Jodi Jackson’s Hollywood

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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You have to drive 20 minutes outside of downtown Los Angeles to get to Gloria’s, but really you would think you’re some where in a Latin American country once you’re off the freeway, but really you are only in Huntington Park, CA. In all of my years growing up and living in Los Angeles, I have never had a more culturally diverse, yet authentic Mexican dinner. I would say skip anything in-between and go to Gloria’s, as owner San Juan says, “No Passports required”.

From a very young age, Juan Sanjuan III, head chef and president, learned that Gloria’s Restaurant was truly an extension of their family and roots in Mascota, Mexico. He grew up hearing the stories about his grandfather, who was the town blacksmith in Mascota, making “pico de gallo” on Sundays. They would all gather around, tell stories, share the food, and toast with tequila. As a child, he recalls his father taking him and his sisters to eat at a local fast food restaurant, where they weren’t allowed to order individual meals. Instead, they would get the food and put it all in the middle for them to enjoy. “In this family, we share our food. Food was meant to be enjoyed with those you love and to create an experience of sharing,” his father said. San Juan III started as a dishwasher at Gloria’s, his Dad was the cook, and his Mom was a waitress.

The ambiance has a very family traditional Mexican vibe. With all of the nuances you would expect and then some unexpected ones. There are traveling mariachi singers that go from table to table, that are really good. There is an element of danger there as well with street vendors coming in for a minute and walking around from table to table to try to sell you something. But don’t let that fool you, lots of tables jam packed with families enjoying their dinner out. It has been this way at Gloria’s for the last 33 years.

The “experience of sharing” can be seen on every table! From the table top grills (parrilladas) piled high with meats and seafood, to the molcajetes filled with savory meat simmering in its juices, to the buckets of “gallitos”. There is a very festive atmosphere at Gloria’s,
truly one of the hidden treasures you search for in Los Angeles.

Here’s what I tried:

Margaritas:

Mango, Regular, and Peach, and Mango Chamoy Margarita, cazadores, blancl, mango puree, agave nectar lime juice, chanoy and tangin rim. They are all amazing; each one with its own individual twist, my favorite was the peach. It has a very well balanced peach flavor that is not too sweet, just the perfect refreshment. They have a lot more flavors but these were the ones I tried.

Guacamole, great flavor, not sure what made this guacamole so special, but it is.

Pico De Gallo, very fresh and fragrant, it will add a nice zing to your chips.

Botanas and Antojitos, Fuente De Mariscos,½ doz. De camarones, 1 doz. De ostiones y 1 fuente de ceviche. ½ doz shrimp, 1 doz. Oysters and Fish ceviche. This is a huge platter filled with succulent oysters, shrimp and ceviche, just what the doctor ordered.

Botana De Taquitos, Res o pollo con guacamole, frijoles y crema. Chicken, with guacamole, beans and sour cream. I love taquitos and these hit the spot.

Special Taco, off the menu, al gobernadora camarones, governor’s tacos, chipotle chesses. Delicious robust flavors, a very unique taco.

Special white fish and shrimp ceviche (not on the menu). Creamy goodness, a wonderful ceviche.

Parrilladas; Mixta, Combinacion de Gloria’s y Veracruzana con frijoles churros y arroz blanco. Combo of Gloria’s & Veracruzana with white rice & charro beans. Beans – charros, bacon, chorizo, slow cooked. This is quite the show. Piled very high, all of the ingredients are done to perfection, kind of fajita style, it is still sizzling at your table.

All of the, recipes are from San Juans grandmother, Florencia from Mascota, Jalisco Mexico. One day the chef just up and quit and they had to depend on their family recipes from their grandmother. Turned out to be a blessing in disguise.

The interiors are all Mexican themed, with striped banquets, paver tiles, Mexican Flags, lots of stained glass, glass block walls, an overhead string of white hanging lights, and a very festive bar.

Michael Juarez, the marketing guy knew the family that is how he got the job. Their customers are, families, locals, and people enjoying a great happy hour. Most waitresses have been there for 24 years and more, my waitress Zaida has been a loyal employee for 19 years. Customers come once and always come back for more.

“Food is not just nourishment for the body, it’s nourishment for the soul.” – Chef Juan Sanjuan III.

Gloria’s Restaurant & Bar offers traditional Mexican cuisine and live Mariachi shows featuring Mariachi Tierra Querida. Hours of operation: Sunday through Thursday, 8am to 12am, Friday and Saturday 8am to 2am. Mariachi Tierra Querida live performances Thursday through Sunday beginning at 8pm.

Gloria’s Restaurant & Bar
7823 Pacific Blvd.
Huntington Park, CA 90255

* Note some content was taken off of their promotional material.

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This is their fall menu, and for me there are so many new treats that I really loved the fact that they added some nice menu items with a twist. Chef Jeff did not disappoint, he is very inventive and will always make your taste bids dance with joy.

Here’s what I tried:

Lumpia, Minced chicken spring roll, petite peas, Thai basil, sweet chili sauce. This is one of my favorite type egg roll dishes, it is a Filipino staple, but for me this one did not disappoint.

Gambas Al Ajillo, Tiger prawns sautéed in garlic, Spanish olive oil, baguette. More on the Spanish side with a bit of a kick, lovely all the same.

Bistec A Lo Pobre, Flat iron steak, quail egg, pan-fried potato, peppercorn sauce. The quail egg really makes it extra special and the seasoning on the steak itself was kind of sweet and savory all at the same time, yum.

Besugo, with grilled black sea bream, summer squash, and green papaya escabeche. This is their showstopper and for all of their menu items, this one is the best presentation with the most bang for your buck. They serve the whole fish, which isn’t that big, but for a few people it really will do the trick.

The Wine That I tried:

Didier Garbelle, “Le Plantse”, nice mellow wine went great with the prawns.

Pinot Gris, 2012, IT, I liked this wine with the lumpia, it enhanced all of the bold Asian flavors.

Broc Cellars, “Love White”, 2014 CA, this too rounded out the prawns with the lovely garlic flavors.

Oeno Chardonnay, 2015, CA. This wine went great with the fish, nice hints of oak and butter.

Gaspard, Sauvignon Blanc, 2015, I would do this one with the fish, or the lumpia.

Johan Vineyards “Farmlands,” got to do this one with the steak, it’s the perfect combination.

Dessert:

Kalamansi Pudding, tangy and refreshing, a great way to end this glorious meal.

Chocolate Mouse, rich chocolate flavors make this an outstanding dessert choice.

Charming and modest is what I would say about the overall appeal of Demitasse, but with this great new menu there is no reason what you shouldn’t get out and try it, you too will be happy you did.

Demitasse
1542 N Cahuenga Blvd.
Los Angeles, CA · (323) 498-5155
Cafedemitasse.com/Hollywood

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In a sea of Mexican food everything seems to be just ok, with no real pizazz. I am here to say that Chicas offers that and so much more. It is in a very busy part of Downtown Los Angeles. The former restaurant Danny’s Tacos, was a run down taco stand that did get lots of action, but when Chicas took over everything became warm and fuzzy. Their concept is so adorable and the food is just spectacular, anything that came before was just lost in the heavens, sorry, but its true.

Their packaging is a perfect way to house their very delicious tacos and other fantastic treats. Pink bakery boxes that say “Hasta Manana” are just the right fit. On their bowls it says, “Don’t forget to share.”

The colors are very uplifting, from the pink, yellow and aqua accents you get a sense of being in the country, but you are in an urban sprawl instead. From the neon sign down to the 1947 Spartan trailer in the seating area, all fun whimsical design. Oh and did I mention the food, well the fresh tortillas alone will make the trip very worthwhile. The tacos are hearty and inexpensive and will delight every part of your palate.

As a child owner Chris Blanchard says, “my abuela taught me that the freshest ingredients enhance every bite. In our kitchen, we connect and celebrate as a family over the bold flavors of Mexico. My kitchen is your kitchen, my table is your table, and when you eat with us…you are my familia!”

Here’s what I tried:

Aguas Frescas:

Watermelon Cinnamon, it is sweet but with a nice kick from the cinnamon, very refreshing.

Horchata, creamy rich with a nice sweet flavor, just loved their version of this.

Cucumber Lime Mint, a little healthier with not much sugar.

Tacos:

Steak Taco, with peppered Angus steak, crispy potatoes, Queso, radish, pequin salsa, and cilantro. The meat has a nice smoky flavor and you can’t go wrong with all of the other fixings

Chicken Taco, with marinated chicken, Baja med salad, feta, and cilantro. Grilled chicken adds to the overall goodness of this taco, and the feta cheese promises to mix it up a bit.

Fish Taco, The fish is beer-battered, fried and topped with a Caesar salad. This is a great idea and the fish is cooked to perfection.

Mama’s Style:

Mama’s Quesadilla, by far my favorite thing I tried today. It has a sauce and caramelized onions and the tortilla is firm and fantastic.

Sides:

Guacamole and chips, lots of chunk avocados and the seasonings are simple but great.

Salsa and chips, the chips are fantastic.

Baja Med Salad, kind of Middle Eastern but with a Mexican sensibility.

Caesar Salad, really fantastic, with all of the traditional ingredients, down to the dressing, and the price can’t be beat!

House Pickles, done hot and sour, a good accompaniment to any of the tacos.

Salsas: They are all great, the Molcajete is my favorite, and the habanero packed quite the punch, be very careful with that one. Molcajete, (mild), Morita, (medium), Roasted Tomatillo, (medium), Raw Tomatillo, (medium), Habanero, (hot), Pequin, (hot).

A very rare find, great tacos at a very decent price, branded with a modern twist, in downtown Los Angeles, How could you go wrong?

Chica’s Tacos
728 S. Olive St. DTLA
213-896-0373
chicastacos.com
#abettertaco
@chicastacola
@chicastocas

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I went to this spectacular winery a few years back when I was doing a story about Napa and Calistoga. The winery is very close to Calistoga, where I have so many childhood memories thanks to my Father. Frank Family Vineyards is just so special, it is in the most picturesque part of the Napa Valley, with gorgeous vista’s around the property, it is a must visit when your in wine country.

Frank Family Vineyards gave me some gorgeous wines to cook with, and they are also on my sponsorship page. When I heard they were doing a wine dinner at Fig and Olive in Los Angeles, I just had to jump on board. The dinner was in their garden room at The Fig and Olive, a very wonderful backdrop for all of this spectacular food and wine.

Here’s what I had:

Passed Hors d’Oeuvres:
One Bite Crab Cakes, Lemon Mayo, and Cilantro Squash Tapenade, Hen of the Hood Crostini Manchego, and Duck Prosciutto Crostini.
Paired with: 2012 Sparkling Brut Rose, on the nose, perfumes of fresh strawberries and warm, toasted Brioche rise from the glass. This wine is dry and mouth-watering from the first sip. Fine bubbles and crisp flavor of tart yellow cherries, green apples, and wild strawberries coat the palate, and it’s vibrant acidity.

First Course:
Hamachi Crudo, Preserved Orange, and Basil Oil.
Paired with: 2013 Lewis Vineyard Reserve Chardonnay “Carneros”, their “Lewis Vineyard” Reserve Chardonnay is pale straw in color and has scents of roasted almonds, citrus flowers and rich Meyer-lemon meringue. This full-bodied wine is lively on the palate, showcasing concentrated flavors of peach, pear and lychee balanced by sweet vanilla and a hint of cedar. The wine’s stunning finish will have you dreaming of the finest French Crème Brulee. 10 months in 100% new French oak barrels. 100% Lewis Vineyard, Carneros, and Napa Valley.

Second Course:
Allen Brothers USDA Prime Ribeye, Burnt Leeks & Romesco.
Paired with: 2013 Rutherford Reserve Cabernet Sauvignon,
on the nose, aromas of briar and blackberry, dark cherry, vanilla, cloves, and leather emerge from the glass. The full-bodied wine envelopes the palate with tannin and flavors of blackberries, cloves, and coffee. The finish is incredibly long. A wine that can be enjoyed now, but will benefit from 5-10 years in the cellar. 93% Cabernet Sauvignon, 4% Petit Verdot 2% Cabernet Franc, 1% Merlot. 20 months in 50% new French oak barrels and 50% once- filled French oak barrels

Third Course:
Selection of Cheeses and Condiments.
Paired with: 2011 Winston Hill Cabernet Sauvignon, the attack is full of intense black fruit aromas and savory notes of roasted meats, rosemary and black pepper. Sweet new leather and roasted espresso are revealed as the wine opens. On the palate caramel and vanilla combine with the firm tannins and juicy black fruit giving a long lasting finish.

Dessert:
Fresh Black Mission Figs, Whipped Lavender, and Honey Cream.
Paired with: Late Harvest Chardonnay, the wine radiates purity and opulence with its yellow amber hues. Intense aromas of dried apricots, quince paste and hints of pear lead into a wet stone minerality, classic of botrytized wines. The palate is beautifully balanced with layers of spice and honey; that mingle with exotic incredible richness, and provides a seemingly endless finish.

Really you could not have asked for a better evening, the great company of my friend Leon and the folks we met along the way, everyone having their own wine stories. Most of the people know and have been to Frank Family Vineyards so they knew the kind of quality this event wood bring, in both the food and the wine. Edward Skupien, who is VP of sales, gave me my golden ticket to attend, and I am very grateful! I feel so blessed that I am able to drink delicious wine and outstanding food, but it is just too hard for me to write about everything in descriptive words, because everything was truly a miracle. Fabrizio Nocilla who is Fig and Olive’s sommelier knew exactly what he was doing, the pairings were dead-on, and the food hit all of the right notes, I truly was in heaven!

http://www.frankfamilyvineyards.com
Figandolive.com

* Note some content was taken from Frank Family Vineyards.

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I have known Charmaine Blake for many years and she is always persevering. She has now managed to be in the running with all of the other suites that happen around the Emmy’s and Oscars in Hollywood. Good work!

The location is one of my favorite restaurants in Los Angeles, The District by Hannah An, where I did a review earlier this year. It is a very cool location for a suite and the outside patio is just the right area for this type of event. Small but simple, and I was able to see many of my friends. Emmy Nominee Director for Showtime, Eddie Perez and Fox news Anchor, Christine Devine came to enjoy the day as well.

Here are the fantastic gifting vendors:

Vision Care Eye Massage, Jason Chase – Healing Massage Venice – 90 minute gift certificate, Eva Fashion Design to the Stars (Couture lingerie), Fine Art Impression, Café La LLave by Reality Capitol Lending Group, Sarrella Hair Care Products: Blow dryer, curling iron, brushes. Sports Bags by MCPA, Eyebrow Arch Certificates, Gold Gags with Organic Facial, Water Pastries, Native’s Organic Personal Care Collection, The Ex-Box Everyone Has One, book by Lori Rubin, and Heavenly Herbal Tea.

Fun things always happen when you’re in the company of Charmaine Blake PR and this event did not disappoint.

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It is always so great to be a part of Natalie Dubois gift suites, they are elegant and unlike any other I have ever experienced in Hollywood. The array of products, trips, and libations are always astounding. You’re on the rooftop of the very glamorous Luxe Hotel in Beverly Hills, taking in all of the things that this very lively gift suite has to offer.

Each vendor has their own story to tell about themselves and their products, all very heart warming, you feel more like family then media, its just that personal. I am very blessed and love to be able to write about all of the great things leading up to Televisions biggest evening:

Here are all of the lovely gift vendors:

Airelle – Skincare, DW – The Doctors Wife Skincare, Define Me – Fragrances, Hysqia – Intimate Swiss, Premiere Essential Scents, Arido – Jewelry, Micalla, Marlies Dekker, Crysatl Dust Dust, Teo Jasmin, Daneson, Marchon, Demure 31, Una Mas Tequila, Cavery Kitchen, Prana Organics, 118 degrees, z chocolat, Kneady Bakery, Le Taha’a Island Resort & Spa.

Charitable Organizations: Sierra Club

I really look forward to Natalie’s gift suite for both Emmy’s and Oscar’s, each one with their unique blend of very special items.

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I took the subway from Hollywood and Western and walked 2 blocks to get to Tabachines Cocina. The vibe going was very cool, very urban but with a delicious payoff. Even though this was a limited tasting, I just got a glimpse into what makes this place so special.

Here is What I Tried:

Their wonderful warm bread is from La Moscota in Boil Heights.

Torre De Tostadas, Five Tostadas layered with Black beans, Guacamole, Papas con chorizo, Requeson, and Chicken tinga. It’s like a 5 layer cake but savory Mexican style. The presentation and the flavors are off the charts, a true must have. It’s a tower of unique different tastes.

Grilled Shrimp Mini Tostadas, with guacamole. I read about this dish online and it did not disappoint. Everyone talks about the shrimp being huge and juicy, they were all right. A great dish, filled with nice shrimp flavors.

Wedge Salad, Iceberg, cotija cheese, creamy poblono dressing and avocado, they gave me a mini version of this, but from what I could taste it really hit the spot.

Pan Seared Sea Bass, with roasted corn and salsa, and warm corn tortillas. This is by far the best sea bass I have ever had and a huge reason to come downtown and eat here. Served with Tabachines Roasted Corn, with epazote, crema fresca, cojita cheese, lime and cayenne pepper, very delicious as well.

Desserts, Arroz Con leche, warm rice pudding, syrupy apple slices and pecan pieces. This dessert was good, but I would have ordered something else another time.

Wines:

Pinot Grigio, Ramato Gionata, Bassi Ranch, San Luis Obispo, 2013. I liked this with the Grilled Shrimp Mini Tostadas.

Chardonnay, LUCA g lot, Tupungato, Mendoza Argentina 2013, this wine worked really well with the sea bass, this wine is creamy and buttery, just a wonderful pair.

Cabernet Sauvignon, White Hall lane Napa Valley, 2012, this wine worked well with the Torre De Tostadas, especially the chorizo.

The interior is very soothing, with its aqua colored walls and conflagrant trees in wood carvings on the wall and a rod iron fence around the patio in the similiar type of motif, fashioned after the Tibouchina semidecandra, better known as the princess flower or glory bush. There is one brick wall, with cement type floors. The interior has a very industrial look, with subway tile, and very fun Broadway bulbs spelling the restaurant’s name. There are red orange industrial lights with exposed air conditioning ducts, orange and gold drapes adorn the windows. They play very upbeat salsa music. The restaurant is directly across the street from Los Angeles Theater Center. You can’t miss the terracotta umbrellas from the outside, its very inviting, you will want to see what’s on the inside.

Owner Consuelo Laila Alvarado is not a restaurateur, nor a chef. Professionally, she’s in construction management, over the last 20 years, has led successful businesses in land development, construction, and energy solutions industries. Educated at UCLA’s Anderson School of Management, she has extensive experience in business administration, leadership, and compliance. She currently serves as a board member for The Alvarado Group.

Their concept is healthful Mexican food led by chef Patricia Zarate, who is also the founder and chef of Homegirl Cafe and Catering, a division of Homeboy Industries (the nonprofit helping former gang members). Consuelo and Patricia have been friends for decades. They have each dedicated their lives to social causes. Both women were born in Guadalajara, Jalisco, and even though they lived within the same neighborhood, they didn’t meet until much later, in Fresno, CA, while volunteering at a public radio station. Though Patricia moved to Los Angeles in 1984, their common Mexican heritage and life experience binds them together. Patricia also authored the cookbook “Hungry for Life” – A collection of recipes and stories about the Homegirl Café.

A great new addition to this neighborhood, which they call the historic core, and their menu says it all, “We simply make fresh healthy Mexican food.”

TABACHINES COCINA
517 S. Spring St.
Los Angeles, CA 90013
(213) 489-2950
http://tabachinescocina.com

*Note some content was taken directly from their website

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Hyperion Public opened it’s doors on January 25 of 2016. There are so many cool spots now in Studio City, kind of hard to decipher through all of them, but Hyperion Public really has a whole new vibe that guarantees to deliver a smart delicious meal. It used to be Ye Old Kings Heads, but the locals are finding out that one side of this establishment is a super cool sports lounge and the other side is an upscale gastro pub. Either way you’re in for a very fun experience.

Hyperion Public provides friendly service offering local farm-to-table seasonal contemporary American comfort cuisine with light and healthy options, paired with craft and local beers, quality wines, and specialty and classic cocktails. They offer weekend brunch, lunch, happy hour, dinner, and late night ambience. It also is kid friendly, and all of their events are off the hook, including a spelling bee.

My great waitress Cher Santiago is also an actress; she’s been with Hyperion Public since they opened in January of 2016, when it was still under construction. She worked at Bel Air Bar & Grill before Hyperion Public. Owner & Exec, Chef Paddy Aubrey really has some very different recipes at Hyperion Public, but the ones I tasted were truly marvelous.

There is a lot going on here, with so many different areas to enjoy your experience. The Dining Room’s capacity is 60 to 80 people, featuring, a large communal table as well as a warm fireplace. The Lounge can offer up to100 people with a view of 12 flat screen televisions showing sports games, and a full bar with seating for 25 patrons. The lounge has a whole different vibe from the restaurant. There are 6 sexy wrap-around booths, and an area with high top tables. Then there’s the Lounge Party Pit with a capacity of 30 to 60 people. The party pit is their most popular event area and is a semi-private sunken area with banquette seating and large tables, which is ideal for groups. It features 6 televisions, karaoke on Wednesdays, and a DJ every Thursday, Friday, and Saturday. There is also a patio, which can set up to 20 people. The patio has entries into both the dining room and the lounge and is a great place to enjoy the sunshine.

Here’s what I tried:

Cocktails:

Vodka Martini, this is a very traditional martini, so delicious, and very refreshing.

Margarita, a good amount of lime-juice, but sweet and thirst quenching.

Special Soup:

Corn Bisque, roasted red pepper puree and corn relish. This soup is very savory, makes you want to curl up by a fireplace with a good book. It is sweet and spicy, a really fantastic soup.

Salads:

Brussels Sprout Cobb, crispy Brussels sprouts, chopped egg, cherry tomatoes, apple wood bacon, crumbled blue cheese, and balsamic reduction. I loved the idea of this salad but I would ask for different dressing.

Starters:

Asian Steak Lettuce Cups with pickled carrots, bacon coleslaw, cilantro. This is a great way to get your taste buds revved up.

Avocado fries, panko crusted, lime-cilantro aioli, a truly weird appetizers, but somehow it works.

Grilled Flatbread, handmade dough, mozzarella, parmesan, arugula, shaved ham, peach mostarda, and roasted tomatoes. This flat bread is kind of sweet, which makes for a delicious starter.
Spicy blueberry wings, served with carrots & celery and house-made ranch or blue cheese. This is a great dish, its sweet and luscious, I just loved it.

Burgers:

The Hyperion, cheddar, jack, apple wood bacon, caramelized onion, braised mushroom, romaine, tomato, house-made burger sauce. Wow, wow, wow, what a burger!

C.W.A (chicken with attitude), fried chicken breast, crispy onions, bacon coleslaw, roasted jalapeños, sliced dill pickle, bbq blue cheese dressing. This is a lovely sandwich, basically fried chicken in a sandwich, yum.

Mac N Cheese:

Truffle, truffled mushrooms, smoked Gouda, and panko crust. I could eat this all day, its that good.
Entrées:

Steak Pomme Frites, Angus beef, fries, and bourbon demi-glace. The steak is super tender and cooked perfectly and the sauce is an added bonus, this is a fantastic dish for the meat lover.

Shrimp n Grits, pan seared shrimp, creamy grits, Andouille sausage, and brandy shrimp reduction. If your Southern you will just love this dish, it is a bit spicy, and the presentation will blow your hair back.

Sides:

French Fries, they are very basic, meaty and great.

Sweet Potato Fries, these are sweet, golden with a wonderful texture.

House-Made Potato Chips, super thick and really terrific.

Grilled Broccolini, a healthy smart side dish.

Truffled Cauliflower Purée, with such a great flavor, and really great texture.

Endings:

Salted Caramel Pie, Vanilla Bean Whipped Cream, by far the most decadent dessert ever. In my wheelhouse, I just loved the caramel richness in this dessert.

Mexican Chocolate Puddin’ Pie, Mexican chocolate pudding, cheesecake, whipped cream, graham cracker crust. This dessert is for the chocolate lover.

Donut Sundae, glazed donut French toast, blackberry sauce, caramel sauce, vanilla ice cream. This is a really creative dessert and equally terrific.

Wines:

Tenuta Polvaro, Pinot Grigio, 2014, Veneto, Italy, Citrus, with wild flowers, green apple, and pear flavors. I liked this wine with the Mac N Cheese, Truffle; it just hit all of the right notes for me.

Inception, Sauvignon Blanc, 2014, Lake County, CA. It has grapefruit, lychee, and mango essences. I liked this wine with the Asian Steak Lettuce Cups; it works well with all of the Asian seasonings.

Esk Valley, Chardonnay, 2011, Hawkes Bay, New Zealand, with peach, melon, butter, and French oak nuances. Got to try this wine with the Shrimp n Grits, it added to the creaminess of the grits.

Casarena Reserve, Malbec, 2014, Mendoza, Argentina. It has dark plum, soft tobacco, violets, and sweet spice hints. A great treat with the Burgers: The Hyperion, the bacon balanced out this terrific wine.

Broadside, Cabernet Sauvignon, Paso Robles, 2014 CA. With black cherry, and subtle vanilla flavors. This wine is just the perfect combination with the Steak; it worked so well with the bourbon demi-glace sauce.

The interior is quite simple, but elegant. With exposed beams, black tufted banquets, nice café chairs, the bar has great brass purse hooks. Basket types hanging light fixtures, with large mirrors on one wall. The dining room also features wood floors, candles, and white walls, but there is no artwork on the any of the walls.

Hyperion Public is a friendly neighborhood pub chain with quality food and drinks that caters to everyone in the immediate and surrounding communities, hence the word “Public” in their name. Their customers are locals, hipsters, older clientele, as well as sports fans. Their motto “By the People, For the People” is indicative of their community pub concept.

Hyperion Public
Studio City
12969 Ventura Blvd
Studio City, CA 91604
818-464-3750
www.hyperionpublic.com

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