tag:blogger.com,1999:blog-1822661524818714832024-02-18T18:35:41.791-08:00nj eatsreviews, recipes and revelationsironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.comBlogger315125tag:blogger.com,1999:blog-182266152481871483.post-30478779551516354532012-11-11T11:19:00.001-08:002012-11-11T11:19:33.287-08:00I'm Moving Blogs to NJ STILL EATS: Are You In or Are You In??<!--[if gte mso 9]><xml>
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I have officially exceeded my image capacity for this domain so am launching the sequel to my original blog as <a href="http://njstilleats.blogspot.com/">njstilleats.blogspot.com</a> beginning <b>TONIGHT at 6pm PST</b> with a whole new look thanks to the new blogspot features that gave it a nice makeover!<br />
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I have a ton of food stories to tell from my Korea trip and beyond so stay tuned my friends and don't forget to follow me and bookmark me (Boy, I don't think I"ve ever said that before -- bookmark me. Oh, and please add me as a favorite or should I say "please favorite me"?) again! And tell me what you think of the site's new look. I tried to modernize it and make it more visual with EXTRA LARGE images as a nod to the art of food porn. The above image is a teaser of one of the top three things I had while in Korea. Can you guess what it is? You're just going to have to go <a href="http://www.njstilleats.blogspot.com/">here </a>to find out. ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com17tag:blogger.com,1999:blog-182266152481871483.post-73701168823009356482012-11-04T17:58:00.002-08:002012-11-04T17:58:26.092-08:00Korea Roundup I: Noodles with Ice Floating and the Best Soju Pairing<br />
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I know that for those who don't live in Korea or LA, complaining that there's no good <i>nengmyun</i>, or cold buckwheat noodles to be found in LA gets me no sympathy. But just like my <a href="http://www.njeats.blogspot.com/2011/09/rant-of-week-whats-deal-with-ever.html">rant on a lack of decent ttukbokki</a> a while back, there are plenty of things that LA doesn't do well or doesn't do at all. And nengmyun is one of them.
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So it was with great satisfaction that within a few hours of my arrival into Korea, I got to have excellent nengmyun at <a href="http://www.hanilkwan.co.kr/">Hanilkwan</a>, an old school restaurant with tons of history that since expanded into three locations. I went to the one near Korea's "Times Square" in Youngdeungpo that is nothing like NY's Times Square but is a huge mall that has everything.<br />
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I was happy as the bowl of nengmyun was placed before me and I saw delightful pieces of frozen broth floating around the cold soup, not to mention the neatly stacked radishes, cucumbers and pear daintily topped with half a hard boiled egg. The broth was so refreshing and spot on. I could taste the meatiness of the broth that was like 50 times more complex than the ones I've had in LA. Ok, I'll stop the hating. But I can't help but gush at this seemingly simple but very complicated dish.<br />
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The side dishes were also fresh and not overly salted. The <i>bindaettuk</i>, or mung bean pancakes actually imparted the mung bean flavor instead of the doughy tasting ones that have added too much flour to the mix. It hadn't been reheated 20 times and smelling like old oil. It was crispy and browned just right.<br />
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On a totally different note, I enjoyed the food at an event we had at Raum in Seoul. It's not a restaurant but the lobster starter and the lime sorbet were highlights.<br />
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From riches to rags, I also loved <a href="http://newmaul.com/"><i>Saemaeul Shikdang</i></a>, which plays to our nostalgic love of old pots and rustic hole in the wall-type atmosphere and takes it corporate. I was somewhat surprised and disheartened to learn that it's actually a chain restaurant with multiple locations. Not that chains can't be good but I'm wondering whether I was influenced by this atmosphere to love the food. Still, I loved it.<br />
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The best dishes are <i>chadol </i>(thinly sliced beef) smothered in spicy marinade and cooked tableside, along with <i>kimchi jjigae</i>, served in those yellow pots you see people eat instant ramyun in Korean dramas. The marinade was like the spicy pork <i>bulgoki</i>, only this was for beef. It came with shredded Korean green onions seasoned with some more spicy sauce because there can never be too much spice.<br />
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The kimchi stew with pork pieces was spicy, flavorful and perfect with a cold glass of soju. Now I don't normally crave soju or even like the taste of it, especially not the plain stuff. But the kimchi jjigae was so delicious and the garlicky, spicy meat was so juicy and perfectly marinated that washing it down with soju seemed like the most natural thing to do. I also consumed a lot of rice to temper the strong flavors.<br />
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<img height="224" src="https://lh3.googleusercontent.com/-mg1Ab4T5Lvo/UJcPOcAmeuI/AAAAAAAAACk/a1f2H33ifzM/s400/IMG_4377.JPG" width="400" />I mean look at that pot. Doesn't it remind you of those drinking scenes in dramas? "아줌마, 여기 소주 한병 더요!" ("One more bottle of soju please!") I was tempted but got an extra 공기밥 (bowl of rice) instead. Stay tuned for second entry next week. ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-25147920434413647772012-10-28T16:54:00.003-07:002012-10-28T16:54:58.447-07:00Wayfare Tavern in SF: Great Burger By Celeb Chef Tyler Florence<br />
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The brioche bun was perfectly soft and fresh while dense enough to hold the hearty patty, which was cooked a solid medium rare with a nice meaty flavor and just the right consistency. I thought the brie would be too overpowering for the patty but it was on the mild side and nicely melted. The caramelized red onions were sweet and I asked for the bacon on the side as I find bacon to be a distraction in good burgers. Don't get me wrong. I love a nice, crispy bacon as much as the next person but when it comes to burgers, you gotta leave the patty alone. You can also add a fried egg on top but as much as love a fried egg on anything, I resisted to stay true to my rather purist tendencies when it comes to a burger.<br />
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I also liked the pickles that tasted home-made for their low sodium content. They were refreshing without being like the overly pickled, sadly shriveled, super salty and vinegary commercial pickles.<br />
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Let's talk fries. They were crispy and not over-salted. Approved!<br />
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We also shared a nice fig and pork belly salad with some greens as a starter. I realize the choice of pork belly as a starter for a full-on, meaty burger may not have been the wisest one and I did regret it momentarily but thankfully the salad ended up not being as heavy and the figs were super sweet -- a great complement to the salty pork belly chunks.<br />
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Another bonus was the complimentary brioche bread served before our meal arrived. It was fluffy and I chowed it down slathered in creamy butter even though I had a whole bun waiting for me. I didn't mind the carb overload because it seemed light and not too dense. Oh, and I walked it off. <br />
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I'd definitely like to return in the evening and try its extensive wine and beer selection.ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-92156461537416064582012-10-14T18:00:00.000-07:002012-10-15T08:37:11.661-07:00The Parish: Fried Oyster Poutine Anyone?<div class="separator" style="clear: both; text-align: center;">
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It was a blessing in disguise when we heard that Perch was too full and had to head to <a href="http://theparishla.com/">the Parish </a>instead. Perch has a great view, I hear, but Parish probably has better food.
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Indeed, I was impressed with the interesting takes on classics and the modern and swanky redo of the former Angelique Cafe space's interior (RIP).<br />
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The drinks weren't as impressive, however. The Russian Tulip was a glass containing 99% ice with a splash of some vodka, lemon juice, grenadine and bitters. It tasted like diluted lemonade.<br />
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We had the slow cooked pork shoulder with some greens and more interestingly, paneer, chunks of the delectable Indian cheese that comes with super soft spinach at your fave Indian restaurant (yes, saag paneer is the one).<br />
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In case you haven't noticed, we ordered a bunch of fatty, luscious and crunchy goodies to go with our drinks. We'd had a long day, damn it. We deserved it. So the slow cooked pork dish was soft and a mix of healthy and meaty for a fine balance.<br />
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Next up: fried chicken with some greens, grilled peaches and grape tomatoes. What better way to enjoy a big old chicken leg with a crunchy crust than with healthy greens and fruit? Again, the balance. The chicken wasn't as good as at <a href="http://njeats.blogspot.kr/search/label/Son%20of%20a%20Gun">Son of a Gun</a> (I know, broken record) but it was decent.<br />
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We even had fried oysters, which I would never order but was pleasantly surprised at how good they were. Not only were they fried oysters, they were in poutine form, which signficantly ups the decadence ante to the whole experience.<br />
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<a href="http://en.wikipedia.org/wiki/Poutine">Poutine</a> is a great Quebec tradition that consists of fries smothered with seemingly whatever your heart desires (or fears), although traditionally it's usually been gravy and curd cheese. <a href="http://njeats.blogspot.kr/search/label/Animal">Animal</a> has a great version with pulled oxtail and <a href="http://njeats.blogspot.kr/search/label/Biergarten">Biergarten</a> did for a while with short ribs but I no longer recommend it. There was a dearth of fries in this oyster version but I appreciated it for its novelty value.<br />
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It's hard to talk decadent, the overused food blog term of the century, without mentioning roasted bone marrow. It was a tad disappointing, especially compared with <a href="http://njeats.blogspot.kr/search/label/Church%20and%20State">Church and State</a> that's also all about super heavy and delicious stuff.<br />
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The bread was crusty enough but the marrow wasn't as spreadable. It needed work.<br />
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Last but not least, what's a happy hour without a blood red burger split amongst the group's carnivores?<br />
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I was glad the patty was cooked medium rare, red enough in the middle to really taste the beef, with epoisses, a soft French cheese that was a good counterbalance to the pickled carrots' tanginess. <br />
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The bun was soft enough but I wasn't crazy about this burger because you guessed it, while above average, it was no Houston's burger. But one recent burger had in SF was not bad, but more about that later.<br />
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We also had a burrata salad with greens and grilled peaches that was good but not enough greens. Loved that peaches were grilled as they brought out the fruit's natural sweetness. <br />
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Service and ambiance were great. Parking is a bit of a pain as you have to use a lot nearby, pay <em>and </em>walk, God forbid.<br />
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I'd like to return to check out its other bar food classics like fish and chips, balanced out by the very healthy chopped kale.ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-1867648898070271512012-10-07T18:00:00.000-07:002012-10-07T18:00:02.183-07:00Laurel Hardware in WeHo: Great Space, Cool Atmosphere and Delicious Oozing Egg Sandwiches<div class="separator" style="clear: both; text-align: center;">
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I love discovering gems in my own 'hood. <a href="http://www.laurelhardware.com/">Laurel Hardware</a> was one of those places you always drive by but never got a chance to try. It was actually a real hardware store before going through a transformation into the coolest restaurant that I'm happy to report has pretty good food.<br />
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Let's deconstruct this fried chicken biscuit sandwich that came with a side of pancetta gravy. I'm not a big gravy person. I find it rather distracting. So I just used a small dollop of gravy for my sandwich but frankly, I don't think it needed it -- especially in light of this perfectly oozing egg. Kudos to the kitchen for getting the egg just right -- a beautiful soon-to-be runny sunny side up.<br />
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True, I didn't think the chicken was nearly as mind-blowingly crispy and juicy as the one in <a href="http://www.njeats.blogspot.com/search/label/Son%20of%20a%20Gun">Son of a Gun</a>. But it was a thicker cut and managed to stay quite moist and nicely seasoned. It came with collard greens in a biscuit bun that wasn't my favorite biscuit but it was ok. Think the biscuit could have had a harder crust but I still appreciated the different experience of a fried chicken biscuit sandwich. <br />
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I liked the Gangster cocktail that was cucumber vodka with watermelon and lime juice. It was so refreshing -- the perfect summer drink. Very appropo considering it was 100+ weather.<br />
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I didn't care too much for the <i>mojito </i>that came with a "summer float," which I found too sweet. <br />
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I did, however, love the decor and vibe of this place, at least during the day. It features floor to ceiling windows and has different spaces in the back with booths, communal tables, couches <i>and </i>an outdoor patio area. It's a very long and slightly narrow space and I loved it. I wonder what it's like for late night drinks. Note to self: must try.<br />
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My brunch companion had the turkey bacon sandwich in a pretzel bun with heirloom tomato and homemade ranch sauce. I usually never rave about turkey -- sorry but what's there to rave about -- but this turkey tasted home-roasted and freshly sliced. The bacon was chunky and cooked just crisp. I didn't mind that the sandwich came with fries, which were good but not terribly memorable.<br />
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I'd like to return soon to check out other brunch items and dinner/drinks menu -- and perhaps sit in the outdoor patio in the back. The space looked so inviting. Service was good too. Recommended.<br />
<br />ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-68438974021261068792012-09-30T18:00:00.000-07:002012-09-30T18:00:01.334-07:00Mexico Roundup III: Veggie Ceviche and Fusion Pastas at Onix in Huatulco<!--[if gte mso 9]><xml>
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I wasn't sure what to expect food-wise in a beach town like Huatulco, but my party and I were pleasantly surprised when we ran into <a href="http://www.losportaleshuatulco.com/">Onix </a>right off the main plaza.</div>
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We liked it so much we went two nights in a row (ok, and there was a dearth of good places).</div>
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The first night we got complimentary veggie ceviche, which were surprisingly very good. I never thought I'd like vegetarian ceviche. I mean, should those even be called ceviche?! But the mix of crunchy raw vegetables that included tomatoes, cauliflower and onions were just what we needed in the hot and humid tropical weather.</div>
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Then the oyster tostadas topped with some melted cheese surprised us once again. I don't even like oysters unless consumed super fresh and raw. These were cooked and I had never had anything like that before. Thumbs up.</div>
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I reluctantly ordered the chicken flautas and was worried they'd be too greasy and dry like most places in LA serve them. </div>
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How ethereal were these lightly fried flautas stuffed with miraculously moist chicken meat inside?<br />
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Also adding to this place's brownie points was the side of pickled vegetables to accompany our meal. The plate included carrots, cauliflower and zucchini pickled to perfection with just the right amount of bite to them.<br />
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After days of eating nothing but Mexican food, even the biggest Mexican food enthusiast like me gets a bit Mexican food-ed out. So I couldn't help but try some of the more fusion pasta dishes offered.<br />
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I tried a spaghetti dish that had chile, cilantro, tomato, onion and topped with some quesillo. Ah! my least favorite cheese.<br />
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I adroitly set aside the big lump of cheese atop my pasta and enjoyed the pasta underneath. It was fresh and light -- just what I wanted.<br />
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The other pasta with squid ink, squid and pine nuts served with fusilli was also very good. I was impressed at the mix of modern and traditional ingredients.<br />
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I also tried the soup donaji, which is a Oaxacan delicacy and yes, you guessed it, I wasn't a big fan. It was a shrimp-based broth with dried shrimp and chick peas that was a bit on the fishy side for me. But interesting nonetheless.<br />
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The plantain chips were always a welcome appetizer. The steak I got the second night first came too undercooked and then overcooked, and then they redid it from scratch for me and it was cooked right -- just too much meat for one person to finish, even me.<br />
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The side vegetables had too much butter on them and not good quality butter so I couldn't eat them. <br />
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I liked the <i>habanero </i>salsa this place gave us upon request for some hot sauce. That thing is crazy spicy so beware spice fiends.</div>
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ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-84982041551241591242012-09-26T18:00:00.000-07:002012-09-26T18:00:04.034-07:00Mexico Roundup II: Nab an Elote on the Street and Keep the Mole Red in Oaxaca<div class="separator" style="clear: both; text-align: center;">
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Another revelation while traveling in Oaxaca was the versatility of squash blossoms and nopales. I want to add them to everything now, just like they do -- in quesadillas, soups and salads.
I'll probably get flamed for saying this but I was generally disappointed with the food in Oaxaca. Sure, I could have gone to the wrong places and ordered the wrong things or gone on an off-day. But I concluded I'm likely just not a Oaxacan cuisine-kind of person.
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For example, I didn't care for <i>memelitas</i>, a local delicacy of tiny tortillas topped with a bean spread, meat or veggies and sprinkled with some fresh cheese. <br />
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I also didn't like the <i>tetelas </i>at Itanoni that got rave reviews on message boards. These are corn masa triangles filled with beans, cream, queso fresco and salsa. Finally, I didn't like <a href="http://en.wikipedia.org/wiki/Quesillo#Mexico"><i>quesillo</i></a>, the stringy, super heavy cheese they add in virtually everything.<br />
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Having said that, I did have some awesome things. Some of my fave dishes in Oaxaca were from Oscar Carrizosa, the chef at <a href="http://www.casacrespo.com/">Casa Crespo</a> who shared his kitchen with a group of us (although not cheap, I highly recommend his cooking class) and showed us how to make a multitude of dishes like mole Coloradito (red mole) with chicken thighs, squash blossom quesadillas, potato and cheese croquette and <a href="http://en.wikipedia.org/wiki/Mezcal"><i>mezcal </i></a>(a regional spirit similar to tequila but with a worm inside the bottle) sorbet to finish off the very full meal. After having such excellent tortillas, I was inspired to buy a tortilla press and make my own. I just can't go back. He took us shopping at the market beforehand, which added to the experience. <br />
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I should add that I also didn't care for <i>tlayuda</i>, that ubiquitous street food revered by all, apparently except for me.<br />
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It's a large, thin tortilla topped with bean spread, shredded lettuce, quesillo, avocado chunks, tomatoes and any kind of protein that floats your boat. I got ambitious when visiting the 20 de Noviembre Market in Oaxaca and got the one with chorizo, beef and al pastor. I didn't care for it. The meats were far too salty and I didn't love the combo with the other components. I also didn't like the way the tortilla shell tasted. <br />
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I did love the <a href="http://en.wikipedia.org/wiki/Elote"><i>elote</i></a>, or Mexican-style corn on the cob sold on the streets. I got it "con todo," of course, which included salt, butter, chili powder, cheese and lemon juice.<br />
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One of the biggest disappointments was <a href="http://labiznaga.com.mx/">La Biznaga</a>, which got rave reviews and boasts a beautiful, artsy and inviting space but seems like a tourist trap serving diluted, overrated and overpriced food.<br />
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The only thing worth mentioning was the chile relleno that came in a mild green sauce but everything else was outright bad. The al pastor fish I had was completely lacking in flavor.<br />
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At <a href="http://www.itanoni.com/">Itanoni</a>, I thought the use of <i>hierba santa</i>, a local herb, in a tortilla rolled up with some beans would be good but I didn't think the flavors gelled very well. And the tetelas mentioned above, well, the cream was too strong and ruined it for me. I just didn't care for the tortillas to begin with, despite wanting to like them after seeing how they were hand-made right before me. I liked the drink infused with herbs.<br />
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I had another unremarkable meal at <a href="http://losdanzantes.com/">Los Danzantes</a>, which I was glad had a location in Oaxaca as the wait in its Coyoacan location in Mexico City was too long so we went to Corazon de Maguey. In retrospect, this turned out to be a blessing in disguise as I liked Corazon a lot better than Danzantes, or at least the Oaxacan location didn't impress. Interesting because Corazon and Danzantes are owned by the same group.<br />
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I had chile en nogada again but this version wasn't nearly as good as that of Corazon. Could it be that things are never as good as the first time? Nah. I'm convinced the restaurant wasn't as good as Corazon. Even the drinks weren't as good.ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com1tag:blogger.com,1999:blog-182266152481871483.post-60747992128197107652012-09-23T18:00:00.000-07:002012-09-25T01:14:50.588-07:00Mexico Roundup I: Chile en Nogada Rules in Mexico City<div class="separator" style="clear: both; text-align: center;">
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There are far too many places I went to on my Mexico trip to review them all, and not all of them I liked anyway. So I'm just going to mention the highlights.
The best thing about eating Mexican in Mexico is its sheer variety -- so much more varied than Mexican food in LA. I know that's obvious and true for any cuisine but it just hits you when you travel.
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My favorite food moment was at <a href="http://corazondemaguey.com/">Corazon de Maguey</a> in the Coyoacan area of Mexico City of Frieda Kahlo fame (the area not the restaurant). I loved the tamarind Margarita made with <a href="http://en.wikipedia.org/wiki/Mezcal">mezcal </a>even though I don't usually like tamarind as a solo drink. Mix in some alcohol and frappe it and I suddenly loved it. I also discovered mezcal, which I hadn't tried before, and bought four small bottles at the El Rey distilling plant in Oaxaca days later.<br />
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The top dish on this trip was <a href="http://en.wikipedia.org/wiki/Chiles_en_nogada">chile en nogada</a>, which fortunately was in season. My friend I was eating with told me it is a very labor intensive dish and worth trying. What's not to like about a poblano chile stuffed with a mix of ground meat, onion and pineapple, topped with a nutty walnut sauce and sprinkled with beautiful pomegranate seeds? It's from Puebla and associated with the country's independence, which explains the ode to the Mexican flag with its corresponding colors of green, red and white.<br />
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All patriotism aside, I fell in love with this dish. I've never been a
big fan of chile relleno as I found it too heavy with the stuffed cheese
and deep fried aspect. But this dish stuffs the chile with ground meat,
which I love, and mixes savory and sweet with the pineapple in the
filling. The walnut sauce looks creamy but isn't in the least heavy. The
pomegranate jewels give the dish a tangy and refreshing bite. Just
perfect.<br />
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I also loved the chocolate cake that had a surprise center oozing with 80% Oaxaca chocolate and came with a side of <a href="http://en.wikipedia.org/wiki/Cotija_cheese">cotija cheese</a> sorbet. See what I mean? You can't find this kind of creativity in any of the Mexican joints stateside. Ok, the flavor of the sorbet was a bit pungent for my taste but it was still a welcome take on traditional flavors and textures.<br />
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The venue was also gorgeous, as were the restrooms. They're important! Service was also solid. I'd definitely recommend this spot, although I was initially skeptical due to its central location lining the plaza.<br />
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We went to a neighborhood taco joint, <a href="http://www.tacoselfarolito.com.mx/men%C3%BA.aspx">El Farolito</a>, which was also a revelation. It didn't just offer carne asada tacos. It offered skirt steak or rib meat. I learned that arrachera meant flank steak. Did I want that with cheese? Sure. It turned out it wasn't any shredded cheese or even queso fresco. It was manchego cheese, melted on the grill over the meat. Wonderful.<br />
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I couldn't get enough of the salsas either. Instead of the watery guacamole sauce or a chunky order of guacamole found here, our server gave us wedges of fresh avocado, just like that.<br />
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I like roasted salsas so it was nice having several to choose from. The salsa verde that I usually don't like was super fresh and concentrated in flavor.<br />
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I also liked the flan, which wasn't too sweet and had just the right consistency.<br />
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I had two things at <a href="http://merotoro.com/">Merotoro</a> that I had never tried before and therefore
will mention. I'm not sure how much I liked the flavors but I always
like to try new ingredients and mix them with familiar ones.<br />
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First was <a href="http://en.wikipedia.org/wiki/Salicornia">salicornia</a>, a green that was very mild in flavor but was an interesting accompaniment to the raw clams and cucumbers. <br />
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The second was <a href="http://en.wikipedia.org/wiki/Barnacle">barnacle </a>topped with sea urchin on a bed of cherry tomatoes, avocados and red radishes dotted with greens.<br />
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The flavor was also mild but the texture was a bit odd, on the gooey side and chewy. It was definitely a type of dish not easily found out here and a great summer dish for its crunch and refreshing mix.<br />
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One other cool thing I had in Mexico City was fried parsley that came with a dollop of cream cheese in the middle at <a href="http://www.latecla.com.mx/platillos.html">La Tecla</a>, a trendy spot in the posh Colonia Roma neighborhood. Such an odd idea but somehow it worked.<br />
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Another dish that was just as novel but didn't work quite as well was the ancho chile stuffed with mashed plantain. I noticed the balance of sweet and savory was a big theme in Mexico and this place was no exception. It came with a side of bean sauce but it didn't do it for me. But glad I tried it!<br />
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<br />ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-80657776936253738502012-09-16T18:00:00.000-07:002012-09-16T18:00:01.433-07:00Koreatown Food Tour Roundup: Red Hot Mackerel to Ice Cold Buckwheat Noodles<!--[if gte mso 9]><xml>
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I recently led a <a href="http://www.lacommons.org/programs/trekking-la/">food tour of LA's Koreatown</a> where we made five stops along 6th street and got to sample delicious dishes ranging from kimchi spam stew and shaved ice with red beans to cold buckwheat noodles and fried chicken.</div>
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Here are highlights:</div>
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1. <a href="http://www.yelp.com/biz/seongbukdong-los-angeles">Seongbukdong</a><br />
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We had the <i>galbijjim</i>, braised short ribs slow cooked in a garlicky, salty and sweet sauce for hours and hours until it delightfully crumbles upon popping a morsel into your mouth.</div>
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The <i>godeungeojorim</i>, braised mackerel that was also slow cooked equally garlicky but spicy and slightly sweet. The mackerel chunks were super tender as well, as were the moo, Korean radishes, which are my favorite part of this dish.<br />
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We also had grilled mackerel as well grilled covina, or <i>jogi</i>, as the fish is known in Korea. They were both good but I liked the braised version of mackerel better. Grilled versions would be good if you're in the mood for something lighter.<br />
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The pork <i>bulgoki</i>, where the meat is marinated in a spicy sauce as
opposed to a salty soy sauce-based sauce like the classic beef bulgoki.
The marinade wasn't too sweet and the pork would make a fine
accompaniment to a cold glass of soju.<br />
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The <i>duenjangjjigae</i>, or fermented soy bean paste stew, also known as miso on steroids, was good but I liked the one in <a href="http://www.njeats.blogspot.com/search/label/Jangan%20Duenjang">Jangan Duenjang</a> better.<br />
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Another thing worth noting is the banchan, or side dishes, that come out. The owner personally made the acorn jelly that came topped with a soy sauce, red pepper and scallion mix. The jelly was very concentrated in flavor and I could tell it had been made with care, unlike the commercial ones you find ready-made in markets.<br />
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Since the restaurant specializes in Kyungsang Province's regional cuisine from the southeastern part of South Korea with a large coastal area, the seafood dishes are its most popular dishes.<br />
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2. <a href="http://www.yelp.com/biz/ice-kiss-los-angeles">Ice Kiss</a><br />
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With temperatures hitting 100+, patbingsoo, or shaved ice with red bean and a bunch of fruit and ice cream, was a welcome treat.<br />
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We had different variations with strawberries, bananas, taro or green tea ice cream, all topped with some colorful corn flakes pristinely sitting atop a dollop of whipped cream.<br />
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Taro was my favorite, closely followed by the green tea. I love that it had a ton of fresh fruits and not too sweet.<br />
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In Korea, it's apparently so popular that every fast food joint offers it, including KFC, Burger King and Mickey D's.<br />
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3. <a href="http://www.yelp.com/biz/chunju-han-il-kwan-los-angeles">Chunju Hanil Kwan</a><br />
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Ah, spam and kimchi. They are like peanut butter and jelly. They go so well together although I must say, it's hard for me to swallow spam these days. I used to love it too, but I think my taste buds have changed.<br />
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Having said that, the <i>budaejjigae</i>, or military base stew, as it's called, totally hits the spot with its spiciness and perfectly aged kimchi.<br />
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The stew has tragic origins dating back to the Korean War, where US involvement led to the introduction of spam, vienna sausage and other canned, processed foods to Korea. They were considered fancy foods after the war when the country was so impoverished that even garbage and scraps from the US military base was coveted as food. Koreans allegedly threw everything coming out of the bases, including spam and sausage leftovers, into a stew and threw in some kimchi and boiled it to death.<br />
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The military base stew was born. Decades later, the stew is now a popular accompaniment to soju among younger generations.<br />
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4. <a href="http://www.njeats.blogspot.com/search/label/Chilbomyunok">Chilbomyunok</a><br />
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We needed another reprieve from the scorching heat so sampled some ice cold <i>nengmyun</i>, buckwheat noodles. A North Korean specialty, we got both the broth one and the one with less broth and smothered in a spicy, tangy and sweet sauce. Both <i>mul nengmyun </i>(brothy one) <i>and bibim nengmyun</i> (spicy one) were very respectable but as my previous review said, I go here for the <i>yooksu</i>, that hot beef broth that basically like extra comforting soup that's at once garlicky, salty and super flavorful. <br />
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5. <a href="http://www.kyochon.us/">Kyochon Chicken</a><br />
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This photo is officially the very first photo of an actual person, Ruth, who was one of the 13 tour participants. She is sampling the soy and garlic fried chicken leg with some pickled radishes.<br />
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I love those radishes, although my beef is with having to pay for what in Korea you would get for free. It felt like paying for kimchi but I'll let it go.<br />
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You can still sign up for the 9/22 tour <a href="https://lacommons.secure.force.com/ticket#sections_a0FA0000007rprXMAQ">here</a>, which may include slightly different stops and samplings.ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com1tag:blogger.com,1999:blog-182266152481871483.post-89420618193846605702012-09-09T18:00:00.000-07:002012-09-09T18:00:02.512-07:00Asa Ramen in Gardena: Give This Anemic Broth Some Steroids!<!--[if gte mso 9]><xml>
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I had tried to sample the much talked about <a href="http://www.yelp.com/biz/asa-ramen-gardena">Asa Ramen</a> for years now but it was always closed for lunch on weekends. Or more accurately, it only opened from 6pm-2am so had given up trying. Going to have ramen for dinner in South Bay that's farther from where I live turned out to be harder than I thought. </div>
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I finally tried it and now that I made time to go for dinner, it is open for lunch too. Go figure. I know I am rather late in the game -- it opened at least five years ago -- the verdict is a resounding thumbs down.</div>
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The <i>kotteri shoyu tonkotsu </i>broth was so weak I thought I was having instant ramen. Ok, that's a stretch. But doesn't kotteri mean thick in Japanese? Come <i>on</i>. Where's the milky, industrial strength pork broth that makes ramen so incredibly comforting and satisfying?<br />
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The broth wasn't horrible. It just wasn't thick enough. Was I supposed to order the extra topping of butter/pork fat, which actually exists on the menu?<br />
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The char siu slices were solid. I'll give them that. And the noodles were cooked al dente, just the way I like them. But that's where the good ends. It was respectable but merely above average and most definitely below <a href="http://www.njeats.blogspot.com/search/label/Shinsengumi">Shinsengumi</a>, the reigning ramen joint in LA for me, followed by <a href="http://www.njeats.blogspot.com/search/label/Santouka">Santouka</a>. <br />
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The gyoza, another litmus test I like to do when I go to a ramen joint, was just as disappointing. The filling smelled too porky and not in a good way. They were piping hot, fresh off the pan, which I liked, but what use is it if the experience is botched as soon as you bite into the dumpling? Sad.<br />
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<br />ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-56602980540361483392012-09-02T18:00:00.000-07:002012-09-02T18:00:02.794-07:00Brodard Restaurant: Rolling in the Deep (Fried Goodness)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadFVGqW_QsF5aoDrEN60ICgGBJV-I-q-eO4_GKNhbYiIAM8JmKv6cOlK8FXM6YGDbBaK-Uy_Zwj0BPglIqP8J85DkqF2ec2u6Rz9pTD9Bg-ItuZ-HCgZlnbx-XQtvNf3GZ4TWrBTkIkk/s1600/IMG_3717.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadFVGqW_QsF5aoDrEN60ICgGBJV-I-q-eO4_GKNhbYiIAM8JmKv6cOlK8FXM6YGDbBaK-Uy_Zwj0BPglIqP8J85DkqF2ec2u6Rz9pTD9Bg-ItuZ-HCgZlnbx-XQtvNf3GZ4TWrBTkIkk/s320/IMG_3717.JPG" width="320" /></a></div>
Finally tried the much-talked about rolls at<a href="http://www.brodard.net/Home/">Brodard Restaurant</a> in Garden Grove and glad to say I wasn't disappointed. Evidently, there <i>are </i>times reality does live up to the hype. The beauty of these rolls is that they were nothing like any Vietnamese fresh rolls I had had before.
I'm not sure how traditional they are, but I like them. <script type="text/javascript">var gaJsHost =(("https:" == document.location.protocol) ? "https://ssl." :"http://www.");document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E"));</script><script type="text/javascript">var pageTracker = _gat._getTracker("UA-6795081-1");pageTracker._trackPageview();</script>
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I think the biggest element that sets these rolls apart is the crunch factor from the inside, delivered by a wonton skin that's been neatly rolled up and deep fried to perfection, which they then surreptitiously inserted amid all the freshly cut vegetables like cucumber, lettuce (use anything but iceberg), a type of flatter green onion strand, carrots and radishes.<br />
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The fresh veggies definitely help to reduce the guilt factor. Then the protein can be either a slice of grilled pork sausage, grilled shrimp paste or tofu. Bonus points if you can guess which was my fave. Yes! Pork, of course. The shrimp one was on bland side and I wouldn't order it again.<br />
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My buddy PK and I tried to recreate these rolls and they turned out pretty well, if I may say so myself (I know, I often do...).<br />
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We deconstructed the rolls to figure out the ingredients and then snooped on the master rollers to see how they were rolling them. They made it look so easy. We didn't churn out the rolls as quickly and deftly as they did but we weren't too shabby. <br />
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They were a hit. I predict I will be making these rolls for many a dinner party or Hollywood Bowl outing in the future.<br />
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We weren't able to replicate the thick, slightly spicy sauce but that's ok. I wasn't too crazy about the sauce anyway. So we created our own, one with almond butter, garlic and soy sauce with a bit of kick from sriracha.<br />
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We also got the "Luna rice cakes," which were little omelet cups filled with shrimp, mung bean and scallions, served with a bunch of greens, pickled radish strips and a side of chili lime sauce.<br />
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The cups could have used a bit more flavor but I just had to reach out for the hot sauce on the side of the table so it wasn't a problem.<br />
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We also liked a noodle soup that had everything under the sun, including shrimp, pork slices, ground pork, quail egg, "assorted pork organs" and greens in a super flavorful pork-based broth. It was so flavorful that it made me wonder whether it had used any MSG but I'm going to say it was likely from boiling the bones for hours on end. The noodles were clear noodles that were like thicker versions of vermicelli and the soup was topped with fried onion bits.<br />
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Now for the least satisfying part. The Bo Luc Lac rice was weak. I haven't had a good version of this classic dish in a while. It is to Vietnamese cuisine what <i>lomo saltado</i> is to Peruvian. The quality of the meat has to be excellent since it's filet mignon. But this meat was not tender. The tomato fried rice it came with was fluffy albeit on the bland side. It reminded me of arroz con tomate you get in Mexican restaurants when you order a <i>carne asada</i> plate. <br />
The taro plus coconut milk dessert was interesting. The wait is usually insane so make sure you come at an odd hour, like 5:30pm-ish on a Sunday, like we did. <br />
<br />ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-9283746739981115202012-08-26T18:00:00.000-07:002012-08-28T23:52:46.670-07:00Providence: Fancy Seafood Using Asian Ingredients is a Winner But Save Up Before You Go<div class="separator" style="clear: both; text-align: center;">
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I had high expectations of <a href="http://www.providencela.com/">Providence</a>, a fancy shmancy place known for its seafood cooked using Asian ingredients and sauces. Oh, and its multiple dollar signs when listed indicating it's a pricey place. I'm normally a pretty demanding customer when it comes to restaurants that charge an arm and a leg. If I'm going to pay bank, I expect the ambiance to be wonderful, the service attentive, knowledgeable and unpretentious and the food stellar.
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Shortly after my dinner companion and I arrived, we were told we needed to wait as our table "was not ready." As we sat there waiting for our third friend to show up, it dawned on me that they were just being lame and not seating us to wait for the entire party to be present. I have to vent a bit here. I don't understand why restaurants do this! It is the most frustrating, customer-UN friendly practice ever! Don't make your customers wait for the sake of your convenience. If there's a reasonable reason restaurants do this, I have yet to hear it. It's not like we had a 8-person party. So we were seated after I asked our hostess what the holdup was.
Overall food was very good. Service was above average but short of my expectations for a restaurant of this caliber (and price tag).
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One thing I do love about fancy restaurants is that at least they give you a few freebies like <a href="http://en.wikipedia.org/wiki/Amuse-bouche">amuse bouche</a> in the beginning of the meal to whet your appetite. Providence was no exception and I took diligent mental notes of what everything was but unfortunately, my brain has limited memory so I wasn't able to remember everything.
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The first soupy one was a bright green concoction that was likely a cold cucumber soup with some foamy thing in the bottom, paired with a cheese puff. Presentation was gorgeous and it was nice having a cold starter in this scorching weather although the interior felt a bit over-air conditioned after a while.<br />
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The most effective "mouth-amuser," as it translates from French, was the salmon skin chips that came displayed on a marble-like plate with compartments, accompanied with a trout roe dip topped with chives. The chips were a revelation. 1) I'm not a huge salmon fan, much less a salmon skin fan, 2) it was as perfectly roasted/toasted/torched as you can imagine -- crispiest of crisp and 3) and how green of them to not throw anything away and transform them into these beauties.<br />
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I liked the butter and the bread selection was not bad, but again -- high standards alert -- I like my fancy bread warmed up so it almost tastes like it came fresh out of the oven. The selection included bacon bread, olive bread (both of which were bland and too salty, respectively) and a very interesting seaweed focaccia-type soft bread. Who knew seaweed had so many permutations like <a href="http://www.njeats.blogspot.com/search/label/ink">seaweed mashed potatoes</a> and seaweed bread? Bonus points.<br />
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Of course there's always the more disciplined part of me telling me to stop filling my stomach with useless carbs and save myself for the really good stuff that's about to go down. The crab appetizer was, yes, pretty, and a mix of sweetness from the crab meat and juicy sweetness from the melon that lined the plate, which was drizzled with what tasted like balsamic vinegar to add some savory to the sweetness. It also had mango, which was a lot of sweetness on the plate that was tempered, or saved, rather, by the addition of this sriracha mayo that gave the dish the flavor and kick it needed. Another rant: I couldn't believe I bit into at least three shells. I most definitely don't think this should happen when I'm paying $$ for my food. This ain't the Crab Shack, y'all. Am I being too demanding here?<br />
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The scallop ceviche that came with "sea lettuce" that basically resembled a type of seaweed, was fresh and naturally sweet.<br />
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The main dish was spectacular in its presentation and flavors. French rouget, aka red mullet, pan fried whole and fileted with a green as grass <a href="http://en.wikipedia.org/wiki/Pistou">pistou</a> that was a mix of parsley and jalapeno.<br />
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Our server had cautioned that the fish is naturally fishier than your average fish a la Spanish Mackerel but the fish was perfectly cooked and seasoned -- and not fishy at all. The flesh was soft and tender. Obviously the quality of the ingredients was solid.<br />
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Another main dish, the sea bass, came with blocks of blood sausage,
celery root, pickled celery that I didn't care for and shishito. The
fish was equally well-cooked although I didn't love the celery.<br />
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The seared duck breast had a croquette-like fried ball with some deliciously smoked eggplant, chanterelle mushrooms, black figs and shiso leaves. There was a lot going on on the plate but the meat was well-cooked and the sides complemented the gaminess of the duck well.<br />
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We tried three desserts, including a trio of house-made sorbets and two extremely creative desserts -- a peach crumble over a bed of miso pot de creme and a combination of soft cakes, muscat grapes (my new favorite fruit of the summer), rice crispies and a muscat grape sorbet.<br />
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The sorbets were good but the best one was the muscat grape flavor. What did I tell you about my new obsession? They were all like biting into the original fruit transformed into icy scoops sitting daintily on <i>avant garde</i> glassware. <br />
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The peach crumble over the creamy miso creme was divine. I suspect both the chef and pastry chefs are masters of mixing sweet and savory that seemed to be a common thread throughout the entire meal. This dessert was very creative and it worked well.<br />
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The grape-rice crispies-sorbet dessert was also a nice mix of textures and temperatures but not as memorable as the miso peach crumble.<br />
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After stuffing ourselves silly with all this crab, mullet and miso peach crumble, the restaurant offered us a sweets sampler plate including macaroons, raspberry jellies and plum caramel. I can't believe I'm saying this because I'm not a big candy person but the plum caramel was incredibly good.<br />
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The macaroons were too sweet for me. I'm no big fan of jellies either but I still finished them because they were home-made, so to speak. <br />
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I brought a nicely chilled <a href="http://clospegase.com/wines_vin-gris.php">rose from a cool winery in Napa</a> I recently visited for a hot summer evening so we could enjoy a whole bottle and not pay a hefty check. Corkage is $30. <br />
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Service was not as good as other high end restos like <a href="http://www.njeats.blogspot.com/search/label/The%20Bazaar">Bazaar </a>or <a href="http://www.njeats.blogspot.com/search/label/Osteria%20Mozza">Mozza</a>.<br />
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I will likely be returning although it is, after all, a special occasion restaurant.<br />
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It's located in a weird part of Melrose -- not quite WeHo nor Hollywood. A bit grungy for the type of restaurant, actually. But street parking is easy so that I like. ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com7tag:blogger.com,1999:blog-182266152481871483.post-91303489056679462542012-08-19T18:00:00.000-07:002012-08-19T18:00:02.588-07:00Decent Italian, Out-of-This-World Strawberry Rhubarb Pie and Crustiest Bread Around: The Best of Ojai (near Santa Barbara)<div class="separator" style="clear: both; text-align: center;">
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I wasn't sure what to expect when we took a road trip to Ojai for the weekend, but it turned out to be all that it was cracked up to be -- relaxing and quaint, with a few unforgettable gems thrown in.
Our first stop was OMG! - <a href="http://omgojai.com/">Osteria Monte Grappa</a>, a cute little Italian place with a nice outdoor patio that purports to serve authentic Italian food. The pan fried calamari in a tomato sauce with a slice of polenta sporting the perfect grill marks was ok but the squid wasn't top quality.
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I liked that the bread was warm although in Italy serving fresh, warm bread usually seemed to be the last thing on restaurateurs' minds. Anyway, we used the bread as sponges to absorb the tomato juice in the calamari dish.<br />
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It was fun trying some of the local wines -- an Ojai rose that I craved due to the severe heat. It was 7pm and barely under 100 degrees!<br />
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The first pleasant surprise was the grilled beet salad, which came with radicchio, green beans and shaved parmesan. I usually like my radicchio grilled so its bitterness is tempered but the revelation was definitely the grilled beets. The tiny beets themselves were bursting with flavor. They seemed like they were just picked in the restaurant's own garden. They were naturally sweet but they also had smoky undertones from the grill, which first made me happy but then made me wonder if they had added any liquid smoke to infuse a smoky flavor.<br />
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Nah. It's got to be natural, right? Well, I'll never know. But they weren't smoky to the point of being overpowering. They were just right and added a whole new dimension to the beet salad I had never tasted before. Brownie points.<br />
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The first pasta, penne with eggplant, tomatoes and chunks of burrata was just average. I liked its lightness.<br />
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Revelation #2 came with the fettuccine pesto with monkfish, green beans (OMG evidently likes its green beans -- never seen so much of it in Italian food before) and bell peppers. What I liked about it was that it didn't taste too heavy like most pestos I've had. I've had very few pestos that I loved. This was came very close. Purists may say it was too watery or that one couldn't taste the basil as much. Guilty on all accounts. But I actually liked the subtle basil taste. One of my dinner companions and I were positive this pesto had more than basil -- we tasted mint, for instance. But the menu cryptically presented the dish as "local herbs pesto," whatever that means. We asked the hostess and server but they insisted it was mostly basil, maybe with some parsley. Parsley?! We swore we detected mint in there but apparently none was used. In any case, I had never had pesto with fish, only solo, with veggies or shrimp. So it was a nice combo that I hope to have again.<br />
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And now, for the third and last revelation -- the cheesecake. I've never had cheesecake in Italy so not sure how authentic it was and it wasn't the most attractive-looking piece of cake. But oh, it was the perfect end to a good meal. It wasn't too sweet, which is always a pet peeve of mine for desserts. The raspberry sauce was subtle and the cheese flavor was just enough to appreciate the fact that it's a cheesecake. Italians seem to use ricotta for their cheesecakes but not sure ricotta was used for this version. In any case, it was solid.<br />
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The sorbets were good too although not exactly revelatory. The lime sorbet was the best, followed by peach.<br />
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Definitely a place I'd like to return to, save for the weird server who carded us (normally would have been flattered but he was creepy!) when we ordered wine and gratuitously kept calling us "love." You're not in London and you're not English, dude!<br />
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The next day, we discovered some amazing gems at the Farmers' Market
despite the scorching weather. We managed to get the sweetest yellow
peaches and juicy plums from the stands. I got the most delicious crusty
bread from <a href="http://www.newvineland.com/blog/2012/5/10/introducing-new-vineland-bread-from-the-lompoc-wine-ghetto.html">New Vineland Bread</a>, which is part of a well-known winery in Lompoc that sounds very promising (note to self: must visit soon). I also stopped by <a href="http://mtoliveco.com/farm/">Mt. Olive Company</a>'s stand, which
had the most amazing jams. So amazing, in fact, that I got the peach and
nectarine one spiked with chili sauce. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSsb_8BnH2bRQAlQXsQNfNTqAjk_7tkenawiG4JzaN60AYTY9M32_L6-HAQ00XXhHweazIgFU9mJ_Z1rnz04_ZkeNkjnooSfXC2_3-Cy_JAsIwFN6KA_-MU5bRJ20_3nIfCyRxZVmkko/s1600/IMG_3537.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSsb_8BnH2bRQAlQXsQNfNTqAjk_7tkenawiG4JzaN60AYTY9M32_L6-HAQ00XXhHweazIgFU9mJ_Z1rnz04_ZkeNkjnooSfXC2_3-Cy_JAsIwFN6KA_-MU5bRJ20_3nIfCyRxZVmkko/s320/IMG_3537.JPG" style="cursor: move;" width="179" /></a>The kicker was the strawberry
rhubarb pie from <a href="http://www.jimenezfamilyfarm.com/pies/">Marcie's Pies/Jimenez Family Farm</a> that was, quite simply, out of this world. I'm a huge pie snob and this was one was, again, not too sweet, and the fruit filling was clearly made with the best quality ingredients where you can really taste the sweetness. You know how many fruit just don't taste like anything anymore? Well, you could definitely taste these berries and rhubarb. This was my very first rhubarb pie and it was divine.<br />
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I mean, take one look at this pie. It's a veritable beauty! I just learned much to my delight that I won't have to trek all the way to Ojai to have another one of Marcie's Pies because they come out to the Farmers' Markets in Santa Monica and Hollywood. Woo hoo!! Big thumbs up. <br />
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After nearly melting away in the sun, we headed to <a href="http://www.ojairestaurants.com/oak_grill_restaurant_at_the_oj.shtml">Oak Grill</a> at the massively expansive Ojai Valley Inn & Spa to seek refuge in the wonderfully air conditioned interior.</div>
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The bread was freshly baked and warm. The butter was notably good. I had the slow-cooked barbecued braised beef sandwich that came with roasted green chiles, arugula, pepper jack cheese and chipotle aioli on a toasted potato bread bun. It was excellent. Picture-perfect grounds. Impeccable service. All this doesn't come cheap but lunch is more affordable than dinner. Plus, you get the view.<br />
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Try going to Ojai for a weekend getaway. It's close enough and its greenery and remote feel still make you feel like you've escaped the city. <br />
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ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-84236314868232611222012-08-12T18:00:00.000-07:002012-08-12T19:46:32.336-07:00Luggage Room Pizzeria: Promising but a Miss<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NYlH8Cu9YHaNiIFK_MwFO4-LKWxapIzs01ys4azYAFEYmMjzAiIyaatKrZYVYcsqvYiYgfKqxgMOFH9KRKrKdocsNMUUpIBzKdZ_xwtU8bKGykfvInV-yapdTemD5prpgvmrl83Cc9U/s1600/IMG_3503.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NYlH8Cu9YHaNiIFK_MwFO4-LKWxapIzs01ys4azYAFEYmMjzAiIyaatKrZYVYcsqvYiYgfKqxgMOFH9KRKrKdocsNMUUpIBzKdZ_xwtU8bKGykfvInV-yapdTemD5prpgvmrl83Cc9U/s320/IMG_3503.JPG" width="320" /></a>
I had somewhat high hopes for <a href="http://www.theluggageroom.com/">The Luggage Room Pizzeria</a> in Pasadena after reading some of the message boards and hearing about it from a fellow foodie friend. Then I heard it was from the owners of the adjacent La Grande Orange. First red flag. Aside from a slightly decent burger, I hadn't been impressed. Didn't like the vibe or decor there. And I felt somewhat the same way about the ambiance at Luggage. Plus, I have yet to find a fantastic eatery in Pasadena (cue the hate mail from impassioned Pasadenos). Call me a hater, but it's true.
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I entered fully prepared to like this place. I even refrained from a chance to have pizza for lunch to save myself for this pie.<br />
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But you guessed it. I was disappointed. I had been excited about the prospects of being able to top my pies with extra freebies like egg. Looks the part above, right?<br />
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Well, the crust didn't quite cut it for me. Ok, I am a crust snob. Fine, I am an <i>everything </i>snob. But I can't help it if I've tried the <a href="http://njeats.blogspot.com/2010/09/da-michele-birthplace-of-perfect-pizza.html">most amazing pizza in Napoli</a> and can't get it out of my head. It set the standard and I can't go back. The crust should be crispy yet substantive enough to be able to hold the cheese, tomato sauce and other light toppings without getting too soggy. I long for light and airy pizza where you don't feel heavy at all even after four slices. I know I sound like a broken record when it comes to burgers and pizzas, but <a href="http://njeats.blogspot.com/2007/05/fancy-pizza-makes-comeback.html">Mozza </a>for sure and <a href="http://njeats.blogspot.com/2011/04/olio-pizzeria-cafe-good-neighborhood.html">Olio</a> does a better one than this place. <br />
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Let's start with the good -- the kale and quinoa salad. Kale seems to be making a comeback and that's a good thing if it means getting more vitamins and calcium into my body. It came shredded with some shaved Parmesan cheese and tomatoes but the nice touch was the crunch and nuttiness from the sunflower seeds. It was like a speed cleansing to prep my stomach for the unhealthy food about to make its way. The dressing was light and lemony. Thumbs up. See, I'm not always scathing.<br />
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But that was the extent of the somewhat positive experience. Service was good but the clunky wooden trays they brought the pizzas on were inconvenient and miscalculated for the small tables, especially since we had ordered three pies. Why disincentivize (I hope that's a word) ordering multiple pies and make it hard to place on the table?<br />
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The white wine Sangria that our server claimed was one of its signature drinks was basically 99% ice, 2 grape halves, one tiny orange wedge and one teaspoon of wine. Weak. I drank it because it was cold. But I can confidently say that my Sangria is at least five times better.<br />
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We got the classic Margherita, one with Italian sausage, fennel and roasted red peppers and another one with burrata, roasted garlic, piquillo peppers and balsamic reduction. The last one we topped with an over-easy egg for free. I give them props for offering the option of adding cool toppings like egg, broccolini, fresno chiles, roasted garlic, etc, for free. But alas, while I loved the egg, it wasn't able to save the mediocre pizza.<br />
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Margherita is my pizzometer wherever I go. And this didn't exactly pass. Serviceable, but not enough to want to return. My love of piquillo peppers drew me to that pie but I could barely taste them, not to mention the roasted garlic.<br />
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The sausage and fennel one was probably last among my ranking of pizzas we had. But I am biased against meat in my pizzas. Yes, the carnivore extraordinaire, the one who adds bacon and meat to everything does <i>not</i> like to have meat in pizza. <br />
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We had a bunch of leftovers so my dinner mates and I took some home...and had them for breakfast with an egg the next day. Sure, eggs always take things up a notch but the pizzas were still too salty without too much else in terms of flavor.<br />
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None of the desserts enticed us so we passed. <br />
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Needless to say, I'm glad I tried it but I won't be returning.<br />
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Credits to photos 4 & 5 go to ctg. Thank you!<br />
<br />ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com3tag:blogger.com,1999:blog-182266152481871483.post-7968520569535966182012-08-05T18:00:00.000-07:002012-08-05T18:00:02.817-07:00Messob in Little Ethiopia: Soak Up The Goods with Spongy Injera<div class="separator" style="clear: both; text-align: center;">
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I was never one to crave Ethiopian but having it for the first time in a long time made me realize that perhaps I had missed it more than I knew. We went to <a href="http://www.messob.com/">Messob </a>in the heart of Little Ethiopia on Fairfax and got an assortment of mostly vegetarian dishes to eat the spongy <a href="http://en.wikipedia.org/wiki/Injera">injera </a>bread with.
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We got the Doro Wot, whole chicken pieces in a delightful sauce with a hard boiled egg and a sample of the veggie ones that included garlicky peas and onions, lentils in a red pepper sauce, steamed vegetables with spices and chopped up collard greens.
My favorites were the chicken and peas. The massive tray came with a nondescript and unremarkable greens salad on a bed of injera.<br />
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I loved tearing pieces of the injera and grabbing different fillings for each bite. My only highly culturally insensitive complaint, if you will, is that I'm not the most adroit so just using my hands to try to break off a piece of the hard boiled egg with one hand using the injera piece as my only utensil was like an accident waiting to happen. I was fully prepared to have the chicken sauce splatter all over my dainty summer dress but thankfully, there were no injuries during the shooting of this post. <br />
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I could taste the distinctive flavor of peas and the lentils were good
too. It felt particularly good as you know how lentils are good for you?
The collar greens were just ok, probably my least favorite but it
provided a variation in texture and color. <br />
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The steamed vegetables consisted of green cabbage and carrots, which
didn't have too much flavor but again, they balanced out the other
strongly flavored ones on the tray.<br />
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I'm not going to lie. I'm not going to list Ethiopian on top of my list of favorite cuisines just yet. But it was still a nice reminder of the wealth of restaurants and mini communities that LA has to offer. Maybe I'll bring my own knife to cut up the egg and chicken next time.<br />
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<br />ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-16821758685677118752012-07-29T18:00:00.000-07:002012-07-29T18:00:05.008-07:00Sunny Spot in Venice: A Ray of Sunlight Among Roy Choi's Other Duds<div class="separator" style="clear: both; text-align: center;">
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I was somewhat apprehensive about <a href="http://sunnyspotvenice.com/">Sunny Spot</a> by Roy Choi of kogi fame because I never liked those <a href="http://www.njeats.blogspot.com/search/label/Kogi%20bbq">galbi tacos</a>. There, I said it. Love the idea. Hate the execution. I much prefer my braised oxtail tacos if I may say so myself.
Then there was rice bowl joint <a href="http://www.njeats.blogspot.com/search/label/Chego">Chego</a>, which was ok but not great. He started expanding like crazy with <a href="http://www.njeats.blogspot.com/search/label/A-Frame">A-Frame</a>, which was highly disappointing. Thankfully, Sunny Spot was a pleasant surprise.
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The vibe and decor of the place immediately made me feel like I was on vacation at some warm and humid Caribbean island with crystal blue water. There was outdoor seating and an overall relaxing, welcoming and eclectic atmosphere. Can I also say I LOVE the seating policy of not having to wait for the entire party to arrive to be seated? Kudos on the customer-oriented policy that other restaurants should follow.<br />
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This was a type of restaurant whose cocktails would be interesting, since it had a pretty serious selection of rums and when I think Caribbean, I think yummy cocktail. Ok, and I had a long week. I wanted something citrusy but not too sweet and went with Field & Stream recommended by our server, which had Haitian rum, <a href="http://en.wikipedia.org/wiki/Orgeat_syrup">Orgeat </a>lemon and <a href="http://en.wikipedia.org/wiki/Angostura_bitters">angostura</a>. And yes, I had to look up Orgeat and Angostura because I'm no Caribbean cocktail expert.
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It wasn't a bad cocktail but I must say, I didn't love the almond undertones. I love munching on almonds but I hate the syrup version of it used in drinks or baking.<br />
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The best dish by far was the lamb stew. It pays to check out what message boards say so you find the dishes that got the most raves on average and sure enough, we scored. The slow roasted lamb was super tender, of course, and didn't smell too strongly of lamb, which is usually what turns me off to lamb that's not fresh or of great quality.
The lamb was seasoned just right, salty with enough kick to warrant calling it a respectable "Jamaican lamb stew," as the menu called it. The chef added his own Korean twist by adding iceberg lettuce wraps and pickled mango on the side to make Korean-style wraps called <i>ssam</i>.
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I'm no fan of iceberg lettuce (it's nothing but water!) but tried a few wraps and they were ok but I didn't think the combination worked so well. The lamb tasted best solo and enhanced with some full-bodied red wine.<br />
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The calamari was done Thai style, marinated in coconut milk with a passion fruit dip and topped with slivers of bright red chilis and green mint leaves. It definitely made for a pretty picture on a plate and the calamari was good but it wasn't as creative or novel as the other dishes. My favorite calamari done Asian style is at <a href="http://www.njeats.blogspot.com/search/label/Burma%20Super%20Star">Burma Super Star</a> in San Francisco's Clement Street. They are downright ethereal.<br />
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The next nice surprise was the modified <a href="http://en.wikipedia.org/wiki/Mofongo"><i>mofongo</i></a>, which is a mound of mashed plantains seasoned with garlic and spices that I first had in <a href="http://www.njeats.blogspot.com/search/label/Miami">Miami</a> at a Puerto Rican/Dominican joint. It was a tad dry when I had it then and this version was anything but. It didn't look like the traditional mofongo -- more like an Indian dal made of lentils and spices topped with fresh cilantro.<br />
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The flavor was on the sweeter side because of the plantains but the tiny chunks of bacon gave the dish more substance and a nice balance of savory against the sweet.<br />
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The yucca fries were piping hot, crispy and...skimpy. All of six fries to an order. They came with a so-called banana Thai basil ketchup that didn't have too much flavor.<br />
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Now let's get to the somewhat ugly. Message boards raved about the burger and being a total burger snob, I was curious yet skeptical. The verdict: downer. Some swore it was the best burger they'd ever had, which can only mean one thing -- that they've never been to Houston's. The burger that came with arugula, herb mayo and tomato jam was a flop. The bun was decent enough -- soft and fresh albeit on the dense side. But the patty? Oh, the patty. It was all the wrong texture -- not evenly ground with some areas being too chunky and others being mushier. More importantly, the flavor was nowhere to be found. The worst offense of this burger was the addition of the all-too-sweet tomato jam that overpowered everything and was the nail in the coffin. It was a more ambitious attempt than the sad, anemic burger I had at A-Frame but still, not nearly a halfway decent burger.ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-62882628627982416062012-07-22T18:00:00.000-07:002012-07-22T18:00:00.046-07:00Kotosh in Lomita: Refresing Japanese Peruvian Seafood and Tacu Tacu<div class="separator" style="clear: both; text-align: center;">
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I finally found a place I like in <a href="http://www.kotoshrestaurant.com/">Kotosh</a>, a cute, unassuming Japanese Peruvian joint in Lomita. Yes, it's a bit out of the way and not close to the freeway but worth the drive. It definitely beats other Peruvian places like <a href="http://www.njeats.blogspot.com/2012/07/mochica-disappointing-food-and-drinks.html">Mochica </a>and <a href="http://www.njeats.blogspot.com/search/label/Inti">Inti</a>.
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We had the classics, like a yellowtail <i>tiradito</i>, which was sashimi with a light ponzu-like sauce topped with sprouts. I think this was a variation on the traditional tiradito as it didn't have a spicy sauce. Our server offered a creamy, spicy sauce but it was different from the sauce that my dear friend and master chef MO made. <br />
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The tiradito was refreshing and the fresh radish sprouts gave the dish a nice salad feel. Very healthy.<br />
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We also got the seafood ceviche, which was a mix of shrimp, squid, octopus and fish slightly cooked in a citrusy juice and accompanied by sliced red onions, steamed <a href="http://en.wikipedia.org/wiki/Hominy">hominy,</a> roasted corn and sweet potato.<br />
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It's the perfect summer dish and like always, I was relishing the combination of flavors and textures. You got crunchy, slightly sweet, tangy and chewy. It was a winning mix. The seafood was all very fresh and hominy perfectly steamed just so.<br />
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These two appetizers were good but the biggest surprises in a good way were the <a href="http://southamericanfood.about.com/od/maincourses/r/tacutacu.htm">Tacu Tacu</a> and Cusqueno beer. Tacu Tacu is a rice and beans pancake that comes out as a omelet with a side of your choice. The sides could include plantain and a fried egg on top. You all know how I feel about a fried egg on top. It makes everything better.<br />
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The choices at Kotosh, run by Peruvian Japanese servers named Carlos and Christine, included lomo saltado and Tacu Tacu could also come "stuffed" with seafood or beef. I had never had this so went for Tacu Tacu Lomo Saltado -- combining the familiar with the new.<br />
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How amazing was that rice and bean pancake! It was like fried rice except with much less grease and fluffy like a real omelet but there was no egg in it. I couldn't stop eating the rice and beans, especially drizzled with that spicy, creamy sauce (see photo above). <br />
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I must say the Lomo Saltado wasn't the best I've had. The fries, tomatoes and onions were very good but the quality of the beef could have been better. Ok, I get that filet mignon is expensive. Maybe it's also my aversion to well done beef but the meat pieces were a bit rubbery. I would have liked them more tender. Still, I had the veggies with the rice and paired with the sauce, my stomach was what I was stuffing.<br />
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We tried both Cristal and Cusquena (for hard core soda lovers, it has Inka Cola) and liked Cusquena better hands down. It was smooth without being bitter. Can't explain it but it tasted like it had character, I swear to God.<br />
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After all this food, we had the audacity to get <a href="http://en.wikipedia.org/wiki/Alfajor"><i>alfajores </i></a>for dessert (I resisted getting the flan too). I mean, I wasn't <i>about </i>to pass up a shortbread cookie filled with <a href="http://en.wikipedia.org/wiki/Dulce_de_leche">dulce de leche.</a> It was solid. The cookie crumbled wonderfully when halved and out oozed out the deliciously sweet dulce de leche, or <i>manjar</i>, as I like to call it Chilean-style. Let's just say I could have had many more but I extricated myself.ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-14201255875491538832012-07-15T18:00:00.000-07:002012-07-15T18:00:04.094-07:00Fusion Burgers in Highland Park: Wanted to Like it But No<div class="separator" style="clear: both; text-align: center;">
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I know I've been on a panning binge with all the restaurants recently but keeping the faith that I have a good find waiting for me very soon.<br />
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I heard about <a href="http://fusionburgersla.com/">Fusion Burgers</a> from a friend so had to try it, although she had a turkey burger that I wouldn't be caught dead having. So our burger club went but was sorely disappointed.
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I wanted to like it. It seemed like a family-owned business and very down to earth neighborhood joint kind of place. Had the classic burger with lettuce, not-so-classic sun dried tomato, onion, cheddar cheese and thousand island dressing. But the first burger came out overcooked. Then the second burger was cooked right but the patty was not great quality meat.<br />
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The bun wasn't bad although a bit on the dense side. But it was warm and fresh. The sun dried tomatoes didn't work at all. The other components made for a good combination. But please, chuck the sun dried tomatoes. There's nothing classic about it.<br />
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The fries that we got on the side were nothing special -- not too crispy
but at least hot when they came out. They were no Pastis fries a la NY
bistro that I still daydream about.<br />
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We also had a starter beet salad that was interesting, with arugula, candid sliced almonds and some kind of creamy ricotta-like cheese. It was refreshing and a nice variation on the standard vanilla green salad. The dressing was light and the almonds gave it a nice crunch. The beets weren't all that sweet or flavorful but we just wanted something healthier to balance out the burger.<br />
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I recently had a refresher with my fave Houston's burger so maybe I was even harsher than usual with this one. But the fact is it's an average to below average burger. Super nice service but I wouldn't return. Sorry.ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-86099952551656855092012-07-08T18:00:00.000-07:002012-07-08T18:00:01.819-07:00Mochica: Disappointing Food and Drinks, No Go<div class="separator" style="clear: both; text-align: center;">
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I was fortunate enough to go to the "Friends and Family" pre-opening event at <a href="http://mo-chica.com/">Mochica</a> a few weeks ago and had mixed feelings about it. I wanted to like it because I love Peruvian food but the verdict was promising but not quite there. I mostly had seafood and veggie dishes because of my party so I also wanted to try the meat dishes. So I returned.<br />
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Confession: I've been to its former Mercado La Paloma location and didn't like them then either. <br />
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I recall the highlight of my last visit during Friends and Family being the octopus, so got that. It's grilled octopus with potatoes and jalapeno sauce. It was a bit heavy on the sauce but the octopus was cooked right and the sauce gave it a nice kick. It was solid this time around as well. <br />
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I can't say the same for the alpaca stew that seems to be one of its signature dishes. Loved the idea of slow cooked alpaca, paired with some noodles and topped with a fried egg. What's not to like, right?<br />
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The alpaca meat didn't have too much flavor. It was soft and tender but tasted bland. Don't get me started on the noodles. They were totally overdone and that alone ruined the dish. It held so much promise -- slow cooked meat + noodles + fried egg whose yolk is oozing and blends into the sauce. Alas, it didn't deliver. Extremely disappointing. It didn't matter the egg was "organic fertile."<br />
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The so-called quinotto was interesting. I love risotto so this was a nice variation using quinoa that actually worked. The wild mushrooms emanated a strong mushroom-y flavor and aroma. It was drizzled with some parsley-infused oil that I didn't think was necessary but it wasn't bad either.<br />
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The lomo saltado was extremely forgettable. I mean, using top quality meat is key here and the meat was overly tough and chewy. Not to mention the fries, of which there were only like five. Skimpy.<br />
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The fried chicken pieces weren't bad but not nearly as good as the fried chicken sandwich at <a href="http://www.njeats.blogspot.com/search/label/Son%20of%20a%20Gun">Son of a Gun</a>.<br />
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The <i>ceviches </i>were unimpressive. They were nothing like the ones at <a href="http://www.njeats.blogspot.com/2012/02/la-mar-cebicheria-in-sf-causas-cebiche.html">La Mar Cebicheria</a> in SF. The food was better executed there. I haven't been to Picca in LA yet but I wonder if it's just the sad reality of the state of Peruvian in LA...<br />
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I tried the Spanish Mackerel tiradito and I didn't get the feeling that the fish was super fresh.<br />
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One of my eating partners said the lamb and alpaca burger was dry. I agreed.<br />
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The cooked fish dishes were nothing special. One of the things I love about Peruvian food is the sauce. I remember my dear friend and master chef MO made some amazing chili-based sauces, yellow, green and red. We had them with tiradito and causas.<br />
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I hate to be so down on this place but the cocktails were left wanting too. I'm a huge fan of Pisco Sour and I didn't think they did a good job of the drink. It didn't have the foam from the egg white. Just didn't taste authentic. It was just uber strong.<br />
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The food was also overall over salted. Yes, I'm <a href="http://njeats.blogspot.com/2012/02/rant-of-week-hold-salt-please.html">crying wolf</a> again about the salt. <br />
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One big no-no: What's up with the servers so eagerly wanting to take our plates like every five seconds? That's extremely annoying so please don't do it again. Although to be honest, I'm not planning on returning.<br />
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For dessert, we had the <i>alfajores</i>, which I usually love but they looked so dry and unappetizing that my mouth just dried up by <i>looking </i>at them.<br />
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In contrast, the picarones -- a Peruvian version of the donut -- I had at La Mar were amazing. Ok, I'll stop comparing. Just won't be going here again.ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-39176668255435313802012-07-01T18:00:00.000-07:002012-07-01T18:00:01.679-07:00Mohawk Bend in Echo Park: Great Beer Selection and Ambiance, Soso Food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyzgtTDPxRk0LrAMH5-cCrhUwNNRCxh50CG4lZri4R-5Rb_HHk_nggqLaTOG33OsxVEPTfQxLA-J86bPVK23Z8wjraqvlHVihKD8ts2KJc4lYaeOFGENUwSn2Ar3eSLektfvFkf-pvqk/s1600/IMG_3275.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyzgtTDPxRk0LrAMH5-cCrhUwNNRCxh50CG4lZri4R-5Rb_HHk_nggqLaTOG33OsxVEPTfQxLA-J86bPVK23Z8wjraqvlHVihKD8ts2KJc4lYaeOFGENUwSn2Ar3eSLektfvFkf-pvqk/s320/IMG_3275.JPG" width="320" /></a>
I loved that <a href="http://mohawk.la/">Mohawk Bend</a> gastropub is a converted theater. Even the sign outside was left as a marquee. The decor inside was great too. Great selection of microbrews. The problem? The food.<br />
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I didn't like the Buffalo style cauliflower but that may be because I don't love buffalo wings. Not my favorite.
We also had the chop salad that included corn, broccoli, avocado, romaine, red bell pepper, potato and tomatoes drizzled with roasted red pepper dressing. The vegetables were cooked crisp and the salad was good but it wasn't anything special.<br />
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Then we had the namesake burger that came with arugula, pancetta, grated
Parmesan cheese, red onion, pickled chili, roasted red pepper and
spread on the bun was some rosemary-garlic aioli. I added cheese at extra cost, which is outrageous. And fries were extra too. Inconceivable. We had asked for medium rare and it was a bit overcooked but I didn't want to send it back because I was hungry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOJZVGfUWGwQPr9FlY1Xe1zcHS8QU26udRitsPc08J2Of-m8paPs-8pVEcpWLP-tvZDuMWPvC1yIIqVSCOpsI0q7vIyTndRKWOIpmjNTQoR-LFs15MSHCfXZnGMjJx99_J83wRY0Pvbc/s1600/IMG_3282.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgvw8WZpRZ6npu-WA_4-yV1qqW7jvRY6wJvGnc-H8bsEFlcOh0owLxZKDo4cjFjfJ8ByJqJ4ERoGHLzz3xLLWPQVanLzd4a6NKQCz1ickML2a7RjqlkFLOm9Hesq6ojbXmwFRo0NfoezU/s1600/IMG_3285.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgvw8WZpRZ6npu-WA_4-yV1qqW7jvRY6wJvGnc-H8bsEFlcOh0owLxZKDo4cjFjfJ8ByJqJ4ERoGHLzz3xLLWPQVanLzd4a6NKQCz1ickML2a7RjqlkFLOm9Hesq6ojbXmwFRo0NfoezU/s320/IMG_3285.JPG" width="179" /></a><br />
Let's dissect this burger. The bun was fine -- not too dense and soft and fresh enough. The patty was on thin side for a $14 burger. The quality of the meat wasn't stellar. Definitely above average but trailing that of <a href="http://www.njeats.blogspot.com/search/label/Houston%27s">Houston's (of course), Rustic Canyon</a>, <a href="http://www.njeats.blogspot.com/search/label/Lazy%20Ox%20Canteen">Lazy Ox Canteen</a> and <a href="http://www.njeats.blogspot.com/search/label/Bowery">Bowery</a>. The patty also wasn't ground evenly so some of the chunks were chewy, which on a positive note could give a sense of it being ground on-site and not at some huge factory that churns out its patties from a metal dispenser machine. But it wasn't a good feeling chewing a bit piece of fatty piece that hadn't been ground properly. The works were fine but as a purist, I contend that there was too much going on. Too many flavors and textures can work against itself. The accompanying cole slaw was bland. Pickle was inedible.<br />
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Don't get me started on the Margherita pizza. The dough was worse than Domino's (although it's been a while since I've had that) -- thick, overly doughy and tough. Nothing like the <a href="http://www.njeats.blogspot.com/2010/09/da-michele-birthplace-of-perfect-pizza.html">airy, fluffy and light pizza crust</a> it should be. The beauty of the true Neapolitan pizza or any pizza I've had in Italy, for that matter, is that they're light, super thin and very easy on the cheese and sauce. Execution on this one was bad.<br />
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The garlicky kale salad that came chili and jicama strips was refreshing but as they say, it is hard to mess up a kale salad. Man, that sounded mean. I don't have any hard feelings for this place, by the way. I was just disappointed because I had high hopes and I was so taken by the decor upon entering.<br />
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Service was great though and very attentive.<br />
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We had the beer flight and those are always a treat. I had one that tasted very unusual -- like maple syrup but more savory -- but of course I forgot the name. <br />
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Unfortunately, the finale was disappointing too. The berry shortcake was nothing like I imagined. I wanted a berry shortcake a la <a href="http://njeats.blogspot.com/2008/04/no-plain-jane.html">Sweet Lady Jane</a>, fresh berries sandwiched between super moist cake and the fluffiest cream. I think I need a refresher at SLJ soon to detox from this dry and overly sweet version.<br />
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I'll likely return for the beer selection and stick to minimally prepared foods. Still, thanks EW for introducing me to this neighborhood joint!ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com1tag:blogger.com,1999:blog-182266152481871483.post-52465010653661149512012-06-24T18:00:00.000-07:002012-06-24T18:15:21.170-07:00Aburiya Toranoko: Avoid and Stick with the Ox Next Door<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtXO8YlwHj1luEVqshV3WcFv5EN6LptWDROW55FALSdPeFAkU-VPo73xyzJQEBXDpHePQidSDU_Pl0-yUyehnGyIwJ5nJLJc-Fh2mWGXT9yfHRnwjk0QeqHCNcsCk541Vr0G9UHLStoM/s1600/IMG_3195.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtXO8YlwHj1luEVqshV3WcFv5EN6LptWDROW55FALSdPeFAkU-VPo73xyzJQEBXDpHePQidSDU_Pl0-yUyehnGyIwJ5nJLJc-Fh2mWGXT9yfHRnwjk0QeqHCNcsCk541Vr0G9UHLStoM/s400/IMG_3195.JPG" width="225" /></a>
I'm a big fan of <a href="http://www.njeats.blogspot.com/search/label/Lazy%20Ox%20Canteen">Lazy Ox Canteen</a> so I had high hopes for <a href="http://www.toranokola.com/">Aburiya Toranoko</a> by the same owner/chef.
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But I was disappointed big time. It was bad, bland and ingredients weren't that fresh. If you're going to serve sashimi like albacore tuna and uni (sea urchin), make it good.
Sure, the uni makes for good food porn, especially with its gold flakes. But really, who cares about how lux it looks if it tastes so bland you feel like adding soy sauce to your dish? The uni topped the block of tofu that was house-made but while the uni itself was passable although not the freshest, the combination of uni + tofu was so forgettable I can't even remember how it tasted besides it being bland.
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Then the albacore tuna salad was something I could have had at Blue Marlin on Sawtelle for a fraction of the price. The tuna wasn't super fresh and the salad drowning in dressing. A disaster.
The hamachi jalapeno roll sounded promising but alas, the fish wasn't fresh and the roll was nothing special despite its "special roll" moniker.
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It was one of those rolls served in a super cheap sushi place that prides itself on having all sorts of funky rolls, mostly drowning in super sweet teriyaki-like or some kind of ponzu sauces. I know I sound like a total snob but it's true! There's a time and a place for cheap rolls but this place should do better, especially with those prices.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJ8qL4edyyGCP_xgTy3MDNnohOUpz4oWd_y8NNTQnzPB_B9krWDcA2_KIML4VHy9heZfUAasDbfBouEtGGgIbO_yNRNULUp5IWQRslhGPxqdGLLNY0tgCHhQfbVyA4lfTSt3fVNkthPs/s1600/IMG_3210.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJ8qL4edyyGCP_xgTy3MDNnohOUpz4oWd_y8NNTQnzPB_B9krWDcA2_KIML4VHy9heZfUAasDbfBouEtGGgIbO_yNRNULUp5IWQRslhGPxqdGLLNY0tgCHhQfbVyA4lfTSt3fVNkthPs/s320/IMG_3210.JPG" width="180" /></a>The restaurant didn't redeem itself until dessert, when it served a green tea pudding drizzled with some maple syrup and topped with a single, dainty raspberry. I like my green tea desserts (i.e., ice cream, etc) to taste like green tea, not the fake flavoring that plague so many impostors. Thankfully, this one did. It tasted like solid green tea. I wouldn't have minded more fresh berries on top but we were happy after so many duds.ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-53307906978829022622012-06-22T18:00:00.000-07:002012-06-22T18:00:01.522-07:00Boulangerie Pierre et Patisserie and 85 Degree Bakeries: Heavenly Bread Made with Stuff Beyond Your Imagination<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc-mjEYHB19v05Ty9VlQOopDeqEwatldL3r-2OTgSRgHzuH-J4E_jDPop1zC2WcQyqm0rys97yWiqXtgc8j-k1XHbIbqrvY5X7-sfq1To38cWLqntCANfo7LWPhUC_xcH8uQBfkTDLYE/s1600/IMG_3135.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc-mjEYHB19v05Ty9VlQOopDeqEwatldL3r-2OTgSRgHzuH-J4E_jDPop1zC2WcQyqm0rys97yWiqXtgc8j-k1XHbIbqrvY5X7-sfq1To38cWLqntCANfo7LWPhUC_xcH8uQBfkTDLYE/s400/IMG_3135.JPG" width="400" /></a>
Isn't this a beauty? Not sure I'll be flamed for this but I, for one, am sad and angry that California decided to ban foie gras.<br />
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So I chose a pate and ham banh mi at <a href="http://www.yelp.com/biz/boulangerie-pierre-and-patisserie-garden-grove">Boulangerie Pierre et Patisserie</a> in Little Saigon/Garden Grove area.
I entered this place on pure whim as the one I had in mind had closed down. Crowded strip mall. Check. Tons of people waiting in line to order. Check. Enticing aromas of butter that enables all that flaky goodness in the croissants. Check.
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The pate and ham banh mi was good but the baguette could have been better. I liked the one at <a href="http://www.njeats.blogspot.com/search/label/Banh%20Mi">Banh Mi Cho Cu</a> better.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgdDqSQ2NBqaneDoG_7Uw-iJuBtP4Qj8Xesd1iXCpbnLQBDEYmErtfrhzs0uQ7XdUt3n8INxeRjgRCQVX3raIM7ekQZBtXepXI_rXn_GsEawrsbcTbVJTKB0r6Mf18zu3r0F29spJECs/s1600/IMG_3273.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgdDqSQ2NBqaneDoG_7Uw-iJuBtP4Qj8Xesd1iXCpbnLQBDEYmErtfrhzs0uQ7XdUt3n8INxeRjgRCQVX3raIM7ekQZBtXepXI_rXn_GsEawrsbcTbVJTKB0r6Mf18zu3r0F29spJECs/s400/IMG_3273.JPG" width="400" /></a></div>
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Still, it was a solid sandwich with all the fixings such as fresh jalapenos, onions, strips of carrots and radishes and fresh cilantro.<br />
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I also tried the plain croissant, chocolate croissant and apple turnover, as well as a coffee eclair. I'm super picky with my eclairs and unfortunately, this one was too sweet for me.<br />
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Still, the croissants were good and I'd definitely return for them. <br />
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Another place I'd be returning to more frequently were it not so far away from me is <a href="http://www.85cafe.us/">85 Degree Bakery</a> in Irvine. It's tucked into a massive mall that has all types of Asian restaurants and a Korean market.<br />
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A Taipei import, it was a veritable candy store for me. Start with a big tray and inspect your vast selection. Taro roll? Add. Black squid ink roll with cheddar cheese? Add. Green onion roll with cheese? Add. I continued to do this until my tray had moca coffee roll, red bean bread, cream cheese filled bread, custard pie like the ones sold in dim sum joints and many more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIaIk_A9knYNSTyKaxEMMwHT4xk0ZCT-OEv7DpOnikCPNzDfzNUrQlwaW5LnzovqHURZGe5lc0duzWmBQCCBX9c7x48vr1aNbpFu3o66IfzqMyY9ZQ8BxgaVAqJ4C8hFqgK5pe4evwH0/s1600/IMG_3240.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIaIk_A9knYNSTyKaxEMMwHT4xk0ZCT-OEv7DpOnikCPNzDfzNUrQlwaW5LnzovqHURZGe5lc0duzWmBQCCBX9c7x48vr1aNbpFu3o66IfzqMyY9ZQ8BxgaVAqJ4C8hFqgK5pe4evwH0/s320/IMG_3240.JPG" width="179" /></a></div>
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This delicious and flaky custard pie, by the way, carries a lot of history. It's called <a href="http://en.wikipedia.org/wiki/Pastel_de_nata">pasteis de nata</a> and is originally Portuguese. It made its way to China through Macau that was under Portuguese rule.<br />
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85 Degree's rendition of it was very good, far better than many dim sum joints.<br />
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I also had bread similar to Korea's gombopang that has little bumps of sugar crust on top of the bread with no filling.<br />
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The green onion roll was like a meal but on the greasy side.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitmJQaiuXP54kBpUQ6wnzL9XnAki2jG3QoiA5JQHJqmYJK_YEHt8cimSbvZ8n6JxLjf9BFJldF7bt4cumz_ue0-WrC-faXuizF47YCd5yUg6TnHR3goGjbIedWG8mEAIfvsFnhDfLeKw/s1600/IMG_3235.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitmJQaiuXP54kBpUQ6wnzL9XnAki2jG3QoiA5JQHJqmYJK_YEHt8cimSbvZ8n6JxLjf9BFJldF7bt4cumz_ue0-WrC-faXuizF47YCd5yUg6TnHR3goGjbIedWG8mEAIfvsFnhDfLeKw/s320/IMG_3235.JPG" width="320" /></a></div>
The chocolate croissant was good but not as good as Pierre's version. I know this is being nit picky but it's also about abiding by traditions. So a chocolate croissant, aka <i>pain au chocolat</i>, should like <a href="http://www.google.com/imgres?hl=en&client=firefox-a&hs=S15&sa=X&rls=org.mozilla:en-US:official&biw=1280&bih=622&tbm=isch&prmd=imvnse&tbnid=tpRwH06i4wpqIM:&imgrefurl=http://stores.smbakery.com/-strse-40/pain-chocolat-beurre-butter/Detail.bok&docid=9_N6SGKDGn70RM&imgurl=http://stores.smbakery.com/catalog/pain%252520choc%252520gp%252520pc.jpg&w=300&h=200&ei=GXHeT4KBMKbL2QXfwuzgAQ&zoom=1&iact=rc&dur=358&sig=104274895062865178800&page=1&tbnh=121&tbnw=160&start=0&ndsp=19&ved=1t:429,r:14,s:0,i:146&tx=81&ty=50">this</a>, not like the one you see to your right. That's what plain or almond croissants look like. <br />
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How was the squid ink cheddar cheese roll, you ask? Honestly, I couldn't taste the squid but it was cool eating a jet black roll with hints of cheddar.<br />
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My favorite was the custard pie. My favorite bread was the almond and walnut roll that's shimmering in the left photo. <br />
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The best thing about the experience was its entirely reasonable price tag.<br />
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All this cornucopia cost me less than $15 total.<br />
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I really wish it opened one up in West LA. How about one on Sawtelle? Or at the very least, Torrance?<br />
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Loved my OC adventure. Thanks for reading!ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-78624854851221998202012-06-21T18:00:00.000-07:002012-06-21T18:00:00.977-07:00Tacos y Mariscos Sinaloa in Anaheim: No Me Gusta (Not to My Liking)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7edmi5lXqsMZAW9xovtOLV3ul2bT7rg1Ax7BvmRqfiI07_4bC2j-JF27y7x8lO45DE-ENBkGwmq_I0XqMsiXhTcawClJ8XQ6pX_pWWSm7I2AyKJEUvJQkhv2r_pdvfg5QTPwfzQJziI0/s1600/IMG_3146.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7edmi5lXqsMZAW9xovtOLV3ul2bT7rg1Ax7BvmRqfiI07_4bC2j-JF27y7x8lO45DE-ENBkGwmq_I0XqMsiXhTcawClJ8XQ6pX_pWWSm7I2AyKJEUvJQkhv2r_pdvfg5QTPwfzQJziI0/s320/IMG_3146.JPG" width="180" /></a>
Being right next to Santa Ana, I was sure I could find a good Mexican place out in Anaheim. Well, I first tried to go to Gabbi's in Orange but after learning the wait was an hour for a place that actually looked like a tourist trap from the outside, we shifted gears and landed at <a href="http://tacosmariscossinalo.com/#">Tacos y Mariscos Sinaloa</a> in Anaheim.
Sinaloa is a state on the Northwest coast of Mexico known for seafood as you can see from the restaurant's namesake (mariscos).
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The margaritas were average, on the strong side but nothing to write home about. The guacamole was also average, not too flavorful but ok. I wish it had more kick but that came from the three salsas they gave us.
One was a liquidy guacamole that was spicy; another was a roasted tomato salsa that was the spiciest and my fave and the last was a plain pico de gallo-like salsa that didn't have too much flavor.<br />
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Then again, I like everything roasted and charred although it's not good for me, so take that with a grain of salt.
Chips were nice and warm. We got the shrimp a la Diabla and fish al mojo de ajo, which basically means drowning in garlic.<br />
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The shrimp in a spicy creamy sauce wasn't great. The sauce wasn't as creamy as it should have been and didn't taste like Diabla sauce.<br />
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The refried beans were like mush and tasteless, not to mention the rice.<br />
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Never thought I'd say this but the fish al mojo de ajo had far too much garlic on it for my taste.<br />
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The rice and beans were unremarkable and I actually had to remove some garlic chunks off the fish because it was excessive.<br />
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It had promise but didn't deliver much and I likely won't be returning.<br />
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<br /></div>ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-41914448383979627172012-06-20T18:00:00.000-07:002012-06-20T18:00:01.209-07:00Nhu y Ca 8 Mon in Fountain Valley: 8 Courses of Fish is a Big Flop<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFO6tPbArPVdHmlSSTHKfVVyXGDQ6EVDH57aMR5eSR1KN-Mtr2vngt0drCU-aoWJPYAv7VnYKx-rWNLRhG4TR4WDpV-j9cqOamuE_LG4ULiB4kml0DmWSnWBSjhyphenhyphenMsLLbfBCfR7LfNNsA/s1600/IMG_3222.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFO6tPbArPVdHmlSSTHKfVVyXGDQ6EVDH57aMR5eSR1KN-Mtr2vngt0drCU-aoWJPYAv7VnYKx-rWNLRhG4TR4WDpV-j9cqOamuE_LG4ULiB4kml0DmWSnWBSjhyphenhyphenMsLLbfBCfR7LfNNsA/s320/IMG_3222.JPG" width="180" /></a>
I had tried seven courses of beef but not the fish version, which <a href="http://nhuyrestaurant.com/">Nhu y Ca 8 Mon</a> in Fountain Valley offers. I was sorely disappointed. The quality of the ingredients were clearly sub par. Execution was poor and flavors were bland. I don't necessarily recall loving the seven courses of beef but this was weak beyond repair.
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Similar to the beef version, the eight courses include fresh rolls with
fish instead of pork and shrimp, fish salad, fried rolls with fish that
you can wrap in a panoply of greens like lettuce, basil and mint as well
as pan fried fish and fish porridge.
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The least of all evils were the fried rolls that we could wrap in rice paper we soak in hot water, add a bunch of herbs, roll up and dip in a fish sauce. Tasting fish instead of pork as a filling was unusual in a good way. Otherwise, the course meal was truly unremarkable.
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The pan fried fish that came on a hot place was sizzling but overcooked
and stuck to the hot plate so we virtually had to yank the meat off of
it.
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The porridge didn't have any fish in it that we could see or taste like it, for that matter. I know porridge is by definition bland, but this was ridiculous.
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We got some meat dishes like bo luc lac with garlic noodles and the bun with charbroiled pork and fried rolls.<br />
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The bo luc lac was average at best. The quality of the filet mignon wasn't great. The meat should have been incredibly tender. The noodles were a disaster. Overcooked and underseasoned. What were they thinking?<br />
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The fish salad isn't even worth mentioning. <br />
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The bun -- noodle salad with thin slices of charbroiled pork and chopped fried imperial rolls with raw carrots, bean sprouts, cucumber and lettuce all mixed with a fish sauce based dressing that I like to spike up with the chunky red hot chili sauce -- was ok but the noodles were overcooked and the rolls gave off a strong porky smell, which could only mean they used poor quality pork or worse, old pork.<br />
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The only redeeming factor about this place was the half-way decent dessert. We got the halo halo, which came with taro ice cream and three kinds of beans topped with chopped peanuts.<br />
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The beans weren't too sweet (a lot less sweeter than the Korean or Tawainese shaved ice versions) and the taro ice cream was ok.<br />
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Still, that isn't enough to make me want to return.<br />
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It makes me sad because I feel it has so much promise but I didn't get a sense that the owners cared about serving quality food.<br />
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<br />ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0tag:blogger.com,1999:blog-182266152481871483.post-23466409090855225272012-06-19T18:00:00.000-07:002012-06-19T18:00:01.990-07:00El Gaucho Market in Anaheim: Chimichurri Saves the Day, er, Empanadas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheGGV3Rh4I94dmSCcjGIyxC1dh-ywqL-TW4ROfFQGHBSeMhjE65QG3i7-9HzHLhGIV-3yF1nWKrrM7DVEKMuIn5uOLvfqcQNbxrcbzEUgPp36JqbOU4fs1wOaxid5l44j22N5KPYw9vYs/s1600/IMG_3193.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheGGV3Rh4I94dmSCcjGIyxC1dh-ywqL-TW4ROfFQGHBSeMhjE65QG3i7-9HzHLhGIV-3yF1nWKrrM7DVEKMuIn5uOLvfqcQNbxrcbzEUgPp36JqbOU4fs1wOaxid5l44j22N5KPYw9vYs/s320/IMG_3193.JPG" width="320" /></a>
Just as I was pleasantly surprised to see there was a Little Arabia in Anaheim, I rejoiced when I found an Argentine market that also sells empanadas nearby where I was staying. They were baked empanadas at that, even better than the fried ones.<br />
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I tried the ground meat, ham and cheese, the chicken one they gave me by mistake and the spinach one.<br />
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All of them were huge disappointments except for the spinach one.<br />
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The chimichurri sauce made everything better, of course. I drowned each bite with a generous spoonful of this amazing parsley, garlic and oil sauce.<br />
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The crust was great -- baked to a crusty golden brown. That wasn't the issue.<br />
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It was the filling. The ground meat was completely lacking flavor and don't get me started on the bland as water chicken. Even the ham and cheese, which should have at least been salty from the ham, was bland. No stringy melted cheese.<br />
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On the upside, the coffee was good. I had the cappuccino and it was very respectable.<br />
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I can't say the same for the service -- curt and really makes you not want to return. The only semblance of service was the "hasta luego" I got when I left. I would advise they save the "hasta luego" and start with "servicio con una sonrisa (service with a smile)."<br />
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I'm still searching for an empanada here that's as good as <a href="http://njeats.blogspot.com/2008/02/in-search-of-chilean-empanadas.html">Julia's in DC</a>. <br />ironchef442http://www.blogger.com/profile/17729925173966640315noreply@blogger.com0