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Archive for Pita

Return to Esso

Feb04

Restaurant: Esso Mediterranean Bistro [1, 2]

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

Date: February 3, 2016

Cuisine: Syrian

Rating: Really delicious and authentic flavors

_

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

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

Spicy pickles.

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

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

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

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

Pita bread, of course.

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

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

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

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

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

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

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

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

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

agavin: really nice. Probably WOTN.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2000 Wantirna Estate Cabernet-Merlot Amelia (mag).

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

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

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

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

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

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

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

Tasty oranges.

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

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

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

Related posts:

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

Hedonism at Esso

Sep10

Restaurant: Esso Mediterranean Bistro [1, 2]

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

Date: September 6, 2012

Cuisine: Syrian

Rating: Really delicious and authentic flavors

_

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

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


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


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


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


“Pita bread,” of course.


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


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


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


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


The party rocks on.


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


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


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


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


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


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



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


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



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

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

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

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

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


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


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


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


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


John really puts the effort into opening…


“The 2012 Dasani.” Just kidding.

The 1983 Jaboulet Hermitage La Chapelle!

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


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


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


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


The hedonistic life has its perks!


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

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


Inside was this delicious ground meat mixture.


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


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


“1975 Round Hill Vineyards Cabernet Sauvignon.”


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


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


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

Still young and bracingly tannic!


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


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


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


Ribbit!

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


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


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


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


I’m being watched.


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


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


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


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


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

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

For more crazy Foodie Club meals, click.

For more LA dining reviews click here.

Related posts:

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

Quick Eats: Momed

Mar03

Restaurant: Momed

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

Date: January 31 & April 16, 2011

Cuisine: Modern Middle Eastern

Rating: Interesting, and tasty modernized Middle Eastern.

ANY CHARACTER HERE

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

The Menu can be found here.

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

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

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

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

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

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

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

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

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


Another three salad plate, left to right:

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

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

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


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


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

Related posts:

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

Quick Eats: Sunnin

Feb24

Restaurant: Sunnin

Location: 1776 Westwood Blvd, Los Angeles, CA 90024 (310) 475-3358

Date: December 24, 2010

Cuisine: Lebanese

Rating: Cheap tasty Lebanese

 

A couple years ago I had an office a couple blocks from Sunnin, and we used to go at least once a week. In those days Sunnin was across the street from where it is now, in a total hole in the wall. There they served on styrofoam with plasticware. It was it its best with “mama” behind the counter. The sons served (slowly), but the humus was amazing, and the garlic paste for the grilled chicken. Now they’ve moved across the street and they have real plates, a bigger space, and slightly higher prices. The sons still loiter about. The food hasn’t really changed.

The menu can be found HERE.

“Deep fried Cauliflower served with tahini sauce.” Fry, as usual, what’s not to like. Cauliflower has a lot of surface area, better to pick up the fry, and the sauce, which cuts the fry nicely.

“Fresh yogurt and cucumber slices mixed with garlic and dry mint.” I love yoghurt sauce, and it’s a fundamental part of what I call the “lamb yogurt flatbread continuum,” that band of culinary couplings that roles from Greece all the way to north India.

Pita.

“Sanbousek, Homemade dough stuffed with ground beef, onions and pine nuts.” Tasty thick pastry stuffed witha  savory mix of meat and spices.

“Lamb Kebab. Cubes of lamb grilled on a skewer served with hommos, rice, Lebanese salad and pita bread.” Tender lamb chunks. Zesty salad, and the humus. I’ve always loved the humus here, it has a lot of garlic, and a good amount of lemon in it. Then it’s brightened up with Lebanese olive oil (I’ve seen the jugs) and paprika.

Beef instead. The beef is more tender, but the lamb has a bit more flavor.

The chicken kabob is great here too, and it comes with the garlic paste — I love the garlic paste.

Related posts:

  1. Quick Eats: La Serenata
  2. Quick Eats: Taverna Tony
  3. Quick Eats: Osteria Latini 2
  4. Quick Eats: Chan Dara
  5. Quick Eats: Andy’s Spanish Eggs
By: agavin
Comments (1)
Posted in: Food
Tagged as: Chicken, Food, Fried cauliflower, Garlic, Humus, Lebanese cuisine, Olive oil, Pita, Restaurant, Restaurant Review, side dishes, sunnin
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