Tag Archives: Fussy One

Drink of the Week: Morning Sex

Not sure what kind of “spam” messages I am likely to get posting this drink name, but it’s too darn delicious NOT to put on the site!

Morning SexMorning Sex

  •  2oz Bourbon
  • 3/4oz Lemon juice
  • 3/4oz Passion Fruit Puree
  • 1/2oz Masala Chai Syrup
  • 3 dash Peychauds Bitters

Shake and serve over a large ice cube.

Garnish: Orange twist or pansy flower

You can find this drink, among other greats, on the drink menu at The Wallace, Los Angeles- A fantastic new spot in the heart of Culver City. The food there is nothing short of exceptional (so much so, that I am coming out of my writing drought to discuss it!) and the drinks, although great already, will be getting a fresh spin in coming weeks from their new beverage director- Greg Bryson.

The drink listed above  is currently my favorite drink in Culver City.  From it’s memorable fun name to it’s accessible flavor profile, this drink has everything I could love in it.

The bourbon is subtle enough that any type of drinker can enjoy its flavor, no matter what their usual base alcohol preference is. It  has a delicious tropical sweetness coming from the fresh passionfruit juice, with no unnatural flavors to it (that tend to come from sweeter/fruity drinks.) It is refreshing, summery and makes me feel like i’m on vacation in Hawaii or the Caribbean when sipped on a hot day!

The presentation at The Wallace over a large ice cube also makes it an accessible ‘not too girly’ looking drink option for both men and women., which I think is very smart. In past few visits they have started to garnish it with a pansy (flower), which looks really pretty and a nice alternative to the orange peel.

I admit this recipe will be hard to reproduce at home, in particular the ‘chai syrup’ but it’s definitely worth heading in to The Wallace to try it on its home turf.  Whilst you’re there, try some of the food too…it’s all fantastic. I would write a review on the whole place right now, but I plan to go back for a 4th visit (in 2 weeks) to try even more food before I write about it. It’s just that good.

Delicious, Delicious, Delicious.

 

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It’s SCARY!!!…how good these taste!

The pumpkin is carved, costume created and candy is placed in bowls ready for eager children’s hands…Yep, Halloween is upon us!

The time has come for me to put up some of my favorite ‘Halloween’ inspired mixed drinks, to get you in the mood…

Scary Classics

Corpse Reviver #2

  • 1oz Gin
  • 1oz Cocchi Americano
  • 3/4oz Cointreau
  • 3/4oz Lemon Juice
  • 1 Bar-spoon (1/2tsp) of Absinthe

Garnish: Maraschino Cherry

My first thought when I heard of this drink was ‘What about the Corpse reviver number one?!’ Apparently there are several drinks with the ‘Corpse Reviver’ name, but almost anyone who has tasted more than one would argue that this is the most palatable and balanced version.

The first publication of this drink can be seen in Harry Craddock’s The Savoy Cocktail Book’, 1930.  It is a drink that could supposedly raise any dead drinker on the morning after and was designed as a hangover cure (hence the name).

The original recipe calls for Quina Lillet, which is no longer in production. Many bartenders make the error of using Lillet Blanc in it’s place, but this is not the same at all. Cocchi Americano is the most authentic to flavor as the original would have been, which is why I have added it to the above recipe.

Blood and Sand

  • 1oz scotch
  • 3/4oz Sweet Vermouth
  • 3.4oz Blood Orange Juice
  • 3/4oz Cherry Heering

Garnish: Orange peel

I just learnt today that whenever ‘Sand or Sandy’ is used in a drink name before prohibition, it almost always refers to the use of scotch in the drink.

This drink is a little sweeter than the others (probably why I like it!) but very tasty and beautifully balanced with a rich orange flavor. It’s rare to find a cocktail with Scotch that works with lots of other flavors, but this one does.

The origins of this drink date back to 1922 when it was named after a bullfighter movie ‘Blood and Sand’ by Rudolph Valentino.   The red juice of the blood orange in the drink helped to link it with the film. This recipe also first appears in print in The Savoy Cocktail Book, 1930.

Satan’s Whiskers

  • 1/2 oz Gin
  • 1/2 oz Sweet vermouth
  • 1/2 oz Dry vermouth
  • 1/2 oz Fresh-squeezed orange juice
  • 1/2oz Grand Marnier
  • Dash orange bitters

Shake and strain in to a Cocktail glass.

There are two versions of this classic cocktail, one calling for Grand Marnier, the other using Orange Curaçao. The above recipe is considered the “straight” version, while the other is known as “curled”.  No idea as to the origins of this drinks name but it has an interesting mix of flavors. The orange is prominent but there is a bitterness to it and almost a peppery flavor from the gin, especially if you use something like Bombay Sapphire as the base.

I prefer the ‘straight’ version of this drink because it is slightly sweeter using Grand Marnier, but both versions are nicely balanced.  This is yet another cocktail taken from The Savoy Cocktail Book, 1930 by the way. I can’t get enough of Harry Craddock this Halloween!

Pumpkin Drinks

Zucca

  • 2oz Pisco
  • 1tsp Shredded Coconut
  • 1/4oz  Juiced Ginger
  • 2 tbsp Pumpkin Butter (Trader Joes)

Shake and strain in to a tall glass with ice.

  • Top with 1 oz Weinstephaner (Wheat Beer)

Garnish: Orange peel dusted with cinnamon

‘ Zucca’ is the Italian word for Pumpkin and is another of Greg Bryson’s drinks from his 2o12 Fall menu at Hostaria Del Piccolo, Santa Monica. I honestly thought the use of so many strong flavors like coconut, ginger, cinnamon, pumpkin and beer would taste really off balance and kind of messy. The end result is the complete opposite though! The flavors work well together and compliment each other beautifully.  Unlike most pumpkin drinks i’ve had; this one isn’t overly creamy and rich, instead it is refreshing, slightly sweet and surprisingly balanced.

The recipe is understandably a little difficult to recreate at home,so if you find yourself in Santa Monica this Autumn definitely pop in to Hostaria to try this tasty option.

 Great Pumpkin

  • 2 oz Pumpkin ale
  • 1 oz Rittenhouse Bonded rye
  • 1 oz Laird’s Bonded Apple Brandy
  • 1/2 Grade B Maple Syrup
  • 1 whole egg

Garnish: Grated Nutmeg

This creamy, pumpkin cocktail was created by Jim Meehan of PDT for his Fall menu in 2008.  It captures rich Autumnal flavors perfectly by using apple brandy, maple syrup and pumpkin ale. According to the ‘PDT Cocktail Book’, 2011 they named it ‘Great Pumpkin’ as a reference to Charles Schultz‘s masterpiece ‘It’s the Great pumpkin, Charlie Brown’, 1966.

Meehan suggests Southampton pumpkin ale, but honestly any good brand will work.  Using a whole egg makes this drink a ‘Flip’, and although a lot of people are put off by the thought of an egg in their drink, I have to say it’s honestly not so much a taste factor as it is mouth feel. When shaken well the egg creates a deliciously creamy foam, and that fluffy topping is the best part of the drink in my opinion! It basically tastes like a pumpkin egg nog.  The nutmeg gives a great nose too, this is just a perfect drink for fall.

If you want to try it somewhere special this recipe is currently available on the drinks list at The Penthouse @ Mastros in Beverly Hills.

Anyway, that’s all I have for you… Go carve your pumpkins and get in the mood for October 31st!

  

!!!! HAPPY HALLOWEEN !!!!

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Drink of the Week

Acero

  • 2oz Rye
  • 3/4oz Lemon juice
  • 3/4oz Maple Syrup (Organic Grade B)
  • 1 Egg white

Garnish: Bacon piece

This drink was created by Greg Bryson for the new Fall menu that just rolled out at Hostaria Del Piccolo in Santa Monica (it will also be featured at their new location in Venice, which opens next month). The recipe was inspired by a drink called the Woodstock, which uses Gin as the base, orange bitters, Maple and Lemon juice.  I couldn’t find ANY notable history on The Woodstock i’m afraid, however the history of the Acero is simple. Greg wanted a drink using Maple Syrup for his Fall menu and after several variations found the above combination of ingredients to be the best! Hostaria Del Piccolo is an Italian Restaurant, therefore they named the drink ‘Acero’ which means ‘Maple’ in Italian.

I love this drink because it’s deliciously sweet, has a creamy texture from the egg white and the lemon balances with the Rye and Maple flavors perfectly.  The bacon garnish tastes great too, and the sweet salty pairing is a great combo.  It basically has a Whiskey Sour taste to it, only more autumnal because of the maple syrup.

I am told it does make a difference with the kind of maple syrup you use, Greg specifies to use Organic Grade B because other grades can end up being too sweet and throw the balance off.

Have a go making this at home (a great option for Thanksgiving dinner) or if you’re in Los Angeles, make a point to head over to Hostaria Del Piccolo in the coming months to try this and other great new drinks off of their menu.

ENJOY!

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Areal Restaurant

Areal

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

.

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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Drink of the Week

 The Aviation 

  • 2oz Gin
  • 1oz Lemon juice
  • ¾oz Maraschino Liqueur
  • 1/4 oz. Crème de Violette (or Crème Yvette)

Garnish: Maraschino Cherry

Seeing as I started writing this piece while in the air en route to Washington DC this week (reviews of DC bars coming soon!), I thought a fitting drink choice to put up would be the classic Aviation.

The Aviation was created by Hugo Ensslin, the Head Bartender at the Hotel Wallick in New York, and first appears in his book ‘Recipes for Mixed Drinks’ in 1916. ‘The Savoy Cocktail Book’ by Harry Craddock printed in 1930 omitted the Crème de Violette, calling for a mixture of two-thirds dry gin, one-third lemon juice, and two dashes of maraschino.

Just so you know, Crème Yvette and Crème de Violette are NOT the same thing.  Crème Yvette is a sweet berry liqueur with a vanilla and honey taste, that has a hint of violet that can be used to give the drink its blue/light purple hue.  Crème de Violette however is a violet liqueur, made with violet petals that give it a more floral flavor.  It is the product listed in the original 1916 recipe. My boyfriend FutureGreg mentioned the use of Crème Yvette as an option which is why I put it in the above recipe, but by all means try both variations and let me know which you prefer!

Aviation Gin is a particularly good choice to use due to its botanicals which work nicely with the other ingredients, also  Ryan Magarian (Aviation Gins creator) actually named his product after the drink, because of how well it worked in the recipe.

I’m going to end with a great video of Jason Bran making a cocktail on an airplane. I know it’s not an Aviation he’s making (it’s a Ramos Gin Fizz), but it’s certainly still in keeping with the flying theme and I thought it was so cool I had to share! Enjoy!

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Interview with a Bartender: Jaymee Mandeville

This week I am pleased to be putting up an interview with one of the successful female Bartenders here in Los Angeles.  If you find yourself in Downtown LA any time soon, I recommend you head in to Drago Centro (Review coming soon) and check out the bar program put together by Jaymee Mandeville. This vibrant and talented lady has created an interesting and well executed drinks list with unusual ingredients such as Dill Meringue and Squid Ink Syrup.  Head in any night other than Tuesday or Sunday and you can enjoy a drink made by Jaymee herself.

Jaymee Mandeville

Official Job Title: Bar Manager
Born: South Korea, adopted at 16 mos. Grew up in Orange County, CA
Currently Resides:  Los Angeles, CA
Current Work locations:  Drago Centro Mon, Wed, Thurs, Fri & Sat nights
Touring 2012 with Cari Hah (Neat Bar) “Lil’ Twisted Sangrita Tour”
May 29 Las Perlas
June 24 City Tavern
 

 *****

Q & A

Where was the first bar you worked at, and what was your position there?
At age 19 I worked as a beverage cart girl in college….(they thought I was 21) so I made Manhattans at 6 am with mini-bottles of Martini Rossi and Jim Beam on the golf course.
 
Who is/was your mentor? Who do you feel trained you in your area of expertise?
Michael Shearin has been a huge inspiration to me in wine and spirits, and continues to be a close friend.
 
Are you a fussy eater or picky drinker? If so, what WON’T you try?
I don’t think so.  I think I am open to trying anything. I just dislike all creamy salad dressings, most white condiments (i.e. mayonnaise, aioli,  Alfredo sauce, hollandaise (to name a few)…..actually we should open it up to most condiments, ketchup, mustard, relish.  1000 dressing is my worst nightmare. Oh and I don’t like sweets…I don’t hate them, but I could definitely live without them.
 
What is the most unusual dish or ingredient you’ve ever tasted?
Worm salt  (so weird, but surprisingly good, it tastes like sea salt and pepper combined.) I think Cari and I will be using it in one of our upcoming sangritas.
 
What is your favorite “Classic” Drink/Cocktail?
Negroni
 
As a female bartender have you ever felt like you’re not being taken as seriously by the male dominating Cocktail community?
Honestly, no, but I always welcome any challenge. I think the females in this city are very strong.  We just started a LUPEC chapter here in LA and it has given me the opportunity to meet some amazing and talented females in our industry.
 
What is the best thing about what you do? 
Making drinks…..I love it….I love creating, imbibing, and sharing the love with others
 
What is the Worst thing about what you do?
Evenings…I feel like I never really have an evening off to do silly things like take a sunset hike or cook a normal dinner
 
If you couldn’t do what you do now, what would you do instead?
I really wanted to be a super model and travel the world….unfortunately my height topped out at 5’2
 
Do you see yourself bartending forever or are there other career avenues you plan to explore?
I feel that bartending is a great creative and social outlet, I don’t see myself doing it forever, but I do see myself using this skill set in many ways moving forward.  I love traveling…if I could be like the jet-setter Angus Winchester, that would be amazing.
 

*****

If you would like to be considered for this segment of my site please send an email to pickydrinker@gmail.com with a little info on who you are and where you work.  If you don’t sound like a crazy person, I will happily send you a questionnaire to fill out.  If you work in Los Angeles I will almost certainly come in to see how good you are!Please note: I am looking for enthusiastic bartenders with a real passion for ‘Tending Bar”, Mixology or Classic drink making.  Those of you who think ‘Sweet and Sour Mix’ is a great product, bartend only for the joy of extra cash and have no interest in the cocktail community itself, need not apply!

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Drink of the Week

Mint Julep (Jerry Thomas Recipe)

4oz Cognac
1 tbl Sugar
1 tbl Water
2 Sprigs of Mint
FIll with crushed ice. Serve in a Julep Cup

Garnish: Mint sprigs

The weather here in Los Angeles has been gorgeous this week and makes me feel the need to put up a nice Spring drink. The Kentucky Derby last Saturday had people drinking this all across the country, however most people think the original recipe uses Bourbon as the base.

The recipe above is from the classic book How to mix drinks by Jerry Thomas, published in 1862. The Whiskey recipe, as most bartenders know it today, is also listed in Thomas’ book however it comes under the title of a ‘Whiskey Julep’ instead.  According to Jerry Thomas this is an American drink that was introduced to England by Captain Marryatt.

In my opinion this drink is like an ‘adult slushy’ due to the copious amounts of ice and how  sweet and refreshing the drink is.  It is a member of the ‘Smash’ family, which are a genre of drinks served over crushed ice and is supposed to be served in a julep cup (a metal cup made of silver or pewter), designed to keep the drink icy cold.

The picture Jerry Thomas drew of a julep in his book shows an extravagant garnish, which I believe to be an important part of the drink and makes every sip smell of minty freshness. A perfect choice for a hot sunny day.

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Yes…I’ll have another!

Event: Kentucky Derby Party @ Seven Grand
Lunch @ Bottega Louie
Cinco De Mayo Celebrations @ Bar Chloe

Date: Saturday 5th May 2012

This past Saturday was quite literally a double drinking day for most of us here in the USA.  It was The Kentucky Derby Horse Race and Cinco De Mayo rolled in to one alcohol fueled package.

My day began at a fun filled event sponsored by Bulleit Bourbon in Downtown Los Angeles. Fellow drink enthusiasts and esteemed members of the alcohol community had gathered at Seven Grand to support ‘Speed Rack’ a wonderful organization that gives money towards Breast cancer research and helps women in the bar industry suffering from the disease.

As Hollis Bulleit (Brand ambassador for Bulleit Bourbon and daughter of it’s creator) said;

‘We’re here to donate and help sick boobies!’

Daniel (Thirsty in LA) sporting a pink mustache!

My boyfriend and I had a really good time, it was our first year at the event so we mingled, received Bulleit Bourbon glassware as gifts, joined in on fun hat competitions and pulled names of horses out of a hat to watch the race with. $20 to SpeedRack got you entry to the event and an unlimited supply of Bulleit Bourbon drinks, in particular the Mint Julep. I must say I never knew that the Mint Julep was known as ‘The Derby Drink’ until Saturday when my twitter blew up with photos of crushed ice and mint leaves from all the drink bloggers I follow.

For those who don’t know the drink (I will be putting it up as ‘Drink of the Week’ tomorrow,) I will say it is a very refreshing Whiskey based beverage that is sweet, minty and very cold! It’s always served over crushed ice, almost like an alcoholic slushy and is very good when made correctly. The bar men at Seven Grand didn’t disappoint.

When the race began I have to admit I was screaming pretty loud (think Audrey Hepburn in the 1964 film ‘My Fair Lady’), one because i’d had many a shot of bourbon by that point and two because there’s something really exciting about betting on something you have no power to control, I mean your horse will either win or lose.

I didn’t put any money on the race, which is probably a good thing seeing as my steed ‘Daddy Long Legs’ didn’t even come close to winning! However the horse named I’ll Have Another took the title and I thought ‘What a perfect winner for the day.’

You see it just so happened that the Kentucky Derby fell on Cinco de Mayo this year. For all my British readers or those who just don’t know, Cinco De Mayo (Spanish for ‘5th of May’) is basically an American holiday that disguises itself as a Mexican one! The date is observed now mainly by Americans as a celebration of Mexican heritage, and to commemorate the Mexicans win against France at the Battle of Puebla on May 5, 1862.

Many people think Cinco de Mayo is Mexico’s Independence Day, however this is untrue, their independence day is actually celebrated on September 16. My good friend Saul is 100% Mexican and came to California a few years ago, I thought if anyone would be celebrating the day it would be him. Ironically though, when I asked if he was excited for the day he said “Not really, it’s not our (Mexicans) holiday so we don’t celebrate Cinco De Mayo” 

Whilst in Downtown FutureGreg and I decided to stop in at Bottega Louie for lunch (still my favorite restaurant) and ended up trying the incredible new Artichoke Pizza.  I strongly urge you to get this pizza, it was simply fantastic.

Artichoke Pizza- Roasted Artichokes, Chèvre, Mozzarella, Cherry Tomatoes, Italian Parsley, Fluer de Sel, Extra Virgin Olive Oil and Tomato Sauce $20

I ended up heading to Bar Chloe in Santa Monica for the second half of the day and the Cinco De Mayo celebrations, the bar staff wore Sombreros and served Tequila based drinks to the rowdy crowds and yes, I wore a Poncho to get in to the Mexican theme of the night!

All in all it was a wonderful day, and helped immensely by the new metro they’ve installed between La Cienega and Downtown LA. What a God send…We didn’t have to worry about parking or drunk driving, it was just 30 minutes door to door. Brilliant!

We will definitely consider doing the Kentucky Derby party again next year. Only next time I will be sure to wear a fun ‘Day at the races’ themed hat like the ones below.  These images were taken at the actual Kentucky Derby 2012, I got the photos from http://www.abcnews.com.  The red one is just FAB!

  

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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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Drink of the Week

Brandy Alexander

1oz Brandy
1oz Crème de cacao 
1oz Cream (Heavy cream)

Garnish: Grated nutmeg on top

Shake in ice and strain in to a Cocktail glass

 

This coming week-end is Easter Sunday so I thought it would be fun to put up a chocolate inspired drink.  This is a delicious dessert drink that tastes creamy, strong and yes, chocolatey. The nutmeg garnish is optional, but gives a nice aroma.

The Brandy Alexander is a variation of an earlier drink called simply ‘Alexander’, the difference being Gin instead of Brandy.   Both versions are classics that date back to the early 20th Century and are a great alternative to offer someone who would usually order a ‘Chocolate Martini’.

The recipe calls for Creme de Cacao, which for those of you who haven’t had it, is a chocolate flavored liqueur.  Marie Brizard Creme de Cocoa Brown is the one I would personally recommend, and using a premium Brandy will help this drink tastes its best too.

Don’t wait on the Easter bunny if you want to indulge in some chocolatey goodness this week-end, instead go order yourself this yummy after dinner drink or use the recipe above to make it at home.

Happy Easter and Passover everyone!

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Interview with a Bartender: Arash Pakzad

I have mentioned Neat bar a few times in previous posts, for two distinct reasons. One, the owner Aidan Demarest is one of the most interesting, funny and charismatic people you will ever meet. Two, the drinks are always great and the bartenders really know what they’re doing there.

I have plenty to say about this place and it’s innovative concept, so be sure to check back in the next few weeks when I will be putting up a review of the bar itself. For now, here is a little interview with one of their top barmen Arash Pakzad.  (Please note the photo used below is copyright to Raul Villarreal of rAwkfoto.)

Arash Pakzad

Official Job Title: Head Bartender
Born: San Francisco, California
Currently Resides: Los Angeles, California
Current Work locations:
Neat Bar, Glendale CA (Basically all the time)
.

*****

 Q & A


What is your ‘go-to’ liquor of choice?
High Proof Rye Whiskey and Islay Scotch, also a good Reposado Tequila
 
What is your favorite “Classic” Drink?
Sazerac
 
Are you a fussy eater or picky drinker? If so, what WON’T you try?
Not too fussy, I’ll try anything as long as I kill it or it’s been killed for me.
 
What is the most unusual dish or food item you’ve ever tasted?
Cow Tongue Stew, Brain tacos, Rocky Mountain Oysters – all great.
 
What is the best thing about what you do?
Everything. Pleasing people around me and pleasing myself.

What is the Worst thing about what you do?
I get people nice and tipsy, then I have to stop serving at 2am!
 
What is the name of your favorite (current) Mixology bar in LA?
Mixology bar? You mean a bar that the bartenders know how to make excellent drinks? Tough choice.  I feel like there are only a select number of people in the World that are true mixologists and the term mixology is overused and under-appreciated.  There are some great places in LA though.
 
Who would you say is your mentor? Who trained you in your area of expertise?
Aidan Demarest, Jon Ojinaga, Laurel Sather, Fred Pakzad, John-Eric Sanchez, Ashley Afferino, Edgar Monsivais, All my fellow bartenders that I have had the opportunity to work beside.
 
Where can you usually be found on a Saturday night?
Neat bar in Glendale!
 
If you could live anywhere in the World where would it be? & Why?
San Francisco, CA. Do you have a couple pages of space for me to use to explain why? I have my friends, it’s my birthplace, all that food and the awesome homeless people to give my leftovers to.
 
 

*****

If you would like to be considered for this new segment send an email to pickydrinker@gmail.com with a little info on who you are and where you work.  If you don’t sound like a crazy person, I will happily send you a questionnaire to fill out.  If you work in Los Angeles I will almost certainly come in to see how good you are!  Please note, I am looking for enthusiastic bartenders with a real passion for ‘Tending Bar”, Mixology or Classic drink making.  Those of you who bartend for extra cash but have no actual interest in the cocktail community need not apply!

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LA Ink (without the tattoos!)


Ink
8360 melrose ave.
los angeles, CA 90069
(323) 651-5866
.

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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Drink of the Week

French Martini

  • 2oz Premium Vodka
  • 1/2oz Chambord
  • 1 1/2oz Pineapple juice

Garnish: Lemon twist

I really enjoy this drink, even though I don’t often like to promote Vodka as a base.  It’s girly, sweet and fruity.  It’s also really easy to order because almost every place can make it, be it a “Dive” Bar or Mixology Lounge.  The above recipe was created by Dale Degroff (AKA King Cocktail).  Degroff is the founder of ‘The Museum of the American Cocktail’, the first museum in the World dedicated to preserving the history of American Mixology, he is an author and was a notable bartender for ‘The Rainbow Room’ in NYC.

There is some debate as to the name of this drink, as many traditionalists say the drink is not a Martini at all. By definition (dating back to pre-prohibition) a Martini consists of ‘Gin and Vermouth’ with an olive or lemon twist for garnish.  Nowadays, many drinks contain the name ‘Martini’ or have a ‘Tini’ suffix e.g.”Vodka-Tini’ and refer mainly to the conical stemmed glass (Martini glass) they’re served in.

Why Dale Degroff decided to call this a Martini i’m not sure and it’s a difficult debate to get involved in, so all i’m going to say is the drink itself is extremely tasty, goes down easy (sometimes a little too easy so be careful, you barely taste the alcohol) and is hard for anyone to mess up.

My boyfriend (FutureGreg) changes the recipe when making this drink for me and often uses Gin, and Creme de Cassis instead. The flavors are slightly more complex in his variation and I find the Creme de Cassis is not as sugary as Chambord, although to be honest either will work fine.  Chambord is a French liqueur that dates back to the late 17th Century, it is made from red and black Raspberries, Vanilla, Moroccan citrus peel, Honey and Cognac. Creme de Cassis is made from black currants and is just as sweet as Chambord but has a slight tartness too.

Give this drink a try, if you have a sweet tooth like myself you’ll undoubtedly add it to your list of favorites.

Please Note: When I say ‘Purist’ or ‘Traditionalist’ on my blog I am referring to those who insist that a Cocktail or Martini should be made according to the first definition and deviant varieties should be referred to by different names.

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Plan to Check out ‘Plan Check’

Plan Check
1800 Sawtelle Blvd
Los Angeles, CA
310 288 6500

Another date night with the boyfriend (FG) has been and gone.  This week we decided to check out a place brand new to the foodie scene here in Los Angeles, called Plan Check which opened to the public on February 22nd 2012.

I didn’t get to the opening, but here late on Monday night I was impressed with how busy it was for somewhere so new.  Good news clearly travels fast. Ernesto Uchimura (originally Executive Chef of Umami Burger) is behind the menu, and Pablo Moix (whose recent successes include La Descarga and Harvard & Stone) put together an interesting drinks list.  Two greats coming together was bound to be good.

Plan Check is named because of its location beside the ‘Building and Safety Department’, (where Architects and Designers get their plans reviewed for permitting).  This is subtly incorporated in their design on the menu too, with a simple pair of compasses.  The place has a really relaxed feel to it and an open kitchen in full view as you walk in. Community style tables in the centre and booth seating around the sides make for a great place to go with a group of friends.

The room itself had fairly bright lighting, which I don’t normally like, but worked well in this setting.  Our bartender Rachel greeted us quickly, and got us started with some drinks. I had a ‘Little Osaka Sour’ and FG had the ‘Ronin.’  I was really impressed seeing Rachel stir the Ronin at the same time as shaking my Sour, she made it look effortless but I know it’s not as easy as she made it appear.

The Little Osaka Sour was good, but really tasted to me like a Whiskey Sour (which is essentially what it is, with the addition of plum wine).  The plum wine flavors were barely noticeable to me but the drink itself was tasty.

Little Osaka Sour- Woodford Bourbon, Plum Wine, Lemon, Egg White, Sugar

FG really liked his drink, it was a straight forward Rye Cocktail sweetened with Benedictine. It could be a little too sweet for some, but the Benedictine added a layer of complexity which I liked.  FG said it reminded him of a ‘Monte Carlo Cocktail’ but softer and easier to drink.

Ronin- Sazerac Rye, Remy VS, Benedictine, Bitters

We decided to order a selection of dishes and have them all come at one time so we could share everything.  All the food was served in little black skillet style dishes which I thought were really fun and different.  I knew I had to get one of the burgers (if only to see how it compared to Umami), we also ordered Short ribs, A butter lettuce salad and a stuffed portobello mushroom dish.

The burger looked and tasted fantastic.  Double bacon, double cheese and a fried egg was bound to be a winning combination, and I could immediately see why it was named ‘Chefs Favorite’.  My burger included ‘Ketchup leather’ which is a dehydrated tomato based sauce they make in house.  Doesn’t sound too appealing I know, but it was actually very delicious as well as a smart invention because it doesn’t ooze out the sides of the burger or make the bread soggy like regular ketchup.  I made one modification to the dish by choosing not to add hot sauce, purely because i’m not a fan of spicy.  The egg had a perfectly runny yolk, the bacon was crispy, the meat was juicy and there was a salty sweetness from the Ketchup leather.   It hit all the right notes and I highly recommend it.  I enjoyed the burger so much that I had a hard time giving my boyfriend his share!

Chefs Favorite Burger- Cheese two ways, bacon two ways, ketchup leather, fried egg, hot sauce

I tried a few bites of the Short rib pot roast, which was well cooked and flavorful but as you know (read About me for a reminder) I really dislike the texture of braised meat and therefore wasn’t a huge fan of the dish.  The bone marrow pot pie that accompanied the rib was delicious though.  The pastry was buttery and the inside was bursting with meaty flavor.  FG was proud of me for even trying something with ‘marrow’ in the title, but I actually found it very tasty and it reminded me of a ‘Cornish Pasty’ you’d find in England (minus the potato.)

Short Rib Pot Roast- Red wine, bone marrow turnover pie, sweet n sour mirepoix

The salad was the only item we ordered that we didn’t finish, I didn’t like it at all and found the dressing too spicy for my tastes.  FG just found it physically difficult to eat in the skillet pan with pieces of egg and almonds flakes falling to the bottom of the dish. I really wanted to like it, but sadly it didn’t impress.

Butter Lettuce Salad- Egg, crispy cheddar, smoked almonds, apple, creamy mustard dressing

The Stuffed mushroom surprised me the most because I didn’t expect to enjoy it so much.  I don’t generally eat mushrooms, I like the flavor but not the texture (i’m fussy remember!) but the Portobello was almost meaty in consistency and the cheese melted over the top made for a deliciously rich fondue sauce. The crunchy dried kale was a fine addition to the dish, and tasted very similar to seaweed.

Stuffed Mushroom- Roasted portobello, swiss cheese fondue, crispy kate, steak sauce

We wanted one more drink but couldn’t decide which one to get. The drinks list had some really interesting options, like the ‘Spaghetti Western’ (Vida Mescal, Tapito, Red bell pepper, Lime, Agave and beer) but as we were having dessert we decided to go for the ‘Chiapas.’

Chiapas- Chai infused herradura tequila, almond milk, all-spice dram, bitters

I was impressed so see a drink using Almond milk, which is a great option for people who are lactose intolerant.  It tasted like Horchata, (a drink from Latin America that has Vanilla, Cinnamon, Almond flavors) and the all spice dram gave it a cloves ‘Christmas-like’ finish.

It went perfectly with the donuts we ordered.  The donuts were made to order and looked like circular Churros,  they had a crispy coating, soft insides and a salty sweetness to them with just a touch of cinnamon sugar that complimented all the flavors.  They were served on a layer of Crème fraîche with banana slices.  Delicious.

Other dessert options included an intriguing choice of ‘home made ice cream bars’, that i’m told will change periodically.  The flavors available on our visit included;

  • Milk & Cereal,
  • Pumpkin,
  • Double chocolate,
  • Cookies and Cream
  • Dulce de leche

I wanted to try one so bad, but our stomachs just wouldn’t allow for even one more bite!  I will definitely make sure to try them on the next visit though.

I am giving the drinks 3.5 out of 5 Coupes.

The drinks list was interesting and the ones Rachel made were all executed correctly, balanced and flavorful.  I found them to be very good but not excellent.  Nothing blew me away, so to speak, which is surprising as I usually go crazy over Pablo Moix creations. I will happily return to try others on the list though.

I am giving the food 4 out of 5 Platters.

The prices were more than reasonable and all the dishes we tried (besides the salad) were great, however the burger was nothing short of excellent.  I liked that they make their own sauces in house and the ketchup leather is an unusual but tasty invention.  Service was fast, friendly and the options to choose from were all interesting.

Overall we had a nice evening and I will happily return in the coming months.  I encourage anyone who lives near to “check out” Plan Check for yourself, and if you’re a meat eater, definitely give one of their burgers a try.

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