Jodi Jackson’s Hollywood

In the beautiful Rancho Mirage Community Park, on a gorgeous warm fall day, eating all kinds of fantastic Italian food at The Italian Festival, and enjoying every minute of it. This was all to benefit the desert charity; Desert Arc, which in itself is a great reason to venture out to this festive event. The Italian Festival is everyone’s ticket to Italy in the desert.

Desert Arc History:

Desert Arc was founded in 1959 by a group of parents who wanted to expand the horizons of their developmentally disabled children’s lives with educational programs and recreational services. In 1969, property was purchased in Palm Desert, and a vocational training workshop program for disabled adults was established. In 1983, program operations were moved when the first phase of the current facility was built on donated property to provide expanded programs for more than 50 mentally and physically disabled adults. In 1999, Desert Arc constructed its 26,000-square-foot building at the Palm Desert Campus where vocational training and employment is provided to clients through the operation of on-site businesses. Desert Arc also added two satellite locations one in the Town of Yucca Valley and more recently a fully operational recycle center in the City of Indio. Today, Desert Arc serves 600+ clients. Desert Arc serves adults 18 and older with developmental disabilities, including autism, cerebral palsy, Down Syndrome, epilepsy, and other medical conditions. Many have multiple disabilities and 99% are low income and receive Social Security and Medicare benefits. Currently Desert Arc has more than 650 clients enrolled in various programs. In total, 900 clients are enrolled in all programs throughout the Coachella Valley and the Morongo Basis, and offers services to clients as far west as Temecula and as far east as Blythe. The client base of Desert Arc is growing at an average of 3-5% per year.

With the goal of helping each client live as independently as possible, a broad array of programs and services tailored to the unique needs of each client are offered. They include: vocational training; job development; job placement and employment; independent living support with 24 hour emergency assistance; hot meals and nutrition; transportation; support and training for self help and independent living; case management and personalized coordination of client services; advocacy for client needs and community integration.

Their Mission is to enhance the quality of life and create opportunities for people with disabilities.

The food vendors included: Fantasy Springs Casino, Mario’s Italian Kitchen, Castelli’s Restaurant, Fisherman’s Market and Grill, Liveri’s of Palm Springs, Irresistirollz, Desert Arc Kitchen, Agape Church, La Donne Cucina Italiana, Funnel Frenzy, Pizzeria Villagio, Beach Bar Italian Ice, Matteo Pasquini Espresso Bar. I tried delicious a meatball sandwich, a great Caesar Salad, and a perfect calamari fritti, my favorites. There were delightful food demonstrations, puppet show, face painting, arts and crafts, display of vintage Itlain cars, cake decorating contest, and of course live music.

All I can say what a great way to spend a Sunday afternoon in Palm Desert. Some of my friends showed up and fun was had by all!

http://www.desertarc.org/about

* Note some content was taken from their website.

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Mitch’s on El Paseo is a concept developed by long-time restaurateur, Mitch Epstein, who brings his 31 years in the restaurant business to team up with respected sushi master and chef, James Holder – who was raised in Japan as the son of an American serviceman and a Japanese mother, and remembers learning to ‘cut fish’ (as he calls it) when he was 13, in his village of Hiyama. Mitch’s serves strictly Prime seafood and steaks with every dish a dramatic presentation.

Sushi Master James Holder began his professional career at several high-end sushi restaurants in San Diego, including playing an integral role in the opening of UTC’s celebrated Café Japengo. During his tenure, Café Japengo was awarded the California Restaurants Association Gold Medallion Award for “Best Sushi” eight years in a row. Born and raised in Japan, Holder started making sushi at the age of 13 with his mother in his hometown of Hiyama. He is currently Chef/Partner at Valentino’s lounge in Chula Vista and at Mitch’s on El Paseo in Palm Desert, which was recently voted one of 10best.com’s “Ten Best Restaurants in the Desert.”

The location of Mitch’s, the former Augusta Restaurant at the corner of Portola and El Paseo on the East end of the famed avenue, sets an exquisite dining scene with a multitude of windows showcasing the spectacular mountain views and an expansive lawn and lush landscaping in the back of the restaurant. Accommodating 275 people on upper and lower levels as well as picturesque patios, Mitch’s also has two distinctive bars with flat screen TVs, eye-catching wall art and fire pits.

Here’s what I tried:

Cocktails:

‘Super Dave Osborne’ Margarita with Reposado Tequila, splash orange liquor, fresh squeezed lime juice with a splash of house made sour mix, topped with Grand Marnier. Big huge zest tangy flavors, this is a great margarita.

Cucumber & Raspberry Mule, with muddled cucumbers and raspberries, Russian Vodka, Bundaberg Ginger Beer and a twist of lime then topped Lindermanns Framboise. If you like a good mule then this is the cocktail for you.

Sushi:

Eel Avocado Cucumber roll, just what the doctor ordered, in its entire rich splendor.

Spicy Scallops handroll, with spicy crab, cucumber. There are a lot of scallops in this roll and the sauce is to die for.

Shrimp Tempura hand roll, with snow crab, avocado; everything in it makes this hand roll extremely delicious.

808 Roll, with shrimp tempura, snow crab, avocado, cucumber rolled & topped with spicy tuna, crunchy flakes and macadamia Nuts. My kind of roll, shrimp tempura with the crunchy flakes and macadamia nut, it is just perfection.

Starters:

Hot:

Lump and Snow Crab Cakes with corn remoulade, spicy aioli, micro greens. There are big huge chunks of crab; with the spicy aioli you can’t go wrong.

Creamy Shrimp and lobster, shrimp and lobster lightly tempura, miso lime aioli. Served in a large martini glass with shaved carrot, this is a great way to start your wonderful dining experience.

Cold:

Yellowtail Sashimi Jalapeno Yuzu, sliced hamachi, sliced jalapeno, yuzu, ponzu sauce, habanero tobiko. This dish has a kick so beware, but their fish is just so fresh it makes for one exceptional appitizer.

Honeymoon Oysters, 4 Pcs. Pacific Oysters, ½ shell, tobiko & salmon caviar, sea urchin, lemon ponzu sauce. I had to eat all 4 of these, they have the most unusual pairing possible, oysters with sea urchin and caviar, all of my favorite foods. I would order this hands down again here any chance I get!

Soups:

Asian Clam Miso, very subtle but the extraordinary fresh clams make all the different in the world.

Salads:

Pistachio Crusted Salmon, oven roasted Alaskan salmon, pistachio pesto crusted, with fresh mixed greens, honey dijon vinaigrette. The salmon is delicate but crunchy, with an amazing flavor.

Lobster, shrimp, avocado, served in a bread bowl made of poppadum (Indian Bread) with lobster claw meat and grilled shrimp In a mango vinaigrette with fresh avocado. One of my all time favorite seafood salads, especially the way they housed it in a poppadum, truly unique.

Lunch:

Shrimp & Lobster Linguine, with black tiger shrimp, lobster, heirloom tomato, garlic slices, basil, in olive oil. This is a simple dish but the fish itself is remarkable. I can’t get enough of the shell fish in this pasta.

Kobe Burger, 1/2 lb. Ground Wagu Beef, on a brioche bun, sweet cornichon sauce, cheddar cheese, grilled onions, lettuce, tomato, shoestring truffle fries with Parmesan Cheese. You can really taste the difference between this meat and any other regular type of hamburger. It is worth every dime extra to try Kobe/Wagu beef.

Sake Marinated Black Cod, sake miso marinated cod baked, quinoa, brown rice. The cod is just so tender with a great hint of miso and sake, a stellar choice as an entree.

Sides:

Grilled Asparagus, these are big huge spears and grilled to perfection.

Truffle Fries with Parmesan Cheese. The combination of truffle and fries is always going to be terrific and these don’t disappoint.

Desserts:

Fuji Apple Tart, Fuji apple, sweet butter, roasted tart with vanilla gelato. The star of this dessert is the crust, buttery and flaky, just wonderful.

Vanilla Bean Creme Brulée with fresh seasonal berries. A nice departure from many of the crème brulee’s I have tried, just a bit creamier.

Here are the wines I tried:

Chardonnay Rombauer, Napa Valley, CA. A very smooth yet buttery wine, with lots of well-intentioned components. I would try this with the lobster and shrimp creamy appetizer.

Chardonnay Jordan, Alexander Valley, CA. A perfect match with the shrimp and lobster linguine, a hint of garlic, this is a great marriage of flavors.

Chardonnay, Ferrari-Carano, “Tre Terre” Russian River, CA. I loved this selection with the salmon, it is balanced and subtle, but will add a nice creaminess to this dish.

Zinfandel XYZIN, “Old Vines” CA. This is a no-brainer, hello Kobe burger, truly the right combination.

David Mc Ghee, who is responsible for their fantastic wine list worked at Pacifica 4 years with Mitch Epstein, his knowledge helped me make some great wine decisions.

The music is mostly adult contemporary with some classic rock mixed in, with a music satellite station playing Stevie Nicks, Hall & Oates, Jeff Lynne, and others.

The décor is very desert with lots of modern touches. Some very cool design elements include: ceiling with herb and floral sketches, and brass copper etched flowers, also the crystal oblong chandeliers are very artsy.

My charming waiter David, who is from Colorado Springs, has been in the desert since 2014. He also has a day job, but moonlights at Mitch’s as a waiter. He was very eager to please!

Mitch’s is going on its 5th season. There are 3 areas to indulge your senses, upstairs, patio, and the main dining room, the patio is bigger then the main room. Mitch’s on El Paseo Prime Seafood is open seven days a week from 11:30 am to 10 pm, serving Lunch and Dinner, as well as daily Happy Hour specials including a range of menu items such as sashimi, sliders, featured wines and sake, martinis and other cocktails. In December and January they have live music Friday and Saturday nights.

What your going to get at Mitch’s on El Paseo is the best seafood that you have ever tasted, with a nice Asian twist. Everything here is fresh, fresh fresh. All of the little attention to details is astounding. Every dish is perfect in its presentation and lovely to eat.

Mitch’s on El Paseo Prime Seafood
73951 El Paseo
Palm Desert, CA 92260
760.779.9200
http://mitchsonelpaseo.com/

*note some content was taken off of their website.

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In the very hip neighborhood of El Paseo in Palm Desert, there is an Italian restaurant like no other. Il Corso is known for using only the freshest ingredients in their menu items. Once you try the food here, you will have to include it in your weekly dining out list.

Il Corso uses local products and fresh fish, from many Coachella Valley farms. They serve many of their dishes table side with an old school type-rolling cart. All of their bread, pizza and pasta are made fresh everyday.

Here is what I tried:

Antipasti:

Fiori di Zucchine Ripiene, Zucchini flowers stuffed with ricotta cheese served with tomato basil. These were individual little flowers, and the flavors were so remarkable, I just loved this dish.

Aragosta Catalana, with Lobster chunks, mache, green onions, cherry tomatoes, and a citrus dressing, nice pieces of lobster done with a simple dressing.

Zuppe E Insalate:

Zuppa Toscana, Mixed vegetable, beans and black kale soup, its like Jewish penicillin, but in an Italian style soup.

Butternut Squash Soup, this soup is so creamy, buttery and smooth, just a wonderful blending of delicious ingredients.

Paste e Risotti:

Pappardelle Ragu e Fungi, with homemade ribbon pasta and a veal, mushroom ragu. With its robust mushroom flavors, and full bodied ragu, the rich and glorious pasta made this dish amazing. What can I say, it is absolutely my favorite pasta dish of the night!

Tagliatelle All’Emiliana, with flat noodles with peas, ham, mushrooms, creamy tomato sauce. A very mellow rendition of this Italian pasta staple. But its subtle flavors really hit home with me.

Ravioli di Ricotta e Spinach is homemade ravioli in a spinach ricotta sauce. The raviolis are huge with amazing filling! I would definitely recommend this dish as well.

Spaghetti alla Pescatore, spaghetti with mixed seafood in a tomato sauce. The pasta was packed with lots of fresh seafood, with a nice array of aromas and flavors, a perfect combination.

Pesce e Carne:

Branzino, Mediterranean Sea Bass with cherry tomatoes, olives, potatoes, and white wine. Served tableside with the freshest fish and delicate accompaniments made this dish another favorite.

Costoletta D’Agnello alla Griglia, Grilled Lamb chops with rosemary served with roasted potatoes. The lamp was cooked medium rare and the meat was fall of the bone tender, with great rosemary flavors.

Dessert:

Chocolate Pizza, this dessert was created especially for my tasting and was just the perfect amount of fresh berries, with a nutella topping and a light crust.

Cocktails:

Ananas Martini with Van Gogh Pineapple, fresh pineapple cubes, honey syrup, fresh lemon juice. This is a sweet refreshing cocktail with a nice zest of lemon.

Romana Lemon Drop Martini with Ketel One Citroen, Cointreau, Limoncello Liqueur, simple syrup, and fresh lemon juice. A very good example of how a lemon drop should be: not too sweet and not too sour.

Spring Lemonade: Square One Botanical vodka, Mt. Elderflowerl with fresh lemon, mint leaves sweet and sour, soda water. It’s more of an effervescent drink, but still great!

Wine:

Chardonnay ’15, The Crossing, Flora Springs, Napa. This is my favorite wine I tasted. It has such an amazing balance of buttery and creamy nuances. This wine will go great with any seafood dish.

Chardonnay ’15, Hanaiali’I, Napa, is a similar to the Flora Springs, but with a more fruity tone. I would do this wine with the butternut squash soup.

Chardonnay Res. ’14, Mer Soleil, Sta. Barbara. I have had this wine before, and it went great with the Branzino.

Montepulciano ’14, Fantini, Italy. Such a glorious wine with all of its rich earthy flavors, it went great with the mushroom pasta.

Zinfandel ’12, Magnolia Hill, Amador County, this is the wine to drink with lamb! It enhances all of the rosemary without overpowering any of the lovely meaty goodness.

Barbaresco, Villadoria ’12, Piemonte, this wine went great with most of the pastas with tomato based sauces.

Il Corso was totally packed on the Friday evening that I was there. The restaurant was newly built from the floor up, with its high ceilings, brick wall, wood floors, round drop cardboard light fixtures, and open kitchen. It is a very grand interior, very similar to a large Tuscan country villa.

The clientele at Il Corso is very diverse: young and old people, golfers, families and couples, wanting to enjoy an upscale experience.

Chef Mario Marfia, from Palermo and Developer John Wessman meld their talents to bring a unique Italian dining experience to El Paseo in Palm Desert. They offer genuine Italian hospitality, authentic Italian dishes including: homemade pastas, gourmet wood oven pizza, seafood, and roasted leg of veal. Chef Mario also prepares nightly specials from all over Italy.

Chef Mario was born in Sicily and learned his skills working as Chef in the Mediterranean. He uses those cultural influences to prepare unique and special dishes each everyday. His son Claudio, oversees the day-to-day operation and makes sure that everyone is happy, with the restaurant service and overall hospitality.

Claudio’s mother Marika is of Dutch descent from Zaandam, Holland. She told her son never to give up, and to never sugar coat anything, she is a tough cookie. Like any other mother, Marika only wants the best for her son, and the family business. Claudio has lunch with his mother everyday at Il Corso, and he says, “my mom always decides what we will eat for lunch!”

I just loved the Italian ambiance, the authentic traditional and newer style dishes that Il Corso has to offer.

Monday through Sunday Pasta & Pizza Bar
Fine Dining: 11:30pam – 11pm
Bar: 11:30 -1:00 AM

Il Corso
73520 El Paseo Suite B
Palm Desert, CA 92260
Complementary Valet Parking
Reservation: 760.341.6700
http://www.ilcorsopd.com/

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When you leave the theater after experiencing all that Hedwig has to offer, you fell somewhat cathartic, there is a feeling that you can’t explain, but I am here to try to do that for you. Lets get threw all of the facts first:

Hedwig and the Angry Inch, starring Darren Criss as “Hedwig” and Tony Award Winner Lena Hall as “Yitzhak” makes its L.A. premiere at Hollywood Pantages Theatre. The 2014 Tony Award-winning Best Musical Revival will celebrate a limited four-week engagement, now through November 27, 2016. Criss previously played “Hedwig” on Broadway to critical acclaim for 12 weeks last year. The New York Times declares, “Darren Criss is mesmerizing in the smash hit Hedwig.”

The members of Hedwig’s band “The Angry Inch” — aka “Tits of Clay” – will be music director Justin Craig (guitar and keyboards), Matt Duncan (bass), Tim Mislock (guitar), and Peter Yanowitz (drums), all of whom originated their roles on Broadway.

Brilliantly innovative, heartbreaking, and wickedly funny, Hedwig and The Angry Inch is the landmark musical by John Cameron Mitchell and Stephen Trask that is “groundbreaking and undoubtedly ahead of its time” (Entertainment Weekly). This genre-bending, fourth-wall-smashing musical sensation, with a pulsing score and electrifying performances, tells the story of one of the most unique characters to ever hit the stage. “Internationally ignored song stylist” Hedwig Robinson (Darren Criss) is out to set the record straight about her life, her loves, and the botched operation that left her with that “angry inch.”

Directed by Tony Award-winner Michael Mayer (Spring Awakening) and winner of four 2014 Tony Awards, Hedwig and The Angry Inch played to record-breaking sell-out crowds on Broadway and promises to take North America by storm with what Time Magazine proclaims is “the most exciting rock score written for the theatre since, oh, ever!

David Binder, who first produced Hedwig and The Angry Inch in 1997, produced the musical on Broadway with Jayne Baron Sherman, Barbara Whitman, Latitude Link, Patrick Catullo, Raise The Roof, Paula Marie Black, Colin Callender, Ruth Hendel, Sharon Karmazin, Martian Entertainment, Stacey Mindich, Eric Schnall, and The Shubert Organization. 101 Productions, Ltd are the executive producers. The record-breaking production ran for over 500 performances at the Belasco Theatre.

Hedwig and The Angry Inch was originally produced Off-Off-Broadway at Westbeth and then, under the direction of Peter Askin, ran over two years at the Jane Street Theatre beginning in February 1998. The musical won the Outer Critics Circle Award for Best Off-Broadway Musical and both John Cameron Mitchell and Stephen Trask won Obies in 2001. It won a 1998 New York Magazine Award and Entertainment Weekly’s “Soundtrack of the Year” Award. Time Magazine named Hedwig the Top Musical of 1998.

The film of Hedwig and The Angry Inch, directed by John Cameron Mitchell, won the Audience Award and Best Director Awards at Sundance. Mitchell won the Best New Director from the National Board of Review, the Gotham Awards, and the LA Critics Society. Stage productions have played for many years in Japan and in 2008, Korea hosted a popular televised reality show about the search for a new star to play Hedwig.

The creative team for Hedwig and The Angry Inch features Emmy Award nominee Spencer Liff (musical staging), Tony Award nominee and Drama Desk Award winner Julian Crouch (scenic design), Tony Award and two-time Oscar nominee Arianne Phillips (costume design), four-time Tony Award winner Kevin Adams (lighting design), Mike Potter (hair and makeup design), Tony Award nominee and platinum-selling record producer. Tim O’Heir (sound design), Benjamin Pearcy for 59 Productions (projection design), John Bair/Phosphene (animation), James Calleri (casting), Tony and Grammy Award nominee Ethan Popp (music supervisor & music coordinator), Justin Craig (music director), Stephen Gabis (dialect coach) and Johanna McKeon (associate director).

The original Broadway cast album for Hedwig was nominated for a Grammy, and is available on Atlantic Records.

Opening night pink carpet attendees included: Jeremy Scott, Taylor Lautner, Demi Moore / Scout Willis / Tallulah Willis (with HEDWIG Costume Designer Arianne Phillips), Elizabeth Banks, John Stamos, Rider Strong, Courtney Love, Zelda Williams, Judy Greer, Mindy Sterling, JR Bourne, Margaret Cho, Gia Coppola, Beth Hall, Patricia Kelly, Vanessa Lengies, Kate Linder (Birthday yesterday), Greg Louganis, Riker Lynch, Stephen Trask (HEDWIG Co-Creator), Spencer Liff (HEDWIG Associate Choreographer), Vincent Rodriguez III, Sara Rue, Olesya Rulin, Anna Maria Alberghetti, Mae Whitman, Ross Mathews, Rick Baker, Justin Sayre, Mason Alexander Park (HEDWIG Company)

So what I can tell my readers is run, don’t walk and see this incredible romp that will leave you wondering how come Musical Theatre is never as fantastic as this show, truly!! It’s got a very limited run, November 2- November 27, 2016.

Hollywood Pantages Theatre
323.468.1768
6233 Hollywood Blvd.
Hollywood, CA 90028
www.HollywoodPantages.com
JJ Hollywood Photo Credit – Fred Croci

www.HollywoodPantages.com/Hedwig.
Official show site: www.HedwigTour.com
Courtesy: Hollywood Pantages Theatre)
Pantages Exterior B-Roll
https://spaces.hightail.com/receive/1mlA8
*Note some content was taken off of their site or press releases.

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I came to SOL Mexican Cocina for their media grand opening a while back and I was very impressed. SOL Mexican Cocina offers up is a new kind of Mexican inspired seafood, with all of the bells and whistles. When you’re in the mood for very authentic fresh Baja style Mexican with a bit of a twist, then SOL is definitely the place for you.

The other remarkable thing is this new area called Playa Vista. Playa Vista is a neighborhood located in the Westside of the City of Los Angeles, North of LAX. Prior to the development of Playa Vista, the area was the headquarters of Hughes Aircraft Company from 1941 to 1985, and was the site of the construction of the Hughes H-4 Hercules “Spruce Goose” aircraft. The area began development in 2002 as a planned community with residential, commercial, and retail components. The community has become a choice address for businesses in technology, media and entertainment, along with Santa Monica and Venice, which is known as Silicon Beach. Visiting Playa Vista feels like you’re in a different city, and the little details are astounding. They have outdoor seating, that includes a canvas cover for the sun. It is very pleasant; if someone doesn’t take you there, you would never know this new urban sprawl exists. The amazing part is, if you live there you would never have to go to far to eat, drink and be merry.

Here’s what I tried:

SOL Signature Drinks:

Sol’s House Margarita, made with SOL’s house made sour mixes, freshly squeezed orange juice,
Agavales Blanco, & a splash of Patron Citronge. I love this margarita, it is bold, but not too much tequila, so you can have a few and not feel the alcohol.

Blackberry Ginger Margarita, fresh blackberries and ginger muddled with Partida Blanco Tequila, fresh lime juice and agave nectar. This one to me was too sour with not enough sweetness.

Pineapple Serrano Margarita, a balance of heat and sweet, made with Corralejo Blanco, muddled pineapple, fresh lime juice and Serrano chile. May I say that after I drank one sip my mouth was on fire, so for me I would skip this one.

Cucumber Jalapeno Margarita, muddled cucumber and jalapeno with Corralejo Blanco, fresh lime and agave nectar. This is good, but I liked the watermelon and the house margarita better.
Watermelon Margarita, muddled watermelon, Corralejo Blanco and fresh limejuice. This margarita is so soothing, refreshing and delicious, with all of it great watermelon essence.

Antojitos:

Guacamole Sol, with guacamole, mango, tequila, onions, goat cheese, pepitas & cilantro. This is a very unique way of doing guacamole, but somehow it works.

Coconut Calamari, with sesame, dried orange peel and spicy sauce. Big huge pieces, very delicious breading and the sauce it just stupendous.

Hot & Raw Tropical Ceviche, Spicy, Raw fish ceviche with fresh lime & orange, habanero chiles & tropical fruit, avocado, cucumber & pico, served in a tall glass with sweet potato & red beet chips. This is a nice rendition of a Latin staple, there I just not as much fish as I would have liked, but its still a nice ceviche.

Grilled Sweet Corn, wood buttered, with butter, lime, chiles, cotixa cheese & chipotle drizzle. This is their showstopper, they cut the corn off the husk tableside, and it’s just delicious, especially the oozing sauce.

Quesadillas- 2 large tortillas & Mexican cheeses with grilled carne asada avocado sauce & chipotle sauce. This is a big meaty quesadilla, and the meat inside is very yummy.
Sopa Y Ensalada:

Baja Style Corn Chowder with Crab, creamy corn soup with vegetables, lobster broth and wine, finished with buttered Baja stone crabmeat. I just loved this soup; it has some big lobster flavors, with a nice kick, but truly a one of a kind soup.

T.J. Grilled Shrimp & Avocado Salad, romaine salad with TJ Caesar dressing, cotixa cheese, green olives and garlic toasts, topped with grilled shrimp and sliced avocado. This is really a well thought out salad; I just loved all of the big combination of flavors.

Platillos:

Wild Fish on Esquites, local wild fish with almond, lemon crust, on grilled sweet corn esquites with tomato, basil, fresh lime, epazote-avocado butter, scallions and cotixa cheese. This fish is a very thick buttery fish, it almost tasted like lobster, and the tomato sauce adds the right amount balance.

Grilled Maine Lobster Tails, two 4-oz Maine lobster tails grilled Puerto Nuevo style, with mojo de ajo garlic butter and three salsas, served with tortillas to build your tacos. These are little tails, but they have a very sweet wonderful flavor.

Grilled Kobe Skirt Steak, Wagyu-style skirt steak, with cilantro sauce, tomatillo salsa, grilled cebollitas and avocado. This steak was remarkable, done rare, it was very tender with a nice smoky flavor.

Tacos:

Spice – Roasted Butternut Squash with crispy onions, roasted green chili salsa and red pepper salsa. This is my kind of fusion type of taco, with it’s rich butternut squash taste, and crispy onions, all I can say is wow.

Canarditas Duck, deep-fried duck leg confit, tequila-laced blackberry Serrano salsa envinada, avocado, cilantro & onion. The duck is lovely and the marriage of all of the ingredients is super delicious.

Dessert:

Banana-Dark Chocolate Bread Pudding, served warm with cinnamon crema, chocolate sauce and vanilla ice cream. An extremely rich dessert, with a big chocolate bang.

La Guera – ‘blondie’ with white chocolate and pecans, served warm with ice cream and cajeta envinada (caramel sauce with a touch of reposado tequila) fruit, and pecans. I just adored the caramel sauce and the brownie is very doable as well.

Here are the Wines I tried:

Mer Soleil, Chardonnay, this wine is so buttery; it is just the perfect bland of everything you would want to happen with a chardonnay. I drink this wine with the lobster tails, its will balance out the smooth buttery flavor in the lobster.

Bernadus “SLH”, Chardonnay, it was very difficult to say which Chardonnay I liked better, because both of them were outstanding, very drinkable with any of the fish dishes.

Earthquake, Zinfandel, rich berry flavors; this wine went great with the Kobe skirt steak.

CA (by Dave Phinney), Red Blend, well of course the obvious pair would be any type of red meat, but I really loved this wine with the banana-dark chocolate bread pudding.

Designed to echo the expansive sea, sky, and desert elements of the Baja peninsula, SOL brings together old world charm and urban comfort. They cook in an open kitchen with counter seating for guests who like to see the bustling kitchen that is much like a Baja taco bar. SOL offers a menu full of fresh, seasonal ingredients, and authentic Mexican flavors, along with a vibrant bar that honors the flavors of the Baja region with over 60 artisan tequilas and an inviting fire element. They love the timeless beauty of Southern California and Baja and are committed to keeping it that way. Whenever possible, they have chosen products and programs that they believe to be both environmentally,and socially pro-active. SOL chooses and serves seafood that is certified by MSC and Seafood Watch; source their meat from small packers using environmentally safe and humane methods; and they resolve to be as environmentally-friendly a restaurant as possible with low-water use fixtures, no bleach, using plastic lids instead of plastic wrap. Everything that can be recycled is recycled.

Authentic Baja California cuisine evolved from the cooking of its early settlers – the fishing families and ranchers who came to this rugged region from mainland Mexico. The people who settled here had to look to the sea; there were no rich fields of corn and vegetables and no fat herds of cattle or hogs. Fuel was scarce and expensive, and communities were small and isolated. Simple, quick and fresh became the bywords of Baja-style cooking.

Executive Chef & Partner, SOL Cocina, Deborah Schneider, dubbed by Bon Appetit Magazine, “The reigning queen of San Diego chefs,” and nominated for a coveted 2009 James Beard Foundation Award for her cookbook Cooking with the Seasons at Rancho La Puerta, Chef Deborah Schneider brings a wealth of knowledge and experience to her newest venture as Executive Chef of SOL Cocina. Schneider draws upon her rich culinary background and over 25 years of professional cooking experience to bring the wonderful tastes and laid–back beach vibe of the Baja Peninsula to Southern California. Her books include: Salsa and Moles, Baja, cooking on the edge, The Mexican Slow Cooker, Amor & Tacos, Cooking With The Seasons of Rancho La Puerta, Essentials of Latin Cooking.

There is lots of action here with its very modern yet earthy interiors. You see many people on dates, families, girls night out, and just about every other opportunity to get out here in Playa Vista and try something special.

This is Baja style cuisine at its best, really skip any of the others that profess to have great Baja food. The SOL Mexican Cocina experience is not only delicious and enjoyable; it also allows the diner to understand the art of eclectic cuisine. They take pride in creating traditional and authentic Mexican food from scratch in their open kitchens. Everything they do is made fresh every day — including over 24 fresh salsas.

I truly crave this type of food all the time, now I know where I can go and be completely satisfied!

SOL Mexican Cocina Playa Vista
12775 Millennium Dr. #160, Playa Vista, CA 90094
The Runway at Playa Vista
Phone: (424) 289-0066
http://www.solcocina.com/playa-vista/

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I have been coming here since the early 90’s and I always love all of the diverse foods stalls; vegetable, fish and meat markets. There were so many reasons to come here, now with all of the newbies coming in it is hard to figure out what is still an option. In my opinion, even with all of the trendy food replacements, Grand Central Market is still a great place to get your foodie on and spend an afternoon with your friends, doing a grazing expedition.

I was so excited to be able to do a story about the old and new here at Grand Central Market, the folks here gave me a small allotment of money to be able to try out only a few restaurants, so I am here to tell you about my experiences.

Here’s what I tried:

Bento Ya Japanese Cuisine – I just had the meat Gyoza, which was super tasty and had a great crunchy texture, really I loved these
Gyoza. I believe that Bento Ya has been at Grand Central Market for a while.

Knead and Co. Pasta Bar + Market, they treated me like a queen, doing a huge tasting for me. Sunday Gravy Spaghetti and Meatballs, the meatballs are so tender and the pasta is super fresh, I just love what I tasted here. Porcini lasagnette pasta with wild mushrooms, garlic, herbs. This pasta is so wonderful, curly and full of flavor. It came with bread service, which is bread and cultured butter, and giardiniere. They even gave me some pasta to take home. Chef Bruce Kalman and partner Marie Petulla, the duo behind critically acclaimed restaurant Union in Pasadena, are proud to present Knead & Co Pasta Bar + Market to Grand Central Market. They have taken the ethos of their neighborhood restaurant – seasonally Californian renditions of Northern Italian classics – to DTLA, this time making it more casual and accessible, but still maintaining their commitment to high, quality, local ingredients. It’s simple really simple, made from scratch, just like Nonna use to! They would be considered one of the new kids on the block.

Madcapra, now this Mediterranean restaurant is what I call perfection, it is delicate and well thought out, using very fresh healthy ingredients, I loved this place. I tried the side of falafel and the white bean spread with black olives, and lovely grilled bread. This place is worth a try, and it is part of the newbies.

Ramen Hood, a real treat, delicious ramen, where honestly you would have no idea that there is no meat in any part of this amazing soup. Ramen Hood is a vegan ramen and pho shop by Chef Ilan Hall of The Gorbals. Another fantastic find, especially for vegans and it too is a new establishment.

Wexler’s Deli, I tried Macarthur Park sandwich, with pastrami, coleslaw, Swiss Cheese, Russian Dressing, on rye. I substituted pastrami for corned beef. A nice corned beef sandwich, took me a minute to get used to what they are doing, usually a corn beef sandwich is stacked super high, and here it is a smattering of meat. They smoke and cook a lot of their own meats; it is absolutely worth a try. I also tried a slice of lox and sturgeon- they both were lovely- but the sturgeon was really amazing. They also have a restaurant in Santa Monica and ever since their recent opening at The Grand Central Market they have had throngs of customers.

Bombo, this is a very interesting concept. I had the Seattle fish stew, it’s in a lobster broth, with clams, mussels, shrimp, squid, fresh fish of the day, bacon, diced tomato, crisp downtown fried potatoes with rouille on steamed rice with flax seeds. It’s not very big and not so much bang for the buck, but the flavors were outstanding and the way it’s cooked is truly innovative and amazing, it’s all about, the broth-based seafood. Chef Mark Peel fires up steel jacketed steam kettles to create fine-fast dishes steeped in rich, complex broths. As one of the fathers of California Cuisine, Chef Peel brings you only the freshest, most flavorful ingredients available. Bombo also features a modern day fish market curated by Chef Peel. Another new restaurant at Grand Central Market.

There are a lot more restaurants/food stalls to experience, Eggslut, Bar Moruno, Belcampo Meat Co., Berlin Currywurst, China Café, DTLA Cheese and Kitchen, Golden Road Grand Central Market, Horse Thief BBQ, Jose Chiquito, La Tostaderia, Olio GCM Wood Fired Pizzeria, McConnell’s Fine Ice Cream, Press Brothers Juicery, The Oyster Gourmet, Roast To Go, Sarita’s Pupuseria, Sticky Rice & Sticky Rice II, Tacos Tumbras A Tomas, Valerie Confections Bakery & Cafe, Torres Produce, La Huerta, G&B Coffee, District Market, Courage and Craft, Clark Street Bread, Valeria’s, Chiles Secos, Ana Maria, and Villa Moreliana, some old school and some new, there is a lot to choose from and don’t let me stop you from trying all of the others. I am sure you will be in for a real treat, with their 30,000 square-foot arcade, filled with food and retail spaces. FYI: The prices of the newer places reflect today’s food prices where the older ones are still keeping to their semi-original cheaper prices.

History:

Grand Central Market opened in 1917 and has been in continuous operation since. A hundred years ago, Broadway was the principal commercial and entertainment corridor of downtown Los Angeles. Bunker Hill, to the west, was covered with stately Victorian mansions, and the area’s stylish residents rode down on Angels Flight to shop for groceries in the Market’s open-air arcade. The Market has always reflected the changing population of downtown, and in the 1920s our ninety-plus vendors included multiple green grocers, fishmongers, Jewish delis, and butchers, as well as stalls for dry goods, baked goods, flowers, coffee, cheese, notions—and even one vendor who sold nothing but eggs. DTLA has been evolving ever since, and the Market has continued to evolve with it. In 1984, downtown visionary Ira Yellin, a successful developer with an academic interest in urban planning and historical preservation, bought Grand Central Market and adjacent properties including the Million Dollar Theater, as well as the landmark Bradbury Building across the street. Ira passed away in 2002, but today Adele Yellin continues to champion his vision that a dynamic city needs a vibrant downtown. Their Mission is “from food, to community,” celebrating the cuisines and cultures of Los Angeles. Their commitment is to preserve the legacy of a historic downtown landmark, to gather the city’s many communities around a shared table, and to nurture the next generation of local businesses. The Market provides Los Angeles with a national-caliber eating experience that showcases California’s best ingredients, chefs, and entrepreneurs.

They have had some very fun events, catering to every season, including: drag bingo, movie nights, jazz nights, trivia Tuesdays, wine and cheese tastings, and many more. Check them out on line, their new additions are just adding to the overall charm of this Los Angeles tradition.

What can I say, out with the old and in with the new. There is such a resurgence in downtown Los Angeles so this whole new Grand Central Market fits right in with the new scheme of things. Part hipster, part traditional, and always a landmark; Grand Central Market has everything for everybody.

Home

* Note some content was taken from their website.

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I have now reviewed quite a few concept restaurants, but I have never eaten at one quite like this. It’s all about super foods and health rolled up into one burrito type of wrap called Kyeritos. You have pleasure foods like hamburgers or lox and bagels, but it’s all done in such a way where there is no guilt. It all tastes great and covers most nutritional bases. This is food that can sustain you for the rest of your life. I can see people becoming addicted to this wonderful type of cuisine and having to make there way here at least twice e a week.

Owner Jeanne Cheng, says you have to have 3 things going at the same time to make things work here at Kye’s: 1. Food that tastes good. 2. Food that is good for you, and nutritious. 3. Food that makes you feel good after you eat it. Its just that simple and it works! Kye’s cares about why and what you eat.

They’re branding, packaging, and being kid friendly is what makes this concept a huge success. It’s a handheld bowl or salad, or the new sandwich without the bread. Every airport and every school should have these because its portable food. In our busy lives where fast food has run a muck, this concept offers good wholesome nutritious food that can be picked up and stay in its fun container to be enjoyed on the go. For right now there is only one location, they have offers to expend, but their taking their time in making those kinds of decisions.

They do a lot of catering; Kyeritos are the perfect thing for catering in offices. Everyone has dietary issues and everyone can get find something to eat. The Kyeritos are done in their smaller version, their kid’s size.

Here’s what I tried:

Breakfast:

Nori N Lox – Green Eggs , Smoked Salmon, Dill, Arugula, Tomato, Scallion Aioli, White Rice / Quinoa. This is a great menu item, its like lox bagel and cream cheese, but good for you, I just loved the soft smoked salmon, lox and the green eggs blend, wrapped in Nori.

Vegan Options:

Portobello Rueben – Grilled Portobello, Vegan Reuben Sauce, Raw Sauerkraut, Ground Caraway Seeds, Nutritional Yeast, Brown Rice Blend, Wrapped in Collard Green. This is a great way to enjoy a filling meal with no meat. I just loved this combination.

Classic:

Nori Burger – Grass Fed Beef mixed with Chard, Lettuce, Tomato, Onion, Pickles, Ketchup, Mustard. Nutritional Yeast, Brown Rice Blend, Wrapped in Nori. If you have someone that loves burgers this is the Kyerito for them. It literally tastes like a burger, crazy, as it may seem, but with rice and seaweed.

BBQ Pork – Slow Roasted Compart Farm’s, Duroc Pork, Poppy Seed Fennel and Cabbage Slaw, BBQ Sauce, White Rice, Quinoa Blend, Wrapped in Collard Green. The pork is very hearty and has a great flavor.
Asian Inspired:

The Macro – Seared Wild Salmon, Macro Pressed Vegetables, Wasabi Dressing, Black Sesame, Seeds, Brown Rice Blend, Wrapped in Nori. Very distinct salmon essence, and the other ingredients are just terrific.

Bulgogi – Thinly Sliced Marinated Grass Fed Beef, Six Vegetable Mix, Fresh Herbs, Kim Chi, House Made Gochujang Sauce, White Rice / Quinoa Blend, Wrapped in Romaine. This was one of my favorites; I love Korean BBQ so this Kyerito hit the spot.

Salads:

Sweet Kale – 3 Types of Kale, Almonds, Goji Berries, Currants, Maple Dijon Vinaigrette, with Pecorino Cheese. This is a sweet salad but it truly a favorite of mine, and kale is so popular.

Asian Chicken – Mary’s Free Range Organic Chicken, Romaine, Snap Peas, Cilantro, Carrots. Roasted Peanuts, Asian Dressing. There is lots of chicken in this wonderful combination.

Treats:

Vegan Black Bean Brownie, Black Beans, Cocoa Powder, Maca, Sorghum Flour, Baking Soda, Sea Salt, Fresh Ground Flax Seeds, Brown Sugar, Sucanat, Vanilla, Coconut Oil, Grade B Maple Syrup, Fair Trade Chocolate Chips. This brownie is terrific; it had rich chocolate chips with a hard-core chocolate flavor.

Kabocha Pie, Steamed Kabocha Squash,Yam, Free Range Eggs, Coconut Milk, Gluten Free Flour, Corn Starch, Baking Powder, Sea Salt, Sucanat, Molasses, Vanilla, Ground Cinnamon, Ground Nutmeg, Ground Clove, Ground Ginger, contains eggs. This is a very moist pie from the squash, it is filling and delicious.

Beverages:

Caramelized Banana Shake – Banana, Coconut Oil, Sucanat, Chinese Yam, Coconut Milk, Coconut Milk Ice Cream, Maca, and Sea Salt. This is such a lovely delicious way to get these nutrients; it is more of a dessert then a smoothie.

Plum Herbal Water – An herbal tea made from Mume Fruit, Hawthorn Berry, Hibiscus, and Licorice, Root, Sweetened with Sucanat. This is a very refreshing way to get your nutrients, and very good.

Fruity Boba Milk – Boba with your choice of Strawberry, Mango, or Pineapple blended with Coconut Milk, Raw Coconut Water, 2 Medjool Dates, Vanilla. This is a very nice boba drink; I heard it is very popular. I do not understand the whole boba craze, but different strokes for different strokes.

Some of their ingredients are Organic and, or Local, and it is a wheat free kitchen.

The inspiration for Kye’s began at Jeanne’s house, because Kye is her son. He motivated her to create a world we’d all like our children to grow up in. Her life’s work converges in Kye’s, a place where joy is an essential ingredient, where healthy relationships with food are supported, and where awareness of the connected, holistic nature of life is cultivated, every day. Having studied the mind-body connection, health, healing, and meditation for more than 30 years, Jeanne has earned degrees in Molecular Biology, Traditional Chinese Medicine, and Spiritual Psychology. She has always been passionate about nutrition, and her son Kye’s picky palate, food sensitivities, and desire for all things “yummy” presented her with an opportunity to bring all of her knowledge to experimenting, being creative, and having fun with food and her son. What emerged is a set of food philosophies endearingly dubbed KyeChi. They embrace the yin and yang of why we eat, to both nourish our bodies and experience pure enjoyment. Through KyeChi, they aspire to work with the dualistic nature of life and existence to create and innovate.

What can I say, this kind of new style of eating is truly remarkable, and it is something not to be missed. You just got to plan a special day for yourself, a day to be healthy, a day to embark on a whole new way of eating, one that you will remember and perhaps change your way of life.

Kye’s
518 Montana Ave.
Santa Monica, CA 90403
(310) 395 – KYES (5937)
www.kyesmontana.com
@kyesmontana #kyerito
* Note some content was taken off of their website.

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Hollywood Premiere Party The Show brings the dazzle of Hollywood to the masses with an all-new, immersive theater experience. This unique show is the ultimate Hollywood-style event, mixing humor, “celebrity” antics, interactive theater, dinner, live music and red carpet treatment all in one memorable night. The party opens at Manor on Vine on Friday, Oct. 7 from 6:30-9:30 p.m. and runs every Friday and Saturday through Nov. 5.

Inspired by “Tony & Tina’s Wedding” meets The Oscars®, Hollywood Premiere Party The Show celebrates the “premiere” of romantic comedy parody, Love & Waffles. Guests will be part of the “A-List” and witness the hilarious antics and banter of a Hollywood premiere party, rub elbows and schmooze with actors, directors and producers at this interactive production in the heart of Hollywood.

“After six years in the making, I’m thrilled to present this new theatrical concept to the community,” said Hollywood Premiere Party creator Kerry Logan. “Having spent years in various facets of the entertainment and service industries, I drew inspiration from these experiences when writing the show. We’ve put together a talented list of film and television actors, along with some of the hottest comedy improv talent in LA, who are all bringing their own unique history and industry experiences to the show. It’s sure to be a one-of a-kind production that will leave people wanting to come back for more.”

Regular tickets included the red carpet pre-show, hors d’oeuvres, dinner, dessert, non-alcoholic beverages, live music and full access to the gala. A cash bar was available for both regular and all-access tickets.

THE PRODUCER:
Writer, director and producer, Kerry Logan, brings the knowledge and expertise of a Hollywood veteran to Hollywood Premiere Party The Show. Throughout the past 25 years in Los Angeles, Logan has developed a lengthy resume in the entertainment industry, spanning television, film and theater, and is intimately familiar with nearly every aspect of production. In New York, Logan appeared In “Tony n’ Tina’s Wedding,” a similarly interactive theater experience surrounding an unforgettable wedding night. Hollywood Premiere Party The Show is a melding of Logan’s life experience thus far, which he now combines into one cohesive project.

THE PLAYERS:
Nathan Bock (Limo Driver), RJ Bonds (Bill Oldman), Phil Biedron (AJ McFLurry), Julia Buis (Mary Sharp), Ellie Carey (Meghan Simms), Phil Biedron (AJ McFLurry), David Danipour (Cater Waiter/Various), Stephen Hastings (Chef Claudio), Tom Kiesche (Chaz Dearbourne), Liesel Kopp (Starlet), Hashim Lafond (Cater Waiter/Various), Jordan Leer (PA), Loren Lester (Acting Coach), Kristen Lynn (Nikki Pantera), Sarah Martellaro (Girl off the Bus), Shay Marie (Cater Waiter/Various), Haldane Morris (Mark Madson), Kathleen O’Grady (Aging Starlet), Venk Potula (Big Little), Kelly Russo (Starlet), Christian Gnecco-Quintero (Cater Waiter/Various), Robert Robertson (Security), Cameron Tagge (Cater Waiter/Various), Wesley Timmons (Cameraman), Claudia Zielke (Celebrity Stalker), and Jack Zullo (Agent).

It’s a very fun night out with great innovative entertainment, lively music and great food!

www.hollywoodpremiereparty.com

* Note some content was taken off of their website.

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Delicate, glamorous, flavorful all of these things describe what I experienced at The Off The Hook Seafood Festival at The Santa Monica Pier. Each bite was a sensation of welcoming fresh seafood in my mouth. Some of my favorite seafood was served, from lobster to swordfish, every creature in the sea was represented. My taste buds were extremely happy. What a glorious way to spend a Saturday afternoon!

Participating Restaurants:

1212 Santa Monica, Risotto Mare, delicious fresh cooked fish rounded out this tomato based risotto, that was cooked perfectly and made me smile.

Boa, grilled oysters, these big darlings were plump and delicious with a topping of onion strings, wow.

Bubba Gump Shrimp Co., Shrimp mac & cheese. Big pieces of shrimp made this mac and cheese one to remember.

Del Frisco’s Grille, Ahi Tuna tacos, good fresh tuna and a nice sauce were the reason behind these being a huge hit with the event goers.

Dock to Dish, Grilled fish tacos, swordfish so fresh it jumped from the sea to the grill, really a great taco.

O+O Sicilian Kitchen & Bar, Arancini Di Pesce All Siciliana. This is an Italian staple, but with a chunk of fish in the middle, it really was unique.

Salt & Straw, Assorted Hand Made Ice Cream. Their ice cream is light years away from any other ice cream you have ever eaten. The caramel salted was out of this world. That is why they have lines at their shop on Larchmont.

Spinfish Poke House 808 Aloha: Classic Hawaiian Poke, I like their shrimp poke the best, it was sweet and sassy!

Sushi Roku, Tuna Poke Avacado, Baked Crab & Vegetable Hand Roll. The crab roll was very special with a pink wrap it hit all of the right spots.

The Albright, oyster bar, the perfect oyster was served, raw and delicious.

The Lobster, they made lobster corn dogs. To me this was the showstopper. A mini corn dog but filled with lobster instead of a hot dog. I just loved this one!

Community Partners:

Westside Food Bank, Buy Local Santa Monica, Seafood for the future, Santa Monica Chamber of Commerce.

Westside Food Bank’s mission is to distribute as much food as possible to local agencies with food assistance programs and to reduce food waste on the Westside of Los Angeles County. As the food bank warehouse for the Westside since 1981, we annually distribute 4.5 million pounds of food to over 70 local social service agencies. We do not distribute food directly to individuals, only to agencies. Learn more at www.WSFB.org.

Seafood for the Future is the Aquarium of the Pacific’s nonprofit seafood advisory program. The program works with a network of seafood suppliers, fishermen, aquaculture producers, chefs and restaurateurs as well as representatives from the government, academia, and NGO sectors to encourage and promote a healthy and responsible seafood supply. Seafood for the Future’s recommendations are made to ensure that the fish, people and the planet are all part of the equation. Learn more at SeafoodfortheFuture.org.

The music was lively as well, Black Crystal Wolf Kids & Brightside performed, and this entire event happening right on the historic Santa Monica pier. The sunset was so picturesque and the weather could not have been better. This was a fantastic event! I can’t wait for next year!

A Spin PR Production
The Off The Hook Seafood Festival at The Santa Monica Pier
http://offthehookseafoodfest.com/
#OTHSEAFOODFEST
#OFFTHEHOOKSM

* Note some content was taken off of their website.

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Who knew pizza could be this good, I didn’t but wow, now I am hooked!! 800 Degrees strives to honor the heritage of Old World Italian tradition, where the integrity of ingredients is paramount. Italian grown tomatoes, locally made fresh mozzarella, and handcrafted crust made with flour from the ancient Molino Caputo in Naples, Italy are complemented by only the best charcuterie and local vegetables.

Neapolitan pizza has unique attributes that set it apart from the mainstream. It’s a thin crust, made with just flour, salt, water and wild yeast. Traditionally the sauce is simply crushed tomato, all of 800 Degrees pies are topped with fresh mozzarella and a drizzle of extra-virgin olive oil. The completed pies are baked in a wood-burning oven and cook in about one minute. Coming hot from the ovens, the crust is characteristically soft and chewy, and with a little bit of char from the intense heat.

Bakers looking to feed the masses in a cost-effective tasty manner created the original pizza in Naples, Italy, over 200 years ago. Using simple, readily available ingredients along with their own wood burning bread ovens, they changed our culinary world forever. Bakers took small pieces of dough, topped them with tomatoes grown on the slopes of Mount Vesuvius, and sold them as a street snack. In 1889 cheese was added and pizza as we know it was born.

Here’s what I tried:

Cocktails:

Moscow Mule, served in the proper mug, if done right you will drink this mule down very fast, and I did.

Vodka Martini, of course if you read my blogs enough you would know that when I have the opportunity to order this I do. This was served in a proper martini glass and was very smooth.

Margarita, served in a martini glass on the rocks, it had a nice balance with a sour kick.

Salads:

Chopped, with assorted vegetables, cheese, meats, and oregano vinaigrette. I enjoyed this one as well, but it has a tendency to get soggy really quick.

Caesar, this is a very good version of one of my favorite salads, and just the right amount of dressing.

Baby Kale, with dried figs, goat cheese, pine nuts, balsamic and olive oil. A wonderful, healthy salad, I highly recommend this one.

Cold Bites:

Antipasti Plate, Sliced meats, cheeses and marinated vegetables with warm bread. There is so much goodness in this tasty plate that you will be so satisfied and full.

Burrata and Beets, with creamy Burrata with roasted beets and balsamic, arugula and warm bread. The Burrata just melts in your mouth and the beets are a nice change from a typical Burrata plate.

Hot Bites:

Meatballs, wood oven baked with tomato, oregano, Parmigiano Reggiano. These meatballs are big and fluffy, they’re like your grandma used to make.

Truffle cheese bread, Boschetto di tartufo, mozzarella, garlic, and Parmigiano Reggiano. Very rich and delicious, but would be too much to order with a pizza.

Baked Goat Cheese, Tomato sauce bread for dipping. This too is amazing, but too much bread if you’re ordering a pizza.

Pizzas:

Sausage and Peppers Italian Sausage, peppadews, and caramelized onions. This pizza is hot and sweet, great ingredients make for an amazing experience.

Tartufo Bianca with truffle cheese, mushrooms, roasted garlic, and arugula. This is totally in my wheelhouse, all of the truffle and mushroom flavors, its really all you need.

BLT, like a BLT sandwich, but in pizza form, very inventive.

Zucca, Bianca with butternut squash, caramelized onions, bacon, rosemary oil. This was my favorite; it is healthy and full of savory sweet flavors from the squash and the onions, what an accomplishment.

All of the pizza’s are cooked at 800 degrees hence the name, the crust is soft and chewy, but the crust has flame blisters around the edges of the crust, a sure sign the pizza is done.

Dessert:

Gelato:

Mint Chocolate Chip, Double Fudge Brownie, both we’re very decadent, so save some room when you’re done with all of the pizza!

Wines:

Astoria Prosecco DOC Treviso, IT, nice light and refreshing, went great with the Truffle cheese bread.

Esperto Pinot Grigio, Venezie, IT 2013, this would be the one to drink with Baked Goat Cheese.

Mud House Sauvignon Blanc, Malborough, NZ, 2014. I liked this wine with the Burrata and Beets; it has all of the right acidity.

Mezzacorona Chardonnay, Vignetti Delle Dolomiti, IT 2013, I would do this wine with the Zucca pizza; it goes great with the butternut squash.

For Vines Zinfandel, CA 2011, I loved this wine with the Meatballs, it goes great with the tomatoes sauce.

Joel Gott Cabernet Sauvignon, CA 2013. The combo of the Sausage and Peppers pizza with this wine is truly astounding.

The interior is very modern with a stark white downstairs and a red bar upstairs, including 2 flat screen TV’s for all of your sports games. The huge crystal chandelier will set the tone for your fun pizza evening.

For the pizza lover 800 Degrees is the place to be. It really will make you love the art of pizza making and the feeling that you can be in Italy in your own backyard. The area is fun with a lot of people going out and discovering the new gentrified Hollywood, so why not try something fresh and exciting. 800 Degrees will not disappoint, take a night out on the town and start it with a great Neapolitan pizza!

There are many locations, Japan, Dubai, Nevada and California; I went to the one in Hollywood.

800 Degrees
1539 Vine St.
Hollywood, CA 90028
http://www.800degreespizza.com

* Note some content was taken off of their website.

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