Jodi Jackson’s Hollywood

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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August 18, 2013

Amidst the crazy multicultural playground called Venice beach, lies an historic landmark, filled with grand original architecture and oozing the style of the modernist era. The building dates back to 1905 and is reminiscent of Venice. The interior has concrete floors, high vaulted ceilings, and nice floating contemporary lamps. With its original white brick accenting the bar, and very gothic ceiling, it screams progressive era while managing to be a very comforting space. There is an elegantly placed old-fashioned tricycle on the wall and this, combined with the leather chairs and banquets, add just the right touch of class to this gothic feel. Bank of Venice’s interior is gothic meeting modern, with a wine bar feel. This is a space that lends itself to smart fun conversation.

When you walk around Windward Ave., the true hub of Venice beach, you see street performers, retail stores, zip liners, open-air concerts, and lots of glorious Los Angeles tourists. Venice beach has a mixed reputation, some seedy, some rich, artsy, and famous. This 3-month-old restaurant can cater to all of the above. The location is one that has been occupied by several restaurants, of which non have survived for more than a year. Sometimes these kinds of locations are considered cursed but Bank of Venice has enough reasons to go the distance. The biggest one is its fully sustainable, organic, farm to table story.

Manager Megan said that they first thing they did was rip out the fryer from the previous owners. They don’t fry anything there! My server Jenny Cho, a former Pepperdine student, had answers to every question I asked. She gave me a warm and fuzzy feeling, which perfectly complimented my wine consumption. Jenny and Megan both added to my delightful dining experience at Bank of Venice.

Executive Chef David Linville, formerly of The Standard Sunset Strip, Viceroy Hotel, St. Regis Hotel and Mastros Beverly Hills, has given up transparent Hollywood, and his Beverly Hills celebrity chef status. Happily residing on his 40-foot sailboat in Marina Del Rey, he is able to practice his long held passion for serving all things sustainable. He speaks with a glow when telling me about his products and how he keeps a lot of local producers in business. David basks in the glory of having great products that are farm fresh, and how he can be instrumental in keeping folks in business. Above all he wants his customers to be happy, and prides himself on only using clean healthy products. His grandmother cooked southern style cuisine; raised by her in the California Delta. She would cook green fried tomatoes, and potatoes with the cooking oil in the bottom of the serving bowl.

Chef David prefers a Northern Italian approach, he says, “ use good products, and let them speak for themselves.” On a recent visit to his girlfriends parents Iowa farm, he learned about corn, soy, and pigs, all the products that they farm. From this trip David brought a lot of that knowledge home for a real farm to table experience. He does not use any refined flour or sugar in his recipes, as well as salt with iodine or anti caking agents. You can tell he really respects the farmers, and the products he uses as everything is organic.

Here’s what I tried:

Starters:
Quesadillas Del Banco with organic flour tortillas, aged raw cheddar, served with pico de gallo, guacamole, with pulled beef. These Quesadillas are loaded with beef, and it is plump and glorious, the accompaniments are glorious as well.

Camarones Del Banco with wild Mexican white shrimp, sautéed in coconut oil with Thai coconut curry. The sauce is so delicious, with such amazing creamy texture.
Tuna Poke – yellow fin ahi tossed in spicy aioli, soy and sesame, with cucumber and avocado. The marinade is very Asian, filled with soy and sesame oil. The Tuna is so fresh and they give you lots and lots of it.

Fresh Tomato Basil Soup, very creamy with nice tomatoes flavor, drizzled with heavy cream.

Salads:
Baby Arugula: citrus Supremes, shaved fennel and Parmesan
veggies, zucchini and red peppers, over farmer’s greens. Very healthy, a nice way to start your meal.

Burrata Salad – strawberries, basil, balsamic reduction. This salad provided me with melt in your mouth goodness, truly a winner.

Cobb Salad- roasted chicken, egg, avocado, walnuts, bacon, blue cheese & market greens. Not your typical Cobb salad, but very satisfying all the same.

Sandwiches:
Pulled Pork with slow braised with house made BBQ sauce, blue cheese & arugula on brioche bun, with potato salad. The pork was very moist, with great BBQ sauce. Talk about lovely potato salad, this one is a winner.

Mains:
Seared Sea Scallops over red garlic mashers, spinach and balsamic reduction. The scallops are cooked beyond perfect, with nice seared favors. Rounding off this spectacle of goodness is the balsamic reduction sauce; it added a sweet syrup consistency to this dish. Truly a great culinary achievement.

Megan’s Meatloaf – homemade grass-fed beef loaf with sautéed veggies and garlic mashers. Very complex favors in this meatloaf and the homemade ketchup on top is making my tastbuds go ballistic.

Bangers and Mash – natural pork sausage with garlic mash and caramelized onion. I am British, so I know good Bangers and Mash, these were terrific, the caramelized onions really hit the spot.
Special:

Chicken and lentils, reminded me of good home cooking, with a savory twist.

Here are the wines I tried:
Their wines are Local, organic, biodynamic and/or sustainable:
’11 THE GIRLS SAUVIGNON BLANC* (Napa, CA) citrus and crispness of fresh pineapple, hints of lemon grass. This wine was great with the Camarones Del Banco with wild Mexican white shrimp, it picked up the creamy coconut sauce that enhanced the wine.

’11 RANCHO SISQUOC SAUVIGNON BLANC (Santa Barbara, CA) oaky, sweet pea, pear, tropical fruits. I liked this wine with the Tuna Poke; it was simple, direct and enhanced the sesame flavors in this dish.

’11 446 CHARDONNAY (Monterey, CA) pineapple, apricot and peach with vanilla spice. You have to try this one with Seared Sea Scallops, it really added another dimension to the seared smokey flavor.

’12 FESS PARKER CHARDONNAY* (Santa Barbara, CA) medium bodied, well-balanced, buttery hint of oak, I would drink this wine with their special Chicken and lentils; it would be the perfect marriage.

’08 RANCHO SISQUOC MALBEC (Santa Barbara, CA) black cherry and blackberry pie, hints of currant. Megan’s Meatloaf went great with this wine, with its rich robust cherry flavors.

’08 BIG GUY BORDEAUX BLEND (Napa, CA) complex fruit and toasty oak with firm tannins. This wine went very nicely with the Bangers and Mash. The caramelized onions were spot on with this wine.

’11 HARLOW RIDGE CABERNET SAUVIGNON (Napa, CA) spicy black cherry, fruit with hints of olive and vanilla, this wine went great with the Pulled Pork.

’08 JARHEAD CAB FRANC (Santa Ynez Valley, CA) black cherry, plum, toasty oak, hints of mocha spices. I loved this wine with the burger; all the little nuances added a special touch to this wine.

‘08 RECKLESS LOVE (Napa, CA) cabernet/Syrah blend with deep blackberry, current and chalky tannins. This wine went great with the burger and the meatloaf, great tannins and good fragrances.

Bank of Venice has such a cool, fun atmosphere, with great music piped in. I heard, Flock of Segals, Sly Stone, Tone Loc, Aerosmith, mostly 80’s and classic rock. Not to mention the viewing of Jamie Budge’s “The Californians” surf classic on a flat screen over the bar. Really, so much fun under one roof. Also, they save Monday nights for industry folks by offering lots of discounts for fellow restaurant and bar workers.

Bank of Venice has many strengths; its food is stellar, and the staff is all over the fact that everything is well thought out and perfect. I would rank this restaurant up there with the best of the best. Come hungry and leave happy, all things good will come your way. So come here to check out the Venice culture, which in itself is a spectacle for the eyes, then treat your palate with elegant, sumptuous cuisine; truly eating at Bank of Venice is a religious experience…Amen!

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Bank of Venice
80 Windward Ave.
Venice, CA 90291
T / 310-450-5222
http://www.bankofvenicepublichouse.com/

August 11, 2013

In the heart of Los Angeles lies an oasis called the Grove, where there’s an adult, Vegas type atmosphere minus the gambling. Planet Dailies sits in the middle of this oasis and has all its stars aligned which makes for a very entertaining and tasty meal.
The TV show EXTRA has really made the Grove and Planet Dailies a very famous hub. The host Mario Lopez has many menu items that he endorses, as well as taping his radio show in the back of this bustling eatery. Historically, chains can have marginal food, but Planet Dailies delivers good farm fresh food that will make anyone’s palate sing.

I met Chef Joshua Wilson at a party for Abercrombie & Fitch, where he was doing a delightful job of cooking small bites for their guests. I asked him about his job and he told me how much he enjoyed it. So he hooked me up with Larry Fink, who does corporate PR, and this is how my glorious tasting came about. Chef Joshua, who is somewhat of a celebrity, was featured on the Channel 4 morning news to showcase his Fathers day recipes. He did not disappoint, so much goodness in one meal!

Planet Dailies has had some fantastic events, a real who’s who of Hollywood have attended. Stars have come out in force to support all things Planet Dailies; Mario Lopez, Jennifer Lopez, Arnold Schwarzenegger, Maria Menounos, George Lopez, Piers Morgan, James Caan, CeeLo Green, Charlie Sheen, Stacey Keibler, Brooke Burke-Charvet, Jenny Mc Carthay, Adam Levine, Joan Rivers, and Rod Stewart to name a few.
Their sister property Mixology also has many spectacular events. Inspired by Salvatore Calabrese, they offer great fun cocktails and casual appetizers.
Here’s what I tried:

Cocktails:
Dailies Margarita – Tequila, triple sec & limejuice, this one was the best cocktail I tried. It had all of the great margarita flavor and lime zest.
Summer Fling – Akvinta Vodka, pomegranate syrup, lemon juice & Prosecco. Served in a

Champaign glass this makes for a refreshing brunch accompaniment for a nice Sunday afternoon. And by the way Planet Dailies does have a fantastic brunch menu.
Blackberry Sour – Akvinta Vodka, simple syrup, lemon juice & fresh blackberries, what a wonderful cocktail, tangy and sweet with lots of great black berry flavor.
Vodka Martini – this was a nice version of the traditional martini with 2 olives.

Buffalo Wings, Chicken wings, buffalo sauce, served with celery and bleu cheese dressing. Very spicy, and the wings have a great tender yummy goodness.
Tempura Shrimp, Jumbo shrimp in a lemon peel tempura batter, served with ginger vinaigrette & lemon aioli. By far the biggest shrimp on the planet, with great crunchy flavor.
Pot stickers, loaded with meat, the outside is very tender as well.

Spinach Dip, very creamy with lots of extras makes this a must have dip item on the menu.
Asian Chicken, with grilled chicken breast, greens, cabbage mix, fresh oranges, green onions, wontons & almonds, served with ginger vinaigrette. I have had many Asian chicken salads; this one is right up there with the best.
Crab and Lobster Salad, with jumbo lump crab, lobster, greens, avocado, bleu cheese, cucumbers, tomatoes & green onions, served with tomato balsamic vinaigrette. Lots of lump meat crab, lobster, another one of my favorite dishes.

Spinach & Peaches Salad, with grilled chicken breast, baby spinach, fresh peaches, strawberries, candied walnuts, feta cheese, served with tomato balsamic vinaigrette. I liked this one, but I am not attached to it, would prefer the crab and lobster to this one.

Turkey Club, with house-roasted turkey breast, bacon, Swiss cheese, lettuce, tomato & mayonnaise, served on sourdough bread. Piled high, there is so much meat and cheese, but it needed more moisture, like basic mayonnaise.
Rachel Sandwich, with house-roasted turkey breast, coleslaw, Swiss cheese, Thousand Island dressing, served on rye bread. Just like a Rueben but with out the pastrami, my kind of sandwich, especially with the Thousand Island dressing.
Singapore Noodle, with pork, shrimp, rice stick noodles, egg, carrots, peppers, bean sprouts, curry & cilantro. These noodles have so much curry flavor, if only they took a little of that away they would be great. All the other ingredients are fantastic.

Mongolian Beef, Beef wok seared in a spicy soy glaze, onions, peppers, & red chilies. Served with your choice of white or brown rice, this one was of my favorite dishes here. The flavor is so full bodied and the meat is very moist and tender.
Kobe 10 oz., hand-formed Kobe beef burger. Talk about a joyous experience, what a burger! The meat is so succulent; there is a lot of poundage in this burger.

BBQ Ribs, St. Louis-style pork ribs, BBQ sauce, French fries & coleslaw. OK hands down the best ribs I have had in a long time, and the sauce was a great accomplishment.
Black and Bleu New York, Blackened NY strip steak, bleu cheese, baked potato & the vegetable of the day. With it’s in your face blue cheese flavor, this steak rocked my world, I highly recommend.

Turkey Bolognese, Ground turkey with ricotta cheese, herbs and seasonings, marinara & spaghetti. Kind of got a theme going here, just over kill on the Italian seasoning, probably the rosemary. If they took some of that oregano, rosemary, etc. it could be a winner.

Bruschetta Chicken Pasta, Lightly breaded chicken breast on top of spaghetti with creamy pesto sauce topped with a traditional bruschetta mix, finished with a balsamic drizzle. This pasta is a great achievement; it won my attention. It has 4 different flavors going on in one bowl; Pesto, Fried Chicken, Bruschetta and balsamic vinegar. No really I would order this dish every time.
Sautéed Spinach, just plain old healthy spinach, no frills of twist.
French Fries, these fries are really crispy and tasty, up there with really great fries.
Potato Chips, wow these are great, large crispy chips with good flavor.
Sweet Potato Fries, nice long thin strips, good sweet potato flavor.

Dessert:

Chocolate Cake, triple layer dark chocolate cake with a rich chocolate icing, served with homemade whipped cream, with lots of great deep chocolate flavors. Done like a mini Bundt cake, truly a fabulous ending to a great dinner.
Wines I Tried:
Lincourt Sauvignon Blanc, Central Coast, California, this wine was really the bomb; it has some very neutral flavors. It paired well with pot stickers, and the shrimp tempura. The mild taste of this wine added to the Asian flavors of these two dishes.
St. Francis Chardonnay, Sonoma California, I would highly recommend this wine with The Crab and Lobster salad. A good Chardonnay with shellfish always works great; this combination was a winner.
Hess Allomi Cabernet, Napa California, perfect with the BBQ Ribs, St. Louis-style and the Kobe Burger. It has lots of smokey tobacco flavors that enhanced the nuances of both the ribs, and the meaty burger.
Kenwood Zinfandel, Sonoma California, this wine paired nicely with the Black and Bleu New York, Blackened NY strip steak. The blue cheese is just the right balance, the cheese is sharp and the wine is mellow.
My server Cherish was so sweet; she made sure that every detail was taken care of. Along with her, a real gem in this place is Mario Roque who will flash his big warm smile, and charm you with his Argentinian accent. He may even teach you a thing or two about his culture. Mario is soft-spoken and so down to earth, making your dining experience at Planet Dailies very memorable.
The décor is very fun and eclectic, with lots and lots of large flat screens with every different sports channel on at the same time. It is a very comfortable atmosphere and really makes you want to sit back, enjoy your meal and take a much-needed breather from the outside world.

Planet Dailies is part of the successful Planet Hollywood chain, which is a world-renowned trademark established in 1991. It continues to expand its brand into a wide array of dynamic ventures such as the new Planet Hollywood Resort & Casino in Las Vegas. Founder, Robert Earl, along with original partners and stockholders Bruce Willis and Sylvester Stallone, continue to steer Planet Hollywood toward exciting new endeavors, while enlisting the star power of Hollywood’s brightest celebrities.

Another venture is The Planet Hollywood Resort & Casino which offers world-class gaming, live entertainment, distinctive dining and massive shopping. Both Planet Dailies and Planet Hollywood are all part of the Planet Hollywood International, Inc. umbrella.

So next time your craving good food, and you are at The Grove, skip the regular places and give something new a shot. Planet Dailies offers up so many choices, you will be amazed that you haven’t tried it before!
Planet Dailies

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6333 West 3rd Street, Suite O20
Los Angeles, CA 90036
Email: [email protected]
Phone: 323.370.6560
http://www.planetdailies.com/LosAngeles.aspx

Imagine a place that is all shiny and new, with the most amazing prices ever to be found for a newly opened restaurant. I don’t know about you but to find a new establishment in Beverly Hills that only charges 24.00 for a steak or a pork chop is obscene. And not just any steak or pork chop, one that will make your taste buds dance and swear that you’ll never go anywhere else in the land of rich housewives. Yes Carson House delivers in so many ways, so many menu items, so little time.

The first night I went my server Jake was so personal and kind, he supported every culinary decision, and added some of his own. Then the very handsome and charming Chef Johnny Messina came to join my table and tell me about his Nonna’s meatball recipe, as well as his other fun facts about his engaging life. Then at the end of my glorious experience Steve Fowler the co-owner decided it was best for me to come the next night to sample the items of the menu that I had missed. So I did indeed go 2 separate nights, which is something I have never done before, I am not going to separate the two nites in my tasting notes, just tell my readers everything that I tried. Keep in mind this tasting was in two separate evenings.

Here’s the food I tried:

Starters:
Grilled Watermelon Salad with Heirloom tomato, basil, Dutch feta, lemon vinaigrette. The presentation of this is gorgeous, the combination works well too.

Seared Ahi with baby tatsoi, baby kale, Bing cherries, and sesame ginger vinaigrette, very nice, and fresh, good for the no carb eater.

Kale and Apple with organic kale, apple dates, candied walnuts, blue cheese. This one is so healthy, you can feel your body getting stronger as you consume, but really very delicious.

Brick Oven Cauliflower with house specialty with Feta Cream sauce. They serve you the whole cauliflower, and what a wonderful taste treat.

Philly Cheese Steak Pot stickers served with garlic tomato relish, interesting idea, very tasty, these are a favorite already. Very melty cheese and good philly cheese steak flavor.

Fries with Siracha ketchup. The ketchup adds a special kick.

Chicken Lollipops with chicken meatballs, buffalo plum glaze, blue cheese whip. I loved these, they are sweet and tender, a great starter.

Crispy Crawfish Mac and Cheese with corkscrew tubes, Gruyere, cheddar. This is so buttery and flavorful, another tasty sensation.

Tar Tar Tacos with romaine shell, papaya pico, wasibi guacamole, and seaweed salad. For the health concisious person these are a no brainer, especially with no carbs.

Kobe Corn Pops mini Kobe beef dogs, spicy yellow mustard. By far the best corn dog ever, this is a must try.

Flatbread Pizzas:

Whitey – roasted garlic, baby spinach, ricotta, crispy basil, and olive oil, crispy crust with a great punch of garlic and ricotta cheese.

Shorty – short rib, mozzarella, caramelized onion, and horseradish cream, wow this one is sweet and savory, the onions really are the delight of this pie.

Meathead – pepperoni, pork belly, prosciutto, chorizo, mozzarella, if you’re a sausage and peperoni kind of person then this pizza is for you.

Entrees:

Butternut Squash Ravioli, with sage beurre blanc, crispy sage leaf. This is not done the usual very saucy way, but it is very delicious and bursting with butternut squash flavor.

Tenderloin Medallions, Boulder Valley Farms, prime beef, basil jalapeno, chimichuri, red bliss mash potatoes. This dish is only $24.00, for the money it is amazing, as well as done to perfection.

Shake and Bake – ‘6 Point Farms Korobuta pork chop, panko Parmesan crust, apple compote. This dish is so special and cooked beyond perfection; the price is amazing as well.

The Shoals with P.E.I. mussels, littleneck clams, grilled prawns, chorizo, garbanzo, garlic cristini, and white wine broth. Good clean sauce, and the shellfish are very fresh.

Roasted Chicken – Mary’s free-range chicken, fingerling potatoes, fire-roasted corn, thyme. I enjoyed the potatoes the most in this dish, very flavorful, and buttery.

Wild Caught Scottish Salmon with sautéed red kale and faro. Another fantastic dish, very complicated, an astonishing work of art.

Cocktails/Wine I tried:

Rodeo
Akvinta (organic) Vodka, St. Germain Elderflower Liqueur, Cucumber & Rose Petals, very drinkable with nice mellow cucumber flavors, you feel like you are at a spa.

Crescent
Prosecco, Orange Juice, Strawberry Puree & Mint Leaves. This beverage would be good for a Sunday brunch with all its effervescent nuances.

Roxbury
Absolut Pear Vodka, Lime Juice and Thyme Sprigs. Really good with lots of very clean pear flavors.

Brighton
Black Grouse Scotch, Spiced Apple Cider, Lemon Juice and Cinnamon. A delightful drink for the scotch lover, even with all of the added ingredients.

There were 2 other cocktails that were made for me on the second night, and I was asked to name them. They both were terrific. One I called Doheny, and the other Burton Way, we will see if they keep those names on their new menu.

Bubbles:

Wolf Blass Brut, Australia, NV, very well rounded, nice on the tongue.

Prosecco, Bolla Italy NV, just what you would want from an Italian prosecco.

Wines:

Sauvignon Blanc, Sterling 2011 Napa. This wine paired nicely with Whitey Flatbread Pizzas, just the right amount of fruit to enhance the pizza’s garlic cheese driven flavor.

Fume Blanc, Ferrari-Carano 2012. I would pair this one with the Seared Ahi, perfect combination of flavors.

Reisling, Kung Fu Girl, 2011, Columbia Valley. I tried the cauliflower with this wine, and I thought it worked great with the cheese sauce.

Pinot Grigio, Kris 2010, Delle Italy, a very nice compliment to The Grilled Watermelon Salad.

Pinot Grigio, Santa Margherita 2010, Italy. This wine worked perfectly with the Kale salad, it brought out the apples in the salad and in the wine.

White Blend, Conundrum, by Caymus 2011. This is a very special wine; I paired it with the sweetness of the Chicken Lollipops.

Chardonnay, Crème De Lys 2011, CA. Rule of them when in doubt Chardonnay is great with fish, in this case shellfish, try it with the The Shoals.

Chardonnay, Chateau St. Jean 2010, Sonoma. Very pleasant caramel flavors, went great with the Wild Caught Scottish Salmon.

Malbec, Trapiche ‘Oak Crest’ 2011, Argentina. Another no brainer this wine paired with the Tenderloin Medallions, what a great match.

Pinot Noir, Fat Monk 2010, Central Coast. I would try this wine with the Philly Cheese Steak Pot stickers; the wine is nice and light. It worked great with this starter.

Cabernet, Sledgehammer 2010, Central Coast, this wine worked very well with the Pork Chop with it’s nice leathery flavor.

Cabernet, Coppola ‘Directors Cut”, Alexander V. This wine went great with The Tenderloin Medallions as well.

Beers:

The Bruery – Bois
Deschutes Brewing – Obsidian Stout
Great Divide Brewing – Chocolate Yeti
Lost Abbey – Hells Lager
Angel City – Eureka Wit
Delirium Tremens

I did a flight of all these beers, and really took very small sips; my favorite was the Delirium Tremens. Mind you I am not a beer drinker, but I wanted to expand my horizons, and since they have such an extensive beer list I felt that this was the right place to do this at.

Desserts:

Apple Pie Raviolis – Vanilla Ice Cream, Caramel Sauce, really fantastic, the perfect ending to this glorious meal.

Smores – House-made marshmallows, graham cracker crumble, chocolate genach. Not really in my wheelhouse, but I have to say an interesting idea.

Ice Cream Sandwiches – Vanilla bean ice cream between house-made blondes. Now this is what I call decadent and oh so yummy. The blondes are worth all the fuss, soft and supple, truly the bomb.

The second night Richie Tricarico told me all about his involvement in Carson House and the struggles it took to get him here. He said that he had been involved in a very serious accident back in 2010, where he nearly lost his life, but has since recovered. He had some physical problems after the accident, but due to his past athletic nature he was able to over come any hardships and was so happy to be an investor and construction manager of Carson House. He did all the physical build out for the restaurant. He talked about his contribution to the interior. He built most of the unique tables, the very creative moonshine still. He said that the I-beam was so pronounced in the middle of the bar, he decided to embrace it instead and add more steel to the other interior components. He brought in his own reclaimed wood from his Kern County ranch that came from old broken down mining cabins.

There are so many details in everything this place is accomplishing, great cocktails, modern fun atmosphere, delectable food, staff member that are over and beyond the call of duty. This place rocks! It could just be a funky neighborhood venue or the greatest restaurant Beverly Hills has ever seen, what ever it is I call on all of my fun foodies to give this place a try, and soon. They might just catch on that their prices are below anyone’s in all of Los Angeles, so go check it out now.

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Carson House
8635 Wilshire Blvd.
Beverly Hills, CA. 90211
310-289-2800
www.carsonhousebh.com/‎

A neatly tucked away theater in the heart of Los Angeles theater district, with plenty of wine and food on tap, this place is a gem among gems. At Doma Theater Company’s Met Theater you are able to bring your drinks and food to your seat, which added to the casual attitude of the theater. The production was sleek and sexy. The entire player’s never missing a beat. There is so much talent, on one small stage. Not without it’s struggles, but all in all Nine is one very powerful romp into Italian cinema.

Nine, the multiple Tony Award-winning musical with book by Arthur Kopit and music and lyrics by Maury Yeston, is based on Federico Fellini’s semi-autobiographical film 8 ½. The Musical is adapted from the movie directed by Ron Marshall; it pretty much follows the 2009 film to a tee. The musical numbers and staging are all reminiscent of this spectacular theatrical release.

The story follows the passion and pitfalls of a very well known Italian film director, having a mid life crisis as well as directors block. His marriage is failing, his mistress is distraught and his former muse is betraying him. He ponders his unraveling life by revisiting the innocence of his childhood at the age of nine. Through a series of dreams and flashbacks he begins to see his past journey as a collusion of regret, love and fidelity. By the time he is ready to fix things all of the women in his life have left him.

The usual pratfalls were not part of this show, instead real falls, around 2 that I could see. One that happened in rehearsal that I did not see, but as they say the show must go on and with the character Claudia it did. Actress Toni Smith fell in rehearsal and fractured her leg, while she was trying to rest on table coming down the stars in the audience, the table gave way and she fell. The theater in general is all about comedy and tragedy, this was an interesting tragedy. Claudia had quite a sparkly cane on stage, with her dark black up to the knee cast, and managed to use her disability to it’s bittersweet best. She did a remarkable job and should really be commended for her courage. There were some other stand out performances; Carla was dead on. With her slinky little body, and fantastic large voice she captures the part that Penelope Cruz played in the memorable movie. Melissa Anjose did a remarkable job playing Luisa Contini, Guido’s wife. In her solo song she was so emotional it took her some time to snap out of that mood. Her stoic character never really breaks; she plays the part with dignity and grace, and lends her marvelous voice to the overall talent of this show. The ensemble did a remarkable job, dancing and strutting with the utmost ease.

The set was simple, but must have been treacherous for the actors, having to bolt down 2 different flights of stairs intermittently during the show. Some traveled with ease others were watching their steps closely. The set never changed, but because it was not a typical proscenium, you as the audience felt very interactive with the show.

The cast was well chosen, and most were very talented: David Michael Trevino Guido Contini, Lovlee Carroll – Carla Albanese, Michelle Holmes – Guido’s Mother, Donovan Baise – Young Guido, Emilia Sotelo – Lilianne La Fleur, Brittany Rodin – Lina Darling/Mama Maddelena, Andrea Arvanigian – Staphanie Necrophorus, Beani Boyd- Our Lady of the Spa, Leslie Marrero – Diana, Ra’Shawn Durell – Francesco/Cardinal, Victor Mercado – Renato, Alan Lee – Alan, Devin Holliman – Maria. And some new NINE cast members to the DOMA family: Melissa Anjose, Luisa Contini, Toni Smith, Claudia Nardi, Liza Baron, Sarraghina/Spa, Amy Garbett, Dancer. Nicely produced and directed by Marco Gomez.

This show is very lively and fun. Enhanced by sultry costumes, and good renditions of Italian, and French accents. For a small production, this show really hits the mark. It is a limited run through August 18, worth every penny for a thrilling night on the town. Culture is hard to come by in Los Angeles people say, but with Doma Therater Company you need look no more. This neighborhood Theater Company will give you a lot of bang for your buck.

Nine The Musical
Doma Theater Company
The Met Theatre
1089 N. Oxford Avenue
Los Angeles, CA 90029
http://www.domatheatre.com/nine-the-musical/