Three Star Michelin Tuesday, April 2, 2013 We enjoyed eating very expensive bugs at Mexico City's hot new restaurant.
One of Top 50 Restaurants in the World but No Michelin Yet... March 31, 2013
Three Star Michelin March 3, 2013 I was a bit wary about French Laundry, was kind of expecting for it to be not worth the money. I was wrong. Chef had a deft but light hand with flavors, textures, even plating. The skill was clear, the harmony of flavors was sublime. Not really molecular gastronomy … Continue reading French Laundry, Napa, California
Three Star Michelin June 23rd, 2012 Albert Adria's answer to El Bulli Incredibly difficult reservation. Only 6 tables. One of the single best meals , and food theater, we have ever experienced. Everything was not only technically amazing but amazingly delicious as well. At least as good as Alinea.
Three Michelin Stars May 20th, 2012 Original, Ground-Breaking Modern Cuisine. Spectacular.
1 Michelin Star May 12, 2012 One of the single best meals I have ever had. Never had grilled food like this. Worth the one hour drive on the dirt road with hairpin turns and cliffs. Truly a sublime experience. I learned from Chef Arguinzoniz that the beef we eat in the USA is called … Continue reading Asador Extebarri Atxondo, Spain
2/12/2012 So you know my perspective: My all-time favorite restaurant experience was Alinea. I have been to many other top molecular/modern restaurants around the world. I have easily been to dozens of Michelin-starred restaurants throughout the US and Europe. We made a special trip to Baume from Los Angeles for SO's birthday. Baume was by … Continue reading Baume. Don’t Go.
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 ...
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.
This is not a formal review, but just a commentary on our experience with Bouchon, which was clearly a restaurant with an identity crisis. ...
If we had ordered the entire menu it would have come to $101. I know, I counted. We came close - ordered all but two dishes. The waitress did not believe us and kept insisting we did not order things ...
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
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
I was lucky enough to get to the Gourmet Warehouse's first time sale to the public over the weekend. I had to drive out to Alhambra, fight a crazy crowd, and stand in a TWO AND A HALF HOUR LINE, but with the goodies I procured, all was worth it. I finally got my hands … Continue reading First Foray Into Molecular Gastronomy at Home – Bloody Mary Pasta
I saw on Eater that Stefan Richter's (Top Chef) new restaurant was at their soft opening stage a few days ago. We had to be in Santa Monica on another errand on Saturday so we decided to take the opportunity to check it out for Lunch. I actually made reservations but that turned out to … Continue reading Stefan’s LA Farm – First Taste
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...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
I had been meaning to get there for a while. Otafuku has a reputation as having some of the best homemade soba in town. We wanted a light dinner the other night, so we decided to finally give it a shot. Honestly, it was just meant to be a casual meal. I didn't bring the camera, and that was an egregious error in judgment!
Chef Sada is not only a great sushi chef, he is also a character. He runs his restaurant with great charisma and genuinely loves what he does. We loved it so much we went two nights in a row! At the end of the evening, he cranks up the music and sings along with the Beatles' Octopus Garden ...
Vancouver has its own take on Pink's called "Japadog." It is a Japanese-owned chain of hotdog carts that appear at certain locations around the city on select days and times during the week. They have an absolute cult following and the lines to show it. Anthony Bourdain recently did a feature on them on No Reservations, making the lines even longer.