Jodi Jackson’s Hollywood

Hollywood has always been very chic but of late, not so user friendly, with horrible parking and the bridge and tunnel crowd coming in for the weekends. The club scene has never been so happening in the heart of Hollywood, which leads to even more congestion. Just when you thought of staying home, here comes this gem of a restaurant, with marvelous food, and even better prices. Sadie has all of their best attributes covered. It has the prime location, just down the street from the world famous Grumman’s Chinese Theater, but its sneaky location is not directly on the beaten path. When you are inside you feel like you could be in some far away resort, even with the parking lot being right outside the door. But here lies a mystery, how can they serve up such farm to table goodness at such small prices, with a very upscale atmosphere. All the food tasted was complex, often surprising and always delicious.

Executive Chef David Schmit is soft-spoken and very insightful, offering up his fondness of farmers markets in the Southland. But underneath his quiet charm lies a bigger then life talent, pleasing any experienced palate. Chef Schmit feels privileged to share his passion for creating what he calls “honest, new American fare”; using the finest ingredients he can source. Since he can remember, he was drawn to the action in the kitchen, where he spent quality time with his mom, grandmother and aunts while learning how to prepare meals, using food grown on his family’s nearby farm. Spending time honing his culinary talents he landed at The Buffalo Club. It was during his tenure there that he was approached by Buffalo Club colleague, Patrick Doherty. Patrick is now Sadie’s general manager, and adds a familiar face to this new establishment. It was Patrick that asked David to come to work at a new concept that was being developed in Hollywood.

Sadie has some deep history, the name Sadie finds its root in the matriarch of the beloved Simon family. Coming from Calexico, California Sadie and her husband Faris Simon moved to Hollywood in the 1930’s and had a renowned Hollywood Business, Simon Candy & Nut Shop on Hollywood Boulevard in 1935. After the depression, and the attack on Pearl Harbor business declined, so Sadie closed her beloved jewel. But in 1946 they rebuilt their treasured business by opening Jeanie’s Candy & Nut shop, which was a Hollywood staple for many years to come. When Sadie’s sons returned home from the service they purchased the parking lot just south of where the restaurant sits today, and the Simon family began to build their empire.

The design is split up into 3 separate areas, the front bar, the dining room, and the outside patio. Each has elements that have been reworked since it’s past Le Deux Restaurant, especially the climate-controlled roof over the outside patio. A completely different vibe that is elegant yet unpretentious, and offers 3 different dining experiences, all designed by Ralph Gentile Architects.

The drinks are reminiscent of the early glamorous Hollywood era, all very precise, and mixed by Giovanni Martinez, director of spirits. This unique spirits menu is meant to celebrate Hollywood during Prohibition. In every part of modern day cuisine we are enjoying mixologists everywhere, but few have the blend of artistic vision and unbridled skill that drives Giovanni. Chris, working under Giovanni’s tutelage made me a proper vodka martini in a gimlet glass, nicely shaken and icy cold. All of the other fabulous drinks on the menu looked like a lot of thought and work went into each one.

Jason our server is like an encyclopedia, all knowing, and all saying, with a stellar attitude. He knows so much about all the products used in this culinary treasure, including the wines and pairing. His choices for my dining experience were impeccable.

Here is what I tried:

For The Table – American Charcuterie with chicken pâté, la quercia prosciutto, fra’mani sopressata, pickled vegetables, grain mustard, and grilled ciabatta. A great array of fine products, but the prize here to keep your eye on is the sherry filled chicken pate, with lots of sweet lavish flavors. Margherita Flatbread with mozzarella, crushed tomato, basil, like a margherita pizza but with more crunches. Duck Confit Flatbread with arugula pesto, caramelized onions, greens. Sweet and savory, the duck is smoky and tender, perfection on a flatbread. Whole Leaf Caesar Salad with baby romaine, shaved egg, parmesan croutons, simple, yet direct, one of my all time favorite caesar salads. Duck Confit Salad, with frisée, pistachios, and blackberry gastric. You will never need to order any kind of duck dish for a main entree. This salad fills the bill, with its crispy outside skin, and fragrant berry sauce, it will blow your hair back.

Plates – Fresh Spinach Pasta with mushroom ragout, tomato, parmesan. What they don’t tell you about this dish is the fantastic truffle overtones, a yummy take on an old favorite. Pan Roasted Idaho Trout with olive oil crushed potatoes, capers, kalamata, tomato, and lemon. Very fresh fish, with a nice buttery flavor, a must have at this fun hangout. Grilled Prime Pork Chop with kale, roasted apples, parsnip puree and sherry. Such great melt in your mouth goodness, this dish took my breath away. So tender and the apples add just the right amount of tangy sweetness, really terrific.

Sides – Kale, what a fun garlicky, citrus accompaniment to this amazing experience, and so healthy. Polenta, with parmesan, warm and inviting, comfort food to die for.

Desert – Apple Berry Cobbler with vanilla bean ice cream, and Orchard Lime Tart. Loved the Lime tart, nicely appointed, very creamy, and tantalizing.

These are the wines that Jason kindly suggested with my meal:
Sauvignon Blanc – Domain Laporte Loire, France 2010. This wine paired well with the American Charcuterie, it enhanced all the components in this dish, without overwhelming the flavors.
Pino Grigio Blend – Palmina, Santa Barbara, California 2010, went good with the flatbread margarita. Chardonnay – Patz & Hall, Sonoma Coast, California 2009. I basically drank this wine throughout my wonderful dining experience. For me it worked well with all the lighter fare. Syrah Trenza – “Tinto”, San Luis Obispo, California 2008, great with the Pork Chop, with all its heavy berry taste. Malbec – Urraca Agrelo Vineyard, Lujan de Cuyo, Argentina 2009, I especially liked this wine with the desert, but it was also great with the duck dishes and the pork chop.

Having been to the grand opening a few weeks back, and getting the opportunity to taste a few more of the menu items, I can tell you that this new restaurant will makes its mark on Hollywood, and the dining scene in Los Angeles. It’s got all the right moves, great food, fun people, excellent service, hip atmosphere, great location, and surprisingly low prices. Sadie is a winner!

1638 North Las Palmas Avenue
Los Angeles, CA 90028
323.467.0200
http://www.sadiela.com

La Siene – Dinner January 29, 2012

Imagine a perfect place to enjoy kosher food on the famous Restaurant Row in Beverly Hills, with all the bells and whistles of great creative gastronomic cuisine. Well you don’t have to dream anymore. La Siene is the perfect place for a romantic, cozy and comfortable experience… and if you happen to be Kosher, even better!

Chef Alex Reznik, who was on Top Chef, Washington DC, season 7 created a menu that is both fun and spirited. He said when owner Laurent Masliah approached him it felt like maybe this was the right move, as he would be going back to his Jewish roots, even though he does not keep Kosher at home. A great deal of the guests that come to La Siene have been eating nothing but kosher food their whole life so for them this is truly a home cooked meal.

Other kosher restaurants remain stagnated to menus written fifteen years ago, Alex’ philosophy is that every day there will be a new idea, a new special, a new concept while still adhering to Kosher laws. However, he emphasizes that the dietary guidelines do not dictate the quality and taste of the cuisine at his restaurant. “La Seine is designed not as a kosher restaurant, but as a great restaurant that just happens to be kosher,” he notes. “I simply wanted to create the kind of restaurant where I, personally, would enjoy eating.”

I have fond memories of this location as a kid, growing up near La Cienega and Olympic, Tiny Naylor’s was a past haunt for me. It’s had a few other incarnations, and the famous diagonal roof still reminds me of my childhood. The interior has a traditional steakhouse feel, lots of wood, 2 fireplaces, beautiful hardwood floors, and nice large banquets. Being raised Jewish, but not Kosher I did not feel like anything was taken away from me during my experience at La Siene. Kosher foods are those that conform to the regulations of the Jewish Halakhic law framework, kosher meaning fit or allowed to be eaten. You absolutely can’t have pork or shellfish on a kosher menu, but the sushi items and the salmon were very satisfying. The rest of the menu is so tantalizing, you really have no idea that it is a strictly kosher establishment. All the ingredients are fresh and everything is made from scratch.

I started out with two signature cocktails that were both fantastic. Mixologist JP recommended drinks that had a little bite; he also suggested the sushi tasted below: Real Dirty Martini with haute vodka, olive juice, black olive dust, salty but thirst quenching, the perfect blending, at the right temperature. Paramus with vodka, fresh lemon, pomegranate, jalapeño, very exhilarating, the floating jalapeno peppers added some heat packed in at the end. The Tuna and Salmon Sushi were about the freshest sushi I ever experienced. The Rising Sun Roll Spicy Tuna, with tempura salmon, and spicy sauce was very fresh and colorful, with lots of wonderful sauces. The Goodwin Yellowtail, with spicy big eye tuna, avocado, and tempura. Deep-fried, but very light, the sauces are hot and sweet, and the fish is super fresh like it was just caught today. The spectacular presentation makes for mouth-watering anticipation.

The wines paired by colorful sommelier Adnen Marouani: Chateau Bonfils, sauvignon blanc, entre deux mers, this light and fruity wine went great with both soups, and the sushi. Caves & Domaines, Chardonnay, Lazio, Italy, 2009, this lovely balanced Chardonnay went great with the salmon and the pasta. Weinstock, cabernet sauvignon, Napa Valley, 2008 paired great with the rib eye, bold and strong, but not interfering with the rich meat flavors. Hunter Valley Shiraz, Australia, great with the lamb, nice tones with ripen fruit adds lovely nuances to the sauce and the meat. Florenza, proseco, Florence, Italy, NV, a great bubbling accompaniment with the delectable desert items.
A little unsure what to order, our gracious host and general manager Natanel Marciano offered up these following menu items: Applewood smoked tomato soup with garlic, crustini, pea tendril, it has a delicious smoky bbq flavor, rich and smooth. Jerusalem Artichoke / Sun choke Soup there are so many killer flavors, served up in a nice oval white bowl, very homey. Veal Sweetbread Nuggets with banana, ketchup, fennel, mint, and cilantro. All the flavors are nicely well rounded, not your typical sweetbread dish, where the sweetbread are not minced but cooked whole, this will be a disguise for people that are skeptical of this dish. I happen to love whole sautéed sweetbreads. Copper River Salmon with Israeli couscous, tomato water and pine nuts. The Salmon is tender with a nice tomato crust and the Israeli Couscous adds an exotic texture in your mouth. Hand Torn Pasta, chicken, nanban, pesto, blistered tomato, so wonderful, the pasta melts in your mouth, and homemade. All the ingredients go together like a fine symphony, with none of them out doing each other. Absolutely a highlight in my meal. Boneless Rib Eye with béarnaise chimichur and ginger soy sauce served with pommes frites. The meat is cooked perfectly with a nice flavorful crust. The potatoes are cooked with sage leaves that are fried and adds another dimension to these amazing potatoes. A must have for me from now on. Lamb Chops, confit fingerling potato scapes, thyme jus; this dish has little bites of heaven. All the components makes for a hearty surprise in every mouthful, very satisfying.

Deserts were amazing:
Lemon Tart Soufflé and Flourless Chocolate Soufflé, served with Coconut Ice Cream, both were flawless, done with beauty and precision.

I really can’t say enough about this place! The food was remarkable, so many choices and all prepared fresh, producing one of a kind flavors. The service was fantastic; you never had to ask for anything, it was all served with big smiles. The location doesn’t get any better then this, and La Siene has adhered to the standard of excellence that Restaurant Row is known for. An exciting experience, and highly recommended.
www.laseinebg.com
14 N. La Cienega, BH 90211
310-358-0922
(Make sure you call and check their hours on any given day, they are closed for any Jewish Holiday and on the Shabbath.)

The Hill Bar and Grill is located in the same building as The Saban Theater, which is an art deco gem in Beverly Hills. This theater originally opened its door in 1930 as The Fox Wilshire Theater and was designed by renowned theater architect  Charles S. Lee, who also designed The Los Angeles Theater and The Tower Theater, both in downtown Los Angeles. The Hill Bar and Grill is right next door from the theater and has all the same art décor adornments. The interior has been newly redesigned by tattoo artist Zoey Gingles. It still has it’s original tin ceiling, but everything else takes on a new modern flair. Near the bar are these very cool photos of women that are inspired from all things tango. The music is also very cool, Classic Rock all the way, Led Zeppelin, Jim Morrison, and Neal Young played in my very attentive ears. For a small space it appears to be very expansive.
Job, (pronounced Hope) Servin, is the Chef and proprietor. He is very hand’s on in the kitchen, creating hearty great neighborhood food. His friend and mentor Wolfgang Puck paid him the greatest compliment, when Wolfgang visited him at The Red Rock restaurant on Sunset back in 2005. Job did not know who he was, and after eating Job’s Chicken Ravioli, Wolfgang popped his head into the kitchen and told Job he liked what he was doing. He came back the next day and brought Job a signed copy of one of his many cookbooks. Job was completely surprised when he saw who the author was. Job claims that Wolfgang’s recipes are pretty basic, but he has learned a lot from him, and considers him a fantastic mentor.
Job’s parents hail from Acapulco, also where Job was born, and Zihuatanejo. Before opening The Hill Job was the King of Sunset Blvd, where he worked at Thunder Road House, Red Rock, Le Petit Four, and Carney’s. He wanted to open his own restaurant that would be a fun happy neighborhood place.

This is what I tasted: Chicken Strips with Honey Mustard Sauce,
Beef Skewers with Peanut Sauce, Minestrone Soup, Chicken Vegetable Soup, Cobb Salad, Warm Spinach Salad Hill Burger and Surf and Turf Burger, French Fries, California Pizza, Fish and Chips, Salmon, NY Steak, Philly Cheese Steak, Lobster and Shrimp Ravioli
My favorites were:
The Chicken Strips with Honey Mustard Sauce, the chicken is crispy fried and very succulent with great sweet honey mustard sauce. The Chicken Vegetable Soup had great flavor with nice strips of tender chicken, kind of like Jewish penicillin, the way my Grandmother Tillie used to make. The Warm Spinach Salad had warm wilted spinach, with sliced hard-boiled, bacon, and artichoke with a balsamic reduction sauce with bacon. The Surf and Turf Burger had amazing lobster pieces with quickly blanched skinny asparagus spears, meat is cooked medium rare. This burger is very juicy, quite the combo, perfect explosion of flavors in your mouth. This is The Hill’s signature dish and gets a lot of accolades from me. The delicious French Fries reminded me a some secret ingredient when I was in London as a kid and had French fries from a fast food restaurant, and could never figure out what that secret ingredient is that I loved then and still do now. The Fish and Chips, the fish is very moist with a great beer batter, one of there highly talked about dishes. The NY Steak was cooked perfectly with lots of pepper to make a nice crust, great piece of meat, mashed potatoes and gravy is equally yummy.
These are the great wines that I tried:
Red Wine – Siena, Farrari-Carano, 2009, Sonoma County, Sangiovese, with hints of black cherry, raspberry, cinnamon, butterscotch and caramel. This wine is so perfect with the NY Steak, brought out all the fragrant berries, but did not take away from the rich meaty flavor. Napa Cellar Pinot Noir it paired well with the Warm Spinach Salad, with just the right balance and not too much acidity.
White Wine – Casa Lapostolle Chardonnay – Chilean Wine was perfect with the Surf and Turf Burger, as well as the Fish and Chips, this wine had enough buttery flavors that it could stand up to the meat as well as the lobster. Greystone Chardonnay almost had a Sauvignon Blanc taste to it, with a lot of tangy fruit.
The book of Job tells the story of an extremely righteous man named Job, who was very prosperous and had seven sons and three daughters.
The story ends with Job restored to health, with a new family and twice as much livestock. The book of Job tells the story of an extremely righteous man named Job, who was very prosperous and had seven sons and three daughters. Constantly fearing that his sons may have sinned and “cursed God in their hearts”, he habitually offered burnt offerings as a pardon for their sins.[2] The “sons of God” and Satan (literally “the adversary”) present themselves to God, and God asks Satan his opinion on Job. Satan answers that Job is pious only because God has put a “wall around” him and “blessed” his favourite servant with prosperity, but if God were to stretch out his hand and strike everything that Job had, then he would surely curse God. God gives Satan permission to test Job’s righteousness.[3]
All of Job’s possessions are destroyed; the 500 yoke of oxen and 500 donkeys carried off by Sabeans, the 7000 sheep were burned up by ‘The fire of God which fell from the sky,’ the 3000 camels were stolen by the Chaldeans and the house of the firstborn collapsed, due to a mighty wind, killing all of Job’s offspring, but Job does not curse God but instead shaves his head, tears his clothes and says, “Naked I came out of my mother’s womb, and naked shall I return: Lord has given, and Lord has taken away; blessed be the name of Lord.”[4]
As Job endures these calamities without reproaching God, Satan solicits permission to afflict his person as well, and God says, “Behold, he is in your hand, but don’t touch his life.” Satan, therefore, smites him with dreadful boils, and Job, seated in ashes, scrapes his skin with broken pottery. His wife prompts him to “curse God, and die” but Job answers, “You speak as one of the foolish speaks. Moreover, shall we receive good from God and shall not receive evil?”
Three friends of Job, Eliphaz the Temanite, Bildad the Shuhite, and Zophar the Naamathite, come to console him. (A fourth, Elihu the Buzite (Heb: Alieua ben Barakal the Buzite), begins talking in Chapter 32 and plays a significant role in the dialogue, but his arrival is not described). The friends spend seven days sitting on the ground with Job, without saying anything to him because they see that he is suffering and in much pain. Job at last breaks his silence and “curses the day he was born.”
God responds saying that there are so many things Job does not know about how this world was formed or how nature works, that Job should consider God as being greater than the thunderstorm and strong enough to pull in the leviathan with a fishhook. God then rebukes the three friends and says, “I am angry with you….you have not spoken of me what is right.”
The story ends with Job restored to health, with a new family and twice as much livestock.

The Hill is very cozy and has great atmosphere, what was a dream is now a big success. The next time you’re in the Beverly Hills Wilshire area pop in for some fine happy flavors at The Hill Bar and Grill.
www.thehillbarandgrill.com

Forget Tuscany, stay in Los Angeles for the best Pappardelle since the famed restaurant Erasmo in Ponte A Moriano Lucca, Italy. TiroVino is serving up a melt in your mouth, succulent Pappardelle with wild boar ragu that will bring all of those authentic Italian food memories back to life. Really, save your money and fly to Tiro Vino Wine bar in the heart of trendy Melrose Avenue.

The atmosphere is Contempary Italian Chic, sporting 1040’s theatrical lighting fixture over a common table, complete with wing back chairs. Old Hollywood black and white photos of
Robert De Niro, Marcello Mastroianni , Sophia Loren and famous Italian film stars grace the walls. Maricio the owner, loved this book as a child “Opera Medica”, so he tore the pages out and made wallpaper for the photo area and ceiling paper above the bar. The interior is very slick but simply, with lots of Italian accents. There is an Al Fresco patio that has wonderful Old Italian movies playing on the wall. This is a great refuge in a very busy city.

Sevy my very handsome and gracious wine expert, who was 24 hours away from hoping on a plane back to Rome for the Holidays, served me up some great wines paired with some delicious, perfect Italian treats.

Pescatora seafood soup of calamari, clams, shrimp and cod in a garlic tomato wine broth. The seafood is cooked to perfection, with amazing tomatoe flavor. Arancini a traditional crispy rice croquette filled with braised beef, green peas and mozzarella cheese, melts in your mouth. Mele e Finicchi, fennel and apples, greens, mustard wine vinegarette. Fennel salad – very refreshing with its sweet citrus dressing. Fava beans tossed with toasted walnuts and Tuscan Pecorino. Pizza Rustica, tomato, mozzarella, and Italian sausage, mushroom. The crust on these pizza’s are magnicent, light and crispy. Pizza Capricciosa, tomato, mozzerella, articokes, and ham. Pizza With articokes and ham, this pizza is better the next day. Pappardelle, with braised wild boar – so amazing, brings tears to my eyes. Cod very tender and fresh with great capers and thinly sliced seared garlic served on a lovely bed a sautéed spinach.

For desert the Amaretto cookies soaked in espresso coffee covered with mascarpone cream was stupendous. This is a Teramisu without the typical lady fingers which makes this dish so rich and smooth. Just the right amount of everything.

A lot of the wine tastes were really too small to make sense of. In my opinion wine is alive and grows in your glass, in your mouth and when you pair with food. I tried a lot of great wines here but could only make opinions on a few, here’s all the wines tasted:

Cortese, Pio Cesare, Gavi di Gavi 2009.
Sauvignon Blanc, Cantina Cortaccia 2010.
Toscana Chardonnay, Corte alla Flora, Giuggiolo,Bianca Toscano 2009.
Marche Verdicchio, Bucci, Classico, Castello di Jesi 2008.
Chardonnay, Planeta 2007.
Barbera Fontatafredda, Briccotondo Barbera d’ Alba 2010.
Barbera Nebbiolo, Merlot Stefano Farina Le Brune, Langhe Rosso 2006.
Dolcetto, Stefano Farina , Dolcetto di Diano d’ Alba 2009.
Nebbiolo, Oddero, Barolo 2006.
Corvina Blend, Masi, Valpolicella Classico, Bonacosta 2008.
Supertuscan, Sangiovese/Merlot, Castello di Meleto, IGT 2007.
Negroamaro Malvasia Nero Rivera, Salentino 2007.
Calabria Gaglioppo, Statti,  Lamezia Terme, IGT 2009.
Nero d’Avola, Planeta, Santa Cecilia 2006.

These are ones I really loved and paired nicely the dishes below:
Toscana Chardonnay, Corte alla Flora, Giuggiolo,Bianca Toscano 2009 very smokey, fruity paired great with the salads and the cod.
Supertuscan, Sangiovese/Merlot, Castello di Meleto, IGT 2007 was very rich and full bodied, paired great with the papardelle and wild boar, brought out the wine flavors in the meat. Corvina Blend, Masi, Valpolicella Classico, Bonacosta 2008 is super dry, nice ruby color, has rasberrie and tabacco flavors, paired great with Pizza’s.

This place serves up some traditional Italian fare, with a little modern twist. An absolute find, and a must try in a city filled with lots and lots of great Italian restaurants.
www.tirovinowinebar.com/

When I was in Italy in 2006 I enjoyed so much bounty, but nothing was better then having the great hospitality of my appointed Italian Grandma Nonna. I was with my friend Jeanne and her daughter Elena when they visited their Nonna, Renata Chiavacchi, so by proxy she became my official Nonna while I was visiting Lucca, Italy. Since that time Renata has passed away and I have never had another Italian Grandmother, until now. Look no further Nonna of Italy on Sunset in West Hollywood is the replacement for any of your Grandmothers cooking. With it’s great food and homey atmosphere you are guaranteed fond memorories of your Nonna.
The ambiance is very homy and comfortable. With a brilliant red chandelier, red candles. Very handsome floor to ceiling wine cabinet kept at 65 degrees, for Red wines. The huge windows on Sunset reveal the slick bar and fantastic pizza oven. I was there on a cold and breezy night in Autumn, but you could see a warm balmy nite would be perfect for their outdoor patio.
I was in very good hands with manager Oscar Rios. He was born in Mexico City, coming to Los Angeles he worked for Wolfgang Puck and Michaels Restaurant.

I tried lots of delectable food:
Focacia with Olive oil with basil and sliced garlic. Mushroom Soup – Portabella Crimini Porcini mushrooms, red wine, lots of rich meaty flavor. Warm Shrimp Salad – Special Wild Shrimp salad with Aragua. Pop in your mouth salad. Roasted Capreses Salad with Balsamic basil Oil. Beet Salad. Tartara di Tonno Sashimi grade Hawaiian ahi tuna with avocado, red onion, extra virgin olive oil. Pizza Pera e Prosciutto ,Prosciutto, mozzarella, and Asian pear. Pizza Americana, Tomato, mozzarella, pepperoni. Pasta Rigatoni Napolitana Rigatoni, chicken and shiitake mushroom, herbs de Provence, parmesan, so rich, sage butter sauce. Pasta Ravioli di Riccotta e Spinacci, Spinach and ricotta ravioli, butter, sage, parmesan. Pasta Spaghetti Vongole Saltate, Spaghetti, sautéed manila clams, garlic, chopped cherry tomato, parsley, white wine. Pasta Linguini Scampi, Linguini, Hawaiian prawns, arrabiata or pomodoro sauce. Entrée Branzino alla Griglia, Grilled filet of Mediterranean Sea Bass, roasted potatoes and broccolini, white wine, Meyer lemon sauce. Ossobuco , all day braised Veal Ossobuco, gold whipped potato, roasted beets. Filet Mignon Cozze e Vongole,  Spanish black mussels, manila clams, spicy tomato broth, garlic, parsley, extra virgin oil.
My favorite food items were:
The Warm Shrimp Salad was very garlicky, with the shrimp cooked and served warm on top of the salad. Cozze e Vongole had a great light tomatoe sauce, it had just the right amount of flavor and the seafood was cooked tender and light. Pasta Rigatoni Napolitana very tradional with great shitake mushroom and chicken flavor. Pasta Spaghetti Vongole Saltate had a nice red sauce with great clam flavor. Pasta Linguini Scampi presented with a split very large schrimp on the top and a generous amount of butterflied shrimp in the sauce, a wonderful take on this great staple. Entrée Ossobuco is like mothers milk, a must have, so worth every bite.
When they say “All day” braised, they mean it, it falls of the glorious bone. Entrée Filet Mignon so tender and flavorful, another must have dish.

These are the wines I tried:
Spumanti Prosecco, Chardonnay Chateau St. Michelle Columbia Valley, Sauvignon Blanc Honig Napa 2010, Fruili Latisana , Zellina  Pinot Grigio. Primitivo Del Salento Passion 2006, Chianti Classico Piegaia 2006. The Chardonnay paired great with all of the fish dishes, added just the right amount of acidity that added to the great flavors. The 2 reds paired great with the Filet and The Chocolate Fonant. It added another dimension of flavor, without taking away from the great Filet flavor.

The 2 deserts were extremely yummy and a nice way to end a fantastic meal; Apple Tarte, Chocolate Fonant.
Over all the food is exceptional, this is what I call a sleeper, not a lot of people know about this great food. With all the Italian restaurants in Los Angeles, this one can keep up with the best of the best.
www.nonnaofitaly.com/

Tamales are to Christmas like latkes are to Hanukah, a rich tradition, Jewish or Mexican, it’s all the same. I was very surprised when I got an invite to a tamale demonstration at Chef John Sedlars new restaurant Playa.
One of my first big jobs in Los Angeles in the early 90’s was Special Events Manager at Bill Board Live, with the now renown John Sedlar as Chef, boy has he come along way since then. Winning Best Chef in Los Angeles in 2011, and opening up both Rivera and Playa this year. He has been touted as the most innovative when it comes to all things about Latin Cuisine, and I absolutely agree. I was so fortunate to do a brunch tasting and witness a tamale demonstration by Chef Kevin Luzande all on the same day. I learned how to build and cook a tamale, as well as create a variety of fillings. Truly a great learning experience. I was even given a goody bag that had fresh masa to make my own tamales at home.
John Sedlar’s apprenticeship to legendary French chef Jean Bertranou of L’Ermitage in Los Angeles, where he mastered classic techniques while evolving his own approach to cooking. Next he opened St. Estephe restaurant in Manhattan Beach, where he won renown as the Father of Modern Southwest Cuisine—also the title of his acclaimed first cookbook. He has won numerous awards and recognitions that include selection among the Top Ten Chefs in America and the First Annual Culinary Arts Hall of Fame Awards, and a place on Food and Wine magazine’s Honor Roll of American Chefs. He is also the creator and founder of the first Latino food museum in the United States called Museo 26. For sure a culinary force to be reckoned with.
Here is what I tried: Maize Cake Semilla with burrata, arugula salad, and salsa verde. Maize Cake Jewish with smoked salmon, crème fraiche and caper berry. Flan De Elote with quinoa and flora de calabaza. Niman Ranch apple wood-smoked bacon. Anson farms Organic Blue Corn Muffins, with almond butter. Duck Hash with weiser farm fingerlings and peppers, 63-degree eggs. Eggs Benedict with English muffins, jamon and chipotle béarnaise. Huevos Polenta with lardons, rajas, calabacitas, queso cotija.  Croque Senor with chorizo, epazote, quesos, chipoltes en adobo. Tamal with cracked-corn masa, pulled pork and Sunnyside-up egg. Waffle de jalapenos confitados with piloncillo-ppepita salsa.
Karen the gracious bartender made me some specialty cocktails; Cork County Bubbles with Powers Irish Whisky, Lemon Juice, Chartreuse, Honey and Roderer Champaign. Wonderful combination of flavors, with a kick. Then she made me a Vodka Bloody Mary, by far the best Bloody Mary ever, with so many fresh ingredients I could not name them all.
My favorite dishes were: Maize Cake Jewish with smoked salmon, crème fraiche and caper berry. A perfect gathering of delectable food on one plate. The Salmon was so fresh, moist and tender. Truly an art piece with the 3 fried purple onions on top, adding to the sculpture effect. Flan De Elote with quinoa and flora de calabaza. Not what you would expect, the flan is a sweet corn flan, but very creamy and rich, placed inside a red cornhusk bowl, very artistic, great presentation.  Niman Ranch apple wood-smoked bacon had so much good smoky pork flavor, and real thick slices, amazingly perfect. Anson farms Organic Blue Corn Muffins, with almond butter. The butter adds a sweetness that is already in the muffins. The purple color with its crisp outside and extra moist texture inside, a great brunch starter.  Duck Hash with weiser farm fingerlings and peppers, 63-degree eggs. They have a machine that sits on the bar that really arouses your curiosity, called a Sous Vide. This contraption provides you with a 63 degree egg, that is the same temperature and consistency all the way around. So the yoke is the same texture as the white, it makes for a really smooth and creamy experience. Eggs Benedict with English muffins, jamon and chipotle béarnaise. Never had eggs Benedict like this before, the Chipotle Béarnaise  adds a whole other dimension that you can’t find in Hollandaise sauce. It is smoky and sweet with lots of subtle flavors. Huevos Polenta with lardons, rajas, calabacitas, queso cotija.  The lardoons is what makes this dish so good; it is a form of bacon and adds a crackly texture with every bite. Waffle de jalapenos confitados with piloncillo-ppepita salsa. What can I say about this lovely work of art? I am not a big waffle fan, but this one will change your life. The waffle itself is sweet and salty, the accompaniments are so incredible. Candied jalapeno peppers, that are sweet but hot, killer dark syrup, and the there’s the crispy parmesan pumpkin seed tower that is meant to be eaten with every bite of waffle. It’s all one fantastic symphony of flavors that will really be savored and worshipped. This is Modern Latin Cuisine at it’s best.
The wines that were paired with my magnificent brunch were:
Featured Wine Blue Plate – Chenin Blanc – Clarksburg, CA 2010.
Chardonnay Carlos Basso – Don Fincas- Mendoza, Argentina 2010., very Oakey floral and smooth.
Temparnillo – Marques De Concordia Rioja, Spain 2003, very peppery, leathery, with hints of tobacco.
Pinot Noir – Don Rodolfo Cafayate Valley, Argentina 2009.
All in all, every dish is a work of art; the attention to detail is huge. There is so much complexity, with each nuance, each eyeful of creativity, this place aims to please. Not your average brunch fare, all with an artful eye, and exciting new flavors. Next time you have a brunch outing with friends or family, come here with an open mind, and you will not be disappointed.
7360 Beverly Boulevard

Remember being in your grandmother’s favorite cozy chair, sitting by the fireplace and eating her delicious food? Well you can find that kind of heart-warming experience in the center of downtown Los Angeles. Yes, in your face comfort food at an historic Los Angeles landmark, that’s what Engine Co. 28 is dishing up.

The history of Engine Co. 28 is fascinating, answering its first emergency call on July 23rd, 1913; it would serve the cities emergencies for the next 5 decades. In 1969 the stations service ended and the building fell into disrepair. However, 14 years later, a 5-year preservation effort started. Finally, in 1983, Engine Co. 28 was transformed into its current amazing blend of historic architecture and contemporary design. Then in 1988, the building was recognized as a Historic Cultural Landmark. The interior has the 3 original fire poles; one is in the back of the restaurant, and the 18 foot pressed tin ceilings are remarkable signs of a time gone by. New owner Mark Garegos, the famous criminal defense attorney who defended Michael Jackson, and actress Winona Ryder, add some controversy to this place. There is a history here that you can feel in your bones, like you are dining with all of it’s past heroes. With its storied past, this building and terrific food are guaranteed to rev up your taste buds.

General Manager Robert Perkins was very generous and oh so kind. He recommended many dishes that were specific to the firehouses history. Recipes that were of days gone, inspired by the regional American cooking that flourishes in firehouses around the country.

I started with The Calamari, Mini Pan-Fried Louisiana Crab Cakes both served with remoulade sauce, and Mac and Cheese. Teresa, the very knowledgeable bartender made me a proper 3 olive Ketel One Martini to pair with my appetizers.

They have a great wine list. They offer many wines that are not available at most restaurants with a lot of attention to detail, at very good prices. I did wines by the glass and had amazing pairings with all of my food.

On to the Iceberg Lettuce Wedge Salad with shaved red onions, diced tomatoes, creamy blue cheese dressing, the Caesar Salad with grated Parmesan cheese. Both salads were paired with a Sauvignon Blanc St. Supery / Napa Valley 2007. Roasted Sweet Corn Chowder, a firehouse tradition. Firehouse Chili with Angus beef, roasted New Mexico chiles warm sopapillas, cheddar cheese, and green onions on the side. Corn Bread with Cheesy sweet corn, jalapeño, and a Cajun compound butter! I also tried the Route 1 Cabernet Sauvignon / Chilean, which brought out the spicy side of the chili.
The entrees were: Engine Co. Meatloaf with mashed potatoes, and sautéed Spinach. Southern Style Pan-Fried Chicken with mashed potatoes, sautéed spinach. Chicken Fried Steak with mashed potatoes, country gravy, and coleslaw. Braised Lamb Shank slowly cooked, with mire poix. 10 oz. Prime New York Steak with mashed potatoes, vegetables, jalapeño jelly. Grilled Fresh Calf’s Liver with mashed potatoes, bacon, and sweet caramelized onions. Linguini Shrimp, with basil, white clam sauce. All of the entrees were paired with a Xombria Shiraz, which was very capable of standing up to all the rich meaty and seafood flavors.

So much food, so little time, and everything made from scratch, comfort food at it’s finest. OK I am going to tell you my favorites all served with a smile by Adam! Corn Bread with cheesy sweet corn, jalapeño, and a Cajun compound butter, truly big-time party in your mouth. Deep Fried Calamari with rémoulade and cocktail sauce, I have had this at many restaurants, this calamari is straight to the point, cooked crispy, yet tender, right amount of everything to make your taste buds dance. Roasted Sweet Corn Chowder, really delightful. Packed with good sweet corn flavor, but savory rich and creamy at the same time. Firehouse Chili Angus Beef, roasted New Mexico chiles warm sopapillas, cheddar cheese, and green onions on the side. Very spicy but the cheddar cheese adds the right bit of creaminess that rounds out the firehouse heat. There are no beans, but that doesn’t matter, real chili never had beans, a chili to remember loaded with paprika that packs some heat. Linguini Shrimp, Basil, White Clam Sauce, the shrimp popped in your mouth, and the little bites of white clam added to the tantalizing flavors. The linguini was cooked al dente, and perfect. Braised Lamb Shank is slowly cooked until tender, with mire poix. The lamb shank held together, but was extremely tender. The gravy and mire poix had lots of lamb flavor, with the just the right amount of seasoning. Southern Style Pan-Fried Chicken with mashed potatoes and sautéed spinach, this dish is amazing. The fried chicken manages to keep its golden crispy outside with crazy good tender chicken on the inside, wow, what a taste sensation. Grilled Fresh Calf’s Liver with mashed potatoes, bacon, sweet caramelized onions, this is one dish I grew up eating, seeing that my grandfather was a butcher. The only problem with Calf’s liver preparation is to avoid any of the tough strands of liver and keep everything soft and moist. Well Engine Co. 28 made my child hood memory come back to life, with all the bells and whistles, and five alarms. Tender, no dry over cooked liver here, caramelized onions to die for, what a joyful experience for me!!! All of the accompaniments were done to perfection, blanched Blue Lake green beans, and creamy mashed potatoes, flawlessly sautéed spinach.

I took 3 deserts home to try later: Lemon Meringue Pie, about a mile high, so creamy and tangy, tastes like summer time. Pecan Pie, the pecans were caramelized and the crust was spectacular. Banana Cream Pie was very moist and creamy, a banana lovers delight.

Lots and lots of doggie bags were taken home, if I ate all of this delicious food I would not have be able to fit into the very cute shuttle that they offer, with in a limited mile radius, to get you home safe and sound. The Dalmatian doggy on the window and the blaring Aretha Franklin music seals the deal! What FUN!!!

www.engineco.com

644 S. Figueroa Street Los Angeles, CA 90017. Phone: (213) 624-6996