Gourmet Pigs

Hot and Soupy #2: Ippudo, NY. Best Ramen in the States

2009-12-17T08:30:00.000-08:00

A New York trip calls for Ippudo - if you haven't been there, that is.
I met up with an LA blogger (now Destination Eats) who's relocated to NYC, and his girlfriend for lunch during my trip.
There was a 45 minute wait, so we went to Momofuku Milk Bar to get some goodies while waiting for a table, but Ippudo's staff wouldn't let us take our cookies into the dining area. We had to leave them in the staff closet to be picked up when we leave.

We had fun observing the wall of ramen bowls behind the bar, and wondered what would happen during an earthquake. Well, good thing they're not in California!
After a while we were called to be seated and walked through a fairly large dining room - much fancier than other ramen joints I've been too, but I guess this is a popular spot in NY after all.

I've heard good things about their pork buns, so we ordered some. But beware although at the bar you can order them for $4 each, when you're seated at a table you have to order two at a time for $8! Why? Who knows. Because they want to?
Some people may kill me for this, but I actually liked Momofuku's pork buns better ...
The problem with these are the mayonnaise. Too much mayonnaise that it overwhelms the pork flavor. While the oyster sauce in Momofuku's pork buns are reminiscent of Beijing duck, mayonnaise just reminded me of ...well ... sandwiches?

But the main attraction here is the ramen. I ordered the Akamaru Modern ($14)
Akamaru means 'red circle,' Destination Eats' girlfriend explained to me. The red circle most likely referred the dollop of spicy miso paste in the middle.

Some food porn shots for you: thin straight noodles in true Hakata-style, thick chashu, medium boiled eggs.
This was indeed an excellent bowl of ramen. I liked the firm Hakata thin noodles, the tonkotsu broth is rich and flavorful, the chashu thick and succulent, and the half boiled eggs added an extra texture that neither poached nor hard boiled egg can. It is indeed a magnificent bowl of ramen that hints of the gloriousness that you might get at the original Hakata outpost.

The $14 price tag aside, the attitude about the pork bun ordering and taking cookies in aside, this was conceivably the best bowl of ramen I've had in the US. Whether or not you should pay $14 for a bowl of ramen, though (even if you are in New York), is entirely your decision.

Ippudo
65 4th Ave
New York, NY 10003
(212) 388-0088
www.ippudo.com/ny/

Hot and Soupy #1: Handmade Soba and Udon at Ichimiann (You Never Knew It Could Taste This Good)

2009-12-15T08:30:00.000-08:00

I've eaten at Ichimiann so much it's a wonder that I hadn't written about it sooner, but this cold winter weather is the perfect time to start it off as the inaugural post of my "Hot and Soupy" series of posts!

Ichimiann is a place I found through Exile Kiss' blogpost, lauding it as the one amazing teuchi(handmade) soba place in town. I was on a crazy soba kick and wanted to venture further than Yabu.

Ichimiann, aka Bamboo Garden, is a tiny shop on a dilapidated side street right next to Foster's Freeze and looks just like a typical noodle shop.
Cash only, you can place your order and then take a seat at the bar by the wall.

The rite of passage for all soba noobs is the Zaru Soba, so even though it doesn't meet the hot and soupy winter theme, it simply cannot be left unmentioned. Zaru soba gets its name from the bamboo sieve that it is served on and is typically served with tsuyu (a mixture of dashi, sweetened soy sauce, and mirin), scallions, and wasabi.
Mix the scallions and wasabi in the tsuyu, then pick up the buckwheat noodles and dip it in the tsuyu.
This is the dish that best highlights Ichimiann's excellent handmade soba, the wonderful texture and the flavor of the buckwheat noodle itself. The soba here is devoid of that doughy and powdery taste and texture that I always hated in mass produced noodles.

If you want hot soba, however, Ichimiann has plenty of options for you, from a simple bowl with poached egg to many more. The flavors of the broth are subtler here, unlike many places which tend to be salty, but it is ultimately more satisfying and worth savoring.

When you want your protein you could opt for the unagi soba topped with grated yam.
Even though this dish made me realize I'm not big on japanese yam, the rest of the dish was excellent. The unagi is nicely grilled and lends a nice flavor although I did miss the crisp texture of the unagi before it's soaked in broth and yam.

When Exile Kiss did a second post, this time on the udon noodles at Ichimiann, I had to go back and try that too (even if I'm still a soba girl).

A bowl of beef sukiyaki udon seems like the perfect meal for a chilly Saturday morning (ok, afternoon).

Ichimiann's udon is thin, unlike the type you normally see in stores and restaurants.
The sukiyaki udon bowl is bolder in flavor than the other soba dishes that I've had and it really hits the spot. The udon, while thinner than usual, is wonderfully chewy without that doughy consistency.
Ichimiann's subtle but deeply satisfying flavor doesn't leave you overwhelmed and dehydrated like some salty dishes might, but instead it just keeps you satiated all day long.

Ichimian Bamboo Garden
1618 Cravens Ave
Torrance, CA 90501
(310) 328-1323

Lunch with Chef Michael Chiarello. Chatting About Top Chef, Good Television, Flavors, and More.

2009-12-13T20:18:00.000-08:00

It isn't often that I get the chance to meet and greet a celeb chef, especially when he's not based in Los Angeles, so when an invitation came to meet Top Chef Master finalist Michael Chiarello, I took it despite the fact that I had to drive all the way to OC on a weekday afternoon.

The meet and greet took place at his Napa Style store in South Coast Plaza. When I arrived, he hadn't come out yet, but I was happy to see fellow LA blogger Mattatouille there already partaking in some of Chiarello's fine wines.

I've had his five wines during the blogger event a couple of months ago and really enjoyed all of them, so I was quite happy to partake again. This time they are serving the Eileen (Cabernet, named after his wife) and Roux (old vine Petit Syrah, named after one of his daughters - these vines are 97 years old and are the oldest vines in Napa).

While waiting for Chiarello to come out and lunch to be served, I made my way around the impressive spread of bread, dips, and cured meats which are available for purchase at the store.
Soon after the store manager started bringing in lunch, which was made from Chiarello's recipes and prepared at another South Coast Plaza restaurant for this event. Our simple but delicious lunch consisted of vegetable pizza and cauliflower alla parmigiana.
Since the lunch was at the Napa Style store where samples of various products are available, we had the brilliant idea of sprinkling some of their Truffle Salt on our cauliflowers. So. Good.
To finish off were two trays of chocolates, all of them are (of course) sold at Napa Style including Valerie's salt and pepper truffles.
There were also Rabitos chocolate fig bonbons that I really like.

Chef Chiarello came wearing casual clothing and a big smile, and many of the media people in attendance immediately went over to chat with him. I couldn't hustle through his older fans, so I just waited until later.

Chiarello was quite charismatic and an entertaining speaker, throwing various jokes and anecdotes (one of his quotes of the day: "I'm not particularly artistic but I am crafty.")

As expected, most of the questions revolved around his experience in the Top Chef Master competition - including how the editing process to create "good television" gave a very different impression than what actually happened.
The rest of the conversation traversed through his experience going out to see rabbits with daughter Giana who grew up seeing an ecosystem come to life, to juggling the demands of organic wine growing vs what is financially feasible. According to Chiarello, advocates for organic movement demand certain things but do not realize that means an extra $1 million investment for wine growers like Chiarello. Still committed to organic practices, Chiarello is working on an electric tractor for his vineyard.

His decision to open the Napa Style stores celebrates the increasing return of American consumers to the home kitchen (thanks to the recessions). The products available at Napa Style gave home cooks access to the same high quality and distinct artisan products Chiarello uses in his kitchen such as his various natural and flavored salts and olive oils. As for his selection of these products, Chiarello emphasizes what he calls "flavor" rather than taste, "flavors" that came about from the individuals involved in the creation process itself.

He also spoke of his experiences as a chef up until now, starting from Florida to his return to California with Tra Vigne in Napa and his latest restaurant, Bottega. To celebrate Bottega's anniversary last week, they held an all-week truffle menu! If only it was closer to Los Angeles ...

Upcoming: Holiday Punch Competition and More Rum, Hot and Buttered

2009-12-07T14:52:00.000-08:00

Taste (and indulge in) and judge six different punches.
If that's not enough, there will also be as much Hot Buttered Rum as you care for served by RumDood himself (he's the one in hawaiian shirt and fedora hat).

And of course, snacks to keep you afloat all that rum you're drinking.

For just $12, that could be you hot and buttered up in the middle of Malo Cantina this Thursday!

It's fun seeing your friends go places. Like when blogger friend RumDood goes to hold his first ever LIVE punch competition at Malo Cantina this coming Thursday, December 10!

But alas, since I can't be there to see it for myself, I was hoping blogging about it will send some of you guys reading there. Hopefully sending a proxy will make up for me not showing up. In other words, I want all of you to go there on Thursday and get punched up!

I don't see why you would refuse.

Robataya: Low Key Westside Robata & Yakitori

2009-12-06T09:00:00.000-08:00

A lot has been happening in the West LA dining scene since I graduated from UCLA. Returning to Sawtelle a year ago, I noticed at least three new spots. One of these was Robata-ya located next to Chabuya. At the time, robata was made somewhat popular by the Katsuya in Brentwood, so we were eager to try this more affordable option.

The menu was pretty extensive. From traditional cold appetizers like the cucumber sunomono - always a refreshing starter when not overdressed - Robataya's version was nice and light with a big enough portion to share.
I was also enticed by the fancier options like the truffle chawan mushi.
The truffles weren't that fragrant and didn't add much to the dish at all, but the chawan mushi itself was really quite good. Next time I'd rather have the chawan mushi and not pay a premium for the truffles.

Seared foie gras might have been the most affordable at only $12.
Not the best quality and a little stringy, but for $12 what more can you ask for? If you can pay a bit more, Orris next door has quite a delicious version.

An order of corn from the robata bar was a whopping plate of six pieces of grilled corn.
Way too much for 2 people to share, even if they are as much of a corn lover as we are.

It was pretty exciting to see options like bonchiri (chicken tail) and seseri (chicken neck) on the menu at Robataya. I fell in love with seseri at Yakitori Totto in New York. The seseri here is not as good as it was fattier, but as decent an option as you can find for seseri in Los Angeles: crispy skin, tender and juicy meat.
When you see chicken tail, you should think chicken butt instead.
In other words, fatty.

They had a nice, although small, rotating dessert menu and the flourless chocolate cake ended the night on a high note.

All in all, not a bad meal. Everything was quite enjoyable and very much comparable to Yakitoriya down the street but with more options. Oh, and no minimum skewer order here either! Nothing mind-blowing (unlike Yakitori Totto); the most memorable dish was actually the flourless chocolate cake, but it's still a good everyday place.

Robata Ya
2004 Sawtelle Blvd
Los Angeles, CA 90025
(310) 481-1418

Get Ready, Ludobites is Back.

2009-12-02T14:19:00.000-08:00

Ludobites is back for another limited engagement, this time at the first maid cafe this side of the world, Royal/T (and yep, some old faces from the previous Ludobites may be wearing maid outfits serving you). A group of bloggers were lucky enough to get a sneak preview the night before the opening, all thanks to the Fooddigger team!

Why we love Fooddigger:

They not only get the LA food blogging community together, algorithmically match our palates, and throw dinners for us, they throw dinners like no other. Whole suckling pig, special tastings, and this time, a taste of the new Ludobites before they open.

Why we love Ludo's wife, Krissy:

While some restaurants think we camera-toting foodbloggers are annoying, she buys a light box to indulge us with great lighting. Yep, so if you're wondering how we got such great photos for this dinner, she's the hero. She's also the power force running the floor, maneuvering the legal side of the restaurant business, and handling the reservation (so get on her good side!).

Why we love Ludo (9 reasons below):

1. Scallop, Brown Butter, Pineapple & Black Powder
The raw scallops were slightly cooked with the addition of the hot brown butter. The scallops were fresh and delicate, with a nice tartness from the pineapple. The black powder was really made from squid ink and added an interesting texture to the dish.

2. Bread Soup with Gruyere Marshmallow
Who thinks of things like "bread soup"? Ludo does, apparently. Bypasses the need to dip bread into your soup I suppose? Either way, this creamy soup made from Breadbar's Rustic Bread, paired with the poached egg is the perfect warm bowl for a cold night.

3. Foie Gras Beignet, Celery Roots Remoulade
The deep fried beignet is glazed with honey and holds 2 oz of foie gras inside. The most indulgent of indulgence, the richness of 2 oz of foie gras will knock you out. The beignet itself acts as a container for all the juice and moisture that comes out of the foie as they're cooking in the deep fryer. You're going to need that honey and celery root to cut all the richness.

4. Squid, Chorizo Oil, Kimchi Puree, Red Onions, and Eggplant Paper
A perfectly cooked squid with a texture like no other and a delicateness that's accentuated by the spicy kimchi puree and chorizo oil acting as both flavor and texture enhancer. The red onion added a slight tartness the brings the dish to yet another level while we were all marveling over how to make that thin eggplant paper.

5. Veal, Udon, Kombu Dashi, Mushrooms & Sesame Seed Miso
A lovely udon. It surprised me the Ludo can make a bowl of udon like this. The noodles had a nice chewy texture and the flavors of the tender veal and the kombu dashi hit the spot as a great umami flavor should.

6. Wild Striped Bass, Garden Vegetables, Aioli
A return to classical French cooking with the tender and moist fish. The highlight here is the combination with the aioli and crisp cauliflower.

7. Marinated Hanger Steak, Crunchy Escargot, Baby Corn, Bok Choy, Black Olive Mole
It was less than 2 weeks ago that Ludo learnt the art of mole making from Glutster's mom and already here he is blowing us away with his creamy and flavorful black olive mole that elevates the flavorful and tender hanger steak. The escargots are crunchy on the outside and chewy inside - simply addicting.

8. Fourme D'Ambert Tourte, Red Pears, Honey-Balsamic
The Fourme d'Ambert is a pasteurized cow's milk blue cheese that supposedly dates back to the Roman Times. Although the cheese normally has a semi-hard texture, in the tourte form it is soft and creamy. With the intense flavor of blue cheese and the warm crispy crust, this was one delightful tart. The crisp red pear and the tangy honey balsamic did well in cutting the richness, making a balanced dish.

9. Chocolate Cake, Coconut Sorbet, Caramel Coffee
A thick and decadent chocolate cake is paired here with a lightly sweet and cool coconut sorbet soup resulting in a clean and refreshing finish. The sprinkles of pink peppercorn on the other hand gave it that light kick that took this dessert to another level.

Yet another great meal from Ludo. We came in with high expectations and we were blown away once again. I'm certainly looking forward to my future meals here, and if you haven't made your reservation yet, they are sold out but get on the waitlist to snag those cancellations (they do have cancellations for tonight - opening night, just contact Krissy the @Frenchchefwife)!

And thanks to Brian from Fooddigger for handling all the wine pairing!

Ludobites at Royal/T
8910 Washington Blvd
Culver City, CA
http://www.ludolefebvre.com/ludo-bites/royal-t

Tacos El Fenix: The Real Baja Fish Taco

2009-12-02T08:00:00.000-08:00

What would a Baja trip be without Baja fish tacos? Since even the thought is unacceptable, our Cotuco-sponsored weekend FAM Media Trip naturally included a stop at Taqueria El Fenix in Ensenada.

Taqueria El Fenix uses angelito shark (angel shark) meat, coated in a secret-recipe batter (rumors suggest mustard and oregano, among others), and double-fried in, yes, lard.
Here at El Fenix, you dress your own tacos the way you like it. The expected toppings like cabbage, onions, cilantro, salsa, guacamole, etc etc are all there.
The crunchy fried batter makes way for the juicy and meaty piece of shark. It really is about the batter and the double frying here. The mustard laden batter gives it that much more flavour and the double frying makes it so crispy yet very much not greasy, despite the frying in lard.

Taqueria El Fenix
At Calles Espinoza and Juarez (Calle 5)
Ensenada, Baja California, Mexico

7am-9pm daily

Wakuriya, San Mateo: An Exquisite Kaiseki Journey

2009-11-30T08:00:00.000-08:00

The word kaiseki derives from "stone in the bosom" that refers to ancient Zen monks' practice of tucking hot stones inside their kimono sash to ward off hunger pangs. Today, it has become an elaborate art form of multi-course culinary ritual that is deeply rooted in Japanese tradition, in particular Kyoto.

California being California, it isn't much of a surprise that a remarkable example of kaiseki is found in an unassuming shop in a shopping plaza in San Mateo.

Labeled only as "Japanese Kitchen" and sits right under a chiropractor's office, Wakuriya's warm and unobtrusive interior is a pleasant surprise as you enter.

Wakuriya is run by a Japanese couple with the husband running the kitchen and the wife running the floor.

Both of them started their careers in Kyoto. Chef Katsuhiro Yamasaki grew up in a sushi-ya in Wakayama and then became a chef in a long-standing Kaiseki restaurant in Kyoto, Kitcho. His wife Mayumi, not surprisingly, similarly started her career at Kitcho. In 2008, the couple opened up Wakuriya and began serving kaiseki with a contemporary touch.

With a glass of chilled sake to refresh us from our travels, I sat in anticipation.
Remember that kaiseki is a ritual, and thus there is an order to everything, even if we are doing this Cali-style: casually.

Sakizuke (starter): nama-tako (octopus) and tomato salad with umi-budo (green caviar) and bainiku.
A nice and light starter of fresh and chewy octopus to whet our appetites. The wakame/seaweed added not only a Japanese touch but also a nice flavor and texture combination.

Zensai (appetizers): Ichijiku (fig) tempura, unagi and avocado roll with kinshi (egg) sheet, Tasmanian trout, and nasu (eggplant) in umami dashi.
The zensai is representative of the rest of the meal with something fried, something broiled, dashi broth, etc. The use of seasonal, non-traditional ingredients is exemplified in the fig tempura in this dish.

On mono (hot dish): medai no yuba-mushi. Steamed butter fish coated in soft tofu skin.
The moistness and delicateness of the butter fish is accentuated by the tofu skin.

Tsukuri (sashimi).
The quality of the fish is on par with what you would expect at a highly regarded sushi restaurant.

Age mono (deep fried dish): deep fried scallop, corn, and tofu cake, with vegetable tempura.
It was impressive how they managed to get such light and crispy tempura coating that's so thin at the same time. All the more impressive that it managed to hold the soft scallop and tofu cake together.

Hashiyasume: suika (watermelon) gelee with kuro-goma (black sesame)
A perfect palate cleanser, lightly sweet and refreshing, yet does not shock you with the temperature change the way granita might.

Yaki mono (broiled dish): Maple Leaf Farms duck with negimiso-yaki.
Tender and perfectly broiled duck slices with very well balanced flavors, neither over seasoned or over sauced.

Gohan mono (rice dish): A choice between gyu-don and yakidai ume-shiso chazuke. I chose the chazuke: Grilled tai snapper with pickled plum and shiso basil over rice in dashi broth.
My companions were surprised I opted for the "fish" dish instead of the other meat option for the rice course, but I had to insist on having chazuke when I have the opportunity. This chazuke does not at all disappoint and perhaps was my most memorable dish that night. Their dashi broth was very satisfying and made a great end to the meal. I'm sure I'd be craving this when it gets cold out.

Dessert: homemade mugi-cha kudzu yose (barley tea flavored mochi) with green tea ice cream, homemade shiratama (mochi balls) with Okinawa kuromitsu (black sugar sauce)
Despite how simple the dessert initially looked to us - ice cream - we were happily surprised and impressed with all the little things we found such as the wonderfully chewy texture of the mochi and the distinctive flavor the kuromitsu added.

This was possibly my favorite meal in the San Francisco Bay area in the past few months. Oftentimes during a tasting menu you'd feel that individual dishes do not go together that well, or that at the end of the meal you've had an unbalanced meal. Not so at Wakuriya. Each dish was well prepared and the entirety of the meal was harmoniously tied together. Wakuriya changes their menu monthly so I will definitely be looking forward to checking back in with them sooner rather than later.

Full course meal - $85
Six course meal - $70

Wakuriya
115 De Anza Blvd
San Mateo, CA 94402
(650) 286-0410
www.wakuriya.com

Fry Bread, Native American "Taco"

2009-11-27T18:48:00.000-08:00

The past summer took Wandering Chopsticks and I to Mesa Verde National Park in Colorado. Near the heart of one of the earliest Native American major civilization, what type of food should we seek? Why, frybread of course.

If you don't already know it, frybread is flat leavened dough that is deep fried in oil (or even, occasionally, lard).

We were staying in a tiny town called Mancos and our motel owner directed us to a little place called Ted's Taco by the highway (Don't let the "taco" in the name throw you off, it's just that they call frybread "Indian Taco"). Apparently this place doesn't even have a real address
This being our breakfast before heading into the park, I eyed the egg-y item. I ordered the Camp Bread which was an "open-faced taco" of sorts, topped with eggs, cheddar, sausage, tomatoes, and onions, served with a side of salsa.
WC ordered the breakfast taco which was a similar item but not open-faced and had potatoes instead of tomatoes.

These are undeniably heavy breakfast items that spelled heart attack but were comfort food that hit the spot nonetheless. Given how much walking we were going to do later that day, these gave us plenty of much needed energy!

Ted's Taco
south of Hwy 160 next to Log Cabin Liquor (41900 Highway 160)
Mancos, CO 81328
(970) 759-5764
Daily 6am-9pm

Happy Thanksgiving!

2009-11-26T14:14:00.000-08:00

If I was a good blogger, I would've done a roundup of all the dining options around town ... but I've been soooo lazy. So instead I'm going to refer you to the roundups other, more productive bloggers have done :P
Here's Caroline on Crack's "Turkey Optional Roundup".

and Diglounge's Thanksgiving Weekend Guide.

and of course, how I made my own dinner reservation, OpenTable's Thanksgiving Restaurant List.

Samuel Adams Beer Pairing Dinner and The World's Strongest Beer

2009-11-25T10:10:00.000-08:00

This Boston Beer Company wants people to rethink the role of beer on your dining table, and that's one of the reason Samuel Adams has been going around the country holding beer pairing dinners (Sam Adams-paired, naturally) - pairings beyond bbq ribs and burgers. For Los Angeles, what restaurant could be more perfect than Jon Shook and Vinni Dotolo's Animal?

Let's not forget the second reason though. The reason many of us were there that night: the launch of Utopias, the Guinness Book record holder of The World's Strongest Beer at 27% ABV.

But that comes later. Before that, food. "Cocktail" hour starts with a series of canapes: shell bean bruschetta, goat cheese with fennel marmalade bruschetta, squash arancini which I managed to eat 3-4 of, and chicken liver pate.

The sit-down dinner starts out with the Sam Adams Coastal Wheat. Instead of serving the beer with lime as is usual, the Animal chefs instead decided to pair it with some deep fried hominy with lime.

Even though Animal is known for rich and heavy dishes like the foie gras loco moco or the poutine, it does not mean they're incapable of preparing more delicate dishes. The next course of fluke with grapes, yuzu, and apples is proof of that. Not to miss out on bold flavors, though, they accentuated the dish with some heat from serrano peppers.

Then we're back to rich and heavy dishes with the melted petit basque cheese, chorizo, paired with the Cranberry Lambic.
Melted basque cheese on grilled bread - I can probably eat at least half of this on my own. Warm, rich, and extremely comforting. The light sweetness followed by the crispness of the Cranberry Lambic cuts the richness of the cheese, making this quite a pairing.

Unfortunately, estarla and I already have 8 PM tickets for Cirque du Soleil's KOOZA from Goldstar, so this was as much of the dinner as we go to taste.

Now, let's get back to why we were all there that night. Before we busted out of there, we sneaked in a tasting of the Utopias.

The world's strongest beer. "Beer", that is. 27% ABV.
A collector's item shaped like the brewery's itself, this beer runs approximately $150. Expensive, for sure. Did I mention it was a collector's item?
Sam Adams brewer Bert Boyce shows us the production number under the bottle. It's a very limited production but you should be able to find it in stores like BevMo if you act fast enough.

The Utopias has been decanting for a while at this point - and you should decant it before drinking. Even with their warning to discard any prior notion of "beer" before tasting, I was surprised nonetheless. The aroma was sweet and caramel-y, but unlike a cider, it smelled "thick". The aroma was just like sherry. With no carbonation left, this "beer" sits somewhere between a sherry and brandy in both aroma and taste.

A unique beer, indeed. If you have $150 to spend on a beer lover this holiday, this would probably make a great gift.

Rio Brazil Cafe, an L.A. Gem. Feasting on Feijoada, Batidas, and More

2009-11-22T09:00:00.000-08:00

Rio Brazil Cafe is perhaps a hole-in-the-wall many people, including myself, would miss if it weren't for the internet and blogger friends. Located in a strip mall in Palms, the overhead signage simply said "Brazilian Food".

Street Gourmet LA set up a tasting dinner for me, Gastronomy, and Food She Thought to get the word out about this little 15 month-old gem run by a native Carioca, Luciene Peck.

If you can't go without alcohol during your meal, you'll be happy to know that Rio Brazil Cafe has a BYOB policy with no corkage. As an extra treat for that night, Street Gourmet LA brought us two bottles of artisanal cachaça: Isaura from the Minas Gerais state that he had brought back from Brazil (not available in the US), and Weber Haus from Rio Grande do Sul, available at BevMo.
If you bring your own ingredients and mixers, Luciene will also let you make your own cocktails. If you have never had a batida, though, I highly recommend you have her make you either the batida de coco (coconut) or the batida de maracuja (passionfruit). Or both.

The batidas are made with cachaça, condensed milk, and of course the fruits in question (either passionfruit or coconut cream+milk).
Sweet and creamy, these batidas are quite dangerous for a Monday night.

As starters we got a couple of little savories. The coxinha de galinha translates to "little chicken legs" and is a drumstick shaped savory filled with shredded chicken. While here they serve a smaller "party-size" portion, in Brazil they're typically closer to the size of a real chicken leg. The
risolis/risoles is the crescent-shaped savory you see below, filled with cheese, meat, chicken or shrimp.
An interesting note is that in Indonesia we also have a savory called risoles, though they're typically rectangular and filled with creamy chicken and vegetables. It's no mere coincidence since Indonesia was a Portuguese colony for a bit.

They were served with Luciene's own pimenta which held a lot of flavor.

Most things in Brazil are served family style with rice, so we did the same thing here. A set of entrees came with a plate of arroz (white rice), including:
1) abobora com carne seca (butternut squash with home made beef jerky)
2) Bobo de camarao (shrimp in a yucca cream), succulent shrimp in manioc meal, coconut milk, dendê oil(palm oil),
3) feijao-black beans cooked with pork meat, bay leaf, onions and garlic.
Everything was quite delicious, the fresh shrimp in yucca cream had an interesting thick texture you don't normally find in other cuisine. The abobora com carne seca is typically made with Brazilian pumpkin but since that's not available in the states, butternut squash was used instead. The beef jerky was meaty and smokey. Even the beans were very flavorful.

Moqueca de peixe (fish stew): cod with peppers and tomatoes, dendê oil, and coconut milk. This dish originates from the state of Bahia, but the Rio version is lighter since it's made with less dendê oil.
A wonderful dish, again with very bold flavors and is perfect eaten with the fragrant rice.

The climax of the meal was one I had been waiting for all along:
Feijoada completa(complete feijoada), the national dish of Brazil traditionally served on Wednesdays and Saturdays.

The feijoada is a black bean stew made with pe' de porco( pork trotters), rabo(tail),costela( ribs), carne de porco (pork meat), carne seca (beef jerky). Cooked for a long time with onions and garlic, we could smell this from the kitchen, whetting our appetite while waiting for the dish to come out.

The completa meal included couve (collard greens).
As with all other dishes, the feijoada is meant to be eaten with white rice. Sprinkle some farofa (manioc meal) on top to complete it.
A rich and flavorful stew is comfort food at its best. An immensely satisfying stew dominated by the flavors of the beans and pork. With so many different cuts of meat in this dish, there's something for everyone.

For dessert we shared three different types of sweets:
Coconut Cream with boysenberries, mousse de manga (mango mousse), pudim de leite (Brazilian style flan).
From the light and tart mango mousse to the rich and heavy Brazilian flan, we got our sweet tooth satisfied. My favorite is probably the coconut cream which wasn't too thick and had a distinct coconut flavor, and even chunks of the fruit itself. I could've gone for it all on my own.

Rio Brazil Cafe is a wonderful little place serving up some delicious and authentic Brazilian Carioca food. With a live music performance on Saturday nights and a BYOB policy (they're also going to start a Cachaça club where you can keep a bottle there), there's no reason this place should stay hidden. Do give it a try.

Oh and by the way, they are also on restaurant.com so you can get a gift certificate to make your meal even cheaper from this link:
Rio Brazil Cafe

Rio Brazil Cafe
3300 Overland Ave
Los Angeles, CA 90034
(310) 558-3338

Need Party Snacks? Get Some Acarajé from Sabor de Bahia Catering.

2009-11-19T12:06:00.000-08:00

What is acarajé? Street Gourmet LA called it "Brazilian falafel". Acarajé is deep fried fritters made from peeled black eyed peas, fried in dendê oil - the reddish palm oil stemming from Africa.

Acarajé is typically found in Nigeria and in the state of Bahia in Brazil (think Salvador), where the African culture is strong.

During our meal at Rio Brazil Cafe (review coming as soon as my Photobucket account is back up and running), Bill brought a special treat of acaraje from a mom-n-pop catering service called Sabor de Bahia.

The acarajé is served with vatapá - a creamy paste made with shrimp, coconut milk, and more - tomato salad, and pimenta (melagueta pepper sauce).

Here's how you eat it:
Split the acarajé in two with a knife. Fill it with vatapá and tomato salad. Dash some pimenta to taste.

There are so many bold flavors going on here but they all worked together so well. I can see why this is a staple street food in Bahia.
The fritters are wonderfully moist inside but fried crispy, the vatapá is fragrant and flavorful. The tomato salad cuts all the grease and richness. The pimenta? I don't normally eat spicy but I couldn't do without the pimenta, it just completes everything.

If you've never tried acarajé, you really need to. And why not make your coworkers be a bit more adventurous during your next office potluck?

Sabor da Bahia, The Authentic Taste of Bahia
near Venice Blvd and Overland (call for address)
310-841-2729
pick up only, cash only

If you want the full story of Sabor de Bahia, plus the cooking process of Acarajé, check out Street Gourmet LA's post.

Recipe: Maine Lobster In Its Own Butter by Brian Redzikowski of BondSt

2009-11-17T09:00:00.000-08:00

My latest visit to Bond St. was highlighted by the Maine lobster, served in its own butter with preserved lemon. The succulent lobster pieces were swimming in the buttery broth.

Since the dish turned out to be pretty easy to make, Executive chef Brian Redzikowski has graciously shared his recipe for this Maine Lobster dish!
The only thing to keep in mind is that it does take time to make preserved lemon (preserve for 6 months, see bottom of post).

Maine Lobster in Its Own Butter, with Preserved Lemon Julienne
- Brian Redzikowski, Bond St. Beverly Hills
Photo courtesy of Chef Brian Redzikowski

The Lobster:

1 Lobster

Blanch in boiling water for 10 seconds to kill.

Separate claws from the body. Blanch large claw for 4 minutes 10 seconds. Blanch small claw for 3 minutes 10 seconds. Blanch tail still attached to body for 1 minute, 10 seconds.
Shock all. Remove and dry all meat from shells.

Gently melt butter in a bowl. Be sure it does not separate. Dip all lobster into butter and reserve.

For the Sauce

600g lobster scrap cut into 3 cm cubes

300g sake

300g white wine

50g celery sliced

1 garlic clove

1 sprig thyme

600g water

100g carrot

50g onion

Bring all to a boil. Simmer for 20 minutes. infuse for ten. Strain through a coffee filter. Reserve 100g for recipe.

To finish:

Place buttered lobster pieces into a cold pan covered. Gently warm until cooked through. Heat up reserved lobster stock. Whisk in 10g heavy cream and 30g butter. Blend together.

For garnish:

Squash, Carrot and leeks: cut small/dice.

Meyer Lemon:

10 meyer lemons

300g Salt

100g Sugar

Combine and let sit for 6 months

Use only the skin

Julienne the skin only.

Place lobster into a bowl. Top with vegetables and meyer lemon julienne. Top with frothed sauce.

-------------------
Visit Bond St. Restaurant at 9360 Wilshire Blvd. (310) 601-2255.

Read my BondSt Review.

Noir: A Noteworthy Tapas and Wine Bar in Pasadena

2009-11-16T09:00:00.000-08:00

The small street next to the Ice House Comedy Club seems an unlikely place for a small plates and wine bar with a classic bistro look, but checking into the small dining room on Mentor Ave I was surprised even more by the outdoor dining area tucked in the alleyway between the restaurant and the comedy club.
With lush greenery and a live jazz band, Noir is promising to be one of the outdoor destination spots in Pasadena. An extensive wine list and a kitchen manned by Chef Claud Beltran, former executive chef of Madeleine's in Pasadena, certainly doesn't hurt either.

Latin American influence has obviously found its way into Chef Beltran's menu with snacks like the Fried Cotija Cheese with chimichurri sauce ($8), which were a little too salty but very flavorful and addicting nonetheless. Dishes incorporating chayote sauce and specials with huitlacoche were also on the menu.
The risotto with calamari that was on the special that night didn't fare so well. The combination fell on the bland side and the risotto made the fried calamari soggy faster. Grilled calamari or a more flavorful accompaniment would have been better.

The rest of the meal was solid, from the lighter fares including the Fresh Burrata & Shaved Bosc Pears with walnut vinegarette & parsley coulis ($12) and the Heirloom Beet Salad with chives, roasted garlic vinaigrette & parmesan mousse ($7).
The fresh burrata and pear slices make for a nice and light appetizer. The heirloom beets had a subtler flavor that I am used to but were refreshing with a lovely texture.

Asian influences are similarly found in their well-prepared seafood and meat dishes.
Grilled Australian Lamb Chops with Harissa sauce & wild mushrooms ($15) were quite tender and bone-lickingly flavorful.
Seared Scallops with red curried squash purée, caramelized cauliflower & pomegranate seeds ($16) were generously sized fresh and juicy scallops, complemented very well with the spices.
Service was a little slow for us who were in a hurry to catch a play, so desserts were boxed up to go. Desserts that night were unremarkable but given the several good dishes we've had that night I, for one, would certainly come back for another try.

Pasadena is still lacking in its food scene and Noir's creative, globally infused small plates should spark things up a little. Not to mention the outdoor dining area is quite cozy for the romantics trying to avoid Old Town.

Noir Food & Wine
40 North Mentor Ave
Pasadena, CA 91106
(626) 795-7199
www.noirfoodandwine.com

Cheripan in Tijuana: Argentinean Steak and Exotic Martinis

2009-11-13T13:28:00.000-08:00

The Zona Gastronomica in Tijuana, Mexico isn't all about Mexican or Baja-Med food. Located in the heart of this district is Cheripan, a wonderful Argentinean restaurant offering a great selection of steaks and other Argentinean cuisine, a nice list of cocktails, and a large wine selection.

Naturally, it was one of our 8-restaurant-stop first day of Baja extravaganza sponsored by Cotuco.

Cheripan has a whole list of fresh fruit martinis, from the fruits you typically find in the US like strawberry to the more interesting ones like tamarind and nanchy. On my first visit I opted for the tamarind martini, shaken and poured tableside.
Sweet, smooth, and strong, it definitely goes down easy. We all liked having the shaker left next to our glass - you know, refills. You definitely get a lot for your money.

The second time I tried the nanchy martini. Nanchy is the fruit you see here, and tasted like something fermented.

Now, back to my first visit, and our meal there.

We had two types of empanadas: meat and spinach/cheese
When they give you fresh flaky puff pastries with two different fillings, that just means everyone will end up eating two of them.

Chorizo sausages were nicely spiced.

I really enjoyed the Ensalada de palmitos (hearts of palm salad), which were fresh and crisp.

Fried sweetbreads were nice, although they could be crispier for my taste.

Although skirt steak is typically known to be a touch cut of meat, the skirt steak at Cheripan was not only very flavorful, but very tender as well. A winner.
You'd be hard pressed to find skirt steak this good in LA.

For dessert, some chocolate gelato from the gelato shop owned by the same chef/owner.

And, of course, milhojas (literally "thousand layers") an Argentinean dulce de leche 'napoleon'

Cheripan
Zona Río Escuadrón 201-3151
Col. Aviación C.P. 22440
Tijuana, Mexico
www.cheripan.com/english.html
Phone: (664) 622-9730

Agro-touring in Bali. Kopi Luwak, Snakeskin fruit, and more

2009-11-12T09:00:00.000-08:00

The good thing about renting a car along with a driver when you're a tourist is that your driver knows places you don't.

As soon as we landed, we asked the driver to take us to Ubud so we can have some suckling pig, but our driver took us for a short pit stop at Trisna Bali Agrowisata (agro-tourism) on the way.
Trisna Bali is a small garden/farm growing a variety of fruits native to Indonesia, including mangoes, mangosteen, rambutans, and more. This was my opportunity to introduce my guests to salak, a tropical fruit they (and probably you) had never seen before.

Lacking any other English name for it, they called it snakeskin fruit. You'll see why:
Salak is a curious fruit. The inside contains three lobes of firm and crisp meat, similar in texture to an apple although firmer and not as juicy. A good salak is sweet and a little tart, but the moistness depends on the variety you're eating.

Per popular request, here is a photo of the inside taken from Salak's Wikipedia page.

When we visited, they gave us a small cup of the Balinese hot chocolate for free, complete with cinnamon sticks!
But of course, since we were in Indonesia after all, we had to get some Kopi Luwak.

Kopi Luwak, peaberry coffee, or whatever other name it goes under, is the most expensive coffee on the planet and is made with ... civet poop.
Luwak is a civet native to Indonesia that eats coffee berries and apparently knows enough to only eat the best quality berries. So when they poop out the beans, those coffee beans are some high quality coffee beans!
Also, the civet's digestive systems supposedly helped break down the coffee beans in such a way that makes the coffee that much better and more intense to drink.

I was quite enjoying my cup until my brother mentioned the word "runny" .....

They roast their own coffee here. As I've said though, they are a small farm/garden in Bali, so if you were expecting a coffee roaster a la Intelligentsia, think again. Here's how they roast coffee:
Yup, by hand, over the fire, for hours and hours. Makes one appreciate it more.

Trisna Bali Agrotourism
Br. Temen (Tampaksiring-Kintamani) Penglumbaran
Susut 80661
Bangli, Bali, Indonesia

Happy Hour at Wolfgang's Steakhouse

2009-11-11T09:06:00.000-08:00

A good happy hour on the westside, and especially in Beverly Hills, is always welcomed. Wolfgang's Steakhouse now offers a happy hour menu from 4-7 pm M-F with $7 cocktails, $7 wines, $5 beers. $7 select appetizers are also available all night long.

On a recent media invite to their happy hour, I tasted some of their expanded cocktail menu, ranging from classics like the Gimlet and Margarita, to a more creative and seasonal concoctions.

My favorite was the Socialite (Absolut pear, St Germain, and topped with champagne).
Another bubbly offering was the Park Avenue (left) with prosecco, lime juice, and fresh berries.
The Antioxidant (right), made with Veev Acai, lime, mint, and pomegranate is sweeter and seems to be a very popular drink. Hey, if you can drink and be healthy(-ish) all at once, why not right?

Their cocktails also incorporate fresh fruit juices like in their Strawberry Lemonade.
Oh, and there's also the Birthday Cake made with Citron vodka, Frangelico, and Limoncello. I had learned this recipe back in bartending school, but never actually tried it. The lemon flavor and the frangelico combined is supposed to mimic the taste of chocolate cake in your mouth. I still didn't try it this time around, but let me know what you think :)

For the food, expect well-prepared sliders, either filled with lobster salad or a medium rare burger.

Steaks aside, you can also find fresh tuna tartar garnished lightly with avocado.
Both the happy hour cocktail and food menu are rotating, but will all still be $7.

Wolfgang’s Steakhouse
445 N Canon Drive
Beverly Hills, CA‎
(310)385-0640‎

Crispy Tripas at Rambo's Taco Truck

2009-11-10T08:34:00.000-08:00

Kogi fanatics missed out on a real LA taco truck gem when they waited in the hour-long line just one block away from Rambo's Tacos in Eagle Rock.
For only $1.25 per taco (no tax, as Taco trucks should do) and no line, my choice was clear.

Tripas (tripes) at Rambo's have a crunchy outer layer while still chewy inside. They're topped with hot, hot red salsa. These are the things to go for at Rambo's both the sauce and the meat.
I did hear they have off days with their tripas, but on my visits there they have always been excellente. Inconsistency is a vice, I know, but when they're having a good day the tripas are soo good, definitely worth a try.
They do run out of tripas though, so go early for them.

If you missed out on the tripas, they also have cabeza for some fatty cheek meat (below), or the regular carne asada and carnitas.

Rambo's Tacos
Corner of Eagle Rock and York Blvd
(approximately: 4250 Eagle Rock Blvd)
Los Angeles, CA 90041

Johnny's Po' Boys in NOLA: Even Poor Boys Gotta Eat Well

2009-11-05T14:59:00.000-08:00

Po' boy. There are several theories about the origin of the name (and the sandwich) but most of them agree that the name originates from "poor boy". Basically, it's a poor boy's lunch.

Nowadays, po' boy shops in New Orleans are ubiquitous and most po' boys are now filled with deep fried seafood such as shrimp, oysters, catfish etc.

Since a trip to New Orleans wouldn't be a NOLA trip at all without getting a po' boy, I insisted that my first lunch there be at Johnny's Po' Boy, a popular shop in the French Quarter. My po' boy staple: the Crawfish Po' Boy
Crispy batter, meaty and fresh crawfish, "dressed" with lettuce, tomato, and mayo, but nothing overwhelming.

Simply put, po' boys in Los Angeles don't hold a candle to this sub. If you come to NOLA without trying one, you'll regret it.

If you can't decide what to get, Johnny's Muffaleta (Muffuletta) sandwich may offer a solution. The muffuletta is a Sicilian bread, flat and round, and at Johnny's the muffaleta sandwich is stuffed with various fried seafood: catfish, oyster, crawfish, and what have you.

The gumbo was unremarkable and while good, you're bound to find better around town.

The bread pudding was typically heavy and sweet. This huge and satisfying piece cost about $2.50

Johnny's Po-Boys
511 St Louis St
New Orleans, LA 70130
(504) 524-8129

This Weekend: Support the Heritage Square Museum

2009-11-04T15:30:00.000-08:00

About Heritage Square Museum:
A living history museum reflecting the settlement and development of Southern California from the Civil War to the early 20th Century, the Heritage Square Museum has saved eight historic buildings from demolition. You can now visit these buildings during museum hours.

On Saturday, November 7, the Heritage Square Museum will host their 40th Anniversary Fundraiser and Luncheon at the historic San Antonio Winery. This event will help raise critical funds for Heritage Square Museum to continue for another 40 years, so please come on by and support the Museum while drinking wine and eating good food!

The Fundraiser begins with tours of the San Antonio Winery and wine tasting at 1:30 pm and the luncheon buffet will be held at 2:30 pm-4:30 pm.

Honorary Event Chair, Councilman Ed Reyes, District One, will be in attendance and making a special presentation. Your master of ceremony will be Al Downing of the Dodgers fame.

Saturday, November 7, 2009,1:30 pm - 4:30 pm
San Antonio Winery, 737 Lamar Street, Los Angeles, CA 90031.
Tickets are $125.00, call (323) 225-2700

Allston Yacht Club: Refining Echo Park Neighborhood Dining

2009-11-04T09:00:00.000-08:00

The recently opened Allston Yacht Club offers something quite different from other places in Echo Park. A small-plate restaurant combining American, Asian, and African influences with a wine bar and an inventive cocktail program. All the plates are priced under $10, making it quite the affordable neighborhood destination.

Not that Echo Park is my neighborhood, so it wasn't like I just meandered over there one day.

AYC has gotten some buzz recently since the owners have started blogging about their restaurateur-ing experiences (Apparently they left their careers in the entertainment industry to open up a restaurant. You know, something more relaxed. Ha :P ). So when their PR person contacted me and invited me to check out the food, I took up the opportunity.

As soon as I entered my eyes were drawn to the yellow backdrop and the giant Hokusai waves. I want that for my room, please.
My friend and I started the night with cocktails. She got the Lena's Holiday (vodka, St Germain, cucumber, pear & ginger - $9)
The drink was on the sweeter side, though not overly so.

The server brought out a plate of cheese (Istara, Sheep, Basque) and saucisson sec by mistake instead of our brandade gratin. Oh well, we are not about to turn down cheese.

I quite enjoyed the firm and smooth Istara.

We never did get our brandade gratin, but there was more than enough food anyway.

Duck Confit with BBQ sauce and green papaya salad ($7)
The duck confit was tender and moist and the sweetness of the bbq sauce was balanced quite well by the tart green papaya. The duck confit preparation here changes daily, and at this price point it's very doable to come regularly and check out what's in store.

The next plate we got was the Merguez Sausage ($8)
Our favorite dish of the night. The lamb sausage was very flavorful and had a great texture that's complemented by the melange of vegetables.

AYC also offers side dishes to go along with your small "plates". We tried the Brussels Sprouts with olive oil, balsamic vinegar, and bacon ($6)
This was my only disappointment of the night. The balsamic vinegar made the dish too salty and covered up the taste of the brussels sprouts themselves. We liked eating the bacon bits by themselves though, they were quite good.

We also tried the Spinach Tian, cooked in savory rice custard ($6). A warm and comforting dish, although the egg flavor came through much more than the rice.

The PR person came and talked to us and told us how much she loves the grilled cheese sandwich here. The sandwich preparation changes regularly and seasonally, sometimes incorporating truffles or apricots.

Of course, we had to order one.
No truffle in sight today, but the aromatic melted cheese on the warm, crisp, and buttery bread was very satisfying. My friend did note that it was a bit too greasy for her usual fare, but you know I do not mind it.

For dessert, I tried the Amandine, a South African almond-based cake
A light dessert that's prepared well with a strong almond flavor and crunchy texture.

I was waiting for my friend to finish her drink, so I tried a second drink too, the Ultraviolet Martini (gin, vermouth, lemon, violet syrup - $9)
A very well balanced drink and the aroma and subtle flavor of the violet syrup made this quite a unique drink. Loved it.

Instead of doing my own recap, here's a summary of AYC from my friend and dinner companion (who has her own blog Whiners n Diners):

" Enter the warm, inviting Allston Yacht Club and you will experience a variety of tastes as richly colored as the decor itself. Imagine a great blue Hokusai wave against a vibrant yellow backdrop as you sip delicately crafted cocktails like the UltraViolet martini, the Echo Park Mule or the Allston Sunrise. You can nosh on anything from an assortment of small plates to savory entrees influenced from a variety of world cuisines. Our favorites include the merguez sausage and barbecue duck confit with green papaya. You can also find the tastiest grilled cheese - it is known to take on different forms at times- from plain to truffle infused. The staff is welcoming, and with prices between $7 and $9 for large plates, why not just make AYC your go-to place? "

Allston Yacht Club
1320 Echo Park Ave
Los Angeles, CA 90026
(213) 481-0454
www.allstonyachtclub.com

The Food Event 2009. Another Year, Another Blast

2009-11-03T09:00:00.000-08:00

Last year's The Food Event, hosted by Los Angeles magazine, was at the top of my favorite food events in 2008. This year, The Food Event was a huge success yet again.

I was excited to see the Petrossian booth as soon as I came in and enjoyed their offerings, including this tartar topped with caviar.

There were plenty of notable bites that day, including a slider from Dakota, pear and burrata salad from a new tapas place in Pasadena called Noir, desserts from Essential Chocolate, and various offerings from Gordon Ramsay, Gaylord's, Dominick's, and more.

Lemonade LA offers something different with their mint lemonade and cold deli items such as the couscous and the poke.

Naturally there were tons of wines to sip and sample. The ones I got to try some Syrah Rose from Eagle Castle, a blend called RED from Vina Robles, and of course some Semler wines from Malibu's very own vines.

And then there were the cooking demonstrations! Famous Los Angeles chefs standing 5 feet away from you showing you how to cook?

First up was Chef Andrew Kirschner from the Wilshire restaurant demonstrating his Steamed Mussels in Curry Broth (here's the recipe).

Chef David Myers from Sona and Comme Ca showed us how to make Pumpkin Creme Brulee, just in time for the holidays.

In case you missed the video I posted on Monday, Chef Ludo Lefebvre of Ludobites showed us how to make his Spicy Chocolate Mousse with Orange Olive Oil puree all the while making jokes and bantering with the audience.
For those of you who missed it, here's the video, sans subtitle.

Chef Suzanne Tracht couldn't make it but the chefs from Jar came and whipped up a simple but amazing salad.

Last but not least, Chef John Sedlar of Rivera and his chef de cuisine talks about tortilla and the history of guacamole and his tortillas florales.

Chef Sedlar also talks about his recent trip to Tijuana with some of us foodbloggers and hitting 22 restaurants/taco stands in 48 hours (oh yeah, that's how we roll) and some of the implications of the surge of foodbloggers.

Read estarla's coverage here

Eva Restaurant: Sunday Family Dinner, and Free Wine?

2009-10-31T11:34:00.000-07:00

It's not everyday you walk into a restaurant greeted by the chef and his baby girl in his arm. Plus that baby girl is the restaurant's namesake herself, Eva.

Between receiving LAist's Sam Kim's email saying "What are you doing for dinner?" and us joining him and MyLastBite + hubby at Eva was about 40 minutes. We were there for Eva's Sunday Family Dinner - a $35 family-style prix fixe that included, yes, included, wine.

Here's what we had for dinner:

Heirloom Tomatoes with Crushed Basil
Delicious, juicy heirloom tomatoes lightly dressed to accentuate the natural flavors of the tomatoes.

Risotto with Shrimp Scampi
Good texture on the risotto and good flavor on the shrimp.

Fried Chicken
These are great fried chicken with crispy skin and the meat is tender and juicy. "Succulent" is a great way of describing it. I did want more ... maybe I should've asked for another piece.

Creamed Corn
Quite the addictive side dish, creamy and the sweetness of the corn really came through.

Braised Short Ribs
The braised short ribs were quite good, tender and flavorful. I did, however, at that point feel that the meal was overall too heavy and wasn't perfectly tied together. I thought that the fried chicken and the short ribs belonged to two separate meals.

Chef Gold came by and asked us if we wanted some egg cream. Egg cream? We had no idea what an egg cream was, but sure, we'll take 3.
According to Wikipedia, it apparently contains neither eggs nor cream, but instead is a concoction made of milk, chocolate syrup, and soda.

For desserts: chocolate and banana cupcakes.

Probably because we were sitting with MyLastBite who knows the chef well now, Chef Gold brought to us a plate of Cuttlefish with Matsutake Mushrooms & Kyoho Grapes
Eating cuttlefish apres-dessert is strange, perhaps, but it matters not because the cuttlefish was delicious and wonderfully chewy.

Eva Restaurant
7458 Beverly Boulevard
Los Angeles, CA 90036
(323) 634-0700

Indonesian Street Food: Popiah Tiong Sim in Jakarta

2009-10-29T13:49:00.000-07:00

Jakarta, like all other Indonesian cities, are filled with food carts and hawkers, and Pluit street is known for their selection of Medan/Hokkianese food.

Being from Medan, one of my grandma's favorite cart is Tiong Sim which sells popiah, a Fujian/Chaozhou-style spring roll made with a thin, crepe-like buckwheat skin.
Every popiah here is made to order, and it's quite something to watch the guy expertly, and very rapidly, build your popiahs.

The popiah skin is first brushed with hoisin sauce, then filled with lettuce, ground chicken (or any meat would work too - we're in Indonesia here so it has to be halal), fried shallots, and pickled jicama. Some places also add crushed peanuts.

Then he rolls, rolls, rolls, and voila!
The skin is so thin but the popiah does not fall apart. The flavor of the buckwheat skin really complements all the filling. Dip in chili sauce or chili-ed fish paste and you won't be able to stop eating. Unless you're eating with your cousins and all the popiahs are gone within 5 minutes.

Tiong Sim
Jl Pluit Sakti Raya no. 42
Jakarta, Indonesia