Jodi Jackson’s Hollywood

Oct.16, 2013

At Waterloo & City your taste buds are joyously met with fun and frivolity in every bit. So hard to describe each sensation in detail, its just that good!

Waterloo & City is named for the London underground railway line where Executive Chef/ Proprietor Brendan Collins initiated his youthful world adventures, though Collins (Los Angeles’ Melisse, Anisette and Palihouse), and his partner GM Proprietor Carolos Tomazos, (New York’s Per Se and Le Bernardin) hail from some of the world’s most respected fine dining establishments.

I always find something that is personal for me in every review, here I have a history with the building itself. It used to be The Crest House, and my brother lived for many years 2 blocks away. The Crest
house was a coffee shop, my father when he would go visit my brother, would come in from out of town and straight from the freeway he would go to the Crest House and have their great soup and then call my brother, I would very often meet my dad there. Well the only thing reminiscent of The Crest House is the building, but really that’s it.

What used to be a family owned coffee shop for 40 years got completely remodeled in 2006 by designers Thoreen & Ritter, into a modern multi-dimensional space that balances the comfort of a pub with notes of whimsy. Recycled church pews that provide seating in the lounge are brightly painted in hues of pink, brown and orange; overstuffed taupe suede banquettes are accented by lime baseboards and black, high-backed wooden chairs, adorn this new interior. A large communal table in the lounge which anchors the 30-foot long copper-topped bar; unadorned wooden tabletops add to the relaxed feel. Antique mirrors, silver platters, and vintage photos accent the walls while black zig-zag wainscoting provides added visual interest. A nice open patio provides additional space to enjoy the food and drink.

Here is what I tried:

PubTails:

Numb & Number – Tequila, Mezcal, Ginger, Cassis, Lemon, Peychauds. This cocktail had a nice aggressive edge to it. The Tequila and the Mezcal blended together with finese.

Paramour – Vodka, Raspberries, Lemongrass, Lemon, Prosecco. For the Vodka drinker, this one will do the trick.

The Wines That I tried:

Cuvaison, Carneros, Napa Valley, Chardonnay, rich smooth peach flavors, with a nice crisp finish. Worked great with the Kale Caesar, the Fried Octopus, and the Scallops.

Chateau Coustaut, Graves, Bordeaux Blanc, simple and wonderfully French, I drank it with the oysters.

Lockwood Vineyard, Pinot Noir, Monterey County, bright bing cherry,
strawberries and cream. This wine added so much to the Nero Capellini Pasta, Shrimp and Lobster Bolognaise.

Homefire Zinfandel, “Daydream Vineyard, Dry Creek Valley, Sonoma,
smooth and supple cherry notes. My favorite style wine, paired very well with the Wellington.

Here is the food that I tried:

Half Dozen East Coast Oysters, Cucumber Mignonette, Lemon. Small oysters add to this very succulent dish, what a masterpiece.

Fried Octopus, Watermelon, Green Curry, Cashews, Mint. The octopus is very large with very nice tentacles. Not as tender as it should have been, but the watermelon gave it a beautiful sweet addition, and the mint makes it more of a Thai flavored dish.

Kale Caesar, Egg Yolk, Cauliflower, Croutons, Anchovies. I would order this salad every time, very creative, using the most sought after green vegetables on the planet, great stuff.

Nero Capellini Pasta, Shrimp and Lobster Bolognaise, Basil, Tomato. Don’t let the black colored pasta fool you; it has outstanding flavor, and nice consistency.

Maine Scallops, Green Beans, Hazelnut Gazpacho, Turnips, Bacon. The scallops are plump and seared, with a unique hazelnut gazpacho, a completely new take on one of my favorite dishes.

Waterloo Wellington, Porcini Creamed Kale, Bordelaise Sauce, what a wonderful way to experience this old standard. With it’s great flaky
crust and the meat is so tender and pure, this dish is really a show
stopper.

Desserts That I Tried:

Pear & Cranberry Crisp, Candied Walnuts, Brandy Ice Cream. This dessert is very fruity, with the very yummy crisp, it is a healthy combo.

Sticky Toffee Pudding, Salted Caramel, Vanilla Ice Cream. This dessert is very simple, but with great toffee flavor.

Chef Collins prides himself on tradional French Technique with seasonal California ingredients. He was trained as a butcher and believes in using the whole animal, he only will use the best ingredients, and likes to cook food that he likes to eat. Collins’ first executive chef position was at The Calls Grill in Leeds, he recieved the Michelin Bib Gourmand in 1999. Next was the Oxo Tower Restaurant, owned by the Harvey Nichols Group, then came Quo Vadis. At Quo Vadis Collins garnered One Michelin Star and earned a reputation as one of London’s rising culinary talents. He moved to Los Angeles in 2002 to serve as chef de cuisine at his acclaimed Melisse Restaurant in Santa Monica, then he received the Mobile Four Star Rating each year and was the first California dining destination to be awarded a coveted Michelin Two Star rating. Collins left Melisse to open Mesa in Orange County; after that Collins returned to Santa Monica to open Anisette with Alain Giraud, from there he became executive chef of The Hall at Palihouse.

Owner Carolos Tomazos was born in Cyprus, his Mom encouraged him to pursue the restaurant industry as a career. His training was from Vienna, Austria where he graduated from the prestigious Hotel Management School, Modul. He worked for several luxury hotels including the Imperial, the Plaza and the Vienna Hilton. Then he moved to the Greek island of Mykonos, where he opened one of the most exclusive hotels on the island, Cafo Tagoo. He also worked on some well known cruise ships; the German flagged Hanseatic, a Berlitz guide 5-star rated ship, as well as Cunard’s Queen Elizabeth II and the Cunard’s flagship cruiser The Sea Goddess II.

Collins and Tomazos, met while working together at Palihouse, they wanted to create a fun, accessible neighborhood spot where their guests can enjoy a sophisticated, highly distinct menu, and throw back a few special pints as well!

Waterloo City is very particular about their food, you get the feeling
that everything here is very thought out and completely innovative.
They are considered a traditional British gastropub; meaning, the place is relaxed, with an easy atmosphere of an English pub while serving extraordinary gastronomic cuisine.

With some tasting you get unlimited food and drink, which is great so I can give my readers a proper review of many food items. Then there’re some that are pre-fixed so you basically know what you are getting ahead of time. Every now and then you will run across one that you pretty much are left in the dark, and your host will make all of your decisions for you. Some of that good, some of that bad. The bad never being told what the specials were for that night, the good, the excellent food no matter what you are allowed to order. Not to take anything away from this great restaurant, but next time you want a reviewer to do a proper review then let them eat and drink what ever they desire.

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Waterloo and City
(310) 391-4222
12517 West Washington Blvd, Culver City, CA 90066
http://www.waterlooandcity.com

Dinner at BLVD. 16 – Oct. 5, 2013

This hotel is nestled amongst all of the very fashionable high rises in the Wilshire Corridor. It is the perfect location to be close to the Westside but still be in an urban sprawl. It has all of the amenities you would need from a small boutique hotel, with just a little bit more. They situated me on the 14th floor, with a West facing view. The lovely song “On a Clear day” was my theme song while I stayed at The Palomar. The views were so clear, you could see the pacific ocean and even 29 miles across the sea, Catalina, the island of romance, was very visible.

The pool is so peaceful; it does not have as much sun as a sun worshipper would want. You need to hit the pool at around 3:00 PM for maximum sun exposure. They keep their pool at the perfect temperature, not to cold, not too hot, just right. There are adjacent mirrors on either side of the pool; so you can be like Esther Williams and watch yourself do water ballet, very entertaining.

The rooms are well appointed; the drawers have snakeskin on the outside. The sheets are very soft; you can tell they are expensive, just ready for a well deserved good night sleep. The hotel is a Kimpton, which prides itself on being an affordably elegant boutique hotel.

They do a nice wine tasting social every night at 5:00 PM for an hour; the wine’s they served were a very nice California label. This is a fun way to meet other folks staying at the hotel, and start your adventurous evening off with a smile.

Dinner at BLVD 16 Restaurant and Lounge:

The chef started me with a great large scampi sauté.

Farmers Market:

Chicken Soup, market inspired. I like this version of high-end chicken soup; great subtle chicken flavors and nice noodles filled this great tradition.

Charred Little Gems “Caesar” with creamy anchovy dressing, olive oil croutons, manchego, preserved lemon. Not to sure about this salad, I just did not understand what they were trying to do here.

Chicken Chop Salad with, butter lettuce, tomatoes, bacon, gorgonzola vinaigrette, hardboiled egg, and avocado. More like a Cobb salad, but delightful either way.

Flat Breads:

Chef’s Favorite with rapini, spicy chorizo, cracked pepper, lemon crème fraîche. I like this version of their flatbread. It is done crispy and the crust is very thin, the spicy chorizo is just that, hot, hot, hot!

Shareable:

Oysters, market selection, seasonal mignonette.
For me they were kind of fishy, but the mignonette solved that problem and I went on to thoroughly enjoy these little jewels of the sea.

S&P Calamari with fresh herbs, lemon cayenne aioli. Very light and fried up just right, I enjoyed this dish.

Mussels with Frites with tank 7 farmhouse ale, shallots, garlic, chili flakes, grilled bread. This was done very delicately; the mussels were little and did not over power the sauce. I really could not decipher the garlic and the beer flavors.

Large Plates:

Risotto with sweet corn, English peas, toy box tomatoes, with great flavor and my 2 favorite vegetables, corn and peas, risotto is cooked al dente, but pops in your mouth.

Sea bass with sautéed beans, tomato shallot ragout, capers, basil, lemon zest. This fish just did not appeal to me at all, just something about the seasoning that I did not really like.

Cedar river ribeye steak frites with thick cut paprika fries, parsley salsa verde. Now this steak is by far the best thing I tasted. It was so tender and just dripping with nice charred goodness. I would skip all the rest and just order this, make it a glorious steak night and come to Blvd. 16 just for that! And did I mention how fantastic the paprika fries were. Honestly, I would just order very minimal food, and then really pig out on the steak.

BLVD 16 Burger, medium rare with natural beef, cheddar, crispy bacon, avocado, s&p brioche bun. This burger was very good; it had my attention, lots of very good ground beef with nice texture and aromas.

Hand crafted specialty cocktails:

Velvet Slippers with floating egg white,
corralejo reposado, vida mezeal, velvet falernum, rosemary, smoked paprika, fresh lime, egg white, and orange bitters. Served in a gimlet glass, which gives it an old speakeasy cocktail feel.

Sweet Baby Jay with buzz button, grey goose vodka, canton ginger liqueur, fresh lime & orange. The buzz button floats in the glass and you have to be careful not too eat before your meal, because it makes your mouth numb, and gives you a very strange feeling.

Pumpkin Patch with kraken rum, Jim beam bourbon, Frangelico, pumpkin puree, fresh lime. Great cocktail for the Halloween season.

Layla’s Margarita with espolon reposado, solerno blood orange liqueur, cilantro, and fresh lime. Too much lime juice and just not sweet enough.
.
Here is the wine that I tried:

Tangent Sauvignon Blanc, Edna Valley, this wine was elegant with the mussels.

Lucien Albrecht Reserve, Gewürztraminer Alsace, great combination with the calamari.

Thomas Gogarty, Chardonnay, Santa Cruz, nice creamy consistency, paired great with the charred Caesar salad.

Murrieta’s Well, The Whip, White Blend, Livermore Valley, this wine went great with the chef’s treat; scampi sauté.

Napa Cellars, Zinfandel, Napa, rich, cherry, chocolate flavors, give this wine the best possible characteristics. I am so infatuated with a great Zinfandel; you just can never go wrong.

Septima, Malbec, Mendoza, OMG got to go with the steak with this one.

Joseph Carr, Cabernet Sauvignon, Napa, a real winner with the steak as well.
Blvd 16
Www.blvd16.com/‎

Room Service Breakfast:

This has got to be on of my most favorite things to do at a hotel, it is so decadent. Ordering room service breakfast is one of life’s guilty pleasures.

Here’s what I tried:

Florentine eggs benedict, the engish muffin that this lovely breakfast item sits on is very buttery and crunchy. The egg is cooked so that the yolks just subtly drizzles onto the ham, spinach and muffin. Delightfully fantastic.

Buttermilk pancakes, these pancakes are so light, fluffy, you really feel like you are eating air.
Turkey Sausages, wonderful little smoked gods in my mouth.
Amazing coffee and fresh squeezed orange juice.

LA is enormous and has a rich, fast-paced, cross-cultural landscape; The Palomar Hotel is very close to UCLA in Westwood, a quiet little pocket neighborhood. West Hollywood and Beverly Hills are just a very short cab ride away. The Palomar Hotel gives you a great homey experience in the heart of the city’s Westside. These are the elements that make a stay at Kimpton’s Hotel Palomar so exceptional.

Boasting spacious and stylish private living rooms, their suites are not the traditional corporate type. They are wired for media interviews or press junkets with multi-room capabilities. All Hotel Palomar guestrooms and suites feature: complimentary in-room wireless high-speed Internet access for Kimpton InTouch members, complimentary morning newspaper, complimentary morning coffee and tea bar in our boutique hotel’s living room lobby, 42″ LCD flat-screen TV with cable access, iHome docking station with alarm clock, fully-stocked honor bars with gourmet and organic options, ETRO bath amenities. Earthy to eccentric textures and fabrics in each room adds the LA boutique chic feel.

Based in San Francisco, Kimpton Hotels is the first and leading collection of boutique style hotels throughout the U.S, founded in 1981, by Bill Kimpton. There are a 2 Kimpton Hotels in Los Angeles, the other being Hotel Wilshire, but the Palomar is pretty swanky. You will be in the lap of luxury, every thing your heart should desire, and you would be in excellent hands. Instead of trying some over the top glamorous Los Angeles hotel, try this one instead, lots of happiness under one roof.

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Located in a very up and coming artsy neighborhood, with the EXPO line stopping near by. This place is like finding a pot of gold at the end of the rainbow. Chef Whitney Flood has thought of everything. The food is so delicately balanced, what comes out of his kitchen its like a weird science project, but in a very good way. Flavors pop off the plate and pour into your mouth. Every dish is a feast for your eyes, and most importantly your taste buds.

The space used to be Sublim Food Lounge and then Batch Restaurant and Bar. Muddy Leek took over in December of last year, and is an organic, sustainable, farm-to-table concept by co-owners Julie Retzlaff and husband/chef Whitney Flood. What started off as Bon Melange, a Los Angeles catering service, eventually grew to underground Muddy Leek pop-up dinner parties at different locations around town. On December 14, 2012 Muddy Leek opens as a brick and mortar restaurant for friends and family, going full force December 17, 2012.

My server Peter Sabri, who worked prior at Acabar, The Ivy, Il Couvo, and The Pikey, added a nice sensibility to my outstanding experience. Beverage Director and Sommelier Sara Godot, made me aware of how grand their assortment of alcohol is, used for a variety of great mixed cocktails. She entered a Perfect Manhattan completion with her specialized quinoa whiskey. Bartender Moe Irvin over saw the making of my very special cocktails.

The publicist made the arrangements for me to have 2 appetizers, 2 entrees and 2 deserts. Chef Whitney threw in some extras, which was very sweet, here’s what I tried:
Specialty Cocktails:

Lorne with 360 Vodka, pomegranate, grapefruit, ginger, rosewater and cardamom bitters. This cocktail is truly a work of art. It has a very large ice cube that is at the bottom of the glass topped with a sprig of rosemary, but as you drink the ice cube floats to the top with the rosemary perfectly still in place on top of the ice cube.

Dobbs with bourbon, SW vermouth and chartreuse. This is for the Old Fashion lovers, it will bring you back to that cocktail with just a little bit of extra fun.

Here are the wines I tried:

Donkey & Goat, Chardonnay, El Dorado CA 2012, this is not an over the top oak filled wine, it has nice a fruit forward feel, it managed to stand up to the cauliflower croquettes with its rich creamy flavors.

Normand Macon le Roche Vinuse, Chardonnay, Burgundy France 2010. This wine was fantastic with the scallops; it hosted all the flavors without washing out the marriage of ingredients.

Pittnauer, Zweigelt Blaufrankisch, ROT Burgenland, Austria 2010. This one is a no brainer with the flat iron steak. This wine is kind of effervescent, but with its glorious rich fruit flavor.

Ridge Ponzo Zinfandel Russian River Valley, CA 20008, I just had a very small amount of this brilliant wine, honesty I could drink this with anything, its that good.

Caladroy Cotes du Rousillon Syrah Roussillon France 2010, this wine was outstanding as well, and worked so nicely with the steak as well.

Starters:

Tomato Soup, this was a very sweet tomato soup, with simple but fantastic flavors.

Chanterelles & Egg, with roasted Kobacha squash, and sasparilla molasses. The combination of all of these simple ingredients work so well together, but I loved the chanterelles with the sarsaparilla molasses, so earthy and sweet.

Cauliflower croquettes with cauliflower kimchi
pickled vegetables. They are like little tater tots but with cauliflower. They are crispy on the outside and melty on the inside. This is an astonishing accomplishment.

Chicken Fried bacon with tomatoes jam, this dish is very creative! The bacon is very reminiscent of snetzle, moist and tender.

Plates:

Diver Scallops with braised pork belly, pine nut emulsion & charred peppers. For me this dish was a stand out. The pine nut emulsion is very creamy with lots of pine nut flavor. The scallops are large size and cooked with just the slightest crust, make my mouth water just to think about it.

Grass Fed Flat Iron Steak, smoked onion jam and shoe string potatoes. The steak is cooked rare and the onion jam adds a fantastic uber smoky taste. The shoestring potatoes knocked me out, what a different take on a standard dish.

Side:

Winter squash gnocchi with sage butter. I love the concept of this gnocchi, because I always order a pumpkin or squash ravioli with sage butter, so this fits into my favorite food wheelhouse big time.

Dessert:
Chocolate Sugar Pie, with oatmeal cookie crust and maple custard. Ok truly great, I took most of hit home and had to eat the whole thing the next day. The cookie crust and the chocolate were a big hit with me.

Lemon Verbena Panna Cotta with shaved Asian pears. Light with nice fresh fruit but I would get the Sugar pie over this every time.

The interior is very simple setting the stage for outstanding cuisine. There are nice modern art pieces hanging over the bar, and an interesting wood slated ceiling. Then there is a very inviting patio, 3 strings of lights run the full length of this outdoor wonderland. Nice touches add to the ambiance and the food.

They support Coastal Farms, Sweredowski Farms, Tutti Fruitti Farms, Weiser Farms, Mike & Sons Eggs, Scarborough Farms, Grove Farms, Frog Hollow Farms.

For all you foodies out there, this is the place to try. There are so many choices when dining in Culver City now; there has been big food resurgence in this small community. Muddy Leek’s food is organic and sustainable, and always made from scratch, supporting local farmers and producers. Their menu changes frequently, depending on what is in season. Muddy Leek is charming, but very understated, but the care and detail that goes into every plate is so worth every cent. Truly a great find in this fantastic fun artsy neighborhood.

Muddy Leek
www.muddyleek.com/‎
8631 W. Washington Blvd.
Culver City, CA 90232
310-838-2281

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Sept. 22, 2013

Sometimes you have a real power struggle with yourself, you want to do the right thing but are worried that you may upset some folks along the way. So I am at a cross roads, I really don’t give bad reviews, I just don’t talk about the bad things only the good. I am going to try to do that, but with one disclaimer about Momed, come for the food and not the service.

This restaurant offers high-end Mediterranean food with less fuss. It is like a typical lunch spot on South Beverly Drive, but offers sustainable mostly organic well thought out mediterrean plates. Momed embraces the pure, simple flavors from the many countries that comprise the eastern Mediterranean region with a vibrant modern twist. From the arc of the Levant, from Athens to Marrakech, Istanbul to Jerusalem, Eastern Mediterranean cuisine is synonymous with a healthy diet and where possible, all their ingredients are locally produced, seasonal and organic.

Here’s what I tried:

Brunch Menu:

Salmon Benedict, sustainable Atlantic salmon, organic poached eggs, spinach, saffron hollandaise, dirty potatoes. This brunch dish is the reason to go here for brunch, great ingredients, great flavors, a must have menu item.

Mushroom Omelet, trio of wood-roasted mushrooms, akawi cheese, za’star potatoes. A good filling omelet is all I can say.

Lunch Menu:
Mezze Cold:

All served with Pita Bread

Muhammara – roasted red pepper, walnuts, pomegranate, this one was my favorite spread, it had great sweet and nutty flavors.
Ikra – charred eggplant, tomato, red onion, and cilantro. I like this one with all its very healthy vegetable combination.
Mediterranean salad with Persian cucumbers, vine-ripened tomato, a good blend with a nice dressing.
Lentil salad – carrot, celery, feta, great for a vegetarian diet, good comfortable flavors.
Hummus – garbanzo beans, tahini, garlic, hits the spot with its nice subtle seasonings.
Tzatziki – cucumbers, mint, lebneh, what this does is refreshes the palate.
House pickles – seasonal vegetables, they were cauliflower and carrots, blanched and tasty.
Soup:
Chicken with Israeli couscous, spinach, and good substantial chicken flavor, like Mom’s chicken soup.
Salads:
Chopped Med, romaine, arugula, mint, dill, parsley, chioggia beets, walnuts, dried currants, labne yogurt dressing
with shrimp. This was one of the dishes where I should have got the whole salad, but instead they gave me a ramekin full. So even though I liked this salad a lot, I did not have enough of it, and was unable to see its complete presentation.
Plates:
Lamburger, cucumber yogurt, house-made challah bun. The burger is cooked perfectly and is huge; this was a standout menu item for me.
Spicy Grilled Shrimp, lemon, herbs, Mediterranean Sea salt, greens, I like this too, and it had great punch and nice sour nuances.
Chicken Breast Skewer, yogurt marinade, chickpea/aiolo greens. The chicken was tender and had a nice flavor, but the real showstopper was the lovely rice, with vermicelli in it. It had a sweet cinnamon flavor to it.

Pide Flatbreads, from their wood oven:
Three mushroom; Trio wood roasted mushrooms, portbello, crimini, button, beet greens, akawi cheese. The crust is very good, with a gracious amount of mushrooms; this flatbread is for the mushroom aficionado.
Hand Rolls/ Mediterranean Wraps:

Falafel, cilantro tahini, tomatoes, pickled turnips, and greens. Not your typical falafel less is more for this one.
Pita Burger, Ground chuck, oven-blistered tomatoes, baby romaine, red onions, garlic aioli. This one got lost in it’s smaller size for my tasting, could not figure this burger out.

Market Sandwiches:

DBLTA, apple wood –smoked duck bacon, vine rip tomato, baby romaine, and avocado. I had the duck bacon at a kosher event this past year, and what I love about it is that you really don’t know its not pork. It has the same smoky flavor, and tastes just like pork bacon. I loved this sandwich, and what a novel idea!

Chicken Tarragon with Granny Smith apples, Turkish apricots, celery, red onions, garlic aioli. This one was a little too dry for my tastes, if they amped up their garlic aioli I would have screamed for more.

Here are the wines I tried:

2010 Galil Mountain, Chardonnay, Upper Galilee, Israel (Kosher) this wine was a pleasant surprise, my favorite of all of them, and worked nicely with the shrimp dish.

2011 Calera, Chardonnay, Central Coast, California, nice and light a good match with the chopped salad.

2011 Jules Taylor, Pinot Gris, Marlborough, New Zealand. This wine has that typical strong New Zealand fruit acidity, so it worked with the chicken salad with the Turkish apricots.

2010 Tangent, Sauvignon Blanc, Edna Valley, California. The spreads worked great with this fruit forward wine.

2010 Ministry of the Vinterior, Pinot Noir, Sonoma County. I loved this wine with the 2 mushroom dishes, it was soft yet could stand up to the woodsy flavors of the mushrooms.

2010 The Seventy Five Wine Company, “The Sum” California Red Wine, Napa Valley. This wine went great with the lamb burger, perfect characteristics in a meritage wine.

Ok so getting back to the bad parts, I really need to step up to the plate on this one! This place is very busy, lots of families, but really not that many tables for it to have been that busy and suffer from lack of service. It used to be a counter order type of restaurant, meaning you order your food at the counter and they give you number and bring your food to you. In the last few months they transitioned to a sit down full table service restaurant. The problem is that you can really feel the transition.

My server took my order and then pretty much stayed behind the counter and had other employees deliver my food. The bus boy was truly the worst, and there was no language barrier. I asked him for a to go packaging and he said yes and then went about cleaning tables and pushing in chairs instead of helping me out. When I asked the waitperson about that she said oh no he won’t be able to do that for a long time…Really!

The staff just did not seem happy; they were all doing their jobs like robots. I always get personal fun stories from the wait staff and managers about their journey. I heard nothing from anyone; they were too busy not paying attention to me. Raymond the manager did offer up some much needed knowledge about Alex and their philosophy, but that too was like pulling teeth!

Wow, I thought this is a service industry and that the customer is always right, they need some quick training on how to give better service, or at least service with a smile. The only saving grave was 1 server who was not mine, but she brought over my cappuccino, and that as Fallon, named after the character on Dynasty, she had the voice of an angel and a smile to match. Fallon brightened my day and experience, too bad she was not with me the whole time.

So what more can I say about Momed, don’t go with high expectations and hopefully you will be happy with their straight forward take on Mediterranean Foods.

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Momed
233 South Beverly Drive
Beverly Hills CA 90212
T 310 270 4444

Sept. 18, 2013

I have been to many events at the 4 Star W Hotel in Westwood, and have nibbled on small party bites, but never did the full grand tour of this marvelous restaurant. The W’s Nine Thirty lives up to its great name. I met Executive Chef Dakota at The Taste of LA, she was so sweet and stylish, and I just could not wait to come to her fantastic restaurant when she invited me!

Dakota, is a French Trained Executive Chef for Choice Hospitality and The W Los Angeles, she attended, A.O.S Culinary Arts, S.C.I. Born and raised in Lancaster California, she began cooking at a young age and credits her mother, suspense novelist Charmaine Coimbria, for introducing her to the kitchen. At a tender age, Dokota would gather fresh organic produce from her Mom’s garden and pickle them.

Moving to Santa Fe New Mexico when she was 12. Dakota would eventually attend New Mexico State University where she found her real passion in cooking. After graduating top of her class from Scottsdale Culinary Institute in1997 she went to work under Chef Jeff Drew at Coyote Café and spent three years there cultivating her talents.

After that, she worked at the Ritz-Carlton including the Ritz-Carlton in Atlanta where she made a name for herself working closely with Chef Bruno Menard and returned to Los Angeles to work for Jer-ne Restaurant and Bar at the Ritz-Carlton in Marina Del Rey. Chef Dakota worked at Sunset Tower Hotel’s Tower Bar and moved to Philadelphia to help open Stephen Starr’s restaurant Parc.

Although she has lived and traveled all over the country, Chef Weiss will always consider Southern California home and worked at Hotel Shangri-La in Santa Monica before arriving at W Los Angeles. As the executive chef at W Los Angeles in Westwood, Chef Weiss oversees all kitchen operations for the hotel including renowned restaurants, NINETHIRTY and The Backyard. Having been on Bravo’s Top Chef season 9, and making it to top 16, has made Chef Dakota a celebrity.
Her culinary skills have received honors by some of Los Angeles’ toughest critics including Los Angeles Times, Gayot.com and other notable publications. While at Jer-ne, she was named “Best New Chef” by Angeleno magazine, and in 2013 Hot Chef from Eater LA. As Chef Weiss says, “If you don’t love what you do, then you might as well quit.” She believes in bold tastes, but is committed to unique, yet simple and light dishes.

My waiter for the evening was Derek Caldwell is an actor who was in the cult film hit, Sharknado. Originally from Nebraska, he got the job in the film from a producer customer that came into Nine Thirty. In the movie, he played an angry New Jersey driver. Previously, he worked at The Cheesecake Factory for 6 ½ years. Derek added some elegance and knowledge to my most incredible dinner.

The general manager Jason Zucker hails from Philadelphia and worked with Wolf Gang Puck for 1-½ years. Busboy Jacob’s uncle helped got him his job at Nine Thirty. His uncle is a very famous guy around here; he has worked for the W and its predecessor The Marquis for 35 years and now, he only works breakfast. I am hoping to come back and do a stay-cation in the near future.

Here’s what I tried:

Social Bites:

Cousa Squash Carpaccio tempura shishito peppers, yuzu-pumpkin vinaigrette. This dish is for the health conscious calorie watcher, it is very tasty as well.

Local Fresh Shucked Oysters with shallots, vinegar, chile. The nice little fish eggs on the top give this dish an added hint of the ocean.

Char-Grilled Thick-Cut Hobbs Bacon with apple, habanero chimichurri, and the bacon has the grill marks still on it, really nice touch. The apple gives it a perfect sweet balance.

Grilled Abalone with charred leek, blackened, habanero vinaigrette. Little mini abalones adorn this beautiful presentation, with the mashed potatoes oozing out of the real abalone shell.

Beginning Plates:

Roasted Eggplant with seared ricotta salatta, marinated anchovies. Very tangy and sour, with lots of olive and capers. If you like a more pungent eggplant dish then this one is for you.

White Corn Bisque smoked queso fresco, jalapeno pistou, so mouth watering; it is creamy with very complex charred corn flavors, the best corn soup ever.

Large Plates:

Diver Scallops summer bean succotash, grill corn vinaigrette. It comes steaming hot, yet the scallops are perfectly cooked and not rubbery.

Beef Bourguignon with pappardelle noodles, roasted market vegetables in red wine sauce. This is so homey, like Mom’s pot-roast but very French. The mushrooms make it heavenly. Most of their meat is grass feed from Neiman Ranch in Montana

Ninethirty Cheeseburger with fiscalini aged white cheddar, malt vinegarailoi, fried pickles, pretzel bun, sweet potato fries. OMG, what a burger, oozing with juicy goodness. The fried pickles are so interesting; they are cut long and are a great addition. With all the burgers that I’ve tried I have never had fried pickles in my hamburger. The sweet potato waffle fries are cooked so perfect, they are huge and could be a meal in itself.

Roasted Rare Prime Rib twice baked potato, fresh shaved black truffles. The black truffles on the top are so tantalizing, and very decadent.

Why Not?

Potato Puff black truffle fondue, black honey, lardons, and chives. This dish is a showstopper. Not only delicious but also really great eye candy. I would order this one every time.

Dessert:

They served me 3 different desserts, all were a work of art and all delicious.

These are the wines I tried:

Masi Masianco, Pinot Grigio & Verduzzo Venezia, Italy 2011, this wine went great with the Cousa Squash Carpaccio. It is sweet and a little sparkling but matched very well.

Provenance, Sauvignon Blanc, Napa Valley 2011, great flavors, rich and fruity but still nice and light. I would try this wine with the very fresh oysters; the wine takes away the fishy oyster essence.

Groth Chardonnay, Napa Valley, and 2009 Carmel vanilla, perfect, with everything you would want from a Chardonnay wine. I paired this with the lovely scallops.

Jordan Chardonnay Russian River 2010, fruity lots of peach, caramel, salty and oak. The corn bisque worked great with this wine; it doesn’t over power the smooth creamy rich goodness of the soup.

Orogeny, Pinot Noir, Russian River Valley 2011, I would drink this wine with the eggplant dish, it matched the strength in the ricotta salatta cheese.

Catena, Malbec, Vista Flores, Argentina 2010, rich full bodied cherries, leather tobacco, great color and viscosity. This was velvety smooth, went great with the Beef Bourguignon.

Clos du Val, Cabernet Sauvignon, Napa Valley 2009, got to do this wine with the prime rib. This is a great full-bodied Cabernet, full of cherry, and other spicy scents.

The style here is fine dining but you can wear denim with a blazer. Fancy but cool and hip. Their music is understated new age type “Cowboy Junkies” and heaven-song Nouvelle Vague – Group.

The interior is very sleek with a gorgeous sunburst light fixture, very Jetsons 60’s feel. Dark wood tables set against Asian inspired coconut shells walls. Not so much your everyday ritzy hotel and restaurant interior, it manages to be very stylish and still speak to a foodie crowd. There is also a patio, which is an extension of the dining room, with dark velvet upholstered seating and exposed concrete walls. It has kind of like a 19th century schoolhouse feel. So if you like out door dining, you can sit under the stars in comfy sofas by a lush outdoor fireplace.

I am always so amazed by all the wonderful experiences in fine dining that I am exposed to through my website. I’m truly blessed. Still, I get so excited by the thought of really great food. I was not disappointed by this bold, enchanting cuisine. Classy, upscale Nine Thirty has it all with exceptionally delicious fare!

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Nine Thirty
930 Hilgard Ave, Los Angeles, CA 90024
(310) 208-8765

On Saturdays I watch 3 hours of Bollywood entertainment shows. It’s like Access Hollywood; but Bollywood style; Showbiz India, Namaste America, and Asian Variety Television. I am a huge Bollywood fan, literally obsessed with all things Bollywood. I watch in delight the dancing of Hrithik Roshan, and the comic genius if Shah Rukh Khan, and the sexiness of Kareena Kapoor Khan. I know a lot about Bollywood and it’s culture. After my Bollywood marathon on Saturdays I always want to go out for Indian food. So before my tasting at Mayura I watched 2 hours of my favorite taped Bollywood programs. Bollywood is a passion that I have that a lot of folks don’t know about. This viewing made me madly crave Indian food for lunch, so this tasting was just the right timing.

Their location is in a strip mall in an ethnic Venice Boulevard neighborhood, down the street from some major Hollywood studios. Pretty much the last place you think to find a fine high quality regional Indian cuisine. The interior is very basic, with a large flat screen TV showing Bollywood highlights.
There are lots of different food regions in India, as well as regions for different types of films. This restaurant is famous for its Kerala delights. Mayura is a Kerala-style (Southern Indian) restaurant, the strip of southern India that touches the Arabian Sea, a cosmopolitan region, shaped by a thousand years of spice trading, whose food is influenced by Nayar Hindus, Muslims, Syrian Christians and even an ancient community of Jews.

The day that I went they were celebrating ONAM. Onam (Malayalam:) is a Hindu festival celebrated by the people of Kerala, India. It is also the Harvest festival of Kerala with State holidays on 4 days starting from Onam Eve (Uthradom) to the 4rd Onam Day. Onam Festival falls during the Malayalam month of Chingam (Aug – Sep) and marks the commemoration of Vamana avatara of Vishnu and the subsequent homecoming of mythical King Mahabali. Onam is reminiscent of Kerala’s agrarian past, as it is considered to be a harvest festival. In Kerala, it is the festival celebrated with most number of cultural elements such as Vallam Kali, Pulikkali, Pookkalam, Onatthappan, Thumbi Thullal, Onavillu, Kazhchakkula, Atthachamayam etc. Their grand celebratory buffet consisted of many sauces, dips, salads and curries. Really deliciously different, with a sparkling array of Indian flavors.

On the buffet there were so may curries and sauces to taste that I lost track of their names. But what was lost in translation was not lost on my taste buds. Everything was a glorious treat. The one thing that really got my attention was the Kerala Fish Curry, fish bathed in a creamy and assertive broth with turmeric. Located on the Malabar Coast, Kerala is famous for its seafood preparations. I felt like I had traveled to India, and experienced this historic joyous celebration first hand.

Owners Aniyan Puthanpurayil and Padmini Aniyan have numerous famous clients that you can see on their photo wall. It appears that Mayura is a very family oriented establishment. This place is the most popular Indian restaurant in this Venice boulevard neighborhood. There was a line to the buffet that wrapped itself around the inside and the outside of the restaurant. The ladies wore their customary sarees and some of the men wore their customary Indian shirts, called kurtas. Everyone was hungry and seemed very excited to be eating this food on this day.

Here’s the food I ordered off the menu:

Vegetable Samosa, deep-fried crispy crust stuffed with mixed vegetables. Served with 2 sauces one sweet and one hot, very savory stuff.

Aloo Gobi, potato and cauliflower cooked in savory sauce. This is such a great dish, lots of spices but mild on the heat meter.

Raita, yogurt with cucumber and onion. This is guaranteed to cool your palate with its nice chilled yogurt and mild cucumber and onions.

Garlic, Ginger, or Kulcha Naan, lots of rich garlic flavors, and nice ginger spice makes this a great dipping bread.

Chicken Tikka Masala, boneless chicken tikka cooked in curry sauce. The chicken is tender squares, and the sauce is very delectable, once again a great buttery curry sauce.

Mushroom Masala, button mushroom cooked with garlic spices. Very rich and dark, but if you’re a mushroom lover then this should be your vegetable side dish.

Mutter Paneer, peas with Indian cheese in a savory sauce. One of my favorite Indian dishes and this one is truly a gem. The sauce is a beautiful color, with nice curry richness, and buttery goodness.

Mayura Special Shrimp Biryani with shrimp with special seasoning cooked in with rice, tomatoes onion and shrimp. Kind of like Chinese fried rice, but so much better. The seasonings are so exotic, the flavors just sing in your mouth, what a treat.

These are the drinks that I tried:

Lassi – Mango, sweet, salt. It provides the palate with a nice cleansing feeling.

Shakes – Vanilla, mango, banana, rose. His one is a little more rich then the Lassi, but equally delicious.

Beers:

Flying Horse – India. This is a nice break from my usual wines that I order with my tastings. Beer is just a better beverage with Indian food, with all its spicy nuances. This beer had a nice clean flavor with just a little bit of bitterness.

Taj Mahal – India. I liked this beer as well; it has more of a crisp feel on the palate.

Everything I tried was a delightful experience. Some of the dishes were hot and some were smooth and savory. You really need to come here with an open mind, and enjoy this real traditional Indian grub.

So now every Saturday after my Bollywood marathon I know I have a place to imbibe in the true Kerala food experience. So if you want authentic Indian cuisine with a capital A, come to Mayura now. Mayura is a must for Indian food lovers seeking hyper-regional fare outside of Artesia’s Little India. When you’re craving this kind of delicious Indian food, give Mayura a try!
Mayura Indian Restaurant
10406 Venice Blvd
Culver City, CA 90232
Phone: (310) 559-9644
http://www.mayuraindianrestaurant.com

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There is only one thing to say about good food… go try it! Here, you can’t even describe the flavors, they are so great, words don’t do them justice. But in my humble way, I will try.

On my trip to Italy in 2006, I tried some truly amazing food but when I got back to the U.S. I craved only American food. It was strange but little by little my taste buds started screaming for authentic Italian foods again. Not Italian American, but foods that are indigenous to certain regions that I traveled to. Going to Italy gave me a new perspective, where now I realize the difference between authentic and American Italian cuisine. But how do you get authentic Italian here in North America? Osteria Momma is the answer. You don’t have to travel 15 hours across the globe to get this kind of incredible Italian food because it really doesn’t get any better then this. They have the best Italian products, outrageous Italian wines and…they are right here at home!

Here’s what I tried:

Pappa Al Pomodoro – Tuscan tomato soup with croutons. The croutons are out of this world, great herbs and olive oil. You just need good products to get this one right.

Frittura Mista with fried calamari, shrimp, zucchini and carrots. Very light, this is a very well done traditional Italian appetizer.

Carpaccio di Filetto – Filet Mignon Carpaccio with arugula and Grana Padano cheese. The steak is rare but slightly cooked with the lemon juice; the Grana Padano adds just the right amount of good Italian cheese flavors.

Diversa Italian salami, romaine lettuce, croutons, carrots, Grana Padano and chickpeas in an herbs-mustard-vinegar dressing. I really loved this salad, it is crisp and crunchy, and the real Italian salumi is the best part. There are mustard seeds that add a great nuance as well.

Anagosta Lessata – Lobster Appetizer with salad. The lobster is so fresh and has such great flavor, with a nice raspberry dressing.

Tagliata – grilled and slice premium Angus NY steak served with arugula and Grana Padano cheese. The steak is sliced; it is paired with arugula and Grana Padano cheese. All of these ingredients work so well together. Steak is cooked rare with all of its juices flowing. The arugula and Parmesan salad along side of it refreshes the palate.

Branzino – whole fish served with cauliflower, broccoli and carrots. The fish is light and fluffy, the vegetable is also perfect, glazed in a nice amount of butter olive oil. Just the right amount of seasoning, everything is very fresh.

Pizza:

Arianna with mozzarella, walnuts, speck and truffle oil. This pizza is a stand out, so simple, but amazing ingredients, a good choice.

Berto with mozzarella, tomato sauce, spicy pepperoni and sausage. This is the more traditional pizza and a good find.

Pasta:

Pappardelle Verdi all’Anatra with green spinach pappardelle in duck ragú. Ok, so all of the pasta knocked me out. You just can’t mess with perfection this one is fantastic.

Reginette della Mamma with Cream sauce, guanciale, sausage and Treviso radicchio. I had this the last time I came here, a true winner.

Gnocchi ai Porcini with Light cream sauce, with porcini mushrooms and natural free range Jidori chicken, a stellar accomplishment.

Mushroom Ravioli, this is a house special. The mushroom sauce has so much earthy flavor, it enhances every bite. This was by far my favorite of the night.

Linguine alle Vongole with White wine clam sauce. The clams are plump and pop in your mouth. The clam flavor is so off the hook.

Lasagna Bolognese, layers and layers of great meat sauce with lovely mozzarella cheeses. This dish just melts in your mouth.

Dessert:

Torta di Limone, lemon tart. Very tangy, but with great lemon flavor.

Torta di Choccolate Arance, chocolate tart. So much chocolate in every bite, a chocolates lover’s paradise.

Affagato Vanilla espresso topped with espresso. This dessert was like a coffee milkshake, it went down so smooth.

Here is the wine I tried:

Their wine lists so grand, every region is depicted with a map so you can really see and understand where these wines come form. You can tell their customers really study the wine list.

ProseccoIl Fresco DOC Treviso Pinot Nero-Glera – Villa Sandi, this was good as a starter with the Lobster salad.

Gewurztraminer Aime DOC Sutirol Alto Adige – Girlan 2010, went great with the lobster with all its effervescence.

Pinot Grigio Cupra Ramato DOC Venezia Giulia Atterns 2011, goes great with any sort of dish that has Grana Padano, and went well with the Arianna pizza.

Bramito del Cefvo IGT Umbria 100% Chardonnay – Castello della Sala Antinori 2011. This wine is earthy, the terroir is very different then California, it is older. I would go with the Frittura Mista, it lends a nice flavor to the fried elegance of this dish.

Pallagrello del Ventaglio IGT Terre del Volturno – 100 % Pallagrello – Castello ducale 2010, This wine is grown in Volcanic ash, I liked this wine with the Linguine alle Vongole, it is dry but lively. I also paired this wine with the Branzino.

Sauvignon DOC Isonzo del Friuli – Luisa 2011, I liked this wine with the Diversa Italian salad, the olive oil on the salad worked nicely with this smooth wine.

Prabi IGT Vigneti delle Dolomiti Biano – Cesconi 2010, very fragrant so it was perfect with the Mushroom Ravioli.

Lighea Zibibbo IGT Sicilia – Donnafugata, anything with cheese would work good with this wine, these are pre Roman grapes.

Gavi DOCG Gavi Cortese 100% – La Scolca – 2011, I really like this one with the mushroom ravioli as well.

Moscato Fior d’ Arancio, this is a great dessert wine.

DOC Colli Eugenei Vignalta 2010, a great dessert wine as well.

Campofiorin IGT Rosso del Veronese Corvina, Rondinella, Molinara – Masi 2009, this was such a great accompaniment with the Berto pizza.

Rosso di Montalcino DC- Ridolfi 2009, this wine is also a great combo with the Berto Pizza as well.

Merlot DOC Colli Orientali de Friuli catello di Buttrio 2009, very well suited for anything with meat, like the Tagliata.

Pinot Nero Meczan – Hofstatter 2011, this wine paired good with the
Carpaccio di Filetto, as well as the great cheese in this dish.

Cabernet Sauvignon Camul DOC Piave Tonon 2009, the brilliant flavors in the Bolognese sauce in the lasagna were terrific with this wine.

Ciro Rosso Classico DOC San Francesco 2009, this wine worked well with the Pappardelle Verdi all’Anatra, as well as the steak.

The family is all from Padova, which is only a 30-minute ride away from Venice. Momma’s son Filippo, left Italy when he was 26 years old and all of us who dine at the restaurant are the benefactors. Having his business in American has been very fruitful and he doubts he would have been able to have this much success in Italy with their economy in a slump.

Around the east dining room, there is a whole wall dedicated to family photos, Mom, Dad, Grand parents, and what you see gives you a sense of a very loving Italian family. These photos are mounted on simple canvas but if you look closer they are actually acoustic panels which absorb sound and keep the noise level perfect. There are photos of his grand parents from WW2 in1939 with soldiers in the background. Momma’s young, glamorous photo is even on their own brand of olive oil.

The restaurant is in an up and coming Hollywood neighborhood that has many historic craftsmen style houses. The room is so homey and comfortable that combined with the buzzing of happy people, it made my heart sing. The kind of people that eat at Momma’s are families and friends; upscale sunset junction types. I sat next to a table of Japanese ladies who were ordering some great bottles of wine. All of this combined with the music, which was so enchanting – Italian Pop, gives the restaurant a very young vibe.

A chalkboard had each of the days specials on it and they were all so enticing it made it very hard to decide. At the wine bar, all of their fantastic wines are on display in a huge rack that takes up the entire wall behind. The interior is  set with classic monochromatic décor. Sand colored tiles work perfectly with café tables and chairs. There are no table clothes which gives an uncomplicated look in order to highlight their main event… food.

Pizzas are generous and good, much like you’d get at a neighborhood pizzeria anywhere in Italy. I’m talking about the kind of place where families, not gourmands following the guidebooks, would go. The atmosphere is warm and friendly, the space understated but inviting.

My waiter added to the great Italian ambiance. Salvatore, who hailed from Viareggio which is coined the Italian Rivera, was charming, knowledgeable and easy on the eyes. So all in all he was a great addition to this wonderful experience.

Mamma Lordenana, Mamma Osteria’s namesake, believes you should never underestimate the power of a home cooked Italian meal. After many years of hard work from her kitchen in Italy, Mamma Loredana decided to share her original recipes with the Los Angeles area. In March of 2010, Mamma Loredana, with the help of her son Filippo and the rest of the family, opened a true and traditional Italian Osteria Mamma.

Mama’s son Fillippo Cortivo, who is an official International Certified Sommelier, runs the day-to-day business with his sister. You can expect a true taste of the Veneto region when you eat at Osteria Mamma. So cozy and inviting, you’ll feel like you’re part of the family. There are also a handful of sidewalk tables out front, perfect for a warm summer night.

Mamma Loredana makes all her own pastas, just as she did at her previous restaurant down the street, La Buca. Most nights Mamma, who used to be quite the vamp in her youth, if the photos on the back wall are any evidence, is in the kitchen.

In all, this place is truly worth every dime and every bite. Not just every day good Italian food; it is out of this world!

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Sept. 8, 2013

People who live in Venice always say that they don’t travel North of Lincoln Blvd. It’s not that they are snobs, they just have their own little microcosm, or slice of paradise on Abbot Kinney Blvd. This is the land of lovely, the land of all things beautiful and fashionable.

So much has changed. My dear cousin Lydia used to live on Palm in the heart of Venice, Abbot Kinney. She has since moved to Oakland, CA. When she lived in Venice I would keep my bike at her house and bicycle around the neighborhood on my way to the beach. Back then it had a hipster vibe, but was missing some urban touches.

I walked around the neighborhood before my tasting and noticed so many upscale retail stores and restaurants; I was astonished about how this area has gone uber cool and upscale. During my stroll I noticed the one thing that the street needed was a spacious, swanky new place to eat. Feed body and soul is all that and more. It is casual and health conscious with all the requisite menu items needed for a special dining experience.

My server Ashley, came from a music background, and added just the right touch of knowledge and social graces. She knew her stuff and also made you feel like you were eating in her living room. Along with manager Blue ‘s further guidance…let’s just say I knew I was in the lap of luxury. Keeping me company in my huge booth, she selected the wines that completely enhanced my meal.

DeeAnna, who is the owner, originated the concept of a passionate lifestyle with integrity of ingredients, which drives this restaurant. DeeAnna Staats and the Feed team are pioneering a unique and contemporary concept for the food-service industry: forging relationships through food, conversations, and social responsibility.

Feed’s mission is based on quality ingredients, simple preparation, a comfortable atmosphere, and a service experience that supports the principles of a modern and clean lifestyle. They care about the health of their guests, their local community, and the global community as a whole. Feed Body & Soul is about eating well, feeling good, and doing good.

Chef Dickson’s thoughtful menu features only natural, organic, and sustainable ingredients that are seasonally sourced for availability from local markets. All dishes are carefully composed with minimal oil and no refined sugars or flours to offer diners a delicious, yet nourishing meal. Feed’s all-organic beverage program, curated by Los Angeles cocktail guru Marcos Tello, features natural mixers and farmers’ market fresh ingredients. The restaurant also serves a succinct list of local, organic wines and beers, as well as all-natural sodas and juices.

They are going to be switching their cooking technology to Sous Vide, which means cooked under pressure, in vacuum-sealed bags. This is one big reason to come here and eat! Sous-vide (/suːˈviːd/; French for “under vacuum”) is a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times—72 hours in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, and not overcook the outside while still keeping the inside at the same “doneness”, which makes the food juicier.

Here’s what I tried:
Farmers Market Soups, Salads, Spreads:

Farmers Market Spread, red pepper, mushroom and humus. They give you pita and home made flat bread that were as delicious as the spreads themselves. The mushroom was full of bold mushroom flavor and the red pepper was tangy and sweet, very pungent.

Marinated ‘Dried’ Bean Salad with shaved celery, shallot, endive, and pickled peppers. This salad is packed with all kind of beans, and the vegetable adds a nice earthy quality. It has some nice sour vinegar essence going on as well.

Lemon and Fennel Cured Scottish Salmon with shaved sunchoke, celery root, Meyer lemon and an avocado. This great dish is all about the Meyers lemon, each bite had great lemon flavor. The flat bread is equally delicious, good choice for a starter.

Roasted Cauliflower and Shaved Brussels Sprout Salad Baby mustard green, roasted chili dressing. Watch out, this is spicy, but healthy and delicious.

Crab Cake Salad, three crab cakes on mixed greens with avocado and lemon and spicy Aioli. So many cakes add to the delight of this wonderful salad.

Compressed Watermelon Salad with olive tapenade, macadamia nuts, cheese, pickles and watermelon. This salad rocked my world. It is just so delectable; the different flavors marry so well. This is an amazing creation…A+++++.

Heirloom tomato salad, with edible flowers, shallots, basil oil, lemon vinaigrette. The tomatoes are so juicy and flavorful, simply done, but terrific.

Turkey Soup, with great cubed vegetables, add a lot to this home-style recipe. It is light, with nice bright turkey flavors, with delicate lentils, kind of like Jewish penicillin, but with more excitement.

Entrée:

Rotisserie Half ‘Mary’s’ Chicken with Meyer Lemon, chicken jus, whole-wheat fregula, spring onion, baby carrots. This portion is tremendous, the chicken is moist and tender, a winner all the way around.

New York Strip, with cauliflower-quinoa “mash” Kabocha squash, red onions, baby heirloom tomatoes, apple and zucchini. The steak is delicious and the quinoa mash is the best.

Alaskan Halibut with asparagus ribbons, chanterelle mushrooms, melon and asparagus puree. The asparagus ribbons form a nice little cake that the crispy delicious halibut rests on. The melon on the top is the icing on the cake. What a creative, wonderful rendition of this some time boring dish.

Dessert:

Chocolate Strawberry Cake, triple layer chocolate cake filled with chocolate “buttercream” and fresh strawberries. OK so there is no sugar, and it is gluten free, but you would never know it. What an accomplishment!

Cup of Acai with Fresh Seasonal Fruit
Fresh and frozen fruits with acai, banana, and raw agave. This is used as a palate cleanser, very refreshing and light.

Cocktails:
Moscow Mule with Blue Ice Vodka, Ginger-Coco Nectar Syrup, organic lime juice, mineral water. What a refreshing cocktail, with a nice effervescent effect.

Margarita with 123 Tequila Blanco, Marian Farms Biodynamic Curacao, organic agave nectar, organic lime juice. This is a very well balanced margarita, with just the right amount of sweet and sour.

Wines:
Tangent, Albarino (Edna Valley, California, 2011) Aromatic, vibrant, tropical, stone fruit and minerals. This wine if very fruity, it paired well with the vegetable spreads.

Gruner Veltliner (Edna Valley, California, 2011) Palate cleansing acidity, steely mineralogy, white pepper and melon. I liked this wine with the salmon dish, just the right amount of acidity to round out the Meyer lemons.

Russian River Chardonnay Sonoma, CA 2011 – Fleshy peach, baked apples, and light oak. Hands down a winner with the halibut, loved this wine!

Long Meadow Ranch, Sauvignon Blanc Napa, California, 2011 – Floral, tropical and herbaceous. This wine was good with the crab cakes and the watermelon salad. It doesn’t have much oak so it is very smooth.

Murphy Goode Cabernet Sauvignon 2010 Sonoma, CA. Juice ripe plum, blackberry, cider, and coffee notes.

Snoqualmie, Syrah Columbia, WA 2008 – Dark fruity, smoky, herbal finish. A great pair with the chicken dish, especially with all of the nicely roasted root vegetable.

Tablas Creek, Patelln de Tablas, Syrah, Grenache, Mourvvedre, Counoise Paso Robles 2011 Spice, dark fruit, and fresh acidity. Truly a no-brainer, New York strip steak with this wine.

The interior is so nicely balanced. It is extremely open, with a marble bar, and wood hanging fixture over the bar. The open kitchen lends itself to watching all of the goodness being created by the chef. Very high ceilings with nicely stained dark wood floors. The outside patio has lights strewn on the ceiling, the floor reminiscent of floors in an Italian Duomo. Heat lamps will keep you warm at night.

Nothing here disappoints. The original trussed ceilings, and then there is a very large soffit with an I-beam in the middle of it in the bar area. All of the walls in the main dining area have a hand painted Cryptic Tibetan language on them that means, “Jewel within the lotus flower.” The music is very eclectic, kind of 60’s adult contemporary to slower bluesy funk.

The water is filtered by reverse osmosis infused with minerals. They use their water for cooking, coffee, and it is free for drinking, To put this kind of filtration system into a tap water type situation is very expensive, so this is a huge plus and it tastes great! They also carbonate it for your sparkling water experience

Coupled with the fact that you are getting very healthy fare and great service, FEED Body and Soul delivers heart felt glorious cuisine. There is nothing here to feel guilty about; it is all pleasure…free and clear!

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FEED Body and Soul
http://feedbodyandsoul.com/
1239 ABBOT KINNEY BLVD | VENICE, CALIFORNIA 90291 OPEN DAILY 11AM-11PM 310.450.5550

Sept. 4, 2013

If you’re a huge fan of Latin food, then don’t walk, run to La Sandia…what an experience! It seems that Latin food has made one huge comeback in Los Angeles, but not just any average Mexican cuisine, we are talking high end, adventurous, and bold. La Sandia has been at Santa Monica place since it opened 4 years ago. Flavors that you won’t forget linger like daylight in the summer. Hot, savory hints of Mexican salsa dancing in your mouth.

Upon entering, the interior is such a pleasure to look at. You immediately get lost in the arches, and spaciousness. The interior is modern hacienda, meaning fusion of modern and old style hacienda. It feels like your inside a mission but with a very stylish twist in that, you are surrounded in luxury. Everything about this place is unique, like the rod iron light fixture that stretches the entire length of one of the dining rooms. Also, the ceiling is at least 20 feet high, which adds expansiveness and creates a perfect setting to the wonderfully appointed furniture.

The furniture has an exotic feel and is an ideal match for the arches in the middle of the dining room. These arches separate the patio, and the smaller rooms. Also, as an added touch, is an electric glass ceiling that opens up the middle room into a patio. The music that was playing during my dining experience was a perfect blend of British pop meets contemporary Mexican ie. Ricky Martin was represented. Types of clientele are young families, and couples on dates, and all seem to be having the time of their lives. The sounds of clinking glasses and laughter echoed through the arches the entire evening.

My server, Stephen Simmons, who is originally from Palm Springs, made my tasting very memorable. Being half Chinese and half Mexican he is a perfect fit for La Sandia… Exotic! He was so knowledgeable about our fare it was like our server was a walking food Wikipedia. He was truly amazing, knowing everything about every food item, and every drink item on their menu. Head Chef Eduardo Barrios became head chef after working in lot of different positions in the past year. He worked previous at Coral Café and Fred 75 Bistrot.

Their tequila menu alone is a huge achievement, ranging in price from $9.00 to $58.00 a shot. If you love your shots of tequila, La Sandia will not disappoint.

Here’s what I tried:

SALAD:
BBQ GRILLED CHICKEN BREAST with tomato, corn, panela, Cheese, black beans, lettuce mix, crispy tortilla
cilantro ranch dressing. What I really loved about this salad, is the great dressing, I am hooked.

AVACADO STUFFED with sautéed citrus adobo shrimp,
corn relish, cilantro pesto, chile chipotle aioli. Although this is a great salad, I would eat the BBQ chicken salad hands down over this one.

SOUP:
TORTILLA SOUP with creamy chile guajillo broth, crema fresca, avocado, and crispy tortilla. The flavor of this soup will stick with you for a long-time, nice creamy consistency too, a real winner.

MEXICAN CHICKEN SOUP with shredded chicken, chipotle-chicken broth Mexican rice, avocado, onion, cilantro, crispy tortilla. This is like grandma’s chicken soup with a Latin twist.

GUACAMOLE, prepared tableside with avocado, tomato, onion, cilantro, and chile Serrano. There is such a difference in this preparation. The flavors really pack a punch.

GRILLED QUESADILLAS with Mexican cheeses, roasted tomato, chipotle aioli, well rounded cheesy goodness in every bite.

BEEF & CHORIZO EMPANADAS with braised beef, chorizo, raisins, Oaxaca cheese, almond, chipotle sauce. Wow what a treat! Sweet and savory, simply the best empanadas ever!!

CHICKEN FLAUTAS, Chicken tinga rolled in a crispy corn tortilla, chile morita salsa, cotija cheese, black bean purée, crema fresca. These were good too, but the empanadas really got my attention.

CHICKEN TINGA TAMALES, steamed in corn husks, avocado, crema fresca sweet chiptole sauce. I liked the sweet corn tamales here much better then this dish.

SHRIMP CEVICHE with shrimp, creamy citrus-habanero broth, avocado tomato, pickled onion. There is lots of shrimp dripping with creamy citrus habanero broth, very tasty.

GRILLED STEAK TACO with grilled Harris ranch hanger steak, cilantro, onion lime, and salsa roja. The richness of the beef and the seasonings make this taco a must have.

BAJA TACO with grilled fish, chipotle aioli, Mexican slaw, corn avocado. This is not your typical fish taco; it is not fried, so it’s healthy and not so filling.

GRILLED SHRIMP FAJITAS with achiote-citrus-herb marinade, salsa verde- iron skillet fajitas
served with sautéed bell pepper and citrus
marinated onion in a cast iron skillet, with
guacamole, Mexican rice, charro beans, salsa,
crema fresca and flour tortillas (half pound). These were good, but not my favorite shrimp dish.

ENCHILADAS with Oaxaca, Chihuahua and Monterey cheeses, tomatillo sauce, crema fresca. Very straight forward, if you’re an enchilada aficionado then you will love these.

PORK CARNITAS, with slow roasted pork shoulder, corn tortillas, charro beans, salsa verde, habanero salsa,
guacamole, pickled onion now this is something very special, great flavor just melts in your mouth.

CHIPOLTE PRAWNS with grilled shrimp, achiote-chipotle sauce, white rice sautéed with market vegetables and black bean. Ok so these prawns are award winning, this dish over the shrimp fajitas any day.

GRILLED SALMON with mild spice-citrus marinade, chile morita sauce, tomatillo-mango salsa. Well rounded, bold, this is a hearty menu item.

Here are the drinks that I tried:

POMEGRANITE MARGARITA, with real pomegranate seeds, and thirst quenching good ness, I love this drink. Fresh pomegranate margarita infuses tequila with fresh pomegranate and citrus

CORONITA MARGARITA, choice of frozen tropical fruit margarita coronita bottoms up with a tajin rim. Such an interesting presentation, it is a huge glass goblet, with a holder on the rim for a small bottle of corona beer. With each sip the corona manages to pour into the existing ice blended margarita, what a concept. It is delicious!

SPICY ORANGE, with tequila infused with chile Serrano, fresh orange citrus, on the rocks. For all of your hot pepper junkies, this drink will work nicely for you.

CADILLAC TRADICIONAL, with cuervo tradicional reposado tequila Grand marnier, citrus, rocks. I love this margarita; the grand marnier just adds the right amount of syrupy orange to the party.

TEQUILA SHOTS:
DON JULIO 1942, with its vanilla, toffee and smooth finish, it will put some lead in your pencil.

CLASSIC AZUL, sweet clean and crisp.
They also have vertical and horizontal tequila flights.

WINES:

LITTLE BLACK DRESS, CHARDONNAY, CA.
Citrus-lemon, pear, vanilla and oaked wine. This wine went great with the salmon, with its oaky flavors.

TRIVENTO RESERVE, MALBEC, ARGENTINA. This wine added a lot of character to the beef taco.

DESSERT:

CARAMEL FLAN, Mexican custard, caramel, pineapple-strawberry pico. The best flan I’ve had in a long time.

EL TRES LECHES, chiffon cake, house blend of three milks, walnut brittle. This cake is the absolute bomb, so moist, dripping with great sweet milky essence.

CHURROS, cinnamon, sugar, cajeta, abuelita chocolate sauce. Love these as well, cinnamon crispy goodness.

La Sandia is just one more of the prolific chef Richard Sandoval’s many restaurants. Growing up in Mexico City, Chef Sandoval was inspired by his grandmother’s cooking; she prepared authentic Mexican feasts from scratch. From his grandmother, he learned to respect fresh, authentic ingredients and to create the vibrant flavors that turned family dinners into celebrated events. Also, his restaurateur father, owner of Madeiras and Villa Fiore in

Acapulco, taught him about service and restaurant management.
In 2003, Chef Sandoval and opera star Placido Domingo partnered their first joint venture Pampano, which lead to many more endeavors. Pampano is located in midtown Manhattan, and serves Mexican coastal cuisine. In 2004 he opened Zengo in Denver his first Latin-Asian restaurant.

Richard Sandoval Restaurants is a leading international restaurant group with outlets in Denver, Las Vegas, New York City, Santa Monica, Washington DC, Mexico, Dubai and Qatar. The group includes Tamayo in Denver; Zengo in Denver, Washington DC, New York City and Santa Monica; La Sandia in Denver, Washington DC metro area and Santa Monica; Maya in New York City and Dubai; Pampano in New York City and Qatar; Isla in Las Vegas; Masa 14 in Washington DC; and Venga Venga in Snowmass Village.

In addition to all of this, Chef Sandoval has developed custom menus for Raya at the Ritz-Carlton, Laguna Niguel; Ketsi at the Four Seasons, Punta Mita; La Hacienda at the Fairmont Princess, Scottsdale; Brasserie La Moderna at Hotel Brick, Mexico City; T&T at the Luxor, Las Vegas; and DohYO and TERRACE at Yotel, New York.

Chef Sandoval has received many awards. He was a semi-finalist for the prestigious James Beard “Outstanding Restaurateur” award, as well as the Cordon d’Or “Restaurateur of the Year” in 2011. In the same year, Raya was recognized as “Restaurant of the Year” by Riviera Orange County, while Pampano in Qatar was voted “Best Seafood” by Time Out, Doha and Maya was awarded “Best Latin-American” by Time Out, Dubai.

Chef Sandoval was Bon Appetit’s prestigious Restaurateur of the Year in 2006, and he was named one of the “Best Chefs of 2003” by New York Magazine. Maya and Pampano are the only two Mexican restaurants to have been awarded two stars by The New York Times. International accolades include the National Toque d’Oro, Mexican Chef of the Year, and the MENA’s Best Fine Dining Restaurant award for the experience at Maya, Dubai.

The thing that I wasn’t prepared for when I walked through the door is just how delectable and special the food is. It is outstanding in every way. La Sandia gets it so right with all their items. This place will forever make me crave some dishes that I never knew I would.

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La Sandia
395 Santa Monica Pl. #305
Santa Monica, CA. 90401
310-393-3300
www.richardsandoval.com/lasandiasm/index.php

For some reason The Taste always falls on the hottest most humid day in Los Angeles, you would think that the organizers would get smart and change the dates to more fall like conditions. No, you have to endure the blazing heat, and sweaty 2 days to imbibe on Los Angeles bounty. I must say I was a real trooper; the first day I brought a water sprayer, and cool clothes. It’s so hot it’s almost impossible to drink any alcohol for the 11:00 am – 3:00 PM session. Any liquor combined with the food, heat, sun and stifling humidity and you would basically pass out before noon. Instead I drank 10 bottles of Icelandic Glacier water, and only had a sip of beer at the end.

The food was spectacular, all great restaurants pulling out their best dishes for this 3-day feast. There is also lots of panel and cooking demonstrations that are enough to keep you very occupied in-between grazing. They did have a cooling tent which was quite pleasant, and cooled down the mind, body and spirit for a little bit of a time.

Saturday’s event hosted by Parsons (Times Food Editor & Columnist) and Cimarusti (Chef/Owner of Connie & Ted’s, Providence) kicked off Saturday’s events with Field to Fork, a tribute to the joys of cooking and eating seasonal dishes. Lots of great demonstrations and panels including a dynamic panel discussion on “Fish or Famine; Sustainability & the Seafood on Your Plate.” In between bites from locavore favorites like Farmshop and Canelé, and sips of wine stolen during the session’s two tasting seminars. The cooking demos were led by Alma’s rockstar Chef Ari Taymor, Chef Ray Garcia from Fig, and LA’s pastry queen Sherry Yard (Helm’s Bakery), each one offered up some very educational ways of new cooking.

Field to Fork – Participating Restaurants:
Lotería Grill, Momed, Tender Greens, The Blvd at Beverly Wilshire Hotel, a/k/a An American Bistro, Bagatelle, Bistro 45, Canelé, Chipotle, City Tavern, CravOn Fries, Fancifull Fine Foods, Farmshop, Fred 62, Good Girl Dinette, Hamasaku, Hudson House, le comptoir, LYFE Kitchen, Mayura, Melissa’s Produce Company, Michael’s on Naples, Mr. Chow, Muddy Leek, Pasta Mia, Pinches Tacos, Pizza Antica, Rivabella, Santa Monica Seafood, STK, Sun Cafe Organic, Sweets for the Soul, The Cake Mamas, The Curious Palate, and The Tripel.

These are the ones that stood out for me:
Saturday Day Food:
Michael’s on Naples – Zucchini flowers with honey, Fred 62 – Fritos with shredded meat, Szechwan Pork Ribs – do not know the name of the restaurant, Mr. Chow – Vegetables with chicken, Hamasaku – Scallops, and Rivabella – Pasta Roll.

In the evening Flavors of LA did its thing with Jonathan Gold (Times Restaurant Critic) and Sang Yoon’s (Chef/Owner of Lukshon, Father’s Office) celebration of Southern California’s culinary melting pot with the sold-out event. An epicurean crowd turned out to savor global eats, from Yoon’s lip-numbing dandan noodles at the popular Lukshon booth, which he demoed that evening, to Chichén Itzá’s grilled shrimp with creamy habanero sauce. There were demos by: demos Brooke Williamson (Hudson House/The Tripel), Bryant Ng (Spice Table), Josef Centeno (Baco Mercat/Bar Ama), and a mixology demo with Robin Chopra (Corazon y Miel). The Gold-moderated panel “The Power of Pop-ups” with Gary Menes (Le Comptoir), Craig Thornton (Wolvesmouth) and Nguyen Tran (Starry Kitchen) rounded out the evening with insights into how the phenomenon has changed the LA dining scene.

Flavors of LA – Participating Restaurants:
9021PHO, Lotería Grill, RockSugar Pan Asian Kitchen, Sushi Roku, THE Blvd at Beverly Wilshire Hotel, The Counter, Allumette, Ayara Thai, Bagatelle, Bibigo, BLVD 16, Border Grill, Bulgarini Gelato, Chakra Indian Cuisine, Chichén Itzá Restaurant, Chipotle, Crème Caramel LA, DOMA, Estérel Restaurant at Sofitel Hotel, Fluff Ice, Fred 62, GOTTSUI, Inn of the Seventh Ray, JINYA Ramen Bar, Juan’s Restaurante, le comptoir, Lukshon, Meals by Genet, Mohawk Bend, NineThirty at W Hotel, Pasta Mia, Pinches Tacos, Santa Monica Seafood, State Social House, STK, Superba Snackbar, Tsujita L.A. Artisan Noodle Annex, The Cake Mamas, The Grilled Cheese Truck, Waterloo & City, and Wood & Vine.

These were the ones that stood out for me:
Saturday Night Food:
Chakra – Chicken Curry, Rock Shrimp – Cashew Shrimp, Inn of 7th Ray – Sea Urchin, and GOTTSUI – Japanese Pizza.

Sunday:
The Sunday sessions launched into full swing with the family-friendly Labor Day Block Party hosted by Carter (Times Test Kitchen Director) and Silverton (Chef/Owner of Osteria Mozza, Pizzeria Mozza). The crowds cooled off with honeydew “fluff” from Monterey Park’s Fluff Ice and freshly shucked oysters from L&E Oyster Bar, and put on their culinary thinking caps during demos led by Silverton, Fred Eric (D’Elish, Fred 62) and Evan Kleiman (KCRW’s Good Food), who showcased her pie prowess with a soulful cherry tomato pastry. Soul was also found in Carter’s “Going Whole Hog” competition barbecue panel with Ryan Chester (The Rub Co.), Sylvia Curry (Lady of Q) and Neil Strawder (Bigmista’s Barbecue). With face-painting fun for the kids and Times Columnist Steve Lopez’s Firehouse Cook-off crowning Cruz Macias from LAFD Station 87 in Granada Hills the king of the cooking brigade, the day was filled with tastes for everyone in LA’s dining family.

Labor Day Block Party – Participating Restaurants:
BOA Steakhouse, A ROCKin ICE, Bagatelle, Brite Spot, Chichén Itzá Restaurant, Coni’Seafood, Dog Haus, Fluff Ice, Fred 62, Freddy Smalls: Bar + Kitchen, Got Kosher?, Haven Gastropub, Horse Thief BBQ, JINYA Ramen Bar, Juan’s Restaurante, Kobawoo House, L&E Oyster Bar, Manhattan Beach Creamery, Melissa’s Produce Company, Pasta Mia, Pizzeria il Fico, Rosa Mexicano, Rosebud Cakes, Santa Monica Seafood, STK, The Cake Mamas, Uncle Lau’s Island BBQ, and Waffles de Liege.

There were the ones that stood out for me:
Sunday Day Food:
BOA – Filet Mignon stuffed with Lobster, Horse Thief BBQ – BBQ Brisket, L&E – Oysters, JINYA – Ramen, Pizzeria il Fico – Lasagna, and Dog Haus – Hot Dog.

On Sunday evening, Hallock (Times Deputy Food Editor) and Gelt (Times Food & Night Life Writer) teamed up with Biancaniello for a final toast to LA’s thriving culinary scene with a celebration of the shared inspirations inside LA’s best bars and kitchens. In addition to plates and tastes from popular restaurants like Chi Lin, Cliff’s Edge and Jitlada, the Cocktail Confidential event brought together the city’s most dynamic chef and bartender duos, including John Sedlar and Julian Cox (Rivera), Octavio Becerra (Acabàr) and Josh Goldman (Soigné Group/ Acabàr), Kuniko Yagi and Brandyn Tepper (Hinoki & the Bird), and Michael Voltaggio and Gabriella Mlynarczyk (ink.), who engaged the thirsty throngs with cooking and mixology demonstrations showcasing the fusion of haute cuisine and craft cocktails. Biancaniello furthered the conversation with a demo featuring his bartending contemporaries Serena Herrick (Allumette), Christiaan Rollich (Lucques/A.O.C./Tavern) and Brady Weise (1886).

Cocktail Confidential – Participating:
9021PHO, Jitlada, The Counter, A ROCKin ICE, Aventine Trattoria, Bagatelle, Buenos Aires Grill, Bulgarini Gelato, Chi Lin, Cliff’s Edge, Coni’Seafood, FEED Body & Soul, Fred 62, Juan’s Restaurante, Mexikosher, Pace, Pasta Mia, Rosebud Cakes, Santa Monica Seafood, STK, supperclub The Restaurant, Takami Sushi and Robbata, The Cake Mamas, The Corner Door, The Glendon, The Park Restaurant, Uncle Lau’s Island BBQ, Worldwide Tacos, and Zengo.

One’s that stood out for me:
Sunday Nite Food:
Jitlada – Spicy noodles, Chin Lin – Kale mushrooms sauté, Buenos Aires Grill – Empanada’s, 9021PHO – Rice with Meat, and The Counter – turkey burgers, regular burgers with Hawaiian bread.

Each night had different cocktails; beer and wine.
Here are some of my favorites wineries that attended:
Stag’s Leap, Wente Family Vineyards, Robert Mondavi Private Reserve, Ferrari-Carano, Bernadus Winery, Acacia Vineyards, Canoe Ridge Vineyards, Herzog Wine Cellars, and Francis Ford Coppola Winery. My drug of choice was Chardonnay by these various wineries.

Los Angeles Times THE TASTE is produced in association with Best Events and event sponsors include Cadillac, Don Julio, Sysco, Icelandic Glacial, Stella Artois and Svedka. THE TASTE is a proud supporter of the LA Times Family Fund Summer Camp Campaign and the Cal Poly Pomona Collins College of Hospitality Management. For a taste of what the thousands of people who passed through the Paramount lot enjoyed during this year’s THE TASTE, check out the Daily Dish’s Weekend Eats slideshow. Additional images are available upon request. To stay up to date on LA Times events, connect with them on Facebook, Twitter and Instagram at LATimesEvents.

What a fine array of food and drink, in all of its glory, this is the grand dam of events in Los Angeles as far as I am concerned. Come one, come all, come hungry, you won’t want to miss this food extravaganza ever.
(Note some content was taken right off of The LA Taste website.)
Los Angeles The taste
www.latimes.com/taste

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