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dbchun's Profile

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Your best, most recent breakfast...

^ this! or the jerusalem bowl from sycamore kitchen

Feb 21, 2014
dbchun in Los Angeles Area

Best macaron spot?

wow that is exciting! fingers crossed! i thot i was lucky to have a friend with the same "commute" :) jealous!

hard to compare with parisian patisseries but glad to hear another vouch for lette

Feb 20, 2014
dbchun in Los Angeles Area

Restaurants/Food that were only in NY and now in LA

you can get banana pudding from LA location of Magnolia Bakery

I keep hearing rumors of Eatly coming to LA but nothign concrete yet

like the cronuts from Frances the best

Feb 20, 2014
dbchun in Los Angeles Area

Q - serving lunch

thx for the heads up!

Feb 20, 2014
dbchun in Los Angeles Area

Best macaron spot?

I prefer Lette macarons over Bottega Louie and Little Next Door makes good macarons as well, they have a similar macaron to Pierre Herme's hazelnut truffle

maude restaurant - february tasting: citrus

We opted out of the wine pairing for a bottle of champagne, was very curious about the sake that was served in the champagne flute!

Service was good, funny and impressive to listen to them explain what seemed like 20+ ingredients in the chef's salad. But you're right, maybe not as buttoned up as some other fine dining establishments.

I agree, at $75pp for a nine course tasting it's one of the better prix fixe options in LA.

Feb 19, 2014
dbchun in Los Angeles Area

maude restaurant - february tasting: citrus

Had the pleasure of experiencing the February tasting of citrus fruits at Chef Curtis Stone's new restaurant, Maude.

The restaurant itself is off Beverly Dr with just a "M" on the door to mark its location. Cozy interior with a few tables and bar seating to view the kitchen. Plates and utensils were very pretty with classic ornate designs.

Nine course tasting highlighted a variety of citrus fruits, adding in a dimension of pleasant brightness to all the dishes while avoiding becoming too acidic or astringent.

Each course was meticulously assembled by the chefs and had a perfect ratio of components so that they all melded harmoniously without one ingredient outshining the rest. Great attention to detail. On one occasion a microgreen fell off the top of the presentation, the waiter promptly returned the dish to have the chef reassemble.

Tasting Menu:
Lime Sorbet
Oysters & Caviar
Onion Bhaji
Crispy Mussel
Garden Salad
Carrot Soup
Duck Duck Goose
Snake River Farm's Beef
Abbaye de Bellos & mostarda
Madeleines & salted caramel
Lemon Curd
Petit Fours

Everything was really incredible, to me the stand out dishes were the carrot soup, terrine and duck duck goose.

Carrot soup was warm, comforting with a hint of spice plus brightness from orange, but what took it over the top was a paper thin crispy serrano ham, just the perfect crunch and saltiness to round everything out.

Terrine of chicken leg had a thin tangerine gelee with dill on top and was paired with a very unique dijon ice cream. The cold spiciness paired wonderfully with savory terrine.

Duck Duck Goose, what a funny name. A play on words, this featured duck ravioli with smoked goose fat and a cured duck egg yolk grated on top. The citrus component was a finger lime beurre blanc which really complimented the richness of the duck and goose.

Chef Curtis was very friendly and could be seen actively working the entire night. It was a pleasure to have him serve several of the dishes himself and explain the ingredients. The entire service team was excellent, providing wonderful service and open to answer the multitude of questions we had about each dish.

Looking forward to returning again on a different month to see how Chef Curtis transforms the newest seasonal ingredient.

More pix/full description:

212 S Beverly Drive
Beverly Hills, CA
+1 310 859 3418

Feb 19, 2014
dbchun in Los Angeles Area

barbershop ristorante hollywood

checked out our first pop-up restaurant, barbershop ristorante by chef walter el nagar

hosted within the farmer's kitchen off vine in hollywood, nice cozy spot. ambiance was very relaxed, everyone there were clearly foodies (would not be surprised if they were chowhounders!) and enjoying the experience. chef walter was very friendly and interactive, a joy to watch and talk to.

food was very neat and interesting, each dish was unique and intellectually stimulating. molecular gastronomy techniques and classic flavors makes the dinner a really fun experience. a modern take on Italian cuisine, something you don't often find.

at the end of the meal chef walter mentioned they will be setting up a restaurant in santa monica in the future, we look forward to it!

-oyster sphere and foie
-salmon roe, tapiocca, ricotta
-venus rice, salmon roe, berry gelee, scallop
-foie gras and saba
-prawn and powdered olive
-ink pasta and lemon foam
-lobster, apple ravioli, black truffle
-smoked lemon and egg yolk risotto
-cod, asparagus, and white chocolate foam
-carrot foam, ginger panna cotta
-citrus semifreddo, bergamot foam, marscapone, cayenne pepper

more/larger pix here:

Feb 16, 2014
dbchun in Los Angeles Area

Looking for "Made in LA" kind of food gifts to bring up to Seattle

I'm a sucker for caramels so my recommendations are the best local caramels I've tried, Le Bon Garcon and Crack Caramels.

I've found Le Bon Garcon at "The Language of Flowers" in Santa Monica and Crack Caramels at Heath Ceramics.

Interesting to see little flower co. on the list, perhaps I got an older batch but found the caramels to be more "American" --denser, firmer, rather than the buttery soft "Parisian" style.

Feb 10, 2014
dbchun in Los Angeles Area

Trois Mec!!!

Agreed, the beef rib cap, while tasty, was the least impressive of the tasting lineup. We returned to Trois Mec a week later to the same tasting menu and opted for the pescatarian option which switches the beef rib cap for a wild mushroom pho, which I think was more in line with the creativity of the other tasting dishes.

We'll definitely be returning, but probably give em some time to update the menu. I've noticed from older blogs/posts that the menu has been updated several times since its launch to reflect seasonality.

"Mushroom pho, coconut water, pine, hazelnut, caramel"

Feb 10, 2014
dbchun in Los Angeles Area

Nice LA Restaurants WITHOUT Prix Fixe on Vday

made reservations at ink for 2/14, did not see any info/notice of prix fixe

Feb 07, 2014
dbchun in Los Angeles Area

Rao's or Hatfield's

agreed, two very different choices. any more detail you can give on who the bday is for or what kind of crowd?

big fan of Hatfield's

Feb 04, 2014
dbchun in Los Angeles Area

Edo-Style Sushi in LA- Who's the best right now (controversial)

ah ok, i don't recall much hot sauce the last time i had omakase there but i can see where you're coming from regarding modernized

sushi Q looks great and sounds like a good match for a strict traditionalist

Feb 04, 2014
dbchun in Los Angeles Area

Edo-Style Sushi in LA- Who's the best right now (controversial)

you sound like quite a sushiphile, I'd be curious to hear your opinion of Jinpachi in W.Hollywood

Feb 04, 2014
dbchun in Los Angeles Area

Any non-hamburger spots that offer grass-finished beef?

**oops sorry didnt read the full title... my vouch for Lindy & Grundy for grass-fed meat still stands but hopefully someone else can chime in with a rec for prepared food...

I believe Fat Dog on Fairfax has an option for grass-fed beef hamburger from Lindy & Grundy (amazing butcher) next door

The Fat Dog
801 N Fairfax Ave
Los Angeles, CA 90046
(323) 951-0030

Feb 04, 2014
dbchun in Los Angeles Area

Special Occasion Japanese restaurant

Highly recommend the following for Omakase (starting around $100/person for the basic):

-Sushi Sushi

Feb 04, 2014
dbchun in Los Angeles Area

Ceramic Knives. Any advice.

i absolutely loved my kyocera knife, stayed nice and sharp and non-reactive. unfortunately, it shattered when something fell on it :( the obvious downside is the fragility vs. steel

Dec 31, 2011
dbchun in Cookware

Advice on coffee grinder...

capresso is a good <100 grinder, for <200, I would look at entry level Baratza line

Dec 29, 2011
dbchun in Cookware

Coffee, Coffee Pots, Tea & Tea Pots - What are Your Favorites?

Also keep in mind the limiting factor to good coffee, aside from the beans itself, is the grinder. Some kind of conical burr design should suffice for drip

For teas, just saw a TV commercial for the Breville Tea kettle that adjusts soak time depending on the tea...looks spiffy!

Dec 20, 2011
dbchun in Cookware

The Counter coming to Downtown

yum! the counter is GREAT

Dec 20, 2011
dbchun in San Diego

Discoloration on DeBuyer mineral pans [split from "Is my cast-iron dirty?" thread]

i don't think the residue is poisonous and it probably adds some iron into your diet

i would try the cleaning advice with salt and oil

eggs seem to be very sensitive to the cleanliness of a pan, many users that use cast iron/carbon steel pans for eggs have a specific egg-only pan

Dec 19, 2011
dbchun in Cookware

Coffee, Coffee Pots, Tea & Tea Pots - What are Your Favorites?

can't go wrong with a Technivorm Moccamaster, theres a few models available, I love my KBT741!

Also, I use bottled/filtered water for brewing as to prevent calcium buildup

Dec 18, 2011
dbchun in Cookware