brutusln's Profile
Bar Bouchon
BOUCHON PETITE-BAKERY
Where is the bread baked? On premises? These BH Bouchon thin baguettes seemed to have a denser, chewier, heavier crust than the ethereally crisp Yountville baguettes, if memory serves. The girl behind the bakery counter said the sandwiches just came in ". (I thought they'd be prepared on premises, right then.) Something about their sandwhiches... the bread has been in the fridge and just changes. Refrigeration changes the texture and even the flavor. For $10, I want the bread on my sandwich fresh baked and still warm. Come on, people, step it up.
I know they've only been open for four days, but when I asked at the bakery how much for a baguette , one gentleman behind the counter said "Bag?" Are you from another planet? Training issue, forgiven. The flavor of the BH baguettes is complex and wonderous. And the "macarons" as they spell it are a revelation.
BOUCHON, UPSTAIRS
Two days ago went for dinner inside upstairs at Bouchon, and when the food came, the cooks or line prep people came to the table and said "Salmon?" In other words, "Who had the salmon?" Really? I paid $38 dollars for this meal and you're coming out to the table and asking who had what, like they do at the informal Camellia Grill in NOLA? Ugh.
Onion soup, astounding. Salmon tarte elegant on a layer-crisp wafer. Blackberry sorbet, a dream. Vichysoisse complex and satisfying. Service? Meh. They seemed tired.
HELP! Cheap (but good) eats in Beverly Hills near Wilshire & La Cienega?
"Inexpensive" for us today meant 12 dollars for entree, side, cornbread slice and a drink served on Chinette paper plates with plastic utensils.
The Chicken Lady's thai chicken tenders are three thick-cut chicken tenderloins with a semi-crisp, but bland rough hewn coating. (They needed salt and black pepper for starters.) The tenders are admittedly moist in the middle, semi-crisp on the outside, but drenched in that ghastly, familiar bottled Chinese corn syrupy red sauce found at any supermarket. The tenders were skewered, as if to make them kabab like, although the skewers had nothing to do with the peparation of the tenders--they're the same tenders that appear in all the other dishes.
The "thai sauce" ruined any hope for an original, inspired Honey's Kettle fried chicken-like experience.
Side salad was a cup of bagged mixed greens from Ralphs, with a sliced cucumber added, and served with a plastic side container of room-temperature Kraft ranch dressing. The cornbread was authentic tasting, and moist with a buttery top crust, which is a feat, and so they get one A+ for that.
The service was odd. Wrong drink order, entrees for the table arrived five minutes apart. had to beg for a check. Credit card left no line for a tip. There's just a tip jar. I didn't leave a tip because I had no cash. Ugh.
Parking was difficult, with an aggressive woman in a Lexus behind us throwing up her hands in disgust as we entered the strip mall's center's parking lot and had to reverse out of the lot because of overcrowding. As if she was saying , "Can't you tell this tiny lot is run by a valet parker who stacks up the cars?!" Sad, aggressive kept Beverly Hills woman.
Overall, not an inspired restaurant. Not worth the trip. I recommend Honey's instead.
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Honey's Kettle
2600 E Alondra Blvd, Compton, CA 90221
Chicken Lady
416 S San Vicente Blvd., Los Angeles, CA 90048
Best Omakase (L.A.)
I am continually mystified by the quality rankings of sushi restaurants on this board. To me freshness is most of the sushi quality issue. So, I have some questions about sushi sourcing:
1) Are the fish suppliers for LA's sushi restaurants all over the western seaboard, or are there pretty much three suppliers for LA's sushi grade fish?
2) Is the supplier who supplies Sushi Nozawa the same supplier as say Midori down the street? Does anyone know this for sure? A Midori chef told me he knows the supplier delivery guy and he says that Nozawa and Midori have the same supplier, different grades. Could he be confused not knowing that it is just a delivery service?
3) How many sushi restaurants really source their own fish from small fishermen? How many sushi restaurants share the same suppliers? What are the suppliers' rankings of fish?
To me, to click on the "Suppliers" question gets at the heart of quality sushi, and whose is better. After all, freshness is about 80 percent of what makes sushi great and preparation/presentatino is about 20 percent.
So, who are the suppliers? How is sushi sourced? How does it work, and why has no one mentioned this key factor? Is it a secret underground world of intrigue and special interest groups, lobbyists and payola?
Langer's Beware.....? Hot Pastrami Truck!
Now that you brought it up, I too objected to Oinksters. It's the thin slicing that makes it resemble buddig pressed meats from Ralphs. The thinner something is shaved, the more room there is for shenanigans like pressing and pre-processing. Thick sliced Langers can't be pressed, can't be anything but traditional cooked expensive beef.
Langer's Beware.....? Hot Pastrami Truck!
Why do they call it black? Is it the peppercorns on the outside??
Omakase in OC (maybe LA) for beginners?
I was thrilled with a recent visit to Sushi Nozawa. (Lunch - $70. about six stunning plates.) Each pad of rice that the fish rested on was flavored differently. Was this the sauce that Moussilini was putting on each one? Or were these individually batches of rice? I was stunned.
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Sushi Nozawa
11288 Ventura Blvd Ste C, Studio City, CA 91604
New to the SF. Valley. Where are the best places to eat??
99 Ranch Market "food court" as you describe it was awful. Chewey, gizzardy, tepid organge chicken and a pepper beef that was sinewy and hard to swallow. Just awful. Another dish, kung pow chicken was gooey and not fresh. Avoid.
K-Paul's -- 3/20/08
Ate at K Paul's 9/3/09 for lunch. Seriously? It was $20! Cajun shrimp po boy sandwich with spicy mayo, to die for. The bread was shatteringly crisp and light, just elegant. A stunning cup of gumbo, the razor thin onion rings were beyond gourmet (stole these from my friend's plate), and a bread pudding that was light and airy, not dense and boozy. I was stunned. I wept at how brilliantly executed these dishes were. New Orleans is a food capital. There is no doubt.
Sushi-All U Can Eat by CBS Studios-Studio City?
I've eaten at Midori 40 or 50 times and it's wonderful for the price. I've also eaten at Nobu, Sushi Nozawa and Katsuya, among others.
101 Cheap Eats
LA Magazine's 101 Cheap Eats is really 108, once they added Pinks and Tommy's. Whatever. Looks like if your restaurant was listed in the phonebook, they added you to the list.
The only one I object to is Skaf's North Hollywood where I was literally served shoe leather on dry rice for 8 dollars.
1. 101 Noodle Express, Alhambra
2. 8 Oz Burger Bar, LA
3. Atch-Kotch, Hollywood
4. Atlacatl, LA
5. Baby Blues BBQ, West Hollywood
6. Bay Cities Italian Deli, Santa Monica
7. Beverly Soon Tofu, Koreatown
8. Big Wangs, Hollywood
9. Bill’s Hamburgers, Van Nuys
10. Blue Ocean Seafood, Alhambra
11. Brent’s Deli, Northridge
12. Bua Siam, North Hollywood
13. Café Brasil, Culver City
14. Casa Bianca, Eagle rock
15. Cemitas Poblanas Jrs. Taco Truck, East LA
16. Chef Marilyn’s Soul Food Express, West Adams
17. Clifton’s Cafeteria, Downtown
18. Colori Kitchen, Downtown
19. Cook’s Tortas, Monterey Park
20. Dino’s Chicken and Burgers, LA
21. Dumpling 10053, El Monte
22. Ed’s Coffee Shop, West Hollywood
23. El 7 Mares, Silver Lake
24. El Baron De Centro America, Mid City
25. El Huarache Azteca, Highland Park
26. El Parian, LA
27. El Pique Taco Truck, Highland Park
28. El Ranchito Taco Truck, El Sereno
29. El Rincon Criollo, Culver City
30. El Tepeyac, East LA
31. Fiesta Sa Barrio, Eagle Rock
32. Flossies, Torrance
33. Garage Pizza, Silver Lake
34. Giang Nan, Monterey Park
35. Golden Deli, San Gabriel
36. Great Western Steak and Hogie, Venice
37. Grub, Hollywood
38. Havana Mania, Redondo Beach
39. Holy Cow Indian Express, LA
40. Honey’s Kettle Fried Chicken, Culver City
41. Ikea (.99 cent Breakfast), Burbank
42. Jasmine Market, Culver City
43. JNJ Burgers and BarBQue, West Adams
44. Joe’s Pizza, Santa Monica
45. Kobawoo House, Koreatown
46. Korean Dumpling, Koreatown
47. La Caridad, Filipinotown
48. La Casita Mexicana, Bell
49. La Morenita Oaxaquena, Koreatown
50. Langer’s Deli, McArthur Park
51. Let’s Be Frank (hot dogs), Culver City
52. Let’s Be Frank, Culver City
53. Little Belize, Inglewood
54. Little Dom’s, Los Feliz
55. Los Balcones Del Peru, Hollywood
56. Lucky Boy (Breakfast Burrito), Pasadena
57. Lum-Ka-Naad, Northridge
58. M Café De Chaya, Culver City
59. Mario’s Italian Deli and Market, Glendale
60. Mariscos Jalisco Taco Truck, Boyle Heights
61. Mi Teresita Taco Truck, East Hollywood
62. Moles La Tia, East LA
63. Nagila Pizza, LA
64. Nanbankan, West LA
65. Nickel Diner, downtown
66. Nyala, Fairfax District
67. Original Pantry Café, Downtown
68. Original Tommy’s (hot dogs), Everywhere
69. Otafuku, Gardena
70. Pann’s Restaurant
71. PapaCristo’s, LA
72. Philippe The Original, Downtown
73. Phillps, Leimert Park
74. Pho79, Alhambra
75. Pie n Burger, Pasadena
76. Pinks (hot dogs), Hollywood
77. Pollo A La Brasa, Koreatown
78. Rambo’s Taco Truck, Eagle Rock
79. Renu Nakorn, Norwalk
80. Romero’s, Koreatown
81. Roscoe’s Chicken and Waffles, Pasadena
82. Ruen Pari, Hollywood
83. Shamshiri Grill, LA
84. Shin-Sen-Gumi, Gardena
85. Skaf’s Grill, North Hollywood--awful! Glendale
86. Skooby’s (hot dogs)Hollywood
87. Taco Jeesy’s Taco Truck, East LA
88. Tacos Baja, East LA, everywhere
89. Tacos y Mariscos G.G. Taco Truck, Echo Park
90. Tara’s Himilayan, Palms
91. Tashkent Produce, Valley Village
92. Tasty Garden, Arcadia
93. The Loft, Torrance
94. The Park, Echo Park
95. Tigeorge’s Chicken, Echo Park
96. Tito’s Tacos, Culver City
97. Umami Burger, LA
98. Uncle Darrow’s, Marina Del Rey
99. Veggie Grill, El Segundo
100. Viet Noodle Bar, Atwater Village
101. Vito’s Pizza
102. Wako Tonkatsu, Koreatown
103. Wat Thai Temple ($1 satay), North Hollywood
104. Woodlands, Artesia
105. Wurskuche (hot dogs), Downtown
106. Yun Chuan Garden, Monterey Park
107. Yunnan Garden, San Gabriel
108. Zankou Chicken, Everywhere
Best deal All 'you can eat' Japanese restaurant ?
90 percent of the time, I'm pleased with Midori. A bargain, and the yellowtail belly and Hawaiian king mackeral are stunning. The shrimp, salmon are merely passable. I mean, when you can get out of any sushi place after eating like five rolls, six pieces of sushi and three appetizers for 40 bucks? Please, girl. A total bargain. :)
Does anyone know about the rating system that the suppliers use on sushi grade fish? I hear there's a one to five scale rating on the fish and the suppliers charge accordingly. And I also hear the restaurants on sushi row in Studio City use the same suppliers (except for nozawa.)
I saw Little Toni's on Lankershim and was wondering..
I was blue after eating this pizza, just depressed. The sausage is like from a frozen Totino's pizza. I'm sorry but this place would close within a week in Chicago. Just unacceptable. The crust is an afterthought. I'm sorry to be negative, but my God, people. The things LAngelinos pass as acceptable does damage to the whole town's reputation. Absolutely meritless.
Give up on Studio City/Ventura?? a few good spots
I was horrified at the shoe leather I was served at Skaf's. Absolutely inedible. I was embarrassed.
Tito's Tacos vs Henry's
I was embarrassed at Henry's tacos. Absolutely meritless. A place like that in Chicago would be burned to the ground the night after it opened.
asian options in Copper Square (PHX)
I was disappointed in The Wild Thaiger last night. I was served a glass of cabernet that was sour, opened days earlier. To open 15 fresh bottles every night merely to satisfy one or two orders by the glass really bites into a restaurant's bottom line, I know. But to me, serving two day old corked wine by the glass is the maginot line that separates a great restaurant from the others. If you don't have volume to justify opening a new bottle, limit your wines by the glass or recommend the house red. The charge was graciously removed, and I didn't say a thing.
There was also a bone chip in the first bite of my crab/pork dumpling. My wild boar dish was flavorful, but the meat was a bit dry, likely overcooked in its broth. On the plus side, veggies here get the spotlight -- they're al dente and playfully combined. The eggplant was succulent and deserved top billing.
Also, when a cabernet is served, shouldn't it be slightly cool to the touch, around sixty degrees? (Room temp in Phoenix is like 75, and that's way too warm for red wine.)
The service was warm and gracious, and the presentation was fun. Am I being too grumpy about a wine blip, a warm sip and a bone chip?
Victorio's Italian, North Hollywood ?
I'm six months late, but I must recommend Victorio's. Their thin crust pizza is just wonderful-- thin enough to be like some of the very thin crusts like Chicago's famed Welcome Inn pizza. The red sauces are particularly good. I recommend the lasagna. Also, a half carafe of wine is laughably inexpensive. The whole menu is reasonably priced.
The fennel sausage they use on the thin crust pizza is as close to the miraculous fennel sausage they have in Chicago. LA's pizza, overall, doesn't compare to NY or Chicago, but this place saves LA's reputation.
Note: Earlier in the day, when the dough hasn't risen as much, you're likely to get a slightly thicker crust on the thin crust pizza. Later in the evening, when the dough has risen fully, it spreads thinner-- wafer thin.
Vietnamese in Downtown - A "Blossom" Report
I tried Blossom's Ban Xio last night and was delighted! The seared crepe with shrimp and vegetables comes with Thai basil and some, what is it, arugala? I wrapped little morsels of the crisp tender crepe in thai basil and arugala, dipped it in the clear broth-like sauce and it was a hot-cold sensation. Comes with a side of pickled carrots. Only seven dollars. I would have paid 15.
Le Parisien Cafe-Fresno Report
This miracle of a French restaurant is at First and Herndon, right next to Wassabi.
Fresh breads and croissants, velvety cream and strawberry crepes, sandwiches served on French bread with crisp crust. Vive le France!
Soups are served here with french bread croutons that are crisp and buttery. A perfect compliement to fresh French onion soup or mixed vegetable and sour cream soup.
Sushi in Fresno
Wassabi's atmosphere is lively and hip, no doubt about it. Plates are served brimming over with dry ice fog, and portions are so big they practically fall off the plate. My sharp server was a cherubic, Melrose Avenue hipster with multi-dyed hair and a a trim, feminine waistline. She sported a "Day of the Dead" tattoo, and had a complete knowledge of the many ingredients. But how about the food itself?
I ordered the "Hole in One" which was a "Deep fried, stuffed tuna roll", steeped in oodon with thin noodles. This was a knock-down, drag-out miracle of plated sushi. It was texturally sumptuous, had unexpected flavors and a creative presentation.
With this one under my belt, I was bracing for another impressive turn. I snatched up my first piece of "Cowboy", a salmon and cream cheese roll with crabmeat on top, I was nonplused. The salmon was, I think, grade three sushi, using the supplier scale. I've eaten at Nobu, Sushi Nozawa, Katsuya, and a couple places in San Francisco, and this salmon freshness grade was not up to par. The salmon grade, comingled with the crabmeat on top gave me pause as I stopped to contemplate freshness. This dish could have been spectacular if the sushi grade were prime. As is, however, it was a disappointment. $14.
The foolproof shrimp tempura roll was plated with flair, satisfying and filling at $10.
Next was yellowtail belly, off-menu. Firm, flavorful, but not the freshest I've had. It was served on a morsel of flavored rice, more palate-piquing than the fish itself. $7.
Wassabi is hit and miss for me. Spectacular presentation and lively circuses can't hide the shortfall in sushi grade in some of the rolls.
Skokie Thin Crust Pizza
Regarding Barnaby's in Niles, I had the thin crust sausage pizza last week and I was delighted.
You spoiled Chicagoans don't know what it's like not to eat sausage for a whole year. In Lost Angeles, we have spicy Italian sausage, but it's not the same. The fennel sausage in Chicago, the meat covering the Barnaby's pie, is one of a kind, succulent, anise-infused, lean and juicy.
The Barnaby's crust is so thin it looks like a mistake. Unfortunately, they cover the edge with a dense thick, chewy brocade of crust that is artless and nearly destroys the entire effect. However, forgiving that one small mistake, this pizza is amazing. The Barnaby's Italian beef sandwich is uninspired, however. Also, the line chefs at Barnaby's are an odd lot, unapproachable and mute. (It's not the ESL issue, either. They responded to my compliment with a shrug and a standoffish "okay". I didn't even try to kiss them or anything. The guy bussing tables, however, was buoyant and knowledgeable about the pizza.)
So, Chicagoans, shut up and recognize that you live in the food capital of the world. Spoiled brats. :)
Foster Farms Livingston Cafe - Livingston, CA
This slightly shabby, run-down diner-style restaurant is one of the only places in California to eat chicken that has been harvested minutes before, for cheap. (It's cheap because there are no transport fees-- they kill the chickens next door.)
The texture, the flavor, the aroma of fresh cooked chicken is astounding. If you've lived on a farm, and had *fresh* fried chicken, I'm preaching to the converted.
The dishes are simply prepared, uninspired, and range from Rotisserie half chicken with mashed potatoes and gravy to turkey sandwiches and soups. The cream of chicken soup is freshly prepared from scratch daily, with delicate morsels of fresh chicken in a thick base of cream, butter, flour, cracked black pepper and leek. It's a plain recipe that doesn't overwhelm the piste de resistance.
Diners here are mostly Foster Farms employees, and are quite accustomed to the fresh chicken-- they've become blase' about it. They won't realize they're in heaven until they take an "elevator ride" down to the "first floor." And by "first floor," I mean fine dining establishments in any major metro area in California that serve frozen or refrigerated chicken.
The place is grimy and needs renovation. Takeout is slow, and the service is gruff. And there are scads of fruit flies in this area for some reason, and outside does smell a bit like chicken poo. But who cares? Fresh harvested chicken is utterly decadent. For only $5.75, (poo smell outside no extra charge).
Foster Farms Livingston Cafe is south of Modesto, just off Routh 99 in Northern California.
Foster Farms Livingston Cafe
221 Stefani Avenue
Livingston, CA 95334
209.394.7950
Oinkster
The Pastrami debate, to me, surrounds not the expert, smoky peppercorn flavor or the divine moistness of the meats, which several restaurants have achieved.
Instead, the debate for me, is "Shaved or Sliced?"
Frankly, the shaving method of Oinkster's and other LA restaurants hides all kinds of flaws in the meat. Thinly shaved slices, layered and nestled, hide gristly morsels-- and hide the beauty of the expensive cut of meat.
On the other hand, the slicing method, a la Jerry's in Marina Del Rey, displays the meat's quality for all to judge. It's a bold,singular, thick stack of cohesive brisket, sliced into strata as if it were a core sample of the earth to be studied in Geology 101. If there are flaws, and the main flaw is inconsistency at Jerry's, it's all right there to see.
The shaving method smacks of overprocessing, to me, reminiscent of those supermarket variety Buddig meats which are pressed and slice razor thin.
So, if we're celebrating this cut of meat and it's marinated, spiced perfection, I'd like to see it reflect more the juicy slab from whence it peeled.
Changes at Porto's
Had a great Lechon (pork) sandwich there last week for around 4 bucks! Best value in LA! The shredded port was delicate, tender and flavorful. The bread on the Cuban sandwich is fresh-baked and really elevates the dish. The sandwich is served with, I think they're banana chips, sprinkled with sea salt, from what I remember-- whimsical, clever, curly things with an alternative flavor to potatoes. The chips may be a little bland, but they add visual zest to the plate, and they're filling. Had to wait 10 minutes for a table on Saturday at noon. No suprise.
Sushi-All U Can Eat by CBS Studios-Studio City?
I think Midori is impressive sushi for the price. Namely, try the Hawaiian King Mackerel, the Yellowtail belly and the Pompano. All delightful. Occasionally the Hawaiian King Mackerel is more chewy, other times, more buttery-- inconsistent but always hella fresh and flavorful.
Recently Midori hired a grumpy sushi chef who is rude. Instead of saying "Can I help you?" or "Welcome, what can I make for you?" he just stares. Odd. All the other chefs are warm and risible.
Best Pizza in Los Angeles (& surrounding)????!!
D'Amore was pretty fantastic. Crisp through and through. wafer thin crust. The one on Riverside (or Magnolia) is especially fun, because the chef making the pizza loves to talk about it. The oven temp, the dough, the toppings, and the bottled boston water. He'll also talk about their delivery, and if your neighborhood qualifies. The meat lovers pizza is a pass, because the sausage (prounounced Sossage in Chicago), meatballs and peperoni are far cry from D'Agostino's heavenly sausage in the Windy City. Just order veggie or just basil instead.
Studio City all you can eat Sushi
The way to get served more is to go when the place is dead: 2-4PM Saturday. (Pay the extra three bucks for the after 3PM dinner. (Bigger menu. Worth it!) Another key is to ask the waitress when you sit down for two appetizers right away. Shrimp and vegetable tempura, miso soup, and gyoza are recommended. Also, if she comes by again, order more appetizers! The appetizers arrive right when your first order is finished. You will leave stuffed and begging for mercy. Pay the dollar more for special sushi. Totally totally worth it. Also, the rainbow roll can feed a family of three, and is just great unadorned sushi.
Best Pizza in Los Angeles (& surrounding)????!!
Casa Bianca's pizza sauce is flavorful, and the veggies are ripe and California farmer's market fresh. But let's talk about crust.
What is it about California pizza? The crusts are typically doughy, as thick as four stacked quarters, with a little bit of crisp around the edges. What gives? Can't anyone make the classic two stacked quarters thin crust pizza with a crisp outter edge AND crisp texture to the center crust, too? Or at least make it as thin as classic Chicago thin crust? (No pizza center stays crisp without a last-minute re-firing in the oven.) Last night I ate woodfired pizza at Spark, and the outter crust was glass-shatteringly crisp, and as thin as I've seen pizza in LA. But what about the center? Moist and doughy. Spark is as close as I've come to Chicago thin crust, however.
