Archive for June, 2009

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Restaurants in the Gastronomic City of Lyon – France

Tuesday, June 30th, 2009

The City of Lyon is known to be the “Gastronomic City of France”. They eat, breathe, and talk food all day long.

Charolais beef, Beaujolais wines, Saint Marcellin cheese, quenelles of pike from the Dombes, Bresse poultry, sausages with pistachios are the bounties of the area around Lyon. Bocuse, Chapel and other great chefs are neighboring in areas close by . . .

These are the best restaurants now, and the list will be updated:

LYONNAISE SPECIALITIES

AU PETIT BOUCHON CHEZ GEORGES       Lyonnaise cuisine        from 25 to 35 €       +33 (0)4 78 28 30 46
AU RENDEZ VOUS DES AMIS      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 24 37 54
AUX TROIS COCHONS, LE PERE FILLION      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 72 41 93 31
BOUCHON COMPTOIR BRUNET      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 37 44 31
BOUCHON DES BERGES      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 62 69 88
BOUCHON DES CARNIVORES      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 37 01 94
BOUCHON DES FILLES      Lyonnaise cuisine       from 25 to 35 €      +33 (0)4 78 30 40 44
BOUCHON LYONNAIS CHEZ PAUL      Lyonnaise cuisine       from 25 to 35 €      +33 (0)4 78 28 35 83
BOUCHON LYONNAIS, LE LAURENCIN       Lyonnaise cuisine        from 15 to 25 €       +33 (0)4 78 37 97 37
CAFE COMPTOIR ABEL      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 37 46 18
CAFE DES FEDERATIONS      Lyonnaise cuisine       from 25 to 35 €      +33 (0)4 78 28 26 00
CHABERT ET FILS      Lyonnaise cuisine       from 25 to 35 €      +33 (0)4 78 37 01 94
CHEZ HUGON – BOUCHON LYONNAIS      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 28 10 94
DANIEL ET DENISE      Lyonnaise cuisine       from 25 to 35 €      +33 (0)4 78 60 66 53
LA GARGOUILLE      Lyonnaise cuisine       less than 15 €      +33 (0)4 78 92 83 02
LA MACHONNERIE      Lyonnaise cuisine       from 35 to 60 €      +33 (0)4 78 42 24 62
LA MEUNIERE       Lyonnaise cuisine        from 25 to 35 €       +33 (0)4 78 28 62 91
LA VOUTE, CHEZ LEA      Lyonnaise cuisine       from 25 to 35 €      +33 (0)4 78 42 01 33
LE BISTROT D’AUGUSTE      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 37 16 64
LE CAVEAU      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 37 35 04
LE GOURMAND DE SAINT-JEAN      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 37 97 37
LE JURA      Lyonnaise cuisine       from 25 to 35 €      +33 (0)4 78 42 20 57
LE MUSEE      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 37 71 54
LE PALAIS SAINT JEAN      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 38 15 74 / +33 (0)6 14 49 37 24
LE PATAGON LYONNAIS       Lyonnaise cuisine        from 15 to 25 €       +33 (0)4 78 38 14 14
LE PETIT FLORE      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 27 27 51
LE SAINT VINCENT      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 72 07 70 43
LES LYONNAIS      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 37 64 82
RESTAURANT D’ENGHIEN      Lyonnaise cuisine       less than 15 €      +33 (0)4 78 37 42 63
RESTO HALLE      Lyonnaise cuisine       from 15 to 25 €      +33 (0)4 78 62 66 54
VATEL      Lyonnaise cuisine       from 35 to 60 €      +33 (0)4 78 38 21 92

GASTRONOMIC RESTAURANTS

AUBERGE DE CLOCHEMERLE       Gastronomic Restaurants        from 35 to 60 €       +33 (0)4 74 03 20 16
AUBERGE DE FOND ROSE      Gastronomic Restaurants       more than 60 €      +33 (0)4 78 29 34 61
CHATEAU DE BAGNOLS, LA SALLE DES GARDES      Gastronomic Restaurants       more than 60 €      +33 (0)4 74 71 40 00
CHRISTIAN TETEDOIE      Gastronomic Restaurants       more than 60 €      +33 (0)4 78 29 40 10
DOMAINE DES SEQUOIAS      Gastronomic Restaurants       from 35 to 60 €      +33 (0)4 74 93 78 00
FERNAND DUTHION “LES GRILLONS”      Gastronomic Restaurants       from 35 to 60 €      +33 (0)4 78 35 04 78
GUY LASSAUSAIE      Gastronomic Restaurants       from 35 to 60 €      +33 (0)4 78 47 62 59
L’ALOUETTE      Gastronomic Restaurants       from 35 to 60 €      +33 (0)4 78 40 06 08
L’ARC EN CIEL       Gastronomic Restaurants        more than 60 €       +33 (0)4 78 63 55 00
LA MERE BRAZIER      Gastronomic Restaurants       more than 60 €      +33 (0)4 78 23 17 20
LA PYRAMIDE, FERNAND POINT      Gastronomic Restaurants       more than 60 €      +33 (0)4 74 53 01 96
LARIVOIRE      Gastronomic Restaurants       more than 60 €      +33 (0)4 78 88 50 92
LE BEAU RIVAGE      Gastronomic Restaurants       more than 60 €      +33 (0)4 74 56 82 82
LE GOURMET DE SEZE      Gastronomic Restaurants       more than 60 €      +33 (0)4 78 24 23 42
LÉON DE LYON      Gastronomic Restaurants    more than 60 €    +33 (0)4 72 10 11 12
LES TERRASSES DE LYON      Gastronomic Restaurants       more than 60 €      +33 (0)4 72 56 56 56
LES TROIS DOMES      Gastronomic Restaurants       more than 60 €      +33 (0)4 72 41 20 20
NICOLAS LE BEC       Gastronomic Restaurants        more than 60 €       +33 (0)4 78 42 15 00
PAUL BOCUSE, AUBERGE DU PONT DE COLLONGES      Gastronomic Restaurants       more than 60 €      +33 (0)4 72 42 90 90
RELAIS GOURMAND ALAIN CHAPEL      Gastronomic Restaurants       more than 60 €      +33 (0)4 78 91 82 02
RESTAURANT PHILIPPE GAUVREAU      Gastronomic Restaurants       more than 60 €      +33 (0)4 78 87 79 79

BRASSERIES

33 CITE       Brasseries        from 25 to 35 €       +33 (0)4 37 45 45 45
BEST HOTEL      Brasseries       less than 15 €      +33 (0)4 78 20 42 22
BISTROT DE LA TOUR      Brasseries       from 15 to 25 €      +33 (0)4 78 63 55 00
BISTROT DE LYON      Brasseries       from 25 to 35 €      +33 (0)4 78 38 47 47
BRASSERIE DES BROTTEAUX      Brasseries       from 25 to 35 €      +33 (0)4 72 74 03 98
BRASSERIE DU HILTON      Brasseries       from 25 to 35 €      +33 (0)4 78 17 50 50
BRASSERIE ELITE      Brasseries       from 15 to 25 €      +33 (0)4 78 37 29 80
BRASSERIE GEORGES      Brasseries       from 25 to 35 €      +33 (0)4 72 56 54 54
BRASSERIE LE REPUBLIQUE       Brasseries        less than 15 €       +33 (0)4 78 42 59 56
BRASSERIE LE SILK      Brasseries       from 15 to 25 €      +33 (0)4 72 41 20 20
BRASSERIE LES ARCADES      Brasseries       from 15 to 25 €      +33 (0)4 78 30 19 80
BRASSERIE LYON PLAGE      Brasseries       from 25 to 35 €      +33 (0)4 72 10 44 44
CAFE LEFFE      Brasseries       from 15 to 25 €      +33 (0)4 78 27 27 07
DOUBLE SIX GUITAR CAFE      Brasseries       less than 15 €      +33 (0)4 78 47 20 16
EDEN ROCK CAFE      Brasseries       from 15 to 25 €      +33 (0)4 78 38 28 18
IBIS LYON CALUIRE PALAIS DES CONGRES      Brasseries       from 15 to 25 €      +33 (0)4 72 27 75 00
L’ALCHIMIE       Brasseries        from 25 to 35 €       +33 (0)4 78 42 03 31
LA BOURBONNAISE – BUFFET GRILL      Brasseries       from 15 to 25 €      +33 (0)4 78 02 80 58
LA CASCADE      Brasseries       less than 15 €      +33 (0)4 78 87 02 70
LE BOUDOIR      Brasseries       from 35 to 60 €      +33 (0)4 72 74 04 41
LE CABOCHON      Brasseries       from 25 to 35 €      +33 (0)4 72 84 10 40
LE GRAND CAFE DES NEGOCIANTS      Brasseries       from 25 to 35 €      +33 (0)4 78 42 50 05
LES BELLES SAISONS      Brasseries       from 25 to 35 €      +33 (0)4 72 77 15 00
MIDI MINUIT, TAVERNE MAITRE KANTER      Brasseries       from 15 to 25 €      +33 (0)4 78 37 67 95
NINKASI GERLAND       Brasseries        from 15 to 25 €       +33 (0)4 72 76 89 00
PLAZA LOUNGE      Brasseries       from 25 to 35 €      +33 (0)4 37 92 90 18
RESTAURANT B 52      Brasseries       from 15 to 25 €      +33 (0)4 78 35 06 81
ZINC ZINC      Brasseries       from 25 to 35 €      +33 (0)4 78 92 82 96

Lyon Restaurant List Continued

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Delfina Italian Trattoria – San Francisco

Saturday, June 27th, 2009

3621 18th Street
(Between Guererro and Dolores)
San Francisco, CA
Tel. 415.552.4055
website: www.delfinasf.com
Opening Hours:
5:30pm-10:00pm Mon -Thurs
5:30pm-11pm Fri & Sat
5:00pm-10:00pm Sun
Credit Cards: Visa, MC
Prices: Moderate
A popular Italian-inspired neighborhood trattoria located in the Mission District. It is usually crowded, and you might not find a seat; go early or book in advance. The menu is not wildly exciting, however, it encompasses authentic down-to-earth dishes that represent good value for money.

Dinner Menu – Menu Changes Daily

Sample Menu:

ANTIPASTI

Grilled Fresh Calamari

with warm white bean salad

9.25

Organic La Quercia Prosciutto Americano

with melone pazzo

13.00

Gioia Burrata with rucola and black olive crostini

12.00

Fresh-Cured Anchovies “Nostrano”

9.25

SALADS

Little Gem Lettuce with Parmigiano frico and lemon-anchovy vinaigrette

10.00

Wood-Oven Roasted Porcini Mushrooms with dandelion greens and garlic crostino

14.00

Insalata di Campo with bitter greens, pancetta, walnuts, Parmigiano and balsamic vinaigrette

9.00

CONTORNI

Roasted Tokyo Turnips and their greens

Chard sauteed with lemon and garlic
Farm Carrots with honey and thyme

7.75 / each

La Quercia Acorn Edition Lonza

9.00

Warm Castelvetrano Olives

French Fries

Olive Oil Mashed Potatoes

Stephen Singer Olio Extra Virgine 2008

4.00 / each

PRIMI

Spaghetti with plum tomatoes, garlic, extra

virgin olive oil and peperoncini
8.00/11.00

Chicken-Mortadella Agnolotti with lemon-chive burro fusso

17.00

Risotto with summer squash and squash blossoms

17.00

Chitarra Integrale in Salsa with Monterey Bay sardines and Calabrian chiles

17.00

Pappardelle and Liberty duck sugo

17.00

Tripe alla Fiorentina

10.00

Corn and Basil Soup with creme fraiche

8.00

SECONDI

Northern King Salmon Roasted on a Fig Leaf with Brentwood garden beans and meyer lemon-prosecco butter

26.00

Roasted Fulton Valley Chicken

with olive oil mashed potatoes and king trumpet mushrooms

18.00

Brodetto di Pesce

with rock cod, mussels, shrimp, petrale sole and cockles

25.00

Slow Roasted Berkshire Pork Shoulder

with “farro-nata” and cipolline agro-dolce

24.00

Strawberry Mountain Ranch Hanger Steak

and French Fries

26.00

White Wines

FRIZZANTE

Half Bottle
Bottle
Puro Brut Rosé – Movia 2000 Collio Slovenia

80
Puro Brut – Movia 2000 Collio Slovenia

80
Prosecco di Valdobbiadene – Sorelle Bronca NV Veneto

30
Prosecco “Cartizze” – Bisol NV Veneto

54
Franciacorta – Contadi Castaldi NV Lombardia

46
Franciacorta Brut “Cabochon” – Monte Rossa 2000 Lombardia

100
Brut Rosé – Roederer Estate NV Anderson Valley

48
Vernaccia di Oristano Riserva, Contini 1985 Sardinia

71

Rose

Pinot Grigio Ramato – Zeni 2007 Trentino

43
Lacrima di Morro d’Alba “Le Rosa di Settembre” – Giusti 2007 Marche

30

“Furore” Rosato (Piedirosso, Aglianico) – Marisa Cuomo 2007 Campania 42

Italian Whites
Northwest

Petite Arvine “Vigne Champorette” – Les Crêtes 2005 Valle d’Aosta

63
Pigato – Laura Aschero 2006 Riviera Ligure di Ponente, Liguria

75
Langhe Favorita – Malvirà 2006 Piemonte

32
Nas-Cëtta – Elvio Cogno 2005 Piemonte

40
Roero Arneis “Sanche in Vezza d’Alba”- Brovia 2006 Piemonte

43

Northeast

Kerner – Abbazia di Novacella 2007 Alto Adige

39
Sauvignon Blanc – Ignaz Niedrist 2006 Alto Adige

63
Grüner Veltliner – Kuenhof 2005 Alto Adige

80
Vitovska – Zidarich 2005 Carso, Friuli

75
Ribolla – Girolamo Dorigo 2007 Friuli

40
“Veliko Bianco” (Ribolla, Sauvignon, Pinot Grigio) – Movia 2004 Brda

70
Friulano – Scarbolo 2007 Friuli

32
Soave Classico “Monte Carbonare” – Suavia 2005 Veneto

45

Central

Verdicchio dei Castelli di Jesi “Ammazzaconte” – Conti di Buscareto 2006 Marche

40
Verdicchio dei Castelli di Jesi “Vigna delle Oche” – San Lorenzo 2006 Marche

43

Verdicchio di Matelica “Mirum” – La Monacesca 2004 Marche

68

Verdicchio di Matelica – Colli Stefano 2008 Marche

32

South

Fiano di Avellino “Pietramara” – I Favati 2006 Campania

35
Fiano Paestum “Antece” – De Conciliis 2004 Cilento, Campania

60

California Whites

Sauvignon Blanc – “L’Apres Midi”- Peter Michael 2007 Sonoma

87
Sauvignon Blanc – Saracina 2007 Mendocino County
39

Viognier “Noble Vinyard” – Spencer Roloson 2005 Napa Valley

40
Riesling – Handley Vineyards 2006 Mendocino County

35
Chardonnay “Poseidon’s Vinyard” – Molnar Family 2006 Napa Valley

40
Grenache Blanc – Trou de Bonde 2006 Santa Ynez Valley

37
Chardonnay – Lioco 2007 Sonoma County

35
Chardonnay “Thieriot Vineyard” – Littorai 2007 Sonoma Coast

115

Red Wines
Italian Reds by Region

Northwest

Half Bottle
Bottle
Torrette “Vigna Les Toules” (Petite Arvine) – Les Crêtes 2005 Piemonte

49
Fumin “Vigne Merletta” – Grosjean 2005 Valle d’Aosta

63
Ruchè di Castagnole “Majoli” – Da Capo 2005 Piemonte

35
Barbera d’Alba “Serra de Gatti” – Val del Prete 2006 Piemonte

37
Barbera d’Alba “Brichet” – Ca’ Viola 2005 Piemonte

48
“Bricco Manzoni” (Nebbiolo, Barbera) – Rocche dei Manzoni 2000 Piemonte

59
Roero “Audinaggio” (Nebbiolo) – Ca’Rossa 2005 Piemonte

70
Barbaresco – Produttori del Barbaresco 2004 Piemonte

58
Barbaresco “Ovello” – Cantina del Pino 2003 Piemonte

73
Barolo “Ginestra Casa Mate” (Monforte) – Elio Grasso 2003 Piemonte

115
Barolo “Ravera” (Novello) – Elvio Cogno 2003 Piemonte

100

Northeast

Pinot Nero – St. Michael-Eppan 2005 Trentino-Alto Adige

32
Santa Maddalena Classico – Franz Gojer 2006 Alto Adige

47
Lagrein “Steinraffler” – Hofstätter 2000 Alto Adige

65
Schioppettino – Grillo 2005 Colli Orientali del Friuli

47
Vespa Rosso (Refosco, Cab Franc, Merlot) – Bastianich 2002 Friuli

65
“Il Fusco” (Refosco, Tazzelenghe, Cab Fr, Mer) – La Roncaia 2001 C.O. del Friuli

63
“Primofiore” (Corvina, Corvinone, Cab Sauv, Cab Franc) – Quintarelli 2003 Veneto

75
Valpolicella Classico “Ca’ Carnocchio” – Le Salette 2002 Veneto

67

Central

Vino Nobile di Montepulciano – Icario 2003 Toscana

59
Chianti Classico Riserva (Gaiole) – Castello di Cacchiano 2001 Toscana

53
Chianti Classico Riserva (Berardenga) – Castell’in Villa 2000 Toscana

90
Carmignano – Villa Artimino 2004 Toscana
24

Carmignano – Capezzana 2003 Toscana

46
Rosso di Montalcino – Il Poggione 2005 Toscana

50
Brunello di Montalcino “Pian di Conte” – Talenti 1999 Toscana

105
“Avvoltore” (Sangiovese, Cab, Syrah) – Moris Farms 2002 Toscana

115
Montefalco Sagrantino – Planiarche 2004 Umbria

59
Montepulciano d’Abruzzo “Zanna” – Illuminati 2003 Abruzzo

73
“Muschen” (Sangiovese Blend) – Selvagrossa NV Marche

32
Cesanese del Piglio “Casel Cervino” – Massimi Berucci 2003 Lazio

80

The South

Costa d’Amalfi, “Furore Riserva” (Aglianico, Piedirosso) – Marisa Cuomo 2003 Campania

88
Ischia Rosso “Janno Piro” – Pietratorcia 2005 Campania

38
Aglianico Paestum “Naima” – De Conciliis 2003 Cilento, Campania

85
Nero d’Avola “Cadetto” – La Lumia 2005 Sicilia

34

California Reds by Varietal

Pinot Noir

Half Bottle
Bottle
Baker Lane “Sonoma Coast Cuvée” – 2006 Sonoma Coast

47
Merry Edwards – 2006 Russian River Valley
39

Freeman “Keefer Ranch” – 2005 Russian River Valley

84
TR Elliot “Three Plumes ” – 2005 Russian River Valley

60

Syrah

Unti – 2004 Dry Creek Valley

39

Merlot

Havens – 2002 Napa Valley
22

Mount Tamalpais Vineyards – 2005 Marin County

47
Bucklin “Bambino” Old Hill Ranch Zinfandel – 2006 Sonoma County

33

Zin Blends

Da Vero “Pollo Rosso” (Zin, Syrah, Cab Sauv) – NV Sonoma County

26
Ridge “Lytton Springs” – 2005 Dry Creek Valley

60

Cab Blends

Cabernet Sauvignon – Twenty Rows 2005 Napa Valley

35
Cabernet Sauvignon – Corison 2000 Napa Valley
35

Cabernet Sauvignon – Robert Craig “Affinity” 2004 Napa Valley

75

Limited Selection

Barolo “Vigna Rocchettevino” (La Morra) – Bovio 1999 Piemonte
(1.5L)
225
Barolo “San Rocco” (Serralunga) – Virginia Ferrero 1990 Piemonte

150
Barolo “Adasi” (Monforte) Famiglia Anselma 1995 Piemonte

130
Barolo “Colonnello” (Monforte) – Aldo Conterno 1999 Piemonte

175
Brunello di Montalcino – Piancornello 2001 Toscana

110
“Rosso di Veo” (Sagrantino, Sangiovese, Monte) – Paolo Bea 2002 Umbria

105
Pinot Noir “Meredith Estate ” – Merry Edwards 2005 Russian River Valley

90
Cabernet Sauvignon – Dalla Valle 1999 Oakville

190

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Chaîne des Rôtisseurs Dinner June 23, 2009, Royal Kitchen – Bangkok

Wednesday, June 24th, 2009

Royal Kitchen Chinese Restaurant
912/6 Sukhumvit 55, opposite Soi Thonlo 25, Bangkok,
Tel 02-391-9634, 02-741-8548
website: www.royalkitchengroup.com

A lovely dinner, hosted by Triphong Kohengkul, was given at his restaurant, Royal Kitchen for the Chaîne des Rôtisseurs on Tuesday, June 23, 2009. The wines and menu follow:

White Wines:

Torbreck Woodcutter’s Semillion  2007

Bruno Giacoso Roero Arneris 2006

Vinniaoli Jermann Traminer Aromatico 2005

Domaine Vacheron Sancerre Blanc Les Romains

Red Wine:

Giacomo Grimaldi Dolcetto d’Alba

The Menu:

Pictured below: Lobster Salad

Our Hong Kong Chef’s Special Soup

Pictured below: Roast Suckling Pig Hong Kong Style

Pictured below: Braised Abalones in Oyster Sauce

Australian Rib Eye Beef prepared in Two Cantonese Styles

Pictured below: Steamed Red Grouper in Soy Sauce

Fried Shanghai Noodles with King Crab in X. O. Sauce

Pictured below: Stewed Ginko Nuts and Bird Nest in a Pear

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Terroir Wine Bar – NYC

Tuesday, June 23rd, 2009

Above: Paul Grieco of Terroir Wine Bar: Mad or Cunning?
413 E 12th St
Tel. 646-602-1300
Opening Hours: Mon-Sat 5 pm-2 am (food til 1am) Sun 5 pm-midnight
New York, NY 10009
Neighborhood:  East Village
Cross Street:  1st Ave
Website: www.wineisterroir.com
Credit Cards: Yes
Parking: Street
Dress Code: Casual
Reservations: No
Outdoor Seating: No
Happy Hour: Yes
Alcohol: Beer & Wine
Smoking: No
Prices: Inexpensive-Moderate

Reisling fanatic Paul Grieco opened Terroir Wine Bar in the East Village about one year ago. He has been quoted in an interview by the website Dr. Vino (drvino.com) as saying,  “I say the only wine by the glass in the summer will be Riesling. That’s it! It’s a small enough venue at 500 sq ft., the costs sort of minimal, I think I feel I can afford to take chances like that. I want to upset people, I want to educate people, I want people to open their minds. In taking such an aggressive stance, my goal is not to piss people off; my goal is to get people to open their minds. If they come in and they say they want a Chardonnay and I say all we have is Riesling, and they say “how can you not have a Chardonnay! It’s the worlds most popular grape!” I’ll say, “you’re absolutely right and here’s why Riesling should be just as popular…please have a taste.”
Following are a couple of Paul’s well-known accompaniments to the wines:
Sage leaves stuffed with lamb sausage $7
Beet risotto balls with Gorgonzola cheese $7

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Corkbar California Wine Bar – Downtown Los Angeles

Monday, June 22nd, 2009

403 W 12th Street
In the EVO Bldg. 12th & Grand
Los Angeles, CA 90015
(213) 746-0050
Area: Downtown Los Angeles
Attire: Casual
Delivery/Take Out: No
Reservations: No
Outdoor Seating: Yes
Music: DJ
Happy Hour: Yes
Alcohol: Beer & Wine License Only
Parking: Street
www.corkbar.com
Credit Cards: All Major
Prices: Moderate-Expensive

This is California, but should we be so chauvinistic? A totally California Wine List could only be made better by the introduction of wines from other wine-producing regions, with selections from both Old and New World Wineries. It also might add some variation in pricing on a downward scale. Hint, hint!
This is a pleasant place to stop by, near the lofts in South Park and on the way to  LA Live Sports, Dining & Entertainment Complex. The prices for wines are a bit steep with glass prices in the $10-$20 range. Food offerings are also not inexpensive.

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Grossi Italian Trattoria, Intercontinental Hotel – Bangkok

Friday, June 19th, 2009

Grossi Trattoria & Wine Bar
Ground floor, Intercontinental Hotel Bangkok
973 Ploenchit Road, Bangkok 10330
Tel. 02-656-0444
Fax. 02-656-0555
Email: grossi@ihgbangkok.com
Website: www.intercontinental.com
Credit Cards: All Major
Prices: Expensive

In the former location of Matteo Restaurant in the Intercontinental Hotel on Ploenchit Road, Guy Grossi, owner and chef of one of Melbourne, Australia’s respected dining establishments, Grossi Florentino has entered the cluttered Italian dining space in Bangkok. It is yet another variation on the theme, albeit the cuisine here is quite adequate and dishes such as Trippa alla Fiorentina (ox tripe), Quaglia con Polenta (braised quail), Abbacchio alla Romana (suckling lamb), Scialatelle con le sarde, pan grattato (sardines and crumbs) are welcome additions to currently available offerings around town. Wines-by-the-glass are priced properly although, a minor inconvenience is the location of the toilets as they are outside the restaurant, amongst small shops and fast food outlets, which also share them.

I often wonder just how many more Italian establishments this city can support before people will start saying, “Basta, basta?


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Harry Cipriani in the Sherry-Netherland Hotel – New York City

Wednesday, June 17th, 2009

Harry Cipriani
781 5th Avenue
(Between 59th & 60th Streets)
New York, New York 10022
Tel. (212) 753-5566
Opening Hours: 7am to 12am, 7 Days a Week
Email: harrycipriani@cipriani.com
Credit Cards: All Major
Prices: Exorbitant

Harry Cipriani is located at 59th Street and Fifth Avenue in New York City in the refined, understated Sherry-Netherland Hotel. This fashionable restaurant is almost an exact duplicate of the original Harry’s Bar in Venice. It is packed daily with chic New Yorkers and visitors from all over the world. Harry Cipriani offers the classic Harry’s Bar menu of unique Cipriani specialties and classic Italian favorites. It has had a two-year makeover and has reopened with most of the former staff. Service is very good, in spite of the crowded and cramped space, especially near the bar. The food could certainly be better, especially for the outrageous prices charged, although the experience is always interesting if not exciting.

The Cipriani Classics
Special Drinks:

  • The Bellini
  • Served for the first time in 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, juice of white peaches and Italian Prosecco wine
  • Sweet Annie
  • Vodka, Bellini base, slice orange
  • Sweet Maggie
  • Rum, Bellini base, fresh mint leaves
  • Sweet Emy
  • Gin, Bellini base, slice orange
  • Appetizers:
  • Baby artichoke salad and avocados with shaved parmesan
  • Prosciutto crudo from Parma
  • Marinated salmon and asparagus
  • Baccalá mantecato with grilled polenta
  • Pastas and Risotti:
  • Risotto alla primavera
  • Homemade lightly baked tagliolini with ham
  • Veal cannelloni alla piemontese
  • Green tagliarelle alla amatriciana
  • Main Courses:
  • Fillet of sole alla Carlina
  • Calves liver alla veneziana with polenta
  • Scampi thermidor
  • Veal farfalle with lemon sauce
  • Beef carpaccio alla Cipriani
  • Harry’s Bar pierini
  • Pan seared ham and cheese sandwich
  • Cipriani club sandwich
  • Desserts:
  • Meringata alla crema
  • Crêpes alla crema
  • Triple layer chocolate cake

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Khun Churn, Organic & Macrobiotic Restaurant – Bangkok

Saturday, June 13th, 2009

Contributed by: Emi Kagawa

Bangkok Mediplex Bldg., Ground Floor
Sukhumvit 42 Road
Tel. 02-713-6599
Opening Hours: 10am – 8pm

This is one of Bangkok’s only Macrobiotic restaurants serving organic vegetables and brown rice.
A typical set menu for lunch would have a choice of salad and two choices of main course items 10:00am – 3pm at 130 baht.

The salad offerings on the day we were there were:
Mixed organic vegetables with peanut sauce
Mixed organic vegetables with
Japanese Ponzu sauce
Main courses for that day were:
Spicy hot soup with mixed mushrooms
Stir fried assorted organic vegetables with vermicelli noodles
Battered taro topped with sweet & sour sauce, onion, sweet basil, and red bell pepper
Dessert: Fresh fruit

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Welcome: Le Saint Amour Brasserie & Goodbye to Restaurants: Mimosa and Pastis – Los Angeles

Monday, June 8th, 2009

A new French brasserie has opened in Culver City:
Le Saint Amour
Brasseries, Herve-Commereucs
9725 Culver Blvd.
Tel. (310) 842-8155
Open 7 days a week for lunch and dinner
http://lesaintamour.com

Two of West Hollywood’s long-run, Gallic favorites are gone. Mimosa, owned by Jean-Pierre Bosc had been around for a long time and is rumored to be the new home to the ultra-small (8 tables) South-Pasadena restaurant Bistro L Q by Laurent Quenioux. Pastis, not far down the road on Beverly Boulevard, along with an adjacent storefront, has been purchased by Bruce Marder (he conceived Westbeach Cafe, Rebecca’s and other Westside restaurants) and group and will be called House Cafe, a smaller part of the premises will be a cafe/bakery while the larger remaining section serve as the restaurant, which do not forget, has a wholesale off-sale liquor license that will most likely be put to good use by partner Steve Wallis, who just happens to own L.A.’s number one wine and liquor store Wally’s in West Los Angeles.

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Trader Vic’s Opens in Downtown – Los Angeles

Saturday, June 6th, 2009

Trader Vic’s
(213) 785-3330
Downtown
800 W Olympic Blvd Ste A120
Los Angeles, CA 90015
www.tradervicsla.com
Credit Cards: All Major
Prices: Expensive

I mentioned in these pages over a year ago that Trader Vic’s was scheduled to open in downtown Los Angeles had become a reality; and now it has! It had also been mentioned that they should be prepared to find a new audience, as the customers from Beverly Hills could not be counted on to drop by for a quick drink any longer; and they are working on it, and indeed they have opened locations all over the world, so why not? The decor is in keeping with the Tiki look of the former Beverly Hills location and the drinks list and menu is more or less what one expects at Trader Vic’s. Best bets are: Navy Grog $11, Mai Tai $10, Pupus and most everything from the Wood Fired Oven with the Indonesian lamb, a long-time favorite, which amazingly is still close to the same price point.

Tidbits and Pupus
Selection of classic and new Trader Vic’s Appetizers, great for sharing
served with our original table sauce and Chinese hot mustard
Cosmo Tidbits (Serves two) 16
Spareribs, crab rangoon, crispy prawns,
Char Siu pork
BBQ Pork Spareribs 11
Basted with our own glaze smoked in
our wood fired oven
Kung Pao Wings 9
Chicken Drums tossed in hoisin glaze
and crushed peanuts
Malayan Chicken Skewers 9
Lemongrass and kaffir lime marinade
with our own chutney
Crab Rangoon 12
Crab meat , cream cheese and spices folded
in a crispy wonton
Beef Cho-Cho 10
Seared steak with soy sake sauce finished
on your own flaming hibachi
Crispy Prawns 15
Seasoned butterfly jumbo prawns coated
with Japanese breadcrumbs
Crispy Duck Tacos 9
Gyoza wrappers, fragrant duck, cucumber,
hoisin chili sauce
Bamboo Steamed Veggie Rolls 11
Tofu, yard long beans, fingerling potatoes
with citrus peanut dipping sauce
Crispy Calamari 9
Monterey Bay calamari with
wasabi mayonnaise
“No Chopstick” Egg Roll 9
Filled with chicken, Char Siu pork, bean
sprouts and snow peas
Valencia Roll 18
Maine lobster, orange, Mizuna and
Thai chili sauce in rice paper
Hawaiian Ahi Poke 14
Tuna in soy chili marinade with avocado
and  taro chips
Oysters on the Half Shell 15
Daily selection of half dozen oysters with
yuzu – tobiko mignonette
Caesar Salad  8
Romaine hearts, brioche croutons,
and sesame parmesan crisp
Trader Vic’s Salad  9
Mixed organic greens, frash hearts of palm,
Hamada Ahi Salad  12
Chili pepper seared tuna, wakame and
nori sweet onion citrus dressing
Bongo Bongo Soup  8
Veloute of fresh oysters and spinach
Soups and Salads
Caesar Salad  8
Romaine hearts, brioche croutons,
and sesame parmesan crisp
Trader Vic’s Salad  9
Mixed organic greens, frash hearts of palm,
Belgian endive, Javanese dressing
Baby Spinach and Artichoke  12
Artichokes, blue cheese, pancetta
and warm balsamic vinaigrette
Hamada Ahi Salad  12
Chili pepper seared tuna, wakame and
nori sweet onion citrus dressing
Bongo Bongo Soup  8
Veloute of fresh oysters and spinach
glazed with cream
Won Ton Soup  8
Prawn and pork dumplings, snow peas,
black mushrooms, Char Siu pork
Thoroughly cooking foods of animal origin reduces the risk of food borne illness.
Please alert us of any food related allergies.

From Our Woks
Served with our Yangzhou flavored rice
Szechwan Prawns  23
Jumbo prawns, wood ear mushrooms,
snow peas, spicy sauce
Passion Chicken 18
Sesame crusted chicken tossed in
passion fruit sweet sour glaze
Mauna Kea Beef 22
Sliced tenderloin, apricots, pine nuts
shiso and watercress
BBQ Vegetables & Tofu 17
Wood fired smoked vegetables, tofu
macadamia nuts and mu shu pancakes
Beef and Reef Teriyaki 36
8 oz beef tenderloin, Maine lobster tail,
black pepper teriyaki sauce
“All In” Fried Rice 18
Char Siu pork, BBQ chicken, prawns
poached egg, crispy shallots
Prime Flat Iron Steak 24
Hoisin – chili  – apple marinade
crispy corn potato cake, mizuna salad
Seafood Parrillada    29
Crispy Duck 26
Aromatic ½ duck, mu shu pancakes, scallions,
cucumbers, hoisin sauce, prepared table side
Seared Hawaiian Tuna 25

Trader Vic’s Traditions
Prime Flat Iron Steak 24
Hoisin – chili  – apple marinade
crispy corn potato cake, mizuna salad
Seafood Parrillada    29
Lobster, scallop, sea bass, salmon and
prawn, sautéed spinach, saffron sauce
Tahitian Prawns 23
Coconut and vanilla flavor, Asian almond pesto,
crispy corn potato cake
Crispy Duck 26
Aromatic ½ duck, mu shu pancakes, scallions,
cucumbers, hoisin sauce, prepared table side
Seared Hawaiian Tuna 25
Pink peppercorn- sesame crust, brown rice roll
yard long beans, ponzu mustard dressing
Cantonese Sea bass 29
Ginger, soy and sesame steamed sea bass
served with braised Asian greens

Trader Vic’s Curries
A rich combination of potatoes, carrots, cucumbers, apples, red pimentos, onions and
our own blend of madras curry powder.  All curries come with sunflower seeds, currants,
cucumber, banana, coconut, chutney, chow-chow and tomatoes.
Chicken         18          Prawns         23          BBQ    Veggie &    Tofu     16

Wood Fired Oven
Wasabi Crusted Filet Mignon 32
Hawaiian spiced fries
Smoked Asian ratatouille
“9-Spice” Half Chicken    19
Free range, spiced cous cous,
mizuna salad, onion citrus dressing
Chai Tea Duck Breast 24
Yam – scallion puree, long beans
sherry ginger reduction
BBQ Sea Scallops 27
Tamarind glazed, fingerling coins
cucumber –  carrot  salad
Beef and Reef 49
Filet of beef and maine lobster tail
served with kaffir lime béarnaise
Scottish Salmon 22
Fingerling coins, citrus butter sauce
oyster mushrooms- asparagus
Rib Eye 34
Midwestern prime, Hawaiian spiced fries
kaffir lime béarnaise
Pork Chop Hawaiian    26
Island potato hash, onion marmalade
BBQ pineapple – plum sauce
Indonesian Rack of Lamb    38
Colorado lamb, Bali rice, peanut dip
and Trader Vic’s chutney
Miso Sea Bass    31
Miso orange glaze, Asian greens,
shitake and  Yangzhou  rice
Wood Fired Oven
Our ovens can be traced back to the Han Dynasty (206 B.C. to A.D. 20).
The natural smoke and heat is derived from seasoned white oak woods.
The meats, fowl or fresh seafood are suspended from hooks and slowly
cooked, producing a unique and original flavor. This unique cooking
method is  recommended by the American heart association.

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