pizzafreak's Profile
Has anyone tried Crust yet in Studio City?
I went there yesterday. My friend, Jaques Montague, isn't that a great name, and I had just finished a round of golf, and were looking for a place to have some lunch. Knowing that I am a pizza person, he mentioned that there was this new place on Ventura Blvd just east of Laurel Canyon, so off we went. It is mainly for takeout, and while there is interior seating, in my opinion it is not meant as a place to hang out in. Music is loud, decor is orange and black. Now to the pizza. We ordered 2 pies, Margherita and BBQ Chicken. If you like a LOT of cheese on your pie, this Margherita is for you. The crust is ultra thin, the sauce was devoid of taste because of the overpowering amount of cheese on the pie, and I could not taste or notice any EVOO on the pie. I called this pie crap. The BBQ chicken pie was very very dry and also not tasty at all. It's just not what pizza should taste like. The BBQ chicken pie at CPK has this one beat by a country mile. If you are a pizza aficionado, this place is not for you. If you don't care about how a pie tastes, why not, but I will not be going back there ever.
Patsy's 117 St & 1st
I live in LA, and whenever I fly in to NYC, I tell my taxi to go via the Triboro and make a stop at Patsy's for my first NYC slice. Came in yesterday, did my routine, and, I'm sorry to have to tell you that the slice was tasteless. Through the years I have had great slices and not so great. I know that Patsy's is a hit or miss proposition, but this one really missed.
Brats Brothers in the old Max's location in Sherman Oaks?
Yes that is the old Max's site. Brat Bros is doing very well since they moved from their old location, which made the place look like a dive, to this site. They have an expanded menu and changed their business model to include Saturday and Sunday brunch, and have many different kinds of premium beer on tap. In addition to a large bar, they have a central community table as well as tables for 2 and 4 lining the sides. Click their URL for the entire menu.
http://www.bratsbrothers.com/
Studio City/NoHo on a budget
Your words about Ramen Jinya are your opinions, not facts. You are certainly entitled to your opinions, and so is everyone else. Seems to me that more people like RJ than dislike.
PM Fennel Sausage pie
A few weeks ago I went to PM and ordered my favorite, the Fennel Sausage pie. When it was brought to me, I noticed that the sausage resembled medium size meatballs, and did not seem to be cooked all the way through, something like medium rare. Nevertheless, I accepted it, took a bite, and my taste buds told me this was not the sausage pie I knew. I told my waiter who apologized and offered to make another, but I was too upset because my expectations had been shot down, and left. I did not get a bill. Today I went back and ordered it again. When it was served to me, all looked OK. One bite, and I was back in heaven. Glad to know my prior experience was an aberration. For those of you who are fans of PM, they are constructing their pies differently now than when PM opened for business. I always sit at the pizza bar so I can see what is going on. In the beginning, after the dough was stretched and put on the peel, EVOO was brushed on covering the center of the most of the pies leaving the end crust without oil, then salt was broadcast over the raw pie, and then whatever toppings applied to that pie were placed on. Now, EVOO is brushed on the end crust, leaving the center plain, and no salt is broadcast. I have no idea why they made the change, and I can’t taste any difference. Just thought I’d pass this along.
Bistro Provence
No, I never have, but I will now that I know about it. Thanks for the heads up.
Bistro Provence
For several months now I have been going to Bistro Provence, a little jewel of a restaurant, located in a mall just north of the 134 freeway, on Pass Avenue in Burbank, next to Starbucks. I had been sampling their menu, but lately had been choosing their 1/2 Roast Chicken. Too bad exile kiss never dropped in here, because I am sure he would have rated the Roast Chicken here among his top 3. What chef Miki Zivkovic, formerly the chef of Pinot Bistro in Studio City does is to first bone the chicken, taking out the backbone, ribs and wishbone, and then pan roast the chicken on the stove and finish it off in a high heat oven. The bird is so moist, and the skln is the crispest I have had yet in LA. Although I usually have this dish with veggies, on the menu it is listed with balsamic onions and garlic fries, and the fries are superb, fried to perfection. It really is a delicious meal. Tonight, the soup of the day was French onion soup, and I ordered it. When it was presented to me, I immediately noticed that unlike the usual presentation of the dish in a bowl with the cheese overrunning the top and sides, the Gruyere cheese was a generous clump in the center, covering the slice of French bread. I dipped my spoon into the broth, tasted it, and had an epiphany. This is without a doubt the best French onion soup I have ever had. The caramelized onions were done the way they should be, the Gruyere was a perfect amount. When I reached the bottom of the bowl. I picked it up and poured whatever broth was left onto my spoon so as not to leave a drop. Instead of my usual chicken, tonight I ordered the Lobster ravioli. When the dish came out, it was literally drowning in a white cream sauce. I took one bite and called the waiter over, told him to take it back to the kitchen and get rid of as much sauce as he could, then bring it back out. When the dish came back, it was brought to me by Miki, who told me that his preference was not to use a cream sauce, however his clientele demanded it. His preference was to saute the ravioli gently after the water bath, and then serve it with a tomato and lobster sauce. I told him that sounded fine to me, so he removed that dish and in 5 minutes brought me the new Lobster ravioli. It was a vast improvement, and I was happy to see he really goes out of his way to satisfy his customers. He told me that from now on the French onion soup would be served every Friday night. Next Friday I am going to combine the onion soup with the Chicken entree and have a glass of Pinot Grigio with the meal, What a great way to start the weekend.
Bistro Provence, 345 N Pass Ave, Burbank 818 840 8783.
Nancy Silverton interview
Today, on Slice, Nancy Silverton is video interviewed about how she came to her pizza dough
recipe, and what pizzerias influenced her in coming up with the dough she makes.
Help: need good croissants for a brunch but don't want to pay $2.50/each. Ideas?
I went to KA donuts in the mall at the intersection of Tyrone Ave and Ventura Blvd in the Valley for my morning carbs. They sell decent croissants. Nowhere near as good as Petrossian in NYC, but decent. They want $1.60 ea, and need 24 hour notice. Hope this helps you
Finally tried Pizzeria Mozza last Sunday
I know that you like the margherita with fennel sausage. Last week, when I went to PM I ordered the regular FS pie. It tasted very different from my previous recollections. Have you noticed any difference in the taste if you ate it there lately?
Manhattan Clam Chowder
LA hound wants to eat the best Manhattan Clam Chowder in Manhattan. Recs, pls.
After the movie at the Royal: Emils Bakery, Naan Shack and a frozen yoghurt
How about an address?
Vietnamese Food
Bistro Orient, which was reviewed by S Irene 2 weeks ago, located in the same site as the old Gorikee restaurant, in the Vons shopping center on Ventura Blvd between Canoga and Topanga Cyn, is where you want to go. I have been there twice already, and although I have not yet had their Pho, they offer 8 different varieties, ranging in price from $8.50 to 9.50, as well as many other Vietnamese dishes. You will not be disappointed
Best Sichuan in the Valley?
Vietnamese yes!! I assume you have not tried Bistro Orient, in Woodland Hills, which occupies
the space where the old Gorrikee used to be. Really good Vietnamese fusion.
Looking for Hanger Steak in LA
Huntington has them frozen, and you will have to butcher it yourself. If you are near a Gelson, they can order it for you and butcher it.
Need my Pierogi
There are 2 Russian Deli's near each other that carry them frozen in the Valley. The first is Grandma's (Babushka) which is located on Laurel Canyon and Riverside, in the mall in back of Starbucks. The other is Odessa, which is located on Magnolia and Laurel, in the mall opposite JON's supermarket.
Unforgettable PIZZA CRUST you ever eaten in Southern California
I have been to PB, and frequent PM, and crust wise IMO there is no comparison. The crust of the Margherita I had at PB was the best ever. The other side of the coin is that I think the fennel sausage pie at PM is the best ever. They make different crusts, and there are many more topping choices at PM. How I wish PB would open a store here in LA.
Help locating 5 lb fresh New England lobster (restaurant or on-line)
Ranch 99 Market on Sepulveda and Victory has 4lb and up. Can't vouch for a NE lobster. They have at least a dozen in their tank all the time
Steamers
Tusquellas Sea Food Market, at the Farmers Market on Fairfax and W 3rd St has them. Saw them there today, Kind of pricey - $6.98/lb.
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Tusquellas Sea Foods
6333 W 3rd St # 138, Los Angeles, CA
China
Going to Shanghai and Beijing in 3 weeks. Need link to Shanghai restaurants that Jerome published a few weeks ago. Thanks.
LA Hound looking for great Neopolitan Pizza in Manhattan
Coming to NYC in a week. Am getting tired(?) of Motorino, and am looking for another place that makes great Neo pies. I know Motorino's pies are not Neo. Have been to Luzzo, want to try another. On my way in for the airport, I'll make a quick pit stop at Patsy's 116 St, so please don't include that. Appreciate your input.
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Luzzo's
211 1st Ave, New York, NY 10003
Motorino
349 E 12th St, New York, NY 10003
Review
Went to Oak Fire Pizzeria, 13359 Ventura Blvd, corner of Dixie Cyn for lunch yesterday. Their pizza menu has 3 different crusts - Thin , Honey Wheat and gluten free,. I did not even think of a Chicago deep dish pie. I ordered the Margherita thin crust pie, with mozza and tomato sauce. When they say thin crust, they are not kidding. The crust was no more than 1/16 of an inch thick, with a slightly raised end crust. Slight charring on the end crust, no charring on the bottom. The mozza was not fresh, and covered the entire top, with very little tomato sauce and fresh strips of basil sprinkled on after the pie was baked. I could not identify the type of mozza used. The verdict - I would not order a pie there again. I found it tasteless. The service was good. A charming waitress with an easy smile paid attention, and frequently asked if there was anything more she could do. I will go back there again, because I found their sandwich list interesting, and since they bake their own bread it might be a good bet.
Did a Restaurant Replace Wiener Factory?
And also the mild Polish, which was my favorite at WF, and is my favorite at Fab's.
Looking for great pizza place in Sherman Oaks/Studio City Area
Fair enough. To answer your question, when I want really great pizza, I hop on Southwest Airlines, go to Phoenix, and stand in line waiting for Pizzeria Bianco to open. I had an epiphanic experience my one and only time there, when I had their Margherita. Further, IMO, the fennel sausage pie at PM is the best I have ever tasted, and that's what I have when I go there.
Umami Burger, Studio City
No, they won't let you create your own burger. They have a set list of maybe 10 different burgers, and all you can do is delete whatever toppings on that particular burger you don't want. I originally wanted a med rare burger, Amer. Ch, grilled onions, and was told no. I wound up choosing the Umami burger, and it was a good choice. It has their version of cheese on it, and some other stuff the particulars of which I have forgotten.I didn't use Ketchup or mayo or mustard, all of which they offer on the side because I wanted to taste the meat. My report, I hope, speaks for itself
Umami Burger, Studio City
Went there this afternoon for lunch. I had been to Umami before, on S. La Brea, and thought it just ordinary, but this is very convenient for me, very close to The Counter, so I could compare the two, I ordered the Umami Burger medium rare, with Tempura Coated onion rings, and iced tea. The service is a little slow, and they do not accommodate individual desires. All you can do is delete an item on their set burgers. When my burger came, I was wondering how I could get it into my mouth, because the wonderful roll was domed pretty high, but I managed. My first bite was a revelation. The burger was juicy, tasty, prepared just right, and all the toppings complimented each other. The onion rings were a good side for the burger, and the iced tea was much better than the usual seen in LA. I was very pleased to eat there, consider it much better than The Counter, and much better than my previous experience on S. La Brea You all should give it a try.
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Umami Burger
850 S La Brea Ave, Los Angeles, CA 90036
Looking for great pizza place in Sherman Oaks/Studio City Area
The original question was not whether you or I think PM is great, but are there any great pizzerias in the SO/SC area? Either you agree with my answer that there are none, or, name your great place(s) in SO/SC
As to PM's greatness, I am not the only one who thinks so. Here is the review of PM printed in SLICE.
http://slice.seriouseats.com/archives/2009/11/los-angeles-la-pizzeria-mozza-antica-pizzeria-artisanal-naples-style-neapolitan-pizza.html
