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Obikà Mozzarella Bar – Los Angeles

Friday, November 5th, 2010

Mozzarella

Obikà Mozzarella Bar has opened a sleek, ultra-modern designed space at the Westfield Mall in Century City. It has other locations throughout Italy and one in New York, and this LA outpost totals the 14th location with one more planned for the Beverly Center. At Obikà, the main event is the Mozzarella di Bufala Campana DOP which proprietor Silvio Ursini flies in three times a week from Italy’s Paestum and Agro Pontino regions. Of course, with a name like Obikà Mozzarella Bar, patrons can expect a lengthy mozzarella menu, but Obikà also serves salads, pasta dishes, and other entrees, so not every dish comes with a scoop of mozzarella. And because the menu offers both small plates and entree-sized portions, this could be a lunch, dinner, or  join them for Italian happy hour “aperitivo hour” and order a glass of wine plus bites off the mozzarella bar menu.

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The Bazaar Restaurant, José Andrés – Los Angeles

Thursday, September 16th, 2010

By Sandy Driscoll

Dining AreaAll images in this post are © 2010 by restaurant.kitmarshal.site and Sandy Driscoll

The Bazaar by José Andrés
465 S. La Cienega Blvd.
Beverly Hills, CA
Phone:  310-246-5555
Hours:  6pm – 11pm Daily
Valet Parking – $12
Credit Cards – Yes
Website:  http://www.thebazaar.com/
Let’s cut to the chase!  If you have only one evening to spend dining in Los Angeles, go to The Bazaar!   Written kudos have been flying about since early 2009, when Chef José Andrés first opened his stunning restaurant.   Just to mention a few…………James Beard award winning chef, GQ magazine 2009 Chef of the Year, Esquire’s 2009 Restaurant of the Year, and a very rare four star rating given out by LA Times critic, S. Irene Virbila.  http://www.latimes.com/features/food/la-fo-review18-2009feb18,0,477326,full.story
With all that publicity, it’s a lot to live up to.  Friday, I and three others were the delighted guests of our friend, Phil Selway, as we spent just over three hours enjoying food that was amazing, delicious, stunningly conceptual, and beautifully presented.   Organized as a tapas dining experience, plates are meant to be shared.   We had a total of 13 items before moving to the Patisserie for dessert.  Serving vessels, which range from marble slabs to oval sardine-type tins are both functional and attractive.  Micro herbs and flowers punctuate many of the dishes.  Service is exception at every level.
The Bazaar, located inside the SLS Hotel,  is beautifully designed by Philippe Starck. Comprised of five dining areas seamlessly woven into the large space, the whole effect is of a nightclub in a restaurant.   It’s at once formal and fun, relaxing and fascinating.   Each taste treat seemed better than the last.   If I had to pick favorites, I would say the “Philly Cheesesteak”, King Crab with Raspberries and, of course, those infamous Liquid Olives (of El Bulli fame) were tops.   (José Andrés trained under Ferran Adria.)  There are about 80 items on the menu.  My culinary dream would be to work my way through the remaining 67!
Enjoy the photos, and if at all possible, get thee to The Bazaar!

CaipirinhaPhil Selway watches as our waiter concocts the spectacular and delicious LN2 Caipirinha Cocktail (Brazilian cachaca, fresh lime and sugar frozen by using Liquid Nitrogen.)   Tableside service.

Caipirinha 2The potent LN2 Caipirinha Cocktail  is  the world’s best ‘slushy’ with a sublime texture that lasts and lasts until the final drop!

SommelierConsulting with the Sommelier
Sweet potatoSweet Potato Chips with Yogurt, Tamarind and Star Anise
tomato breadCatalan style Toasted Bread, Tomato (served with the Jamon platter)

cheeseThree Cheeses …. Manchego, Valdeon and Idiazabal with Picos, Quince Jam, Almond

Fermin platterFermin Platter…..Jamon Serrano  (dry cured ham), Jamon Iberico (dry cured, free-range Iberico ham) and Jamon Iberico de bellota(Acorn-fed, free-range Iberico ham)

CaminsA lovely Spanish Red wine

Caviar coneAmerican Caviar Cone

JicamaJicama Wrapped Guacamole with Micro Cilantro, Corn Chips

OlivesModern and Traditional Olives (in the rear are the ‘Modern’ liquid olives of El Bulli fame)King CrabKing Crab, Raspberries, Raspberry Vinegar

Green asparagusGreen Asparagus, Labneh, Macadamia Nuts

tuna cervicheTuna Ceviche and Avocado Roll (Jicama, Micro Cilantro, Coconut Dressing)

JPN tachosJapanese Tacos (Grilled Eel, Shiso, Cucumber, Wasabi, Chicharron)

Brussel sproutsBrussels Sprouts with Lemon Puree, Apricots, Grapes, Lemon Air

HangerBeef Hangar Steak with Piquillo Pepper Confit, Natural JusPhilly cheesecake“Philly Cheesesteak”  Sandwich ….. Air Bread, Cheddar, Wagyu BeefLadies restroomThe Ladies Restroom!cotton candy foie grasCotton Candy Foie Gras

Earl Grey bon bonEarl Grey Bon Bon

dessert serviceDessert Service in La Patisserie

Hazelnut pralineHot Chocolate Mousse, Pear Sorbet, Hazelnut Praline

choc cakeChocolate Cake
choc heartCreamy Chocolate Heart, Coffee and Cardamom

Nitro floating islandNitro Coconut Floating Island, Passion Fruit and Vanilla

Dining area 2One of the dining areassignOutdoors in the balmy night air………Sign viewed in the distance while waiting for the valet to retrieve our car!

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July 14th Bastille Day Celebrations – Los Angeles

Sunday, July 13th, 2008

Bastille Day is a “non event” in Bangkok although in Los Angeles they still have some Gallic Spirit left:

Bastille Day Dinners:

WEST HOLLYWOOD: In honor of Bastille Day, Comme Ca will have a special $48 three-course menu on Monday, July 14. Some options include fresh melon soup with crab and creme fraiche, braised lamb shank and cherry clafoutis. (From EaterWire)

SANTA MONICA: Josiah Citrin and Melisse will have a Bastille Day dinner to benefit Careers Through Culinary Arts Program (From C-CAP). Some of the students and graduats will help Citrin with things like vichysoise, beouf Bourgouignon and tarte tatin. Monday, July 14; $130 per person. (From EaterWire)

CENTURY CITY: Jean Francois Meteigner will host an $85 prix fixe from 6pm-9:30pm at La Cachette on Monday, July 14. “Live accordian music and French spirit” included. (From EaterWire)

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Los Angeles Restaurant News – New Trader Vic’s to Open; Shut Brentwood Hamburger Hamlet Goes to . . .

Thursday, June 12th, 2008

The Hamburger Hamlet in Brentwood has been shut many months ago. Though the latest announcement is that Suzanne Goin and Caroline Styne of Luques and A.O.C. fame will open something in this location, with H.H. as a silent partner, but they are not saying what but the latest news is the name will be Tavern

On another front; it seems as if Trader Vic’s will be opening in an undisclosed location somewhere in Los Angeles in 2009, presumably on the Westside?

Yamashiro Restaurant

Yamashiro Restaurant, situated off of Franklin Ave. in Hollywood, is now an official landmark along with the Magic Castle. The land is now on the market however, if the property is sold the buyer cannot demolish either structure.
CC Commons photo by Flickr user CC Chapman

It appears that Gordon Ramsay is struggling with problems at his Restaurant, Gordon Ramsey in the London Hotel West Hollywood. This is an inevitable occurrence in every newly opened restaurant operation. It was mentioned in the press that after the opening night soirée at his restaurant he was spotted dining with David Beckham at Cut in Beverly Hills. His reply, “the staff are under enough pressure without my looking over their shoulders.”

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AOC Restaurant & Wine Bar, Los Angeles

Thursday, May 15th, 2008

8022 W. Third St. (Crescent Heights Blvd.)
Los Angeles, CA 90048
Tel.323-653-6359
Opening Hours: Mon: 6-10pm, Tues-Fri: 6-11pm, Sat: 5:30-11pm, Sun: 5:30-10pm
Credit Cards: All major
Prices: Moderate

AOC BarLocated on a quiet section of Third St. this wine bar is usually crowded and well it should be; it made tapas-style small plates of basic Mediterranean fare fashionable.
I have brought many Japanese people here and they just love the great variety of small portion choices. For everyone else it is great fun to be able to pair different dishes with their diverse selection of wines available by the glass.

This operation is the brain-child of Susan Goin and Caroline Styne of Lucques fame.
Look for interesting items such as: brandade (A pounded combination of salted cod fish, olive oil, garlic, milk and cream), boudin noir and a large selection of charcutrie and cheese.

One evening as I sat at the bar, I looked up to see in the middle of the back bar a Cruvinet Wine Preserving Machine, being put to very good use. The original company Cruvinet I founded along with partners Jean France Mercier, presently owner of Tixa Wine Cellars the top custom wine cellar designer in the U.S., and Nick Bassill Luxine Ltd., a cutting-edge manufacturer of induction cooking units for commercial and home use. We put together this company in the early eighties, and it was, from the onset the quality leader in the industry, with as many as nine copy-cat competitors turning out inferior and less costly machines within one year. We all went our separate ways, for individual reasons, five years later.

This machine is ideal for this type of situation however, one of the employees after all of us dispersed, and basically without permission, usurped the technology, therefore I cannot vouch for its integrity today.

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Pane e Vino Restaurant, Los Angeles

Thursday, May 15th, 2008

8265 Beverly Blvd.,
Los Angeles
323-651-4600
Opening Hours: 11:30 am – 11:30 pm; Sunday, dinner only
Valet Parking
Credit Cards: All Major
Prices: Moderate

Restaurants L.A.Descend a few steps into a beautiful walled patio with tables laid out around a centerpiece tree, where on most days at lunch you will find owner, Rod Dyer holding court at a table under this tree. Making your way to the reception area, you’ll feel as though you are reenacting one of New York’s former luminaries’ famous entrances into El Morocco—all eyes look up from plates as diners intently peruse each new arrival.
Pane e Vino Trattoria has a fine-looking, booth-filled dining room, but more attractive and popular is their enchanting garden patio. This authentically Mediterranean setting has terra-cotta-hued walls and tiles, and is adorned with bougainvillea and glimmering candlelight at night.
The bar is conveniently situated midway between the garden and dining room. An open kitchen and wood-burning pizza oven dominate one side of the main dining room. The opposite wall is decorated with a muted earth-tone mural.
Pane e Vino is one of the few restaurants in Los Angeles to serve Certified Piedmontese beef, Costata long bone rib eye (two lbs.) carved table side for two persons.

Pane e Vino Trattoria has garnered awards as the best patio dining in L.A. for many years running.

Footnote: This is an article that I originally wrote for Wine & Dine Magazine and is currently being used in part by Pane e Vino’s public relations department. It has been edited to include or delete various changes that have occurred over time and condensed, in keeping with this blog’s effort to keep posts succinct.

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