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So Can Though

Sep16

Restaurant: Sáu Can Tho Vietnamese Kitchen [1, 2, 3, 4, 5, 6]

Location: 8450 Garvey Ave #103, Rosemead, CA 91770. (626) 307-8868

Date: December 26, 2021 & November 20, 2022

Cuisine: Vietnamese

Rating: Excellent (and so full)!

Every November/December my Hedonist club goes to this awesome SGV Vietnamese place — which used to be named Phong Dinh and is now Sáu Can Tho. This authentic Vietnamese/Chinese continues to serve up interesting stuff — plus they’re happy to take some of Yarom’s “do it yourself” meats, like his recently shot wild boar. This is a composite post from 2021 and 2022 depicting the true belly bursting epicness.

The new logo.

Our menus for the various nights. Pretty similar actually.

Shrimp and Pork Papaya Salad. Mild but nice.

“Dressing” for salad (fish sauce).

Shredded Chicken Salad. Free-range chicken, julienne banana blossom, fresh coriander, sesame seeds. Pleasant with an interesting stringy texture. Not my favorite of the Vietnamese salads as this didn’t have the sweet/tangy/spicy thing that some do.

Grilled Squid and Mango Salad. A bit of fish sauce. Nice char on squid.

Wild boar sausage (Yarom’s boar). A bit spicy and ridiculously good. Ate way too much. We had a bit of a pacing problem where there was a lull in dishes and I kept eating these.

Spring-rolls with herbs. Delicious.

Goat ribs with beancurd marinate. Good flavor but VERY chewy. Hard to even chew through.

Coconut Snails. Barely any snail meat but the sauce was as good as its ever been. Top snails sauteed in coconut milk and topped with rice paddy herbs. The snails themselves are tiny and very hard to extract, but the creamy coconut curry flavor of the sauce is super addictive — quite sweet though and goopy with what is presumably corn starch. It’s extra good on the plain noodles, but I skipped that this time for carb avoidant reasons.

Fresh Water Prawn. Half prawns fried with garlic and butter seasoning. The huge mantis-type prawns had a somewhat mushy flesh but the crispy garlic/onion topping was super delicious.

Famous Baked Catfish. Super soft and tender this time. Delicious. Had 2 which was too much (full later). Whole catfish marinated with signature sauce and baked til golden brown. 2022’s version had very moist and tender meat but the skin was a bit soggy. Yarom had asked them to undercook as previous it was crispy but the flesh was dry. Probably better this way — too bad one can’t have both.

Condiments for the fish.

Spices and other toppings.

Sauce for the fish. garlic!

Noodles, ostensibly to go in the “fish tacos” but I like it with the curry.

Noodles with coconut curry sauce. So good, but certainly contributing to my over-stuffed state.

Lamb chops. Delicious, lots of char.

Alligator curry. The curry was amazing. Super rich and delicious.

Goat Curry Stew. Goat meat smothered in a spicy coconut curry sauce with clear noodles. Very soft “tendon-focused” goat meat in a scrumptuous super sweet and spicy curry sauce. Lots of flavor.

Crisps for the curry.

Vietnamese Rotisserie Squab. Squab braised in soy marinate and cut in quarters. Very good crispy squab with meaty dark flesh.

Garlic butter quails. Fried battered quails and dressed with aromatic garlic butter oil. These were even better than the squabs as they had more meat and the crispy garlic stuff (same as on the prawns) was again amazing. There is an ordering repetetion here which is a Yarom hallmark as we had the two birds in a row and the prep on the prawns was the same as the quail.

Salt and lime for the quail.

Wild boar curry. Again curry was delicious but the boar was too chewy to even get through.

Pepper beef. Tender.

Shaken Wild Boar. Wok stir-fried wild boar on a bed of watercress. This time the boar was fairly tender (maybe because Yarom didn’t shoot it) and this was a very tasty dish with a ton of black pepper flavor.

Lemongrass Chili Frog Legs. Stir-fried frog legs with spicy lemongrass and chilli. Great flavor, lots of meat, and without those “muddy” tones that sometimes mar frogs. Bones were pretty easy to deal with as well.

Goat Beancurd Hot Pot. Broth flavor was amazing. Too full to even try more than a taste. Lots of taro and beancurd.

Greens for the curry.

I’m sure the curry would have been great with the noodles, but I didn’t dare.

Jelly dessert. Super firm, vaguely sweet, and without much flavor.

I love this flavor — Peppermint Bark Gelato — Base is pure peppermint milk (subbed the sugar with crushed peppermint candies) and it’s laced with house-made double-sided peppermint bark, Valrhona Dark Chocolate and Ivoire White! — made by me for @sweetmilkgelato — The Peppermint Bark recipe was developed by a famous pastry chef and author, the mum of a Naughty Dog Alum @nancy_baggett — this year I added the two layer thing which is awesome — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #dessertgasm #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #peppermint #bark #Valrhona #chocolate

Passion for Pistachio Gelato — Sicilian Pistacchio di Bronte DOP custard gelato base with just a touch of Grand Mariner, ribboned with bits of Valrhona Dark Chocolate Passionfruit Ganache — 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 #pistacchio #bronte #Sicily #Valrhona #Chocolate #Passionfruit #GrandMariner #Ganache

Chocolate Raspberry Pie Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Raspberry Jam, Ghirardelli Dark Chocolate Raspberry Squares, and house-made Gluten Free Graham Cracker “crust” — 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 #raspberry #Ghirardelli #GrahamCracker #GF

Overall, Sáu Can Tho is a delicious place, and most of the dishes were great — particularly the catfish, boar sausage, snails etc. This is pretty spot on California style authentic Vietnamese, similar to many places in Garden Grove / Westminster. I suspect these are mostly Saigon style places reflecting the 1970s exodus of many Vietnamese to America and are part of our great Los Angeles cultural melting pot! I didn’t pace correctly and was so full by the end — painfully full. But I really do love this kind of full service Vietnamese restaurant. A lot of places are small and specialized but for a really epic meal it’s hard to beat Sáu Can Tho!

More crazy Hedonist adventures or
LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Gelato, hedonists, Phong Dinh, Sau can tho, vietnamese, Wine

Midnight Merois

Sep14

Restaurant: Merois

Location: Pendry West Hollywood. 8430 Sunset Blvd, West Hollywood, CA 90069. (323) 918-3410

Date: December 21, 2021

Cuisine: Modern Fusion

Rating: Excellent food

Perched atop Pendry West Hollywood, Wolfgang Puck’s Merois is a stylish rooftop restaurant where the city’s awe-inspiring landscape is the backdrop to a sophisticated menu of global flavors and creations with a decidedly Californian point of view. A simple yet stunning raw bar and sushi menu sit alongside heartier main dishes and delicate vegetables infused with flavors of Thailand, Singapore, Japan, and beyond. All finished with an indulgent menu of house made desserts and paired with handcrafted cocktails, fine wines, and more.

The lobby downstairs.

The main dining room. There are outside spaces as well.

The menu.

From my cellar: 2008 Domaine Leflaive Meursault 1er Cru Sous le Dos d’Âne. VM 90. Bright yellow. Ripe stone fruits, grilled almond and vanilla on the nose, lifted by a spicy element. Good sweet, fleshy Meursault, conveying more precision and an impression of firmer acidity than the Puligny villages-perhaps a positive effect of the bottling. Finishes with very good length. I like this.

agavin: our bottle was a bit advanced. Sigh. 2008 Leflaives.

From my cellar: 2007 Lucien Le Moine Chambolle-Musigny 1er Cru Les Hauts-Doix. VM 89-92. Good deep red. Slightly wild aromas of dark fruits, smoky minerals, herbs, spices and crushed stone. Serious and structured wine, with pepper, spice and earth notes giving it a drier aspect than most of these 2007s. Not the smoothest wine in the portfolio but the tannins are essentially ripe and gentle.

1999 Domaine Michel Gaunoux Corton-Renardes. 93 points. Great balance with an everlasting finish. It’s a very light wine that paired perfectly with King Salmon. This is in its prime with another decade of good drinking.

Free amuse. Blue Fin Tuna Sashimi, cucumber relish.

Toro crispy rice special. Elevated version of the “classic.”

Grilled Mongolian Lamb Chops.

Baked Sweet Potato, pomegranate, pistachio-mint vinaigrette.

Kurobuta Pork Shank Confit. Crisp Chicharron, gochujang, market greens.

Crispy Peking Duck. Came out whole.

Then cut up with the Persimmon Compote.

Scallion pancakes, not quite large enough. Regular sping pancakes would have been better.

Sweet “Spicy Apricot Sauce” was a bit cloying.

Hoisin, but we had to specially request it.

The dessert menu.

Marjolaine Cake. Hazelnut dacquoise, dark chocolate ganache, pistachio ice cream.

Basque Cheesecake. Fresh passionfruit and mango.

The wines.

Overall, Merois has very good food, very much an updated version of that California/Asian aesthetic that Puck first deployed at Chinois. Service was quite good and very friendly.

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.

By: agavin
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Posted in: Food

Tagged as: Dessert, Foodie Club, Hollywood, Merois, Wine, Wolfgang Puck

Sebi Mastro’s 2021

Sep12

Restaurant: Mastro’s [1, 2, 3, 4, 5, 6, 7]

Location: 246 North Canon Dr, Beverly Hills, Ca 90210. 310-888-8782

Date: December 18, 2021

Cuisine: Steak House

Rating: Once a top LA Steak joint

For the fifth year (sort of, ignoring pandemic years) in a row, my friend Sebastian picked Mastro’s for his birthday dinner so we all hauled out the wines and headed across town. Wine theme: First Growth Bordeaux, focusing on early 80s and Margaux.

Usually we are in the Penthouse, but this year we were on the second floor of the main restaurant. It was jammed with the oncoming holidays, Omicron be damned.

I didn’t photo the 2021 menu, so this is a 2019 Penthouse one. It’s similar.

2008 Louis Roederer Champagne Cristal Brut. VM 99. The 2008 Cristal is one of the most complete, most dazzling Champagnes I have ever tasted. A stunning wine from any and all perspectives, the 2008 simply has it all. Spherical in construction, with superb persistence. The 2008 takes hold of all the senses and never gives up. One of the many things that makes the 2008 special is a combination of ripe fruit and bright, piercing acidity. Marzipan, lemon confit, dried flowers and orchard fruit all build into the explosive, resonant finish. “We learned from the mistakes of 1996, when we picked more on acid than ripeness, as was the norm in Champagne back then” Chef de Caves Jean-Baptiste Lécaillon told me recently. “In 1996, the best fruit turned out to be the last picks, where the fruit was physiologically ripe. Today, we aim to pick all our fruit with that criteria.” (Drink between 2020-2050)

1996 Louis Roederer Champagne Cristal Brut. VM 97. As good as the 1995 Cristal (Late Disgorged) is, the 1996 may be even a touch better, as it has a bit more volume and also more layers of intensity. Taut yet wonderfully explosive, with fabulous energy, the 1996 captures all the best qualities of the vintage. In most 1996 retrospectives, Cristal makes a case for itself as one of the wines of the year, so it is not so surprising to see the Late Disgorged version show so well. Readers who can find the 1996 are in for a real treat. (Drink between 2015-2030)

2004 Louis Roederer Champagne Cristal Brut. VM 97. The 2004 Cristal is superb today. Bright and focused, the 2004 shows all of the tension and energy that has always been one of its signatures. The first hints of aromatic maturity are starting to develop, but the 2004 remains quite young and full of energy. I have always admired the 2004 (along with the best wines of the vintage) for its focus. In this bottle, the interplay of freshness from the recent 2018 disgorgement and richness gained through added time on the lees (which also results in lower dosage of 7 grams per liter) opens another window into the personality of Cristal. In 2004, the Pinot Noir is 57%, or a bit lower than normal, while the Chardonnay at 43% is correspondingly a touch higher. (Drink between 2019-2039)

Pretzel bread — gotta love it.

Mustard, cocktail sauce, atomic horseradish.

A seafood tower. The quality of the seafood here is impeccable! Amazing shrimp, claws, king crab (didn’t taste frozen), crab cocktail, and oysters. This year’s tower was a bit skimpy.

1981 E. Guigal Côte-Rôtie La Mouline. 93 points. Loads of freshly roasted coffee and coffee stout with notes of camp fire, damp earth, cigar wrapper, roasted almonds and faint notes of plum and black currant. The mouth is full, dense and compact, very layered and long. Still a bit tannic. Tons of sweetness on the attack, still a good amount of blackberry fruit left. Still drinking so well.

1981 E. Guigal Côte-Rôtie La Landonne. 92 points. Dark fruit with some good meaty spice on the nose. Still quite primary for its age with good density and power. But this didn’t show much complexity near the end, and only had a moderate length.

1981 Château Margaux. 92 points. Just a wonderful mature Margaux explosive aromatics with hints of herbaciousness mixed with flint and cedar notes. Palate is more subtle, lean, but a wonderful expression of mature bdx lengthy finish. Doesn’t have the “power” and concentration of the “big” vintages — but this is a classic year probably at peak maturity.

The birthday boy and his lovely wife.

Bone marrow and toast — have a bit of fat! Actually not my favorite as I don’t love the texture of bone marrow straight up.

Bigeye tuna tartare with avocado and spicy Sriracha.

Steak Sashimi.

Salad with shrimp.

Chopped iceberg wedge. Way worse for being chopped and underdressed at that.

Caesar salad. A bit too mild for my taste.

1986 Château Mouton Rothschild. VM 99. Philippe Dhalluin served the 1986 Mouton Rothschild to wrap up our vertical. The 1986 remains one of my favorite Moutons. A dark, powerful wine, the 1986 is endowed with a vertical sense of structure that is a marvel to behold. Dark stone fruit, smoke, graphite, mocha, soy and licorice are fused together in a marvelously intense, deep Mouton that promises to drink well for another few decades. Tonight, the 1986 is absolutely stunning. The blend is 80% Cabernet Sauvignon, 10% Merlot, 8% Cabernet Franc and 2% Petit Verdot. Harvest started on October 2nd and wrapped up on the 16th. (Drink between 2016-2036)

1998 Château Haut-Brion. VM 96. The 1998 Haut Brion has long been a favourite vintage of mine and consumed with pleasure several times. Now at 20-years of age I feel it is one step ahead of the 1998 La Mission: there is great fruit intensity with almost precocious blackberry, raspberry coulis, pastilles, tobacco and hints of olive. It has exquisite delineation and focus. The palate is medium-bodied with fuller in the mouth than the La Mission: deeper fruit (blackberry, mulberry and a touch of strawberry) intermingling with sage, cedar and a touch of hung game. It is not quite as precocious or as glossy on the finish as I remember previous bottles, but it is certainly turning into one of the finest wines of this vintage. Tasted at the château. (Drink between 2018-2045)

Fries.

1983 Château Margaux. VM 95. Deep ruby-red. Exotic aromas of cassis, meat and smoke, plus a whiff of funky wood. Then remarkably sweet, lush and suave, with a flavor of raw berries. Pure Margaux silkiness allied to firm structure. Finishes very long, with rich, sweet tannins. Remarkable wine, particularly considering that the bottle was not perfect. Pristine bottles of this wine are just now embarking on their period of peak drinkability, which should last another 20 years or more.

1986 Château Margaux. VM 98+. The 1986 Chateau Margaux was even more emotionally moving. Still incredibly youthful, it showed incredible focus and depth, all backed up by considerable structure. As hard as it may seem to believe, on this night the 1986 appeared to still be some years away from peaking. It was striking in every way.

Rack of lamb.

Bone in Ribeye.

Norwegian Cold Water Salmon.

Rosemary Garlic Sautéed Button Mushrooms.

White Cheddar Lobster Mac & Cheese.

Creamed corn. My wife loves this (and so do I).

1982 Château Margaux. VM 98. The 1982 Château Margaux was the best bottle that I have tasted and I have been blessed with this wine over twenty times over the years. This boasts wondrous blackberry, raspberry and crushed stone scents that like recent bottles, suggesting a touch of Pauillac at its heart. The palate is defined by its filigree tannins, heavenly balance and scintillating tension that prefer not to convey the warmth of that season, not the high yields it produced. Again, that Pauillac leitmotif continues throughout, conveying a sense of linearity and focus that is unmatched by any previous bottles. On this showing, best-preserved bottles will give another 30 years of drinking pleasure without any problem. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons. (Drink between 2018-2035)

1982 Château Mouton Rothschild. VM 98. The 1982 Mouton-Rothschild continues to be the extravagant Pauillac that it has always been. This has an irresistible, exotic bouquet of precocious kirsch, hoisin, graphite and blueberry scents that gain intensity in the glass. The palate is a little headier than previous bottles, sensual and almost glossy, presenting a glycerin-rich smorgasbord of dark cherries, black currant, crème de menthe and mint that almost knocks you off your feet. Fabulous. Tasted from an ex-château jeroboam at the Palace of Versailles charity dinner. (Drink between 2019-2040)

From my cellar: 1982 Château La Mission Haut-Brion. VM 94. The 1982 La Mission Haut-Brion is a vintage that I have tasted several times. This bottle has a gorgeous, eucalyptus-tinged bouquet of black fruit plus hints of clove and bay leaf; a light marine scent emerges with aeration. The palate has a ripe pastille-like quality, dark cherries commingling with blackberry and cranberry. A lovely saline undertow lends sapidity on the harmonious finish. This does not equal the 1982 Haut-Brion and may have reached its peak in the late 1990s, but it remains the best La Mission Haut-Brion since the 1978. Tasted at the La Mission Haut Brion dinner at Amuse Bouche in Hong Kong. (Drink between 2021-2035)

More bone in steaks.

More bone in steaks.

More bone in steaks.

Roasted Brussels Sprouts.

Wild Mushroom and Black Truffle Gnocchi. This dish was drastically worse than it usually is and very dry.

Sautéed Spinach.

The all important Butter Cake. This is “Mastro’s signature warm butter cake ala mode.” Basically a pound cake with an extra four sticks of butter or something. It’s really sweet and really good. Goes well with the magic whipped cream (see below).

Looking a bit more tipsy and full.

This year, while the wine and company were great, the food and service at Mastro’s had declined precipitously. Many dishes just felt flat, or dry, or half hearted. Then there were the service problems…

We had a very late reservation (9pm) and a large party. The place was very busy when we came, but everyone was getting toward the end of their meals. They made us wait (a while, maybe 30 min or more) then chose to jam us in at a tiny and inconvenient table when they could easily have chosen a larger space given the openings. They then pretty much ignored us both front of house and in the kitchen until everyone else was done. For most of the meal we were the main then only active table in the huge space. Yet they continued to act like the restaurant was jammed (it clearly wasn’t anymore). A table this size needs a couple people, but they left us way understaffed, even after we were the only ones left.

When we finished up, well after midnight, and it came time to close out the check, they complained that their POS (Point of Sale) system was down and so they couldn’t generate the bill. They told us they would need 90-120 MINUTES!!! to generate one. Target for this was like 2:30am. I was incredulous. They could easily have hand calculated it in 10 minutes. Yes there were a lot of items, but not more than 30. Someone there should be capable of adding 30 numbers using a hand calculator or phone app! We were the only people left in the place (and had been for a long time). They seemed impervious to any suggestion to speed up. Most of us, including myself, just left and the “lucky” birthday boy had to wait it out (we Venmoed him the next morning). That was pretty unforgivable, no way was I going to wait around for that long, exhausted, while they tinkered with their computers. I’m not sure I’ll ever return on that basis alone — the lamer food didn’t help either.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: beef, Beverly Hills, BYOG, Gelato, Mastros, Steak, steakhouse, Wine

Curry at Cobi’s

Sep10

Restaurant: Cobi’s at Dhaba

Location: 2104 Main St, Santa Monica, CA 90405. (424) 238-5195

Date: December 14, 2021

Cuisine: Southeast Asian

Rating: Lots of great flight flavor

Dhaba was a local Indian restaurant that was a fixture on Main St in Santa Monica for decades (50 years!). Recently it’s “rebooted” (been replaced?) by Cobi’s, a new Southeast Asian place.

It’s helmed by the team of Cobi Marsh and Lance Mueller.

The interior has been lightly updated and is rather charming.

The menu.

The have a mostly natural wine list, of course we brought our own.

2002 Laurent-Perrier Champagne Millesime Rare.

From my cellar: 2012 Veyder-Malberg Grüner Veltliner Hochrain. VM 91. Enticingly fragrant nose combines apricot, acacia honey and white pepper. A touch of vanillin oak from a new cask troubles Peter Malberg, but others will find that it adds an element of complexity. Although supple and wonderfully ripe without undue alcohol, a subtle freshness gives a filigree character to the pear extract flavor. Finishes with lingering notes of wet stone, pistachio and subtle spice.

2010 Domaine Lignier-Michelot Gevrey-Chambertin Cuvée Bertin. VM 91-93. The 2010 Gevrey-Chambertin Cuvée Bertin is rich, dark and sensual. Black cherries, plums, spices and minerals are some of the notes that are woven into this generous, textured wine. The Cuvée Bertin finds a higher, brighter register on the mid-palate and finish. This is a beautifully poised, elegant Gevrey. The Cuvée Bertin was made with 40% whole clusters. (Drink between 2015-2025)

2004 Torbreck The Factor. VM 94. Opaque ruby. Powerful dark berry liqueur aromas are complemented by a kaleidoscopic array of fresh and dried flowers, incense, Asian spices and vanilla. Suave and silky in texture, with explosive blackberry and mulberry flavors complemented by exotic spice and floral qualities. Finishes with superbly integrated tannins and outstanding persistence, leaving sexy spice and mocha notes in its wake.

2002 Shirvington Shiraz. 94 points.

Dry Aged Kanpachi. finger lime, green chili, coconut dressing. Nice bright flavors and with the coconut milk decidedly southeast asian in vibe.

Grilled Prawns (3pc). ginger & yellow bean sauce. Like prawn satay.

Curry Puffs. curried split peas & potatos, pickled onion, tamarind ketchup. Samosas basically.

Pork & Shiitake Dumplings (5pc). chili crunch, black vinegar. I think we ordered 2 of these.

Egg Noodles. pork belly, ginger relish, szechuan.

Nasi Goreng. fried egg, rice, sambal terasi, long beans. An Indonesian classic.

Roti.

Chili sauces.

Beef Rendang. chili sambal, crispy shallot, gulai, squash. I love beef rendang. This one is more classic (but not quite as good) as the Cassia version.

White rice.

Jungle Curry. thai eggplant, long beans, baby corn. Thinner and not as spicy as the Jitlada version.

Devil Chicken Curry. mustard seeds, habanero chili vinegar. Good stuff.

Butter Chicken. tomato masala, cilantro, fenugreek.

Beef Short Rib. chili & tamarind dressing, roasted peanuts.

The desserts. These were light and sweet and soothed all that curry heat.

Vanilla Soft Serve Sundae (modified version for a kid). salted caramel, milo brownie, peanuts.

Vanilla Soft Serve Sundae. salted caramel, milo brownie, peanuts.

Shaved Ice. berry granita, kiwi, passion fruit, coconut, tofu cream, basil seed.

Thai Tea Pudding. boba pearls, black sugar, lemongrass.

Overall, I really liked Cobi’s and need to get back. Execution is very solid even if many of these dishes I’ve had slightly better versions at more specialized places. But it brings together under one roof a whole host of goodies that that potent set of spice, herb, and acid forward flavors that I love. It’s also very close (to my house) and has a cute little decor.

And all of the above was just 4 of us!

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Cobi's, curry, Dhaba, Foodie Club, Santa Monica, southeast asian cuisine, Wine

Melisse 2.0

Sep06

Restaurant: Melisse [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13 (Citrin), 14 (takeout), 15]

Location: 1104 Wilshire Blvd.Santa Monica, CA 90401. (310) 395-0881

Date: December 16, 2021

Cuisine: California French

Rating: New style lighter, but still great

Right before the pandemic “Old Melisse” reopened split into a more casual ala carte Citrin and this new smaller tasting menu only format Melisse.

There is a new door on Wilshire.

And what used to be the slightly lower back room of “By Brazil II” and Old Melisse has been closed off to form the new more elegant tasting menu venue. It feels quite separate and you only go into the main dining room to use the restroom. The decor also looks and feels different and it’s set up pretty much exclusively for 4 tops (which I guess can be 2 tops).

Tonight’s menu.

Welcome cocktail.

1999 Domaine Leflaive Chevalier-Montrachet. VM 98. Very fresh, bright medium yellow. Knockout mineral-saturated scents of lemon cream, lime oil, acacia flower, vanilla, crushed stone, nut oil and iodine. Sappy and vibrant but at the same time utterly seamless, offering a compelling combination of refinement, concentration (especially impressive in light of the year’s full yields) and acid balance. The wine’s outstanding mineral tension is intensified by its brisk acidity–or is it the other way around? This is an exhilarating and truly exceptional grand cru but I would not describe it as an easy drink. Finishes with powerful crushed-stone salinity and a rising whiplash of flavor. A real cellar treasure and my favorite wine of the tasting, still with a long life ahead of it. The ’99s at Domaine Leflaive have always stood out for their ripeness and richness but today this wine is even more impressive for its adamant minerality. (Incidentally, my notes at the time said that following a reorganization of the cellar, 1999 was the first vintage at Leflaive to be bottled without filtration, as well as the first vintage to be bottled by gravity.) (14% alcohol; 3.18 pH, September 25 harvest) (Drink between 2019-2036)

Aged Beef, Green Goddess, Charcoal, Caviar.

Gougeres, Chestnut, San Daniele Ham.

Toasted Buckweat, Gouda and Bourbon

Potato Tart, Sunchoke, Mushroom, White Truffle.

Trio of starters. The new more Japanese influence is instantly obvious.

Shibumi Oyster, Smoked Vinegar Jelly.

Kona Abalone.

Scallop, Squid, Matsutake Broth.

Uni Cromesquis, Yuzu, Honey.

Golden Osetra Caviar, Roasted Potato, Creme Fraiche, Champagne. This was a bit more “French” in style.

Toro Sawara, Concord Grape Vinegar, Oboro Kombu.

1999 Domaine Comte Georges de Vogüé Musigny Cuvée Vieilles Vignes. VM 97. Very bright red with ruby tones; looks like a young wine. Deep, dark red and black fruit aromas are complicated by cinnamon, black pepper, roast coffee and a hint of truffley underbrush. Wonderfully rich but classy and reserved, and not a bit heavy. Utterly silky, plush, energetic wine with a relaxed quality to its lively dark fruit and dark chocolate flavors. Finishes classically dry, with beautifully buffered tannins and captivating building sweetness. Amazingly, this 375-milliliter bottle seems still short of its peak, so I would imagine that well-stored 750s still need time. I’d guess 2022-2042 for 750s. (Drink between 2018-2034)

From my cellar: 1999 Domaine Anne Gros Richebourg. JG 94. Whereas Anne Gros’ Clos Vougeot has been seemingly slaughtered by new oak in this vintage, the Richebourg has had no problem gobbling up its new wood. The result is a superb Richebourg, bursting from the glass to deliver notes of sappy black cherries, plums, hints of dark chocolate, woodsmoke, violets and a framing of toasty new oak. On the palate the wine is deep, full-bodied and packed with urgent fruit, with impeccable balance, lovely generosity on the attack, and fine depth in reserve at the core. The finish is long, complex and ripely tannic, with fine balance and very impressive grip. This is a majestic young Richebourg that should blossom in another eight to ten years, and drink well for at least a quarter of a century. Fine juice. (Drink between 2010-2035)

1999 Domaine de la Romanée-Conti Vosne-Romanée 1er Cru Cuvée Duvault-Blochet. VM 93. The 1999 Vosne-Romané 1er Cru Duvault-Blochet, the debut release in the modern era, was beginning to show some signs of bricking on the rim. The bouquet is a treat: decayed red berry fruit, sage and peppermint, just a soupçon of wild fennel all at the liminal point as primary tips into secondary aromas. The palate is soft and mellow on the entry with a subtle meaty/dried blood quality, fine tannin and well judged acidity that keeps this linear and focused. There is just a pinch of spice on the finish that strangely brought to mind more Chambolle than Vosne-Romanée, not that I am complaining. Tasted at the 1999 DRC dinner. (Drink between 2020-2040)

Chicken and Rice, Cordon Bleu, Vin Jaune. This is the “chicken” part.

And the rice part was pretty much a Japanese ingredient flavored/inspired risotto — one of my favorite dishes.

Turbot “Marchand de Vin”, Brown Butter Sabayon, Celery Root. I love a good Sabayon (aka eggy fat emulsion).

Corvus Farm’s Guinea Hen “En Farci”, Turnip Soubise, Sauce Albufera.

A bit of light soup.

Millbrook Farm’s Venison Loin and Bun, Pumpkin, Walnut, Chocolate, “Pickleback.”

A bit of bread to sop up that reduction.

1966 Paul Reitz Corton.

Chocolate, Rum, Chestnut.

Mont Blanc Choux. A choux is a style of pastry where the dough is heated as it’s made.

Coffee and Caramel Brittle.

Chocolate and Whisky and Mulled Pear.

A take home gift of shortbread.

Melisse 2.0 remains and exciting and focused tasting menu restaurant. Right now, it’s decidedly lighter, more Japanese, and less French than the original restaurant. The number of courses, while plenty, is more restrained and there are essentially no options. But it’s also more experimental and quite delicious. I really enjoyed the food. Individual dishes felt distinctly “French” or “Japanese” in style.

However, the format changes make this a place for 2-4 person high end dinners as they do not really do larger groups and are decidedly less accommodating with regard to outside wine. They really want you buying off the list. This is a bit tough for guys like me as we almost always do dinners with slightly more bottles than people and where everyone tries to bring fairly evenly.

For more LA dining reviews click here.

By: agavin
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Tagged as: French Cuisine, Melisse, Red Burgundy, Richbourg, Wine

Xi’an isn’t Shaanxi

Sep02

Restaurant: Xi’an

Location: N Canon Dr, Beverly Hills, CA 90210. (310) 275-3345

Date: December 12, 2021

Cuisine: Chinese

Rating: Better than I thought semi-Americanized Chinese

I’ve seen Xi’an on Canon for years but never even considered going into because it looked so Americanized and kitchy. But Yarom met the owner and she offered to make us a special “Chinese” menu.

The outside patio was mobbed.

But in the wake of the virus most people were scared off the inside.

The normal menu is pretty Chinese American. There are even a bunch of oddball dishes that aren’t Chinese at all like salads, edamame (I guess some Beverly Hills residents confuse China and it’s island neighbor).

They start off with plenty of sauces on the table though.

Drunken chicken. Very nice and moist.

Garlic ginger chili sauce. This is pretty much a traditional hainan chicken sauce.

Sichuan Style Chicken Wontons. Not bad, would be better with pork. No self respecting Chengdu chef would use chicken for this dish. Sauce was a bit sweet.

Tofu with chili and Century Egg. Somewhat bland version of this dish. Needed the sweet/tangy soy sauce.

Scallion pancakes. Could have been crispier.

Friend shrimp dim sum. Excellent. Hot and delicious.

Chicken lo-mein for a wus. For some unexplained reason, our esteemed leader sometimes invites people to Chinese who have no interest in real Chinese food — they order dishes like this because they won’t eat what everyone else does.

Miso cod. What’s this doing on a Chinese menu? Did it hitchhike over from Matsuhisa?
Peking duck. Hoison was excellent. Duck was a touch dry. But they had pancakes and rolled some of them for us.

The pancakes were a tough tortilla-like.

Chinese Broccoli with Chinese Sausage. Very good.

Salty egg fried rice. Nice.

Lamb stew with a bit of anise and black cardamon. Quite good. A touch gamey.

Shanghai Style Dungeness Crab with Shanghai Rice cakes. Great ginger/garlic sauce.

Southern Spicy Prawns. Not my favorite.

Hunan Style braised/steamed pork belly with preserved vegetables. Respectable version of this dish, although I have had better.

String beans. Excellent crunch, a touch under-seasoned.

Sesame Red Bean Buns. Chewy.

Fruit. This was ice cold and kinda nice.

I was actually pleasantly surprised by Xi’an. The meal was quite enjoyable. It’s not even slightly “Xi’an” as in having cuisine even remotely related to the capital of Shaanxi province, for that go here. And I wouldn’t be very interested in the regular menu, but what we had was pretty good. It was kind of hit or miss. I had the feeling the chef is solid, but out of practice seasoning dishes authentically given his Beverly Hills crowd. Some dishes were solid and many were middling — but I love Chinese food and even middling Chinese is quite enjoyable.

And they treated us like royalty. Overall a great time.

I didn’t bother photographing the wines.

For more LA Chinese dining reviews click here.

By: agavin
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Tagged as: Beverly Hills, Chinese cuisine, hedonists, Wine, Xi'an

OOToro Holiday

Aug31

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

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

Date: December 11, 2021

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. This is my second return since the pandemic — although some in the group went once in the middle for a meal that was supposedly not quite up to snuff. Because a bunch of us have engaged in a special Sushi Series this fall (tasting all the best LA sushi places) I figured I’d include OOToro in the mix.

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!

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.

NV Krug Champagne Brut Grande Cuvee Edition 169eme. VM 94. Krug”s NV Grande Cuvée 169ème Édition is brisk and finely cut, with terrific energy driving the citrus, floral and light tropical notes. Even with all of its energy, the 169 balances the vibrancy of the late-ripening 2013 vintage it is built on, with the depth that the reserve wines added to the blend. The 169 drinks well now but clearly has the potential to age. The 169 is a blend of 146 separate wines back to 2000. Krug ID: 120003. (Originally published in May 2021) (Drink between 2022-2042)

2004 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée. VM 95. The 2004 Coeur de Cuvée has gained considerable weight, richness and resonance over the last few years. Brioche, almonds, marzipan, anise and dried flowers are some of the notes that flesh out in a radiant, super-expressive Champagne built on texture and class. The 2004 is every bit as impressive as it has always been. At eleven years of age, the Coeur de Cuvée is just entering an early plateau of maturity that is likely to last for at least a handful of years. Disgorged May 2012. (Drink between 2015-2024)

Edamame.

Two oysters. Uni ikura. Radish ponzu.

Abalone.

Grilled Japanese blue fish with yam.

2012 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Preuses. VM 95+. Bright yellow. Aromas of elderflower, ginger, quinine and fern, plus a hint of petrol. Densely packed, dry and backward; hints at superb sucrosite on the vibrant middle palate, but the tight, chewy finish is dominated by menthol and wet stone. Not as expressive today as it was from barrel a year ago but built for a long and glorious evolution in bottle.

2013 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Preuses. VM 94. Vincent Dauvissat’s 2013 Chablis Les Preuses is one of my favorite Chablis of all, as I have a particular soft spot for the Les Preuses Grand Cru. Less massive than Les Clos or Valmur, Les Preuses usually offers the most chiseled, precise of all great Chablis drinking experiences, and in the hands of a master like Vincent Dauvissat the experience is most often unforgettable. In fact, the only problem with this Grand Cru is that there isn’t much of it made. (Drink between 2022-2032)

2016 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Preuses. JG 96+. The 2016 les Preuses chez Dauvissat is again, absolutely classical in profile, which means it is already delivering kaleidoscopic minerality in its vibrant nose of lemon, green apple, beeswax, layer upon layer of chalky minerality, spring flowers and a nice touch of orange zest in the upper register. On the palate the wine is pure, full and properly reserved in personality out of the blocks, with a great core, stunning mineral drive, great, snappy acids and a very, very long, focused and complex finish. A great, great Preuses in the making! (Drink between 2022-2060)

2014 Vincent Dauvissat (René & Vincent) Chablis 1er Cru Vaillons. VM 93. Very pale yellow. Lemon oil, flowers and a lightly lactic yeasty nuance on the nose. Tight, upright and penetrating, with brisk lemony acidity intensifying the dense flavors of white peach and almond flower. Shows terrific grain and palate presence and finishes with explosive mounting length. A very serious Vaillons. Dauvissat noted that as these vines have aged, they are yielding consistently more mineral wines. (Drink between 2020-2030)

A pair of lovely spoons.

Nama Octopus (Taco) with Japanese uni.

Lobster Salad with Truffle Caviar.

Japanese Conch.

Marc’s ass inn blanc.

Shirako with ponzu (on request). The cod sperm sacks are so good!

From my cellar: 2002 Domaine Jean Grivot Vosne-Romanée 1er Cru Les Beaux Monts. VM 92+. Deep red. Enticing aromas of minerals, flowers, red licorice and earth. Impressively glyceral on entry, then sweet and silky in the middle, with noteworthy energy and grip. Impressively concentrated and dense wine, with an explosive, rising finish and terrific cut. This should be at its peak between 2010 and 2017, says Grivot.

Toro and o Toro sashimi. Special (sweet) soy sauce.

Golden eye snapper.

Yellowtail belly.

Marc’s ass inn rouge.

Kama toro. The special signature cut of tuna collar from the giant hunk of meat above.

2011 Faiveley Chambolle-Musigny 1er Cru Les Amoureuses. 93 points.

Seared ruby snapper.

King crab.

Pasta with crab and caviar.

Second Kama Toro — because it had to be done.

Grilled A5 Japanese Wagyu.

Simon Bize Savigny-lès-Beaune 1er Cru Les Marconnets (forgot the year).

Fish head miso.

Chunks of fish in the soup (under the head).

Toro steak.

Because the cheapos in the group always want to order a smaller omakase, I feel obligated to treat the group to several plates of Ootoro’s awesome seafood tempura (including lobster).

Oo-Toro ramen. Hadn’t tried this before. Was pretty awesome. Rich seafood miso broth.

Cheesecake.

Strawberries & Mascar-Creamy Gelato — A base infused with Mascarpone Cheese then blended with house-made Strawberry Curd — created by me for @sweetmilkgelato — my vain attempts to pipe a pretty decoration on top were uttery foiled by timing –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #cheesecake #mascarpone #cheese #strawberry #cream

Overall, OOToro — while always good — showed again that the private room is really the way to go. This was a great meal and much more subtle and sophisticated than some of the front room fare. Really great stuff — although we should have gotten the largest omakase for max variety, but even one down I was more than full (mostly because I ordered a couple extra tempura plates). The kitchen tonight was as good as ever despite the pandemic, however, we didn’t have a few of the more interesting items like the shabu shabu or roated/grilled tuna collar. Gotta get them to do the big one some time but I despair as there are too many without the guts (or stomachs) to go all out!

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

By: agavin
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Tagged as: BYOG, Gelato, hedonists, ootoro, SGV, Sushi, Sushi Series, walnut california, Wine

Sauvages Tesse

Aug29

Restaurant: Tesse

Location: 8500 Sunset Blvd Ste B, West Hollywood, CA 90069. (310) 360-3866

Date: December 10, 2021

Cuisine: New American

Rating: Food was a miss, wine was great

Sauvage’s series of awesome 2021 lunches continues unabated into December in which case we brought oodles of Chateauneuf du Pape to enjoy.

This is the main dining room.

And the regular menu.

But being anything but regular, we Sauvages convinced them to open for lunch and setup at this giant table in a private room to the side.

Our special menu.

2006 Laurent-Perrier Champagne Millesime Rare.

From my cellar: 2007 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 96. Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far. (Drink between 2018-2047)

An amuse of yellowtail and some fruit.

Now begins the white CDP flight:
2016 E. Guigal Condrieu La Doriane. VM 95. Light bright yellow. Expansive aromas of ripe nectarine, pear liqueur, candied fig and pungent flowers, along with a smoky mineral nuance that builds in the background. Palate-staining, impressively concentrated citrus and pit fruit flavors show superb clarity and become more energetic with air, picking up a touch of lemon curd. The mineral and floral qualities come back emphatically on the extremely persistent, penetrating finish, which shows a suave blend of power and finesse. (Drink between 2020-2026)

2017 Domaine Jean-Louis Chave Hermitage Blanc. VM 96. Translucent yellow. An intensely perfumed bouquet evokes ripe pear, yellow plum, orange zest, smoky minerals and jasmine, along with a deeper suggestion of honey. Honeysuckle, energetic, sharply delineated citrus, orchard fruit flavors stain the palate and become weightier with aeration. The mineral note expands as the wine opens up and drives an impressively long, chewy finish that features lingering floral, brioche and saffron notes. (Drink between 2027-2036)

2019 Château de Beaucastel Châteauneuf-du-Pape Blanc Cuvée Roussanne Vieilles Vignes. 98 points. Wow…just wow! Light golden yellow in the glass. Scents of juicy fruit bubble gum, yellow apple, & tropical fruits. On the palate ripe tropical fruits, nutmeg, and clove…just a long, long finish. Wow…Extraordinary!!!

Scallop Carpaccio, ice plants, pine nut emulsion, black truffle. The scallops themselves were good but the pine nut emulsion was a really bizarre complement. It was somewhat tahini like, and good by itself, but I didn’t think the overall dish worked at all. It was drastically lacking in acidity as well.

1990 Château de Beaucastel Châteauneuf-du-Pape. VM 93. The 1990 Châteauneuf-du-Pape has a compelling bouquet of plump red fruit, oxtail, leather and morels, all well defined and full of chutzpah. The palate is smooth in texture and, at 29 years old, has certainly mellowed. There is a core of sweet fruit here, but it has softened with age and delivers a smorgasbord of second flavors: meat juices, clove and touches of fennel. It does not possess the audacity of the Hommage à Jacques Perrin, yet it has retained effortless charm. (Drink between 2019-2036)

2000 Domaine de la Janasse Châteauneuf-du-Pape Vieilles Vignes. VM 93. Dark red-ruby. Distinct surmaturite on the nose: roasted red fruits, roasted herbs, chocolate, earth and minerals. Lush, sweet and layered, with classic superripe grenache flavors of chocolate and spice cake. Very smooth wine, finishing with toothcoating tannins and the quintessential warmth of a wine from the South. “In an outstanding vintage like 2000, I tried to preserve freshness of fruit and finesse, and thus did not try to do a big extraction,” noted Sabon.

2000 Domaine Pierre Usseglio & Fils Châteauneuf-du-Pape Cuvée de mon Aïeul. VM 93. Good deep red. Superripe, smoky, roasted aromas of liqueur-like dark fruits, minerals and game; distinct surmaturite from the sandy soil near Chateau Rayas. Fat, sweet and lush; has the texture of liquid velvet. Wonderfully rich flavors of dark fruits and game. This captures the fat of this vintage in spades. Finishes with compelling aromatic quality and big, thoroughly ripe, spreading tannins. Has just enough acidity to maintain its balance. Very impressive.

2001 Le Clos du Caillou Châteauneuf-du-Pape Reserve le Clos du Caillou. VM 96. Saturated, bright ruby-red. Knockout nose of black raspberry, meat, minerals, spices, chicory and espresso. Like liquid silk in the mouth; an incredibly concentrated, nearly confectionery wine, with compelling flavors of blackberry, violet and game. As creamy as a molten Valrhona chocolate cake. The oak component serves to frame and intensify the flavors, enabling this wonderfully thick wine to retain a sappy character. Finishes with intriguing garrigue notes and a repeating espresso element.

Ravioli. Butternut squash, hazelnuts, shaved parmesan, bordelaise jus. The ravioli and sauce were good, but the butternut squash just made the dish too heavy.

2001 Xavier Vignon Châteauneuf-du-Pape Cuvée Ange. 92 points. Medium ruby fading to pale ruby off center and a bit orange around the rim. On the nose, after 15 minutes dark cherries / kirsch lept out of the glass, however this openness was short lived and in another 30 min (and through day 2) the nose was a lot more subdued (which may have been this shutting down) however some cherry, spice, pepper, licorice persisted when we went looking for it. On the palate some cherry (not a lot of fruit), acid, something a little funky but pleasant (I thought mushrooms my wife said earth), some tannin, finish wasn’t all that long.

2003 Domaine de la Janasse Châteauneuf-du-Pape Vieilles Vignes. VM 95. Saturated dark red. Explosively aromatic, highly complex nose offers kirsch, raspberry liqueur, blueberry, tarragon, baking spices, smoked meat, espresso and hot asphalt. Lush and hefty but suave, with rich flavors of sweet dark berries, framboise, candied chocolate and licorice that build and deepen with aeration. A brisk mineral note keeps the fruit in check and adds focus and lift to the knockout, silky finish.

2004 Domaine du Pégau Châteauneuf-du-Pape Cuvée Réservée. VM 93. Ruby-red. Spicy red fruits on the nose, complicated by tapenade, lavender and espresso. Very fresh and sweet, with energetic red and dark fruit flavors, suggestions of garrigue and supple tannins. Finishes deep and sappy, with a lingering cherry pit note clinging tenaciously.

2005 Château de Beaucastel Châteauneuf-du-Pape. VM 94. Ruby-red. Blackberry and cassis on the nose, with a complex set of earth, herb and floral qualities adding complexity. Deep and sweet, with bitter cherry and candied licorice flavors and youthfully firm tannins but no hardness. Turns more lively on the finish, picking up a spicy red berry character and leaving a long, pungent herbal trail behind. This needs time. “It’s the opposite of a bimbo wine,” Perrin offered.

Quail “Valle D’auge”. Arkansas apple beignet, calvados, stuffing. Again the main element (here the quail) was good, but the overall dish was a bit heavy with cloying sweet “Thanksgiving dessert” notes.

2003 Domaine de la Charbonnière Châteauneuf-du-Pape Cuvée Vieilles Vignes. RJ 92. Lovely ripe cherry and framboise nose; tasty, tight but yummy kirsch and plum palate with mineral notes; elegant medium finish

2003 Domaine du Pégau Châteauneuf-du-Pape Cuvée da Capo. VM 95-97. Deep, dark red. Multidimensional bouquet of kirsch, cassis, red plum, pipe tobacco, grilled meat, licorice pastille and roasted coffee; this has nearly all of the Chateauneuf food groups. Utterly mouthfilling in its richness, with tremendous concentration of red and dark berries, garrigue, bittersweet chocolate and aged beef. Finishes with a velvety lushness, round tannins and palate-staining persistence. A simply remarkable wine: it finished at 16.2% but the alcohol only shows in the wine’s unctuous, almost oily palate feel.

2004 Château de Beaucastel Châteauneuf-du-Pape Hommage à Jacques Perrin. VM 96-98. Saturated ruby. Remarkably deep nose combines cherry, raspberry, licorice, smoked meat and mineral notes, all lifted by an intense floral quality. A stunning example of freshness and precision married to power, with deep cassis, bitter cherry and candied licorice flavors enlivened by zesty minerality and framed by firm but harmonious tannins. “This is not about extraction,” notes Perrin. The endless finish echoes the mineral and floral tones, showing a persistent lavender note. This was not yet bottled when I tasted it.

2003 Château de Beaucastel Châteauneuf-du-Pape Hommage à Jacques Perrin. JG 92+. Given the mantra at the domaine that the Hommage à Jacques Perrin is only made in the finest vintages, I hardly expected to encounter a 2003 version, but the wine is really not bad at all and is now into its apogee. This is surprisingly low in octane for the vintage, coming in at the same 13.5 percent as the 2001 and 2004 iterations. The bouquet is really quite fine, wafting from the glass in a classy blend of dark berries, new leather, tree bark, woodsmoke, espresso and a lovely base of dark soil tones. On the palate the wine is deep, full-bodied, complex and wide open on the attack, with a good core, impressive soil signature and just a bit of backend tannin perking up the long and complex finish. A very pleasant surprise! (Drink between 2016-2025)

2004 Château de Beaucastel Châteauneuf-du-Pape Hommage à Jacques Perrin. VM 96-98. Saturated ruby. Remarkably deep nose combines cherry, raspberry, licorice, smoked meat and mineral notes, all lifted by an intense floral quality. A stunning example of freshness and precision married to power, with deep cassis, bitter cherry and candied licorice flavors enlivened by zesty minerality and framed by firm but harmonious tannins. “This is not about extraction,” notes Perrin. The endless finish echoes the mineral and floral tones, showing a persistent lavender note. This was not yet bottled when I tasted it.

From my cellar: 2005 Château Rayas Châteauneuf-du-Pape Pignan Reserve. VM 92. Bright red. Fresh raspberry and wild strawberry scents, with suave floral and baking spice qualities adding seductive complexity. Medium-bodied red fruit flavors boast superb balance and sweetness, picking up silky tannins on the long, sappy finish. There’s really lovely perfume, finesse and clarity here, reminding me of a high-end Chambolle or Volnay.

Venison Two Ways. The filet poached in red wine, the legs in stew, pear poached, “Grand Veneur” sauce. Also pretty heavy and sweet. Why we have stone fruit AGAIN with meat is highly questionable.

From my cellar: 1989 Château Suduiraut. VM 90. The 1989 Suduiraut has always shown better than the 1990. The bouquet is quite vivacious with quince and frangipane, hints of pear and crème brûlée, certainly responding to aeration. The palate has similar weight and texture to the 1990 although, there is slightly more tension here with orange rind and marmalade imparting Barsac-like notes towards the finish. It lacks the sophistication of 21st century vintages but there is joie-de-vivre here. 89gm/L residual sugar. Tasted at a private dinner in Switzerland. (Drink between 2019-2029)

Sticky Toffee Pudding. Medjool dates, toffee sauce, vanilla ice cream. This massive brick was like a giant log of Sticky Toffee! It was the best course actually because here the sweetness was expected — but even for a dessert this was on the maximum sweet size and speaking of size, it literally was the size of a construction brick.

Passion for Pistachio Gelato — Sicilian Pistacchio di Bronte DOP custard gelato base with just a touch of Grand Mariner, ribboned with bits of Valrhona Dark Chocolate Passionfruit Ganache — 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 #pistacchio #bronte #Sicily #Valrhona #Chocolate #Passionfruit #GrandMariner #Ganache

Peach Rose Sorbetto — A blend of White and Blood Peaches from Avignon with a bit of Persian Rosewater! — made by me for @sweetmilkgelato — I’ve tried variants of this flavor several times and am at 1/8 the rosewater I started with, still titrating down! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #BloodPeach #rose #rosewater #peach

My notes.

Fun afternoon, and the service was great here at Tesse, but the food was a touch heavy, disjointed, and nearly every dish was cloying and sweet. There was plenty of food, but the rich and sweet without much acidity vibe was fatiguing.

Wines were fantastic. Chateauneuf du Pape is a great wine and a bit under-appreciated.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Chateauneuf du Pape, Gelato, Grenache, lunch, Sauvages, Tesse, Wine

Ginza Onodera Checkin

Aug27

Restaurant: Ginza Onodera [1, 2]

Location: 609 La Cienega Blvd, West Hollywood, CA 90069. (323) 433-4817

Date: December 7, 2021

Cuisine: Japanese Sushi

Rating: Fabulous nigiri, although expensive, not quite enough food, and minimal/no corkage

It’s been 4 years since I visted Ginza Onodera, and while I thought it was one of the best high end sushi spots I’ve been to, collecting others willing to brace the price tag is always a little challenging. But “Sushi Series” (in which Foodie Club tries all the best sushi places in LA) warranted we revisit.

Post pandemic they have put in the plastic divider. Not clear that this does anything at all, but I guess it makes people feel better.

Cute little chop stick demon.

On pulling out our wine we discovered that Ginza has recently disallowed corkage! Eek gads. Hate that. We managed to beg them into allowing us to open 2 bottles if we bought 1 from the list, so we bought this.

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

2002 Louis Jadot Chevalier-Montrachet Les Demoiselles Domaine des Héritiers Louis Jadot. VM 96. Taut, vibrant aromas of grapefruit, apple, pear, and powdered and wet stone. A great expression of rocks in the mouth, with extremely pure flavors of grapefruit and lemon. Conveys a powerful impression of sweetness allied to sheer energy. Fabulous, consistent wine with near-perfect balance and extraordinary length. As penetrating as it is today, I would not describe this wine as austere.

2004 Krug Champagne Vintage Brut. VM 97+. Krug’s 2004 Vintage is absolutely mesmerizing. Layers of bright, chiseled fruit open up effortlessly as the wine fleshes out with time in the glass. Persistent and beautifully focused, with a translucent sense of energy, the 2004 captures all the best qualities of the year. Moreover, the 2004 is clearly superior to the consistently underwhelming 2002 and the best Krug Vintage since 1996. Readers who can find it should not hesitate, as it is a magical bottle. (Drink between 2017-2044)

Japanese halibut. Sake sauce.

Octopus. Roasted green tea marinate.

Chawanmushi. Uni. Caviar. Dashi.

Barracuda. Seared.

Bonito.

Hairy crab with thick dashi.

Monkfish Liver.

Awesome pickled ginger.

A few other pickles.

Cruet (grouper).

Japanese blue fin tuna.

Saba.

Japanese prawn.

Ingredients at the ready.

Japanese needle fish. Shiso. And shiso flower.

Red miso.

Baby White shrimp with uni.

wild king yellow tail.

Brined Hokaido uni.

O Toro.

Hok rockfish. Kinki.

Tamago.

Dark roasted green tea.

coconut milk matcha panda cotta.

Overall Ginza Onodera has a very strong distinctive traditional style. The rich is basically oozing with red vinegar and has a strong assertive quality — but it does stay together well. The fish was very aged and marinated and each piece of nigiri crafted so as to balance with the particular qualities of the fish. I can’t fault the taste, texture, or presentation of nearly any of the dishes. They were pretty spectacular. And I love straight nigiri. Individually these are much more enjoyable than the odd combinations at Sushi of Gari for example.

And service was warm, very Japanese, and excellent.

My issues with Onodera are a high price point (about $400 for food) / quantity ratio. The price itself is high, but not outrageous at all given the labor involved (and certainly not offensive like Urwasawa). But are not ENOUGH pieces for my big nigiri appetite. I could easily have eaten 2-3 times as many. They might as well have just served me pairs. I would say that for pure nigiri QUALITY in volume this is the best I’ve had outside of Japan. Still, if you want to experience the exquisite art of perfectly crafted nigiri — Onodera is one of several top sushi places right now in LA.

But we were so hungry we went afterward to Tu Madre Tacos for infamous second dinner (see below).

For more LA dining reviews click here.

The site of our second dinner.

The menu. Erick and I put away all of the following tacos AFTER Ginza. Yep.

By: agavin
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Tagged as: Foodie Club, Ginza Onodera, Sashimi, Second Dinner, Sushi, Sushi Series, Wine

Capital Lau

Aug24

Restaurant: Capital Seafood [1, 2]

Location: 755 W Garvey Ave. Monterey Park, CA 91754. (626) 282-3318

Date: December 5, 2021

Cuisine: Cantonese Chinese

Rating: Great Banquet

This is the first official Tony Lau dinner since the pandemic and Tony took us back to Capital Seafood in the SGV. The first time we were there with him the place was mobbed and hosting a huge Chinese wedding. This time the main dining room was completely deserted — maybe 1 table.

But we had our own two table private room.

I do have to stop for a moment and “show off” the decoration.

Peanuts.

Suckling pig. Tough, chewy, and with a very piggy taste.

Lobster with ginger and scallions. The noodles underneath were delicious soaked with the sauce.

Lettuce cup with minced shrimp.

The lettuce and hoisin.

Roast goose. Really awesome with the sweet sauce.

Stir fried squid with shrimp paste (shrimp paste has a very pungent n strong flavor, either you love it or think it’s awful, just like people hate blue cheese)

Roasted Squab.

Stir fried chives and crispy taro. Delicious. The taro reminds me a bit of potato sticks.

French style beef. Super tender. Not sure why Tony always orders this.

Salty crab fried rice. Also delicious.

Almond soup. Chinese desserts are always a bit weird.

Almond Cardamom Gelato — Sicilian Noto Romano Almonds with Cardamom and Cinnamon infused milk — Incredible! — 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 #almond #cardamom #cinnamon

Party in full swing.

The wines. I was too lazy to photo them all and write them up.

This was a nice meal, except my hand hurt because I had fallen on my bike the previous day and “contused my thumb” — but that has nothing to do with the food, which was quite good. Pretty classic ordering from Tony, but it was all tasty and we had a fabulous time in our rowdy private room. Big two table gang. I’m not a huge fan of two tables but if you have to have them they are better in a big private room like this as it’s easy to move around.

Capital is a sort of “old school” (for the SGV) type of place with a bit of an 1980s or early 1990s vibe, but it still turns out very solid Cantonese banquet food.

For my catalog of Chinese restaurant reviews both here and in China, click here.

By: agavin
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Tagged as: BYOG, Cantonese Chinese, Gelato, Tony Lau, Wine

Truffles at Roccos

Aug21

Restaurant: Dinner at the Borgese’s [1, 2, 3, 4, 5, 6, 7]

Location: Santa Monica

Date: December 1, 2021

Cuisine: Italian influenced gourmet home cooking

Rating: Awesome

Dinner at the Borgese’s is a special house dinner in Santa Monica cooked by the stunning pro-level home chef Borgese couple. Tonight’s dinner is another truffle themed dinner!

The dynamic Borgese team consists of Rocco, his lovely wife (and the main kitchen chef), and his daughter (helping out with service).

Their house has not only a wine cellar, but a cheese and meat larder!

Plus all this incredible wood fired oven set up.The wine lineup. Not too shabby.

Our outside table.

Tonight’s special menu.

2006 Dom Pérignon Champagne. VM 96. Powerful, dense and tightly wound, the 2006 Dom Pérignon is fabulous today. To be sure, the 2006 is a broad, virile Champagne, but I find it compelling because of its phenolic depth and overall intensity. Chef de Caves Richard Geoffroy adds that August was quite cold and wet, and that ripening only happened at the very end of the growing season. Although numbers alone can never explain a wine, I find it interesting that the 2006 has more phenolics than the 2003. Readers will have to be patient, as the 2006 is easily the most reticent Dom Pérignon in the years spanning 2002 and 2009. I am confident the 2006 will have its day, but in its youth, it is not especially charming or easy to drink. (Drink between 2026-2056)

Truffle!

Rocco with said fungus.

2013 Louis Latour Chevalier-Montrachet Les Demoiselles. 94 points. Ready to go this is singing. A classic Montrachet, this has a perfect balance between clean linear notes and a wonderful buttery palate. This just emphasizes how Louis Latour competes against the prestigious label brands. This more than holds its own at a lower price.

2016 Vin Blanc de Palmer. 89 points. I had slightly older versions of this that I liked more. found it a bit new-world style with strong pineapple hints. perhaps in need of more time.

2013 Domaine Rémi Jobard Meursault 1er Cru Les Genevrières. VM 93. Pale-medium yellow. Bright aromas of lemon, lime, peach skin and nut oil. Densely packed and tactile but with lovely minty lift and energy to its lightly saline fruit salad flavors. Tactile and slightly phenolic but still shows a lovely light touch. Finishes with resounding minerality. Half of this wine is from vines between 25 and 30 years of age, the other half from 85-year-old vines. (Drink between 2020-2029)

Carpaccio di Filet Mignon al Tartufo Bianco. Filet mignon Carpaccio with White Truffles. Thin, delecate, and delicious.

1996 Colgin Cabernet Sauvignon Herb Lamb. VM 93+. Saturated ruby. Penetrating aromas of cassis, black cherry, licorice and shoe polish; essence of Napa cabernet. Superb purity of dark berry flavor, complicated by mineral and spice notes. The wine sweetness is quite restrained owing to its firm spine of tannins and acids. A classic rather than exotic style of cabernet, in spite of the vintage’s tendency toward roasted ripeness. Extremely long on the aftertaste; the somewhat tough tannins will require at least a few years of bottle aging.

1961 Château Gruaud Larose. VM 95. The 1961 Gruaud Larose from bottle curiously shows better than a magnum that was poured around the same time elsewhere. There is more flamboyance on the nose, a mixture of red/black fruit, pressed flowers and a sprig of mint. The palate is sorbet fresh on the entry with a fine bead of acidity. There is something almost sanguineous about this Gruaud Larose with a vibrant, perfectly balanced and structured finish that is pure class. Funny how this shows much better than the magnum – there you go. Tasted at the 1961 dinner Chairman Miaow’s in Hong Kong. (Drink between 2019-2040)

Midollo Osseo con Tartufo Nero. Bone marrow with Black Truffles. This is a Yarom dish as he loves bone marrow. This was a good bone marrow, but it isn’t my thing being pure fat without much specific flavor.

2007 Domaine Fourrier Gevrey-Chambertin 1er Cru Clos St. Jacques Vieille Vigne. VM 94. Bright deep red with ruby highlights. Knockout nose combines dark raspberry, smoked meat, minerals and crushed rock. Tactile and chewy as a solid yet almost magically light on its feet, with terrific definition and lift to the palate-staining red berry, smoke and floral flavors. This superbly ripe wine boasts an outstanding core of dense, sappy fruit. Finishes with great length.

From my cellar: 2001 Domaine Comte Georges de Vogüé Bonnes Mares. VM 94. The 2001 De Vogüé Bonnes Mares exhibited uncommon depth and richness in the luxuriousness of its vibrant fruit, with a personality that was delicate yet powerful. Still very much an infant, it was a privilege to catch this gorgeous wine in its youth.

Quaglia Ripiena su Polenta. Stuffed quail over polenta. Now this is a to die for dish. The polenta is nice and juicy and the stuffing is amazing.

1989 Château Palmer. VM 97. The 1989 Palmer has vied with the 1983 as the highlight of the decade, so it is fascinating to revisit it at 30 years old. It has a wonderful bouquet of degraded red berry fruit, singed leather and hints of game and mint, beautifully defined and still so fresh, yet undeniably old-school in style. The palate is medium-bodied with supple tannin and still brimming with vigor, delivering a fine bead of acidity and a touch of cracked black pepper. A very detailed, engaging finish urges you back for another sip. A brilliant Palmer, and judging from this showing, it has another two decades of pleasure to give. Tasted from an ex-cellar bottle at the château. (Drink between 2019-2045)

1989 Château Montrose. VM 98. The 1989 Montrose is a magnificent wine and this represents one of the best bottles I have encountered – one that was purchased on release and not moved from Berry Brothers’ cellar since. I have encountered perfect bottles of the 1989, and this flirts with that magic figure. It is blessed with a captivating bouquet of blackberry, raspberry, sous-bois and black truffle, the veins of blue fruit just toned down a little compared to previous bottles. The palate is supremely well balanced with those filigreed tannins that in some ways are atypical of Montrose. It delivers silky-smooth texture and an intense finish that glides across the senses. I cannot give a perfect score on this occasion, but without question, this is one of the great Montrose releases. Tasted at the 1989 Bordeaux dinner at Hatched in London. (Drink between 2019-2050)

2000 Château Pavie. VM 96. The 2000 Pavie was tasted on two occasions. The first was from bottle at the château, where I felt it was quite sauvage and displayed more brettanomyces than I remembered. It was a peculiar showing. Then I tasted a magnum back in the UK, and this chimed more with previous bottles. Blackberry and crème de cassis feature on the nose, which is precocious and modern in style, though the new oak that once dominated this Saint-Émilion is now subsumed. The palate is full-bodied and dense, yet it does possess an alluring, silky texture. A sweet, precocious finish lingers extremely long in the mouth. (Drink between 2023-2045)

Pasta al Uovo con Tartufo Bianco. Homemade egg pasta with White Truffles. Very simple, very excellent.

2002 Abreu Madrona Ranch. 97 points. Just superb and plenty of life left, at least 10 years. A strong core of fruit enveloped by silky tannins. Everything you would want in a Cali Cab.

2005 Colgin Cariad. VM 97. The Cariad is the most severe of the 2005s. Early signs of aromatic development are just starting to appear, but the 2005 remains quite backward, dense and brooding. There is an element of explosive energy in the 2005 that I find especially appealing. Hints of rose petal, mint, cherries, smoke and white pepper gradually unfurl in the glass, but 2005 still hasn’t hit its stride. (Drink between 2017-2027)

2012 Schrader Cellars Cabernet Sauvignon “Old Sparky” Beckstoffer To Kalon Vineyard. 97 points. Classic ripe new world style, massive black and blue fruits, spice box, vanilla, great balance and texture. I’ll be honest, it’s lacking a bit in complexity and I was expecting more given the scores. It’s very very good however, so don’t get me wrong… I just expected more.

Bistecche alla Fiorentina Cotte a Legna. Wood fired Florentine Steaks. Awesome steak — not over cooked!

Verdure cotte a Legna. Wood fired vegetables: in this case eggplant.

Carrots.

Extra polenta and gravy.

1967 Château Suduiraut. VM 93. Tasted on several occasions, the 1967 Suduiraut is inconsistent from bottle to bottle. Like the previous bottle it has a strong Barsac-inspired nose that, as I have remarked before, might dupe you into thinking Climens. The palate is balanced and underpinned by a wonderful line of acidity that slices through the marmalade and quince notes. This is one of the few Suduiraut vintages from this era that improves with aeration and stands as one of the best wines of the decade. However, due to inconsistent showings over the years, you should cross your fingers and hope yours is good one. 70gm/L r.s. 14.8% alcohol. Tasted at a private dinner in London. (Drink between 2019-2028)

Passion for Pistachio Gelato — Sicilian Pistacchio di Bronte DOP custard gelato base with just a touch of Grand Mariner, ribboned with bits of Valrhona Dark Chocolate Passionfruit Ganache — 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 #pistacchio #bronte #Sicily #Valrhona #Chocolate #Passionfruit #GrandMariner #Ganache

Peach Rose Sorbetto — A blend of White and Blood Peaches from Avignon with a bit of Persian Rosewater! — made by me for @sweetmilkgelato — I’ve tried variants of this flavor several times and am at 1/8 the rosewater I started with, still titrating down! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #BloodPeach #rose #rosewater #peach

Overall, this was an amazing dinner, and the Borgese’s just keep amping up the quality.

First of all, the Borgese hospitality was awesome, the house lovely, and the food absolutely incredible. One of the best “home cooked” meals I’ve had. Maybe ever if you restrict it to chefs cooking in their own home kitchen. Just amazing. Every dish was great. Rustic but extremely delicious style. Superb homemade pastas. My gelato was darn good too :-).

Service was handled by the youngest Borgese (teen daughter) and was better than most restaurant staff. Super friendly and you can tell they do this a lot.

Wines were, as you can, pretty darn impressive! It should be noted that tonight’s meal had less distinct dishes than some of our previous meals, probably because of the “all truffle” theme, and as such I probably entered the steak course with more room than I might have — however it didn’t take very many slices of steak and spoonfuls of polenta to become stuffed to the gills so all good.

For more LA dining reviews click here.

By: agavin
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Tagged as: beef, BYOG, Gelato, hedionists, Italian Cusine, Santa Monica, Truffle, Wine

Tasty Duck X 5

Aug17

Restaurant: Tasty Duck [1, 2, 3, 4, 5]

Location: 1039 E Valley Blvd. Ste B102. San Gabriel, CA 91776. (626) 572-3885

Date: November 28, 2021

Cuisine: Chinese

Rating: Great Duck — rest is a touch boring

Tasty Duck is a regular spot with my Hedonist food and wine club. We used to come here all the time. There are other duck places and it’s always the same so it’s less frequent, but as we went here post pandemic I figured I’d give them a new write up.

The interior is jammed and the turnover is high. There isn’t even a space inch to stand while waiting for a table as the serves need what little space there is to reach the tables. Although tonight being Sunday, the crowds died down by 8pm.

The current menu. Like many places right now reduced to take out format.

Cold plate with Poached Chicken, Jellyfish, Sweet Bran Cubes, and delicious Processed Meat Slabs.

Squirrel fish. This is the super fried fish in the super sweet red sauce.

Walnut shrimp. Always a favorite. I don’t dig the pineapple.

Spicy Razor Clams with Cucumbers. Delicious with a bit of mala. One of the best dishes.

The main event: Peking Duck. Not only was this delectable, with fantastic crispy skin and delicate meat, but it’s artfully arranged. We had two plates of these per table and it was a feeding frenzy!

Here are the traditional accompaniments, starting with excellent pancakes. One mystery question I must ask: why do Chinese restaurants insist on putting far too few pancakes and too little hoisin sauce on the table?

Scallions and cucumber.

Hoisin. It is good here.

A pancake in the making.
Bean Sprouts and Duck. Good for what it is.

Cumin Duck Bones. Lots of flavor.

Cumin Lamb. Nice and spicy.

Pork hock. Some kind of crazy pig leg. Some serious fat here and the skin was a bit mushy, but the meat fell off the bone and was incredibly tender and delicious.

Pork Meat Ball Soup. Like Matza Ball Soup, but with porky meat balls. Same texture. Super delicious but seething with MSG.

Mixed Vegetables. Terrible. Weird taste.

Chocolate Butterfinger Crunch Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Peanutbutter Cream Cheese Ganache and chopped Butterfingers! — 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 #creamcheese #ganache #icing #peanut #butterfinger

Overall, another fantastic meal. Tasty Duck isn’t the most adventurous SGV place, but they do an excellent job. They were super friendly and willing to serve us the dishes one at a time over a long period. Tonight was better than on some of the overcrowded Saturday’s when they don’t have as much bandwidth for us.

The duck was first rate, as good as Peking duck gets — more or less. Although I have been disappointed in the hoisin sometimes. Some other dishes, like the pork hock and razor clams are very good too. A few others just so so, like the shrimp. Tasty Duck is all about the duck. But I do think Ji Rong is quite a bit better at this current moment in time.

For more Hedonist adventures or

For more LA Chinese reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Gelato, hedonists, Peking Duck, SGV, Tasty Duck, Wine

ThanksGavin 2021 – The Feast Itself

Aug05

This year, after a brief pandemic induced hiatus, ThanksGavin returned to Philadelphia in 2021 — at my cousin Matt and his wife Andrea’s place.

Matt is in the back starting his kitchen prep.

For whatever reasons, possibly ennui, my photos are slightly more minimalistic than usual.

The savory spread.

Bread.

Butter.

Brussels with walnuts.

Squash.

Leeks.

Doubling down on the red are the roasted beets.

Potatoes Lyonnaise.

Cranberry jelly.

My mom’s cranberry chutney with a bit of citrus and cayenne — probably my favorite.

Veggies.

Turkey #1. BBQed in the Big Green Egg. And Turkey #2 was Done in the webber over charcoal.

Turkey!

More Turkey.

Stuffing.

Stuffing without butter.

My official plate for 2021!

Whipped cream I “whipped up.”

And some super decadent butterscotch sauce I also whipped up — given that I’m not the master of anything that belongs with gelato.

Brownies etc.

A spice/fruit cake.

Pumpkin pie.

Pecan pie.

Here is my pancreas busting plate.

Overall, some of the best ThanksGavin food yet, even beating out the awesome 2017 and 2018! It usually is, as the standards keep going up and up! To see a list of all ThanksGavin meals over the here, click here.

By: agavin
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Posted in: Food

Tagged as: Dessert, ThanksGavin, ThanksGavin 2021, thanksgiving, turkey, Wine

Whacky Wednesday – Argana Tree

Aug03

Restaurant: Argana Tree Restaurant

Location: 620 Greenwood Ave, Jenkintown, PA 19046. (215) 887-7400

Date: November 24, 2021

Cuisine: Moroccan

Rating: Slow but good

After 2 years off for the pandemic the ThanksGavin was back on in its habitual Philadelphia. On Wed night before the holiday we always go out somewhere interesting, in this case just down the street to:

It’s really down the street from my cousins’ place. We walked.

The menu.

The dining room.

NV Henriot Champagne Blanc de Blancs Brut.

Bread.

Olive oil.

Assorted Moroccan Appetizers.

Greek Salad. Feta cheese, Olives, Tomato, Cucumber, Boiled Egg and Red Wine Vinegar Dressing Over Mixed Greens.

roasted beet salad. Crispy goat cheese, grapefruit, raspberries pistachio, arugula, mustard dressing.

Falafel and yogurt.

From my cellar: 1976 Robert Ampeau & Fils Volnay 1er Cru Santenots.

From my cellar: 2012 Selbach-Oster Zeltinger Himmelreich Riesling Anrecht.

Kefta Kabob. Ground lamb in Moroccan spices.

Spinach Briwats. filo filled savory pastry with Spinach, onion and feta.

Vegetable Briwats. filo filled savory pastry with carrots, leeks, zucchini.

From my cellar: 2000 Domaine de Marcoux Châteauneuf-du-Pape Vieilles Vignes. VM 93+. Bright deep red. Exotic aromas of jammy red fruits, cinnamon and smoke. Juicy, tightly wound and powerful, with brooding flavors of black fruits, minerals and mint. Quite different in style from the basic bottling, with a structural underpinning that’s rare for the vintage. Finishes very long and firm, with strong flavors of dark berries and spices and somewhat austere but ripe tannins. Should prove to be long-lived in the context of the vintage. (Eric Solomon/European Cellars, Charlotte, NC)

Seafood Pastilla. Baby Scallops, Shrimp, Calamari & White Fish. served over Rice Vermicelli with Moroccan Spices

Lamb Shank.

Paella Valencia. Saffron Rice, Shrimp, Calamari, Baby Scallops and Chicken. I guess it came south from Spain.

Lamb Tagine w/ Caramelized Onions and Almonds.

Chicken Tagine with Apricots.

Seabass. Someone likes it plain.

Halibut.

Argana Tree was pretty tasty. I can’t say that it was fast, or that the plating was modern and slick, but the food was enjoyable and we had a great time. It was certainly great to see everyone again after 2 years hiatus!

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Moroccan Cuisine, Philadelphia, ThanksGavin, ThanksGavin 2021, thanksgiving, Wine

Hakata Izakaya Hero

Aug01

Restaurant: Hakata Izakaya HERO

Location: 1929 Westwood Blvd, Los Angeles, CA 90025. (424) 832-3304

Date: November 19, 2021 & July 26, 2022

Cuisine: Japanese Izakaya

Rating: Very good Izakaya

At this quick little dinner right before Thanksgiving Paul and I hit up the relatively new Hakata Izakaya HERO on Westwood Blvd.

The inside is small.

But we sat outside on the patio. I love patios.

The varied little menu of Japanese comfort foods.

Paul brought: 2019 Xavier Monnot Meursault 1er Cru Charmes. VM 90-92. The 2019 Meursault Les Charmes 1er Cru has a relatively understated and delicate bouquet, discreet compared to other Les Charmes this vintage. The palate is well balanced with just a little reduction at the moment. Good weight in the mouth, a tang of marmalade toward the finish and a little viscosity. Give this 2–3 years in bottle. (Drink between 2023-2035)

2017 Buisson-Charles Meursault 1er Cru Bouches-Chères. 93 points. Very good. very good balance. Minerals, fruit, medium to long finish.

Garlic Shisito Peppers. Nice.

Today’s Assorted Sashimi Special (for 2). A variety of nice fresh fish.

Marinated Sardine Sashimi. Very nice.

Cucumber with “death miso” — it was pretty spicy. Cucumber had a nice crunch.

Spicy Cold Tofu. Good, but the spicy miso had a fairly hefty kick and kept making me cough.

Spicy Agedashi Tofu. I love agedashi tofu (fried basically). This was good as usual.

Crispy Fried Chicken Gyoza. Classic little dumplings. Nice mix of soft and crispy.

Uni special. Just uni with shisto leaf.

Oysters.

Oyster sauce (basically a ponzu).

Shirako (cod sperm sacks). Really delicious!

Shrimp Tempura with Mayo. Sort of Japanese “Walnut Shrimp” — kinda awesome.

From my cellar: 2005 Bouchard Père et Fils Vosne-Romanée 1er Cru Les Suchots. VM 93+. Bright, deep red. Pungent, sexy aromas of strawberry, raspberry, cocoa powder and incense. Wonderfully fresh and gripping wine whose sheer sappiness and extract suggest a long and graceful evolution in bottle. But this beauty is also impossibly sexy today. Finishes vibrant and very long, with palate-dusting fruits, minerals and spices.

From my cellar: 2009 Domaine René Leclerc Gevrey-Chambertin 1er Cru Lavaux St. Jacques. 91 points. Definitely Gevrey nose. Dark and red fruit, with slightly rusticity. Medium+ body. Long finish. Very good.

Jidori Chicken Karaage. Hard to go wrong with crispy fried chicken!

Pork Belly Wrapped Skewers. Lettuce, Tomato, Chinese Chive, Cilantro, Scallion.

Short Rib Kalbi Platter. Super tender and juicy beef with a sweet dashi sauce. Delicious.

Prime Outside Skirt Steak Harimi platter. Sizzling and very tender. Really nice.

Dippings sauces.

Lemon Ramen. I’ve never had this and it was pretty much as described: a light shiro dashi style ramen with lemon. Kind of refreshing and delicious.

Overall, Hero was a nice little place with good food and a fun casual (lots of UCLA students) atmosphere. I’m glad there are more Izakaya’s opening up around town. It’s a great varied little cuisine and used to be quite rare (in the states).

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Hakata Izakaya HERO, Izakaya Hero, Japanese cuisine, Wine

Capital Sauvages

Jul28

Restaurant: Capital Seafood Beverly Hills [1, 2, 3, 4]

Location: 50 N La Cienega Blvd #130, Beverly Hills, CA 90211. (310) 855-1234

Date: November 12, 2021

Cuisine: Cantonese Chinese

Rating: Not their best meal

Sauvages has been on a fantastic (and “sold out”) tear since resuming in 2021. This lunch is a return to Capital Seafood in Beverly Hills with a (fake, AKA American) Chardonnay and Pinot Noir theme.

Capital is the latest SGV place to move west, occupying the Newport Seafood Beverly Hills location that failed to work out. Not that I love even the original Newport, but Capital is fairly straight up banquet / dimsum Cantonese.

The space looks pretty Chinese, even in Beverly Hills.

Coves. Gotta have the coves!

This particular lunch had the annoying 2 table and double wine format. We were set up in the bar area.

Champs to begin:

These were (in my mind) the “real wines” before all that buttery chard came in.
Candied walnuts.

Peanuts.

Our special menu.

The double table wine menu.

Some various sauces.

Smashed garlic cucumbers.

Pickled jellyfish.

Stuffed scallop with shrimp.

Tony, who organized the menu, had them individually plate everything. This looks great and is a bit easier but it just doesn’t work well at Chinese restaurants. They aren’t used to it, and the time it takes them to do it means that everything is a bit cold by the time it hits the table. Plus, I’m a glutton and then I can’t take seconds :-).

Steamed egg and lobster.

Steamed live fish.

Plated.

Dum sum platter. A bun, a little rabbit dumpling (cute!) and a (single) hargow.

So cute!

Whole suckling pig.

Plated. Notice how they have to stick some random vegetables on the plate so it doesn’t look empty. Fortunately, they didn’t plate the whole thing so there were fairly unlimited seconds of it available.

French style filet mignon and String Beans. Tony just can’t resist ordering this dish. It’s tender but boring.

Braised Tofu & Pea Leaves with Garlic.

Fried Rice with Red Chicken Sauce and Shrimp Cream. This is the “classic” yin yang rice.

Macau style egg tart.

Baked Crispy Pastry with Almond milk. Cool but a bit odd.

Fresh fruit.

Overall, Capital Seafood is quite solid SGV-style Cantonese banquet (as well as dimsum). I’d say that the food quality is about on par with middle of the road SGV Cantonese. Price is higher, but still not bad. They lean heavily on the MSG too. But today’s lunch was probably one of my least favorite meals here. The two table and individual plating thing meant that portions were small and the food was a bit cold.

Also, the whole two table thing is just not as fun as a single (even large) table. Having half the wines at one and half at the other is very chaotic.

I didn’t really like the white wine. There were a couple that were decent, but they are so heavy. I’d happily drink $20 2019 Fevre Chablis Villages over almost any of these, so I’m not even gonna bother to write them up. Some of the Pinots are pretty nice. Not like a great red burg, but at least like an enjoyable young red burg.

For my catalog of Chinese restaurant reviews in China, click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Capital Seafood, Chardonnay, Chinese Food, Gelato, lunch, Sauvages, Wine, wine lunch

Return of the Khan — Meteora

Jul25

Restaurant: Meteora

Location: 6703 Melrose Ave, Los Angeles, CA 90038. (323) 402-4311

Date: July 21, 2022

Cuisine: Primal Elfin

Rating: Late Red Medicine reborn

Meteora is the latest restaurant by Jordan Kahn. I’ve been following him for years, from Old Red Medicine, to Late Red Medicine, to Vespertine (on site), to Vespertine (at home), to Destroyer. He’s one “out of the box” chef for sure! Meteora is a new high end ala carte concept. it’s currently in soft opening, but as a “regular” customers (who ordered a bunch of takeout from Vespertine) Erick and I got invites.

It’s located in the old Auburn space (which was a great restaurant, BTW, and I was sad to see it close). I’ve actually eaten in at least 6 restaurants in this space: Citrus, Alex, something else, Hatfields, Auburn, and now Meteora. It’s a gorgeous space but must be somewhat cursed (probably too large).

Jordan clearly has a substantial investor pipeline because the build out is not only so “him” but is quite extensive. Really, the bones of the Auburn space are largely unchanged but they have grafted on a ton of primal, forested, elfin, Michael and Roger Dean details. It’s very dark, and really weird ambient music blares. It’s also scented like a forest. You just have to experience it.

The bar area and its whacky decor. It’s darker and moodier than these photos make it look, I brightened them up so things were visible.

The bar is like a weird Sleestak cave. Or something designed by Catalan genius Antoni Gaudí.

The cocktail tables, like most everything, are totally form over function. They are tiny, made of rock, and not even level. Barely usable at all!

The cocktail menu. Weird stuff. There is barely any wine yet. We brought ours. They do allow corkage fortunately, although it’s not cheap.

Pressed melon juice, anise hyssop, melon seed milk, aged grape liqueur, bee pollen-agave spirit.

Freshly-pressed sugar cane juice, lemongrass, jicama, ginger, biodynamic lime, wild corn and cane spirit.

Ancient purple corn, pressed plum juice, apricot seed, avocado leaf, opuntia, aged corn spirit.

The main dining room is just as weird as the bar — only larger. The open kitchen from Auburn is still there, only mostly blocked off. This space is huge. You can see how they have scaffolded the Alien Forest Gaudí details over the old Auburn interior.

It should be noted that the lighting in here is extremely minimal, and Jordan doesn’t like flashes, so photography was VERY difficult.

Welcome cocktail of “kombucha”.

From my cellar: NV Billecart-Salmon Champagne Brut Sous Bois. VM 92. Bright yellow. Pungent orchard fruit and lemon curd scents are complemented by suggestions of vanilla, anise and smoky minerals. Toasty and silky in texture, offering juicy pear and tangerine flavors plus a deeper suggestion of candied fig on the back half. Closes sappy, focused and long, with repeating smokiness and strong mineral cut.

The current menu.

Live Scallop. Lightly marinated in deep ocean water, dressed with smoked donganiza sausage, crunchy lovage steams, preserved apricots, Indian mallow, and crisps of giant kelp.

A liquified rendering of sausage was poured over it and then ground sausage sprinkled. The kelp can be seen on the left side. It was way too fragile to actually support placing the mix of scallop et al on top. But the unusual flavor of the scallops was delicious. Very rich with all that sausage fat. This set the pace for various systematic qualities of Meteora cuisine:

concealed ingredients
flowers, leaves and foliage on top
high fat “sauces”
complex and unusual pairings, tending to include sweet, savory, and “herbal”
very varied textures
bright colors mixed with earth tones
awkward methods of eating that don’t allow all the ingredients in the mouth at once
black bowls and awkward flatware

Bigfin Squid. Quickly grilled and seasoned with wild spruce and bird’s eye chile, with young coconut, ripe cherimoya, crunchy jicama, and a vibrant dressing of macadamia nut milk.

This was certainly a flavorful dish, one of our favorites. The black crisp was almost solid enough to support the squid, although it tended to break into small pieces. The textures were both soft and crunchy and firm. The flavors were spicy and assertive and distinctively southeast asian. There was a coconut acidic tone. Excellent.

Avocado Pie. Biodynamic avocados cooked in hot ashes, flaky crust of avocado leaf and einkorn flour, grilled strawberries, caramelized lettuce, herbs and leaves of the moment, finished with spanish peanuts, burnt onion and a warm bone marrow vinaigrette (pure fat again!).

Here after they basically poured molten bone marrow on top and sprinkled with the peanuts. This giant “tart” fragmented instantly. It did taste great but the failed attempts to get any reasonable percentage of the components into one’s mouth at any one time were a bit frustrating.

From my cellar: 2012 Prager Riesling Federspiel Steinriegl. 94 points. Screwcap. Slightly off-dry, barely any development. Didn’t have the exotic fruit that I sometimes get from riper vintages in Austria but instead it had lots of tart yellow fruit accompanied by an impressive steely minerality. Liked this a lot, a textbook Riesling. Just a shame this producer is so difficult to source here.

Caramelized Lobster Rice. heirloom indica brown rice crisped in black claw, grilled lobster glazed with black jaggery and sugar kelp, roasted fruits of the moment, black butter, sea lettuce, and a crisp of roasted brazil nuts and allepo chile.

The rice and lobster were (as usual) hidden under the foliage. This was a powerfully flavored dish — bursting with all sorts of tastes — except that of lobster. It was very good, but mostly tasted of exotic spices. The texture was primarily “wild rice” like. It was pretty spicy and so went well with the riesling.

Wild Pacific Dungeness Crab. Gently warmed over the embers and dressed with coconut fat infused with roasted crab shells and allspice, cucumber molasses, slow roasted turnips, and slices of heirloom banana.

You can’t see it in the photo but there was actually a lot of crab under the layer of greens. Once mixed up it had lots of crab in butter flavor. The other elements were interesting. I fortunately did not seem to get a bite of banana, which I hate. People thought it an “unusual” pairing. As you can see, this had most of the hallmarks of Meteora dishes.

Red Sea Bream. Grilled on the skin and wrapped in banana leaf, dried cacao flower, wild iceplant, served with a praline of smoked chiles, hazelnuts, and clove.

The net effect here was grilled fish with an excellent and powerful mole negro (black mole). The sauce was spicy with a hint of chocolate, cinnamon, and clove. This was one of our favorite dishes. It was also quite spicy.

Wildflower Porridge Bread. Baked in a clay pan and brushed with coastal wildflower honey and aged goat’s milk cheese, served with a condiment of charred heirloom peppers and passionfruit juice, with fresh buffalo milk curds.

The bread was dense and crispy under the pile of cheese. Much like a cornbread. The white topping was basically a buffalo ricotta. The red one tasted like Muhammara. Fairly nice, if very rich. The combo of the dairy and the “Muhammara” is something I do all the time at Lebanese and Armenian places by putting lebneh and Muhammara on pita together. This variant worked as well.

Wild Fire Morels. Grilled over smokeless coals, served with swiss chard stuffed with a jam of roasted duck jus, overripe plantain glazed with tamarind, spruce tips, and a griddled flatbread of young coconut and burnt wheat.

This is the flat bread. It was thick and delicious. I stuck a bit of everything else in there. It was quite good, very meaty, and rather unusual. The spruce was INTENSE. Most chefs do not cook with spruce!

Erick brought: 2005 Dom Pérignon Champagne Rosé. VM 94. The 2005 Dom Pérignon Rosé is an attractive, persistent wine with plenty of character. Sweet dried cherry, mint and rose petals are some of the many nuances that develop with air. Savory notes that are on the edge of vegetal and a real feeling of tannin from the 27% still red Pinot in the blend give the 2005 a decidedly savory edge. (Drink between 2020-2030)

Smoked Beef Rib. Rubbed with wild pine resin and gently smoked overnight, served with an array of grilled heirloom cucumbers, green melons, tamarind reduction, and a spicy paste of green peppercorn and coriander.

In the back here is the ring of odd “condiments” and the fabulous spicy pesto-like green paste. The meat itself was very rich and pastrami like with a great smoked flavor. It worked very well with the spicy paste. The crunchy cucumbers and the like were more “interesting.” Pine resin. haha!

Tamarind sauce on the left.

California Lamb. Coated with a paste of roasted cacao and panca chiles then slow-smoked over live oak embers, served with candied green papaya, charred collard leaf, roasted beats, and a sauce of elderberries and aged rum.

As usual for Jordan the protein was all hidden under some vegetation. There was actually plenty of lamb here (once one broke through). It was a bit well done but had tons of flavor.

The beets actually tasted fairly “normal.”

The dessert menu.

Strawberries. Lightly warmed over the embers, dressed with cherry pit kombucha and virgin almond oil, an ancient almond “cake” wrapped in aromatic fig leaf, whipped buckwheat cream.

This is the hard crunchy “ancient almond cake”. It was very crumbly, like shortcake, and you took some of the buckwheat cream and sauce and strawberries and made a kind of falling all over the place nordic strawberry shortcake. Very tasty though, even if it adhered to almost all of the “rules” of Meteora cuisine, including it’s inability to stay on the terrible modernist wooden flat flatware.

Buckwheat cream.

Cherry pit kombucha.

Redwood Ice. Ripe California kiwi dressed with green olive oil, sweet cream custard infused with crushed lemongrass, shaved coconut, puree of roasted almond cookies.

This was my favorite and was like a Filipino dessert with Thai and California redwood flavors.

Sweet Corn. Frozen sweet corn custard, crispy ancient cereals, a caramelized crepe made from almond, coconut, and psyllium husk, roasted pecan butter, wild candycaps, and a light cream of aged rum.

Mild and soothing flavors. A lot of textures going on here. It wasn’t super sweet, more primal and foresty.

We closed out the place, so I got to take a picture after it was empty.

Meteora will be polarizing for sure. I found it largely successful, at times brilliant. The experience is one-of-a-kind. The dishes are beautiful, unique, and mostly delicious. They are weird and a bit hard to eat, and you certainly wouldn’t want to come here alone — or really with 2 people — it pretty much requires exactly 3-4. I will repeat some of the features of the food:

concealed ingredients
flowers, leaves and foliage on top
high fat “sauces”
complex and unusual pairings, tending to include sweet, savory, and “herbal”
very varied textures
bright colors mixed with earth tones
awkward methods of eating that don’t allow all the ingredients in the mouth at once
black bowls and awkward flatware

And add some odd details about the service experience:

Decor is really cool, but very form over function. For example our mushroom shaped table was very uncomfortable. There was no where to put one’s legs.
It’s so dark that a phone light is absolutely required to read the menu or see the food.
The odd shaped table barely fit one dish.
Odd (but appropriate) ambient music was quite loud. At the same time the servers were instructed to whisper.
The whole restaurant is scented (like a forest)
Staff were all super nice and very excited to be there.
Plates, wine glasses, flatware etc were all gorgeous but marginally functional. The flatware was hyper flat and food fell off it. The wineglasses had no steams, were heavy, not of crystal, and had a hyper annoying turned in lip that made them difficult to actually drink from.
Dietary restrictions seem like they would be impossible to navigate. The dishes have so many ingredients and are so integrated.
Not good for anyone who likes to know exactly what they are eating.
Beverage options for those not bringing wine or loving really exotic cocktails are fairly limited.

For me, as most of this doesn’t bother me too much, this is the best incarnation yet of the “Jordan Khan” style. The food was delicious and had more “protein” than Vespertine. He’s a very talented “chef” (artist?) as is able to push the boundaries of what you expect food to be like while mostly still keeping it delicious. I found Meteora tasted better than Vespertine and was closer in style and spirit to “Late Red Medicine” but more advanced. It’s in this primal forest elfin style that doesn’t really have a clear definition. Hard to explain, but there is a consistency to all the elements food, decor, music, scent, style, and even the hard-to-use flatware.

I hope they change up the menu frequently, which knowing Jordan is likely. If they do it’ll be interesting to keep trying.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Foodie Club, Jordan Kahn, Meteora, Wine

Old Baroli at Etta

Jul23

Restaurant: Etta

Location: 8801 Washington Blvd, Culver City, CA 90232. (424) 570-4444

Date: November 10, 2021 and June 10, 2022

Cuisine: Italian Wood-fire grill

Rating: Tasty, hearty

Etta is a new “transplant” from Chicago bringing a sort of modern Italian American wood-fire grill thing to LA.

It’s located adjacent to the Shay boutique hotel in Culver City.

The interior is large and attractive with a lively bar scene.

On 11/10/22 we brought an all Italian slate of mostly old Baroli, plus this bonus white of mine.

2015 Azienda Agricola Valentini Trebbiano d’Abruzzo. AG 93+. Good bright yellow. The pure, complex nose suggests lime, yellow apple and botanical herbs. Then very precise, intense and penetrating, if still youthfully unevolved, conveying a powerful, three-dimensional impression of extract and a deep, textured, multilayered mouthfeel. The wine closes very long and juicy, with herbal and saline elements that titillate the taste buds. Another outstanding wine from Valentini, who never misses a beat with his Trebbiano d’Abruzzo.

1937 Giacomo Borgogno & Figli Barolo Riserva.

1958 Giacomo Borgogno & Figli Barolo Riserva.

1961 Giacomo Borgogno & Figli Barolo Riserva.

1964 Giacomo Borgogno & Figli Barolo Riserva.

1967 Giacomo Borgogno & Figli Barolo Riserva.

1970 Francesco Rinaldi e Figli Barolo.

1978 Giacomo Borgogno & Figli Barolo Riserva.

The menu in November 2021.

And in June 2022.

Fire- baked focaccia. Ricotta, honey, truffle. Nice and fluffy.

Meatballs. Sunday sauce, fire-wilted kale, herbed yogurt, grilled bread. A bit of heat.

Roasted eggplant. Tahini ricotta, buttered hazelnuts, Calabrian chie, herb salad. Pretty darn spicy actually.

Bubbling shrimp. Ginger, chiltepin chile, mint.

Rack-roasted oysters. smoked-tomato butter, lovage, lemon.

Grilled pork jowl. Smashed cucumbers, peanuts, herb salad.

Little Gem Salad. Avocado, cucumbers, creme fraiche vinaigrette. Nice textures.

Pizza toppings.

Wild Mushroom Pizza. Goat cheese, black truffle raclette. Excellent except for the truffle oil.

Fire Pizza. Sausage, giardiniera, chile de arbol. Spicy sausage basically.

Cacio e pepe agnolotti. Pecorino, black pepper.

Lumache. Sun gold pomodoro, basil, olive oil.

Casarecce bolognese. Parmesan fondue.

Spaghettone. Uni, lemon, black pepper.

Orecchiette. Crispy sausage, cavolo nero, tomato jus, fennel pollon. Lots of hearty flavor. Some spice.

Cacio e pepe. Mafaldine, pecorino, black pepper. Lovely, nice emulsion.

Orecchiette with red sauce.

Brussels sprouts. Honey dijon vinaigrette, crispy bacon, dill yogurt, herbs.

Market haricot vrt. Grilled romano beans, sweet peppers, lemon vinaigrette, purslane.

40oz bone-in hearth-roasted short rib. This is the fixings tower.

Herbs.

Pickles, sauces, and more herbs.

The actual meat. 40oz bone-in hearth-roasted short rib. You made your own pita/taco like things out of this. delicious.

Bread and “sauce”?

Dry-aged whole branzino. Brown butter, capers, parsley, lemon.

Spinalis. Last of the season tomatoes, wild arugula, parmesan & date vinegar.

Hanger steak. Tamarind glazed bok choy, pepita butter, charred cipollini, crispy buckwheat. Nice steak.

Dessert menus from the two days.

Mint chip semifreddo. Devil’s food cake, creme de menthe, chocolate sorbet.

Chocolate ice cream. Caramel, brownies.

Strawberry ice cream. Olive oil, sea salt.

Double Chocolate Mousse. Feuilletine crunch, dark chocolate cremeux, banana sherbert, oreo crumbs.

Etta was good. Hearty and perhaps just as much American as it is Italian — maybe more than 50% — but it is pretty tasty. The space is large, loud, and attractive. Service was pretty good. Very friendly for sure, although I had to go “grab” some glasses because I’m impatient.

Our wines on this Barolo night (the second visit was more casual) were really awesome. Old Borgogno rocks!

For more LA dining reviews click here.

By: agavin
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Tagged as: Barolo, Culver City, Etta, Foodie Club, Italian cuisine, pasta, Pizza, Wine

Chengdu Impression

Jul21

Restaurant: Chengdu Impression

Location: 21 E Huntington Dr, Arcadia, CA 91006. (626) 462-9999

Date: November 7, 2021 and May 1, 2022

Cuisine: Sichuan Chinese

Rating: Great kitchen, terrible service

I wanted to go here for years but a combination of distance, the pandemic, and the challenge of getting Sichuan groups together made it a bit hard. Finally I got here in late 2021 and the kitchen was so good we swore to go again.

It’s located in the North SGV, more Arcadia, on a busy street.

The interior is modern and deserted. Both times almost no other customers. They have 2 privates rooms as well.

This is the upstairs. The first time we ate up here.

The second time we had the large private room.

This is the menu — however, both times, despite my attempts in advance to pre-order stuff, they were “out” of a mysterious range of items. I think it’s staff shortages in the kitchen honestly.

Cold Tossed Cucumber. The second time we tried to order this (on the second visit) they were “out” supposedly because the chef declared that the sauce was “too complicated.” This has to be some kind of staff shortage.

Hot and Sour Jelly Noodle. Good, but could have used a bit more sour to my taste. Texture was on point. Notice the take out container. They really wanted to service us everything in these crap containers with plastic forks and spoons. I went and had a talk with the manager and only by playing up the blog card managed to get them to use real plates. I think they have returned their rental dishwasher or something.

Sliced Pork Belly with Spicy Garlic Sauce. The sauce in particular was incredible. Really awesome and on the second visit when we tried to reorder, again the chef declared the sauce “too complicated” and wouldn’t serve it. Weird!

Boiled Pork Dumplings. Because they were out of the wontons on the first visit. These were basic.

But on the second visit we managed to get wontons! Numbing Spicy Wonton. Nice soft wrapper, very intense numbing sauce (almost a soup).

Couples Sliced Beef and Tripe. Good sauce, beef was a bit tough.
Chinese bread for the beef.

Pungent and Spicy Chicken. Sauce was full of chilis and quite excellent. I particularly liked the bamboo shoots in here.

Chicken in Chili Sauce. Different, less “oily” variant than I usually find.

Cold Chicken Noodles. Really excellent noodle dish with that sweet and tangy quality.

Pickled garlic!

Sliced Sole Filet and Tofu in Sichuan Peppercorn Sauce. Delicious and perfect rendition of the dish. Super moist and soft fish with lots of numbing. Not as spicy as Sichuan Impression.

Kung Pao Shrimp. Delicate and almost floral. Incredible version. There might be some lychee in here for sweetness.

Spicy Lobster (preorder). Nice tender meat and good flavor. They did charge a LOT for this, however. Pre-ordered and brought too early because they can’t resist bringing the pre-order stuff.

Bullfrog Dry Pot with Sichuan Vegetables. Awesome version of this dish, particularly the crunchy lotus root and soft potato.

Braised Sea Cucumber with Minced Pork. The pork was awesome. The cucumber was a bit chewy (and not so strong on flavor).

Bullfrog Stewed with Spicy Ginger Broth. One of the classic Sichuan Bullfrog variants. Quite nice meat.

Beef Tendon. Very jiggly, but nice.

Shredded Beef with Sour Sauce. Interesting.

Chengdu Style Beef Jerky. Very dry but a lot of flavor.

Honey Roasted Duck (Pre-order). Really excellent, super jucy sweet duck. Polarizing as Yarom and David didn’t like the sweet. The rest of us loved it.

Country Style Sliced Pork with Shisito Peppers. Excellent meat with great salty flavor.

Angus Beef Ribs. Interesting. Very fatty, but quite a lot of flavor.

Crispy Spciy Diced Chicken. Fabulous version of this dish with plenty of aromatic chili vibe and a very darkly 2-3 time fried chicken.

Wok Fried Cabbage with Garlic and Minced Pork. Super delicious with a nice crunch and good pork flavor.

Twice Cooked Pork. Perfect. Leeks were great.

Dan Dan Mein.

Mixed up. The flavor was quite good, if a touch sweet.

Mapo Tofu. Very good version of the dish. Not that hot, but lots of numbing and deep flavor.

Raspberry Sorbetto — French Raspberries, a touch of lime juice, and a splash of Amaro — made by me for @sweetmilkgelato — I had to add a bit of Amaro for my “art” otherwise it would have been too simple — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #raspberry #amaro

Hazelnut at the Ritz Gelato — Nocciola (hazelnut) custard base made with Pure PGI Piedmont hazelnut paste then mixed with house-made caramel and crushed Ritz Crackers (for that salty offset) — 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 #hazelnut #nocciola #caramel #caramello #ritz #crackers

My son’s favorite — Triple Chocolate Cloud Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Cream Cheese Ganache 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 #NestléCrunch

So in summary:

I think the actual Sichuan kitchen here is great, maybe the best I’ve had in the greater LA area. But there are serious problems with the operation.

They are clearly “barely in business.” The restaurant is empty and given how crowded most SGV restaurants are this is hardly a good sign. They tried both times to serve on plastic wares. The front of house staff, while friendly, lounged around a good deal of the time. They didn’t replace plates, clear stuff very often, or bring napkins etc. We had to constantly go out to find them to get things and to order — only to discover them chatting with each other in the hall. The kitchen was out of items both times. Oddly out of stuff. We also had a third “failed” dinner between these two where they canceled it on us because they were “doing renovations.” I suspect they were just short staffed or had some permitting issue. The unavailability of basic dishes like cold cucumbers because the sauce was “too complicated” was laughable. Even in the private room where they will give you real plates they gave us mostly plastic silverware.

Additionally, the second visit was oddly expensive. It seems they priced the pre-order dishes (like the lobster and duck) really high. Maybe $200-300+ for just the lobster!

Anyway, it’s really a shame that they have these logistical issues because the subtlety of the cooking is for the most part very good and they do have a lot of interesting items on the menu (when they are in “stock”).

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Chengdu Impression, Chinese cuisine, Chinese Food, Gelato, hedonists, SGV, Sichuan, Sichuan Cuisine, spicy, Wine

Girl & the Goat

Jul11

Restaurant: Girl & the Goat [1, 2]

Location: 555-3 Mateo St, Los Angeles, CA 90013. (213) 799-4628

Date: November 2, 2021

Cuisine: Modern American

Rating: Very tasty, 2 bottle limit

Last fall (yes I’m very behind in my posts), “people” kept going on about how great this new Chicago transplant by Chef Stephanie Izard was. So off we went.

They are located in a fairly cute offshoot area of downtown I don’t think I have been to.

Swank build out, although we (fortunately) sat outside.

The menu.

Marked up with our orders.

One disadvantage to GATG is that they have one of those new terrible wine lists with most domestic weird cheap wines at inflated prices, COUPLED WITH (and they usually go together), a nominal 2 bottle corkage limit. I’m not going to rant again too long about the 2 bottle limit but… places should just charge a fair (unlimited) corkage that approximates their profit.

We did buy 2 bottles off the list. As usual there were basically no reds I would want to drink on the list, most are grapes I would never drink or way too young. There were 1-2 pleasant whites. Not sure there even was a white Burg, and if there was it would have been some off location village wine.

Agro de Bazan Albariño Rías Baixas Granbazán Etiqueta Ambar. This was a fine wine. Of course it was like $80 for a $20 bottle.

NV Billecart-Salmon Champagne Brut Rosé. Always great, but like 4X what I’d normally pay for it.

Roasted Oysters. Clam baguette, sausage butter, oyster sauce mayo, finger limes.

The guts slid out onto a toast (which is how you are supposed to eat it).

Hamachi crudo. Browned goat butter, goat crema, pickled apple, tempura crunch, sesame seed.

Shrimp and crispy greens. Avocado, tangerine, pickled veggies, pepita crunch, limey-herby dressing.

Pan-roasted scallops. Chili relish, peanut-popiah crunch.

From my cellar: 1990 Château de Beaucastel Châteauneuf-du-Pape. VM 93. The 1990 Châteauneuf-du-Pape has a compelling bouquet of plump red fruit, oxtail, leather and morels, all well defined and full of chutzpah. The palate is smooth in texture and, at 29 years old, has certainly mellowed. There is a core of sweet fruit here, but it has softened with age and delivers a smorgasbord of second flavors: meat juices, clove and touches of fennel. It does not possess the audacity of the Hommage à Jacques Perrin, yet it has retained effortless charm. (Drink between 2019-2036)

1972 Xavier Vignon Châteauneuf-du-Pape Xavier 1972. This is not really a 1972. It’s blended or reconditioned.

Pork liver mousse. Crumpets, biscuit crackers, pickle persimmon, blueberry mostarda.

Duck tartare. Gochujang mayo, sesame, plums, fried brussels.

1989 Château Rausan-Ségla. VM 94. The 1989 Rauzan-Ségla is a vintage that to my surprise, I had not tasted since September 2007. Just like then it represents the high point of the decade and augured a much brighter future in terms of quality. At three decades old it has a beautiful bouquet, so elegant with brambly red fruit, cedar and rose petals, very Barolo in style and less exotic than previous bottles. The palate remains youthful and like the aromatics, comes across so finessed with superb delineation and natural balance. There is even a dab of honey on the sensual finish. Certainly à point, this Margaux is highly recommended. Tasted at the 1989 Bordeaux dinner at Hatched restaurant. (Drink between 2019-2035)

Roasted shishitos. Harissa-tahini yogurt, parmesan, garlic crunch.

Confit Goat Belly. Tasty broth, plum pickle relish, spiced pecan crunch.

Grilled corn. Spiced coconut caramel, cotija, tajin.

Beef short rib. Gochujang, apple-cucumber salad.

1999 Tenuta dell’Ornellaia Bolgheri Superiore Ornellaia. VM 95. The 1999 Ornellaia (magnum) does not disappoint. This vivid, energetic wine emerges from the glass with a myriad of graphite, menthol, licorice, leather and dark fruit wrapped around a powerful core. The bouquet alone is worth the price of admission. Though not as opulent as the 1997, the 1999 offers exceptional length and a finessed, regal close. The 1999 Ornellaia is 65% Cabernet Sauvignon, 30% Merlot and 5% Cabernet Franc. The wine spent 18 months in French oak (60% new) prior to being bottled. (Drink between 2009-2021)

Special pre-reserved giant goat back with all sorts of salad, sauces and breads. Meat was actually a little bit dry but all the condiments juiced it right up. A LOT of food.

Pickled salad (and sauces).

A mushroom salad.

Breads.

Goat Curry. Masa chips, radish, pickled vegetables. Yummy! Getting very full.

A sort of butterscotch type thing. Descriptions are vague because they just brought and comped the desserts and I didn’t see any menu.

Chocolate.

Chocolate and orange or something.

Fruity.

Food here is really good. Almost all of the dishes were really tasty. Very savory, fatty, salty and all that, but full of zest and punch. Chef Izzard was in the house on the night we went.