone else left theirs. Wimps!

From my cellar: 2009 Chapelle St. Theodoric Châteauneuf-du-Pape Les Sablons. AG 91. Deep ruby. Redcurrant and cherry scents are complemented by dried rose and garrigue A juicy, red-fruited midweight, accented by a slightly tart edge to its tangy cherry and floral pastille flavors. The brisk finish offers good clarity and cut, with silky tannins arriving late.

Apricot Lane Farms Spring Lamb 3 Ways. Braised lamb neck spring roll, lamb “noisette”, roasted lamb shoulder, preserved lemon emulsion, ras el hanout scented cordycep, dates puree with cumin. The spring roll was the best part.

Someone brought this Spanish.

Braised Wagyu Miyazake Short Rib. Bourguignon Style. Pasta Handkerchief, confit cipollini onions & green garlic, black chanterelles.

I think Larry brought the Penfolds Pinot Noir Bin 23.

Mini Cassoulet. Tarbais Beans slow cooked for 7 hours, Toulouse Sausage, garlic sausage, duck leg confit, smoked pork belly bacon style, confit duck gizzard. This dish is also a stunner. One of Laurent’s specialties and well worth it for the sausage alone!

Les Fromages.

Trio of Sweet Milk Gelato (made by me) plated by Laurent. Flavors are: Pineapple Rosemary Sorbetto, Lavender Blueberry Gelato, and Brillat-Savarin Gelato with Sicilian Candied Orange

Chocolate Cremeux. White chocolate coconut cheese cake, coconut ice cream, matcha meringue, chocolat chips. Laurent is amazing with these kind of desserts — basically a chocolate coconut cheesecake, but deconstructed into many textures.
On the right is Chef Laurent and behind him his busy crew.

This was another seriously epic night. We didn’t go too crazy with the wines since there were a lot of non wine people — there were plenty bottles, but more “normal” wines for us — but the food was absolutely over the top both in quantity and quality. Bravo Laurent.

For more LA Foodie Club dining reviews click here.

By: agavin
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Tagged as: Avocado Toast, bistro lq, BYOG, crab, Foodie Club, Gelato, Laurent Quenioux, Lobster, Pasadena, Seafood, Seafood Tower, shrimp, Sweet Milk, Uni, Wine

Bistro LQ – Truffles 2017

Jan12

Restaurant: Laurent Quenioux [1, 2, 3, 4]

Location: Near Pasadena

Date: November 30, 2017

Cuisine: Modern French

Rating: Truffles!

Six and a half years ago Foodie Club co-organizer Erick and I put together one of our more legendary dinners, the Bistro LQ Trufflumpagus. And then two years we did it again! Now yet again, but with a slightly more dish oriented, less truffle emphasis.

We are back at Quenioux’s house, but this time inside in the dining room.

Tonight’s special menu. Slightly fewer dishes than our last 2 visits, but more emphasis on each dish.
From my cellar: NV Drappier Champagne Rosé Brut Nature Dosage Zero. VM 90. Pale orange. Mineral-accented red berries and citrus fruits on the nose, complemented by hints of candied rose and white pepper. Stony and precise, offering lively strawberry and orange zest flavors that expand slowly with air. Closes spicy, stony and tight, with very good clarity and floral persistence.

A little toasted bread and some flavored butters. Breads by “Bread Lounge”. Butter from Bordier Brittany France.

One of LQ’s assistants introduces the courses.

1993 Ruinart Champagne Dom Ruinart Blanc de Blancs. VM 94. Among the wines of the 1990s, I especially liked the 1993 Dom Ruinart, which was beautiful, especially considering this was an original disgorgement. Layers of honeyed fruit, licorice and mint were woven together in a captivating fabric. We also caught this wine at near peak, as it was firing on all cylinders. What a beautiful wine.

1979 Drappier Champagne Carte d’Or Brut. VM 92. Pale copper color. Mature, enticing aromas of meal, toffee, brioche and melted butter. Creamy, toasty and soft on the palate; completely resolved and best suited for near-term drinking. Lacks real grip and verve but offers lovely ripeness and good depth of flavor.

Chanterelles. Chanterelles Crudo, Santa Barbara Uni, Yuzu ranch dressing, wild hare gelee, arugula, Alba white truffle.

2005 François Raveneau Chablis 1er Cru Montmains. VM 92. Pale, bright yellow. Broad aromas of citrus fruits, butter, toasted bread and minerals. Rich, ripe and nicely concentrated, with sexy stone fruit flavors nicely framed by harmonious acidity. Full and pliant but not at all heavy thanks to its lingering aftertaste of dusty minerality. A superb showing today.

2002 Peter Michael Chardonnay Point Rouge. VM 95+. Hints of superripe fruit along with lemon and coconut on the very reticent nose. Huge, sappy and solid; again, this has the body and deep core of fruit of a Burgundy grand cru. Superripe pineapple flavor is brightened by solid, harmonious acidity. Shows extraordinary expansion on the back half, finishing with exotic pineapple flavor and great persistence. “We had so many great barrels to choose from,” noted Morlet, who eventually selected just 11. The wine represents four different barrel types; 10 of the 11 barrels were new.

2008 Villa Mt. Eden Chardonnay Grand Réserve. 91 points. solid Californian Chardonnay, full of fruit, spices, soft tannins, long aftertaste

Caviar. Cannabis Santa Barbara Petit Gris Snails Raviolis. Caviar de Sologne, Alba White Truffle Nage. The snails inside had apparently been fed on cannabis. Any which way it was an amazing dish.

From my cellar: 1988 Bonneau du Martray Corton-Charlemagne. JG 94. The 1988 Corton-Charlemagne from Bonneau du Martray is a superb example of the vintage and it remains at its pinnacle of peak maturity as it closes in on its thirtieth birthday. The bouquet delivers a superb, complex blend of apple, pear, a touch of fresh nutmeg, chalky soil tones, beeswax and a discreet base of vanillin oak. On the palate the wine is deep, full-bodied and absolutely à point, with a fine core of fruit, superb soil signature, bright acids and a very long, complex and utterly refined finish. Great juice with decades of life still to come.

2010 Faiveley Corton-Charlemagne. VM 95+. Palish bright yellow. Tight, vibrant nose offers white peach, pineapple, nut oils and brown spices. Juicy and sweet but kept under wraps today by powerful acidity. Still, this remarkably intense wine does not come across as austere owing the full ripeness of the fruit. Wonderfully classy Corton-Charlemagne with a penetrating, dusty, extremely long finish. This held up brilliantly in the recorked bottle. I suspect this wine will shut down in the next couple years.

Live Diver Scallops. Truffle Chawan Mushi, diver scallop, lardo, enoki, shiso buds. Under the scallop was a light Asian-style egg custard. The lardo added that extra punch of flavor. Great dish.

From my cellar: 2004 Domaine / Maison Vincent Girardin Bâtard-Montrachet. BH 92-94. This is aromatically quite reserved with only trace amount of wood influence visible on the white flower and spiced pear suffused nose that carries into the rich, robust and powerful flavors that possess real size, weight and punch and this too displays a wonderful sense of purity and finishing linearity plus there is more minerality than one usually sees in the typical Bâtard.

From my cellar: 2006 Paul Pernot et ses Fils Bienvenues-Bâtard-Montrachet. BH 90. A very ripe nose of honeysuckle and citrus blossom is trimmed in a very discreet touch of brioche that precedes rich, full, intense and less elegant flavors than I’m used to seeing but there is ample volume, dry extract and mid-palate fat that culminate in a better balanced and longer finish.

Spiny Lobster. Braised endive, jamon iberico de bellota, Alba white truffle soubise, spiny lobster. The lobster was great and the jamon wrapped thing delicious — but very salty.

From my cellar: 1994 R. López de Heredia Rioja Blanco Gran Reserva Viña Tondonia. 91 points. Right out of the gate, got ripe, sweet yellow fruits on the nose along with plenty of wood and vanilla, some wax and oxidation notes. With time got some honey but more white flowers. After three hours all wood and oxidation notes was long gone, and nose seemed overall more muted. Quite fresh and smooth in the mouth. Foremost sweet, yellow fruits, a bit more dry fruits and some spices towards the finish. Pretty good concentration, though somewhat hollow on the mid palate. Medium ++ lenght. I was on 92p early on, later more a solid 91. Should have no trouble taking time in the cellar. That should do only good. At least 5-6 years.

2006 M. Chapoutier Ermitage Blanc De L’Orée. VM 94. Deep gold. Remarkably pure peach, apricot, citrus honey and hazelnut aromas pack a huge punch, with lime and dusty minerality adding verve. Equally rich on the palate, with the pit fruit and honey qualities repeating and a whack of bitter quinine adding focus. Poses richness and weight against vivacity, finishing with superb clarity and clinging sweetness. Can’t get this off the palate.

Wild Turbot. Squid ink tuille, pea greens, truffle sabayon, chioggia beets, fennel. I’m not normally a white fish fan but this was a superb dish. One of 2-3 best of the night. The truffle butter sabayon was killer.

1995 Zind-Humbrecht Riesling Clos Windsbuhl. 90 points. Complex aromas of papaya, pink grapefruit, banana, nutmeg, and rubber. Off-dry, but by no means sweet. Rather austere, really, with acidity and bitterness at the fore. This wine has excellent balance and power, though the flavor profile isn’t immediately delicious. The kind of a wine a sommelier would like more than an everyday wine drinker.

Foie Gras. Truffle celery root, cauliflower, quince risotto, seared foie gras, cacao nibs. My dish of the night. Incredible foie and the cauliflower “risotto” was incredible.

agavin: unfortunately badly corked.

From my cellar: 1995 Domaine Anne Gros Clos Vougeot Le Grand Maupertui. BH 91. Nice complex, still primary nose and refined, almost silky, very rich flavors with an edgy, slightly tannic finish. This offers better balance than the ’95 Richebourg as the fruit/concentration/tannin balance is superior. This is still very young and should continue to improve though it can be approached now with the right food.

1996 Louis Jadot Chambertin-Clos de Bèze. VM 94+. Bright red-ruby. Incredible nose combines blackberry, black raspberry, fraise des bois, gingerbread, mocha, soy sauce, cocoa powder, iris and sealing wax. Like liquid silk on entry, with extraordinary sweetness, but extremely vibrant and youthful. Then toughens up in the middle palate. Like the Chapelle, this has been concentrated by a rather substantial saignee, but this does not have quite the early balance of that wine. Very backward but explosively long on the finish, with firm tannins covering the entire mouth. Should be very long-lived, and among the wines of the vintage.

Wild Goose. Date cumin puree, persimmon chips, huckleberry infusion, crosnes, peppercorn.

1994 Guigal. Cote Rotie la Turque. RP 96-98. 1994 appears to be another great vintage for Guigal’s La Turque. It is already amazingly sexy, with a sweet, creamy texture, a dark ruby/purple color, fabulous ripeness, and a layered inner core of sweet juice packed with extract, glycerin, and flavor. It should drink well young and keep for 12-15 years. Last tasted 6/96.

Bellota Loin Cassoulet, iberico de Bellota loin, Tarbais beans, Toulouse sausage, “Cassoulet Style.” Another standout dish. Really awesome pork and beans stew.

The chef himself, Laurent Quenioux.

1994 Bodegas Alejandro Fernández Ribera del Duero Janus Gran Reserva Pesquera. 93 points. 23 years old and it has plenty of fruit and tannic grip. Cherry, cedar and tobacco, lots of ripe cherry. Beautiful from attack to finish, nice long finish and a nice acidity.

Coturnix Quail. Fresh Quail from Vermont light fried. Braised cipollini, spicy Tokyo turnips pico de gallo, sweet onion jus & liver emulsion.

With the liver sauce.
1994 Vega Sicilia. Único. RP 98. The 1994 Unico is a blend of 80% Tinto Fino, 13% Cabernet Sauvignon and 5% Merlot (presumably 2% is unknown varieties) that was picked from September 28. It is very intense with notes of raspberry, wild strawberry and mulberry with sensational minerality and vigor. There is a Margaux-like florality to the 1994 that blossom with aeration. The palate is rounded and supple on the entry with great weight and backbone. There is real substance here, similar to the 1996. It expands in the mouth with ravishing notes of blackberry, strawberry, citrus lemon, orange peel and a touch of cedar. There is enormous weight on the finish, a behemoth of a Unico. This is very potent, but it still requires several years in bottle. 96,280 bottles produced. Drink 2019-2040.
1989 Vega Sicilia. Único. RP 93-98. The 1989 Unico, a blend of 80% Tinto Fino and 20% Cabernet Sauvignon picked early from 30th September, has a gorgeous, minty bouquet with blackberry, a touch of blueberry, crushed violets and a little strawberry jam. It blossoms with aeration in the glass. The palate is smooth and rounded on the entry: caressing and voluminous in the mouth. The fruit is very pure with notes of strawberry, Tiptree raspberry jam, marmalade and quince. It has great weight towards the finish with orange cordial and a hint of mango. However, it does not have the tension or focus of the 1994 or the 1996. 105,860 bottles produced. Drink now-2035.

Rib Eye Cap. SRF Rib Eye Cap Served Rare. Alba White Truffle mash potatoes, porcini ragu, passion fruit.

2000 Château d’Yquem. RJ 93. Medium golden color; botrytis, ripe apricot, baked pear nose; intense, concentrated, silky textured, baked apple, baked apricot, lemon cream, honey palate with medium acidity; long finish

Vacherin & Cheese course.

Some little intermezzo.

NV Billecart-Salmon Champagne Brut Rosé. VM 92. Pale orange. High-pitched red berry, orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly focused finish. This bottling showed more brawny character than many past renditions of this <em>cuvée</em>, but with no lack of vivacity.

Baba. Geranium griotte sirup, pistachio mascarpone creme fraiche, chocolate ganache. Awesome chocolate nut flavor.

Apple Gratin hazelnut praline rose. Red kuri ice cream, muscadine grapes. A nice modernized tart.
Overall, this was just a stunning meal on all levels and one of the best of the year.

The atmosphere was great. A nice private room — truly private and actually quiet (except for us). LQ’s team provided great service (we mostly did the wine service but we are used to that). Walker was busy posing as sommelier. Wines were very good. I prefer these full arrangement of wines where we have a broad range of types across the meal.

And the food was just stellar. The foie, the the custard, the ravioli, the turbot, and the cassoulet were all standouts and amazing. I’ll remember them for years!

For more LA Foodie Club dining reviews click here.

By: agavin
Comments (2)

Posted in: Food

Tagged as: bistro lq, Foodie Club, Laurent Quenioux, Pasadena, Truffles, Wine

Alexanders the Great

Oct09

Restaurant: Alexander’s Steakhouse

Location: 111 N Los Robles Ave, Pasadena, CA 91101. (626) 486-1111

Date: August 28, 2017

Cuisine: Steakhouse

Rating: Asian fusion & some of the best steakhouse I’ve had

People have been saying that Alexander’s is the best steakhouse in the city and so the Foodie Club braves the most hideous traffic to cross town on a weeknight to…

Old Town Pasadena.

Here is the imposing entrance, right there next to the California Pizza Kitchen… lol.

The menu.

The manager set us up spectacularly in the private dining room at this awesome 12 person square table. SO SO much better than a long table.

Right next to the wine cellar too, which we didn’t sample from, but certainly revealed some great bottles peeking out.

Charlie brought: NV Krug Champagne Brut Grande Cuvée Edition 164eme. JG 95. The 164th Edition of Krug “Grande Cuvée is absolutely brilliant and one of the best iterations of this iconic wine that I have ever had the pleasure to taste. This is not surprising, as it is from the base year of 2008, though the team at Krug utilized reserve wines all the way back to 1990 in this version. The final cépages is forty-eight percent pinot noir, thirty-five percent chardonnay and seventeen percent pinot meunier, with the wine spending eight years in the Krug cellars sur latte. The beautiful bouquet wafts from the glass in a blend of apple, white peach, fresh-baked bread, very complex soil tones, white flowers, incipient smokiness and just a hint of the caraway seed to come with bottle age. On the palate the wine is pure, full-bodied and seamlessly balanced, with a great core, utterly refined mousse, superb focus and grip and a very, very long, complex and zesty finish. The vibrancy of the exceptional base year of 2008 is very much in evidence here and this is destined to be one of the all-time great Grande Cuvées.

Ron brought: NV Krug Champagne Brut Rosé. BH 94. Medium rosé hue. A cool, restrained and highly complex nose that is not especially fruity displays a moderate yeast character along with slightly exotic aromas of mandarin orange and Asian tea, all wrapped in an enveloping array of beguiling rose petal scents. There is very good richness with a relatively firm supporting mousse that adds to the impression of richness to the superbly complex and highly textured flavors, indeed one could aptly describe this as more wine that Champagne. As such this is indeed a sumptuous Krug rosé that is difficult to resist already though it should reward extended keeping if desired. As I noted in the original 750 ml review, that while I am not always wowed by the Krug Rosé, this latest incarnation in magnum is strikingly good.

An amuse of tater tot with a bit of cheese and whipped something.

Charlie also brought (blind): 2000 Arcadian Chardonnay Sleepy Hollow Vineyard. JG 92. This was my first introduction to the wines from Joe Davis at Arcadian and I was very, very impressed with what I tasted. While the 2000 Sleepy Hollow chardonnay is not the current release from the winery, the estate’s philosophy of holding back their wines several years prior to release obviously is a testament to their commitment to producing truly cellar-worthy wines. This 2000 chardonnay is drinking beautifully and is at its apogee of peak maturity, offering up a deep and complex nose of pears, acacia blossoms, a touch of beeswax, lemon curd, a very pretty base of soil, citrus oils and buttery oak. On the palate the wine is deep, full-bodied and still quite zesty, with a great core of fruit, excellent focus and balance, fine structure and a long, complex and tangy finish that closes with a bit of citrus peel. This is a lovely bottle at its apogee, but still with plenty of life ahead of it. Impressive juice.

agavin: our bottle was premoxed and tasted like an 80s white burg. I actually enjoyed its nutty tones as it wasn’t very hot like some premoxed bottles.

Emil brought: 2009 Bouchard Père et Fils Corton-Charlemagne. BH 93-96. A cool, fresh and densely fruited nose of crushed citrus, green apple and mineral reduction gives way to seriously concentrated and overtly muscular flavors that possess a suave and silky mouth feel yet do not lack for an underlying reserve of power. This isn’t as fine as the Montrachet but it’s even longer, at least at present with a chewy character that provides evidence of the massive levels of extract. Even so, don’t buy this with the intention of drinking it young as it will require plenty of cellar time, at least if you want to see its full potential realized.

Ron Brought: 2009 Philippe Colin Chevalier-Montrachet. BH 90. This is aromatically quite similar to the Demoiselles though the medium weight plus flavors are bigger, richer and more powerful with even more dry extract that are given lift by the solid minerality though again, the finish is distinctly sweet. To be sure, there will be some who appreciate that sweetness but it’s too much for me.

HAMACHI SHOTS 3.0. dashi / avocado / fresno / ponzu / negi / arare. Very bright flavors and mixed textures.

DRY AGED TATAKI. wasabi mustard / charred ginger ponzu / crispy yuba. Strong ponzu tastes but it left much of the beefy flavors intact.

UNI TAMAGO. egg salad / potato chip / celery. The omelet (tamago) made a nice bed for the uni, a Japanese take on the uni egg toast thing.

GRILLED OCTOPUS. calabrian chili / honeynut squash / pickled onion / ink crumble. Tender with a nice char.

GRILLED PORK BELLY. golden beet miso puree / fennel / truffle balsamic. Lol, fried pork belly.

CHILLED FOIE GRAS. kaya toast / pandan gel / soy egg yolk emulsion. This was an amazing foie terrine formulation. We started with 3 of them and ordered 3-4 more extra. It was crazy!

From my cellar: 1985 Domaine Jean Grivot Echezeaux. 95 points. Lots of bright red fruits and good penetrating acid. In fabulous shape.

Erick brought: 1991 Gros Frère et Sœur Grands-Echezeaux. 94 points. Deep and still youthful, although fully integrated.

(blind): 1996 Domaine Heresztyn/Heresztyn-Mazzini Clos St. Denis. 94 points. Beautiful and perfumed: spicy and sweet, baking spices, nutmeg, cinnamon, some meaty and savory. Somewhat similar to the nose on the palate – savory, meat, sweet spice, lots of 96 acid: tart but still enough perfume and depth. Finish is tart cherry and spice.

Vahan brought: 2000 Emmanuel Rouget Echezeaux. BH 92. A gorgeously scented and wonderfully complex nose of black fruit, spice and warm earth aromas introduce forward, complex, intense and seductive medium-bodied flavors that display excellent power, all wrapped in a sappy and largely, if not completely, resolved finish of excellent length. This is lovely juice that is could either be approached now with pleasure or held for a few more years in the cellar first as it has only just arrived at the front edge of its drinkability. Tasted several times with consistent notes.

agavin: most people here thought this was the best red burg of the night. It certainly had the most intense finish with a ton of fruit, just entering maturity.

The bread was amazing. The dark one was squid ink, then there was a cheese and a milk bread.

Plus some fabulous butters, Strauss Creamery butter, bone marrow butter with honey, and a rendered beef tallow!

KOSHIHIKARI RISOTTO. squid ink / shrimp / uni / braised celery. Great congee-like texture, really nice blend of fresh ingredients.

CRISPY PATA. pork shank / achara / vinegar soy / creamed taro. A whole crazy pig leg deep fried. Super crispy and succulent inside. Yum! Filipino style!

1986 Ritche Creek Vineyard Cabernet Sauvignon. All of our old Cabs were in great shape!

1973 Mount Eden Vineyards Cabernet Sauvignon Estate. JG 93. The 1973 Estate Cabernet Sauvignon was the second vintage crafted by the Richard and Peter Graff here at Mount Eden, and the wine is really very lovely and still right in its prime fully forty-three years out from the vintage. This was a small crop that was picked between October 7th and 12th and the wine was fined, but not filtered prior to bottling. The wine is showing beautifully today, offering up a deep and tertiary bouquet of cassis, cigar ash, complex, dark soil tones, menthol, woodsmoke and a touch of red curry in the upper register. On the palate the wine is deep, full-bodied, complex and at its absolute apogee, with a good core, a wide open and inviting personality, lovely focus and balance and a long, velvety and very pure finish. Just a lovely vintage of Mount Eden cabernet in its prime.
The next bottle Vahan brought blind:

Vahan brought (blind): 1970 Cheval Blanc. 90 points. The ’70 Cheval Blanc has moved into the latter stages of its useful life, and while it remains a reasonable mouthful of wine, it has begun to drop a bit of its fruit and is more defined by its smoky and earthy characteristics today. The nose offers up a rather flat blend of anonymous black fruit, menthol, charred wood, tobacco smoke and damp earth. On the palate the wine is full-bodied, smoky and earthy, with solid mid-palate depth, but a rather flat personality that could do with a bit more acidity, but solid length on the rather tobaccoey finish. Flavor-wise, there is not much fruit left here, but the wine is not fraying or collapsing as of yet, but simply dominated by its smoky and damp earth character.

CAB PRIME RIB. until it’s gone / horseradish duo / natural jus. Soft and meaty.

With the jus.

And two types of horseradish.

AURORA ANGUS FILET MIGNON 8OZ. illinois black angus / negi salad. A nice filet. Filet is contentious among the carnivores. I have always liked it, but I’m not a steak guy. Some others prefer a gamier bit of meat.

MACARONI AND CHEESE. udon / caramelized mornay / truffle panko. This Japanese variant of Mac & Cheese was pretty fabulous actually. I liked the use of the udon.

ERYNGI MUSHROOMS. roasted garlic / thyme / lemon vinaigrette. Solid buttery mushrooms.

A selection of gourmet salts, mostly intended for the wagyu (below).

From my cellar: 1985 Leoville-Las Cases. RP 94. The 1985 is a gorgeously open-knit Las Cases with a sweet nose of lead pencil, sweet black cherries and currants, and a hint of underbrush and new oak. Medium to full-bodied with expansiveness, supple tannins, and outstanding concentration, this is a beautifully made wine that still tastes like it is an adolescent and may even have an even greater upside as it continues to age in bottle. The low acidity and sweet tannin, however, suggest it has entered its plateau of maturity. Anticipated maturity: Now-2018.

Michael brought: 2002 Palmer. RP 93-95. A successful wine for the vintage, this blend of 52% Cabernet Sauvignon, 40% Merlot, and 8% Petit Verdot boasts complex notes of menthol, black currants, plums, licorice, and a hint of cappuccino in its stunning aromatics. Dense, medium to full-bodied, with high levels of tannin in a big, full-bodied style (much in the spirit of such classic Bordeaux vintages as 1966, 1986, and 1996), this wine possesses superb purity and serious length, but should be purchased only by those with considerable patience and a good, cold cellar, since it will need plenty of time.

agavin: the baby of the night, but a great wine.

T-BONE 18OZ. grilled sudachi / chive butter / chives.

AURORA ANGUS RIBEYE CHOP 20OZ. illinois raised prime black angus / grilled lemon

BLUE LAKE BEANS. flash fried / garlic / sansyo. Awesome beans, like Szechuan green beans, but no pork. Reduced soy.

TRUFFLE FRIED POTATOES. truffle butter / togarashi / furikake. Solid potatoes too.

2000 Chapoutier • Chateauneuf du Pape Barbe Rac. RP 95. There are approximately 500 cases of this wine. It is a large-scaled Chateauneuf du Pape that represents the antithesis of La Bernardine. This wine has been spectacular, and I have been a frequent buyer and consumer of this wine since the first vintage Michel Chapoutier made, 1989.

2000 Domaine du Pegau • Chateauneuf du Pape Cuvee Reservee. RP 92. Fully mature, with a ruby/amber color that shows some lightening at the rim, it offers classic Pegau garrigue, olive tapenade, beef blood and wild herbs to go with a medium to full-bodied, seamless and resolved profile on the palate. It still has a core of sweet fruit and is drinking nicely now, so don’t make the mistake of waiting too long on this. It should be consumed over the coming couple of years.

Larry brought: 1998 Domaine de la Janasse • Chateauneuf du Pape Cuvee Vieilles Vignes. RP 96. A bigger, richer wine than the Cuvee Chaupin, the 1998 Chateauneuf du Pape Vieilles Vignes is full-bodied, rich and silky on the palate, with classic Janasse notes of barbecue smoke, licorice, peppery herbs and smoked black fruits. I’ve been lucky enough to have multiple bottles of this recently, all of which have shown beautifully. There’s no upside, but it will continue drinking nicely through 2023.

Chris brought: 2004 Henri Bonneau • Chateauneuf du Pape Reserve des Celestins. RP 95. Classic Bonneau with its knockout perfume of sweet kirsch, blackberry, saddle leather and roasted herbs, the 2004 Chateauneuf du Pape Reserve des Celestins is medium to full-bodied, supple and elegant, with fine, sweet tannin on the finish. Showing more depth and richness than just about any other wine in the vintage, with a fantastic mix of aromatic complexity and textural richness on the palate, it’s drinking beautifully now, and should continue to shine for another decade.

滋賀県 SHIGA OHMI JAPAN A5. extremely rare / complex flavor / prized in japan. The first of the super marbled A5 wagyu monsters!

北海道 HOKKAIDO JAPAN A5. château uenae / farmed in below freezing temperatures. And even more amazing!

KING CRAB FRIED RICE. lap xuong / egg white / chive. Really great fried rice. Better than almost all the ones I’ve had at Chinese restaurants (and that’s a lot).

Special medal for the Hokkaido snow beef — only sold into 2-3 places in the US!

And look how marbled it is!

We were too full to order much dessert.

This intermezzo of tangy and sweet fruit and various textures was awesome.

Trio of sorbetti. Watermelon, strawberry balsamic, peach. All were way too sweet. Way too sweet. Texture was good though.

Various Petite Fours. Can we say wafer thin mint?

And a parting biscotti.

Refuse. Probably not even all of them.

And the lineup. They had a lot of stems too. Not all the same type, but even some Riedel Somms.

Overall, an amazing meal.

Service was knock down, drag out awesome. The manager and the maitre d’ took care of us personally, they helped design the meal, and really made sure we had an incredible time.

Food was really fabulous. I can’t really evaluate steak vs other good steakhouses as I’m not a steak guy, but they seemed up there with the best, but the appetizers and sides were both different and interesting (with their Japanese fusion) and extremely well executed. Every dish was pretty much awesome. Not all your typical American steakhouse stuff either.

Wines were great. Only major flaw was the premoxed Cali Chard (which I still enjoyed), and maybe a little bret on 1-2 of the Rhones. I like that we had old stuff. I’ve had too many of the giant young cabs recently. Nice progression too and well timed with our 6-7 waves of food.

Ordering (Emil and I did it) was spot on if very slightly too much. We reordered foie (even if it was great), ate a bit too much awesome bread, and maybe had 1-2 too many steaks — so there was no room for dessert. But better a bit too much than going out for ramen later! Price was even quite reasonable considering what we had, the service, and all that A5 (which has a steep premium).

For more LA dining reviews click here.

By: agavin
Comments (7)

Posted in: Food

Tagged as: A5, Alexander's, beef, Foodie Club, Pasadena, Steak, Steak House, steakhouse, Wagyū, Wine

Hedonism in the Desert – Azeen’s Afghani

Feb04

Restaurant: Azeen’s Afghani [1, 2, 3]

Location: 110 East Union Street, Pasadena, Ca, 911103. 626-683-3310

Date: January 31, 2013

Cuisine: Afghan

Rating: Awesome!

Another week and another Hedonist dinner. We braved traffic to take on Azeen’s Afghani in Pasadena, dominating the restaurant as usual with a giant table.

The elegant room is covered in murals.

We aren’t the only ones who love Azeen’s.

The menu. This place is amazing AND will not break the bank.

Billecart-Salmon Champagne to open.

Pakawra-e-badenjan. Batter dipped, sautéed slices of eggplant topped with yogurt and meat sauce.

This 25 year-old white Burgundy had a cork so dry that it popped down into the bottle at the slightest touch of the screw – still, it wasn’t in bad shape for it’s age. Perhaps it was a tad thin, although it opened up nicely in the 10-20 minute (after uncorking) time frame, then shut down again.

Aushak. Leek and scallion filled dumplings, topped with yogurt and meat sauce, sprinkled with mint.

From my cellar, Parker 93, “This estate’s Corton-Bressandes is a wine I search out in vintages with good ripeness. It is never huge, muscular, or a blockbuster but can often be sultry, seductive, detailed, and simply lovely. A recently tasted 1990, while at least three years from maturity, was fabulous. The 1996 displays sweet red cherry and Asian spice aromatics as well as a gorgeously refined character filled with candied and delineated cherries. This elegant, sexy, and feminine offering is medium-to-full-bodied, silky-textured, and possesses a long and refreshing finish.”

Mantu. Steamed dumplings filled with chopped beef, onions and herbs topped with yogurt and sautéed Mixed vegetables.

Parker 91-93, “The 2007 Pinot Noir Sonoma Coast displays plenty of raspberry and floral notes, has a deep ruby/purple color, nicely integrated wood, medium to full body, and a spicy finish.”

Bulanee. Turnover filled with leek, scallions and herbs.

This other new world pinot gets about a 91 online.

Bulanee-e-katchalu. Turnover filled with potatoes, ground beef and herbs.

Parker 94-97, “The saturated ruby/purple-colored 2002 Pinot Noir Three Sisters-Lambing Barn Vineyard reveals a powerful, complex bouquet of blackberry and black cherry liqueur intertwined with notions of framboise, violets, and loamy soil. Plum, fig, and pure red and black fruit aromas soar from the glass of this full-bodied blockbuster.”

Parker sure loves these. It was still too oaked for my Burgundian taste, although smoother than the 2003 we had the previous week. All that oak is hiding some gorgeous fruit.

Aush. Vegetable, noodle and yogurt soup sprinkled with dill topped with meat sauce.

Aush has many of the same ingredients as some of the other dishes, but the soup factor really works. Great stuff.

t

Parker 94, “Still one of the most backward wines of the vintage, Leoville-Barton’s 1982 is a wine of huge extract, high tannin, and a somewhat ancient style that recalls some of the Bordeaux of the late forties. The color is still a dense, even murky, opaque ruby/garnet. The wine offers up notes of licorice, cedar, black truffles, and sweet currant fruit. I had the wine twice in 2002, and my tasting note was almost identical to the last time I had it, in 1997, showing just how slowly this wine is evolving. The wine is enormous in the mouth, but still has some rather gritty, high tannins. It is a classic St.-Julien, with meat and black currants, great structure, and an amazingly youthful, vigorous feel.”

This wine was really drinking VERY nicely.

Smarooq challaw. Tender pieces of breast of chicken sautéed with mushrooms, onions, tomatoes and green peppers.

From my cellar, Parker 92, “The 1996 Hermitage La Sizeranne exhibits a saturated dense purple color, a classic, smoky, cassis-scented nose, and fresh acidity nicely meshed with the wine’s rich, concentrated black fruit character and high tannin. This full-bodied, muscular, backward La Sizeranne requires patience. It is aged all in cask, of which 50% were new.”

Kabob-e-gousfand and kabob-e-tika. Tender cubes of lamb and beef respectively.

A very nice Syrah. Parker high 90s, “There are 400+ cases of Kongsgaard’s distinctive Syrah. Aged in 50% new French oak, it is fashioned from a special parcel of Hudson Vineyard vines planted in volcanic soils. The wine possesses striking blackberry, ground pepper, fried bacon fat, barbecue spice, and underbrush/composty characteristics that are also meaty and primordial. The volcanic soils may give this wine a more smoky, scorched, meaty character than other Northern California Syrahs. As the wine sits in the glass, notes of melted licorice also emerge. Extremely layered and long. This cuvee always benefits from 2-3 hours of decanting, and a young vintage might even be better if decanted 24 hours in advance. It is unquestionably the most singular expression of Syrah in Northern California.”

Kabob-e-murgh. Tender chunks of breast of chicken.

Parker 95, “The 2008 Cabernet Sauvignon, which comes from multiple fruit sources in Rutherford, Oakville, Yountville, Coombsville, Oak Knoll and Carneros, was aged in 100% new French oak. A blend of 95% Cabernet Sauvignon and the rest Merlot, Cabernet Franc and Petit Verdot, it exhibits an opaque purple color, great intensity and a sweet nose of blue and black fruits intermixed with toasty oak, lead pencil shavings and forest floor. Rich, layered and full-bodied with silky tannins.”

Challaw. Seasoned rice.

Vegetarian dishes. In the back is some Katchalu. Potatoes cooked with onions, tomatoes, cilantro and garlic.

Sabsi. Sautéed spinach cooked with onions and garlic.

This cilantro chile sauce is awesome.

Parker was not a fan, 75 points! “One of the thinner, leaner, more malnourished Cabernet Sauvignons in my tasting, this primarily Cabernet Sauvignon blended with touches of Merlot and Cabernet Franc did not perform well. It is under-fruited and medium-bodied with a short finish.”

Kadu. Sautéed butternut squash topped with yogurt and meat sauce. Incredibly succulent.

The flat bread goes great dipped in the green sauce – or the Aush!

No space on the table.

I’m always a big fan of old Madeira’s and this didn’t disappoint. Parker has his “technical” opinion below, but this was an extremely enjoyable treat.

Parker 88, “The 1875 Malvasia is showing a little flabbiness on the nose, with smudged notes of brown sugar, nougat and coconut. The palate is sweet and a little saccharine on the entry. It shows good weight and substance, but it feels a little cloying towards the finish. There are better bottles out there and, indeed, returning to the same bottle after two weeks it had gained more composure.”

Baghlava. hin layers of pastry with walnuts and pistachios, syrup soaked.

Firnee. A light pudding with almonds and pistachios served chilled. Yum, yum! This was creamy and saturated with rose water, which I love.

Gelabee. Fried Pastry Dipped in Sugar Syrup.

Yarom, the owner Abdul, and I.

Annik didn’t get enough food (haha), so she popped next door for some ice cream!

The chaos.

This was another amazing Hedonist blow out. The food is so tasty here. Afghan is a really delectable cuisine. Middle eastern with a hint of China, Persia, and India. It’s not spicy but is packed with flavor. Growing up, we used to frequently enjoy this cuisine in the Washington suburbs. You can check that out here.

The service at Azeen’s is fantastic. Abdul really makes you feel welcome. And Azeen’s is probably the best kitchen execution I’ve experienced in an Afghan restaurant I wouldn’t be surprised if it’s better than 99% of the places in Kabul.

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Or for Foodie Club extravaganzas.

By: agavin
Comments (3)

Posted in: Food

Tagged as: Afghan Cuisine, aush, Azeen's Afghani, Foodie Club, hedonists, mantu, Pasadena, Yoghurt

Fully Baked – Euro Pane

Sep14

Restaurant: Euro Pane

Location: 950 E Colorado Blvd. Ste 107. Pasadena, CA 91106. (626) 577-1828

Date: September 2, 2012

Cuisine: Bakery

Rating: Solid trendy bakery food

Euro Pane is a highly rated little bakery/restaurant in Pasadena. They serve simple breakfast/lunch fare in the modern New York style.

The interior is stylish, although the seating is limited and leans toward the backless.

The menu.

Even better, the pastry cabinet. You can see the popular macarons over on the right. I didn’t try them this visit.

“Pain aux Chocolate (Chocolate croissant).”

“Beet salad.” This was a nice take on this ubiquitous dish.

“Prosciutto, brie cheese, arugula, flatbread.” The bread itself (barely visible below) was chewy and sweet with an almost cornbread like vibe. The overall salad-like effect of the thing was very tasty.

“French toast.” There is real Creme Chantilly back there too.

“Chocolate tart.” Very dense and classic little pastry.

Overall, Euro Pane did a nice job. People rave about the egg salad sandwich here too. It looked good, as did the salmon flatbread. If you are out East and in the mood for some upmarket bakery-lunch fare, the place is solid.

For more LA dining reviews click here.