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rangoon kitchen in san gabriel

Is this place the re-incarnation of Fiji West?

Musso & Frank Grill or Dan Tana's

Not necessary an insider's tip for Musso & Frank.
But if you are up for an alternative, ask to be seated at the grill side bar (behind/in back of) the 'bartender bar" and you will have a completely different experience than the white table cloth version.
It is an old school version of the chef's kitchen table where you can watch every steak being cooked by the grill master himself.
I bought the grill master a drink, he gladly accepted but stated that he does not drink on his job and saved the drink (a beer) in an ice bucket for after work. Impeccable work ethics!
You won't find that at Dan Tana.

private room in San Gabriel Valley for Chinese dinner?

First you should decide on what kind of cuisine you want. There are hot pot specialists, Cantonese, and Shanghai restaurants with dedicated private dinning rooms. Even some "Cha Chaan Teng" has separate rooms set aside for such occasions.
However, not all private dinning rooms in SGV Chinese restaurants are created equal. For example, besides a room with 4 fixed or movable walls, some are equipped with Karaoke system, so one can party on after dinner. Others include private bathrooms, so patrons don't have to leave their privacy to find relieve.
Minimum charge is a must.

Where can I get frozen raccoons?

it just does not appears as canned as the items two items to the left
(Comments not mine)

Where can I get frozen raccoons?

Please provide evidence.

Songkran 2015: Thoughts?

I went last year for the first time just after 12 pm using the subway. Unfortunately, that was after the water festivities had finished, so I don't know how dynamic that was. There were just a few stalls offering food on the side ie. no major food venders and no lines.
The surprise attraction in the afternoon was the outdoor Miss Thailand USA pageant. Magnificent costumes and beauties abound. Among the judges were Miss Thailand USA 2013 and Miss Thailand 2013 who had just won Miss Universe.
I don't know what the food and cultural programs will be like this year.

Which OO KOOK?

I googled OO Kook looking for Korean BBQ and found OK Alhambra, Rosemead and Arcadia listed in addition to the one in K-town.
Are they all the same chain? Are their offerings comparable in quality?

Where can I get frozen raccoons?

In the raccoon chapter of the LL Bean Game and Fish Cookbook, five raccoon recipes are listed. They are:
Roasted Raccoon, Hoosier style,
Roasted Raccoon with sweet potato, sausage, and corn bread stuffing,
Roasted marinated Raccoon with liver, onion, and bread stuffing,
Barbecued Raccoon, and
Raccoon Pie.
In the introduction section, it stated that to dress a raccoon as one would a beaver (see beaver chapter) and that raccoon is as tasty as squirrel and better than rabbit (and I just had rabbit along with multiple foie gras presentations among the recent 18 course black truffle tasting dinner at SAAM).
It also state that raccoon from 12-35 lb will dress out at a bit more than half that weight depending on whether one leave on the head.
It further mention that a dressed coon around 6-8 lb is ideal and should be put down in salt water after it is dressed. And that regardless of the size of the coon, the inside and outside layers of fat should be removed and the single gland under each foreleg near the body and the gland lying on each side of the spine in the small of the back should also be removed. These waxy kernels are brownish in color and about the size of a kidney bean. A coon of 5-8 lb dressed is best roasted,
Further, it state that old boar coon could be tough and before roasting should be put down in salt water for 10-12 hrs and then parboiled for 30 minutes to 1 hour through at least one change of water (to the first of which may be added 2 teaspoon of pepper and 1 teaspoon of soda) before rinsing and drying for the roasting pan.

L.A. Dish of the Month, February 2015 -- BURGERS

I am confused more than ever.
Unless it is a FO special that JL some have unique access to. A half burger usually do not come out perfectly halved with overflowing greens. Also what does the other haIf looks like ? Sans arugula and catsup, I suppose.
I just can't imagine how this can be accomplished at the table.
Next time I will try to order the same half burger with photo in hand.

L.A. Dish of the Month, February 2015 -- BURGERS

The FO half burger is just as amazing to see as the 'saw the lady in half' trick.
How did they get the perfect bun + patty cut without touching the arugula?

now that it's back, where are the best foie gras dishes?

I was served what I believe to be Foie Gras as one of the many courses featured at chef LQ 's black truffle dinner at Vertical Wine Bar a few weeks ago. But the dish was exquisitely tasty. Plus black galore with every dish.
I am sure Foie Gras at the Vertical will be outstanding if they serve it on their menu.

Large Chinese Seafood Restaurant Opening in Hacienda Heights?

Quality is relative. While many others have praised, I found dim sum quality at Alhambra's SH has been consistent and much better than most other "discounted" dim sum places. Service is also above average. The fact that SH Alhambra has deeply discounted their dim sum without affecting quality should be shared with all Chow Hounds.

Large Chinese Seafood Restaurant Opening in Hacienda Heights?

Yes. that will be a branch of Sai Hai in Alhambra. We had dinner at Alhambra's Sai Hai last month and learned from the manager that the new branch will have Karaoke equipment in most of their VIP rooms. Karaoke is only available in the largest VIP room in Alhambra's Sai Hai.
For dinner, we ordered an Alaskan king crab at the promotional price of $11/lb. Also the Alhambra Sai Hai is now discounting their dim sum prices by 40% M-F and by 20% on weekends. Quality did not seem to have suffered despite the deep discounts.

2014 Top Ten Tastes

An impressive plate indeed but were's the "b..." smoked fish?

Little Hong Kong Cafe Closed

Wanted to get some lunch at Little Hong Kong Cafe on Sawtelle the day after Christmas but saw a sign on their closed door saying that they are closing after 20 years.
Had a few decent lunch there in the past.
We ate at Tatsu ramen a couple doors down instead. Line not as long as Tsujita's. Ramen was tasty. iPad ordering upon entry is novel.

Sweet Crush and Surfas

I went to Surfas this afternoon for some champagne vinegar and encountered their self-serve black and white truffle 'flavored' oil tasting station. Chunks of bread were provided. I liked the taste and aroma of the white truffle oil better than the black truffle version. Almost like the real thing with my eyes closed.

Bistro LQ's 18 course Truffle Menu

Oscetra caviar, foie gras, pigeons, veal kidneys & sweetbreads, bison, bear, crispy snails, etc. Plus truffles? Absolutely irresistible to me.
Sunday was sold out. Made reservations for Monday@8pm.
See you there.

Ipsedixit Was Right--Visit To New Port Seafood Beverly Hills

Exactly, why is acceptable mid-eastern food is only found mostly around Westwood and Glendale but not in the nearby Century City or Burbank?

K-town seafood "omakase on acid" style

I borrowed the "O O A" term from a recent K-town sushi post.
I enjoyed, for the first time, the $100+ set menu seafood at O Dae San after it was written up, with praise, by the Los Angeles Times staff many years ago.
Too bad that O Dae San is now a K-BBQ.
Please rate the restaurants that are currently serving this style of Korean seafood as outstanding (best), excellent, very good and good.

k-town sushi

How does Korean sushi differs from Japanese sushi?

Has Empress Pavilion reopened?

I went to EP yesterday at 10:15am The take-out storefront was not yet open. But I detected activities behind the frosted glass doors. I ventured in and learned that they were serving limited dim-sum specials menu M-F from 8a-11a at $1.98 each. Several local elders were ordering take-out dim sums from the restaurant. I was told that after 11a and on weekends, their full dim sum menu (priced similar to or perhaps higher than Ocean Seafood) will be available. I now wonders if Ocean Seafood has similar early bird discounts?
Tea service is $1.20 per person. What is novel is that there is a $2.00 per person (and perhaps per serving) sauce charge. The server told me that she gave have half chili and half mustard together and only charge me one serving.
Compared to the well orchestrated fundraising dinner at EP that I had attended, yesterday's dim sum crew were not ready. For example, while the hostess did an excellent job, there were zero waiters, ladies pushing carts has to do double duty to deliver and refill tea and to take the check.
I asked to see their lunch and dinner menu but was told that they are still being printed and that their chef can accommodate most requests. I have no doubt that they have competent cooks in the kitchen but at what price?
I was also given a nicely printed brochure listing various banquet and VIP room menu that ranged from $398-$988 for a table of 10.
I awaits reports when EP is fully functional.
PS. Parking is $2/30mins up to $5 max. "No validation" was clearly printed on the early-bird dim sum menu.

Koi ponds?

Outside the Corner Bakery at the Gardens at the Commons Calabasas has a nice setup. Has both turtles and Kois. Smaller scale than other Caruso's developments such as the Grove or the Americana at Brand.
Links with 5 photos to scroll thru:

I do not know if the Corner Bakery serves alcohols. Nearby restaurants definitely do. The garden is not associated with any specific business but is adjacent and open to all.


If you have never been to Saam, then it will be a worthwhile first experience with molecular cooking at a fair price. However, the final price will double or more if one select the more refined/costly wine pairing option.
Saam is my standby to wow the molecularly un-initiated out-of-towners.
Unfortunately, apart from their annual truffle tasting menu, which is available now. Saam tends to repeat their more popular/successful items while adding few new items from year to year. This type of "new/exortic" style of cooking WOWs first timers but gets boring very fast for repeated customers. For example, it is both fun and novel to see smoke come out one's nostrils in a mirror while chewing on tasteless popcorn dipped in liquid nitrogen for the first time. But do it again and again is stupid.
However, Saam get my repeated business because I constantly have new visitors from out of town.

Sushi - who serves Ono?

I don't know if wahoo is ono or not. But the first and last time I had wahoo served sashimi style was at one of the AYCE buffet at Scarpetta's a few years ago. The fish had an amazing transparent light pink hue throughout and tasted head and shoulder fresher and cleaner than any other sashimi I had in LA.
Unfortunately, it was not offered on my subsequent visits.

rangoon kitchen in san gabriel

Sorry, I did not write down their posted email address. Perhaps they have not updated their website.

rangoon kitchen in san gabriel

Wanted to try this place for lunch last weekend. But the place was closed with signs saying that they are relocating and to email them for additional info.

How's Mo-Chica now that Chef Ricardo Zarate is Gone?

Too bad the restaurant is now in turmoil. I was invited for the first time to Picca for dinner last weekend. We scored a table at 8:45p for our party of seven. The place was hopping when we arrived. We ordered two of almost every first plates to share. Food started to show up 30 minutes after our order. We finished our meal with the baby beef ribs as our main course. Followed with 3 out of the 4 deserts offered. Everyone especially enjoyed their delicate versions of macaroons.

Annual Sons of Norway Lutefisk & Meatball Dinner

I went last year. The main attraction, the all you can eat lutefisk, was served warm and has a uniquely dense yet spongy gelatinous texture. Very mild tasting. One adds the desired amount of melted butter to flavor. The more that better. The added butter also make it more slippery and effortless to swallow. A novel way to boost my daily cholesterol supplement. I liked it.
The food from the rest of the menu were all tasty.
They sell two kinds of "frozen" Norwegian aquavit shots in plastic cups to accompany the feast. One was standard issue aquavit and the other has a light golden tint and a special name that I cannot recall indicating that it has travelled in its cask on a boat that had sailed from Norway, pass the equator and return to Norway. A unique way of barrel aging.

L.A. Dish Of the Month, November 2014 -- Nominations

White truffle. Because it is in season.

Another Wonderful Dinner at Chi Spacca

Four of us went last night. Had called to make reservation and was told it was either 5:30p or 9:30p. We were late and showed up at 6p and were promptly seated. There were only two other table seated with one table of 6 next to us near finishing.
Having read the this board's and other's recommendations, we ordered the affettat misti, pickles, and pane biancop with bistacca drippings for appetizers and the 50oz bistecca fiorentina and grilled broccolini as main dish.
The server was delightful and clearly explained everything on the menu to us. We were told that the porterhouse would be cooked only one way and if it were too rare, we can ask to put it back on the grill and cook the carved individual pieces to our likings
The first courses were as delightful as recommended.
The porterhouse was impressive to look at when presented. Perfectly charred allover. We started with the filet side first and everyone enjoyed the flavor and the tenderness of the filet pieces.
Unfortunately, the New York side of the steak was also cooked to medium doneness with no visible pink/redness left. We then realized that it is not possible to un-cook an over-cooked steak. We each took a bite of each of our medium NY steak cuts and all agree that is was tough but not yet chewy. We gave up and ask for the rest of the steak be packed to go. Perhaps they have a new trainee manning the grill last evening.
A warning, the grilled broccolini on the menu yesterday is to be avoided at all cost if it ever shows up again. Burnt on the outside, stringy and overdone on the inside.
By the time we left at 8 pm, the bar seats by the grill are filling up and three empty tables remains. These dinners, like us are probably fashionably late for their reservations.
Final verdict, not going back for the porterhouse.