n

namstermonster's Profile

Title Last Reply

Salt and Straw

it's a classic flavor at their PDX locations. perhaps if enough people request for it here they'll make it happen? love it.

Salt and Straw

McConnell's is an updated take on old fashioned American ice cream parlour-style.
Carmela is simple flavors (brown sugar vanilla, earl grey) done beautifully.
Salt & Straw is unique flavors (pear & blue cheese, tomato water and olive oil sherbet) done beautifully.
Quenelle is closer to the likes of Salt & Straw more than it is to the others, but it's more simplistic in that it's generally more about a single unique flavor rather than the combination of 2 (kecap manis, concord grape).

Quenelle is good but sometimes the texture is a tad icier than i prefer. I wish he would offer the desserts he does for food fests as they have all, in my experience, been absolutely superb.

Agreed that it's most definitely been a banner year for ice cream in LA.

Sunday brunch in West LA

Farmshop? I haven't been to Flores but I've been to their other renditions and while I don't enjoy everything that comes out of their kitchens, their biscuits really are amazing. I'm not much of a fan of superba or 3 square.

The hart and the hunter, did it close or still open?

uh-O, i certainly hope not. best biscuits in LA.

Saint Martha

Ample parking as the restaurant is small and the rest of the businesses in the lot close relatively early.

Saint Martha

Atmosphere is small, quaintly casual chic - quite cozy.

Saint Martha

Went last night and had the following dishes:

- chicken liver mousse w/mushroom, hazelnut praline, pickled blueberries & toast
- sea urchin “tataki” with avocado mousse, hearts of palm and seaweed doritos
- octopus with koshihikari rice, sauce nero, lardo and espelette
- steak and oyster tartare with champagne sabayon and bone marrow beignets
- brassicas with toasted brewer’s yeast, mushroom and egg
- tomato with raw milk panna cotta, summer vegetables and tomato dashi
- diver scallop with black trumpet mushrooms, endive, white yam puree and smoked dulse
-braised Niman Ranch pork belly with mustard, red cabbage gazpacho and gherkins
- peanut butter ganache (pb glazed poundcake, pb ice cream, grilled grapes, choco-covered grapes)
- carrot cake w/carrot sorbetto, coconut jerky, almond brittle, avocado mousse, marshmallow cream

Overall it was a great dinner. The steak+oyster tartar was the table favorite w/the highlight being the bone marrow beignets, natch. My party thought the seaweed doritos in the urchin tataki dish were stale... I'm not sure if they were stale or if they were intentionally made chewy. Nobody, myself included, cared for the carrot cake dessert, although I did like a few of the elements on their own such as the coconut jerky (I was alone on this but I enjoyed the spiced ginger flavor) and the marshmallow cream.

Everything we tried was interesting but not overly so like some places that are blatantly trying too hard to make every dish an unusual standout. Will definitely make a return visit. Fresh new vibe in the heart of ktown!

Korean Fried Chicken

do the same at dwit gol mok - get the spicy wings and ask for the sauce on the side to keep the skin succulently crispy. 50% off all food during HH (5-8pm weekdays).

Korean Fried Chicken

ob bear, prince, kyochon and dwit gol mok.

Little Jewel

Love the feel of the place, had a great chat w/Chef Marcus about beignets...but the crawfish mac was a letdown. The noodles were way overcooked. The banana pudding looked promising and the brownish banana color made me excited, but it was too dense and texture was pasty. I definitely did appreciate that it was banana pudding and not your usual yellow-beigeish vanilla pudding. Still, I plan to go back and try the chaurice or cochon de lait, hopefully not so much a fail.

Kouing Aman?

Did try La Belle Terre back in june - no bueno. Recently had Bouchon's and was sorely disappointed. I actually knew I'd be right when I walked in and spotted them - they now look exactly like the flat ones at Bouchon in LV. :*(

With bay area shops (i.e. Ike's, Philz, Craftsman&Wolve) making their way down here, I'm totally rooting (and praying) that B Patisserie does soon. Belinda's kouign amanns are my #1 now that Bouchon's is no longer the same.

GCM is Getting The Best Ice Cream Parlour

Finally got to try it @ the fried chicken festival this past wknd - great all-American parlor-type ice cream...just simple goodness. Carmela is still my fave in the area but I prefer McConnells to Sweet Rose.

Wheat & Sons at the Anaheim Packing House

I may be in the minority but the wheat & sons porchetta was just ok for me. It was pretty good (not great) at first but after a third of the sandwich it started tasting (and smelling) like b.o. I don't care for the food at the packing house (what I've tried) but the space is definitely nice, particularly for the area.

Help!! N/Naka or Zo

n/naka. and yes, over shunji as well.

MONTE CRISTOS

like at sidecar or glazedla?

Kouing Aman?

The best one in LA really is still Bouchon's. I tried the one in LV a couple of yrs ago and it was visibly flat to the point where I interrogated the poor employee behind the counter. Twas nothing like LA's to say the least.

Places like Bread Lounge and Sycamore Kitchen all have their rendition but Bouchon's (LA) still blows them out of the water. Not in LA but in the bay area, B Patisserie's is pretty amazingly awesome, with seasonal flavors, to boot.

Ah, kouign amann, how I love thee with all my own.

Sonny's Hideaway or Warren's Blackboard

how was the patio seating (from what you could tell)?

Sonny's Hideaway or Warren's Blackboard

Yes, thought of Maximiliano but unfortunately they don't have a full bar...at least not according to their website.

Changes at Flores

Went to the other location when it first opened. It's definitely different w/all those layers. Hard to explain as it's juicy yet a different type of juicy since it's coming more from the layers than the meat itself. The meat is on the drier side but in a way that works as it's from being pounded thin, and with so many added layers and a light airy batter it's pretty delicious. Definitely worth trying once, and I'd go back a second or third time but in the end I still prefer a traditional 1-layer tonkatsu.

Sonny's Hideaway or Warren's Blackboard

Thank you! How about the patio?

Sonny's Hideaway or Warren's Blackboard

Has anyone been to both or either? Trying to find a good place close enough to Glendale for a group of 10 - requirements: full bar and good food. Atmosphere is a plus as most of the group cares more about that and alcohol than anything else but since I'm planning I say food is #1 priority. I haven't been able to find much about the 2 places...

Roy Choi's POT

Lest they've changed it since last Tuesday, you can order individual-sized pots at the tables.

Roy Choi's POT

I wouldn't mind a return visit but I didn't care for any of the dishes we tried. Had the sea beans, somen noodle special, fisherman's wharf and shorty. The pickled sea beans with ground sesame and seaweed were pretty good, albeit a tad salty. The somen noodle was not as good as your typical bibimgooksoo at your typical korean joint, and the noodles were slightly overcooked. The shorty is like a galbi jjim only with more broth and less meat - I advise against ordering this as you can get a much MUCH better one at most places that have galbi jjim. The fisherman's wharf fared better...I liked that the fish roe made it reminiscent of al jjigae or al tang (fish egg stew)...but the one big hunk of sardine and broken up bits of rock cod didn't make it very appealing otherwise.

I'm sure the trendy place will do well, particularly with those uninitiated into the korean stew world, but as for myself, it'll be just another addition to the growing list of Roy Choi restaurants, none of which I enjoy.

"Chicken and Rice" -- What NYC can do, LA certainly cannot do better

and the hot sauce! i slosh a buttload of hot sauce on my lamb&rice...*drool*

"Chicken and Rice" -- What NYC can do, LA certainly cannot do better

Truly, to each his own. I happen to love the lamb & rice (always disliked the chicken however). Yes, the sauces make it absolutely delicious and crave-worthy, however, even without the sauces I'd say it's at least fairly good...most def a far cry from being "virtually inedible."

Herringbone at The Mondrian

Had a new scallop (with guanciale and peas) dish which was too salty so they re-did it. They first explained that it was because of the guanciale that it was salty but I told them I've had guanciale before and it shouldn't make the scallops that incredibly salty. When the server brought it out the second time he informed me that the manager comped it and wanted to know my thoughts on it as it was a new dish. It was much better the second time around but the components of the dish just didn't meld well together. I also tried duck pasta (good), mussels (decent), shrimp & grits (skip this one), carne asada fries (standard but w/o the greasy creamy overloaded bomb you'd get at a mexican place = pass), the margherita and prosciutto flatbreads (decent but wouldn't order again). It's a beautiful space, both inside and outside, but all in all the food did not warrant any interest in a return visit.

Is Guisados really that great?

different peppers taste different. like i love the taste of habaneros more than serranos. then again, i am just into peppers so maybe i'm the odd girl in.

Is Guisados really that great?

i think the chili toreados is pretty delicious. yes, it's hot, but the mix of sauteed peppers, all cooked to a great consistency, works well. it's definitely my go to taco there.

Long Beach next week

been a while since I tried all of those (still haven't tried mother dough) but I liked Michael's better than mozza, sotto, olio, and bestia, while on par with what I remember of settebello and milo & olive.

Best Steak In Los Angeles....

jar is decent. salt's cure, i'd imagine, should be good.