Tag Archives: Anniversary

Drink of the Week

The Fussy One Cocktail

The Fussy One

  • 2oz Rum Blanco
  • 3/4oz Lime Juice
  • 3/4oz Vanilla syrup
  • 3/4oz Fresh Beet juice

Garnish: Lime wheel

Next week sees some big achievements for me. On Monday 28th January I will have been living in the States for 5 years…then on 30th January I will be celebrating my 1st ‘Bloggerversary’.  Yep, this little blog will be one year old on Wednesday!

The above drink recipe was created lovingly by my Beverage consultant boyfriend Greg Bryson, as a nod to me…and my fussiness! This drink is nothing short of delicious, and perfectly fits my personality.  The use of beet juice gives it an almost healthy taste and vegetive flavors, for some reason the beet reminds me of carrots at times too.  When Greg first met me (read about me) I would never have eaten a vegetable by choice, so incorporating it in a drink with my namesake is pretty smart and somewhat amusing.

This drink has everything I love combined. It has Rum as the base (my favorite), it’s Sweet, Strong, Pink, Fruity and Girly. (Add a dash of crazy and it would be describing my personality!)

In essence this drink could be described as a Vanilla Beet Daiquiri, but I prefer to call it by it’s new name… “The Fussy One” 🙂

Head on down to Greg’s new Venice location of Hostaria Del Piccolo on Wednesday for a drink to celebrate. Greg will be making this recipe as well as loads of his other creations, it’s going to be a fun night.

A big thanks to all my readers, keep following and commenting. I love your suggestions and feedback!

Here’s to many more years of eating, drinking and blogging…

The Fussy One xx

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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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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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Piccolo Ristorante

Piccolo Ristorante

5 Dudley Ave

Venice Beach, CA 90291

(310) 314-3222

My boyfriend (FG) took me here on Valentines Eve this year and having never been before I was excited to be trying somewhere new, especially an Italian restaurant.

Italian is officially my favorite cuisine. I am not a huge fan of Venice beach and honestly find it particularly scary at night, especially down some of the graffiti ridden dark alley ways.  Sadly this restaurant is in a slightly less than desirable area, and less than a block from the building I was convinced I was watching a hardcore drug deal go down!

However I was utterly shocked and excited by the restaurant that emerged once I turned the corner.  The restaurant Piccolo is beautiful, aesthetically it is a really lovely looking space. Great attention to detail has been made from the elegant glassware down to the tasteful green glass candle holders on every table which are decorative and beautiful.
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The decor is Venetian inspired (as in Venice, Italy not Venice Beach) decorative masks and tasteful black and white shots of the canals adorn the walls. There is a roaring fire on the side and a wall of wine at the back. As soon as we entered we were greeted by a friendly host who took us straight to the table. There is no host stand or bar area, which makes me wonder where you would stand/sit to wait if you arrived sooner than your reservation. Fortunately for us our table was ready straight away and we sat straight down. The owner Vittorio Viotti came over and said hello (he has worked with FG in the past and is a lovely Italian man from Rome).  The menu allows you to do a set meal called ‘In bobo we trust’ this is a great option if you’ve never been as the Executive Chef Roberto Ivan (Bobo) will choose a ‘Six-course tasting for $80’ or ‘Ten-course tasting for $100’ Two people minimum and entire table only.  Seeing as we didn’t want quite so many courses we decided to just pick ourselves, with the occasional recommendation from Vittorio and our server.

As cocktail drinkers I was sad to discover they don’t have a mixed drink list here, however the wine choice is beyond impressive. There is an extensive wine list in a leather bound book with huge range of Italian wines organized by area (a little map of Italy colored in to represent regions).  Almost all the wines are by the bottle, but Greg went for one of the reds by the glass and I had a prosecco.  The red was smoky and rich with a tobacco finish, perfect for FG and my prosecco was light with a hint of sweetness. Great start to a romantic fine dining experience.

A bread basket came out with bread sticks, olive ciabatta and baguette inside. Anyone who knows me knows how much I adore good bread.  This bread was warm with a freshly baked crisp crust and fluffy inside, just how I like it.  Came with olive oil for dipping but I told myself not to fill up on bread so I mainly munched on the sticks which were a not so filling alternative. Great idea.

Antipasti Freddi

The first dishes we chose from the ‘Antipasti’ section of the menu were the Prosciutto and Carpaccio (see item descriptions below).

The presentation for all our dishes was nothing short of pure elegance,  I really like duck but it was actually a little rich for my taste.  It had a herbaceous celery/watercress dressing on top though which was light and creamy and helped dilute the richness of the meat slightly.

Prosciutto d’anatra– Homemade duck proscuitto, fresh watercress drizzle $17

The Carpaccio FG ordered was delicious. I should mention that I hadn’t eaten lamb since I was around 11 years old and saved a lamb from drowning in a river in Wales, strange reason I know, but I just never found myself wanting to order it since then.  I did however try some of the carpaccio this evening. I was so surprised by how much I enjoyed it, it wasn’t gamey but complimented wonderfully by the truffle and celery shavings.

Carpaccio di agnello– Seared lamb, thinly sliced,  celery, piave shavings, truffle shaving $17

Antipasti Caldi

The next dish we ordered were the Scallops.  Now, if you haven’t read the ‘about me’ section, I suggest you do it now, because it will astound you that someone as fussy about food like myself would ever like sea food let alone Scallops.  The scallops were nothing short of divine.  To go from not trying a salad to devouring scallops is quite a dramatic change, but my goodness did I enjoy these.

Delicious on every front. Texture, sauce, cooked to perfection. The cheese sauce was very light but the little addition of truffles was all the richness it needed. Ironically I don’t like parmesan or truffles for that matter but adored this.  My only complaint was portion size, but this restaurant is more tapas (small plate) style. I could have easily gone for at least 8 of those beauties! This dish came with 2 scallops and they were nice enough they split our dishes without us even asking, we just told them we’d be sharing everything.

Capesante scottate– Seared sea scallops, parmesan-truffle fondue, truffle shaving $17

Primi

The second section of the menu had dishes that were created using their own hand-crafted fresh pasta prepared with organic eggs.  FG had the Tagliatelle which was certainly interesting, but tasted a little like christmas in my opinion. The use of cloves/all spice in the aromatic spices I believe is what gave this affect, the venison was a little overpowered by the spices but was well cooked.

I went for the black kale and beef tenderloin filled ravioli.  It was rich but very tasty.  I couldn’t taste the kale itself, but the dish altogether was flavorful and very good.

Agnolotti al cavolo nero– Tuscan black kale-beef tenderloin filled ravioli roasted garlic, rosemary, parmesan $24

Ragu di capriolo– Tagliatelle, slow braised venison ragu, aromatic spices, red wine $24

Secondi

The Duck from the final section of the menu was delicious and my favorite ‘main’ course.  The honey truffle sauce was light but had the perfect level of sweetness.  The meat was cooked to perfection, and they don’t ask for a temperature because they know how it should be cooked (seemed about medium/rare).  I had no complaints, juicy and perfectly tender duck slices.

Germano reale al miele tartufato– Breast of mallard (wild duck) pan-seared, truffle-honey sauce $34

Please note the photos of the duck and scallops are ‘half’ the regular portion size as the plates were split for our convenience.

Dessert

I don’t know how but we managed to squeeze in a little dessert at the end.  Bobo chose the Bignole and the Tortino. The tortino was soft and light with a slightly unusual lightly orange taste (reminded me of a children’s medicine in Uk called Calpol actually).  I preferred the little pastry chocolate puff balls. They had a crisp pastry surrounding a sweet, soft chocolate truffle center. Very delicious and a great end to the meal.

    

Tortino- Ricotta and mascarpone torte. Saffron coulis

Bignole- Puffs filled with belgian gianduja chocolate

I’m giving Piccolo 4.5 out of 5 Platters

All in all this restaurant was truly excellent. The service was friendly and fast, but not rushed. The food was beautifully presented and tasted great.  The only down side of this place is it’s location, although the interior strongly makes up for it. The pasta dishes were my least favorite, but I will happily return to try other dishes on the extensive menu.  I felt the food was pretty reasonably priced although I know it may seem a little pricey for some, especially when the dishes aren’t huge portions. It is fine-dining however and for a romantic night out is well worth the cost when the quality is there. Definitely worth a visit!

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Drink of the Week

Make yourself a celebratory drink. ‘The Fussy One’ website has been up for 1 month today!

The Bellini

  • 2oz White Peach purée
  • Fill with Prosecco

Garnish: A peach slice (if desired)

Serve in a Champagne flute (original at Harry’s bar is served in a small tumbler – see picture)

You can buy peach purée or frozen peaches year round, however if you have the time it is easy to make your own.  Remove the skin and pits from ripe small white peaches, cut and blend them in a blender on medium until your smooth purée is formed.

This classic is refreshing, sweet and simple.  A celebratory drink that almost everyone has heard of, but for some reason gets ignored or forgotten about and plain champagne is used for toasts instead.  I like this so much more because it has that extra layer of sweetness from the addition of peach as well as the prosecco (sweeter with smaller bubbles than champagne.)

It is said to have been created by bartender Giuseppe Cipriano of Harry’s Bar in Venice Italy.  I have not yet found a book or historian to dispute these origins so am going to write about this version of history and hope it is correct. Harry’s Bar opened in 1931 and was a popular hang out for Ernest Hemingway who had his own table in the corner. Hemingway loved the bar so much he wrote about it in his famous novel “Across the River and into the Trees.” (Copyright 1950) I quote;

“Then he was pulling open the door at Harry’s Bar and was inside and he had made it again, he was home‘ (page 72)

Giuseppe’s son Arigo Cipriani wrote about his father’s drink invention at this bar in his book ‘Harry’s Bar- The Life and Times of the Legendary Venice Landmark’ (Copyright 1996) and claims the Bellini was officially created in 1948. He goes on to explain how Giuseppe’s love for the 15th Century Venetian painter Giovanni Bellini and in particular the pink hue of one of Bellini’s paintings inspired him to create the beverage.  Peaches are in abundance in Italy between June and September, and Giuseppe wanted to create something that captured their essence and transformed their beautiful fragrance in to a drink.  He pureed small white peaches and added prosecco (Italian sparkling wine).  Those who tried it raved about how tasty it was and so it became the new drink at Harry’s Bar (but only for the months the fruit was in season.)

In 1990 Arigo licensed the rights to the drink name to a Mr.Canella and was appalled when he came out with a ‘pre-mixed’ version of his fathers creation, adding raspberry juice to make it pinker.  In 1995 Cipriano won an arbitration against Canella saying it was desecrating the drink origins, his father and Harry’s Bar. Many publications still list this variation (with raspberry juice) as the original recipe, however Arigo argues it is not.

Having tried both, the recipe I have provided is the best in my opinion. Classic and simple.

Make it on a hot summers day and enjoy!

Thank you to all my readers for following me this first month, I have many reviews coming in the next few days as I have been out and about all week to tastings, events, restaurants and mixology bars. Oh the things I have to do for you all! 😉

Keep reading and bottoms up!

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