Jodi Jackson’s Hollywood

Massage at Somatherapy – Nov. 20, 2013

I met Margaret Hines at the Women’s convention, where I got a mini chair massage. She was so nice and invited me to her school to experience the 1-hour treatment.

This is the best deal on the planet, $25.00 for an hour massage! This was not just any run of the mill massage, I have to say, it was one of the best ever. At the school, there is a very nice serene room, with quiet tranquil background music. Margaret is a master, she hit every pressure point and muscle and kept asking me if I was ok. I was better then ok, I was fabulous! I’m telling you, this massage will rejuvenate you, and for the price it really doesn’t get any better then this. So when you’re in the desert don’t get fooled by pricey spa type treatments, just call Margaret and she will make you feel like a king or queen.

Somatherapy
70225 Highway 111 Suite B&C
Rancho Mirage, CA. 92270
760-321-9214
www.somatherapy.com

Dinner at Lulu’s Nov. 20, 2013

Right in the heart of Downtown Palm Springs, it doesn’t get any cooler then this. Kind of like a throwback to Modernism but with a Disneyland twist. All the fantasies you would want in one place, very stylish, but upscale and funky at the same time.

There is a love story here, between manager Willie and his partner Albert Gonzales. Albert walked over to my table and said that the food was making him salivate. He is hysterical. Willie and Alberto met at a Circle K store 8 years ago and it was love at first sight. They manage to balance their busy social lives with work. The love between them really shines through and when you first meet both of them you can see hearts dancing all around them.

Here’s what I tried:

Skewer of Peppered Filet Mignon with strips on a caramelized and grilled green apple, served with a Wasabi-mustard sauce. They use choice Filet in this appetizer and it shows, a great starter.

Skewer of Shrimp and Scallops on a grilled pineapple served with wasabi-Asian sauce. The scallops are seared and the shrimp is tender and light. There is also an Asian slaw underneath which really make this dish delightful.

Wild Mushroom Soup, with a touch of white truffle olive oil and chopped chives. The true test of a good restaurant is their soup. Seems simple enough but many chefs can screw it up. This soup was a masterpiece.

Corn Chowder Soup with a creamy and kernel-rich blend of great ingredients and fantastic corn flavors.

Iceberg Wedge with hickory smoked bacon and Roquefort cheese dressing. What I like about this salad is that the lettuce is served really cold, and the dressing was not too overpowering.

Pizza with Smoked Salmon with dill créme, onions and caviar. I have had this pizza at Spagos, and this one is right up there with
Wolfgangs creation, nice!

New England Lobster Roll, lobster meat with our homemade mayo, celery, chives and diced tomatoes, served over your choice of three New England rolls. You can also get this with romaine lettuce hearts, next time I would do that. I love the lobster but the bread was just a bit much for me.

Domestic Kobe Beef Burger American Kobe Beef, thousand island dressing with grilled red onion, fresh sliced tomato and lettuce, served with French fries and garnished with cornichons. You just can’t go wrong with a Kobe burger, they always take special care in delivering the best burger, and this one is just marvelous.

Lasagna Bolognese Arturo Style, topped with their kielbasa sausage, very hearty, and the sausage adds a great surprise.

Grilled Pork Chop, topped with maple syrup and baked apple glaze, served with mashed red skin potatoes and
fresh seasonal vegetables. The pork chop itself is so firm, yet tender, and the amazing sweet glaze just gives it a very positive lift.

BBQ Baby Back Ribs with Arturo’s secret sauce, served with mashed red skin potatoes and fresh seasonal vegetables. These ribs just fall off the bone; the secret sauce will blow your hair back.

Filet Mignon 10 oz. grilled filet mignon, served with a light roasted garlic topping, sautéed mushrooms, mashed red skin potatoes and fresh seasonal vegetables. So many steaks so little time. This is just one more of the best of the best steaks I have tried since I have been on this journey.

Desserts:
Flourless Triple Chocolate Cake, this was astounding, so rich, and so
much chocolate, wow.

Floating Island, just when I though all of my dreams had come true, out came my very fantastic server with an addition. Served in the largest margarita glass in history, comes this creamy decadence. Floating crème with a very mysterious center, all I can say is save room; I am not going to give the surprise away.

Here are the Cocktails I tried:
Key Lime Pie, Smirnoff Whipped Vodka, fresh pineapple juice, lime juice, and a splash of half and half. I loved the consistency of this cocktail, with all of its great froth.

Cadillac Margaritas, with 1800 Reposado, Cointreau, Daily’s Sweet & Sour and a float of Grand Marnier. Very high end and very drinkable.

Here are the wines I tried;

Sauvignon Blanc, Kenwood, Sonoma, this wine is always a crowd pleaser and went great with the New England lobster roll.

Chardonnay, Kendall Jackson Vintners Reserve, a great wine to pair with the skewer of shrimp and scallops, just the right amount of butter and vanilla flavors.

Chardonnay, St. Francis, Sonoma, a good pair with the pizza with smoked salmon

Cabernet Sauvignon Simi, Alexander Valley, good combination with the Filet Mignon, captured all of the berries and smokiness in the meat.

Zinfandel, 7 Deadly Zins, California, I liked this wine with the grilled pork chop; it enhanced the sweetness in the sauce.

Malbec, Dona Paula, Argentina, went great with the Kobe beef burger; with it’s natural built in flavors.

Shiraz, Greg Norman, Australia, this was a stellar pairing with the Lasagna Bolognese.

The chandeliers were left over from the Ritz Carlton when it closed not too long ago. The artwork has a confetti look to it, which adds fun to the Large black and white photos of Richard Gere and other notable Hollywood stars that adorn the walls. I sat in the big over stuffed white booths against the wall, which gives you a panoramic view of all the diners. It is Las Vegas meets the Jetsons!

Barbara and Jerry Keller, who also own Aqua Pazza, have really struck gold here. The building has had a stormy history; first it was Muriel’s Supper club, then Atlas for 2 years then Kopycats for 3 years, then was abandoned for 5 years, and considered to be an eye sore in downtown Palm Springs.

On this night, the restaurant Kaiser Grille right across the street was empty, and Lulu’s was all a buzz. You really can’t find a more fun place in Downtown Palm Springs. Lively and full of great food, this place will rock your world!

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LuLu California Bistro
lulupalmsprings.com/contact.htm
200 S Palm Canyon Dr.,
Palm Springs · (760) 327-5858

Dinner Castelli’s Nov. 21, 2013

You would expect to see Tony Soprano or Joe Pesci in Casino at this authentic Italian restaurant, what a find. It has everything that you would expect from an old school, mob Italian style dinner house, right down to the piano bar. You could be somewhere in little Italy in New York with its wood paneled wainscoting walls. It’s got a green awning over the bar that says “ Bar Via Veneto”, with green table clothes and green carpet. I am hooked!

Most of the staff and owners are from St. Louis and they have been in business for 26 years, so its all one big happy family.

Since Palm Springs is very seasonal, they close from July 4th until the Thursday before Labor Day. So they are always closed in the heat of the summer for 6 ½ weeks.

Here’s what I tried:

Insalata di Caesar with crisp romaine lettuce tossed with their homemade, zesty dressing, sprinkled with imported Romano cheese. It does not get any more authentic then this, great rendition of this true classic.

Linguine alle Vongole with imported pasta prepared in a white clam sauce, extra virgin olive oil with garlic, green onions, basil and fresh Italian parsley. I love how all of the flavors melt together in this standard Italian dish, and this one really hit the spot, terrific.

Linguine alle Bolognese with imported pasta prepared in a sauce of diced tomatoes, red wine, ground beef, mushrooms and grated Parmigiana. It’s easy to ruin Bolognese but here at Castelli’s they cooked this sauce down to its utmost perfection.

Fettuccine Alfredo, specialty of the house. With imported pasta and cream, butter and freshly grated Parmigiana from Parma, Italy. Once again a dish that I have coveted throughout my whole life, starting at 19 when I first moved to the bay area. The restaurant called North Beach Restaurant was my favorite for this dish for a longtime, move over North beach Restaurant! This is the best ever, and is one of Castelli’s specialties.

Tortellini Romano, with beef stuffed pasta in a Romano cream sauce with Prosciutto, mushrooms, peas and freshly grated Parmigiana. This pasta is beyond good; no words can describe this fantastic creation.

Pranzo Del Padrino, The Godfather’s Dinner!
The Best of 3 Worlds! With tenderloin beef spiedini, shrimp scampi and Vitello alla Piccatina. I liked the dish but personally, I would just stick to the pasta’s here at Castelli’s

Wines I tried:

Chardonnay, William Hill, Central Coast, 2011. This wine went great with the Caesar salad, it had just the right amount of acid to perk up the anchovies, and cheese.

Chardonnay, Markham, Napa, 2011. No brainer, this one with the Linguine alle Vongole, nice fruity nuances, did not over power the garlic and clam sauce.

Chardonnay, Frank Family, Napa, 2012. The Fettuccine Alfredo was just the perfect creamy combination with the wines extra buttery consistency.

Oberon, M. Mondavi, Napa 2011, paired nicely with the Tortellini Romano.

Xyzin, Old Vine Zinfandel, Sonoma, CA 2011. Of course I would choose this one with the Linguine alle Bolognese, a perfect pair.

La Stonia, Trentadue, Alexander Valley, 2011. Great with the Pranzo Del Padrino, especially the filet.

Part of the fun of dining at Castelli’s is discovering Chef Brian Altman’s seasonal specials and having your dinner cooked exactly to order. I met Brian at The taste of the Valley and he invited me in to taste his wonderful creations. Owners Michael and John Castelli are there most nights, and will greet you upon arrival. There is seating in the intimate enclosed patio, and also in the well-known “Celebrity Room” where the walls are lined with photos of celebrities, or in one of their elegant private dining rooms.

Palm Springs has lots of throwback type restaurants, with Modernism being a big new draw there. If you want to go back to a time when men wore suits and big gold pinky rings, and smacked each other on the back to say hi, then Castelli’s is the place for you. Or if you want to eat really authentic terrific pasta, and be surrounded by family, Castelli’s will be your home away from home, either way it’s a real fun time!

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Castelli’s
73098 Highway 111
Palm Desert · (760) 773-3365
www.castellis.cc

Bed and Breakfast Stay – Casa Cody Nov. 20 & 21, 2013

When you first get on the property you are stunned at how far down the street it goes, but the website is very misleading, it looks a lot smaller then the true layout. It is a sprawling compound filled with lots of nooks and crannies that takes up a whole city block. The hot tub is nettled in between two of the cottages, and is hard to find if you don’t ask someone.

There is so much history here, dating back to the 100 year old Francis Crocker Adobe on the property. Casa Cody’s founder Harriet Cody, came to Palm Springs in 1916. She arrived on a horse drawn gypsy wagon along with her health-seeking husband who was Buffalo Bill’s first cousin, the hotel opened in 1932. In the early 1900’s when few non-Indians inhabited Palm Springs, Harold Bryant Cody and his wife Harriet, came to find a new home in heart of the California Desert.

Many celebrities have stayed in the standing on its own cottage; Elke Sommer, John Phillips, Mickey Spillane. Montie Montana was a guest; trying out his rope tricks in the garden. Another very famous celebrity cowboy actor Tom Mix took shelter at Casa Cody as well. In the 40’s General Patton took over one of the wings as his office, and trained his troops for the North African Campaign. The property started out just being the Casa Cody house but by the 1980’s owner Frank Tysen bought the adjacent properties, one owned by actress Polly Bergen and another owned by Mrs. Winter. I stayed in the original Casa Cody property and then moved to the newly renovated Mrs. Winter house in a small studio. Frank Tysen wanted to always keep every thing at Casa Cody very authentic, to its original architecture.

There is a self-guided tour of Casa Cody, with the highlights being, the Adobe House, built in 1910, McCallum Era Irrigation Ditch, which got ruined in 1893, The Crocker Cottage, built in 1940. Then you have the Olympic Cottage built in 1932, The Apache Lodge built in 1950, and The Winter House, built in 1936.

Casa Cody is a romantic, historic hideaway nestled against the gorgeous San Jacinto Mountains in the middle of Palm Springs Village. Adobe hacienda architecture decor is inspired by Santa Fe and other desert cultures. They have managed to keep the original hacienda designs. The Winterhouse studio had a bit more of a modern flair. There were a few things that needed to be fixed overall in the Casa Cody large studio, but all and all it is a great find in Palm Springs. You know what they say: location, location, and location, right around the corner from the heart of downtown Palm Springs.

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Lunch at Backstreet Bistro – Nov. 20, 2013

LaVane, the owner has he real message here, provide great food that will change your life, and in her situation it has. She lost 48 pounds in 4 months in the last year, and is talking the talk, and looking great walking the walk. Her method is “Fit 42”, and she even has a whole menu called “Get Fit”, dedicated to this weight reduction system. Their slogan is “Give us 42 days and we will change your body.” She wanted to provide an eating method for people that are already part of the diet, who won’t feel guilty about having a nice meal out.

Morgan Becker, my gracious server, is considered part of LaVanes family. She says that LaVane has taken her under her wing, and considers her one of her daughters. It shows, everything Morgan does is with pride, the kind that comes from pride of ownership, even though she does not own Backstreet Bistro. She has been well trained, and was a standout in my lunchtime experience.

All of their breads come from a local bakery Bosch Bakery, and most of their ingredients are from local products.

Here’s what I tried:

Spinach Shrimp Salad with fresh spinach, red onions, walnuts, black olives and Gorgonzola tossed in raspberry vinaigrette. This salad is packed with large tiger prawns, and the spinach is very fresh. A nice light lunch with few calories, exactly what the doctor ordered.

The President Salad with chopped romaine, turkey, Swiss cheese, dates, walnuts, grapefruit and Mandarin oranges tossed with a honey poppy seed dressing. It is so beautiful and rustic, with both citrus, and dates, and walnuts, this salad is a keeper.

Rueben Sandwich Classic Reuben on Rye. Thinly sliced pastrami, sauerkraut, Swiss cheese and Thousand Island dressing served on marble rye. Really terrific, what an amazing Reuben and I have had my share.

Sand Dabs, two fillets pan seared and topped with lemon caper piccata sauce, served with choice of sautéed spinach. Just about the best Sand Dabs ever, what an accomplishment.

Backstreet Bistro’s menu is completely different during evening hours, mostly Italian menu items. I did not have the opportunity to try this time around, but maybe on my next visit.

“Home” is what the locals call Backstreet Bistro, and you can see why. It is very comforting place. The have Live Jazz every Tuesday from 7pm to 10pm. Next time I am in the desert I will for sure come by and try the Italian food with some live Jazz to match. This place will be one of my regular stops.

Backstreet Bistro
72820 El Paseo,
Palm Desert · (760) 346-6393

http://backstreet-bistro.com/

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With its intimate splendor this was Cary Grants old house and somewhere his dapper spirit lingers in the restaurant. From the outside you really don’t see this hidden charming gem, once inside you are bathed in luxurious splendor.

My waiter Victor, who said everyone calls him “Victa”, was very knowledgeable and fun. Before Palm Springs he spent time in San Francisco, Maui, and Los Angeles, he loves what he does and calls Palm Springs his home for now.

The interior is both sophisticated and provincial, kind of like a restful backdrop to what promised to be an eventful dining experience. There is light background music, with maple wood floors, a romantic atmosphere and a very upscale Palm Springs clientele. They pay attention to lots of little details, like their steak knives, which are a work of art unto themselves.

Here’s what I tried:

Diver Scallop, and Sweet Pea Ravioli, over creamy ginger corn, with fresh herb and chardonnay butter. Ok I will forever be thinking about this favorite scallop dish, especially the fragrant sweet pea ravioli.

Copley’s Seafood Sampler, Ahi Taco, Poached Jumbo Shrimp, Salmon & Caper Tartar. This was good, but it left me wanting more.

Slow Braised Veal Cheeks and Maine Lobster, over garlic potato, sautéed wild mushrooms, asparagus, and veal stock reduction. What a novel idea, so different. Seemed like the lobster was an after thought, but the veal cheeks are out of this world.

Lavender parsley Crusted Colorado Rack of Lamb, over root vegetable and goat’s cheese potato, carrots, baby spinach, and merlot reduction. Sometimes genius just lands on your plate from the chef gods, this is one of those dishes. So many lovely ingredients, with its great crust, this lamb is outstanding.

Dessert:
Chocolate Soufflé Cake topped with toasted marshmallows, served with salted caramel ice cream. Just oozing with chocolate goodness, wow!

Lemon and Lavender Scented Pound Cake, basil ice cream and lavender sauce. To me the basil ice cream is the winner of this desert.

Cocktails:

Pomegranate Martini with Seagram’s Extra Smooth Vodka, Orange Liquer, Pomegranate Juice. Quenched my thirst and was fun to drink.

Woodford Manhattan with Woodford Reserve Bourbon, Fee Bros West Indian Orange Bitters, with maraschino cherry. Not really my drug of choice, but was nice just the same.

Here is the wine I tried:

2010 Alexander Valley Vineyards (Alex.Valley) Merlot, a nice combination of dark rich cherry flavors, worked great with the lamb.

Executive Chef Andrew Copley has an extensive 20-year culinary background at five-star restaurants and hotels across the world and is known for innovative dishes. Juliana Manion Copley; wife, owner and business manager is an active member of the Coachella Valley business community, where she serves as the president of the Palm Springs Desert Resorts Restaurant Association and was one of the founders of Palm Springs Restaurant Week. In recognition of her efforts to grow the local culinary community, Juliana and her husband Chef Andrew Copley were recently named “Restaurateurs of the Year” by the Desert Resorts Convention and Visitors’ Authority.

Copley’s ranks up there with some of the best tastings, just plain good food! Well thought out, beautiful presentation, and very gracious surroundings. This place is a big winner!

Copley’s
621 N Palm Canyon Dr.,
Palm Springs · (760) 327-9555
www.copleyspalmsprings.com

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Dinner at Le Donne Cucina Nov 19, 2013

Heather the owner can be very shy, she has such a gem in the heart of Palm Desert and by the look on her face she doesn’t know it. Constantly in motion you would think that she is a hired server then an owner, she oversees every glorious detail of this very fine food establishment.

The walls are covered in Best of Best awards, so may that I got lost in the shuffle. There was a huge rush around 7pm, so many customers, every table was full, and the wait staff was running from kitchen to table.

At Le Donne Cucina it’s all about the food, and the great fresh ingredients. You will taste the authentic flavors of Italy. Voted best Italian restaurant in Palm Desert three years running by the Desert Sun and Palm Springs Life. Pastas are made fresh everyday using old-world techniques.

Here’s what I tried:

Minestrone Soup, just like Italian penicillin, what a great rich broth.

Polenta Con Porcini E Parmigiana with homemade polenta topped with Porcinis and fresh shaved Parmigiana. This dish seems like your Italian chef made it form scratch, such marvelous goodness, makes me want to cry.

Tuna Carpaccio with thinly sliced raw tuna with shaved Parmigiana, lemon and olive oil. Oh those Italian are very sly, saying never use cheese with fish, well this dish the Parmigaina is all over the place, but somehow it really works.

Eggplant Parmigiana, with fresh eggplant topped with marinara Parmesan sauce. Served with Spinach. Great consistency, the eggplant was cooked tender, and the sauce was true perfection.

Tortellini Alla Penne, Tortellini filled with cheese or meat served in an Alfredo sauce with ham and peas. Loved this traditional dish, it has something special in it, must have been really good cheese.

Linguine With Clams And Mussels Fresh clams and mussels served in a White wine sauce. Good clam and mussels flavor, but just the right amount of seasoning made this dish simple and luscious.

Ravioli Al Radicchio Or Ragu Homemade ravioli stuffed with ricotta and spinach topped with radicchio cream sauce or topped with a meat sauce. In my case it came with both sauces, which added to my dining splendor.

Mare Caldo Salad with shrimp, calamari, clams, and mussels tossed with fresh garlic, lemon and olive oil. The seafood is served warm, and the garlic and lemon, olive oil combo is just the perfect delicate needed to bring out their lovely flavors.

Zuppa Livornese with clams, mussels, calamari and shrimp served in a red sauce. Sort of like bouillabaisse or cioppino, but seriously richer. The flavors roll around in your palate and make you want to scream, it’s that good!

Here are the wines I tried:

Pinot Grigio Da Vinci, Venezie, had just the right amount of sparkling fruit, went great with the Tuna Carpaccio.

Chardonnay William Hill, Central Coast, CA. A good oaky wine to go with linguine with clams and mussels.

Chardonnay, Rodney Strong, Sonoma, CA. This wine was just right with the mare caldo salad, and the zuppa livornese, with a good strong backbone, and just the right amount of fruit to work graciously with these 2 fish dishes.

Zinfandel, Leese-Fitch, Lodi. I loved this wine with the
polenta con porcini e parmigiana, the cherry vanilla flavors worked great with the musky porcini aroma.

Cabernet Sauvignon, William Hill, Central Coast, usually I would pair this wine with meat, but it enhanced the red sauce in the eggplant parmigiana.

Merlot, Canyon Road, CA. I like this wine with the meat part of the ravioli al radicchio, with its rich full-bodied flavors.

Chef Guillermo Cruz moved to Palm Desert in 1994 to take on his chef duties for the 3 women the originally owned Le Donne Cucina. Chef Guillermo orders his produce and meats always keeping an eye on quality control and costs. He says, “Freshness, and quality are my priorities”. He is a perfectionist and is so happy when his regular customers return week after week.

The interior is very simple, kind of an empty canvas, with the food being the main attraction. Every delectable dish is done with the utmost attention to detail, and come to your table piping hot, truly a feast for your eyes and stomach.

Le Donne Cucina is all about tempting their loyal customers palates with the best Northern, Southern and Central Italian Cuisine. This is high-styled, affordable Italian cuisine at its best. There are many Italian restaurants in the Coachella Valley, but Le Donne Cucina scores very high in my book.

Le Donne Cucina Italiana
72624 El Paseo Ste. C7
Palm Desert · (760) 773-9441
www.ledonnecucina.com

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People have been telling me that I am writing too much for each review so I am going to pare this whole review down so that you read the whole thing and it’s short and sweet. I usually talk about everything I eat and drink, this review I am just going to talk about the food and wine that I would recommend, here goes:

6th Annual Desert Women’s Show & Business Conference – Nov. 17, 2013.

What can you say about Suzanne Somers other then thigh master? Well even though I did not get a chance to see her speak at the conference”, her photo was on every Palm Springs Magazine and newspaper, she really is the main draw. Being the keynote speaker about her new book, “I’m too young for this” offered up some desert celebrity. The day I attended “The Taste of the Valley” there were great Palm Springs restaurants represented, some of which invited me to do a tasting later in my getaway week… including an hour massage!

Some of the finer restaurants were there such as: The Steakhouse, Backstreet bistro, Sullivan’s, Castellis, Joes Sushi, The I.W. Club, Tommy Bahamas’, along with Valley Brewing Co., and Crater Lake Vodka. There were lots of great tastes with drinks to match.

This is a great job! My 2 friends Jessica and Eric joined me on my adventure at Agua Caliente Resort and Casino, where the convention was held. My friend Jessica always surprises me, when she first came she handed me a hotel key and said if you need to take a nap or freshen up I got a hotel stay here, and you could always spend the night. She gave me a 2-night stay back a few years ago when I came to Palm Springs with my Mother. Agua Caliente has all of the great hotel amenities, including a flat screen very close to the bathtub, where Jessica’s daughter Ashley could be frequently found. I even watched the 49er game from the bathtub!

I am supposed to be writing about the conference not the hotel!
There were lots of interesting speakers including JJ Virgin talking about her healthy eating secrets and her new book. Doctors such as Dr. Steven Gundry offering up health scans. The overall feeling that I got from this event was that it is all abut woman’s comradery, and friendship.

Lunch at Desert Willow Golf Resort –  Nov. 18, 2013

I met Chef Francois at the conference and tried his amazing braised beef, it was delicious. So I asked him if he wound be interested in doing a private tasting for me, and wouldn’t you know, off I went the very next day. Situated off of Country Club Drive in Palm Desert you will find an oasis of great food and a fantastic golf course. Chef prepared 3 courses for me, each a sampler platter.

William, my server, came from great restaurant stock; his father has owns Guillermos in Palm Desert, hopefully one day soon I can do a tasting there! Hostess Koanda was hysterical, a real highlight in my experience. She is originally from Kansas City, but loves the desert and loves her job even more. Her face lights up when you talk about the view and how happy it makes her to be the hostess at Desert Willow Golf Resort.

There is so much wildlife to look at here, especially birds. William told us about a few pelican that landed in the picturesque lake; I thought pelicans in the dessert? Well while I was enjoying my lunch 3 pelicans landed right in front of me. Not your dark dirty looking pelicans that you normally see at the Pacific Ocean, no these were prestine white birds, very majestic. There were also red tailed hawks circling the lake as well.

The types of people that go to Desert Willow, of course the obvious golfers, but also ladies lunching, new retirees. The ladies were eating salads and the men are eating burgers as they enjoyed the beautiful lake view. Also, lots of movie star look a likes. They rely heavily this time of year on Canadian Tourism and the tourists won’t be disappointed.

Here’s what I tried:

Starters
Tortilla Soup, garnished with tortilla strips, cotija cheese and cilantro. Kind of had a nice kick to it, with good mellow flavors.

Scottish Salmon Salad with Scottish Salmon Za’atar chopped romaine lettuce, cucumber, tomatoes, onions, bell peppers, olives, feta cheese and lemon vinaigrette dressing. This is a great salad for the calorie conscious, the salmon was cooked to perfection.

Shrimp and Lobster Louie Salad with chopped romaine lettuce, Boston lettuce, shrimp and lobster meat, roasted tomatoes, hard boiled eggs, cucumber, radish, bacon bits and louie dressing. By far the best thing I tried today. The lobster pops in your mouth; the butter lettuce is the perfect accompaniment.

Burger Forestiere, a pound burger with cheddar cheese, with sautéed chanterelle mushrooms, onion jam and demi glace. This would be the burger to order, great woodsy flavors from the mushrooms, what a great stand by.

Dessert sampler, Desert Willow Chocolate treat, Citrus Sundae, Tres Leche Cake. The presentation is gorgeous, so save some room for this delectable treat.

Here are the wines that I tried:

Kenwood, Cuvee Brut, Yulupa, a very great way to start my lunch with some very perky bubbles.

Grgich Hills, Fume Blanc,Napa CA. This wine paired nicely with the shrimp and lobster Louie, bright and elegant, but with subtle fruit flavors.

Desert Willow, Chardonnay, “Reserve” Fallbrook, CA. This wine is very drinkable, not so much oak, and lends itself to good balanced fruit flavors; it went great with the salmon.

Sterling Vineyards, Merlot, Napa, CA. I liked this one with the burger; it’s got robust berry nuances with a great finish, just the right amount of tannins to go with the sharp flavors in the burger.

7 Deadly Zins, Zinfandel, CA. I love a good Zinfandel with any kind of meat, so this one was just right with good balance as well.

I have to say that my wine experience here was beyond words; William opened up fresh bottles of wine for every tasting; that never happens!

The interior is very modern with a very special adornment, a Chihuly Chandelier, by renowned Washington State artist Dale Chihuly. It is truly a site to behold, the sculpture is 12 feet high and 6 feet in diameter, and is located in the main lobby when you first walk in. The lamp was commissioned with funds from the City of Palm Desert Art Program. www.chihuly.com

I also did a golf cart tour of the greens, which I have to say are very well kept and seems to be a golfers paradise. Golf Week and Golf World Reader’s choice “Top 50 Public Course” as well as one the “Best Place to Play” by Golf Digest. There are 2 world-class courses Firecliff and Mountain View.

This was a very nice way to spend the afternoon; a tranquil moment is my very busy weekend here in Palm Springs.

Desert Willow Golf Resort
38-995 Desert Willow Dr.
Palm Desert, CA 92260
www.desertwillow.com
760-346-0015

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The Secret Garden Bed and Breakfast – Pink Taco – Glendon Bar & Kitchen – Oct. 22 & 23 2013.

October 22 & 23 2013

As part of my stay cation I was asked to review a two night stay at the Secret Garden, do a tasting at Pink Taco on Sunset, which is right around the corner from the Bed and Breakfast, as well as a tasting at The Glendon Bar & Kitchen in Westwood. That was a no brainer, so I did all of these in my 2 night staycation!

The Secret Garden

If you try to find an affordable hotel in Los Angeles you will probably wind up in some flea bitten, irritatingly small motel type situation. If you want to stay somewhere that is walking distance to the Sunset Strip on a small budget well that is almost impossible. You might as well sleep in your car. Not to be negative, but these kind of miracles just don’t happen in Hollywood, until now! The find of a lifetime… right in my own backyard here in Weho. Yes, the quintessential place for your out of town guests who don’t want to spend their life savings just for a trip to LaLa Land, put them up at The Secret Garden, a real home away from home.

The two tortoiseshell cats will greet you upon entry, Lucy and Ethel, and they will follow you around throughout your whole stay. You will be in the lap of luxury in this antique filled great Hollywood Hills Home. But with just a 5-minute walk and you can be thrust into the craziness of The Sunset Strip, with all its dining glory. The garden will enchant you, but the sound of traffic during rush hour will remind you that you are still in Urban Los Angeles.

There are 4 rooms total, 3 in the house and 1 cottage in the back; I stayed in the charming back cottage. The Bed and Breakfast has been used for photo shoots, one recently being for Playboy. I guess the décor would be called Gothic Ancient European. The house was built in 1920’s with lots of add-ons since then. Like beautiful bevel leaded glass windows and so many antiques it is hard to pick the best one.

Sylvester Butler, the oldest of 15 siblings, and the Innkeeper, will tell you lots of heartfelt stories about his family, his love of acting and what goes on in the house when your not there. It is a family filled with rich history and above all lots of love. What really strikes you about Sylvester is his huge smile and larger then life spirit, what a sweetheart!
David Austin the owner of The Secret Garden is a poet, real estate mogul and a wonderful humanitarian. He also owned the wild nightclub Probe back in the day. He still owns Playhouse Theater Stage 52. Since his partner Raymond passed away David has been wheelchair bound, he had a stroke 7 years ago. Sylvester, and the other innkeeper Thomas help out with his home health care.

Every morning breakfast is served in the house’s dining room. I had a very filling breakfast the first morning of fresh berries, smoked salmon, scrambled eggs, and your choice of bagel or toast. The second morning I had Maplewood bacon and scrambled eggs, with cantaloupe as a starter. Both breakfasts were a great way of getting my busy day stared.

Just so you know this is not a swanky Sunset Strip hotel, it is basic but lovely. There are some things that could use a little fixing here and there, maybe some would call it funky, but for me I was delighted by the hospitality and hominess of this very special place with great affordable prices. Above all with its special touches, you feel lots of love from within the walls here at The Secret Garden, a true home away from home.

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The Secret Garden Bed and Breakfast
8039 Selma Avenue
Los Angeles, CA 90046, USA
Phone: 1-323-656-3888, 1-323-656-8111
http://www.secretgardenbnb.com

Pink Taco – Taco Tuesday and Dinner – Oct. 22

The obvious thing would be to make mention of this double entendre name “Pink Taco”, and all of the references people say to lady parts. Whether its name is derived from lady parts or not, Pink Taco has a lot to celebrate. I had great Happy Hour food and well as some very unique dinner fare. They have $3.00 tacos on Taco Tuesday and $5.00 margaritas as well. I did a combo of that and other stuff to get the full vibe of the food place. Just had to walk around the corner from my hotel to check this place out.

Located right on the Sunset Strip, there’s lots to see out of their heated patio. Fast cars, leggy girls, and rock and roll wannabees, this place has it all. But what really stand outs is their very creative high-end Mexican cuisine.

Here’s what I tried:

House Margaritas, Jose Cuervo, fresh lime juice, and Cointreau and agave nectar. Nice tangy lime flavors with a good hit of tequila.

Carne Asada Taco, with grilled skirt steak, corn tortilla, arbol salsa, avocado and cheese. Very meaty, good rustic flavors.

Pink Taco, with grilled chicken, black beans, topped with arbol salsa, cotija cheese, pickled pink onions and avocado. Sweet and sour this taco packs a punch, great grilled flavor and the onions balance everything out.

Cheese Enchiladas, corn tortilla with three-cheese blend. Nice Mexican cheese with great beans and rice.

Lobster Enchiladas, corn tortilla filled lobster, brandy chipotle cream sauce, three-cheese blend. This dish is such a great option for traditional Mexican cuisine. It has a brandy undertone, wow what an amazing enchilada.

Guacamole, straightforward with lots of avocado.

Mexican Street Corn, done with shredded Mexican cheese, the corn is charred, a great side dish.

Baja Fish Tacos, grilled mahi mahi, flour tortillas, shredded green cabbage, Serrano cilantro sauce, jalapeno aioli, pico de gallo. The fish is very fresh and tender and the sauce is spicy but savory, truly great.

There is cactus lined all the way around the patio, and you get lots of “Day of the Dead” decorations. Nice metal chairs and wood high backbenches adorn this very friendly patio atmosphere.

When you’re done with your drink and your meal you can just walk 5 minutes back to your hotel room, so you get to see the sites and walk off your tacos.

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PINK TACO | SUNSET STRIP
8225 Sunset Blvd.
West Hollywood, CA 90046
323.380.7474

Happy Hour Mon – Friday 4pm – 7pm
Sat, Sun 3pm – 7pm

Glendon Bar & Kitchen – Dinner Oct. 23

Located in te heart of Westwood Village, this place is popping with students, families, dates, all out for the same thing, a good time. When you enter there is a definite buzz, with nice bar food, great romantic atmosphere and just a hop, skip and a jump from one of Southern California’s most prestigious Universities, UCLA.

They have straightforward good food, with decent prices. A student on a budget could eat well at Happy Hour, or a proper date night is also highly recommended here at The Glendon Bar & Kitchen.

Here’s what I tried:

Specialty Cocktails:

Jane Fonda with Nikoli vodka, fresh sliced cucumber, lime & agave. They have this under their skinny drink section, what it lacks in calories it gains in great taste. You would not know that this drink has fewer calories than its counterpart on their regular specialty drinks menu.

Tequila Diablo, Tanteo jalapeno tequila, basil, lime, and egg whites, Cointreau, agave, served in a proper martini glass this drink was awesome. The egg white sounded weird but it makes the liquid frothy and smooth, what a nice refreshing cocktail.

Appetizers:

Bourbon Buffalo Wings, their signature dish and I get it. These wings are by far the best wings ever. I am not a big wings fan because I don’t really like the Buffalo sauce, but there is not of that in this dish.

The Mac with Jalapeno, three cheese béchamel and
bacon, very rich, nicely appointed, but beware it will fill you up!

The Sweet‏ Potato Fries with truffle & herbs, so delicious, wow. The truffle flavor really rocked my world.

Pizza:

Glendon, Mozzarella, Gorgonzola, spinach, mushrooms, bacon, caramelized, it has a great blending of ingredients, some that you would not expect being together on a pizza.

Appetizers:

Lone Star Chicken Spring Rolls
Southwestern style, served with Mexican buffalo ranch, just a little too spicy tangy for my tastes, maybe someone else would love this.

Braised Pork Belly Tacos, slow braised pork belly with an Asian slaw, very nice version of this popular taco, I really liked this one.

Namaste with Chicken Salad with kale, spinach, grilled chicken, grilled corn, cherry tomatoes, almonds, light Parmesan, balsamic Dijon vinaigrette. OK, this would have to be my go to salad here from now on, loved it.

The Marc with Penne pasta, grilled chicken, Parmesan cheese, fresh basil sun dried and grape tomatoes, almonds, nutmeg, fresh cracked pepper, light cream finish. The nuts really add an extra touch to this inspired dish, another one of my favorites.

Bourbon Street BBQ Chicken, Served with Bacon Brussels‏
Cherry Bourbon Bread Pudding. I really like this style of chicken, it is sweet but savory, and the Bourbon sauce is killer.

Here are the wines that I tried:

Terranoble Chardonnay, Chili, CA.
With pineapples and pears, fermented‏ stainless barrels, nice wine to pair with the sweet‏ potato fries.

Artesa Chardonnay, Carneros, CA.
Nice rich and creamy, citrus blossom and oak, went good with Namaste with Chicken Salad.

Napa Cellars Chardonnay, Napa CA.
This wine is quintessential California, rich and lush, and paired great with the cheesy Mac with Jalapeno.

Liberty School Cabernet Sauvignon, Paso Robles, CA.
Perfect red fruit, notes of cedar and violet, full bodied, matched the sweetness of the Braised Pork Belly Tacos.

Hess Malbec Napa, CA.
Smooth and supple, elegant black cherry and spice, worked great with the Marc with Penne pasta.

Brazin Zinfandel Lodi, CA. A big and bold, dark plum, coca, spice, perfect with the Bourbon Street BBQ Chicken.

6Th Sense Syrah Lodi, CA. Dark red fruit, smoky notes of vanilla and oak, I liked this one with the Glendon Pizza.

My hostess Martinique, who I first met at The Carson House guided me through a very complex tasting. She pretty much picked all the tempting menu items, and I just added 3 staples that were necessary. But she did really well; I was able to try Happy Hour items and some of Glendon Bar and Kitchens most popular items. I had a new-comer friend join me, Cheryll, who did research on this tasting before hand and told me that we pretty much tasted all of this restaurants most requested menu items.

The interior is very romantic with its very high-trussed ceiling. The lighting is emphasized by their use of nice low wattage, and of course I have to comment on the three very ornate chandeliers over the low dining tables. There is what looks like original brick that reflects that history of this charming building.

What a fun, and lively atmosphere. You have got to do Happy Hour here, most of the drinks and food are under $6.50 so, its a bargain. Even without Happy Hour you will still get a good deal from their regular menu prices. You get a lot of bang for your buck. When your in Westwood and want to stop in somewhere for a drink and some really good food, you want to go here!

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The Glendon Bar & Kitchen
1071 GLENDON AVE
LOS ANGELES • CALIFORNIA • 90024
310.208.2023

Oct. 18, 2013

This is a location that has seen lots of action – back in the days of Carroll O’Connor’s “Ginger Man”. This was a true hipster spot in the 80’s. It’s had some nice evolutions, but hopefully Bedford and Burns will once again find their niche.

The Burns family has a rich history in Beverly Hills. In 1918, Robert Burns Pharmacy in Beverly Hills was conceived at the corner of Doheny and Burton Way. His son convinced him to also open a soda fountain at that location, and a century later Bedford and Burns was born.

Elizabeth and Bob Burns opened their first Bob Burns Coffee Shop in North Hollywood in the 1950’s. Soon after, they added the fine-dining Tartan Room next door and over the following years they added to the Bob Burns family of restaurants with locations in Santa Monica, Newport Beach, Woodland Hills and Anaheim. The three Burns “kids,” Beth, Bonnie and Bobby all got involved in the business and helped their mother run the restaurants, after Bob Burns passed away. Elizabeth Burns was a formidable force in the restaurant world and rose to become the first female president of the California Restaurant Association, regularly lobbying on behalf of California restaurateurs in Sacramento.

In 1990, the Burns family branched out with a casual gourmet take-away shop and catering company on Montana Avenue in Santa Monica. Marmalade Café was a hit and grew the concept for the next 15 years with locations all over Southern California before selling the majority stake in the company in 2007.

From its inception Bedford and Burns is garnering lots of great reviews. As part of Beverly Hills’ Golden Triangle, the Burns Family wants to engage you to taste their fresh take on the American bistro.
In a warm residential setting, punctuated by great contemporary art, and an inviting heated sidewalk patio, dinner guests are happily enjoying a casual dining experience. The interior is classic with a contemporary ambiance; monochromatic beige seating with green banquets. There is a library wall with Delftware Blue Dutch ceramics, a nice Liechtenstein type light fixture with mirrored columns.

Here’s what I tried:

Cocktails:
El Cupacabra with Dobel, Agave, Lime Juice, Muddled Serena, Ginger, Cucumber. Kind of has that Margarita vibe but with more sensibility, really great.
Bedford Mule with Russian Standard Vodka, fresh lime, ginger beer, bitters. They serve this drink in a copper mug; it makes the drink stay really cold.

Soup:
Puree of Market Greens, perfect for the vegan, with no cream, no animal products, a great healthy treat.
Wild Mushroom, fantastic woodsy mushroom flavor, very well blended, perfect for the mushroom lover.

Appetizers:
Santa Barbara Smokehouse Salmon, the salmon is delectable, and the sauce is even better then the salmon.
Lisa’s Shrimp Louie, the shrimp are huge and the dressing is just fantastic.

Entrees:
Bobby’s Bouillabaisse, full of John Dory, clams, mussels, shrimp, and calamari, with a nice fish marinara sauce.
Ribeye Steak with Chimi Churri Sauce. Every time I taste a new steak at a new restaurant I say that it is the best ever. It is very hard to keep track of all of different steaks I have tasted. This one however is in another league. It had the right amount of grain, and fat. The Chimi Churri sauce is spread thinly on top and adds the right amount of fragrant herbs, what I winner.

Desserts:
Blackberry & Peach Crumble, vanilla ice cream, very fruity, with just a small amount of crumble.
Lemon Hazelnut Meringue Cake, crème anglaise, raspberries. I really loved this cake; it has such a great light consistency.

Here are the wines that I tried:

Sancerre, Pascal Jolivet, Sancere Controlee ’11, I loved this wine with its very subtle peach flavors, it went great with the smoked salmon.
Chardonnay, Smith Madrone, Saint Helena ’10, a nice mellow wine, great pair with the Shrimp Louie, and of course the Bouillabaisse.
Syrah, Semler Family, Malibu, ’07, how could you go wrong with such a perfect match for the Steak.
Zinfandel, Force of Nature, Mossfire Ranch, Paso Robles ’10, bold, ripe rich, wonderful fruit, this one went great with the steak as well.
Pinot Noir, Belle Glos, Meiomi, California Coast ’11, this wine with its very smooth strawberry, vanilla favors worked great with the mushroom soup.

My experience was highlighted by the delightful John Jewell. Handsome and fun, he delivered many fascinating quips about the food and drink. His blond locks were neatly tied back in a ponytail, but you could see that he was a surfer underneath it all. When I asked him my standard server question, Are you an actor, he said, “ No, I’m a happy person!” He went to both USB and SF State and graduated with a business degree. John worked at Pinot Bistro, Plan Check, Saddleback, and Josies. His description of every menu item was dead on, a very informative tasting.

This is the best American Bistro Beverly Hills has ever seen, and there have been lots. It truly is a winner; it has all the things you would expect from a classic Beverly Hills dining establishment. You can come for food or the namesake, but whatever you come for you will leave with a huge smile on your face!

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Bedford and Burns
369 North Bedford Drive
Beverly Hills, CA 90210
310-273-8585
bedfordandburns.com

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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12►

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