Jodi Jackson’s Hollywood

Calistoga, otherwise call Mud City, is that and more. At the Lincoln Spa they offer lots of different spa services that will not disappoint. They have been a mainstay in Calistoga for 20 years. I have had many treatments since I have been coming to Calistoga with my father for a good 30 years so this isn’t my first rodeo.

When you arrive your greeted by the very handsome dog Ruffles, whose nose is half pink and half black. He is a huge fluffy cockapoo, who made my experience all the more fun. This treatment was very fun too! So special, I highly recommend giving Lincoln Spa a try!

Here’s what I services I tried:

A mud Ayurvedic steam tables treatment with mud, and a full body massage. This type of treatment was called the Ayurvedic Herbal Mineral which is a special detoxifying blend of Ayurvedic herbs, minerals and clays. So when you get into the room you undress and they give you mud to spread all over your body except for your feet and face. You can ask your person assigned to you to put mud in the spots that you missed.

After you are covered, you lie down on the Ayurvedic table and take in all of the steam. Your spa aide will then come in and make sure your ok, as well as give you water and do a facial mud on you as well. When you’re done you can wash off everything on your own and take a nice hot shower, complete with shampoo and body wash.

Finally, you are taken into another room for your fantastic full body massage. My masseuse Audrey was very knowledgeable about all things spiritual. She talked to me about so many wonderful things, some personal, some not. My massage went by so quick, but was very well received. I would highly recommend having Audrey do yours as well.

They also give you a free day pass to Golden Haven Hot Springs and Resort as part of your treatment.

The Lincoln Spa
1339 Lincoln Ave.
Calistoga, CA 94515
707-942-2950
http://lincolnavespa.com

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This is such a great addition to the Calistoga Restaurant scene. It offers down home BBQ with all the fixings.

There really is no BBQ place within miles with this type outdoor ambiance. They make everything from scratch and use only the best meats. You can tell that the utmost care is in every bite. Charles says, “I don’t care about the other restaurants in the area, I have had a lot of battle scars”. This entrepreneurial spirit makes Busters BBQ light years away from all the other eating establishments. It promises to be ahead of the pack for many years to come.

Buster has a fascinating story, one that you can’t quite equate with eating rich savory BBQ. Charles Davis, aka “Buster”, and his significant other Barbara run all aspects of Busters BBQ. She is the manager and was originally hired as the bookkeeper. She holds the purse strings and all decisions have to be run by her before anyone else. Buster is the visionary, having lots of ideas of what the future for Busters will hold. While Barbara oversees the day-to-day operations, the front serving line and all things having to do with finances. Whoever does whatever, they make a great team. Just look at their track record, Busters has been a successful BBQ restaurant in Calistoga for 15 years now. They offers great menu items with all the sides.

Here’s what I tried:

Cooked Meats:

BBQ Pork Ribs St. Louis, wonderful tender pork that falls right off the bone and with a great down home flavor.

BBQ Beef Ribs, super big, hearty, with lots of great smoky flavor.

BBQ Chicken, better then any other BBQ chicken.

BBQ Tri-Tip (Sirloin Steak), this is their signature meat and you can understand why, it’s the bomb!!

Sandwiches:

Pulled Pork Sandwich, very subtle seasoning and great consistency, a true winner.

Sides:

Coleslaw, chopped up in small pieces with nice smooth creamy sauce.

Macaroni Salad, it’s got a little kick but it make this salad all the more delectable.

3-Bean Salad, a little too oily for me.

Potato Salad, the perfect accompaniment to my BBQ lunch.

Baked Beans, sweet and light I would order these every time.

Corn Bread, this is my kind of corn bread, sweet but just the right amount of buttery goodness.

Desserts:

Sweet Potato Pie, this pie is something you must try!

Drinks:

Busters Real Lemonade, this will put out any fires in your mouth, guaranteed to please. They do have a beer and wine license, but don’t really advertise that you can drink beer or wine with your great BBQ.

The back-story to Buster is truly inspirational. Buster lost 200 pounds back in 1998 from the surgery called Duodenal Switch Procedure. Dr. Rapkin and his nurse Barbara Metcalf helped Charles lose the weight. He was in his 40’s and his doctor told him if he didn’t lose weight he would die, so he took the bull by the horns and got this procedure. He is a poster child for the organization and does regular speaking engagements about his transformation. He wanted a procedure where he did not look like he had a surgery. So he mixed exercise in immediately after his surgery and had no extra skin after he lost the weight. But what is so amazing is that owning a BBQ restaurant is not conducive to maintaining ones weight. He claims now he can eat as much and when ever he wants to and will not gain any weight back. As a matter of fact he told me during our fabulous tasting that he has lost more weight in the last few month.

He gave me a calendar from the Pacific Laparoscopy Center in San Francisco with his picture on it and his goal weight loss. He started in 1998, got down to 227, and is now 219 lbs. Fascinating, but Buster has what it takes to make all of his dreams a reality, including his amazing weight loss story.

Busters’ has its share of celebrities: Joe Montana is a great customer, who had Busters cater some of his parties. Robert Redford and Arnold Schwarzenegger, have been some of Busters notable customers.

I was telling Buster about how one of the great characters in the show House of Cards revolves around Freddy who runs a BBQ joint – Freddy’s BBQ in Maryland and his secret relationship with Frank Underwood, Kevin Spacey’s character, and what this means to Busters and the popularity of BBQ.

A lot of Busters recipes are from within the family, handed down from generation to generation. His grandfather Ben hailed from Shreveport, Louisiana. His mother Leola is still sharp as a tack and lives independently in Oxnard, and is 100 years young. She is responsible for quite a few of Busters great recipes. Most family members started in the food business and some attended culinary schools. Charles dedicates my review to his late brother Bennie Davis.

Charles is very hands on, down to the new wood block tables that adorn their casual dining room. He serves his food on paper plates with plastic forks and knives, and has no plan of changing any of it. Soon Buster’s will offer Jazz music, which goes great with BBQ. Busters is “Not just about eating, it’s an experience”!

Busters BBQ
1207 Foothill Blvd.
Calistoga, CA
707-942-5605
http://busterssouthernbbq.com/

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Gayle the owner of both places set me up to have cocktails and appetizers at her sister restaurant Hydro Grill before going across the street to All Season Café for dinner, her and husband Alex own both restaurants. What she failed to tell me was that bartender Naradia did not know anything about my tasting and Gayle was nowhere to be found. I tried to explain to her what was all about to transpire but she did not understand. I left Gayle’s phone number at my room 3 blocks away so I had to figure something else out. Naradia left a message with Alex, Gayle’s husband, but we never got a response. I called All Seasons Café to ask if they knew about my tasting and Jimmy Fallon came to my rescue. No not that Jimmy Fallon, he’s taping his show in New York City. This was another Jimmy Fallon, equally as funny though, and on this starry night he became my hero. He said, “Oh of course your Jodi Jackson, we have been waiting for you. Skip your appetizers at Hydro Grill and come enjoy them here!” Jimmy Fallon came over to Hydro Grill to meet me, and said “when your ready come on over!!”. Jimmy Fallon is the manager at the impeccable All Seasons Café, Gayle must have told him about my tasting.

Naradia turned out to be a perfect mixologist with all of her magical New Orleans bar business history. She came up with some serious concoctions, all of which were spectacular.

Here are the cocktails I tried;

Mango Cosmopolitan, rich mango flavor with nice balanced vodka overtones, makes this one a frontrunner for me.

Blue Orchid Margarita, sweet and lively, this is another great mixed cocktail.

Wild Orchid, Citrus Vodka, Mailibu Rum, Pinapple and Cranberry. This is a very refreshing lively cocktail. I would order this one for sure.

I did not try the food, but it looked like there were a lot of happy faces, so next time I would stop in for a delectable cocktail and a Hydro Grill menu item.

Hydro Bar & Grill
1403 Lincoln
Calistoga, CA. 94515
707-942-97777

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Sunday, December 21, 2014 – Dinner at All Seasons Café

This place has all of its lovely bases covered. All decked out with Christmas decorations, it’s a very cozy, intimate atmosphere, and the best food hands down in Calistoga. What an accomplishment!!

Of course my fantastic server and host Jimmy Fallon made my entire culinary dream come true. He carefully paired some great wines with every course, paying so much attention to detail. Alot were his personal favorites, but his guidance made all of the difference in the world.

Here’s what I tried:

Wine:

Baus Family, Russian River, 2012, a nice selection from Jimmy, paired great with the Caesar salad with shrimp.

Red Lava Vineyards, Red Hills Lake County, Tempranillo, Kelseyville, CA. 2010, I especially liked this wine with the full bodied Bolognese sauce; it hit all the write notes.

Surh Luchtel, Pinot Noir, Sonoma Coast, 2012, a great addition to the pasta Bolognese as well.

Sean Minor, Cabernet Sauvignon, Napa Valley, American Canyon, 2011, Another great wine with the Steak as well as the Salmon.

Green & Red Napa Valley Zinfandel, Chiles Canyon Vineyards, St. Helena, Chiles Canyon, 2011, paired superbly with the steak.

Pellegrini, Merlot, Sonoma County, 2010, a good compliment to the Seafood Risotto.

Salads & Soups:

Warm Spinach Salad with Whole grain Mustard Vinaigrette, Café Smoked Chicken, Feta, Bacon, and Sliced Egg. Tangy dressing and very fresh ingredients make this salad a great way to start a glorious dining experience.

Lobster Bisque Classic Puree with Tomato, Cream, Tarragon, Brandy, and Truffle Oil. Now this is what I call great lobster bisque, with all the bells and whistles. The brandy and truffle oil are an added bonus.

Creams of Cauliflower Soup, with this rich creamy puree comes packed with lots of lovely cauliflower flavors.

Appetizers:

Hawaiian Style Ahi Tuna Tartare with Avocado, Mango, Ginger, Sesame~Soy Aioli, and Won Ton Crisps. The tuna seemed like it was just caught fresh from the ocean, and the aioli made this a very memorable menu item.

Steamed Mussels and Clams in a Green Thai Curry-Coconut Broth, and Grilled Baguette. Just loved the combo of very subtle Thai flavors and both clams and mussels are very fresh.

Entrees:

Seared Salmon Fillet, with Lentils and Mushrooms, Leek-Onion-Scallion Mashed Potatoes, and Lemon-Brown Butter. The salmon is cooked to perfection along side the lentils are a very inventive combination.

Risotto with Scallops, Prawns, Mussels & Clams, Seared and Steamed Shellfish. The scallops are very large and strategically placed on the top of this remarkable dish.

Grilled Rib Eye Steak with Brandy Peppercorn Sauce, Autumn Vegetables, Twice Baked Potato and Cheddar & Bacon. The steak is a very delicious entrée, its cooked medium rare and very tender. I would stick to this as my main entrée.

Pasta Bolognese with Red Wine-Tomato Sauce Mushrooms, Beef, Pork, Tomatoes, Fresh Herbs, Garlic, Red Onion, Red Wine, Parmesan, Truffle Oil, and Garlic Toast. Nice, well-rounded Italian flavors make this dish very notable; I would do this as a separate starter.

Dessert:

Classic Vanilla Bean Crème Brulee – burnt sugar crust. Not your typical crème brulee, this dessert seems to have more vanilla then most, and is a bit richer.

Trio of Sorbets – S seasonal selection. This dessert will cleanse your palate as well as refresh your senses, and after a huge meal this is very welcomed.

Really great food is not hard to find in this area, but great food that puts a constant smile on your face is very refreshing. This place delivers more then most, and its subtle charm is very contagious!

Owners Gayle Keller – Dierkhising and Alex Dierkhising are no stranger to Napa Valley. They started with their restaurant in 1976. Alex and Gayle were among the first wave of food and wine professionals in Napa Valley’s “modern” era. Theirs was among the first restaurants in the United States to receive the Wine Spectator’s prestigious “Grand Award.” The restaurant has been praised in the San Francisco Chronicle, the Zagat Guide and the very recent Michelin Guide to the San Francisco Bay Area. Their emphasizing seasonal and regional ingredients, sustainable farming and fishing, all coupled with the best small production, hand crafted wines. Chef Summer Sebastiani, who graduated from California Culinary Academy creates all of the exceptional desserts, as well as designs the Bistro’s menus in collaboration with owner Gayle.

Skip the other tourist spots and try this home style elegant cuisine, it will make your Calistoga adventure one that you will want to come back to time and time again.

All Seasons Cafe
1400 Lincoln Avenue
Calistoga, CA 94515
707.942.9111
http://www.allseasonsnapavalley.net

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Calistoga otherwise known as Mud City offers a variety of hotel accommodations, some with history some with sparkle. But none offer a cat named Cabernet, the Inn’s most popular mascot.

When I arrived and the gal in the office showed me four out of five rooms that were available, I marveled at how clean and bright they were. What I did not expect was a four legged very furry friend jumping out of the rear cat door to greet me. Well Cabernet and I became fast friends and pretty much sealed the deal for my entire very restful experience.

There are three pets on the property, Cabernet, Brut & Pinot. Cabernet is the friendlier of the two cats on the property. He is a very large main coon type feline who is as sweet as he is huge. He will greet you upon arrival follow you back to your room and pretty much be your rent a cat for your entire stay. And who can top that, especially if you’re a major cat lover like me. So with this in mind, the Chelsea truly provides you with all the comforts of home including a lovable pet… what more could you ask for!

Every morning, The Inn offers a lovely breakfast featuring a fruit, yogurt, and granola buffet. You also get one of their homemade casserole type breakfast entrees. My 3 days I had a fantastic egg relleno, Denver type egg casserole, and a French toast casserole. The breakfast is served in a beautiful room complete with a roaring fire, big Christmas tree and Cabernet planted there on a grand ottoman.

I was in the Palm Room, which is actually two rooms, each with a very comfortable bed, and a cozy robe in the closet. The bedroom has a four-poster bed, with a writing desk and lots of windows. The main room, has a gas log stove fireplace, nice flat screen TV and a large comfortable bed. There is also a refrigerator and microwave in the entry room. With a palm themed motif, lots of floral fabrics, hard wood floors, it provides all the comforts of home. There is also an adjoining Lavender suite that can be opened for additional guest accommodations.

Christmas time is the perfect time to be there, it is quiet with not all of the summer wine tasting crowd. Also, the outside is decorated with festive holiday lights and provides a good way to chill for a few days before the “big day”. I am sure summer is terrific as well, when their kidney shaped pool is heated.

The rates change from their Summer/Fall to Winter/Spring. Winter/Spring being the cheaper of the two and they have other properties close by as well: Wayside Inn, Chelsea Vineyards Home, Chien Blanc Bungalows, and Brannan Townhome. Next time I am going to plan a family stay at their Chelsea home set in the vineyards, which looks very magical.

When I was leaving I was told that a family would be checking in and using the whole property including the kitchen for an extended Christmas stay.

The location is wonderful, its 2 blocks from the downtown Calistoga area, which is 5 blocks of restaurants, tasting rooms, shops, and hotels. You really can park your car at the Inn once you’re in Calistoga and walk everywhere.

I am here to say that the Chelsea Garden Inn has a new fan in me. I had to hold the tears back when I left, and stop myself from trying to put Cabernet in my suitcase. He just adds to the overall comfort and peacefulness of the experience.

Don’t stay at any of the mundane typical Calistoga hotels, try something new, and wrap yourself in the lush setting of the Chelsea Garden Inn, it’s worth every penny!!

Chelsea Garden Inn
1443 2nd St.
Calistoga, CA 94515
707-942-0948
www.chelseagardeninn.com

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Oh what to do for New Years Eve, well that is so easy, just call and make a reservation for The Federal in North Hollywood, and you will have a great dinner, live entertainment. What more could you want to ring in 2015.

I just went and tried all of their glorious menu items for a New Years Eve tasting and I can tell you I was impressed. You get your choice of one menu item in each category, I tasted all of them. The food was delicious and fresh, here’s what I tried.

Drinks:

Ace of Spades Maestro Dobel Tequila, blackberry liquer, Fresh Lime juice, agave syrup. A good starting cocktail, its sweet in all the right places.

Bon Bon: Three Olives, Vanilla, Ventura Lemoncello, Fresh Lemon Juice, and simple syrup. I would save this one to accompany dessert, or just drink it for dessert.

Pama Piquant Infusion Pama pomegranate liqueur, infused w/ fresh cucumber & Serrano peppers. Nice sort of margarita style drink, but I prefer the Ace of Spades instead.

Sonoma Cutrer Chardonnay Sonoma, this wine went great with the grilled shrimp, it has some nice buttery nuances that worked well with this dish.

La Flor Malbec Mendoza Argentina, the perfect wine with the grilled Rib Eye.

Appetizers:

Baked Herb Goat Cheese with Pickled Veggie and Crostini, a good appetizer that is healthy and delicious.

Butter poached shrimp on grilled polenta with spicy pomegranate glaze, this is a nice take on grilled shrimp, it’s got gusto and the shrimp are very tender.

Chorizo Filled dated with manchego fondue, my heart skipped a beat when I tried this very innovation take on stuffed dates.

Salad:

Salad Crispy Brussels Sprout spinach, crumbled goat cheese with pancetta and blackened onion, kissed with balsamic. Very hearty, good for your well-being, and a good stand bye salad.

Winter Greens roasted pear almonds and pecorino with Dijon vinaigrette. This is another great health conscious salad.

Entree to Choose:

Pan Seared Halibut roasted root vegetables and basil pesto sauce. The pesto really adds to this lovely fish.

Grill Rib Eye with garlic roasted cauliflower puree and mustard greens, chimichurri. This is what I would highly recommend for the entrée choice; its cooked to perfection and the chimichurri sauce is delightful.

Roasted Squash Ravioli with truffle brown butter and sage. I was not moved by this version of ravioli, I would skip it.

Dessert:

Choco Taco sweet waffle taco dipped in ganache and filled with deep chocolate mouse, if you’re a chocolate lover this will do the trick.

Cream cheese Butter cake with house made salted caramel ice cream. This is the dessert I would choose, it was really terrific.

I have been to the Federal now twice for various food tastings and have noticed that they are always trying to improve on an already great thing.

There is entertainment, DJ, dancing, dinner & drinks on New Years Eve. They have 3 different packages to choose from. The price ranges from $75.00 to $100.00 all-inclusive. So ladies put on a festive gown, and gentleman get out your tuxedo or something comparable and head over the The Federal, you will be glad you did.

The Federal Bar
5303 Lankershim Blvd.
North Hollywood, CA. 91601
818-980-2555
www.thefederal.com

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Why mess with perfection. Celestino in Pasadena doesn’t need to do anything other than continue to serve fantastic food, while also charming the heck out of their customers.

You are always greeted by Calogero Drago, the younger brother of Drago fame. He is a wonderful host, making you feel special with each culinary turn. When you walk into Celestino the energy consumes you, and the staff makes you feel so welcome and wonderful.

Nicole the hostess is very gracious; she has been at Celestino for many years and is loved by the customers. The night I was there one of their customers gave her a Christmas gift.

My waiter Girgio Vizia from Leguria came complete with a very heavy Italian accent, but spoke perfect English. His good looks and formidable knowledge about all things Italian made for a very exciting experience.

Regular customers Geri and David were sitting next to me and they live in nearby Glendale. David has lived in the area most of his life and they come in once a week to Celestino. Geri says that the waiters always remember them and the cooks are always happy. She says, “Happy Cook, Happy Life”. They love the ambiance and the great service. The other folks to my left were a mother and a 3 daughter ensemble. The Mom told me that she brought her husband to Celestino to tell him that she was pregnant with her twins, and low and behold they were siting right next to me, and that was 11 years ago. So pretty much Celestino can also be viewed as a place to have a very special occasion, like the announcement of twins.

The night I went the dining room was decked out for Christmas, with lovely merry decorations. Making the beginning of my holiday season truly magical.

Here’s what I tried:

Starters:

Arancini with peas drissled with balsamic. It similar to a croquette, but with a more Italian feel. What ever they do it’s totally worth the calories.

Soup:

Porcini Mushroom Soup with Black Truffle. Velvety smooth with such great mushroom flavor and the luscious shaved truffle on the top, what more could you ask for.

Dall’ Orto:

Insalata Frutti Di Mare: Mixed Seafood Salad (shrimp, clams, mussels, scallops.) All of my favorite food items in in one fresh salad, need I say more!!

Gli Anitpasti:

Burrata con Basilico e Pomodorini di Pachino: Buttery Mozarrella cheese with Basil and Cherry tomatoes. This is my go to antipasti; the burrata is just oozing with fresh cheese flavor.

Pasta:

Homemade Wide Pappardelle with baby scallops. The pasta is all homemade at 4 am each morning. It is an egg noodle, with great texture cooked al dente. I loved this pasta.

Gnocchi with pesto sauce. I don’t order enough pesto when I am dining out, this was a special delight.

Tortellini with Veal and cacao pepe sauce, and fresh truffle. Another miraculous recipe, it makes my mouth water just thinking about it.

Risotto with Sea Urchin, shrimp, and asparagus. This pasta has much to offer, with all of its fantastic components, this is one to order.

Carne e Pesce:

Ossobuco alla Milanese: Veal Shank with Saffron Risotto. The veal shanks fall right off the bone and the sauce is a bold hearty meat sauce.

Filet Mignon with Montrelle Mushrooms. They cooked the steak very rare, but it’s so tender, great menu item!

The Wine I tried:

Inzolia Chardonnay 2012 – Feudo Zirtani- White Terre Sicliane . A little fruity and tangy, both with such great terroir how could you go wrong. It worked great with all the pasta’s and the seafood salad.

Cesus – Sangioveses Di Toscana 2003 – Red . This wine was a stand out with the steak and the ossobuco. It added the right hint of fruit forward essence.

The Drago Brothers are consistently bringing amazingly delicious food to this Pasadena favorite restaurant. Calogero Drago has created a variety of handcrafted dishes using the freshest seafood, finest homemade pastas, organic meats, and desserts made on-site. Celestino has been delighting locals and tourists from all over the world with the greatest authentic Italian cuisine anywhere in Southern California. Calogero infuses Celestino with all the hallmarks of a famed Drago Brother’s restaurant — expertly crafted food made with the finest, freshest ingredients, combined with an elegantly casual environment where every customer is made to feel like family. They made Pasadena Magazine’s Best Of list in 2009, in addition to being lauded by Zagat, Food & Wine, and many others.

Celestino offers three dynamic private rooms to accommodate to the specific needs of each individual, Lake Room: can accommodate up to 25 people. Garden View Room: is a much larger space and can accommodate up to 55 guests. Garden Patio: their back patio is appropriate for groups of up to 30 people.

I was so lucky to be bestowed with a huge container of dried pasta, 4 different kinds by Calogero. He showed me their pasta machine and was just so proud of his chef making their glorious pasta at 4am.

Really… run don’t walk to this best kept secret in Pasadena. Come with an empty stomach and you will leave with a full heart and be one of the many satisfied customers!!

Celestino Restaurant
141 S. Lake St.
Pasadena, CA.
626-795-4006
http://celestinopasadena.com/

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There is only one real Thai restaurant in Los Angeles Thai Town, and Jitlada fits the bill. Many have tried but this place has the most exotic and authentic Thai cuisine in all of Los Angeles.

Lots of celebrities have found this wonderful cuisine in the heart of Hollywood, and their praise are on the walls and on the tables along with hundreds of great reviews. Jitlada named after the royal palace in Bangkok, opened in the late ’70s and quickly earned an enthusiastic following among food lovers both Thai and otherwise. In the late ’90s, the restaurant’s original owners sold the place and returned to Thailand. In 2006 Sarintip “Jazz” Singsanong and her brother Suthiporn “Tui” Sungkamee took over ownership.

In 1979 Singsanong immigrated to the U.S with $200.00 and 1 suitcase. She studied hotel management in Bangkok. When Jazz came to Los Angeles she enrolled at L.A. City College to learn English and found a part-time gig in a local restaurant before landing a job at the Biltmore Hotel. Little by little she began bringing her family over from Thailand. Not wanting to alienate customers expecting the usual Thai dishes, Singsanong and her brother left the old menu more or less intact while upgrading the quality of the cooking, but they also added a sub-menu of about 40 home-style southern Thai specialties, written in their regional dialect.

Chef Tui Sungkamee’s control of heat is masterful: there are many varieties of fire in his food. He calls them targeted, diffuse, elusive, persistent, and they are all that and more.

Their menu is huge, and there were so many things I wanted to try but didn’t, maybe next time.

Here’s what I tried:

Sweet Crab Claws, deep-fried fresh served with a sweet sauce. What I liked the most about this dosh is that you get lots of fresh claw that are sweet and flavorful. The sauce also adds some extra depth.

Crispy Duck Rolls, crispy duck, cucumber, carrot green leaf wrapped in rice noodles. The duck is crispy and light, and it’s a very nice start to an amazing dinner.

Yellow Chicken Wing, chicken wings stuffed with glass noodles and ground chicken. This is a stand by dish at most Thai restaurants, but here, it got my attention. The wings are huge and stuffed to the brim. The stuffing is full of ground chicken meat and trust me, it’s a lovely dish.

Beef Salad, marinated sliced beef and vegetables in a spicy lime sauce. The beef is very tender and seems like it is soaked for days in a great sweet yet pungent marinade. The meat is unbelievably tender, with amazing flavor.

Pad Thai, with chicken and shrimp in tamarind sauce. I always order this dish, it is very flavorful, and is so big you can make many meals out of the leftovers. Their version was very delicious and had both chicken and shrimp. It is sweet, but at the same time savory. The only thing this one did not have was crushed peanuts.

Lemon Grass Chicken, served with spiced lemon grass sauce. I did not order this dish. It was selected for me, but I would skip this dish next time.

Dessert:

Mango Sticky Rice, fresh mayo, very savory almost not like dessert.

Jitlada boasts many accolades, one if them being making Jonathan Gold’s 99 Essential L.A. Restaurants 2011 list in LA Weekly.

Matt Groening’s; Simpsons fame caricatures adorn the walls, they are everywhere, I wish I knew the connection. Perhaps he is just a very happy customer.

I too was a very happy customer; the food is just so amazing. I totally understand what all the hype is about, it’s very unassuming tucked away in a small strip mall restaurant in the Heart of Hollywood, its better then going to a high profile Thai restaurant. You just have to try it to know what I am talking about.

Jitlada Restaurant
5233 Sunset Blvd,
Los Angeles, CA 90027
(323) 667-9809
jitladala.com/

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When you talk about landmarks The Formosa Café is one of the biggest brightest stars still around in Hollywood. It has an old Hollywood charm that is just little by little being replaced by uneventful ultra modern cuisine. I say this because we still have this sparkling gem, and it’s a really fun spot, give it a new test drive; you will be more then surprised.

The first thing I can tell you is that Chef Brian Husky has revamped the menu, so when you think of the Formosa Café don’t just think about the cocktails, which by the way are legendary. Think about the delicious new menu, it’s affordable, inventive, and fantastic.

Here’s what I tried:

DISHES:

Brussels Sprouts, caramelized shallots, sake, and tamari soy. They open them up and cook them crispy, but without losing any flavor, really great.

Chopped Salad, butter lettuce, shitake, tomato, avocado, crispy wonton, yuzu mustard vinaigrette. The mushrooms and the wontons make this salad really terrific, its got an Asian feel to it, which makes it all the more appetizing.

Crispy Spring Roll Wrap, shrimp, pork belly, butter lettuce, chili garlic nauc cham. Done Vietnamese style with the lettuce on the side to wrap these darling gems, how could you go wrong?

Formosa Burger, 6oz. special blend, caramelized onion, white cheddar, kimchi aioli, arugula. The caramelized onions add a nice sweet fragrance while the kimchi aioli gives it a bit of heat.

Fried Rice, kimchi, beef, shitaki mushroom, fried egg. Chef Brian did his own take with a Peruvian flair. It really hit the spot.

Handcut Fries, Kennebec potato, togarashi, furikake. Big thick potatoes make this a must have dish,

TACOS:

Korean BBQ brisket, Asian slaw, caramelized onion, queso panela. The brisket is so tender and has a great sweet BBQ flavor. The slaw and caramelized onion add a wonderful treat to this innovative taco.

Salmon Tempura Special, really fresh fish makes this taco very special.

Shrimp tempura, avocado, jalapeno yuzu, crema. Nice and light but with a pinch of jalapeno it adds a nice twist.

DRINKS:

Formosa Mai Tai (circa 1940): Light rum, pineapple, OJ, Amaretto, Dark Rum Float, Shaken and served over ice. What a delicious treat, From now on, I will crave this drink forever!

Moscow Mule: Vodka, Lime, Ginger Beer, shaken and served over ice. Not my go to cocktail, but I always feel like I have to try this everytime. It was good, but still don’t get it.

Formosa Champagne Cocktail: Cognac, Champagne, Sugar, and Bitters, served in a flute. This is a girlie cocktail, meant for a night out with your gal pals.

Tommy’s Margarita: Silver Tequila, Lime, Agave, shaken and served over ice. I am always down for a good Margarita, and this one was nicely blended.

There are lots of stories that lead to The Formosa Café being haunted; I am here to tell you it is. Vince, who is the 3rd generation owner, says, “yes it’s haunted, and the main visitor is my grandfather Lem.” Who pretty much died right after his shift here at The Formosa. He complained about chest pains and his worker said lets take you to the hospital, and he said no work is over soon will go after we close. Well he made it to the hospital right after the restaurant closed but sadly he died very soon after his arrival. Joseph the mixologist says he has also seen his iPod shuffle dial go lower when the music is too loud, he says that is happening from Vince’s father who never liked loud music when he was alive. The back train car, which is very famous, is the place where workers feel the most uncomfortable. My waitress Katie says she fears the she will see someone else in the mirror when she looks back.

This place is very historic, filled with lots of stories. You can see it in the archive of celebrity black and white photos which hang on the walls. They in themselves are worth the trip. And now that the food has made a comeback, the real winner here is you! Everything that you find at The Formosa Café is really, really good.

Of late, there have been so many Hollywood Landmarks that have been torn down like Chasen’s,The Old Spaghetti Factory, The Brown Derby, Nickodell’s and list goes on and on. In other words, you never know what the future may hold for this historic restaurant, so next time your looking for an old piece of Hollywood, start with the Mai Tai and move onto the springs rolls. You can be adventurous here, try a few more menu items and you will be glad you did.

The Formosa Cafe
7156 Santa Monica Blvd.
West Hollywood, CA. 90046
323-850-9050
www.formosacafe.com

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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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