CRAFT, Century City, CA

The opening of Craft has been a much anticipated event for Los Angeles foodies, and has been the talk of the town all spring/summer. With the success of Top Chef and the growing fan base, more and more people couldn’t wait to try out Tom Colicchio’s new restaurant. The fact that I watched the place being built right outside my office window only contributed to my eagerness to check it out once in finally opened

Amuse Bouche:
Blue Crab Gougère

This bite-sized treat was a perfect start to our meal. The blue crab was topped with a light and refreshing cucumber onion mixture, which was very tasty. However, I am still confused why they called it a Gougère , since a Gougère usually contains cheese. It was still good so we forgave them.

Pork Belly & Madras Curry

I was told by many that Craft’s pork belly was a must have, and since neither of us had any idea what it even was (I purposely waited until after we tried it to Google it, and was delighted that it’s not a pig’s stomach after all) we decided to give it a try. Now I’m hooked. As much as I try to be creative with my reviews, I can't describe it any better than this one blogger did on Chowhound.com:

Shortly, our appetizer arrived. Five pieces of … fried tofu? I thought I got pork belly? I shrugged and cut into a block. Just to describe how this dish looked, the near-perfect rectangle of pork’s outside was browned as if deep-fried, with a bit of skin on one end. When I cut into it, a creamy interior exposed itself, ready to be consumed.

I stabbed it with my fork and thought, “bottoms up!”

Oh.

My.

God.

This was the ultimate expression of porktastic ecstasy. The inside was literally dissolving on my tongue upon contact and the fullness of the fat was completely coating my mouth. It was as if the world had struggled and toiled to perfect the perfect method of cooking pork belly and every iota of energy expended to create this had culminated in this rectangle of animal gold. The dish came with sweet-and-sour dates and a madras curry sauce but they were practically superfluous, although good (by themselves and with the pork, but I preferred the pork by itself).

My girlfriend gasped across the table. I thought she had stepped on a bug or was choking but one look into her eyes and I knew.

This was ludicrously good.

Corn Agnolotti & Speck

After my experience with Spago’s corn agnolotti, there was no way that I was going to pass up another chance at pure ecstasy. And since Suni didn’t go to Spago’s with me, he needed to try my new food obsession. Craft’s version was served in a beautiful copper pot, and topped with speck (a type of prosciutto). Although I would rank Craft’s agnolotti just below Spago’s, it was fantastic and we will definitely get two orders next time so we don’t have to share it. This was by far Suni’s favorite dish of the night, and now, since he’s joined me in my obsession, I am going to make it in my next cooking class so I will be able to make it for him.

Wagyu Skirt Steak with Marrow and Soy Bordelaise
We decided not to spring for the $95 Kobe rib eye and instead opted to share the Kobe skirt steak. This was our first taste of Japanese Kobe steak (as opposed to a Kobe burger, which is quite different), and it was definitely very interesting. This type of meat is incredibly rich, buttery, and almost gamey. It was served with a wonderful soy based sauce, with a hint of rosemary. When we ordered the dish, we just saw the words Kobe and Skirt Steak and really didn’t read the rest. So when it came served with a mysterious white thing on top, we both didn’t know what it was. Thinking it was some kind of onion or potato, I took half and proceeded to eat it with a piece of steak. My first thought was that it tasted like the burnt part of a marshmallow roasted over a fire. Still unsure of what it was, I prompted Suni to try it. Right then, as Suni was about to take a bite, a server came by and I made the mistake of asking what it was. Bone marrow. To no surprise, Suni immediately put it down and gave a priceless look of utter disgust. Needless to say, I don’t think we’ll be ordering marrow again any time soon.

Potato Gratin
This was by far one of the best potato gratins that I’ve ever tasted. Probably made with a quart of cream, Craft’s version was silky, creamy, and just plain amazing.

After-dinner Amuse Bouche:
Cucumber Soup with Cantaloupe Sorbet and Watermelon

This light and refreshing after-dinner amuse was a perfect palette cleanser after our rich and heavy steak and potatoes. The cantaloupe, watermelon, and cucumber flavors complimented each other nicely, and it left us refreshed and ready to take on our next course.

Salty Chocolate Tart with Hazelnuts and Sorbet

Although we’ve tried countless chocolate desserts, the addition of course salt was a unique and welcomed addition. The chocolate tart shell tart was filled with a rich and creamy mousse, and sprinkled with large chunks of salt. Every bite that contained a bit of salt changed the flavor profile completely. And I must say, the combination was fantastic. The sorbet, caramel sauce, and sprinkle of hazelnuts added even more to the dessert, and the result was a dish full of a variety of flavors and texture combinations.

Petit Fours:
Lavender Marshmallow and Chocolate Pecan Bark

Although stuffed beyond belief, there’s always room for petit fours. The chocolate pecan bark was good, but nothing compared to the amazing chocolate tart that we had just finished. The lavender marshmallow was definitely…interesting. The texture was great, but to me it tasted more like something you would put in a bath tub rather than a dessert. Not that it was awful, just not our cup of tea. Full marks for originality though.

SPAGO, Beverly Hills, CA

Although Suni and I make it a point to only post those food experiences that we take part in together, every once in a while one of us will visit a restaurant so “blog-worthy” that we are compelled to include it. Such a restaurant is Spago, a quintessential LA restaurant frequented by celebs and those with money to burn. Is it worth the hype? Keep reading to find out.

SWEET WHITE CORN AND MASCARPONE AGNOLOTTI
With Reggiano and Sage

I must say, this was utterly fantastic. Light pillows of corn and mascarpone filled pasta swimming in a sweet corn sauce with a sprinkle of caramelized corn kernels…it truly melted in my mouth. Unfortunately it was served with a fork rather than a spoon and the fork just wasn’t letting me eat it fast enough. It was actually quite hard to keep myself from picking up the plate and pouring it into my mouth. But I held myself back in the name of proper etiquette, although I did end up with an almost perfectly clean plate thanks to a lingering chunk of crusty bread.

GIANT FARMERS CHEESE RAVIOLI
Farmer’s Cheese, Parmesan, Mint, Chervil and Hazelnut Brown Butter

My friend ordered one of the other pastas on the menu that called out to me as well, and it did not disappoint. The cheese and herb-filled ravioli were drowned in a delectably rich brown butter sauce with hazelnuts. With both of our pasta dishes being on the heavier side, we could of stopped there and been happy. Glad we didn't.

PAN-ROASTED ALASKAN KING SALMON
Chana Dal Lentils, Eggplant-Shallot Masala,
Cucumber Relish, Cilantro-Mint Raita and Indian Spices

I actually had a tough time choosing a main dish, since Spago’s menu is quite fish-heavy and I don’t generally order fish when I go out. However, the Indian flavors of this dish lured me in, and I’m glad that it did. The salmon was perfectly moist, and the accompanying Indian sauces and spices were amazing. Not too strong or heavy, the flavors melded together and created a really nice balance. Again, the only thing left on my plate when I was finished with the sprig of lavender garnish.

MISO COD “HONG KONG” STYLE
Garlic, Chili Oil, Ginger, Baby Bok Choy, Snap Peas and Jasmine Rice

I encouraged my friend to get the Hong-Kong style cod because it was similar to Miso Black Cod, which is one of my all-time favorites. The fish was cooked absolutely perfectly, and was incredibly moist and flaky. It was served with fluffy jasmine rice, a nice sauté of mixed Asian vegetables, and a light soy-based sauce that didn’t overpower the delicate fish. Overall a wonderful dish filled with interesting textures and flavors.

HOT AND COLD CHOCOLATE DUO

Raspberry Sorbet, meringue

Luckily my friend also enjoys decadent chocolate desserts, so it didn’t take us long to choose the chocolate duo as our finish to an already great meal. Also lucky for me, my friend was quite full by that point so I got to eat most of it. The problem was that by this time I had already consumed a half of bottle of wine so I honestly can’t remember the dessert enough to describe it in great detail. I do remember there being three layers of rich chocolate; the top was warm and fudgy, the center creamy, and the bottom a yummy chocolate crust. Immersed in interesting conversation, I polished it off without really thinking about it, although I do remember that it was really quite good.

The verdict? With all the hype surrounding Spago, I had really high expectations. From my other trips to high-end restaurants, I was rather surprised that Spago didn’t treat diners to an Amuse-bouche or petit-four, which of course would have meant that I could sample more of Wolfgang Puck’s innovative creations. I will definitely need to go back and try their tasting menu, which supposedly is where their stars really shine. But all things considered, Spago isn’t just about the glitz and glam – they have great service, a beautiful courtyard patio, and most importantly, the food to back it up.

PIACERE, San Carlos, CA

Piacere is a neighborhood gem in downtown San Carlos that boasts seasonal Cal-Italian cuisine and a phonebook-sized wine list that features more than 2200 selections. However, we opted to take advantage of their corkage-free Mondays and bring our own bottle of red, which just meant that we could splurge on dessert.

Tuscan Meatballs

Grana Padano, Pizzaiola Sauce, Balsamic Drizzle
There is nothing like homemade meatballs, especially when they are covered in cheese with a rich tomato sauce. Luckily, we had some bread to soak up every last drop of sauce. It was a great start to our Italian feast.

Housemade Shiitake Tortelli

Pecorino, Mushroom Brown Butter

When we read the description of this dish on the menu, every component of it called out to us – we are both mushroom ravioli fanatics, and there is no better way to serve it than in a deep, rich brown butter sauce. Luckily, we decided to share our main courses so we were each able to savor it.

Ancho & Coco Nib Braised Meyer Ranch Short Ribs

Papardelle

Everyone knows by now that I love short ribs – but their version, featuring Ancho chili and coco nibs, definitely called out to us. There was a nice balance of flavor in the dish, with the smokiness and heat of the Ancho - and although we couldn’t taste the coco nibs in the dish outright, we decided that this was the way it was meant to be. Very rich and hefty, more than half of this dish went home with us.

Warm Chocolate Truffle Cake

Raspberry Sauce, Vanilla Gelato, Chocolate Nibs

Deciding to go back to basics, we sampled Piacere’s version of a molten chocolate cake. This one definitely hit the mark, and was warm, gooey, rich and chocolaty. The vanilla ice cream was definitely needed for this one!

JAR, Los Angeles, CA

Jar is a modern day chophouse that focuses on American comfort food, but with an Asian flair. The restaurant is decorated in rich shades of brown, and infused with the artistry and flair of a 1940s Supper Club. The menu is simple but interesting, and has a nice balance of East-meets-West selections that compliment each other nicely. Written up in almost every magazine, we couldn’t pass up an opportunity to try another one of LA’s top steakhouses.

Lobster-stuffed Squash Blossoms

tempura, ponzu

Although I’ve had squash blossoms, Suni has never tasted them and what could be better for his first time than tempura fried, lobster-stuffed ones? The lobster stuffing was fantastic, and the tempura batter was crispy but not greasy. I think these qualified as a perfect introduction to squash blossoms, and I’m sure I can convince Suni to order them again, even though they do have the word "squash" in the title.

Duck fried rice

I was first introduced to Jar when I was having Thai food with a family member and she stated that they had the best duck fried rice she’s ever had. Suni and I love duck fried rice, and although it didn’t go with rest of our meal at all, we had to order it. The verdict? I’m not sure I’d go so far as to say it was better than the one Chan Dara USED to have, but it was in fact very tasty. Much lighter than the traditional greasy duck fried rice, Jar’s version was mild and full of fresh ingredients.

Jar’s Signature Pot Roast

carrots, caramelized onions

It always catches my eye when a restaurant has a “signature” dish. Even if it wasn’t Jar’s specialty, I probably still would have ordered their pot roast, which for me is one of the ultimate comfort foods. Moist, rich, and full of meaty flavor, this dish definitely hit the spot. The caramelized onions were a great addition as well. I only wish I had some fluffy bread or mashed potatoes to soak up all the yummy sauce.

Rib Eye

Before I started writing this blog entry, I had to ask Suni for his comments on his Rib Eye. He didn’t quite remember the dish - not because it wasn’t memorable, but because face it, we eat a lot of meat. But after he looked at the picture, the memories came rushing back and he immediately let out a Homer Simpson-like drooling moan. Although simple, this steak was incredibly flavorful, and definitely on-par with some of our favorite steakhouses.

Banana Cream Pie
vanilla ice cream, caramel sauce

They say that your taste buds change every 7 years. Anyone who knows me can attest to the fact that I used to hate foods that contained bananas. Anything beyond a plain banana or my mom’s famous banana bread was completely off limits. But lately I have started to love banana-based deserts – and Suni was more than willing to forgo the usual chocolate for something more interesting. Jar’s banana cream pie was absolutely perfect – a rich, creamy filling with fresh bananas, surrounded by a flaky crust and topped with homemade caramel and vanilla ice cream. We literally used our fingers to scrape up every last drop.

LOU, Hollywood, CA

Lou is a tiny wine bar/restaurant located in an unassuming strip mall in Hollywood. Although you would never know it from the outside due to the thick black curtain shielding it from the outside world, Lou is a dimly lit, cozy, and friendly place where all you need is a glass of wine and some artesian cheese to make the experience complete. Although it was relatively unknown when we visited, it was just written up in LA Weekly’s “99 Essential Restaurants” so I’m sure this hidden gem won’t remain hidden much longer.


Charcuterie and artisanal cheese plank

Dates, dried apricot with walnuts, candied almonds

How could we go to a wine bar and not order some cheese?
This "plank" had a nice assortment of soft, semi-hard, and hard cheese, which went perfectly with our wine flight of Biodynamic reds: (1) a Light-bodied, nay, ethereal Pinot Noir, (2) a dry, slightly earthy Bordeaux, and (3) a complex, smoky super Tuscan. We could have just stopped here and been happy....but we had to order more. Gotta give our fans what they want, right?

Pig Candy

Yes, you read that right. Pig Candy. Whenever anyone talks about Lou, they mention the Pig Candy. And not only because of the name, but because it really is worthy of being called their signature snack. This candy is made from Lou’s house-smoked, thick-cut bacon, which is then baked with lots of brown sugar. The result is a sweet, salty, and almost maple-like confection that is wonderful eaten by itself or with a sip of wine. As LA Weekly said, “You want some of this stuff. Really, you do.”

House-smoked duck breast

Hook’s 10 year cheddar, toast

The Hook's 10 year cheddar was one of our faves on the plank, and having it melted all over smoky duck and crunchy toast was an ultimate treat. This dish had the perfect combination of texture - creamy, chewy and crunchy, and a great balance of flavor - salty, rich, with a bit of sweetness from the duck.

Macoroni and Cheese

Just as the name suggest, there was nothing particularly fancy about Lou’s version of macaroni and cheese – just a downright classic version with only the best and freshest ingredients. Very cheesy, piping hot, with a nice and crunchy panko breadcrumb topping…classic and perfect.

Niman Ranch Flat Iron Steak
new potatoes, wild arugula salad
Although simple, this steak was incredible flavorful and cooked perfectly. The sauce they used for the marinade and glaze had a surprising amount of flavor and a nice balance of spices.

Valrhona pot au chocolat
whipped cream, peaches

Although we normally prefer warm chocolate desserts, this rich, solid, custard-like dessert was exactly as the name suggests – a pot of decadent chocolate.

Strawberry-rhubarb crumble with vanilla ice cream
I must admit – this wouldn’t have been my first choice in desserts. But our waitress, a friend of those accompanying us, brought us one because apparently we simply had to try it. And wow, was she right. While Suni scrapped up every last bite of the pot au chocolate, I concentrated my efforts on this warm, tart, and gooey dessert and savored every bite. The crumble floating on top was incredible – definitely one of the best cobblers I’ve ever had.

VIOLET, Santa Monica, CA

This was one of those places that I kept hearing about and finally decided we just had to check out. New to the LA restaurant scene, Violet’s menu focuses on small plates featuring American and Californian favorites, along with some excellent wine pairings. Chef/owner Jared Simons, named one of the country’s hottest new chefs, changes his menu daily and personally helped us select our food and wine for the evening. But the real reason we went to Violet was to personally experience their version of Macaroni and Cheese. Raved about in every review, how could we not be lured by what Wine & Spirits said was “the best mac ’n’ cheese this side of Milwaukee?”

Baked Macaroni
serrano ham, leeks, gruyere cheese

This upscale take on the classic dish was one of the best and most interesting we’ve ever had. The Serrano ham made this dish nice and hearty, and added some lovely saltiness to contrast the creamy cheese and silky leaks. Topped with a perfect breadcrumb mixture, we scooped up every last bite of this memorable dish. The Violet website even has the recipe online for this favorite, though we haven’t had a chance to make it yet.
http://www.violetrestaurant.com/recipe.html

Mushroom Ravioli
brown butter, parmesan, sage

As big mushroom ravioli fans, we had to try their version, which was drenched (in a good way) in a rich and amazing brown butter sauce and topped with a hefty sprinkling of parmesan cheese . The wild mushroom filling was fantastically intense, and the sauce was so good that we used some leftover bread to soak up every last drop. My only complaint about this dish is that I couldn’t order a whole bowl full!

Braised Short Ribs
vanilla risotto, matsutake mushrooms

On a total short rib kick, I had to try these - especially with the intriguing “vanilla risotto” component of the dish. Although an unusual combination, the vanilla flavor was very interesting and complimented the meat well. This was another dish that we polished off with ease.

Flourless Chocolate Cake
vanilla bean ice cream, candied walnuts, orange marmalade
Rich, dense, warm and gooey – the ultimate flourless chocolate cake. Period.

Milk and Cookies
As a restaurant featuring American favorites, what could be more fitting then complimentary milk and cookies to finish off our meal? Of course, it was bittersweet since our check was placed right between the two glasses of milk…but it did help soften the blow.

VILLAGE California Bistro and Wine Bar, San Jose, CA

Located on the hip and trendy Santana Row, this bistro and wine bar has the best of both worlds – great food and over 300 wines to choose from. Of course, we just HAD to order a bottle with the dishes below.

OVEN ROASTED BEEF TENDERLOIN
Micro Ratatouille, Crispy ‘Confit Style' Potato, Veal Demi Glaze

Suni opted for meat, of course, and wasn't disappointed. The veal demi glaze was outstanding, the meat tender, and even the squash very tasty.

SPICE-RUBBED WILD SALMON
Crab and Mascarpone Ravioli, Vanilla Buerre Blanc

Not on the regular dinner menu, this daily special featured local wild salmon from the nearby rivers - and I couldn’t pass up a chance to try it. The salmon was mild and cooked perfectly, while the stronger flavor of the crab and mascarpone ravioli balanced the dish nicely. Top it off with a hint of vanilla, and the dish was complete.

ARCADIA, San Jose, CA

Our 3rd installment of our Michael Mina tour led us to lunch at Arcadia – a more business-friendly restaurant in the heart of downtown San Jose. Although not as posh as Nobhill or Michael Mina, we were allured by the fact that the menu featured some of our favorite dishes from his other restaurants.

ARCADIA SALAD

Fuji Apples, Candied Walnuts, Point Reyes Blue Cheese

LOBSTER CORN DOGS

Whole grain mustard, slaw
We sampled a miniature version of these lobster corn dogs at Michael Mina in San Francisco, and were hooked. Tender lobster wrapped in classic corn dog dough - What could be better? Take a closer look….

TRUFFLED MAC AND CHEESE
A favorite from Nobhill in Vegas, we took the liberty of asking the chef if he could make it for us, even though it was not on the lunch menu. Luckily for us, he obliged. So rich, so creamy, and so much truffle…truly fantastic.

Because we were limited to a “light lunch” on this particular day, we reluctantly had to pass on dessert. However, our memories of the Root Beer Float from Nobhill led us to one conclusion – we had to have another. Instead of stuffing ourselves silly like we usually do, we opted to return after dinner that same evening to experience this comforting dessert, one more time.

NYC 2007

When we started planning our trip to NY a few months ago, our main reason for going was to see the Yankees battle the Red Sox, perhaps for the last time before the Yankees say goodbye to their original stadium. However, it soon turned into a culinary adventure instead, with some baseball thrown in between our different food excursions. Determined to live it up and experience the best that NYC has to offer, we scoured Zagat and spent countless hours on the internet researching the absolute best places in the city. Ultimately, many of the restaurants that we visited were recommended by Andrea’s co-worker Hadley, who we have to thank for our happy tummies and empty wallets. Determined to fit in as many meals as possible in our short trip, we sacrificed sleep, grabbed our bottle of Tums, and hit the town ready to give you readers something to drool over.

Be sure to click on the images below and blow them up to full size to truly experience our NYC culinary adventure

GOTHAM BAR & GRILL, NYC Day 1

After a mostly sleepless red-eye flight, a few trains into Manhattan, a quick breakfast and an early check-in at Hotel QT, we were ready to dive into our New York culinary experience. Gotham Bar & Grill is the type of restaurant that is clearly sophisticated, but at the same time, casual in a way that is uniquely New York, particularly at lunch. We arrived just as the staff was just wrapping up their prep for the afternoon, yet within a few minutes of sitting down in a nearly empty restaurant, it was fully packed for lunch. They must be doing something right.

Our original intent was to try out their surprisingly affordable ($27) prix fix lunch menu, but we each found ourselves lured by items on the main menu instead.

MAINE LOBSTER RISOTTO
Artichoke Hearts, Pea Leaves, Black Trumpets and Prosciutto di Parma


Mushrooms, prosciutto, lobster and creamy risotto. Nothing to complain about there. The only things left on the plate after inhaling this perfect lunch portion were a few of the artichoke hearts which neither of us were a big fan of.

MISO MARINATED BLACK COD
Bok Choy, Shiitake Mushrooms, Sticky Rice, Soy Lemongrass Ginger Emulsion


This version of miso black cod was delicate, moist, and mild. The bok choy and shitake mushrooms added some nice texture and flavor, while the rice was just the right thing to sop up the perfectly salty miso broth.

CHOCOLATE MINT
Chocolate Genoise, Layers of Mint Parfait, Warm White Chocolate Tea Sauce



Aside from a partially tainted photo opportunity owed to the tea sauce that flooded one side of the dish, our first dessert in New York was excellent. The layers of mint and chocolate make for a rich but refreshing dessert. And on that delicious note, our first meal was done, and it was time to finally rest for a while.