Wine :: Page 2 :: All Things Andy Gavin

Archive for Wine – Page 2

Sushi Sonagi

Oct20

Location: 1425 Artesia Blvd UNIT 27, Gardena, CA 90248.

Date: March 2, 2024

Cuisine: Japanese Sushi (Omakase)

Rating: Awesome

Situated inside of a historic South Bay strip mall, Sushi Sonagi is Daniel Son’s 8 seat Omakase sushi restaurant that serves to highlight and celebrate the rich sushi culture of Japan, Korea, and California summed up in an omakase.

Sushi Sonagi is a call to honor the spirit of sushi by utilizing the highest quality local ingredients as much as possible. Chef Daniel Son comes as a second generation sushi chef, trained at some of the best Michelin graced restaurants around the world, and is now venturing beyond to bring his journey and heart to his hometown of Gardena, California. The vision at Sushi Sonagi is a culmination of a menu inspired by Japanese and Korean cuisine, techniques, and hospitality that reflects the rich and diverse history of its region, South Bay, California.

With his humble and jovial nature, he continues to strive to hone his craft’s pursuit of perfection, and dreams that guests will enjoy a heartwarming meal at his counter. As such, Sushi Sonagi wishes to create a relaxed and intimate ambience for you and your dining partners.

Artesia strip mall location. Near several In-and-Outs.

Classic sushi bar.

Our menu.

Fish hanging out.

Very attractive room. Reminded me of Yamakase 1.0.

Chawanmush. Lion’s Mane, SB Uni, Gamtae.

Ankimo Tart. Astrea Kaluga Caviar.

Seki Saba Sando. Mackerel Sandwich. Inspired by Gion Rohan, Kyoto.

Madai. Sea Bream. Oita.

Shima Aji. Striped Jack. Kagoshima.

Shiro Ebi. Baby White Shrimp. Toyama.

Seki Aji. Horse Mackerel. Oita.

Katsuura Kinmedai. Golden Eye Snapper. Chiba.

Sawara. King Mackerel. Fukuoka.

Aorika. Big Reef Squid. Kagoshima.

Mirugai. Giant Clam. Canada.

Sumagatsuo. Winter Skipjack. Nagasaki.

Kohada. Gizzard Shad. Kumamoto.

Akagai. Ark Shell Clam. Korea.

Carabineros. Scarlet Shrimp. Spain.

Uni. Sea Urchin. Hokkaido.

Ganjang Gejang. Soy Fermented Crab. Korea.

Anago. Sea Eel. Nagasaki.

Dolsot Kuroawabi. Abalone Stone Pot Rice. Aomori.

Dungeness Crab Soup. Shingiku, Citrus. Oregon.

Miso Butter Atsuyaki Tamago. Miso Butter Omelet. Pretty amazing salty/sweet taste.

Sake Kasu Ice Cream. Miso Caramel, Bubu Arare. Hyogo.

Great wines.
Fun and fabulous dinner. Really on point sushi with exceptional balance by a local southland chef.

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: Gardena, Japanese cuisine, Liz Lee, Nigiri, Sage Society, Southbay, Sushi, Sushi Sonagi, Wine

Zany Zozo

Oct16

Restaurant: Zozo at Maison Midi (closed or moving?)

Location: 148 S La Brea Ave Los Angeles, CA 90036. (323) 746-4700

Date: February 21, 2024

Cuisine: Nuevo Latino / Southwestern

Rating: Excellent neighborhood Italian

After several meals out of the state, I was excited to try the new place by esteemed Southwestern style chef John Sedlar. Last time he was in LA was with Rivera.

Growing up in Santa Fe, New Mexico, John Rivera Sedlar had his first taste of Latin cooking in the kitchens of his mother, aunts, and beloved Grandma Eloisa. “My favorite time of year,” Sedlar remembers, “was before Christmas, when they would gather together in my aunts’ kitchen in Abiquiu, the village where Georgia O’Keeffe lived, to make huge mountains of bizcochitos, empanaditas, and tamales. If I close my eyes, I can still smell those fragrant aromas and taste those sweet, spicy, earthy foods.”

Sedlar’s knowledge of global Latin food traditions expanded during the three years his family spent living in Sevilla and Zaragoza, Spain, when he was 8, 9, and 10 years old.

Honest, down-to-earth experiences fueled Sedlar’s drive to become a chef. He worked his way through popular restaurants in Santa Fe before moving to Southern California, where he won a local following in the South Bay region in his early 20s. “But I knew there had to be more than cooking surf-and-turf specials, he says.

Interesting restaurant in a house goods store vibe!

The small menu.

Our wine.

Kennebecs. Papas fritas, sorrel puree. Basically potato chips.

Jerusalem Hummus. Garbanzos, jugo de oliva, za’atar, tortilla arabesque. I can’t eat chickpeas so I didn’t try.

The pita bread was gorgeous, however.

Pato Tamarindo. Duck leg confit, estilo zapoteco. The lovely duck leg had a nice smokey flavor.

Hongo Con Queso. Portobello, crema de queso azul. Basically a quessadilla. Very creamy and mild.

Caviar Tortilla. Maize cake, fish roe, bermuda onion. Really great with that classic creme fraiche and caviar thing.

Snail Forestière. Escargots, jamón ibérico, trumpet, persillade. Tasted like Spanish mushrooms. Really buttery and nice.

Native Farm. Turkey albóndigas, red chile pepita sauce. The turkey meat balls themselves were a touch dry — a turkey problem — but the sauce was great.

Pasture. Abiquiu lamb. chayote chutney, heirloom polenta. Tasty.

Vegetable plate. Nice rustic flavors.

Farrow or forbidden rice or something.

Rattatoulie.

Roasted radishes.

Pork chop special.

Air. Citrus vapor, scallops, sea beans, hoja santa. Very light and “airy.”

More vegies.

Overall, Zozo was very enjoyable and quite reasonable. You do need to order most of the menu because it’s small and the dishes themselves are small. The presentation is generally more rustic and homey than Rivera or John Sedlar’s previous restaurants.

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: John Sedlar, Wine, Zozo

Second New Year

Oct10

Restaurant: Sea Harbor Seafood Restaurant [1, 2]

Location: 3939 Rosemead Blvd. Rosemead, CA 91770. (626) 288-3939

Date: February 12, 2024

Cuisine: Cantonese

Rating: Good, but very expensive

After many many dim sum visits to this SGV Cantonese classic I finally make it for dinner banquet — and this time on Chinese New Year.

I think Sea Harbor has been around for a long time and is one of the mainstays.

The interior is pretty typical.

The private room at Sea Harbor. I have been here countless times for dim sum but not for dinner in a long time.

Eve brought a huge amount of caviar — salt all night!

Peanuts.

Celery or asparagus with truffle. A bit truffle oily but the vegies had a nice crunch.

Fried squid. Salty and good.

Fried tofu with chilies.

Pig Trotter “Salad.” Nice flavor actually. Lots of ginger.

Geoduck (I think) salad. Great crunchy and strong (onion) flavor. I had a couple helpings of this as it seemed very fresh.

Fried Geoduck. Excellent fry. Super crunchy and chewy with a lovely flavor. Very salty.

Roast quail/pigeon. Very good version of this dish.

Shiitake and abalone in brown sauce. I’m not sure I prefer those so “straight up.”

Soup. One of those “all ingredients” brown soups.

Steamed crab. Good, but I prefer it with the garlic.

Typhoon style crab body. Very tasty fry.

Crab custard.

Fish head.

He’s looking at you!

Greens. Straight up.

Fish meat. Tasty and not too many bones.

Almond cookies for New Year.

Sweet soup.

Eve brought Basque Cheesecake.

Then covered it in caviar.

And lime zest.

It was really quite good this way. The zest really kicked it up.

Strawberry Jam Gelato.

Awesome wines.

This was a super fun dinner. Wines and company were amazing. Food was very good, if just a hair “staid” in certain ways. Mostly it was just that the price ($470 all in) was pretty outrageous. Sure it had a lot of luxury ingredients but it should have been more like $300.

For more LA Chinese reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: BYOG, Chinese cuisine, Chinese New Year, Eve, Gelato, Sea Harbor, SGV, Wine

Endless New Year

Oct08

Restaurant: Indian, The Tavern [1, 2]

Location: 633 S San Gabriel Blvd #105, San Gabriel, CA 91776. (626) 287-0688

Date: February 10, 2024

Cuisine: Chinese

Rating: Longest Chinese meal ever!

It’s hard to describe this particular SGV restaurant. But Andrea organized this special Chinese New Year’s banquet.

From the outside it looks like most of them.

But then inside it has this weird western saloon theme. Presumably it was some kind of “Indian bar” back in the 50s. The decor has partially stuck, but the menu is almost all Chinese.

We had this rustic table in the “party room.”

Not so PC!

We had the whole room.

Fried Stinky Tofu. Smelled bad, tasted like baby poop!

Crunchy spicy cabbage — good for removing the poop taste.

發財好市 Prosperous Market. Oysters with Black Moss, pork, and cabbage.

Incredibly interesting textures and great flavor — although not a looker in this format.

黃金仙子 Golden Fairies. Whole U-10 Scallops with Egg White Sauce and Fish Roe.

Very tasty.

海皇豆腐羹 Health and Longevity. Assorted Seafood and Bean Curd Soup. This was so good I had 3 bowls. Awesome!

年年有餘 More Than Enough Year After Year. Steamed Whole Live Fish.

Very tasty but a lot of bones.

Signature Prawns and Corn Kernels with Preserved Duck Egg Yolks. The crunchy corn was awesome.

Paul rapped — quite excellently.

包羅萬有 Ocean Treasures Discovered. Braised Gourmet Seafood (Abalone, Sea Cucumber, Fish Maw, Sundried Scallops…)

Icky looking again, but great flavors and textures.

飛龍在天 Dragon Above the Cloud. Lobster and Yee-Fu Noodles with Ginger and Scallions.

Delicious and tender.

金雞報喜 Chicken Bringing Good News. Authentic Fried Chicken. Very juicy and delicious.

Traditional Tea Smoked Duck. Smoky.

寶盆生花 Pearls in Treasure Pot. Mini Stuffed Gluten Balls in Light Peanut Paste (Desert).

Probably the best Chinese dessert soup I’ve had — actually quite delicious — like liquid peanut butter.

Lovechild, Pecan Praline, and Cremino Siciliano.

Crepe cakes!

The wines.

Overall, the place was surprisingly excellent. And they did these really interesting dishes. However, the timing was glacial to say the least. This meal was OVER 7 HOURS LONG! And Chinese food is usually super fast. There were two different 60-90 minute gaps between dishes. Twice I just went over to an empty booth, lay down and took an hour long nap!

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: BYOG, Chinese New Year, Foodie Club, Gelato, Indian Tavern, Lunar New Year, SGV, Wine

Eating Napa – Glen Ellen Star

Oct06

Restaurant: Glen Ellen Star

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

Date: January 7, 2024

Cuisine: New American

Rating: Lots of food

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

Remembered to photo the menu this time.

No Sweet Milk Gelato!

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: Glen Ellen Star, Napa Valley, New American, Wine

Eating Napa – The Charter Oak

Oct04

Restaurant: The Charter Oak Restaurant

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

Date: February 6, 2024

Cuisine: New American

Rating: Quite Good

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

These Northern California New Americans tend to blend together.

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: Charter Oak, Napa Valley, New American, Wine

Awesome Ospi

Sep28

Restaurant: Ospi Venice

Location: 2025 Pacific Ave, Venice, CA 90291. (424) 407-1957

Date: January 30, April 3 and May 9, 2024

Cuisine: New (slightly southern) Italian

Rating: Delicious!

Part modern Italian, part classic Italian, Ospi (short for ospiante or “host” in English) is our version of a casual lunch trattoria, familial dinner restaurant, or a fun recovery brunch spot on the weekends.

Ospi is located in the heart of Venice, right near the water.

The chic interior.

The menu.

Crispy Provolone w/ Vodka Sauce. This sauce will end up being a staple tonight.

Beef Tartare. tonnato, crispy potato, parmigiano. Great flavors and textures. The chips really added.

Caesar Salad. local greens, colatura cacio e pepe dressing and foccia croutons.

Cauliflower. Calabrian chili tahini, dates, pepita, fresh herbs. A little bit of a kick.

Copione Pizza. sopressata, honey, chili. Nice and crispy with that yummy spicy, salty, sweet vibe.

Vodka Pizza. That sauce again.

Stracciatella for the pizza.

Margherita pizza.

Cacio e pepe pizza.

Spaghetti Tomato, gluten free.

Spaghetti Tomato. Jame’s pomodoro, basil, parmigiano.

Ricotta Gnudi. Brown butter sauce crunch.

Lemon Tagliolini. Lobster “fra diavolo”, basil, pistachio. One person found it way too spicy — I thought it was just bright.

Slide!

Spicy Rigatoni. Alla vodka (again).

Malloreddus. Beef check ragu napoletano, thyme, toscano.

Mezze Maniche. cacio e pepe, single origin pepper. Super creamy and cheesy. They said it was parm. Could have used maybe a hair more pepper but the pasta texture was also fabulous.

Cannelloni. lamb neck & pine nut “alla sorrentina.” Soft, cheesy, meaty and oh so delicious.

Chitarra. blue crab, jalapeño, vino bianco. Very interesting for a crab dish — and quite spicy and a little bit smoky. Very unique.

Raschiatelli. spicy pork sparerib sugo, crema di pecorino, pangrattato. Also spicy with great texture.

Cavatelli. pork sausage, fresh black truffle, housemade truffle butter. The flavor was awesome and I usually love Cavatelli — although they could have been a bit better formed.

Dry aged New York strip.

Cannoli. citrus marmalade. Super soft cheese and nicely crunchy shells. Some of the best cannoli I’ve had in LA.

Nutella Mousse. chocolate shortbread crumble, whipped mascarpone, olive oil. Nice too.

Ospi was really good. Very carby. Unusually spicy (not that I mind) and lots of meat but some serious Southern Italian vibes here and really excellent execution. It was so good that I went here 3 times in fairly rapid succession.

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: italian, pasta, Pizza, Venice California, Wine

Bovon Holbox v1

Sep22

Restaurant: Holbox [1, 2]

Location: 3655 S Grand Ave c9, Los Angeles, CA 90007. (213) 986-9972

Date: January 20, 2024

Cuisine: Mexican Seafood

Rating: Private room shenagigans

I’ve been meaning to try Holbox for a while — years even. Recently (summer 2024) they earning a Michelin Star!

One of just eight restaurants inside Historic South Central L.A.’s Mercado La Paloma, Holbox (from the Mayan-named island of Holbox – pronounced “hole-bosh” – off Mexico’s northern Yucatán Peninsula) is a Mexican seafood restaurant that focuses on fresh local ingredients, vibrant flavors, and unpretentious presentation. The menu features specialties from coastal regions of Mexico, seen through the lens of its southern California and Baja California ingredients. We offer a casual order-at-the-counter service in a food hall setting and also host weekly 8-course tasting menu dinners on Thursdays and Fridays.

Holbox emerged from the Mercado, where Chef Gilbert Cetina cooked alongside his father at the still vibrant neighboring stall, Chichen Itza. Holbox opened in 2017 and has continued to garner awards and recognition, including 1-Star Michelin 2024, Michelin Bib Gourmand in 2019, 2021, and 2022, LA Times Restaurant of the Year 2023, and ranked #5 on the 2023 LA Times 101 Best Restaurant list. Chef Cetina was a 2023 James Beard Finalist for Best Chef California.

Food court!

The actual space.

Typical line just about all the time.

Bovon setup this special dinner in their large but unglamorous “private room.”

Tonight’s menu.

All you can eat oysters.

And scallops.

These were served with a variety of toppings — hot sauce and vinegar.

Sea Urchin & Halibut. Live Santa Barbara Sea Urchin and local halibut ceviche.

Scallop Aguachile.

Bluefin Tuna Tostada. Baja bluefin tuna, avocado puree, arbol-peanut sauce.

Wagyu Taco. Miyazaki wagyu striploin, guacamole, handmade tortia, pico de gallo. Very tender.

Tomahawk. Grilled prime Tomahawk steak, roasted fingerling potatoes. This is not on their normal menu.

Rice and beans

Kanpachi al Carbon. Omega Azul Baja kanpachi cooked whole over mesquite, handmade tortillas, pico de gallo, avocado.

Tortillas.

Grilled lemons.

Cheesecake.

Almond Ricotta and Orange Old Fashioned Gelato.

The wines.

Very fun night. Food was good, although in some ways similar to Bea’s Tacos. The zesty seafood was better than the meats, as the steak was a bit overcooked. It’s not one of their normal things, only being available at this special private dinner.

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: BYOG, Gelato, Holbox, Jeff Bovon, Mexican, Seafood, Steak, Wine

Eating San Fran – Delfina

Sep15

Restaurant: Delfina SF

Location: 3621 18th St, San Francisco, CA 94110. (415) 437-6800

Date: January 16, 2024

Cuisine: Italian

Rating: Modern Rustic Italian

Second work dinner of this January SF trip.

Delfina, San Francisco’s beloved James Beard Award-winning trattoria, has been pioneering Cal-Italian cuisine for over 20 years. Owners Craig and Annie Stoll opened the classic eatery in 1998 to immediate success, with Food & Wine naming Craig Stoll Best New Chef in 2001. Over the years, Delfina has earned a James Beard Award and expanded operations to include Pizzeria Delfina, serving up some of the best Neapolitan-inspired pizza and seasonal dishes with four locations across the Bay Area. With warm hospitality, excellent service, and memorable dishes that are rooted in Italian flavors and driven by the Bay Area’s seasonal bounty, Delfina has solidified its reputation as a true San Francisco classic. In October 2022, Delfina reopened with a gorgeous renovation by Fucinaro Architects and Roy Hospitality, reimagining the restaurant’s interior.

The menu.

Fryer Creek Deviled Eggs. smoked whitefish mantecato, horseradish.

Mortadella. Rovagnati.

Warm Castelvetrano Olives.

Insalata di Campo. chicories and greens, Delfina pancetta, walnuts, parmigiano, balsamico.

Parm on the side.

Fryer Creek Squash Sformato. parmigiano fonduta, chestnuts, aceto balsamico tradizionale.

Mezzalune Val d’Aosta. fontina, almonds, white truffle butter.

Kuri Squash Tortelloni. sage-brown butter, cavolo nero.

Spaghetti Pomodoro.

Bistecca alla Fiorentina. 2lb dry-aged prime.

Umpqua Valley Lamb Leg Marocchino. spiced yogurt, olivata, butter beans da Delfina.

Fryer Creek Tokyo Turnips. bagna cauda, breadcrumbs.

Butter Beans da Delfina. garlic, sage, xvoo.

Buttermilk Panna Cotta. passion fruit. A touch sour.

Cocoa Nib Pavlova. caramel gelato, warm chocolate sauce, hazelnuts.

Very solid semi rustic Italian.

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: Delfina, italian, pasta, Pizza, San Francisco, Wine

A Different Duck House

Sep11

Restaurant: Duck House [1, 2, 3, 4]

Location: 501 S Atlantic Blvd, Monterey Park, CA 91754. (626) 284-3227

Date: January 7, 2024

Cuisine: Chinese

Rating: Good duck

Duck House is a staple SGV restaurant for my gang. The food is good, it’s on the closer side, and the owner is incredibly nice. I’ve even housed a birthday dinner here. But this is my personal first return after the pandemic.

This was a slightly different Duck House crew, a bit more open to exotic ordering.

Gift from the house – chili bamboo shoots. I’ve had this dish, but these were marinated/fermented with salt and something and had this delightful crunch and woody smell and taste. Quite strong on the woody so not eveyone liked it.

Cold jellyfish. Nicely crunchy thick jellyfish “noodles.” Some, but not overwelming vinegar.

Crack Chicken. As always this cold chicken with the mildly creamy, spicy, numbing sauce is amazing. It’s all about the sauce which I got to go.

Fried fishcake and roe balls. Interesting, a bit like some of the ones that are offered with hot pot. Pretty tasty though.

Corn and Shrimp Bird’s Nest. The nest is just a fried noodle of sorts. This was actually a very plesant dish with all that corn in white supreme sauce.

Chinese greens with Egg and Crab Meat sauce. One of those goopy yellow sauces but quite pleasant.

Sea Cucumber and Abalone. More a lot of mushroom. There wasn’t that much of the rare chewy sea creatures but the unctuous mushrooms sauce was kinda delicious.

Peking Duck.

Condiments.

Pancake.

Scallion Lamb. Very tender and not gamey at all.

String beans. Duck House makes a great (and slightly sweet) version of this dish.

Crispy Deep Fried Cumin Duck Tails. Super salty, fatty, and delicious.

Noodles with scallions and beef. Worth the carbs.

Shanghai Style Red Sauce Pork. Super fatty but tasty.

Sweet Bean pancake. Yup, odd Chinese desserts.

Egg and Sesame Ball Soup. This was one of the better versions of this oddball (bada bing) sweet soup.

This was probably my favorite Duck House meal — in no small part because of the better ordering. Service was absolutely first rate as always. So fun as always and I’d definitely say that Duck House is a great SGV gateway drug place for those who need to baby into the more extreme and different stuff.

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: Chinese Food, Duck House, Foodie Club, Peking Duck, SGV, Wine

Emperor Yamamoto

Aug30

Restaurant: 鮨やまもと / Sushi Yamamoto

Location: N Rodeo Dr, Beverly Hills, CA 90210

Date: December 14, 2023

Cuisine: Japanese Sushi

Rating: One of the best meals of the year

And so we come to the Foodie Club’s epic End of Year Blowout!

At one of LA’s most elite sushi spots, up stairs on Rodeo in the old Ginza Sushiko spot.

The sushi bar

Our special menu.

Ginger. I had about 10 of these.

Kichiji-rock fish in dashi. Mild and delicious. Super soft and tender.

Astrea caviar of course.

Kyoto fresh bean curd with caviar. Very grassy soy flavor. Texture like very fresh burrata.

Kinmedai-goldeneye snapper sashimi. The peppery yuzu-kosho was awesome.

Tri of tunas.

Taka’s chu-toro.

Taka’s o-otoro.

Taka’s maguro in a tiny handroll.

Benny’s shrimp.

Buri (wild yellow tail).

Saba (mackerel).

Hokkigai (surf clam)

Sekogani (female snow crab) with crab sauce. Super succulent with that deep crab flavor and lots of roe. The soft silky sauce really took it up a level too.

Hokkaido uni (sea urchin).

Astrea Caviar Toro roll.

House-made buckwheat soba noodles.

Shrimp soba (hot). Perfect soba with that awesome slightly soggy perfect tempura shrimp.

Cold soba with caviar. Also great, but I preferred the hot.

Unagi (fresh water eel). Super soft.

Tamago (sweet egg).

A tro of birthday cakes!

Satsuma Tangerine Ice Cream. Very mild.

A tro of Sweet Milk Gelato (Choco-mole, Orange Old Fashioned, and Bakewell Tart).

Basque Cheesecake with Caviar and Stawberry Cake.

Tea.

Uh. Wow! Pretty incredible evening, although I got home at 1am!

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: Beverly Hills, BYOG, Caviar, crab, Eve, Foodie Club, Fu, Gelato, Japanese Sushi, Sushi, Wine, Yamamoto

Harlan part 2

Aug22

Restaurant: Cut [1, 2, 3, 4]

Location: 9500 Wilshire Blvd, Beverly Hills, CA 90212. (310) 276-8500

Date: November 28, 2023

Cuisine: Modern Steakhouse

Rating: Amazing special meal

Michael Palmer arranged this incredible Harlan tasting dinner in two parts. Not only did he procure the wines, but he organized with Piero Selvaggio our total takeover of the Cut lounge and a custom menu.

Classic Spago Tuna cones with that crispy/sweet shell.

Wagyu beef rolls.

Uni yuzu toast. The ingredients were great but I didn’t think the yuzu worked well with the rich uni.

For the second night (odd vintages) of our 2 part Harlan tasting we returned to Cut. This time they put us in the private room instead of the bar. Nice and quiet, but very bright and didn’t have quite the ambiance.

Tonight’s menu was again a completely custom awesome menu by the very talented team at Cut.

Comte Cheese Custard. Dungeness crab, red wine shallot chutney, black truffle.

With the truffles. This was an awesome dish, rich, creamy, with a hint of red wine sweetness and surprisingly, for a crab dish, and excellent pairing with the big cabs.

The Spago bread selection

Red Wine Poached Maine Lobster. Japanese potato, bacon lardons, beurre rouge. Again you wouldn’t think that lobster went with big cab, but between the bacon flavor and the rich red wine butter sauce it totally did.

Wolfgang just straight up joined us for the dinner.

Cauliflower Mushroom Risotto. 36 month aged parmigiano reggiano, red wine essence. An absolutely first class risotto, very creamy and cheesy, with a perfect mancurata.

Roasted Loan of Venison. Sautéed Brussel sprouts, red wine poached pears, cipollini onion jus. First of two red meats!

Australian Wagyu New York. Cream of sunchoke, ricotta gnocchi, whole grain mustard jus. This one was even better.

He brought out this incredible Italian cheese.

Briacacio Cheese. Grilled fruit & nut bread, cream of shallot, market blackberry jam. Really just an awesome blu cheese. Like a super gorgonzola.

My son’s favorite — Quad Chocolate Cloud Gelato – The base is made this time with Valrhona 70% Guanaja Chocolate and then layered with Dark Chocolate Cream Cheese Ganache, Nestle Buncha Crunch, and chopped Oreos! — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #oreos #ganache #icing #nestle #crunch

This was another incredible meal. Everything was perfect. Wines were interesting and the food was amazing. Company was the best of all. Thank you Michael and Pierro for organizing!

The chef and team.

The gang.

Puck is very full.

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: BYOG, Cabernet Sauvignon, Cut, Gelato, harlan, Piero Selvaggio, Wine, Wolfgang Puck

ThanksGavin 2023

Aug15

The 2023 Thanksgiving spread. More limited and fewer people.

A bracing raddicio salad.

Wild rice.

The infamous spicy cranberry chutney.

My mom’s lighter take on green bean casserole.

Our BBQ turkey. Pretty much as excellent as always. Nice and smokey.

Sliced

Bits.

Stuffing.

I made the gravy. A bit livery and at first it was too thin.

And as there was no corn starch in the house I had to make a traditional roux.

That did the job right quick.

The 2023 ThanksGavin plate.

The 2023 ThanksGavin plate.

The oven broke so no pies 🙁 Just some Haggen Daas.

and fruit.

By: agavin
Comments (1)

Posted in: Food

Tagged as: ThanksGavin, thanksgiving, turkey, Wine

Eating Tysons – Patsy’s

Aug09

Restaurant: Patsy’s American

Location: 8051 Leesburg Pike, Vienna, VA 22182. (703) 552-5100

Date: November 22, 2023

Cuisine: American (duh)

Rating: Solid

My parents (or maybe my Dad) are a bit obsessed with this small Virginia chain. It’s like the more modern, more commercial variant of all the small American restaurants we used to eat at in the 1970s — but stripped of the soul.

Actually this interior space was once a Chesapeake Bay Seafood House, a place that served AYCE seafood and that was popular with my friends and I during High School.

Ozzie Rolls. Like donuts, but about half as sweet. Sugared butter.

Seafood Platter. 6 oysters, 6 midneck clams, 3 jumbo shrimp, smoked mussels & blood orange mignonette.

Shrimp Cocktail. 6 jumbo shrimp, fresh lemon & cocktail sauce.

Field Greens. grape tomatoes, sun dried cranberries, dates, pine nuts, garlic croutons & champagne vinaigrette…blue cheese or Laura Chenel goat cheese.

Crab & Corn Chowder.

Short Smoked Salmon Filet. marinated and smoked, then hickory grilled with fresh asparagus, mashed potatoes & creole mustard sauce.

BBQ Baby Back Ribs with fresh, hand cut fries & traditional cole slaw.

Warm White Chocolate Bread Pudding. bourbon custard sauce, vanilla ice cream & caramel.

It’s not bad, but it’s so “white bread.”

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: American Cuisine, McLean Va, Patsys, Seafood, ThanksGavin, Wine

Drive for AnQi Bistro

Aug04

Restaurant: AnQi Bistro

Location: 3333 Bristol St, Costa Mesa, CA 92626. (714) 557-5679

Date: November 19, 2023

Cuisine: Vietnamese Fusion

Rating: Really great, but really far

Because we are good friends with the An family we hauled down all the way to South Coast Plaza for a special meal at their OC bastion, AnQi.

Located in the South Coast Plaza mall by the Bloomingdales and the Paradise Dynasty.

AnQi.

We had this gorgeous private room.

Welcome cocktail of Grapefruit Martini.

With a Grapefruit bubble!

Tonight’s special menu.

Passing Amuse of Pork and Beef Meatball with a bit of fish sauce.

And Mini Tuna Tacos.

Our host tonight!

Amuse Bouche. Asian Shrimp Ceviche. Mint, kaffir lime leaves, sesame rice cracker.

Intro. Kaluga caviar, salt cream, fresh baked Japanese cheesecake. Really lovely soft fluffy mild sweet cheesecake with that bit of caviar. Quite nice.

Aburi Blue Fin Toro Tasting. Akami, Chutoro, Otoro. Torched. I should have just had them not torch mine. They were cute and I could tell the fish was excellent but…

The cooking made them all taste the same.

Anqi Signature Dim Sum Flight. Shrimp & lobster, filet mignon, chives. I loved the two outer ones. The seafood one in the center was a touch too sweet (it was in the sauce).

Special Foie Gras Nigiri.

Famous Garlic Chicken Wings. Thai chili, ginger, thai basil. These were plump, so juicy, so sweat and tangy. Really great.

An’s Famous Roasted Crab & An’s Famous Garlic Noodles. Roasted garlic and An’s Secret Sauce. This shell-less version is fabulous.

Had to get some extra garlic noodles.

Lemon Truffle Snapper En Papillote. Cooked en papillote, shiitake mushroom, leeks, kaffir lime, mint scallion sauce. Super moist and tender white fish.

Inside.

Anqi Ultimate Wagyu Tasting. Japanese kagawa A5 olive fed ribeye (right), Japense miyazaki A5 NY (left), and Australian sher wagyu NY (center). The miyazaki was the best by far — but all great!

Hot salt rock to cook stuff on.

Like these too-die-for garlic mashed potatoes.

Chinese-style greens.

Chef Dessert Plater — pretty over the top!

Hojicha Latte NSA Gelato – Ceremonial Hojicha Roasted Green Tea base with No Sugar Added (Allulose) — made by me for @sweetmilkgelato –#dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #matcha #Hojicha #GreenTea #Allulose #NSA

Some really awesome food and a great night. They treated us like pharohs. Long drive though!

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: An Family, Anqi, BYOG, Crustacean, French Vietnamese, Gelato, hedonists, Wine

Tin Time – Saltie Girl

Aug01

Restaurant: Saltie Girl

Location: 8615 Sunset Blvd, West Hollywood, CA 90069. (310) 734-7296

Date: November 9, 2023

Cuisine: Seafood

Rating: Quite different with all that conserva

This was a Erick and I duo foodie night.

Salty Girl in West Hollywood offers a cozy yet vibrant dining experience, merging a relaxed atmosphere with sophisticated seafood dishes. This eatery stands out with its emphasis on fresh, high-quality ingredients, showcasing a range of oceanic delights from rich, buttery lobster rolls to expertly shucked oysters. The menu, thoughtfully curated, features inventive yet comforting options like clam chowder fries and tuna crudo. The interior’s rustic charm, accented by nautical decor, complements the laid-back but polished service, making it an ideal spot for both casual dinners and special occasions. Salty Girl’s commitment to flavor and freshness leaves a memorable impression, ensuring it’s a must-visit for seafood enthusiasts.

The menu.

The have a whole book of conserva.

Chilled Florida Stone Crab Claws. Tasty, but expensive at $42 a claw and hard to get out of those thick shells.

TORCHED SALMON BELLY. avocado / apple / cucumber / miso glaze. Very rich and satisfying with a subjective sweetness.

WARM SPICY KING CRAB ROLL. avocado / soy paper / ponzu. Mild and pleasant.

SANTA BARBARA UNI TOAST. tomato jam / mangalica ham / quail egg. Good mix of briny and salty flavors.

CHARRED OCTOPUS. coco beans / chorizo / piquillo peppers / fingerling potato chips. Really really tender. Not chewy in the slightest.

Our selection of tins. They have the largest seafood tin list in the country!

served with trio of salts / crunchy butter / pickled piparra peppers / piquillo pepper jam / french bread. I liked all the accompaniments — other than the salt which I didn’t try (didn’t need MORE salt).

Bread for the tins.

Cockles in brine. Very succulent and delicious.

SPICED SARDINES IN OLIVE OIL. Porthos / Portugal / 4.4oz. Nice sardines, but fairly straightforward.

HAKE CHEEKS IN OLIVE OIL. Alalunga / Spain / 4.72oz. Delicious and tender.

SMOKED EEL. Gulf of Maine Conservas / New Hampshire / 6oz. Great smoky flavor. Pretty salty.

GRILLED VENTRESCA (TUNA BELLY). Güeyu Mar / Spain / 5.29oz. We were hoping for richer. This was excellent tuna, but nothing that exciting.

SALTIE GIRL LOBSTER ROLL. served warm. house made salt & vinegar potato chips. Quite nice lobster roll.

FRENCH DOVER SOLE. lemon / capers / butter / parsley. Fish was perfectly cooked so it had a great texture. Beurre blanc was silky rich. The only problem was the sauce was a touch salty without enough compensating lemon.

Beurre blanc sauce.

Overall, an interesting place ina very cute space. Service was good. It was loud and crowded and there was a lot of seafood on this menu. It was salty and not exactly cheap. But I’d come again at some point. Unfortuantly they do have a 2 bottle limit although a reasonable enough $40 corkage.

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: conserva, fish, Foodie Club, Seafood, West Hollywood, Wine

OOtoro 2023 part deux

Jul31

Restaurant: OOToro [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11]

Location: 1569 Fairway Dr, Walnut, CA 91789. (909) 598-8299

Date: November 4, 2023

Cuisine: Japanese Sushi (with slight nod to China)

Rating: Ends of the earth, but very good

Chef Kaz of Totoraku, an occasional hedonist, sent us far east to this Sushi restaurant in 2016 and it was such a fun time that we had to return again for a sixth visit — it’s now become a twice a year thing.

And by far east I mean REALLY REALLY far east — to Walnut California. 40+ miles from my house. 20 miles past Alhambra (which most people consider to far to drive for food). It took an hour and twenty minutes on a Saturday night!

Look how clear it is after the rains (and snows).

The slick looking location is in the heart of the affluent Chinese American San Gabriel Valley. But yes, it’s Japan, if perhaps catering to Chinese taste. This photo was shot at about 10pm after everyone else had left.

Here is the private room — the only way to go.

They put up this weird curtain recently.

Uni, crab, caviar and some kind of ponzu jelly. Nice chunky crab but that cheap non-sturgeon caviar.

The yellow stick was a bit of crunchy fish roe, then proceeding right we have tender Abalone, Shirako (cod sperm sacks and always a favorite of mine) and some kind of fish tempura.

Zoom.

Wagyu tartar, fried seaweed, uni, truffle, and avocado. A great tartar bite with nice textural contrasts.

Tri of oysters: Caviar, uni, and Ikura (salmon roe). All great.

Hokkaido live scallops with caviar (more real this time) and Hokaido uni. A bit of fresh yuzu juice really “juiced” this up.

Sashimi plate of Shima Aji, Blue fin tuna, and Otoro with two slices of Monkfish liver.

Spanish Mackerel. Oily and delicious.

Golden Eye Snapper nigiri.

Skipjack Tuna with a bit of spicy ponzu.

Kama Toro. The always butter-like richest bit of tuna!

Seared Ruby Snapper Nigiri with some sweet miso. They called this the Queen of the Whitefish.

Charcoal grilled crab leg.

The awesome “BBQ Kama Toro” plate. It’s like ducky tuna and fishy smoked duck and is incredibly rich and delicious. Great with that special soy too.

Flaming sea snail with mushrooms. Chewy.

A5 Wagyu Tataki. Seared with a bit of pepper. Supper rich and fatty and melt in your mouth.

Clam Miso. Awesome clammy flavor.

Cheesecake with strawberries.

Strawberry Jam Gelato — an awesome daily Strawberry base swirled with Strawberry Jam — made by me for @sweetmilkgelato — sugar time! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #strawberry #jam

Perfect pairing!

Another great meal at ootoro. A bit of an overlap with last time but every dish was great.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

By: agavin
Comments (0)

Posted in: Food

Tagged as: BYOG, Champagne, Gelato, Hacienda Heights, Japanese cuisine, ootoro, Sushi, Wine

Yes to Yess

Jul28

Restaurant: Yess

Location: 2001 E 7th St, Los Angeles, CA 90021.

Date: October 25, 2023

Cuisine: Modern Japanese

Rating: Good, but restrained

From a bright orange sashimi food truck to a haven for smoky wood-grilled dishes, this Arts District spot from lauded London chef Junya Yamasaki fits right in with the buzzing neighborhood. Order something from the ever-changing menu, grab a drink, and then expect to order at least another round.

Modern build out of this warehouse, although my photos suck.

The small menu.

Fresh Water Kimchi with Market Vegetables and Fruits. Very mild flavor. Joe loved these. I prefer a much more vinegar forward pickle flavor as these were very pleasant, but subtle.

Boiled Peanuts. Surprisingly excellent.

Bluefin “Akami Zuke” with Mustard-Pickled Eggplant and Wasabina. Clean straight up tuna with a nice zesty mustard.

Halibut Fritters with Fresh Peppers, Spring Onion, and Ponzu. Delicious fried fish with this strong, and pretty spicy, topping.

Monk’s “Chirashi-Sushi.” This autumn vegetarian version of a chirashi bowl was actually incredible. It was sweet, with varied textures, a smokey autumn vibe, and some subtle vinegar.

Grilled Fig and Cacao Miso Soup. Gorgeous winter style miso with a bit of sweetness.

Tuna Tartar with Soy Cured Egg Yolk and Mixed Vegetable Crisps. Awesome “toro” tartare with great soft texture and extreme richness.

Grilled Miso Black Cod and New Season Turnips.

Grilled Pork Collar. Grilled Peads and Barnetts Pork Collar with Ripe Peppers and Cannellini Bean Mash. Tasty.

Grilled Lamb Loin Chop with Spinach, Mint, Beet Chips and Apple Salad. The lamb itself was nice, but the really great part was that herby salad. Loved the mint etc.

Grilled Beef and Matsutake Mushroom. Stemple Creek Strip Loin and Matsutake Mushroom with Roasted Bone Marrow and Soy Egg Yolk. A pretty “healthy” portion of very solid steak and gorgeous mushrooms. It played nicely with the soy egg and when topped with bone marrow.

Soy Egg Yolk.

Peering at the bone marrow. Erick blew his out and a huge snot globblet of marrow fat landed on his plate!

Hanging with the chef.

This was a very interesting meal. Very different take on modernizing Japanese cuisine in a lovely build out — located in a sketchy DTLA location.

For more LA dining reviews click here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: DTLA, Foodie Club, Japanese cuisine, Wine, Yess

Final Kinn

Jul24

Restaurant: Kinn [1, 2, 3]

Location: 3905 W 6th St, Los Angeles, CA 90020. (213) 291-0888

Date: October 19, 2023

Cuisine: Korean Fusion

Rating: Really tasty & a great deal

After Erick and I had such a great “Round 1” of our double dinner at Kinn and then a “real” Foodie Club dinner (seen here), we decided to come back for a third epic meal — sadly, it closed very soon after this particular feast which is a real shame as it was fabulous and innovative.

Not so crowded this time around :-(.

Kimbap. Cured and seared escalar, Bugak shell, Shari, Myoga, Wasabi, Scallion paste, Perilla leaf. Delicious. The soft meaty fish played off the interesting flavors in the base.

Oyster. Marinated Santa spot prawn, Uni, Oyster, Smoked trout roe, Hanaho, Lime zest. Excellent jazzed up oyster.

Abalone. Steamed abalone, Squid ink, Potato sauce, Chive sauce. The Kinn classic.

Tomato Salad. Perilla sorbet, Tomato, Burrata, Basil oil. I was hoping this would return — it’s not exactly the same — but for the second time the Perilla sorbet was incredible!

Crispy Octopus. Octopus, Potato, Gochujang SC, Parsley, Chervil, Tarragon, Compressed Radish. A new format was perhaps even better. So crispy and so tender.

Dry Aged Beef, Flannery beef, Market vegetables, Dashi, Dipping sauce. Tasted like shabu shabu. I drank the whole broth.

Soup of Delicacies. Chicken soup with xiao xing, Dried sea cucumber, Matsutake & Lion’s mane mushroom, Egg custard with salted shrimp, Deer tendon. Basically a fancy Korean ingredient Chawanmushi — delicious.

Caviar Noodle. Handmade noodles, Oyster cream, Lime zest, Flower, Astrea Caviar. This was good, but a bit blander than most of the dishes (it is a carb).

N’duja mandoo, N’duja filling, Scallop, Brown butter. Bunch of intense dumpling flavor — awesome.

Carabinero & Tilefish. Crispy tilefish, Charcoal grilled shrimp, Spinach puree, Brandy Sauce. Lovely.

Stuffed quail. Mushroom cream sauce. Incredible dish. The quail was super crispy, yet juicy, and the creamy sauce was incredible.

Mussel rice. Rice cooked in mussel stock, Saffron, Tomato, Pickled onion. Very much like a great paella-risotto hybrid. It wasn’t crispy, but it had awesome flavor.

Perfect iced grapes.

Corn. Shaved corn ice, Cheese foam, Green Tea powder. A very soft and subtle dessert.

Bonus of foie gras terrine.

Caviar.

And, as we sat for 2 hours chatting with the chef, a Flannery steak!

Really incredible meal.

The chef.

Kinn was awesome. Not only was it intimate and the chef extremely friendly and interesting, but these were big bold flavors and quite novel. The cooking techniques are heavily “modern French” or “modern European” (some dishes like the Octopus are pretty Spanish) but a lot of Korean ingredients and flavors have been melded in. It’s simultaneously comforting and novel.

This larger dinner was more “filling” and we certainly didn’t need second dinner. Great stuff and great wines.

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: Foodie Club, Kinn, Korean Fusion, Wine

No Balcony, but Excellent

Jul22

Restaurant: Juliet

Location: 8888 Washington Blvd Suite 102, Culver City, CA 90232. (310) 643-5853

Date: October 17, 2023

Cuisine: French

Rating: Very good modern French Bistro

Walker invited me to a Champagne themed dinner, so of course I had to go.

Juliet is a new restaurant in the heart of Los Angeles, serving bright, thoughtfully composed dishes with a seafood focus.

An ode to the way Parisians are dining now, We applY classic French techniques and global influences to west coast seafood and seasonal produce.

We take A lot of pride in our wine program, showcasing hundreds of hand-selected wines from regions across France. we also offer cocktails and select wines by the half glass.

Located near Platform.

Le menu.

Huîtres / daily oysters / cucumber / trout roe. Bright flavors.

Poisson Cru / sliced amberjack / meyer lemon ponzu / serrano oil. Very strong zingy taste with a bit of heat and nice firm but soft texture.

Tartare et Caviar / sea bream tartare / kaluga caviar / herb crème fraiche. Quite excellent with a bit of smokiness.

Mousse au Foie de Volaille / chicken liver tartlet / apple gelée. Delicious and rich.

Carpaccio de Thon / bluefin tuna / preserved pepper / mustard seed. Also bright.

Courgettes / summer squash / labneh / chimichurri / hazelnuts. I don’t even like squash and this was pretty good.

Risotto au Mais / corn / sungold tomato / sage. First rate rissoto texture with a delicious bit of sweetness from the corn balanced with a bit of acidity from the tomatoes.

Coquilles Saint-Jacques / seared scallops / meyer lemon butter / trout roe. Very lovely with a great caviar beurre-blanc.

Cigares de Confit de Canard / duck confit “cigars” / sauce valois. Super crispy with a deep “fried” flavor. Awesome creamy sauce.

Côtes d’Agneau / lamb rib chops / chickpea puree / olive tapenade. Straight up but excellent.

Assiette de Fromage. Cheese plate / honeycomb / sourdough bread.

Pineapple Ginger Sorbetto — Fresh Pineapple infused with Fresh Ginger — made by me for @sweetmilkgelato — nice little ginger ale like kick — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #pineapple #ginger #GingerBeer #sorbetto

Eclairs Maison. dark chocolate / sea salt. Nice.

Gâteau au Fromage. crème fraîche cheesecake / passion fruit gelée. Lovely.

Madeleines au Beurre Noisette. Brown butter madeleines / salted honey chantilly. Extremely soft. Not the most typical Madeleines but absolutely delicious. No hint of citrus.

Overall, the food was really good bright modern French “Paris cafe” food. Quite excellent.