Jodi Jackson’s Hollywood

April 19, 2013

Located in a small mini mall in Dana Point this place is not what you would expect. Kind of sports bar, kind of local flavor, but the real surprise is how this unassuming restaurant has such bold and unique…delicious food!

Peter Andriet, well known for opening up the first microbrewery in Orange County, really keeps himself and staff in perfect harmony with the customers. There is something in the air here, his employees are happy and carefree, and it shows. When asked how he picks such wonderful people he says that his staff just magically appear. He doesn’t do a lot of advertising to get them. They just walk through the door one day and he hires them. And let me tell you, Peter’s positive attitude, reflects in all of his workers, his executive chef Ronnie and The Points great food.

Christina Lomeli, our bartender, was so elegant and beautiful. She really could not have been sweeter. Coming from Fratello’s family restaurant in San Clemente, Christina says sometimes she has to act like the resident shrink for the bar, and sometimes the customers act like hers. Her favorite thing about the place though is the atmosphere, and that it is really one big family. Yes, this is my point; The Point is Orange County’s new “Cheers”, where everyone knows your name!

Here’s what I had:

Wedge Salad with blue cheese crumbles, bacon, diced tomatoes. This salad is very large, the iceberg wedge is very solid and crisp, and the accoutrements are all excellent.

Catalina Clam Chowder – Their version of the New England classic made fresh daily and served in an artisan bread bowl. When by the sea order the chowder, be prepared for all the extra herbs that are in this very filling soup.

California Burger with aged blue cheese, bacon, and California avocado. This one packs a punch, with its very big bacon strips and nice smokey flavor, a great burger.

Pepperoni Pizza – This would be considered a small pizza, done in their pizza oven, it a pizza lovers pizza.

St. Louis style BBQ Ribs – Slow roasted with tangy BBQ sauce with hand battered onion rings. Wow, these are so good, next time I would skip a lot of the other menu items and go straight for these wonderful ribs! They smoke them for 5 hours to get that fall off the bone smokey flavor. That said, the onion rings, I died and went to heaven, amazing!!

Seafood Paella – The Point style. Salmon, cod, clams, shrimp, sausage, bell pepper, onion in a saffron broth, over bed of rice. Lots of very fresh seafood, and good saffron flavors drizzled amongst the great fish broth.

Fry Bread Pastrami Sandwich – Indian fry bread wrapped around hot pastrami, mustard, pickles, pepperoncini, Swiss cheese, and with garlic fries. This one is a favorite, so different. Kind of blue collar, but also ethnic, with the Indian Fry bread, not something you would ever see served with juicy pastrami. The garlic fries were crispy with just the right among of garlic.
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3/5/7 Sliders with Hawaiian roll, French mayonnaise, pickle, aged cheddar cheese. Very simple, but wonderful, and the Hawaiian bread adds a sweetness that you would not get from a sesame seed bun.

Lumpia – Homemade Filipino egg rolls. Ground pork, shrimp, carrots, soy, sesame, water chestnuts and green onion. This would be a traditional Filipino Appetizer. Chef Ronnie got this recipe form his uncle Lito Badua, who is Filipino. This one I am totally hooked on. I just love a really good lumpia. These are very small almost cigar like, but they are so perfect. The sauce is just what you would expect with this Filipino treat.

Steamers – Steamed clams in a white wine, with citrus butter and cilantro sauce. This is a different version of this great dish, with there being a sauce not a broth. There are large sliced onions as well, a good balance of flavors.

The Wines I tried:

Chardonnay, Chateau St. Jean, Sonoma, CA. This wine went great with The Seafood paella, and the Lumpias, just the right amount of fruit and acidity to balance these 2 dishes.

Chardonnay, Parducci, Mendocino County, CA. One of my favorite wines, went great with The Steamers, added some nice notes to the garlic sauce.

Sauvignon Blanc, Out Of Beer. This is a fun light fruity wine, great with The Wedge Salad as well as the Fry Bread Pastrami Sandwich.
North Coast, CA
Sauvignon, Silvertap, Sonoma County – Very drinkable, no heavy grapefruit, just good peachy flavors. This wine went great with the sweetness of The Sliders.
The atmosphere is fun and friendly, especially for kiddies. They have a kid’s cave, where children can enjoy their favorite movie, draw on a chalkboard, and eat off of the kid’s menu. It is very airy, clean, with great classic rock music. There is also an outside patio right off of Pacific Coat Highway. And who can forget Truman the 7-month-old Great Dane who greeted me at the door.

It has a 60’s beach vibe to it , but with sophistication. There are flat screen TV’s for the sports enthusiast, and a cool overhead industrial fan and charming hardwood floors. My favorite part was the 2 four tops tables that look out over the spectacular view of Dana Point and the Harbor. The Point is so relaxing and peaceful, what a way to spend an afternoon.

Peter the owner really knows his stuff; he previously owned 3 other bars specializing in beer, 1 in Newport Beach, Huntington, and Tustin. He took some time off and then saw this new opportunity for a fun, casual, change at a new bar in Blue Lantern Plaza. He prides himself on innovation, one being the premium wines on tap. He likes the idea of getting his wine right from the barrel to eliminate the middleman so his customers don’t have to pay and arm and a leg for good wine.

So check out this new fun spot with great food. A place where everyone will soon know your name.

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The Point Restaurant & Bar
34085 PCH
Dana Point, CA. 92629
949-464-5700
thepointrestaurantand bar.com

SATURDAY, MARCH 23, 2013

Food & Wine Festival Palm Desert™ Saturday Grand Tasting

This event included, grand tasting, celebrity chef demonstrations, wine tasting, wine seminars, and book signings. The chefs for this great event included: Deborah Scott, Jan Boydstun, Sara Moulton, Adam Gertler, Sean Kanan, Luciano Pellegrini, Alejandra Schrader, Chris Mitchum, Mark Peel, Martin Yan, Maria Sinskey.

I got to watch Luciano Pellegrini make fresh pasta and Martin Yan do stir-fry. I am a big Martin Yan fan, host of PBS Martin Yan’s China and the celebrated host of over 3,000 cooking shows. Martin Yan has written 30 cookbooks, including the award-winning Martin Yan’s Feast, Martin Yan’s Asian Favorites, Chinese Cooking for Dummies, Martin Yan’s Chinatown Cooking (intro by Julia Child), Martin Yan’s Quick & Easy, and his latest, Martin Yan’s China. He invited me to come in for a tasting at his modern new restaurant M.Y. China in San Francisco. He did some great demonstrations with his knife as well as boning a chicken in 18 seconds. With all of his slicing and dicing he always says “Cut, Cut, Cut, Cut, Cut, Cut”, about a thousand times over and over again. Chef Yan is super entertaining, and from what I tasted his Black Bean Chicken stir-fry was outstanding.

All of the food was spectacular; lots of yummy braised meat dishes, as well as some nice savory salads. The wines were nicely chosen, and a lot of them paired great with the food items served. My favorite dish was a braised beef with celery root puree, made by IW Club, by far the best thing there for me. Another great one was wild mushroom pasta, fantastically prepared by Sullivan’s, but sadly they ran out of it very quickly. So much lovely food and libations under one tent.

This was my first hopefully of many Food and Wine Events, the whole experience was very enlightening, and educational. It was very well organized, the only recommendation I would give the organizers was to air condition the large white tent, and it got just a little bit stuffy during the afternoon hours. Otherwise it was very enjoyable, to be able to taste and savor the great restaurants of this area. This really made me want to attend every Food & Wine event in every upcoming city! http://www.foodandwine.com/promo/events
www.palmdesertfoodandwine.com/

This is all of what was offered:
Products:
Stick Figure Salsa
Sweet Fire Jelly
Caesar’s Favorite

Restaurants:
Sullivan’s
Roy’s Hawaiian Fusion Cuisine
Mastro’s Steakhouse
Catalan Restaurant Mediterranean Cuisine
Campanile LAX International Cuisine
Island Prime
IW Club
3rd Corner Bistro
Zin

Wineries:
Callaway Vineyard & Winery
Clos Pegase
Gainey Vineyard
Grgich Hills Estate
Gundlach Bundschu
Hess Collection
JAQK Cellars
Kenwood
Laroche Wines
Liberty School
Ménage à Trois
Monte De Oro Winery & Vineyards
Napa Cellars
Peju
Seghesio Family Vineyards
Sequana
Sonoma-Cutrer
Stonegate Winery & Vineyards
Treana
Walt Wines
First Press
Folie à Deux

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Wow, so much memorabilia under one roof, and what an interesting roof it is. With it’s 3 hangers, and outdoor area, there is a ton of space for aeronautic displays. The Palm Springs Museum of Flying houses many artifacts and replicas of WW2 warplanes and naval vessels. A truly eye opening experience.

The Air Museum is home to one of the largest collections of flyable WWII aircraft in the world. Unlike many other museums, their air-conditioned hangars have no ropes to keep people from interacting with the exhibits. This museum allows visitors of all ages to gain a fresh perspective of World War II — the unparalleled event that shaped the world we live in. The museum is dedicated to the preservation, presentation and interpretation of the Air Power of World War Two.

The Bob Hope exhibit is housed in the Pond hanger, and the best part is seeing all of the lovely mementoes that belonged to Bob Hope, as well as all of the incredible ways he touched people’s lives. There is a rare and amazing history here; Bob Hope had a very full life. He also loved Palm Springs, with his iconic John Lautner-designed volcano home; look no further then the mountains right above Palm Springs to view it. Sadly, this house is now up for sale; for a cheap asking price of 50 million.

Back when Bob was still with us, I had the opportunity to go to the Bob Hope/Chrysler Classic, pro-am golf tournament held annually in Palm Springs. What a vision, seeing him ride around in his golf cart that looked like his famous ski slope nose. This hysterical golf chart is part of this exhibit; that alone is worth the price of admission.

Bob Hope always looked like he was engaged in the moment and having great fun. His love of golf and his wife Delores were a big part of this exhibit. Delores was a fantastic cook and her antipasti salad will become one of the staples in my potluck repertoire. It is so remarkable how many United Sates presidents that Bob Hope was able to share his game of golf with including; Gerald Ford, George Bush and Bill Clinton. But one can’t forget how active he was with The USO and performing for many troops worldwide.

This exhibit depicts a humanitarian, as well as an ever-ready jokester. The photos are spectacular; Bob was very handsome in his youth. His love of state and country is very evident, but the best part is his love for his wife Delores. What a great way to spend a few afternoon hours.

Palm Springs Air Museum of Flying
palmspringsairmuseum.org/
745 N Gene Autry Trail
Palm Springs, CA 92262
(760) 778-6262

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Fashion Week Palm Desert Wednesday – March 20, 2013 and Thursday – March 21, 2013

Wed. March 20, 2013 – The Drama and Designs of Project Runway

This show was sponsored by Donna MacMillan and Marilyn Goldstein.

Local Project Runway all-star Michael Costello debuts his spring 2013 collection and shares the runway with 11 other Project Runway designers showing their latest collections.

A one-hour cocktail reception precedes and the Hors d’oeuvres were courtesy of Trio Restaurant and the wine served was courtesy of Le Grand Courtage.

At the reception there was so much to look at, the people, the fashion, some good some bad, but all were entertaining. The food was very creative, served in colorful Chinese take out containers, which provided very easy clean up I’m sure. The runway show had some very innovative fashions as well as some horrible fashions. I am not going to name names… lets just say you know who you are, and with Project Runways brand I can say no more. The after party was just lovely, under the stars at the glorious Viceroy in downtown Palm Springs. Nice tray passed horderves, my favorite was the mini BLT’s, so scrumptious. I sat down on a couch and got up for a moment to get another cocktail and when I came back Sue Wong was sitting along side of me. What a treat! Talking to her before her big night and she so graciously gave me a preview on her face book page, where she did the invites herself. There were other familiar face and all of the models from the show were there in there imaginative street clothes. All in all a very fun night.

Thursday March 21, 2013 – Sue Wong Runway Show

Sue Wong always astonishes with her revered, age-old couture techniques implemented by the finest couture houses in Europe, evoking the allure and glamour of eras such as Weimar Berlin, 1930s Shanghai, Precode Hollywood, and Manhattan’s gilded Jazz Age, and all things Great Gatsby. Now this show was worth all the money in the world, even though it was free for me. Sue Wong is an inspiration, she as a person is so Zen like. Her creations are exceptional, with every piece different and boldly unique. All of the models wore very severe feather headdresses, but somehow managed to match perfectly with their couture. The embroidery and tooling is unmatched anywhere. Sue’s line is elegant but whimsical, fairylike but royal. The colors were so marvelous; many jewel tones that you just can’t find.

She has 65 different looks, each one better then the next. Her designs are magical, mysterious and sexy. There is just no way to top this kind of talent. Later, I opted not to attend any other shows. Why would you drive a BMW when you can luxuriate in a Rolls Royce? My cup runnith over, it is just the best of the best as far as any runway show I have ever seen. I was so blessed to have spent time with Sue Wong the night before, and then to sit almost front row and be charmed forever. Sue Wong lives for one thing: to spread glamour and beauty

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www.suewong.com

March 21, 2013

Life can be so amazing and fun, especially when you have my job, being able to eat and drink at the most incredible restaurants. Well Piero’s PizzaVino is no exception, well thought out cuisine in the heart of the hot hot hot, El Paseo shopping area in Palm Desert. And the pizza, well that’s a whole other story!
Mama Gina’s is Piero PizzaVino’s sister restaurant right across the street. The original Mama Gina in Florence Italy, is still being run by Piero’s cousin. Piero told me he wanted to open a restaurant that would offer really great food at a decent price, but it had to be a very close location for him to even think about this new venture. He sold his other renowned restaurant Acqua Pazza 2 ½ years ago, so he was ready for something new. Then came Pierro’s PizzaVino. Now, for Piero to check on his staff and clientele he just has to walk across the street.

We also talked about the fact that the there is no comparable pizza in West Hollywood, and that Piero’s newest restaurant, with all it has to offer, is a well-kept secret. I tried to persuade Piero into opening an annex in WEHO. I guess I gave away the secret; Piero’s PizzaVino is the best pizza in Southern California, with unusual affordable prices!

At Piero’s PizzaVino, the placemats tell the story of pizza. “Artifacts such as marble slabs and culinary tools resembling those commonly found in today’s pizzerias were discovered in ashes smothering Pompeii after the eruption of Mount Vesuvius on August 24, 79 A.D.” Piero’s PizzaVino uses four key ingredients for true Neapolitan Pizza; the oven, San Marzano tomatoes, Fiordi Latte and DoppioZero Flour, it’s all about the balance. They are very serious about their pizza, and it shows!

To read more: www.ppizzavino.com/history.htm

Here’s what I tried:

ANTIPASTI AND ZUPPE:
Minestrone Soup. Like mama’s milk, very comforting with such a nice mellow flavor.
Fried Calamari served with their “Diavola” sauce. Very light and the sauce is a big winner.
Asparagus wrapped in Italian Pancetta from the broiler. The pancetta is cooked crisp and the asparagus in snap tender, a nice marriage of flavors.
Fried zucchini blossoms stuffed with ricotta cheese and topped with raw honey. Melissa said this was a true taste treat, and she was right. You must order this for a starter, that is all I can say.

INSALATONE:
Tuscan Wedge with Iceberg lettuce, prosciutto bites, oven roasted vine tomatoes, and roasted pine nuts served with our sweet Gorgonzola dressing and crumbled blue cheese
PizzaVino Caesar with Shrimp, really terrific salad, the dressing is just the right amount with great nuances.

PIZZE:
Bubba-Bubba with Piero’s white sauce, mozzarella, crumbled Italian sausage, caramelized onions and mushrooms. The caramelized onions really kick this up a notch, and the white sauce adds just the right amount of flavors. The real treat here is the crust, the beat pizza ever!
Capricciosa with Tomato, mozzarella, baked prosciutto (ham), mushrooms, artichokes and black olives. This is a very lively combination; the artichokes and the baked prosciutto are the highlights.

PIATTI DEL GIORNO:
Shrimp in a white wine, herbs and garlic sauce served with roasted potatoes and asparagus. This dish is very good; the sauce is a perfect blend of herbs and garlic.
Pork Tenderloin with oven roasted served with olive oil mashed potatoes, asparagus in a mushroom Marsala sauce. This pork was so tender and luscious, with the Marsala mushrooms, got to have this dish again.

TEGAMINI (Pasta casseroles baked in wood-fired oven):
Rigatoni with fresh clams and mussels in a light marinara sauce. The pasta is perfect, and the shellfish is evenly cooked.
Cheese Tortelloni with eggplant, fresh oregano, mozzarella and bread crumbs. My oh my, once again a favorite must have, oozing with good cheesy goodness.

Special:
Cioppino seems like they have been simmering this very flavorful stew all day. It is really that good, and the seafood seems like it just came off the boat.

DOLCI:
Hazelnut Nutella’s Ravioli with strawberry compote and whipped cream. This is one big carnival in your mouth, full of fantastic tasty rides, a dolci not be missed.

Wine’s Tried:
Robert Pepi Sauvignon Blanc, CA. Fruit forward, but not with grapefruit, instead nice peach, pineapple flavors. This wine paired great with the zucchini flowers. The wine brought out the very pleasant honey drops, and the cheesy center to the zucchini.
Hess Select, Chardonnay, CA. This wine went great with the Caesar salad, bringing out the tangy citrus hints in the dressing.
DeLoach, Chardonnay, CA. I liked this wine with The Calamari, quite the no brainer. Rule of thumb, seafood equals Chardonnay!
Trinitas, Chardonnay, CA. This is one of Melissa’s favorites, and now mine. It has very nice caramel and vanilla subtle bites, but worked very well with Bubba Bubba pizza, helping the richness of the caramelized onions, and balancing out the simple flavors.
Paul Hobb Malbec, Felino, Argentina. Of course got to pair this with the pizzas and all the red sauce menu items, it pulled out all of the surprise flavors in these dishes.
Joel Gott, Zinfindel, CA. This one was just made for the Pork Tenderloin, and the lovely Marsala sauced mushrooms. Truly a happy combo.

The vibe here is industrial, yet homey. The ever hands on Piero laid his own brick walls, and the Colorado Beetle wood gives it more of an old world, rustic look. There are old copper Italian pots that surround the open kitchen. It is not an intrusive environment, so that the food takes center stage.

Piero likes to keep his business in the family, his daughter is his office manager and son is general manager of Mama Gina’s. Piero told me about his father being a chef and working on the ship SS Andrea Doria. His father is 92 and currently lives in Viareggio, known as the Italian Riviera. He must have a great retirement life, with its great sunshine and beaches. Piero is really in great shape, he does not have an ounce of fat on him, and he is 61 years young. He claims that he is addicted to pizza, and has to have a few pieces a day, but balances that with a sensible salad for dinner. The other fantastic thing beside its food that Piero’s PizzaVino has to offer is the very gregarious Melissa. She is all things to Piero and PizzaVino, acting as manager, including offering a lot comic relief and killer suggestion for her choice of wines by the glass. Melissa is so gracious, she really adds a lot of fun to this already fantastic establishment, and she has paid her dues, in the past working for Donald Trump.

With temperatures sometimes over 118, a lot of El Paseo businesses close in the summer months. Melissa says “there used to be a time when folks had 2 houses, so they could get out of the sun baked dessert in the summer. Due to the fall in the economy some people don’t have the luxury of getting out of the summer heat and have to stay put”. Piero’s PizzaVino is open all year round, and caters to tourist and locals a like; they know where bread is buttered.

If you’re looking for just run of the mill pizza, bypass this restaurant. But like me if you’ve been to Italy and know the difference between an imposter pizza and a real one then by all means next time your in the desert make Piero’s PizzaVino a stop in your weekly schedule, you will be so glad you did.

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Piero’s PizzaVino
72722 El Paseo
Palm Desert, CA. 92260
760-568-2525
http://www.ppizzavino.com

Feb. 14, 2013

In a small but unassuming neighborhood, very close to USC, is a little jewel; this place is a great find. You don’t have to be in there for more than a few minutes to realize, this place is fun! It’s accessible, comfortable, and has none of the airs that typical gastro style wine bars in Los Angeles have. Also,there is another thing about this place that will really surprise you. Besides the ever – inventive food, there is a constant stream of beautiful model type girls walking through the doors. But once again, not your typical hoochy messes one would see in Hollywood. No, these are very smart wonderfully coiffed USC students, who have figured out that the best game in their neighborhood is Bacaro LA!

There were 3 long 8 seat tables that housed 3 different Birthday parties for twenty something ladies on the night I was there. These girls were out to totally get their party on. They sang, they toasted, they ate and they primped, all the while never missing a beat. You see, what owner Danny Kronfli has done is offer up a terrific special; $20.00 for an hour and a half of all the white or red wine you can drink. Well no one gets so drunk that they are under the table, instead they just get very happy and sing their college fights songs. I am telling you Bacaro is so worth the drive into the great USC abyss.

The staff is also a highlight, with the always-smiling Jasmine, who checked on me just the right amount of times to the Chef, Lior Hillel, who hails from Jean George in Manhattan by way of Israel. He has such a great eye and palate. He graduated from Le Cordon Blue in Pasadena, and also studied as a pastry chef. The baguettes that he makes from scratch were scrumptious. He also talked about being a soldier in Israel, I am sure that all of his good and bad experience brought him to this fantastic crossroad, of being the executive chef here at Bacaro LA.

Here is what I tried:

Cold:
Poached Shrimp
Citrus Chili Sauce, with shaved fennel. The shrimps are plump and fresh, and the sauce has some very nice little treats.

Caprese salad, “gioia” mozzarella, tomatoes, basil pesto, good ingredients makes this a worthwhile dish.

Pan seared polenta with roasted market eggplant salad, very interesting combo, kind of Italian and kind of Mediterranean.

Burrata Di Stefano, sea salt, cracked black pepper, grilled sourdough. It all melted in my mouth.

Cabecou marinated goat cheese with fresh ground black pepper, cranberry compote, and baked baguette. The cranberry compote really makes this dish pop, extremely good.

Hot:
Grilled lamb burger
with cucumber, parsley tahini sauce, shaved radish, and sourdough. The concept of this Middle Eastern blend works, very enticing.

Lamb stuffed eggplant, with lemon garlic emulsion, lemon chip, and scallions. I like the consistency of the lamb, and how it great it goes with the eggplant.

“Noa’s” cauliflower with chipotle aioli and mixed greens, this one is a perfect way to eat healthy and have amazing taste all at the same time. The chipotle sauce is off the hook, it is so good they bottle and sell it. I was very lucky to have been gifted one bottle!

Grilled Chicken Panini with mozzarella, very tasty, and nicely prepared.

The Bacaro Burger made with all natural Angus grass-fed beef served on bicycle breads handmade grilled honey wheat, with fried egg on top. This burger is all about the egg being on top, you could eat this one for breakfast lunch, and or dinner.

Bacaro clams with white wine, plugra butter, mirapoix, capers, smashed cherry tomatoes, and freshly grilled baguette. The clams are very fresh and gave great clam liquor to all of the accompaniments.

Grilled hangar steak, with grilled zucchini, house made béarnaise sauce. The béarnaise sauce is the star of this dish, OMG!

Short Rib Sliders with house made coleslaw, caramelized onions, and beet hazelnut dressing. The meat is so tender, this is a must have slider.

Pizza:
Bacon and brie with tomato sauce and jalapeno. Kind of fiery, but very good. The pizzas are the perfect size for one person as well.

White pizza with besciamella sauce, bacon, scallions, mozzarella. This pizza would be my drug of choice, with its entire bacon and cheese flavor.

Cheese and Salumi:
Cana de Cabra , goat, SP, BlueDes Causes, cow, Fr, Sottocenere Al Tartufo, cow, It. Salame Toscano, Salame calabrese, Salame Finocchiona, with figs, almonds. Exceptional cheeses and salumi, nicely plated, and all great flavors.

Wines:
Felines Jourdan, Picpoul De Pinet. Fr. ’11. A great wine with the caprese salad, and the cheese.
La Cadette, Colomband, Fr, ’11. Even though this wine is French is paired great with the Italian Burrata Di Stefano.
Quinta De Correio, White Blend. Portugal. Great wine with the cheese plate.
House White, Sauvignon. Blanc, ’09, CA. I drank this one with the Cabecou marinated goat cheese; it added another dimension to the cheese.
Sean Minor, Chardonnay, ’10, CA. I liked this wine with the poached shrimp, subtle, but worthy.
Chareau St. Pierre, Grenache, Rose, Fr. This wine paired great with the polenta.
Geta Murra, Chianti, Tuscany ’11. This wine went really good with the pizza and all its Italian sauces.
House Red, Blend, France, simply and delicious, worked good with the Bacaro Burger.
Chateau Fitere TANNAT, CAB. FR. ’09. This wine worked nicely with the short rib sliders.
Sean Minor, Pinot Noir, Central Coast ’11. I would try this combo together, the Bacaro clams.
Casa De Mouraz, Tempernilla, Port. Went great with the hanger steak, bringing out all of the rich cherry flavors in the meat and wine.
Sangria, this is there very house made concoction that is simply the best sangria ever! I drank this with both deserts, and was pleasantly surprised.

Sweets:
Vanilla with walnuts and clover honey brown butter cookie dough, this is one heck of a great accomplishment, wow.

Homemade Cranberry Bread Pudding, served with vanilla ice cream, nice if you’re a bread pudding lover.

The atmosphere is very cool; the walls are virtually floor to ceiling chalkboards, where they write their wines by the glass menu, which changes all the time. The ceiling had a great fixture that is made out of old wine bottles. They just expanded which gives them a total of 60 seats. Imagine, on a Wednesday night near downtown and they’re packed to the gills! When I asked Danny about their night, he said this was just another slow Wednesday, on the weekends there are people standing and drinking throughout the entire place. Danny and his brother Robert are also building a concept BBQ restaurant right across the street, and maybe another one down the street, he basically wants to take over the neighborhood, but with this, they have really struck gold.

So come and enjoy fantastic food, marvelous scenery, and the reality that in this funky college neighborhood, this is not a mirage. Great things come in little surprise packages, and this restaurant is small but mighty. The word Bacaro means Venetian wine bar, so why go to Venice when you can come get your wine on here!

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Bacaro LA
2308 S Union Ave
Los Angeles, CA.
(213) 748-7205
bacarola.com

Feb 1, 2013

Ed Levy of Bow and Truss promised me a treat by hooking me up for dinner at The Federal. What he didn’t tell me was that the treat was to not only my palate but also my eyes. All these beautiful young spirited NOHO people. So much excitement under one roof, I walked in and the place was filled with the aroma of wonderful food and the atmosphere was absolutely electric!

The Federal is the one of the best gems here in the artsy NOHO district; it really holds its own to the other restaurants popping up. It’s got an old Chicago or San Francisco saloon type vibe. Like Mickey Cohen or Bugsy Siegel could be sitting in the booth next to you, after all they have curtains that close at every booth. With its large leather bar, kind of like Board Walk Empire meets modern day chic, this place holds lots of intrigue. It is the oldest standing structure in the San Fernando Valley, and in the 1960’s was Kennedy headquarters for the presidential election.

The lighting is good for all, it’s comfortable and looks cool, a nice evenly lit bar with that beautiful soft amber glow that makes everyone look younger. The ceiling has a very large picture frames in gold. The brick walls add to the grace, charm and overall grandeur of this building. They have flat screen TV’s for sports events as well. The night I was there the bar area was very happening. The upstairs area has local bands playing, and the line to get up there was long, and the people very happening.

Here’s what I tried:

Pass Arounds:
Smoked Trout, pesto toast, pickled red onion, hard boiled egg, the presentation on this menu item is stupendous, the trout is so great, and the accompaniments are just perfect.
Crab-n-corn Fondue, with seasonal vegetables and house made crackers. It is served with zucchini, and tomatoes. The fondue has a very nice cheesy flavor, and is wonderful with the crab, a very fun way to do a fondue.

Curry Cauliflower, fried, with lemon aioli. This is so fresh healthy and fantastic, a great way to eat cauliflower.
Fed Chop Salad, treviso, iceberg, tomato, cucumber, pepperoncini, garbanzo bean, manchego cheese, oregano and lemon. A great take on an old stand by, really good salad. I could see many of the nearby studios ordering this for lunch take out.

Fried Brussel Sprout Salad, crispy red onions, goat cheese, baked apples, balsamic reduction. This dish is wonderful.

Soups:
Tomato Basil, very savory, nice tomato flavor.
Summer Grilled Corn Chowder, great homey flavor.

Sides:
House Fries, herbs, parmesan and garlic with truffle salt. Very rich, fantastic truffle flavor.
Maple-Glazed Sweet Potato Tots, I loved the idea of these sweet potato tots, and have never seen them done this way.
Bacon Brussel Sprouts, smoked goat cheese, once again a great way to treat brussel sprouts.
Skillet- Sautéed mushrooms, such great mushroom flavor and lots of different types of mushrooms.

Burgers:
The Federal, garlic chips, smoked cheddar, Bibb lettuce, balsamic onion. Very unique and different, I liked this burger the best.
OMH (oh! my habanero), pepper jack cheese, pickled habanera, avocado, and cayenne crispy onions, really flavorful, packs a serious punch. My producer said it was delicious…just too hot for me.
Greco, lamb, feta, parsley, tomato, olive, and tzatiki. Loved this surprise burger, very Mediterranean.

Mains:
Ipa Braised Short Ribs, melted leeks, hulk smash potatoes, big bold flavor, and the leeks added a nice touch as well.
Grilled Swordfish, forbidden rice, Swiss chard, sherry braised shallot sauce. The rice is very unique and very good, the sauce is kind of sweet, and the fish was nicely prepared.

Ox Tail, braised garlic kale, mash, and jus. I would only order this if you have eaten Oxtails before, not for the meek or finikey. Very bold flavor.

Dogs and Sammies:
Vegan Wenna, spicy chipotle dog, avocado, tropical fruit salsa, and cilantro cream. They claim the one is a popular item for Vegan folks. I would have to say two big thumbs up. It is rich and filling, with so much great guacamole flavor that you’ll never know that it’s healthy for you!

The Angry Chicken Sammie, fried chicken breast, wing sauce, blue cheese, arugula pepperjack, served with coconut ranch. Kind of like wings, but classier.

Wines:
White Riff Pinot Grigio Venezia, this wine worked great with the smoked trout plate, with its nice drinkable fruit essence.

Mac Murray Pinot Grigio, Sonoma Coast, CA. I like this wine with the corn chowder; it added a whole new dimension of flavor to this soup.
Sean Minor Chardonnay, Central Coast, CA. Loved this wine with most of the pass arounds.

Sonoma Cutrer Chardonnay, Russian River, CA. This wine is very elegant and was terrific with the swordfish.
Greg La Foliel’I’E Pinot Noir, Sonoma Coast, CA. The perfect grape, perfection in a glass, great with the angry chicken sammie.

Au Bon Climat Pinot Noir, Santa Barbara, CA. Really terrific with both brussel sprouts dishes.
Rosenblum Zinfandel, Paso Robles, CA. For me I loved this wine with the Greco burger; it gave this dish an extra exclamation mark.
Quivire Zinfandel, Dry Creek Valley, CA. This hearty zinfandel added a wonderful nuance to the tasty short rib dish, as well as the oxtails, and of course all of the burgers.

Desserts:
The deserts were obscene: The Elvis Pie, with its rich creamy smooth peanut butter and banana inside, was like a big explosion in my mouth.

The Red Velvet Cake, had a chocolate crust with luscious velvet cake and a cream filling in between. This is sumptuous and velvety smooth, ripe with great chocolate flavors.

So unique, so special, this place is a stand out. There are so many subtle nuances, you won’t even be able to pin point why you are so happy being here. Maybe one reason was my fantastic server Katie, who landed in Los Angeles from Chicago. She has a very L.A. story, she is an actress and her husband is a writer and has been with The Federal since they opened in February 2 years ago. Katie made my experience extra special, with her knowledge of food and wine and fun personality; I just would not have wanted anyone else! Chef Shawn from Manhattan was also very helpful, and fired up some amazing grub for my gastronomic pleasure.

So take a stroll in the NoHo Arts District, check out the music, the art and the entertainment, on the street or all under one roof at The Federal. Ignite your palate here, you will be happy that this kind of place exists so close to home.

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The Federal bar
5303 Lankershim Blvd.
Los Angeles, CA 91601
(818) 980-2555

www.Thefederalbar.com

January 22, and January 23, 2013:

After my dinner disaster at the Ranch, I went back to my room, but was very happy to hear the roar of live music coming from the bar across the street…Thank God! Jadin, owner and bartender was very accommodating, he gave me some extra wine samples and told me to come by before leaving town the following day and he would give me some lunch to go. The music was very fun, the people even more fun. Lots of locals getting happy. Jadin from what I heard is a very nice man and is very involved in his community through sports programs. Honestly, I was just happy to be amongst people who had personality unlike the previous location. This bar saved my night!!

This is what I tried:

Sandwiches
Chicken Pesto – So delicious and juicy.

Chipotle Pulled Pork – Wow, this one is a real winner. So meaty and great flavor, another perfect sandwich. Their fries are made with curry powder, which bursts through and makes for fantastic flavor. Their coleslaw is a real treat as well. Thank you Jadin!!!

Wrec Room Sports Grill
219 E. Matilija Street
Ojai, CA

Jan. 22, 2013

I guess I should have taken a clue about this place from my first phone call; the person who answered the phone was very rude. I asked her to leave a message for the owner and she said she did not know where he is and would not know how to find him, how do you say cold and unhelpful? When I spoke with the owner David, he made up for my first bad impression by telling me to come on in, he would let me try what ever I wanted and pair wines with dinner my items. When I arrived the staff was very aloof, I asked if they knew about my tasting and could I say hi to the owner David. David was nowhere to be found, and the staff seemed unimpressed with my showing up. I say this because usually staff and owner try and put their best forward when someone is writing a review about your place…usually!

My waitress was cordial, but any detailed questions she referred to The Ranch House’s sommelier Michael. Michael was very knowledgeable, having worked there for 32 years. To my surprise my wine pairing was not included, as well as I had very limited food tasting. So, no David, and no preplanned food and wine pairing. As I have discussed before it is very hard for me to taste food without getting all the nuances from a great glass of wine. I did manage to order 3 wines, that I had to pay for, and the third wine Michael said he would never pair that one with my salmon, wow, how do you say opinionated.

There is big history here, but it seemed like trying to get any information about it was like pulling teeth. I did manage to find out that the previous owner put the The Ranch House in their will to the current owner David, who started many years ago their as a busboy. Maybe because most of the staff has worked here for so many years they are just bored, and mask their boredom with their snobby, lackadaisical attitude.

Here’s what I tried:

Appetizers
Snow Crab Cakes – Flaked snow crabmeat, minced vegetables & mushrooms traditionally accented with a touch of chili & lemon, lightly breaded and baked – lime zest cream.
Shrimp Remoulade – Large prawns served chilled with a sauce made of green onions, celery, cilantro, Dijon mustard and olive oil.
Entrees
Salmon Special
Ribs Special

The only food that I can really comment on her was their wild rack of boar. This was beyond great. If you combined baby back ribs with rack of lamb this is what it would taste like, but with no BBQ sauce, very lively, and very tasty. I asked for the desert to go, and asked my wait person to separate the ice cream out of the equation, when I got back to my hotel there was no desert just melted ice cream, so much for listening. My recommendation would be, I would only come back here for this dish, and would be very prepared that the only warmth you would get out of this place was from the heat lamps. Really no body ever said good-bye to me when I was leaving, this was by far the loneliest dinner I have ever had.

The Ranch House
102 Besant Rd
Ojai, CA 93023
(805) 646-2360

Dinner at Osteria Monte Grappa – Jan. 22, 2013

Tammy, the owner, prides herself on being a mother, a wife, and a terrific business – women. She and her husband Stephano have successful managed to do everything with finesse and have one of the best restaurants in Ojai for the last three and a half years. Stephano follows traditional Italian Osteria cuisine very closely. And his brother Pietro also works at Pane Vino, and is a great chef as well. With all locally farmed produce in addition to a delectable assortment of Italian products, everything here is remarkable…by far, the best freshest Italian food ever!

The atmosphere is very clean and crisp, with an authentic Italian feel. The nicely appointed interior, lends itself to a modern Italian Café. You could be in Milan, or Lucca, you get the feeling that you just got off the plane.

Here’s what I tried:
Antipasta:
Crostini Campo Croce – Toasted bread topped with assorted mushrooms sautéed in olive oil and garlic, drizzled with truffle olive oil. The mushrooms are so evenly cooked and the flavor is full of mushroom goodness.
Pastasciutta:
Linguini Con Vongole – Long flat pasta tossed in olive oil, light red pepper flakes and garlic with manila clams, sprinkled with Italian flat leaf parsley. The seafood here is very fresh, and everything I tried was cooked to perfection, including these divine clams.
Bavattine Alla Maritima – Long flat pasts tossed with seafood and shellfish in a brandy-cream sauce with ripe tomato and arugula. The Salmon in this dish was like butter, accompanied by a nice brandy-cream essence. Both my linguine vengole and my seafood pasta were so fresh it seemed like the clams, mussels and fish just swam onto my plate.
Secondi:
Melanzane Alle Mure – Grilled eggplant topped with tomato sauce and smoked mozzarella, served with grilled polenta and a side of sautéed fresh organic greens. The eggplant has a very smokey robust flavor, and the polenta tends to soften this whole experience.
Speciali Del Giorno – Antipasta and Insalate:
Fresche – Half dozen oysters served on the half shell, what a lovely way to start my meal, these are astonishing.
Pasta Freche:
Ravioli Alla Salvia – Fresh homemade winter squash & ricotta cheese filled rotondi Verdi alla zucca, topped with browned butter, sage, grated cheese and a splash of tomato sauce. This was my favorite dish. The pasta chef comes in every morning very early to roll out his dough. This ravioli is proof that he really knows his stuff. The sauces on here were so spectacular, and it is all finished off in one luscious package, and did I mention the great presentation.
Pesce Fresco Del Giorno:
Capesante Fresche Alla Lombarada – Seared wild northeastern diver scallops, saffron risotto and a side of sautéed crisp organic greens & vegetables. The scallops are cooked through but moist and tender, with a nice seared crust. The saffron alone has much to be celebrated, but with the scallops and vegetables, it really completes this nice array of flavors.
Specialita’ De Carne:
Pollo Ruspante Alla Possagnota – Free range Rocky Jr. chicken, cut up and roasted in white wine, lemon, rosemary and fresh tomatoes, served over grana cheese, soft polenta and a side of sautéed organic greens and vegetables. This would be a Nonna, or grandmother dish. Something you would crave, that would remind you of home. Comfort food at its Italian best!

Osteria Monte Grappa:
Blanco (Whites)
Chardonnay, Della Casa, your basic house Chardonnay, went very well with all of my fish dishes.
Pinot Grigio, Della Casa, nicely blended, was good with the clams and the pasta dishes.
Sauvignon Blanc, Casa Baranca (Local Winery) Went great with the mushroom crostini.
White – 4 (White Blend) Virginia Robles, Paso Roble, and this one was a keeper with the chicken dish.

Tammy and Stephano have another location near by, La Fonte, it is a more casual dining place. La Fonte is only open for special events and Sunday brunch. I stopped by there just to see the place, and loved its very homey out door patio. Next time I am in Ojai I will have to check their sister restaurant out.

Tammy ,above all, likes to keep her employees happy and have fun. She told me at the end of every night, her and her staff turn the music up and dance around the restaurant. You can tell that there is a lot of love here, as well as a great appreciation for fine Italian food. Everything here is one big happy family, you, your food, your drink, and always with the customers satisfaction in mind. This lunch was a huge hit with me!

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Osteria Monte Grappa
242 East Ojai Ave. Downtown Ojai, CA
(805) 640- 6767