Jodi Jackson’s Hollywood

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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I originally met Dora Herrera at an event called “East LA Meets Napa,” here in Los Angeles, and she invited me to do a tasting at her Hollywood Location. It’s a very modest spot but you can feel the cool vibes down the block. Everyone in their establishment is Silver Lake royalty, all knowing how fantastic the food at Yuca’s is.

Here’s what I tried:

Burrito:
Machaca Burrito – Shredded Beef, a huge meal, wrapped in tinfoil with all the bells and whistle, it promises to fill you up and then some.

Tacos:
Chicken, and Shredded Beef. These are small double tortillas with great flavor and a touch of pico de gallo on top.

Taquito:
Taquitos a la Carte, 3 shredded beef and chicken taquito topped with cheese, avocado salsa and lettuce. I have always loved taquitos, and these were right up there with the best of the best, yum.

Nachos:
Nachos include beans, Mozzarella cheese, avocado salsa, chipotle salsa, and Yuca’s special salsa. This is a big plate, very worth the small amount of money, maybe one of the best nachos ever.

Quesadilla:
Machaca, shredded beef and cheese. This is a huge quesadilla with lots of beef and cheese inside, but very delicious.

Specialty:
Mole Loca Asada, done as a burrito, but sweet, with luscious beans, a great choice. Your taste buds will come alive with flavor!

Cochinita Pibil (Yucatán-style Pork), everywhere I read this is what people order, and it is really terrific.

Hamburger:
It is amazing, and is also something a lot of people rave about. I can see why, it is simple, small, but really great.

Yuca’s restaurant won the Taco Madness competition two years in a row, the food here is from the Yucatan Region of South East Mexico, so the spices and style of your typical Mexican food is way different at Yuca’s, both restaurants use the same ingredients. It is all of Socorro Herrera, better known as Mama to most, recipe’s, her daughter Dora is the one who made me try their remarkable food. Yuca’s has been around since 1976; a second location, also in Los Feliz, opened in 2007. They started making hamburgers, hot dogs, French fries, falafel and steak sandwiches — remnants from the menu of their predecessor, a Middle Eastern joint. Eventually, the offerings morphed into something a bit more true to Socorro’s Yucatecan roots — soft tacos and burritos filled with carnitas, carne asada and cochinita pibil.

Over the last 39 years, Yuca’s has garnered countless fans, plus a James Beard Award in 2005, in the “America’s Classics” category, as well as being on the Oprah Winfrey show for their remarkable burritos.

When you’re in the mood for very authentic Mexican that is cheap and delicious Yuca’s will fit the bill.

Yuca’s on Hollywood
4666 Hollywood Blvd.
Los Angeles, CA. 90027
323-661-0523
www.yucala.com

*note come content was taken off of their website.

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This is a whole new concept for El Cid, eating on the patio with grilled menu items. But hey it’s summertime and there is nothing better then a night out on the town, in a very hipster environment, eating wonderful cuisine, grilled to order. El Cid in my book is an incredible find in an oasis of too many mundane dining establishments that think that they are the next big thing. Tried and true El Cid has more history than any of them, and can really offer you a fun, memorable, comfortable experience.

I went to East Los Angeles meets Napa a while back and wrote about it, I met so many new eclectic Chefs that were mostly Latin inspired cuisine. When I met Jovenal, chef at El Cid Verbena, he was stirring an immense huge pot of seafood Paella. The flavors hit it out of the park, and I was so happy when he invited me to try his cooking at El Cid.

Here’s what I tried:

Flat Breads:

Smoked Blue, pear, caramelized onions, lavender honey, and watercress. The combination of the smoked blue with the caramelized onions with the pears is so fragrant and delicious, a definite winner.

House-made Sausage, feta cheese, roasted fennel, micro arugula. More for the savory lover, but delicious as well.

Tapas:

Fried Artichoke Hearts. Not like any other I have ever had, just fantastic.

Muhamara, fire roasted bell peppers, walnuts, pomegranate molasses, and flat bread. More of a starter that is good with fun conversation, but just a teaser really.

Camperola, micro cilantro, wild mushrooms, baby oak lettuce, Dijon and tarragon emulsion, pink peppercorn, polenta croutons, and micro herbs. I loved this salad; it has all of the right components in one very wonderful dish, especially the polenta made croutons, what an inventive idea!

Watercress, sprouts, Anson Mills farro, fermented rainbow carrots, black lentils, hazelnut soil, rose dates, lemon, and EVOO.  This salad is nutritious and filling, as well as very yummy.

Grill:

Flat Iron Steak, piper olioa, root veggie chips, salsa de ajo, and micro cilantro, with grilled bread. The steak is served on skewers and there are some nice chips and grilled bread, but not for the no carbs person.

El Cid Flamenco Dinner

Paella De Mariscos, Our house specialty paella for 2 featuring saffron rice, mussels, clams, calamari, shrimp and chorizo, topped with a 4 oz. lobster tail. The star of this show for me, with its very fresh shellfish and lobster tail, how could you go wrong? (You can ask for menu items off of their inside menu, that is where this dish came from.)

Lomo Campero, Spanish country style rubbed and 1 – 2 weeks cold dry cured 9 oz grilled Tenderloin filet over farro succotash and Tempranillo wine sauce. This meat is very complicated and you can tell that will every bite. Tender, flavorful, packed with enormous taste, you just have to order this steak.

Dessert:

Chocolate Chip cookie cooked and served in an iron skillet with ice cream, this is a big huge cookies served warm with very melty ice cream, a must for the cookie lover.

Flan, a perfect way to end this wonderful meal, and done the right way it is excellent.

Apple Pie with ice cream, very American, but very good.

Red Wine:

Clos Siguier Cahors, Malbec, Tannat. I would drink this wine with the Lomo Campero, it has a lot of jammy flavors that worked really well with this delicious steak dish.

White Wine:

Colomé, Torrentes, and a bit fruitier then I like, but went good with the Paella.

Tableside Cocktail

Q-tini, 100% Fair-trade Quinoa vodka shaken, dry vermouth-wash and served tableside with olives or cocktail onions. This unique concept of serving and making tableside cocktails is just wonderful, it adds a very personal touch to the over all dining experience.

Sangria, very fruity and extremely drinkable, this will quench anyone’s thirst.

So the outside patio area is La Verbana, which means: 1. (fiesta) fair; [de santo] open-air celebration on the eve of a saint’s day; (baile) open-air dance, street party 2. (Botánica) verbena. Chef Juvenal has managed to capture the an authentic feeling of a street party translated into the outdoor dining of La Verbana at El Cid. The inside of El Cid has all of the same history, with lots of fun memorabilia and folk art pieces everywhere. They even have 2 complete different menus for outside and in. The inside is their traditional flamenco style cuisine. But La Verbana has turned any kind of tradition on its head. This is a very good thing, and very smart. Chef Juvenal’s customers are all types, but many with very refined palates. If you want the old menu you can still order it outside, I had a little bit of both.

When you find a place in Los Angeles that can hit all of the right notes you really want to make it a staple in your weekly gastronomic experiences. El Cid offers a very Hollywood atmosphere, with lots of today’s youth going out for some nite club type entertainment, seeing the local talent and enjoying this incredible food and drink. I used to come here back in early 2000 with a boyfriend who has lots of friend playing in their inside showroom, I tried the Paella back then, but it all seemed to have gotten much better, the food, the crowd, and the feel.

Here is some of El Cid’s history in chronological order:
1915 – D.W. Griffith films scenes from The Birth Of A Nation in the cornfields behind where El Cid now stands.
1925 – This remarkable gem of a venue and restaurant is one of the rarest of LA monuments that has remained intact and treasured since its birth as a speakeasy in 1925. El Cid began life as the Jail Cafe, a popular cafe/speakeasy with a curious ’20s era jail theme, complete with watchtower overlooking Sunset Blvd, booths set in jail cells, and waiters in jailers stripes. Our ’20s/’30s hot jazz night — The Moonrise Club — allows you to step down our fabled stairs into that very era. No telling what went on at the Jail Cafe in those Roaring ’20s. There are plenty of secrets kept in these rafters and perfect wood dance floor.
1932 – The Jail Cafe became the Gateway Theater, a theatrical playhouse where The Blackguard had a continuous seven-year run.
1963 – Over 50 years ago, El Cid began its long-standing tradition as a supper club and bar in the image of a 16th century tavern, that features live Spanish Flamenco entertainment.

El Cid’s flamenco tradition is still alive, and paired with world-class Spanish cuisine and exclusive craft cocktails. El Cid has been chosen by the LA Weekly as one of the top-ten bars and restaurants to see live music in Los Angeles, and is a favorite of musicians and performers alike. They have a full entertainment calendar inside, but if your interested in traditional Flamenco see a variety of Flamenco at their dinner theater, running Friday, Saturday and Sunday. The showroom is U shaped with the theater at the top of the room, which makes for good sound and viewing, it also boasts a very large stage.

The Patio is very rustic, hand painted Latin angels adorn the walls. There are striped umbrellas and canopies, with concrete and paver floors. All enhancing your overall enjoyment.

I would rate this whole experience very high on my must list of things to do in LA, and it is very affordable. My server Ryder helped me with my fun experience. Next time you want to impress your date try El Cid, or if your just hanging with your friends, either way give El Cid a try, you will be very excited about all of their endless possibilities.

El Cid
4212 Sunset Blvd.
Los Angeles, CA 90029
Phone
323.668.0318
http://www.elcidla.com

* Note some content is taken off of their website.

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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.