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Maison Giraud in Pacific Palisades has the greatest croissant in the world

I don't know about the best in the world because i've had great croissants in France. Anyway, i think it's the best croissant i've tasted in Los Angeles. The one from Bread Lounge comes in second, and FarmshopLA third.
Btw, i think the baguette from Bread Lounge is the best in LA.

Jun 28, 2012
hlv2eat in Los Angeles Area

Found at New May Wah Market-- Red Boat Fish Sauce made in Vietnam

I think Red Boat is the best nuoc mam nhi that i've tasted since leaving Viet Nam in 75. I am glad that the owner of the company chooses to produce the fish sauce using traditional, artisanal way. Now, hopefully people outside of VN will know what a good nuoc mam should be. The addition of MSG, sugar, preservative gave nuoc mam a bad reputation. Unfortunately even now in Viet Nam nuoc mam of this quality is becoming more rare.

PLEASE POST YOUR VOTES HERE: Ultimate Los Angeles Restaurants 2010

Over $25

Melisse
Providence
Drago Centro
Sushi Zo
Test Kitchen

Under $25
Mozza2go
Mo-Chica
Let's Be Frank
Father's Office
LAMill

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Tender Greens
9523 Culver Blvd, Culver City, CA 90232

Sushi Zo
9824 National Blvd, Los Angeles, CA 90034

Drago Centro
525 S. Flower St., Suite 120, Los Angeles, CA 90071

Father's Office Bar
1618 Montana Ave, Santa Monica, CA

Mo-Chica
3655 S Grand Ave, Los Angeles, CA 90007

Dec 01, 2010
hlv2eat in Los Angeles Area

Please tell me why/if large-scale industrially produced (feed lot) meat is better/as good as local pasture-raised.

You mentioned "until the "gourmet" meat is more widely available at competitive prices" ... i don't think that will ever happen, the reason is in the grass environment the farmer could only properly feed a certain number of cow/chicken ... per acres ... therefore there is no way that the price could come down to be competitive with the feedlot/grainfed meat. I like to recommend articles and video by Joel Salatin, the farmer mentioned in Michael Pollan's Omnivore's Dilemma
http://www.polyfacefarms.com/
I think it's a matter of priority to go with grass-fed meat or not and also here in the US we eat far more meat than any other countries in the world so it's also a matter of cutting back the portion and may be we could afford to eat grass-fed beef :-
)I have a related post here,
http://chowhound.chow.com/topics/400836

Jan 06, 2010
hlv2eat in General Topics

Grass Fed Beef

I have a relating post here,
http://chowhound.chow.com/topics/400836

Jan 06, 2010
hlv2eat in General Topics

Grass-fed beef vs. Grain Fed beef

I've been buying grass-fed bison (burger, shortrib, top round ... ) from this ranch http://www.lindnerbison.com/ and find the taste very similar to beef, i could even eat the ground burger raw.
Regarding grass-fed beef and how the cows are raised i strongly recommend articles/books/video by Joel Salatin, the farmer mentioned in Michael Pollan's Omnivore's Dilemma http://www.polyfacefarms.com/
This book is good for how to cook grassfed beef http://www.amazon.com/Grassfed-Gourme...
This is a good site for grass-fed in general http://www.eatwild.com/

Jan 06, 2010
hlv2eat in General Topics

BOUCHON IN LA

Thanks for the pics. I look forward to going to Bouchon (first time anywhere) in BH on Nov 18. The quiche is top on my to-try list since i have a tough time finding good quiche in Los Angeles most are not thick and light in texture enough, imho, your pic looks good. Currently i only like the vegetable quiche from Le Pain Quotidien, but this also depends on the location, sometime it's not hot enough. In the Bouchon cookbook Mr Keller also mentioned that here in the States people doesn't know how to do quiche. The egg yolk from the croque madame pic is not orange ( a sign of good egg :-) ), was it flavoful? The charcuterie plate looks like beef (or steak) tartare to me. The boudin noir dish looks great! I also like to try the foie gras appetizer :-)

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Bouchon
9 W Victoria St, Santa Barbara, CA 93101

Nov 04, 2009
hlv2eat in Los Angeles Area

DineLA- running reviews of places so far

Maison Akira 10/15

I was kinda undecided whether to go for Gordon Ramsay or to Maison Akira but my cousin really liked the meal at MA during the last dineLA that i was convinced so i cancelled GR on 10/14, two nights out in a row would be a little bit much for me.

I was not disappointed with the food but the place felt kinda old and there was a moldy smell when we first walked in.

There were 4 choices for appetizer, entree, and dessert so 4 of us decided to try everything offered.

Appetizer: corn soup (very good, imho, sweet and full of corn flavor), foie gras, seared albacore.

Entree: White fish in lobster sauce, rack of lamb, Snake River Farm 'kobe' beef ($10 supplement), bento box with chef Akira signature Chilean seabass in miso sause, beef Bourguignon, Hokkaido scallop with rice, country pate. All the hot food came on hot plates, nice touch!

All the dishes were well prepared and flavorful, especially the fish and the beef.

Dessert were on the ordinary side, not inventive, just classic choices. Flourless chocolate was like a warm thick chocolate moussed, too rich for me. Crepes and orange sauce, and creme brulee were nice but no special.

The food at Maison Akira were artistically presented showing that the chef really cared about what he sent out of the kitchen. I was happy to finally try this place and like to visit again when i come to the Pasadena area but I hope they do something about the interior though, replacing the carpet maybe?

Oct 19, 2009
hlv2eat in Los Angeles Area

DineLA- running reviews of places so far

Sorry about the above incomple report on Craft :-) ... here's the beginning

Craft has been on my to-try list since the day it opened but i always got side-tracked to some other places until this dineLA event. Unfortunately my experience there lagged behind both Water Grill and Spago big time regarding the quality/quantity of the food and presentation. The dinner was served family style, in mostly black iron pots, therefore lacked the beautiful plate presentation that i expect from a high-end restaurant.

Oct 19, 2009
hlv2eat in Los Angeles Area

DineLA- running reviews of places so far

lacked the beautiful plate presentation that i expect from a high-end restaurant.

Appertizer: Endive salad and salmon rillete served with flat bread. The salad was refreshing with a touch of sweet aged balsamic vinegar. The rillette was nice but not as flavorful as the one i had at Palate Food & Wine, one of my favorites :-)
Entree: we chose the roasted sirloin, braised short rib, and fish (bass). The sirloin came in three thin round slices about 2.5 inches in diameter, medium rare but tasted dry like medium. The fish came in a tiny portion, bland. The tiny piece of shortrib was black on the outside that it blended perfectly in with the iron pot it came with. I had to cut out the black part because there was no flavor on it. Ii've had much better short rib at many other places ... and i could not help thinking that it was not even as good as mine.
Vegetables, peewee potato, sauteed mixed mushroom, like the appetizers, were automatically brought out to be shared by the whole table. Again they were not special at all, just simply cooked with oil, salt, herbs ... which was like everyday home cooking to me.
Dessert: once again nothing to remember.

Another disappointment was the wooden bread box which came with a few slices of ordinary white and black bread and the regular butter which came in a little round bowl, about over an inch across. I could not help thinking of the different varieties and the delicious butter at Spago a few days earlier. The butter sure looked pretty pathetic so i asked for olive oil which was not bad.

After the dinner the waiter came over to offer us a treat of caramelized popcorn with nuts which came in the same little round, pathetic looking bowl.

We were each given a $10 voucher for the next visit. As a first-timer, after looking at the impressive website, Craft did not do a good job of attracting me to come back. I agree with those who complaint about the format of the dinner and what was offered and am not sure if i like to dine there again.

Oct 19, 2009
hlv2eat in Los Angeles Area

Dine LA - Help an OC'r decide!

Water Grill and Spago are both good choices, imho,
http://chowhound.chow.com/topics/657828

Oct 09, 2009
hlv2eat in Los Angeles Area

DineLA- running reviews of places so far

Spago 10/08
I always love different kinds of bread here (olive, walnut, flat, sourdough, French country), you can get full by munching these :-). The French country bread was my favorite, crusty on the outside, airy soft inside, goes perfectly with the excellect butter sprinkled with sea salt.
Appetizer: Lobster and spinach raviolini replaced the Jamon Serrano and it was sooooo good! The small pasta pouch filled with lobster paste was perpectly cooked and the cream sauce was light and had a wonderful aroma. The light and crispy calamari with cucumber salad was great, the dressing tasted like there was fish sauce in it.
Entree: Pan-Roasted halibut (instead of cod) was kinda on the dry side, not as good as the one from WaterGrill, imho. However the tasteful but not overpower pancetta and wild mushrooms cream sause made up for the dish. Kurabuto Pork Chop with pear-ginger compote, stir fried green beans and confit pork, Chinese 10 spice and port-licorice reduction was really good. The thick cut was perfectly cooked, tender, rosy, and juicy. The salty, oriental spiced sauce, and the sweet pear-ginger (the ginger flavor was not strong) accompanied the meat nicely. I wished we tried the poussin too since it looked so good on the next table.
Dessert: The dobos, 12-layer chocolate cake was delightfully lighter than i expected. Here's the recipe http://www.wolfgangpuck.com/recipes/v...
I also enjoyed the chocolate cake for it's strong dark chocolate flavor, the light ivory cream and, chocolate ice cream.
So far so good ... Craft is next on Sunday ... reading the review on Grace i think i should see if i could get a reservation. Thanks everybody for the reviews :-
)Will post the pictures later ...

Oct 09, 2009
hlv2eat in Los Angeles Area

DineLA- running reviews of places so far

Water Grill 10/04
Appertizer: tuna sashimi, the fish was supper fresh, i love it! The clam chowder was good, flavorful, not heavy and starchy but i had better elsewhere.
Entree: The halibut was excellent, beautifully cooked, still moist and tender but whole grapes added to the sauce did not enhance the dish. My companions had swordfish and snapper (not rockfish as stated in the dineLA menu), both were very good but the snapper accoutrements were slightly salty for my taste.
Dessert: Carrot cake and cheese cake were good, not excellent.
All the dishes were tastefully decorated. I thinks Water Grill lives up to its reputation as far as cooking fish is concerned :-)

Oct 09, 2009
hlv2eat in Los Angeles Area

Best croissant in LA?

Anisette Brasserie
225 Santa Monica Blvd
Santa Monica, CA 90401
(310) 395-3200

Jan 21, 2009
hlv2eat in Los Angeles Area

Best croissant in LA?

Anisette

Jan 21, 2009
hlv2eat in Los Angeles Area

Xanh Bistro - New Vietnamese in Fountain Valley

I've been to Xanh Bistro 3 times already and i like it more than any other VNmese restaurants in Orange County. The place is simple in decoration but very clean and the staff are quite helpful and courteous. The food is nicely presented and the seasoning is just right based on what i've ordered so far, not too salty, not too sweet, greasy, the sauce is not thick like other restaurants. Looking and tasting the food i could see that the chef/owner Haley Nguyen really enjoys cooking. Every time i tried the goi hoa chuoi or banana flower salad. Another of my favorite is goi rau muong thit bo tai or vietnamese ongchoi salad with medium rare slices of beef. The more typical VNmese soup like canh ca thi la (fish soup with dill and tomato) has a homemade feel to it, delicate and yet still flavorful just like it should be since it's a northern dish, much better than any of the other restaurants, imho. The kabocha soup with shrimp flavored with VNmese shiso (tia to) is a nice creation :-). I also tried ga ham chao, pan fried fish on a bed of julienne papaya, tom bao com (shrimp coated with flattened rice grain then deep fried) all quite good but i don't like as much as the other dishes. Next time i plan to try the ca kho to (clay pot fish) and the papaya/mango salad.
The price is definitely high compared to other VNmese restaurants in the area but for the food quality, ambience, cleaniness and good service i think it's worth it. I do believe in 'you get what you pay for' :-)
The only concern i have is the restaurant has always been quite empty when i was there, the location is not good so i hope it will stay opened for a long time.

Aug 22, 2008
hlv2eat in Los Angeles Area

Grass-fed beef vs. Grain Fed beef

I think there's more reason to eat grass-fed beef/meat than just the flavor but i do think the flavor of grass-fed beef is an acquired taste. This site is very informative, fyi, www.eatwild.com and i strongly recommend Eric Schlosser's Fast Food Nation and Michael Pollan's The Omnivore's Dilemma.

Feb 21, 2008
hlv2eat in General Topics

grass-fed and overcooked

I have tried braising short rib from grass-fed bison using recipe from The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods by Shannon Hayes and it came out great. I first seared the ribs on the stovetop then put the dutch oven in the oven for more than 3 hours and the meat came out very tender, almost falling off the bone. Btw, i think this is a very good site on grass-fed meat
www.eatwild.com

Feb 21, 2008
hlv2eat in Home Cooking

Another Sa Rit Gol fan is made

Thanks for the post, i will definitely check this place out since so many people are raving about it. Anyway, i like to suggest Wonjo restaurant, not in Korean town but they have good panchans, bimbimbap, and their specialty is the spicy seafood hotpot which includes crab, shrimp, fish, clam, mussel and vegetables. http://www.laritz.info/archives/00040...

Nov 10, 2006
hlv2eat in Los Angeles Area