Jodi Jackson’s Hollywood

I went to their grand opening back a few weeks ago, and I was totally impressed. But later, having a full sit down diner, I really saw how much time they spend getting everything just right. A great deal of care goes into every dish, and everything is made fresh daily. They use no preservatives, and only the freshest ingredients. Including fresh vegetables made perfect every day.

Cardamom gets its name from a wonderful spice grown in the mountains region of Kerala, Indian. They use many spices indigenous to this fertile area. They took over the former space of “India’s Oven”, which had been there since 1981. Cardamom is such a departure from its previous owners. India’s Oven was basic Indian fare, what you’re going to find at Cardamom is something all together scrumptiously different.

Business partners at Cardamom, and brother-in-laws, Nasir Syed and Badrul Alam Chowdhury are deeply rooted in the history of the space. Syed, who began his career as a Manager at India’s Oven upon moving to Los Angeles from Bangladesh in the early 2000, “This restaurant and space has great meaning to me, as this is where I began my life when I moved here,” says Syed. “Opening Cardamom has been a dream, and being able to do this as a family venture has made the process that much more meaningful.” While Syed serves as Cardamom’s Co-Owner and General Manager, Chowdhury can be found at the helm of the kitchen, where he mans the tandoor ovens as the resident Executive Chef. Adding to the family venture is what Syed and Chowdhury have deemed their secret weapon: Syed’s uncle, Consulting Executive Chef Manju Choudhury, is one of the most successful Indian restaurateurs in London. He started the popular Haweli chain, which grew to 23 branches, and then after a brief retirement, he returned to the restaurant game with Mumbai 2 Go, recently voted best delivery spot in the UK. He also once held the Guinness World Record for making the world’s largest onion bhaji, a 62-milogram monster.

Here’s What I Tried:

Cocktails:

Pol Roger “Brut Reserve” NV, Epernay, Champagne, FR. This is a nice start for this great food; the campaign is very light and effervescent.

Chardonnay, fruity and buttery, the perfect wine with the sweetness of the lobster, it all its glory.

Malbec, Bodega Salentein “Reserva”, Valley de Uco, Mendoza, ARG 2012. This wine was a great pairing with the succulent leg of lamb, what a stellar combo.

Appetizers:

Chicken and Chickpeas Soup. This soup will captivate your senses; it is kind like an Indian grandmother version of Jewish Chicken Soup, but with some killer Indian spices.

Tuk Tuk Platter (for two persons), Onion Piaza, Singara, Chutneywala Paneer. This gives you well-rounded tastes of some very yummy appetizers

Kachumber, Chopped onions, tomato, cucumber, herbs (salad). A very refreshing salad, which works well to cool your mouth down from all the heat.

Mix & Match, Haryali Murgh, Malai Murgh Kebab, Seekh Kebab, Onion Piaza. You get to try all of these lovely appetizers on one plate, what a concept.

Main & Veggies:

Goan Jhinga, fresh lobster cooked in fresh coconut, crushed chili, curry leaves served with lemon rice. The y serve a whole tail split in half, it is very spicy, with lots of hot green peppers in the curry sauce. Never have had lobster in an Indian restaurant; this is a very special treat.

Manju’s Lamb Shank, marinated lamb shank slow cooked overnight on charcoal then served in spicy sauce made with onion tomato and chickpeas, making the lamb so soft that it falls off the bone. Have you ever heard of having a lamb shank in an Indian Restaurant, no don’t think so. The lamb falls right off the bone and the chickpeas make for a very hearty dish.

Mater Paneer, home made cottage cheese tossed with green peas then cooked in sauce. I love this dish and order it anytime I’m eating Indian food, they did not disappoint!!

Khumb Bhajee, mushrooms tossed in garlic and spices. So many mushrooms, so little time. This is a nice rendition of a kind of mushroom sauté.

Aloo Gobi, potato and cauliflower tempered with cumin and paprika. There is not a lot of sauce on this dish; instead you get a kind of rub, with great flavor.

Rice & Bread:

Special Fried Rice, fragrant basmati rice cooked with green peas, egg, cashew nut, and sulthan. I have experienced lots of fried rice, but never anything like this. The rice is separated; this is not sticky rice, which makes for a glorious rice dish. I also loved the selection of each individual ingredient.

Peshwari Naan, Indian bread baked in Tandoor with coconut, sultanas, dates and nuts. A delicious accompaniment to a spicy meal. I have also eaten lots of Naan, but never like this. Same premise different dish, all the ingredients complimented what is usually bread that has to be dipped. This naan is so great you don’t need to dip it in any curry entrees.

Desserts:
Gajar ka Halwa, carrot delicacy served with ice cream. This desert kind of grows on you. The carrots are warm and grated and are sort of sweet. It’s a healthy d=dessert, just keep that in mind.

The décor is modern but friendly, decorator Arshad Chouhan, an artist and interior designer from the UK, specializes in restaurant interiors. His designs are seen in England, France, Sweden, Bangladesh and the Philippines. He has designed more then 100 restaurants Chouhan says. “Everything was done from scratch—the lighting, the bar, the partitions and even the ceiling.” That ceiling shows Chouhan’s clever minimalist aesthetic: It’s painted black and strung with steel cables, which create the illusion of glass tiles suspended above the restaurant. The bar top hangs from the ceiling, and a custom partition separates the bar area from the main dining room, which seats 50. In the dining room, five large paintings by Chouhan himself decorate the walls. “It’s a simple, more European design. My goal was to create a visually striking environment that would allow the cuisine to shine,” he says. He is right on the money with everything he does.

This is no ordinary Indian cuisine, it is very extraordinary, with amazing attention to detail, Cardamon has it all!!

Cardamom
7233 Beverly Blvd
Los Angeles, CA 90036
Phone:(323) 936-1000
www.cardamomla.com/

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Spice up your life with a Friend Zone cocktail! Want to know how to put your guy friend in the friend zone with a perfect cocktail? Chef Danielle Liz guides women on how to get through their daily lives with a variety of advice and wonderful cocktails in her new book “The Single Ladies Survival Guide to Cooking.”

Chef Danielle Liz is at the top of her game being one of the best women chefs out in the game right now. She’s most known for catering celebrity parties out in Hollywood like Amber Rose’s Halloween Birthday Bash. Not only has she catered for celebrities, Chef Danielle Liz also caters for corporate businesses, private parties and locals in her area.

Chef Danielle Liz is all about bringing women back in the kitchen. Now-a- days, women don’t really know how to cook or won’t cook just because there are so many other outlets. But Liz is bringing a new concept “Chef In A Skirt.” Which is catered to every woman to love herself, and be comfortable cooking in that short mini skirt or that baggy t-shirt that they love so much. She’s coming out with her own apron line that you can take on the go and cook with it wherever you may be. I asked where she got the concept of “Chef In A Skirt” Liz replied “I love my heels and the concept is for women to embrace being feminine and still keep it classy.”

I got the chance to meet Chef Danielle while she was shooting for her new show “Spice.” Here she cooks, teaches recipes and has special guests on her show. Spice is a combination of Chef Danielle Liz and her book. The name of the show and concept intertwine with her since she is known as “The Spicy One” and loves to layer flavors. “Spice” is a show that’s being aired in Africa, and will feature 13 episodes.

When asked what other tips should we expect from your book? Liz said, “I wrote the book for me and my friends that were single at the time. “ “It’s a book where my friends and I discuss men and we whip up a recipe for what may go on in every woman’s life. It’s educational for women with fabulous on top.”

Not only does Chef Danielle Liz cater and cook she also has her own pastry line called “Cookie Wookies.” Her line of Cookie Wookies are combinations of classic flavors with a twist and have a selection of up to sixty-five flavors and counting some including Pink Lemonade, Red Velvet, Bacon-Chocolate Chip just to name a few. “It’s like a Baskin Robins but for cookies,” says her publicist Ashley Donaldson.

Liz has been keeping busy, as she just finished a show on the Food Network called Guys Grocery Games. It’s a game where different chefs compete and have thirty minutes to shop in a grocery store and whip up something good in the kitchen but of course it has it twists and turns. I can’t say too much but her episode will be airing in December. Make sure to check that out.

Liz also hosts many different events one being Chef in a Skirt Experience. Where women come out sip and shop. The experience is to teach women how to make certain dishes, and network. It’s not just an experience it’s a movement.

Chef Danielle Liz lives by her motto “Live Well. Eat Good!”

For more information on Chef Danielle Liz, her services, and everything about her Cookie Wookies you can check out her website at chefdanielleliz.com. Chef Danielle Liz shooting her international show “Spice”, at Dream Magic Studios.

Guest Columnist – Shawntavia Ross

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There are many restaurants that do a very traditional treatment of meat called Shabu Shabu, but no one does what Osawa does with such finesse. They combine a small sushi bar with a Shabu Shabu bar all under the same roof, pretty much unheard of in the greater Los Angeles area. Osawa celebrated its 1-year anniversary back in April; they added more Sake and new menu items. Wow! Right in the heart of Old Town Pasadena, is this fantastic find!

The interior is elegant and upscale, with the service being very accommodating. My Shabu Shabu server Fernando, know as Nando-Son, really taught me everything I ever needed to know about how to prepare your Shabu Shabu experience. The name Shabu Shabu translates by taking a piece of meat and dipping it back and forth in its broth until it reaches your mouth. There are lots of condiments and dipping sauces beside the boiling broth that you put it in. Nando-son gave me a nice big bowl with, cabbage, onions, tofu, mushrooms, and spinach, all to be dropped in the cooking broth. They offer you a few different kinds of broth, I chose chicken. But the broth is not seasoned; it is just very pure and light. It is up to you to choose which sauce you want to dip it in. They have a creamy peanut sauce, and a ponzu type sauce. What ever your pleasure you will find Shabu Shabu, to be fun and very delicious. They have a deli style meat cutter right there behind the Shabu Shabu counter so your able to see exactly where the meat comes from and its great quality. It is such a novel experience, one you must try in this lifetime.

Here’s what I tried:

Beer & Sake:

Sapporo Beer, they give you a large bottle and it is extremely light and thirst quenching. Beer is always my go to drink with sushi or Shabu Shabu, its light and adds a quality that you will not get from wine.

Kikusui Junmai Ginjo, Cold Sake, special brew using 100% highly polished gohyakumangoku sake rice refreshing and dry.

Gekkeikan Horin Junmai Daiginjo, Cold Sake, Mild fruity aroma, smooth with a long clean finish, cream body.

Lunch:

Crunchy Cucumber, this is a great way to start a glorious lunch. Its just cucumber sliced and served with a delicate sauce.

Nikusimo Eggplant, this is sweet baked eggplant, and is just wonderful.

Baked Soy Marinated Black Cod, with salad, cold tofu, rice, and miso soup. The cod is glazed with soy and is a very fresh, delightful lunch item.

Beef & Pork Shabu Shabu, tofu, Napa cabbage, udon. This Shabu Shabu method is light and healthy. You do your own cooking, and dipping, and its just steamed vegetables and meat. This is a great way to get your veg and protein in one unique lunch.

Sushi:

Salmon, Unagi, Yellowtail, Live Halibut, Scallop, Rainbow Roll, Kanpach. All the sushi was very fresh and flavorful. I would come here just for the sushi if I were in the mood for that.

Sayuri Tachibe, Owner of Osawa says, “Owning a business can be a great deal of work and long hours, but I’m enjoying the role of owner, manager and being together alongside my co-workers. What is most rewarding is seeing our many regular guests that come to the restaurant two or three times a week. Osawa is like their kitchen at home.”

Chef Seiji Nakano did not disappoint, he came on board for their 1-year anniversary, they say he has magic hands, and by the looks of things lots of rabbits were pulled out of his hat. The sushi is just that good!

Chef Norio Yoshikawa, a veteran of Katana and Kagaya has been with Osawa since it’s inception. He has crafted the art of Shabu Shabu by using some amazing traditional ingredients, wagyu beef and newly added tonkotsu kurobuta pork.

What I loved about Osawa is how unpretentious it is, and how simple just great food can be. It is right in Old Town Pasadena, and a hop skip and a jump from Colorado Blvd. The staff was very helpful; they made you feel right at home. It’s a unique experience but one that everyone needs to try!

Sayuri’s attention to “Omotenashi”, a traditional form of Japanese hospitality that focuses on treating guests like royalty, and making them as comfortable as you would if they were being welcomed to your home. Sayuri has succeeded with this ancient custom. Next time you want the comforts of home with an elegant twist, try Osawa!

LUNCH HOURS:
Mon – Sun | 11:30am to 2:30pm
DINNER HOURS:
Mon – Thu & Sun | 5:00pm to 9:30pm
Fri & Sat | 5:00pm to 10:00pm

Osawa
77 North Raymond Avenue
Pasadena, CA 91103
626-683-1150
www.theosawa.com

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My first trip to this lovely bungalow restaurant was earlier in the year, things have changed a bit, but the vibe is still fun and frivolous. The customers next to me said, this place has the best drinks in all of Pasadena, and boy were they right.

Here’s what I tried:

Cocktails:

Walter’s Last Sip, 100-proof bonded apple brandy, spiced green apple shrub, bitters. Served frozen-cold in a flask with a side of pecans. This is the most fun cocktail ever!! For me it was way too strong to drink, but it is such a great premise. It is served in a paper bag in an old whiskey bottle type flask, with an ashtray full of candied pecans. So Walter was the original owner and he died broke so this is a take on a bum drinking alcohol out of a paper bag, how do you say hysterical!!!

Ay Papi, Plata tequila, mescal, honey, lime, and homemade tamarind syrup. Shaken and served on a large rock with chile salt. Ok Jennifer Lopez or not, I loved this drink. It’s sweet; it’s sassy, but mostly very drinkable.

Lebowski Achiever, A re-engineered White Russian, with vodka, Galliano Ristretto, stout, and topped with a layer of cream. I guess I am not that open minded, because I could not stomach the stout flavor that permeated the whole cocktail, no thanks.

Indian Summer, Plata tequila, lime, agave, fresh watermelon juice, cilantro, and jalapeno. Shaken and served down on a rock with chile-salted watermelon chunks. This cocktail was equally fantastic, kind of like the Ay Papi, but with lovely watermelon juice. This one is very quenching, a true winner.

Viognier, Cambria, Santa Maria Valley, CA. This wine is very light and fruity; it paired great with the sticky potato.

Sauvignon Blanc, Atalon, Napa, CA. I especially liked his wine with the oysters; it just went great with the brine and saltiness of the oysters.

Pinot Noir, Byron, Santa Maria Valley, CA. I would drink this with the duck; it has a great full body, and would add so much to the great flavors in the duck.

Pinot Noir, A Cote, Central Coast, CA. This one as well is a good pairing with the duck.

Cabernet, Los Vascos, Domaines Barons de Rothschild, CL. What a great pair with the short ribs, it hits all the right notes.

Cabernet, Monument Ridge Stonestreet, Alexander Valley, CA. Got to do this with with the short ribs as well.

Quick Bites:

Small Farm Massachusetts Oyster, Habanero-Horseradish Oyster Sauce. These are very fresh and light; the heat from the habanero adds another element.

Sticky Potato, Sesame, Korean red chili, scallion, cilantro. These are so sticky and gooey; the potatoes are the perfect pairing with the sauce.

Starters:

Steamed Blue Mussels, Angry lady sauce, Chinese sausage, Thai chili, toasted bread. These are the bomb, just take my advice and order them!!

Fijan Albacore Tataki, Meyer lemon, marinated fennel, charred green chili, togarashi. The albacore is very flavorful, and fresh. The accompaniments make it very different.

Roasted Scallops, Black olive paint, orange, cultured cream, grape, and fennel salad. A very lovely rendition of a great scallops dish.

Entrees:

Short Rib-72hr braise, Liquefied potato, haricot vert, radish-onion-carrot slaw. They are tender and moist and just the best short ribs your going to find on earth.

Roasted Duck, Haricot vert, smoked onion, hazelnut, “Flavors of the Forest”. This is a very hearty, mellow dish, with lots of woodsy flavors. It is different, but very delicious!

Dessert:

Strawberries n’ Cream, Rose scented vanilla custard, glazed strawberries, almond meringue & crème fraiche ice cream. This is truly an amazing accomplishment, wow. The strawberries are so sweet and juicy. The meringues are light and fluffy, this desert is just so amazing.

This restaurant is very quaint; it’s just the best place for a romantic dinner. Or in my case I watched the World Series from the bar and listened to all of the hooting and hollering from The Raymond’s baseball fans. Which ever is your pleasure; The Raymond will make you very happy. The next time you’re in Pasadena, or a doing a staycation make The Raymond part of your repertoire.

The Raymond 1886
1250 S Fair Oaks Ave, Pasadena, CA 91105
Phone:(626) 441-3136
www.theraymond.com

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When you think of Pasadena you think of the Rose Bowl and the Rose Parade. Most Angeleno’s would not think of taking a staycation in their backyards, well I am here to convince you that this is a great place to relax, unwind, and eat glorious food!

October 26, 2014 – Arroyo Vista Inn

My stay started on Sunday at an amazing find…The Arroyo Vista Inn, high on a hill with the greatest view in all of Pasadena. The house itself was built in 1910 by noted architect Lester Moore. There are not many of his famous houses left in the Pasadena area. The Inn is tucked away in the hills above the Arroyo Seco, and offers up a very relaxed atmosphere in a secluded setting. South Pasadena has many craftsman style homes, but this is a nice example of how spacious they can be.

The Inn underwent a 2 year green restoration process and opened its doors in 2007. The interior is kind of shabby chic with lots of lovely earth tones and has owner Pat Wright’s art from her private collection on the walls. The beds are very comfortable with nice new flat screen TV’s and flawless cable. They have a lovely wine and cheese hour everyday, serving some of California’s great local wines. They offer a very delicious breakfast, with some of the fruits and vegetables grown in the garden.

Not for the faint of heart, my room was up 3 flights of stairs, with no elevator, but forget about the climb. Once your up in your room the view of San Gabriel is astonishing, as well as the extra curricular activity. During my stay in the morning, my bed was shaking like someone with a nervous shaking leg was on the bed, or clothes washer was near by causing the bed to shake. About an hour later the same shaking occurred again, it happened within a 2-hour period in the morning before check out. I could not imagine what it was. When I asked Pat if there was an abnormal activity, she said yes. The paranormal activity is from a woman, whom hotel guests have seen, she tends to appear at night between my room number 7, Monte Vista, and the room across the hall from my number 8, San Gabriel View. There are only 9 rooms at the Inn. It could have been the wife of the original owner, but no one really seems to know. In any case she absolutely made herself known to me by more than rattling the bed, pretty much shaking it like it was a small earthquake. Why these things happen to me I will never know, but they do! I would not let haunted places stop you; this Inn is a fantastic find in the hustle bustle city called South Pasadena. Just be conscious, but really the spirits are not there to harm you!

Another great thing about the Inn is Pat’s family. Her daughter greeted us when we arrived, and her Mother, Joan has a room on the first floor and is being taken care of by their great staff because she has dementia. I got to pop my head in and meet her, there was just so much family love in the room, and Joan is the matriarch and backbone to this lovely family.

Above all, the staff is so friendly and you will find a peace of mind in the Inn’s little pleasures. This retreat is meant to be enjoyed, and shared. Next time you need a little getaway go to The Arroyo Vista Inn in South Pasadena. Take in the sights and sound of Old Town Pasadena and know you have a very luxurious stay awaiting your return.

Arroya Vista Inn
335 Monterey Rd,
South Pasadena, CA 91030
Phone:(323) 478-7300
www.arroyovistainn.com/

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What I liked most about this neighborhood deli is the fact they made everything from scratch and genuinely care about the outcome of their menu. They seem to listen to their customers and want everything perfect…they have done their job with flying colors.

Tim Edwards and his wife Corrina Murdy have lived in Playa Del Rey for 17 years, they knew what was missing in this small beach community, a stellar deli, with just really great food. Their mission has been accomplished!

Chef Vince Howard does a great job with his very inventive deli cuisine. Then there’s Humberto Raygoza, whose parents are from a small town in Mexico, Zacateca. Raygoza has been called the “Choriman” and was awarded Best Secret Chorizo of Los Angeles in LA Weekly. Food writer Farley Elliot wrote as part of The Best of Secret LA Food and Drink in LA Weekly in the Oct. 3, 2014 issue. Humberto started by walking around with a cooler pedaling his wares, homemade chorizo to all of the dining establishments in Culver City. I tried his amazing chorizo as well as his homemade French sausage; Tolouse, which is made with pork butt, and herbs de Provence. He sells to The Federal Bar in NoHo and Long Beach. He is so passionate about making his sausages; you can see it in his eyes.

The deli gets their bread baked fresh every day from Ca ‘d’ oro in Inglewood, CA. Their bread is the highlight of every sandwich they make!

Here’s what I tried…

Soup of the Day:

Carrot and ginger soup with pureed carrot and spicy ginger make this warming soup a must have, I really enjoyed it!

Side Salads:

Corn with cotija cheese and cilantro. The corn was like candy, very sweet, and the cheese just adds the right amount of flavors to make this dish a winner.

Potato Muffaletta with potatoes sliced very thin with muffaletta seasonings. If you’re a muffaletta sandwich lover then you will love this side potato salad.

Brussels Sprouts with olive oil and prosciutto. This is a very simple no fuss way of eating Brussels sprouts, and the prosciutto adds just the right amount of saltiness.

Sandwiches:

I had the special, which was a brisket on ciabitta with grilled onions, wow, what a showstopper!!

The Don, with Salami, mortadella, capocollo, ham and prosciutto, there was something crazy going on with this sandwich, a kind of childhood thing, but what ever it was this one hits the spot. The meats are sliced super thin, and the bread is wonderful!

The Mexicana, with hand made chorizo made by the Chori man. Not on the menu but what a great sandwich!!

Veggie, with Olive spread, mozzarella, arugula, tomato and Portobello mushrooms. For vegetarians you would be very satisfied with the hearty sandwich.

Roasted Chicken, with roasted chicken breast, greens, basil pesto, pepper spread and provolone. Pesto served on a ciabatta type roll with very pungent pesto spread that is so good.

Salad:

Arugula Salad, with goat cheese, walnut balsamic. The chicken is cooked in a vacuum-sealed bag called sous-vied, the walnuts are huge and whole the dressing is nice and light, good for the dieter or health conscious.

Brunch:

Pretzel Egg Sandwich, with pretzel bun, two over medium eggs, arugula, bacon, cheese, and pepper spread. This sandwich would be my go to for breakfast, and it is filled with so much goodness that you could cut it in half and share with someone; it would be just the right amount of food.

The secret service knows about Del Rey Deli. The deli is in a mini mall on Pershing avenue, which dead ends into LAX. When President Obama is in town the secret service have their base camp right where Pershing and LAX meets, so they are very familiar with this establishment and stop in for lunch in between taking care of the president.

There is a very beachy casual feel to this great deli…after all the beach is right up the hill! Playa Del Rey has some prime real estate with glorious ocean views. Tim said his one goal was to bring great food to this hidden neighborhood. Well done Tim, not only is The Del Rey Deli inventive and creative, but also it’s really a whole new take on deli food. You really need to try this place!

Del Rey Deli
(310) 439-2256 8501
Pershing Dr. Ste 3
Los Angeles, CA 90293
www.delreydeli.com

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With so many restaurants trying to do fusion, it’s remarkable how many of them fail. Zengo however will never miss the mark. Their take on Latin/Asian inspired cuisine will make you sit up and take notice. A lot of what they do is very sublime, but your taste buds will be the judge here.

I found my experience at Zengo to be much more then the blending of 2 ethnic cultures. They have truly mastered the fine art of combining Asian, primarily Japanese, and flavors from many Latin American countries into harmonious delicious dishes . There were no bad choices, everything was poised, with just the right amount of heart and soul.

Hugo Ignacio, from Mexico, was my waiter for the evening. He previously worked at Clafoutis, La Sandia, and Cupa Café in Beverly Hills, before coming to Zengo. His happy demeanor made my experience very memorable.

Steven Castro is the general manager and Executive Chef for the past 2 years. He started at 15 ½ at Burger King as a dishwasher, graduated high school at 17 and went to culinary school at the prestigious Cordon Blue. You can tell Steven is dedicated to satisfying everyone’s needs at Zengo.

Richard Sandoval gets involved in lots of events and charities: they will be making Arepas, a South American corn cake, at The Breeders cup on Oct 31. He has his 2-empanada lady’s make those 1000 Arepas in 2 hours in house, which is remarkable considering how time consuming they can really be! In October $1.00 from every meal will go to the Drink Pink – Susan G. Komen Foundation for breast cancer.

Here’s what I tried:

Wines/Cocktails:

Chardonnay, 2011 Santa Diena, Central VLY, CH. You can drink this with the scallops or any of the raw fish dishes. It is subtle and can add to the fresh fish flavors.

Malbec, 2012 Casillero del Diablo, Rapel VL, CH. Hands down, do this one with the pork ribs, it will make you very happy.

Cabernet Sauvignon, 2011 Louis M Martin, Sonoma, CA. This wine went very nicely with the Zengo fried rice, as well as the mashed potatoes. I tried it with all of the fish dishes, but this is what I would recommend.

Pomelo Mezcal Margarita with Mezcal, Pomelo, Citrus, Grapefruit Bitters. This one did not make the cut for me; I would order the Jalapeno orange margarita instead.

Jalapeno Orange Margarita with Tequila, Orange, Serrano. The perfect amount of sweet and sour, this would be my go to margarita.

Ceviches & Tiraditos:

Tuna Tiradito with ponzu, Avocado, Fresno, Cilantro, Sesame. The tuna is an A+ grade, and is floating in the ponzu sauce. The pepper adds a nice element of heat to the dish.

Sushi Rolls:

Achiote Shrimp Tempura Roll, Avocado, Jicama, Chile Limon, Chile Torreado Aioli, Charred Scallion. With this dish you really aren’t aware that you’re eating anything that has Latin ingredients in it. The sauce does have a slight bit of tropical essence to it, but other then that it’s just really fantastic sushi to me!

Dim Sum & Antojitos:

TK Sea Bass Tiradito with Avocado-Yuzu Puree, Salsa Negra-Soy Sauce Tomato, Radish, Cilantro, Crispy Shallots. Like sashimi but with a built in Latin sensibility, this was high on my list as well.

Adobo Sweet ‘N Sour BBQ Pork Ribs, Chayote Slaw, Hoisin BBQ Sauce, Cilantro. A smidgen on the spicy side, but the sweet goodness, and tender ribs make this so spectacular.

Soups & Salads:

Miso Soup with Chipotle, Tofu, Tomato, Wakame, Truffle Oil. There is just something so different about this miso soup. Not your ordinary miso soup, this one is light-years away from most. It was so good I really had to finish the whole bowl.

Main Dishes:

Pan Seared Scallops, Pork Belly, Mushroom, Squash, Corn. Very savory, with nice delicate flavors. The scallops or only heightened by the woody aromas that come with the pork belly nuances.

Chipotle Miso Glazed Black Cod, Daikon, Lemon Togarashi Aioli, Kabayaki Sauce. The main attraction is the fish, and its delicate miso glaze, its got more Asian influences then Latin, so for me this dish was a real show stopper. The presentation is like a golden tower, crisscrossed fish and vegetables on bed fluffy white rice.

Sides:

Manchego Mashed Potato, Cream, Butter. These potato’s are very rich and creamy, just what the doctor ordered.

Brussels Sprouts with Apple, Lemongrass Mojo. A nice take on this ever-popular dish the Brussels sprout are cooked to a good soft consistency and the apple works very well with the blended flavors.

From The Wok:

Zengo Fried Rice, Shrimp, Duck, Pork, Egg, Snow Pea, Carrot. I really loved this rice, it very much like Chinese fried rice but has an extra zest that you cant quite put your finger on.

Desserts:

Apple Custard Cake with miso ice cream, fennel and anglaise. The cake is filled with great moist apple flavor, it is almost refreshing.

Chocolate Banana Cake with Chocolate Agave Sauce, Salted Caramel, Banana Ice Cream. The ice cream on this is so delectable; the cake was not so bad either.

Chef Richard Sandoval runs and operates a lot of restaurants but like Midas, everything he touches turns to gold. And with 18 restaurants, he obviously knows what it takes to market his Latin-Asian inspired cuisine. At places like: Ambar, Bahia, El Centro, La Biblioteca, La Hacienda, La Sandia, Masa 14, Maya, Pampano, Raya, Raymi, Tamayo, Toro Latin Gastrobar, Toro Toro, T&T, Venga Venga, Venga Venga Express and Zengo.

Since opening 5 years ago their menu has changed. A year ago they brought in big flat screen TV’s, for their football promotions called football madness with $5.00 small plates. They also host chamber mixers.

Latin/Asian inspired décor, with high ceilings, low couches and chairs. The patio is very inviting for an open-air meal, with a great Santa Monica view.

I am told that their Brunch is fantastic, which includes American favorites: fries, hot dogs, beer, and burgers. They provide a DJ, with bottomless food, and bottomless drinks, it’s one big party. The Dinner clientele is intimate, there are always new people trying this wonderful cuisine. Zengo is truly a hidden gem in Santa Monica.

Zengo

395 Santa Monica Pl

Santa Monica, CA 90401

(310) 899-1000

http://www.richardsandoval.com/zengosm/

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This stellar place is part of the Busalacchi restaurant group; they own and operate 6 other Italian style establishments. I hope I get invited to all of them in the near future.

Vince the son of owner Frank Busalacchi, has his hands full. With 3 young children and the overseeing of all of the 6 restaurants he some how holds it all together. He made me feel very special. After our great sampling of pasta’s and other homemade specialties, he said lets walk down the street to my sister dessert driven restaurant Café Zucchero. He said whatever you want let me know and he prepared a big bakery box filled with authentic Italian treats, as well as a sampling of some very ice geleto’s.

Here’s what I tried:

Arancini, mini rice balls stuffed with sweet peas and mozzarella cheese. This would be considered an Italian staple, they did it justice, and it was oozing with melty cheese and had a lovely marinara sauce on top.

Antipasto Misto for Two with Salami, prosciutto, Gorgonzola, grana padano, taleggio, caprese, bruschetta, mushrooms and olives. You just can’t beat a real authentic antipasta, full of Italian products. Great cheeses, and fine array of Italian meat products, and bruschetta, olives, round out the goodness of this dish.

Fettuccine con Bolognese with Traditional Sunday sauce. You know this is the real deal, with a recipe handed down from generation to generation.

Ravioli Di Spinaci with Spinach and ricotta ravioli made daily. They deliver this one with two different sauces, one on each ravioli. This dish was completely finished.

Spaghetti alla Carbonara with pancetta, parmigiano, egg yolk, fresh black pepper and a touch of cream. A delicious traditional dish, done right it is so yummy.

Penne con Broccoli with roasted garlic, extra-virgin olive oil with parmigiano and pecorino cheese. There is serious garlic flavor in this; they must have put a whole garlic clove in this one.

Precchiette con Pollo, Chicken, sun dried tomatoes, asparagus & a creamy gorgonzola sauce. The sauce is creamy and flavorful; I would say this was one of my favorites.

Rigatoni con Piselli with sweet peas, mushrooms, pancetta and pecorino cheese. You can’t go wrong with this savory pasta dish.

Gamberi al Limone with jumbo shrimp with mushrooms, garlic and capers in a white wine lemon sauce. This dish I died and went to heaven, my favorite thing….shrimp. They butterfly their shrimp and cook it in garlic, lemon juice and mushrooms.

Pinot Grigio, Banti San Angelo, Toscana, this wine went great with the antipasti, it enhanced the luscious cheeses.

Pinot Grigio, Ruffino, Lumina, Italia. The subtle flavors of this wine will make the arancini a little more flavorful, as well as the Gamberi al Limone.

Clos Du Val, Sauvignon Blanc, Napa Valley, I would drink this with the Ravioli Di Spinaci, I loved the pairing.

Pinot Noir, Buena Vista, Sonoma, Wild Horse Unbridled, Santa Barbara. The clean subtle berry flavors worked great with the Precchiette con Pollo.

Merlot, Chateau St. Michelle “Indian Wells”, Washington. Somehow this worked good with this dish, Rigatoni con Piselli, especially with the smoky pancetta.

Super Tuscan, Frescobaldi, Tenuta Di Castiglioni, Toscana, this wine did great with the cured meats from the antipasti.

Filmusi Gueifi, Montepulciano, Abruzzo. You got to do this with the Fettuccine con Bolognese; it’s just the right pairing.

There is great lively art on the walls. You just feel like you landed at some ones family home here, with all the great features that an Italian home has to offer, great food, perfect atmosphere, and somewhere a Nonna preparing their great family recipes.

I will have to try their sister restaurants next time, but for now one of my favorite one’s here in Little Italy, come on out and try it.

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Zia’s Grill
619.234.1344
[email protected]

1845 India Street
San Diego, CA 92101

What started out as a family business back in Santa Barbara, has lured David Petrini right back into the fold. David moved all over the place trying to realize his dream and somehow San Diego is where it all came to fruition. The recipes have been handed down from many family members.

David’s Dad and his 2 brothers started the family restaurants in 1958 and by the 1980’s they had 5 restaurants. David digressed from the restaurant business for many years, trying his hand in acting, landscaping, moving to many differed cities. 8 years ago he bought what was then Urban Earth Café, and turned into a home style Italian restaurant. Filled with its regular customers, everyone has something good to say about Petrini’s.

Oddly, Petrini’s is in a commercial building, which may not be conducive to a homey Italian atmosphere, but their great food cancels that out. There is a large piano in the corner, and they play spotify’s acoustic lunch, for a nice mellow feel. There is a cute small bar with a nice simple interior.

My server and manager Shawna sat me down in a great location and told me about my dining neighbors. She said you will be siting next to the Martins, they are very friendly. Well Kathy and Haywood Martins, were more then friendly. They offered up some great neighborhood stories having lived in Little Italy for over 35 years. Kathy said she loved their pizza because it is gluten free and she would never want it another way. Her husband Bob said that Petrini’s is so good, because everyone is friendly and its just plain good home-style Italian fare, like no one else in Little Italy can do!

Here’s what I tried:

Antipasto Salad, there are so many sliced up cold cuts in this perfect salad. The dressing is also a great accomplishment. They actually bottle and sell this great vinaigrette.

Pizza with Pepperoni, sausage, and mushrooms. They load the topping on and they make their own sausage. The crust is nice and crispy throughout, a good little pie.

Lasagna with homemade lasagna that’s meatless but has a meat sauce. They make the sauce way in advance, just like your Nonna would make, I love this dish.

Wines

Fantini Trebbiano D’Abruzzo 2012, Product of Italy. This was a nice light white wine that went great with the antipasto salad.

Fantini Farnese Montepulciano D’ Abruzzo 2012, Product of Italy. This is a very dry wine that paired great with the lasagna.

Petrini’s is know as The Hidden Gem on the South End” When your looking for an enjoyable little lunch spot try Petrini’s.

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Petrini’s
610 West Ash Street, Suite 100
San Diego, CA. 92101
www.petrini’ssandiego.com

Location, location, location. What this boutique lacks in space it fully makes up for it in the fact that it is in the most fun section of San Diego, Little Italy. The San Diego Italy Cultural Center is right across the street. The rooms have some amenities, they are rather small, but fill the void for a restful comfortable stay.

I mean they are literally right around the corner from some of the best Italian restaurants in all of San Diego, for that matter California. Wait maybe I spoke to soon, after all San Francisco has a Little Italy as well, with some astonishing establishments. But for what its worth San Diego’s Little Italy is an amazing surprise.

The rooms are cozy, but have everything you could possible need. You kind of feel like your some where in Manhattan or Downtown San Francisco, it’s just that urban. You can get a terrific deal online that is way under what it should be. They have flat screen TV’s in all of their rooms. Their air conditioner was very needed seeing that the humidity was through the roof. A comfortable bed with nice linens will keep the weary traveler happy. There is no art of the walls, just a sleek modern feel. I was on the 4th floor so I had a nice East facing view.

They do a nice continental breakfast every morning in their sweet little breakfast room, and have a business center fully equipped with computers and printers.

I wish had could say more, bot honestly if your wanting to do a mini vacation in Little Italy in San Diego this is the hotel for you!!

Urban Boutique Hotel
1654 Columbia St.
San Diego, CA. 92101
Phone: (760) 450-6955

http://urbanboutiquehotel.com/