Jodi Jackson’s Hollywood

9021Pho – Lunch April 26, 2014

Wow, wow, wow, Kimmy Tang has managed to make Pho not only a great eating experience, but she’s added so many delicious nuances you would not consider this place your average Pho restaurant. Next time you’re in the mood think outside the box, because 9021Pho has done that and more.

The interior with its bright, effervescent and sunny spaces match perfectly with the all of its colorful food. So sit back and enjoy the ride, you’re in for a real treat!!!

Here’s what I could never live without, (pretty much everything I tried):

Salads:

Seared Steak Salad- Sliced Filet Mignon, baby greens, cucumbers, mint, tomatoes, onions, basil, and ponzu dressing. For the low carb folks this one will still get you full, and give you lots of protein with great Asian flavors.

Traditional Vietnamese Bun Salad:

Combination – 9021Pho Crunchy rolls (2pc), Charbroiled marinated pork, mixed greens, carrots, cucumbers, mint, bean, sprouts, peanuts, shallots, Vietnamese and vinaigrette. The noodles are so firm; I have never tasted noodles at a Pho restaurant this good.

Appetizers:

Fresh Rolls – Rice Wrap, Jicama, Cucumbers, Shredded Carrots, mint, green Lettuce, and Shrimp. The dipping sauces are so amazing, and the roll are very fresh.

9021Pho crunchy rolls- Rice paper, real crabmeat, shrimp, chicken, taro, shallots tree ear mushrooms. I have never had a roll like this anywhere, what an accomplishment.

Honey Walnut Prawns- Prawns, Sweet Mayonnaise Sauce, and crispy honey roasted walnuts. By far my favorite appetizer, so crispy, and fresh, with a dollop of this nice sauce on top.

Lunch Specials:

Rodeo Drive – Panko – Fried filet of White Fish, Chef Kimmy’s Original French Spicy Aioli. This lovely dish comes in a bento box and has a lot of fun extras, all very delicious.

House Specialties:

Star anise salmon – Pan – seared Salmon, Star Anise Lemongrass, honey, and lime juice. Served with steamed vegetables. The presentation alone with get you salivating.

Pho:

Pho CA (Sole)- Filet of Sole, Onions and Cilantro, in Savory vegetable broth. What a wonderful rendition of the Vietnamese staple. The fish is fresh and flavorful, and the noodles stand up to the hot broth and are slightly Al dente.

Pho Chicken Curry- Chicken Breast, Onions, Cilantro, yams, in Savory chicken curry broth. To do a Pho soup with curry is amazing in itself, and so many glorious flavors.

Noodles & Rice:

Rainbow Fried Rice- Tomatoes, peas, celery, mushrooms, onions, eggs and baby corn. This rice has a really terrific flavor; I would order this one every time.

Entrees:

Curry Chicken – Snow Peas, onions, sweet yams, mushrooms, baby corn, and tofu served with Vietnamese curry. The chicken is tender and melts in your mouth, while the curry is very subtle but packs a punch, one of the best curries I’ve ever had.

From The Grill:

Grilled Chicken, chicken, tomatoes, lettuce, shallots, peanuts and scallions. This is served over rice with lovely fresh veggies, a great combination.

Desserts:

Exotic Bomba – White chocolate-coated mango, passion fruit and raspberry sorbet drizzled with chocolate. It is a hard outside chocolate shell with lovely fragrant sorbet on the inside. The gorgeous array of drizzled sauces make this very colorful.

Crème Brulee – A French staple. Creamy custard topped with caramelized sugar. Once again Chef Kimmy Tang has out done her self with this illustrious dessert.

Drinks:

Beer:

Vietnam 33 – Distinct, smoky smell with a fruity, caramel- like flavor that is slightly bitter and finishes with a short, thin taste.

Japan Asahi- Known for being refreshing and cool on the palate it is fast becoming one of the most popular beers in the world.

Sapporo – Traditional brewing with a careful selection of hops produces a light taste and fantastically smooth beer.

I am not really the expert on beer, but I did try all of them, for me with this kind of food it really works. Every beer is very drinkable. Some stronger then others, but each one a special thirst quencher in its own way. It also calms down the heat in all the spicy combinations

White Wines:

Sauvignon Blanc – Geyser peak, Sonoma, California. Fruit forward, but it has some hints of grapefruit, it was a delight with the fresh roils. You can also count on this wine choice to add something special to any of the curry dishes.

Chardonnay, Snap Dragon, California, I have never heard or tried this wine, so I was very surprised. It has a great fruit quality, no overblown oak; it’s just the perfect match with all of these fish inspired Vietnamese dishes.

Beringer, Napa valley, California. Another fine Chardonnay, standing up to the crispy fish in the lunch special.

Pinot Noir A by Acacia, Napa valley, California. I would try this wine with the bbq pork in the combination; it has the right amount of berry goodness to round out the smoky bbq seasonings.

Zinfandel, Ravenswood, lodie, California. A great pair with the steak salad, with its cherry, vanilla flavors.

Kimmy Tang was born in Saigon, her culinary career started in her family’s kitchen. She moved to California and opened her first restaurant, Michelia Asian Bistro in Los Angeles, where she combined French techniques with dishes inspired by her background in Chinese and Vietnamese cooking.
After selling that restaurant and embarking on a world culinary tour that included Spain, Germany and a trip back to Vietnam, Tang opened the first 9021Pho in Beverly Hills in 2009. She hasn’t slowed down since. There are currently four 9021Pho locations in Southern California, with 3 more opening soon in Koreatown, Westwood and Thousand Oaks.

What sets this Pho restaurant apart from other, is their incredible variety, not like other Pho joints this one has so many choices you are able to try all kinds of Vietnamese inspired foods.

Chef Kimmy Tang has been called by the LA Times “Chef of the moment.” There have been some other long standing eating establishments in this Beverly Hills location, Jacopo’s being one of them, but I believe that 9021Pho with be at this location for a very long time and that Chef Kimmy Tang will turn her moments into a culinary empire.

9021PHO
490 N. Beverly Drive,
Beverly Hills, (310) 275-5277
9021pho.com.

[Show as slideshow]

This is a cooking segment I did a while back at Epicurean’s kitchen facility. Enjoy and there are more to come!

April 22, 2014 – Dinner at Tipple & Brine

The urban sprawl of downtown Los Angeles is a location every restaurateur would aspire to be. Well, Tipple & Brine has captured that vibe and more. The more is that they are in Sherman Oaks! With it’s wonderful food, it manages to get the word out there that you really don’t have travel to the Westside, Santa Monica or downtown to find a pearl of a restaurant, its right here on Ventura Blvd.

Inspired cuisine, gracious hospitality and inviting atmosphere is what Tipple & Brine is all about. Owner Richard DiSisto has brought to life his perfect ideas of what all should go into this new venture, and he’s got is all right! The Blvd. has never seen the likes of this; industrial interiors, with ingenious design details, all hand made by Richard. So much thought and detail went into Tipple & Brine, honestly it deserves an interior design award on its own.

The garage style electronic lift contraption used to raise the front windows is a wonder in itself. Most of the upholstery is French grain sacks and Italian military blankets. There is even a manhole cover from Mexico which somehow fits in perfectly with the decor. You got to love the very old 50’s television in the front lounge area along with the exposed ventilation air ducts in the ceiling. The wood used everywhere is 200 years old. Richard says, “Everything here is born out of the dirt.” The chicken feeder light fixtures and chandeliers, as well as the movie hanging table lights made from movie theater speakers are all the brainchild of owner Richards’s marvelous imagination.

Richards’s history dates back to the 80’s when his Italian family owned a business in New Rochelle and was on the forefront of the new wave music scene. His grandfather started this business and came to New York by way of Ellis Island. Richard started working in the business when he was 14, and is now a very young and handsome 50. The music being played was reminiscent of the 80’s.

A lot of the staff came out of the downtown phenomenon called “ The Parish”, including Executive Chef Mike Williams; under his direction the kitchen is run like a finely tuned piano. Manager Emily also came from The Parish, she says about the staff, “This is a ship that was already sailing. Everyone works so well together and gets along great!” You can tell from all of the staff that hospitality is not a lost art, and every customer is made to feel very special.

I digress, lets talk about the main attraction, the food. I was completely blind-sided. When I came to the grand opening they were serving some of there menu items, but when its tray passed in little portions its very hard to discern flavors and textures. This time, with some of the newer menu items in full portions, it’s a real treat for every sense.

Here’s what I tried:
You can’t leave out the Tipple, the cocktails and wines I tried:

Faster Young Fruit with potato vodka, Blanc vermouth, lemon soda, grapefruit twist. This is a very refreshing cocktail, full of vim and vigor.

Mexican Firing Squad with Reposado Tequila, Lime, House-made Grenadine, Bitters. Very reminiscent of a margarita, but with a little more of a kick, hence why they call it Mexican Firing Squad.

Pinot Noir, Municipal Winemaking Santa Barbara, this is a sure bet with the asparagus salad, it hit all of the right notes.

Nebbiolo, Travaglini “Costa della Sesia” Piedmont. This wine was area hit with Lamb shank and the Skirt steak; it had nice cherry overtones that added to the overall meaty goodness of both dishes.

At this tasting I wrote about almost everything, because it was that good!

Fresh Oysters on the half shell, Hood Canal, WA, Marin Gems, CA, Eastern, NJ, each oyster is as fresh as it gets, some are large some are small, but all are incredible, all served with a ginger mignonette.

Asparagus, sherry-maple Vin, crispy egg, manchego. You open the egg and let the yoke drip all over the asparagus, in all its glory. This is a very sexy dish, and it melts in your mouth.

Scallops with parsnip, crispy pancetta, horseradish, oyster mushrooms and arugula. The best part of this dish is the little swirls of pancetta; the whole mix of ingredients is so brilliant, and with the scallops, I died and went to heaven.

Crispy Oysters with creamed nettles and smoked onion jam. This dish really ignited an otherworldly experience for me. The crispy fresh oyster, with the creamed soft nettles. Then you have the smoked onion jam on the top, all I can say is this dish is a knockout.

Lamb Shank with creamy grits and fava bean gremolata. The lamb is rich and buttery, pretty much falls apart when you dive into it. The sauce is dark with such a lovely lamb jus, truly a winner.

Flat Iron Steak with fried artichokes, celery root mash, salsa Verde and horseradish. The steak is cooked so that you can taste the delicious meat; with the sauce it adds a tangy flavor that is both full of vinegar as well as spicey horseradish, quite the combo.

Dessert:

The one to rave about is the 4-layer carrot cake with bourbon butterscotch sauce oozing out of it and the very lovely candied pecans, this is by far the very best of the best carrot cakes I have ever tasted.
Their oyster bar is all gussied up, and ready for your mouth to do a big dance. The brine part of this experience is fantastic. I think the signage that adorns the back wall sums it up with “It was a brave man who first ate an oyster”!

The thing to really talk about here at Tibble and Brine is their outstanding food. I can’t recall a tasting that has lingered so long on my taste buds; I keep comparing my newest tastings to this one, it is my new standard. I will have to come back and try everything else on their astounding menu, I am sure I will be completely blown away again, just like my readers will. So, go for dinner, have a cocktail and try an appetizer, from the first bite you will be hooked, just like me!

[Show as slideshow]

Tipple & Brine
14633 Ventura Blvd.
Sherman Oaks, CA 91403
tippleandbrine.com

Wine Train cooking with Chef Kelly McDonald!

Wurstküche, From the German Dictionary; meaning: a “sausage kitchen”. I thought that was a somewhat plain description of these grand exotic wonders. Until you pop one of these sausages in your mouth you will not know the full experience of enjoying these bursting fireworks of flavors.

Everything here is very imaginative and ingenious. The straightforward and uncomplicated nature of owners Tyler Wilson and Joseph Pitruzzelli’s brainchild is to be commended. After all, it’s a very simple concept, Meat, Potatoes and Beer. Maybe a variety of mustards and dipping sauces in the mix as well, but that’s about it!

This is a take on a beer garden at it’s finest, but what really sells is the concept, how things are put together in a neat simple package. Down to the graphic numbers that you put on your table for delivery and the boat shaped metal basket that the sausages come in. Nothing here is over looked; every attention to detail is addressed.

The interior is very industrial, with its different areas; The Green Room, The Patio, The Common Area and The Stage, all serve an equal purpose as it is very open and airy, which can accommodate many large parties with it’s communal bench seating.

They only serve German wine, which is a feat in itself; I would say German wine is an acquired taste. The beer selection is off the hook, so many beers so little time. I’m not going to review the beer or the wine, I tried to many and it would take too much time, but I would highly recommend you try what ever is your pleasure.

Here are the sausages I would recommend:

Bratwurst, fine cuts of pork, coriander & nutmeg, more then just your average Bratwurst, the special seasonings make this one a winner.

Mango Jalapeno, with chicken and turkey, there is something about the sweet and hot that really rocked my world.

Chicken Apple and spices, apple and specks of cinnamon, pork free. You will just gobble this one up, its easy on the palate and so delicious.

Duck & Bacon and Jalapeno peppers, succulent and packed with flavor. A sausage that is right in the middle, not an extreme experience, but great non the less.

Rattlesnake and rabbit with Jalapeno Peppers, buttery and mildly spicy. Once you taste this, the rattlesnake and rabbit novelty goes right out the window. The flavor is serious and you would never know that’s what you’re eating! It is savory, yet spicy with great fragrances from these oddly paired meats.

Klein Fries, double dipped fries, served with sauces. Although these fries are good, my drug of choice was the truffle fries.

White truffle fries oil glaze. All I can say is Yummy!!!

They have all 5 of their condiments in very large serving bottles right on the table: Whole Grain Mustard, Spicy Brown Mustard, Honey Mustard, American Mustard and Ketchup. My all time favorite is the Honey Mustard.

You also get your choice of Caramelized Onions, Sauerkraut, Sweet Peppers and Spicy peppers on every sausage order.

The dipping sauces are: Bleu Cheese Walnut & Bacon, Chipotle Aioli, Curry Ketchup, Sundried Tomato Maya, Buttermilk Ranch, Chipotle Ketchup, Pesto Mayo, Sweet & Sassy BBQ, Thai Peanut sauce. I would say as far as the best, to each his own. You can mix and match different sauces and with the wide array of sausages, you can literally change the direction of its original flavors. It is a very creative process that is open to every individual taste.

Wurstküche is so popular, by the time I was done with my meal the place was packed, and it’s a lot of square footage. Since my tasting I have told many people who said; of course I tried Wurstkuche, it was fantastic! This place is a gold mine, such a simple concept, young and old you will find exactly what you like at Wurstküche.

[Show as slideshow]

Wurstküche
625 Lincoln Blvd.
Venice, CA. 90291
www.wurstkuche.com

There aren’t a lot of places to choose from in this little block of restaurants and bars in Playa Del Rey, but Café Pinguini is where you want to dine when your staying nearby. In fact, the food is so astounding that you will want to drive here from any part of Los Angeles, just to be able to indulge in great Italian cuisine.

Both owners Tony and Enrico are from Rome, and worked in the restaurant business in Santa Monica at Café Del Fini for many years. Café Penguini has been in operation since 1997, and they have managed to keep the food very authentic, and most of their recipes are what you would get in an Osteria in Rome. My guess is that lots of customers come here whether they live around the block or in any part of Los Angeles, the food is that good, and so worth the drive!

My fantastic waiter Meo, gave me some nice samplings of wine, and made my lunch extra special with his gorgeous Italian accent.

Here are the wines that I tried:

Pinot Grigio, Pasqua 2012 Veneto, very fruity and effervescent as you might expect a Pinot Grigio to be, nicely paired with Antipasti Caldi Insalata di Mare. Simple, direct, will not take away from the nice dressing.

Chardonnay, Battaglini 2009 Russian River, try this wine with the Smoked Mozzarella con Shitake, it will blend nicely with the woodsy mushrooms.

Sauvignon Blanc, Scarbolo 2011 Friuli, I would give this wine a swirl with the Trio di Bruschetta, perfect nuances of flavors makes this combo work.

Pinot Noir Coeur de Terre 2011 Willamette Valley, Cabernet Sauvignon, Maddalena 2009 Paso Robles, well this is a no brainer with the Filetto al Porto, Italian wine with this glorious recipe.

Montepulciano, d’ Abruzzo, La Murola 2012 Abruzzo, there are so many ways to pair this one, my favorite was with the Fettuccine Bolognese.

Antipasti Caldi Insalata di Mare, warm clams, mussels, shrimp and calamari with extra virgin olive oil and lemon. This dish has so much integrity, perfectly balanced elements with the freshest seafood around, what more could you want.

Smoked Mozzarella con Shitake, slices of smoked mozzarella broiled and topped with sautéed shitake mushrooms. This is a great way to get your appetite on board for the rest of the meal. Smoky, meaty mushrooms really define this dish.

Trio di Bruschetta, assortment of bruschetta, the pepper bruschetta was my favorite, but each one has a lot of gusto.

Ravioli in Brodo, four cheese raviolis, ground Italian sausage in savory chicken broth. What a fine accomplishment this soup is. The ravioli pops in your mouth while the sausage is very savory with its fennel infused flavor.

Pizze, Prosciutto Funghi, tomato sauce, mushrooms, mozzarella and prosciutto. The crust is very thin and crisp and with the prosciutto, it’s just the perfect accompaniment to this nice light pizza.

Filetto al Porto, Filet mignon topped with mushrooms sautéed in a port wine sauce with leeks. The sauce is so luscious, the port characteristics are like velvet, and each bite has a different story to tell.

Veal Scaloppine ai Funghi, Medallions of veal or chicken sautéed with mushroom sauce. This too is an amazing accomplishment; the veal is paper thin and so tender it just melts in your mouth.

Sea Bass with Capers, the beauty of this dish is how it disappears in your palate, its buttery consistency is like nothing you’ve ever tasted, its just that good.

Fettuccine Bolognese, flat noodles with delicate ground veal and tomato sauce. The noodles are cooked aldente and the sauce just adheres to it. The little pieces of meat add to the overall texture of this superb pasta experience.

Fettuccine Contadina, fettuccine pasta with green peas, mushrooms, pancetta in a light creamy sauce. Given the choice I would eat this lively pasta every time. It’s creamy, with pleasant pork overtones from the pancetta. Plus it has all the colors of the Italian flag, what more could you want.

Risotto ai Funghi: risotto with mixed wild mushrooms, humble, unassuming, but just the right amount of everything, a great staple in my eating experience.

I had the opportunity to talk to Enrico’s lovely wife Charmaine, who is from Jamaica, she and Enrico were sharing a casual lunch. She shared with me that a bunch of celebrities dine there. They are the ones who love the non-Hollywood vibe and slow easy dining that Café Penguini offers. From Phil Jackson former Lakers coach to Paul McCartney’s sister, whose offices are across the street, there is lots of celebrity action.

There is a great patio with umbrellas to keep the sun away. The dining rooms are very Roman, with muted beige colors. There are also Italian replica art pieces on every wall, with nice soft Jazz music piped in.

My desire when eating Italian food is to be romanced with elegant ingredients and not to be over whelmed by too much of it. I love the fact that you are taken to another part of the world, transported via your taste buds, with all the lasting gorgeous flavor in every bite. Just like I remember when I traveled to Italy, there is not enough time to imbibe on all the wonderment that this Country has to offer.

Café Penguini is another slice of paradise with no exorbitant plane fairs! Just save your money and drive to Playa Del Rey for this Italian taste treat. Skip the mundane wanna be style Italian restaurants in the greater Los Angeles area and instead, take a lovely walk on the beach and then cozy up to the best Italian meal your going to have in a very long time!

Café Penguini
6935 Pacific Av., Playa Del Rey
Los Angeles, CA. 90293
310-306-0117
http://caffepinguini.com/

[Show as slideshow]

January 2, marked the 14th year in Playa Del Rey for this well known neighborhood hotspot. You can tell from the clientele that they know a good thing because they keep coming back for more.

The décor is lovely and fun, with murals of the Italian coastline on the wall; even the place mats have the map of Italy on them. I was told that until a little while ago they had Christmas lights up all year round. The dining room is a narrow configuration, which makes it all the more cozy. It has lots of fun things to look at and even more fun things to taste!

Here are my favorites:

Garlic Shrimp Antipasto, shrimp sautéed with butter, garlic and olive oil. The flavor is steeped in garlic with bright lemon accents. The shrimp are huge and beautifully butterflied, a big winner.

Calamari Fritti, deep fried calamari served with marinara, done just right, with nice crispy breading and a great sauce.

Caesar Salad Hearts of romaine with shaved Parmesan and croutons. This salad was fantastic; it has a delicious over all taste, and killer dressing.

Eggplant Parmigiana, lightly breaded topped with mozzarella and marinara. The actual eggplant is not smothered in marinara sauce, so you really get to enjoy the goodness of this straight-forward dish.

Home Made Ravioli, portobello mushroom, with porcini cream. Rich, smooth, and luscious is the only way of describing this perfect ensemble.

Gnocchi Salerno, prosciutto, peas, mushrooms in garlic cream sauce, this homemade, and though very rich, it had a way of making me a fan.

Veal Piccata, white wine, capers, and lemon with side of fettuccine Alfredo. The combination of these two together is what I liked most about this dish. This was my favorite, I would order this every time. I would love to know how they made the very inspired mushroom sauce.

Sausage Pizza, great crust, a good easy choice.

My fantastic waiter Roger gave me 4 bottles of wine to try, which my guests and I drank happily.

Hayman & Hill Monterey County 2012, kind of fruity with nice notes of Vanilla, went great with the shrimp appetizer.

Rodney Strong Chardonnay 2012, this wine has a little more caramel, vanilla, tones in it. I would pair this with Calamari or the Caesar salad. It’s a good balance with the tangy vinegar in the salad, and worked great with the batter on the calamari.

Cabernet Sauvignon, Pedroncelli, Dry Creek Sonoma 2011. This wine has cherry and woodsy nuances, got to do this with the mushroom sauce in the Veal Picatta.

Rodney Strong Merlot, Sonoma, 2011, hands down pair this with the sausage and tomatoes in the pizza.

Owner Lisetta Maria – AKA Lisa, is rich in family tradition and culture, and likes to keep the family memories alive through this restaurant and her grandmother’s recipes. His family came from Abruzzi, Italy, her grandmother and grandfather came to America through Ellis Island, and settled in Newton, Massachusetts.

As a child she watched her Grandma Anna Cantalini make wonderful specialties in the kitchen while her grand father Giovanni DiGregorio played the accordion. The same one she has on display near the front of the restaurant. The ravioli and gnocchi are the same recipe that her grandma made many years ago. On Sundays they have live music, which Lisa says she pays tribute to her Grandfather.

The atmosphere is very authentic, and the food will make your taste buds sing. This is definitely a fantastic place for a Sunday night family dinner. Another one of the many great finds during my Staycation here in Playa Del Rey.

[Show as slideshow]

Cantalini’s Salerno Beach
183 Culver Blvd · Playa Del Rey
(310) 821-0018
salernobeach.net

Only 30 to 40 minutes from my home in West Hollywood, lies an oasis of peace and relaxation. Honestly you feel like you’re in another part of California. With nature preserve the Ballona Wetlands providing your view, and all of the beautiful egret and squirrel activity, the Inn at Playa Del Rey is a stellar choice for a quick romantic getaway. And it’s so close to Los Angeles that you can see downtown in the distance off of your balcony.

Next time I want to getaway to Santa Barbara or Palm Springs I will just book a couple nights stay here instead. It is tranquil and 4 blocks from the beach. They have bicycles for your site seeing enjoyment as well as good old-fashioned walking. Either way you are very close to the beach and Marina Del Rey. They give a bike path map, so you can bike to the Marina or The Manhattan Beach pier in no time.

The rooms are quite and serene, and when darkness falls, you can see the big dipper from your room. The view at night is all of the cities of Angels twinkling evening lights. Amenities at Inn at Playa Del Rey Include: full hot buffet breakfast featuring market fresh fruits, home baked breads and egg soufflés. Complimentary California wines, hors d’oeuvres every evening, afternoon tea, lemonade and cookies.

The Inn provides bicycles for a glorious ride along the nearby beach. There is a private sunbathing garden, birding guides, classic movies, and massages can be arranged, guest business center with computer and high-speed internet connection, meeting facilities, wireless internet, complimentary parking, and convenient access to all of Los Angeles. There are so many pluses to this incredible property you just have to see it to believe.

The staff is extremely helpful, but they won’t overwhelm you with their presence. They are around when you need them, and are invisible when you don’t.

The décor is just lovely, lots of shabby chic type furniture, with birds neatly placed all over the hotel. Fireplaces and Jacuzzi’s in lots of the rooms, with large flat screen TV’s.

The quiet and calm will stick with you long after you stay. What a gem in our great city, another one of Playa Del Rey’s hidden treasures!

Inn at Playa Del Rey
435 Culver Blvd.
Playa Del Rey, CA. 90293
310-574-1920
www.innatplayadelrey.com

[Show as slideshow]

I love a good dive bar! One with great ambiance and interesting characters, and a real solid bar-keep, Prince O’ Whales has all that and more.

Steven Mayer is the owner, and his fantastic right hand man Rocky, makes a really stiff drink. Rocky moonlights as an actor, what a concept, oh yeah were in Los Angeles, I almost forgot. He has been a very successful commercial actor for a long time. As divey as this bar is on the outside Rocky makes up for it on the inside, with his charm and sweet demeanor, he gives Prince O’ Whales lots of credibility.
When I spoke to Steven Meyer on the phone, he made me laugh. Rocky said that Steven bought the Prince O’ Whales because he got kicked out of every bar in the area.

Here are the wines and drinks that I tried:

Proper Martini, done in a proper Martini glass with 2 olive, nice proportions, good chilled experience.

William Hill Chardonnay and Cabernet Sauvignon, both the white and the red were very drinkable and really terrific. Of course the Cabernet paired great with the meaty Whale burger, and the Chardonnay was excellent with the Fish and Chips.

Oh and then there’s the food…
The food I loved:

Whale Burger, you can’t quite describe this burger, it is very simple, but when you bite into it its pretty much in a burger category of its own, truly a delight to behold.

Cobb Salad, I love a good Cobb salad and this one is right up there with the great ones I have tasted throughout the years.

BBQ Chicken Salad, it had lots of tortilla strips with BBQ sauce dripped on top, this salad has loads of chicken and had nice BBQ sauce flavors.

Fish and Chips, how could you go wrong ordering this dish at a bar with a British name, well you can’t! The chips were large and crispy and the fish was battered to perfection with the fish still being moist inside.

Hot Wings, great spicy flavor with plump wings, just basic and good.

Chili, gotta love this chili, with a slight kick it blew my head off.

Club Sandwich, better then your average club, very hearty meat and good bread make this a staple in my Playa Del Rey adventure.

There are lots of nooks and crannies at this joint. An outside patio to play games and watch sports on large flat screen TV’s as well as 2 inside bars, and a small covered patio in the front of the property. One of their modern amenities is a digital/internet juke box, I have never seen anything like it.

My friend Lupe, who lives around the corner, joined me that night and says that Playa Del Rey is a hidden treasure and a sleepy little town, and that most people just drive by and don’t stop to enjoy its charm. Lupe believes in supporting her local businesses here in PDR, so she has quite a few of her favorite spots.

Location, location, location, right down the street is the beach that they call the jungle, complete with a shipwrecked drug boat (as of this writing). Prince O’ Whales is very convenient smack in the middle of everything. So next time you want a drink and a killer burger stop here!!!

[Show as slideshow]

Prince O’ Whales
335 Culver Blvd · Playa Del Rey
(310) 823-9826
princeowhales.com

My new Napa friend Tiffany gave me a mini tasting at this very popular dinner spot in Downtown Napa for my last night. As you can see it was very limited, but gave me a little slice of heaven.

Small Plates

Crispy spring rolls with soy-braised pork belly, shaved carrots, fresh herbs. So simple, but delicate, with a super punch of Asian flavors.

Dungeness crab cake with baby tatsoi, watermelon daikon and srirachia aioli. I just wish I would have had 10 of these, they are that good.

Flash fried calamari with a spice chipotle chili and orange honey glaze, pickled ginger. The calamari is very crispy, with the orange honey glaze you mouth is set on a really great far away journey.

Celadon is right on the Napa River, in a very historic Old Mill building. It deserves all of the hype, and maybe next time I can do a larger menu tasting.

CELADON
500 Main St.
Napa, California 94559
(707) 254-9690
www.celadonnapa.com