Jodi Jackson’s Hollywood

There is nothing in the world like alfresco dining, especially on a warm sultry night by the pool, in Palm Springs. The Purple Palm will offer you that and much more. With it’s huge portions and fine ingredients, The Purple Palm will give you a dining experience that is fun, hip, and above all fantastic!

The restaurant is housed in a very historic hotel; The Colony Palms Hotel and is as romantic as it is charming. There is so much Hollywood history here as well. Back in the 30’s and 40’s Palm Springs was a secret getaway for big time Movie Stars. Pretty much a playground for the rich and famous. Las Vegas probably got their saying, “what happens in Las Vegas stays in Las Vegas” from Palm Springs back in the 40’s, you could pretty much be anonymous and do all kinds of crazy fun things here in the desert.

Originally dubbed the Colonial House, this Spanish Colonial style hotel was built and opened in 1936 by owner Al Wertheimer, a reputed mobster and member of the Purple Gang. Featuring plenty of sunshine, a refreshing deep-water swimming pool, resort classic cuisine, as well as a legendary underground speakeasy and brothel which was entered via a secret staircase concealed behind a pantry cupboard, the hotel served as a private club for Wertheimer and his gambling pals. The Colony Palms Hotel was also once a saloon, speakeasy and gambling house that later became a playground for Hollywood icons including Humphrey Bogart, Marilyn Monroe, Clark Gable, Frank Sinatra, Dean Martin and Rita Hayworth.

After World War II, the hotel was renamed the Howard Manor under glamorous new ownership, Robert Howard and his wife Andrea Leeds Howard. Andrea Leeds was an actress who had achieved fame in 1937 by being nominated for an Academy Award for Best Supporting Actress in “Stage Door” starring Katherine Hepburn. The Howard Manor and its supper club, called the Academy Room, became a legendary Palm Springs hotspot.

In 1956, Annie and Dave Margolis acquired the hotel from Robert Howard on a handshake deal made between Dave and Robert over cocktails one evening. Annie and Dave moved to Palm Springs in 1949 from Dayton Ohio and leased the hotel to fitness pioneer Sheila Cluff and her husband Don who changed the name to The Palms at Palm Springs and established the first health spa in an otherwise lazy Palm Springs. Then in 2007 after an extensive renovation designed in collaboration with Los Angeles based Martyn Lawrence-Bullard, the renamed Colony Palms Hotel has regained its swagger as a stunning four-star boutique hotel.

Here’s what I tried:

Oysters on the Half Shell – mignonette, cocktail sauce, horseradish, lemon. Nice fresh little gems from the sea, they don’t disappoint!

The Wedge, house made blue cheese, pepper bacon, pickled red onion, cherry tomatoes. This salad was so tasty I had to finish the whole thing.

Ravioli of Butternut Squash – Brown butter, sage, lemon, and pumpkin seeds. Great savory ravioli, not too sweet, nice buttery goodness.

Pan roasted diver scallop, parsnip cream, braised chanterelle, pomegranate glaze. I just can’t get enough of scallops and this version was different because of the pomegranate glaze.

Chipotle braised short rib, corn polenta, sugar peas, and baby carrots. The short rip was stringy buy very tender and the chipotle is a nice strong choice for this dish.

Prime New York steak, garnet yam puree, green beans, hazelnut, and red wine sauce. The yam puree makes this a very unique take on a New York Steak, and it definitely works.

Wines:

Chardonnay, Napa Cellars, Napa Valley, 2012. This wine has hints of pineapple and peach, it was great with the Scallops.

Chardonnay, Napa Cellars, Napa Valley, CA 2014. This wine has subtle citrus nuances, and went great with the wedge salad.

Chardonnay, Landmark, Sonoma, CA 2012. With its crisp buttery finish this is the wine to drink with the Butternut ravioli’s.

Red:

Pinot Noir, Murphy-Goode, CA 2012. I like this wine with the oysters; it is light enough not to wipe the flavors of the sea.

Zinfandel, Seghesio, Sonoma, CA 2012. I was a wine club member here for many years so I know this wine very well. I would try this with the short ribs.

Cabernet Sauvignon, Joseph Carr, Napa Valley, CA, 2012. It has some burnt vanilla characteristics and enhanced the steak recipe perfectly.

Cabernet Sauvignon, Adaption, Napa Valley, CA, 2012. You can drink this wine with either the steak or the short rib.

Dessert:

Sticky Toffee Pudding Cake – warm toffee sauce, crème fraiche sorbet. Fantastic, fantastic, fantastic.

Chocolate Caramel Torte – caramel Sea Salt Ice Cream. So chocolate and caramel in the same bit with Sea Salt ice cream, I am just going or scream thinking about it, so off the hook.

Greg Stillman is the new executive chef of The Purple Palm Restaurant, bringing a lifelong passion for food and cooking to the boutique resort. Inspired by his surroundings, as well as seasonal ingredients, Stillman focuses his efforts on the menus for the Purple Palm restaurant, working with California producers and foragers to incorporate the fragrant fruits and fresh vegetables of each season into his dining experiences. Prior to his new role, Stillman served as the executive chef at The Restaurant at Ponte Family Winery. Shortly thereafter, he became executive chef at Ra Pour, located in Victoria Gardens in Rancho Cucamonga.

The surroundings are so comforting, lush elixirs of trees, gardens and flowers make this place very memorable. Come for the food and stay for the contagious ambiance.

The Purple Palms
572 N Indian Canyon Dr,
Palm Springs, CA 92262

(760) 969-1818
colonypalmshotel.com

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Inn at Deep Canyon is quite a hidden gem. You would never find it unless you really scour the Internet for new places in the Coachella Valley. Far away from the maddening crown, Inn at Deep Canyon offers a nice respite from the craziness that Palm Desert can be some times. Here you can relax by the pool, enjoy lunch under the palm trees, or just bask in the sun. Whatever your pleasure, Inn at Deep Canyon has that and more.

Inn at Deep Canyon opened in 1995; owner Arnold Kirschenbaum carved a niche for a quaint boutique style hotel tucked away on the edge of Palm Desert. He moved to Palm Desert from Orange County and says “Come as a guest, return as a friend.” True to that, typical guests come back year after year, as well as far away travelers. I met a very nice older couple from Burgundy, France; they too found The Inn at Deep Canyon on the Internet. There were a lot of families using the pool as their outdoor living room, having their meals alfresco, by the water. Most rooms have kitchenettes, which makes for a convenient and cheaper way to go on vacation. Arnold said that about 25 % of the hotel guest eat out, and are always asking for recommendations.

The 1914 Model T that is out front on the street, is drivable, and is used as a mobile advertisement, with Inn at Deep Canyon logo on the side of it.

There are lots of things to do in The Coachella valley near by, go see the Living Desert, The Tram, eat the Food, shop at El Paseo, see all the postmodern houses. Palm Springs has the nightlife and nightclubs, while Palm Desert is quieter and a little more upscale. I call this whole region Disneyland for seniors. There are your typical snowbird types and lots of Canadian families and the Corvette Group which comes in once a year, and does their race with their famous cars.

The hotel was built in the 1960’s, and my room had a very 60’s style flagstone fireplace, in fact, there are lots of retro designs all over the hotel still. The interior is very 1990’s desert sheik, with a kind of retro vibe as well. I would use the term funky charm to describe The Inn at Deep Canyon. The amenities are modern with a nice flat screen TV and it is pet friendly. They offer a nice continental breakfast in the morning. The photos on their website are missing a nice Jacuzzi they have which is right next to the pool. YAY!

Inn at Deep Canyon is quaint, friendly, cozy, and warm, it is truly a find, I am hooked.

74-470 Arbonia Trail
Palm Desert, CA. 92260
760-346-8061

http://inn-adc.com/

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There is no other place like this on earth, really. It’s Disneyland for, let’s just say, more mature crowd. You can call them snowbirds, middle age, whatever; these people that frequent The Nest are what I would call “fun-finders”. They just want to let their hair down, eat great food, listen to danceable music, and flirt the night away. Whether you’re a local, an out of towner or an Angeleno, you will feel right at home at The Nest.

The first time I came here I came with my Mom and her best friend Zee, we had a nice dinner and then made our way to the bar area/piano bar. Before we could say where should we sit, we were all up and dancing with different partners. I believe our partners were avid golfers from Chicago. They too were out just to have a good time, with no strings attached. Hey if you’re in the market to get lucky, at any age, The Nest will provide you with that and more. It’s just peoples attitude there, everyone wants to partner up and dance and drink and be merry. I am not that brave and am also taken, but for single people in the desert this is the place for you!! Did I mention how fantastic the food is as well? So you can come and satiate on some top-notch cuisine and then dance your calories away.

Here’s what I tried:

Appetizers:

Porcini Raviolis, with Prosciutto & Light Creamy Truffle Sauce. These raviolis are light and fluffy and the porcini cream sauce is to die for.

New Orleans Crab Cakes- with Creole and Tartar Sauce. The perfect crab cake in all its glory.

Garlic Bread- House Specialty, French bread with Butter and Garlic Spread. This is bread that they are known for and it does not disappoint.

Salads:

Caprese Salad- Burrata Cheese, Tomatoes, Balsamic Glaze and Fresh Basil. The Burratta cheese just melts in your mouth, and the balsamic glaze is just superb.

Seafood Selections:

Shrimp Scampi- Sautéed in a Lemon Garlic Butter and White Wine Sauce. These are very small fettuccine noodles, but very tasty. The shrimp is just what you expect from this type of dinner house, but with just a bit more liveliness.

Pasta:

Prosciutto Fettuccine Romano – Peas and Mushrooms with a Marinara Cream Sauce. This pasta just knocked my socks off. You get a beautiful cream sauce with salty prosciutto, delicate mushrooms, and peas, what more could you want?

Mains:

16 oz. Prime Rib Eye Steak. Meat glorious meat, so very delightful, this steak was a true winner.

Wines:

Chardonnay, Frank Family Vineyards, Napa Valley. With all of its buttery essence this wine was just perfect with the Shrimp Scampi.

Pinot Noir, Martin Ray, Russian River Valley, a nice light but fruity wine to go with porcini ravioli’s in its entire great mushroom splendor.

Dingac 50, Plavac Mali, Superb Croatian Wine, very fragrant – light – huge glasses – will open w/steak – nice rich color – strawberry vinegar subtle. My server Tarik, who also is in charge of the wine list, very generously made sure I got to try this amazing full bottle of wine!

Desert:

Flawless Chocolate cake with Chocolate goodness, rich oozy chocolate.

The Nest has been serving fine cuisine and the best entertainment in the valley since 1965, located in the heart of the Coachella Valley in the beautiful city of Indian Wells, The Nest has long been a favorite of celebrities, golf and tennis legends, and locals alike. Under the new ownership of Dodi and Kevin Henry, after 45 years in business The Nest has recently been remodeled carefully preserving the cozy and comfortable atmosphere. Where one can still find classic dishes like Frog legs and Escargot. Newly appointed Executive Chef JC Valadez has added some great modern classics as well.

The nightly 7 day a week entertainment is Kevin Henry & Tim Burleson’s and their repertoires cover the entire Musical Spectrum. Playing everything from Classic Jazz Standards to Lady Gaga the live music of Tim Burleson, Kevin Henry, and many other local entertainers will make you get up and dance.

They have one of the lowest turnover rates for staffing in the valley. That insures consistency, professional skill, and recognizing you when you come back to visit.

Only in the desert on a Saturday night can you have dinner at dusk, where everyone is drinking and partying already. If you have been here then you know exactly what I am talking about!!

The Nest
75-188 Highway 11
Indian Wells, CA 92210
760-346-2314

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I went to this event a few years back. This time of year the Coachella Valley is just starting to heat up. They had a tent with hoses that forced air into the tents, but you had to be in the line of fire for it to cool you off. It was hot and uncomfortable in many of the demonstration tents, but I managed to witness a few great chefs doing their thing.

What I like most about this Food and Wine event is that the restaurants are strictly from this immediate area, so you get to try lots of things that you would never get to try unless you lived her year round.

They had a tent sponsored by Aqua Caliente resort that they kept nice and cold, so that was s great addition to this hot day.

Participating Restaurants:

BluEmber, Broken Yolk Café, Catalan Restaurant, Cello’s BistroCello’s, Chicks with Bark, Citron, Clementine, Copley’s on Palm Canyon, Cork and Fork, The Cowboy Way, Essense, Fleming’s Prime Steakhouse, Kaiser Grille Palm Springs, Lantana, Legacy Thai Cuisine, LunaOlivio, Matchbox, Palm Springs, Mikado Japanese Steakhouse, Mister Parker’s, Olea Farm, Olive A’Sudden, Purple Palm, Purple Room Palm Springs, Rio Azul, Rockwood Grill, Roy’s Restaurant, Rubio’s, Sadie Rose Baking Co., Siam @ Rancho Mirage, Sullivan’s Steakhouse, Tinto, Trio Restaurant, The Venue Sushi Bar & Saki Lounge, Wilma & Frieda, Workshop Kitchen + Bar, Yard House at The River.

Participating Premium Wines, Sparkling Wines, Champagnes & Spirits:

Acacia Vineyards, Alexander Valley Vineyards, Alma Rosa
American Beverage Marketers, Beaulieu Vineyard, Benziger Family Winery, Boisset Family Winery, Calcareous Vineyard, Chacewater Winery and Olive Mill, Chalone Estate, Chandon, Château d’Esclans,
Chateau Ste. Michelle, Clayhouse Wines, Columbia Crest, Conn Creek, Couger Winery, Danza Del Sol, Domaine Carneros, Emerald Creek Winery, Erath, Fess Parker Winery, Fizz Winery, Francis Ford Coppola, Franciscan, Frangipani Estate Winery, Frazeli Winery, Gainey Vineyard,Gehricks Los Carneros, Gershon, Bacchus Winery, Grassini Family Vineyards, Gundlach Bundschu, Hall Winery, Hope Family Wines, Houdini Winery Iron Horse, Jeriko Estate, Keyways Vineyard & Winery, Kim Crawford, Kobrand, Korbel Cellars, Leese Fitch, Leoness Winery, Leviathan, Marchesi Antinori, Markham Vineyards, Mark West, Martini & Rossi, Matchbook Wine Company, Merryvale Vineyards, Mill Creek Vineyard, Monte De Oro Winery & Vineyard, MooBuzz Winery, Mountain Peoples Wine, Mulderbosch Vineyards, Navarro Vineyards, Newton Vineyard, Oak Mountain Winery, Organic Wine Exchange, Peju Province Winery, Pennywise, Plungerhead, Ponzi Vineyards, Pope Valley Vineyards, Prosecco,Provenance Vineyards, Purple Corduroy, Qupe, Real Wines, Robert Mondavi, Robert Renzoni, Robert Strong Winery, Rosatello Wines, Ruffino, Rutherford Hill, Sanford Winery, Santa Cruz Mountain Vineyard, Schramsberg, Seghesio Family Vineyards, Sokol Blosser, Sonoma-Cutrer, South Coast Winery, Resort & Spa, Stag’s Leap, Sterling Vineyards, Summerland Wines, Svedka Vodka, Terlato Family Wines,Terra Savia Vineyard, The Other Guys, The White Knight, Tolosa Winery, Torres, Trinity Wines and Spirits, TRIO House Blend, Turnbull Wine Cellars, Vine Connections, Vinemark, Walt Vineyards, Wetzel Family Estate.

All of the food and wine was great, each day offered up new choices and different restaurants. It would take me a year to tell you about each and every item that these establishments served. Just go see for yourself next year. It’s a great excuse to get away and go check out these entire fantastic Coachella Valley restaurant and all of these special wines.

The Chefs demonstrations were fantastic. The tents tended to get a little to hot, but I managed to stay and watch two for the whole presentation, and of course taste the demonstrated recipe. Mike Milligan from Aqua Caliente Casino Resort and Spa, he made delicious open-faced raviolis, and then I got to take the raw pasta ball home with me. Zack Bruell who is James Beard recognized, and his restaurants include: Parallax, Table 45, Ristorante Chinato, Cowell & Hubbard, L’Albatros, Kafeteria and DYNOMITE all from Cleveland, Ohio. His scallops had an Asian flair to them and were cooked to perfection.

This event is truly a great way to spend the weekend, just make sure you pace yourself so you can at least take a bite of everything.

www.palmdesertfoodandwine.com

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Owners Tony and Mark really know what they are doing. Currently, they are putting their unique touches on 2 of Palm Springs hottest eating establishments. I went to The Purple Room back in 2013, and was very impressed and now with these two additions, they have truly cornered the market on the best ways to enjoy a great dining experience in all of Palm Springs.

On the night I had my tasting, there were so many tables filled with wild girls, like the 20 something types, that I had to ask what the heck was going on. From the moment I walked in another customer said “This place is a zoo”, boy was he right! My waiter said it’s wedding season which means bachelorette parties galore. So pretty much all of the bachelorettes make there way to Trio restaurants during April and May and then again in the fall and have a rocking good time. I sat next to some gals that were scantily clad, with very little coverage of their body parts. One thing I can say though is those girls knew how to drink and party…big time! This place was not just about fun because the food is fantastic!

Here’s what I had:

Starters:

Ahi Tuna Poke- Sweet Chile Marinated, Blueberries, Toasted White Sesame Seeds, Tomato, Onion. The fish is very good, and with the great accompaniments this Ahi is sure to please.

Fried Artichoke Hearts- Caper Aioli Dipping Sauce. A nice change instead of typical calamari, and very tasty.

Caesar Salad- Classic Caesar, Romano Cheese, Anchovy Garlic, Croutons. Nicely combined with crispy romaine, this is a perfect rendition on a classic.

Wedge Salad Trio Style- Blue Cheese, Bacon, Tomato, Pine Nuts, Housemade Blue Cheese Dressing. I just could not stop eating this glorious salad. One of the best in my book.

Entrees:

Scallops Pan Seared Rare- Applewood Bacon Sauce. Served w/ Israeli Couscous & Seasonal Vegetables. What can I say, run don’t walk, a truly fantastic take on my favorite dish, scallops.

St. Louis Style Spare Ribs- Chipotle Rub, House Made Barbecue Sauce. Served w/ Sweet Potato Fries & Slaw. Well these little gems were my favorite things here. They are covered in a great BBQ sauce and fall off the bone. The girls next to me only ate them as their main dish, with macaroni salad.

Wild Mushroom Linguini- Shitake, Cremini, Portobello in a Cream, White Wine & Herb Sauce. A very earthy dish, filled with the richness that only comes from these kinds of mushrooms.

12 oz. Prime USDA NY Strip- Grilled. The steak is served with Sour Cream Mashed Potatoes & Creamed Spinach. The steak was served very rare, so you could really taste the meat, and the sides were equally as good.

Sides:

Creamed Spinach, very delicate with lots of cream.

Mac n Cheese, the right amount of cheese makes itself to being a perfect side dish.

Modern Cocktails:

Buffalo Head – Zu Bison Grass Flavored Vodka, Tangerine Purée, Fresh Lime Juice, Spray of Frangelico topped with Zardetto Prosecco. This cocktail is very creative, and will quench your thirst.

Wines:
Chardonnay, Tolosa, No Oak, Edna Valley. This was a great wine to pair with Ahi Poke, with no oak it kept it real simple and doesn’t block the sweet Asian flavors.

Chardonnay, Sonoma Cutrer, Russian River Ranches, Sonoma. I drink this wine all the time, but I have to say it added a lot to the great Caesar salad.

Chardonnay, Cakebread Cellars, Napa Valley. I really enjoyed this wine with the scallops, it is very rich and buttery so it went perfect with this nice scallop dish.

Cabernet Sauvignon, Smith & Hook, Central Coast, with the steak, steak, steak.

Zinfandel, Layer Cake, Primitivo, Italy. For me I loved this one with the wild mushroom linguini, it just has the right amount of earthliness to balance the mushroom flavors.

Trio, Private Special Blend, California, got to do this wine with the Rib Eye!

The artist Shag’s artwork is everywhere, so you’re getting the postmodern feel from every angle. There are plastic industrial chairs; most of the furnishings are retro 60’s and there is a muted pastille palate going on. From the 1960’s orange push button phone to the big bulbous light fixtures, there is plenty of swagger to sink your hungry teeth into. But this place is loud, don’t come here expecting a low light romantic excursion, no instead a very upbeat, colorful, lively atmosphere. So be prepared for a rockin’ good time. And, the food is as good as this place is fun, so they balance out!

Trio has been in business for 5 years. Located in the trendy design district, this area is hotter then ever. The owners are obviously making continuous improvements in an effort to keep customers coming back. Also, being good community members, Tony and Mark are very charitable; they get involved in many of the deserts fundraisers. TRIO Restaurant (long-standing, top 3 restaurant for Dining Out) will be participating in Dining Out For Life, Thursday, On April 30th 2015, they will be contributing 60% of food and beverage sales to Desert Aids Project all day.

My server Terence was so personable, I felt like he was more of a best buddy then our server on this night! He was fun, and just gave me the right amount of guidance with my ordering experience.

What a success story; sister restaurant The Purple Room Restaurant & Stage was one of only 3 Valley locations to make this year’s Open Table Top 100 Hot Spot Restaurants 2015! They’ve got all of their bases covered.

Check out their Tuesday special $26.00 dinners for Prime Rib with their signature sides. On the weekends they have Brunch a-Go-Go with Bottomless Mimosas & Specialty Bloodies, at $19.00 Prix Fixe.

I do believe that I have given you more then enough reasons to high tail it over to Trio next time you are in the desert!

Trio
707 N. Palm Canyon Dr.
Palm Springs, CA.
760-864-8746
http://triopalmsprings.com/

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When I was invited to come to the Grand opening I was just so excited to see new life brought to this Toluca Lake staple. With its great history as Mo’s and before Hamptons, it lends itself to being a really great addition to this neighborhood. This place offers contemporary global cuisine and time-honored cocktails with a twist.

I had a perfect seat at a huge table right in front of the band, at the grand opening, and I met Jay Sadofsky the owner as the evening progressed; he said to me that I was in the midst of truly great musicians. I said oh really, and he told me who I was listening too. Well unbeknownst to me the lead guitar player is someone that I had known from my misspent youth in San Francisco. Boy was I surprised to know that the amazing Doug Hamblin was right in front of my very eyes.

Monday night when I was there for my tasting, (Doug has a Monday night residency), we had an intimate audience. One of Doug’s big fans and friend was listening, Johnny Rivers, I was hoping for a guest performance but no, instead I got to lavish in the sounds of great Jazz.

On to the new place…..the interior has been done over and it had great bones to work with. To put it mildly, this stunning face-lift is terrific and will make you want to be a regular here. The restaurant features an entirely new interior and a 35-foot long, five-panel painting of Toluca Lake by Don Hanson, a painter for Warner Bros and the movie Ghostbusters, Die Hard and Jurassic Park. Jay Sadofsky says, “The Lake is iconic and so special that we wanted to celebrate it and offer people a view.” Not many people know that there is an actual lake in Toluca Lake despite its namesake, but this writer had the pleasure of enjoying a gorgeous house on that very lake and watch fireworks from a boat on the middle of the water last 4th of July. The home belonged to Bob Wexler, of Wexler Video in Burbank fame, what a party and what a most gracious host… Stunning is all I can say.

Here’s what I tried at the Continental:

Appetizers:

Grilled Artichoke with lemon aioli, chipotle chili mango. The artichokes are grilled with a very smoky almost charred flavor and they tasted amazing. The dipping sauces are fantastic as well. I love this dish!

Turkey Meatballs, with parmesean cheese, rustic pomodoro sauce. Very hearty, but packed with really terrific flavor.

Skirt Steak Taco, with radish slaw, jalapeno, guacamole, sriracha aioli. These tacos are very small, but have a nice flavor profile.

Soups:

Matzo Ball! Imagine, you’re not at a deli, and yet this matzo ball soup is the bomb. Rich with great chicken broth, the matzo ball is light and fluffy. There is a little bit of shredded chicken, with egg noodles, just like my grandmother used to make.

Salads:

Shaved Radish and Fennel with Taylor farms mixed greens, feta cheese sherry vinaigrette, nice even flavors and not too much of any one ingredient.

Santa Fe Caesar, with roasted corn, tortilla strips, and Parmesan cheese. They do this salad as part of their lunch menu, and I would come back for this one alone, it is sure to be a crowd pleaser.

Sides:

Sweet Potato Fries, these are nice crispy, thick cut fries.

Mashed Red Potatoes, these potatoes are so smooth and creamy, and they put sour cream in them!

Roasted Veggies, this is just the perfect dish. That’s all I can say

Land and Sea:

Continental Burger with angus beef, hormone, antibiotic free turkey, white cheddar, butter lettuce 1000 island, tomatoes, dill pickle, brioche. Piled high with lots of yummy fresh ingredients, this burger will steal you away from across the street. A far superior burger!

Moroccan Chicken, a half roasted chicken, beluga lentils, sweet potatoes, carrots mustard greens, and saffron curry sauce and grilled ciabatta bread. I have to say, I usually shy away from ordered a half chicken, but this dish will take your breath away. The subtle curry flavor along side the vegetables add to this unbelievable dish.

Thai Seafood Bouillabaisse, with shrimp, bay scallop, calamari, coconut, lemongrass kaffir lime broth, bok choy, cabbage, shitake mushrooms tomato, cilantro. I tried this dish at the grand opening, but this version has so much more flavor, truly amazing.

Baked Turkey Bolognese, with oricchiette, antibiotic, hormone free turkey, pomodoro Parmesan, and breadcrumbs. I really liked this take on a very popular Italian dish.

Meatless:

Penne Mediterraneo, gluten free penne, mustard greens, lentils, olive tapenade roasted red, yellow peppers, feta cheese. This pasta is great without any meat; it is jammed packed with great flavor.

Chickpea Cakes with Peruvian white beans, sweet potatoes, roasted radicchio, kale cherry tomatoes, roasted corn, feta, cilantro, and crispy chickpea cucumber yogurt sauce. Great addition for any vegan diet.

Cocktails:

Martini Grey Goose, just the perfect amount of olive juice and vermouth to make this martini one of my best ever and if that was not enough, the Martini is shaken at the table and then a mini shaker is left with you. Perfect!

Tequila A La Betita: el jimador, lime, sugar, orange bitters, and soda. What I really enjoyed about this cocktail is that it goes down really smooth, no big acidic bite to this one.

Wine:

Chardonnay, Chehalem “INOX” Willamette Valley, 2010. Oregon wines; sometimes good, sometimes not quite ready; this wine though hit all the right buttery notes.

Rousanne/Viognier, Mc Price Myers “Terre Blanche.” Nice fruity wine, would be great with any of the salads.

Pinot Noir, Banshee, Sonoma CA. I loved this one with the great curry flavors in the chicken dish.

Zinfandel, Mobius, Alexander Valley, CA. Big cherry flavors made this wine a sure bet with the pasta Bolognese.

Syrah, Barrel 27 “Right Hand Man”, Central Coast. Rich and jammy, this wine lends itself to the meaty burger.

Dessert:

Vanilla bean Cheese Cake with black bean. Nice creamy texture, a great end to a very satisfying evening.

Salted Pot de Creme served in a jar, by far the best dessert ever!!!

The building was constructed in 1958 as the original home of the International House of Pancakes (IHOP) chain. In the 1970s, IHOP closed to make way for Hampton’s. In 1995, Jay Sadofsky bought the establishment and created Mo’s, a favorite neighborhood joint that served as the unofficial commissary for Warner Bros. Studios, located just a few blocks away, for over 20 years. Founding Partner Jay Sadofsky and new Partner and Executive Chef Jesse Genovese carved a niche in what was an established market. Jesse Genovese, started in his native Hawaii, and expanded out to Spain, London and New York before coming to Los Angeles. Genovese had been the Executive Chef at Ramsey’s at the Club (also owned by Sadofsky) for three years before becoming a partner in Mo’s in 2013. Bar manager Chet Abbott (formerly at Rock Box in Seattle) has created a throwback cocktail list that will make you believe in the art of drinking all over again. There are also 14 beers on tap and nine bottled; beer tasting flights and a wine list is curated by Spin the Bottle Wine Studio owner Doug LaGambina. My waiter Justin Rupple added that extra element to my evening, he was completely on-point, charming and did some incredible imitations; Mark Walberg, Vince Vaughn. Seth M.C. Farland and hit the nail on the head with each one but his President Obama well, you just have to experience it yourself.

It is a casual dinner house, with old school style. An era gone by, modern but definitely a suggestion of reto-60’s classic steak house. Owner Jay made the decision to do away with the old, but keep the familiarity for all of its Mo’s regulars. He has succeeded!

Continental is open from 11:00 am to 10:00 pm Monday through Thursday, 11:00 am to 11:00 pm on Friday, 9:00 am to 11:00 pm on Saturday, and 9:00 am to 10:00 pm on Sunday.
This gets my highest recommendation…no excuses, just go!

Continental
4301 W. Riverside Dr.
Burbank, CA 91505
818-845-3009
www.continentalla.com

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I am always so amazed at the entire new crop of artsy districts that house many great eating establishments. This area has so much new stuff going on, it’s crazy! The Daily Dose makes a rich contribution with just the perfect combination of sustainable nutritious food. The thing that sets it apart from other eating establishments is, the truly great creative way they go about their menu items.

Here’s what I tried:

Breakfast:

Monkey Bread/ Cinnamon Roll, it has a nice glaze with well-rounded cinnamon sweetness, a real winner.

Daily Frittata: Italian crust less baked egg dish, enriched with assorted vegetables, collard greens and Brussels sprouts. The Frittata is very light with a nice spicy sauce drizzled on top, and the collard greens and Brussels sprouts makes for one very healthy dish.

The Mona Lisa: 3 egg omelets, fresh spinach, mixed mushrooms, Brie cheese, side of arugula salad, toast, butter, jam. Good omelets with nice fresh ingredients.

Lunch:

The Guildsmith: The inside out grilled cheese, crispy, fried queso blanco cheese, guacamole, serranos, red onions, feta cheese, dry mint, aleppo pepper, heirloom tomato, few sprigs of arugula and topped with sauce verte on a baguette. For a cheese lover this sandwich will do the trick. The cheese is oozing out the side and the added Latin themed ingredients make this one every tasty sandwich.

The Jive Turkey: roasted turkey galantine from fra’ mani, hot mustard, pepato cheese, arugula, heirloom tomatoes, red onions and ancho chill jam on a ciabatta. The turkey is very juicy and tender, and the jam makes it like a thanks giving dinner type sandwich, all and all I really loved this one.

The Kal-e-Fornaction, massaged large leaf kale, seasonal fruit, citrus vinaigrette, side of croutons. A very healthy salad, with just the basics, but makes you feel really good.

Drinks:

Buena Vista: 12oz 2 tsp caramelized sugar, 2 shots espresso, 10oz milk, a little on the sweet side, but a nice coffee drink.

Dirty Chai: 16 oz. chai concentrate 2 oz., 2 shot of espresso, 12 oz. milk, a fantastic rendition of Chai tea.

Fresh Juices:

White Juice: fresh coconut, banana, raw honey, coconut water, sprouted almonds dates, almond water. You could just have this as your morning breakfast and be very satisfied.

Lemonade: fresh squeezed, not sweetened I liked this because it is packed with vitamin C, and no sugar added.

Most of the seating is outdoors in a little alley in between buildings, but not an alley with cars. There is also a seating area indoors, but I just poked my head in to see a communal area. Its kind of garden, kind of industrial. You get the feeling that there are a lot of artists, and young business types. Most of the guests had their laptop and tablets and were busy doing work on their computers. By the front door are some very interesting, fun chandeliers. In the garden area their are some interested vessels for plant life. There are communal benches with very funky vintage folder chairs

Owner Sarkis Vartarian is in what he calls “The Honest Food movement”, every thing sustainable and from local organic purveyors. He feels his menu and food is part of the national fighting obesity campaign.

This area is so hot now, when your downtown in this area and want to stop in somewhere and get a glimpse of the culture then this is the place.

The Daily Dose
1820 Industrial St,
Los Angeles, CA 90021
(213) 281-9300
http://www.dailydosela.com/

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In a Mid-Wilshire area, far away from the maddening crowd lays a new gastro pub that is filled with fun, frivolity, and good food. This area has been in a state of flux for the last few years, after much construction and new apartment complexes coming in. Rascals opened 2 years ago, taking over the troubled Shabu Shabu Ya/Noir space. Really, in my opinion it is just what this area needed. I had a friend that lived off of 6th and La Brea for many years, and when I would visit her, the only place to go was called The Little Bar, which is still there. So having this kind of establishment in the area is a welcoming site. You almost feel like you could be in the heart of San Francisco, or Berkeley with its super urban part café part gastro pub feeling.

Owner Sandy Clark is no stranger to the restaurant business; he worked and ran many famous past Los Angeles favorites. Nicky Blairs, Chaya Venice, Trumps in the 80’s, so many it’s hard to keep track. One night while strolling through the area, he and his wife Rebecca asked about the space and Rascal quickly became a reality.

My server Lucy Arancino was an added bonus, she is from Whales, and with her refined British accent you get the feeling like you’re in a pub in the UK.

The crowd is young, hip, and artsy. I noticed some bearded, ponytailed, euro type men, whose intention was quiet conversation. They have small-shared red plates that are put on the table for your sharing pleasure.

The interior is part café, part pub, but with an eclectic vibe. There are old brick walls that are exposed that add an industrial element. Red and beige tableside ottomans make you feel like you could be at someone’s home. A beautiful chandelier adorns the ceiling and the dimly lite ambiance is very sexy. The big detour sign on one wall along with the droplights over the bar can only be described as Americana. There is an outside small patio, with a nice size bar filled with neighborhood regulars. I was there on a Friday night and it was very busy, lots of laughter, mixed with loud banter. Their piped in music: ambient, with classic rock: the likes of Jacksons Brown, Traveling Wilburys, and James Taylor.

Here’s what I tried:

Cocktails:

Classic Martini with olive juice, vermouth and limejuice. This martini was extremely light and refreshing, so much so that you really can’t taste the vodka.

Margarita, Zapopan tequila, bols triple sec, lemon & limejuice. A great take on a classic, and so smooth.

New Drink Rascal Goose, grey goose, grapefruit juice and triple sec. Sandy created this cocktail for me for my very own private tasting. The grapefruit added a nice calming effect, with such great vodka how could you ever go wrong!

Wines:

Sauvignon – Dom. Du Tariquet – 2013 – France. This wine enhanced any of the veggie dishes, with it’s soft, subtle taste.

Chardonnay – Ventana – 2013 – Aroyo Seco/Monterey. Nicely balanced, you have got to try with the Salmon.

Zinfandel – Ozv – 2012 – California. This is a lovely wine to pair with the Red Wine & Tomato Braised Short Ribs. It stands up to the rich tomato flavors.

Cabernet Sauvignon – Ancient Peaks 2011 Paso Robles, hands down go with the Steak with this wine.

Share Plates:

Artichoke & Pea Tendrils Soup olive oil, black pepper, queso fresco. Creamy but not rich, not too much salt and nicely blended. This is a healthy soup that has a lot of bang for your buck.

Back Kale Salad hard-boiled egg, queso fresco, white corn hominy, and Parmesan garlic dressing. I can’t say enough about this salad; it is packed with fiber and nutrients. Not fully vegan, but a good thing to order for a healthy life style.

Fried Chicken & Gravy buttermilk marinated boneless chicken, spicy Italian sausage gravy. The chicken is cooked to perfection and the sauce is very subtle with nice small bites of sausage. This dish would be one I would crave, and have to order once a month for sure.

Brussels Sprouts smoked bacon, shallots, garlic, and whole grain mustard sauce. A lot of the Brussels sprout dishes are too burnt and or too crispy, these were fully cooked and had great texture. The added whole grain mustard sauce gives you a nice crunch to every bite.

Sides:

Tator Tots, crispy, lovely, what you remember eating as a child, but a thousand times better.

Entrees:

Fettuccine Pasta house-made pork merguqez sausage, tomato ragout, wild rocket arugula, grated Parmesan. This sausage has cumin in it, so its more on the Spanish side of the flavor wheel then it is Italian, but great just the same.

Red Wine & Tomato Braised Short Ribs tater tots, wild rocket arugula, queso fresco, pickled onion & jalapeno. The meat is stringy and tender at the same time; it has an amazing flavor.

Veggie Burger house-made corn polenta patty, caramelized onions, sharp cheddar, wild rocket arugula, vine ripe tomato, herb roulade, field greens. I loved this burger; its hearty and you just don’t miss the meat in it at all.

Atlantic Salmon Spanish chorizo, green lentils, pumpkin seeds, saffron wine, artichoke & English pea puree. Nice big piece of salmon with great simple additions that add just the right amount of splendor to this very fresh dish.

New York Cross Steak warm Yukon potatoes & pickled green beans salad, farmer’s market vegetables, garlic butter. The garlic butter is on top of the steak, formed as a green disc. The flavor it exudes is just marvelous, and it melts on top with every bite.

Dessert:

Chocolate & Salted Caramel bar, chocolate ganache, chocolate mousse, salted caramel & chocolate crust. Pretty much heaven on earth, such a great combination, the salty caramel is the utmost decadence, adding to all of these sumptuous ingredients. This is a great way to end a nice meal.

Rascal was voted LA Weekly’s, 2013 -10 Top Miracle Mile Bars, “one of those great neighborhood spots that satisfies without trying too hard.”

Executive Chef Andy Lee recently took over the kitchen from Michael Bartley; he added many unique new items. Chef Andy Lee worked at many other places: Café Pinot, Wilshire, Rustic Canyon, the Lazy Ox Canteen and Café Del Rey. Lee has created what he terms as “humble food”. It’s splendid good food without the pretension and hype. Lee brought in his friend and colleague, Top Chef Just Desserts alum and finalist Danielle Keene, to help bring the restaurant’s sweet treats to the same elevated level of the new dining menu. She has created a new spin on old classics.

Rascal Happy Hour is from 5-7 pm daily and all night on Mondays. Rascal is at its peak right now; I went on a Friday night and the action never stopped. I would recommend that the next time your just aching for something new and different, that’s in an up and coming neighborhood give Rascal a spin.

RASCAL
801 S. La Brea – Los Angeles, CA. 90036
323-933-3229

www.rascalla.com

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This review is for the hipsters who also call themselves foodies. Nestled amongst all of the other renowned establishments lies one that will soon lead the pack. With its cool vibe and great food its bound to become a Pasadena staple for those food lovers. Part ski lodge, part nautical, with an urban New York vibe, and all of that under one roof!

For the romantic there is a roaring fire, cozy couches, all-adding up to the ultimate love shack. You just got to enjoy the newness of this place, with its lively cuisine.

Owner’s brothers Chris and John Bicos have been in the food business for a long time. Their father was the long time owner of the original Tops in Pasadena in the early 1950’s, and Gus’s BBQ, both fantastic staples in the Pasadena culinary landscape.

Executive Chef Kyu Yi’s got a serious handle on big Korean flavors and he implements them in most of the glorious dishes, he also created the famous BBQ recipes at their sister restaurant, Gus’s BBQ.

Here’s what I tried:

House Cocktails:

Bee Sting with Potato Vodka, Clover Honey, Lemon Juice, and Absinthe. This cocktail is oh so smooth, you will not even know that your drinking alcohol, what a treat. Beverage Manager Colin Shearn’s magnificent collection of cocktails makes it difficult for anyone to choose just one.

Mendocino Sour with 6-year old Bourbon, Fino Sherry, Lemon Juice, Rooibos Tea & Lavender. A great drink for a Manhattan drinker, with all the bells and whistles.
White Wine:

Chardonnay, Copain, Anderson Valley 2012, very fruity and sparkly, works well with the radicchio Caesar salad.

Chardonnay, Maison L’Envoye, Bourgogne Blanc, Burgundy, 2012, nice grassy flavors, I would drink this one with the Ahi Sashimi.

Chardonnay, La Follette, North Coast 2013, this wine is so buttery, just lovely, and went great with the Marinated Shrimp.

Red Wine:

Pinot Noir, Copain, Anderson Valley, 2013, I liked this wine with the burger, nice rounded jammy flavors.

Syrah, Zacatecas Mesa, Santa Ynez, 2013. I would try this wine with the Korean Short Rib, it added to the spicy, tangy nuances.

Cabernet Sauvignon, Hall, Napa Valley, 2012, this wondrous wine worked well with the Brussels sprouts, and the bacon.

Red Blend, Kismet, “Papa’s All Blacks-Old Vine”, North Coast, 2012. This lends itself to all of the ingredients in the burger, especially the house made cheese.

Snacks & Shareable Bites:

Truffle Pistachios with black truffle Infused Sea salt. I am a big fan of pistachios, but with the added effect of truffle salt will make you beg for more.

Thai Marinated Olives with Thai chili, ginger, garlic, and lemongrass, there is a nice hint of lemongrass flavor.

For One, Two or Three:

Chilled Marinated Shrimp, with Old Bay seasoning, and lemon chive aioli. They do a nice grilled crostini with this and the lemon chive aioli really hits the spot.

Radicchio Caesar with a Parmesan crisp. This is a great take on a Caesar, with radicchio, and the Parmesan crisp makes all the difference in the world.

Brussels Sprouts with cilantro pistachio pesto, smoked bacon, crispy egg, and Pecorino cheese. There are so many restaurants doing this dish as part of their small plates menu, this one is about the best there is. All of the different ingredients make for a very satisfying plate.

Korean Fried Chicken Wings, sweet and spicy chili sauce, kimchi cucumbers. I loved this one, with all of its Korean flavors, a very nice rendition.

Ahi Sashimi with ponzu, smoked salt, wasabi vinaigrette, crushed wasabi peas, and fried kale. The tuna is very fresh and light, and the accompaniments worked very nicely as well.

House Burger with house made American cheese, dill pickle remoulade, and thick cut smoked bacon, bourbon onions. What a burger, jam packed with goodness, really one of the best ever.

Korean Short Rib with shiitake and baby kale risotto, pickled daikon, and crushed sesame. I loved the risotto underneath the short rib, and the short rib itself is oh so tender.

Desserts:

Apple Cinnamon Bread Pudding with salted caramel, vanilla bean semifreddo, and toasted almonds. This is a very rich dessert, but a real crowd pleaser.

My brilliant server Jennifer Lollie, who is also a freelance photographer and art student, added a very pleasant approach to an already fun experience.

The interior has so many cute little vignettes in each room, and different styles of design in all of the nooks and crannies. The music is ambient, with Gloria Gaynor’s I will survive done in a dance re-mix, very lively and upbeat.

Magnolia House is not in Old Town Pasadena, instead it’s in a smaller friendly neighborhood, just the perfect place to go have a nice meal and good conversation. This place is a tribute to all of the small plate style establishments, because The Magnolia House delivers, it’s the real deal!

Magnolia House
492 S. Lake Ave.
Pasadena, CA. 91101
www.maghouse.com
626-584-1126

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I am always amazed at all of the great culinary experiences that await your palate in Los Angeles, and this one did not disappoint. Scratch Bar is located in the famous Beverly Hills Restaurant Row on La Cienaga. But what you would not get from looking at this place from the road is how much of a spectacle it is on the inside. I have had deconstructed cuisine down the road at Jose Andreas Bazaar, but nothing as delicate as Scratch Bar. The name scratch bar literally means everything in the restaurant is made from scratch including sourdough bread and butter.

My knowledgeable guide through my dining experience was Charlie Abernathy, who moonlights as an actor. Really a server that moonlights as an actor, what a novel idea. He also worked at Campanile, but this handsome man can take a description of food and turn it on its head. He can tell you about every nuance, and why the food is treated the way they do here in the kitchen. He will even tell you how to eat it. “Take the whole thing in your mouth all at once and chew at least 20 times”. First your saying oh yeah right, that’s all impossible. The plate of food is way to large and 20 times to chew. But what you don’t understand until you try it Charlie’s way is that you get more bang for your buck, if you fully indulge your senses the way he instructs you to do. Wow, what a phenomenon. These instructions really make the entire difference in the world. You pretty much get all of the complexities of every ingredient with each bite. Like great wine, this food opens up in your mouth the more you chew it.

Here’s what I tried:

Starters:
Sourdough Butter Roll with Seasoned Butter, this is a very small loaf, but great things come in small packages. The texture and flavor is astounding, as well as the homemade butter.

Whipped Sea Urchin with Sourdough, this is more of a dip, but it also has 2 Sea Urchins tongues in the mix. (There is no such thing as a sea urchin tongue, it is just called that.) Super light and fluffy, but not for someone who doesn’t like the flavors of the ocean.

1/2 Dozen Roasted Oysters with Caviar, they do these with a mushroom puree and caviar, what a delight!

Millionaire Foie Gras, sushi rice hand that is torched to a tough texture on the bottom with 1 oz. of foie gras. 2 full uni tongues, carmelized brown sugar, pickled red onion, and diced scallion. Don’t mess with perfection, just order it and savor each bite. Fun fact: Foie Gras was outlawed in July of 2012 and became legal again 5 weeks ago, in 2015.

Mids:

Pork Belly & Raw Oyster, very delicate, with a nice composition.

Green Mussel and Sea Urchin Sake Shooter, the best shooter you will ever have.

Roasted Raw Prawns, I love anything with shrimp, but if you don’t like slimy, you will not like these.

Blackened Cauliflower, they use many varieties of cauliflower, and it is as tasty as it is colorful.

Warm Escolar w/Sweetbreads & Grapefruit. This Escolar has so many different components, it is sweet and savory. You would not think to put sweet breads with escolar. Deconstructed from the bottom up, with sun choke puree, dehydrated grape fruit skin, dehydrated grapefruit meat,
dehydrated spinach leaves, spinach beurre blanc-white wine, butter, warm escolar – white tune butterfish. Sprinkled puffed amaranth grain, really a great accomplishment.

Mains:
Wood Roasted Whole Stuffed Branzino, they cook the whole fish, head and all. Stuffed with goat milk cheese and spinach. Chef Philippe calls this dish, “artichoke less artichoke dip”, it is so scrumptious, it will just put a smile on your face!

95 Day Dry Aged Grass Fed Australian Prime Rib Eye, with this steak the fat is actually good for you, its grass fed, and it provides good cholesterol.

Wines:

White:

Domaine Seguinot-Bordet Chablis Chardonnay Burgundy – France, 2011 went great with the muscle shooter.
Saintsbury Chardonnay – Carneros, CA. 2012, I liked this one with the raw shrimp dish.

Secateurs Chenin Blanc, Swartland – South Africa 2013, this wine was great with the branzino.

Merlettaie “Ciu Ciu” Pecorino Offida, Italia, 2013, I would pair this one with any of the foie gras dishes, or the sea urchin.

Reds:

Eightsides Zinfandel – Paso Robles, CA., 2012, worked great with the cauliflower dish.

Zaccaghini Montepulciano d’ Abruzzo – Italia, 2012, you could pair this one with the Branzino, seeing that they both are Italian.

Borne Pinot Noir – Anderson Valley, CA 2012, this is a nice light Pinot Noir and worked good with Millionaire Foie Gras.

Eno Cabernet – Dry Creek Valley, CA 2010, skip the rest when you having the steak, this one is the correct choice for this dish.

Aliane Garnay Beaujolais Villages – Burgundy France 2011, I liked this wine with the pork belly and oyster starter.

Desserts:

Homemade vanilla ice cream, they torch a vanilla bean, put it in a sugar cone, with sprinkles. The sprinkles are from fruits and vegetables; pink – beet puree, yellow – corn puree, orange – carrot puree, and green – spinach puree.

Cayenne Infused Chocolate Ganache Candy Bar, served on a stone plank, it’s a very small little perfect bite size dessert.

They also have a Chef tasting 12-course menu, you get to try the cuisine at a chef’s table right outside the kitchen window where you get to watch the chef cook. Their music matches their independent spirit, with favorites like, Beach House and Dumb Dumb Girls. The vibe here is young, hip and experimental.

Scratch Bar has a kind of mysterious interior, with dark wood tables, really interesting art, and hard wood floors. There is a huge mirror on one side of the restaurant, with lovely leather banquets, and black walls. It is very cozy, and there is a nice small bar area. One art piece is very interesting; the art is spilt in half like it’s broken, some of the art is peeling off the canvas. The story goes: it was found in a dumpster and there was pre-existing planks that were perfect for it to be hung on. The artist name is Le Scott De Kompany.

I met owner Dario at a Beverly Hills Chamber of Commerce event at Ocean Prime, he was so warm and genuine. We talked about the state of food and restaurants in Beverly Hills, and he quickly invited me in to try his imaginative cuisine. Such a departure from the dull restaurant scene in Beverly Hills, each bite vibrates with smoldering goodness. The attention to detail is all consuming, down to the way they instruct you to eat it.

A hidden gem in the middle of a very popular food zone. Next time your hunting for something fresh and new in Los Angeles, try Scratch Bar. Chef Phillip Frankland Lee, Latvian pastry chef Margarita Lee, and culinary team, Erik, Abrielle, and Daniel will give you a run for your money. Truly the best experience on the planet.

Scratch Bar
111 N. La Cienaga Blvd.
Beverly Hills, CA. 90211
310-289-8010
www.scratchbarla.com

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