Jodi Jackson’s Hollywood

I did a tasting at their Santa Barbara location in 2011 and was very pleased, the food and drinks were all very authentic Italian cuisine. When I tried the food at their newest location in Westlake, I was also very happy. They take ordinary Italian food and make extraordinary, quite the feat. I ordered some of the same food items I ordered back then, but this new tasting was really spectacular. I tried a lot more food items this time around. It is a lovely new addition to the Westlake community, one that should be enjoyed by people that live there and beyond.

Olio e Limone Meaning “oil and lemon” in Italian, their restaurant’s name reflects husband-wife team Alberto and Elaine Morello’s philosophy: rely on the integrity of the ingredients and quality of the preparation to provide Santa Barbara and Westlake Village, diners “simply sophisticated” Italian cuisine served in an inviting atmosphere with European hospitality. When husband-wife team Alberto and Elaine Morello opened Olio e Limone Ristorante in 1999, their goal was simple – rely on the integrity of the ingredients and the quality of the preparation to offer Santa Barbara creative, authentic Italian cuisine. Chef Alberto Morello draws inspiration from all over Italy, but brings particular passion to Sicilian dishes. Director of Operations Elaine Andersen Morello oversees the dining room.

Here is what I tried:

Cocktails:

Rosmarino Succhiello Crop cucumber Vodka, house made rosemary simple syrup, house lime juice. A nice take on a different type of martini, this cocktail will quench your thirst.

Vodka Martini, always my drug of choice, this one was super cold with a couple nice olives, really terrific.

Watermelon Cooler, House infused watermelon & rosemary Hangar 1 vodka, Giffard Pamplemousse rose liquer, fresh lemon ice, guava nectar, organic coconut water. Fresh and wonderful, just what the doctor ordered.

Crudo:

Ostriche Fresche
Shigoku oysters; jalapeno ginger dressing, these oysters are like little gems, refreshing and elegant.

Carpaccio di Tonno, Yellowfin tuna, avocado, jalapeno, green onion, micro wasabi, and citrus emulsion. This is a very tasty fresh crudo.

Seriola, Hamachi Carpaccio, citrus zest, spring onion, and sesame‐soy infused oil. Kind of like you would find at a sushi restaurant but with an Italian twist.

Salads:

Carpaccio di Bue con Rugola e Parmiggiano
Thinly-sliced raw beef tenderloin, arugula, capers, shaved Parmesan; 
Olio e Limone dressing. The meat is a great red color and full of great flavors from the cheese and olive oil.’

Timballo di Melanzane con Purea di Pomodor Eggplant soufflé with goat cheese center, fresh tomato-basil sauce. A different take on an eggplant dish.

Acciughe alle Erbette Marinated imported white Mediterranean anchovy filets, mache lettuce. I wasn’t too crazy about this salad, but maybe if you are an anchovy lover you would like this salad.

Grilliata Saporita Grilled radicchio, endive, eggplant, Portobello Mushrooms, prosciutto- wrapped goat cheese, balsamic drizzle. The grill flavor is what I really loved about this very fresh healthy dish.

Insalata di Mare Tiepida
Warm seafood salad (mussels, clams, calamari, shrimp and scallops); lemon-white wine sauce. A very nice array of fresh seafood with a light sauce.

Tortino di Granceaola
Italian-style crab cake, arugula & bell pepper sauces; mixed greens. This crab cake is full of great crab, a lovely cake.

Mozzarella di Buffala con Pomodoro e Basilico
Fresh-imported buffalo mozzarella cheese, vine-ripened tomatoes, and basil. This salad is just ok; you would be better off ordering another one in its place.

Pastas:

Capellini d’Angelo al Pomodoro Fresco e Basilico
Angel hair pasta, fresh tomato, garlic, basil. There is a lot of very thinly sliced garlic and the pasta is Aldente.

Fettuccine con Spugnole e Asparagi
Ribbon pasta, morel mushrooms, and asparagus, cream. The pasta is nice and light with these great combinations.

Ravioli d’Anatra ai Funghi Porcini
Housemade duck ravioli, creamy porcini mushroom sauce. This is my favorite pasta here at Olio e Limone. The porcini is cut into little pieces and the sauce is creamy and wonderful.

Risotto al Nero di Seppia
Carnaroli rice, shrimp, scallops, calamari, squid ink. This dish is not for the faint of heart, it is black from the squid ink, but it has a nice smooth constituency.

Mains:

Pesce Fresco del Giorno
Fresh fish of the day; Chilean Sea Bass. It is wonderfully tender, flaky, a delicious fish.

Scaloppine con Carciofi e Limone
Thinly sliced veal cutlets, fresh artichoke hearts, and lemon sauce. I loved the added artichoke hearts, and the veal is very nice as well.

Costata di Manzo alle Erbe
Herb-roasted rib-eye steak, roasted potatoes, vegetables. A very juicy large steak, cooked rare, fabulous.

Costolette d’Agnello con Balsamico e Menta
New Zealand lamb chops, balsamic vinegar reduction sauce. The Balsamico reduction sauce is simply perfection and the chops were rare and fantastic.

Special Pork Chop, cooked kind of Parmesan style, lightly breaded with cheese and marinara sauce, very good choice.

Desert:

Torta di Limone, lemon custard tart. I simply love anything sweet with lemons, this is a custard type dessert done as a tart, very delicious.

Cannoli di Ricotta with ricotta cream and chocolate chip filled Sicilian pastry shells, pistachios. An Italian tradition, this one hit the spot.

Crème Brulee ai Lampone Raspberry crème brulee. I just loved this desert, great creamy texture with soft flowing flavors.

Wines:

Sauvignon Blanc, Cordon l’Inox, Happy Canyon, Santa Barbara County, 2014. This wine went great with the Hamachi Carpaccio, it has a bit of a pineapple overtone, and so it worked out great with the sauce on the fish.

Chardonnay, Flor de Campo, Sanford, Santa Barbara County, 2013. I would drink this wine time after time with the Insalata di Mare Tiepida, it enhanced all of the buttery goodness in the seafood.

Viognier, Fess Parker, Santa Ynez Valley, 2013, this wine for me was perfect with the Chilean Saebass, it doesn’t over power any of the flavors in this fish.

Pinot Noir, Point Conception, Solomon Pico, Santa Maria Valley, 2012. I like this wine with the Ravioli d’Anatra, adding fragrances to the smoky porcini’s in this dish.

Syrah, Andrew Murray, Tous les Jours, Santa Ynez Valley, 2014. The balsamic reduction in the lamb chops worked out quite nicely with this wine.

Cabernet Sauvignon, Tolosa, Paso Robles, 2012. Got to do this one with the steak, its bold edges just balanced out the texture and richness of the steak.

My dining neighbors who love coming to this restaurant were locals, Brian and Erin from Thousand Oaks and Joe and Elizabeth from Westlake, we compared food notes about this spectacular restaurant.

The music will put you in the proper mood, Frank Sinatra, Etta James, and The Supremes. Really stylish dressed up people here, there were lots of families, and also people on dates. The interior consists of café chairs with white tablecloths, chandeliers, glass wall sconces, mirrors, and big black and white photos of vineyards, wood floors, and faux yellow walls are all very elegant. Olio e Limone is in a mall setting but you wouldn’t know it from the delightful food.

My great server Michael Brand who moved here from Whistler, was very knowledgeable and provided me with great service. General manager Tray Bristol also did a great job helping me out with my fine dining experience.

This is the real thing, you don’t need to get on a plane to go to Italy, just get in your car and drive to Westlake, its that close to the best Italian dinner you will ever have.

Olio e Limone

30760 Russell Ranch Rd., Ste. C

Westlake Village, CA 91362

TEL: (818) 706-OLIO

http://www.olioelimonewestlakevillage.com

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*Note some content was taken directly from their website.

This is definitely a local hot spot, and lots of artsy folk as well, but the food and drinks don’t disappoint, which makes for a nice experience.

It is a very urban type of restaurant, with lots of young hipsters, out for a casual dining experience. Capitol Cider has been opened for 3 years and is the largest cider house in the United States. All of their food is gluten free; but you really don’t know the difference.

The art on the walls is created by artists from the Aristides Atelier at Gage Academy of Art, Capitol Hill Seattle. The work celebrate a centuries-old technique known as “master-copying” under the guidance of master artist Juliette Aristides. Gageacademy.org

Here’s What I Tried:

Blistered Snap Peas, Grilled Portobello, Treviso, Harissa Aioli. Super crunchy peas with delicious accompaniments, a lovely vegetable dish.

French Onion Soup, Bacon, Bone Broth, Bread. Could be the best onion soup ever, the bone broth really does the trick.

Potato Croquettes, Ham, Gruyere, Dijonaise, and Watercress. This dish is for the potato lover, for me I would choose something else.

Charred Broccoli, Garlic, Lemon. Such a simple concept, just loved this one.

Peaches & Burrata, Almond Praline, Mint Chutney. This is a great change to typical Burrata dishes; the sweetness of the peaches alongside the Burrata is so amazing.

Pound of Clams, Chorizo, Green Garlic, GF Ale, Toast
Mains. These clams are super plump and the sausage adds great flavor to this awesome dish.

Seared Halibut, Peas, Sweet Onion Soubise, Fingerling Potatoes, Spiced Hazelnuts. The fish is cooked very tender and the hazel nuts are terrific as well.

Fish & Chips, Blackhorne Cider, True Cod, Tartar. Huge pieces of fish, with a good amount of breading, great fish and chips.

Desserts:

Buttermilk Cheesecake, almond and pecan crust, local strawberries. A delicious array of sweetness with a fresh fruit topping, I liked it very much.

Ciders on Tap:

Ace Blackjack 21- 9.0% 10.0 oz. CA, a nice effervescent cider, it’s a combo of apples and beer to me.

Snowdrift Cornice- 7.8% 12.0 oz. WA, this one is a bit stronger, it is a nice departure from beer.

Cocktails:

The Bonaire – Plantation Dark Rum, Fernet Branca, Pineapple, Lime, Ginger, Mint. This is a very tropical drink, makes you feel like your in paradise, it is a nice blend.

Wine:

La Croix Belle, Chardonnay, France, 2014. A French chardonnay, what a novel idea. I liked this wine with the Halibut.

Christopher Michael, Pinot Gris, 2014, Oregon. I would order this wine with the clams, it is fruity but adds a nice balance to the seasoning in the clam dish.

A to Z Wineworks, Pinot Noir, 2013, Oregon. I loved this one with the onion soup; it worked really well with the meat broth.

There is dark paneling, old books and period architectural elements hearken back to another time, when the distance between The Old World and The New World was measured by the time it took for a ship to sail between the two. Capitol Cider occupies two floors in a 100-year old building in the heart of Capitol Hill. At street level is their main dining room where they offer happy hour, full dining menus, late night dining and weekend brunch. Downstairs, they have two shuffleboard tables, a bookcase full of board games, a stage for live music and arts programming, a fireplace and cozy gathering space. They also have two large TVs and a 91″ pull down screen for special cultural and sporting events. The music is lively and fun with 80’s Disco playing in the background.

Both upstairs and downstairs, have a full bar and 30 taps. They curate 20 rotating taps of specialty ciders featuring regional artisanal, Spanish, English, and other American – along with an additional 10 rotating craft beers. Their bottle shop features over 120 different kinds of cider to enjoy in-house or to go. Capitol Cider also houses one of the largest collections of Calvados and other apple-based spirits in the city.

Julie the owner of Capitol Cider has been gluten free for more than fifteen years; she had digestive issues and figured out that wheat (gluten) was the culprit. Both of her kids were also diagnosed w/ gluten intolerance. At Capitol Cider they love the challenge of developing a delicious menu, with its fresh take on old favorites, while being 100% (naturally) gluten-free. They keep careful track of all of their ingredients, so they’re able to cater to other food sensitivities as well. Perhaps as the result of food engineering or the wheat varieties that are currently being utilized, or perhaps because of the out sized proportion of wheat in the American diet, more and more people are discovering that limiting gluten intake or avoiding it altogether can result in an overall improvement in health and well-being.

This food is very delicious, inventive, and the fact that it’s healthy and gluten free is an added bonus. It has a gastro pub type of vibe, only with Cider’s instead of beer. It’s really worth trying!

Capitol Cider
818 E. Pike Street

Seattle, WA 98122

(206) 397-3564
http://capitolcider.com

*note some of the content was taken right off of the website.

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Have you ever scene the movie “The Notebook”, or “The Longest Ride”, both are filled with love letters that take you back to a time of a love story history between the two characters. Well after meeting Melodee Sarver, hearing her story about her Mother in law Mildred, and her husband Marty, this is another kind of love story, but one that you will want to read and cry the same way I did after your done.

When I sat down with Melodee after my great breakfast the morning of my stay I had no idea what I was in for. Coming from Hollywood I love a good story, but by the end of this magical tale I was fully engaged. It took a lot out of me to hear all of these fantastic details between 3 people who really loved each other more then life, but I am sure you will be touched as well.

Melodee Sarver married her love of her life Marty Sarver in 1981; Marty’s Mother Mildred soon after became Melodee’s best friend. Marty Sarver was a very clever man with a spirit that allowed him to be a successful businessman as well as to have fun and enjoy life. His enthusiasm for the good life influenced everyone he encountered. He was a real estate appraiser and mortgage banker, with a business degree from Central Washington University. He had been courageously battling Melanoma cancer, which took his life on March 4, 2006.

The story goes that Mildred’s husband became ill during the war, and developed emphysema, he had a 24 hour nurse at this same house that became Mildred’s bed and breakfast. Mina was Mildred’s Mother In Law, the house was built in 1901, and is a large double turreted, Victorian. Mina purchased it in 1940 for $7,500, which was a lot of money back in the day. She had boarders staying in the various rooms. Then Mina fell and broke her hip, Mildred and Van came to the rescue and took care of her and the boarders at the house.

After Mina died now Mildred wondered what to do with the house. She saw an ad in the newspaper that read, “looking for a host home to start and a Bed and Breakfast”, she answered the ad and Mildred’s Bed and Breakfast was born, established in 1982 (34 years as a B&B) on historic Capitol Hill.

Melodee was Mildred’s daughter in law, Melodee says that Mildred always wanted a daughter and Melodee was the daughter she never had. Mildred asked Melodee to help out with the ads and promotion and to be her buddy in the business, which meant to be her business partner. Melodee and Marty moved into the Bed and Breakfast in 1988 with their 2 children, by 1992 her family grew to 4.

Marty, Mildred and Melodee were quite the three-some, having the best time all three together as best friends. In 1990 Mildred asked Melodee if she and Marty would like to buy the house from her and she could help out Melodee the same way Melodee helped Mildred previously. Melodee and Marty were trying to buy another house at that time but thankfully the deal fell through. They purchased it from Mildred for $450,000, which was market value. In 1992 Melodee decided to let Mildred stay in the house and continue to run the Bed and Breakfast, Melodee had another property further up north, but she would come down everyday and help out with the chores. Mildred would do her gourmet breakfasts; she loved life but was pretty serious about many things. Mildred was a very prolific woman, she felt her biggest accomplishment was to have gone back to college and gotten her MA in art at the age of 60.

In 2006 Melodee lost the love of her life Marty, he succumbed to cancer. Melodee said that everyone from all over Seattle came to his funeral, people loved him. Marty always had something nice to say about everyone, he was a very positive fellow. Then she lost Mildred in 2007, six weeks shy of her 93rd birthday. Before her death she became partially blind from macular degeneration. She could only see shadows. Melodee would take her to the blind club and the Braille library. Nothing kept Mildred down, she would still take the bus downtown by herself, and she even volunteered at a local gift shop. One of Melodee’s favorite things to do with Mildred was to window shop downtown. Melodee lost her 2 best friends in a very short time, she grieved with her loving family, and was deeply wounded by her losses.

Melodee recounts the days before Mildred’s death. The day before she died she took a yoga class, she told Melodee that they would be taking another one the following day. Melodee went to check up on her the next day in the morning and Mildred was still in bed. Melodee asked her “Are you ok”? she said “yes”.  Then a while later she told Melodee to call the paramedics. She went to Virginia Mason Hospital near by. She told Melodee not to stay, and that she would be home in the morning. The next morning she was unhooked from the IV’s getting ready to be released but she told the doctor that she had a headache. They gave her some aspirin, she lied back down and quickly passed away, she was very peaceful the doctor told Melodee.

Unfortunately Melodee’s husband left Melodee no life insurance, and her kids were 13, 17, 20 and 22 when he passed away. Threw Melodee’s firm hand, faith and relentless energy she just figured that she would work really hard and everything would be all right financially. Her hard work paid off, Mildred’s Bed and Breakfast has gotten many awards and accolades and still provides security for her family in the coming years.

Melodee is a very attractive women if I must say so myself, and she would have no trouble finding another husband, but she decided to just raise her children and not give romance any future thought. She did however have a suitor who would not give up. Michael a well-known eye doctor met her at a marketing convention, she got an award at this event and he said congratulations to her. Melodee never thought about him and would not even consider him being a romantic partner. Michael waited 2 years for Melodee to be ready to take a stab at love again. Perseverance and patience led Michael to a marriage proposal in 2013, and they were married in 2014. Melodee says that he is the best step dad, kind, sweet, and waited until Melodee was ready to take the second plunge. Michael asked her 4 kids for her hand in marriage and all of them said yes. He asked her to marry him at Butchart Gardens in Victoria Canada. Michael has his practice and is not involved in the day-to-day stuff with the Inn, so it is really the perfect union.

Mildred used to say to Melodee, “You’re so good at making lemon juice out of lemons”, another one of her quotes, “You can agree with me or you can be wrong”.

Mildred’s Bed and breakfast is the first bed and breakfast in Capitol Hill. It is very rare to find a traditional European bed and breakfast in the city.

When I asked what Mildred would say about how things are going now, Melodee said “She would be so proud that we have kept this family tradition alive, and she would really love Michael and be happy that I started a new life. Mildred would be thrilled that the family business continues today!

The bed and breakfast is appointed with very elegant décor, each room having its own theme, mine was The Lace Room. Complete with a new flat screen TV. The breakfast is done in a sort of buffet fashion, lighthouse roast coffee served is from Ballard, crispy nut swirls made fresh the night before, the whole house smelled like cinnamon and sugar. There are homemade jams. It is a simple and elegant breakfast that will keep you charged up until lunch. I can’t say enough about my experience; you’re in the lap of luxury in a gorgeous high-end neighborhood of Seattle, in a house that is filled with love.

There is even a little bit of Hollywood at Mildred’s Bed and Breakfast, Melodee had a crew taking over filming a part of a short film recently.

Melodee guards a chest of love letters between Mildred and her husband Van who were married in 1940, and he died in 1982. I asked Melodee if I could come back and help her write Mildred’s memoirs, I see the whole story like “The Notebook” or “The Longest Ride” with flashbacks of a time long gone recalling the love of her and her husband through those sacred love letters.

For now this is the end of my story, but who knows maybe a book or a movie could soon be in the works. I am all about doing coverage about the little details of any stay that I get, but to me that was insignificant, the real story here is the human-interest story, about how love can change people. I urge you to go stay at Mildred’s Bed and Breakfast and see for yourself, and be charmed by Melodee and hear her story. Your heart will be reborn and you too will believe that true love can still conquer all!

Mildred’s legacy will always continue….

From Mildred to You:

I wish you enough
I wish you enough sun to keep your attitude bright.
I wish you enough rain to appreciate the sun more.
I wish you enough happiness to keep your spirit alive
I wish you enough pain so that the smallest joys in life appear much bigger.
I wish you enough gain to satisfy your wanting.
I wish you enough loss to appreciate all that you possess.
I wish you enough hellos to get you through the final good-bye.

Mildred’s Bed and Breakfast
1202 15th Ave. East
Seattle, Washington 98112

206. 325.6072
http://mildredsbnb.com/

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At Salty’s you will have the best waterfront view, (voted Best View Waterfront Seafood Restaurants 2016 in Seattle Magazine), while enjoying the best seafood as well. Really this is the best of the best for me, no comparison to any other seafood I have ever tasted.

I have to say that all of the food I tasted was excellent and the highest quality of seafood I have ever had. The presentation of every dish is simply remarkable. A true feast for your eyes and your palate. They buy their fish every day, it’s just that fresh.

Paolo DiGregorio is the new Executive Chef at Salty’s, he says I’m not really “new” since I’ve been working side-by-side with Chef Jeremy as sous chef, and I’m proud to now be in his shoes. Chef Jeremy isn’t going anywhere, he’ll be around and about as Salty’s corporate chef.” Chef Paolo DiGregorio has a new blog, Chef Talk, for the home cook.

Salty’s sommelier also has had an amazing year as well; Tim O’Brien voted Washington Sommelier of the Year 2016. The 11th Annual Washington Wine Awards were announced by Seattle Magazine at their Red White & Brew event, and Tim O’Brien won Sommelier of the Year 2016. He’s now an extraordinary two-time winner having previously won in 2006. Here’s what Seattle Magazine authors Paul Zitarelli and Jessica Yadegaran had to say about him: “It’s a point of pride for Salty’s Waterfront Seafood Grills that they offer a come-as-you-are vibe that makes diners feel as comfortable ordering a cheeseburger and beer as they are ordering lobster tail and Champagne. That ethos carries over to Salty’s wine program, capably run by its corporate director of beverage and our Sommelier of the Year, Tim O’Brien. ‘At Salty’s we have a very wide demographic of guests, from locals to international travelers,’ notes O’Brien. ‘I want our wine program to be accessible to everyone who picks it up, yet still impress the most knowledgeable wine geek.’ O’Brien began his career by getting a bartending job in Pioneer Square while attending Seattle University, and then spent a decade with Red Robin (finishing as its corporate beverage director) before joining Salty’s, where he has been since 1994. He is known in the trade not just for the excellence of his wine programs, but also for his role as a mentor to young talent who worked for him. Notable examples include Brian Grasso—who went on to launch Seattle-based Structure Cellars—and Chris Horn, this magazine’s 2015 Sommelier of the Year, who went on to fulfill roles at Wild Ginger and Heavy Restaurant Group.” (seattlemag.com.)

Here’s what I tried:

Cocktails:

Pear- Ginger Martini: Absolut pear vodka, Domaine de Canton ginger liqueur, fresh lemon juice. A very nice starting cocktail, very refreshing.

Huckleberry Lemon Drop: 360-degree mt huckleberry vodka, triple sec, fresh lemon juice, sugared rim. A little on the girly side, but it is very drinkable.

Lunch Starters:

Fried Alaskan Razor Clams: Buttermilk soaked, wicked tartar, Spiced Orange Marmalade. Delicious large clams cooked with a nice lively buttermilk crust.

Coconut: Crusted Prawns, pineapple chutney, sweet and sour Thai chili sauce. The presentation of this dish is just so spectacular; it’s like you’re eating a sculpture.

Oysters on the half shell: Horseradish cocktail, citrus preserves, raspberry mignonette. They served me 2 different kinds of oysters, and each was succulent and so fresh.

World famous Seafood Chowder: Surf clams, Oregon bay clams, scallops, Washington potatoes, Applewood- smoked bacon. What a chowder, yum!

Salads:

Warm Seafood salad: Salmon, Alaskan cod, black tiger prawns, artichoke hearts, castelvetrano olives, tomatoes, lil’s peppers, pecorino Romano cheese, and grilled romaine – gf. I just loved this salad, it is very large and the fish is very tender. The dressing is kind of like Caesar but really great. You can split this 3 ways, it is just that big.

Entrees:

Alder – Smoked Sockeye: Roasted Russian yellow fingerlings, pickled blueberries, watercress, lemon, and olio verde. They serve this on a round piece of alder wood; it is so lovely to look at. The blueberries are drizzled on top of the fish and it adds a nice sweetness to this unbelievable fish.

Rock Shrimp Roll: Lemon aioli, dill, celery seed, and toasted brioche, like a lobster roll but with rock shrimp. A great sandwich.

Whole Dungeness Crab, this is the star of this show, huge crab, and super fresh and very sweet, wow.

A La Carte Sides:

Truffle Frites: Served with house- made Ketchup. The ketchup is like no ketchup I have ever tasted, and the truffle is out of this world.

Dessert:

Winegars Vanilla Ice cream: served with brown sugar shortbread. The best vanilla ice cream on the planet!

Three Vanilla Bean Crème Brulee, so creamy and the sesame wafers along side of it are equally delicious.

gf = gluten free

Wines:

Chardonnay, Hogue, Columbia Valley 2014 Washington, I have had this wine many times, it’s just ok.

Chardonnay, Gorman, 2015, Columbia Valley, Washington, this is what I am talking about, perhaps the best Chardonnay I have had in a long time, and went great with every dish!

Syrah, Columbia Crest Reserve, 2012, Washington, I liked this wine with the salmon, kind of a no brainer.

Merlot, DrumHeller, 2013, Columbia Valley Washington, there was so much seafood, so I would only recommend this wine to drink with the ketchup and truffle fries.

The music they play is great and very fitting, blues by Bonnie Raitt and rock & roll. It makes the whole experience seem hip and cool. Salty’s has a great vibe, with lively people during lunchtime, its very fun. The interior is festive with many paper mache fish hung from the ceiling, and fresh orange gladiolas are everywhere. There was a Heron Sculpture right next to my banquette. The outdoor decks are the perfect setting for a warm sunny day. Good for Birthday parties and special occasions. They always top your food off with fresh ground pepper from a big huge pepper mill. A new addition is their digital tablets with wine list on the table, showed photos of all the wine bottles, prices, different groupings, a very visual handy tool.

Salty’s is on the very picturesque Alki Beach. The modern pronunciation of “Alki”, this is a Chinook word meaning “by-and-by, soon, in the future. Part of the name of the original settlement of what became Seattle “New York Alki”, “someday we hope to approximate New York, largest City in America”, and “Alki” is the state motto of Washington. Every person visiting Seattle, must see Alki Beach, it is just beautiful.

Here’s what the food critics are saying: “Salty’s is one of the world’s great view restaurants. Salty’s on Alki Beach is truly in a class by itself. They bend over backwards to please you with our award-winning fresh Northwest seafood cuisine and attentive friendly service.” A local food critic. Where Magazine’s Stacy Booth says, “For incredible views of downtown Seattle, head to Salty’s on Alki Beach in West Seattle. The restaurant’s extensive dinner menu has favorite hot and cold seafood and shellfish options as well as steaks and vegetable sides. It’s Saturday and Sunday brunch, however, that’s the star. The massive brunch buffet includes eggs benedict, hash browns, herb-crusted catfish, sausages, biscuits, salads, fruit and bread spreads, desserts, omelets, waffles and plenty of seafood: fresh oysters, crab legs, salmon, clams and mussels … and that’s not even half of the available food choices.” (Read more at WhereTraveler.com.) “The view is not only the best in Seattle, this is One of the World’s Great View Restaurants … the best salmon preparation I’ve encountered,” says local critic John Owen of the Seattle Post Intelligencer.

The Bar-Café features a Happy Hour Menu that the locals love. Although Salty’s on Alki Beach is a first choice restaurant at any time of the year, when spring and summer arrive it is a particular treasure. Salty’s is just ten minutes from downtown Seattle, and depending on availability they will provide free transportation via a luxury Mercedes van from most downtown hotels. The sweeping views of Elliott Bay and the Seattle city skyline, like no other restaurant in Seattle. Always award-winning Northwest seafood and steak cuisine and five-star diamond award friendly service. Voted Best Waterfront Restaurant in Seattle and Best Sunday Brunch in Seattle year after year.

If you feel that I am just gushing about this restaurant it is because I really loved it!!

Salty’s
1936 Harbor Avenue
S.W Seattle, WA 98126
206-937-1600
http://saltys.com/seattle
*Note some content was taken off of Salty’s website.

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In a business area, kind of urban, but nonetheless a great place to enjoy a fantastic dinner with your friends. Close to my Bed and Breakfast, this is a great find in an up and coming neighborhood.

Fresh Bistro is the restaurant of Herban Feast Catering; Owner B.J. Duft is a businessman inside and out. In 15 years, Duft has built Herban Feast from a two-person operation into one of Seattle’s leading catering and events companies with about 800 events last year and annual revenue of nearly $7 million. It started with a small West Seattle café in 1999. It restructured, became a catering company in 2003. Then came the big changes that turned it into a local industry leader. Herban Feast added its own event venue, Sodo Park, in 2008, followed by a restaurant (Fresh Bistro), a second indoor event venue (The Foundry), a design studio and, this summer, an outdoor venue on Vashon (Froggsong Gardens). A flower shop is scheduled to open in November.

Here’s what I tried:

Small Plates:

Shiso Honey Pecan Prawn: Chili- Green Mango Puree, Candied Pecans, Sriracha – Foam, Shiso Powder. Truly a spectacle for your eyes, with the soft foam and the elegant flavors; a real winner.

Sweet Potato & Dungeness Crab Cakes: Chipotle Remoulade, Arugula, Smoked Paprika Oil. Big cakes with lots of great crab goodness.

Soups & Salads:

Northwest Seafood Chowder (gf): Baby Yukon Gold Potatoes, Heavy Cream, Local Shellfish, and Cedar – Roasted Local Fish. Lots of fresh seafood and a nice mellow texture.

Caesar Salad (gf): Hearts of Romaine, Boquerones, Shaved Parmesan, Grilled Lemon, Focaccia Croutons. I just loved the croutons.

Entrees:

Seared King Salmon (gf): Summer Succotash, Grilled Veggies, Chive Oil, Piquillo- Pine Nut Romesco. Excellent marriage of ingredients and the salmon oh so fresh!

Monday Steak Night – 6 oz. Bacon Wrapped Filet Mignon (gf): Your choice: pan seared or grilled, Béarnaise Sauce or Peppercorn Demi. Perfect for the steak lover, they also offer wines by the bottle at half price on Monday steak night.

Sides:

Steak House Mushrooms (gf) Small button mushrooms cooked nice and plump.

Desserts:

Triple Chocolate Triffle (V): White chocolate Mousse, Dark Chocolate Cake, Shaved Semi- Semi-sweet Chocolate, and Macerated Cherries. A great ending to a nice dinner.

Country Style Apple Pie (V): Granny Smith Apples, Vanilla Whipped Cream, Brown Sugar. You can see all of the thinly sliced apples, it is nice light and refreshing as a dessert choice.
gf=gluten free
v=vegetarian

Wines by the Glass:

Lorelle, Pinot Grigio 2015: The Benches- Horse Heaven Hills, Washington. This is a very light Pinot Grigio with peach flavors, a nice accompaniment with the shrimp.

Airfield Estates, Chardonnay 2014: Yakima Valley, Washington. I loved this with the Salmon, just the right amount of rich flavors to work great with this fish.

The restaurant is very airy with sunflower gold walls and avocado green split walls. The interior features, large yellow glass hanging lights, wood inlaid stripped tabletops, café chairs and a bamboo screen. The bar has a few flat sports screens. There are lots of fresh flowers, and sparse art on the walls.

This is a neighborhood bistro, with a friendly vibe; their customers are couples, families, and girlfriends. There is an outdoor patio, the interior is loud and bright, not a place for a romantic candle lite date.

Fresh Bistro’s offerings encompass a love of comfort food and relationships with local farms and producers. From the convivial bar and dining room with communal and private seating, you’ll be delighted by seasonal small plates and dishes inspired by cultures from around the world. Featuring a menu that reflects the best of local producers, local people and a local feel, diners enjoy great food in a comfortable environment.

Chef Shun Viger is Fresh Bistro’s powerhouse chef de cuisine. He got his start in food at a young age, earning his first scar from a hot popcorn kernel. Priding himself in his commitment to good, tasty food, Shun started his professional career working at various local restaurants including Salty’s on Alki, Endolyne Joes and 0/8 Seafood Grill. Shun is a graduate of the South Seattle Community College culinary program.

John Schiffman, restaurant manager is the face of Fresh Bistro and the engine behind your service experience. Spending his younger years in a variety of restaurant jobs, there is no job he hasn’t done in the industry. His joy for cocktails and sharp attention to detail is the catalyst behind Fresh’s “Best Bloody Mary” reputation and a driver for creative cocktail pairings.

This is my kind of restaurant, good fresh straightforward food, just a hip skip and a jump from Seattle proper, worth driving across the bridge to get here!

Fresh Bistro
(206) 935-3733
4725 42nd Ave SW
Seattle, WA 98116
Hours
Monday – Friday: 5pm – close
Saturday Brunch: 10am – 2pm
Saturday Dinner: 5pm – close
Sunday Brunch: 10am – 2pm
http://www.freshbistroseattle.com

*Note some content was taken off of Fresh Bistro website.

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Everything here is very creative, from their cocktails to their entrees; there is a little twist on each menu item. It’s a husband and wife team at this very chef driven restaurant. Chef and owner Jacob Wiegner, and his lovey wife Ginger have been together for 20 years and have 3 kids; 13, 10 and 15. Jacob says the oldest one cooks at home. Jacob is very much in love with Ginger you can see it in his eyes. He towers over her, but she gazes back with a ton of affection. Together they have one great establishment.

Blackboard Bistro was very crowded with West Seattle folks. The interior has café tables, with grey carpet, banquette booths, and specials written on the blackboard. It is a very casual French bistro, with all of the black and white striped décor, a very laid back ambiance. Blackboard Bistro has a real neighborhood feel, charming, and people are very nice. The music they play is predominately classic rock, like: The Eagles, Led Zeppelin, which added to the overall cool vibe.

Chef Jacob says, “5 years ago it was a quiet little neighborhood, 5 years ago it was empty at 9pm” This little sleepy neighborhood has really changed now, it’s getting very popular and very hip. Before West Seattle only had old retired people, now there is a boom with affordable real estate prices.

My server was Lee, and he added just the right amount of knowledge to my wonderful dinner. There is a small bar, lots of laughter fills the room. It’s a varied crowd; ladies having dinners, anniversaries, people celebrating birthdays, and special occasions, but not a special occasion restaurant. Chef Jacob says “Come, as you are, no pretense, that’s what we do.”

Here’s what I tried:

Blackboard Cocktails:

Vodka Martini with olives, my favorite cocktail and this one did not disappoint.

Vesper – Vodka, Lillet, twist, this cocktail had great balance, a nice departure for my typical cocktail choices.

Menu Items:

House made rustic bread with brown butter, olive oil, toasted pumpkin, oregano, so creative.

Salad of Grilled Romaine, avocado, olives, oven roasted tomato, pickled red onions, crispy cannellini beans, and red wine vinaigrette. The beans are crunchy, crispy seeing that they are deep fried, very interesting salad.

Lemon grass, tumeric and ginger caramel pork, crepe, cucumber, green onion. Super great, kind of done like a Mu Shu style with the soft wrap and the sauce, very inventive.

House made gnocchi, eggplant ragu, crispy eggplant, pesto, another very pleasing dish, and the eggplant is deep fried as well.

Duck confit, roast baby squash, fingerling potatoes, and lemon/Parmesan vinaigrette. The duck is cooked to perfection, crispy skin and very tender inside.

Stir fried lamb with snap peas, chanterelle mushrooms, chili oil, and cashews. Kind of spicy, but amazing flavor.

Goat cheese, morel mushrooms, crispy garlic, soft polenta, bagna caulda. This was by far my favorite dish, with local morels, what an accomplishment.

Dungeness crab salad, shrimp, basil, mint, candied ginger, pecan brittle, done like a pickled Japanese carrot and radish salad, but another winner.

Heirloom tomato gazpacho with geoduck, the clam is very fresh and had great texture, along side the gazpacho, a truly fantastic soup.

Desert:

Chocolate caramel sea salt tart, how can you go wrong with caramel, chocolate and sea salt.

House Sorbet, lime Fromage Blanc, very refreshing after my delightful meal.

Wines:

2014 Sauvignon Blanc, Dama Wines, WA. This wine has some nice fruit forward flavors; it went great with the gazpacho.

2012 Roussanne, Chateau Trillol, France. A nice floral feel, it went great with the Dungeness crab salad, it balanced out the acidic quality of the salad.

2012 Alberino, Parejas Cellars, WA, I would do this wine with the salad of grilled romaine; it doesn’t over power any part of this dish.

2014 Pinot Gris, Sweet Cheeks, OR. Kind of a stretch but I liked it with the ginger caramel pork.

2013 Nebbiolo, Wil-Ridge, Wahluke Slope, WA. This wine went perfect with the stir-fried lamb; it hit all the right notes.

2009 Tempranillo, Kana Winery, WA. Got to do this one with the duck confit, it has enough of a backbone to add enough lovely jammy flavors to this dish.

At Blackboard Bistro they are all about the food, simplicity, technique and flavor, food that is nostalgic to chef/owner Jacob Wiegner. The menu reflects the nomadic life that he has lived, experience the ever-changing menu at the Blackboard Bistro.

I was very happy to get an invite from their publicity team, really it is hard to find good down home cuisine that has such a special creative edge. It’s worth a trip to West Seattle when you’re in Washington!

There is humor in the air here, on the actual blackboard it says, “Eating raw or under cooked food can make you sick or even kill you, but so would crossing the street.”

Blackboard Bistro
3247 California Ave SW
Seattle, WA 98116
Phone: (206) 257 4832
http://blackboardbistroseattle.com/
Wednesday, Thursday, Sunday evenings from 5pm-9pm,
Friday and Saturday 5pm-10pm

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It is virtually amazing, how can one woman do so much, well that is what I told myself after meeting Marcia Chittenden. She runs her Bed and Breakfast in West Seattle all the while working full time for 27 years at Boeing as an engineer. She says that she used to sell jets but after her and her Mother, Marjorie Canfield, opened up Chittenden House Bed and Breakfast she had to slow down a bit and take another job being an technical specialist at Boeing instead of selling jets. She is a powerhouse, she says that for her being busy is normal, but this is more than being busy, this is fulfilling her and her Mothers dream. Marcia’s Mom had an apartment a few blocks away, she was Marcia’s partner up until she began getting ill, she passed away a few months ago and was 85.

Boeing, Marcia’s employer just turned 100 years old this year, more than any other single company, Boeing over the last century has created the innovative and technology rich economy of Washington State. Even Microsoft, now 41 years old, is a relative newcomer, and its total of 44,000 Washington State employees still trails Boeing’s 77,000. So Marcia has some pretty nice built in job security. They are very supportive of her other business and will allow her to work from home if one of her staff members are sick. Marcia’s boyfriend of 25 years also works at Boeing; she says they have only had 3 arguments in 25 years. Marcia has been at Boeing for 26 years and Richard 24 years. Marcia never misses work; she took some time off when her Mom passes away earlier this year.

But, she does have full time staff to fill in for her when she is at Boeing. Mardi Ledbetter is one of them. Mardi was found when Marcia put an ad in the West Seattle blog. Marty is Chittenden’s Bed and Breakfast wonderful chef, who whipped up our glorious breakfast every morning. Mardi was one of my highlights staying there, she is such a wonderful person and makes you feel like you have known her your whole life, her gift is to make everyone feel really special. Mardi had a catering business before working for Marcia. Mark her husband played professional football for the New Orleans Saints and her son Dylan just got a full scholarship to play as well. Marcia also has Ema, who is there full time and does the housekeeping and everything else that needs to be done in a day; she has been working at The Chittenden for 3 years. The thing about staying at a Bed and Breakfast is that you really get to know the staff and proprietor in a way that you would never be able to do a hotel.

Marcia still does the marketing, book keeping and buys the groceries. There are no hotels or bed and breakfasts in West Seattle, 75% of her business is friends of friends. She has regulars that come back every year, as well as some of her fellow workers at Boeing send guests her way.

Marcia went to Europe and stayed in Bed and Breakfasts there and fashioned her Bed and Breakfast after her European experiences. She says it’s all about comfort. She loves people and at her job she doesn’t meet a lot of people but at the Bed and Breakfast she meets people from all over the world. The Chittenden House has a mascot in the form of a Keeshond dog, Misha. She treats everyone the same, like you’re the best thing that ever happened to her. You just want to put her in your suitcase and take her home with you; she’s just that sweet.

There is a Yiddish word called Tchotchke, which means a small bauble or miscellaneous item. At The Chittenden House there are so many Tchotchkes from the many travels of Marcia that you are constantly checking them out. Marcia wanted the décor to make people feel comfortable. There are rocking chairs in every room, which Marcia says is her favorite way to relax. Each room has a different name, mine was the Jungle Room, filled with all kinds of Tchotchkes that represent everything from the jungle, animals, landscapes, leopard carpet and different fabrics that all make for a wonderful stay. The Jungle Room offers one queen size four-poster bed and a partial view of Puget Sound. A private bath with a claw foot tub and separate shower and a beautiful view of Puget Sound is located next door. There are gorgeous photos of one of the friend’s actual safari trip, with cheetahs and zebras in tow. The bed is like sleeping on a big puffy cloud. Marcia says that you have to sleep on a bed to make sure that it is comfortable for her many guests.

The house is a craftsman built in 1926, kind of Victorian, kind of Georgian. Marcia bought the house with her Mom in 2004 and it took her 2 years to furnish for the opening of her Bed and Breakfast. It officially opened in 2006, so on Aug. 16 this year the business will be 10 years old.

When you take your next trip to West Seattle, which is a real up and coming area of Washington, and you want the creature comforts of a home with some very fun personalities stay at The Chittenden House Bed and Breakfast, you will be very glad you did.

Quote from Marcia Chittenden, “”At Chittenden House you are much more than a room number, you are a welcomed guest. Feel free to draw on the local knowledge, personal touches and special services provided free of charge.”

Chittenden House
5649 47th Ave. SW
Seattle, WA. 98136
206-935-0607

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Chihuly Garden and Glass opened it’s doors in May of 2012, letting the viewer into the world of all things Dale Chuhuly, his inspirations and his influences. This exhibit brings together many of the elements of his work, including drawings, signature glass series, large architectural installations and his personal collections.

This is something everyone should see, the colors, the grandeur, it is awe-inspiring, all encompassing, you just can’t describe it in words, you just have to see this wonder for yourself.

Dale Chihuly Bio:

Born in 1941 in Tacoma, Washington, Dale Chihuly was introduced to glass while studying interior design at the University of Washington. After graduating in 1965, Chihuly enrolled in the first glass program in the country, at the University of Wisconsin. He continued his studies at the Rhode Island School of Design (RISD), where he later established the glass program and taught for more than a decade.

In 1968, after receiving a Fulbright Fellowship, he went to work at the Venini glass factory in Venice. There he observed the team approach to blowing glass, which is critical to the way he works today. In 1971, Chihuly cofounded Pilchuck Glass School in Washington State. With this international glass center, Chihuly has led the avant-garde in the development of glass as a fine art.

His work is included in more than 200 museum collections worldwide. He has been the recipient of many awards, including twelve honorary doctorates and two fellowships from the National Endowment for the Arts.

Chihuly has created more than a dozen well-known series of works, among them, Cylinders and Baskets in the1970s; Seaforms, Macchia, Venetians, and Persians in the 1980s; Niijima Floats and Chandeliers in the 1990s; and Fiori in the 2000s. He is also celebrated for large architectural installations. In 1986, he was honored with a solo exhibition, Dale Chihuly objets de verre, at the Musée des Arts Décoratifs, Palais du Louvre, in Paris. In 1995, he began Chihuly Over Venice, for which he created sculptures at glass factories in Finland, Ireland, and Mexico, and then installed them over the canals and piazzas of Venice.

In 1999, Chihuly started an ambitious exhibition; Chihuly in the Light of Jerusalem; more than 1 million visitors attended the Tower of David Museum to view his installations. In 2001, the Victoria and Albert Museum in London curated the exhibition Chihuly at the V&A. Chihuly’s lifelong fascination for glasshouses has grown into a series of exhibitions within botanical settings. His Garden Cycle began in 2001 at the Garfield Park Conservatory in Chicago. Chihuly exhibited at the Royal Botanic Gardens, Kew, near London, in 2005. Other major exhibition venues include the de Young Museum in San Francisco, in 2008; the Museum of Fine Arts, Boston, in 2011; and the Montreal Museum of Fine Arts in 2013. Chihuly Garden and Glass, a long-term exhibition, opened at Seattle Center in 2012.

Dale Chihuly, “Glass itself is so much like water. If you let it go on its own, it almost ends up looking like something that came from the sea.”

Dale Chihuly is very prolific; he has managed to be a premiere glass artist for more than 5 decades, and still is very active in all of his projects. You just don’t contemplate glass blowing without having Chihuly in your thoughts. Pop music has the Beatles, the art of glass blowing has Chihuly.

This is one exhibit in Seattle that you don’t want to miss.

Chihuly Garden and Glass
305 Harrison St
Seattle, WA 98109
http://www.chihulygardenandglass.com/
http://www.chihuly.com/

* Note some content was taken off of Chihuly website.

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The most majestic event you will ever do in your life, seeing Glaciers, Porcupines, Bald Eagles, Bears, Salmon going up stream, and many other hidden treasures. It’s a 7-day extravaganza, with stops in Juneau, Sitka, Ketchikan and Victoria Canada. Between the food on board, and the site seeing this is a cruise that will make you appreciate life in ways you never even knew existed.

Here are some of my photo highlights:

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Growing up in Los Angeles I pretty much have tried every deli in Southern California. Junior’s was my grandmother, Tillie’s favorite, we were regulars. Sometimes we would even go for Passover or a High Jewish Holiday’s, so I knew Junior’s inside and out. Tillie could make many of Junior’s recipes at home. I am sure by now my readers know that I am a nice Jewish girl with very eclectic tastes, but a real authentic deli will always steal my heart away. When Junior’s closed and Lenny’s took over in 2013 I was very much a skeptic, which was also fueled by some friends that said it just wasn’t the same deli as before. This is my first time trying Lenny’s and I am here to tell you that the other high-end Deli’s in Los Angeles are going to have some serious competition. Lenny’s provide their customers with outstanding deli food as well as a little bit extra. Their customer base is expanding, you’ve got your old school families, but with their vegan delicacies, gluten free, and organic menu items, there’s a whole new crop of young hipsters trying Lenny’s Deli.

Their walls are filed with Los Angeles memorabilia of the way things used to be, but with health concerns and new younger customers this deli has had to cater to a sustainable, farm to table type of menu, with vegan replacement that allows you to enjoy many plant bases products. What I am saying is that Lenny’s Deli was a big surprise for me, filled with lovely old world Jewish favorites and other healthier dishes that made my taste bids dance. Really there is no need to go to the well-known fancy deli’s in Los Angeles anymore, I have found my new ethnic home that reminds me of my Grandmothers kitchen!

The customers are all types. I know from my Mom and her gal pals played pan, which is a dying card game in the back room. I saw the same type of women playing Mahjong while enjoying their lunch. There’s a business crowd, a studio crowd, seeing that Fox is very close by, as well as Sony. There is also a big celebrity following, liking the low key vibe: Ben Affleck, Bruce Willis, Jason Alexander, and Jon Voight have been spotted here numerous times. You can’t really pin down the demographic of this establishment, which is all ages and all over the map. One thing’s for sure everyone is enjoying their really great deli favorites!

Owner Lenny Rosenberg is a seasoned restaurateur having owned quite a few restaurants before Lenny’s Deli in Westwood, as well as being immersed in his family restaurant business since he was 7 years old. He is a highly driven man. He also has shows that have been brought to network, and is also an actor and writer. Now Lenny and his girlfriend Adesa Swan, are recognized throughout Los Angeles as “The Restaurant Doctors.” Recently, the pair formed their own production company together called Lars Productions, where they generate reality and travelogue shows that explore food establishments across the country. Lars Productions recently premiered The Grub on the JLTV Network. Some of his IMDB credits include: In the Dough (2019), Deadly Lessons (2006) and The Grub (2016).

Here’s what I tried:

Breakfast Bagel:

Fresh Homemade sesame bagel, with eggs, bacon, and American cheese, hearty and warming, a great breakfast item.

Appetizers:

Gefilte Fish, made fresh with lots of shredded carrots, nice, sweet, and truly delicious.

Chopped Liver, finely chopped with great chicken flavor.

Vegan Chopped Liver, you would never know that there was no real meat in this; it is just that good.

Soup:

Chicken Soup, Mish Mash, matzo Ball, rice, and farfel. So much yummy goodness, and the matzo ball is so light and fluffy.

Mushroom Barley, made the old fashioned way with sliced mushrooms. The sliced mushrooms are enough to make this soup beautiful to look at and equally tasty.

Salads:

Chinese Chicken Salad, mixed lettuce tossed with all natural shredded chicken, crispy wontons strips, green onions, in sesame dressing topped with mandarin oranges. The dressing is sweet and the salad is loaded with white meat shredded chicken, a really good salad.

Deli Sandwiches:

Corned Beef, on fresh rye with macaroni salad. The corned beef is extremely tender and juicy, a real winner. The macaroni salad is very special, they use big thick macaroni and the mayonnaise blend is very delightful.

Spectacular Combos:

Grammy – Pastrami with coleslaw, Russian dressing and potato salad. What an accomplishment, really great pastrami, and the whole combo is remarkable.

Dairy Dishes:

Kasha Varnishkas, served hot with butter and gravy. Something Grandma Tillie used to make this, they hit the ball out of the park on this one.

Burgers:

The Rosenburger the ultimate all natural burger with cheese, mushrooms, grilled onions, lettuce, tomato and Russian dressing, served on a homemade onion pocket. The onion pocket is so wonderful. Along side this great burger with grilled onions and mushrooms, this one promises to be a crowd pleaser.

Healthy Wraps:

Albacore White Tuna Wrap, Albacore white tuna, stuffed in a tortilla with fresh lettuce, tomatoes and thousand Island dressing. This would be the menu item for the dieter or health conscious person.

Healthy Choices:

Grilled Wild Salmon with rice. The salmon is cooked perfectly and the rice is a nice addition.

Hot Plate:

Turkey Pot Pie, served with rice with vegetables. Oh my goodness, what a treat!!

Entrees:

Hungarian Stuffed Cabbage, just like my grandma taught me how to make except for the sauce is just a bit sweeter.

Meat Loaf with mashed potatoes and gravy, nice thick slice, the mashed potatoes complete this meaty package, and the gravy is just wonderful.

Beverages:

Dr. Browns Cream Soda, this is my favorite soda ever.

Coffee, their coffee is rich and bold, take your time drinking this huge cup of Joe.

Wine:

Uppercut, Sauvignon Blanc, CA. Sourced from California North Coast, bright and crisp. I would do this wine with the Chinese Chicken Salad, its just the right blend of acidity.

Woodwork, Chardonnay, CA. This Chardonnay exhibits the striking balance of rich, tropical fruit and fragrant oak, a pop of fresh citrus. Hands down you have to try this wine with the salmon, it hits all of the creamy notes.

Rosenblum, Zinfandel CA., Bright aromas of black cherry plum an raspberry open up this wine and continue through the palate subtle imprints of vanilla and mocha round the edges and lend depth and complexity. Either the burger or the meatloaf is a great pair with this very jammy wine. They have a wine deal where they will pour you 10 wines for $25.00 dollars, great deal.

Lenny’s Deli’s baked goods are made from scratch from their family recipes. Since the 1950’s Lenny’s family has been in the Jewish delicatessen and bakery business in New York. In 1996 Lenny brought his families concepts to Los Angeles with the opening of the Nosh of Beverly Hills and 17th Street Cafe and Bakery.

When Lenny Rosenberg took over Junior’s he completely renovated the interior space. It is very clean with fantastic black and white photos of Los Angeles memorabilia. The maroon banquets are comfy, with their Motown music adding to the fun atmosphere. Lots of flats screens TV showing all different types of programming, from sports to owner Lenny’s own show.

Then there’s Tom – catering manager, who has seen may incarnations of this space. He has been here for 33 years, and knows all of The Juniors gossip and still loves every minute of it. We discussed the old Sunset Blvd. in the 90’s when he worked for Le Dome; one of my past hangouts. I just loved him; he is the heart and soul of Lenny’s and when you meet him please enjoy all of his wonderful knowledge of the Los Angeles restaurant scene.

So next time you want great deli run don’t walk to Lenny’s Deli, it’s a real treat for all of you deli lovers. I should know I’m probably the best judge of this fantastic type of food, only a *fresser knows a good corn beef sandwich and Lenny’s past my test!!

*(Yiddish – Fresser: to eat or snack, especially often or in large quantities.)

Lenny’s Deli
2379 Westwood Blvd.
LA, CA 90064
310-475-5771
http://www.lensdeli.com/

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