Insights, tips, and restaurant reports from CHOW editors and Chowhound.
MoMed is, as the name implies, modern and Mediterranean. It's fresh, boldly flavored, and delicious, says tastycakes: "modern interpretations of very traditional dishes and the result has quite an authentic and yet perfectly California feel to it."
There are pizzalike flatbreads, called pide, from a wood-burning oven. Saganaki is excellent, with very buttery haloumi cheese. The cheese is seared, topped with olive and tomato, and presented sizzling in a cast iron skillet.
Duck shawarma is tender and redolent with spices, says tastycakes, with just enough heat. It's presented on soft, thin flatbread, with slightly crunchy, sweet figs for a lovely contrast.
The real winner here is baleela, "tender chickpeas bathed in brown butter and studded with pinenuts and tangy preserved lemon," says tastycakes. "We were stuffed but I kept nibbling away at the remains!"
MoMed [Westside - Inland]
233 S. Beverly Drive, Beverly Hills
Discuss: lunch at momed in beverly hills - fantastic
The brand-new Waterloo and City is satisfying and amazing, says Lee by the Sea. "Amazing because the advance description of Waterloo and City as a 'gastropub' does not begin to do justice to its high culinary level."
There is an "altogether wonderful" salad of English peas, fava beans, caramelized walnuts, and fresh mozzarella, says Lee by the Sea. Handmade orecchiette in Parmesan sauce "seemed a little lonely in the expanse of its bowl but tasted so good that we considered licking out the bowl," says Lee.
Of a main dish of halibut and merguez sausage, served with black lentils in savory sauce, Lee by the Sea says: "like a grown-up version ... of hot-dogs-and-beans." And New Trial approves of the garlicky lamb, paired with a tasty, thickly potato-crusted shepherd's pie.
Waterloo and City [Westside - Inland]
12517 Washington Boulevard, Culver City
Discuss: Waterloo and City: Luscious First Night
What should stay cold, colder, and coldest in your fridge. Plus, what should never enter. READ MORE
Internet wits are giggling over the recently publicized 26-page specifications for Pentagon brownies, drawn up for "operational rations." (In other words, they're guidelines for contractors who want to bake treats for the troops.) The specs are so mind-blowingly detailed that it blows one's mind. As Katherine Mangu-Ward writes for Reason magazine's blog, "Just grab a copy of document MIL-C-44072C and gather your ingredients: water that conforms to the 'National Primary Drinking Water Regulations (Copies are available from the Office of Drinking Water, Environmental Protection Agency, WH550D, 401 M Street, S.W., Washington, DC 20460),' and some eggs in compliance with 'Regulations Governing the Inspection of Eggs and Egg Products (7 CFR Part 59),' and you're ready to go!"
The Washington City Paper has a nice brief interview with Brooklyn Brewery brewmaster Garrett Oliver about the impact of the American brewing industry on its counterparts worldwide. It's not something we normally consider, having been conditioned to think of American brewers as making mandatory pilgrimages to Germany and Belgium to learn at the feet of Continental masters, but stateside brewing has evolved into a powerful force.
Ensenada is known for its fish tacos, so when you find a tiny little taqueria called Tacos Ensenada, you kind of know what you're supposed to get.
Fish and shrimp tacos are really, really excellent. A combo platter, with one of each, is $5.39. "At my first bite, I already knew that I was going to be a happy fish taco eater," says pleasurepalate. "The fish's batter was a nice golden brown and crispy while the fish meat itself was moist and delicate. It was a taco that was both messy and yet great to eat." The shrimp taco is just as good: sweet, and cooked just perfectly.
Ceviche is a disappointment, though. And pollo and asada tacos are merely OK, reports Bradbury. Stick to the fish and shrimp tacos. It's a tiny place, just four tables and a condiment bar with pickled carrots and onions.
Tacos Ensenada [Inland Empire]
2171 E. Huntington Drive, Duarte
Discuss: REVIEW w/ pics: Tacos Ensenada: A Duarte Foodie Gem
Diary of a New Food Truck Owner is an ongoing series where we talk with Meg Hilgartner, co-owner (with Siri Skelton) of a fledgling San Francisco mobile soft-serve ice cream business called Twirl and Dip. In this installment, Meg and Siri learn why Andover, Massachusetts, is the place to go for ice cream sandwich center molds, and why cone-making is not for weaklings. Read all the installments.
I keep having to let go of my shame for not noticing things, and also for not knowing anything. I had noticed for a long time that the truck didn't stand up straight. But I didn't know why until we went to get new tires. The tire guy was walking around the truck and walking around the truck, and finally he said, "There are three different sizes of tires on this truck." Argh! And he'd quoted me $884 on the phone for the six new tires, but it ended up costing around $1,000 instead, because I'd read off the model number of the smallest tire to him when I'd called to ask for a quote.
Never has it been so easy to get recipes. Type any ingredient and "recipe" into Google and you'll get enough results to keep you busy for weeks. But most of them will be crap. It's no secret in the food publishing world that recipe testing varies wildly from publisher to publisher, even from author to author. There are no clear, agreed-upon standards and the unwary cook gets burned. That's the milieu that made it possibly for homely, humble Cook's Illustrated to become a mega-force in the cooking world: recipes that worked. Every time.