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Archive for Tata’s Cafe

Tata’s Two

Jul26

Restaurant: Tata’s Cafe [1, 2]

Location: 12627 Hawthorne Blvd, Hawthorne, CA 90250. (424) 675-4168

Date: October 20, 2022

Cuisine: New American

Rating: Great ingredients and a lot of fun

_

My good friend Jeff Bovon owns and operates this unusual restaurant in Hawthorne. He’s part chef, part food importer and supplier, being a purveyor of super high quality seafood and meats and he basically took over this little cafe and turned it into a very unusual destination. Chevy setup a big custom group dinner.

1A4A7167
1A4A7165

The interior is basically a little Hawthorne cafe that’s been mildly scaled up.

1A4A2019
60 day dry aged Tomohawk — too old — but ambitious.
1A4A2039
1A4A2023
Giant lobsters
1A4A2027
Cold Seafood plater. Very nice. The red sauce on the scallop (a sweet chili sauce) was pretty good too.
1A4A2033
1A4A2040
Steamed Littleneck Clams. With a mild curry flavor.
1A4A2049
1A4A2060
Seared Branzino. The fish was nice, but the green spicy tomatillo sauce was amazing!
1A4A2065
Leering at us.
1A4A2066
Seared A5 Wagyu. Super tender and probably the best “main.”

1A4A2113
60 day dry aged Tomohawk. I actually didn’t like it at all, too “cheesy” and funky.
1A4A2106
1A4A2107
1A4A2110
1A4A2112
1A4A2094
Baked Lobster Tails. These, however, were awesome. I think I had three.
1A4A2099
1A4A2080
Creamed spinach — rich but great.
1A4A2085
Sautéed mushrooms. Nice.
1A4A2087
Brussels. Also good.
1A4A2122
My personal plate.
1A4A2124
Cheese plate.
1A4A2128
Dessert plate.
1A4A2133
Pure and Concentrated Evil — Kentucky Mud Pie Gelato — Expresso Knob Creek Bourbon Custard Gelato base with layers of house-made Crushed Oreo Valrhona Fudge Ganache, and house-made Vanilla Coconut Cream Cheese Icing — The Plaid Mode of Gelati and includes a hefty Caffeine kick — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #coconut #valrhona #chocolate #ganache #expresso #bourbon #custard #oreos #icing
1A4A2135
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
1A4A2139
1A4A2115

We had a very fun time. Big group and diverse wines with a LOT of food. I mean a LOT of food, even by our standards!

For more LA dining reviews click here.

Related posts:

  1. Soot Bull Jeep
  2. Teatime at Tata’s
  3. China Red by Day
  4. Không Tên – Brunch
  5. Sauvages – LQ goes Italian
By: agavin
Comments (0)
Posted in: Food
Tagged as: A5, BYOG, fish, Foie gras, Gelato, Jeff Bovon, Seafood, Steak, Tata's Cafe, Wagyū

Teatime at Tata’s

Dec09

Restaurant: Tata’s Cafe

Location: 12627 Hawthorne Blvd, Hawthorne, CA 90250. (424) 675-4168

Date: May 27, 2022

Cuisine: New American

Rating: Great ingredients and a lot of fun

_

Our friend Jeff Bovon owns and operates this unusual restaurant in Hawthorne. He’s part chef, part food importer and supplier, being a purveyor of super high quality seafood and meats and he basically took over this little cafe and turned it into a very unusual destination. We setup a big custom group dinner.

1A4A7167
1A4A7165

The interior is basically a little Hawthorne cafe that’s been mildly scaled up.
1A4A7254
NV Henriot Champagne Brut Souverain.

Erick and I brought almost all the wines for this dinner as most of the guests aren’t collectors.
1A4A7255
2017 Costaripa Valtènesi Rosamara.
1A4A7168
The place setting.
1A4A7169
Our special menu tonight.
1A4A7256
2013 Prager Riesling Smaragd Achleiten. VM 93. Clarity and primary juiciness emerge from the present collection of Rieslings only when we get to this point. A shimmering interaction of crystalline stony suggestions with white peach, raw almond and bittersweet liquid floral perfume plays out on a subtly satin-like if also fundamentally firm palate. Bright lemon and its pips lend refreshing vivacity and piquant counterpoint on the vibrant, long finish. (Drink between 2015-2025)
1A4A7179
Hokkaido Scallop and Uni Crudo.
1A4A7258
1997 Verget Chablis 1er Cru Fourchaume Vieilles Vignes. VM 90-92. Exotic tropical fruits, apple, honey and a whiff of caramel on the nose. Superripe honey and apple flavors are almost too ripe; in a Show Reserve Australian chardonnay style. Finishes with a note of butterscotch. This has more impressive material than the above, but I’d find the regular Fourchaume easier to drink.
1A4A7188-Edit
Toast with Egg Yolk and Caviar. Creme Fraiche, celery root puree, chives. This was really yummy.
1A4A7260
2005 Cantina di Santadi Shardana Valli di Porto Pino IGT. VM 94. The 2005 Shardana is an awesome Carignano endowed with exuberant dark fruit, smoke, licorice, sage, rosemary and tar. This is a fairly big, masculine wine with great intensity, depth and roundness. It needs another year or two in bottle for the tannins to settle down. The Shardana is formidable, though, and a terrific choice for hearty cuisines. (Drink between 2013-2021)
1A4A7198
Roasted Bone Marrow with sea salt and peppered crostini. I don’t really like bone marrow dishes like this. There is basically no “marrow” on the bone, so you scrape a thin layer of fat and collagen onto a toast. Not really my thing. The pickles were good though.
1A4A7257
New world juice.
1A4A7259
2014 Jean-Marc Brocard Chablis Grand Cru Les Clos. VM 94. Pale, bright yellow. Fresh yellow peach, apricot, lemon and toast on the nose, accented by a subtle spearmint note and a whiff of oyster shell. Densely packed, intense, saline and penetrating; tightly wound yet somehow pliant, this wine offers considerable charm owing to its early balance and sweetness but is built for a graceful evolution. Superb, seamless wine with enlivening saline minerality carrying the finish and giving it terrific grip and lift. (Drink between 2020-2032)
1A4A7201
Heirloom Tomato Salad. Compressed cantaloupe, Bulgarian feta, pine nut salsa verde. I think for tomato lovers this would have been great. I can handle the little tomatoes, but the big ones have too much “tomato gut.”
1A4A7261
2011 Bodegas Vega-Sicilia Ribera del Duero Valbuena 5°. VM 94. Inky ruby. Sexy, high-pitched dark berry and floral pastille aromas are complemented by suggestions of oak spices and smoky minerals. Shows a surprisingly light touch on the palate, offering sharply focused blackberry, bitter cherry, licorice candy and floral pastille flavors that deepen and become sweeter with air. Harmonious tannins add grip to the extremely long, sappy finish, which leaves behind notes of dark berry preserves and candied lavender. (Drink between 2021-2032)
1A4A7171
1A4A7208

1A4A7216
Whole Roast Suckling Pig!
1A4A7218
So soft he cuts it with a plate.
1A4A7226
1A4A7228
We each got this much meat!
1A4A7262
2010 Domaine Lignier-Michelot Gevrey-Chambertin Cuvée Bertin. VM 91-93. The 2010 Gevrey-Chambertin Cuvée Bertin is rich, dark and sensual. Black cherries, plums, spices and minerals are some of the notes that are woven into this generous, textured wine. The Cuvée Bertin finds a higher, brighter register on the mid-palate and finish. This is a beautifully poised, elegant Gevrey. The Cuvée Bertin was made with 40% whole clusters. (Drink between 2015-2025)
1A4A7230
Crispy Duck Breast. Cherry sauce, purple cauliflower & King Trumpet croutons. This was a good dish. The brown mushy stuff under the duck was very savory and delicious.
1A4A7263
2014 Compania de Vinos del Atlantico Vino de la Tierra de Cádiz Vara Y Pulgar.
1A4A7238
Porcini Crusted NY Steak. Getting full here.
1A4A7242
Yuzu Tart. Very nice little “meringue” pie.
1A4A7266
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
1A4A7250
The wines.
284505176_10220388178404337_3229489355737247567_n
We had a very fun time. Big group and diverse wines with a LOT of food.

For more LA dining reviews click here.

Related posts:

  1. Curry at Cobi’s
  2. N/Naka Again
  3. Old California at 71Above
  4. Upstairs with Sauvages
  5. LQ Seafood Tower
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Foodie Club, Gelato, Jeff Bovon, suckling pig, Tata's Cafe, Wine
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