The Park’s Finest (Echo Park)

Posted on December 27, 2012 by Rachael

Due to my own self-imposed rules of not posting more than one media event per week, I get a little behind. Back-logged with media invitationals is not a terrible aspect of ones life, though I do feel guilty for being unable to have a quicker turn around time. However, bloggers posting about their “freebies” is a sore spot for a lot of people, one that I have not addressed head-on as of yet (and don’t worry, I will) and adhering to the “one media event per week” is a rule I am going to stick to for the time being.

All right, enough with the idle rambling – onto the food! Back in October, I was invited to The Park’s Finest, a barbecue joint in Echo Park owned and operated by the Concordia family, along with their life-long neighborhood pals, the Bautista’s, Pajimula’s, and the Araquel’s, who tell their story in better words than I can ever do justice:

“Established in 2009 as a small-scale catering company, the family business has grown each year. With support from family, the block, and community, The Park’s Finest was able to open its doors to the public in January 2012. The Park’s Finest now functions as an eatery near Downtown L.A. that provides fast casual convenience with a sit-down dining experience.”

We all sat family style, cozying up to strangers; familiar faces in the home grown food scene of L.A., bloggers, Yelpers, journalists and family friends alike. In fact, I invited my big brother to accompany me this evening, which deepened my enjoyment of the evening as I could relate to the feelings of family that The Park’s Finest wanted to emphasize.

As if their enthusiasm and passion for their food and business wasn’t clear enough, photo albums were made (pictured above) for every guest to help underline the message of family and community which The Park’s Finest stands for. I still have my copy, and I intend to keep it as long as possible. Detailed touches like these are soul-bearing, and I respect the level of vulnerability these good people showed a handful of strangers by sharing their story.

Coconut Beef
smoked chuck roll, cubed, and stewed in a coconut cream

My. God. I want it. All of it. I really could have had this dish all night long and been a happy camper. I’m not going to lie; it doesn’t look significant in the least, but this dish packs a hell of a wallop in flavor.

San Pablo Pulled Pork
sixteen-hour slow-roasted pork shoulder

Though I am generally not a fan of pulled pork, once I experimented with the two sauces available to us – a sweet and tangy vinegar sauce and a savory slightly sweet sauce – this heap of pork was transformed. Secret is in the sauce!

Smoked Banana Leaf Salmon
olive oil, lemon pepper, pink himalayan salt, house pepper blend, house garlic blend

Salmon will never be my favorite. Unless it is in raw sashimi/sushi form, I am not a fan.

Ann’s Cornbread Bibingka
Cornmeal/Rice flour mix, baked on a banana leaf

As I prefer cornbread to be on the sweet side, this was a home run for me. I especially enjoyed the sugary crusted top.

Eagle Rock Brewery Manifesto Wit

I think the description of this is so incredibly fantastic that I cannot top it: “Belgian-style ‘wit-bier’ or white ale has a light wheat base and is typically spiced with coriander and citrus peel. for a unique twist, we add rose petals as well. manifesto wit is pale straw-colored and slightly hazy in appearance, with invigorating citrus, floral, and spice aromatics.the light body and subtle sweetness of this beer accentuate the peppery flavor produced by the yeast.these lively flavors, combined with the slight tartness in the finish, create a crisp and refreshing experience. it’s sunshine in a glass!”

Aside: I want to get paid to write these kinds of descriptions. I don’t know if I truly tasted that many levels of awesomeness, but it was a mighty tasty beer nonetheless.

Ligaya Veggie Medly
zucchini, yellow squash, mushrooms and red pepper

My brother was just about dying from meat overload when these arrived, satisfying his desire to balance out his meal.

Mt. Malindang Pork Ribs
seasoned, slow-smoked St. Louis style pork ribs and rib tips

A touch too fatty for my liking. Ribs are tricky, and I’m particular about them.

Beef Tri-Tip
tender, deli-thin season-crusted sirloin beef paired with homemade horseradish sauce

When tri-tip is done well, as these were, it can be positively magical for the tastebuds. This sampling as one of my favorites, along with the horseradish sauce.

Candy Coated Ham
coated with signature BBQ sauce every half hour for 12 hours

Quite easily, the best ham I have ever eaten. Tender, juicy ham with a richly sweet sauce…it will convert all of you “Honey Baked Ham” purists in a heartbeat.

Elota
corn off the cob served with mayo, fresh parmesan cheese & cayenne pepper

When I taste something like elota and my first thought is: “Oh, Jeebus, how do I replicate this glorious dish?” I know someone in that kitchen is doing something right. I really need to gussy up my corn dishes.

Beef Short Rib
a smoked, seasoned, meaty beef rib paired with house own crema horseradish sauce

Unless it’s lamb, ribs really aren’t my thing. I find them to be prone to dryness and all-too easily caught in ones teeth. I only had the smallest of bites of this beef rib, and cannot truly comment on it.

Gabi Greens

I wasn’t into these Filipino tubers, as they tasted like bitter collared greens, but my brother heaped them onto his plate. Dig in, bro.

Turkey

I’m not one for turkey outside of the obligatory Thanksgiving holiday, but I would dig into a stack like this one with no problem. Every piece was moist and bursting with flavor of its own natural basting. I imagine this turkey is the kind of turkey Ben Franklin envisioned for our great country when he suggested the noble beast be our avian representative.

Cornbread Pudding with Salted caramel top

The dessert was provided by friends at Crème Caramel LA, known for their gourmet approach to bread pudding. This gorgeous dish left me curious to want to explore more of CCL’s offerings.

It was at this point the good folks at The Park’s Finest realized we could no longer consume any more of their fine fare. In a stroke of mercy and genius, they packed up the two remaining meats and passed around doggy-bags to take home. In them were the hot link medley (smoked, sliced spicy sausages with sweet filipino longanisa) and chicken wings. These, along with candied ham were taken home and enjoyed for my lunch the next day.

My Top Picks: Coconut Beef, Candied Ham, Cornbread, Tri-Tip and Elota. I could have died from the food coma this night gave me, but after having tasted these five items in particular, I would have gone with a smile on my face. I have every intention of recommending The Park’s Finest to all who ask, and returning in the (hopefully, soon) future.

The Park’s Finest
1267 W. Temple St.
Los Angeles, CA
http://www.theparksfinest.com
Phone: (213) 481.2800

Showcase: Slater’s 50/50 (Pasadena)

Posted on November 28, 2012 by Rachael

With Umami Burger and Burger Haven recently opened, staples like Jake’s Billiards, Stout Burger slated to join us, and now Slater’s 50/50, Pasadena is hot real estate for burger joints. I first found out about Slaters 50/50 not from their PR firm, but a friend from high school who landed herself a job as hostess. So I got to go to two preview eat ins. Score.
Let’s dive in.

Vampire Dip
Roasted garlic, cheese & artichokes. Served in a sourdough bread bowl with fried pita chips

Hot, cheesy, garlicky, bready goodness. If you’re going to order anything, order this and get some drinks. Heaven.

Fried Bacon Mac n’ Cheese Balls with Tapito Ranch

Surprisingly, these was light and completely void of grease. They did not sit heavily in my stomach (to be fair, I only ate two to save room and not be a complete glutton) nor were they overwhelmingly bacon-y, which is a good thing in my book.

There is a fixed menu and a You Design It menu, with options for beef, chicken, turkey, vegetarian and bacon-beef patties. My guest chose to order from the fixed menu, while I went with the custom menu.

World’s Greatest Turkey Burger
Smoked gouda, baby greens, red onions, portobello mushroom cap, creamy pesto sauce, honey wheat bun

I’m unsure if it was indeed the “world’s greatest” but it certainly did hit the spot for my guest. Particularly, she enjoyed the inclusion of smoked gouda, mushroom and pesto. I should mention that each burger size is to your preference, though the meat (or non-meat) is weighed after it is cooked. She could only devour half of her 1/3rd lbs. burger, though, due to the amount of food we were eating.

Customized Cheeseburger
Patty: Fire Beef (beef mixed with various roasted peppers and hot seasoning)
Bun: White Brioche

Avocado Mash – Grilled Pineapple – Imported Swiss – Baby Greens – Grilled Onions - Sautéed Mushrooms – Garlic Aioli

I love customizable burgers. Love them. Burgers can always been adjusted, to a degree, and not many burger joints offer as much as the eateries that cater to a customizable menu. So when I find myself with such a menu before me, I go to town and usually stick to my absolute favorites, listed above. The cheese is the only variable that can be swapped out for another; everything else stays. I stick with the fire beef patty (as I had previously eaten with an Old Timey Burger during my first preview lunch; even the fixed menu items can be adjusted!) because I like a good, spicy kick that won’t overwhelm the other components of my burger. Like my guest, I saved half of my burger to eat for lunch the next day as it is easy to overeat at a place like Slater’s.

Milkshakes

My guest and I opted for milkshakes as our dessert. She went for a peanut butter chocolate combo, the simplicity of which I now envy as my milkshake was fumbled not once, but twice. I ordered a toasted marshmallow & Nutella combo, the latter of which the milkshake machine operator must not be familiar with Nutella as he kept putting Heath Bar in my milkshake. It was not a big deal, but I just wanted to put it out there as a lesson: If you don’t know, ask. Don’t guess.

Banana Nutella Bread Pudding

The couple next to us ordered the Banana Nutella bread pudding. Ironically, when I first tried this dish back on the first, first “family and friends” tasting with my friend this dessert was amazing. Sure, it was a lot less visually appealing, but I’ll take supple, squishy bread pudding over this denser, drier version any day.

My friend, the hostess, is a vegetarian and recommends the following menu items for any vegetarians wary of paying Slater’s 50/50 a visit:
Eat Your Veggies Burger (vegan patty tastes like a well seasoned latke; garlic aioli can be omitted to make this completely vegan); substitute any burger patty for the vegan patty or a portobello mushroom. Natalie recommends the Flamin’ Hot Burger with the latter. Nice and spicy!
Other veggie options include, Sun dried tomato pesto mac & cheese, Slater’s house salad and most appetizers (we both recommend the sweet potato fries!). If you order the regular fries keep in mind the ketchup has bacon in it. They offer regular ketchup and other sauces. Don’t be afraid to tell any of the servers that you’re vegetarian; they’re very accommodating!

PROS of Slater’s 50/50:
- The new staff is very courteous, accommodating, and informative.
- The accommodating menu that makes it easy for everyone with every palate range to find or create something they will like.
- While very meat-centric, my friend who works there is a vegetarian and has come up with many different veggie-friendly combinations of food and has written them out specifically for this blog post in an effort to welcome more vegetarians.
- Good place to watch sports.
- 100 beers on tap. Yeah, you read that.

CONS of Slater’s 50/50:
- The intense information overload they impose on their patrons via hostesses and servers. Both have to give guests the spiel of the “signature 50/50 burger” and whatever daily specials are going on. In one breath, right as customers sit down. It’s tiresome. If I were calling the shots at Slater’s 50/50, I would really think long and hard about why this is necessary.
- Too much food. Although, pro for everything being ala carte.
- Very loud with about a dozen or so big screen TVs. This is not the place to take a date unless it is centered around sports.

Information overload aside, I think Slater’s 50/50 is off to a good start: good food, variety and a pleasant wait staff are typically the key ingredients to stay a float. I predict they will thrive in an already burger-heavy area and be strong contenders come the next Pasadena Cheeseburger Week.

Slater’s 50/50
61 North Raymond Avenue
Pasadena, CA 91103
(626) 765-9700
http://slaters5050.com
Happy Hour:
Mon – Fri: 3pm – 7pm
Everyday: 10pm – 1am
Get 50% off well drinks, house wine and select appetizers and beers.

FTC Disclaimer: The food was on the house, but all opinions and wording are my own!

My Love Letter to Little Tokyo

Posted on October 29, 2012 by Rachael

I am currently stranded in Philadelphia, desperate to get home and away from Hurricane Sandy. In the meantime, please enjoy these photos I took in “research” for my fall article for The Place: Los Angeles, titled Sushi Three Ways. It is part of a larger article, Revisiting Downtown L.A. – part two of my continuing love letter to Downtown Los Angeles.

Toro | Fatty Tuna

Monkfish Liver

Oyster Shot

Kampachi | Amber Jack

Uni | Sea Urchin

Kanpai!

Unagi | Sea Eel

Sunomono

Ikura | Salmon Roe

Ika | Squid with Shiso Leaves

Yellowtail Collar

Showcase: Drago Centro Fall Cocktail Tasting

Posted on October 26, 2012 by Rachael

I kid you not it was approximately 100 degrees on the day the fall cocktail tasting at Drago Centro was scheduled. I’m not being hyperbolic, either; I don’t need to be with 100 degree weather. It’s true fact. So by the time I sat down on the sofa of the outdoor lounge I was more than ready for a cool libation (or two, or ten.) Thankfully some bites off of the bar/happy hour menu were also provided so prevent outright disorderly conduct. Ben.

autumn’s deluge
karlsson’s vodka, breckenridge bitters, white grapes, lemon, simple syrup, arugula, prosecco

When I read “prosecco” I foolishly assumed this would be sweet, but it was rather bitter. It kind of grew on me over the course of the night, but the highlight for me was the booze-soaked raisins.

il tagliere di affettati | charcuterie

fried gnocco

While I wasn’t a fan of the fried gnocco, I could have eaten most of the charcuterie plate by my lonesome. Great house selection.

break maiden
larceny bourbon, fig shrub, byrhh, mint

I wrote one word to describe this drink: “Burny.” I stand by my opinion. I would not care to order anything with bourbon; it is just not my liquor of choice.

il tagliere di formaggi assortiti | cheese selection

The camembert with apricot and candied walnuts were amazing. It was very difficult to share this!

campfire dawn
pierde almas puritita mezcal, clear creek eau de vie of douglas fir, scrappy’s lime bitters, fee bros. mint bitters, sugar

Smoky and strong. In other words, I am too much of a pansy for this drink.

through the looking glass
oxley gin, earl grey tea, cardamaro, sugar beet syrup, citric acid, cream, nutmeg

Sweet and heady. Still a little too boozy for my sensitive palate, but I could handle this one better than most.

la pizza al pesto
pesto, ricotta, spinach, bacon

An interesting combination of toppings that I would love to replicate, though I’d swap out the bacon for prosciutto.

indochina ti
smith and cross rum, coconut milk, thai basil, red bell pepper, serrano date syrup, lime, angostura bitters

A little too outlandish for me, but this spicy potion was well received by the other guests.

savoy rouge
bank note scotch, creme yvette, house rose vermouth, reagan’s orange bitters, cocktail kingdom wormwood bitters

Another “burny” drink that was appreciated by finer drinkers than I. Strong and stiff.

la pizza margherita
mozzarella, tomato, basil pizza

This flatbread pizza was my favorite, as it was the simplest. At only $4.00, it is a sure-fire steal for a crowd pleasing happy hour snack.

paraiso
tapatio blanco tequila, prickly pear cactus, cardamom honey, chive, lime, orange blossom water

I was looking forward to this drink all evening, and was slightly disappointed that it did not meet my desire for sweetness. Still, this one was another crowd favorite and my palate eventually warmed to it, or at least was morbidly curious enough to continue to sip it.

il calzone ai funghi e tartufo
filled pizza, ricotta, mushrooms, truffles

Get rid of the truffles and I’d be all over this. I’m over the truffle craze (truthfully, I never got on that bandwagon and cannot fathom it.) The truffles overwhelmed everything else and it was a little too heavy after everything we’d eaten. Great for soaking up a lot of alcohol, though, so apropos? I’m glad this was a favorite with the others; more margharita for me.

American Hillbilly
bulleit rye, pancetta and rosemary infused maple syrup, lemon juice, bar keep baked apple bitters, forbidden bitters

My favorite drink of the night, hands down, and I’m not just saying that because I am the descendant of hillbillies. Or am I? Sweet, slightly savory, this was like a boozy spiced cider and really hit the spot for me. The rosemary was just the hint of outdoorsy that added a twang of banjo touch.

i due kobe hamburgers
mini kobe beef burgers, mushrooms, fontina

I sneaked two of these tasty morsels. Definitely one of my favorite bar bites of the night.

rosie carver
fords gin, aylesbury vodka, lillet rose, smoked infused ice

Another sturdy, medicinal drink. Can I just order a mojito? Whisky sour? Sidecar? These drinks are just too high-brow for me, someone who drank PBR in a non-ironic way.

la panna cotta alla vaniglia
vanilla panna cotta, market berries, rosemary puff pastry

Another bit of food I was forced to share, but did not want to. For someone who went 29 years without trying panna cotta, I seem to be making up for it now.

long for yesterday
pink pigeon rum, espelette syrup, tempus fugit creme de cacao, miracle mile chocolate chili bitters, cream, soda

Another deceptive drink that I was expecting to be sweet but ended up being bitter. Ah, well. At least I enjoyed the chocolate dipped biscuit that adorned it!

If you’re into strong, stiff cocktails where you really taste every single one of the fresh ingredients and quality alcohol, I definitely recommend planning a cocktail date in your near future. This tasting was a celebration of bar manager and mixologist Jaymee Mandeville’s creativity, and a rather shameless exhibition of my taste in drinks. As for me, I’ll be eating the bar bites and sticking to the kind of drinks that come with little paper umbrellas.

Drago Centro
525 South Flower Street
Los Angeles, 90071
http://dragocentro.com
Tel: 213.228.8998

FTC Disclosure: While the drinks and bites were on the house, all wording and opinions remain my own!

Showcase: Osteria Drago (West Hollywood)

Posted on October 11, 2012 by Rachael

A short while ago I was invited to a media dinner and wine pairing at Osteria Drago, the latest venture by powerhouse Italian chef Celestino Drago.

I wasn’t able to successfully adjust my camera as I’d have liked to, so pardon the flip-top cell phone quality of my images. It really burns my biscuits that I was unable to showcase this beautiful dinner with the quality it deserved. This is one of those rare moments when I regret not using the flash for everything.

Prosecco

We kicked the night off right with flutes filled with Prosecco. Sparkly, crisp and refreshing, this was just the ticket to getting my palate tingling and ready for more choice wine and food.

baby beets, burrata, arugula, crispy shallots, white balsamic

A great starter to open the meal with. I really enjoyed the combination of textures; from crispy shallots to smooth burrata, hearty beets and leafy greens, it was a true delight.

Angolotti with ricotta, shaved corn, zucchini, butter sauce
wine pairing: white from Umbria Liguria

Really, couldn’t I just have had a big bowl of this? Please, sir, could I have some more?

pappardelle, roasted pheasant, morel mushrooms
wine pairing: Illuminiti riparosso montepulciano d’abruzzo

My favorite pasta dish ever, hands down, end of story, no contest. I’ve already written a love letter to this dish, though. So you know.

whole baked mediterranean branzino, sautéed mushrooms, potato
wine pairing: Cabernet

An exceptional fish, also known as European seabass. Though I’d never eaten this delish fish before, I instantly wanted more of it.

Short ribs, cannellini beans with rainbow chard in braised wine

Not my favorite item of the menu, as it was a touch salty and I am overall not a of of short ribs. The vegetarian next to me, Erin, shared her carrot risotto and that was so mind-bogglingly delicious I might just order it the next time I am at the restaurant.

Greek yoghurt panna cotta, maraschino cherry & red wine compote
& bread pudding with Nutella foam (behind)
wine pairing: Moscato d’Asti

Magical. The Panna cotta is itself was understated, permitting the dressing of the richly stewed compote to be the star of the show. I didn’t care for the bread pudding, though, but that’s okay. I had Panna cotta to eat.

OSTERIA DRAGO
8741 W. SUNSET BLVD.
WEST HOLLYWOOD, CA
90069
Tel: 310.657.1182
http://www.osteriadrago.com

FTC disclosure: This meal was on the house, but all words and opinions remain my own.

Showcase: San Gennaro Feast at Dominick’s (West Hollywood)

Posted on October 5, 2012 by Rachael

I was recently invited to sample some items off of the special San Gennaro Feast menu at Dominick’s, a West Hollywood institution since 1948. What started as a favorite to Frank Sinatra and members of the Rat Pack soon declined as the keys to Dominick’s passed from new owner to new owner. Dominick’s was almost lost to the memories of yesteryear, until Warner Ebbink and Brandon Boudet took it under their wings and brought it back to its former glory.

Brick Patio Dining Area

Walking through the cottage-like restaurant I felt instantly transported back to another era. “This is SO cute!” I kept exclaiming to the hostess as she led me out to an even cuter brick patio in the back. Complete with fireplace, chalkboard menu and hanging plants; it really captured how I imagine village bistros in Italy to look like.

Basil Smash ($12)
Russian Standard | El Jimador Reposado | Basil | Agave & Regan’s Orange Bitters | Bundaberg Grapefruit Soda

I started my evening off with a nice drink. A decidedly tardy bus, conflicting directions by colorful locals and searing hot temperatures made this refreshing cocktail all the more appreciated and savored.

Rice Balls ($4)

Leslie, my contact, was adamant about ordering the rice balls and it’s no wonder why; with mushrooms, rich mozzerella cheese and a perfectly golden crispy exterior. I could snack on these all the live-long day. My favorite rice balls, hands down.

Roasted Corn - Dominick's San Gennaro Feast

Roasted Corn ($8)

Naturally sweet and savory, this is a generously portioned side dish to cut through the meat-laden menu.

Raw Mixed Baby Kale Salad ($14)
avocado | smoked tomato vinaigrette

A fantastically seasoned salad; great for summer nights or when you just need something green.

Crab Fritters
roasted garlic aioli

There are elements of New Orleans flare at Dominick’s and these crab cake fritters are a testimony that someone in that kitchen knows what they’re doing when they tackle crab. A generous dunk in the roasted garlic aioli and I am in heaven.

Meatball Flight

Chicken Meatball

Pork Meatball mustard sherry sauce

Spicy Wagyu Beef Meatball

I sort of chuckled when the server insisted on having us try a “meatball flight”; definitely not something I hear everyday. I’m not precisely a fan of meatballs, save for the homemade Bavarian or German kind that are drenched in cream sauce and served with noodles. Even those are getting too heavy for my stomach to take. I went with it, though, and gave them all a try. My favorite, surprisingly enough, was the chicken; it was light and easily managed. The other two were spicy in a way that I did not take to and just overall not my cup of tea. For the meatball connoisseur, though, this is probably right up your alley.

House Meatball

This is the famous meatball Dominick’s is know for, and definitely blew those fancy meatballs out of the water. I’d be hard pressed to order spaghetti and meatballs, but having tasted the speciality of the house now, I won’t hesitate to recommend it to all who inquired.

Hocus Pocus Syrah

I sampled a few red wines before settling on this 2010 syrah called Hocus Pocus. I steer clear of heady, musty wines with a thick tannin flavoring and while this had a certain Autumnal must to it, I enjoyed it quite sincerely.

Stiglioli
smoked mozzarella wrapped inside grilled steak

What is more primal than meat and cheese? Nothing, I tell you what. I was very grateful this San Gennaro Feast item came in a modest portion because it is the kind of food too rich to handle in large quantities. Utterly irresistible with fresh herbs and garlic to top it off.

Skillet Cookie ($8)
Chocolate Chunk Cookie | Salted Almonds | Roasted Cherries | Sweet Cream Gelato

I waffled between this and the chocolate panna cotta, going with the item my server suggested. This was a nice treat, but strangely out of place in an otherwise cohesive menu. I’ll go for the panna cotta next time around.

Whether you stop in to sample the San Gennaro fare or treat yourself and a loved one to dinner and drinks, it will never be a bad choice to swing by Dominick’s.

Dominick’s
8715 Beverly Boulevard
West Hollywood, California 90048
Tel. (310) 652-2335
http://www.dominicksrestaurant.com
Open 5pm seven days a week

the food was complimentary, but all opinions and wording are my own.

Showcase: Màs Malo (Downtown Los Angeles)

Posted on September 21, 2012 by Rachael

I was invited to a media tasting dinner at Màs Malo, the sister venture to the popular Silver Lake eatery, Malo. Situated in an old jewelry store from the 1920s, the historically preserved opulence served as a splendidly bizarre juxtapose to the Chicano comfort food Chef Robert Luna boasts.

Habanero Creme – Black Bean – Guacamole – Salsa

We started our evening in The Vault – where precious gems were once stored, now a private room perfect for small parties or a private little pre-dinner mixer with chips and dips, as we used it for. The clear favorite of the evening was the habanero creme, though I liked to include a dollop of black bean dip for depth and contrast.

Margarita
Tequila Blanco – lime juice – agave

This was smooth and light, though I the agave was easily detected by a distinct sweetness I normally do not attribute to margaritas. By contrast, the salted rim packed a powerful punch; I think it was their chile lime salt. Whatever it was, it was tasty and went well with the agave.

Vegan Menudo

I am soy-sensitive and never cared for tofu as a substitute for meat, though the broth was tasty, especially with a squeeze of the provided lime wedge. I would still like to try the real deal menudo one day.

Kale and Pumpkin Seed Salad - Màs Malo - Downtown L.A.

Kale + Seed Salad
Pumpkin Seeds | Pistachio dressing

Chopped Salad
cactus + chorizo

Spinach Salad
Avocado + Chicharrón

Though the kale salad was mightily refreshing, nothing could top the spinach and Chicarrón. Not surprisingly, I dig the crispy little bits of fried pork skin atop an otherwise healthy salad. There is something so deliciously sinister about it.

Spinach and Corn Pancake - Màs Malo - Downtown L.A.

Buttermilk Spinach & Corn Pancake
honey-caramelized carnitas | powered sugar

It’s not as if I’m inexperienced with savory pancakes, but this was delightfully unexpected and wildly different. Appropriately enough, this is listed under the brunch section of the menu, and brunch is available at any time. While I could leave or take carnitas in general, the caramelized honey glaze elevated them to the point wherein I cannot imagine this dish without them. I thought one more bite and Angela from I Flip for Food was going to compose a sonnet for the pancake! One bite was enough for me, though, because we had a long way to go.

Chile Relleno - Màs Malo - Downtown L.A.

Cheese Chile Bomba Relleno

I’ve never really been a fan of chile relleno, or big green peppers/salsa verde for that matter, and I have to say that I am still not a fan.

Soyrizo Fundido

Another soy-based dish I couldn’t get behind. It was popular among the vegetarians, though!

White Sangria - Màs Malo - Downtown L.A.

White Wine Sangria

Time for another drink, please. This was a very mild white wine sangria, light and dainty. It was good under the circumstances of having all of this heavy, abundant food, but I would probably go for the red next time for a heftier flavor.

Shrimp Fundido

One of my favorite dishes of the evening, the fundido – or fondue – is cheesy, rich and perfect for sharing with friends or going solo in full-on glutton mode. The toasted bread is adequate enough, but for a bonus layer of taste, we started using the chewy chips to dip in the fundido.

Chewy Chips

They’re nothing spectacular to look at, but these home made chips are flash fried to have a crispy edge and chewy center. Chef Luna said his father used to make these for the family to snack on, and I myself make whole tortillas like this when I make my own taco shells. It is a familiarly welcoming texture. Proceed with caution, though, as these will fill a body up a lot faster than normal chips.

Beef and Pickle Tacos - Màs Malo - Downtown L.A.

Ground beef and Pickle Tacos

I like beef. I like pickles, even. And I most definitely love crispy shell tacos. Put them together, though, and you have the perfect drinking-night-out cure-all. As my wits about me when these were put before me, however, I just wasn’t into them.

Squash Blossom Taco - Màs Malo - Downtown L.A.

Squash Blossom Taco with Red Onion

The red onion and seasoning combated with the other ingredients and overwhelmed my taste buds. Sadly, not my favorite.

Chicken in Mole Poblano

Once, twice, three times is supposed to be the charm but alas, this was my third and dare I say final time I will try mole. Just not really my cuppa. This is strictly a personal preference; others at the dinner were head over heels for this dish.

Split Chicken with Apricot Sauce - Màs Malo - Downtown L.A.

Blasted 1/2 Baby Chicken with apricot sauce

My favorite dish of the evening, hands down. Chicken so moist and tender I found it near impossible to believe it had been baked boneless, but I heard it from Chef himself! The sauce was an amazing apricot base and I yearn to replicate it. Another beloved dish from Chef Robert Luna’s childhood, whose skill and talent keep the memories and flavor of his East L.A. upbringing alive.

Màs Malo
515 W. 7th Street – 1st Floor
Los Angeles, CA 90014
(213)-985-4332
http://masmalorestaurant.com
Sunday-Thursday: 10a-11p
Friday & Saturday: 10a-2a

Disclosure: The meal was on the house, but all opinions remain my own.

Showcase: Fresco Bistro (Cork, Ireland)

Posted on June 22, 2012 by Rachael

Twitter brings so many lovely souls together, don’t you think? Well, more on that later, but I bring up Twitter now to say that via the wonder that it is I met the lovely staff of Fresco Bistro, chiefly Brian Casey and Chef Prakash. The Bistro is located on the UCC campus (University College Cork), attached to the Lewis Gluckman Gallery. Fresco Bistro has really taken college eats to a higher level while still keeping the prices affordable for the student budget.
Around midweek of my stay in Cork City, I, along with Evin of EvinOK.net was invited to sample potential dishes of the upcoming summer menu. I was already aware how creatively capable Chef could be as I’d dined at Fresco Bistro the previous Sunday for brunch (one of the few places in Cork open for Sunday brunches – along with Electric and Castle Cafe) so I knew that Evin and I were in for a serious ride of the taste buds.

Seafood Cappuccino
fresh salmon | mushroom | chives | red pepper flake

Creamy and delicate, without a trace of sea brine and a foam so delightfully light and tasty you’ll be scrounging around at the bottom of the cup for more. Sorry to break it to you, boys and girls, but this whimsical take on seafood soup will only be available for special catering events. Still, if that isn’t the very incentive to have Fresco Bistro cater your event, I don’t know what is.

Spicy Crab on French Toast

I was very excited when this plate was set down before us; fresh crab is always high on my favorite seafood list. I didn’t feel the kick of the spice until I had already swallowed; then a slow burn trailed upward and punched me right in the taste buds. It was awesome. The French Toast element is the sweet breakfast style French Toast. It actually threw me off, in taste and texture, and I can’t say I’m a fan of its sweetened heaviness. I think I would prefer the crab on plain, slightly toasted brioche.

Scrambled Eggs with Mackerel on Rye Pancakes

OK. I’m going to pull you aside right now and explain something about me and mackerel: We rarely get on well. I know; mackerel is a beloved fish all over the world, especially here in Ireland, but I am rarely a fan. If someone out there can prepare mackerel in a way that will get me to eat it without wrinkling my nose, I applaud them.
Congratulations, Chef. You got me to eat mackerel with this dish. Firstly, look at those scrambled eggs. They were creamy and light as a cloud. Rye pancakes? Genius. Unlike traditional pancakes, these did not sit heavily in my stomach and really added another layer of both taste and texture to the dish. I really hope this one goes on the menu; I predict the masses really taking a shine to it.

Salmon and Sour Crème fraîche on Rye Pancakes

A cousin to the previous dish, this one just didn’t win me over like the scrambled eggs and mackerel. The rye pancakes are too delicate to take on the sour cream/Crème fraîche sauce.

Fried Calamari with Raspberry Mayo

The calamari was cooked beautifully, but the seasoning of the batter was a touch too overpowering to really enjoy Chef’s ability with this oft abused dish. When a chef is able to successfully cook calamari it ought to be celebrated and allowed to stand out on its own. If the seasoning was taken down a notch, some lemon and simple herbs perhaps, and the calamari permitted to be the star, this could be brilliant. I could take or leave the raspberry mayo; I personally prefer my calamari to just speak for itself. The addition of the greens was a welcomed touch.

Spicy Chicken w/ pineapple salsa, papodam, braised cabbage

Spicy Chicken | Pineapple salsa | Papadum | Braised Cabbage

Here is a case where the supporting cast chew the scenery right out from under the leading star. While the chicken was cooked just fine, the season battled with itself, with no real clear winner other than SPICY. What made this dish were all of the secondary components, particularly the pineapple salsa and the papadum. I’m usually wary of fruit based salsa, but I really wouldn’t call these gorgeous chunks of fresh pineapple salsa, rather the perfect condiment to take on the spiciness of the dish. The papadum added just the right amount of crunch, giving this dish a diverse journey of textures.

Pan-seared bass with Absolut citrus salsa

Pan-seared Bass | Absolut citrus salsa

What that man can do with a fish…Seriously. Look at that; that’s art right there, that is. I was groaning in pain from overindulgence, but that did not stop me from appreciating the sheer freshness of this dish. If someone asked me to recommend an entree for dinner, this is the dish I would suggest. It’s brilliance is its simplicity and the grapefruit/orange wedges are the perfect reminder that it is summer. This is the epitome of summer dining.

Mackerel red curry with okra & eggplant bratta

Mackerel | Tamarind curry | okra | eggplant bratta

Though the bread was tasty, I did not love the curry. While I can get behind okra and eggplant, I felt this dish was just a wee too heavy for summer. I also could not appreciate this dish in full due to the mackerel.

Pork Noodles

I was so full by this time that I kind of blacked out when they set this before me. The noodles had a good bite to them, which I appreciated. Noodle consistency is another oft overlooked culinary art form.

Mushroom and Prawn Ravioli - Fresco Bistro

Prawn and Mushroom Ravioli

Why, oh, why did the last dish of the afternoon have to be pasta, my beloved pasta? I can’t comment on what it tasted of as I was trying to curl up under the table and sleep away my food coma, but rest assured I wanted to gobble it right up.

While I may not have fallen head over heels in love with everything Chef sent out, what I appreciated was his bold creativity. Thinking outside the box isn’t an option for Chef; it’s compulsory.
From my outsider POV, food in Ireland has evolved: Phase One was taking the traditional standards and elevating them on a higher culinary level of quality. Phase One is damn near complete, especially in Cork. Phase Two is Thinking Outside the Familiar and daring to be different. Fresco Bistro is pioneering Phase Two.
All in all it was a beautiful spread and the folks of Cork are extraordinarily fortunate to have forward-thinking minds like Brian and Kash that will help usher not just the city, but Ireland itself, into a culinary force to be reckoned with.

Thanks for the invitational, guys – I can’t wait to come back for seconds!

Fresco Bistro
Lewis Glucksman Gallery, UCC
000 Cork, Ireland
011 353 21 490 1848
Mon-Fri: 8:15a-5:00p
Sat-Sun: 12:00p-5:00p
website (Facebook)

FTC Disclaimer: The meal was on the house, but all of the opinions are my own.

Showcase: Wood and Vine (Hollywood)

Posted on May 14, 2012 by Rachael

I met the good people of Wood and Vine and the Vintage Bouquet in Beverly Hills. Like a good American with generations of poverty in my blood, I gushed over their display of chicken liver pate and other offal delights. Whether it was my stark professionalism mixed with obvious enthusiasm for ‘head-to-toe’ eating or my fangirlish squeal registering brain-mangling decibels, I was invited to Wood and Vine to sample the full menu.

Arriving exactly at 5:30 (and by exactly I mean I was there 15 minutes early, snapping random pictures of Hollywood Boulevard and resisting the urge to press my nose against their windows) when the doors to Wood and Vine opened to the public, I was greeted by Scott of the Vine Street Partners, and one-third of Wood and Vine ownership. He gave me the grand tour of the restaurant, which is ground level of the historical Taft Building. What makes The Taft Building historic? Built in 1923, tt was first high-rise at Hollywood and Vine, the busiest intersection during The Golden Age of Hollywood where anyone who was anyone had an office, including Charlie Chaplin & Will Rogers.

Outdoor Dining Area and Fire Pit

Upstairs Dining Area

The main area consists of the long bar and a handful of tables while the outdoor dining area utilizes its space very well with couch-bench and chair seating. Free-standing heaters are dotted about and the square fire-pit is an excellent place for late night drinks and S’mores.
The upstairs had a more intimate feel; and while it overlooked the bar area so you still feel connected to the restaurant, being slightly removed is more ideal for parties looking to get away from noise or make some noise themselves. It isn’t uncommon for the upstairs and/or patio or the entire restaurant to be booked out.

About the time I was done the tour chef Gavin Mills came strolling by, asking me if I was ready to eat. I told him I was in his capable hands and I would eat anything he puts before me. His face took on a giddy expression, an almost maniacal gleam in his eyes as he stared me down. Challenge: Accepted.

Knowing what I was about to get into, Scott settled next to met at the bar to lend a helping hand – and stomach.

There wasn’t a miss among the board, but the bites that really stood our for me was the Bresaola, Country pâté and the pork & mustard rillettes. Here is a better shot of the pâté from the Vintage Bouquet:

It was about time for the first drink of the evening, and with bar manager Fred at the helm of the libations, I knew I was in good hands.

Accomplice
Organic Vodka | Strawberry syrup | Champagne | Lemon juice

Oh, this was heaven. Unsurprisingly this is one of the bar’s best sellers. It’s dainty, sweet (not sickly so) and utterly feminine. I do have to say it was very difficult for me to try other cocktails for the sake of variety; had I the opportunity to rewind the night, I would have stuck with this drink throughout the evening.

Croquette
Wild Mushroom Risotto | Buratta

Ah, a special item not even listed on the menu. Crispy on the inside, luscious decadence on the inside. I would not hold it against anyone if they downed a dozen of these in one sitting.

Barbecue Pork Slider
Buttermilk Cabbage | Cabbage Salad

What on earth possessed Gavin to call this succulent Carolina barbecue style pork sandwich a slider I will never know; this thing was mammoth. I had no idea he had this Ace up his sleeve. Scott and I did the best we could to devour this without having to throw in the towel completely. Lord, I need another drink…

Pan’s Cure
Nolet’s & Plymouth Gin | lime juice | Jasmine | Celery juice

I went for this one for the lime and Jasmine, but the celery was the astonishingly dominant flavor. Can’t go wrong with acid green colored drinks, though.

Chicken and Waffles
House-made waffle | Maple glaze | Sage butter

I could almost hear Chef cackling from the kitchen when a food runner set this sucker before us. Curse you, Mills, and your valiant efforts to kill me with sophisticated Southern comfort food! Gavin almost succeeded in me giving up after devouring half of this juicy chicken and waffle. Scott was looking a bit peaky; food coma was imminent. Sage butter and maple glaze? Such a simple twist made all the difference in making this chicken and waffles stand out above the rest.

Pan-Seared Scallops
Two diver scallops | Creamy grits | Zucchini | Lemon basil | Market greens

Mercy at long last! Scallops are my latest seafood obsession and when I can get them as prepared as confidently and expertly as they were here it is an experience that attains Nirvana (as in the state of, not the grunge band). I mean, just look at that golden brown sear! That took love and skills, my friends. The creamy grits was something I’d never have thought of pairing with the meaty scallop, but now that I’ve tasted it, I cannot get the pairing out of my mind! The zucchini and and market greens gave a harmonious contrasts while the lemon basil added a complexity that made this dish attain culinary stardom.

In the Buff
Buffalo Trace Bourbon | St. Germaine | Absinthe | Lemon

My third and last cocktail of the evening. My experience with bourbon has been minimal at best, and absinthe non-existent until now. It was the lure of St. Germaine that reeled me to give this stiff-sweet drink a go. Scott informed me bourbon is good for digestion and allowed me to go for one more round.

Butterscotch Pot de Creme

I will never turn down butterscotch pudding, even if I did go against my usual “Don’t Mess with the Chef” rule and ask that the salty caramel ice cream be omitted. I have to accept and declare publicly that after careful experimentation, I do not like salted caramel ice cream. Truthfully, I cannot imagine how it would enhance this already amazing dessert. Rich and creamy, this pot de creme was the perfect way to end my evening.

I’m quite proud of myself for being able to nosh at least half (or more) of what Chef Gavin sent out for me to try, though at times I was sure Scott wanted to tap out and slink away home, his heart and stomach filled with regret at inviting the girl with the bottomless stomach over for dinner. I jest, though. Our equal enthusiasm for the food spurred us onward to victory!
Scott, along with his two business partners, Gavin, bar manager Fred, events manager Kurt and all of the staff I met truly nurture every nuance of Wood and Vine. It’s not everyday that you will come across a restaurant where the smiles are genuine, employees and patrons alike. A couple – either visitors or transplants to L.A. – gently interrupted our meal to congratulate Scott on the dynamite drinks they had, pleased to have discovered something authentic in a city not known to the rest of the world for its ability to be thus.

From the produce sourced from local Farmer’s Market on a daily basis to the quality raised meat that local & humane farmers & purveyors can provide, the synonyms best used for Wood and Vine are fresh and responsible. It is a place that has quickly become dear to my heart and I find myself already recommending to numerous people.

Though they’ve only been around for just over a year, Wood and Vine has already dived head first into community projects by partnering up with Los Angeles Youth Network, a local non-profit organization that provides outreach, shelter, and educational support for abused and homeless adolescents. Their involvement includes hosting a group of kids from LAYN on a regular basis to teach them about cooking, nutrition, and restaurant management. All sales proceeds from one of their signature desserts are donated directly to the organization. So order up you some butterscotch pudding, already!

Bonus Info:
- Website is up-to-date and easy to navigate, with pertinent information as well as the option to reserve a table and upcoming events available on the homepage.
- You can also learn more about the purveyors and local farms that provide the meat and cheese.
- Brunch is served every Sunday
- Monday Night 3-course Market Dinner: $18
- Second only to the food served at Wood and Vine is its prime location two doors down from the Metro Red Line Hollywood/Vine Station. Patrons looking to imbibe or just save some dough on parking and gas can buy a day pass for only $5.00 and not have to sweat about traffic.

Wood and Vine
6280 Hollywood Boulevard
Hollywood, CA
(323) 334-3360
website

Hours:
Mon to Weds – 5:30p-12am (Kitchen closes at 10pm)
Thurs to Sat – 5:30p-2am (Kitchen closes at 11pm)
Sunday ~ 11am to 2pm (Brunch), 4pm to 9:30pm (Dinner)

Glass of Win

adventures of a food loving, globe-trekking geek girl extraordinaire

Category Archives: Restaurant Showcase