tag:blogger.com,1999:blog-52428303031928737952024-03-10T12:12:56.972-07:00PoptisserieMonicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-5242830303192873795.post-48687821644890365092010-10-31T16:32:00.001-07:002010-10-31T16:36:04.170-07:00Club 33<div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Club 33 is a relief from the bustle at Disneyland, but accessible only by members (individuals or corporate) or guests of members. It's a high price to be a member, involving an initial fee ($10K+, I </span></span></span><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">hear) and maintenance in the form of annual dues running into the thousands, so if you have a chance to go, take it!</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><span class="Apple-style-span"><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="margin-right: auto; margin-left: auto; line-height: 16px; "><img src="http://farm2.static.flickr.com/1310/5133712620_db1626ff02_m.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 180px;" border="0" alt="" /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></span></div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">An invitation to Club 33 includes a one-day park hopper ticket but requires you to dine at the restaurant that day (or the member will be charged for your ticket). The rules, given to you when you pick up your admission tickets, stipulate a minimum dining charge of a one-day one-park ticket per person ($76), but the menu states a minimum of $72. Either way, you will go well over $100 per person (with drinks) so it doesn't really make much of a difference.</span></span></span></span></span><span class="Apple-style-span"><p><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">It's been a long time since I've been an Annual Pass holder so I made the most of my day and spent nearly 14 hours at Disneyland/California Adventure. If you decide to do the same, you </span></span></span></span><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">should mind the dress code and prepare accordingly. For dinner, the rules suggest collared shirts and trousers for the men, and informal dresses or pants paired with a blouse for women. While I witnessed people in suits and cocktail attire, there were also a handful in jeans and short-sleeved collared shirts. I decided to wear a simple slip dress that could go from day to night and had no problems getting in.</span></span></span></p><p><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span><img src="http://farm2.static.flickr.com/1316/5133699970_b49770eeb6_m.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 180px; height: 240px;" border="0" alt="" /><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">I did not have the chance to ring the doorbell like so many people here, probably because I had the first reservation slot of the night. The receptionist popped out and asked for all the 5:30-people and admitted them accord</span></span></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px; "><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">ingly</span></span></span><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">. The lobby on the first floor is a small room, where the receptionist takes your </span></span></span></span><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">coat. Take the French lift to the second floor where the two dining rooms are. There's the formal dining room and a trophy room, both with their pros. The dining room has a view over New Orleans S</span></span></span><span class="Apple-style-span" style="line-height: 16px; "><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">quare</span></span></span><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> and a larger space. You can also access the balconies from here. The trophy room has more interesting decorations. Be sure to ask for a tour or just take the time to walk around. The overall space of the restaurant is small so be sure to avoid the busy waiters/waitresses/<span class="blsp-spelling-error" id="SPELLING_ERROR_2">bussers</span>.</span></span></span></p><div><div><img src="http://farm2.static.flickr.com/1061/5133701610_b507efa665_m.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 180px;" border="0" alt="" /><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Service, at all Disneyland restaurants, is pretty impeccable and it's no different at Club 33. The glasses never ran empty, the tables were cleared promptly (but you were never rushed), napkins were folded every time you got up, and the utensils were changed accordingly between courses.</span></span></span></span></div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br />For dinner, you had a choice of the Vintner tasting or some a </span></span></span></span><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">la <span class="blsp-spelling-error" id="SPELLING_ERROR_3">carte</span> entrees and appetizers. I did the 5-course Vintner, which changes seasonally, and at that time was "Celebrating the World of Color":</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px; ">#1 Forest mushroom vol-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">au</span>-vent, spiced mango cream: I think this was my favorite dish of the night. The flavors of the mushrooms were strong but not overwhelming and the puff pastry provided an excellent flaky foundation.</span></span><br /><br /><span class="Apple-style-span" style="margin-right: auto; margin-left: auto; line-height: 16px; "><img src="http://farm5.static.flickr.com/4049/5133705478_2b7b0ed8bd.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" border="0" alt="Mushroom vol au vent" /></span></span></span><div style="text-align: center; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div style="text-align: left; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">#2 Rock lobster, tree ripened peach risotto, charred asparagus: The risotto was rich and dense with obvious peach flavors. Asparagus wasn't charred per <span class="blsp-spelling-error" id="SPELLING_ERROR_6">se</span> but it was a nice way to get in your vegetables for the day. The lobster portion was generous and solid.</span></span></div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /><span class="Apple-style-span" style="margin-right: auto; margin-left: auto; line-height: 16px; "><img src="http://farm5.static.flickr.com/4066/5133107135_e17c5b2067.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" border="0" alt="Rock lobster with peach risotto" /></span></span></span><div style="text-align: center; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">#3 Braised Chateaubriand medallions, Maui onion consomme: Sadly, my entree fell short of expectations. It was a little on the dry side and also, I was getting quite full at this point.</span></span></div></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /><span class="Apple-style-span" style="margin-right: auto; margin-left: auto; line-height: 16px; "><img src="http://farm2.static.flickr.com/1102/5133107697_cb78ae67ea.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" border="0" alt="Chateaubriand medallions" /></span></span></span><div style="text-align: center; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><div style="text-align: left; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">#4 Cheese: There was a platter of three with accompanying toppings. My favorite was the brie with honey.</span></span></div><div style="text-align: left; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left; "><span class="Apple-style-span"><span class="Apple-style-span" style="margin-right: auto; margin-left: auto; line-height: 16px; "><img src="http://farm2.static.flickr.com/1255/5133710246_9c4a41945f.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" border="0" alt="" /></span></span><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div></div></span></span></div><div style="text-align: left; line-height: 16px; "><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">#5 I swapped out the lemon raspberry gateau for the chocolate trio (lava cake, hazelnut mousse, pot <span class="blsp-spelling-error" id="SPELLING_ERROR_7">au</span> creme): The chocolate was very, very rich and though dessert is my favorite course </span></span></span></span><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">of any </span></span></span></span><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">meal, I couldn't eat very much of it because I was bellyaching at this point. My choice of the three was definitely the chocolate hazelnut mousse, which was disguised as a <span class="blsp-spelling-error" id="SPELLING_ERROR_8">bundt</span> cake. The pot-<span class="blsp-spelling-error" id="SPELLING_ERROR_9">au</span>-creme had a strong espresso flavor and the lava cake was incredibly dense. Perfect for a chocolate lover.</span></span></span></div><div style="text-align: left; line-height: 16px; "><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="line-height: 16px; "><span class="Apple-style-span" style="line-height: 16px; "><img src="http://farm2.static.flickr.com/1383/5133110423_b34a05c9ec.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" border="0" alt="" /></span><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="line-height: 16px; "><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span"><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">I ended up staying around 2.5 hours at Club 33; I really wanted to watch <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Fantasmic</span> from the balcony but the trees block most of the view. Overall, the dinner was memorable and I would love to come back and try the lunch buffet.</span></span></div></span></span></div><div style="line-height: 16px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left; line-height: 16px; "><a href="http://www.disneylandclub33.com/"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Club 33</span></span></span></span></span></a><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> (unofficial website)</span></span></span></div><div style="text-align: left; line-height: 16px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1400 S Disneyland Drive</span></span></span></div><div style="text-align: left; line-height: 16px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">2<span class="blsp-spelling-error" id="SPELLING_ERROR_11">nd</span> Floor</span></span></span></div><div style="text-align: left; line-height: 16px; "><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Anaheim, CA 92802</span></span></span></div><div style="text-align: left; font-size: 12px; line-height: 16px; "><span class="Apple-style-span"><br /></span></div></span></span></div></div></span></span></div></div></span></span>junhttp://www.blogger.com/profile/02047594586622148130noreply@blogger.com69tag:blogger.com,1999:blog-5242830303192873795.post-37311357586911202722010-09-16T22:54:00.000-07:002010-09-16T23:50:09.676-07:00Wurstküche<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEzz19q6dQatgWzybUvZDveA-ZWAqZGhqLnTMdCkc1VlZOZ_gQK7B8VU5SKXxbSsFSDyBXkhtIofZtQMU1BuaDfs81TOaxH-A-szODOCTdoo4c6afFeaL0XsDn2td0r3x6YSgYURjN6la/s1600/IMG_1203.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEzz19q6dQatgWzybUvZDveA-ZWAqZGhqLnTMdCkc1VlZOZ_gQK7B8VU5SKXxbSsFSDyBXkhtIofZtQMU1BuaDfs81TOaxH-A-szODOCTdoo4c6afFeaL0XsDn2td0r3x6YSgYURjN6la/s320/IMG_1203.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5517758255191741042" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Wurstküche</span> has been on my list for the longest time and I finally made the trip out to <span class="blsp-spelling-error" id="SPELLING_ERROR_1">LA's</span> Art District this past week for a taste. <div><br /></div><div>First of all, following the directions on your GPS will lead you to the <i>back</i> door, and the backside of the building is unmarked and blanketed in a sea of vines. Entering through the back will take you directly into the dining room, which is illuminated sparsely by scattered lighting (like most LA restaurants, I've noticed) and dominated by long tables and benches. The walls are flanked by additional, more intimate, seating arrangements and a bar.</div><div><br /></div><div>I made my way to the front and went straight for the exotics section ($7.50 per sausage) on the <a href="http://www.wurstkucherestaurant.com/01%20ASSETS/Wurstkuche_WEB_MENU_V4.pdf">menu</a>.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkMvWTd_oGiOOqe4iOmdfKux_rSX5FsTHiUcPD_rRNiCKGg2s03PxzVB5JjMuIddYt17hN3ZXJUgf0SKFOf6QV1iykns2FwHnk4UoKM-HbMBkbYd9DqoMIDsIvJZJtj3x2v2VxfW-k8Bb/s320/IMG_1200.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5517762864445840034" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkrBjMw9uDGwlIzayTiOcx_kkPf5bUgJV4co_k-TkQJilMsBMfq2GI05DHo7C9UXxkPaQl7pWY2KpfuMUOEBvq9n-KCys8DyR325pMlJ3O2uuVtv0aMUCML-S6bhvy3-WT_5b9QZ2BQ9Di/s320/IMG_1201.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5517762869362705650" /><div style="text-align: center;"><br /></div></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5W93J_FF6N7y9WsUN5BaoAdB9c0IKYlRtjstM6kiz28uNNpG17Wk2K_e-zhrYCFroX9EmbU7XUikIEl34lnhQO7Hs3VF_C2eEjmuGe4VB7_uXvLkFdUz9P7pqCXRyrVfxApWu7xrmA1oj/s320/IMG_1206.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5517763556862975858" /><div>With rattlesnake & rabbit and buffalo sausages, and fries with white truffle oil glaze on queue, I went back to the dining room with my glass of La <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Chouffe</span> and waited about 10 minutes before dinner was served.</div><div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0GW4T0nhMmP2ROSfLP8qLZ3-GoUdTxe8gkH7iBeu8DbN-qru6QbNd2Gmux3k0OUhMO8hXnp2UyQUrW_35jKLQGabS58CYOTsxqbWfkSwIuR_es71Oo5o8jh83MbaVgeMhiBQL9BysFRS/s320/IMG_1209.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5517763870169271250" /><br /></div><div>The rattlesnake and rabbit, topped with caramelized onions, made the night. After getting through the tight casing, you are rewarded with a deliciously juicy sausage that is perfectly spiced. I am not one to eat spicy stuff and I could handle this quite easily, so if you're looking for a lot of kick from the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">jalapenos</span>, you'd be disappointed. The buns could use a makeover though. It had a strong floury taste and made the meal dry.</div><div><br /></div><div><br /></div><div>The truffle glazed fries were pungent and huge. When consulting the cashier about which size,<i> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">klein</span> </i>or <i><span class="blsp-spelling-error" id="SPELLING_ERROR_5">groot</span></i>, to purchase, all he could say was, "The large feeds two." But if you're not a big eater, it can feed at least three. At least it gave the opportunity to try two sauces. I didn't really care for the Thai Peanut, but the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Sundried</span> Tomato Mayo was a superb.</div><div><br /></div><div><a href="http://www.wurstkucherestaurant.com/index.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Wurstküche</span></a></div><div>800 E 3rd Street</div><div>Los Angeles, CA 90013</div><div>(213) 687-4444</div><div><br /></div>junhttp://www.blogger.com/profile/02047594586622148130noreply@blogger.com2tag:blogger.com,1999:blog-5242830303192873795.post-36344135232862699052008-12-14T00:07:00.001-08:002008-12-15T01:44:48.412-08:00Father's OfficeFirst, I apologize for the lack of pictures. I had forgotten my camera that night but I just had to relay my experience at Father's Office.<br /><br />F.O. II is so, so, so much bigger than F.O. I (located in Santa Monica) and there was a parking lot! I remember when I went to F.O. I, I had to park in a little neighborhood and walk about a block to the restaurant during a chilly winter month.<br /><br />It's a very laid-back atmosphere here with a linear row of tables and benches for outdoor seating. I couldn't help but notice a complementing line of heat lamps embedded into the wooden patio covering.<br /><br />I got in around 10pm on a Thursday night. No lines, no wait -- not even for a table! There was plenty of seating inside and outside but it wasn't dead empty either. The feel is very contemporary and sleek with a lot of wood paneling going on. I'm not much of a beer drinker so I solicited the advice of the bartender who directed me to a very delicious Great White. As for my meal, I got the Office Burger ($12) with a side of sweet potato frites ($7).<br /><br />My medium rare Office Burger was packed with meat, arugula and gooey Gruyere cheese. The arugula was notably fresh as the leaves were quite firm. I couldn't help but notice that something was a little off with the meat; it had a very apparent raw taste, which I've never experienced in all my years of ordering my meats medium rare.<br /><br />The sweet potato frites are as amazing as everyone makes them out to be. I was really surprised that they weren't drenched in oil as most fries are. And they're served in a cute mini fryer -- though, I must admit that the shopping cart is cuter.<br /><a href="http://www.fathersoffice.com/"><br />Father's Office</a><br />3229 Helms Ave<br />Los Angeles, CA 90034<br />(310) 736-2224<br />www.fathersoffice.comjunhttp://www.blogger.com/profile/02047594586622148130noreply@blogger.com2tag:blogger.com,1999:blog-5242830303192873795.post-4035732614103597672008-12-13T23:53:00.000-08:002008-12-15T01:36:29.912-08:00Stack Restaurant & Bar [Las Vegas]Without reservations at 10pm, we were subjected to a 20-minute wait, which allowed us some time at the tables. Of course, we waited a little more when we returned and by that time I was starving. When they seated us, there were no complimentary bread baskets. Negative points.<br /><br /><img style="width: 304px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-E_929DqI6smoy2QZsKRGSaBYs7CJLgU7WHdzo07D8N9AyT-_36VfMXCZk6_wyLx0QS4lZCBaFrIV1blTcMs1ar6Oys0r_pvRnV8Lj01soKY5abPZUzemAfw2CmzKSXk2JF3ncH7cy3G/s288/DSC03627.JPG" align="left" /><br />My roasted tomato soup came with a side of mini grilled cheese sandwiches, which, I'm sad to report, were the best parts of my meal. The cheese was mild and the crust was taken off. I wish they used a different cheese though. The soup itself was very acidic and a much bigger portion than I had expected.<br /><br /><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHYVWasTVhVBaJ3TFMjze6zwfqVOJE-GY1TbwG660NHvkjFegPLAb4SIcUwXk-E6JPeLvtX5yGm2WurXlWmDRTSSzW64-ilBMEUNSdIoBzBrSNUF2tK3W3iizalDLX7uyfdjK79ulP1Ye/s288/DSC03628.JPG" align="right" />The pigs in a blanket were 11 small bites served in a bowl with ketchup and mustard on the side. They were extremely salty and I could have very easily done without this dish.<br /><br />I don't mind spending two hours or more for dinner -- if it were some Michelin-star restaurant, which definitely wasn't the case at Stack. Our waitress was insufferably slow and didn't seem too concerned about our table. Take your money elsewhere.<br /><br />Stack Restaurant & Bar<br />Mirage Resort and Casino<br />3400 Las Vegas Blvd S<br />Las Vegas, NV 89109<br />(702) 792-7800junhttp://www.blogger.com/profile/02047594586622148130noreply@blogger.com0tag:blogger.com,1999:blog-5242830303192873795.post-89539665049646435642008-12-09T15:23:00.000-08:002008-12-15T01:43:22.111-08:00From Pudding To Cream PuffsI had a major craving for pudding yesterday. But with the economy in decline, so was my penchant for eating out. It was then that it dawned on me to make <span style="font-style: italic;">my own </span>pudding. This <a href="http://www.chow.com/recipes/10247">recipe</a> on Chowhound is very simple and the ingredients can be easily obtained at any grocery.<br /><br />It was unfortunate that after a few bites, all the sugar hit my brain and turned me off. Rather than waste an entire batch of perfectly good (but too sweet) pudding, I decided to turn it into something completely different: cream puffs.<br /><br />A dear friend of mine had recently hosted a bake-a-thon, during which she cooked up a bunch of light, springy puffs. The recipe is as follows:<br /><a href="#" name="ToggleMore">More...</a><span class="collapse"> <br /><span style="font-weight: bold;">Ingredients: </span><br /><ul><li>1 cup water</li><li>8 tablespoons (1 stick) unsalted butter</li><li>1/2 tsp. salt</li><li>1 1/2 tsp. granulated sugar</li><li>1 cup all-purpose flour</li><li>3-4 eggs, plus 1 egg for egg wash</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJGkEBbVy-MzXBblIREjRbZ87h_s_F7QvUQDbeT8W1WoN4VT0uCyao5f7gTaj9pY6kuQs-vpKrBJA7vr6jKYfX2nTpkBF8kvG81znikBxtLtSEJjXJ5KIlHNRsre2hw5ghh-NrUK-ckW5/s1600-h/DSC04105.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJGkEBbVy-MzXBblIREjRbZ87h_s_F7QvUQDbeT8W1WoN4VT0uCyao5f7gTaj9pY6kuQs-vpKrBJA7vr6jKYfX2nTpkBF8kvG81znikBxtLtSEJjXJ5KIlHNRsre2hw5ghh-NrUK-ckW5/s320/DSC04105.jpg" alt="" id="BLOGGER_PHOTO_ID_5277939964932783458" border="0" /></a><br /><span style="font-weight: bold;">Directions:</span><br />Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.<br /><br />Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.<br /><br />Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.<br /><br />Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.<br /><br /><center><img style="width: 158px; height: 117px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_siQYM8rMpCQ0t-uOYmCX5q8pp_dks2wdLTPILTnd_ZekBTAOA58VUgVRkvfjU6PnlnN7wQtgmRGheGE7qQXguFXSrpjtBvYgRUMHzzFaMwBZs_bUSNFHrdVfyrrkzfPH6QwtnJ7AyMQ/s144/DSC04107.JPG" /> <img style="width: 157px; height: 118px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosy_26_GBB_tJqOJzV7yB2pYXE2Q2A7wZk0tg9Q6JH2jiW_wZRWCgybFHRAuQf2dopd5ZFQ8qVVBQ0q5D25nZvXea-_XXB0PdbhcMviGptNF6e4mS48befaFUa_8CRhfuVqeuAQNqqKOh/s144/DSC04113.JPG" /> <img style="width: 157px; height: 118px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-TdKwJj1XVR1fCEtawjfgemL48fD4fToUQP2UQSHe6o3413aWU2uCZP0PeACMDUqCDvInE5l_VxFKYA5JP3W7K2WsOgGerIxCO9ExuYo7H1bPkkLhB5wKXdsV0eRf_1uxL9qbFKcYU-5T/s144/DSC04115.JPG" /><br /><img style="width: 157px; height: 118px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBewNqWTlYZUAhUTsywNEWpyxXFldDTOqZIlGE5f-HfjYDO16mkCuSGwBzV8xWYOfmldy-oK51Qtty6o7jtrnXkICjcTDYPHfZS6J2LsvWwDplO4SIE25bTwh0trM4G7Zyh8Dy3aEHTn54/s144/DSC04117.JPG" /> <img style="width: 157px; height: 118px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNa8GDk7p04Om7BZfJTekEunLd1TmMNvSI9TpbsA5XXfwdbC3q9kJ5Zc0D8_bK7Ipz-WkUK9xFbST2k6rlxhtVL9Ytc1ByX3IKjRerLm-QQrXeL0H1aRV2zXxOPORsGGPvrDI-q9uEHt2W/s144/DSC04119.JPG" /> <img style="width: 157px; height: 118px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtRnzOsr4SoAg7Z2QvQTqvs9NrfqXx2qu7nGLctGSdd3peCNwXZ4C8kd2Kq_3l4_0mT7eo97H4odKSZTbqQgQT3akdKOwEvfK_TQMlnIcU3R5kK-0HvPOLLYuPF20kJR15hw_s5JqVCJh/s144/DSC04120.JPG" /><br /><img style="width: 158px; height: 118px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsE2Saj5Am4FKT4cL6r3RhfuJJTsOw_NX2JbetwQmd7DKpgmsGWKCFXPfJV1hK4_QmJNPPznftwUNsi8j7folMf7kuKhqVZimtxGuduyaoWKB4w_r5Tqi2mYeyHbJofPoErhchmRwqDSPt/s144/DSC04124.JPG" /> <img style="width: 157px; height: 117px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbD01VyLrssNvFI7ofHa-oNmwvwXlKmYDGA0XnmClbaFfxXLgPxJzAd9tv2oNH3HA0SpXXkJ0B-MBNeKHz2cHa-Aeo8z5UE9hF2vXZH5fDkLK5Hlh_pHeROEvSdt_kcE6SNEOHNXuvZWy/s144/DSC04126.JPG" /> <img style="width: 157px; height: 117px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMc4Ze4K00u1Xu2HrYSj7oeObyFkBupOVKBYRWaahyLpPs2qt7pqrKoCMOKo-WnUaWpYtLUHEQEg4VJ9snMrcfWQXG3x37DqBILuJ7O-B_0jkK3p-l-6o7ZTyp1wyYki30UzcbS0LiAOc_/s144/DSC04128.JPG" /></center><br />Things I've learned from this first round:<br /><ol><li>If making pudding, cut out a lot of sugar from the recipe.</li><li>Spray oil on the foil or use a non-stick pan.</li><li>Work on piping; the cream puffs had huge open cavities on the bottom (see last picture).</li></ol>I decided to find piping techniques on YouTube and came across this excellent tutorial from Gordon Ramsay. Though he's making profiteroles, the beginning portion of the video provides wonderful coverage of the choux pastry. And he doesn't use a mixer either!<br /><br /><center><object width="480" height="295"><param name="movie" value="http://www.youtube.com/v/eCeiz0PdGls&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/eCeiz0PdGls&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="295"></embed></object></center><br /></span>junhttp://www.blogger.com/profile/02047594586622148130noreply@blogger.com2tag:blogger.com,1999:blog-5242830303192873795.post-73696622290246657242008-11-20T08:31:00.000-08:002008-11-20T09:16:39.420-08:00Breakfast of championsI've been under the weather lately so I've been craving warmer and less solid foods, hence my oatmeal breakfasts.<br /><br />My preparation of oatmeal has evolved over the years. Before, I would just enjoy it straight up without any additives. Then I experimented with brown sugar, bananas, berries, milk, but not all together.<br /><br />Now that it's fall, I figured it'd be a great way to incorporate seasonal pomegranate into my breakfast.<br /><br />Preparation is easy: oatmeal takes roughly 5 minutes on the stove, mix in some brown sugar to taste and sprinkle liberally with pomegranate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeTE0uSh1kHrZULkHVVa1Orw9gDxV4f6mTOdKFWO2Clpv8GAuUigAn6q0VBmcwhMM94-w4lLDQHMgxC-z1a2ePE5O6_wf6yYXMRgRTBSxov6vSduGTyzRzn9N72w54EAM08HPPQXRHYmk/s1600-h/Region+capture+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 286px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeTE0uSh1kHrZULkHVVa1Orw9gDxV4f6mTOdKFWO2Clpv8GAuUigAn6q0VBmcwhMM94-w4lLDQHMgxC-z1a2ePE5O6_wf6yYXMRgRTBSxov6vSduGTyzRzn9N72w54EAM08HPPQXRHYmk/s320/Region+capture+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5270783399742397186" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVZ6L8PTk9GSigYl5Npa08zKip-hzitlRkTtbwNQUHcmOx9Nmb2AfLsYKsaS6HXH7Tv-Q1Oj2QPlROAR7oi8myBS6bHc0Xc7RFztocU0SRrgG7rr6HqdpTklJdDhkjFjbYPUfYQidOFqq2/s1600-h/DSC03993.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 286px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVZ6L8PTk9GSigYl5Npa08zKip-hzitlRkTtbwNQUHcmOx9Nmb2AfLsYKsaS6HXH7Tv-Q1Oj2QPlROAR7oi8myBS6bHc0Xc7RFztocU0SRrgG7rr6HqdpTklJdDhkjFjbYPUfYQidOFqq2/s320/DSC03993.JPG" alt="" id="BLOGGER_PHOTO_ID_5270784457232379250" border="0" /></a>junhttp://www.blogger.com/profile/02047594586622148130noreply@blogger.com2tag:blogger.com,1999:blog-5242830303192873795.post-2214967842536957862008-11-19T13:42:00.001-08:002008-11-19T13:44:03.927-08:00Warning: Construction ZonePlease pardon our dust. We're currently working on revamping the website. Hopefully, the process won't take too long. Thanks for your patience and stay tuned for the new site.junhttp://www.blogger.com/profile/02047594586622148130noreply@blogger.com2tag:blogger.com,1999:blog-5242830303192873795.post-63490412458200920922008-04-19T23:26:00.000-07:002008-04-20T00:17:08.859-07:00The Lifesize MousetrapOn a completely unrelated food note, I spent my Saturday afternoon riding the human ferris wheel, watching people set off the Lifesize Mousetrap, and then shoving my face with Bi-Rite ice cream and Tartine croissants. I was traveling most of March, but San Francisco gave me a warm welcome home.<br /><br /><br /><div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzg45sOjNLbPQaxLZG9tJdHFR1Tpu-lioTML13zD93EhM9edwGXb7n8snwLDu6Cc5Ltgld08mqF89SAa23BsA' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /></div><br />Yes, I've been MIA, but the food adventures have certainly been moving full speed ahead. Some of my most memorable meals in the past few months:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79taHQbBiY0c5FAKMwzkikwQz6Km36yhmsMHHpqtbdD0-n_6c5kGzBbOm90Z1CVgSDyBRccx_AiAoGhh8o59hs9bhogIaQPf9oyM0Spqrdyn3fujvJLrTJHw3n_5BT7rpTLNAayqm9nk/s1600-h/IMG_6280.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79taHQbBiY0c5FAKMwzkikwQz6Km36yhmsMHHpqtbdD0-n_6c5kGzBbOm90Z1CVgSDyBRccx_AiAoGhh8o59hs9bhogIaQPf9oyM0Spqrdyn3fujvJLrTJHw3n_5BT7rpTLNAayqm9nk/s320/IMG_6280.JPG" alt="" id="BLOGGER_PHOTO_ID_5191221416908267634" border="0" /></a><br /></div><br /><ul><li>Cuban beef stew, plantain, Cuban sandwiches @ El Palacio de Los Jugos (Cuban Grocery Store). Miami, FL</li><li>Cafe con leche @ Ayestaran. Miami, FL<br /></li><li>XiangJiangBao at Shanghai Dumpling Shop. Sunnyvale, CA</li><li>BBQ and lemonade at The Salt Lick. Austin, TX</li><li>Flip Happy Crepes. Austin, TX</li><li>Sandwiches and muffins @ Cafe Soleil. Springdale, UT</li><li>Dutch baby pancakes @ Resto. Gramercy, NYC</li><li>Muffins @ Clinton Street Bakery. East Village, NYC</li><li>Fried rice @ IndoWok. Murray Hill, NYC</li><li>13-ounce sirloin burger @ Le Tub. Hollywood, FL</li><li>Canneloni, cellini beans w/fried eggs, and yogurt sorbetti w/with strawberries. Brunch at SPQR. Japantown, SF</li></ul><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9cr7rhefHEivbBk22OuvO-XLa7bQjPFdzqjtExYrksSQWZTx9C24XFMHe4OIcx7U-QxKPidwrCv4B3pEbuWdB5_A99eAKczEKS14WoxVpQ0STgQGG1BLMef09ARZj2obaXt_h1zScw7s/s1600-h/IMG_6309.JPG"><img style="cursor: pointer; width: 214px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9cr7rhefHEivbBk22OuvO-XLa7bQjPFdzqjtExYrksSQWZTx9C24XFMHe4OIcx7U-QxKPidwrCv4B3pEbuWdB5_A99eAKczEKS14WoxVpQ0STgQGG1BLMef09ARZj2obaXt_h1zScw7s/s320/IMG_6309.JPG" alt="" id="BLOGGER_PHOTO_ID_5191221421203234946" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5qITNDrSp1iZVf0h_R0d_ZLsUDu7cVyuGksOg3zfDP4Yf6ydiE2WxfSahRiF6kzeZvwg3qApzd9-guXBHHMCg9dY9kptsucsw6DDjTva9uqtnj0gqchV5-Mf3yyU0iAcVnmRXQTzLxc/s1600-h/IMG_6308.JPG"><img style="cursor: pointer; width: 213px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5qITNDrSp1iZVf0h_R0d_ZLsUDu7cVyuGksOg3zfDP4Yf6ydiE2WxfSahRiF6kzeZvwg3qApzd9-guXBHHMCg9dY9kptsucsw6DDjTva9uqtnj0gqchV5-Mf3yyU0iAcVnmRXQTzLxc/s320/IMG_6308.JPG" alt="" id="BLOGGER_PHOTO_ID_5191221425498202258" border="0" /></a><br /></div>Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com1tag:blogger.com,1999:blog-5242830303192873795.post-74024534715822184692008-01-28T09:57:00.001-08:002008-01-28T10:48:07.978-08:00Pure Ingredients Cafe [Google MV]<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.google.com/j.prufrock/R5ojT3FlVTI/AAAAAAAACqM/tFK_aQVxn2I/IMG_4649.jpg?imgmax=800"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 260px; height: 195px;" src="http://lh3.google.com/j.prufrock/R5ojT3FlVTI/AAAAAAAACqM/tFK_aQVxn2I/IMG_4649.jpg?imgmax=800" alt="" border="0" /></a>I’ve always been good at finding healthy diversions from the workday and most recently, found myself garbed in a chef’s coat and toque at the Pure Ingredients Café, where I spent a morning as a culinary intern.<span style=""> </span><br /><br />Each of the Google Cafes has its own rhyme and reason for existing.<span style=""> </span>There’s Oasis with its dim sum, No Name with the healthy grilled meats and salads, American Table for its comfort food, and a number of other cafes to cater to your mealtime fancies.<span style=""> </span>What drew me to the PIC in particular was its philosophy towards unadulterated, all natural, and all whole foods—no preservatives, no artificial ingredients, with everything from condiments to sodas are prepared in-house.<br /><p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Over the course of four hours, I rolled sushi, battered and fried chicken, whipped up spicy hot chocolate cookies, gutted and butchered a number of chicken carcasses, and solicited hungry Googlers to try the yummy fish tacos.<span style=""> </span>It reminded me a lot of my internship at the Hilton years ago, except that learning and having fun were the top priorities and providing manual labor, moreso an afterthought.</p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.google.com/j.prufrock/R5ojMnFlVDI/AAAAAAAACoI/6V8cd_69ouI/IMG_4607.jpg?imgmax=800"><img style="cursor: pointer; width: 226px; height: 168px;" src="http://lh6.google.com/j.prufrock/R5ojMnFlVDI/AAAAAAAACoI/6V8cd_69ouI/IMG_4607.jpg?imgmax=800" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.google.com/j.prufrock/R5ojM3FlVEI/AAAAAAAACoQ/7n2MVZxscD0/IMG_4609.jpg?imgmax=800"><img style="cursor: pointer; width: 224px; height: 167px;" src="http://lh3.google.com/j.prufrock/R5ojM3FlVEI/AAAAAAAACoQ/7n2MVZxscD0/IMG_4609.jpg?imgmax=800" alt="" border="0" /></a><span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">As an honorary Google chef, I learned that:</p> <p class="MsoNormal"><o:p> </o:p></p> <ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="">The tiny refrigerators necessitate daily deliveries of foodstuffs—ensuring freshness of the day’s bounty</li><li class="MsoNormal" style="">We support local producers with corporate dollars that enable them to stay competitive against the WalMarts of the world</li><li class="MsoNormal" style="">Making golf-ball sized balls of rice require me to overcompensate because in my world of proportion, everything should be smaller/shorter/lesser than what it actually is</li><li class="MsoNormal" style="">Watching the mixer whip cookie batter into “ribbons” is strangely hypnotic and cathartic</li><li class="MsoNormal" style="">Taking a cleaver to the drumsticks/wings is a great way to take out your aggression </li><li class="MsoNormal" style="">Not to let all those smells of the kitchen make you overzealous enough to want to eat chicken straight out of the fryer.<span style=""> </span>Resist the temptation!<span style=""> </span></li><li class="MsoNormal" style="">To tap shoulders with a “behind,” to turn corners with an audible “corner,” and to give a “halfway” warning when fish tacos kept going like hotcakes<br /></li></ul> <div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.google.com/j.prufrock/R5ojN3FlVGI/AAAAAAAACrk/me0shqdZK84/IMG_4613.jpg?imgmax=800"><img style="cursor: pointer; width: 225px; height: 168px;" src="http://lh3.google.com/j.prufrock/R5ojN3FlVGI/AAAAAAAACrk/me0shqdZK84/IMG_4613.jpg?imgmax=800" alt="" border="0" /></a><span style="text-decoration: underline;"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.google.com/j.prufrock/R5ojTnFlVSI/AAAAAAAACqE/2veidsEi5fk/IMG_4647.jpg?imgmax=800"><img style="cursor: pointer; width: 224px; height: 168px;" src="http://lh6.google.com/j.prufrock/R5ojTnFlVSI/AAAAAAAACqE/2veidsEi5fk/IMG_4647.jpg?imgmax=800" alt="" border="0" /></a><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh4.google.com/j.prufrock/R5ojOHFlVHI/AAAAAAAACoo/ayplu4q8ADA/IMG_4614.jpg?imgmax=800"><br /></a> <p class="MsoNormal">And most importantly, I learned that Mike tattoos on the side, Luis’’ favorite cuisine is Italian (in particular, chicken parmesan), that Jef had never been to Oliveto’s Whole Hog Dinner, and that Scott was actually one of the easier chefs to work for (for some reason I had envisioned a chaos of epic proportions a la Gordon Ramsay).</p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh4.google.com/j.prufrock/R54ZbHFlVVI/AAAAAAAACro/yMAGlzqmqeI/IMG_4640.jpg?imgmax=800"><img style="cursor: pointer; width: 220px; height: 166px;" src="http://lh4.google.com/j.prufrock/R54ZbHFlVVI/AAAAAAAACro/yMAGlzqmqeI/IMG_4640.jpg?imgmax=800" alt="" border="0" /></a><span style="text-decoration: underline;"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.google.com/jef.piazzon/R5kMS67aRbI/AAAAAAAAAvk/0iSCxb0BQ_c/IMG_1358.JPG?imgmax=800"><img style="cursor: pointer; width: 220px; height: 166px;" src="http://lh3.google.com/jef.piazzon/R5kMS67aRbI/AAAAAAAAAvk/0iSCxb0BQ_c/IMG_1358.JPG?imgmax=800" alt="" border="0" /></a></p> <p class="MsoNormal"><span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">While my hands-on education in the kitchen will certainly serve me well in the year to come, I really walked away with an appreciation for the people who work behind the scenes.<span style=""> </span>The smells of the kitchen snaking its way to your desk, the drumstick that was ungracefully ripped into shreds (my apologies for the defect), that involuntary mmms of approval–these and all the other unspoken currencies in my daily exchanges with the Google Cafes, finally materialized into something tangible.<span style=""> </span>There is something to be said for the casseroles, ramekins, and stockpots of passion incarnate that you’ll sample on the server line, but there is nothing like seeing that passion at work.</p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.google.com/j.prufrock/R5ojUXFlVUI/AAAAAAAACqU/Az6pE5BPXQw/IMG_4651.jpg?imgmax=800"><img style="cursor: pointer; width: 365px; height: 273px;" src="http://lh5.google.com/j.prufrock/R5ojUXFlVUI/AAAAAAAACqU/Az6pE5BPXQw/IMG_4651.jpg?imgmax=800" alt="" border="0" /></a><span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">My thanks to the kitchen staff at the PIC for being so hospitable to us fumbling interns, for being eager to share, and for reminding me to keep looking for that reason to get up in the morning (and to turn that reason into a living that'll make me a killing!).<span style=""></span></p>Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com1tag:blogger.com,1999:blog-5242830303192873795.post-55158818300698042692008-01-02T11:35:00.000-08:002008-01-02T20:03:37.144-08:00Sushi Ran [Sausalito]A photo montage of my most recent meal at Sushi Ran--a fabulous way to kick off 2008.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Cooked Food Selection</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2102/2159412378_1e8feee175.jpg?v=0"><img style="cursor: pointer; width: 377px; height: 421px;" src="http://farm3.static.flickr.com/2102/2159412378_1e8feee175.jpg?v=0" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2059/2158611763_7603a745bc.jpg?v=0"><img style="cursor: pointer; width: 208px; height: 186px;" src="http://farm3.static.flickr.com/2059/2158611763_7603a745bc.jpg?v=0" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2040/2158611797_7ba2275f03.jpg?v=0"><img style="cursor: pointer; width: 164px; height: 186px;" src="http://farm3.static.flickr.com/2040/2158611797_7ba2275f03.jpg?v=0" alt="" border="0" /></a><br /><br /><div style="text-align: left;">Nori-wrapped Ahi ($14), Grilled Calamari Tentacles ($4.5), and Shitake Mushrooms ($7.5). In general, mushroom dishes tend to be stellar at Japanese restaurants--Sushi Ran is no exception.<br /></div><br /><span style="font-weight: bold;">Raw Selection</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2240/2159412248_2b4b23051d_o.jpg"><img style="cursor: pointer; width: 397px; height: 297px;" src="http://farm3.static.flickr.com/2240/2159412248_2b4b23051d_o.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2225/2159412168_dd797af236.jpg?v=0"><img style="cursor: pointer; width: 200px;" src="http://farm3.static.flickr.com/2225/2159412168_dd797af236.jpg?v=0" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2161/2158611861_c6b98871c4.jpg?v=0"><img style="cursor: pointer; width: 190px; height: 124px;" src="http://farm3.static.flickr.com/2161/2158611861_c6b98871c4.jpg?v=0" alt="" border="0" /></a><br /><br /><div style="text-align: left;">Omakase Nigiri ($28 for seven pieces) and Omakase Sashimi ($29 for 10 pieces). Order <span style="font-style: italic;">either </span>the Omakase Nigiri <span style="font-style: italic;">or </span>Sashimi, but not both, since there are repeats across the selections.<br /></div><br /><span style="font-weight: bold;">Desserts</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2399/2159412280_00eef25fc2.jpg?v=0"><img style="cursor: pointer; width: 237px; height: 189px;" src="http://farm3.static.flickr.com/2399/2159412280_00eef25fc2.jpg?v=0" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2291/2158611981_d47232562e.jpg?v=0"><img style="cursor: pointer; width: 175px; height: 189px;" src="http://farm3.static.flickr.com/2291/2158611981_d47232562e.jpg?v=0" alt="" border="0" /></a><br /><br /><div style="text-align: left;">Chocolate Bombe with Hazelnut Creme Anglaise and Bananas Foster. I've exhausted the dessert list at Sushi Ran and can vouch for the Trio of Custards in addition to the two shown above.<br /></div><br /><div style="text-align: left;"><a href="http://www.sushiran.com/">Sushi Ran</a><br />107 Caledonia Street<br />Sausalito, CA 94965<br /><span id="bizPhone">(415) 332-3620</span></div></div>Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com2tag:blogger.com,1999:blog-5242830303192873795.post-6580140045943706062007-12-26T21:34:00.000-08:002008-01-02T15:02:10.793-08:00Josie's Restaurant [Santa Monica]About a year ago, I recommended Josie's to a friend who wanted to talk business with some execs over an LA restaurant with some meat behind it. I did my due diligence and came back with Josie's.<span><span style="font-style: italic;"></span></span><br /><div style="font-style: italic;"> </div><span style="font-style: italic;"></span><span style="font-style: italic;"><br /></span><span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/_GX0Jji8Hy36lLFvuyxy5g/l"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 235px; height: 221px;" src="http://static.px.yelp.com/bphoto/_GX0Jji8Hy36lLFvuyxy5g/l" alt="" border="0" /></a></span>I've since kept Josie's on my radar, though the past year has kept me occupied with other endeavors (namely izakayas, Japanese fusion, and ethnic eats). And really, the only thing that caught my attention was a reminder that Josie's does a Farmer's Market prix fixe on Wednesday nights--at $35 for 3-courses, I can justify fine dining.<br /><br />The night started young at an early 6:45pm and with only one other group sitting amongst the tables, banquettes, and booths lining the restaurant walls. The restaurant is long, narrow, and divided into two seating areas. Intimate and warm for a night out with your parents, but evenly cool and professional enough for dinner with your boss. The look is versatile and the food, universally appealing for most audiences.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2227/2142623836_1d20a07b66.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 235px; height: 212px;" src="http://farm3.static.flickr.com/2227/2142623836_1d20a07b66.jpg?v=0" alt="" border="0" /></a>The winter menu was skewed in favor of heavier preparations, which wouldn't have been appropriate for the LA heat except on this particularly chilly night. We started off with a less-than-amusing amuse of a Gruyere and mushroom quiche, which reminded me more of this morning's leftover brunch than of the dinner to come.<br /><br />While everyone else at the table opted for the Farmer's Market menu, I decided on 3-courses of classics for the night: Pear, Endive, and Stilton Salad ($15) + Salt-crusted Jidori Chicken Breast ($25, entrees average $30) + Lemon Cheesecake ($10).<br /><br />I had opted for the Endive Salad because I was looking for a play of bold flavors that didn't come from my lettuce leaves being doused in a liquid mess. Josie's version was solid with crisp delineations between the bitter endive, sweet pears and pecans, peppery watercress, and a pungent aged blue cheese. Presentation, however, was a whole other story.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/R1zcDKlWGnpUH1ZPgNSocQ/l"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://static.px.yelp.com/bphoto/R1zcDKlWGnpUH1ZPgNSocQ/l" alt="" border="0" /></a><br />I hadn't notice at first, but the precariouosly placed cheese and walnut in the hollowed peach was more than suggestive in all the wrong ways. The innuendo wasn't meant to be satirical and I doubt that coincidence had much to do with the fertile womb of my baked pear. It takes a lot to shock me and I'm gonna have to play prude on this one and say that I felt mildly offended in the aftermath.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2144/2141832447_f606873758.jpg?v=0"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px;" src="http://farm3.static.flickr.com/2144/2141832447_f606873758.jpg?v=0" alt="" border="0" /></a>After devouring my salad with blind voracity, I proceeded to tackle bountiful plate that was my rustic Jidori chicken breast. This would officially be the third time that I've ordered chicken at a restaurant, since I usually find it too humble for a restaurant portion. The best part about the chicken was, of course, the salt crust. The meat closest to the surface was moist and succulent, though the thicker cut left a dry, though quality cut of meat on the interior. I didn't care too much for the accompaniments of polenta, carrots, and parsnips, which were haphazardly strewn about the plate, but the dish was satisfying overall, if not a little boring.<br /><br />The Autumn Cheesecake really knocked my socks of with its creamy and ethereally light texture. The lemon added just enough zing to keep the cheesecake from being overwhelming and I only wished that the gingersnap crust had more of an edge to really make the lemon pop.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.google.com/j.prufrock/R3RGWQTAPlI/AAAAAAAACi4/rc5ccgUF9Wg/Josies-6.jpg?imgmax=720"><img style="cursor: pointer; width: 410px; height: 338px;" src="http://lh6.google.com/j.prufrock/R3RGWQTAPlI/AAAAAAAACi4/rc5ccgUF9Wg/Josies-6.jpg?imgmax=720" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2076/2141832323_60c1888366.jpg?v=0"><img style="cursor: pointer; width: 170px; height: 178px;" src="http://farm3.static.flickr.com/2076/2141832323_60c1888366.jpg?v=0" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2202/2141832683_165cbeed8f.jpg?v=0"><img style="cursor: pointer; width: 237px; height: 178px;" src="http://farm3.static.flickr.com/2202/2141832683_165cbeed8f.jpg?v=0" alt="" border="0" /></a><br /></div><br />To be fair, I took mostly unthoughtful nibbles from my companions' plates, but overall, here was my impression: I felt that the $35 prix fixe was a good deal and prepared with quality ingredients. The chunky Chestnut Soup was earthy and fragrant with the subtlety of mushrooms. The Scallops were fresh, though they were dowdily dressed in dull flavors and the Gingerbread Cake Roulade was a play on your traditional Bouche de Noel with fresh cranberries and apple ribbons for added festiveness.<br /><br />Josie's has confirmed what I have suspected about fine dining establishments for a long while now--that the food is often good in a pragmatic way, but seldom of interest otherwise (though I'll make an exception for tasting menus).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2354/2141832139_a9b70af24a.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px;" src="http://farm3.static.flickr.com/2354/2141832139_a9b70af24a.jpg?v=0" alt="" border="0" /></a><a href="http://josierestaurant.com/entermain.htm">Josie Restaurant</a><br />2424 Pico Blvd<br />Santa Monica, CA 90405<br />(310) 581-9888<br /><br /><br /><br /><br /><br /><br /><span style="color: rgb(51, 51, 51);font-family:Georgia,Times New Roman,Times,serif;" ></span>Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com0tag:blogger.com,1999:blog-5242830303192873795.post-6320749773399624682007-12-26T13:24:00.001-08:002007-12-26T14:04:12.518-08:00Tabento [Costa Mesa]Another holiday season spent in the OC and another unassuming Japanese sushi joint in a nondescript strip mall--a fairly uneventful holiday, but also a new interesting find.<br /><br />The short story on Tabento is that it offers your typical sushi rolls with an added wow factor and some atypical creations that are a cut above the rest. While our albacore nigiri warranted an instantaneous mmm and a raised eyebrow in delight, the hamachi was a tad fishy and probably less fresh than it should have been. Over the course of three days and two meals here, this was the extent to which I delved into the nigiri choices.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/tHcubwF1-W4tm59N-gnBzw/l"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px;" src="http://static.px.yelp.com/bphoto/tHcubwF1-W4tm59N-gnBzw/l" alt="" border="0" /></a>The Shrimp Boat first caught our attention in the picture menu before captivating our taste buds with its textural combination of creamy quail egg and crab and crunchy <span style="font-style: italic;">mentaiko </span>(cod roe) and <span style="font-style: italic;">ama ebi</span> (raw prawns). The tangy piquantness of the ponzu sauce is a welcome surprise for your taste buds, since you almost expect the combination to be sweet and mellow.<br /><br />The Soft-Shell Crab Roll ($10), Crunchy Roll ($8.50), and Caterpillar Roll ($10) were all similarly good, though not outside of the realm of what you'd expect. They are, however, visually stunning in their magnitudes and constructions with proportions that awe.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/DrAkM3xpDx4wDazAwo7H9g/l"><img style="cursor: pointer; width: 200px;" src="http://static.px.yelp.com/bphoto/DrAkM3xpDx4wDazAwo7H9g/l" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/gqV98Y4mItyWKJIeyuh9aA/l"><img style="cursor: pointer; width: 200px;" src="http://static.px.yelp.com/bphoto/gqV98Y4mItyWKJIeyuh9aA/l" alt="" border="0" /></a><br /></div><br />I didn't grab a photo from last time, but the Spicy Tuna Crunchy Roll was also a must-order, with spicy tuna piled atop a crispy rice onigiri ball and topped with a thinly sliced jalapeno. The heat was subtle, striking the back of your tongue in the most pleasant way possible.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/kdMeeIJwzlBa2iyC3MOiwQ/l"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 234px; height: 176px;" src="http://static.px.yelp.com/bphoto/kdMeeIJwzlBa2iyC3MOiwQ/l" alt="" border="0" /></a>Next time, I'll venture into the appetizer portion of the menu, where there are some interesting picks to choose from. Don't forget to flip through the photo albums sitting on your table, since it'll offer a lot of inspiration for your ordering.<br /><br />This is what I miss most about moving to Northern California--there's nowhere near the same caliber of sushi restaurants and especially ones that are as off the radar as the places you'll find here in good ol' Orange County.<br /><br />Tabento Sushi & Sake<br />1525 Mesa Verde Dr. #E<br />Costa Mesa CA 92628<br /> <span id="bizPhone">(714) 545-0600</span>Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com1tag:blogger.com,1999:blog-5242830303192873795.post-59050827470357258632007-11-18T09:01:00.001-08:002007-11-18T12:22:42.047-08:00Operation Covert Trunk Full of Tamales at 11pm in the Walmart on Story Road's Parking Lot [San Jose]<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2343/2044536564_ed0c80f693.jpg?v=1195417097"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 213px; height: 157px;" src="http://farm3.static.flickr.com/2343/2044536564_ed0c80f693.jpg?v=1195417097" alt="" border="0" /></a>It was nearly 11pm when we walked into the parking lot of the Walmart on Story Road. We were up to our ears in bags and ironing boards, but my dad still found the time to make a joke, "Hey, do you want a tamale?"<br /><br />My patience had been tested all night and while I was grateful to have my parents in for the weekend, I was soon reminded of why I now live alone. I threw off his gesture with a scoff and kept walking, until he asked again.<br /><br />This time, I entertained his jests: <span style="font-style: italic;">What are you talking about? </span>He points to a parked car about 50 feet from where we're parked and says they're selling them out of the trunk. I confirm his claims and after seeing it with my own eyes, nod with enthusiasm. He drops his bags, takes some orders, and before we know it, money is exchanging hands in Operation Covert Trunk Full of Tamales at 11pm in the Walmart on Story Road's Parking Lot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2046/2043741359_9daa9a0a6c.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px;" src="http://farm3.static.flickr.com/2046/2043741359_9daa9a0a6c.jpg?v=0" alt="" border="0" /></a>We waited until morning to re-steam our breakfasts of beef, cheese, chicken, and pork tamales and though my stomach wasn't so happy with such a fiery start to the day, they were some of the most delectable morsels of masa that I've had yet. Simple and homemade, they were petite and had a good ratio of filling to masa. All of the tamales had a good kick of spiciness and would have done well to be served with some acid to cut the heat (probably salsa). My favorites amongst the four were the chicken and pork, which were the mild choices compared to the beef.<br />I have no idea what other times the tamale car makes an appearance at Walmart, but it is as authentic of a street food experience as you can find in the suburbs of the South Bay.<br /><br />Operation Covert Trunk Full of Tamales<br />Walmart Parking Lot<br /><span style="">777 Story Rd<br />San Jose, CA </span><span style=""><span class="postal-code">95122</span></span><nobr></nobr><span style=""><nobr></nobr></span>Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com0tag:blogger.com,1999:blog-5242830303192873795.post-76124735700115755212007-09-25T22:57:00.000-07:002008-11-19T21:12:22.357-08:00Egg Heaven Cafe [Long Beach]Egg Heaven Cafe is a little mom and pop shop located on the street corner with its unassuming green awnings. I arrived for Sunday brunch and the wait list wasn't long at all -- although, I believe that this is the type of place with a long wait at an earlier time. The restaurant itself offers bar and booth seating but both are rather limited.<br /><br />Even though it's called Egg Heaven Cafe, there are dishes other than eggs: sandwiches, pancakes, oatmeal. I'm not usually an omelette gal but it dominated a major portion of the menu and compelled me to order one. My Vegetarian Exotic omelette consisted of lentils, rice, cottage cheese, sour cream, Jack cheese. It also came with a size of potatos and toast. The omelette was a little large for me but the hodgepodge of ingredients worked well together and it was rather tasty. Another plus is that I felt healthy eating it. I was extremely surprised with the wheat toast which was unlike any i've had at any breakfast joint. It was thick, and buttered, and even though it was toasted, the center was amazingly soft.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/Nft8AW01KOOyCqRUA8SBaA/l"></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/Nft8AW01KOOyCqRUA8SBaA/l"><img style="width: 184px; cursor: pointer; height: 138px;" alt="" src="http://static.px.yelp.com/bphoto/Nft8AW01KOOyCqRUA8SBaA/l" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/0ujbraY0uVIYyO_ALG-XXw/l"><img style="width: 182px; cursor: pointer; height: 137px;" alt="" src="http://static.px.yelp.com/bphoto/0ujbraY0uVIYyO_ALG-XXw/l" border="0" /></a></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/saswUa9tfI2KEMz-1inOtw/l"><img style="margin: 0pt 0pt 10px 10px; float: right; width: 238px; cursor: pointer; height: 176px;" alt="" src="http://static.px.yelp.com/bphoto/saswUa9tfI2KEMz-1inOtw/l" border="0" /></a>The small fresh-squeezed grapefruit juice is quite a generous serving and topped off my meal quite nicely.<br /><br />My company ordered the Eggs Benedict but it didn't blow his socks off. Personally, I've had better Hollandaise.<br /><br />If the restaurant were around the corner of my house, I would stop by occasionally but I don't think it warrants a special drive out to Long Beach.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/fOf1JhBXpDL0YxTzDX91lQ/l"><img style="margin: 0pt 10px 10px 0pt; float: left; width: 200px; cursor: pointer;" alt="" src="http://static.px.yelp.com/bphoto/fOf1JhBXpDL0YxTzDX91lQ/l" border="0" /></a>Egg Heaven Cafe<br />4358 E 4th St<br />Long Beach, CA 90814<br />(562) 433-9277junhttp://www.blogger.com/profile/02047594586622148130noreply@blogger.com3tag:blogger.com,1999:blog-5242830303192873795.post-48388340897271903812007-09-23T02:45:00.001-07:002007-09-23T23:20:01.639-07:00Elise's Tea Room [Long Beach]After conning Jun into a furniture run in the Valley, she graciously treated me to tea on my last weekend in Orange County.<br /><br />At 3pm in the afternoon, we were the only patrons still left at Elise's Tea Room. The menu offered a variety of small entrees in addition to the standard tea sets, so we did the smart thing, which was order sparingly to share.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1217/1430825457_c97db9f5c0.jpg?v=0"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 237px; height: 168px;" src="http://farm2.static.flickr.com/1217/1430825457_c97db9f5c0.jpg?v=0" alt="" border="0" /></a>We started with chocolate chip and lemon scones, which may have been a haphazard decision on my part. While I had no objections to the chocolate-flavor, it wasn't the best choice for a tea pairing, let alone a first course. The flavors of both scones were unpronounced, though the texture was right on--served warm, they were crumbly without being overly dry. Jun and I both agreed that yellow food coloring did not make our lemon scone any lemony-er. The Devon cream, jam, and lemon curds were straight from your standard commercial vendor.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1359/1431700688_8fbc8d931a.jpg?v=0"><img style="cursor: pointer; width: 200px;" src="http://farm2.static.flickr.com/1359/1431700688_8fbc8d931a.jpg?v=0" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1235/1430825607_bc02362538.jpg?v=0"><img style="cursor: pointer; width: 228px; height: 171px;" src="http://farm2.static.flickr.com/1235/1430825607_bc02362538.jpg?v=0" alt="" border="0" /></a><br /></div><br />Our lunch consisted of two sets of sandwiches. The first was your standard tea fare of finger sandwiches. Our cucumbers were sliced so thin that we couldn't identify the staple at first, the apple-pecan could've been a dessert course for being so sweet, and the remainder were filling, though forgettable. We also opted for an order of the novel Salmon Pate Sandwiches, which would have been better if they were toasted for one minute less. Salmon pate is surprisingly light and un-fishy.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1370/1431700836_c6fe826956.jpg?v=0"><img style="cursor: pointer; width: 219px; height: 165px;" src="http://farm2.static.flickr.com/1370/1431700836_c6fe826956.jpg?v=0" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1183/1430825755_bd345a51e4.jpg?v=0"><img style="cursor: pointer; width: 221px; height: 165px;" src="http://farm2.static.flickr.com/1183/1430825755_bd345a51e4.jpg?v=0" alt="" border="0" /></a><br /></div><br />By the time we got around to choosing dessert, we could barely stomach the sight of chocolate cake (they were out of the lemon), let alone consider it for consumption. As such, we opted to try the petits fours and ended up scraping off the sugary fondant dressing. Even then, the layers of sponge cake and buttercream were nothing to write home about.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1007/1430825395_a7f570d9b0.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 227px; height: 170px;" src="http://farm2.static.flickr.com/1007/1430825395_a7f570d9b0.jpg?v=0" alt="" border="0" /></a>The tea room itself is large and airy, which has the benefit of keeping you from feeling trapped by the cluttered frilliness commonly found in tea rooms. There was a large assortment of loose-leaf teas to choose from, though you're limited to one selection per pot.<br /><br /><a href="http://www.elisestearoom.com/index.htm">Elise's Tea Room</a><br />3924 Atlantic Ave.<br />Long Beach, CA 90807<br />(562) 424-2134Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com1tag:blogger.com,1999:blog-5242830303192873795.post-56480508951541176392007-09-14T14:17:00.000-07:002007-09-14T14:40:32.416-07:00Leda's Bake Shop [Sherman Oaks]<span style="font-weight: bold;">*Disclaimer*</span><br /><br />So I know I've been on quite the hiatus, but I will be going on a blog tirade just after getting settled into my new apartment this weekend. I'm gonna attempt to get some posts up by not being so meticulous. Let me know if you like the style better.<br /><br /><hr /><br />We popped into the vegan bakery after consulting Yelp for places to find snacks in the Valley.<br /><br />The best part of the cutesy store are the samples of scones, cookies, and other baked goods for your enjoyment. Across-the-board, the scones ranked highest with flavors such as ginger, cranberry-orange, and black currant. They were crumbly and not too dry. The vegan brownies also seemed to be a hot item and I could see why, given that vegan chocolates tend to be very rich (if that's your style).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1376/1383187308_7fae724371.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 232px; height: 310px;" src="http://farm2.static.flickr.com/1376/1383187308_7fae724371.jpg?v=0" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1014/1383187554_2f855ebf97.jpg?v=0"><img style="cursor: pointer; width: 205px; height: 152px;" src="http://farm2.static.flickr.com/1014/1383187554_2f855ebf97.jpg?v=0" alt="" border="0" /></a><div style="text-align: center;"><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1284/1383187664_c80c686b68.jpg?v=0"><img style="cursor: pointer; width: 205px; height: 157px;" src="http://farm2.static.flickr.com/1284/1383187664_c80c686b68.jpg?v=0" alt="" border="0" /></a><br /><span style="text-decoration: underline;"></span></div></div><br />We couldn't resist the cupcakes, which were displayed as the tour de force of the store. We ordered both the Velvet and the Strawberry (vegan), though both were a bit sugary for being so tiny. The Strawberry vegan cupcake was a bit denser than the Velvet and we were disappointed that the latter wasn't a <span style="font-style: italic;">red velvet </span>cupcake. Also, you have to let them sit for about five minutes, since the icing hardens in the refrigerated case. Five minutes is 300 seconds too long for instant gratification.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1268/1382291691_59d75d3fe8.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 204px; height: 152px;" src="http://farm2.static.flickr.com/1268/1382291691_59d75d3fe8.jpg?v=0" alt="" border="0" /></a><a href="http://www.ledasbakeshop.com/">Leda's Bake Shop</a><br />13722 Ventura Blvd<br />Sherman Oaks, CA 91423<br />(818) 386-9644Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com48tag:blogger.com,1999:blog-5242830303192873795.post-29718797294179462822007-09-12T23:19:00.000-07:002007-09-14T14:49:23.940-07:00Daikokuya [Little Tokyo LA]Nothing sounded better than a steaming hot bowl of pho after a hilarious performance of Avenue Q at the Ahmanson. Since pho was closed, we visited what some consider the holy grail of ramen in Los Angeles, Little Tokyo's Daikokuya.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1168/1382273231_d6ee772b23.jpg?v=0"><img style="cursor: pointer; width: 344px; height: 277px;" src="http://farm2.static.flickr.com/1168/1382273231_d6ee772b23.jpg?v=0" alt="" border="0" /></a><br /></div><br />The JPop-vintage paraphenilia was complemented by a spattering of alternative LA hipsters and normal people keeping their cool. A refreshing departure from the traditional and a little raw on the edges.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1313/1382272937_88e9ce1c00.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 282px; height: 211px;" src="http://farm2.static.flickr.com/1313/1382272937_88e9ce1c00.jpg?v=0" alt="" border="0" /></a>I was surprised that there were only two ramens offered amongst a menu mostly of rice dishes, so of course we opted for the Daikoku Ramen combo with chicken-egg rice.<br /><br />The broth was salty, mellow, and cloudy in appearance--exactly what I was looking for in a late-night snack. The noodles were thick and chewy and of course, you can never go wrong with an egg. Overall, the ramen was very satisfying and though I wouldn't be that quick to call it the best, it sure was damn good. The chicken-egg bowl didn't fare too poorly either.<br /><br />Daikokuya<br />327 E 1st St<br /> Los Angeles, CA 90012<br />(213) 626-1680Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com0tag:blogger.com,1999:blog-5242830303192873795.post-16789465502318495932007-09-09T08:28:00.000-07:002007-09-14T15:42:36.821-07:00Fraiche [Culver City]My first encounter with Fraiche on OpenTable revealed a curious fact: tables seemed to be booked out a week in advance. Though it had recently received a favorable <a href="http://www.calendarlive.com/dining/virbila/cl-fo-review11jul11,0,5929368.story?coll=cl-virbila">review</a> from LA Times critic Irene Virbila, even restaurants that are heralded nation-wide aren't <span style="font-style: italic;">that </span>hard to get a table at.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1057/1382353759_b111f8e2df.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://farm2.static.flickr.com/1057/1382353759_b111f8e2df.jpg?v=0" alt="" border="0" /></a><br />My impression was that the restaurant was a humble bistro, but I soon learned the reason for its liveliness: Downtown Culver City. As I walked from the parking lot to the restaurant (no valet, free 2-hour parking), I realized that even lesser known restaurants were brimming with people who worked only a stones-throw away.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1072/1383248890_bd603fd234.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 260px; height: 195px;" src="http://farm2.static.flickr.com/1072/1383248890_bd603fd234.jpg?v=0" alt="" border="0" /></a>I started with a pale Beet Salad that was visually off-putting. I enjoyed the beets' muted sweetness played against the mature bitterness of mache and toasted hazelnuts. The bed of house-made ricotta lent a lightness to the dish and formed a backdrop for the other flavors to shine.<br /><br />The remainder of the menu is universally pleasing, though options err on the side of tried-and-true classics. Entrees and pastas encompass a wide variety of proteins and preparations, ensuring that there is something for every palate. Both AH and I opted for dishes on the heavier side with him choosing the Steak Frites ($22) and me, the Braised Short Rib Pappardelle (~$15).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1265/1382353295_9c7a0e71e7.jpg?v=0"><img style="cursor: pointer; width: 200px;" src="http://farm2.static.flickr.com/1265/1382353295_9c7a0e71e7.jpg?v=0" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1170/1383249114_0844f23360.jpg?v=0"><img style="cursor: pointer; width: 200px;" src="http://farm2.static.flickr.com/1170/1383249114_0844f23360.jpg?v=0" alt="" border="0" /></a><br /></div><br />Of the two entrees, the steak fared better with a succulent cut of flat iron that was perfectly seasoned, marinated, and grilled. It was well executed, though only exactly as you would expect for steak frites. The pappardelle had good texture and the arugula made for an interesting contrast in the ragu. However, it also added an unpleasant aftertaste that tainted the otherwise fine braised short ribs. The waitress warned me that the dish would be salty and while it wasn't that bad, it was somewhat one-dimensional.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1309/1383249268_cf8c90af15.jpg?v=0"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 262px; height: 222px;" src="http://farm2.static.flickr.com/1309/1383249268_cf8c90af15.jpg?v=0" alt="" border="0" /></a>For dessert, we followed the crowd and ordered the Vanilla Bean Panna Cotta. The citrus granita and fresh raspberries punched up the flavors in the creamy panna cotta providing a crisp contrast in both flavor and presentation. Very good, highly recommended.<br /><br />Overall, Fraiche is a good value, serving up solid food at reasonable prices, unseen in any restaurant that's located in a downtown. It lives up to its name, serving food with flavors that are simple, delineated and distinct.<br /><br /><a href="http://www.fraicherestaurantla.com/">Fraiche</a><br />9411 Culver Blvd<br /> Culver City, CA 90232<br />(310) 839-6800Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com0tag:blogger.com,1999:blog-5242830303192873795.post-80557418784739969562007-09-04T14:10:00.000-07:002007-09-04T15:01:27.642-07:00Some SoCal Updates - Il Chianti, Park Ave, Cream PanThank you <span style="font-weight: bold;">Il Chianti </span>for another stellar meal. Our choices this time leaned towards Southern Italian-Mediterranean preparations and seemed lighter on the whole. See the following montage of photos and accompanying descriptions below.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1117/1323447181_23e2db61e7.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 243px; height: 322px;" src="http://farm2.static.flickr.com/1117/1323447181_23e2db61e7.jpg?v=0" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1041/1323489573_c3c5d29b7a.jpg?v=0"><img style="cursor: pointer; width: 204px; height: 171px;" src="http://farm2.static.flickr.com/1041/1323489573_c3c5d29b7a.jpg?v=0" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1092/1324338110_cd4bfb4e19.jpg?v=0"><img style="cursor: pointer; width: 204px; height: 147px;" src="http://farm2.static.flickr.com/1092/1324338110_cd4bfb4e19.jpg?v=0" alt="" border="0" /></a><br /><br /><span style="text-decoration: underline;"></span>The Caribbean Salad was your standard green salad with a variety of cold seafoods. It was nothing spectacular, though the miso hybrid was a touch more interesting than your average dressing.<br /><br />The Tuna Tartar initially elicited a sigh of resignation from me. While the concept is quite stale, Il Chianti does a fabulous interpretation, macerating the tuna into a puree and pairing it with fresh green onions and a light lemon-scented olive oil.<br /><br />The Fried Octopus in a Balsamico Sauce was excellent as well.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1149/1324338532_e13fbe5a6a.jpg?v=0"><img style="cursor: pointer; width: 403px; height: 313px;" src="http://farm2.static.flickr.com/1149/1324338532_e13fbe5a6a.jpg?v=0" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1152/1323446297_61db0faf8b.jpg?v=0"><img style="cursor: pointer; width: 185px; height: 160px;" src="http://farm2.static.flickr.com/1152/1323446297_61db0faf8b.jpg?v=0" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1400/1323446739_3bbe3ade4e.jpg?v=0"><img style="cursor: pointer; width: 214px; height: 160px;" src="http://farm2.static.flickr.com/1400/1323446739_3bbe3ade4e.jpg?v=0" alt="" border="0" /></a><br /></div><br />The Crab Pilaf was a spin-off of the popular Squid Ink Risotto with the addition of a gigantic crab leg and clams and minus the fancy sizzling clay pot. Without the table-side presentation, the rice is as good as ever with the seafood adding even more flavor and interest.<br /><br />The <span style="font-weight: bold;">Fresh Tagliatelle with Pancetta and Paprika</span> was the star of the night. The chewy tagliatelle was made in-house and easily one of the best pasta choices I've had yet. The sauce was tart with an earthy savoriness from the pancetta.<br /><br />The <span style="font-weight: bold;">Bouillabaisse </span>was a cornucopia of shellfish with a broth spiked with sundried tomatoes and olives. Even after our server told us, we still couldn't identify the fish, which was chewy like calamari and flaked like black cod. The fish didn't work for us, though the rest of the dish was conceivably good.<br /><br /><hr />A last-minute detour sent our lunch club packing and on our way to <span style="font-weight: bold;">Park Ave</span> for round two.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1248/1324339908_8993518cc8.jpg?v=0"><img style="cursor: pointer; width: 157px; height: 210px;" src="http://farm2.static.flickr.com/1248/1324339908_8993518cc8.jpg?v=0" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1419/1324339758_07b49b4536.jpg?v=0"><img style="cursor: pointer; width: 279px; height: 210px;" src="http://farm2.static.flickr.com/1419/1324339758_07b49b4536.jpg?v=0" alt="" border="0" /></a><br /></div><br />The two of us decided on a comfort food favorite: the Grilled Cheese Sandwich and Tomato Soup. The Grilled Cheese was sweetly served in the shape of a heart, though the flavor were nothing to write home about. The <span style="font-weight: bold;">Tomato Soup </span>ranks up there with the best. We were surprised the chewy bits of cottage cheese interspersed in the creamy soup broth. It was perfectly seasoned, while the cottage cheese was an unexpected and ingenious touch.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1294/1324340094_d0fd2d7bfe.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 253px; height: 196px;" src="http://farm2.static.flickr.com/1294/1324340094_d0fd2d7bfe.jpg?v=0" alt="" border="0" /></a>While perusing the dessert menu, our waitress came back to announce the Strawberry Shortcake special. A symphony of Ooohs and Ahhhs followed and we were met by a pretty presentation that had too few strawberries and too much whipped cream. Meh.<br /><br /><br /><br /><br /><hr /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1352/1324339410_6fbcd44ad3.jpg?v=0"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 254px; height: 190px;" src="http://farm2.static.flickr.com/1352/1324339410_6fbcd44ad3.jpg?v=0" alt="" border="0" /></a>Voila<span style="font-weight: bold;"> Cream Pan</span>'s latest addition: the Katsu Sandwich Lunch Box at a hefty $5 price tag. It's a welcome change-up to the usual egg salad, tuna salad, and ham combo and is a great choice if you're looking for something more substantial at lunchtime.Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com1tag:blogger.com,1999:blog-5242830303192873795.post-28337287689009235552007-09-01T12:16:00.000-07:002007-09-01T12:22:43.090-07:00Mimi's Cafe [Fountain Valley]The recent heat wave has taken its toll on my appetite.<span style=""> </span>Last week, I passed up an opportunity to visit the much buzzed about <a href="http://www.fraicherestaurantla.com/">Fraiche</a> in <st1:city st="on"><st1:place st="on">Culver City</st1:place></st1:city>.<span style=""> </span>Yesterday, I threw away my rice bowl in lieu of gelato for lunch.<span style=""> </span>A few days ago, I was so fed up that I was indifferent about a lunch at Mimi’s Café. <p class="MsoNormal">I’ve been avoiding protein, veggies, and generally anything that’s cooked.<span style=""> </span>I feast on Ritz Crackers and to fuel my carbohydrate cravings, I looked forward to Mimi’s bread basket, complete with sweet carrot bread.<span style=""> </span>I hadn’t noticed it before, but the bread is really oily, which does not meld well with the hot weather.</p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh4.google.com/j.prufrock/Rtm6Pk4wwZI/AAAAAAAAB4s/IdSf9culf6Q/IMG_3070.jpg?imgmax=512"><img style="cursor: pointer; width: 251px; height: 187px;" src="http://lh4.google.com/j.prufrock/Rtm6Pk4wwZI/AAAAAAAAB4s/IdSf9culf6Q/IMG_3070.jpg?imgmax=512" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.google.com/j.prufrock/Rtm6RU4wwaI/AAAAAAAAB40/wYKtAB8PhUA/IMG_3072.jpg?imgmax=512"><img style="cursor: pointer; width: 170px; height: 187px;" src="http://lh3.google.com/j.prufrock/Rtm6RU4wwaI/AAAAAAAAB40/wYKtAB8PhUA/IMG_3072.jpg?imgmax=512" alt="" border="0" /></a><span style=""> </span></p> <p class="MsoNormal">Despite my protests, I opted for the creamy Corn Chowder, which I had also remembered as being better.<span style=""> </span>I figured that though it was a hot dish, at least I wouldn’t break a sweat from having to chew.<span style=""> </span>It was too rich and one dimensional.</p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.google.com/j.prufrock/Rtm6T04wwbI/AAAAAAAAB48/cUsToTFzEG8/IMG_3074.jpg?imgmax=512"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px;" src="http://lh5.google.com/j.prufrock/Rtm6T04wwbI/AAAAAAAAB48/cUsToTFzEG8/IMG_3074.jpg?imgmax=512" alt="" border="0" /></a>The Turkey Pesto Ciabatta was surprisingly acceptable bordering on good.<span style=""> </span>The crispy lettuce and the bite of the pesto kept the melted cheese from overwhelming my already sweaty palate.<span style=""> </span>Regardless, I only managed to eat ¼ of the sandwich before passing it onto my SO.</p> <p class="MsoNormal">Lunch for two, under $10.<span style=""> </span>Score.</p><a href="http://www.mimiscafe.com/">Mimi's Cafe</a><br /><span style="">18461 Brookhurst St<br />Fountain Valley, CA 92708<br />(714) 964-2533</span><br /><p class="MsoNormal"></p>Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com0tag:blogger.com,1999:blog-5242830303192873795.post-64051308853974399512007-08-26T14:13:00.000-07:002007-09-01T12:46:51.785-07:00Taxi Brousse [Berkeley]Though African food sounds as though it would be very exotic, it is more familiar to the Western palate than you would think. It's similar to Mediterranean cuisine in that the preparations are often light, though the spices and marinades are distinctive.<br /><br />There's no shortage of Ethiopian food in Berkeley, but after I had one taste of the sour, spongy injera bread, I knew I wouldn't be coming back for more. My quest to explore the continent's cuisine first lead me to the meat-heavy Tropical Paradise on University (which was pretty decent) and then to Taxi Brousse when it recently opened last year.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.google.com/j.prufrock/RtnBBE4wwdI/AAAAAAAAB5k/d8sDjh2WSiQ/TaxiBrousse-1.jpg?imgmax=512"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 369px; height: 284px;" src="http://lh6.google.com/j.prufrock/RtnBBE4wwdI/AAAAAAAAB5k/d8sDjh2WSiQ/TaxiBrousse-1.jpg?imgmax=512" alt="" border="0" /></a><br />My first brush with the restaurant was the Dibi Fish, served with a salad, plantains, and your choice of rice or couscous. The tilapia is simply grilled and marinated in a slightly pungent onion sauce that makes all the difference. Though it is traditionally prepared with lamb, the fish has been excellent on every occasion that I've had it. The plantains are great for playing down the robust onions.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.google.com/j.prufrock/RtnBDE4wweI/AAAAAAAAB5w/sDV9oyxE9Ws/TaxiBrousse-2.jpg?imgmax=512"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 279px; height: 190px;" src="http://lh6.google.com/j.prufrock/RtnBDE4wweI/AAAAAAAAB5w/sDV9oyxE9Ws/TaxiBrousse-2.jpg?imgmax=512" alt="" border="0" /></a>The Yassa Fish is very similar, though it doesn't come with plantains. The onion-mustard sauce it is served with is slightly tangier and spicier than the Dibi, while the sauce actually makes an appearance on the plate instead of just in the marinade. Between the two, it's just a matter of preference on whether you're looking for a drier or wetter preparation.<br /><br />Service was excruciatingly slow and flustered on this particular night that we went. The crowds at the restaurant are never steady and it has hard to predict capacity from one week to the next. However, the owner is very jovial and you can't help but smile when the Berkeleyans bust out their African drums and start jamming. Another reason why I loved going to school here.<br /><br />I prefer Taxi Brousse to the original Bissap Baobab in the Mission. My experience is that the fish at the former tends to be fresher.<br /><br />* I apologize for the less than appetizing photos<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.google.com/j.prufrock/RtnA_E4wwcI/AAAAAAAAB5c/1eyRh7CQvnw/TaxiBrousse.jpg?imgmax=512"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 263px; height: 196px;" src="http://lh6.google.com/j.prufrock/RtnA_E4wwcI/AAAAAAAAB5c/1eyRh7CQvnw/TaxiBrousse.jpg?imgmax=512" alt="" border="0" /></a><a href="http://www.taxibrousserestaurant.com/">Taxi Brousse</a><br /><span style="font-size:-1;">1101 San Pablo Ave<br />Albany, CA 94706<br />(510) 558-0939</span>Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com0tag:blogger.com,1999:blog-5242830303192873795.post-18596406375735294602007-08-24T11:28:00.000-07:002007-09-01T12:23:04.043-07:00Crater Lake Lodge [Oregon]Though we copped out on camping and slept in the car, we did save ourselves a hefty $18 campsite fee and an even heftier $170 reservation at the Crater Lake Lodge.<span style=""> </span>And while we did not partake in the amenities of the historic hotel, we thought it appropriate to treat ourselves to a proper breakfast before embarking on our 3-hour hike.<span style=""> </span> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/boOok2EYbdF06CMtY6lS8Q/l"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 238px; height: 178px;" src="http://static.px.yelp.com/bphoto/boOok2EYbdF06CMtY6lS8Q/l" alt="" border="0" /></a>We both opted for the Blue Lake Breakfast ($7.75), which is nothing more than your standard two eggs, bacon/sausage/or ham, grilled potatoes, and your choice of a biscuit or scone.<span style=""> </span>One of us got bacon and the other, sausage.<span style=""> </span>One had their eggs poached; the other, over-hard.<span style=""> </span>He chose a biscuit and I chose the scone.<span style=""> </span>It was a fairly basic affair, but incredibly gratifying after a week-long diet of peanut butter and jelly.<span style=""> </span>I also made the mistake of paying for tea when it was readily available in the lobby “For Hotel Guests Only.”</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/WU2HN40AJ61Gk7yAI8q_mA/l"><img style="cursor: pointer; width: 164px; height: 122px;" src="http://static.px.yelp.com/bphoto/WU2HN40AJ61Gk7yAI8q_mA/l" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/y4gzv8YGymqIuaxKhIv_wQ/l"><img style="cursor: pointer; width: 98px; height: 122px;" src="http://static.px.yelp.com/bphoto/y4gzv8YGymqIuaxKhIv_wQ/l" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.google.com/j.prufrock/Rtmro04wwXI/AAAAAAAAB3s/BX1DczaVopw/IMG_2746.jpg?imgmax=512"><img style="cursor: pointer; width: 162px; height: 122px;" src="http://lh5.google.com/j.prufrock/Rtmro04wwXI/AAAAAAAAB3s/BX1DczaVopw/IMG_2746.jpg?imgmax=512" alt="" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>We spent the rest of the morning enjoying the sweeping views afforded by the Lodge’s prime location on the caldera’s rim.<span style=""> </span>We took photos, reclined in the outdoor rocking chairs, warmed up at the fireplace, and got our fill of the complimentary “For Guests Only” coffee and tea.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/pbE_9O0Oy4LWadHJ4SZXag/l"></a><p class="MsoNormal"></p><p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">A note on the hotel services:<span style=""> </span>If I were paying that much money to stay in the lodge, I’d expect a certain level of service from the front desk and concierge staff.<span style=""> </span>However, most of the Lodge’s employees are temporary workers from abroad who have little service experience.<span style=""> </span>When asked about local breweries and restaurants, we were only given blank stares and I-don’t-know shrugs*.<span style=""> </span>It’s certainly not the Ritz-Carlton, but I suppose that you’re only paying for the view after all.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/pbE_9O0Oy4LWadHJ4SZXag/l"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://static.px.yelp.com/bphoto/pbE_9O0Oy4LWadHJ4SZXag/l" alt="" border="0" /></a><span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">* If you’re looking for more helpful service, try the <st1:place st="on"><st1:placename st="on">Steel</st1:placename> <st1:placename st="on">Information</st1:placename> <st1:placetype st="on">Center</st1:placetype></st1:place> where the Park Rangers will even look things up on the internet for you.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/sCAwYyLVf-jRspVQ-HokeA/l"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px;" src="http://static.px.yelp.com/bphoto/sCAwYyLVf-jRspVQ-HokeA/l" alt="" border="0" /></a><a href="http://www.craterlakelodges.com/directions-505.html">Crater Lake Lodge</a><br />Rim Village<br />Crater Lake, OR 97604<br />(541) 594-2255<br /><p class="MsoNormal"></p>Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com0tag:blogger.com,1999:blog-5242830303192873795.post-38596686957381221442007-08-23T01:05:00.000-07:002007-09-01T12:17:06.742-07:00The Slanted Door [San Francisco]<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/VsgYQtBSYIF8eRWr8TxGwg/l"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 247px; height: 270px;" src="http://static.px.yelp.com/bphoto/VsgYQtBSYIF8eRWr8TxGwg/l" alt="" border="0" /></a>After a dozen visits at all hours and with all walks of people, I can now vouch for the consistently impeccable food sent out by the Slanted Door's kitchen.<br /><p class="MsoNormal">My standards for Vietnamese food are high--I grew up in the largest Vietnamese diaspora community in SoCal. Although the Slanted Door doesn't do justice to some of my <st1:street st="on"><st1:address st="on">Vietnamese street</st1:address></st1:street> food favorites (mostly appetizers), it does amazing small plates and entrees. The dishes remainauthentic, highlighting the flavor profiles and textures common to the region, while ad-libbing elements that are complimentary, though not necessarily traditional, to Vietnamese cuisine.<br /><br />It’s tempting to make a meal of the classics.<span style=""> </span>The lamb is always interesting, the shaking beef, solid, the dungeness crab glass noodles, subtle and the claypot catfish, a no-brainer.<span style=""> </span>No more.</p><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/-G7yiYowpKwAxqqxm3zjlw/l"><img style="cursor: pointer; width: 234px; height: 222px;" src="http://static.px.yelp.com/bphoto/-G7yiYowpKwAxqqxm3zjlw/l" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/BObvXurm4XQBVBKAWLCeMQ/l"><img style="cursor: pointer; width: 200px;" src="http://static.px.yelp.com/bphoto/BObvXurm4XQBVBKAWLCeMQ/l" alt="" border="0" /></a></div> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">We started with the only two appetizers I haven’t had: the Kabocha Squash Rice Cakes ($8.5) and the Alaskan Black Cod Rolls ($12).<span style=""> </span>I’ve never met a starchy sweet squash I didn’t like, so the flavors were a no-brainer on that one.<span style=""> </span>However, the cakes were on the oily side and even left a ring of grease glistening on my plate.<span style=""> </span>The ingredients of the rolls were muddled and each bite had to be drowned in diluted fish sauce before any flavor could be detected.<span style=""> </span>Such has been my experience with appetizers at the Slanted Door—they’re too timid for my seasoned palate.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/-I_FtRjcItChLq9hWZbSOg/l"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 238px; height: 171px;" src="http://static.px.yelp.com/bphoto/-I_FtRjcItChLq9hWZbSOg/l" alt="" border="0" /></a>First off, no one ever said that eating in a chic dining room with floor-to-ceiling views of the bay would be cheap.<span style=""> </span>What is considered a small plate at the Slanted Door is often the size entrée portion anywhere else with the difference being that you order more plates than there are people to compensate for family-style sharing.<span style=""> </span>On the upside, you get a reasonable amount of food for what you pay for.<span style=""> </span>On the downside, you order more food than necessary and you don’t feel like you’re getting a deal at $30 for a tapas plate.<span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/QeeIRB2DKqx-kaqDjeU2kw/l"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 264px; height: 201px;" src="http://static.px.yelp.com/bphoto/QeeIRB2DKqx-kaqDjeU2kw/l" alt="" border="0" /></a>The Grilled Niman Ranch Rib Eye ($29.5) was a fan of eight succulent slices of brand-name beef plated with a tangle of mushrooms and onions.<span style=""> </span>The flavor was reminiscent of the soy sauce-marinated steaks my parents grill, though the fatty rib eye absorbs the flavors much better than the lean cuts of steak we eat at home.<span style=""> </span>The garlic-soy dipping sauce was a welcomed departure from the butters and creams often ladled on steaks, though it was completely on brand with the savories of Vietnamese cuisine. The Caramelized Prawns overflowed with fleshy shrimp and were distinct without being overpowering.</p><p class="MsoNormal">Over the last four years, I've found the service at the Slanted Door to be consistently brusque. Hipster waiters wearing all black are colder than ice, though always polite. There is an air of pretension even in the bathrooms, which are cleaned and presented after every use.<br /></p><p class="MsoNormal">Most high-end Vietnamese restaurants sell tame versions of the traditionals at inflated prices--others plate ingredients and preparations that may be Pan-Asian, but certainly not Vietnamese. The Slanted Door manages to balance the inventiveness and integrity that it takes to bring a regional cuisine to the next level.</p><br /><a href="http://www.slanteddoor.com/">The Slanted Door</a><br />1 Ferry Building<br />San Francisco, CA 94102<br />(415) 861-8032<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/-I_FtRjcItChLq9hWZbSOg/l"> </a><br /></div><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/QeeIRB2DKqx-kaqDjeU2kw/l"><br /></a></p>Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com0tag:blogger.com,1999:blog-5242830303192873795.post-32945723012304006832007-08-22T20:59:00.000-07:002007-08-30T08:37:18.570-07:00New Sammy's Cowboy Bistro [Oregon]<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1304/1242414318_829d6a300e.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 170px; height: 122px;" src="http://farm2.static.flickr.com/1304/1242414318_829d6a300e.jpg?v=0" alt="" border="0" /></a>New Sammy's is one of those destination restaurants that you put on your itinerary if you just so happen to be in the area. Located off a strip of highway between Medford and Ashland in Oregon, its one of the few, if not only reasons, you'd have for stopping in the little town of Talent.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1381/1241551613_cfa8b2d66e.jpg?v=0"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 225px; height: 172px;" src="http://farm2.static.flickr.com/1381/1241551613_cfa8b2d66e.jpg?v=0" alt="" border="0" /></a>We arrived 10 minutes early for our reservation and took that opportunity to explore the gardens (that grew in leaps and bounds around the restaurant) that propagated the grounds surrounding the restaurant. I don't know when the remodel kicked in, but New Sammy's is no longer the shack in the middle of nowhere that even your GPS couldn't be able to locate. It's new terra cotta pink exterior with a hard-to-miss sign is only matched by warm dining room that's still a work in progress.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1237/1241553099_9fb15bce22.jpg?v=0"><img style="cursor: pointer; width: 147px; height: 208px;" src="http://farm2.static.flickr.com/1237/1241553099_9fb15bce22.jpg?v=0" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1353/1241552735_3349c97eb0.jpg?v=0"><img style="cursor: pointer; width: 223px; height: 209px;" src="http://farm2.static.flickr.com/1353/1241552735_3349c97eb0.jpg?v=0" alt="" border="0" /></a><br /><br /></div>We were served two different amuses along with our bowl of olives and hearty cowboy bread. The white gazpacho with creme fraiche was delicate and everything an amuse should be: delicious, intriguing, while leaving you begging for more. The smoked sturgeon was successful in wholly-built mouthfuls (with a little melon, fig, and farro), but mediocre in and of itself.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1301/1242416562_78b767ef78.jpg?v=0"><img style="cursor: pointer; width: 196px; height: 176px;" src="http://farm2.static.flickr.com/1301/1242416562_78b767ef78.jpg?v=0" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1414/1241555309_92247ee567.jpg?v=0"><img style="cursor: pointer; width: 216px; height: 175px;" src="http://farm2.static.flickr.com/1414/1241555309_92247ee567.jpg?v=0" alt="" border="0" /></a><br /></div><br />Soft-cooked eggs are always a welcome surprise, so when I saw it featured on the nightly prix-fixe dinner menu ($42), I decided to be in the mood for salad, trout, and dessert. However, I chose to swap appetizers with my SO who ordered the Corn Custard on my behalf. Bitter lettuces and crunchy endive created the backdrop for the corn, which was made sweeter, creamier, and colder by its foils. While the salad was also accented by prosciutto and hazelnuts, the real stunner were the fresh blueberries that studded my every bite.<br /><br />I never thought of the blueberry as a sensual fruit, but these little tarts were plump, juicy, and ripe for the picking. They gleamed like bright sapphires, quivered at my bite, and awakened taste buds in my mouth that made me blush. This is garden cuisine at its finest.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1280/1242417486_c57037ab07.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 264px; height: 197px;" src="http://farm2.static.flickr.com/1280/1242417486_c57037ab07.jpg?v=0" alt="" border="0" /></a>My fillet of trout was butterflied and set atop a bed of vegetables and mushrooms. The combination of oyster mushrooms, lobster mushrooms, and shitake was mature and while subtly earthy, did not make up for the lack of salt in the dish. The contrast of the Meyer lemon-fennel sauce would have really made the flavors pop, but had I not consulted the menu, I wouldn't have even realized it was there. There were pillows of gnocchi so fluffy that I mistook them for unsweetened marshmallows--interesting texturally, but bland on all other counts.<br /><br />The Niman Ranch NY Strip ($38) was a good quality steak on fragrant smoked potatoes, though the squash was too mushy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1027/1241556153_20bfad0820.jpg?v=0"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px;" src="http://farm2.static.flickr.com/1027/1241556153_20bfad0820.jpg?v=0" alt="" border="0" /></a>Desserts were most tempting of all, with a menu skewed towards seasonal fruits and berries. We settled on a frozen tayberry sherbert and almond torte accompanied by a blackberry sherbert. The sharp tartness of the berries were amplified by the dish's coldness. It was one of the best desserts I've had in a long while and there was plenty to go around.<br /><br />Charlene and Vernon Rollins are the power couple behind the kitchen and wine list and hail from Northern California's own Boonville. Charlene works her magic with the food, while Vernon acts as the sommelier. After we ordered, he made a personal appearance at our table to recommend pairings. I hear that the restaurant carries rare vintages and unique blends, but my alcohol tolerance rarely allows me to finish a glass, let a lone a bottle.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1058/1241552577_b657ff4c35.jpg?v=0"><img style="cursor: pointer; width: 145px; height: 126px;" src="http://farm2.static.flickr.com/1058/1241552577_b657ff4c35.jpg?v=0" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1269/1242413712_a7b6c448eb.jpg?v=0"><img style="cursor: pointer; width: 155px; height: 126px;" src="http://farm2.static.flickr.com/1269/1242413712_a7b6c448eb.jpg?v=0" alt="" border="0" /></a> <span style="text-decoration: underline;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1299/1241556389_ac04a0550f_s.jpg"><img style="cursor: pointer; width: 126px; height: 126px;" src="http://farm2.static.flickr.com/1299/1241556389_ac04a0550f_s.jpg" alt="" border="0" /></a></span></div><br /><br />I love the idea of eating food straight from the source--like the dinner that your mom prepares using the tomatoes from your backyard. With the remodel underway, I only hope that the homey stop doesn't lose its soul. Eat local--eating is believing.<br /><br /><div style="text-align: center;"><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1095/1241556691_64702b8335.jpg?v=0"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 175px; height: 239px;" src="http://farm2.static.flickr.com/1095/1241556691_64702b8335.jpg?v=0" alt="" border="0" /></a>New Sammy's Cowboy Bistro<br /><span id="bodytext" class="georgia md">2210 South Pacific Highway</span><br />Talent, OR 97520<br /><span id="bodytext" class="georgia md">(541) 535-2779<br /><br /></span></div></div>Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com2tag:blogger.com,1999:blog-5242830303192873795.post-25989158045278052962007-08-21T16:22:00.000-07:002007-08-28T17:19:19.453-07:00Ashland Bakery [Oregon]A stroll down Main Street led us to the busy Ashland Bakery brimming with pre-theater diners on their way to the Shakespeare Festival. After a week of dining out, I was more than relieved to spot homey portions of spaghetti and meatballs and dinner salads from my vantage point on the street. We were sold and joined our fellow Romeo & Juliet playgoers at the only remaining table in the house.<br /><br />My grapefruit juice was freshly squeezed, as evidenced by the pulp straining through my teeth with each gulp--just the way I like it. While the start to our meal was promising, it only intensified the foil of a disappointment that followed.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/LPzVuEalWn5TxLKPNOEP-w/l"><img style="cursor: pointer; width: 130px; height: 174px;" src="http://static.px.yelp.com/bphoto/LPzVuEalWn5TxLKPNOEP-w/l" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/HNTm9_AZFvwdzucTADKKDw/l"><img style="cursor: pointer; width: 131px; height: 174px;" src="http://static.px.yelp.com/bphoto/HNTm9_AZFvwdzucTADKKDw/l" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/DCJbe1Ucj6Xki3ZlMPGp9A/l"><img style="cursor: pointer; width: 157px; height: 175px;" src="http://static.px.yelp.com/bphoto/DCJbe1Ucj6Xki3ZlMPGp9A/l" alt="" border="0" /></a></div><br />After a long wait and an only okay Vegetable Soup to start, our entrees finally arrived. My Seared Scallop Salad ($13) looked sickly and tasted worse. The ghastly pale scallops barely showed signs of being cooked let alone the tan of a sear. As if looking raw weren't crime enough, the scallops lacked any seasoning whatsoever, while the chardonnay vinaigrette on the salad was a poor pairing. I hate to waste food, but anymore than two bites would have sent me retching.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.px.yelp.com/bphoto/iYtfNCsdxbN4hb0IAg8d-Q/l"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 249px; height: 212px;" src="http://static.px.yelp.com/bphoto/iYtfNCsdxbN4hb0IAg8d-Q/l" alt="" border="0" /></a>The Salmon ($18) fared a bit better and was the homey preparation I had been craving. Healthfully grilled and served with a mango-papaya salsa, broccolini, and rice pilaf, the salmon quickly became our shared entree for the night.<br /><br />To compensate for my dinner failure, I ordered a Blackbottom Cupcake to-go. The moist, gooey, chocolate cupcake was dense and sent me reeling in waves of nostalgia. Remember those chocolate muffins they used to sell at recess in grade school? Those muffins used to be part of my daily repertoire and I was glad to find something grown up for my evolved palate.<br /><br />Judging from my limited experience, I would bet they do a better job at breakfast and lunch.<br /><a href="http://www.ashlandbakerycafe.com/"><br />Ashland Bakery</a><br />38 E Main St<br />Ashland, OR 97520<br />(541) 482-2117Monicahttp://www.blogger.com/profile/02177076839384663118noreply@blogger.com0