Tag Archives: French

Drink of the Week

Vieux Carré

  • 1 oz Rye Whisk(e)y
  • 1oz Cognac
  • 1oz Sweet Vermouth
  • 1/2 tsp Benedictine
  • 1 dash Peychaud’s Bitters
  • 1 dash Angostura Bitters

Garnish: Lemon Twist (although I prefer a cherry!)

Stir ingredients in ice for 2 minutes, then strain in to an ice filled Old Fashioned glass.

As the majority of the Worlds’ cocktail community prepares to head to the sticky humidity of Louisiana next week, I thought I should put up a good old New Orleans classic.  I like this drink because it’s very strong and aromatic but still really smooth when made properly.

New Orleans was founded in 1718 by Jean-Baptiste Le Moyne de Bienville, and the city itself was originally centered around the French Quarter, or the Vieux Carré (which means “Old Square” in French).  The drink is named after this famous region, which is a hot spot for tourists and the location of almost all the action at TOTC-Tales of the Cocktail.

The drink was invented in the early 1930’s by Walter Bergeron, although it wasn’t seen in writing until the book ‘Famous New Orleans Drinks and How to Mix ‘Em’ was printed in 1937.  It is said to have been created at the famous Carousel Bar inside the Hotel Monteleone.

The Carousel Bar was one of my favorite bars in NOLA, because of its very unique ‘moving’ feature.  The bar seating is on an actual carousel that very slowly rotates around the central bar (one turn takes approx. 15mins), at first it’s a little strange to see the room spinning around you but to be honest it really just adds to the overall feeling of disorientation one usually feels on a trip to New Orleans!

If you enjoy a nice stiff drink I highly recommend giving this classic a try, and for those of you going to Tales of the Cocktail next week I suggest ordering a Vieux Carré at the bar where it was first created. Enjoy!

Advertisements

1 Comment

Filed under Drink of the Week

Drink of the Week

French 75

  • 1 1/2oz Gin
  • 3/4 oz Lemon Juice
  • 3/4 oz Simple Syrup
  • Fill with Champagne

Garnish: Lemon Twist

Today I found myself celebrating Bastille Day at Bagatelle in Hollywood.  Bastille Day is the name given in English-speaking countries to ‘French National Day’ which is celebrated on the 14th of July each year.

In France, it is formally called La Fête Nationale and commemorates the storming of Bastille Fortress-prison on 14 July 1789.  The act of storming Bastille was seen as the uprising of the modern nation during the French Revolution and has been celebrated every year in France on the Anniversary of the event, since 1790.

They had created quite a party at Bagatelle.  Girls were dancing on table tops, French flags where flying everywhere and champagne was flowing heavily!

Zach gets in to character!

Zach Patterson (Head barman) had made an interesting version of the French 75 for the party and used ‘Lavender honey’ instead of simple syrup, which added an interesting floral note to the drink.

Both recipes (Zachs and the original above) are very similar in taste.  They’re both refreshing, bubbly, sweet and slightly citric drinks. Great options for Summer and a nice alternative to plain champagne for celebrations.

If you feel like getting in on some French action yourself this evening, have a go making the above recipe at home or head in to Bar Chloe in Santa Monica where they’ll be making them all night (for those who know to ask!)

Oui, Oui… ont une bonne soirée!

 (Yes, Yes… Have a good evening!)

Happy Bastille Day!

Leave a comment

Filed under Drink of the Week

Bottega Louie

Bottega Louie
700 South Grand Avenue
Los Angeles, CA 90017
213 802 1470
 

*****

I love this place and rank it as one of my favorite Restaurants in all of Los Angeles.  I am finally putting up a review after my fourth visit and yet again I left utterly satisfied.

There is an elegance and attention to detail in this restaurant that I adore, from the marble flooring and delicate ceiling designs to the beautiful pink salt crystals in the shakers on the tables. If you’re going to come here for dinner you should know that they do not take reservations and it is strictly first come, first served.  It is generally always busy at night so I recommend getting there at least half an hour before you plan to eat. We always start off by giving our name at the front desk (which they write down in a gigantic reservations book) then head over to the bar for a cocktail.

The bar is small but cute, has an attractive marble top and fairly decent drinks list.  This last visit I started with a ‘Japanese Sour’ and my boyfriend (FG) had ‘A Night in Oaxaca’.

My drink was delicious, basically a Whiskey Sour with the addition of Port, I found the port added a layer of complexity to the sweetness and overall taste of the drink.  

A Japanese Sour- Rye Whiskey, port, lemon, simple syrup & egg white $12

The ‘Night in Oaxaca’ was smoky from the mezcal but still balanced and flavorful with a lightly bitter after taste.  My boyfriend seemed to enjoy it, although it was little too bitter for me.

A Night in Oaxaca-Mezcal, Lemon, Punt e Mes, agave nectar & bitters   $12

The room has an open floor plan so you can see in to the kitchen and pizza ovens, something I personally love and think gives great character. The whole building has extremely high grand ceilings and is technically one giant room, but it’s sort of divided in to sections.  As you enter there is a small cafe style area with a bakery (where you can buy macaroons and pastries), there is the Bar section with the main kitchen adjacent, a large main dining room area and a pizza kitchen at the back of the room.I noticed that they don’t have background music at all at this restaurant.  It is somewhat noisy though, the high ceiling echoes the sounds from the Kitchen and the lack of material in the room allows the sounds of people talking to bounce directly off the marble flooring. I personally really like the hustle and bustle atmosphere this creates. The tables set out in such a large open space makes me think of a French court yard, especially on the ‘Cafe’ side. I almost feel like you should see little birds hopping from table to table as if you’re outdoors in Paris.Despite being busy (on a Monday night) we were seated fairly quickly and this time were placed in view of the pizza station.  I found myself staring at the cooks for ages as they made the pizzas for the restaurant.  It’s like a performance seeing them work and hard to look away. One Chef moulds and tosses the dough to make the base (and throws it pretty high) whilst the other adds toppings to order and places it in the large open fire oven behind him. After watching a few pizza bases go flying through the air, we decided on this visit we had to try a pizza.  I think it is well worth the $18 price tag when you can watch your dinner being prepared with the utmost care and baked to order in front of you.I would definitely recommend getting a pizza here, although I suggest you do it as a shared plate like we did.  The pizza was larger than I expected and we ended up taking a few slices boxed up with us.  Out of the many pizza choices we decided on the Blanco and I was impressed with how much flavor came through with no tomato base.   The crispness of the pizza crust was perfect and the addition of arugula was interesting.  The garlic came through just enough for it not to need anything else, it could be considered a little bland for some, but we enjoyed it as it came.

Blanco- Ricotta, Mozzarella, Grana Parmesan, Roasted Garlic, Wild Rocket Arugula $18

When going anywhere I always look on foursquare and yelp for reviews and recommendations. The dish that gets the most reviews at Bottega are the ‘The Portobello (mushroom) fries’.

Portobello Fries- $10

Now, if you have read the ‘about me’ section of my blog you will know that mushrooms are definitely up there with my least favorite items. I actually have no problem with their flavor, I will happily eat a cream of mushroom soup, but I find their texture to be reminiscent of what i imagine a slug would feel like to chew on. I am therefore not a fan of mushrooms raw or only partially cooked. We went ahead and ordered them on a previous visit anyway. FG really likes them, and although they’re not my favorite item, I certainly  don’t dislike them.  They are deep fried Portobello mushroom slices and come with a very rich creamy aioli.  Deep fried anything is always going to taste pretty delicious but a little too greasy for my liking.  They are an interesting appetizer though and worth trying as an alternative to fries.

Hangar Steak Verdura- Prime beef, farmers market vegetables & black truffle sauce $20

We ordered the Hangar steak (medium/rare) to share and this is what I usually get on my visits here.  The vegetables change based on what is in season or currently available,  this version had carrots, rainbow beans, mushrooms and asparagus on top.  All cooked perfectly in an ‘al dente’ style, (still slightly firm but not hard center). We ordered a side of broccolini too, which had soft ends and crunchy stalks. Delicious.  The steak was juicy and flavorful, the vegetables were tasty and fresh. The overall dish was very good.

Sautéed Broccolini $8

LasagnaTraditional Bolognese meat ragù, Béchamel, Buffalo mozzarella, Ricotta & Grana parmesan $16

On a previous visit we also tried the Lasagna.  This was ‘divine’ according to FG, and every time we return he questions whether he should get it again because he remembers it as being utterly delicious and bursting with flavor.  It has a creamy béchamel sauce and three kinds of cheese mixed in there.  For its price point you certainly can’t go wrong, so if you want a good pasta dish here then I highly recommend it.

Butterscotch Budino- Butterscotch custard with fluer de sel & Chantilly whipped cream $9

We decided to get a dessert to finish, and went for the Butterscotch Budino which was basically like a ‘Pot de Creme.’  It was outstanding.  It has a soft custard center with butterscotch flavors, and a salty creamy finish.  It was so good.  I occasionally got a little salt crystal on my tongue, but the sweetness followed quickly and made for an interesting play of flavors in my mouth.  I highly recommend this dessert,  but if you are more in to pastries stop at the cafe on the way out.  They have macaroons in a rainbow assortment of colors and extremely interesting flavors which include Rose, Chocolate Orange, Salted Caramel, Pistachio, Espresso, Earl Grey, and Tahitian Vanilla to name just a few.

Food gets 4 out of 5 Platters

For the quality of food being presented I feel the prices are more than reasonable here. There are plenty of options to choose from and all the dishes we have tried in the past have been excellent.  The atmosphere and the ambience of this place really makes for a wonderful night out.  It could be a little loud for those wanting a more intimate setting, but I think it’s still a great and fun location for a date night.

Drinks get 3.5 out of 5 Coupes

The drinks were good but not excellent, they were executed correctly and the bar staff were all friendly they just don’t ‘Wow’ me.  I feel like the drinks list could be more interesting, especially with so many great options in the kitchen. The ones we had were by no means bad, just not as exciting as they could be.

All in all, this is still one of the best restaurants to venture out to.  It is fun, young and trendy.  The food is great, the drinks are good and the ambience is exciting.  When we can’t think where to go on date night, we always know we have this as a great option.  Having a ‘FussyOne’ as a repeat customer means they must be doing something right! I recommend you go see for yourself.

Leave a comment

Filed under Great Food