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Archive for Wine

SGV Sunday – Bund 8

Sep27

Restaurant: Bund8

Location: 218 S San Gabriel Blvd, San Gabriel, CA 91776

Date: May 11, 2025

Cuisine: Chinese

Rating: Very good

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Bund8 is a culinary gem nestled in the heart of Bund 8, offering an exquisite dining experience that marries traditional Chinese cuisine with contemporary flair. The restaurant’s innovative dining concept is a gastronomic journey through China’s rich culinary heritage, with a menu that showcases the diverse flavors and techniques of the country’s various regions. Each dish is a testament to the skill and creativity of the chefs, who use fresh, locally-sourced ingredients to craft meals that are as visually stunning as they are delicious.

Step into Bund8 and you’ll be immediately enveloped by an atmosphere of understated elegance. The ambiance is a harmonious blend of modern sophistication and traditional Chinese aesthetics, with tasteful decor and soft lighting that create a warm, inviting space. The restaurant’s open kitchen adds a dynamic element to the dining experience, allowing guests to witness the culinary magic unfold.

What sets Bund8 apart is its commitment to authenticity and innovation. The restaurant is a beacon of Chinese gastronomy in Bund 8, offering a unique dining experience that both honors and reimagines the country’s culinary traditions. It’s a must-visit destination for food lovers, playing a pivotal role in the local dining scene by elevating Chinese cuisine to new heights. Whether you’re a local or a visitor, Bund8 promises an unforgettable dining experience that will leave you with a deeper appreciation for the richness and complexity of Chinese cuisine.

We had this private dining room.

Drunken chicken. Typically gently poached then marinated in rice wine, it’s silky and fragrant with a pleasantly boozy finish; served chilled, the meat stays tender and the skin lightly gelatinous.

Really delicious jellyfish. Sweet, tangy sauce and very crunchy.

Head cheese. This was one of the best Shanghainese terrines I’ve had. Rich, gelatinous, and savory, it sets tender morsels in a clean, glossy aspic with gentle spice.

Crab in brown sauce with rice cakes. Classic Shanghai and very delicious—if sweet. The sauce is glossy and savory-sweet, clinging to tender crab and the pleasantly chewy rice cakes.

Shrimp two ways. I really love the fresh, steamed shrimp with vinegar. The fried ones were good but sweet. The steamed shrimp have a clean, briny snap, while the fried are crisp with a sugary edge.

Crab with salted duck yolk. Kind of stinky and grainy, and not my thing. The salted yolk brings a dense, sandy richness and a salty funk that can overshadow the crab’s natural sweetness.

Stuffed duck. Sweet brown sauce with a delicious sticky rice filling. The duck is tender, the rice pleasantly chewy, and the glossy sauce clings, bringing a gentle sweetness.

Jiggly pork hock. Good, but I’m getting a little “tired” of the sweet brown sauce. The meat is tender and gelatinous with a satisfying wobble, and the glossy sauce clings thickly—rich but a bit repetitive.

Lamb with scallions. Really gamey; not my favorite. Tender and quite lamb-forward, with scallions adding a sharp, green bite.

Spicy bullfrog. Not sure what this was doing on the Shanghai menu, but it was delicious—and pretty spicy.

Beef in brown sauce. This was my least favorite dish. It was overcooked and the 4th brown sauce dish. Yarom does not know how to balance the sauces. The meat was dry, and the sauce felt heavy and one-note.

Spring rolls. Hot and delicious. Crisp, shattering wrapper around a savory filling.

 

The dish, Stir-Fried Broccoli and Cauliflower, presents a vibrant tableau of emerald greens and sun-kissed yellows, interspersed with the bold hues of crimson chillies. Each piece of tender florets glistens, hinting at its recent encounter with hot oil, exuding a fragrant, earthy aroma that beckons the senses. The texture offers a delightful crunch, giving way to a succulent tenderness, while the interplay of subtle sweetness and the gentle heat of spices creates a harmonious flavor profile, elevating this simple vegetable medley to an exquisite culinary experience.

With an inviting sheen, the dish of Stir-Fried Garlic Greens presents a vibrant tapestry of verdant hues, as glossy emerald leaves entwine with tender, jade stalks. The fragrant aroma of sautéed garlic weaves through the air, a tantalizing prelude to the feast that awaits. Each bite delivers a crisp freshness, the slight crunch releasing a subtly sweet, earthy flavor that speaks to the purity of the ingredients. The dish’s harmonious balance of textures—from the tender, gently wilted greens to the occasional crisp snap—creates a delightful contrast that entices the palate and dances on the tongue, leaving a lingering whisper of garlic that beckons for more.

XLB. Typical Shanghai style. The wrappers were a little thick, but they were delicious.

Pan-fried buns. Great. Crisp-bottomed and golden, with pillowy tops and a juicy, savory filling.

Weird sweet soup. Light and syrupy, it leans dessert-like; the sweetness feels unexpected.

Great meal.

For more LA dining reviews click here.

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By: agavin
Comments (0)
Posted in: Food
Tagged as: Bund 8, hedonists, Shanghai Cuisine, Wine

Does this make you Squirm?

Sep23

Restaurant: Hwal A Kwang Jang

Location: 730 S Western Ave, Los Angeles, CA 90005

Date: May 30, 2025

Cuisine: Korean

Rating: Old school

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Hwal A Kwang Jang, nestled in the heart of Los Angeles, is a culinary gem that offers an authentic Korean dining experience. The restaurant’s concept is centered around traditional Korean barbecue, where diners can grill their own selection of high-quality meats right at their table. This interactive dining experience is not only a feast for the palate but also a delightful spectacle that engages all the senses.

The atmosphere at Hwal A Kwang Jang is warm and inviting, with a rustic charm that transports you straight to the heart of Seoul. The soft glow of the grills, the bustling energy of the staff, and the lively chatter of satisfied customers create an ambiance that is both cozy and vibrant. The restaurant’s interior, adorned with traditional Korean decor, further enhances the authenticity of the dining experience.

What sets Hwal A Kwang Jang apart is its commitment to quality and authenticity. The restaurant sources only the finest cuts of meat, and its menu features a variety of traditional Korean dishes, each prepared with meticulous attention to detail. This dedication to authenticity has earned Hwal A Kwang Jang a loyal following among Los Angeles’ food enthusiasts and a notable place in the city’s vibrant dining scene. Whether you’re a seasoned connoisseur of Korean cuisine or a curious first-timer, Hwal A Kwang Jang promises an unforgettable culinary journey.

 

At first glance, the dish showcases a vibrant contrast between the earthy tones of the Spicy Gochujang Sauce and the fresh, verdant hue of crisp jalapeño halves. The sauce, with its rich crimson depth, emanates a tantalizing aroma infused with notes of fermented miso and an underlying sweetness that beckons the senses. Each spoonful reveals a luxuriously velvety texture, punctuated by the crunch of scallions, blending seamlessly with the sharp bite of the jalapeños. The flavor unfolds with a harmonious balance: the umami richness of the sauce embraces the piquancy of the peppers, creating a dance of heat that lingers delightfully on the palate, inviting yet invigorating, with an allure that entices one to savor every morsel.

Rice and crab-gut? Porridge. Briny, umami-rich, and silky, with tender grains in a gently funky, sea-scented broth.

Spicy octopus. Tender, lightly charred tentacles with a bright chili kick; briny-sweet and a little smoky.

Spicy tofu, or bean curd. Silky and tender, it balances clean soy sweetness with a warming, peppery heat, and the sauce clings without overpowering.

Light mussel soup. Clean, briny broth with tender mussels; delicate, aromatic, and soothing.

Lots of sashimi.

The crazy live octopus legs! You eat them with sesame oil—very chewy, very squirmy. Clean and briny, with a nutty gloss from the oil and a playful suction-tug that keeps wriggling on the plate.

More sashimi. These are wrapped in nori or lettuce. Clean, delicate slices with sweet ocean freshness; the wraps add either briny snap or cool crunch.

BBQ eel. Silky, rich flesh with gentle smokiness and a caramelized glaze; the skin crisps at the edges while the interior stays tender. Savory-sweet and deeply umami.

Presented with an artistry that captures the very essence of the ocean, the dish Chilled Lobster Sashimi boasts a striking visual palette; the glossy orange of the lobster meat contrasts beautifully with the pale translucence of the delicate sashimi, all resting atop a bed of glistening ice that mirrors the sea’s tranquility. As the plate arrives, the air is fragrant with a briny freshness, mingling with subtle notes of citrus that elevate the experience. Each bite offers a sublime texture, the lobster yielding a firm yet tender chew, while the sashimi melts effortlessly on the palate, revealing a nuanced sweetness that harmonizes seamlessly with the piquant kick of wasabi and the crispness of pickled ginger. Garnished with vibrant vegetables and a whisper of green onion, this dish is not merely a feast for the eyes but a symphony of flavors that

Some spicy tuna hand rolls. Crisp nori and warm rice wrap creamy, chili-laced tuna, delivering a clean, lingering heat.

Fried/grilled fish. Crisp-edged and flaky inside, with a touch of smoke and clean, briny sweetness—simple and satisfying when the fish is fresh.

Presented in a charming cascade, the dish crispy vegetable fries captivates with its golden-brown hue, glistening under the soft glow of the restaurant’s lighting. The aroma is an enticing blend of earthy undertones and the warm, comforting scent of fried batter, invoking a sense of nostalgia. Each fry, perfectly crisp on the outside yet impossibly tender within, offers a delightful crunch that contrasts beautifully with its soft interior. The flavor is a harmonious dance of sweetness and umami, enhanced by a subtle sprinkle of sea salt, inviting the palate to revel in the exquisite balance of simplicity and sophistication.

Grilled collar. Smoky and deeply savory, with crisp edges yielding to succulent, fatty meat. The char concentrates the juices, making each bite plush and satisfying.

A kind of custard made with seafood and egg. Silky and gently set, it has a delicate wobble, savory depth, and a subtle oceanic sweetness.

The lobster shells and legs were turned into a delicious and spicy soup. The broth was rich and briny, with a silky, peppery heat.

This extremely bland rice soup to finish. It was thin and watery, with soft grains and almost no aroma.

We went here for sweets after.

For more LA dining reviews click here.

Related posts:

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By: agavin
Comments (0)
Posted in: Food
Tagged as: Foodie Club, Korean cuisine, Sashimi, Seafood, Wine

Mega Masuyoshi

Sep21

Restaurant: Masuyoshi

Location: Tokyo

Date: May 28, 2025

Cuisine: Japanese

Rating: Amazing

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Joe found this amazing new Omakase bar in Tokyo.

At Sushi Masuyoshi in Culver City, the dining experience is a journey into the heart of traditional Japanese cuisine. The restaurant, helmed by the eponymous Masuyoshi, is a testament to the art of sushi making, offering a dining concept that is as much about the experience as it is about the food. The omakase-style menu, meaning ‘I’ll leave it up to you’, invites diners to put their trust in the chef, allowing them to be guided through a carefully curated selection of dishes that showcase the freshest seasonal ingredients and the chef’s masterful technique.

The atmosphere at Sushi Masuyoshi is intimate and serene, with a minimalist design that reflects the simplicity and elegance of Japanese aesthetics. The ambiance is warm and inviting, with soft lighting and a quiet hum of conversation that makes it an ideal spot for a romantic dinner or a quiet catch-up with friends. The centerpiece of the restaurant is the sushi counter, where diners can watch as Masuyoshi himself meticulously crafts each piece of sushi with a precision and care that is mesmerizing to watch.

What sets Sushi Masuyoshi apart is its commitment to authenticity and quality. Every dish is a celebration of traditional Japanese flavors, prepared with a level of craftsmanship that is a rarity in today’s fast-paced dining scene. The restaurant has quickly become a staple in Culver City’s culinary landscape, earning a reputation for its exceptional sushi and warm, personalized service. For those seeking an authentic and memorable Japanese dining experience, Sushi Masuyoshi is a destination not to be missed.

At the heart of this culinary experience, the talented chef engages diners with his exquisite creations, setting the stage for a memorable meal.

The intimate setting, characterized by warm wooden accents and softly glowing rattan fixtures, invites guests to savor each thoughtfully crafted dish while immersed in an atmosphere that balances modern simplicity with a touch of artisanal charm.

The menu at Masuyoshi features an exquisite selection of traditional Japanese dishes, emphasizing fresh, high-quality seafood and seasonal ingredients. Highlights include a variety of sashimi, specialty fish preparations, and classic items like tempura and chawan-mushi, showcasing a blend of flavors and textures that celebrate the artistry of Japanese cuisine.

Gingers.

The Meursault “Les Perrières” 2011 from Domaine Leroy is a stunning expression of this legendary Burgundy region. With its rich, buttery notes complemented by vibrant acidity, it showcases flavors of ripe stone fruits and a subtle touch of minerality. This wine pairs beautifully with buttery seafood dishes like lobster or creamy risottos.

The Puligny-Montrachet “Les Chenevottes” 2013, also crafted by Domaine Leroy, offers a more pronounced elegance with its floral aromas and crisp citrus flavors. The wine’s well-integrated oak lends a luxurious texture, making it a fantastic partner for grilled chicken with lemon and herbs or a delicate goat cheese salad.

Ankimo from Hokkaido / monkfish liver. Very soft. Silky and rich, with gentle oceanic sweetness.

Today’s Sashimi. Roe, sweet shrimp, and ikura; some fish including toro and octopus. Clean, briny-sweet flavors with a silky mix of textures—the toro melts while the octopus offers a gentle chew.

Presented with an artful precision, the dish of sashimi showcases an array of delicate hues: from the ethereal brightness of pristine white fish to the subtle blush of tuna, each piece glistens as if kissed by the ocean’s own light. The air is infused with a briny freshness, reminiscent of seaside breezes, while a whisper of wasabi contrasts beautifully against the silky texture of the fish, inviting the palate to embark on an elegant journey. As one savors each morsel, the flavors unfold—subtle and enchanting, with the creaminess of luscious ikura adding bursts of umami that dance harmoniously on the tongue, each bite a testament to the meticulous craftsmanship behind this exquisite offering.

From Domaine Robert Arnoux, the 1993 Vosne-Romanée 1er Cru “Les Suchots” is a beautifully complex Pinot Noir from Burgundy, exhibiting fragrant aromas of wild strawberries, forest floor, and subtle spices. Its silky tannins and vibrant acidity make it an exquisite pairing for duck confit or a rich mushroom risotto, accentuating the earthy undertones of the wine.

The 2001 Richebourg Grand Cru from Domaine Jean Grivot is a stellar expression of the terroir, showcasing intense dark cherry, plum, and a hint of vanilla from oak aging. This powerful and full-bodied red demands attention, and it perfectly complements dishes like beef bourguignon or aged cheeses, enhancing the overall dining experience with its luxurious mouthfeel and depth.

Chawanmushi. Caviar and monkfish liver ball. Silky, gently savory egg custard; the caviar’s briny pop and foie-like monkfish liver bring deep, creamy umami.

I love this pairing.

In this intimate culinary moment, the talented chef skillfully prepares a dish, showcasing their artistry and dedication to creating an unforgettable meal for the diners.

Toro takuan hand roll—so good. Silky, fatty toro meets the sweet-tangy crunch of takuan in a crisp nori cone with warm rice.

The 2011 Criots Bâtard Montrachet, produced by the esteemed Domaine Leflaive, originates from the Montrachet region in Burgundy. This Grand Cru white wine displays an opulent structure, layered with notes of ripe stone fruits, a touch of hazelnut, and a refreshing minerality. Its luscious texture makes it a perfect pairing for rich seafood dishes, such as butter-poached lobster or creamy risotto.

The 2014 Chevalier-Montrachet Les Demoiselles from Louis Jadot is another fabulous example of Burgundy’s white wine prowess. This Grand Cru boasts vibrant acidity and complex aromas of white flowers, citrus zest, and flint. The wine’s elegance and depth pair beautifully with gourmet dishes like roasted chicken in a creamy sauce or delicate shellfish preparations, enhancing any fine dining experience.

Grilling the fish with binchotan. Its clean, high heat delivers crackling skin, juicy flesh, and a gentle charcoal aroma.

Hirame / Halibut with some extra-fatty stuff on top. Lean and delicately sweet, it’s firm yet tender, and the extra-fatty topping adds lush richness and contrast.

As the flame dances to life…

Kinmedai / Golden Eye Snapper. Silky, gently fatty flesh with a sweet, clean ocean flavor; its blush-red skin and luminous eyes make it as striking as it is delicate.

Masunosuke / King Salmon. Prized for its lush, buttery richness and high oil content, it’s silky and gently sweet, with a rosy hue that seems to glow.

Tempura sauce. A delicate soy-and-dashi dip that’s gently sweet and salty, often brightened with grated daikon; it’s clean, light, and made to let the crisp batter shine.

Tempura fish. Feather-light, crackling batter coats tender, flaky fish. Golden and clean-tasting, it stays crisp without greasiness.

Pepper tempura. Light, crackly batter shatters to reveal juicy peppers with gentle heat, clean fry, and a whisper of salt.

 

 

Fish tempura. Light, crackling batter that shatters to reveal tender, sweet fish. Golden, airy, and clean-tasting with a delicate, greaseless crunch.

Here, the talented chef orchestrates a symphony of flavors, bringing each exquisite dish to life in the heart of the kitchen.

Grilled Saba / Japanese Mackerel. Charred, crackling skin yields to rich, oily flesh with a clean, briny sweetness; a squeeze of citrus lifts the gentle smoke.

 

The exquisite saba nigiri presents itself as a delicate interplay of warm earth tones, where the rich, silvery flesh glistens with a sheen akin to morning dew. The fragrance wafts forth, a harmonious blend of briny sea air and subtle smokiness, enticing the senses with each tantalizing approach. As you take the first bite, the velvety texture envelops the palate, revealing layers of umami depths punctuated by a whisper of sweetness, while the carefully charred nori adds a touch of crispness. Finishing notes of fragrant sesame crunch and a hint of heat from vibrant scattering spices linger enticingly, crafting an unforgettable symphony of flavor that dances on the tongue.

Presented with an air of elegance, this clam sushi with yuzu caviar captures the senses with its pearlescent hue, reminiscent of dawn’s first light. The delicate, translucent fish glistens, invitingly moist, while atop, vibrant specks of golden caviar offer a playful contrast, each bursting with a pop of citrusy brightness. Upon first taste, the gentle umami of the fish melds seamlessly with the zesty liveliness of the yuzu, creating a symphony of flavors that dances across the palate. The silky texture of the sushi is harmoniously balanced by the creamy, effervescent pearls, crafting an exquisite tactile experience that is as memorable as it is delicious.

The 2008 Bonnes-Mares from Domaine Comte Georges de Vogüé is a stellar representation of Grand Cru Burgundy. This enchanting Pinot Noir hails from the prestigious Côte de Nuits and showcases a harmonious blend of dark cherry and earthy undertones. With its velvety tannins and lingering finish, it pairs beautifully with roasted duck or a wild mushroom risotto, elevating any culinary experience.

Rich and complex, this wine reveals layers of flavor that evolve gracefully in the glass, from ripe raspberry to subtle spice notes. The exceptional terroir of Bonnes-Mares lends this bottling a distinctive minerality that enhances its elegance. Enjoying this wine over a fine meal is an indulgent experience that reflects the artistry of Burgundy winemaking.

The simplicity of maguro nigiri is deceptive, as the rich, deep crimson of the fish glimmers like a polished ruby against the pristine, vinegared rice. Aroma unfurls softly, a whisper of the ocean, punctuated by a subtle sweetness that invites the eager palate. Each delicate slice yields effortlessly to the touch, revealing an exquisite silkiness that caresses the tongue, while the umami essence dances harmoniously with the faint tang of rice. A fleeting hint of brininess lingers as the flavours meld, leaving a sublime memory of the sea that beckons for another indulgent bite.

Chu-Toro / Medium Fatty Tuna. Silky and lightly marbled, it brings a clean, buttery richness with gentle ocean sweetness and melts on the tongue.

O-Toro / Super Fatty Tuna. Beautifully marbled and silken, it melts on the tongue with buttery richness and a gentle sweetness, finishing clean and oceanic.

Extra chunks!

The jewel-like presentation of uni beckons with its warm, sun-kissed hues ranging from deep amber to golden ochre, reflecting the very essence of the sea. The aroma is an enticing whisper of brine and ocean air, exuding an unmistakable freshness that awakens the senses. Each delicate morsel boasts a luxuriously creamy texture that melts effortlessly on the palate, yielding to a rich, umami flavor, underscored by a subtle sweetness and a faint mineral note reminiscent of its marine origins. This exquisite offering invites a moment of contemplation, inviting diners to savor the intricate balance of taste and sensation with every delectable bite.

Hokkaido Uni / Sea Urchin. Silky, custardy lobes with clean, briny sweetness that melt on the tongue. Bright orange-gold and pristine, rich without heaviness.

Today’s Soup. Warm, aromatic comfort in a bowl, with a soothing, velvety sip that resets the day.

Unagi / Freshwater eel. Typically lacquered with a sweet-savory tare and grilled over charcoal, it’s rich and buttery, with silky flesh, gentle sweetness, and a whisper of smoke.

Dashimaki Tamago / Egg Omelet. Silky, lightly sweet, and savory from dashi, with tender layered folds and a custardy center.

The exquisite Fruit Medley Temptation presents an alluring mosaic of deep ruby cherries, velvety blackberries, and zesty orange segments, all nestled within a delicate glass vessel. Each fruit radiates vibrant hues, capturing the eye while emanating the sweet, sun-kissed aromas of a warm summer orchard. The texture contrasts delightfully; the cherries’ firm bite, the blackberries’ tender juiciness, and the citrus’s refreshing zest mingle in perfect harmony. A gentle drizzle of honey, barely perceptible, weaves through the medley, enhancing the natural sweetness and providing a whisper of complexity that lingers on the palate, evoking the pure essence of nature’s bounty.

The 2014 Chassagne-Montrachet from Leroy showcases the elegance of this renowned Burgundy region with a harmonious balance of richness and acidity. Notes of ripe pear and subtle hazelnut mingle with a mineral backbone, making it a splendid match for roasted chicken or creamy seafood dishes.

From the prestigious Montrachet terroir, the 2011 Meursault offers a mouthful of luxurious, buttery flavors complemented by fresh citrus and toasted almonds. Its velvety texture and complex depth make it an ideal pairing for grilled lobster or creamy pasta dishes.

The 2014 Criots Batard-Montrachet from the esteemed Jean-Marc Roulot presents an exquisite expression of Chardonnay, with notes of white flowers and stone fruits enveloped in a creamy finish. This wine shines alongside delicate, buttery dishes or rich, soft cheeses.

The

The 2013 Chassagne-Montrachet Les Chenêts from Leroy showcases the pristine terroir of Burgundy with its vibrant acidity and elegant minerality. This white Burgundy exudes aromas of white flowers and citrus zest, revealing layers of green apple and subtle oak on the palate. Perfectly paired with grilled trout or a lemon-infused risotto, this wine is a true delight for those who appreciate sophistication in a glass.

The 2011 Meursault Les Taloche from Leroy captivates with its rich, buttery texture and nuanced complexity. With notes of ripe pear, hazelnut, and a touch of vanilla, this wine reflects the opulent character of Meursault. Enjoy it alongside creamy poultry dishes or a decadent lobster bisque to elevate the dining experience, offering a luxurious balance of flavor and finesse.

The 2013 Montrachet Les Chevaliers from Domaine de la Romanee-Conti is a majestic expression of Burgundy terroir. This Chardonnay dazzles with layers of citrus, stone fruit, and a hint of wet stone minerality, showcasing a vibrant acidity that balances its rich, creamy texture. It pairs beautifully with buttery lobster or grilled scallops, enhancing the essence of the dish.

The 2011 Meursault Les Perrières from Alfred Gratien is a radiant white wine that offers complex aromas of pear, hazelnut, and floral notes. The palate is focused and lively, boasting a beautiful interplay of freshness and oak depth. This wine is an excellent match for roasted chicken with herbs or a rich mushroom risotto, elevating the dining experience.

The 2011 Criots-Bâtard-Montrachet from Thibault Liger

The 2011 Criots Bâtard-Montrachet, produced by Pierre-Yves Colin-Morey in Burgundy, showcases the pinnacle of Chardonnay from this Grand Cru vineyard. Its vibrant acidity and complex mineral profile are beautifully balanced with flavors of ripe stone fruits, floral notes, and a rich, creamy texture that invites pairing with luxurious seafood dishes or a rich poultry preparation.

The 2012 Chevalier-Montrachet Les Demoiselles from Louis Jadot represents one of the finest expressions of white Burgundy. This Grand Cru offering reveals an opulent bouquet of citrus, almond, and subtle oak, underpinned by a remarkable minerality. With its persistent finish and structured elegance, it perfectly complements dishes such as lobster with drawn butter or creamy risottos.

Chassagne-Montrachet Les Bâtard 2014: Hailing from the esteemed Burgundy region, this exceptional Chardonnay reflects the true essence of its terroir. The 2014 vintage presents a harmonious balance of ripe stone fruits, buttery richness, and a hint of minerality. This wine pairs exquisitely with roasted lobster or creamy risottos, enhancing the richness of seafood dishes.

Chevalier-Montrachet Les Demoiselles 2014: This Grand Cru from Louis Jadot is a showcase of elegance and finesse. With layers of citrus, floral notes, and a refined oak influence, the 2014 vintage enchants the palate. Its lush texture and vibrant acidity make it a sublime companion for dishes like grilled scallops or herb-crusted poultry.

Bonnes

The 2014 Puligny-Montrachet Les Folatières from Jadot showcases the elegance of the Burgundy region with its vibrant acidity and minerality. This white wine, crafted from Chardonnay grapes, balances notes of citrus, green apple, and a subtle hint of oak. Pair this with grilled lobster or buttery scallops for a luxurious experience.

The 2008 Bonnes-Mares from Comte Georges de Vogüé is a magnificent expression of Pinot Noir, offering layers of dark fruit intermingled with earthy undertones. This Grand Cru from Côte de Nuits boasts a robust structure and a silky mouthfeel, making it perfect for pairing with roasted duck or a rich mushroom risotto.

The 2015 Savigny-lès-Beaune Les Suchots by Robert Arnoux is a delightful representation of its terroir, featuring a bouquet of ripe

The 2008 Château de la Vougeraie Les Maréts, from the Côte de Beaune in Burgundy, showcases the finesse of Pinot Noir with its bright red fruit notes complemented by a hint of earthy minerality. This wine is marked by vibrant acidity and silky tannins, making it an ideal pairing with duck confit or mushroom risotto to elevate the umami flavors on your palate.

The 1993 Domaine Robert Arnoux Nuits-Saint-Georges “Les Suchots” offers a compelling glimpse into the elegance of aged Burgundy. Its complex aromatics feature ripe cherries, truffles, and a subtle forest underbrush, leading to a rich, velvety mouthfeel. This classic example pairs beautifully with grilled lamb or a hearty coq au vin, enhancing the dish’s depth with its intricate flavor profile.

Here we see two delightful culinary enthusiasts, both adding their unique warmth and charm to this exquisite dining experience.

This was a fabulous and serious omakase. Expect pristine fish, precise knife work, and rice tuned for temperature and bite, with clean, focused flavors unfolding course by course.

For more LA dining reviews click here.

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By: agavin
Comments (0)
Posted in: Food
Tagged as: Foodie Club, Japanese cuisine, Omakase, Sushi, Wine

Sichuan Impression Reboot

Sep19

Restaurant: Sichuan Impression

Location: 18700 E Gale Ave, City of Industry, CA 91748. (626) 839-7899

Date: May 24, 2025

Cuisine: Sichuan

Rating: Great

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This location was 19 Town, which was the same group’s more modern Sichuan. I guess that concept didn’t pan out so it has rebooted into another branch of Sichuan Impression. Sadly for us, but good for them, this branch is considerably better than our West LA one. This was probably the best SI meal I’ve had yet — and I love them all.

Sichuan Impression in City of Industry is a culinary gem that brings the fiery, bold flavors of Sichuan cuisine to Southern California. The dining concept is rooted in authenticity, offering a gastronomic journey through the Sichuan province of China. The experience is immersive, with dishes that are as visually stunning as they are delicious. Each plate is a testament to the region’s culinary traditions, with a focus on the iconic numbing and spicy flavors that Sichuan cuisine is renowned for.

The atmosphere at Sichuan Impression is warm and inviting, with a modern, minimalist decor that allows the food to take center stage. The ambiance is lively and bustling, reflecting the vibrant energy of Sichuan’s street food culture. The restaurant’s open kitchen design adds an interactive element to the dining experience, allowing guests to witness the culinary artistry in action.

What sets Sichuan Impression apart is its commitment to quality and authenticity. The restaurant sources high-quality ingredients and employs traditional cooking techniques to create dishes that are true to Sichuan’s culinary heritage. This dedication to authenticity has earned Sichuan Impression a loyal following and a notable reputation in the local dining scene. It serves as a culinary ambassador for Sichuan cuisine, introducing diners to the rich flavors and culinary traditions of this Chinese region. Whether you’re a seasoned foodie or a curious diner, Sichuan Impression offers an unforgettable dining experience that will leave a lasting impression.

 

Impressive Bean Jelly 锦城里凉粉. Green bean jelly, crushed peanuts, scallions. Really great version, slick and nice and tangy. The jelly is translucent and bouncy, with peanuts adding crunch and scallions bringing a fresh lift.

Grandma’s Pickled Cucumber 外婆腌黄瓜. Cucumber, dried chili, Sichuan peppercorns. This version of the dish has an unusual form factor, cut into strips. It was spicy and nicely crunchy—good enough that we ordered two. Bright vinegar tang and a gentle numbing from the peppercorns keep it lively.

Free Range Chili Chicken 凉拌乡村鸡. Chicken fillets on the bone, peanuts, and scallions. Pretty good version of this dish. I really enjoyed the chili-soaked onions underneath. The chicken is tender with a lively chili heat, the peanuts add crunch, and the dressing feels cool and punchy.

Impressive Cold Noodles 锦城里凉面. Egg noodles, sprouts, crushed peanuts, and scallions. Great chew and lots of good flavor.

Couple’s Sliced Beef in Chili Sauce “Fu-qi Fei-Pian”夫妻肺片. Beef, Beef Tripe, Beef Tendon, Celery, Scallions, Cilantro. Extremely pleasant, but not very much tripe. I would have liked a bit more heat and more cilantro flavor. Typically a chilled Sichuan appetizer, it’s slick with chili oil and tingling peppercorn, with silky beef, springy tendon, and a refreshing celery crunch.

Tender Bamboo Shoots in Chili Sauce 红油笋尖. These were super crunchy with great flavor.

Spicy Fried Squid Dry Pot 鲜鱿干锅. Fresh squid, potatoes, lotus root, baby bamboo shoots, and dried chilies. Really nice dish, full of great dry-pot flavor and a good, chewy texture.

Big Mouth Ginger Frog of Zigong 自贡仔姜大嘴蛙. Fresh bullfrog, baby ginger, fresh bell peppers, capsicum, Sichuan peppercorn, cilantro. The frog was very good and quite spicy. The frog itself was super tasty and juicy. Expect tender, springy meat with bright ginger aromatics and a lively, numbing heat from the peppercorns.

Boiled Fish with Rattan Pepper 藤椒鱼. Fresh boneless fish fillets, rattan peppers, fresh bell peppers, sprouts, and black fungus. Such a fabulous dish. Tender, with that green numbing heat.

“Xi-zhi” Wok-Fried Crab 吸指香辣蟹. Fresh stone crab, dried chilies, Sichuan peppercorns. This was one of the best chili crab dishes I’ve had. The meat wasn’t too dry, and the shell was soft enough to chew through.

Stir-Fried Chili Pork Trotters 香辣前蹄. Pork Trotters, Fresh Bell Peppers, Dried Chilies, Sesame. Another great dish. Tons of porky flavor and lots of collagen without that flaccid quality of the braised trotters. The wok heat adds a smoky kick, and the peppers stay pleasantly crisp.

Signature Braised Duck 招牌油卤鸭. The duck was very good. The skin was moderately crispy, and the meat had a nice smoky flavor.

Original Kung Pao Chicken 宫保鸡丁. Boneless chicken fillets, peanuts, scallions, dried chili. This was a weird version—so sweet! Almost like candy. I enjoyed it, but like a dessert and not spicy at all.

As the server brings the dish to the table, the vibrant hues of Kung Pao Chicken command attention, a symphony of crimson chilies, luminous golden morsels, and pristine white peanuts scattered like pearls throughout. The aroma is intoxicating, with a tantalizing hint of toasted Sichuan peppercorns that dances playfully in the air, mingling with the scent of tender chicken that tells of a meticulously prepared marinade. Each piece offers a satisfying crunch, enveloped in a glossy, slightly sticky sauce that clings tantalizingly to the palate. Upon the first bite, the sweet, tangy spark of hoisin and soy resonates, complemented by the uplifting warmth of spices, transforming the experience into a delightful exploration of intricate flavors and textures that linger long after the last morsel is savored.

Ma-po Tofu 麻婆豆腐. Tofu, minced beef, green garlic sprouts, and Sichuan peppercorn powder. The mapo was enjoyable and very savory, but missing that spicy fermented bean paste vibe that I really craved. Texture was fabulous, though. Silky tofu and a gentle mala tingle shine, with flavors that skew bright rather than deeply funky.

Taiwanese Lettuce (A-choy) A菜. Stir-fried with garlic. A fine version of this classic. Crisp-tender stems and silky leaves show a mild, pleasant bitterness, glossed with aromatic garlic.

Taro and bean soup. Actually, pretty tasty. The taro lends a silky, starchy body and subtle sweetness, while the beans add earthy depth and a soft, comforting bite.

Fried bean ball. Very hot. Golden and crisp outside, with a soft, savory bean interior.

 

The 2010 Domaine Duc de Magenta Chassagne-Montrachet Premier Cru Morgot is a striking white Burgundy that showcases the rich terroir of this renowned region. The wine exudes aromas of ripe pear and white flowers, interlaced with hints of minerality. On the palate, it offers a luscious texture with notes of hazelnut and a vibrant acidity, making it an exceptional companion for grilled seafood or creamy risottos.

The Louis Jadot 2010 Chassagne-Montrachet Premier Cru Clos de la Grande Risle is a testament to the finesse and complexity that can be achieved in this celebrated appellation. This vintage reveals enticing notes of citrus zest, toasted bread, and subtle oak, rounded out by a lively acidity. It pairs beautifully with rich dishes such as lobster thermidor or truffle-infused pasta, enhancing the gastronomic

The Joh. Jos. Prüm Wehlener Sonnenuhr Spätlese 2019 from the Mosel region is a quintessential German Riesling that embodies elegance and finesse. With its bright notes of green apple, ripe peach, and a hint of honey, it dances gracefully on the palate, showcasing a vibrant acidity that balances the sweetness. This delightful wine pairs beautifully with spicy Asian cuisine or a rich, creamy cheese platter, enhancing the overall dining experience.

For more LA dining reviews click here.

Related posts:

  1. Lofty Sichuan
  2. Sichuan Modern – 19 Town
  3. Lunch Quest – Spicy Impression
  4. Chengdu Impression
  5. Szechuan Impression Tustin
By: agavin
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Posted in: Food
Tagged as: Far East, hedonists, SGV, Sichuan Cuisine, spicy, Wine

OoToro 2025

Sep17

Restaurant: Ootoro Sushi 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12]

Location: 1569 S. Fairway Dr. #126 B Walnut, CA 91789. 909-598-8299

Date: May 17, 2025

Cuisine: Japanese Fine Dining, Sushi, Sashimi

Rating: Great, but not the best meal we’ve had here

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Ootoro Sushi, nestled in the heart of Hacienda Heights, California, is a culinary gem that offers an exquisite Japanese fine dining experience. The restaurant, located at 1569 S. Fairway Dr. #126 B Walnut, CA 91789, is renowned for its exceptional sushi and sashimi, crafted with precision and passion. The dining concept at Ootoro Sushi is a blend of traditional and contemporary, where the art of sushi-making is celebrated and the freshest ingredients are used to create a symphony of flavors that dance on the palate.

The atmosphere at Ootoro Sushi is one of understated elegance, with a warm and inviting ambiance that perfectly complements the culinary delights on offer. The restaurant’s interior is tastefully designed, with subtle lighting and minimalist decor that creates a serene dining environment. The sushi bar, where patrons can watch the skilled chefs at work, adds an interactive element to the dining experience.

What sets Ootoro Sushi apart is its commitment to quality and authenticity. The restaurant sources its seafood from the best markets around the world, ensuring that every bite is a testament to the richness and diversity of the ocean’s bounty. The chefs at Ootoro Sushi are masters of their craft, combining traditional techniques with innovative ideas to create dishes that are visually stunning and gastronomically satisfying. In the local dining scene, Ootoro Sushi has carved a niche for itself as a destination for sushi connoisseurs and food enthusiasts alike, offering a dining experience that is both memorable and unique. Visit their website at https://www.ootorosushi.com/ to explore their menu and make a reservation.

Yellowtail tataki. Lightly seared with a cool, silky center and a whisper of charred smoke. Clean, briny-sweet flavor that lets the fish shine.

Lobster “bisque.” Typically velvety and deeply shellfish-forward with a gentle sweetness; the quotation marks hint this is a lighter, less classical take.

The Brother’s Sushi-style rice disc with toro, uni, and caviar. Silky toro and custardy uni drape a compact, slightly sticky rice base, with caviar adding a gentle saline pop.

Massive sashimi plate. Silky, chilled slices with clean ocean sweetness and a tender, lightly firm bite, gleaming with minimalist elegance.

 

Super Hokkaido hairy crab plate. Sweet, briny, and delicately fibrous, with pearly flesh that pulls into silky strands. Clean ocean flavor lets the natural sweetness shine.

White fish nigiri.

Kama-toro. The fatty tuna collar, intensely marbled and buttery, melts on the tongue with gentle ocean sweetness; a quick sear adds a whisper of smoke.

Seared sushi. Tender fish over lightly vinegared rice—cool, clean flavors and a neat, compact bite.

Wagyu hand roll. Buttery, umami-rich wagyu tucked with warm vinegared rice in crisp nori—lush, delicate, and deeply satisfying.

Trio of ice creams: lemon, strawberry, and green tea. Creamy-smooth scoops with bright citrus, sweet berry, and gently earthy matcha tones; refreshing and nicely balanced.

In conclusion, some thought this was the best ootoro. It was a good one, but it certainly wasn’t the biggest. Still, it had that silky, marbled, melt-in-the-mouth richness and a clean, buttery sweetness.

The first bottle, a sparkling wine by Goutorbe from Champagne, showcases a delightful balance of brioche notes and vibrant acidity, typical of a 2013 vintage. This elegant champagne pairs beautifully with seafood dishes, especially oysters, enhancing their salinity while adding a luxurious touch.

The second bottle, revered Krug from the illustrious Champagne region, exemplifies depth and complexity. Its combination of ripe fruits, toasted nuts, and lingering minerality provides a luxurious mouthfeel, making it an exquisite companion to rich poultry or creamy pasta dishes.

The final offering is a Corton-Charlemagne by Bouchard Père & Fils, hailing from Burgundy’s prestigious vineyards. This white wine exudes notes of citrus and stone fruits, with a hint of oak. Its rich texture and vibrant acidity make it an ideal match for grilled fish or creamy cheeses, elev

The elegant Krug Brut Champagne 2013 hails from the prestigious Krug house in Champagne, France. This vintage beautifully showcases the house signature style with its creamy texture, notes of brioche, and hints of citrus and stone fruits. Perfectly paired with seafood dishes, especially oysters or lobster, this wine accentuates the freshness of the ocean.

The 2008 Louis Jadot Chablis Grand Cru Bougros represents the epitome of Chardonnay from the Chablis region in Burgundy,France. Its complex aromas of ripe apple, flint, and floral notes intermingle with a vibrant minerality, delivering a rich palate with great precision. This wine pairs wonderfully with roasted chicken or creamy pasta dishes, enhancing the flavors of the meal.

The Marassyin 2017 from the Kimmeridgian terroir brings a unique expression of Chardonnay

The 2008 Paul Bara Grand Cru Brut Champagne hails from the prestigious Montagne de Reims region, showcasing a blend of Pinot Noir and Chardonnay. This vintage is a brilliant expression of the terroir, with fine bubbles and notes of toasted brioche, citrus zest, and almond. It pairs beautifully with seafood platters or delicate chicken dishes, enhancing the celebratory nature of each sip.

The 2017 Marco Sanchez Chardonnay from the Sonoma Coast offers a rich, creamy texture balanced with vibrant acidity. With flavors of ripe apple, pear, and a hint of vanilla, it is a perfect accompaniment to creamy pasta dishes or grilled chicken, providing a delightful contrast to their savory elements.

The 1985 Hermitage by Jean-Louis Chave is a stunning representation of Northern Rhone’s Syrah, with its deep, complex aromas of dark fruits, smoked meat,

The Y’2007 from Château Yquem in Bordeaux is a luxurious, late-harvest Sauternes characterized by its golden hue and complex aromas of honey, apricot, and vanilla. On the palate, it reveals a rich, luscious sweetness balanced by vibrant acidity, making it an exquisite pairing for foie gras or a decadent dessert featuring stone fruits.

The Marcassin Chardonnay from Sonoma Coast showcases a refined complexity inherent to its cool climate. With notes of green apple, citrus zest, and a subtle hint of oak, this medium-bodied wine offers a smooth texture and a long, elegant finish. Ideal pairings include roasted chicken or creamy pasta dishes that complement its richness.

The Hermitage from Paul Jaboulet Aîné, 1999 vintage, presents a classic representation of Syrah from the Rhône Valley. Its deep garnet color signals depth, while aromas

The 2007 Ygrec Bordeaux Blanc, produced by Château Yquem, showcases a remarkable blend of Sauvignon Blanc and Sémillon from the prestigious Sauternes region. This vintage exhibits a golden hue, complemented by notes of ripe citrus, honey, and a hint of floral elegance. The rich texture and balancing acidity make it an exceptional choice for pairing with foie gras or creamy seafood dishes, enhancing the dining experience with its luxurious profile.

Acclaimed for its opulence, this white wine embodies the complexity and finesse that Bordeaux is known for. With subtle hints of tropical fruit and a lingering minerality, the 2007 vintage reflects the exceptional terroir. This wine’s versatility allows it to shine alongside grilled fish or poultry, making it a delightful addition to any fine dining occasion.

For more LA dining reviews click here.

Related posts:

  1. Collar the Market — OOToro
  2. Post OOToro
  3. Why Walnut? — OOToro
  4. OOToro Holiday
  5. OOToro Double
By: agavin
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Posted in: Food
Tagged as: Far East, Hacienda Heights, hedonists, ootoro, Sushi, Walnut, Wine

Krazy for Ki

Sep15

Restaurant: Restaurant Ki

Location: 111 San Pedro St Ste B, Los Angeles, CA 90012. (213) 786-3154

Date: May 15, 2025

Cuisine: Korean

Chef: Ki Kim

Rating: Amazing

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Restaurant Ki, nestled in the heart of Downtown Los Angeles, is a culinary gem that offers an immersive dining experience steeped in the rich traditions of Korean cuisine. The restaurant’s concept is a harmonious blend of modernity and tradition, where the authenticity of Korean flavors meets the sophistication of contemporary culinary techniques. The result is a menu that is both familiar and innovative, offering a unique gastronomic journey that is sure to delight both the adventurous foodie and the discerning gourmet.

The atmosphere at Restaurant Ki is a reflection of its culinary philosophy. The ambiance is warm and inviting, with a tasteful blend of modern design elements and traditional Korean aesthetics. The dining space is intimate yet vibrant, creating an environment that encourages conversation and connection. The attentive service and the meticulous attention to detail further enhance the dining experience, making each visit a memorable one.

What sets Restaurant Ki apart is its commitment to quality and authenticity. The ingredients are carefully sourced, with a focus on seasonal and local produce, and the dishes are prepared with a deep respect for Korean culinary traditions. Yet, there is a sense of creativity and innovation that permeates the menu, reflecting the dynamic nature of Los Angeles’ dining scene. Restaurant Ki is more than just a place to eat; it is a destination that celebrates the diversity and richness of Korean cuisine, making it a notable addition to DTLA’s vibrant culinary landscape.

With its minimalist concrete walls softened by warm wooden accents and thoughtfully curated art, the restaurant envelops diners in a serene elegance, enhancing the intimate experience of savoring each meticulously crafted dish.

Chef Ki Kim is the mastermind behind the culinary delights at Restaurant Ki in Downtown Los Angeles (DTLA). Born and raised in South Korea, Kim developed a passion for cooking at a young age. He honed his skills at the Culinary Institute of America in New York and further refined his craft under the tutelage of renowned chefs at Michelin-starred restaurants in New York and Seoul. His culinary journey has been marked by a relentless pursuit of excellence, a trait that is evident in his innovative and meticulously crafted dishes.

Chef Kim’s philosophy is deeply rooted in his Korean heritage, with a focus on using fresh, seasonal ingredients to create dishes that are both visually stunning and rich in flavor. He believes in the power of food to tell a story and aims to share his own narrative through his cooking. His dedication to his craft has not gone unnoticed. In 2020, he was recognized as a rising star in the culinary world by the prestigious James Beard Foundation. His restaurant, Ki, has also garnered rave reviews for its unique fusion of traditional Korean flavors and modern culinary techniques.

The Krug Grande Cuvée 2003, a masterpiece from the renowned Maison Krug in Champagne, France, embodies luxury with its rich blend of multiple vintages. This prestigious sparkling wine showcases a depth of flavor, characterized by notes of baked apple, brioche, and roasted nuts. Ideal for pairing with delicate seafood such as oysters or rich dishes like foie gras, it elevates any celebration with its complexity and finesse.

Firefly squid, bugak, red pepper. The squid was coated in sweet chili sauce and set on a crispy bit of nori. This was fabulous, a total Korean drinking snack, upgraded, with a sort of nostalgic Korean flavor profile.

Ki works on his signature dish. Expect clean, balanced flavors and a thoughtful play of textures in a composed, eye-catching plate.

Octopus, tarragon, octopus head. So perfectly cooked—crispy outside and tender inside.

This is a kind of herbal, spicy aioli for dipping the octopus into. Rich and creamy, it adds gentle heat and fresh herb notes that flatter the octopus.

The next dish was hidden in this rooster dish. A playful reveal with a touch of theater, its charming presentation hints at comforting flavors and a pleasing mix of textures.

Foie gras, apple, cilantro. Sweet and rich, like an (almost) savory panna cotta. Incredible!

Chrysanthemum, scallop, caviar. Another incredible dish. The sauce was so perfectly buttery and amazing with white Burgundy. Silky scallop meets the saline pop of caviar, while chrysanthemum adds a gentle floral snap.

Perilla, lemon fern, smoked tomato. I have loved all the versions of this salad since I first had it. The lemony perilla sorbetto is incredible with the tomatoes. Super refreshing. The flavors are bright and herbaceous, with a cool sorbetto contrast and gentle smokiness from the tomatoes.

Grilled BBQ Eel. Smoky-sweet and lightly charred, with silky, rich flesh under a glossy glaze. The edges crisp while the meat stays tender and succulent.

Keizo’s noodle, freshwater eel, Dungeness crab. Incredible flavors. Silky noodles meet sweet crab and rich, tender eel for a delicate yet deeply savory bite.

Grilled lobster for the next dish. Sweet, smoky meat with a slight char, a tender bite, and buttery richness.

In this intimate setting, the talented chef meticulously prepares a delicious feast, showcasing his culinary artistry as he slices into a beautifully crafted dish, while his capable assistant stands ready to support the masterpiece.

 

Lobster, doenjang, raspberry. The raspberry was dusted on top. The sauce was a kind of cheesy miso that, well, tasted like cheese and was amazing. Super tender, too.

Squab. Tender, rosy-centered dark meat with a delicate, mildly gamey flavor, often finished with a crisp skin when roasted.

Squab, maple, rhubarb. Very French/Chinese-style squab dish. Super greasy in the best way. The skin is crisp and lacquered, the meat tender and rosy, with maple’s warmth playing against rhubarb’s tart snap.

Presenting the exquisite crispy skin chicken roulade, a culinary masterpiece that captivates the eye with its gilded, amber skin glistening under soft light. As you lean in, the air is filled with the seductive aroma of succor, hinting at an infusion of herbal notes from the tender sautéed spring onions that accompany it. The first bite reveals a sublime contrast of textures: the crackling exterior yields to a succulent and moist interior, bursting with rich, savory undertones that dance gracefully on the palate. Each mouthful is a harmonious blend of earthy flavors, delicately seasoned to enhance the bird’s natural sweetness, leaving a lingering warmth that beckons for another taste.

Squab mapo tofu! Really yummy, although not particularly spicy. Silken tofu and tender squab make it rich and comforting, with savory depth that leans mellow rather than fiery.

Cheese plate. A tidy selection mixing creamy, crumbly, and firm textures, with nutty, tangy, and buttery flavors. Attractive on the eye and easy to share, it’s a relaxed way to start or finish a meal.

As the evening unfolds, the talented chef, sporting a well-earned apron, shares a joyful moment with his engaging companion at the heart of their culinary journey.

Mushroom Delight.

Amidst softly illuminated surroundings, the restaurant enchants diners with its whimsical decor, including artful tableware that doubles as conversation starters, creating an atmosphere where culinary creativity flourishes and each bite becomes a shared moment of joy.

With whimsical utensils adorning the polished stone countertop, the restaurant exudes a playful yet sophisticated ambience, inviting diners to savor an innovative culinary journey amidst thoughtfully curated design elements that enrich the overall dining experience.

Orange, cranberry, and strawberry lemonade. Delicious and refreshing granita.

And, as a special treat, two types of sausage. The red one was spicy, the white one slightly sweet. Snappy casings and a juicy bite made the contrast pop.

Presenting a masterclass in charcuterie, the dish Chorizo and Chicken Roulade invites the eye with its rich crimson and warm golden hues, seamlessly nestled on a bed of velvety, earthy sauce. The aroma tantalizes the senses, a fragrant blend of spices and smokiness that lingers invitingly in the air. Each bite reveals a luxurious juxtaposition of textures; the firm bite of the chorizo is perfectly complemented by the tender, moist chicken, both harmonizing with the creamy richness of the accompanying sauce. Flavours unfurl with grace, as the piquant notes of paprika and subtly sweet undertones dance upon the palate, leaving a lingering warmth that beckons for more.

Meet this delightful group of food enthusiasts, each bringing their own unique flair to the evening’s dining experience.

The first bottle is a K. M. U. Sparkling Wine from Champagne, showcasing a blend of predominantly Pinot Noir and Chardonnay grapes. This non-vintage bubbly is characterized by its fine bubbles and bracing acidity, perfect for pairing with seafood platters or creamy cheeses.

Next, we have a Meursault from Burgundy, a 2019 vintage known for its luxurious texture and nuanced flavors of baked apple, hazelnuts, and a touch of oak. This white wine pairs beautifully with lobster risotto or roasted chicken, enhancing the meal with its roundness and depth.

Another notable white is a Pouilly-Fuissé from the Maconnais, vintage 2018, which offers vibrant acidity and notes of citrus, green apple, and a hint of minerality. It’s an excellent companion for grilled fish or a fresh salad, elevating

The 2010 Chevalier-Montrachet Grand Cru by Henri Boillot showcases the elegance of Burgundy, delivering opulent notes of ripe pear and toasted hazelnuts interwoven with a mineral backbone. Its rich texture and vibrant acidity make it an exceptional match for lobster with butter or a rich creamy risotto.

The 2015 Chevalier-Montrachet Grand Cru from Bouchard Père et Fils exemplifies the classic finesse of the region with layers of white flower and citrus zest, balanced by a touch of oak. This wine’s creamy mouthfeel and long, complex finish perfectly complement dishes like pan-seared scallops or aged Comté cheese.

The 2015 Chevalier-Montrachet from Bouchard Père & Fils is a stunning expression of Burgundy’s white wines. With its rich golden hue, this Grand Cru offers aromas of ripe pears and white flowers, complemented by subtle notes of toasty oak. On the palate, it reveals a full-bodied structure with a vibrant acidity, making it a perfect pairing for rich seafood, like lobster, or creamy cheeses.

The 2012 Domaine de Puligny-Montrachet is a testament to the elegance of the Côte de Beaune. This vintage presents a bouquet of citrus zest and mineral nuances, underscored by hints of almonds and buttered toast. Its refined acidity and creamy texture make it an excellent match for roasted chicken or a delightful seafood risotto.

The 2010 Savigny-lès-Beaune from Domaine Louis Carillon

The 2015 Richard Perré & Fils Chevalier-Montrachet Grand Cru from Burgundy is a compelling expression of the terroir, showcasing a rich palette of ripe pear, toasted hazelnut, and a hint of citrus zest. This opulent Chardonnay pairs beautifully with roasted lobster or creamy seafood dishes, enhancing the rich textures of both the wine and the cuisine.

The 2012 Domaine Leflaive Bâtard-Montrachet Grand Cru, also from Burgundy, is an elegant and powerful wine, exhibiting layers of stone fruit, white flowers, and a touch of minerality. Its remarkable balance and acidity make it a perfect match for delicate dishes such as sautéed scallops or truffle risotto, allowing the wine’s complexity to shine through.

The 2016 Coquard Loison Fleurot Meursault is a delightful

The 2016 Meursault from Coche-Dury embodies the quintessential elegance of this prestigious Burgundy village. With its ripe pear and white stone fruit aromas complemented by a subtle hint of toasted hazelnuts, the wine presents a creamy texture and vibrant acidity. Ideal for pairing with seared scallops or butter-poached lobster, it showcases the deft craftsmanship of one of the region’s most revered producers.

The 2016 Bienvenues-Bâtard-Montrachet from Jean-Claude Ramonet is a Grand Cru that captivates with its intensity and complexity. This exquisite wine offers layers of citrus and white floral notes, underpinned by a mineral backbone and a beautifully long finish. Perfect alongside rich dishes like roasted chicken with herbs or truffle risotto, it epitomizes luxury and finesse in every sip.

The 2016 Bienvenues-Bâtard-Montrachet from Jean-Claude Ramonet is a stunning expression of the Côte de Beaune, showcasing the elegance that defines this Grand Cru. With delicate notes of white flowers, citrus zest, and a hint of brioche, it reveals a luscious texture that complements its vibrant acidity. This wine pairs beautifully with buttery lobster and rich seafood dishes, enhancing the overall dining experience.

The 2014 Bâtard-Montrachet from Domaine Henri Boillot offers a powerful complexity typical of this esteemed Grand Cru. Its rich aromas of ripe stone fruits, toasted nuts, and a touch of mineral undertone create a captivating bouquet. The palate is full-bodied with a creamy mouthfeel and a long, persistent finish. Ideal for pairing with roasted poultry or creamy pasta dishes, this wine brings out the richness in food while standing on its own as

Domaine Henri Boillot’s 2014 Bâtard-Montrachet Grand Cru from Burgundy is a majestic expression of Chardonnay, showcasing an opulent bouquet of ripe stone fruits, subtle oak, and a hint of minerality. Its vibrant acidity and luxurious texture create a splendid harmony, making it an ideal companion for buttery lobster or creamy risotto.

Domaine Dujac’s 2008 Vosne-Romanée 1er Cru Aux Malconsorts is an exquisite Pinot Noir, revealing a complex profile of dark cherries, earthiness, and delicate floral notes. The wine’s velvety tannins and elegant finish pair beautifully with roasted duck or wild mushroom dishes, enhancing the dining experience with its refined character.

Chassagne-Montrachet, produced by Pierre Boillot, is a celebrated wine from Burgundy’s Côte de Beaune, showcasing the exquisite 2016 vintage. This Chardonnay presents an opulent body with notes of ripe pear and hints of vanilla, complemented by a mineral backbone that underscores its elegance. It pairs beautifully with creamy lobster dishes or a rich chicken fricassée.

The 2008 Vosne-Romanée “Aux Malconsorts” from Domaine Dujac is a quintessential expression of Pinot Noir from the heart of Burgundy. It reveals a complex bouquet of dark cherries, forest floor, and subtle spices, alongside silky tannins that promise longevity. This wine is perfectly suited for pairing with duck breast or a savory mushroom risotto.

Domaine Dujac’s 2006 Bonnes Mares represents the pinnacle of Grand Cru terroir

Crafted by Domaine Dujac, the 2008 Romanée-Conti from Burgundy is a supreme expression of Pinot Noir. Hailing from one of the world’s most prestigious vineyards, it greets the palate with rich layers of dark cherry and raspberry, complemented by elegant notes of truffle and earthy undertones. This exquisite wine pairs beautifully with duck à l’orange or a savory mushroom risotto.

The 2006 Bonnes Mares, also from Domaine Dujac, showcases a harmonious balance of power and finesse. This Grand Cru from the Côte de Nuits presents complex aromas of violets, blackberries, and subtle spice, leading to a silky texture enveloped in ripe tannins. A perfect match for grilled lamb or a charcuterie board featuring aged cheeses.

Another jewel from 2006, the Richebourg by Domaine

The 2006 Richebourg from Domaine de la Romanee-Conti hails from the prestigious Burgundy region, epitomizing the elegance of Grand Cru Pinot Noir. This wine showcases a beautiful bouquet of dark cherries, rose petals, and subtle earthy undertones. Its silky texture and vibrant acidity make it an exquisite pairing with duck confit or a rich mushroom risotto, enhancing the dish’s depth.

The 2006 Bonnes Mares, produced by Domaine Dujac, reflects the unique terroir of Côte de Nuits. This Pinot Noir displays a complex profile of black fruits, spices, and hints of forest floor. Its structured tannins and long finish make it a perfect companion to grilled lamb or a savory beef Wellington, allowing the flavors to harmonize beautifully.

The Krug 1998 Champagne hails from the prestigious House of Krug in the Champagne region of France. This vintage Brut showcases a harmonious blend of Pinot Noir, Chardonnay, and Pinot Meunier, characterized by its rich complexity and fine bubbles. It exudes notes of ripe fruits like apricot, along with biscotti and subtle toasty undertones. Perfectly paired with seafood or a delicate cheese board, it elevates any celebratory occasion.

The Henri Boillot Chevalier-Montrachet Grand Cru 2010, produced in the renowned Burgundy region, is a pinnacle of white wine craftsmanship. This exquisite Chardonnay displays a stunning balance of opulence and freshness, offering layers of citrus and floral aromas alongside a mineral backbone. Its luxurious mouthfeel and prolonged finish make it a stellar companion to dishes such as lobster in butter sauce or creamy risottos, affirm

The menu at Restaurant Ki features a contemporary take on just about everything. Awesome dinner. The new Ki is an elevated version of the old Kinn concept, very similar to our mega Kinn meals. It’s better and more refined, but also considerably pricier.

For more LA dining reviews click here.

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By: agavin
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Posted in: Food
Tagged as: DTLA, Foodie Club, Ki, Kimm, Korean Fusion, Wine

Yummy Yamamoto

Sep13

Restaurant: Sushi Yamamoto [1, 2]

Location: 218 N Rodeo Dr, Beverly Hills, CA 90210. *unknown*

Date: May 9, 2025

Cuisine: Sushi

Rating: Awesome sushi

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Sushi Yamamoto quietly opened in 2023 in the former space of the legendary Urasawa, stepping into a spot renowned for its exclusivity and sushi craftsmanship  . Under the guidance of chef Yusuke Yamamoto, who brings experience from iconic kitchens like Matsuhisa in Beverly Hills and Nobu in Tokyo, the restaurant offers a refined, minimalist omakase experience  . With just eight counter seats, the $390-per-person tasting menu delivers precision-crafted nigiri—favorites include delicate surf clam in dashi, uni-caviar tempura, and hay-smoked wagyu—while the vibe remains relaxed and engaging  . Complementing this is chef Kazushige Motoishi’s kaiseki and soba pop-up happening on select days, featuring Kyoto-style multi-course meals and hand-made soba—an exceptional addition to the restaurant’s repertoire  . Together, they elevate Sushi Yamamoto as one of L.A.’s most exceptional and authentic omakase experiences.

The menu at Sushi Yamamoto showcases a refined selection of sushi and sashimi, emphasizing seasonal and high-quality seafood ingredients. Dishes include delicacies like Japanese sweet fish, fried Pacific oysters, and various seafood preparations, culminating in a unique dessert of crown melon ice cream.

Chef Yusuke Yamamoto, born in May 1985 in Shizuoka, embarked on his culinary journey after high school by honing his craft at Chiyoda Yoshino Sushi, where he trained for four years mastering the art of traditional sushi preparation  . He later made his mark at prestigious kitchens including Matsuhisa in Beverly Hills and Nobu in Tokyo—esteemed platforms that shaped his refined style  . In 2023, he launched Sushi Yamamoto in the former Urasawa space, debuting his own intimate omakase experience that highlights his artistic precision, seasonal innovation, and deep respect for ingredient-driven, minimalist Japanese cuisine

The 2007 Y de Yquem from Bordeaux, France, is a stunning white wine that embodies elegance. This vintage, a blend of Sauvignon Blanc and Sémillon, showcases glorious notes of ripe stone fruits, honey, and delicate floral aromas, rounded out by a crisp acidity. Ideal for pairing with seared scallops or rich, creamy cheeses, it offers a luxurious experience that delights the palate.

Kegani — hairy crab. In a very light, delicious dashi. The crab’s meat is sweet and tender, with a gentle briny snap, and the clear broth offers clean, elegant umami that lets it shine.

Elegantly presented as Hirame Sashimi, this dish captivates with its translucence, showcasing shimmering layers of pearlescent white fish artfully adorned with delicate slivers of pickled shallots. The aroma is a whisper of the sea, punctuated by the sweet tang of citrus that lifts the senses. Each bite reveals a sublime texture, the fish yielding softly, as if melting on the palate, complemented by a subtle crunch from the shallots. The interplay of flavours dances between fresh brininess and a gentle umami, with hints of sweetness from the accompanying condiment that lingers gracefully, inviting another taste.

Chiayu—young sweetfish. Fish spring roll! Never had that before, and it was quite delicious. The crackly wrapper gives way to tender, gently sweet fish with a clean, river-fresh flavor and a faint pleasant bitterness.

Fried Pacific Oyster. Crisp and golden outside, briny and tender within—a quick ocean burst with a creamy finish.

Toro Astrea Caviar. In futomaki form. Silky, fatty toro meets the briny pop of caviar for a lush yet focused bite, with nori adding a gentle snap and clean, oceanic finish.

Meet the talented chef, meticulously crafting exquisite sushi, as his artistry brings joy to the diners at this intimate culinary experience.

Premium fish for the nigiri. Expect clean, ocean-sweet flavor and a supple, almost buttery bite that shows off its freshness.

Taka’s Yamayuki Maguro Chutoro, O-toro, Akami. A study in fat and texture: Akami is lean and clean, Chutoro balances silkiness and bite, and O-toro is richly marbled and melts on the tongue.

The dish, Sweetly Caramelized Burdock Root, presents itself as a delicate interplay of muted golden hues, each piece glistening with a subtle sheen that beckons the eager palate. The aroma is a warm embrace of earthy sweetness, mingling with faint notes of toasted molasses, whispering promises of indulgence. With each bite, the texture unfolds; the root is tender yet maintains a delightful resilience, while the surface offers a faint stickiness that harmonizes beautifully with the luxurious melt-in-the-mouth sensation. Flavors dance on the tongue, revealing layers of rich nuttiness accented by a gentle bitterness, creating a captivating balance that lingers long after the last morsel is savored.

Taka’s Yamayuki Chu-toro. Silky, beautifully marbled tuna that melts on the tongue, with a clean ocean sweetness and balanced, lingering umami.

The Domaine Fontaine-Gagnard Bâtard-Montrachet Grand Cru 2011 is a stunning expression of elegance and complexity from the Côte de Beaune. This Chardonnay exhibits a magnificent bouquet of white flowers, toasted nuts, and subtle citrus, leading to a palate that is rich yet finely structured. The minerality is pronounced, harmonizing beautifully with flavors of ripe pear and hints of spice, making it an impeccable match for roasted lobster or rich cream sauces.

As a contrasting choice, this wine pairs exquisitely with gourmet seafood dishes or a creamy risotto, amplifying its luxurious texture and vibrant acidity. The 2011 vintage shines with a perfect balance of power and finesse, showcasing the exceptional terroir of the Bâtard-Montrachet vineyard.

Taka’s Yamayuki O-Toro. Silky and intensely marbled, it melts on the tongue with clean, sweet-ocean richness and a pale blush of pink. Buttery and lingering yet remarkably delicate.

Akami hand roll. Akami (赤身) is the lean, red meat from the back of a tuna, typically bluefin or yellowfin. It’s the most common and widely consumed part of the tuna in sushi and sashimi. In a hand roll, it eats clean and lean—firm yet tender, with a subtle, iron-kissed sweetness that plays well against warm rice and crisp nori.

The exquisite suzuki nigiri captivates the senses with its vibrant pinkish-orange hues, a visual ode to the ocean’s bounty. Each delicate slice of fish is adorned with a glossy sheen that hints at its ethereal freshness, while the subtle aroma of the sea wafts gently, inviting one to indulge. As you take a bite, the texture reveals a perfect balance between a tender, melt-in-your-mouth quality and the satisfyingly firm yet yielding bite of its intricately seasoned rice base. The taste unfolds in layers, a harmonious interplay of briny sweetness and umami depth, crowned by the whisper of vinegary warmth that dances across the palate, leaving a lingering sense of serenity with every delicious morsel.

pale hue reminiscent of morning mist, subtly glistening with a hint of briny seawater.

Amaebi — sweet shrimp. Delicately sweet with a silky, almost creamy texture and gentle ocean brininess.

Hotate-scallop. Sweet, saline, and gently buttery, it shines raw for its silky texture or lightly seared for a caramelized edge.

Uni Gunkan, presents a striking contrast between the deep, glossy black of the nori and the lush, golden hues of the briny sea urchin, evoking a sense of oceanic opulence. Its aroma is intoxicatingly saline, reminiscent of sea breezes, mingling with the warm notes of rice, inviting anticipation. With each bite, the velvety texture of the uni envelops the palate, delivering a burst of umami that is both sweet and subtly earthy, while the delicate crispness of the nori adds a satisfying crunch, harmonizing the dish into a symphonic experience of flavor and sensation.

Here we see the talented chef meticulously preparing the soba dough, a crucial element in crafting an unforgettable dining experience.

Sakuraebi Soba Noodles. So good. Tiny sakura shrimp bring a sweet-briny pop and deep umami, with springy buckwheat noodles and a gentle ocean aroma.

Unatama-eel omelette roll. Soft, custardy egg meets rich, sweet-savory eel in a tender, glossy roll.

The intimate setting, adorned with hand-crafted ceramics and soft, ambient lighting, envelops diners in a warm embrace, elevating each sip from the intricately designed cup into a harmonious dance of flavor and artistry.

A second piece of o-toro. Silky, deeply marbled, and buttery—it melts on the tongue with clean ocean sweetness.

Dessert Crown Melon Ice Cream. Silky and custardy, with a pale green hue and the honeyed, floral sweetness of Crown Melon; refreshing rather than cloying. The clean, lingering finish highlights its delicate perfume.

The 2007 Y, produced by Vin de Courson in Canada, is a captivating icewine that exemplifies the elegance of the region. Its luscious sweetness is balanced by vibrant acidity, offering notes of apricot, honey, and citrus zest. This dessert wine pairs beautifully with foie gras, blue cheese, or a fruit tart.

The prestigious Dom Pérignon Vintage 2006 is a Champagne from the renowned Moët & Chandon, characterized by its rich and creamy texture. With layers of stone fruits, toasted brioche, and a hint of minerality, it delights the palate with elegance. Ideal for pairing with oysters, lobster, or sophisticated cheeses, this sparkling wine elevates any occasion.

The 2011 Bâtard-Montrachet Grand Cru from Domaine Fontaine-Gagnard showcases the opulence of Burgundy’s Chardonnay. This full-bodied white

For more LA dining reviews click here.

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By: agavin
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Posted in: Food
Tagged as: Foodie Club, Sushi, Wine, Yamamoto, Yusuke Yamamoto

Dunsmoor Drive

Sep11

Restaurant: Dunsmoor

Location: 4220 Eagle Rock Blvd, Los Angeles, CA 90065

Date: February 19, 2025

Cuisine: American

Rating: Rich and tasty

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Erick and I hard a lot about this place so trekked all the way out east.

Dunsmoor is a standout American-heritage restaurant tucked into Glassell Park on Eagle Rock Boulevard in Los Angeles. Helmed by Chef Brian Dunsmoor, the venue is an intimate, rustic space powered entirely by wood fire, with glowing embers and two fiery hearths that anchor its Southern-inspired cuisine  . The menu celebrates rich, comforting classics—wood-roasted oysters, sour-milk cornbread drenched in cultured butter and honey, pork-and-green-chili stew, mushroom-crusted pork chop, and braised greens slow-cooked by the coals  .

Born in Ohio and raised just outside Atlanta, Chef Brian Dunsmoor was shaped by summers spent on his family’s Colorado ranches and seafood-boiling gatherings in Florida’s Panhandle  . His formal culinary journey began at a culinary school in Charleston, followed by college in Athens, Georgia. It was during this time that a teacher’s simple question—why he had quit cooking—prompted him to re-commit, and he soon started honing his skills at Hugh Acheson’s acclaimed restaurant, 5 & 10  .

His path then led westward to Los Angeles, where he sharpened his craft at Providence under Michael Cimarusti and at Joe’s Restaurant in Venice. It was at Joe’s that he met Kris Tominaga, a collaboration that sparked the “Wolf in Sheep’s Clothing” pop-up. That endeavor evolved into The Hart & The Hunter, earning him the StarChefs Rising Star Chef Award in 2014  .

Following his time as the head of the wood-fire-driven Hatchet Hall in Culver City—where he embraced “heritage cooking,” fueled by historical techniques and a deep sense of American foodways—Dunsmoor set his sights on a project he could truly call his own  .

When his Glassell Park restaurant, Dunsmoor, finally opened in 2022 in a beautifully restored 1929 Spanish Revival building, it became the realization of that vision. Here, his commitment to hand-tools, live fire, and heritage American regional cooking took center stage—free from blenders, processed ingredients, and modern shortcuts  .

The warm glow of the open flame in the kitchen, paired with the rustic charm of exposed shelves lined with culinary treasures, creates an inviting atmosphere that not only enhances the anticipation of a vibrant dining experience but also resonates with the craftsmanship of each dish prepared.

As you step through the etched glass of Dunsmoor, the warm glow of vintage pendant lights casts a cozy ambiance over rustic wooden tables, inviting you to savor an exquisite culinary journey amid a lively yet intimate atmosphere.

The menu at Dunsmoor showcases an inventive blend of contemporary American cuisine, featuring fresh seafood options like raw oysters and bluefin tuna toast, alongside hearty meat dishes such as Kobe beef tartare and mushroom-crusted pork chop. Seasonal ingredients and bold flavors are highlighted throughout, providing a dynamic dining experience.

The 1990 Château Pichon Longueville Comtesse de Lalande hails from the renowned Pauillac region of Bordeaux. This exceptional Bordeaux blend offers a complex symphony of ripe blackcurrants, cedar, and earthy undertones, harmonized by velvety tannins. The wine’s aging potential showcases its elegance, making it a superb pairing with rich dishes such as lamb or a charcuterie board.

The 2015 Domaine des Combes Meursault Les Bouchères is a pristine example of white Burgundy, celebrated for its minerality and bright acidity. This wine delivers notes of citrus zest, stone fruits, and a touch of toasted almonds, underscored by a subtle creaminess from oak aging. It complements seafood dishes, particularly lobster or scallops, enhancing their flavors beautifully.

Baby Albacore. Young ginger root relish, shallot. Silky, mild fish lifted by the fresh heat of young ginger and a gentle allium sweetness. Light, bright, and quietly elegant.

Bluefin Tuna Toast. Grilled sourdough, saletta, Florida mojama. Crunchy, smoky bread contrasts with silky, briny tuna and a savory, seaside depth.

Pickled White Anchovies. Olive oil, parsley, lemon, and garlic. Silky, gently briny fillets brightened by citrus and herbs, with clean olive-oil richness and a soft garlic finish.

Edna’s Sour Milk Cornbread. White cheddar, Hatch chile, cultured butter, honey. Tangy and tender with a lightly crisp edge, the cheddar adds richness while the Hatch chile brings gentle warmth; cultured butter and honey tip the bite sweet-salty.

Kobe Beef Tartare. Bistro-style, with fried oysters, soft herbs, and horseradish. Silky, finely chopped beef meets a briny crunch from the oysters, lifted by fresh herbs and a nose-tingling horseradish kick.

Red Beans & Rice. Carolina gold, smoked sausage, scallion, pepper vinegar. Creamy beans and fluffy rice with smoky sausage, bright scallion, and a tangy pepper-vinegar kick.

Grilled Veal Sweetbreads. Bacon drippings, wood herbs, and lemon. Crisp-edged and creamy within, smoky and savory from the drippings, lifted by bright citrus and a woodsy herbal perfume.

Beef Ribeye (32 oz). Smoked bone marrow, sea salt. Expect a deeply beefy, well-marbled steak, with the smoked marrow adding lush richness and the sea salt sharpening each bite.

Dressed Lettuces. Herbs, vinaigrette. Crisp, cool leaves glossed in a bright, herbal vinaigrette—refreshing and quietly elegant.

Sticky Date Pudding. Moist, treacly crumb studded with soft dates and drenched in buttery toffee sauce—rich, warm, and gloriously sticky. Lovely with a scoop of vanilla ice cream to balance the sweetness.

Some really excellent “comfort food” — too bad it’s all the way out here!

For more LA dining reviews click here.

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By: agavin
Comments (0)
Posted in: Food
Tagged as: Dunsmoore, Eagle Rock, Foodie Club, Southern Food, Wine

Calming Camelia

Sep09

Restaurant: Camelia

Location: 1850 Industrial St, Los Angeles, CA 90021. *unknown*

Date: February 5, 2025

Cuisine: French Japanese

Rating: Excellent and interesting

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Only a month out from the fires I met Erick and friends out for dinner. I didn’t have my camera so had to borrow his photos.

Camelia is in the DTLA arts district. So many good restaurants, so annoying to get to.

Bathed in warm lighting, the restaurant’s carefully curated blend of rustic charm and modern simplicity creates an inviting atmosphere, where the scent of gastronomy wafts from the open kitchen, enhancing the intimate dining experience.

The 2008 Vosne-Romanée “Les Beaux Monts” from Domaine Jean Grivot is an exquisite representation of Burgundy’s terroir. With its bright ruby hue, it offers an expressive bouquet of ripe red fruits, subtle spice, and a hint of earthiness. This medium-bodied Pinot Noir showcases silky tannins and a long, elegant finish, making it a perfect match for duck confit or a rich mushroom risotto.

The 2012 Pol Roger “Sir Winston Churchill” Champagne is a luxurious blend that epitomizes the vivacity and depth of outstanding sparkling wine. With a golden hue and fine bubbles, it reveals notes of freshly baked brioche, toasted nuts, and a hint of citrus zest. Its robust structure and creamy mouthfeel make it a delightful pairing with seafood, especially oysters or lobster, and a splendid choice for celebratory moments.

The menu at Camelia features a sophisticated selection of dishes that blend classic and contemporary techniques, with an emphasis on fresh seafood, seasonal vegetables, and delicate flavors. Highlights include innovative preparations such as black sesame pocket buns and a variety of expertly crafted entrées that showcase a rich tapestry of culinary influences.

Chicken liver mousse toast. Preserved summer peppers, ume aigre-doux. Silky, rich mousse on crisp toast, lifted by the sweet-tart ume and bright, tangy peppers.

Plated with an artist’s precision, this exquisite offering of Petits Fours captivates the eye with its vibrant hues.

Sawara warayaki. Hazelnut su-miso, myoga, sudachi. Straw-seared mackerel is smoky and silky, lifted by sudachi and myoga, while the hazelnut su-miso brings a nutty, gently tangy finish.

Kabocha and chanterelle mushroom agebitashi. Burrata, vadouvan, curry leaf, sweet & sour. Lightly fried and marinated, the squash and mushrooms are tender and umami-rich, with cool creaminess from the burrata and warm, aromatic spice from vadouvan and curry leaf.

Sprouting cauliflower. Miso béarnaise. Tender, lightly charred florets with a nutty sweetness meet a silky, umami-rich sauce that’s gently tangy and aromatic.

Croque Madame of ham katsu. Gruyère, Mornay sauce, Estevan’s shokupan, cornichons. Crisp katsu crunch meets molten cheese and silky sauce on pillowy shokupan, with the cornichons adding a bright, briny snap.

Donabe-steamed clams à la Bouillabaisse. Lobster butter, seeded country bread. Plump and briny with gentle Provençal aromatics, the clams feel silky from the lobster butter, and the seeded country bread is perfect for sopping up the savory juices.

Charred Bread with Golden Sauce.

Abalone and Florida wild pink shrimp pot pie with king trumpet mushrooms and “snail butter.” Briny-sweet and savory, with tender seafood beneath a flaky crust; meaty mushrooms and garlic-herb butter perfume each bite.

Koshihikari risotto. Grilled Monterey Bay squid, uni butter, shiso. Silky, gently chewy grains meet sweet-briny squid and the lush umami of uni butter, brightened by shiso’s herbal lift.

 

Spaghetti Bolognese à la Japonaise. A Japanese-leaning take on ragù: umami-rich, slightly sweet, and silky, with the sauce hugging al dente spaghetti. Comforting and balanced without heaviness.

Truffle “cream stew” of scallop, blue prawn, and fluke. Bluefoot chanterelle mushrooms, Tokyo turnips, kabocha. Silky and aromatic, it blends sweet ocean brine with earthy truffle and mushroom depth, while the turnips and kabocha lend gentle sweetness and a tender bite.

Beef cheek. Red wine sauce, bok choy, creamed pearl onions, kizami wasabi. Meltingly tender and deeply savory, with the wine’s richness balanced by the bright nip of wasabi, the fresh crunch of bok choy, and the gentle sweetness of the creamed onions.

Kombu rice. Garlic butter, shiso, nori; with house-cured ikura. Umami-rich and gently buttery, with briny pops from the ikura and a fresh, herbal lift from the shiso and nori.

Grilled pork loin. Spätzle, rutabaga, sauerkraut, trotters, red wine honey-mustard sauce. Juicy and lightly smoky, with crisp-edged spätzle and tangy sauerkraut to cut the richness. Trotters add gelatinous depth, while the red wine honey-mustard sauce brings gentle sweetness.

Duck frites. Roasted carrots, snap peas, béarnaise, coriander shichimi. Expect crisp duck with golden frites, a rich béarnaise, and a warm, peppery lift from the shichimi, while the veg add sweetness and crunch.

“pudding” (flan). A silky, gently wobbly custard with a caramel gloss, creamy and lightly sweet with a whisper of vanilla.

Really interesting combinations at this fusion Japanese / French place.

For more LA dining reviews click here.

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By: agavin
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Posted in: Food
Tagged as: Foodie Club, French Japanese, fusion, Wine

Providence Chef’s Table 2025

Sep07

Restaurant: Providence [1, 2, 3, 4, 5, 6, 7, 8, 9]

Location: 5955 Melrose Ave, Los Angeles, CA 90038. (323) 460-4170

Date: May 1, 2025

Cuisine: Seafood

Rating: One of the best in town

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I usually make it to Providence about once a year, and so we return with the Foodie Club for another Chef’s table dinner in the little back room.

The warm glow of the illuminated spirits shelf casts a welcoming atmosphere over the sleek, modern bar, where sophisticated conversations blend seamlessly with the clinking of glass, promising an elevated dining experience steeped in elegance and allure.

The restaurant’s interior captivates with its modern artistry, where sculptural metallic pendant lights cast a soft, inviting glow over minimalist textures, creating an ambiance that enhances every bite of the exquisite culinary journey.

Amid the bustling kitchen, a talented team of chefs meticulously crafts each dish, embodying passion and artistry for an unforgettable dining experience.

The menu at Providence showcases an exquisite selection of seafood and refined dishes, highlighting the freshness of the Pacific with items like pacific oysters and black cod. Complementing the seafood are elegant preparations of duck breast and desserts that reflect a sophisticated culinary approach, emphasizing seasonal ingredients and artisanal techniques.

The Krug Grande Cuvée, produced by the renowned house of Krug in the Champagne region of France, is a non-vintage marvel that exemplifies the art of blending. This iconic sparkling wine showcases a rich tapestry of flavors, featuring notes of ripe fruit, toasted brioche, and subtle spice. Its complexity and elegance make it an ideal pairing with fine seafood, caviar, or roasted poultry, allowing for a luxurious experience that celebrates any occasion.

Amuses. Uni madeleine. Light, gently sweet sponge with uni’s briny richness—playful and elegant.

Salmon spring roll. A crisp wrapper gives way to tender salmon, with clean, fresh flavors and a light, satisfying bite.

Tuna tartare and caviar tartlet. Silky, clean tuna contrasts with the briny pop of caviar, while a buttery tartlet shell adds delicate crunch.

Parmesan grilled cheese. Ultra-crispy, lacy golden crust with a nutty, salty hit from the Parm, and a gooey, melty center—simple, indulgent comfort.

The dish known as Black Sesame Tart presents an exquisite harmony of contrasts; the delicate golden hue of its outer shell invites intrigue, while the dark, rich filling tempts with the promise of depth. A robust aroma wafts upward, reminiscent of toasted nuts mingled with the earthiness of sencha, hinting at a complex flavor profile. The texture is a masterclass in culinary craftsmanship: the crisp edges yield to a velvety core that collapses softly beneath the bite, releasing a cascade of umami and subtle sweetness that envelops the palate. Each mouthful is a meditative journey, merging flavor and sensation in a manner that lingers elegantly long after the final morsel is savored.

Pacific oyster with dongchimi, lime, and garden herbs. Briny-sweet and silky, the oyster gets a cool, clean lift from the radish kimchi and lime, while the herbs add a fresh, peppery snap.

Truffled mini lobster roll! Sweet lobster in a buttery, toasted bun, kissed with truffle for an earthy aroma. Tender, juicy, and indulgent in a perfect two-bite package.

 

Sashimi with celtuce, bullwhip kelp, and sesame. Clean, oceanic slices meet the crisp snap of celtuce and a gentle briny chew from kelp, rounded by nutty sesame.

As the evening unfolds, our talented chef and a dedicated server artfully prepare a stunning seafood dish, capturing the essence of culinary excellence at this vibrant table.

Salt-roasted Santa Barbara spot prawns. Rosemary, lemon, extra-virgin olive oil. Amazing! Briny-sweet with a snappy bite, the salt-roasting concentrates their oceanic sweetness while the rosemary and lemon keep it bright.

From the esteemed Bonneau du Martray estate in Burgundy, the 2010 Corton-Charlemagne Grand Cru showcases the opulence and complexity of the region’s white wines. Exhibiting a radiant golden hue, this wine reveals notes of ripe pear, zesty lemon, and a touch of minerality on the nose. The palate is rich and full-bodied, with a harmonious balance of vibrant acidity and a lingering finish, making it an exquisite match for roasted lobster or creamy risottos.

Uni egg. Sea urchin, Champagne beurre blanc, brioche croutons. Silky and briny-sweet, the uni and buttery sauce feel luxuriously rich, while the crisp croutons add needed crunch. Elegant and indulgent with a bright Champagne lift.

 

 

Box crab tart. Kaluga caviar, fines herbes. So good! Delicate, sweet crab in a flaky shell meets the briny silk of Kaluga caviar and the fresh lift of fines herbes.

Nestled within a soft embrace of pristine white linen, the dish, Red Fi Sandwhich Delicately Adorned with Roasted Garlic Pepper, presents itself as a rustic masterpiece. Its golden-brown crust, dusted with flour, exudes an enticing warmth that intertwines with the roasted aroma of garlic, promising comfort and indulgence. The moment you slice through the crust, the moist, airy interior reveals its tender, slightly chewy texture—a delightful contrast to the crisp exterior. Each bite unfolds layers of savory richness, with the sweetness of roasted garlic intertwining seamlessly with fragrant herbs, creating a harmonious symphony that lingers on the palate, evoking a sense of both nostalgia and discovery.

The special bread. Crusty on the outside and soft inside, with a gentle chew and a warm, toasty aroma.

Artisanal Butter with Sea Salt exudes a creamy, sun-drenched hue, captivating the eye with its velvety texture nestled snugly against a contrasting ebony stone. The fragrant notes of fresh dairy waft gently into the air, inviting anticipation as the senses draw nearer. With each delicately gilded swirl, the butter envelops the palate, imparting a rich, unctuous essence punctuated by the crystalline crunch of hand-harvested sea salt, creating a harmonious symphony that dances between indulgence and refinement, leaving a lingering trace of umami that beckons for another taste.

Hokkaido scallop. Sweet peas, scallop XO. Silky and briny-sweet, the scallop’s richness plays against the snap of peas, while XO adds savory, smoky depth.

Black cod with artichoke, fennel, green strawberry, and olive. Silky, buttery fish meets fennel’s gentle anise and artichoke’s earthiness, brightened by tart green strawberry and a briny olive snap.

Black winter truffle risotto. Creamy and al dente, it carries a deep, earthy perfume with a lingering savory finish. Dark truffle flecks stand out against the glossy rice.

Troll-caught Alaskan king salmon. Ramp, fava bean, geoduck. Silky, rich salmon plays against spring-bright ramps and creamy favas, while the geoduck brings a briny snap and clean sea sweetness.

 

Liberty Farms duck breast. Rhubarb, white asparagus, salted cherry leaf. Silky, rosy duck with crisp skin is lifted by tart rhubarb, with tender white asparagus and a gently saline, floral note from the cherry leaf.

A5 wagyu. Morel, nettle. Silky, ultra-marbled beef with deep, buttery richness; the morel lends woodsy savor while nettle adds a fresh, green lift.

The remarkable presentation of Raclette captivates both the eyes and the senses, with its golden-brown visage kissed by a delicate char that glistens invitingly under the warm light. The aroma wafts through the air, a heady blend of earthy richness and nutty undertones that beckon the palate. Each silky, molten shard melts effortlessly, cascading over soft, warm potatoes, enveloping them in a luxurious embrace. The texture, a harmonious interplay of creamy smoothness and the gentle bite of the accompanying gherkins, offers a delightful contrast that lingers indulgently, while the flavors dance on the tongue—an exquisite balance of savory depth with a whisper of tang, echoing the rustic charm of alpine meadows.

 

Truffled honey Comté. A supple, nutty cheese lifted by earthy truffle and a gentle floral sweetness from the honey; balanced, savory, and lightly lingering.

Bread for the cheese. A proper loaf brings a crackling crust and tender crumb that carry the creaminess without stealing the show.

In the delicate embrace of the plate lies a stunning interpretation of Yuzu Sorbet with Kumquat Carpaccio, a visual symphony painted in soft whites and radiant oranges. The pristine sorbet, glistening with a satiny sheen, exudes a fragrant citrus aroma that dances playfully through the air, inviting anticipation. As a spoon glides through its icy texture, it yields effortlessly, revealing a refreshing chill that envelops the palate in a harmonious blend of tart yuzu and honeyed sweetness. Delicate slices of kumquat crown the dish, their vibrant hues contrasting beautifully against the snow-white base, while the subtle crunch of their skin adds an elegant texture that elevates each bite into a sensory celebration, punctuated by whispers of floral notes from the microgreens scattered atop.

 

House-made Hawaiian chocolate. Peanut, miso, kinako ice cream. Silky, bittersweet chocolate meets nutty, savory notes, and the ice cream is creamy with toasted kinako warmth, peanut richness, and gentle miso umami.

Petit fours. Bite-size French confections—often little sponge cakes layered with jam or cream and cloaked in fondant—dainty, colorful, and sweet. They give a soft crumb with a thin sugary shell for a neat, satisfying bite.

Mini strawberry tarts. Bite-sized with crisp, buttery shells crowned by juicy, sweet-tart berries. Bright, delicate, and easy to love.

Macarons. Crisp-shelled with a tender, chewy center, these almond meringue cookies sandwich ganache or jam, balancing sweetness with delicate flavors and pretty pastel hues.

Chocolate Tea — was pretty good. Light cocoa aroma, smooth and soothing, with a gentle sweetness rather than anything heavy.

 

Capturing a moment of joy, these two diners share a delightful evening, savoring the exquisite flavors crafted by the chef’s culinary artistry.

This was probably the best Providence meal I’ve ever had, maybe even better than the one last year (which did have better white burg). They had just recently reopened post-lockdown and had clearly spent the time well retooling the menu. Service was exceptional as well which was very nice, particularly in contrast with so many “middle end” places that are short staffed right now. We had a ton of food tonight too with a lot of variation and many memorable dishes. The Chef’s Table is the best as it’s cozy, quiet, and we can get up to our antics (including flash photography) without interruption.

For more LA dining reviews click here.

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By: agavin
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Tagged as: Foodie Club, Michelin 2 Star, Providence, Wine

Gamers at Chi Spacca

Sep05

Restaurant: chi SPACCA  [1, 2, 3, 4]

Location: 6610 Melrose Ave, Los Angeles, CA 90038. (323) 297-1130

Date: April 29, 2025

Cuisine: Italian steakhouse

Rating: Fat is Flavor!

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The little Mozza empire on Melrose now includes the Pizzeria, the Osteria,  Chi Spacca, and Mozza 2 go. They do a great job with all their restaurants but their annoying corkage policy (2 bottles per table!) has limited my ability to attend. I only go to this sort of place with my wine groups (my wife being a near vegetarian) and so the limits make it near impossible. But anyway they do have a good (if pricey) Italian wine list and so it’s workable with 3-4 people.

Tongue in the background and charcuterie. The tongue is tender and mildly beefy, while the charcuterie brings a salty, aromatic richness and a pleasant chew.

Cheesy focaccia. Airy and olive-oil-brushed, with a gentle chew and a dimpled top bronzed under a blanket of melty, savory cheese.

Caesar Salad (with lots of parm and a hint of orange zest). Crisp greens and a creamy, garlicky dressing provide a savory backbone, while the bright zest keeps it lively.

Scotch Egg. A golden, crunchy breadcrumb shell encases seasoned sausage around a soft, jammy-centered egg—savory, rich, and deeply satisfying.

Bone Marrow Pie. So rich and so good. Silky marrow melts into a flaky crust with deep, roasted beefiness.

Shrooms!

Smaller bistecca. Juicy and beefy with a good char, the petite cut feels satisfying without being heavy.

Lemon tart. Bright, zesty curd in a crisp, buttery crust—silky, puckery, and clean on the finish.

Rhubarb pie. Tart-sweet and jammy, with ruby juices and a flaky, buttery crust.

The 2019 Bisci Verdicchio di Matelica Vigneto Fogliano is a captivating white wine from the Marche region of Italy. This expression showcases bright acidity, floral notes, and hints of citrus and green apple, making it a refreshing choice. It pairs beautifully with seafood dishes, particularly grilled calamari or a light shrimp salad.

The 2003 Mayacamas Cabernet Sauvignon, hailing from the esteemed vineyards of Mount Veeder in Napa Valley, presents a rich and complex profile. With deep layers of dark fruit, cedar, and a touch of tobacco, this wine is robust yet elegant. Its full-bodied structure allows it to complement hearty fare such as a grilled ribeye or braised lamb shanks flawlessly.

The 2001 Rudd Oakville Estate Cabernet Sauvignon is a stunning representation of Napa Valley craftsmanship. This vintage offers opulent

The Rudd Oakville Estate 2001 is a bold Napa Valley red that delights with its intricate layers of dark fruit, cocoa, and subtle oak. Full-bodied and velvety on the palate, this wine exudes sophistication and depth, making it an exemplary representation of its region. Perfectly paired with roasted lamb or a charcuterie board, it enhances both the complexity of the dish and the experience of enjoying a fine wine.

For more LA dining reviews click here.

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By: agavin
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Tagged as: Chi Spacca, Foodie Club, Wine

Acker Marinos

Aug31

Restaurant: Marino Ristorante  [1, 2, 3, 4, 5, 6, 7, 8, 9]

Location: 6001 Melrose Ave, Los Angeles, CA 90038. (323) 466-8812

Date: April 24, 2025

Cuisine: Italian

Rating: Always awesome.

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Marino Ristorante is one of Los Angeles’s quiet legends, a family-run Italian dining room whose story stretches back to 1952, when Neapolitan émigré Ciro Marino opened his first trattoria for studio executives and movie stars hungry for a taste of home. After two earlier locations, the Marinos commissioned a low-slung, glass-fronted building on Melrose Avenue in 1983 and never looked back. Ownership has stayed strictly in the family: Ciro’s sons now steer the ship—chef Salvatore “Sal” Marino in the kitchen, his brother Mario overseeing the dining room and wine program—while their mother, Maria, still greets regulars at the door. That continuity has made Marino Ristorante both a living slice of Hollywood history and a welcoming neighborhood anchor for Larchmont Village.

Sal Marino’s culinary philosophy folds old-world discipline into the hyper-seasonal bounty of Southern California. The menu pivots around house-made pastas, pristine seafood crudi, and produce—especially heirloom tomatoes—plucked from the family’s own farm plots, then treated with the minimalist respect of Naples. The dining room, with its original terrazzo floor, walnut paneling, and wall of celebrity photographs, evokes mid-century glamour while a sleek marble bar and leafy patio keep the mood contemporary. In a city continually chasing the next big thing, Marino Ristorante occupies a rarified place: a restaurant that helped define the local Italian scene and still sets the standard for gracious, ingredient-driven cooking more than seven decades after the first plate of spaghetti left Ciro’s hands.

We were back in the private room.

The menu at Marino Ristorante showcases an exquisite selection of dishes that highlight seasonal ingredients and refined preparations, featuring items such as crudo, scallops, and various meats. The focus is on elegant presentations and harmonious flavors, reflecting a dedication to culinary artistry and fine dining.

Nasturtium tacos. Peppery and floral, they deliver a fresh, herbaceous bite with a delicate crunch, their bright greens and blossoms popping with color.

Guanciale, cheese toast. Cured pork jowl with silky, peppery richness meets crisp-edged, molten cheese on toast—salty, savory, and deeply satisfying.

Bread.

Yellowtail Crudo. Silky and lightly fatty with a clean, ocean-sweet flavor, it eats bright and delicate. Translucent slices glisten, offering a gentle snap that melts into buttery richness.

Razor clam.

Grilled Sardine. Smoky, blistered skin gives way to rich, oily flesh and clean ocean salinity—simple and elemental. Delicate bones and charred edges add a pleasant snap.

Hokkaido Scallop with Truffle. Sweet, briny, and tender, the scallop’s silkiness meets the truffle’s earthy perfume for a clean, luxurious bite.

Pea Soup. Velvety and sweet-green, it balances fresh pea brightness with gentle vegetal depth. Whether silky and puréed or light and brothy with tender peas, its vivid color and clean, comforting flavor shine.

Wild Alaskan Salmon, Bloomsdale Spinach. Silky, rich salmon with clean ocean sweetness meets the earthy, mineral sweetness of tender Bloomsdale spinach—simple, bright, and deeply satisfying.

Maccheroncini Lamb. A comforting plate where al dente maccheroncini catch a rich, savory lamb sauce—silky, warming, and gently gamey.

Rabbit Porchetta. Rolled and roasted, it’s tender and herb-laced, with a gently gamey depth and an aromatic, savory finish.

“Cheese course” of… A cheese course usually showcases a range of textures, from oozy and creamy to firm and crystalline, with flavors that run lactic, tangy, and nutty—a simple, deeply satisfying finish.

Truffle Pizza. Super insanely good. Earthy truffle aroma saturates each bite, with a blistered, chewy crust and melty cheese that amps up the savory richness.

The first bottle hails from the prestigious Champagne region, featuring a stunning non-vintage blend from a prominent producer. This sparkling wine showcases vibrant acidity, a fine mousse, and notes of green apple, brioche, and citrus zest, making it an ideal companion for oysters or a classic seafood platter.

Next, we have a delightful white Burgundy from a renowned estate, boasting a vintage that’s characterized by its elegance and complexity. On the palate, it reveals layers of ripe pear, white flowers, and subtle oak spice, making it a perfect match for roasted chicken or buttery lobster.

Lastly, we explore a finely crafted Burgundy red, from a celebrated producer, demonstrating the charm of its vintage through its rich layers of cherry, raspberry, and earthy undertones. This Pinot Noir pairs beautifully with duck confit or a rich mushroom risotto, elevating any dining experience

The 2010 Domaine Gagnard-Delagrange Chassagne-Montrachet captivates with its vibrant acidity and complex layers of citrus, stone fruit, and subtle oak. Hailing from the prestigious Côte de Beaune, this Grand Cru offers a rich mouthfeel that pairs beautifully with pan-seared scallops and creamy risottos, showcasing the elegance of its terroir.

The 2004 Chablis Premier Cru Montée de Tonnerre from Domaine Jean-Paul et Benoît Droin shows off its aged character with notes of honey and flint, balanced by a refreshing minerality. Originating from the northern Burgundy region, this wine is an ideal companion to oysters and grilled fish, enhancing maritime flavors with its bracing acidity and depth.

The 2014 Chablis Premier Cru Montée de Tonnerre by Domaine William Fe

The 1964 Chambertin from Maison Groffier-Leger hails from the prestigious Burgundy region of France. This red wine exemplifies a rich and complex profile, featuring notes of cherry, earthy truffles, and hints of spice, balanced by a velvety texture. It pairs beautifully with game meats or a hearty mushroom risotto.

The 1969 Clos de Vougeot from Domaine Jacques Prieur offers a remarkable expression of terroir from this iconic vineyard. With a stunning depth of flavor, it presents layers of dark fruit, cedar, and subtle minerality, enhanced by a long, elegant finish. This wine complements rich dishes like beef bourguignon or matured cheeses.

The 2002 Richebourg from Domaine de la Romanée-Conti is a stunning expression of its terroir, showcasing rich and velvety textures with ripe cherry, plum, and baking spice notes. Its vibrant acidity and firm tannins make it an excellent companion for dishes like braised lamb or duck confit, enhancing the depth of flavors in each bite.

The 2005 Musigny from Domaine Comte Georges de Voguë offers an elegant bouquet of dark berries, roses, and earthy undertones, elegantly layered with hints of mocha and minerality. This finesse and complexity make it a perfect match for wild game dishes, such as venison or a rich mushroom risotto, complementing the wine’s luxurious profile.

The 2000 Musigny from Domaine Comte Georges de Voguë displays a harmonious blend of ripe red fruit and mineral

For more LA dining reviews click here.

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By: agavin
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Tagged as: Acker, Burgundy, Marino Ristorante, Wine

Tasty Spot Cafe

Aug29

Restaurant: Tasty Spot Cafe

Location: 1108 S Baldwin Ave, Arcadia, CA 91007.

Date: April 20, 2025

Cuisine: Hong Kong Cafe

Rating: Surprisingly good

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This is the latest Derek Spot — and yeah, there have been a lot :-).

The menu at Tasty Pot features a diverse selection of house entrees and rice and noodle dishes, emphasizing flavorful proteins like shrimp, pork, and beef, often prepared with vibrant vegetables and aromatic sauces. Diners can enjoy options ranging from spicy stir-fries to savory casseroles, showcasing a fusion of culinary styles.

Very much newish SGV cafe style, pretty big high ceilinged room.

Peanuts.

Crack sugar-coated walnuts. Shiny, shattering sugar shell over toasty walnuts—sweet, slightly bitter, and absurdly addictive.

More walnuts with the “Walnut Shrimp.” Very good variant. Crispy shrimp in a lightly sweet, creamy glaze, with candied walnuts adding crunch and a toasty, nutty finish.

Salted duck egg shrimp. Another fried shrimp dish. The salted egg yolk adds a rich, sandy umami coating that clings to the crisp shrimp, balancing sweetness and brine.

House lobster. Typically bright coral and glistening, with sweet, briny meat, a tender snap, and a buttery finish.

Crab, typhoon-style. A Hong Kong classic smothered in crunchy fried garlic and chiles—aromatic, peppery, and a touch sandy with all that golden garlic. Sweet, briny crab under crackly heat: messy, finger-licking, and utterly satisfying.

Roast pigeon. Usually served rosy and tender, with crisp skin and a clean, lightly gamey richness. Juicy and delicate yet assertive, with subtle iron and sweetness.

Pseudo Peking duck. Crisp, lacquered skin and tender meat; a sweet-savory richness that satisfies, even if it’s a streamlined take.

Deep-fried pork chop. Crisp, golden crust with a tender, juicy center; straightforward, salty comfort done right.

Beef with broccoli. Haven’t had this one in a while. Tender beef in a savory, garlicky sauce with crisp-tender broccoli—comforting, glossy, and straightforward in the best way.

Cold chicken, including the head. Served chilled, the skin is silky and lightly gelatinous, while the meat stays firm and clean-tasting.

Veggies in brown sauce. Despite the plebeian look, it was a nice dish with the soft pillows of tofu. The sauce is glossy and savory-umami, and the vegetables stay crisp-tender without feeling heavy.

They have dim sum during the day. A bit of har gow. Translucent, pleated wrappers encase snappy, sweet shrimp, offering a delicate, lightly chewy bite with a clean, briny finish.

Cantonese-style XLB. Thin wrappers, a clear, light broth, and subtler seasoning make them gentle, juicy, and elegant compared to the richer Shanghainese style.

Sui Mai (aka siu mai). Juicy, open-topped Cantonese dumplings with a springy pork-and-shrimp filling, lightly sweet-savory with a little pop of roe or pea on top.

Yarom and Derek.

The 2010 Domaine Duc de Magenta Chassagne-Montrachet 1er Cru Morgeot offers a beautifully refined expression of Bourgogne white wine. This Chardonnay showcases a harmonious balance of ripe citrus, pear, and subtle oak notes, enhanced by a vibrant acidity and a touch of minerality from its prestigious terroir. Perfectly paired with roasted chicken or a creamy lobster bisque, it embodies elegance and complexity.

Produced by the esteemed Louis Jadot, this wine hails from the renowned Chassagne-Montrachet region, committed to expressing the unique characteristics of its vineyard site. The vintage 2010, known for its exceptional aging potential, allows the wine to develop exquisite depth over time, making it a delightful choice for both immediate enjoyment and future cellaring.

Frédéric Savart’s Bulle de Rosé, from the Premier Cru vineyards of Champagne, is a remarkable expression of a 2015 vintage. This rosé Champagne showcases a delicate interplay of red fruits and vibrant minerality, with fine bubbles enhancing its elegance. Ideal for pairing with gourmet dishes such as duck confit or fresh seafood, this wine elevates any culinary experience with its refreshing acidity and complex flavor profile.

For more LA dining reviews click here.

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By: agavin
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Tagged as: Cantonese Food, Chinese Food, duck, hedonists, Hong Kong Cuisine, Tasty Spot Cafe, Wine

Marcus at Pasjoli

Aug23

Restaurant: Pasjoli

Location: 2732 Main St, Santa Monica, CA 90405. (424) 330-0020

Date: April 17, 2025

Cuisine: French

Chef: Dave Beran / Marcus Jernmark

Rating: One of the best here yet

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Dave first encountered Marcus Jernmark’s culinary genius during visits to Aquavit in NY and 3 Michelin star Frantzén in Sweden. Though they didn’t meet then, Dave was captivated by the meals. Years later, Marcus visited Dialogue, Dave’s first LA restaurant, and the two chefs connected over their shared journey of leaving the three-star world to forge their own paths. “Marcus is a kindred spirit,” Dave says. “We both chose the road less traveled, and it’s brought us here.” This dinner is a toast to bold choices and bold flavors.

Pasjoli opened its doors on Main Street in September 2019, the second Santa Monica venture from chef-owner Dave Beran, who earned national attention at Chicago’s Next and later at the tiny, tasting-menu-only Dialogue a few blocks north. With Pasjoli he set out to create the kind of grand Parisian bistro he had always admired—one that honors the rigor of Escoffier while remaining rooted in Southern California’s markets. The kitchen turns out pâté en croûte studded with pistachios, buttery quenelles of pike in lobster sauce, and the show-stopping pressed duck for two, yet the produce is hauled in daily from the Santa Monica Farmers Market and the sauces are lightened to suit the beach climate. That marriage of classical French technique and coastal seasonality quickly drew raves, a spot on the Los Angeles Times “101 Best” list, and in 2021 a Michelin star, cementing Pasjoli as one of the city’s essential fine-dining addresses.

The room amplifies the food’s quietly luxurious spirit. A façade of folding glass doors keeps the dining room airy by day, while at night low amber lighting glints off a pewter bar, burgundy leather banquettes, and brass railings that recall a Belle Époque brasserie without lapsing into nostalgia. The soundtrack is lively, the service choreographed but relaxed, and the energy spills onto the sidewalk tables that watch the steady buzz of Main Street. In a neighborhood better known for beach cafés and juice bars, Pasjoli provides a grown-up counterpoint—elegant yet unpretentious, driven by craft rather than trend. Its arrival signaled a maturing of Santa Monica’s dining scene, and four years on it remains a magnet for chefs, sommeliers, and diners who want to taste classic French cuisine filtered through a distinctly Californian lens.
Chef-owner Dave Beran grew up in Wisconsin, cut his teeth in Chicago, and made his name working alongside Grant Achatz at Alinea before taking the helm at the Alinea Group’s boundary-pushing restaurant Next. During his five-year run there he orchestrated the famed rotating menus—most memorably “Paris 1906” and “Tribute to elBulli”—and earned a James Beard Award for Best Chef: Great Lakes in 2014. In 2017 he decamped to the West Coast, opening the 18-seat tasting counter Dialogue in Santa Monica, which garnered a Michelin star in its first California guide. Pasjoli, his bustling French restaurant on Main Street, followed in late 2019 and soon claimed a star of its own, cementing Beran as one of the rare chefs to earn Michelin recognition on two coasts.

Pasjoli channels the rigor of haute cuisine into the soul of a Parisian bistro. Beran is fascinated by the structure and precision of classic French technique—an obsession born while recreating Escoffier’s dishes at Next—yet he tempers that formality with the easy affluence of Southern California produce and a room set for neighborhood conviviality rather than hushed reverence. The pressed duck à la rouennaise, carved tableside with an antique silver duck press, is a signature centerpiece, while seemingly humble plates like onion tart or a croque monsieur arrive layered with painstaking detail, hidden stocks, and sauces that take days to build. His cooking carries the intellectual curiosity of the modernist kitchens he came from, but the plating is deliberately unfussy, foregoing tweezers for the warmth of a bistro.

Beran’s guiding philosophy is that luxury should feel generous, not exclusionary. He believes a restaurant’s role is to “honor the people who grew the ingredients and the guests who saved up to eat them,” so menus are written around peak-season markets, staff are encouraged to describe dishes in plain language, and service aims for polish without pretense. The result is a restaurant that nods to the grand traditions of Taillevent and Troisgros while speaking the relaxed dialect of Santa Monica—a place where a perfect omelet and a grand cru Burgundy can share the same table, united by the idea that craft and comfort should never be at odds.

Welcome cocktail. A little sweet but delicious, this drink offers a refreshing balance that tantalizes the palate. Its vibrant color and inviting aroma make it a perfect start to any meal.

Cheese rind “en croûte” is a delightful dish that showcases the rich, creamy texture of cheese enveloped in a crisp, golden crust. The contrast between the crunchy exterior and the luscious interior creates a satisfying bite, while the flavors meld beautifully, offering a savory experience that is both comforting and indulgent.

Buckwheat “pannkaka”: Swedish vendace roe, raw beef, and egg yolk garum*. This dish presents a delightful interplay of textures, with the nutty buckwheat pancake providing a hearty base for the rich, creamy yolk and the delicate, briny roe. Each bite is a harmonious blend of flavors that celebrates the essence of Swedish cuisine.

Charred broccolini is beautifully complemented by pickled fennel and a sprinkle of fennel furikake, creating a delightful balance of flavors. The whipped goat cheese adds a creamy richness, while the market greens provide a fresh, vibrant crunch that elevates the dish.

Ris de veau agnolotti features delicate pasta parcels filled with sweetbreads, complemented by earthy morels, savory aged duck ham, and a touch of fortified wine. The dish is a harmonious blend of rich flavors and luxurious textures, with the agnolotti offering a tender bite that beautifully contrasts the umami depth of the other ingredients.

Short rib smørrebrød features tender, flavorful short rib atop a crisp, hearty bread, complemented by pickled cucumber, egg jam, dijonnaise, and vibrant watermelon radish. The dish offers a delightful contrast of textures, with the richness of the meat balanced by the acidity of the pickles and the creaminess of the egg jam.

The dish, Braised Beef Tartine, presents a stunning tableau of rich mahogany hues, inviting the diner to delve into its depths. The air is perfumed with a tantalizing blend of umami and herbs, each note harmonizing to evoke a sense of rustic elegance. The tartine’s crust is a masterclass in texture, boasting a crisp exterior that yields to a tender, savory filling of slow-cooked beef, while the delicate interplay of pickled cucumbers and fresh herbs adds a refreshing crunch. Each bite is a symphony of flavors, where the earthiness of the meat meets the bright acidity of the garnishes, creating a culinary experience that is both luxurious and grounded in tradition.

Asparagus with caraway sauce mousseline is a delightful dish that showcases the vibrant green spears, elegantly draped in a creamy, herb-infused sauce. The tender asparagus offers a crisp bite, while the caraway adds a subtle warmth and complexity, making for a beautifully balanced flavor profile.

Grilled rainbow trout is beautifully complemented by asparagus and a caraway sauce mousseline, adorned with market herbs and flowers. The fish boasts a delicate, flaky texture and a subtly smoky flavor, while the vibrant herbs and flowers add a refreshing touch to the dish.

Apple & rhubarb tarte tatin is a delightful twist on the classic French dessert, featuring the perfect balance of sweet apples and tart rhubarb. The caramelized crust is beautifully golden, while the tender fruit beneath offers a luscious, melt-in-your-mouth experience that is both comforting and sophisticated.

Fromage blanc sherbet, lavender caramel. This delightful dessert boasts a creamy, smooth texture that contrasts beautifully with the silky sweetness of the lavender caramel, creating a harmonious balance of flavors. The subtle floral notes elevate the dish, making it a refreshing and elegant treat.

Tasty stuff!

For more LA dining reviews click here.

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By: agavin
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Tagged as: Foodie Club, Main st, Marcus Jernmark, Pasjoli, Santa Monica, Wine

Dirty Dozen West

Aug21

Restaurant: BOA Steakhouse Santa Monica

Location: 101 Santa Monica Blvd #180, Santa Monica, CA 90401. (310) 899-4466

Date: April 16, 2025

Cuisine: Steakhouse

Rating: Food is just fine

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It’s been years since we were back at Boa SM. It’s about the same as Sunset Boa, but closer to work and has a nicer atmosphere. Really just a pretty cheap, only fair steak house. This visit was for a Dirty Dozen blind tasting on the Red Burgundy theme — why red burgundy at steakhouses — no idea.

BOA Steakhouse Santa Monica opened its doors in 2001, bringing a glossy, forward-thinking take on the classic American steakhouse to the beach city’s dining strip. The restaurant is owned and operated by Innovative Dining Group (IDG), the Los Angeles hospitality company founded by Lee Maen, Craig Katz, and Philip Cummins, whose portfolio also includes Sushi Roku and Katana. BOA’s culinary creed pairs uncompromising ingredient quality—USDA Prime beef dry-aged in house, Japanese A5 wagyu, pristine local seafood—with a playful California sensibility. Diners can customize cuts with signature rubs like black truffle or chipotle, match them with flights of house-made sauces, and balance the richness with farmers-market vegetables, crudo, or a citrus-bright cocktail from the bar’s seasonally driven program.

Designer Dodd Mitchell fashioned the 8,500-square-foot space at 101 Santa Monica Boulevard into a sleek yet inviting hideaway: a glowing onyx bar, floor-to-ceiling wine racks, walnut paneling, and espresso-hued leather banquettes that open onto a heated patio via retractable glass walls. The room’s low amber light and surf-side breeze merge Hollywood polish with coastal ease, making it a magnet for deal-makers, date-night couples, and celebrities looking to slip into a corner booth after a premiere.

Two decades on, BOA has cemented itself as a Westside institution, mentioned alongside Michael’s and Mélisse as a pillar of Santa Monica dining. Its modern, guest-centric spin on steakhouse tradition—gluten-free bread service, organic produce partnerships, a bar stocked with small-batch California spirits—regularly earns nods from the Los Angeles Times, Eater LA, and Angeleno. From tech executives courting investors to tourists capping a pier-side afternoon, the crowd is as diverse as the city it feeds, proof that BOA’s mix of luxury and laid-back charm has become part of the local fabric.

It’s been years since we were back at Boa SM. It’s about the same as Sunset Boa, but closer to work and has a nicer atmosphere. Really just a pretty cheap, only fair steak house.

The menu at BOA Steakhouse Santa Monica highlights a sophisticated selection of premium steaks and seafood, complemented by a variety of innovative appetizers and sides. Diners can expect a blend of classic and contemporary dishes, emphasizing high-quality ingredients and bold flavors.


The menu.

The Billecart-Salmon Brut Sous Bois hails from the Champagne region of France, showcasing a non-vintage blend that highlights the house’s commitment to quality and tradition. This elegant Champagne is characterized by its rich aromas of toasted brioche, creamy caramel, and hints of citrus zest. It pairs beautifully with seafood dishes, particularly grilled scallops or a delicate lobster salad, elevating the dining experience with its fine bubbles and vibrant acidity.

The 2019 Puligny-Montrachet 1er Cru Champ-Canet from Domaine Paul Pernot et ses Fils showcases the elegance of Burgundy. With its vibrant acidity and notes of white flowers, citrus, and a hint of minerality, this Chardonnay pairs beautifully with grilled lobster or a creamy risotto, enhancing the dish’s flavors while offering a refreshing contrast.

Alongside, the wine presents a luxurious mouthfeel, with layers of ripe pear and subtle oak influence, reflecting the meticulous craftsmanship of the producer. The finish is long and refined, making it an ideal choice for special occasions or an indulgent dinner.

The 2021 Saint-Aubin Premier Cru Les Frionnes from Domaine Chassagne-Montrachet showcases the elegance of Burgundy. With its vibrant acidity and minerality, this Chardonnay exudes notes of green apple, citrus, and subtle floral hints. Ideal for pairing with delicate seafood dishes or creamy cheeses, it offers a refreshing balance that enhances the dining experience.

The 2021 vintage highlights the terroir of Saint-Aubin, producing a wine that is both complex and approachable. Hints of toasted oak and a touch of spice intertwine with its fruit-forward profile, making it a versatile companion for grilled fish or roasted poultry. The lingering finish leaves a lasting impression, inviting another sip.


Chopped Wedge. Better not chopped. Not enough dressing or bacon.

Cesar. They can do it tableside here—but they didn’t for us, and ours was fairly lame. The salad lacked the vibrant flavor and creamy texture that a well-prepared Caesar should deliver, leaving us wanting the theatrical presentation that elevates this classic dish.

Shrimp cocktail is a classic appetizer that never fails to impress. The succulent, chilled shrimp are perfectly cooked, offering a delightful snap with each bite, while the tangy cocktail sauce adds a zesty kick that elevates the dish. It’s a timeless favorite that beautifully balances freshness and flavor.

Steak Tartare is a classic dish that showcases the simplicity and purity of high-quality beef. This dish features finely chopped raw steak, seasoned with capers, onions, and a hint of mustard, creating a delightful balance of flavors. The tender texture and vibrant presentation make it a standout choice for those who appreciate the art of raw cuisine.

Meatball—a classic comfort food that never fails to satisfy. These savory orbs are typically tender and juicy, bursting with flavor from a blend of herbs and spices, often served in a rich tomato sauce. Whether nestled in a sub or atop a bed of pasta, they evoke a sense of home and warmth with every bite.


Chicken.

Steak is a timeless classic that never fails to impress. The rich, savory flavors combined with a tender, juicy texture create an unforgettable dining experience. Whether grilled to perfection or seared in a cast iron skillet, each bite offers a satisfying depth that speaks to its culinary heritage.

Steak is a timeless classic that never fails to impress. Its rich, savory flavor, perfectly seared crust, and tender, juicy interior make it a beloved choice for meat lovers. Whether grilled to perfection or pan-seared with a hint of garlic, each bite offers a satisfying experience that speaks to culinary tradition.


And more steak.

Creamed Spinach is a rich and velvety side dish that perfectly balances the earthiness of fresh spinach with a creamy, buttery sauce. The dish’s vibrant green color and smooth texture make it both visually appealing and indulgently satisfying, often elevating any meal it accompanies.


Mushrooms.

Cauliflower Parm is a delightful twist on the classic Italian dish, featuring tender cauliflower coated in a crispy, golden-brown crust. The rich layers of marinara and melted cheese create a comforting harmony of flavors, while the cauliflower’s subtle nuttiness adds depth to each bite.

Mac & Cheese is a comforting classic that brings warmth and nostalgia with every bite. The creamy, rich cheese sauce envelops perfectly cooked pasta, creating a delightful contrast of textures that is both indulgent and satisfying. Its golden, bubbly top adds an inviting appearance, making it a beloved dish across generations.


Brussels.

Fries are the ultimate comfort food, crispy on the outside and fluffy on the inside. Their golden-brown appearance and satisfying crunch make them irresistible, whether enjoyed plain or paired with a variety of dips.

Scores.


Wines were fairly solid.

While the wines were good, the food was just meh. The price was right, and they treat us well, but this place is not to write home about. The 2005 Jadot CV was mine.

For more LA dining reviews click here.

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By: agavin
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Tagged as: BOA Santa Monica, Dirty Dozen, hedonists, Steak, Wine

Takeda Two

Aug18

Restaurant: Takeda Sushi [1, 2]

Location: 123 Astronaut Ellison S Onizuka St #307, Los Angeles, CA 90012. (213) 613-0083

Date: April 11, 2025

Cuisine: Japanese Sushi

Rating: Could be the best sushi I’ve had in LA

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Since opening its quietly elegant doors in 2021 at 118 Judge John Aiso Street in Little Tokyo, Sushi Takeda has become an insider favorite among Los Angeles omakase counters. The restaurant is owned and helmed by chef-proprietor Hideyuki “Hideo” Takeda, a Tokyo native who spent decades honing Edomae technique at respected sushi bars in both Japan and Southern California before striking out on his own. His 14-seat space is a study in restrained Japanese design—blond hinoki, charcoal slate, and a single, gleaming sushi bar where every evening’s service unfolds like a choreographed whisper.

Takeda’s culinary philosophy centers on precision, seasonality, and minimal intervention: fish is flown in daily from Toyosu Market or sourced from specialty West Coast fishermen, then meticulously aged, cured, or lightly torched to coax out umami. Koshihikari rice seasoned with akazu red vinegar is molded into compact, two-bite nigiri that vanish as quickly as they appear. The effect is a serene, almost meditative progression of flavors—Santa Barbara uni laced with yuzu, lightly pickled kohada, sublimely fatty toro—served directly from the chef’s hand. In a downtown scene crowded with high-profile sushi counters, Sushi Takeda occupies a niche of understated excellence, earning nods from critics and dedicated regulars alike for delivering one of the city’s most authentic, deeply personal omakase experiences.

With its vibrant pink umbrellas and sleek modern architecture, the airy outdoor space invites diners to indulge in a lively culinary experience, seamlessly blending contemporary design with a relaxed, sociable atmosphere.

Takeda’s omakase is formally Edomae yet unmistakably personal. He seasons Koshihikari rice with a blend of two akazu (sake-lees vinegars) for contrast and temperature-controls every neta in individual cedar drawers, but he allows himself flourishes learned in California: a whisper of smoked soy on kinmedai, freshly grated wasabi folded with Santa Barbara uni, or an optional pairing of Hokkaido scallop and Baja citrus that would scandalize the purists back home. Influences range from his mentor Masaki Sato—who drilled into him the virtue of restraint—to the late LA pioneer Hiro Urasawa, whose theatrical minimalism convinced Takeda that intimacy could be as memorable as luxury.

Within three years the restaurant earned a Michelin star, a spot on the Los Angeles Times “101 Best Restaurants,” and a quiet cult among visiting chefs. Takeda credits the accolades to a philosophy he phrases simply: “Ichigo-ichie—one moment, one meeting.” The night’s menu is built not around status fish but around conversation: what the diner is curious about, what the fisherman happened to land, what the season offers that will never be repeated in exactly the same way. “Technique keeps the past alive,” he likes to say, “but hospitality is how we cook for the present.”

Bathed in a serene palette of soft yellows and clean lines, Sushi Takeda’s exterior beckons diners with its understated elegance — way understated.

The menu at Sushi Takeda features a curated Signature Omakase experience.

The 2009 Batard-Montrachet from Domaine Leflaive is a stunning representation of Burgundy’s Grand Cru pedigree. This rich, complex Chardonnay showcases aromas of ripe stone fruits, subtle oak, and a hint of minerality, reflecting its terroir beautifully. With a creamy texture and vibrant acidity, it pairs exquisitely with lobster in a butter sauce or a delicate roasted chicken.

As an example of exceptional craftsmanship, this wine delights with layers of flavor, including notes of hazelnut and honey, complemented by a long, elegant finish. The vintage’s warm growing season has resulted in a wine that is approachable now yet possesses the structure to evolve gracefully over time, making it a perfect choice for special occasions.

Baby eel and uni is a delightful combination that showcases the ocean’s bounty. The tender, slightly chewy texture of the baby eel pairs beautifully with the creamy, briny richness of the uni, creating a harmonious balance of flavors that is both fresh and indulgent.

Hairy crab ball is a delightful dish that showcases the sweet, tender meat of hairy crab, expertly blended into a savory ball. Its crispy exterior gives way to a rich, flavorful filling, making each bite a satisfying experience that captures the essence of coastal cuisine.

Salon, located in the renowned Côte des Blancs region of Champagne, produces this exquisite 1996 vintage, a true embodiment of elegance and finesse. Known for its pure Chardonnay expression, this Champagne showcases notes of white flowers, citrus zest, and a hint of brioche. Its creamy texture and persistent bubbles make it a perfect pairing for delicate seafood dishes, such as oysters or lobster.

The 1996 vintage is particularly celebrated for its balance and aging potential, allowing it to develop complex flavors over time. With its vibrant acidity and minerality, this wine not only delights the palate but also invigorates the senses, making it an exceptional choice for special occasions or sophisticated gatherings.


Blue fin.

Condiments.

Conch.

Young red snapper.

Presented with an air of quiet elegance, the dish Umi no Sachi captivates the senses with its vibrant hues of deep emerald and gold. The aroma wafts gently, an inviting blend of umami and the briny essence of the ocean, drawing you closer. The texture is a harmonious interplay of creamy richness enveloped in a delicate, crisp seaweed that crackles with each bite. As you savor it, the flavor unfolds—subtle yet profound, with layers of sweetness and a whisper of saltiness that linger, echoing the sea’s bounty and leaving a memorable imprint on the palate.

Spechial uni from near Kobe—almost “aged.” This delicacy boasts a creamy texture and a subtly sweet, briny flavor that lingers on the palate, showcasing the unique umami profile of the region. Its appearance is a vibrant golden hue, inviting and luxurious.

Eaten with toasted nori and creamy like fermented butter! The combination offers a delightful contrast between the crisp, umami-rich nori and the rich, velvety texture of the dish, creating a harmonious balance that is both comforting and indulgent.


Bluefin tuna.

Chef Hideyuki Takeda was born in Sapporo, where his family ran a small fish-wholesaling business that kept him on the docks before dawn from the time he could walk. After an apprenticeship in the kitchens of Tokyo’s Tsukiji market district, he spent a decade behind the counter at some of the capital’s most exacting Edomae houses—first at Sushi Matsunami in Nihonbashi and later at the two-Michelin-starred Sushi Shin in Ginza—before moving to California in 2012. Los Angeles diners first met him as head itamae at the original Sushi Zo in downtown; stints at Q and Shiki Beverly Hills followed, sharpening both his English and his understanding of the American palate. In 2020 he struck out on his own, opening Sushi Takeda on a quiet second-floor mezzanine in DTLA’s Jewelry District, where the 10-seat hinoki counter now books out weeks in advance.


Firefly squid.

The Salon Champagne, produced in the renowned Côte des Blancs region of France, is a stunning example of a vintage Blanc de Blancs. The 2008 vintage showcases a remarkable balance of crisp acidity and delicate effervescence, offering notes of green apple, citrus zest, and a touch of brioche. This elegant sparkling wine pairs exquisitely with seafood dishes, particularly freshly shucked oysters or a delicate lobster salad.

With its rich history and meticulous craftsmanship, Salon’s wines are a celebration of terroir, making it a perfect choice for special occasions. The 2008 vintage’s complexity and depth resonate beautifully with the refined palate, ensuring a memorable tasting experience that elevates any gathering.

Squid with bottarga is a delightful dish that showcases the briny richness of the sea. The tender squid is perfectly complemented by the umami-packed bottarga, creating a harmonious balance of flavors and textures. Its elegant presentation invites you to savor each bite, making it a memorable culinary experience.

Chawanmushi with seaweed, yuzu, and oyster is a delicate Japanese steamed egg custard that beautifully balances savory and umami flavors. The silky texture is complemented by the briny richness of the oyster and the bright citrus notes of yuzu, creating a dish that is both comforting and refreshing.


Squid egg!  (sack)

The squid eggs out of their case. Not for the faint of heart.

Mackerel.

Firefly squid a second way, marinated with sake and Chinese wine. This dish showcases the delicate sweetness of the squid, enhanced by the umami of the marinade, resulting in a tender and flavorful bite that is visually striking with its iridescent hues.

Abalone with abalone sauce is a dish that showcases the delicate, briny flavor of the sea. The tender, slightly chewy texture of the abalone is beautifully complemented by the rich, umami-packed sauce, creating a harmonious balance that is both luxurious and satisfying.

The 1999 Chablis Grand Cru Clos from Domaine William Fèvre showcases the pinnacle of Chardonnay from the Chablis region. Its vibrant acidity balances the complex layers of citrus, green apple, and a hint of flint, reflecting the terroir’s unique minerality. This elegant wine pairs beautifully with fresh oysters or poached fish, enhancing the dish’s delicate flavors.

The rich history of this Grand Cru, marked by its limestone soil and meticulous vineyard practices, results in an exquisite wine that evolves gracefully with age. The 1999 vintage, in particular, offers a luscious mouthfeel and a long, persistent finish, making it a perfect accompaniment to creamy sauces or aged cheeses.


Goldeneye snapper.

Kama toro (collar). I’m not sure I’ve had this anywhere other than ootoro. This cut is known for its rich, buttery texture and a delicate balance of savory flavors, making it a true delicacy for sushi lovers.

Shirako agodashi is a delightful dish that showcases the delicate flavors of cod milt, served in a savory dashi broth. The silky texture of the shirako contrasts beautifully with the umami-rich broth, creating a comforting and unique experience that is both intriguing and satisfying.

Saba (Japanese mackerel) with crispy nori is a delightful dish that showcases the rich, buttery flavor of the fish, complemented by the satisfying crunch of the nori. The combination creates a beautiful contrast in texture, making each bite a pleasure.

Sardine shiso roll is a delightful fusion of flavors, marrying the rich, umami taste of sardines with the refreshing, herbaceous notes of shiso. The roll presents a vibrant appearance, with the deep green shiso leaves wrapping around the succulent sardine, creating a harmonious balance of textures and tastes that is both satisfying and invigorating.


Sardine.

The 2008 Meursault from Domaine Coche-Dury, hailing from the prestigious Burgundy region, showcases the elegance and complexity that this producer is renowned for. This Chardonnay presents a rich bouquet of ripe pear and toasted hazelnuts, interlaced with a vibrant minerality. With its lush texture and refreshing acidity, it pairs beautifully with roasted chicken or creamy risottos, enhancing the dish’s flavors while offering a delightful contrast.

Each sip reveals layers of flavor, with hints of citrus and a subtle touch of oak, reflecting the meticulous craftsmanship of Coche-Dury. This vintage is particularly noteworthy for its balance and finesse, making it an excellent companion for dishes like lobster with butter sauce or a classic Coq au Vin.


Scallop.

Baby sea eel.

Belt fish.

Ikura and Uni are a delightful pairing that showcases the ocean’s bounty. The briny burst of the ikura, or salmon roe, contrasts beautifully with the creamy, buttery richness of the uni, or sea urchin. Together, they create a luxurious experience that is both visually stunning and decadently flavorful.

Tamago is a delicate Japanese omelet, often served in sushi or as a standalone dish. Its soft, slightly sweet layers are expertly folded, creating a beautiful golden hue that is both visually appealing and satisfying to the palate. The balance of flavor and texture makes it a beloved staple in Japanese cuisine.

Yuzu spritz is a refreshing cocktail that beautifully balances the bright, citrusy notes of yuzu with a crisp effervescence. Its vibrant appearance and zesty flavor make it a delightful choice for warm days, offering a unique twist on the classic spritz that invigorates the palate.

Meet our enthusiastic diner, raising a glass to celebrate the exquisite flavors of the evening.

Chef selfie.

This was one incredible lineup of sushi and wine. Wow!

This was totally my style of omakase. It was mostly nigri, with each piece being both distinct and and memorable, almost sublime. The subtle curing, the deft but restrained use of “toppings”, and the assertive rice are all out of this world. It’s expensive. It’s a bit high maintenance. It’s for purists. But it is incredible!

For more LA dining reviews click here.

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By: agavin
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Posted in: Food
Tagged as: Champagne, DTLA, Foodie, Foodie Club, Friday Night, Sushi, White Burgundy, Wine

Delightful Danbi

Aug16

Restaurant: Danbi

Location: 3465 W 6th St Suite 90-100, Los Angeles, CA 90020

Date: April 10, 2025

Cuisine: Korean Fusion

Rating: Really delicious, although slightly sweet (and spicy).

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This sort of Korean modern Izakaya is in that popular mall with the Quarters and many other places.

They say of themselves: We wanted to bring our love for modern Korean food and drinking culture to Koreatown, Los Angeles, the epicenter of Korean food in America. Crafted through the lens of first generation Asian Americans living in the U.S…. we’ve worked hard to bring an idea to life.


That sense of balance extends to the 1,000-square-foot interior, a rain-washed tableau of blond birch, charcoal concrete, and a waterfall marble counter. Floor-to-ceiling windows bathe communal tables and a recessed seating pit in soft daylight, while a carefully curated vinyl soundtrack adds warmth once the sun dips behind the Wilshire corridor. In a neighborhood already crowded with 24-hour diners, boba shops, and old-school bakeries, Danbi has quickly carved out a niche.


The menu at Danbi features a creative selection of Korean-inspired dishes, emphasizing bold flavors and unique combinations. Highlights include innovative takes on traditional ingredients, showcasing a blend of comfort and contemporary culinary techniques.

Wines tonight.

Crudo. Red snapper, pear jam, kosho vinaigrette. Very zingy and spicy sweet. The delicate texture of the fish contrasts beautifully with the vibrant, fruity jam, creating a refreshing dish that dances on the palate.

Scallop pancake: baby scallops, mentaiko sauce. This fabulous pancake is delightfully crispy, though quite fried, offering a rich, savory flavor that beautifully complements the tender scallops within.


A refreshing ice.

Uni bibimbap features the delicate richness of uni paired with marinated Korean raw shrimp, creating a delightful interplay of flavors. The dish is visually stunning, with vibrant colors and textures that invite you to dive in. Each bite offers a luxurious creaminess balanced by the fresh, briny notes of the seafood.

Sliced pork jowl is served with Korean pear and house red sauce. Super tender and flavorful, the rich, unctuous meat contrasts beautifully with the crisp, refreshing sweetness of the pear, creating a delightful balance of textures and flavors.


Various condiments.

Spicy Japchae: Shrimp and scallop infused chili oil create a delightful balance of flavors. Actually moderately spicy (and sweet), this dish offers a satisfying chew from the noodles and a vibrant appearance that entices the palate.

Tartare: Bone marrow, burdock, egg, pine nut. This dish presents a rich, unctuous texture from the bone marrow, complemented by the earthy crunch of burdock and the creamy yolk of the egg. The pine nuts add a delightful nuttiness, creating a harmonious balance of flavors that is both luxurious and intriguing.

Extremely sweet—but delicious.

Perilla cold noodles are a refreshing dish featuring crisp cucumber, savory gim, and crunchy radish. Deliciously chilled, these noodles offer a delightful contrast of textures and a subtle, herbaceous flavor that makes them perfect for warm days.

Zabuton is charcoal-cooked wagyu that is super rich. The tender, marbled meat melts in your mouth, offering a luxurious umami experience that lingers delightfully on the palate.

Garlic rice is a simple yet flavorful dish that elevates any meal with its aromatic essence. The fluffy grains are infused with the rich, savory notes of garlic, creating a delightful contrast in texture and a satisfying depth of flavor that lingers on the palate.


Condiments.

Pork broth rice soup features tender jowl and fresh scallions, creating a comforting and savory dish. The rich, aromatic broth envelops the rice, offering a delightful balance of textures and flavors that warms the soul.

Really delicious, although slightly sweet (and spicy).

For more LA dining reviews click here.

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By: agavin
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Posted in: Food
Tagged as: Danbi, Erick, Foodie Club, Korean, Korean Fusion, Ktown, week night, Wine

Hmmm Cipppriani

Aug14

Restaurant: Cipriani Beverly Hills

Location: 362 N Camden Dr, Beverly Hills, CA 90210. (310) 424-4247

Date: March 31, 2025

Cuisine: Italian

Rating: Weirdly old school

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Cipriani Beverly Hills, which welcomed its first guests in late 2023, is the West Coast flagship of the storied Cipriani family, custodians of Venetian hospitality since Giuseppe Cipriani Sr. opened Harry’s Bar on the Grand Canal in 1931. Still family-owned and steered today by fourth-generation brothers Ignazio and Maggio Cipriani, the Beverly Hills address transplants that lineage of understated glamour to 362 North Camden Drive. The menu hews to the group’s enduring culinary philosophy: impeccable ingredients handled with restraint and respect. Signature Cipriani staples—paper-thin beef carpaccio dressed with the original 1950s sauce, feather-light baked tagliolini with ham, and the white-peach Bellini—anchor a roster of seasonal pastas, crudos, and grilled meats that favor clarity of flavor over culinary theatrics.
Cippriani is a branch of or somehow related to the famous Venetian Cafe “Harry’s Bar.” As such, it’s very much Italian with an international 1930s vibe.


The menu at Cipriani Beverly Hills features a refined selection of Italian-inspired dishes, emphasizing fresh ingredients and classic preparations. Highlights include elegant antipasti like Carpaccio and a variety of salads, alongside main courses such as grilled sea scallops and deep-fried Dover sole, reflecting a commitment to high-quality, sophisticated cuisine.

Our wines.

Bread.

Carpaccio “Alla Cipriani”. Simple yet elegant, this dish features thinly sliced raw beef, drizzled with a light dressing that enhances its natural flavors. The tender texture and vibrant presentation make it a delightful starter, showcasing the beauty of high-quality ingredients.

Steak Tartare. Very old school. Good and beefy, but very simple. This classic dish features finely chopped raw beef, often seasoned with capers and onions, creating a rich, tender texture that melts in your mouth.


Crisps for the meat.

Cipriani Tagliardi with Veal Ragu is pretty much old school. This dish features tender, hand-rolled pasta enveloped in a rich, savory veal ragu that evokes a sense of nostalgia. The harmonious blend of flavors and textures makes it a comforting classic that never goes out of style.

Baked White Tagliolini with Praga Ham is sort of an angel hair version of adult mac and cheese. Great flavor, creamy texture, but the portion is small.

Wild Argentinian Shrimp “al Curry” served with yellow rice. Kinda interesting. Good, but slightly weird and British. The shrimp are tender and succulent, enveloped in a fragrant curry that offers a delightful balance of spices, while the yellow rice adds a vibrant touch to the plate.


Plated.

The yellow rice is a vibrant dish that captures the essence of comfort food. Its fluffy grains are infused with spices, offering a warm, aromatic flavor that pairs beautifully with a variety of proteins. The bright color and inviting aroma make it a delightful addition to any meal.

Chutney for the shrimp is a delightful accompaniment that enhances the dish with its vibrant flavors. The tangy and slightly sweet notes of the chutney perfectly complement the succulent shrimp, adding a refreshing contrast to their tender texture.

Veal Milanese. Unfortunately, it was too dry for my taste, lacking the juicy tenderness that makes this classic dish shine. Ideally, it should feature a golden, crispy crust that encases succulent meat, offering a delightful contrast in texture.


Arugula salad helped “moisten it.”

Dessert menu.

Tiramisu. Overall, while very Beverly Hills, Cipriani is a bit too old school to blow me away. Expensive, and good execution, but a bit “bland.” This classic Italian dessert features layers of coffee-soaked ladyfingers and rich mascarpone, offering a creamy texture that contrasts with its subtle sweetness.

A very peculiar style of old school Italian. Not nearly as good as other newcomers to the area like Stella, Marea, or Alba.

For more LA dining reviews click here.

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By: agavin
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Posted in: Food
Tagged as: Cipppriani, Foodie Club, Italian Food, pasta, steak tartare, Wine

Tony Lau at World Seafood

Aug12

Restaurant: World Seafood Restaurant [1, 2, 3, 4]

Location: 1412 S Garfield Ave, Alhambra, CA 91801. (626) 300-9898

Date: April 6, 2025

Cuisine: Chinese seafood

Rating: Awesome Cantonese

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I haven’t been here since 2020, but Tony Lau dinners always provide a great excuse for Cantonese. Hey, Sunday is a great excuse for Cantonese.

World Seafood Restaurant opened its doors in 2014, taking over a cavernous former banquet space on South Garfield Avenue and quickly asserting itself as one of the San Gabriel Valley’s grand Cantonese dining rooms. The owners—veteran Hong Kong restaurateur Raymond Wong and his Los Angeles–raised daughter Stephanie—set out to recreate the celebratory seafood palaces they remembered from Kowloon: soaring ceilings hung with crystal chandeliers, gleaming marble floors, a forest of live tanks by the entrance, and a sea of round tables capped with white-linen–clad lazy Susans. From the outset, the Wongs have run the restaurant as a family affair; Raymond oversees purchasing at the downtown docks at dawn, while Stephanie manages the front of house with an eye toward bilingual service that welcomes both first-generation regulars and curious Angelenos discovering dim sum for the first time.
The private room at World Seafood.

That early-morning market run is the heart of World Seafood’s culinary philosophy: seafood is served only if it was alive at sunrise. At lunch, the room hums with rolling dim-sum carts ferrying delicate har-gow, crisp-skinned roast pork, and venerated house specials like sea urchin egg custard. Evenings shift to banquet mode, when celebratory multi-course meals showcase wok-fried Dungeness crab with garlic butter, steamed spot prawns scented with huadiao wine, and the signature “Two-Style Lobster,” half stir-fried with ginger-scallion, half tucked into silky noodles. In a neighborhood crowded with storied Cantonese kitchens, World Seafood has carved out a niche as both an everyday dim-sum stop and a favored venue for weddings, Lunar New Year banquets, and 100-day baby parties. Critics frequently mention it in the same breath as regional heavyweights Sea Harbour and Elite, praising its ingredient quality and the rare balance it strikes between polished banquet grandeur and the buzzy, democratic spirit that defines Alhambra’s dining scene.

Peanuts.

Fried oysters. Great. These crispy morsels boast a golden-brown exterior that gives way to a briny, tender interior, perfectly embodying the essence of the sea. Each bite is a delightful contrast of textures, making them a must-try for seafood lovers.

Squab is a tender and flavorful delicacy, often celebrated for its rich, gamey taste and succulent texture. This dish, typically prepared with care, showcases the bird’s dark meat, which is both juicy and satisfying, making it a favorite among culinary enthusiasts.


Really huge crab.

With a gleam of excitement, Yarom proudly showcases the evening’s centerpiece—an exquisite crab, ready to take center stage at this unforgettable feast.

Crab steamed with garlic is plump, delicious, and packed with MSG. The tender meat, infused with aromatic garlic, offers a delightful balance of savory and umami flavors, making each bite a satisfying experience.

Deep fried crab, typhoon style, is a delightful dish that captures the essence of coastal flavors. The crispy exterior gives way to tender, succulent meat, while the dish is often seasoned with a blend of spices that elevate its natural sweetness. It’s a must-try for anyone seeking a taste of the sea with a satisfying crunch.


French style beef. Chewy. Worst dish.

Macau pork — great.

Fish bowl. Delicious, also.

Bok choy.

Vermicelli and crab juice is a dish that packs a punch with its bold flavors, enhanced by LOTS of MSG. The delicate strands of vermicelli soak up the rich, briny essence of the crab, creating a satisfying texture that contrasts beautifully with the umami depth of the seasoning.

Crab fried rice is very good. The dish features tender grains of rice stir-fried to perfection, infused with the sweet, briny flavor of fresh crab. Its vibrant colors and enticing aroma make it a delightful treat for the senses.


Chicken wasn’t bad.

Strawberries.

Sesame soup is pretty good. Its creamy texture and nutty flavor create a comforting dish that warms the soul.


Great evening — except for the MSG — but a lot of fun and solid Cantonese.

Here we find two esteemed diners of a senior flavor, savoring each exquisite moment of their culinary journey, as they indulge in a symphony of flavors and camaraderie.

This was great, if very salty Chinese!

For more LA dining reviews click here.

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By: agavin
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Posted in: Food
Tagged as: Cantonese cuisine, Chinese cuisine, Chinese Food, hedonists, MSG, Sunday Chinese, Tony Lau, Wine, World Seafood

Marea Beverly Hills

Aug10

Restaurant: Marea

Location: 430 N Camden Dr, Beverly Hills, CA 90210. *unknown*

Date: March 6 & May 12, 2025

Cuisine: Coastal Italian

Chef: Sofia Morales

Rating: Fabulous

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Marea opened its doors on North Camden Drive in the summer of 2022, the brainchild of Milan-born restaurateur Luca D’Ambrosi and executive chef Sofia Morales, who met while staging on the Ligurian coast. Determined to translate the pleasure of an unhurried seaside lunch into an urban California setting, the partners took over a long-vacant art-deco storefront and stripped it down to the studs, installing a glass-fronted raw-bar, driftwood banquettes and a ceiling painted a soft Adriatic blue. Ownership remains tightly held—D’Ambrosi and Morales personally greet regulars most nights—and their menu stays loyal to the Italian idea that the sea should taste like itself: Santa Barbara uni folded into warm polenta, line-caught branzino roasted with nothing more than lemon leaves, and a short list of handmade pastas finished tableside in copper pans. The beverage program, run by sommelier Reggie Kim, leans into coastal Vermentino and skin-contact Malvasia while nodding to California with small-lot Santa Ynez whites.

In a neighborhood better known for power-steakhouses and monolithic luxury brands, Marea’s light-on-its-feet elegance has filled a conspicuous void, becoming a magnet for both studio executives who crave something brighter than a rib-eye and local families strolling the Golden Triangle. Critics from the L.A. Times and Eater LA praised its “sunlit Mediterranean confidence,” and the restaurant made the Michelin Guide’s “new discovery” list within its first year. Evening service hums beneath Murano glass pendants, yet the vibe stays relaxed—bare table tops, playlists that wander from Paolo Conte to Khruangbin, and open windows that let in the jasmine-scented canyon breeze. Marea has quickly staked a claim as Beverly Hills’ essential seafood counterpoint: rooted in Italian tradition, fueled by California produce, and animated by a hospitality style that makes even a Tuesday dinner feel like vacation.


Fancy transplant from New York.

Chef Sofia Morales brings a vividly coastal, cross-cultural voice to Marea Beverly Hills, the airy, marigold-toned outpost of the famed New York seafood temple. Born in Ensenada, Mexico, and raised between San Diego and Baja, Morales earned her culinary degree at the CIA in Hyde Park before honing finesse and discipline at Daniel Boulud’s kitchen in Manhattan, staging at Noma in Copenhagen, and later serving as chef de cuisine at Enrique Olvera’s Cosme. At Marea she synthesizes that résumé—French technique, Nordic seasonality, and modern Mexican vibrancy—with the restaurant’s Italian seafood DNA. Her crudo of kampachi with yuzu kosho aguachile and bronze-dye spaghetti alla chitarra tossed in a uni-jalapeño bottarga emulsion have quickly become signatures, earning her a 2023 James Beard “Rising Star” nomination and a spot on the Los Angeles Times’ “Chef Power List.”

Morales’s menu philosophy is rooted in “borderless waters”—treating the Pacific and Mediterranean as one continuous pantry while respecting the ecological realities of both. She sources hook-and-line local rockfish from Santa Barbara, partners with Baja oyster farms, and finishes plates with Ligurian olive oil or house-fermented chile vinegar depending on what each ingredient “asks for.” Influenced by her grandmother’s Baja surf-side grilling, René Redzepi’s micro-seasonal mindset, and the refined simplicity of Italian cucina di mare, she aims for “immaculate product, precise restraint, and one unexpected note that makes you look up from the table.” The result is a menu that feels both sun-bleached and metropolitan—a confident through-line that has helped the Beverly Hills location carve its own identity while honoring Marea’s original ethos of elegant, seafood-first hospitality.


The menu at Marea features a refined selection of seafood dishes, emphasizing fresh ingredients and Italian culinary techniques. Highlights include caviar, oysters, and a variety of crudi, as well as thoughtfully crafted antipasti that celebrate the flavors of the sea.


Marea also has an awesome private room, which we visited in May. 
The wines in March 2025.

A dozen kumamoto oysters served with marea mignonette & marea cocktail sauce. These briny gems are known for their sweet, buttery flavor and creamy texture, making them a delightful treat for any seafood lover.

Scampi on “Scampi”: langoustine tartare, crispy rice, garlic, lemon. This dish presents a delightful contrast of textures, with the tender tartare complemented by the crunch of the rice. Ricci: sea urchin, lardo, crostini. The richness of the lardo enhances the briny sea urchin, creating a luxurious mouthfeel. Sardina: sardine, tomato, eggplant, anchovy, pine nut toast. The combination of savory sardines and sweet tomato on a crunchy toast is both comforting and sophisticated. These were all great.

Bread.

CANNOLICCHIO features razor clam, manila clam, prosciutto, and fennel. The dish showcases a delightful balance of briny sweetness from the clams, complemented by the savory richness of prosciutto and the aromatic freshness of fennel, creating a harmonious blend of textures and flavors.

 

Scampi: Pacific langoustine, cucumber, chive. This dish showcases the delicate sweetness of the langoustine, complemented by the refreshing crunch of cucumber and the subtle onion notes of chive, creating a harmonious balance of flavors and textures.

SGOMBRO: mackerel, tomato, Castelvetrano, caper. This dish presents a delightful balance of rich, oily mackerel paired with the bright acidity of tomato and the briny pop of capers, all enhanced by the sweet, buttery notes of Castelvetrano olives. The vibrant colors and fresh ingredients make it as visually appealing as it is flavorful.

A full set of crudos: Scorfano — Rockfish, calamansi, pistachio. Spigola — Bass, almond crema, green almond, caviar. Ricciola — Baja kanpachi, strawberry, tarragon, fennel. Sgombro — Smoked mackerel, blackberry, lardo. Tonno — Yellowfin tuna, oyster crema, artichoke. Scampi — Pacific langoustine, cucumber, chive. Each dish presents a vibrant array of colors and textures, showcasing the freshness of the seafood paired with bright, complementary flavors that dance on the palate.

BRANZINO: sea bass tartare, pistachio, Calabrian chile, radish, chive. This dish presents a delightful combination of flavors and textures, with the buttery fish complemented by the crunch of pistachios and the heat of chiles. The vibrant colors and fresh ingredients make it as visually appealing as it is delicious.

Fusilli: red wine-braised octopus and bone marrow. Lots of deep flavor and good chew, with the octopus offering a tender yet slightly firm bite, complemented by the rich, unctuous marrow that adds a luxurious depth to each twirl of pasta.

MARUBINI: ricotta-filled ravioli with cacio e pepe, tomato, basil, and pine nuts. The delicate pasta envelopes a creamy filling, while the cacio e pepe offers a delightful peppery kick. Nice, but not as amazing as the others.

RISOTTO AI FUNGHI features wild mushrooms, taleggio, and parmigiano. This amazing risotto boasts a creamy texture, with earthy mushroom flavors beautifully complemented by the rich, nutty cheese. A comforting dish that warms the soul.

Risotto alla Primavera — Spring vegetables, pancetta, parmigiano. This vibrant dish showcases a creamy texture, with the fresh crunch of seasonal vegetables beautifully complementing the savory richness of the pancetta and the nutty depth of the parmigiano. Each bite is a celebration of spring’s bounty.

CASARECCE: jumbo lump crab, sea urchin, basil, Calabrian chile. The nice texture is complemented by the rich sweetness of the crab and the briny depth of the sea urchin, creating a delightful harmony of flavors. The dish presents beautifully, with vibrant colors that invite you to indulge.

PAPPARDELLE: Dungeness crab, scallion, tarragon. Really great crab pasta, tons of buttery flavor. The pappardelle is perfectly al dente, allowing the rich, sweet crab to shine through, while the scallion and tarragon add a fresh, aromatic lift.

Mafaldine — Shrimp, garlic, lemon, parsley, mollica. This dish features delicate, ribbon-like pasta that beautifully captures the vibrant flavors of the shrimp and the brightness of the lemon. The combination of textures—from the tender shrimp to the crispy mollica—creates a delightful contrast that elevates each bite.

Spaghetti features Manila clam, baby leek, lemon, and parsley. This dish offers a delightful balance of briny sweetness from the clams, vibrant freshness from the leeks and parsley, and a zesty brightness from the lemon, all harmonizing beautifully with the al dente pasta.

Orecchiette — Duck leg ragu, brown butter, pea shoot. This dish features tender, ear-shaped pasta that perfectly cradles the rich, savory ragu, while the brown butter adds a nutty depth and the pea shoots offer a fresh, vibrant contrast. The combination is both comforting and sophisticated, showcasing the beauty of Italian cuisine.

ANATRA features pan-roasted duck breast accompanied by parsnip, endive, orange, and duck jus. The sweet jus beautifully complements the rich, tender duck, while the parsnip adds a creamy texture and the endive provides a crisp contrast. A harmonious balance of flavors and textures makes this dish truly memorable.

BISTECCA: grilled wagyu strip loin, bone marrow panzanella, braised lettuce, shallot. Very solid steak. The wagyu is beautifully marbled, delivering a rich, buttery flavor, while the bone marrow panzanella adds a delightful creaminess and texture contrast.

Tomahawk — Grilled 40 oz prime ribeye, little gem, bone marrow panzanella. This impressive cut boasts a rich, juicy flavor with a perfect char, while the panzanella adds a refreshing crunch that beautifully complements the meat’s tenderness.

Tunahawk — Bigeye tuna loin, cauliflower salsa rossa, choice of one side. This dish showcases a beautifully seared tuna, its rich, buttery texture perfectly complemented by the vibrant, tangy salsa rossa. The combination is not only visually striking but also a delightful balance of flavors that excites the palate.

Sogliola — Pan-seared wild Dover sole, choice of one side, limone. This dish showcases the delicate, flaky texture of the fish, perfectly complemented by the bright acidity of lemon. The simplicity of the preparation allows the natural flavors to shine through, making it a delightful choice for seafood lovers.

CAVOLFIORE: flowering cauliflower, chile, bottarga. This dish boasts a delightful balance of flavors, with the heat of the chile complementing the umami richness of the bottarga. The texture is both tender and slightly crisp, making it a satisfying experience.

Topinambur — Sunchoke, mostarda, spinach. This dish beautifully balances the earthy sweetness of the sunchoke with the tangy brightness of the mostarda, while the spinach adds a vibrant green touch. The textures are delightful, with the sunchoke offering a tender bite that complements the smoothness of the mostarda.

Carciofi alla Giudia — Artichoke, anchovy, oregano, parsley, mint. This Roman classic features artichokes that are fried to a golden crisp, offering a delightful contrast between the tender heart and the crunchy exterior. The vibrant herbs and anchovy add depth, making each bite a harmonious blend of flavors that celebrates the essence of Italian cuisine.

Asparago — Grilled asparagus, pistachio, meyer lemon. The tender, charred spears offer a delightful contrast to the crunchy pistachios, while the meyer lemon adds a bright, citrusy zing that elevates the dish beautifully.

Patate — Potato, mimolette, caper. This dish features tender, creamy potatoes that beautifully complement the nutty richness of mimolette, while the capers add a delightful briny contrast. The combination creates a harmonious balance of flavors and textures that is both comforting and sophisticated.

Piselli a Shiocco — Snap pea, chile, bottarga, mint. This vibrant dish showcases the sweetness of fresh snap peas, perfectly complemented by the umami of bottarga and a hint of heat from the chile. The bright mint adds a refreshing finish, making it a delightful balance of flavors and textures.


Desert menu.

Coffee martini is a delightful blend of rich espresso and smooth vodka, creating a perfect balance of bold coffee flavor and a hint of sweetness. Its velvety texture and elegant presentation make it an ideal choice for those seeking a sophisticated pick-me-up.

Presented with an artful flourish, the dish known as Cheese Tasting Plate captivates the senses with its harmonious array of textures and flavors. A delicate pale yellow cheese, its creamy consistency invitingly soft, sits alongside a vibrant orange-hued cheddar, its sharpness balanced by a hint of sweetness. Golden honeycomb glistens like sunlit jewels, its floral notes wafting delicately through the air, complemented by the earthy crunch of walnuts that ground the composition. Tiny green grapes burst with refreshing juiciness, while a small silver cup cradles a velvety, well-aged cheese spread adorned with edible flowers, offering a subtle umami depth that lingers on the palate. Each element, a testament to culinary artistry, invites exploration and indulgence in a symphony of flavors.

BOMBOLONI: doughnuts filled with lemon ricotta cream, dusted with cinnamon sugar, and drizzled with chocolate fudge. These delightful treats boast a light, airy texture that contrasts beautifully with the creamy filling, while the cinnamon sugar adds a warm sweetness, making them utterly irresistible.

TIRAMISU: mascarpone mousse, espresso sabayon, chocolate crumble, mascarpone gelato. Not conventional, but very good. This dessert offers a delightful contrast of creamy textures and rich coffee flavors, all beautifully layered and finished with a hint of chocolate crunch.

NOCE DI COCCO features a delightful combination of meringue, coconut, passion fruit, pineapple, and rum. This dessert offers a light, airy texture with tropical flavors that dance on the palate, creating a vibrant and refreshing experience.

Gelato is a delightful Italian frozen dessert that captivates with its creamy texture and intense flavors. Unlike traditional ice cream, gelato is churned at a slower speed, resulting in a denser, silkier consistency that allows the vibrant flavors to shine. Each scoop is a luscious experience, often showcasing seasonal ingredients that reflect the region’s bounty.


Expensive, but some really great food. Unusual heavy seafood focus, too.

For more LA dining reviews click here.

 


Marea has an awesome private room.

The restaurant’s understated elegance is reflected in the meticulous arrangement of crystal wine glasses, their clarity catching the soft ambient light, setting a refined yet inviting tone for an unforgettable culinary journey.

The menu at Marea showcases an exquisite selection of seafood dishes, emphasizing fresh ingredients and refined Italian flavors. Highlights include caviar, oysters, and a variety of antipasti, alongside beautifully crafted pasta and crudo preparations that celebrate the ocean’s bounty.


The menu.

The Pierre Peters Champagne, a stunning Blanc de Blancs from the Côte de Blancs region, showcases the elegance of the 2016 vintage. With its bright acidity and fine bubbles, this wine offers a bouquet of citrus and white flowers, complemented by a hint of brioche. Ideal for pairing with oysters or a delicate seafood dish, it elevates any celebration with its finesse and complexity.

The Jean-Claude Ramonet Saint-Aubin Premier Cru from the 2017 vintage presents a rich yet refreshing profile, typical of the Burgundy region. This Chardonnay boasts notes of ripe stone fruits, hazelnuts, and a subtle minerality, making it a versatile companion for roasted chicken or creamy pasta dishes. Its balanced structure invites you to savor each sip, revealing layers of flavor with every taste.

The 2017 Saint-Aubin Premier Cru “En Remilly” from Jean-Claude Ramonet offers a delightful expression of its terroir, showcasing bright acidity and notes of citrus and green apple, complemented by a mineral backbone. This elegant white Burgundy pairs beautifully with seafood dishes, particularly grilled scallops or a creamy risotto.

The 2010 Corton-Charlemagne Grand Cru from Bonneau du Martray is a magnificent white wine that reveals layers of complexity, with rich flavors of ripe pear, toasted almonds, and a hint of oak. Its full-bodied structure and vibrant acidity make it an exceptional companion for rich dishes like lobster thermidor or roasted chicken with herbs.

From the esteemed Côte-Rôtie region, the 1970 La Moulin offers a stunning expression of Syrah, showcasing dark fruit, black olive, and subtle smoky notes. Its age has imparted a velvety texture and complex layers of dried herbs and leather, making it a perfect companion for roasted lamb or a hearty beef stew.

The second 1970 La Moulin bottle presents an intriguing balance of fruit and earthiness, with hints of graphite and wildflowers emerging. The tannins are beautifully integrated, providing a luxurious mouthfeel that complements rich dishes like duck confit or grilled game meats, enhancing the overall dining experience.

The 1970 Côte-Rôtie from La Mouline is a stunning expression of the Northern Rhône, showcasing the elegance of Syrah. With its deep garnet hue, it unfolds aromas of dark fruits, smoked meat, and a hint of violet. On the palate, it offers a harmonious balance of ripe tannins and vibrant acidity, making it an exceptional pairing for grilled lamb or a rich, herb-crusted beef dish.

The 1971 vintage of Côte-Rôtie from La Mouline presents a slightly more mature profile, revealing complex layers of dried cherries, black olives, and a touch of aged leather. Its silky texture and refined structure allow it to shine alongside roasted duck or a wild mushroom risotto, enhancing the earthy flavors of the dish.

The 1974 Côte-Rôtie from La Moulin is a stunning example of Northern Rhône Syrah, showcasing deep, complex aromas of dark fruits, smoke, and savory herbs. Its velvety tannins and vibrant acidity make it a perfect companion to rich lamb dishes or a charcuterie board featuring aged cheeses.

The 1977 vintage of Côte-Rôtie from La Moulin offers a remarkable bouquet of dried cherries, leather, and earthy undertones, reflecting the elegance of its terroir. This wine’s silky texture and lingering finish pair effortlessly with grilled meats or a hearty beef stew, enhancing the meal’s depth.

The 1980 Côte-Rôtie from La Moulin presents a fascinating evolution, revealing notes of blackcurrant, graphite, and subtle spice. Its refined structure and balanced acidity make it an ideal match for game meats or mushroom risotto,

The 1971 Côte-Rôtie from E. Guigal is a breathtaking expression of the Northern Rhône, showcasing deep, complex aromas of dark fruit, leather, and subtle spice. Its silky tannins and vibrant acidity harmonize beautifully, making it a perfect companion for a rich beef stew or grilled lamb.

The 1980 vintage of Côte-Rôtie, also from E. Guigal, presents a more evolved profile, with notes of dried herbs, plum, and a hint of smokiness. The elegance and depth of flavor make it an exquisite pairing with game dishes or a charcuterie board featuring aged cheeses.

The 1981 Côte-Rôtie continues the legacy of the previous bottles, offering luscious dark cherry, earthy undertones, and a touch of oak. This vintage is well-structured and pairs wonderfully with hearty dishes like coq au vin

The 1980 Côte-Rôtie from La Mouline is a stunning expression of the Rhône Valley, showcasing a blend of Syrah and Viognier. This vintage reveals deep, complex aromas of blackberries, smoked meat, and hints of violets, complemented by a silky texture that enhances its elegance. It pairs beautifully with grilled lamb or a rich duck confit, highlighting the wine’s earthy undertones.

The 1981 Côte-Rôtie from La Mouline offers a slightly more mature profile, with savory notes of truffle and leather emerging alongside dark fruit and spice. This vintage displays a beautifully integrated tannin structure, providing a long, lingering finish. Ideal for pairing with hearty stews or aged cheeses, it brings out the wine’s complexity and depth.

<pTogether, these Côte-Rôties from La Mouline epitomize the artistry of the

The 1981 La Mouline from Côte-Rôtie is a stunning example of Syrah’s elegance, showcasing deep, dark fruit flavors intertwined with hints of smoke and leather. With its velvety tannins and a long, complex finish, this wine pairs beautifully with rich, slow-cooked lamb dishes or a decadent truffle risotto.

The 1983 La Mouline, also from Côte-Rôtie, offers a more robust profile, featuring concentrated notes of blackberries, plums, and a touch of pepper. Its powerful structure and vibrant acidity make it an excellent companion to grilled meats or hearty stews, highlighting its aging potential and complexity.

The 1981 and 1983 vintages reflect the exceptional terroir of Côte-Rôtie, presenting a delightful exploration of Syrah’s versatility, from the graceful finesse of the 198

The 1984 Côte-Rôtie from La Mouline showcases the legendary character of this Northern Rhône region. With its deep garnet hue, it presents an enticing bouquet of blackberries, violets, and a hint of smoked meat. The wine’s full-bodied structure is complemented by velvety tannins and a long finish, making it an exquisite pairing for grilled lamb or a rich coq au vin.

The 1987 Côte-Rôtie from La Mouline offers a captivating profile, marked by ripe red fruits, spice, and a touch of garrigue. This vintage reveals a delightful balance of acidity and tannin, providing a silky mouthfeel. Its complexity makes it an excellent companion to dishes like duck confit or a hearty ratatouille, enhancing the meal’s depth.

The 1984 La Mouline from E. Guigal, hailing from the renowned Côte-Rôtie region of France, showcases an elegant expression of Syrah blended with a touch of Viognier. This vintage is characterized by its complex aromas of dark fruits, black olive, and floral notes, underpinned by a silky texture and refined tannins. It pairs beautifully with rich dishes like coq au vin or a classic beef bourguignon.

The 1987 La Mouline, also from E. Guigal, offers a slightly warmer profile with ripe blackberry and plum flavors complemented by hints of spice and smoke. This vintage shows impressive balance and depth, making it an ideal companion to grilled lamb or a hearty ratatouille, enhancing the dish’s earthy flavors.

The 1980 La Landonne, another gem from E. Guigal, presents

The 1980 Côte-Rôtie from La Landonne offers a complex tapestry of aromas, with notes of dark berries, smoked meats, and a hint of black pepper. This vintage showcases the elegance and depth of the Rhône Valley, with a velvety texture and a long, satisfying finish. Ideal for pairing with grilled lamb or rich stews, it embodies the essence of classic Syrah.

The 1984 Côte-Rôtie, also from La Landonne, presents a more mature profile, with tertiary notes of leather, tobacco, and dried herbs complementing the residual fruit. The tannins have softened beautifully, allowing for a harmonious balance between acidity and richness. This vintage pairs wonderfully with aged cheeses or a hearty beef bourguignon, making it a timeless choice for discerning palates.

The 1980 La Landonne Côte-Rôtie from E. Guigal showcases the elegance of the Northern Rhône, revealing rich notes of dark berries, leather, and a hint of tar. Its age has imparted a smoky complexity, making it a perfect companion for grilled lamb or a rich duck confit, enhancing its savory character.

The 1984 La Landonne Côte-Rôtie is a stunning expression of terroir, offering aromas of black cherry, violets, and a touch of spice. This vintage demonstrates a well-integrated acidity and soft tannins, ideal for pairing with hearty dishes like beef bourguignon or wild mushroom risotto, which complement its intricate layers.

The 1985 La Landonne Côte-Rôtie, with its robust structure and vibrant fruit, presents an enticing bouquet of dark plums, pepper, and earthiness.

The 1984 La Landonne Côte-Rôtie showcases an elegant balance between rich dark fruit and savory notes. Hailing from the Northern Rhône, this Syrah expresses complexity through layers of blackcurrant, leather, and hints of smokiness. Ideal for pairing with grilled lamb or robust stews, it offers a splendid dining experience.

The 1985 La Landonne Côte-Rôtie presents a more mature profile, with secondary aromas of dried herbs and earthy undertones complementing its rich, ripe plum flavors. This vintage is a testament to the terroir of the Rhône, beautifully reflecting its character. Best enjoyed alongside rich game dishes or aged cheeses, it promises a harmonious match.

The 1986 La Landonne Côte-Rôtie features a vibrant acidity that accentuates its dark fruit core and peppery finish. This vintage reveals nuances of spice and

The 1985 La Landonne Côte-Rôtie, produced by the esteemed E. Guigal in the northern Rhône Valley, showcases a remarkable vintage with its deep garnet hue and complex aromas of dark fruits, smoke, and spices. This Syrah-based wine is full-bodied and elegantly structured, offering velvety tannins and a long, savory finish, making it an exquisite pairing for rich dishes like braised lamb or beef Wellington.

The 1986 La Landonne Côte-Rôtie, also crafted by E. Guigal, presents a slightly more mature profile, revealing layers of black cherry, leather, and earthy notes. This vintage balances power and finesse, with a silky texture that complements its ripe tannins. Ideal for pairing with hearty game dishes or aged cheeses, it embodies the artistry of Côte-Rôtie wines.


All the La La’s!

Related posts:

  1. Beverly Hills Hotel – Polo Lounge
  2. Bouchon Beverly Hills
  3. Dirty Dozen at BLVD Steak
  4. Dong Bei BBQ
  5. Eating NY – Marea
By: agavin
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