Category Archives: Great Food

Locations primarily reviewed for their fantastic food.

Eat Less and Taste More @ Hostaria Del Piccolo

Hostaria Del PiccoloHostaria Del Piccolo
512 Rose Avenue,
Venice Beach, CA
310.392.8822
 

I have been writing this post for a few weeks now, because I have a lot to say about this restaurant in particular.  I finally decided I need to put it up because all the other media seem to be beating me to it, and i’ve been coming here since opening day!!!  Reviews and press have just started to come out about this place (LA times did a feature and they have been mentioned on KTLA radio) and rightly so, it is a wonderful restaurant to get really well made Italian food. It is also a fun place to go with friends for a drink.

The space

The location I am discussing in this post is the brand new Hostaria Del Piccolo in Venice Beach, California. However please note that the same wonderful menu can be found at their original Santa Monica location on 6th and Broadway, I highly recommend checking out both as they have the same amazing food and drinks but totally different vibes.

Back of house

Hostaria Del Piccolo in Santa Monica has always been one of my favorite dinner spots, so I was excited when they opened this new location on Rose Ave (a really popular area for great restaurants right now.)

This location is much larger than the first and you really feel the openness when you first walk in. Their signature bright blue aprons can be seen on the staff dotted around the room and they’ve cleverly accented the bar with this color too which make it look young, fun and cool.

Blue lit bar

I actually really like the lighting in general at this place, there is a tunnel light that wraps across the ceiling giving it a modern vibe that works well against the wood communal tables.

Kitchen

The Kitchen is in open view to the customers so you can watch pasta being rolled and pizzas being made in front of you. This is an authentic Italian restaurant and the food is nothing short of fantastic.

Pamperdella   Verdura

The owner is Italian,  a lot of the staff are Italian and you feel its authenticity not only when you taste the food, but when you talk to the people there (many of whom are Italian). In particular I want to mention one of the managers Christian Bertolli, who is probably one of the most charismatic, friendly and delightful Italian men I have ever encountered.  All the staff are lovely here and the bar team are extremely knowledgeable on ‘real’ drinks and cocktails, due to their new Beverage director Greg Bryson who was hired to update the bar program at both locations a few months ago.

Greg Bryson at work

I have been to this new spot three times already and every time it is busier than the last. I am going to talk about some of my favorite dishes, however I am yet to find one I don’t actually like.  There are many more on the menu that are worth trying, but the ones below are my top choices.

The Food

GNOCCHI  ricotta-potato gnocchi, fresh tomatoes, basil, parmesan $15 ($6 on Happy Hour menu)

Gnocchi to me is best described as a potato dumpling. I imagine if pasta and potato had a baby, they would have a gnocchi! Most places I have tried gnocchi before I didn’t really like it too much.  I found it to be a stodgy and heavy dish, however this is not the case at Hostaria. Their Gnocchi (made fresh daily) is soft and fluffy, it is deliciously cheesy with a rich tomato sauce on top.

to go

It is also not a ridiculously huge ‘American’ portion. All the portions at Hostaria are just right, they take quality over quantity to a new level. In fact, their slogan is EAT LESS, TASTE MORE! In a country that is often over indulgent I really love this idea, I am always full when I leave and never have a doggy bag. The portion sizes are just right for a comfortable evening.

COSTICINE  roasted pork ribs, cannellini beans    $12

Ribs

When I am trying not to eat breads or cheese (so hard at an Italian place) this is my go-to dish of choice.  You get three delicious pork ribs that are perfectly seasoned and full of flavor but not covered in sauce, on top of cannellini beans which are filling without being over indulgent. A really yummy, simple appetizer.

GRIGLIATI  grilled fresh calamari, mild spicy Swiss-chard $12

Grilled Calamari

I am a big fan of fried calamari (which they also have on offer) however when you want something less greasy this is a nice appetizer option. The spicy chard gives an almost peppery spiciness to the dish. The texture is a little more rubbery than the fried version but really good nonetheless.

The Pizza

There are way too many pizzas on their menu for me to possibly discuss here, but I will name a few that particularly stand out. The main thing about their pizzas are the delicious thin crusts that taste freshly baked (because they are!)

There are white pizzas (without tomato sauce) as well as gluten free dough as an option, vegan and vegetarian choices. Some of the best i’ve tried so far are as follows…

FIGOS prosciutto, seasonal figs, mozzarella, mascarpone, vincotto $16

FORMAGGI mozzarella, smoked mozzarella, ricotta, goat cheese, gorgonzola $13

ASPARAGI asparagus, egg, mozzarella, parmesan shavings, truffle salt $15

I want to keep going on the menu (haven’t even begun to touch on their other delicious pasta options, not to mention they also have a phenomenal brunch menu that has items such as Ricotta Stuffed Pancakes, Espresso rubbed Pork and Eggs and a Salmon Eggs Benedict to name but a few) but I have to talk about their drinks too.

The Bar

Greg Bryson created some delicious drinks for the menu and will be rolling out his Spring creations soon i’m sure. They only makes drinks using fresh juices and local produce (as is the only way these days) and Greg has stocked the bar with a wide range of Amari (beverage bitters from Italy) which is great for those who love bitter sweet digestivo.

I have mentioned several of Greg’s drinks in past posts, because they are excellent.  Acero was one of my favorites during Fall and is still available at both locations.

CuccioloThe cocktails on the menu are all great, but if you ask Greg (when he’s tending bar) to make you something ‘bartenders choice’ he always comes up with something fantastic whether it’s a classic made correctly, or something he makes up on the spot, he always makes sure his customers are happy.

IMG_8420All the bar staff seem focused and friendly and I am yet to have a bad drink at this bar.  Here are two other popular drinks on the current menu…

CUCCIOLO Plymouth Gin, St.Germain, cucumber, lemon $12

BLACKWORK ORANGE 100% Agave tequila, fresh lime, tangerine juice, agave nectar, black sea salt rim $12

This place gets 5 out of 5 for food. It is hands down one of my favorite places to eat because I love Italian and this is done to the highest degree.

5full (1)

Drinks easily get 5 out of 5. I have only ever had drinks made by Greg himself so I may be biased, but from what I can tell all the bartenders have been trained to make the drinks correctly too and the options are a great range for all tastes.

5full

This is a great ‘first date’ restaurant because it is fun and friendly, with a romantic edge without being overly loved up. Definitely stop by and see for yourself when you are on the West side 🙂

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A great night out at ‘Tar & Roses’

Tar and RosesTar & Roses

602 Santa Monica Blvd,
Santa Monica, CA

310 587 0700

FutureGreg (FG) and I hadn’t been on a date night in a while due to illness and busy schedules, so I was very excited to try this new place yesterday which FG had suggested after meeting the owner, Chef Andrew Kirschner.

We arrived without a reservation thinking it wouldn’t be a problem, mainly because it was a Monday night and we usually sit at the bar anyway.  We were shocked to see it was slammed. I couldn’t believe how busy it was and they were fully booked until 9.30pm (we were there at 7.30pm!) The bar area is very small (mainly because they only serve wine and beer,) so we opted to wait and see if there were any cancellations. Just our luck a table for two became available within 5 minutes. PERFECT!

Restaurant

We decided to start with the ‘Chicken Oysters on a stick’.  Our server told us that the oysters of a chicken are two small, round pieces of dark meat on the back of the bird near the thigh.  I love dark poultry meat so this was ideal for me, the pieces were very soft yet tender with a lot of flavor.

Chicken oysters

The sticks reminded me of a dark meat chicken satay and came with a tamarind sauce on the side, which had a slightly spicy kick to it but was sweet and tangy too. Nice little bite to begin with.

Chicken Oysters on a stick-tamarind sauce $7

Gnocchi

Next we tried the ‘Ricotta gnocchi’.  This dish was full of interesting flavors from all the elements like squash and Brussels sprouts. The balsamic sauce was delicious with ricotta cheese and gave a subtle sweetness that paired beautifully with the soft gnocchi pieces which were cooked perfectly. I ate the remaining sauce like a soup it was so creamy and delicious.

Ricotta Gnocchi- Winter squash, Brussels Sprouts, Balsamic $11

Our neighboring table (who by complete coincidence turned out to be the Chefs father) got the snapper and I admit I was astounded to see the fish whole on the table, complete with eyes and tail! They did tell us that it was fantastic, and I could see the fish literally fall off the bone it was cooked so beautifully. Not for the faint hearted, or the fussy ones though!!!

Whole fried Snapper for two- Cold soba noodles, dipping sauce $48

SNAPPER

I went for the hanger steak which was perfectly cooked medium rare and came with wood fired leek that gave a sort of charcoal toasty taste to the dish. The squash purée was like mash potato but less creamy so much easier to eat and the chanterelles mushrooms were surprisingly good.  As most of my readers know, I don’t like the texture of mushrooms usually but these went down nicely with the steak. They weren’t too firm or at all rubbery.

Hanger Steak

The whole dish was covered with some sort of sweet almost red wine type sauce that worked with all the components of the dish.  The overall result was heavenly and I wiped the plate clean.

Hanger Steak- sunchoke puree, wood fired leeks, chanterelles $25

FutureGreg had the Skate wing (the fin of a fish that looks like a sting ray) which was incredible too. It was a white fish that fell apart when you ate it but still had a nice texture to it. The salsa verde on top gave another dimension to the dish and the celery mash underneath worked beautifully with the other flavors on the plate.  Skate Wing

I love sting rays as an animal (my favorite sea creature) so I was sad when I realized what we were eating, but I must say this is a really incredible entree option that I highly recommend and very yummy.

Skate Wing- Wood roasted escarole, celery root puree, salsa verde $23

Brussels SproutsWe got a side of Brussels sprouts, which weren’t my favorite at first but certainly grew on me the more I ate.  I felt the mustard dominated all the other flavors on the plate and the sprouts were cooked a little too al dente for my liking but it was by no means a bad dish, and FG certainly enjoyed it.  I did love the chestnuts on the plate, which were soft and sweet.

Brussels Sprouts- Chestnuts, crisp Pancetta, mustard $9

Instead of dessert, we decided to end with a few options from the cheese section of the menu.  You can mix and match bruschetta, meats and cheeses for a very decent spread. 3 for $14 or 5 for $20.  We went for the Cane De Cabra Spanish Goats Cheese, Cabot clothbound Cheddar from vermont and the Duck Bruscetta with fig jam and arugula. The platter came complete with raison toast pieces, apple slices and quince paste.

Cheese board

The duck bruscetta was moist and a great size crostini, the date paste underneath it gave a tasty sweetness that complimented the braised meat.  The goats cheese was delightfully soft, very creamy and a great choice. The cheddar was amazing too and I highly recommend both those choices for cheese.

I am giving Tar & Roses a full 5 out of 5 platters!

5full (1)

This truly was a wonderful place for dinner. Chef Kirschner has put together a great restaurant with an excellent menu. We had an extremely delicious meal and didn’t really dislike any elements of the evening.  I felt that the dishes were all correctly sized and fairly priced for how great they were. The atmosphere was lovely too. A warm and inviting little restaurant with a lot of nice features and great lighting. Not too loud either, so we were able to hear each other across the table, which was nice for a change.

I wish they had a bar program with cocktail options, seeing as i’m not really a wine or beer drinker, but other than that this is a great great option for your next date night. Enjoy!

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A “British” contribution to Thanksgiving Dinner!

Today my post will be a Fussy One first… I am going to give you a FOOD recipe! As everyone in the United States should be aware, yesterday was Thanksgiving.  This means there was probably a lot of drinking and even more eating across the country. As most of my readers know, I myself am not from the US, however I have been living here in Los Angeles for 5 years in January (is it already that long??!!) and have plenty to be thankful for.

I live with my Beverage Consultant boyfriend, (known on this blog as FutureGreg or FG) and his wonderful family.  Every year on thanksgiving we have a big sit down dinner with extended family and friends, and although FGs Dad does the majority of the cooking, most of the guests bring a dish as part of the meal.  For the past few years I have been contributing the following dish and it’s proved so successful I thought I would document it for the blog this time.  So here you go, the first cooking recipe on the fussy one…

STEAK AND GUINNESS PIE

This recipe is a variation of one originally created by British Chef Jamie Oliver.  I admit, it does take a little while to make this one (a good 2.5 hrs in the oven stewing the ingredients) but it is well worth the effort because the pie itself is delicious.  Jamie calls for mushrooms in his recipe, but considering I can’t stand the texture of mushrooms when they’re hidden in food I have chosen not to include them.

Ingredients (Serves 4-6)

  • 2.2 lb.. (1kg) Brisket of Beef
  • Olive oil
  • Salt and Pepper
  • 30g of Butter
  • 2 Sprigs of Rosemary (leaves picked and chopped)
  • 2 Sticks Celery
  • 2 Carrots
  • 3 Medium Red Onions
  • 3 Cloves Garlic
  • 1 can of Guinness (440ml)
  • 2 Heaped tbsp of Flour
  • 200g Grated Cheddar Cheese
  • 1 large Organic Egg (beaten)
  • Pastry Sheets (pre rolled) or 500g ready-made all-butter puff pastry

Making the filling

  1. Ok, first off lay out all your ingredients and equipment to check you have everything you need. I don’t cook often so when I do I get pretty frustrated when I realize half way through I don’t have the correct pan or am missing a vital herb!! This recipe calls for a pan that can transfer from the stove top to the oven, so double check you can do that. I have had issues before when I realized the pan i’m using will not last in the oven.
  2. Pre-heat your oven  375ºF/190ºC/gas 5.
  3. Next start chopping the ingredients.  Bare in mind that 3 medium red onions looks like a lot when chopped up and I always worry it’s too much, but it reduces completely in the stew so don’t be put off by how much there is.  I personally think it’s a good idea to finely chop the celery and carrots (mainly because I hate the texture of ‘bits’ in my food) but you can chop them larger if you prefer.
  4. Cut the meat in to 1 inch thick cubes.
  5. Pour a ‘glug’ of olive oil in to the pan. A glug is the ‘technical term’ Jamie Oliver gives, I take it to be about a tablespoon or so…just to get the onions frying without burning. Add the onions and on a low heat start to reduce them, stir for about 10 mins.
  6. Add the garlic, butter, celery and carrots once the onions start to go clear (but don’t let them burn).
  7. Mix everything together before adding the rosemary and then the chopped beef. Season with a pinch of salt and a teaspoon of black pepper. (You will season more later.)
  8. Fry fast for 3 to 4 minutes then pour in the Guinness, the flour and just enough water to cover all the meat. Bring to a simmer, cover the pan then place in the preheated Oven for 1 1/2hours.
  9. After an hour and a half take the stew out the oven, give it a stir and place it back in for another hour. The house will start to smell so yummy by this point, but don’t be deceived…still a long way to go!!!
  10. When the time is up and you take it out, the meat should be tender and the stew  should be rich, dark and thick.  If there still seems to be a lot of liquid (almost always is with mine) then reduce it on the stove for a little longer. A good filling needs to be robust. At this point stir in half the grated cheese too. Season to taste with salt and pepper.

If you want to stop at this point you can cool the mixture and place in the fridge over night until you’re ready to fill the pie. I always make my mixture the night before, then cook it in to the pie an hour before I plan to serve it the next day.

Filling the pie

  1. The next stage varies from person to person. The original recipe calls for “Puff Pastry” but I have established that most Americans don’t know what this is and certainly don’t sell it pre-made in Los Angeles.  You can choose to make your own puff pastry or buy a pre-rolled regular  pastry.  Puff Pastry, for those that don’t know, is a deliciously flaky pastry used in pies in England. It is buttery and divine, but don’t be disheartened if you struggle to find a recipe because regular pastry works fine too…it’s the filling that makes this pie in my opinion!
  2. Roll out your pastry (if needs be) to make sure it will fit a deep dish pan.
  3. Line a deep dish pan with the first sheet of pastry and make sure the edges are dangling over the sides so you can fold them together at the end.
  4. Pour or spoon the mixture in to the lined pan and even it out.
  5. Sprinkle the rest of the grated cheddar on top.
  6. Roll the second sheet of pastry over the top. I like to twist the overlapping pastry together to make it look pretty, but you can simply crush it with a fork and cut off the excess if you like.  Poke some holes in the top and brush with a little beaten egg.
  7. Place the whole pie in the oven on the bottom shelf for 45 minutes at 375ºF/190ºC/gas 5.  
  8. When the top is golden, take it out and serve. DELICIOUS!!!

I hope you like this recipe, it’s very British to have a pie on a cold day and although it never gets THAT cold here in LA, it still is a great dish to make once in a while.  If it’s not a holiday you can serve it simply with mash potatoes and peas, always goes down a treat. 🙂

Thanksgiving is a day when we get to say what we’re thankful for, and so I want to say “I am thankful for my American family.”  My loving boyfriend and his wonderful parents have always made me feel so welcome in their home and I appreciate them so much…his brother and grandparents, Aunties and cousins have done the same and made me feel part of the family every year.  I am also thankful to my parents in England, and this British pie is a representation of them too.

Happy Thanksgiving everyone!!

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SugarFish

SUGARFISH
1345 2nd Street
Santa Monica, CA 90401
 
Phone: 310 393-3338

 .

This week I wanted to write about a restaurant that is always consistent, seeing as recently I keep finding places I love (and write about) have changed their menus a week later (to keep up with trends) and the items I craved have been taken off! 😦 I do understand that some foods are seasonal but it’s so hard for someone like myself (fussy) to find a dish i’ll eat at all, so once I have done it’s even more distressing to not be able to get the same meal again on the next visit.

Anyway, I have been coming to SugarFish for over a year now, and their quality of food has always been above and beyond. They also never change their set menu (hooray!), which is what I’m going to cover in this review.

A lot of people tend to be very shocked that I am a huge sushi lover, and I have to admit I don’t understand it myself.  The fact that I never used to eat anything other than pasta, and now regularly enjoy raw fish is a somewhat dramatic leap. Yet, for some reason, it is a genre of food I really enjoy.  I have always liked smoked salmon, so when I first went to a sushi restaurant I tried the salmon sushi and found that the  raw salmon is a similar consistency to smoked, which didn’t bother me at all. From eating salmon sushi, I eventually branched out to trying other light fish like ‘yellowtail’ and ‘halibut’ although I never found myself wanting to try tuna. For some reason the smell of tuna really bothers me (well canned tuna anyway) and for the longest time I couldn’t get my mind set out of that.

Anyway, walking in to SugarFish about a year ago, my boyfriend (FG) and I didn’t know what to expect.  The place itself is small with bamboo style wood everywhere and plants on one of the side walls. They don’t take reservations so make sure you arrive well in advance of when you want to eat, because they do fill up quickly. We had been told repeatedly by people that they make ‘great sushi’ but our understanding at the time was limited and we really just thought, ‘it’s just rice and raw fish, how good can it be’. How little did we know!

Chef Kazunori Nozawa is a Japanese Chef who has been working with sushi since he was 15 years old.  When he came to America he started Sushi Nozawa in Studio City, California with the aim to get Americans out of the thinking of extravagant rolls and back to the no-frills basics of what Japanese sushi really is, very simple yet exceptional quality seafood.  Sushi Nozawa closed this year (2012) but the SugarFish chain continues his philosophy and the ‘Trust Me’ set menu is similar to one at the original Sushi Nozawa location.

The ‘Trust Me’ set menu is the one we always get, not just because of it’s value for money ($29.50 pp) but because it has a nice range of dishes within it.  The first item is the Edamame.  Plain, simple and nicely chilled with a little salt but not too much.

Next is the tuna sashimi. Now, as I said before, I never wanted to try tuna but on my first visit to SugarFIsh I felt obliged to try it as it was part of the set menu and they don’t bring the next dish until the one you have is finished!

So worth it, WOW this dish is good. The sauce is divine.  It is slightly sweet like a ponzu sauce but a little more citric and sharp on the tongue. The scallions on top gives a nice change in texture to the moist soft flesh of the fish. Yummy.

What immediately stood out to me was how ‘non-fishy’ it tasted, in fact all the dishes at SugarFish have that same quality and it’s because they use the freshest fish daily, never from frozen.

Next come 4 little sushi pieces, two of albacore and two of salmon.  The Albacore on my most recent trip (last night) was exceptional. It had the softest texture and melted in the mouth, there was a subtle sweetness to it and the cold fish over warm rice made for a really delicious combination.

The salmon was also flavorful but I have had salmon sushi so much now, I find it dull in comparison to the other options.

Next dish was the Yellowtail sushi (2pieces) and Halibut sushi (2pieces).The Yellowtail was the lightest in flavor but it had a nice texture and was clearly very fresh and slightly firm.  The Halibut had a citric almost spicy tasting sauce added to it, which paired beautifully with the flavors of the fish itself. Another two great sushi pieces.

I should mention, they do give soy sauce and wasabi on the side but we often find ourselves not using it at all because the fish flavors really speak for themselves.

The Toro roll came out and our waitress told us it is best enjoyed whilst the seaweed is nice and crispy. I have to admit, i’m not a big fan of seaweed wrapped rolls usually but this one was good… Soft moist chilled toro inside warm rice with a crispy seaweed shell.

The Blue hand crab roll was the last item to come out, and the crab was almost creamy in texture. It was very cold crab meat which is an odd sensation against the warm rice but seems to work and this is apparently the true Japanese way of preparing sushi.
After the crab roll you’re all done off the set items, occasionally they have a special of the day they feature instead or as well as.  There are also other set menus (a larger and lite version) or you can order off the general menu, but value wise and selection choices makes this particular set option our favorite.  All the dishes appear tiny (by Western standards) but the leisurely timing in which the items are brought to the table somehow fills you up and we feel very satisfied every time we eat there.

On our last visit we also enjoyed a nice bottle of Nigori Sake called ‘Sho Chiku Bai’ which was creamy, silky and mildly sweet. It paired beautifully with our dinner and I highly recommend.

Food rating gets 5 out of 5 platters

I’m yet to have a bad experience here, so they get full marks!  It sounds obvious, but it makes SUCH a difference when seafood is so fresh. I always thought I knew good sushi until I came here, now I won’t go anywhere else. Their consistency of both quality and taste makes them one of the best sushi places I have ever been to and although the service can be slow at times, the staff are all very friendly and helpful so they don’t lose marks their either.  If you like good sushi then this is certainly a restaurant you should check out.

The Santa Monica location is the one we personally know and love, but SugarFish have a number of venues now, so look on their website for the closest one to you.

Enjoy!

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The Parish awaits…

The Parish
840 S. SPRING ST. (AT 9TH)
LOS ANGELES, CA 90014
213 225 2400
 

*****

Before I write this review I feel it is vital I mention how opposed I was to going to The Parish. Not because I’d heard bad things, but because i’d checked the menu online a few times and nothing ever appealed to me. Pigs ears, Fried Olives, Bone Marrow and Chicken Liver are words that tend to steer me away from a place,  I mean come on, I am the fussy one!

The boyfriend (FG) said we had to try it because our dear friend Edwin Cruz, originally of Tlapazola Grill, was working behind the bar.  It is always great when we see Edwin because not only is he as informative as he is friendly, he’s also a very talented barman.  I grudgingly agreed to give it a go, but was somewhat concerned I wouldn’t like anything on the food menu.

We arrived on a typically ‘urban’ street (dirty) in Downtown, and I once again worried at our choice for the evening but when I saw the entrance I was pleasantly surprised how pretty it was.  Fairy lights around the trees lit the way, then after going upstairs I found myself in a spacious and attractive restaurant, with a HUGE bar. I say huge because the depth of this bar is incredible, the most work surface space i’ve ever seen for a bartender.

 

I decided to start with the ‘Black bee’ which at first I thought would be a ‘beer-tail’ (a drink that tends to have majority beer and minimal anything else) but it was actually the complete opposite.

It was an interesting cocktail with a splash of stout at the end. It was great. Incredible mix of flavors from the lemon, bourbon and stout. They all came through in different waves. It had a sweetness as well as a slight bitter hoppy taste from the beer, there was also a little fruity flavor but not sure where the fruit notes were coming from. Cismontain imperial stout and Telegraph porter were the beers used and they gave some dark coffee notes too. I felt somewhat tipsy from this one drink, the mix of beer and liquor obviously got me buzzed…makes sense, being called ‘The Black Bee!’ (yeah I know, super cheesy, but it’s true!)

The Black Bee- Bourbon, Lemon Juice, Honey, Stout $12

We started with the Chicken liver on toast. Yes, you heard me, CHICKEN LIVER. At first I thought the portion was a little small for sharing, but after a few bites I understood it’s size.  It was very rich and flavorful, had a slight gamey taste but nothing too obtrusive. It was a soft rich pâté on a crunchy piece of toasted baguette, and was actually a very enjoyable dish. To be honest I was proud of myself for trying liver at all.

Chicken Liver Toast- With Bacon and Armagnac $12

FG’s first drink was the ‘Queen Anne’s revenge.’ He loves his twist on a Negroni and this was no exception. Really bitter drink with a lime nose that was interesting and seemed to keep the whole drink fairly balanced. Not for picky drinkers like myself but great for FG. The rum used was 151 lemon hart, very strong and very tasty.

Queen Annes Revenge- High Proof Demerara rum, Campari, Sweet Vermouth $13

When I read FG’s drink name I realized that the majority of the menu was inspired by England.  The whole menu had a British Gastro Pub feel to it with several uniquely British dishes such as ‘Fish and Chips’, ‘Lincolnshire meat pie’ and ‘Sticky toffee pudding.’ I felt quite at home!

Fried Chicken- Brussels sprouts, Date Vinaigrette $25

I’m not a big fan of greasy fried food anymore, but when Edwin suggested the Fried Chicken and every review we could find on The Parish from the bloggers, Yelp and Foursquare said to try it we decided we had to give it a go. I’m so happy we did.

The meat was tender and juicy, with a buttermilk battered crispy skin that wasn’t at all greasy just seasoned perfectly. It came on top of cold Brussels sprouts and dried arugula that made a delicious salad underneath. The date vinaigrette had actual pieces of date in it which added a touch of sweetness to the whole dish. Totally scrumptious!

   

Celery Root Mash- With Harissa Butter $7

We decided to order some celery mash to go alongside. OMG! this was also delicious. The Celery flavor was there but it wasn’t overbearing and the dish had an interesting texture like creamy mashed potatoes mixed with grits.  It worked with the chicken beautifully and the Harissa butter on top gave yummy spice flavors. The whole second course ensemble was serious comfort food and I loved every bite.  It was absolutely ‘finger licking food’ and at one point FG caught me cleaning the plate with my finger, I wanted every last drop! Just Excellent.

Being a true Brit myself I felt compelled to try a true Brit dessert, sticky toffee pudding. This version had dates in it, we all know how fussy I am about bits in dessert and sadly, the pudding didn’t work for me with the date pieces, but the flavors were good and FG devoured what I didn’t eat so it can’t have been bad!

Sticky Toffee Pudding $7

We finished with ‘The Nightshift’ because it seemed like a great option for an after dinner drink. It was very bitter from the espresso but the chocolate came through at the end which was nice.

I couldn’t taste the bourbon that distinctly because it was masked by the bitterness of the coffee and fernet. Not a bad drink at all, and I’m sure it would appeal to the after dinner espresso drinkers.

The Nightshift- Bourbon, Czech Fernet, Espresso, Milk, Pu-Erh Tea and Chocolate syrup $13

I am giving the drinks 4.5 out of 5 coupes.  I really enjoyed my drink and FG loved his two, they were executed perfectly by Edwin and the mix of ingredients for each drink were interesting.  John Coltharpe, previously of Seven Grand, created the bar program here and I think his choices were fun and different.  The mixed drink menu is varied and a grand selection of beers on tap makes this a great location to take any of your friends. There is something for all tastes.

I am giving the food 4.5 out of 5 Platters.  Every bite of what we ate was delicious, but admittedly I felt the menu to be a little daunting and if I hadn’t been in the mood for fried chicken i’m not sure what I would have had.  All in all this was a great night out though, and the menu forced me to try new things (which is what this blog is all about).  The music was fun and the place itself had a nice vibe. Trendy but still romantic, I really liked the atmosphere.  We will definitely return soon.

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We fit in just great at The Misfit!

The Misfit
225 Santa Monica Boulevard
Santa Monica, CA 90401
310 656 9800

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I have to say, this bar/restaurant is a really great destination in the heart of Santa Monica. The boyfriend (FG) and I headed there this week for a friends birthday and as soon as we entered I couldn’t believe we’d never seen this place before.

The restaurant itself is visually beautiful when you enter, dramatic high ceilings, a muriel painting behind the bar and tiled floors that made me think of restaurants in Europe.  My boyfriend and I are big fans of Santa Monica, FG runs two bar programs off of Broadway, and we have several dinner spots we love to visit in the area, so I was more than happy to find another craft cocktail bar in the same vicinity.

Not only did they have a good looking bar, I must point out their ludicrous happy hour. 12pm to 7pm daily. Yep, thats 7 hours of $5 drinks. This includes their great specialty cocktail selection as well as their well drinks. I would think this was good either way, but when you factor in what their well includes (see list below) it’s astounding to me this place can stay open. The quality of the products they have in their well puts them leaps and bounds above the competition, although their cost percentage must be insane!

The Misfits Well

Martin millers Gin

Herranura silver tequila

Appleton white rum

Eagle rare

Glenfiddich

 

In terms of Happy hours in the area, I thought Copa D’Oro was the ruler ($5 drinks nightly), but this well selection for 7 hours daily easily just stole the title of Best Happy Hour in Los Angeles.

The first drink I tried was the Bees Knees.  It was well balanced, but reminded me of a honey lemon concoction i’d make myself if I had a cold.  The martin millers gin was a subtle option and didn’t over power the flavors. It was certainly refreshing but the lavender was very subtle, I doubt I would have known it was even in there if it wasn’t on the description.  I can’t really say it was watered down, but it tasted very light and although the drink was balanced, it did air on the weaker side…but for $5, really there were no complaints!

Kd Bees knees- Martin millers gin, House infused lavender honey and Lemon juice $10 or $5 hh

FG had the ‘Misfit cocktail’. It tasted like a Martinez but with the Haymans it was soft and the juniper wasn’t as intense as other places i’ve had similar drinks.  It had a sweetness and weakness to it that I actually rather enjoyed.

Misfit cocktail- Haymans gin, Carpano antica vermouth, Orange bitters $10 or $5 hh

The food was delicious. I had the salmon on my friends birthday, and then returned for lunch 2 days later so I could have it again- it was that tasty. Beautifully cooked fish that was moist and flavorful with a bbq coating. It came with a refreshing arugula and cucumber salad on the side. Perfect for lunch or dinner, I love dishes I don’t have to modify and I enjoyed every bite on this plate. I HIGHLY RECOMMEND!

BBQ salmon- Scottish with arugula salad $17

We tasted the Mac and Cheese (which is gluten free and made with brown rice pasta), it tasted great with added Chorizo.  It had a little spice from the chile and chorizo that went nicely with the creamy and cheesy pasta. I must say I didn’t get a photo of this dish because my friends devoured it before I had a chance, but I would probably recommend this as a side dish.

Mac and Cheese- Green chile, brown rice pasta, chorizo (+$2) $9

Roasted parsnips- Basil pistachio pesto $7

Organic french omelet- Gruyere, sautéed spinach, pancetta(+$3) $11

We tried the roasted parsnips which were crunchy (a little too ‘al dente’ for my liking) but still very tasty. The pistachio pesto was a nice touch and complimented the light flavors of the parsnips.

FG had an Omelet with egg white and added pancetta.  It was very light and tasty, not a heavy dish at all. A lot of places he has omelets that are way too filling and big, this was just the right balance of ingredients and the pancetta was a nice addition to the dish.

I tried a sip of my friends Basil Gimlet which was very refreshing, and again I was just awe struck by how incredible the prices were for drinks with such good products in.  This place is certainly somewhere we will continue to return to.  The service was friendly and the atmosphere was fun and inviting on both visits (day and night.)

Food here gets 4 out of 5 platters.

The salmon is divine and i’ll probably return to order it again some time this week, there were other interesting options on the menu that I want to return to try also. The parsnips were just ok, and the mac and cheese was decent. All in all it was pretty good for food, and the rating may in fact increase once I return to try more dishes.

Drinks get 4 out of 5 Clover Clubs.

None of our drinks were truly spectacular and realistically both our cocktails tasted a little weaker than usual but other than that they seemed balanced and were certainly still enjoyable.  The main points this bar gets is for it’s truly fabulous well alcohol selection and it’s insanely long happy hour.  Anywhere with a Manhattan for $5 deserves at least 4 out of 5 in my opinion!

I definitely recommend popping in to this place when you’re next in Santa Monica. It is attractive, inviting and a great deal.  Check it out!

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The Corner Door

The Corner Door
12477 W. Washington Boulevard
Culver City, CA 90066
310-313-5810
 
 
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I had a really great time at this restaurant, the first time we went.  I had heard some good things about the drink menu from my boyfriend FutureGreg (FG) but had no expectations of the food.

Miner Incident- Bourbon, Apricot, Lemon, Honey, Thai Chilies $12

The first drink I tried was great and called the ‘Miner Incident’. It was beautifully balanced with a definite kick from the chilies. Slightly sweet although the bourbon came through nicely and the use of apricot was a welcomed change from other fruit options usually on offer.

FG had a Mezcallin to start, which he described as a ‘Mexican Penicillin’, which is pretty much what it is!

Mezcallin- Mezcal, Lemon, Ginger, Pineapple Gomme $12

The food menu looked very appealing and so we began with some tasty bites.  We ordered the Bread and Whistles, which FG enjoyed a lot but sadly I didn’t find it to be anything special.  I have had honey and ricotta style appetizers before and loved them, this ricotta brand wasn’t my favorite. The bread was great though.

Bread and Whistles- with Butter, herbed olive oil, ricotta, honey $5

Next we had the brussel sprouts (something I usually hate, but when done right are truly delicious!) they were perfectly sweet with caramelized onion, and a burnt honey’d taste.  The texture was great too, soft center with crunchy outer leaves.  The feta on top was a nice finishing touch. This is an excellent appetizer and I highly recommend it.

Brussels Sprouts- Roasted and fried, Feta $9

By the time our appetizers were done we needed another round of drinks. I went for the Swizzle and FG had ‘The Left Hand.’  The Left Hand was one of the specials on the board for the night, it was basically a Boulevardier with Rye, which he enjoyed although I found a little on the bitter side.  The Queens Park Swizzle was good though, sweet and refreshing. I couldn’t quite taste the strawberry in the bitters, but the overall drink was nice.

Queen’s Park Swizzle- Rum, Lime, Mint, House Strawberry Bitters $12

     

Left Hand- Rye Whisky, Sweet Vermouth, Campari $12

For our Entree we ordered the Salmon and the Asparagus with Burrata.  The Salmon dish was nothing short of excellent.  I mean, really, this was a fantastic piece of fish.  The dill sauce was creamy but not heavy or too rich.  The fish itself was full of flavor with a nice moist center and almost crispy edges. The frisee was fresh and paired nicely with everything else on the plate.

Pan Roasted Wild Salmon (original)- Green olives, orange, Frisee $24

The asparagus was just ok, it was cold asparagus with a warm cooked egg on top and I didn’t like the cold and warm contrast that much. The flavors paired nicely but the temperature differences just didn’t work for me.

Grilled Asparagus & Burrata- Fried egg, Cilantro pistachio pesto $14

For dessert we had a very tasty piece of horchata soaked almond cake. Oh my goodness was this delicious. It was moist, with the taste of almond essence or marzipan.  The salted caramel ice cream occasionally had large salt crystals in it, but the two worked perfectly together. It was a decent sized slice also, great end to the evening.

Horchata soaked almond cake- “dulce de leche”, salted caramel ice cream $9

The bar itself is really attractive, I love Edison style lighting and it worked nicely in this setting. There was a big bar in the center and the place had a casual, warm feel to it.  The staff were friendly, the food was great and drinks list was varied.

This place was going to get full marks for food, sadly I have to be honest (which is why I have taken a while to put this review up, because I don’t like to give negative remarks if I can help it.)  The thing is, FG and I returned a few weeks ago because I was utterly craving the salmon (it was that good).  When we arrived I told the bartender (same one from previous visit) that i’d been daydreaming of it all day, he remarked on how it was one of his favorites also.  We didn’t even look at a menu, just ordered the Salmon dish and the brussels again.  The Brussel Sprouts were just as great as the first visit, however when the Salmon came out it looked completely different.

At first I thought my memory was totally off, but it was in a corn like broth and wasn’t the same grilled piece of fish I had expected. I commented on it and the bartender informed me that they had changed the recipe and now it had a red pepper risotto (I hate red pepper I should add) and they’d changed the cooking method.  It was more than a little upsetting for me, mainly because it really was a totally different dish and I had truly been craving the other version all day.  Now I must say, it wasn’t a bad dish. It was still good actually, but nowhere near what it had been previous.  I totally understand and welcome seasonal menus, I have no issue in changes daily, but the only part that upset me was the fact that the bartender didn’t mention the menu had changed when we ordered it. When I pointed this out to him, he said “Yeah I guess it did change, I kind of preferred it before too” WELL WHY DIDN’T YOU SAY SO EARLIER!? haha…Oh well. It is, what it is and the place still gets a good mark overall because of everything else.

I am giving this place 4 out of 5 Platters because the first visit was so successful.  Word to the wise, be sure to check ingredients when you go to places that change their menu constantly. You may end up falling in love with a dish that is no longer available a week later! 😦

I’m giving 3.5 out of 5 Coupes for the drinks. The options were decent and varied, the staff sweet and I really did like my apricot drink a lot.  Nothing totally blew me away, but the drinks were certainly balanced and enjoyable for a night out.

If you are in the Culver City area any time soon, I will say The Corner Door is certainly worth a visit.  I am sure FG and I will be back…we’ll try something different to become the new favorite! Oh, how I will always have fond memories of that first salmon though. 🙂

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Crafted to perfection

Craft
10100 Constellation Blvd.
Los Angeles, CA
90067
310.279.4180 
 

Monday date night last week led us to a restaurant just minutes from our house, yet neither my boyfriend (FG) or I had been there before.  The list of drinks and food on offer all looked appealing and appetizing, and the decor of the bar area was inviting and warm when we entered. We decided to sit at the CraftBar which is separate from the restaurant itself and has a different food menu, but we decided to mix and match and got a few bar menu items and then our entree from the regular restaurant menu.

FG informed me that the “Craft” team pay a purveyor a lot of money just to travel the country in search of the best produce for all three of their locations. Only the best, organic, fresh and seasonal products are used so the menu changes constantly with what is and isn’t available.

Front Porch: Buffalo Trace Bourbon, Peach, Lemon and Iced Tea $11

I started the night off with the ‘Front porch’ drink after our bartender (Scott) pointed out that peaches were at their best right now. It was wonderful, like a deliciously peachy ice tea with bourbon! It was sweet, strong and fruity.

FG had the ‘Here today… gone amaro’ which was just as tasty as the name was imaginative!  FG best described it as a Manhattan with a subtle sweet bitterness at the end. Rabarbaro Zuca is an amaro made with Rhubarb, which I have only seen on a menu once before, ironically in my boyfriends drink ‘Maguey after Amaro’. I like it when places use unusual ingredients though.

Here Today…Gone Amaro: Old Overholt Rye, Chai Tea infused Carpano Antica Vermouth, Cio Ciaro and Rabarbaro $14

FG was intrigued by the number of Amari they had on the back bar, including the Cio Ciaro (he’d never heard of) which he sampled and described as having a burnt caramel flavor with a slow bitter finish.  Craft also makes a home made velvet falernum which was delicious, sweet and zesty.

Negroni Mio: Aviation Gin, Campari, Americano, Cocchi Vermouth di Tornio, Prosecco & Strawberry. $13

FG’s second drink was the Negroni Mio, this was a good drink, but not great. It sounded amazing on paper (they barrel aged the Negroni then bottle age it with strawberries), but the flavors really came through as simply a Negroni with aperol.

Many of the food options looked interesting but we started with the cheddar hush puppies that came with a smoked maple syrup to dip in. Delicious maple flavor from the sauce altho the puppies had little spicy kick to them.  The cheese didn’t come through for me but still the dish was very tasty.

Cheddar Hushpuppies & Smoked Maple Syrup $6

The risotto balls were also on the spicy side with a marinara type sauce named romesco, the crispy thin layer on the outside of each ball made them not too rich and another good starter dish.

Risotto Fritters & Romesco $6

They also brought a bread basket out with delicious breads in.  The dark loaf was incredibly different and hearty. In fact Scott gave us an extra loaf to take home, as he informed me it is the perfect bread to make french toast with the next day.  I loved the wooden box the bread came in too, the presentation of all the dishes was exquisite and although this was a slightly more expensive place than we’d usually go just for monday date night, it became clear very quickly why they deserved to charge so much.

For our main course we agreed on a steak (like always!) and decided to share the dry aged sirloin. When it arrived I realized just how incredibly large 22 ounces of meat is and worried we’d way over ordered!

We also chose some sides, the sugar snap peas (which i’m really in to recently, so sweet and crunchy) and the yukon puree.  I had wanted a potato but couldn’t decide what kind, Scott had said these were “deliciously decadent.”  Of course, alarm bells should go off when you hear a server/bartender describe something as decadent…it usually means, extremely fatty and high in calories.  We didn’t care though, it was an indulgent night.  

The potato was certainly nothing less than decadent! Creamy, rich and full of flavor.  It was like a very soft buttery mash but still had a lightness to it, I couldn’t eat too much but it paired beautifully with the earthy flavor of the steak.  I’m not sure i’d had dry aged beef before but it gave the meat a much stronger fuller flavor.  The meat came with a bone marrow on the side, which greg emptied out on to a piece of remaining bread.

I think bone marrow is definitely an acquired taste, it reminded me of chicken dripping my mum would keep to put on sandwiches after a roast dinner. Not that it tasted like chicken, it just had a very greasy and fatty texture that reminded me of that.  I didn’t like it at all, Greg devoured the whole bone full.

Roasted dry aged sirloin 22oz $56

Sugar snap peas $11

Yukon Gold Puree $10

To finish we saw the wonderful dessert list but felt too full to get anything (believe it or not, we had at this point eaten the entire steak and sides!!!). Scott brought us some little bites from the pastry chef which included some caramel popcorn and little nectarine upside down cakes.  They were the perfect touch of sweetness to end the evening.

Before we left Scott gave us a little pack of complimentary Craft Granola for the next day. FGs parents went the following week and were given some complimentary Craft muffins, it changes daily what you’ll get but I think it’s such a cute and unique idea to give something like that for breakfast. When we ate the granola the next morning (which was great) it had us remembering our wonderful evening the night previous. Very smart marketing move!

Drinks here get my rating of 4 out of 5 Clover Clubs.

My peach cocktail was fantastic, and FG certainly enjoyed his two drinks also.  Scott was professional and informative behind the bar, and the look of the place was welcoming and attractive.  The only negative of the drinks was the Negroni Mio that wasn’t as flavorful as the ingredients suggested, overall it was a close to excellent bar program. They also had an extensive wine list, for those not as excited by cocktails!

My Food Rating here is 5 out of 5 Platters

Overall this place had it all, relaxing music, a nice chill vibe and excellent professional service.  The food was fantastic, it was different and adventurous without being too overwhelming for a fussy person like myself.  The only negative, which i’m not even sure is fair to give, was the high prices of this place.  I hadn’t expected it to be on the higher end, having said that it really was worth the extra expense. The service really was amazing, and my boyfriends parents decided to go a few days later and had the exact same reaction. For that reason, this is the first place i’m giving 5 out of 5. Watch out Bottega Louie (our most popular location), Craft may soon take over as our favorite place to go for dinner in LA!

All in all, Craft (and Craft Bar) are an excellent night out.  I highly recommend anyone looking for a romantic, quality restaurant in Los Angeles to head there.

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Areal Restaurant

Areal

2820 Main Street
Santa Monica, CA. 90405
310-392-1661

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My boyfriend FutureGreg (FG) and I found ourselves at Areal in Santa Monica recently enjoying another of our Monday date nights.

We sat at the bar, as per usual, and were fortunate enough to have our drinks made by their head barman Rich Andreoli.

A very Happy Hour

We arrived at the tail end of happy hour but managed to order a couple of bar bites and a daiquiri off the smaller happy hour menu before it ended.

We started with the Vegetable risotto, it was creamy but not too rich and had a slight chicken stock flavor to it.  The peas and asparagus were perfectly cooked, not too crunchy and not too soft.

Risotto: Spring peas, asparagus, lemon parmesan $9

Next we had the beef tartar which had a nice light spiciness.  The meat itself was soft, moist and had capers and onions mixed in. It came with hot toasted bread on the side which made a nice contrast with the cold beef.  Both dishes were great options for the price.

Beef Tartar: Fresh herbs, capers, shallots, arugula $8

The Daiquiri was a nice simple classic, it was slightly sour for my tastes but FG enjoyed it and it was a bargain at $6.

Original Daiquiri: White rum, fresh lime juice, sugar $6

More Food…

After the happy hour tasters we ordered off the main menu.  We couldn’t decide between the steak or the shrimp pizza…so naturally, we got both!

The 14oz Rib Eye with vegetables was a great choice, the dish reminded me of Sunday Roast dinners my mum would make back in England.  All the vegetables were delicious, crunchy and full of flavor.

Yes, you heard correctly, the Fussy One (who used to shy away from anything green on her plate) ate a whole plate of veggies… and enjoyed every one of them!  There was Artichoke, Purple Cauliflower, Asparagus, Roast potatoes, Parsnips and Carrots…plus some caramelized garlic and shallot pieces that gave a delicious sweetness to the plate.  It was very very good indeed.

Ribeye: Roasted seasonal vegetables, sautéed garlic spinach, herb butter $38

I had high hopes for the pizza we ordered, however sadly the menu didn’t mention it had chilies on so it was a little too spicy for me.  The pizza base was delicious though, soft and crispy dough with powdered flour on the edges.  I do enjoy a good pizza crust.

Wood Fired Shrimp Pizza: Goat cheese, Roasted garlic puree, Cilantro marinated shrimp $14

Drinks please!

Rich is a great bartender and gave wonderful suggestions for pairings with the food.  He convinced me to try a large variety of drink options,  so we sat at the bar and enjoyed many an alcoholic beverage.  He chose me a great glass of wine to enjoy with the steak which was a nice change from the cocktails too.  I’m not usually a red wine drinker but he gave me a glass of the medium bodied Mondave Cabernet which worked beautifully with the meat, it was fruity with just a hint of oak.

The first mixed drink I ordered was the ‘Secretariat’. It was a nutty, very rich and sweet drink.  It was a little too intense for me at the start of the meal but had a great combination of flavors. The pistachio honey really came through nicely, and worked well with the walnut liquor and bourbon. I didn’t really pick up on the lavender bitters because there were so many other overpowering flavors present. Certainly an interesting option, although i’d personally suggest it as an after dinner drink as opposed to with a meal.

Secretariat- Bourbon, Pistachio honey, Walnut liquor, Sweet vermouth, Lavender bitters $12

FG tried the ‘Single Village Fix’.   He certainly enjoyed it, mainly due to the Mezcal, which has become one of his fast favorites recently. The drink itself had a fair amount of sweetness to it from the pineapple gomme (which is basically a syrup) but the smoky mezcal flavors were the most overpowering part of the drink and not really my style.

Single Village Fix- Mezcal, Fresh lime, Pineapple gomme $12

I so wanted to like the Cameron’s Kick, because all the ingredients are things I enjoy.  The orgeat was very light, so the drink itself was pretty strong and I didn’t like it as much as I thought I would.  FG enjoyed it a lot and described it as balanced but strong. I’m just fussy it would seem…haha who knew?! 🙂

Cameron’s Kick- Scotch, Irish Whiskey, Fresh lemon, Orgeat $12

The ‘Infante’ was the only drink that I honestly had no interest in trying because I’m not exactly a tequila fan but FG and Rich convinced me to give it a go at least.  Of course, it turned out to be my favorite drink of the night.  The tequila wasn’t overpowering at all and the rose water mist and nutmeg on top gave a great nose.  It was balanced, refreshing and delicious! I highly recommend this drink.

Infante- Blanco Tequila, Fresh lime, Orgeat, Rose water, Nutmeg $12

Sweet tooth

Dessert was just utter decadence. We were so full from food and cocktails that we boxed up half the pizza, but somehow Rich convinced us to try the  ice cream sundae! This is definitely not correctly advertised, ice cream sundae sounds kind of boring when you see it on the menu…but if you knew how good it was you would get this in a heartbeat.  It’s a home made toasted marshmallow ring for the base, butter pecan, chocolate and vanilla ice cream in the center then topped with cream, nuts and bourbon caramel sauce. ARE YOU KIDDING ME?!

This was beyond delicious, the marshmallow wasn’t overtly sweet and had a soft almost whipped texture to it.  The ice cream was creamy, (butter pecan happens to be my favorite flavor) the bourbon caramel sauce wasn’t overpowering it just blended nicely with all the other ingredients and the toasted hazelnuts gave a nice texture.  What a dish!

Ice Cream Sundae for two: Bourbon caramel, chocolate sauce, toasted hazelnuts $12

Just when we were about to explode, the pastry chef brought us a Pavlova to try! She told us that she makes sure the house made meringues remain chewy, so we had to have a taste.  Sadly the meringues on this occasion came out a little on the crunchy/dusty side…however the intension was there and i’m sure if we ordered it another time it would be as its intended. The whipped goat cheese was a great accompaniment to the berries on top.

Pavlova: Chewy meringue, Whipped goats cheese, Seasonal berries $9

Time for some Ratings

The food was a solid 3.5 before the dessert came out, but the ice cream sundae bumped it right up to out of 5.

If you can only order one item, get the sundae!!!  The rest of the food was all very good as well, the risotto and Steak were my favorites and if it wasn’t for the chilies the pizza would have been excellent also.

I’m giving the drinks at Areal 4 out of 5 also.

All the cocktails were executed well, Rich was chatty and friendly and is a man who clearly knows his craft.  I liked that he suggested things to try and asked me what spirits I prefer so he could make a drink accordingly, it made the whole experience more personal.  I found some of the drinks sometimes aired a little on the sour side for my tastes, but seeing as I usually go for diabetic sweet they are probably fine for most people!

I highly recommend this restaurant and i’m sure we’ll be back soon. The courtyard has fairy lights everywhere and looks beautiful.  The whole restaurant has a romantic and attractive atmosphere, the bar is well stocked with lots of interesting bottles and liqueurs (some we’d never seen before) and the background music they play is great. Soft rock and chill songs by bands such as Oasis, Red Hot Chili peppers, Snow Patrol and Cold Play (all my favorites!).

All in all a great night out. Shame about the $68 parking ticket that awaited us, we were having such a good time we forgot to feed the meter!

Oops… still well worth the night out though 🙂

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Sprinkles Ice Cream!

Ice Cream
9631 South Santa Monica Boulevard,
Beverly Hills, CA 90210
 

“I scream, You scream, We all scream for Ice Cream!”

Having only just reviewed the Sprinkles ATM a few months ago, I was shocked to discover yet another new addition to the Sprinkles portfolio.  ‘Ice Cream’ is the latest sweet tooth’s dream on Beverly Blvd.  The grand opening was yesterday so I anticipated a long line but was pleasantly surprised to see it wasn’t overly busy.

Entering a white room I saw the ice cream and topping choices listed on the wall beside me. The inside is certainly attractive (in true Sprinkles style) with red calligraphy scribble style writing on the ceiling. The only negative about the appearance is the menu placement which seems awkward in its positioning.  When a line forms inside it’s hard to see the options because they aren’t written anywhere else in the building, just on the side wall as you enter.

Sprinkles ice cream is handcrafted using Straus organic dairy and i’m told the flavor options vary daily.  This particular trip the options were: Red Velvet, Chocolate Chip, Butter Pecan, Vanilla Bean, Coffee Fudge Almond, Pistachio, Dark Chocolate, Cherry Vanilla, Mint Chip, Peanut Butter Cup, Rocky Road and Strawberry sorbet…WOWZA! That’s a lot of choices.  They only allow two tasters, so be sure to choose wisely!

I tasted the Butter Pecan first and although it was good, it wasn’t like a traditional butter pecan that i’m used to. The pieces had a saltiness to it that I quite liked but although it was tasty, I just wasn’t in the mood for a full cup.

My second taste was the classic Red Velvet, which was so good I decided to go for it as my ice cream of choice.  I went all out and had it in a red velvet cone to match too!  The cone was great and had a very sweet and rich chocolate flavor.  The ice cream is slow churned to incorporate less air which results in a densely creamy dessert.  Having said that it did seem like a simple vanilla base and not a cream cheese flavor (which I think would have been more unique). The main feature were the delicious chunks of sprinkles red velvet cake which were moist, rich and delicious.

The toppings and sauces available include Hot Fudge, Salted butterscotch and Marshmallow Cream to name a few.  There are also Cookies, Ice cream sandwiches and options to buy a ‘Pint for later’.

As summer is quickly approaching I can see this new addition to the Sprinkles family becoming another huge success.  What I tried was certainly good, but I have to say the main appeal of the flavor I chose were the pieces of cake within it which made me think…I should just go to Sprinkles and get a cupcake!  Seeing as it was just next door, that’s exactly what I did.

I’m sure I will return to Ice Cream to try other flavors in future, but I have to say that the original Sprinkles Cupcakes will always have my heart!

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When in Vegas…

I found myself  in Las Vegas recently, and in between bachelorette parties, black jack games and tanning time I did manage to visit some great restaurants and bars on the Strip. As you all know my blog revolves primarily around Los Angeles, however I thought it would be a good idea to put up other States and Cities when I visit them, in case you ever find yourself in those neighborhoods also.

The first spot I want to talk about, I didn’t actually make it to on this trip but is certainly worthy of mentioning for the Mixologists and real drink enthusiasts.

Herbs and Rye

I thought it would be hard to get a decent cocktail in Las Vegas seeing as the slushy type margaritas and lava flows are usually in full force, but the bartenders at Herbs and Rye proved me wrong.

This bar is a great place to get a pre-prohibition style cocktail, the service was friendly and the drinks were all made perfectly when we went. The drinks we tried (Aviation and a Whiskey Sour) were balanced and flavorful.  The menu gives an array of options listed by the periods in time in which they were created (pre-prohibition, 1800s, Golden Age etc) each drink with a little description of it’s history underneath.  If you want a speakeasy style bar on your next trip to Vegas, definitely head here.

Sensi at The Bellagio

We had a really great meal at Sensi within the Bellagio. My boyfriend (FutureGreg) and I split a 140z Rib eye steak, a side of truffle mashed potatoes and a portion of bloomsdale spinach with caramelized  onions.  It was an expensive restaurant but splitting the meal was more than enough food and about the same cost as if we’d got our own meal somewhere else. Service was great, and they gave us delicious naan bread and crackers to start with which was a fun and interesting alternative to a traditional bread basket. The bloomsdale spinach is a thicker and heartier leaf compared to other variations so it had a lot of flavor in itself and I didn’t think needed the caramelized onions at all.

The mashed potato was just divine; creamy, rich but not an overpowering truffle flavor. It went beautifully with the tender cooked steak.  I didn’t try any drinks here but the food we had was fantastic and the ambience was nice, very clean and inviting.

14oz Rib Eye Steak $50, Bloomsdale Spinach, $9 Truffle Mashed Potato $9

Chandelier Bar at The Cosmopolitan

I could probably write a two page spread on this bar’s decor alone.  Stunning crystal curtains hang from the ceiling and drape down 3 floors in the center of the Cosmopolitan Hotel creating the illusion of a massive chandelier.  The bar in the center of it, named appropriately ‘Chandelier Bar’ is equally attractive and the entire space is drowned in beautiful pink/purple light.  It was just so romantic and gorgeous to walk past that I knew we had to stop in and get a drink.

I tried the Blue Grass Shuffle and FutureGreg had the Spiced Apple Jack.

Blue Grass Shuffle- Makers 46, Egg White, Orange Bitters, Blueberry Preserves $13

Mine was fruity, strong and flavorful with a gorgeous magenta color that fit in with the pink hue of the room.  It had blueberry jam (jelly) flavor from the preserves and was a drink that would definitely be great in Autumn.  The egg white was barely noticeable but gave a light foam on top, all in all a good drink and pretty strong.

Spiced Apple Jack- Lairds Spiced Applejack, Yuzu Sour, Apple juice, Rosemary infused simple syrup, Balsamic Reduction $12

The Apple Jack drink was sweeter than mine but interesting and again with more ‘Autumn’ flavors to it, which is odd seeing as we’re already in May and clearly in to Spring.  The Rosemary had a strong presence in the drink but the balsamic reduction was hardly noticeable.

The service was ok, although the bartender didn’t seem overly attentive or personable. The drinks were good and the ambience being surrounded by crystals made it worthy of a visit.

Comme Ca at The Cosmopolitan

Having been to the Los Angeles location just a week previous I was curious to see how this Vegas version measured up.  It was almost completely empty when we arrived, which concerned me at first, but with 4 other restaurants (including STK) beside it, its understandable that competition is high.  We started with some drinks and I ordered a ‘Vegas High Rise’ which was created originally by Tony Eppolito, which was refreshing, sweet and very good.

Vegas High Rise– Vodka (although I substituted Gin), Creme de Cassis, Fresh Lemon, Sugar, Guava

We started off with a salad that was good but nothing special. I’d never had a salad with hazelnuts on it before and think I found them to be too strong of a flavor for the dish, I prefer other nuts like almonds or walnuts on my greens. The goats cheese was yummy though.

Mixed Green Salad- Toasted Hazelnut, Goats Cheese, Fine Herbs, Lemon-Shallot dressing $9

We ordered yet another steak (we do love our beef) and the sides of Macaroni Gratin with blood sausage and the Beer Cheddar Grits. The Steak was excellent and had chunky fries with a delicious aioli on the side. The Mac and Cheese was absolutely fantastic, FG and I love a good Mac and Cheese in general but this was one of the best versions i’ve had in a long time.

It was cheesey, creamy and rich with a strong flavor from the meat pieces. The baked panko breadcrumbs on top finished it off perfectly.

Macaroni and Boudin Noir Gratin $10, Beer Cheddar Grits  $9

The only part of the night I found disappointing were the grits.  They came in a cute little saucepan and I was excited to try them, but  there was way too much beer in the mix and I felt it overpowered the entire dish. I don’t recommend them.

Steak Frites- 10oz Prime Flat Iron, Hand cut french fries $32

Overall I liked the dinner at Comme Ca and would happily return for another meal there, especially for that Macaroni Gratin.  The drinks were fine and there were a decent selection of classic cocktails as well as new creations on the menu.

*****

We were only away for a short break this time so the above is by no means a comprehensive list of places to go in Las Vegas, merely a selection of the restaurants we enjoyed on this particular trip.  I will add more when we next return to Nevada, but if you ever find yourself in Sin City I definitely suggest trying one or more of these places.

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Bagatelle

Bagatelle
755 north la cienega
Los angeles, CA
90069

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I went to an industry event at Bagatelle recently, which is the new bar/restaurant replacing Coco Deville inside STK in Hollywood.  I have to admit, I wasn’t too excited to be going there initially purely because I had bad memories of it’s original establishment, however I was pleasantly surprised by how different it is to the former night club

The restaurant area has a similar vibe to Fig and Olive across the street. The bar has a pristine white marble top, the dining area has a romantic candle lit setting, there are beautiful chandeliers everywhere and delicate detailing that extends to the vent covers.

I arrived when it was still sunny out and liked how light and clean the place looked, it was elegant and modern with bright white lines everywhere.

The Bagatelle symbol (a silhouette of a woman’s head that sort of reminds me of medusa) and the ornate plaster moldings around the restaurant brought ‘Jasperware’ to mind.  Jasperware are pottery pieces originally designed by Josiah Wedgewood, a British potter from 18th Century whose signature pieces are matte ceramics of carved or moulded classical figures and silhouettes, usually heads.  The Jasperware basalt black with white figurine (shown in the picture below) sprung to my mind as soon as I entered the restaurant, mainly because of the Bagatelle symbol but also because of all the stencil shapes and raised white moldings that surround the room on the banisters and the staircase.

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Zach Patterson is the head barman here and designed a drink menu that works well for the different genres of customer that come through the door.  There are great options for the Mixology geeks of this town, as well as a couple of strategically placed vodka drinks that will appeal to the general Hollywood drinker.  Zach himself is a wonderful character to witness in action, he’s always vibrant and full of energy behind the bar.

I started with ‘The girl from Lima’ which was spicy but had a citric juiciness and slight sweetness.  It got hotter the more I drank it but the passionfruit kept it balanced and drinkable.

Girl from Lima- Jalapeño infused Machu Pisco, passion fruit puree, fresh lemon juice, a dash of mint

The second drink I tried I liked the most.  The drink itself is hot pink due to the prickly pear puree.  It had a great Basil nose, the Aperol helped prevent it from being overly sweet and the color was gorgeous.  I think it would’ve worked well with Gin instead of Vodka, but I understand the need for a few Vodka drinks on a Hollywood drinks list so I didn’t complain.

Tommy (my friendly bartender) told me that when they were trying to come up with a name for the drink the staff had at least 5 possible options and couldn’t pick one, then one day someone said “Hey Remember when hot pink was really cool?” and the name ‘Remember when’ stuck.

Remember When- Belvedere, Prickly Pear, Aperol, Fresh Lemon juice,  Fresh Basil

The food is french and although it was very good, I found it to be a little overpriced.  The chicken dish was very tasty, the meat was succulent and juicy and I’m told the chef stuffs truffles under the skin which would explain the interesting and slightly salty flavor it had. I’m not sure it was worth the $50 price tag (thankfully I wasn’t paying this time) but it was certainly enjoyable.

Poulet Roti Entier a la Truffe- Whole truffle-roasted chicken, yukon gold potato confit, shallots, button mushrooms $50

The beef tartare with little toasts was flavorful and easy to eat, it was lightly chilled, had a delicious quail egg on top and was nicely seasoned.

Tartare de Boeuf au Couteau- hand-cut filet mignon, quail egg, capers, crispy shallots, petite herbs salad $19

I am not going to give a food rating this visit as I didn’t eat much just nibbled on a few items on the table (the chicken and tartare), but I feel like there are a lot of other dishes I should try before I give a rating.  I stopped in mainly to see the new bar program and then stayed on for Aidan Demarest’s birthday party which was great fun!  The ice cream sundae they brought out with sparklers was delicious and a great end to the evening.

I will be sure to review the food in coming months, however what I did taste was well cooked, flavorful and nicely seasoned which is a good sign.

Drinks get a good out of 5 coupes.

There was a good selection on the menu, the bartenders seemed knowledgable and the drinks I tried were tasty.  I understand that vodka drinks have to be a prominent feature on cocktail lists in Hollywood, in order to satisfy the lambourgini driving, head to toe Ed Hardy wearing imbeciles that frequent most places at the top of La Cienega. I only wish there had been less of them on this menu and more Gin options.

All in all its a pretty cool place to check out, the staff were really friendly and I found it to be a huge improvement on the pretentious club that was there before.

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Spring into Sadie

Event: Spring Menu Release

Sadie
1638 N Las Palmas Ave,
Los Angeles, CA, 90028

*****

Last week I found myself with a handful of local writers and bloggers for a sit down dinner at Sadie in Hollywood.  Chef Mark Gold of Eva Restaurant has been shaking things up in the Kitchen at Sadie, and this event was to showcase their new Spring Menu.

Our table was in the courtyard area which I was excited about as I hadn’t yet experienced this area of the restaurant.  Despite the chilly evening we were kept toasty warm by the outside heaters and new overhead awning.  The place has a romantic setting, especially the spot lit water moat that surrounds the patio and creates movements of light on the stone walls.

Each food item on the menu was carefully paired with a drink, designed and created by the talented bar staff.  Giovanni Martinez in collaboration with a number of team members at the bar have made a truly wonderful and varied drinks list. I have mentioned the bar scene in previous posts so I won’t go in to too much detail again, however I will say that I am never disappointed with the drinks at Sadie.

Our feast began with a delightfully refreshing drink called Temperado, which had a fresh taste and a subtle cilantro flavor that cleansed the palette before eating.  It had some heat to it from the Jalepeno, but it wasn’t overly spicy.

Temperado- Cachaca, Avion Silver Tequila, Lime juice, Fresh Cilantro and Jalepeno

The first dish to come out was a mini salad called a ‘Little Gem’.  It had a lot of flavor for its small size. The crispy ham, crunchy lettuce leaf and creamy garlic sauce complimented each other beautifully.  Next came an organic egg, described in the menu as ‘representing Spring’, which had a beautifully runny yolk, a hollandaise style sauce with peas and pansies (the flower!) and a grilled spring onion.  It was another very tasty little bite size appetizer.

            

After these first dishes we tried a local Heffeweizen (by Golden Road) and the Piscoteca drink.  The cocktail was interesting with ginger and honey notes, it had a bright flavor from the Yuzu and Lime juice but the citric acidity didn’t mask the Pisco and the drink itself was nicely balanced.

Piscoteca- Italia Pisco, Homegrown mint, Ginger honey syrup, Fresh lime juice, Yuzu bitters

A selection of share plates appeared for the table and we were able to sample the Pork belly, Pei mussels, Lamb meatballs and Oysters.  All the starters were tasty, although my only complaints were that the meatballs seemed slightly over seasoned and the Yuzu Kosho salty spiciness on the pork belly was a little too overpowering for my tastes.

Lamb Meatballs- Whipped sheep milk yoghurt

These two dishes were by no means bad, they just didn’t appeal to me personally.

Pork Belly- Yuzu Kosho, Spring Onions

The mussels however were wonderful and there was a definite sweetness to the dish.  It was creamy, rich and the Chorizo pieces gave a nice texture.

Glazed Pei Mussels- Potato Mouselline, Chorizo, Smoked Almond

Our Entree choices included Chicken, Fish, Pasta and Steak.  Seeing as everyone at the table was a writer/food critic/blogger etc we were all more than willing to give each other tasters of our dishes, so I had a chance to try them all.

The Chicken was wonderful.  It was flavorful, juicy and had crispy shallots on top that gave a nice textural element. I didn’t really notice the mushrooms, but I only had a small section of this meal and it may have been more prominent if i’d eaten the entire dish.

Organic Rocky Chicken- Crispy mushroom, Chicken Jus, Shallot and Chive

The Halibut was fantastic, my favorite of all the dishes.  It was light and flaky, not at all fishy or dry and the grilled asparagus was an excellent accompaniment. Bacon pieces and an Onion relish gave a light sweetness that was a nice addition for the fish also.

Wild Alaskan Halibut- Grilled Asparagus, Bacon and Onion Relish

The pasta dish was a ‘Linguine with Clams’ which I found a little too citric for my tastes and had almost a white wine vinegar flavor going on, everyone else seemed to enjoy it but it wasn’t what I expected. The steak was good, the meat was tender and well cooked and the vegetables were tasty but the dish itself didn’t Wow me, it was just OK.

Prime Rib Eye “Cap”- Charred Onion, Borderlasise, Salsa Verde

Drinks paired with the meal were all great and bursting with interesting flavors.  My favorite was the drink that paired with the Halibut called ‘Friar Fresh’.  It was such a simple but easy to drink beverage and had just the right combination of sweet from the honey and citric from the grapefruit.  I highly recommend ordering that drink.

Friar Fresh- Plymouth Gin, Velvet Falernum, Lemon Juice, Honey, Grapefruit juice

At the end an array of desserts appeared, including Doughnuts (made in house).  The doughnuts were delicious, and reminded me of beignets but with crystalized sugar as apposed to powdered sugar.  They came with a creamy irish coffee cream dipping sauce that tasted like a thick version of Baileys. Yum!

The best dessert in my opinion however came in the form of ‘floats.’  I could (and probably will) write an entire post on these floats alone. The ice-cream mixed with bitters was just divine.  It was creamy, sweet with just the right amount of a bitter twist at the end of each sip.  The chip was also tasty, and the Mexican coke gave it a nice bubbly sweetness.  Both reminded me of ‘Ice Cream Sodas’ I used to drink in the summer in England, they were refreshing and will be a great drink to sip on in the sunshine.

Fernet and Chip Float- Fernet and Mint Chocolate Chip Ice Cream on Mexican Coke

Bitter Float- Peychauds bitter ice cream on Sanbitter Italian Soda

Overall the entire meal was a huge success in my opinion.  I have returned to Sadie on several occasions since it opened, with the intention of writing a review, however I never really had any dish that excited me enough to write about it.  This tasting evening, with the addition of Chef Mark gave me the kick to want to write about them.

The food is no longer good, it’s great and the drinks having always been nothing short of excellent, are now truly outstanding.  This place should be packed with customers and as soon as word really gets out, I believe it will be. From the gorgeous decor to the friendly staff, the romantic ambience and now the food that matches the fantastic drinks…this is nothing short of an excellent night out.

5 out of 5 Coupes

Drinks get my highest rating now, due to the addition of the truly imaginative and incredibly tasty floats.  All the bartenders know their drinks from Classic to Contemporary, everything i’ve tried has been balanced and interesting.

4.5 out of 5 Platters

All of the dishes and cocktails I described in this post are currently available for Spring time at Sadie.  If you haven’t been already, I suggest you make your way over there soon, if only to enjoy one of the delicious floats on the patio.

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LA Ink (without the tattoos!)


Ink
8360 melrose ave.
los angeles, CA 90069
(323) 651-5866
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I came here with FutureGreg (FG) last week and sat at the bar on quite possibly the most comfortable bar stools in all of Los Angeles.  Finally a place with cushioned seating at the bar, Hooray!

Brittini Rae (Previously of The Tar Pit and Fig & Olive) was our wonderful bartender and got us started with a couple of interesting drinks.  The menu items for both food and drink don’t technically have names here, so you order by the first ingredient which is highlighted in bold.

Drinks

I had the ‘Gin’ drink and FG had the ‘Campari’ drink.  My drink included an ingredient called ‘Strawberry Shrub’ which Brittini described as a syrup made by steeping strawberries in sherry vinegar and sage. The drink was served in a collins glass with a nice long ‘Ice Spear’, it was a little sweet, a little sour with a bitter finish.  The vinegar made me salivate and came through pretty heavily at the end of each sip, but I personally liked the sensation.

Gin, Strawberry Shrub, Vermouth, Prosecco $13

The Campari drink wasn’t to my tastes but FG enjoyed the bitterness and said the Campari mixed with passionfruit tasted more like grapefruit juice and was delicious.  The aroma on the drink was great but lost slightly in the tall collins glass.

Campari, tequila, passion fruit, absinthe $13

The other bartender Nate was playing with some flavor profiles and cocktail ideas and was nice enough to give us a taste of his latest creation.  It was very good.

Buffalo Trace, Cinnamon Syrup, St Elizabeth All Spice Dram, Lemon Juice and the Strawberry Shrub.  It was a great little drink and the favorite of the three we tried, hopefully they will add it to the menu in due course.

The restaurant itself was attractive and modern, with clean lines and an intriguing curvy shaped ceiling design.  The light fixtures intrigued me and the triangular bar was funky and different.

Chef Michael Voltaggio is the man behind Ink and was the Executive Chef for José Andrés The Bazaar at SLS Hotel (one of my all time favorite restaurants).  The Bazaar is one of the most interesting restaurants, both aesthetically and ingredients wise that I have ever been to.

Voltaggio has clearly brought over some of these elements which were particularly apparant to me in the dessert.  The chocolate dish was reminiscent of one we had at SLS on our last visit.  Voltaggio is most recently famous for his appearance on Season 6 of Top Chef with his brother Chef Bryan Voltaggio.  You can read more about them both by clicking here or read their book ‘VOLT/Ink: Recipes, Stories, Brothers’ which is about both the Voltaggio brothers restaurants and includes some wonderful photographs and recipes.

Dinner

To me this restaurant is the epitome of unusual and innovative dishes.  There were many ingredients on the menu that I had either never heard of, or would never have imagined trying.  For example; Cardamom Soil, Fennel pollen, Almond-bonito sand, Oyster Leaf, Lamb Neck Gravy and Octopus Ink Shells!

The main thing I’ve learnt from writing this blog is the ability to take a step back and try items that scare me.  I admit, I didn’t go so far as to order the ‘Pig Ears’, but I am learning to trust the Chefs and bartenders/mixologists in what they choose to include on their menus.  So far I have been truly amazed how many new dishes and drinks i’ve enjoyed.

We ordered two entrees, the Pork belly and the Wagyu beef.  My pork was cooked beautifully and was covered with crackling (which is technically crispy fat and doesn’t sound appealing, but was very flavorful and perfectly crunchy).  The dish came with baby leek and one long pasta tube described as ‘Mac and Cheese’, my only complaint is the portion size of the Mac and Cheese. I could have done with at least three of those cheesy tunnels. They were so delicious.

The richness of the pork belly and the cheesy pasta definitely competed with each other as strong flavors, but ultimately the crackling and drops of ‘charcoal oil’ (which added a smoky element to the dish) won.  Overall it was very very good and I highly recommend it.

Pork Belly, Charcoal Oil, BBQ Flavor, Macaroni and Cheese $22

FG really enjoyed his Wagyu beef dish and described the Tendon as being “similar to a slim jim but less salty”.  He said the beef was succulent but the sauce tasted a little too meaty like ‘Salisbury steak meat’ which wasn’t what he expected and didn’t do the beef justice. The crispy rice cakes and the Horseradish tofu were interesting though and complimented the meat nicely.   Overall he enjoyed the dish and finished it quickly.

Wagyu Beef, Carrots, Tendon, Horseradish tofu $24

Pastry

The Chocolate reminded me of a dish at ‘Bazaar’.  Rich chocolate in shavings, crisps and logs of decadent truffle were on the plate. There were cookie crumbles, sesame cake crisps (amazing) and dense pudding pieces, also a spiced tofu which was really strange but helped balance out all the flavors.  It was a very rich plateful and I couldn’t have eaten it without help.

    

Chocolate, Ice Cream, Spiced tofu, Sesame Cake $10

Apple, Caramel, Burnt Wood ice cream $10

Brittini forced us (nicely) to try the Apple dessert, and i’m so glad she did.  It was exquisite.  The texture was creamy, and had almost like a caramel pot de creme texture.  There were little apple balls and a meringue like ‘Burnt wood ice cream’ on top.  Very interesting and tasty dish.

I am giving Ink:

 4 out of platters

Overall I felt the dishes were executed nicely, presented beautifully and tasted great.  I noticed that every dish we tried utilized different textures as well which I found interesting. There were crunchy, soft, chewy and creamy elements on each plate which made for a real sensory experience.   The menu was certainly diverse, but I feel it may be a little too unusual for some (fussy ones in particular!).

Drinks get 3.5 out of 5 coupes

The drink choices were not as diverse as the food options but I liked the one I had.  The Strawberry shrub was certainly something new, and although I enjoyed my Gin drink I didn’t actually finish it (which is rare for me) because the vinegar flavor became a little too overpowering by the end.  FG enjoyed his, although anything with absinthe isn’t my favorite.  The drink Nate made as a test was excellent, but seeing as it’s not on the menu yet I can’t really include it when factoring the rating, I would give 4 out of 5 if it was.

The restaurant was attractive, the vibe was modern and there were plenty of other great looking drinks and food options on the menu that I didn’t get to try. I will be sure to return in the near future.

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