Jodi Jackson’s Hollywood

Located in the part of Hollywood that gets all of the action, Cahuenga Blvd. between Sunset and Hollywood Blvd. Parking is a true commodity and the bridge and tunnel crowd are here in droves. The hipsters, club goers, bottle service crew are all over this area on the weekends, so if you can find a little slice of heaven in this over zealous region your are doing great. Demitasse offers very elegant food in a nice casual coffee house style venue. But don’t let this coffee house facade fool you; if you decide to dine here you will be in for a real treat.

Five years ago, former corporate lawyer Bobby Roshan established the first Demitasse in Downtown L.A.’s Little Tokyo, then opened two more café locations, one in Santa Monica and mid-city on Wilshire Boulevard. Serving his direct-trade hand roasted coffee, before introducing his new elevated sister concept Demitasse Roastery & Kitchen this past February.

Executive Chef Jeff Lustre exercises his culinary virtuosity, and the food has equal star billing with its liquid counterparts. “It always starts with the ingredient,” says Chef Lustre. “I would see something from the Farmers Market and suddenly remember a dish or two from my travels. I play with the idea and it turns into a completely new dish.” Truly an amazing accomplishment.

Here’s What I tried:

Cocktails:

Cocktails are made with Soju or Sake; no typical spirits are served here.

Demi – Mary with organic tomato juice, Soju, fresh horseradish herbs and spices. Smooth and refreshing, you really would not miss the Vodka.

Adult Spiced Latte, with cardamaro, cinnamon syrup, nitro cold brew, cream and organic cinnamon. Nice sweet sensation hits your palate then you get the coffee buzz and the spicy twist.

Sake Swizzle with organic sake, fresh limejuice and pink peppercorn. Very tangy, I added a little bit of honey and it made all the difference in the world for me.

Wine:

Pinot Gris, Didier Gerbelle, Val D’Aosta, Italy 2012. Very floral with an interesting cream color, it went great with the Crudo.

Marsanne, Laurent Habrard, Croze Hermitage, France 2011. I love this wine with the Purple Yam Gnocchi, what a great combination.

Malbec, Mas Del Perie “Escures” Cahors, France 2014. Hands down you have to drink this very mellow Malbec with the Oxtail Caldereta.

Food:

Angus Brisket Sandwich with caramelized onions, Chimichurri, potato, chayote slaw on a cemita bun. Very stringy meat with tenderness that just comes with the preparation. Kind of deli style adorned with pickles. This sandwich rocks.

Barley Salad with roasted beets, baby carrots, and fennel. Very healthy with perfectly cooked red beets and barley that pop in your mouth.

Vegetarian Lumpia with green beans, snap peas, peanuts and black garlic. Not what you would expect, no grease just goodness that wraps itself around your taste buds.

Crudo with yellow tail, ogo seaweed, candlenut, rice pellets and avocado. This is the most amazing thing that is served at Demitasse; you just have to try it.

Purple Yam Gnocchi, made with Maiz fonduta, Enoki mushrooms and corn shoots. My favorite Gnocchi ever. The presentation alone will make you very happy, but when you taste all of these complicated ingredients you will just want to have this dish at least once a week.

Oxtail Caldereta featuring Mandilli de Sea pasta and pecorino. The pasta is so brilliant and the sauce is just pure pleasure.

Trout, accompanied by strawberries, tapioca pearls and pine nuts. The trout is very thinly sliced and the tapioca adds a comfort food element that truly takes you by surprise.

Dessert:

Chocolate Mousse with hazelnut, strawberry and lemon curd. It’s a small portion, which is good, and has all of the strong chocolate flavors that you would expect from a mousse, definitely for the chocolate lover.

Cassava Cake with Sichuan-Pineapple sorbet and Coconut tuile, a very terrific tropical treat with sensational texture, this cake is very special.

Very minimal interiors, with a true coffee house atmosphere, but the outdoor seating area is where you will get all of the good people watching in. Including the passer byes from the side walk, mostly walking up to Hollywood Blvd., and the club scene right on the street, it’s good viewing either way.

The staff is very engaging, my server Dave made everything easy, explained all of the ingredients and what it took to bring these lovely gems to fruition. The presentation is simple and beautiful, with each dish exhibiting their very best in flavors and little nuances that you just don’t find anywhere in the area.

Demitasse Roastery & Kitchen boasts fresh, locally-sourced ingredients, many of which are procured weekly at the Hollywood Farmer’s Market. Demitasse Roastery & Kitchen is open for Breakfast Monday through Friday from 7:00 am to 11:30 am; Lunch Monday through Friday from 11:30 am to 3:00 pm; Dinner from 5:00 pm to 10:00 pm nightly; Brunch Saturday and Sunday from 7:00 am to 3:00 pm.

Demitasse Roastery & Kitchen
1542 North Cahuenga Boulevard
Hollywood, CA 90028
T: 323.498.5155
www.cafedemitasse.com

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Part of the beauty in living in the very hip 3rd Street area is all of the new fun dining spots coming in, Toca Madera doesn’t disappoint. Its fun, lively happening with the best Mexican inspired food that I have found in Los Angeles. On top of all of that, if you’re interested in seeing the young beautiful, hipster crowd you’re definitely in the right place.

Toca Madera opened in 2015, Toca Madera features a menu designed by Executive Chef Raymond Alvarez. The menu is designed as a creative, shared-plate format offering modern organic Mexican cuisine with fresh seasonal cocktails as well as a full, separate vegan menu with gluten-free options providing an array of options for every eater. Toca Madera is part of the group EDL (EveryDay Life), owned and operated by Tosh Berman and Amrou Manaseer, EveryDay Life is a team of artist-engineers dedicated to realizing the evolution of hospitality. Founded in 2013, EDL’s principals have collectively owned and operated an impressive portfolio of boutique hospitality venues across the U.S. and Mexico. Current venues include Cake Nightclub in Scottsdale, AZ and Toca Madera in West Hollywood, CA with exciting projects coming to San Diego, CA and Los Cabos, Mexico. www.edlmg.com.

Toca Madera, which translates to “knock on wood,” is an intimate 120-seat space that features a creative take on traditional Mexican cuisine designed by Executive Chef Raymond Alvarez. Chef Raymond refers to his culinary approach as “Barrio Style Fine Dining,” influenced by traditional Latin flavors, classical training and his favorite childhood dishes. Providing an array of options for every eater, Toca Madera’s menu incorporates a shared-plate format offering locally farm-sourced ingredients with an emphasis on organic as well as a full, separate vegan menu with gluten-free options.

“Toca Madera is a personal evolution in hospitality for Amrou and me,” says co-creator Tosh Berman. “Stemming from a passion for service & design along with our extensive history in nightlife, this venue is a representation of our maturity within an industry that we have made our life’s work.” “Toca Madera was conceived around a communal dining philosophy, and the menu was designed to have choices everyone can agree on, drinker or non-drinker, vegan or paleo,” says co-creator Amrou Manaseer. “There’s something primitive about sharing a meal with friends, old and new, under the stars and by the light of a fire – it’s something that we lost a long time ago but don’t realize how much we miss.”

Here’s What I Tried:

Cocktails:

I skipped the wine at this wonderful tasting, hey when in Rome!! Each and every cocktail below were outstanding. Name your pleasure and you will not go wrong with any of these lovely well thought cocktails below!! Featuring a 100 ft. crystal-quartz island bar, Toca Madera offers the finest tequilas and mezcals, as well as a rotating selection of the world’s most interesting wines.

Toca Margarita with el jimador silver, combier, agave, lime, orange.

El Guapo/La Guapa with avion silver, Fresno chili, basil, lime, smoked sea salt.

La Bonita with herradura silver, strawberry, basil, lime, black pepper, alderwood salt rim.

Ghost Rider with el cartel blanco, mint, lime, agave.

East Los with el silencio mezcal, house citrus mix, guajillo-mango shrub, aperol, agave.

Amante Picante with don julio silver, serrano pepper, cilantro, lime, agave, tajin.

Agua Fresca with charred pineapple and cinnamon-infused ketel one, lemon, and coconut water.

Starters:

Guacamole with locally sourced avocados, pomegranate seeds, lime pepitas, jalapeño and cilantro mixed tableside served with house-made crispy plantain chips. The plantains are such a better idea then typical tortilla chips. They also serve there freshly made tortillas in a box with honey butter and fresh made salsa, so all is good with this Mexican staple.

Cerviche, with fresh sea bass. Nice cubed pieces of sea bass and the avocado on top adds to the simplicity of this nice menu item.

Grilled Calamari with sautéed Spanish chorizo, garlic and chile flakes with white beans, in lime beurre blanc and toasted cotija crouton. It has lots of great garlic flavor, almost like an Italian calamari dish, but with more flair.

Sweet Corn Tamales with roasted pasilla chiles and fresh sweet corn,
served with fire-roasted tomato salsa and avocado tomatillo sauce. Sweet but not too sweet, these are simply the best corn tamales ever!

Taquitos al Gusto served with jalapeno cabbage slaw, queso fresco, avocado tomatillo salsa, pickled onions and crema, vegetable braised short rib. Large hearty taquitos, one of my favorite dishes, these gems will make you want more, they are delicious.

Truffle Chicken Tamale soft fluffy corn masa stuffed with chicken machaca and panela cheese with salsa diablo, corn relish and chipotle crema. The minute this dish hits your table you are overwhelmed with the truffle aroma, but in a good way, your taste buds will be tantalized.

Salads:

Achiote Chicken Chopped Salad with grilled achiote chicken tossed with butter lettuce, spicy citrus dressing, poached tomato, red onion, white beans, and cucumber and toca queso. There is so much going on with this salad, the corn, bean, chicken and cheese make for a very memorable experience and the tangy dressing is equally pleasing.

Chipotle Caesar with baby kale, butter lettuce, shaved manchego, lime pepita seeds with jalapeño cilantro bolillo croutons, tossed with vegan chipotle Caesar vinaigrette. This is a very humble take on a well-known salad, extremely light and healthy as well.

Taqueria:

Mushroom and Sweet Corn with garlic lime sautéed cremini and chanterelle mushrooms layered with corn relish, sweet chipotle, queso fresco and black beans. There are many layers to this vegetarian taco and all are amazing.

Carne Asada with cilantro jalapeño marinated grilled skirt steak layered with guacamole, cilantro, red onions, sweet chipotle sauce and cotija cheese. Each bite has a different flavor and texture, super delicious.

Cochinita Pibil with spiced citrus and banana leaf braised heritage farm pork topped with guacamole, jalapeño cabbage, pickled onions, grilled pineapple and mango salsa. For the pork lover this taco is got to be the one, the sweetness of the mango, pineapple accompanies this dish perfectly. Who doesn’t want to have a little but of sweetness with their pork?

Ensenada-Style Seabass with crispy beer-battered Chilean seabass, habañero, cucumber radish slaw and lime crema. This taco was my favorite with the sea bass being crispy and beer battered; it just makes all the difference in the world.

Shrimp Dulce with sweet chipotle-spiced shrimp, jalapeño cabbage slaw, garlic mojo and micro bulls blood greens. I loved this taco as well, with its lovely spices.

Sea:

Mahi Veracruz with sautéed line caught mahi mahi, with tomatoes, onion, green olives, capers and cilantro served over cilantro rice and banana leaf. For the fresh fish lover this would be a go to item, very mellow flavors with nice fresh mahi mahi.

Shrimp Picante with seared jumbo shrimp, served with sautéed garlic and pear tomatoes in a spicy white wine reduction with a crispy black bean dumpling. These are huge shrimp and they will entice your every sense, delicious and heart warming.

Land:

Enchiladas De Suizas with organic free-range chicken tinga and queso fresco rolled in soft corn tortillas served with crema, micro cilantro and red onions. This is a melt in your mouth kind of enchilada, but all of the ingredients are very pronounced. You don’t get your typical heavy red enchilada sauce, so it is a very refreshing type of enchilada.

Achiote Chicken with orange spiced marinated grilled organic free-range chicken, pickled vegetables (escabeche), avocado puree, and citrus salsa. It almost is like a tandoori chicken but Latin style, a happy medium.

A La Roca with American Wagyu beef topped with cilantro and onions, seared at your table, with habanero salt and grilled takin vegetables, served with three dipping sauces: jus de vino rojo, diablo salsa and chipotle crema. This dish is the showstopper, the steak continues to cook and sizzle while it is in front of you, all I can say is wow!

Sides:

Street Corn with roasted corn served off the cob with cotija cheese and chipotle powder. For once this dish is done without the whole Cobb, no effort just good eating.

Grilled Tajin Vegetables seasonal. The perfect side dish with great flavor.

Mixed Mushroom Bowl with sautéed garlic lime cremini and chanterelle mushrooms. Who doesn’t love mushrooms and the way this is prepared you will just become a mushroom lover if you hadn’t already done so.

Desserts:

Assorted Sorbets with mixed berries. For the healthier palate this will cleanse and harmonize your experience.

Chef’s Famous Chocolate Tart with homemade blackberry chocolate kiss, raspberry jam, and pulled cocoa. Chocolate lovers come one come all and get a hold of this very decadent tart.

The Churro Ice Cream Sandwich with warm cinnamon and sugar churro filled with dulce de leche ice cream with spiced Mexican chocolate shavings. Another spectacular accomplishment for Toca Madera.

The interior is very fun and whimsical, with lots of attention to detail. I would say it is rustic modern, wood floors, wood furniture, Edison style light fixtures, and lacy type hanging fixtures over the bar area. Fully equipped with a world-class sound system, the 4,500 sq. ft. restaurant and lounge includes a retractable roof and interior patio, creating an open-air dining environment. Architectural features include Arabesque accents, handcrafted custom woodwork and numerous fire elements, There is a very warm vibe, literally with flames coming out of the glass paneled walls, and the art work is all about embracing the female form Day of the Dead style photos with topless women adorning the walls, adds to the over all sexy vibe of Toca Madera. Every detail is covered, even the music is sold on there website and adds to the overall atmosphere: Ruexx, The Full Moon Sessions.

They offer full catering as well, specializing in custom event creations, with an experienced team of highly trained chefs, professional servers, and event coordinators available to help you organize every aspect of your party. This includes staffing, menu planning, entertainment and live music, rental needs, location selection, logistics, scheduling, accommodations and transportation, floral arrangements and décor, lighting and staging, as well as the overall floor plan and design in any event space desired.

The service is impeccable, with Danielle as my guide I had the best tasting, her support staff including Raul, were equally fantastic, I never had to hail a staff member down for anything, they were just always around.

Be sure you make a reservation; this place is so hot if you don’t have one you won’t get in! But it is worth the time and effort to do this. With the amazing sexy hipster crowd your going to see quite a show, the whole time I was there it was very very busy, what an exciting scene!

Toca Madera West Hollywood
8450 West 3rd Street
Los Angeles, CA 90048
p: 323.852.9400
http://www.tocamadera.com
Hours:
Monday – Friday: 5:00 pm – 2:00 am
Saturday & Sunday: 11:00 am – 2:00 am
Brunch – Saturday & Sunday: 11:00 am – 4:00 pm
Happy Hour from 5 pm – 7 pm offering $8 specialty cocktails and wine, $4 draft beers as well as an $8 food menu.
* note some content taken from Toca Madera website.

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On my way to Santa Cruz I got off in Los Alamos to check out this little town that has a Western feel. I just got a croissant and a coffee but knew that I had to come back and really give the whole menu a try.

Former Hollywood executive, owner Bob Oswaks had been coming to Los Alamos for many years to get away from it all. He was a high-powered executive at Sony Pictures Television for 11 years. He lost his job in the middle of the recession and started baking his own bread at home. People started eating his bread and loving it! He gives credit to the men and women who believed in Los Alamos early on and took a chance opening businesses there years ago and hung in during the lean years. Oswaks said. “As a food and wine enthusiast, I think of it as an explosion. We’ve been in this town for 12 years and waiting for something like this to happen.”

Bob’s Well Bread is on the site of an early 20th Century enterprise that was a roadside “filling station/cafe/overnight cabins”. Bob’s Well Bread started construction on February 14, 2014. They are keeping the property’s charm and architectural integrity, bringing it into a new century; modernizing the facility while maintaining the charm of the period in which it was built.

There is a nice patio with vineyards around it, and a small windmill, right on the main drag. The people next to me live in nearby Nipomo and love the food here. Others were enjoying their brunches outside amongst the beautiful trees and scenery.

Bob asked me what I wanted to select off the menu, but I felt more comfortable leaving it up to him, so here’s is what he selected for me to try:

Lemonade, made fresh with great lemon, and lots of zest.

Ice Tea, very refreshing with a nice floral flavor.

Egg-In-A-Jar with Purple potato puree topped with Gruyere cheese, poached egg, bacon lardons, chives, and crème fraiche. Served with toast soldiers. The colors just pop out at you, then this dish reaches your taste buds and you are completely enamored. The egg is poached to perfection and the crème fraiche adds to the overall delicate flavors.

Avocado Toast Tartine, with grilled pain au levain topped with smashed avocados, toasted pumpkin seeds, Maldon sea salt and chili flakes, served with seasonal salad. This is a great dish for a vegetarian. The toast is quite good and the avocado combination with the pumpkins seeds is hearty and rich in its own way. The salad is tangy with very fresh arugula.

The Well Bread BLT Tartine with grilled pain aux lardons with heirloom tomato, seasonal local lettuce, a poached farm egg and bacon lardons. For the BLT lovers this will blow your hair back. The lardons are thick pieces of bacon cooked with all of the yummy rich pork fat oozing on top of this very delectable bread. What more could you ask for.

Special Soup: Tortilla Soup. Kind of like Jewish Chicken soup but with a Latin kick, and the strips of tortilla chip and fresh avocado will make you come back for more.

A day at Bob’s Well Bread Bakery begins early in the morning, when the bakers arrive to scale the ingredients and mix the dough. Many recipes call for a “starter,” a fermented mixture of water, and a combination of white and whole grain wheat flour that infuses the bread and provides a natural preservative. The baker must keep this mixture alive by “feeding” it, which for them means twice daily, once in the early morning, and again in the evening. Their high hydration, combined with long fermentation and baking in stone-deck oven creates an irregular and open cell structure in their loaves. Artisan breads are a labor of love, made by old-world, European-inspired traditions. Although the ingredients couldn’t be simpler (flour, water, yeast and salt), the process of creating the finest quality bread is long and somewhat complex.

Here’s their process of making this terrific bread:
They allow their loaves to take their time. They practice European traditions and techniques to make the very best breads and baked goods they can. Once the dough is mixed, the baker divides the dough into batches and sets it aside for several hours for the process called “bulk fermentation” Later, the baker will divide the dough by weight, pre shape each piece and set it aside after its final shaping, in baskets or couches for many hours for the final proof. Finally, the baker checks these proofed loaves, scores them with marks to identify the types of bread they are, and then they get baked in their custom-made stone-deck oven. With stone decks, these ovens maintain a constant high heat, which when combined with a burst of steam, causes the gas to rise in bubbles within the dough, and form a delicate crust. Baking this old fashioned way creates the perfect crust and an even brown color. After baking, the fresh loaves are cooled, and ready to be sold, or packed or delivered. The process from beginning to end, of preparing a loaf of bread for baking takes in excess of 15 hours and as many of 20 or more. But the results make it worthwhile, and every bite of this wonderful bread will prove this to the consumer.

Bob’s Well Bread uses the best ingredients, products are hand-made with natural starters. No added preservatives will be found in any of the things they bake, and strive to source their ingredients locally using farmers and growers who practice the purest growing initiatives.

Los Alamos is a lovely little city and now that Bob’s Well Bread is part of the landscape it gives a passerby all the more reason to stop and try their bounty.

Bob’s Well Bread Bakery
550 Bell Street
Los Alamos, CA 93440
805 344 3000
https://www.bobswellbread.com/

* note some content was taken directly from Bob’s Well Bread website.

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It was about a year ago when I had my delightful lunch at Phil’s Fish Market and realized that there are no comparisons to what this Fish Market has to offer. Phil himself said for me to come back and try some other menu items that I did not try before. So it was even better the second time around. It is such an experience to taste this amazing menu with all of its very fresh fish and shellfish selections. You got to get to this glorious establishment once in your life time and you will really know what I am talking about.

Here’s What I Tried:

Combo Seafood Platter, from the Fryer 4 Oysters, 6 Scallops, 4 Prawns, ½ lb. Squid. You have to love fried shellfish to enjoy this dish, and believe me I did.

Steamed Cracked Crab, (11⁄2 lb.) with Cocktail Sauce, Lemon and Butter. Wow, they take all of the guts out and just serve you the middle with all of the legs and claws. This is a shellfish masterpiece.

Clam Chowder New England (white) and Manhattan (red). Both soups are full of clams, with rich creamy broth.

Cioppino in a Bowl with Green Salad and Garlic Bread. The soup is so filled with great tomato flavor and the fish is super fresh, it served in a very large bowl with a lot of different kinds of fish.

Alaskan Halibut, with polenta. I’m not sure what they put in their polenta and this is a new side dish for me, but what ever it is, it is so incredible. The fish was a no-brainer as well, delightfully good.

Grilled Scallops, with polenta. The scallops are small but grilled to perfection.

Fettuccine with lobster and shrimp. They put a whole lobster tail on top of this fantastic cheesy pasta. The shrimp are huge and pop in your mouth.

You can tell that the folks eating their lunches are from all over the Bay Area. Lots of people are walking out with doggie and to-go bags. If you’re going to come to Phil’s Fish Market be prepared to eat and what you can’t finish bring home and have another lunch tomorrow. Nice tip: Put an ice chest in your car so you can fill it up. Honestly Phil’s Fish Market is so fresh that you be very safe to keep your food on ice and travel a few hours away, this is exactly what I did.

I just love Phil’s Fish Market and will forever come back to try new things when I am in the area. Bring a friend, you will be so happy when the food comes, when you see your friends amazed face it will make the trip so worthwhile.

Phil’s Fish Market
7600 Sandholdt Road
Moss Landing, CA 95039
http://philsfishmarket.com/

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Santa Cruz has changed so much since the 80’s early 90’s when I lived in the Bay Area. Silicon Valley is a big part of that change. Santa Cruz is to San Jose what Malibu is to Los Angeles, an upscale beach town with lots of money. Now, with lots of new start ups coming in, and all of those people have to eat. So why not have a terrific restaurant in the South part of Santa Cruz, right down the street from the very hip Pleasure Point. The food was really spectacular and the view from the tables of all of the beautiful fresh faces was equally incredible.

From the front sign you may take a pass on this delectable gem, I was lucky to have entered this bustling place from the back parking lot. What it lacks in the outside appearance it will wow you with the food inside. From the moment you walk in your struck by a culinary lighting bolt that sends electricity throughout your body. When you taste the phenomenal food you are equally filled with light and goodness, like the heavens opened up and gave you lots of great gifts, it is that good. You can tell from their clientele that everyone in this beach town knows that. The dining room and patio was packed, and this was on a Tuesday.

Here’s what I tried:

Cocktail:

Cucumber Basil Martini, with Effen cucumber vodka, basil, and lemon juice, house made maple simple syrup. This is a very refreshing cocktail with nice cucumber essence, it will quench a big thirst.

Wine:

Soquel Vineyards Partners Reserve, Santa Cruz Mountains. You get a vanilla taste as well as caramelized flavors, which worked perfectly with any of the fish dishes.

Appetizers:

Maryland Crab Cakes organic greens, lemon beurre blanc. Two nice size cakes are served with the lemon beurre blanc, makes for a good appetizer.

Caesar Salad house made francesi garlic crostini, and fresh grated Parmesan. Simple but elegant, this is one heck of a Caesar salad.

Seafood Chowder, like a clam chowder but with clams and fish, creamy rich bounty, my kind of soup.

Entrees:

Pan Fried Fresh Local Sand Dabs with caper tarter sauce, sour cream scallion mashed potatoes, and blue lake green beans. The fish is so fresh and the flavor is nice buttery goodness, a true hit in my book.

Hickory Baby Back Ribs with apricot glaze. Wow, these babies fall right off the bone and they serve a generous portion, nice menu item.

Side Dishes:

House Made Onion rings, red onions and delicately battered, with a great dipping sauce, one of my favorite all time rings.

Grilled Asparagus, cooked to perfection and drizzled with what looked like crème fraiche and balsamic vinegar, they were delicious.

They use great ingredients, and the restaurant is totally green. Local products include: Gayle’s bakery in Capitola, Laura Chenel goat cheese, Pt. Reyes blue cheese, Polar Bear ice cream, Santa Cruz Coffee roasting company, and eggs from Glaum Ranch in Aptos. They serve local wines as well.

The Interior designs creates a festive and casual atmosphere. Focal points are the dining rooms, copper backed open kitchen and the French made Rotisol Rotisserie. The bar top is one solid peace of fir, going back to its history from the old Bass Lake Hotel. The adobe style bar was created by Shan Gilmore. There is an outdoor heated patio as well. A great way to dine is at their cook’s bar, where you can watch everything being prepared. There are lovely apricot accents and arches, with basic wood chairs, and white table clothes. They have 2 Murals by artist Terry Wells, one is a 20-year-old composite about the Santa Cruz wharf and the North Coast. The other is about their local farmers market 20 years ago.

Nicole McGillin was my very excellent server, she was efficient and charming, she was another gift given to me to enhance my lovely experience.

When Café Cruz opened in February, 1995 they began blending traditional regional American, world food with innovative technique creating “New American Cuisine”. Not much more to say, but when in Santa Cruz do what the locals do and dine at the very casual Café Cruz, this is the kind of place that you would hear about by word of mouth so here is your notice, go eat at Café Cruz!!!

Café Cruz Restaurant
2621 41st Ave. Soquel, CA.
Ph: (831) 476-3801
http://www.cafecruz.com/

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Located in the heart of downtown Paso Robles, offering a dynamic menu reflecting all local abundance, sourcing a vivid array of fresh ingredients to unique bold, imaginative dishes. Starting as a humble organic community supported agriculture- CSA, showcasing the Central Coast’s bounty quickly evolved into a popular destination for creatively prepared, honest food. Thomas Hill Organics believes in the significance of organic, regionally produced food, working with local purveyors of poultry, fish and grass-fed beef, lamb and exotic meats. Nearby farmers provide all fruits and vegetables, which are always straight-from-the-earth fresh, and their breads are crafted by local bakers who are celebrated artisans of their trade.

Their featured farmers: Mt. Olive Organic Farm, Port Seafood 1, Hush Harbor Artisan Bakery. Donnie Monroe, owner of Hush Harbor Artisan Bakery, has perfected the art of baking artisan goods the guests at Thomas Hill Organics have come to love and appreciate. Olea Farms, Local Owner, Farmer and Olive Oil Maker, Clotilde, has been providing Thomas Hill Organics with only the very best olive oil in the region. Windrose Farms, Windrose Farm has provided Thomas Hill Organics with fresh and local produce for a number of years. Exotic Farms, Debbie Thomas, owner of Thomas Hill Organics, makes her way to the Templeton Farmers Market to buy local produce from Local Grower and Food Purveyor, Maria Gave. Rancher’s Alliance, Debbie Thomas has worked closely with Rancher and Consultant, Jaime Harris, in bringing only local and organic meat to her customers. Alcea Rosea Farms, Windrose Farm has provided Thomas Hill Organics with fresh and local produce for a number of years. Other farmers are, LooLoo Farms, and Bautista Farms.

My server Kelly made my experience very enjoyable, she was also very knowledgeable about wine and the lovely ingredients of the menu items.

Thomas Hill Organics is unique and delicious, a must for your central coast dining experience. They pride themselves in bringing the customer fresh, honest food which is creatively prepared and highlights unique wines from the Central Coast. Their menu changes weekly depending on the season and what products are fresh.

Here’s what I tried:

Baby Kale Salad, cara-cara oranges, stepladder ranch Cabrillo, hazelnuts, grain mustard-champagne vinaigrette. This salad is all about the super sweet flavor of the cara-cara oranges, they are the bomb.

Fried Cauliflower, caper mayo, parsley, pickled chili. Very meaty and filling, a wonderful appetizer.

Grilled New York Strip, white bean ragu, watercress, radishes, garlic confit, and beef jus. This menu item is for the meat lover, and it doesn’t disappoint.

Grilled Sea Bass, crispy potato, snap peas, new onion, pounded basil. Kind of done in a broth like sauce, lovely in its presentation and the flavor is out of this world.

Sides:

Pan Seared Brussels sprouts. Sweet and crispy, these Brussels sprouts will be a nice addition to your meal.

Polenta, browned butter, hazelnuts. I loved this side dish, its buttery with great flavor from the hazelnuts.

Desert:

Brown Butter Cake with blueberry compote, sweet mascarpone, and lemon zest. The cake is moist, the lemon zest is amazing, it really is a great desert.

Wines Paired:

The wines were all chosen for me and each and everyone were the perfect choice for each pairing, but any wines that you would get at Thomas Hill Organics are guaranteed to please.

Laetitia, 2013, Brut Rose, Arroyo Grande Aramos of flaky pastry crust and fresh herbs, robed in lush cherry and citrus blooms.

Paix Sur Terre, 2015, Ungi Blanc, Paso Robles.

Kenneth Volk Winery, 2012, Verdelho, Paso Robles.

Adelaida, 2014, Anna’s Vineyard, Grenache Blanc, Viognier, Picpoul. Blanc, Roussanne, Paso Robles

Johansing Vineyards, 2013, Cabernet Sauvignon, Paso Robles.

Desert Wine, Halter Ranch, Vin De Paille , 2010, Paso Robles.

The Interiors are very classy, with brick walls, aluminum top tables, and distressed floors. Local artwork, artsy chandeliers, white wall accents, dark blue gray chair and tufted high back banquets. hits. There is a action packed patio with heat lamps, perfect for a lively family dinner.

Thomas Hill Organics live up to all of its buzz, great simple food with wonderful farmed ingredients!

Hours:
Sunday
Brunch 10am – 3pm
Dinner 5pm – 9pm
Monday thru Thursday
Lunch 11am – 3pm
Dinner 5pm – 9pm
Friday & Saturday
Lunch 11am – 3pm
Dinner 5pm – 10pm

Thomas Hill Organics Bistro & Wine Lounge
1313 Park Street
Paso Robles, CA.,
T 805.226.5888
http://www.thomashillorganics.com/

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A blustery day in Paso Robles like no other, with my fabulous guide and wine aficionado Alex Gonzales in tow, showing me some of the best wineries that Paso Robles has to offer. Picking me up in a fairly new MKZ Lincoln with all the comfort you could imagine. Grab your windbreakers and come on this fun adventure.

Our first stop was Turley Vineyards with some truly great Zinfandel’s to try. It’s hard to start drinking at 11:00 am but I gave it my best shot. Every Zinfandel was delicious and ready to drink right now. You could pair any of these great wines with Prime Rib, Leg of Lamb, or Whole Roasted Chicken. Each and everyone were just delectable.

Then we were off to Venteux in Templeton, CA., which also has a bed and breakfast right there at the winery. Imagine staying at a winery, can anyone say wine with breakfast, well maybe champagne. The winery is a small boutique, but honestly some of the best Chardonnays I have had so far on my trip.

I had to also stop at Peachy Canyon to see the 2 adorable cats Peaches and Herb. I was only able to see Peaches who was tucked away under the counter and pretty sleepy. The gal at the winery said that she had been sleeping too much and it was time to go in for a check up. These are big huge Maine coons cats that are very special. You can stop in for their delicious wine but don’t forget about those lovely cats.

But the best of the best was Daou Winery, with its plush gorgeous hilltop tasting room. The highest of elevations in all of Paso Robles. The views are astounding, but the wine and cheese board were equally terrific. I was even able to do some stargazing in the human form, which looked like Katey Sagal, she was tasting with a nice friend at the table next to me. The views are so picturesque and the food was equally divine, surely a must stop for any one tasting in Paso Robles.

The wine in Paso Robles is really at its peak now, time to drink great Central Coast wines. Whether they are Rhone’s, Meritage’s, Chardonnay’s or Zinfandel’s they are just the perfect accompaniment with all of your delicious home cooked dishes. My tour guide Alex was under the weather with a blossoming cold but that didn’t detour him from treating me like a queen, Thanks Alex!!

Grand Cru Limousines
Alex Gonzales
www.crulimos.com

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A new kid on the block, but a crowd pleaser just the same. Fish Gaucho offers something for everyone, including everything for the fish lover!! Located in the heart of downtown Paso Robles, Fish Gaucho has taken over a happening corner. This place offers really terrific food with a Latin twist. A welcomed type of grub amongst all of the other Paso staples.

Here’s what I tried:

Appetizers:

Salsa Trio and Chips, with piña jicama pico de gallo, the chips are cooked to perfection and the salsa are just the right amount of everything.

Morro By Guacamole and Chips with Uni – Sea Urchin,
Warm chips, fresh guacamole. This was one of their specials and special it was, wowee.

Carnitas Taquitos braised with Mexican coke, chipotle, agave nectar, 12 plus hours piña pepper salsa, guacamole and sour cream. I just love a good Taquitos, since I was a kid, these were really terrific. Filled with lots of meat, these taquitos will make you very happy.

Raw Bar:

Raw Oysters: Miyagi, Evening Cove, Skookum Inlet, and Chelsea Gem. Check chalkboard for daily selections, with a jalapeno mignonette. Their oysters are a very fresh selection. They are small meaty oysters, extremely delicious.

Soup:

Pork Pozole, hearty Mexican hominy soup, braised pork, onion, cilantro, cabbage, avocado, lime. This is like Jewish penicillin but Latin style, it really packs a punch, but is the kind of soup you would eat when your under the weather.

Salad:

Shrimp and Scallop Kale Salad, Hearty greens, pineapple pico de gallo, jicama, roasted red bell pepper, and cumin-lime vinaigrette. The shrimp and scallops are cooked plump and pop in your mouth, great salad.

Tacos:

Carnitas Tacos, jalapeño pineapple salsa, shaved cabbage, micro greens, and chipotle cotjia crumble. A very delicious small taco with its fragrant tanginess.

Barbeque Chicken Tacos, grilled chicken marinated in house chipotle bbq sauce, Monterey jack cheese, pickled Fresno chiles, green onion, pickled red onions, and queso cotija. The amazing barbeque sauce on the sliced barbeque chicken, is such a great addition. One of the favorite things I ate tonight, the way the chicken is prepared and served is like nothing I have ever had.

Especialalides de Gaucho:

Pescado de Dia Black Cod, roasted seasonal vegetables, cilantro lime pepita pesto with jalapeño mashed potatoes. Great subtle flavors and once again the fish was very fresh.

Seared Diver Scallops, seared medium rare, butternut squash succotash with roasted corn, onion, and asparagus. There was something about the butternut squash succotash that really rocked my world, hands down my favorite scallop dish ever!

Deserts:

Churros With Chocolate Sauce. Nice crispy cinnamon flavors, done with the utmost care, these were really fantastic.

Seasonal and Craft Margaritas:

Gaucho Cadillac, Liquor 43 float, flamed orange, organic agave nectar, and Peruvian lime. Nice basic margarita but with a punch, the Liquor 43 float adds the excitement.

Charred Jalapeno-Pineapple, fire charred Hawaiian pineapple, jalapeno, agave nectar, and fresh lime. This one was too acidic and spicy for my tastes.

Watermelon – Mint, Blackberry, fresh mint, agave nectar, and fresh Peruvian lime. I preferred this one to any of the others, it is refreshing and the watermelon is the best part.

The interior is filled with artifax from various Mexican artists. My favorite being the blue fish light fixture near the front door. The very large Bull up on a shelves with tequila drums also makes for a fun vignette. There are moody dark wood floors, and chairs, with large flat screens playing local sports games.

The night I was there lots of folks from all walks of life were imbibing in both yummy food and drinks. They play lots of different types of hipster music, which also adds to the great vibe. Our waiter Connor provided me with great service and had some nice suggestions too.

I made fast friends with a couple from Palos Verdes, there was so much we all had in common. Myra and Irv Hauptman, lovely people who I will be visiting in the near future. Their eyes pooped out of their head when they saw how much food was brought to me to taste.

Owner Troy Lankin also owns Pappy McGregor’s around the corner. Fish Gaucho is guaranteed to be a huge success for him. This new place is all about Traditional Mexican infused with California Fresh.

The food is the really star of the show here at Fish Gaucho, it has great melding of flavors and the fish seems like it just came out of the ocean. I would highly recommend Fish Gaucho if your in the mood for some exotic Mexican fare that features all kinds of fish dishes. You will have a blast tasting all of their fun flavors and be part of the loud laughter that happens every night, so come on down.

Fish Goucho
1244 Park St.
Downtown Paso Robles
(805) 239-3333
http://www.fishgaucho.com/

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Your greeted in the backyard of the house by the friendliest dog on earth Chloe, (not to be confused with the Chloe spelled with a K.) Little Khloe will jump into your lap and make you feel like you never left your home, wherever that may be. There is also another furry friend Hemi the cat, whom I never met. But, Chloe acts as the single welcoming committee and does this treatment with every guest that walks into Emily’s door. She just makes you feel so special, and will continue to do so throughout your stay.

Vicki and Kenny Combs are part of the deal as well, both giving you some hospitality and charm that you could only find at Emily’s House. You can tell that they know each other very well, having been married for 40 years. The name of the house comes from Emily, their first-born granddaughter. She is 11 and lives in Southern California. When your staying at Emily’s House your truly are family.

Vicki and Kenny spent a lot of time in Paso Robles before making it their permanent home. Coming from Valencia, California they bought the farmhouse and had it as a rental property. In 2012 they were ready to take the big leap and be in Paso Robles full time as bed and breakfast owners.

Emily’s House amenities include: breakfast, prepared with the freshest ingredients, using all local resources, and farmer’s market produce. Coffee and espresso service available at 7 am, in room coffee service by request. Appetizer served every afternoon with tea or wine, between 4-6 pm. There is central air and heating, blow dryers, lavish bath amenities, bath soaps, bottled water, luxury bath robes, off street parking, nightly turn down service, spa robes in every room, free Wi-Fi, IPod port, dvd, cd, music and movie library, and Fax/printer/scanner.

The house itself was built in 1892, and is a true American farmhouse from the past, but with all of the great modern conveniences. Vicki and Kenny are the fifth owners of this amazing property. The interiors furnishings are kind of shabby chic, with lots of charm. There are 3 guest rooms upstairs, Emily’s Room, Ava Jolee’s Room, and Caleb’s Room. I stayed in Ava Jolee’s room, which features a king, sized feather bed with a romantic canopy, personal refrigerator, with a private bathroom featuring a Claw foot tub/shower combination. Perfect for relaxing after a day of wine tasting and travel. Plus the location is so perfect for walking, and it is close to downtown. You can hop in a car and tour all the various wineries in the area as well.

Vicki is a master in the kitchen. She will whip up an enormous breakfast with all the trimmings. She made me her famous French toast, with a lovely brioche bread topped with apples, raisins, walnuts and a sherry sauce. What a great way to start a day of exploration in Paso Robles. She can also design a dinner menu for guests that don’t want to venture out to the local cuisine. Either way you will be in for a treat with her creative chef skills.

Vicki is also an expert on wedding planning and has executed quite a few grand weddings at her gracious farmhouse. A bride need not worry; everything will be taken care of with the utmost ease. Some of the guests can stay at the Inn and the wedding can be performed in their very festive backyard, with the bride making her entrance either from the guest house or through the entry gate, walking along the garden path to a peaceful ceremonial lawn. The price is also a big incentive, quite affordable, making your special day very memorable.

Everything here is perfection, down to every last detail. You are cuddled in comfort and are made to feel like Emily’s House is your home away from home. When you need to have a change of scenery, relax and enjoy your life just come for a 2-night stay. Take in the bounty of Emily’s House; re charge your batteries with this wonderful experience!

Emily’s House
530 N. Ninth St.
Paso Robles, CA.
661-810-2022
http://paso-robles-bed-and-breakfast.com/

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I went to a very upscale event at Rolls Royce dealership in Beverly Hills a few weeks back and I met the lovely assistant of Hannah An, Essence, she set me up with my tasting.

The ambiance is opulent and very elegant, stylish with lots of attention to details. The lovely interiors are very sophisticated, they are modeled after themes that are Vietnamese, whatever they are you will be guaranteed to relax and feel very comforted. The stately lighting, plush white leather seating, and smooth weathered wooden tones, adds to your overall dining experience. Think colonial-era Vietnam with a heavy dose of rustic California. Kenneth Ussenko of KU Productions designed the space, in collaboration with Hannah An herself.

Here’s What I tried:

Craft Cocktails:

Hot Asian – Loft & Bear Vodka Infused with Lemongrass, Organic Vietnamese Chili Agave, Chili Tincture & Lime Zest. A little spicy but very drinkable, I loved this cocktail.

Love You Long Time – Loft & Bear Vodka Infused with Cucumber, Fresh Lime, Organic Agave, Cantaloupe & Cucumber. This one was truly my favorite, great cucumber and cantaloupe flavor.

The Guava Rita – Avion Tequila Blanco, Organic Guava Agave, Fresh Lime, Kaffir Lime Leaf Tincture & Kaffir Lime Leaf Salt. Their rendition of a margarita, and really terrific marriage of ingredients.

Qui Nhon Lychee Martini – Ketel One Vodka, Lychee Liqueur, St. Germain Elderflower Liqueur & Marinated Lychees. This Martini is truly one of a kind. It is sweet but is a great light thirst quenching experience.

Starters:

Fresh Rice Paper Spring Rolls – Salmon & Vegetarian, Rice Noodles, Cucumbers, Pickled Daikon/Carrots & Tamarind Sauce. They served me 2 different rolls, one salmon and one vegetarian. Both were equally delicious with firm fresh vegetable and wonderful salmon.

Saigon Calamari – Szechuan Spice Mix, Frisee Salad & Ruby Cherry Pepperoncini. The calamari is cooked very tender and has such a great spice profile.

District Dumplings – Choice of Beef, Chicken or Veggie with Balsamic Reduction. I was served both beef and chicken, they were amazing.

Sandwiches & Flatbreads:

Banh Mi Sandwich – Beef, Chicken or Pork with Pickled Daikon/Carrots, Jalapeños, Pickled Red Onions, Cilantro, Cucumbers, Fresno Chili Aioli, Served on a French Baguette. This sandwich will perk up your taste bugs and give you some heat at the same time. The meat is really the star of this menu item.

District Flatbread –Duck Confit. This is a good flatbread if you like duck; the arugula adds a peppery note.

Sides:

Hannah’s Handmade Noodles – Homemade Panko, Frisee & Garlic-Lime Beurre. I have had her noodles before at events and this is really what your coming here for, they are astounding.

Ocean:

Canh Chua ~ Tamarind Black Cod – Pan-seared Black Cod, Grilled Pineapple, Tomato-Herb Broth, Bean Sprouts, & Seasonal Vegetables. The cod is light and flaky, the broth and vegetable are sensational.

Pho & Soup:

Hannah’s Pho Bo – Sliced Filet Mignon, Vietnamese Meatballs, Brisket, Rice Noodles, Scallions, Bean Sprouts, Sliced Red Onions, Ginger, Thai Basil, Cilantro & Lime. It is all about the broth, which will make you come back for more.

Dessert:

Tapioca with ice cream. Smooth, tantalizing texture, and the ice cream hits the spot, a great ending to an amazing dinner.

Hannah An helped her mother, Helene An with her Beverly Hills restaurant Crustacean. This is Hannah’s first restaurant on her own in the former Duplex space on West Third. Close to Robertson, this part of 3rd Street is becoming the new restaurant hot spot in West Hollywood.

The place was very busy, but General Manager Sam said it was a slow night. I would love to see it on a busy night, but in any case really worth a trip to this outstanding establishment.

I really can’t say anymore other then when you want truly delectable Asian / Vietnamese cuisine there is no better place in Los Angeles then The District, after all it is “The Culinary Answer to Happiness”.

Hours: Monday – Thursday 11:30 am to 10:00pm
Friday 11:30am to 11:00pm
Saturday Brunch 11am-4pm
Saturday Dinner 5:00pm to 11:00pm
Sunday Brunch 11am-4pm
Sunday Dinner 5pm-9pm
Happy Hour – Monday – Friday 3pm to 7pm

The District
8722 West 3rd Street
Los Angeles, CA 90048
http://thedistrictbyha.com

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