Ruffio's Profile
US Kitchen Nightmares, Episode 1
Yep, he apologized the same night. You can see that they are wearing the same clothes.
US Kitchen Nightmares, Episode 1
I agree with much of what you say here--especially the last paragraph! What a huge difference.
I never saw GR on the BBC version supply another kitchen with new appliances before.
Astroburger, melrose or santa monica??
However, I have noticed how the bag of onion rings has shrunk over the years.
Urasawa & Ginza Sushi Ko
Well, it looks like that's off the menu for me then. Russkar, I might see you there in a couple of months!
Urasawa & Ginza Sushi Ko
Russkar,
Thank you for your response. Urasawa seems quite the dining experience. I'm looking forward to going. Perhaps, I will wait until the winter/fugu season--probably November.
Urasawa & Ginza Sushi Ko
I had been fortunate to visit Ginza Sushi Ko a couple of times before Masa Takayama left for NYC. In addition, I had been apprehensive of Urasawa because it was not GSK. However, after seeing a photo review of a recent dinner at Urasawa, I find myself excited at the prospect of dining there.
Could those of you who have been to both please compare and contrast them for me, please?
Best Kobe beef?
Thank you for the edyfication. I dream about that beef. It was fabulous!
Best Kobe beef?
Thanks! Did you try it at each of the above? If so, which did you prefer? TIA.
Best Kobe beef?
My introduction to Kobe beef came at the old Ginza Sushi Ko where chef Masa Takayama sliced a small sliver of Kobe beef, seared it and then served it on a pillow of rice. Looking at it, I recall saying to myself, "You've got to be kidding"; however, it was a revelation! The flavors just exploded in my mouth and lasted for minutes.
I'm sure it was imported from Japan. Is there anything like this available in LA restaurants today?
Need First Date Option in Hollywood
I agree with Off Vine. I also like Fabiolous on Sunset just east of Vine.
Roy's-downtown
I was there the other night for pre-theater dining and ordered the three course prix fixe. It was pretty good with the BBQ'd ribs of special note. However, after looking at the choices above, I'm going return to try the a la carte menu.
I wasn't paying, so I tried to be gentle. :-)
Chef Hannes - June 23, 2007
The restaurant front is small and unassuming from the street. I had lunch there a few months ago and had trouble finding it even with the address. That said, I had a nice seafood pasta dish, well executed, nice portioned and reasonably priced.
philly cheesesteak!
You'll have all the choices at Markie D's as well. :-)
I live on the westside, so it is a point of convenience; however, I will be making a trek out to try Fredo's!
Which Bordeaux would you bring?
I would like to thank each and everyone who replied to my query. Oenophiles are a special breed, generous and gregarious!
Which Bordeaux would you bring?
Indeed, there's some ambiguity here. Please allow me to elucidate.
No, this is just a pre-theater dinner for two. I was looking to see if anyone had any recent experience/tasting notes of any of the above wines. Specifically, if they were drinking well and not too closed.
Yes, I do understand the powerful bond between food and wine, and that they should not necessarily be considered in isolation. I probably should have titled this thread, "Which wine is most ready?" We will make appropriate food matchings later.
Which Bordeaux would you bring?
Thank you for the prompt reply. All my wine had been stored in a locker at a temperature and humidity controlled site. However, I recently ended my lease and am in a period of consumption.
I'm deciding on which bottle to take for a dinner date at a French Restaurant. I do have an '86 Mouton Rothschild and an '86 Margeaux, but I'm letting them rest undisturbed for a little while longer.
philly cheesesteak!
A friend of mine from Philly recommended Markie D's to me about a year ago. He said that it was the best he had found and I concur. Great bread and first class Hoagies, too!
Whole cheesecake to go in the SFV
Believe it or not, when I want real NY cheesecake, I order it from Junior's. While it's not the same as getting one in NY, the sampler I ordered was the next best thing.
Which Bordeaux would you bring?
I'm debating which wine to bring. I have two 2000's, Ch. Cantenac Brown and La Fleur de Bouard. In addition, I have a Lynch Bages 1989, but don't believe it's ready; or is it? Heck, I might just go off the board and bring the 1991 Pesquera. If I had another '82 Beychevelle, this would have been an easy decision. :-)
All opinions are appreciated, especially those with recent tasting notes. In general, I prefer a more mature wine, but would rather drink it on the way up instead of on the decline.
1982 Beychevelle
Hey there, cocktailqueen77! That sounds like a great idea.
The '82's were just coming out when I started collecting. :-) Here are some tasting notes posted online that I agree with regarding this wine. Mind you, these were from three years ago, but still applicable. The Beychevelle is listed near the bottom of the page. Enjoy!
http://www.erobertparker.com/EWS/ews25.asp
Is Osteria Mozza Open Yet?
I just drove by there on my way home. They were adding decorative plants to the outside of the restaurant. In addition, there was something covered up on the outside, where I would imagine the restaurant sign, or marquee would be.
I don't think it will be long now.
1982 Beychevelle
I have ended my lease on my wine locker and have entered into a phase of consumption. Tonight, I decided that it was time to open the 1982 Beychevelle. I was pleasantly surprised on how youthful it seemed. Even the color was not as mature as I had imagined, a nice light ruby red. Still, this wine is peaking.
If you have any, drink it now and enjoy!
Best Upscale Thai Food in L.A.?
How I miss eating at the long gone Siamese Princess on 3rd in WeHo. That was my go to place for upscale Thai.
Although I haven't tried it recently, Talesai on Sunset was pretty good. Jitlada in Thai Town cannot be considered upscale, but the food is quite good.
I guess Saladang would be my recommendation nowadays for what you are looking for. Happy eating!
Geoffrey's, Roy's, or Inn of the Seventh Ray?
Good luck with whatever you choose!
I only have personal experience with Geoffrey's. We went for midday lunch and the food was very good in my opinion--I had the scallops. The view was even better. It was a fabulous day that reminded me of being on the Mediterranean.
Be advised, it wouldn't have been in my budget when I was attending the University.
BEST MEAT IN LA
Indeed I am looking for dry aged beef. Thank you for your suggestions!
El Segundo...Markets? Bakeries? Lunch Spots?
About six months ago, I met a friend for lunch at Chef Hannes on Main Street. The food was competently prepared and the portions on the large side. Pricing was reasonable. I would like to go back to explore more of the menu. I had the Al Pollo Salsicce.
Chef Hannes
411 1/2 Main St
El Segundo, Ca. 90245
http://www.chefhannes.com/
Spago Tasting Menu, in Photos
I just wanted to say, "Thank You!" for the lovely writeup and photos. It has been many years since I dined as Spago, but I believe a return trip is in order.
BEST MEAT IN LA
I used to work in a market with a butcher shop that aged its meat for five weeks. I sure do miss it. I see mention of Harvey's Guss Prime Meat. Is there anyplace else in LA, preferably on the westside, that provides aged beef?
