Unknown and Amazing Molecular Gastonomy Experience in Orange County: AnQi

A little while back Gayot came out with a list called the "Top 10 Molecular Gastronomy Restaurants."  This immediately caught my attention. Alinea in Chicago was the impetus for me to create this blog. I adore the creativity, science, and ingenuity that goes into using molecular gastronomy techniques to produce dishes that amaze you visually, texturally, and of course with flavor.  As I scanned the list, I saw all the classics. I eyed the cities in hope of seeing something new, something that would not be too far for travel. And then I see "Orange County." For a second, I thought it was a reference to Florida. But no, it was Orange County California. At a place called AnQi, from the same An family who created Crustacean in Beverly Hills, home of the best garlic noodles in LA.

I tried ...

Thoughts on the “Traveling (Pop-Up) Restaurant” Trend in LA: Hatchi at Breadbar, Ludobites, etc.

I have been religiously attending almost every traveling/pop-up restaurant event in town over the last year.  It started a ways back- I would place the birth of it when Ludo Lefebvre guest chef'd and did a small bites menu at what was then thought of as a simple bakery/cafe- Breadbar on  3rd.   It was called … Continue reading Thoughts on the “Traveling (Pop-Up) Restaurant” Trend in LA: Hatchi at Breadbar, Ludobites, etc.

Tomatillo Experiments – Really Great Easy, Tasty, Healthy Sauce Recipe

Last week at the farmer's market I picked up 2lbs of tomatillos for $1.  To date, my only experience with Tomatillos has been to occasionally add one to dressings or sauces.  I never worked with them in bulk.  I searched through all my favorite recipe websites for an interesting sauce to top some chicken breast and pasta, but was surprised to find I could not find anything appropriate.  

So I invented something.  And it came out so fabulous I had to share it.  Super simple, healthy, and incredible depth of flavor.

1) Preheat oven to 450 degrees
2) Spread 1-2 T EVOO on a non-stick cookie sheet
3) Add the following to cookie sheet:
a. 2lbs Tomatillos (husk removed, rinsed)
b. 1 large or a few small heirlooms: remove core and tough parts of skin, no need to peel unless you really want to
c. 1 peeled onion, cut in 1" wedges
d. 3 peeled garlic cloves
3. ...

First Peak: New England Style Seafood Shack Finally Available in LA: BP Oysterette in Santa Monica

My biggest shock in moving out to LA was the complete lack of casual seafood shacks like one finds on the Jersey Shore, Cape Cod, Baltimore, etc.  Gladstones, with it's low quality, poorly prepared, overpriced fare never counted.  I read about this place some months ago and have been anxiously awaiting its opening, which occurred … Continue reading First Peak: New England Style Seafood Shack Finally Available in LA: BP Oysterette in Santa Monica

Inaka Revisited – At least as good, maybe even better

Several months ago, I reviewed Niki Nakiyama's tasting menu at Inaka and declared it the best tasting menu I had since Bastide.  Sadly, Bastide is long gone but Niki is doing as splendid as ever.  We finally made the long journey back to Arcadia and got to experience her amazing cuisine one more time.  I … Continue reading Inaka Revisited – At least as good, maybe even better

Molecular Gastronomy Taste-off: Voltaggio @ Breadbar VS Bistro LQ

Molecular gastronomy...fusion...modern styled food...Avante Guard...new Asian.  Terms like these are typically what get people excited about a new restaurant, especially in LA where this kind of cuisine is still, well, Nouveau versus other cities like NYC and Chicago.  So it was with great anticipation that I set off to hit two strangely similar yet quite … Continue reading Molecular Gastronomy Taste-off: Voltaggio @ Breadbar VS Bistro LQ