Jodi Jackson’s Hollywood

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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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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