After Manresa and French Laundry

Usually we go to Manresa on Wed night for dinner, then drive to Napa - light lunch and then dinner at French laundry on Thursday night. Trust me it works out perfectly.

lizziee in San Francisco Bay Area

After Manresa and French Laundry

Absolutely disagree - we have been eating at Manresa one night and then the next day driving to Yountviile and eating at French laundry that evening for years.

lizziee in San Francisco Bay Area

Bar Pintxo: A Photographic Essay

Happy hour at Bar Pinxto is a bargain from 4 to 6. We were there at 4:15 and again had the 6 Pintxos for $6.00. It was the same selection as previously, but still delicious and a tremendous bargain.

1. Tuna Concerve, Anchovie, Cornichon
2. Mejillones Escabeche (mussel and roasted red pepper)
3. Serrano Jamon, Monchego cheese, fresh tomato
4. Huevos Rellenos con Vinagreta Vasca (deviled egg with Basque Vinaigrette)
5. Mushroom Escabeche (house conserved mushrooms, 25 year old sherry vinegar, truffle salt
6. Chorizo Bilbao, Cherry tomato

Empanadillas filled with chorizo and caramelized onions

Seared Calamari with garlic, lemon, parsley, olive oil – a slightly different preparation than the last time, but a must order!

This is a split order so it doesn’t show Bar Pintxo’s plating – Duck breast, catedral lentils with Bilbao chorizo and smoked bacon – delicious

Bar Pinxto is a fun place for a late lunch/early dinner that is definitely a bargain.

Pics here:

http://lizziee.wordpress.com/2012/03/10/bar-pintxo-2/

lizziee in Los Angeles Area

Tar and Roses

We have been anxious to try Chef Andrew Kirschner’s new restaurant Tar and Roses since we enjoyed his food when he was executive chef at Wilshire. I think Chef Kirschner has matured incredibly as a chef – his flavors are powerful without being fussy food or the school of throw 15 ingredients on a plate and hope it works. What he serves is finely tuned and edited. This is gutsy cuisine executed with a competent sureness. Andrew utilizes quality ingredients and knowingly allows each ingredient to speak for itself.

Wood Roasted English Peas, mint, sea salt – this should come with the warning you can’t eat just one

Popped corn in bacon fat, crisp bacon, brown sugar, chili – absolutely addictive! My husband had thoughts of a new TV snack food for sport-watching.

Crispy pigs ears, saffron aioli, pickled vegetables – the vegetables were a terrific compliment to the pigs ears

Balsamic glazed ribs, chili, fried basil – boneless ribs cooked to perfection topped by the fried basil

Chicken oysters on a stick, tamarind – the star of this dish was the tamarind sauce with a hint of lemongrass and ginger – absolutely off the charts A+

Charred octopus, garbanzos, fennel, piquillos, blood orange – what I like so much about Andrew’s cuisine is that the supporting players to the main protein are equally important and essential to the over-all success of the dish.

“Vitello Tonnato” – seared ahi, crispy sweetbreads, pickled tomato, arugula, red wine sauce – again each element was crucial to the success of the dish with the tomato adding an important role relative to the sweetbreads and the tuna. The red wine sauce would have made any French chef proud.

Braised lamb tongue, creamy polenta, pickled peppadew peppers – again each component was essential and the polenta was to die for.

Braised lamb belly, minted apple chutney – another winner!

Wood roasted half chicken, heirloom tomato bread salad – my husband and our friend devoured the salad, particulary the bread cubes.

Baby carrots, currants, chermoula creme fraiche – to me these were more addictive than the popped corn.

Grilled asparagus, bresaola, coddled duck egg

Wood roasted whole branzino served with Meyer lemon risotto

Strawberry ricotta crostata, honeycomb ice cream

Chocolate hazelnut budino, whipped yogurt, candied wheatberry

Bottom line: this was a fantastic meal and I can’t wait to go back to Tar and Roses.

Pics here:
http://lizziee.wordpress.com/2012/04/29/tar-and-roses/

lizziee in Los Angeles Area

Spago Review

No, I didn't request it, but we have eaten there often and they know that is what we like to do.

lizziee in Los Angeles Area

Spago Review

Kevin, I don't know. My husband paid it!

lizziee in Los Angeles Area

Spago Review

It has been quite some time that we have been back to Spago. This was not due to not loving the restaurant; it was just a matter of scheduling and not making the time. What a mistake that we waited so long! There is a new Chef de Cuisine, Tetsu Yahagi who is absolutely fabulous. “Now as Chef de Cuisine at Spago Beverly Hills, Tetsu comes full circle. It is a dream realized. In his new role Chef Tetsu’s mission is to keep the history and tradition of Spago Beverly Hills vibrant; bringing his Japanese influence and sense of refinement to the cuisine. He uses Farmers Market ingredients to create exciting new menu selections. Under his elegant hand there is no doubt the legacy will continue.”

See his full bio here:
http://www.lafw.com/index.cfm/chef-Tetsu_Yahagi_372.htm

First let me state that the patio at Spago is a lovely place to have a leisurely lunch on a Saturday afternoon – it is peaceful, relaxing and the service is A++ under the expert guidance of Assistant GM Laurent. We basically said to Laurent you decide what we will eat and that was the only decision we made.

Spicy Tuna Tartar in a Sesame Tuile – a signature dish that is delicious

Hamachi Ceviche with Grapefruit

Sturgeon Mousse in a squid-ink crust, topped with oscetra caviar – this is a new creation of Chef Yahagi and was off the charts fabulous plus beautifully plated

Sauteed Kusshi Oyster with Madras Curry Aioli, Mango Chutney, Cilantro Flower – another new creation from Chef Yahagi and another winner. The aioli was so good that we mopped the sauce with our fingers.

House-smoked Salmon with Dill Creme Fraiche, Salmon Eggs on a Corn Blini – a signature Spago dish executed perfectly
Bacon Confit en Croute – another signature dish

Sauteed French White Asparagus, Ragout of Black Trumpet Mushrooms, Crawfish, Fava Beans, Orange Segments, Orange-scented Bearnaise Sauce – This just shouted seasonality and was executed with finesse.

Rye Crusted Loup de Mer, Mussels, Squid Ink Sausage, Sweet Peas, Shellfish and Chorizo Broth – another winning combination of flavors with perfect execution

Sweet Pea Agnolotti – the pasta was cooked beautifully and the peas were a lovely nod to Spring.

Tenderloin and Loin of Lamb, Cumin-scented puree, Young Baby Carrots, Pearl Onions, Baked Shoestring Potatoes, Natural Jus with Black Olives – enough to say we ate every bit!

Now I am known to steal ideas from chefs I admire and I was very intrigued with the presentation of the potatoes. First that they were baked not fried and the round cylindrical shape made for a wonderful presentation. The potatoes are cut shoestring on a mandoline and then wrapped around a parchment covered aluminum tube.

Cheese Plate – 24 month Gouda, Midnight Moon (Sheep’s milk from Corsica), Latour (Sheep, Goat and Cow’s milk cheese) , Road River Blue from Oregon with a Mostarda of Figs and Nuts, Orange Honey

What a perfect afternoon of incredible food and stupendous service!!!! I can’t wait to go back.

Pics here:
http://lizziee.wordpress.com/2012/04/26/spago-5/

lizziee in Los Angeles Area

Itinerary for our honeymoon in SF/Napa. Thoughts?

Do not miss the French Laundry

lizziee in San Francisco Bay Area

San Francisco/Napa 40th Birthday Trip - June 7/8/9/10

We always stay at the Napa Valley Lodge in Yountville - you can walk to French laundry - a big plus after wine - no driving.

lizziee in San Francisco Bay Area

Urasawa etiquette?

To be honest, when I am full I just quit. My husband may eat more than I do if he wants to. Don't think of getting your money's worth. I agree with Andy that this is not the way to approach a meal at Urasawa. Also Hiro is very proud of his rice and the proportion of rice to fish is much smaller than other sushi restaurants.

lizziee in Los Angeles Area

Fried Chicken on the west side

Yes at 5:00 and yes available for take-out

lizziee in Los Angeles Area

Fried Chicken on the west side

Tonight is Ad Hoc Fried Chicken night at Bouchon Beverly Hills.

lizziee in Los Angeles Area

Picca

canceled the reservation!

lizziee in Los Angeles Area

Picca

Having second thoughts about going!

lizziee in Los Angeles Area

Picca

Thanks!

lizziee in Los Angeles Area

Picca

Suggestions for what to order- the menu on line is huge.

lizziee in Los Angeles Area

Where should I become acquainted with cheese and charcuterie?

For the best cheese and salumi go to NORCINO in the Santa Monica Mall - best of all you can enjoy it at home.

lizziee in Los Angeles Area

My Urasawa Report

Porthos - I asked Hiro how many grains of rice he used and he said 170. When he was second in command at Ginza with Masa, they would form the rice for the sushi and then count how many grains of rice - grain by grain. Ask Hiro if you doubt me.

lizziee in Los Angeles Area

My Urasawa Report

It was $400 per person - maybe a slight up charge. I don't think a buy out is possible for New Years as Hiro does like to stagger guests. Also I have already have reservations for next New Years!

lizziee in Los Angeles Area

My Urasawa Report

Kevin, I will have to get back to you on the price - my husband pays and I eat. As for the 170 grains of rice, it is very important. Most sushi restaurants don't understand the ratio of rice to fish. It is crucial that the rice not overwhelm the fish and believe me when I say Hiro knows exactly how many grains in each sushi portion.

lizziee in Los Angeles Area

My Urasawa Report

It has become our tradition to celebrate New Year’s Eve at Urasawa. We make our reservation a year in advance and have plans to spend Dec 31, 2012 in our favorite seats in front of Hiro. I have said this before but it is worth repeating – this is the perfect place to celebrate any occasion. There are only ten seats and your seat is yours for the evening. The quality of the ingredients is exceptional and Hiro is the most gracious and accommodating chef/host. You will again notice the similarity of ingredients from last year to this year as Hiro prides himself on seasonality and uses only those ingredients that highlight each season. (This just gives me an excuse to at least visit Urasawa 4 times a year!)

I have tried to be accurate in my descriptions, but my Japanese vocabulary is not extensive, particularly with regard to ingredients.

Hairy Crab from Hokkaido, Mizuna, Chrysanthemum flower, yuzu zest, white soy and vinegar – a perfect combination of taste and texture.

Shiro toro, Monkfish liver, Myoga, Scallion, Shiso – the toro was wrapped around the monkfish and the combination was luscious and luxuriant.

Marinated Salmon eggs and Mitzuba on top of edame tofu mixed with tiny shrimp and the whole topped with gold leaf – any resemblance between the salmon eggs you get at a regular sushi bar or the salmon eggs in jars is not even close – these were sensational.

Sashimi – black ink squid from western Japan and Uni from Hokkaido with red radish, 3 different types of seaweed, fresh wasabi served in a hand-carved ice bowl. The dipping sauce is a blend of soy sauce and fish broth.

Hokkaido scallop mixed with white truffle from Italy, shitake mushroom, and Russian caviar with red turnip on the side – this was heaven in one bite with the red turnip functioning as a “chaser.”

The next dish was very labor intensive. The beef served as the outer wrapping and was stuffed with Shitake mushroom and lobster. It was placed in a bowl filled with hot stones. Sake was added and the steaming process cooks the dish producing an incredibly moist plus intricate dish.

On a small brazier, Hairy Crab from Hokkaido sits in the crab shell that is also filled with Santa Barbara uni and scallions. The sauce is made from the brains of the crab.

Shabu, Shabu – Foie Gras, Red Snapper, Spiny Lobster, Winter Cod Milt – Unlike when this was Ginza Sushi-Ko, we don’t have to cook the ingredients. After you eat each of the ingredients, the broth is perfect for slurping.

Now sushi. Hiro is presently using 170 grains of rice per each sushi slice.

Toro
Hama Toro
Spanish Mackerel
Red Snapper
Blue Fin Tuna
Skip jack
Squid
Shitake Mushroom
Caviar in a spoon
Uni
Medium Toro
Spanish Mackerel
Tiny Shrimp
Giant Clam
Spiny Lobster
Abalone
Abalone Innards
Kohada
Toro tataki
Eel
Tamago
Persimmon

There is no way to do justice to this meal either in words or photos – it was perfect in every way and I can’t wait to go back to Urasawa.

Pics here:
http://lizziee.wordpress.com/2012/01/03/urasawa-12/

lizziee in Los Angeles Area

Prime Rib Christmas Dinner: Where to Buy the Prime Rib?

Second Harvey Guss - mine is already ordered for Christmas.

lizziee in Los Angeles Area

Providence...very good, but disappointing

I absolutely agree that the way to dine at Providence is to have the tasting menu. See here for our last meal at Providence.

http://chowhound.chow.com/topics/811666

lizziee in Los Angeles Area

White Truffles @Valentino

I absolutely agree that Valentino is the best place to have white truffles. Here is a review of our last two meals at Valentino – we like to sit at Vin Bar, but the menu is definitely Valentino’s menu not the bar menu. All dishes are splits – one for two and orchestrated by Chef Nico and Piero.

Fritto Misto of calamari, shrimp, scallops and artichokes and zucchini – not one hint of grease – just top-rate fritto misto

The fritto was served with 3 sauces – an aioli of mayonnaise and garlic, taleggio cheese and an arrabiata sauce

Pappa al Pomodoro soup topped with burrata cheese – traditional, executed perfectly – lousy photo. Pappa al pomodoro is “a bread and tomato “minestra“, that is, a thick soup, and one of the oldest and most typical dishes of the Siena area. It is definitely one of the most representative dishes of the Tuscan cucina povera, the poor people’s culinary tradition.”

Tuna Carpaccio, Blood orange, blood orange sauce dressing paired with
Blood Orange Salad, Shaved Fennel, Arugula, Blood Orange sauce, topped with Botarga – Piero mentioned that it is typical of Sicilian cuisine to pair tuna with citrus.

This is an old-fashioned Sicilian dish that Piero named Tortino Ragusano. Piero grew up in the province of Ragusa, the smallest and the youngest of the Sicilian provinces that covers an area of roughly 1600 square kilometres in the south-western side of the Island. This dish consisted of zucchini slices, sliced mushrooms, Caciocavallo cheese, Ragusano cheese, Swiss Chard Sauce and Olive Oil – absolutely delicious.

Mezze Maniche pasta with parmesan, pecorino and black and red pepper. Mezzemaniche or mezze maniche is a cut similar to shortened rigatoni – a stout cylinder with raised edges to help hold sauce. The name of this cut of pasta comes from the Italian word maniche meaning sleeves. This was a dish with just 4 ingredients that added up to a spectacular dish.

John’s favorite pasta and what Piero calls peasant spaghetti. This is a family guarded recipe that has been an old Valentino favorite for years – ingredients include fresh tomato, proscuitto, pecorino cheese, garlic, olive oil, parsley.

For me – Egg in Truffle – Pasta ravioli was on the bottom – when you cut through the dish there was spinach, ricotta, parmesan, a coddled egg with a lovely runny yolk and shaved white truffles on top – John can be a peasant while I will go for the luxurious!

Chicken Valentino – This is another classic Valentino dish - circa 1973. Piero said he has served this about 5 times in the last 10 years. My thought – serve it more often and classic doesn’t mean “out of date.” Piero described this as the quintessential American-Italian dish. It consisted of grilled chicken, Italian sausage, olives and bell peppers – mama never cooked so good!

Cheese Plate – I didn’t write down the names.

As far as I am concerned this is THE Italian restaurant in Los Angeles. As a side note, we happened to have a guest in town who wanted to go to Valentino the night before this meal. We went two nights in a row and didn’t have one duplication – two nights – two completely different experiences – two wonderful meals. By the way you don’t have to be a regular to get the best of Valentino – Piero does it every night for every guest.

Pics here:
http://lizziee.wordpress.com/2011/10/24/vin-bar-12/

Second Meal
I sound like a broken record, but this is just the best Italian restaurant in Los Angeles. Chef Nico devised our menu and Piero and Paul Sherman selected the wines. Piero mentioned that many of the dishes that Chef Nico created were “new” to him – Nico is an incredibly talented chef with a contemporary flair. His flavor combinations are just extraordinary, he is a fantastic saucier and his execution is flawless.

Marinated swordfish carpaccio, blood orange dressing, pistachio, baby tomatoes, arugula – a perfect light beginning.

Abalone, sea urchin, sea urchin dressing, pea shoots, mashed potato under the shell – Chef Nico knows my love of sea urchin and this was a fantastic combination of flavors – uni and abalone – you can’t get better than that.

This was introduced as Chef Nico’s interpretation of Matzoh Ball soup! The “ball” was actually composed of speck, pork, crab, celery, carrot and ricotta cheese. It floated in a crab bisque with pieces of crab. There are no words to describe how good this was. The bisque was so rich and deeply flavored that you knew this was not made in minutes, but carefully constructed and lovingly tended to for hours.

Cannelloni (made with white semolina flour and squid ink infused pasta) stuffed with lobster, pappa al pomodoro sauce, ricotta cheese sprinkled on top and a roasted cherry tomato on the side – not a hint of toughness from the lobster and again the saucing was flawless.

Orecchiette pasta (literally little ear’s pasta), Swiss chard, pecorino, sweet mozzarrella cheese, olive oil – Valentino has always excelled at pasta and this was no exception.

Risotto saltato covering venison ragu on a sauce of ricotta cream, olive oil and parsley. Risotto saltato refers to the fact that you fry the risotto rice in a frying pan so that it becomes a golden and crispy cake. We were on a roll – each dish shone, not one overshadowed the other.

Fonduta on top of braised beef tartare, pea sauce, shaved white truffles on top – I am running out of descriptive adjectives. Enough to say that this was perfect.

Grilled pork, fines herbes, a sauce of jus, butternut squash, carrots, green beans, zucchini, baby corn, fennel – the vegetables were market fresh and the pork succulent. Underneath the pork was a mosto (must) of raisins, figs and apricots

Cheese for dessert

This was a perfectly constructed tasting menu and far superior to any Italian restaurant in Los Angeles. I can’t wait to go to Vin Bar again and see what else Chef Nico has up his sleeves. His creativity and execution are limitless.

Pics here:
http://lizziee.wordpress.com/2011/11/09/vin-bar-13/

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Fritto Misto
316 Pier Ave, Hermosa Beach, CA 90254

lizziee in Los Angeles Area

Norcini - Santa Monica Place

I agree that Norbert is great, but what distinguishes Norcini is the salumeria.

lizziee in Los Angeles Area

Norcini - Santa Monica Place

I can't compare as I haven't been to the Cheese Shop in years, but for the quality and selection Norcino seems reasonable.

lizziee in Los Angeles Area

Artisan Salumi

Just posted about Norcini at Santa Monica Place.

lizziee in Los Angeles Area

Norcini - Santa Monica Place

If you want the most comprehensive selection of salumeria and cheese go to Norcino located in the Market at Santa Monica Place. This is the creation of Piero Selvaggio and nobody sources ingredients better than Piero. Primi has closed but Norcini is going strong and has gotten me through many Sundays of football watching. See pics below.

lizziee in Los Angeles Area

WHITE TRUFFLE TASTING MENUS - 2011/2012

Messed up - the date is Thursday, 12/8. I guess call and reserve with Giuseppe. Knowing Valentino, it should be a great event with worth-it truffles.

2 weeks ago I had egg in truffle - pasta ravioli on the bottom, coddled egg with runny yolk,spinach, ricotta, and parmesan with white truffles - I can only imagine what this would be like with a fresh truffle from Alba.

lizziee in Los Angeles Area