Endo Edibles

December 3, 2016
6:52 PM
by: Uhockey

Portofino Ristorante [6,] Las Vegas NV

Portofino Ristorante

Olive Oil Soaked Focaccia

Caprese Salad – Heirloom Tomatoes, Bufala Mozzarella, Basil

Meatballs – Fried Squash Blossom, Goat Cheese, San Marzano Tomatoes

Grilled Octopus – Calabrian Peperonata, Fingerling Crisps, Salsa Verde

Crab Cake Arancini – Lemon Saffton Risotto, Pesto Aioli, Fresno Pickles

Beet Salad – Goat Cheese Panna Cotta, Candied Pistachios, Orchard Apples

Burrata Agnolotti – Lobster, Chanterelle Mushroom, Roasted Corn Butter

Pot Roast Raviolini – Baby Root Vegetables, Celery, Potato Confit, Pickled Pearl Onions

Chicken Foie-Fredo – Hand-cut Fettucine, Herb Roasted Chicken, Chicken Cracklins’, Foie Gras Alfredo

Ripatelli – Wild Boar Bolognese, Roadted Tomato Sauce, Goat Cheese Pesto

Pumpkin Spice Gnocchi – Braised Venison, Candy Cane Beets, Gingerbread Crumble

Day Boat Scallops – Cauliflower Textures, Smoked Prosciutto, Mascarpone Polenta, Pimenton Popcorn

Rack of Lamb – Creamed Kohlrabi, Savory Bread Pudding, Honey Rosemary Figs

The $65 Veal Parmesan for $55 – Melted Mozzarella, Housemade Marinara

Veal Osso Bucco – Saffron Risotto, Bone Marrow, Gremolata

Nutella Crème Brulee – Shortbread, Crystalized Sugar

Traditional Tiramisu – Cognac Crème, Lady Fingers

Chocolate Cake – Fudge, Vanilla Ice Cream

Sorbetti – Market Berries, Lemon, Raspberry

Gelato – Strawberry Cheesecake, Double Chocolate, Vanilla Milkshake

A new menu, slightly ‘updated’ name and the same outstanding results recently defined another visit to Portofino Ristorante at The Mirage Hotel and Casino, Chef Michael LaPlaca and GM Chris Zadie continuing their reign as Las Vegas premier Italian Fine Dining Restaurant even though the executives overseeing the space have undergone a substantial change.

Once again failing to update the interior from Onda, even though consistent accolades and in-the-know diner’s recommendations acknowledge Portofino to have completely reinvented the space under the toque of its Ohio-born Chef, it was just past six that five friends were led to a rounded table on the restaurant’s lower level, the “Ristorante” not making the concept any more “Italian,” though the music overhead did seem somewhat louder from this vantage point.

Requesting the same Carte Blanche service as always, a four-course family style tasting comprised of nineteen plates soon to follow with three paired Wines, it was with slick pillows of soft Focaccia that the meal got started, the only change amongst appetizers a pleasant Beet Salad with balled Melon and Goat Cheese Panna Cotta shimmering amidst a bright Vinaigrette.

Impressed as always by the rest of the starters, the Crab Cakes seemingly sweeter than the past – perhaps as a result of the season – it was with the Chef standing tableside that a five-piece pasta course was presented, smoothness exemplified by Burrata Agnolotti offering perfect little pockets mixed with big chunks of Lobster while last year’s Chicken Foie-Fredo saw a big textural upgrade by way of crispy Chicken Chicharones tossed with Hand-cut Fettucine and strips of tender white Meat glistening in unctuous Alfredo.

Transitioning the wide-ribboned Ripatelli to winter by way of Wild Boar Bolognese while making a hearty pass at the Midwestern slow-cooker classic inside of tiny Ravioli, a tongue-in-cheek swipe at the “Official flavor of Fall” came across in LaPlaca’s ever-light Dumplings, a Ragu of braised Reindeer offering a slight bit of grassy funk that found its foil in thin slices of Beets along with charred Brussels Sprout Leaves and housemade Gingerbread Crumble.

Always happy to see Portofino’s Veal Osso Bucco, perhaps not Sin City’s most famous but arguably the best, new secondi offered Day Boat Scallops amidst Cauliflower Florets and smoked Pork with spicy Popcorn on a bed of smooth Polenta, the Rack of Lamb perfectly roasted medium with a round of smooth Stuffing plus Figs added for sweetness, the Strauss Brands Veal served slightly different from last visit’s “Veal Pacino” with a lower price, similar size and better flavor than the one jokingly referenced in the unofficial off-menu-only title.

Disappointed to see that desserts have regressed, the pastry department once again undergoing change as a result of the shared nature with other restaurants within the Casino, both the Tiramisu and Crème Brûlée remain competent closers, though the loss of Cassata Cake and the Cookie-based Souffle trio are issues that management should look into remedying as soon as possible.

FOUR AND A HALF STARS: As innovative as ever, the Pastas and Entrees continuing to shine on a nation-wide level despite the constraints of playing to The Mirage clientele, it seems shortsighted that management would invest time in changing the name when a fresh coat of paint and good pastry Chef could offer exponential improvement at nominal cost, though as long as Chef LaPlaca and Chris Zadie are involved there is no doubt the restaurant will continue to impress.

RECOMMENDED: Meatballs, Crab Cake Arancini, Pumpkin Spice Gnocchi, Chicken Foie-Fredo, Rack of Lamb, Veal Osso Bucco, Nutella Crème Brulee.

AVOID: Those shy about Celery may want to reconsider the Pot Roast Raviolini.

TIP: Both the Veal Parm and Lobster Milanese are available as off-menu requests only.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

https://www.mirage.com/en/restaurants/portofino.html

Posted in Bread Basket, Coffee, Crab, Dessert, Foie, Foie Gras, Food, Gnocchi, Ice Cream, Italian, Las Vegas, Nevada, Octopus, Pork, Portofino, Portofino Ristorante, Tasting Menu, Tiramisu

December 3, 2016
10:57 AM
by: Uhockey

Rosallie [6,] Las Vegas NV

Rosallie Le French Café

Double Espresso on Ice

Hazelnut Praline Latte

White Chocolate Coconut Latte

Tartine L’Americaine – Hardwood Smoked Honey Cured Bacon, Cheese, Egg Yolk

Tartine L’Espagnole – Chipotle Chicken, Mozzarella, Cheese, Red Onions

Quiche Chevre – Sauteed Spinach, Tomato, Goat Cheese

Cheese Plate with Whole Wheat Roll – Frenche Chevre, Comte, Brie and Italian Gorgonzola with Homemade Fig Jam and Candied Pecans

Butter Croissant / Pain au Chocolat

Almond Croissant

Madeline / Nutella Shortbread Cookie

Canele

Panier Pomme Tatin

Pumpkin Pie

Tart au Chocolat Cerise Noire

Tart du Fruits

Chocolate Mousse Tree on Shortbread

Raspberry Linzer Torte

Opera Cake

An unabashed fan of Rosallie since day one, Jonathan Pluvinet’s French Café on Rainbow continuing to improve even though nothing in the Valley offers any real completion in terms of French pastry, December 2016 and the upcoming year will see the young Chef expand his menu while additionally developing an all-new dinner program to be served alongside Wines offered thanks to a recently awarded Liquor License.

Festively decorated with Holiday tunes chiming overhead, the ongoing construction on the Boulevard outside a minor inconvenience that will hopefully wrap soon, it was with a friend that the Rosallie was most recently visited, the Chef going well beyond the call of duty to show off several new creations alongside old favorites that continue to impress.

Now offering Smoothies alongside the Organic Teas, Espresso Shots and Lattes that trump Starbucks for Roast, quality and price, it was with slow sips of a fragrant Hazelnut Praline Latte followed by a melted White Chocolate concoction topped in toasted Coconut shavings that the meal got started, Jonathan’s newly launched Tartines benefitted by the same laminated magic as his Croissants with a touch less butter and sweetness, L’Americaine combining smoke and salt with just a touch of Honey gilded in Egg Yolk while L’Espagnole used the Chef’s housemade Chipotle Chicken to bring some real heat.

Still the cleanest edge one may ever see on a Quiche, the Eggy Pie mellowing Goat Cheese with Sauteed Spinach and the same bright Teardrop Tomatoes served in simple Balsamic and Oil alongside each Tartine, Rosallie’s Cheese Plate features a few fine choices alongside Fig Puree made from the Fruit of Trees right down the Road, the French Bread toothsome and Nutty, though the more gluttonous may wish to apply the preserves to a flaky Butter Croissant.

Still producing a Ducasse-level Madeline, thought he Canele remain marred by the fact that only a waxed copper mold will ever do for those who’ve enjoyed the best, Chef Pluvinet’s Pain au Chocolate and Almond Croissant have now seen the addition of a latticed Apple pastry not unlike an Apple Hand Pie, the crystallized sugar atop giving little indication of just how well balanced the Fruit and Butter flavor really is.

No doubt learning his audience, the Nutella Shortbread Sandwich selling well and rich enough to share, more big flavors can be found in the glassy Chocolate Ganache overlying Cherry Jelly, an Opera Cake offering a multitude of tastes and textures around the soft biscuit while the Christmas Tree is the same as Rosallie’s airy Chocolate Mousse Cup, but just about as cute as something edible gets.

Rounding out the morning with an individual Pumpkin Pie that eschews traditional Thanksgiving sweetness in favor of more focus on the Gourd, Jonathan’s Tart du Fruits places glazed Berries atop a base of housemade Almond filling, the Raspberry Linzer Torte soft and buttery around the same seedless preserves that made the similarly named Cookies great.

FIVE STARS: Continuing to grow and flourish despite a complete lack of local competition, Jonathan Pluvinet sets a high standard for what it takes to be noteworthy outside the Las Vegas Casino setting, the first year showing Rosallie Le French Cafe to be nothing short of treasure to local diners with no signs of slowing down yet.

RECOMMENDED: White Chocolate Coconut Latte, Tartine L’Americaine, Quiche, Almond Croissant, Panier Pomme Tatin, Raspberry Linzer Torte, Tart au Chocolat Cerise Noire.

AVOID: The Canele is not ‘bad,’ it simply is not like those in Bordeaux.

TIP: Buche de Noel coming soon. Place your orders now.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

Home

Posted in Bread Basket, Breakfast, Canele, Coffee, Croissant, Dessert, Food, Las Vegas, Madeline, Nevada, Pizza, Pork, Rosallie, Rosallie 'Le French Cafe'

December 2, 2016
7:56 PM
by: Uhockey

Yardbird Southern Table & Bar [13,] Las Vegas NV

Yardbird Southern Table & Bar

Mama’s Buttermilk Biscuits with Honey Butter and Apple Butter

Chess Pie

…because if I was on death row these would both be part of my last supper and none in this nation, nor anywhere probably, are better.

www.runchickenrun.com

Posted in Dessert, Food, Las Vegas, Nevada, Yardbird, Yardbird Southern Table & Bar, Yardbird Southern Table and Bar

December 2, 2016
6:51 PM
by: Uhockey

SUGARCANE Raw Bar Grill, Las Vegas NV

SUGARCANE Raw Bar Grill

Barrel Aged Hemingway – Mount Gay Eclipse Rum, Lime Juice, Sugarcane Juice, Egg Whites

Tobacco Rum Old Fashioned – Mount Gay Black Barrel Rum, Maple, Angostura Bitters, Homemade Cigar Bitters

Strawberry Balsamic – Tito’s Vodka, Lime Juice, Maple Syrup, Balsamic, Fresh Strawberries

Frozeé – Frozen Rose Champagne

Spice of Love – Grey Goose Vodka, Passion Fruit Puree, Mango Puree, Fresh Jalapeno

Goat Cheese Croquettes – Membrillo Marmalade

Brussels Sprouts – Orange, Sweet Soy

Bacon Wrapped Dates – Linguica, Manchego

Smoked Fish Dip – Potato Chips

Hokkaido Scallop Crudo (Half-Order) – Compressed Apple, Black Truffle, Lime & Jalapeno

Kombu Marinated Fluke Crudo – Red Grapes, Charred Onions & Sesame Seeds

Pig Ear Pad Thai – Papaya Salad

Lamb Tartare Merguez – Eggplant Caviar, Shaved Farm Vegetables, Pickled Mustard Seeds

Duck & Waffle – Crispy Leg Confit, Duck Egg, Mustard Maple

Foie Gras Bastilla – Pistachio Duck Leg Confit, Golden Raisin Puree

Mesquite Grilled N’duja Quail – Pommes Puree, Bone Jus

Mesquite Grilled Okinawa Purple Potato – Herbed Crème Fraiche

Mesquite Grilled Enoki Mushrooms – Soy Glaze

La Colombe Double Espresso

Torrejas – Caramelized Apples, Maple Butter, Cinnamon Ice Cream

Sesame Bombe – Sesame Sponge Cake, Vanilla Meringue, Black Sesame Sauce

Nutella Sundae – Nutella Ice Cream, Nutella Hazelnut Brownie, Cracker Jacks

Having sworn off Strip-based restaurants with an opening date in 2016 for various reasons, particularly those throwing back-patting grand opening parties with Media invites intended to spark interest, it was with a bit of snark that I responded to an E-mail from SUGARCANE Raw Bar Grill the same way I do all such inquiries, my offer to pass on the ‘event’ and instead offer unbiased feedback on their Miami-based concept surprisingly greeted with open arms by 1on1 Public Relations President Larry Fink.

Approaching the day with a lot of interest, not one of the year’s other new openings agreeing to such an idea, it was with warm greetings from a young hostess that our party was led to a comfy booth looking down the line towards the bar area, General Manager Jeremy Yoza proving an educated and gracious host throughout the evening with servers that ranged from experienced professionals to those still a bit rough around the edges.

A relative of SushiSamba, the relaxed style and global influence filling a needed gap in The Venetian’s Restaurant Row, SUGARCANE Raw Bar Grill brings Chef Timon Balloo’s cuisine to Las Vegas by way of executive Chef Ryan Nuqui, the pair presenting everything from Crudo to Grilled Meats and Small plates at an accessible price-point alongside a not unexpected list of clever $16 Cocktails.

Told to fill in a Chef-selected menu with anything eye-catching, several signatures from Miami imported just like Yardbird across the way, it was with the smoky-yet-palate-friendly Tobacco Rum Old Fashioned alongside a Barrel Aged Hemingway with a shaken Egg White that the meal got started, the Croquettes well complimented by Quince Jam while charred Sprouts with Citrus, sweet n’ spicy Dates and Smoked Sturgeon Spread all paired well to the beverages, though the Potato Chips served with the latter were far too thin for scooping, thus compromising an otherwise delicious straight-out-of-Florida concept.

Self-selecting some raw stuff with a bit of influence from servers, the Hokkaido Scallop Crudo an unexpected surprise laid atop Apples with preserved Black Truffle and just a touch of heat, snappy Fluke impressed with its focus on subtlety while the smooth Lamb Tartare immediately showed signs of a kitchen willing to take chances, a beautiful presentation yielding the earthy aromatics of African spices that spread nicely on the housemade flatbread with brightness added by Pickled Mustard Seeds.

Investing in some sweeter drinks as plates grew heavier, the Vodka-based Strawberry Balsamic and Slurpee-style Champagne Cooler both the sort of drinks that could get lightweights into trouble while the “Spice of Love” was described as ‘really hot’ by those who tasted it, Pig Ear Pad Thai with Papaya was fun for both taste as well as texture while the same could be said for the Duck & Waffle that was as tasty as one might expect given the stack of ingredients atop a picture perfect Belgian Waffle.

All-in on the Foie Gras Bastilla, a shattering Wonton wrapped around shredded Leg Meat, crumbled Pistachios plus a thick slice of Duck Liver resting in a pool of Golden Raisin Puree, those looking for a simple yet bold taste are encouraged to check out some of the Chef’s Mesquite-grilled creations, both the Mushrooms and Sweet Potatoes perfect for Vegetarians or those counting calories while the Quail features one of Sin City’s most underused ingredients, the smooth Calabrian Sausage something that simply needs to be tasted in order to be fully appreciated.

Excited to see the restaurant serving Coffee Beans from La Colombe, the Philadelphia based roaster easily one of the Nation’s most passionate and well respected, desserts once again speak of a kitchen reaching out to guests of all varieties, the Nutella Sundae sweet and sharable by groups while a beautiful Sesame Bombe is a far more subtle sort of dish that eats lighter than suggested by its description, the Spanish French Toast an immediate contender for the city’s best dessert as the Caramelized Bread breaks to Custard amidst sautéed Apples and notes of Cinnamon plus Maple Butter still bubbling in the skillet.

FOUR STARS: Still a bit wet behind the ears in terms of service, both the Pad Thai and Lamb Merguez tipping over thanks to careless presentations, SUGARCANE Raw Bar Grill is a great addition to Vegas’ ever evolving culinary landscape and, at least thus far, one of the few recent additions showing signs of taking some real chances.

RECOMMENDED: N’duja Quail, Lamb Merguez, Foie Gras Bastilla, Torrejas, Sesame Bombe, Strawberry Balsamic.

AVOID: The chips with the Fish Dip need to be rethought and the Pad Thai would benefit from some nuts to help balance the salinity.

TIP: Open 11a-1a Su-Thu and 11a-2a on Friday as well as Saturday. Full menu offered all day with additional items added for lunch on weekdays and brunch on weekends.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

https://sugarcanerawbargrill.com/lasvegas/

Posted in Bread Pudding, Coffee, Dessert, Foie, Foie Gras, Food, French Toast, Ice Cream, La Colombe, Las Vegas, Nevada, Pork, SUGARCANE, SUGARCANE Raw Bar Grill, Tasting Menu, Truffle, Waffle

November 26, 2016
6:07 PM
by: Uhockey

Here’s Looking At You, Los Angeles CA

Here’s Looking at You

Hiramasa – Radish, Wakame, Serrano, Onions, Charcoal

Soft Shell Prawns – Sauce Diavolo, Avocado, Rau Ram

Avocado – Valencia Orange, Nori, Hazelnut, Champagne Vinegar, Persimmon

Foie Gras Terrine – Unagi, Eel Sauce, Green Togarashi, Scallion

Stracciatella Cheese – Pepita, Yuzu Kosho, Perilla, Charred Bread

Veal Sweetbreads – Fennel, Mustard Seed, Sesame

Momotaro Tomato – Bagna Cauda, Lap Xuong, Crème Fraiche, Fines Herbes

Heritage Pork Belly – Key Lime Amba, Pineapple, Palm Sugar, Herbs, Shallots

Hamachi Collar – Nashville Hot Spice, Fuji Apple, Snake Peas

Sturgeon – Aged Rice Porridge, Chicken Skin, Verjus, Buttermilk

Quail x Quail – Beet, Red Wine Vinegar, Black Eyed Peas, Chow Chow

Rainbow Sherbet – Orange, Lime, Pineapple, Raspberry

Blueberry – Crema, Brown Sugar, Sable, Sorrel

Yuzu Tart – White Chocolate, Burnt Meringue

Milk Chocolate – Sunchoke, Hazelnut, Almond, Squid Ink Meringue

A growing concern in the City of Angels and What’s Trendy *Now,* the globally influenced menu ready to change each day depending on Farmer’s Market availability, it was on the back of favorable reviews from Chefs and those in the industry that reservations were made for six at Here’s Looking at You on Saturday, the small K-Town Hot Spot full with a wait-list even for bar seats, something the area has very rarely seen.

Toqued by Jonathan Whitener, the former Animal Chef bringing a recent history of finding balance in hefty meats to his own style of inspired California-cuisine, it was with much of the same crew that had visited Wolf earlier that the sizable, small plates menu was approached – the server proving more than capable of explaining the Chef’s ideas while also sure-footed at engaging in some witty banter regarding the restaurant’s rigid “Bar Pie” rules.

In some ways a ‘fusion’ restaurant, Los Angeles’ diverse melting pot explored in flavors from Thailand to Japan and Vietnam to Mexico, Here’s Looking At You equally embraces everything from Crudo to roast Meats and wood grilling, the opening round of snappy Amberjack refreshing beneath Radish and Seaweed with a light bit of smokiness while head-on Prawns were ready to be devoured whole in spicy red Sauce.

Taking surcharges to a somewhat ridiculous level with the Duck Liver Terrine and stretchy white Cheese, both plates undeniably delicious but over-served for the provided bread that will cost patrons $3 a slice if more is requested, the dish described as “Avocado” eschews the concept of “Toast” entirely, instead placing soft wedges in the context of sliced Persimmons, cracked Hazelnuts and Orange segments.

Veering French with a seared Sweetbread, the creamy fist-size Thymus with a caramelized exterior presented atop shaved Fennel with light notes of Sesame, an ugly Heirloom Tomato tossed with Bagna Cauda and Chinese Sausage was a tour de force of flavor segueing to thick chunks of Pork, the sticky Palm Sugar, Citrus and Pineapple rousing images of a luau somewhere in Hawaii.

Somewhere between the American South and Tsukiji Fish Market with Hamachi Collar, the flaky fish heated but reined in by sliced Apple, Sturgeon on a bed of fermented Rice with Chicken Skin and Buttermilk also looked to bridge East and West with a lot of success, the “Quail x Quail” continuing the theme as two small birds were served hemisected under a veil of Beets with a meaty Vinaigrette plus a bowl of Black Eyed Peas and Chow Chow in a sidecar.

Eventually tossing in the towel on being the first table to ever score a slice of pie served only to bar patrons, even a valid claim that we were dining with a minor rebuffed, it was with all four menu desserts that the evening came to a closure, the Rainbow Sherbet far better than Childhood memories dictate on a bed of dried fruit while “Blueberry” and “Milk Chocolate” both successfully embraced modern trends including Sorrel Granite in the first and Sunchoke Chips in the latter, the Yuzu Tart a simple stunner with the light amount of Cocoa adding a distinctive smoothness to the tangy yellow Custard.

www.hereslookingatyoula.com

Posted in California, Dessert, Foie, Foie Gras, Food, Heres Looking At You, Ice Cream, Los Angeles, Pork, Sweetbreads, Vacation

November 26, 2016
12:43 PM
by: Uhockey

Go Get Em Tiger (Hollywood,) Los Angeles CA

Go Get Em Tiger Hollywood

Heart Roasters Cold Brew

Pumpkin Cinnamon Roll

Blueberry Jam Muffin

Brown Butter Blondie with Chocolate Chunks and Berries

Warm Biscuit with Cultured Butter and Strawberry Preserves

LA Baby – Baked Pancake with Crème Fraiche and Strawberry Preserves

Growing from its Coffee-hipster roots on Larchmont to a rapidly gentrifying stretch of Hollywood Boulevard it was on the word of a friend that a stop was made at Go Get Em Tiger in Los Feliz on Saturday, the elegant wooden space still well-stocked with pastries at two o’clock in the afternoon as patrons sat inside waiting for uncharacteristically rainy weather to pass by.

Owned by the brains behind G&B Coffee, with offerings from artisan roasters like Heart and Verve complimented by cuisine from long-time Sqirl Chef Ria Wilson, GGeT2 expands on ideas of the first by adding several all-day breakfast and lunch options to a billboard posted behind Baristas, several of them only requiring a few minutes to prepare and thus a great benefit to other local businesses.

Some parts sweet while the majority veers savory, the pastries innovative but still rooted in classic French technique, those entering Go Get ‘Em Tiger would be wise to peruse all choices carefully before approaching the counter, the menu stressing all items equally and thus potentially leading to great stuff being passed over.

Opting for an Iced Cold Brew from Heart, the medium roast slow-filtered to remove any hint of acidity, the mid-day snack began with a small-ish Brioche coil packed with Cinnamon and Pumpkin Jam, the Blueberry Muffin chock-full of bursting Fruit pockets that unfortunately had sunk downward while the Brown Butter Blondie was smooth and rich with semi-sweet Chocolate Chunks and an almost nutty base naturally sweetened by mixed Berries.

Happy to see the drop-style Biscuits served warm, the less-flaky style eating almost like a Muffin or Quick Bread, it should seem obvious to those in-the-know that someone with Sqirl-ties would serve top-tier Jam, the Strawberry Preserves tinged in a floral note that was good on tangy Buttermilk but even better mixed into the pudding-soft Soufflé style Pancake arriving hot with Crème Fraiche in a cast iron skillet.

www.gandb.coffee/gget/

Posted in Breakfast, California, Coffee, Dessert, Food, Go Get Em Tiger, Go Get Em Tiger (Hollywood), Go Get Em Tiget Hollywood, Heart, Heart Coffee Roasters, Heart Roasters, Hollywood, Los Angeles, pancake, Pancakes, Vacation

November 26, 2016
10:37 AM
by: Uhockey

Wolf, Los Angeles CA

Wolf

Stumptown Coffee

Eggs Benedict – Hollandaise, Coddled Egg, Spinach, Smoked Pork

Golden Eggs – Lodge Toast, Avocado, Horseradish, Spinach, Turmeric

Steak and Eggs – Flatiron, Kale, Chipotle Vinaigrette, Crispy Egg

Herb Omelet – Mushrooms, Goat Cheese, Side Salad

Baby Kale – Pickled Asian Pear, Dried Apricot, Cucumber, Almond Dressing, Crisp Quinoa

Tortilla Espanola – Egg, Potato, Onion, Pimenton, Chive Aioli

$10K Burger – Avocado, Sunnyside Egg, Watercress, Brioche Bun

Crispy Potatoes – Chive Aioli, Rosemary, Horseradish

Chia Porridge – Coconut, Cinnamon, Nutmeg, Hemp Seeds

Chicken and Waffle – Buttermilk, Maple Whip, Hot Sauce

The Fat Stack – Maple, Banana Mash, Strawberry

Chai French Toast – Brioche, Whipped Cream

Blueberry Souffle – Pear-Kaffir Lime Sorbet

Chocolate Ganache Tart – Persimmon, Cashew Ice Cream, Blackberry, Pomegranate, Bee Pollen

Banana Bundt – Burnt Honey Ganache, Habanero Hibiscus Ice Cream, Toasted Coconut

Toqued by SyFy Star and Top Chef Season Two runner-up Marcel Vigneron, a fact recited by servers but wasted on those who ignore food television and base their dining instead on trusted sources speaking of the Chef’s talent and passion, it was with six friends that brunch was enjoyed at Wolf on Melrose Avenue, the entire menu save for one redundant item ordered with an added bonus of three Desserts typically only offered later in the day.

Themed on an idea of “No Waste Cooking,” the Vegetable-centric menu focused on using every part of each ingredient in some manner, it was at a long table directly in front of the kitchen window that the group was seated mere moments after opening, a youngster entertained by college football on an I-Pad via free WiFi while the adults ignored suggestions of a-plate-or-two each to a grand total of fourteen plus one side.

Rustic and lengthy in layout with wood, concrete and tile beneath music far more sedate than the Los Angeles average, it was with a small chuckle that many listened to a hirsuit server explain the idea of ‘molecular gastronomy’ before quickly adapting to his audience, the ‘script’ dropped in expert fashion as later descriptions focused on ingredients and sourcing with technical questions from a Chef at the table answered accurately on the fly.

Pouring bottomless Stumptown Coffee throughout the meal, coursing deferred to the staff, round one was described as ‘savory breakfast’ with a rich Benny presenting English Muffins topped in smoked Pork and rich Hollandaise, the other three plates each offering their own unique take on Kale and mixed Greens, the salad-only an enormous portion dialed up by dehydrated and pickled Fruits while those with Eggs took divergent paths, the “Golden” version a bit too heavily seasoned for some while the Omelet was folded, fluffy and picture-perfect on the plate.

Beginning round two with Steak and Eggs that see Chef Vigneron slice a Medium-Rare Flatiron around more Baby Kale, this time glistening in spicy Vinaigrette beneath a deep-fried poached Egg, the “$10K Burger” also relies on a bit of ‘Yolk-porn’ to sell its soft grind layered in Avocado and Watercress, the Crispy Potatoes an undeniable must-order that everyone at the table fawned over with Chive Aioli, Rosemary and lightly shaved Horseradish.

Seeing some challenged by the ‘slimey’ texture of Chia Porridge, though the small bowl topped in flaked Coconut and Blueberries found favor from others, a Spanish Tortilla was spot-on to those served as bar food across Northern Spain, the thinly layered Potatoes floating in eggy Custard brightened by Red Peppers.

Moving on to more “American” standards, the Chicken and Waffle placing a greaseless, boneless thigh atop crisp yet pliable Buttermilk with Maple Whip and Hot Sauce, those looking for something truly delicious would be well-advised to order at least one plate of souffléd French Toast, the Chai-infused Custard preventing the plate from being *too* sweet while those craving more sugar should check out the fluffy “Fat Stack” with Banana Mash, Strawberries and Maple Syrup.

Perfectly sated at this point, but always willing to spend more table-time with such a passionate group, it was at Marcel’s discretion that three desserts were prepared from the dinner menu, the Chocolate Ganache Tart expectedly rich, though well balanced by its accoutrements, while the Blueberry Souffle rose tall-and-proud with the addition of Pear-Kaffir Lime Sorbet as the Banana Bundt stood-out as the meal’s unexpected stunner beneath Burnt Honey Frosting, two-flavors of housemade ‘dippin dots’ and a quenelle of tingly-hot Hibiscus Ice Cream.

www.wolfdiningla.com

Posted in Breakfast, California, Coffee, Dessert, Food, French Toast, Ice Cream, Los Angeles, Pancakes, Pork, Souffle, Stumptown, Vacation, Waffle, Waffles, Wolf, Wolf Dining

November 26, 2016
8:44 AM
by: Uhockey

Cake Monkey Bakery, Los Angeles CA

Cake Monkey Bakery

Sample – Crispy Oatmeal Cookie with Maple Buttercream

The Big O – Mexican Dark Chocolate, Crystallized Sugar, Vanilla Cream

‘Nuff Said – Chocolate Crumble Cookie, Marshmallow, Dark Chocolate, Pecans, Cocoa Krispies, Fleur de Sel

Summer Camp Chocolate Chip Cookie – Caramelized Rice Krispies and Marshmallow
Chocolate Cake Pudding – Chocolate Cake soaked in Chocolate Custard, Salted Caramel, Chocolate and Marshmallows

Almond Croissant

Blueberry Pop Pie with Streusel

Brown Sugar Cinnamon Monkey Bread

Sticky Toffee Blondie with Pecans and Sea Salt

Making the jump from online-orders to Brick and Mortar just over a year ago, the tiny storefront at 7807 Beverly Boulevard offering merely a two-person bar at the window and a park bench outdoors to sit and stay, Cake Monkey Bakery has collected a fair amount of accolades by retail sales at various outlets over the years, a Saturday morning stop at the Flagship giving a pretty good indication as to why.

Owned by Lisa Olin and Elizabeth Belkind, the former honing her skills at home while working in the entertainment industry while Chef Belkind has been recognized in the past for her work at Los Angeles’ Grace Restaurant, Cake Monkey Bakery offers a wide variety of classic Bakes and seasonal Pastries all rooted in top tier local ingredients, an off-site production facility used to generate a lot of volume with some two-dozen choices available each and every day.

Staffed by a perky young woman ready and able to answer questions, though most items are well labeled and self-explanatory, those entering Cake Monkey are quickly offered samples from a small tray that featured a Crispy Oatmeal Cookie Sandwich with Maple Buttercream , the sweetness well balanced by cooked Grain just as the Vanilla Frosting was by “The Big O” Cookies made with spicy Dark Chocolate.

Dialing up the texture in their Chocolate Chip Cookie with Sugar-coated Rice Krispies and Marshmallows while the ‘Nuff Said takes the same idea darker with a Cocoa-laden base and just a touch of Salt, Cake Monkey’s famous “Cake Pudding” eats a lot like Trifle meets Bread Pudding, each bite chock-a-block full with sticky sweetness though each offered a distinctive textural experience.

Taking a look at laminated Pastry with an Almond Croissant heavily dusted in Confectioner’s Sugar with a pure Nut Center, Chef Belkind’s Brown Sugar Cinnamon Monkey Bread is a must have even amongst so much other great stuff, the chapeau on top eating almost like a Kouign Amann while the small balls of golden pastry below were soft and packed with buttery goodness.

Not particularly wowed by a Pop Pie, the riff on Toaster Strudel baked a bit too long and thus rendering the filling sticky and dry, Cake Monkey immediately righted the ship by way of a Sticky Toffee Blondie studded with Pralines and a dusting of Salt granules, the flavor a spot on representation of the English classic turned portable without making a mess.

www.cakemonkey.com

www.facebook.com/cakemonkeybakery

Posted in Beverly Hills, Breakfast, Cake Monkey, Cake Monkey Bakery, California, Croissant, Dessert, Food, Los Angeles, Vacation

November 25, 2016
10:26 PM
by: Uhockey

The Loop: Handcrafted Churros, Westminster CA

The Loop: Handcrafted Churros

Cinnamon Sugar Churro with Nutella

Strawberry Glaze Churro with Sprinkles

Cinnamon Sugar Churro with Vanilla Soft Serve, Cookie Butter Syrup, Peanut Butter Cups, Biscoff Cookie

Located just a hop, skip and a jump from Eiswelt Gelato, their curved Mexican Donuts lighting up Instagram as frequently as the Gelato creatures down the way, Westminster’s The Loop was ironically born from the world of social media and #hashtags, the owners responsible for not only one of the most well-followed food feeds on the internet but also prospectors of how the perfect photograph affects metrics in 2016.

A small and brightly lit space almost without shadows, the lines clean and walls modestly decorated with signage that offers a brand-friendly backdrop, those entering The Loop after dark may feel as though they just stepped into a tanning booth or some sort of Sci-Fi conveyance, the overhead menu suggesting several pre-customized options though a variety of toppings and Ice Cream also allow for a whole lot of personalization.

Bending each Donut so that its 24” length is halved, the constant flow of clients generally assuring that each Churro is still warm, it was just prior to ten o’clock on Black Friday that our group was treated to a five minute wait, all three ‘styles’ represented in the order with the standard version a perfectly fine, if not genre-defining curl, that is heavily topped in Cinnamon Sugar with a choice of dipping Sauces that even to a child seems quite meager.

Certainly not as light as the version offered at B.S. Taqueria, though oil appears to be fresh and not oversaturating the crisp Dough, a Strawberry dipped version with Sprinkles tasted a little too artificial – think Dunkin’ Donuts pink glaze – while the Sundae was tasty, but no better than the sum of its parts which added up to taste like an unmixed version of Moose Tracks Ice Cream from Denali.

www.theloopchurros.com

www.facebook.com/theloopchurros

Posted in Anaheim, California, Dessert, Food, Ice Cream, Los Angeles, Orange County, The Loop, The Loop: Handcrafted Churros, Vacation, Westminster

November 25, 2016
9:39 PM
by: Uhockey

Eiswelt Gelato, Westminster CA

Eiswelt Gelato

Vanilla Teddy Bear with Birthday Cake

Taro Pig with Birthday Cake Piglet

Black Sesame Puppy Dog with Cookiebutter

Red Velvet Turkey with Coconut

Located in the Orange County Suburb of Westminster, the tiny corner-store in a strip-mall gaining prominence through Instagram photos of cute frozen concoctions for just over a year, Eiswelt Gelato is surprisingly the work of two immigrants from Germany who sought to create a unique experience featuring all-natural products made on-site daily.

An understated location to say the least, arrival just prior to 9:30pm on Black Friday finding perhaps ten patrons in line waiting to watch two staff-members create their picture-worthy food as an elderly Asian woman sat behind the scenes painting candy ‘ears,’ ‘eyes,’ and ‘bills’ to decorate the creamy scoops, it was with due respect that we read of Eiswelt’s commitment to products devoid of GMOs and artificial colors as we approached the counter, four creations for three patrons allowing for a good tasting of the shop’s twenty daily flavors.

Hard-freezing their Gelato, a necessity to sculpting and fortuitous for those prone to taking excessive time to snap pictures, Eiswelt’s base is the sort of airless cream prominent in Italy while the low sugar profile also trends quite European, the Coconut and Vanilla expectedly the most pure in their flavor, though the Taro and Sesame also receive high marks with the later particularly relevant to those looking for something more savory.

Expectedly dialing up the sweetness for Birthday Cake and Cookie Butter, though the brick-red Red Velvet was so dense with cocoa that it almost tasted like no sugar was added past what was necessary to set up the base, suffice it to say that any thoughts of design over deliciousness proves unfounded with each lick or spoonful…though you have to admit, luring people in with a gimmick and then proving better than anticipated isn’t a bad way to do business.

www.instagram.com/eisweltgelato

www.facebook.com/eisweltgelato

Posted in Anaheim, California, Dessert, Eiswelt Gelato, Food, Ice Cream, Los Angeles, Orange County, Vacation, Westminster

November 25, 2016
6:32 PM
by: Uhockey

Gwen, Los Angeles CA

Gwen

Charcuterie – Blackstrap Ham with Coriander, Dark Rum and Molasses / Duck Rillete with Parsley and Capers / Leek, Ash and Porcini Sausage / Chorizo / Foie Gras Terrine / Mole Salumi with Red Pepper, Chocolate and Cloves / Pork Liver Terrine wrapped in Pancetta / Tete de Cochon / Pretzel Bread / Toasted Brioche

Cured Salmon, Shiso, Sunchoke, Grapefruit

Chestnut Agnolotti, Curry Squash, Pumpkin Seeds, Brown Butter

Fire Roasted Pork, Glazed Cheeks, Grilled Rack, Smoked Belly

Boneless Shortrib – Braised and Grilled

30-Day Dry Aged Duck, Duck Confit, House Cured Duck Speck, Grilled Pear, Hearts of Palm

Creamed Endive / Cauliflower, Garlic Brown Butter / Smokey Eggplant Caponata, Macadamia

Celery Sorbet, Goat Cheese, Watercress Granita

Passion Fruit Glace, Mango, Cashew, Chocolate

Bone Marrow Caramel, Green Apple Pate de Fruit, Chocolate Covered Hazelnut

Modestly impressed by Maude, though the monthly-item concept and Curtis Stone’s popularity seem to be a bit more relevant to the place’s success than is the quality of the food, it was with tempered expectations that reservations were made at the Australian Chef’s Gwen on Friday evening, the idea of a big Meat Restaurant and Butcher Shop seeming quite the novelty in Los Angeles’ ever finicky dining scene.

Located on Sunset in Hollywood, a relative dearth of nearby fine-dining options undoubtedly playing in the restaurant’s favor, Gwen opened earlier this summer and although early reviews of the $95/pp tasting menu have largely been positive, rumors of diners leaving hungry seemed somewhat foreboding for a “Steakhouse,” particularly one with a menu that appears on its surface to offer a dozen courses or more.

Featuring one of America’s few authentic Asadors, the large fire-pit in the kitchen as eye catching as the rest of the restaurant is cozy and low-key, diners are greeted by professional servers first offering Cocktails and a Wine list with nosebleed inducing prices, the menu “kept a secret” but easily accessed by way of similar a la carte plates available at the bar.

Using Tock for reservations, though credit cards do not appear to be billed until after one’s meal, it was after a few questions about portion-sizes and supplements that an order was formulated, the Duck-for-two selected as an entrée with two additional entrees added for the surprisingly small charge of just twenty-five dollars per.

Discussing recent events over low-volume music, another rarity in LA restaurants, it was mere moments before “courses” one through nine arrived, the housemade Charcuterie each individually listed with just as much relevance as the entrée on the menu, the Leek, Ash and Porcini Sausage and smoky Mole Salumi both noteworthy, as too were the chunky Pork Liver Terrine and Headcheese.

Admittedly an impressive operation, the cured meats both at the table and in the butcher shop undoubtedly labor intensive and the results of a lot of care, round two was a stack of Sashimi-grade Salmon, Shiso and Grapefruit with the earthiness of Sunchoke really only detectable as a basenote grounding the dish and perhaps as an introduction to the hearty seasonal flavors to follow.

Happy to tuck into the comforting Chestnut Agnolotti, though a larger portion than just four envelopes would have been appreciated, Meats at Gwen look to make up for the rapidly arriving mid-courses, the simplicity of an Asador-roasted Pork Chop allowing the quality of a heritage breed to shine while more intrigue was found on a side-plate featuring barbeque-style Cheeks atop a thick slice of Smoked Belly.

Taking a European Fine-dining cue in letting patrons select their own knife it was into Boneless Shortrib that ate more like Steak that the blade cut deep, the 30-Day Dry Aged Duck a far more impressive example of what the kitchen staff is capable of as Hearts of Palm and thinly sliced Speck are offered alongside the rosy Breast with a sidecar of confit Leg and Cracklins’ served in a broth that was a touch too salty.

Finding the “sides” a bit lackluster, though they too are listed linearly as though “courses” on the menu, pre-dessert continued the ever-disappointing trend of Salad masquerading as Ice Cream while the Chocolate Shelled “Passion Fruit Glace” was at least a bit more palatable than others desserts using the cloyingly sweet Fruit, largely due to the dense Cashew Cake at the base.

Completing the whole meal in just over ninety minutes, not especially ‘rushed,’ but far shorter than the typical tasting menu, Mignardises including a chewy Bone Marrow Caramel and sour Pate de Fruit were delivered along with the bill, a not unfair price even with auto-grat, but more than enough to reinforce words spoken by others that Stone would be well served to ditch the fixed-price and make Gwen a more traditional Steakhouse more than capable of outperforming any other in the area.

http://www.gwenla.com/

Posted in California, Dessert, Foie, Foie Gras, Food, Gwen, Gwen LA, Ice Cream, Los Angeles, Pork, Tasting Menu, Vacation

November 25, 2016
1:36 PM
by: Uhockey

Downtown Donuts, Los Angeles CA

Downtown Donuts

Apple Fritter

Buttermilk Bar

Old Fashioned

Strawberry Glaze and Sprinkles

Blueberry Glaze

Maple Cruller

Located in the same Spring Street arcade as Guisado’s, the signs of gentrification all around in the wake of Grand Central Market becoming one of Downtown Los Angeles’ biggest draws. Downtown Donuts was recently opened by entrepreneur Les Goodwin, his personal love of the fried breakfast pastry inspiring him to help re-establish a classic Donut shop at the city’s historic core.

Neither advertising as nor trying to be an “artisan” shop doing the same sort of things as Sidecar or Blue Star, the shopping center built in the 1920 far better suited to the hand-cut classics served from glass cases at a fair price, it was with big smiles from two youthful ladies that patrons were greeted on Black Friday, prices ranging $1.24 to $2.99 alongside simple drip-pot Coffee, Hot Chocolate, Milk, Juice and Tea.

Offering prices cheaper by the dozen, a mixed box of six in my case tallying $12 after tax and tip, it was at covered outdoor seating that I sat enjoying the goods next to mall security, a statement that the Cruller was his “favorite” proving the man has good taste as the Maple Glaze was supported by a lightly crunchy layer before giving way to soft pockets full of air.

Not particularly taken by the Blueberry Ring, expectations of Fruit in the Batter dashed by what was only Glaze, the Strawberry fared better despite taking a similar route largely as a result of expectations created by Dunkin’, the Buttermilk Bar nothing short of reference standard without a hint of oil, even around the edges, something once simply does not see at most high volume places these days.

Rounding out the afternoon with two more favorites, the Old Fashioned much like the Buttermilk Bar with a crumbly texture but not as much tang, Downtown Donuts $2.99 Apple Fritter is perhaps the best west of Colorado Donuts in Eagle Rock, a good amount of Apples chopped into the Cinnamon-laden Batter that fries up crispy and golden on the outside with soft textures and a touch of springiness beneath.

http://www.downtowndonutsla.com

Posted in Breakfast, California, Dessert, Downtown Donuts, Food, Los Angeles, Vacation

November 25, 2016
11:28 AM
by: Uhockey

Guisado’s DTLA Restaurant, Los Angeles CA

Guisado’s DTLA Restaurant

Corn Tamale

Taco Sampler – Steak Picado, Bistek en Salsa Roja, Tinga de Pollo, Mole Poblano, Chicharron, Cochinita Pibil

Now with five locations in the Greater Los Angeles area, the newest in Burbank expanding the group’s reach further north from humble beginnings in Boyle Heights back in 2010, it was during a prolonged wait for the Infinity Room at The Broad Museum that I finally visited Guisado’s on Spring Street, the smell of braised meat enticing passers-by at a distance as the team continues to turn out tacos “the way mom used to make them” at a price that is tough to beat.

To this day one of Los Angeles’ most unexpected stories of a mom n’ pop idea gone well, the trials and tribulations of Celebrity Chefs and quick shutters passing right by as Guisado’s continues to grow, it was to the same abbreviated menu as any other day that I was greeted on Black Friday, the Meats cooked fresh that morning and the Tortillas Gluten-free because that is what crushed Corn and an old recipe calls for, not to capitalize on some popular craze.

A counter order experience with pick-up, take out or table service – as time allows – it was after a few moments watching six employees work with fervor that diners each made their way through a short queue, the list of a dozen tacos suggesting those “lost” may be best off with a $7.25 Sampler, one Corn Tamale added to a pre-tip tally under ten dollars.

Waiting no more than eight minutes, the food gathered on a tray at the counter for window-side seating, it was with the tender Tamale unwrapped that teeth plunged into sweet Corn Pudding, the rest of it thankfully saved as bites after the first Taco of stir-fried Beef and Peppers helped to cleanse the palate and partially extinguish the heat.

Enjoying both the shredded Chicken and Bistek en Salsa Roja, though the flavor profile of each was mostly the same, a more unique taste came from the smoky Mole that may have been a touch too sweet for purists, the Pig Skin offering a whole lot of stretch and texture while the Pibil-style Pork was smartly saved until last as the roasted red Meat is topped in a sauce of blistered Habaneros with additional dried-Chiles adding to the heat.

www.guisados.co

Posted in California, Food, Guisado’s, Guisado’s DTLA, Guisado’s DTLA Restaurant, Los Angeles, Pork, Vacation

November 25, 2016
10:41 AM
by: Uhockey

Mr. Holmes’ Bakehouse, Los Angeles CA

Mr. Holmes’ Bakehouse

Strawberry Jalapeno Bearclaw

Churro Croissant

Peanutbutter and Jelly Donut

Cornflake Cookie

Espresso Cruffin

Chocolate Croissant Bread Pudding

Chocolate Chunk Cookie

Puppychow Monkey Bread

A hip and trendy import from San Francisco whose Croissant-Muffin mash-up “Cruffin” has continued to gather a crowd and plenty of Social Media mention ever since it debuted, Mr. Holmes’ Bakehouse debuted in Los Angeles just after Labor Day 2016, a somewhat out-of-the-way location perhaps curtailing the Bay Area’s queue, though certainly not the creativity of the food.

Owned by Aaron Caddel, his choice of Highland Park a result of not only the affordable square footage prone for renovation but further plans to expand West in time, those arriving at 111 S. Ave 59 prior to 8:30 are prone to driving right past the nondescript cement and white brick bakery, the online countdown to fresh Cruffins slowly gathering a line as it approaches zero at 9:00am.

Far from a one-trick pony, the glass cases also featuring a variety of Viennoiserie, Cookies, Donuts and Quick Breads, it was just twenty minutes before the day’s big reveal that I entered sterile but appealing space, an order of eight items tallying just shy of $50, though with several still-warm from the oven this actually seemed to be not so steep a price.

Basing the order of consumption on freshness, here easily gauged almost entirely on temperature alone, it was with careful bites of a Bearclaw that the adventure got started, expectations of a whole lot of heat immediately proving unfounded as the bright Berries relegated the Jalapeno Jam to a light basenote while the Churro Croissant was an equally complex experience, the Cinnamon-Sugar coated shell shattering to a million pieces around a center of Caramel Custard.

Enjoying the gluttonous spread slowly, a Tang-flavored Bomboloni eschewed in favor of one stuffed with PB&J, the Cornflake Cookie tasted next was sort of a revelation with the Brown Butter and Toffee not-yet-set and still sticky, the Pre-purchased Cruffin now finally ready and perfectly fine with light Espresso Cream on the inside, but certainly not the sort of thing that should justify so much publicity.

At this point starting to feel the effects of three sweet stops over the course of just two hours, I simply could not help delving into Chocolate Croissant Bread Pudding speckled with White Chocolate Chunks nor the crispy-rimmed Chocolate Chunk Cookie, though the best bites had unknowingly been saved for last in the form of a Peanut Butter, Caramel and Chocolate Pull-Apart topped in Puppy-chow, only a few bites eaten immediately with the rest even better after lunch when the Southern California sun had rewarmed it in the car, leaving the dark nuggets from Guittard partially-melted and gooey.

www.mrholmesbakehouse.com

Posted in Bread Pudding, Breakfast, California, Croissant, Dessert, Food, Los Angeles, Mr. Holmes’ Bakehouse, Vacation

November 25, 2016
9:00 AM
by: Uhockey

Jacks n’ Joe, Los Angeles CA

Jacks n’ Joe

Coffee

WTF – 6 crazy-shaped pancakes with sweetened cream cheese and seasonal berries, sprinkled with powdered sugar — crazy n’ good

7 MINUTES IN HEAVEN – 3 slices of Hawaiian French toast topped with Nutella, bananas and strawberries, butter, sprinkled with powdered sugar

Located just south of Downtown Los Angeles, a family owned “breakfast-all-day kinda place” open from 7a-2p weekdays and sleeping in until eight o’clock on busier weekends, Jacks n’ Joe is a perfectly serviceable spot with a unique menu of Pancakes and Egg Specials, though prices seem to trend a few dollars higher than they need to.

Opened in 2009 and continuing to generate good traffic on South Figueroa with high ceilings, big windows and a light Reggae soundtrack playing above seating options including tables and two communal counters, it was with seating offered at a high-top at restaurant center that breakfast was ordered, the Coffee hot but a touch acrid and not refilled with much zeal.

Dining during a downtime, most folks likely still out looking for Black Friday deals, it was after placing an order with a girl sporting several facial piercings that I waited, a mere ten minutes passed before artificial Syrup was used to lightly dress two plates, the option for real stuff at a supplementary cost not seen until much later.

Featuring a somewhat tropical slant, Pineapple and Coconut featured on several dishes while Hawaiian Sweet Bread is used to make French Toast that would have benefitted from more soaking time, or at least a bit more Nutella to help with a bready center, a slightly better texture was found in the humorously named “WTF,” the makeshift ‘pancakes’ formed by pouring batter with no particular pattern, thus maximizing crispy edges but shortchanging diners on the fluffy Buttermilk center.

http://jacksnjoe.com/

Posted in Breakfast, California, Coffee, Dessert, Food, French Toast, Jacks n’ Joe, Los Angeles, Pancakes, Vacation

November 25, 2016
8:18 AM
by: Uhockey

Zombee Donuts & Bakeshop, Fullerton CA

Zombee Donuts & Bakeshop

Sour Cream Old Fashioned

Black Widow – Glazed Donut and a Chocolate Covered Donut Hole

Bleeding Heart – Chocolate Frosting, Raspberry Filling

Zombee – Glazed Body, Raspberry Jelly Brains, Chocolate Face

Eyeball – Red Velvet Donut, Vanilla Icing, Chocolate Ganache Donut Hole

Cereal Killers – Chocolate Cake Donut, Chocolate Chip Cookies, Oreos

Making the Black Friday drive from Anaheim to Downtown Los Angeles a stop in Fullerton seemed all too convenient to check out owner Vanessa Guillen’s Zombee Donuts & Bakeshop, the tiny shop in Southern California’s ever-growing sprawl taking a whimsical look at the undead and similarly morbid themes by way of America’s favorite sweet breakfast item.

Not particularly busy on a day when most had set their GPS to the local big-box store or shopping mall, Ms. Guillen and one assistant found snapping Instagram photos of their creations in front of some foliage at the time of an 8:00am arrival, it was from several options that choices were made, the flavors nothing all that out of the ordinary as the small store instead places its creative focus on presentation.

Far more affordable than many new-age Doughnut Shops, a half-dozen specials only $10 with more typical rings rivaling chains at only a buck a piece, it was with six items boxed that I sat after chatting with the duo about Thanksgiving at Disney, the Anaheim natives apparently big fans despite décor and pastries that might make one question such things.

Taking any chance available to try a Sour Cream Old Fashioned, the one at Zombee Donuts given no special treatment aside from a perfect amount of time in hot Oil that renders the edge crisp and crumb soft with a long of tanginess, the “Black Widow” is Guillen’s take on a Raised Donut with a Chocolate Covered hole at the center forming a bulbous body, the yeast notes playing well off of what is surprisingly high quality Dark Chocolate.

Moving on to two Jelly-filled choices, the flavors unfortunately a bit redundant though the designs are quite clever, the choice between a Bleeding Heart and the Voodoo-esque Zombee is largely based on how much filling one wants, one of several items sold under the label “Cereal Killers” featuring a dark Chocolate Cake Donut topped with Frosting, Oreos and Chips Ahoy while the “Eyeball” offered rich Red Velvet beneath smooth Vanilla Icing with the pupil made from a smooth ball of Fudge.

www.zombeedonuts.com

Posted in Anaheim, Breakfast, California, Dessert, Food, Fullerton, Los Angeles, Orange County, Vacation, Zombee Donuts, Zombee Donuts & Bakeshop

November 24, 2016
7:21 PM
by: Uhockey

La Brea Bakery, Disneyland CA

La Brea Bakery

Bread Pudding with Whipped Cream and Berries

Raspberry Thumbprint

Carrot Muffin

Sticky Bun

Chocolate Chip Cookie, Snickerdoodle

Shut out for more than one Disneyland dinner, seating bluntly refused at casual Café Orleans despite arriving seven minutes before the restaurant’s hours officially end, it was with a glimmer of hope that I turned to Los Angeles’ landmark La Brea Bakery in Downtown Disney, an evening visit most certainly something I would not recommend.

Located just past the Theme Park security check-point, a grab n’ go area aligned next to the more proper sit-down restaurant with a pizza counter and kitchen connecting the two, it was just past 8:30pm that we stood perusing a case of pastries with Pizza and Sandwiches listed overhead, a seasonal Bread Pudding the only really compelling hot item with five pastries also selected.

Boxing and bagging everything, the outdoor seating with heating posts pleasant and uncrowded at this time of night, it was with ice water in hand that we delved into the steamy block of Bread Pudding buried beneath a mound of Whipped Cream and seasonal Berries, the plating nothing to write home about though both the flavors and textures were great.

Unfortunately doing the exact opposite of “saving the best for last,” and as a matter of fact further messing up by enjoying the high-walled Raspberry Jam Shortbread next, it was a downward spiral of staleness that followed in each sequential item, both cookies hard from rim to center while the Carrot Cake ate more like a Bran Muffin, a Sticky Bun the biggest offender as it had clearly been baked at least a day earlier with all but the areas directly in contact with the Caramel completely dried out.

https://disneyland.disney.go.com/dining/downtown-disney-district/la-brea-bakery-cafe/

Posted in Anaheim, Bread Pudding, Breakfast, California, Dessert, Disneyland, Food, La Brea Bakery, LaBrea Bakery, Orange County, Vacation

November 24, 2016
12:43 PM
by: Uhockey

Ralph Brennan’s Jazz Kitchen, Disneyland CA

Ralph Brennan’s Jazz Kitchen

Coffee

Bourbon Street Sampler – Popcorn Calamari, Coconut Shrimp, Boudin Balls, Blackened Chicken Dumplings, Tabasco Pepper Jelly, Creole Mustard Aioli, Sweet Pepper Coulis

Jalapeno Cornbread – Tabasco Pepper Jelly

Cajun Poutine Etouffee – Cochon, Cajun Fries, Etouffee, Cheddar, Pepper Jack Cheese

Duck Confit Pot Pie – Root Vegetables, Cipollini Onions, English Peas, Creamy Bechamel

Turducken – Chicken stuffed inside a Duck stuffed inside a Turkey, Garlic Mashed Potatoes, Braised Turnip Greens, Honey Glazed Baby Carrots, Giblet Gravy

Beignets – Powdered Sugar

Praline Pumpkin Pie – Chantilly Cream, Whiskey Crème Anglaise, Caramel Drizzle

Double Chocolate Soufflé Bread Pudding a la Mode – Semi-Sweet Chocolate Bread Pudding, White and Dark Chocolate Ganache, Vanilla Ice Cream

Fresh off a trip to New Orleans, the original Brennan’s visited pre-renovation in 2010 but not this time around, it was Thanksgiving 2016 at Disneyland that saw a party of three sit down to lunch at Ralph Brennan’s Jazz Kitchen in Downtown Disney, the restaurant getting far more creative than anticipated with the full menu offered along with several innovative Holiday plates.

Undoubtedly a ‘theme’ restaurant, though not particularly out of place considering Disney’s “New Orleans Square” Area, Ralph Brennan’s Jazz Kitchen sits on the edge of a concourse featuring everything from food carts to Urban Outfitters, both stories looking as though they were imported straight off of Bourbon Street complete with beads, but forgivingly without the smell of Beer and Pee.

Offering seating both upstairs and down, al fresco tables obviously popular considering Southern California’s often-perfect weather, it was on the downstairs patio just outside the gates that the group was treated to a big menu and exceptionally friendly service, water refilled with gusto and the kitchen only slightly backed up, though making a reservation proved to be a very good idea.

Opting for bottomless Coffee alongside the water, easily the best deal anywhere near the land of Mickey at just $2.95 with refills arriving quickly, dining began with appetizers including a sampler highlighted by Blackened Chicken inside Puff Pastry as well as fried Boudin that were surprisingly funky without trending too spicy, the Popcorn Calamari and Coconut Shrimp competent, though not particularly memorable or ‘Southern.’

Impressed by both the buttery Cornbread as well as the Poutine, the latter doing a more-than-admirable job of keeping the Fries crispy under a mountain of toppings including tender roast Pork and piquant Gravy smothered in Cheese, daily specials included both a traditional Turducken that found all three meats nicely roasted and in sharable portions while the Duck Confit Pot Pie took Donald on an unexpected journey with a whole lot of meat inside the flaky all-butter Shell filled with tender Root Vegetables and Bechamel.

Tempted by the famous Bananas Foster, a tableside show seen at more than a couple tables during the 95-minute stay, three other desserts eventually proved far more compelling as a pile of pillowy Donuts proved better than any sampled in the Crescent City while the Thanksgiving special Praline Pumpkin Pie was smooth and tasty sandwiched between two Creams, the ‘signature’ Double Chocolate Soufflé Bread Pudding nonetheless stealing the spotlight and making a strong case for ‘best-ever’ status given its levity amidst such rich flavors as two sidecars of sauce allowed for customization beyond the a la mode addition of Vanilla Ice Cream.

www.rbjazzkitchen.com

Posted in Anaheim, Bread Pudding, California, Coffee, Cornbread, Dessert, Disneyland, Food, Ice Cream, Pork, Ralph Brennan’s, Ralph Brennan’s Jazz Kitchen, Souffle, Vacation

November 24, 2016
8:47 AM
by: Uhockey

Jolly Holiday Bakery Café, Disneyland CA

Jolly Holiday Bakery Café

Breakfast Sandwich – Butter Croissant, Bacon, Cheddar, Scrambled Eggs with Fruit

Matterhorn Coconut Macaroon

Black Forest Bundt Cake

Gingerbread Éclair

Blueberry Sourcream Muffin

Mickey Sugar Cookie

Raspberry Mickey Macaron

Spending Thanksgiving at Disneyland, my first visit at age 36 after a childhood of drives down I-75 to The Magic Kingdom from Ohio, the epicure in me could not help but investigate the dining scene during a nearly 12-hour day of fun and adventure, Jolly Holiday Bakery Café the only in-park option deemed worthwhile after walking in along Main Street U.S.A.

More Cafeteria than French Café, a short queue moving quickly as patrons peruse an overhead menu plus Pastries stored inside glass cases on each side, it was on approaching the counter that a somewhat sizable order was formulated, the cost of nearly $45 for seven items plus one Coffee as steep as might be expected, though in reality not all that different when priced per item considering the cost of some “Quick Casual” spots these days.

Obviously unable to go full “Artisan” considering the volume, the imagination wandering to the sort of industrial baking employed at many Las Vegas Casinos that still manage to turn out attractive edibles, it was mostly I sweets that appetites were invested, the lone savory a Breakfast Sandwich that expectedly found the Croissant quite flaccid though the Bacon, Cheddar and Eggs were visibly seen to be fresh griddled just beyond the kitchen doors.

Expecting competency, though certainly not greatness, it was in bites of a simple Sugar Cookie that the tasting of pastries got underway, the signature shape of Mickey Mouse more impressive than a shortbread base that was neither crisp nor soft or particularly, the Raspberry Macaron actually far more impressive with plump Berries aligned around naturally flavored filling that saw the crackling shell surprisingly resistant to sog.

Again taking a step back with a Blueberry Sourcream Muffin, the moisture largely relegated to the edges while the center ate quite spongy, better bites were found in the Chocolate Dipped Coconut Matterhorn as well as a tender Black Forest Bundt Cake surprisingly rich with Cherries, the seasonal Gingerbread Éclair offering a surprisingly ‘adult’ taste with nicely-textured Choux piped full of Cream that tasted far less like sugar than it did the fragrant Root.

https://disneyland.disney.go.com/dining/disneyland/jolly-holiday-bakery-cafe/

Posted in Anaheim, Breakfast, California, Croissant, Dessert, Disneyland, Food, Jolly Holiday Bakery Café, Macaron, Macaroon, Orange County, Pork, Vacation

November 23, 2016
7:14 PM
by: Uhockey

B.S. Taqueria, Los Angeles CA

B.S. Taqueria

Duritos – Puffed Wheat Crackers, Chile-Lime, Habanero Hot Sauce

Lemon Pepper Chicken Chicharrones – Chicken Skins, Thighs, Lemon, Shishito

Shrimp Quesadilla – Shrimp, Roasted Tomato, Radish, Cilantro, Cotija

Chorizo & Papas Taco, Mushroom & Garlic Taco

Cauliflower al Pastor – Pineapple, Cipollini, Guajillo

Churros – Chile de Arbol-Chocolate

Tres Leches Cake – Brown Sugar Meringue, Macadamia Nuts

The more casual cousin of Ray Garcia’s outstanding Broken Spanish, B.S. Taqueria took Angelinos by storm when it burst onto the market in early 2015, a city that had fallen in love with Street Vendors and Food Trucks now lining up for housemade Tortilla packed with Clams & Lardo, Mushroom & Garlic and more.

Now with a quick-slinging counter of limited options at Staples Center, the more extensive experience available within walking distance off 7th Street, it was to an ever-packed house that a group of three entered the space minutes after 6:00pm on a Wednesday, hopes of making a Kings 7:30pm face-off narrowly missed, and only due to a quick walk back for tickets forgotten in the car.

Kitchen-side dining full and with only two tables open in a quasi-garden room with faux-plants forming a canopy overhead, it was with menus in hand and water filled that the trio sat at a tight four-top, the water served in a rationed-fashion due to Statewide regulations a small complaint considering Garcia’s predilection for bold spice profiles make his locally sourced ingredients shine.

Described as “inauthentically authentic,” more a statement about Los Angeles’ diversity than any sort of judgment about what constitutes ‘real’ Mexican Food, it was with a large plastic bag of Duritos that dining got started, any disappointment about the Taqueria being sold out of Clams for their most famous concoction quickly forgotten amidst Spice and Citrus, a similar combination seen in a small bag of fried Chicken Skins with chunks of Thigh Meat and crinkled-crunchy Peppers.

Only taking advantage of the daily Happy Hour for a bargain basement Shrimp Quesadilla that layers lightly seared Seafood with gooey Cheese and bright flavors of smoked Tomatoes plus Radishes, additional delicious bites were found in the vegetarian friendly Mushroom & Garlic Taco as well as a plate of piquant yet lightly sweet Cauliflower al Pastor.

Gulping water after the Chorizo & Papas Taco, a duo of Desserts far better suited to the mild Midwestern tongue, those accustomed to crunchy Churros are likely to be taken aback by Garcia’s Beignet-light interpretation served with lightly-spiced Chocolate Sauce, the Tres Leches a thoroughly soaked masterpiece upgraded by a layer of light Meringue and a handful of Macadamia Nuts.

www.bstaqueria.com

Posted in B.S. Taqueria, BS Taqueria, California, Dessert, Food, Los Angeles, Pork, Vacation

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