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Barbrix, Silver Lake – Los Angeles

Sunday, November 21st, 2010

By Sandy Driscoll

Barbrix Wine Bar and Restaurant
2442 Hyperion Avenue @ Tracy
Los Angeles, CA  90027    (Silver Lake area)
Website:  http://www.barbrix.com/Home.html
Phone:  323-662-2442
Open:  Sunday – Thursday   6pm – 11pm
Friday – Saturday      6pm – 12am
Credit Cards:  Yes
Valet Parking:  Available
Prices:  Reasonable
Opening in May 2009, Barbrix was an instant hit with the hip, trendy, bohemian Silver Lake neighborhood of Los Angeles.  Just a few months later, they were named one of LA’s Top 10 New Restaurants by Los Angeles magazine.
Chef Don Dickman’s cooking is Mediterranean inspired, market driven small plate fare.  Occasionally, he does delicious and fun prix fixe meals.  This week featured “Chef Don does dinner!” and was a very tasty 3-course meal for only $25!  Quite frankly, I don’t know how he did it for the price.  It was a melange of fresh fare, direct from Sunday’s splendid Hollywood Farmer’s Market.
Flavors (the aioli, bouillabaisse broth and rouille) were stunning in their depth, and the Epoisses and Poached Pear finished off the evening perfectly!Barbrix’s outdoor patio on a balmy California eveningBarbrix Wine Bar and Restaurant

Barbrix ExteriorBarbrix’s outdoor patio on a balmy California evening (All Images ©2010 restaurantdiningcritiques.com & Sandy Driscoll)

Barbrix Wine Bar and Restaurant
2442 Hyperion Avenue @ Tracy
Los Angeles, CA  90027    (Silver Lake area)
Website:  http://www.barbrix.com/Home.html
Phone:  323-662-2442
Open:  Sunday – Thursday   6pm – 11pm
Friday – Saturday      6pm – 12am
Credit Cards:  Yes
Valet Parking:  Available
Prices:  Reasonable

Opening in May 2009, Barbrix was an instant hit with the hip, trendy, bohemian Silver Lake neighborhood of Los Angeles.  Just a few months later, they were named one of LA’s Top 10 New Restaurants by Los Angeles magazine.

Chef Don Dickman’s cooking is Mediterranean inspired, market driven small plate fare.  Occasionally, he does delicious and fun prix fixe meals.  This week featured “Chef Don does dinner!” and was a very tasty 3-course meal for only $25!  Quite frankly, I don’t know how he did it for the price.  It was a melange of fresh fare, direct from Sunday’s splendid Hollywood Farmer’s Market.

Flavors (the aioli, bouillabaisse broth and rouille) were stunning in their depth, and the Epoisses and Poached Pear finished off the evening perfectly!

Menu

Bacon Deviled EggBacon Deviled Egg, Aioli on Radicchio, Tapenade/Goat Cheese Crouton, Herb Breadcrumb-stuffed Lipstick Pepper,
Haricot Verts, Nantes Carrot, China Rose Radish, Puff Pastry Onion Tarte

bouillabaisseBouillabaisse – Lobster, Shrimp, Clams, Mussels (lots of them!) in a savory broth with a Rouille Crouton

Epoisses Epoisses cheese from Burgundy with La Brea Bakery Fruit and Nut Bread and Red Wine Poached Pear

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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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Wolfgang Puck to Open Restaurant at Hotel Bel-Air – Los Angeles

Wednesday, November 3rd, 2010

Wolfgang Puck (Image credit: archives Gourmet Magazine)

Rumor has it that Wolfgang Puck plans to open and operate a new restaurant in the revamped Hotel Bel-Air when it opens sometime mid-year 2011, and a complete make-over for Spago, Beverly Hills is also scheduled.

We do hope that the on-going renovation of the Hotel Bel-Air retains the style of the existing architecture, so as not to change the property for the worst but rather for the better; as it certainly will not remain the same.

Follow the links below for more information on the refurbished Hotel Bel-Air and the rumored Wolfgang Puck opening:

http://www.hospitalitynet.org/news/154000320/4048804.search?query=restaurant%20los%20angeles

http://www.hotelbelair.com/

http://losangeles.grubstreet.com/2010/10/wolfgang_puck_rumored_to_open.html

http://losangeles.grubstreet.com/2010/10/hotel_bel-air_reopens_in_summe.html

Hotel Bel-Air Pool

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SUGARFISH by sushi nozawa – Los Angeles

Thursday, October 28th, 2010

By Sandy Driscoll

Exterior Sugarfish DowntownExterior of SUGARFISH

SUGARFISH by sushi nozawa
600 West 7th Street (near Grand Avenue)
Los Angeles, CA  90017
Phone:  213-627-3000
Hours:  Monday-Saturday – 11:30am – 10pm
Sunday – 12pm – 9pm
Reservations – Not taken, but diners are seated as promptly as possible
Credit Cards – Yes
Parking – Available nearby
Other locations (see website) in Brentwood, Marina Del Rey, Santa Monica

Video of Nozawa: http://vimeo.com/6035259

Website:  http://www.sugarfishsushi.com/

I always know for certain that I have had a memorable dining experience when I awaken the following morning and my first pleasant thought is of the meal I enjoyed the day before.

This was the case with my truly extraordinary lunch at SUGARFISH by sushi nozawa at their newest location in downtown Los Angeles.  Hands down, it was the best sushi I have ever eaten.  Chef Nozawa has created his own perfect style of sushi, the highlight of which is simply the freshest and best fish available, presented in an unadorned, straightforward way.  Plating on white vessels, his Ponzu and Shoyu sauces compliment the fish, his rice is soft, loosely packed and warm and his seaweed is of the highest quality.   Each dish is brought to the diner immediately after plating by the chef, and meant to be eaten at once.  Not 45 seconds later, but immediately!  This way, the contrast among the warm rice, cool fish and appropriate sauce is at its peak of taste.   The nori is crisp and crunchy to the bite, but remains that way for only short moments, so Nozawa wants you to enjoy it at its peak.

To this end, he does not offer additional sauces (except for homemade soy, which is to be used for dipping only sushi that is not already sauced in the kitchen), additional rice or other extras.   There is ginger and wasabi for those who want them.  Those are the rules, and his diners would be wise to follow them.  His website is particularly informative, especially if you check out the “learn” page.

I have always believed that the best chefs are the ones who place food quality above all else.  They know how their cuisine is to be enjoyed and want only for their customers to have an exceptional dining experience.   This is not a restaurant for those looking for the ubiquitous “California Roll” or wanting to sit at a sushi bar and chat.   Although the menu offers a la carte items, the best way to experience this incredible sushi is to order one of the three “Trust Me” prix fixe offerings, ranging in price from $19.50 to $38.   In other words, put yourself in their capable hands.

My dining companion and I enjoyed the “Nozawa”, which consisted of Organic Edamame, Tuna Sashimi, 2 pieces each of Albacore, Salmon, Snapper, Yellowtail, Halibut (all sushi), Toro Hand Roll, Crab Hand Roll and the daily sushi special, which was the large scallop.  Finishing with the Uni (an extra a la carte item) we left happy and sated but certainly not stuffed.

Service is pleasant, efficient and timely.  A well deserved 16% service charge is added to the bill.  The waitstaff is adept at explaining the concept of Nozawa’s style of sushi.  I guarantee that if you’re looking for a premier sushi dining experience, try SUGARFISH and you will be delighted.

One more thing……….as noted here recently, the Michelin Guide has ceased publishing a guide for Los Angeles, due to lack of sales.  According to director Jean-Luc Naret, “The people in LA are not real foodies.  They are not too interested in eating well but just in who goes to which restaurant and where they sit”.  Monsieur Naret is resigning his post at the end of the year.  Perhaps he would care to visit Los Angeles and truly assess our restaurant scene.   The success of high quality restaurants such as SUGARFISH is proof positive that Los Angeles is indeed the proud home of many foodies!

Big Eye TunaTuna Sashimi (Big Eye)

Albacore & SalmonAlbacore and Salmon…..here the albacore is already sauced;  the salmon may be dipped in Nozawa’s homemade soy sauce

ScallopsThe day’s special – Large Scallops

UniUni Special

InsigniaSUGARFISH insignia on the walkway outside the restaurant

Phalaenopsis at SugarfishBeautiful Phalaenopsis inside the dining room

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Taste, Restaurants: Melrose Ave. & Pacific Palisades – Los Angeles

Thursday, October 21st, 2010

By Sandy Driscoll

Exterior of Taste Restaurant MelroseExterior of Taste’s Melrose location, with a pleasant breezy outdoor patio, all images ©2010-2011 restaurantdiningcritiques.com and Sandy Driscoll

Taste Restaurant

8454 Melrose Avenue
West Hollywood, CA  90069
Tel:  323-852-6888
Hours:  Daily for lunch & dinner (see website for specific hours)

538 Palisades Drive
Pacific Palisades, CA  90272
Tel:  310-459-9808
Hours:  Tuesday-Sunday for lunch & dinner (see website for specific hours)

Credit Cards: Yes
Valet Parking:  Available evenings at Melrose location
Prices:  Moderate
Website:  http://ilovetaste.com/

Having dined at Taste twice in recent days, the first thing that struck me was that everything on their menu looked good to me!   I could have closed my eyes, pointed, and had something that was delicious and attractively served.  The second thing was that Taste Restaurant is obsessed with excellent customer service which provides many reasons for a return visit.   There is literally something for everyone……brunches, a la carte items, prix fixe menus, wine and dining specials, and just generally fun and interesting dining.

My two lunches (one at the Melrose location, the other in Pacific Palisades) were exceptionally good and attractively presented.  I found myself checking out the plates of adjacent diners, which also looked terrific, and more than once I overheard patrons mentioning how they were tempted to order everything on the menu……….my sentiments exactly!  A good friend who is a business owner in West Hollywood tells me that he and his employees eat at Taste often, and have enjoyed practically everything on the menu.

My lunch at Taste in Pacific Palisades coincided with ‘Dine LA’ week, 10 days during a 2 week period in which many LA restaurants offer bargain priced prix-fixe menus for lunch and dinner.   My lunch (see photos below) consisted of 3 generous courses for only $16.   Both locations share the same menu and also have a special ‘Build Your Own Grilled Cheese’ menu.  I can’t wait to go back and try that!

As always, I think a photo is worth a thousand words, so take a look below!

Additional details/specifics
• Facebook: http://www.facebook.com/ilovetaste
• Twitter: http://twitter.com/ilovetaste
• Happy Hour happens Tuesday-Sunday 4pm-6pm Well drinks $4 and Specialty Cocktails $6 – Small plates are $3.50-5.
• Every Monday is Wine Discovery Monday’s when Bottles of Wine are 1/2 off at the Melrose Location
• Every Tuesday is Wine Discovery Tuesday’s when Bottles of Wine are 1/2 off at the Palisades Location
• Every Thursday is Farmers’ Market Dinner: Sustainable “Slow Cooking” at Taste. Come in for food of Organic Produce, All Natural Meats & Free Range Chicken and Eggs. Every Thursday night at Taste.
• Brunch every Saturday and Sunday – and with the purchase of a $13 Entree they offer bottomless Mimosa’s or Bubbly
• Every month they have a “featured cocktail” – this month it is a “Pomegranate Basil Sangria” served with raspberries and blueberries.
• Taste Caters! catering@ilovetaste.com
• Full Moon Aphrodisiac Nights: Every Full moon – the day before and the day after – Taste creates a special menu that will stimulate your senses – prefixed menu of aphrodisiacs.

Ahi TunaAhi Tuna Tartare – Ahi Tuna, Avocado, Jicama, Mint, Dill, Spicy Aioli, CrostiniThai Chicken CupThai Chicken Cups – Minced Chicken, Shallots, Crispy Rice, Peanuts, Lemongrass Vinaigrette, Romaine Lettuce, Cilantro

SangriaCocktail of the Month – Pomegranate Basil Sangria – Veev Acai Spirit, St. Germain Liqueur, Pomegranate Puree,
Fresh Raspberries & Blueberries, Fresh Basil, Sparkling WineHanger SteakGrilled Hangar Steak Salad – All Natural Steak, Organic Mixed Greens, Grilled Onions, Roasted Tomatoes,
Gorgonzola Cheese, Honey Mustard DressingKobe HamburgerKobe Beef Burger (cooked to a perfect medium rare, as requested)  with Onion Jam, Organic Arugula, Tomato, Gorgonzola, Sesame Bun and Pommes Frites

Short Rib TacoShort Rib Tacos – Braised Short Rib, Mexican Cole Slaw, Salsa Verde, Roasted Corn Salsa, Refried Black Beans, Creme FraicheArugula saladArugula Shaved Fennel Salad with Pomegranate Seeds, Caramelized Hazelnuts, Gorgonzola Cheese, Honey
Jalapeno VinaigretteBrioche Chocolate PuddingChocolate Brioche Bread Pudding with Creme Anglaise,Vanilla Bean Gelato

Blackberry Cabernet SorbetBlackberry Cabernet Sorbet with Fresh Raspberries and BlueberriesCappuccinoCappuccino LavazzaTaste Pac PalisadesDining Room at Taste in Pacific Palisades

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Michelin Guide Drops LA & Las Vegas

Friday, October 15th, 2010

Jean-Luc Naret, director of Michelin Guides (image credit: fccj.or.jp)Michelin has ceased publishing guides for Los Angeles and Las Vegas because sales were poor, and according to Jean-Luc Naret, director of Michelin Guides, “the people in Los Angeles are not real foodies. They are not too interested in eating well but just in who goes to which restaurant and where they sit”.

I would say, specifically speaking, this is a fair assumption amongst a certain group in LA, and especially when compared to other cities. Of course, this is certainly not true across the board and I know many people that would take offense to this remark, and probably already have!

As far as Las Vegas is concerned this was to be expected; just look at these people and conventioneers.

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M Café, Macrobiotic Food by Chaya – Los Angeles

Saturday, October 9th, 2010

M Cafe (image credit M Cafe & Chaya Restaurants)

M Café, Chaya Restaurant’s entry into the niche macrobiotic food sector has been long in the planning and now has three locations to show for it, the first being the M Café Melrose Avenue, West Hollywood location that opened in 2005, following that the M Café in Culver City, and earlier this year (2010) M Café, Beverly Hills. There will be more to come.

Culver City
9343 Culver Boulevard
Culver City, CA. 90232
Tel. 310.838.4300
Fax. 310.838.4310

Melrose Avenue
7119 Melrose Avenue
Los Angeles, CA. 90046
Tel. 323.525.0588
Fax. 323.525.0310

Corporate Office
100 Corporate Pointe, Suite 265
Culver City, CA 90230
Tel. 310.338.1122
Fax. 310.338.1457

Beverly Hills (recently opened)
9433 Brighton Way
Beverly Hills, CA 90210
Tel. 310.858.8459
Fax. 310.858.8942

M Café introduces au courant Macrobiotic Cuisine to the West side of Los Angeles. They feature balanced, nutritious, creative cooking, which can be enjoyed at any time by everyone, not just vegetarians or people with dietary restrictions. M Café brings this newly updated cuisine with an inviting European café-style setting, offering breakfast, lunch, and dinner. Under the direction of Chaya’s Corporate Executive Chef, Shigefumi Tachibe along with consulting macrobiotic chef, Lee Gross.

Chaya Brasserie
Chaya Venice
Chaya Brasserie San Francisco
Chaya Downtown
M Café – Melrose Ave, Culver City & Beverly Hills

Chef Shigefumi Tachibe began training in formal French technique at the age of fifteen at the Hotel Ban Show Row in Nagasaki, Japan. He then served as an exchange chef at the restaurant Gannino in Milan, Italy, at the age of 21. Upon returning to Japan, he was named Executive Chef at La Marée de Chaya in Hayama, Japan. His experience with French and Italian cooking coupled with Japanese cuisine became the fusion that is now synonymous with Chaya Restaurants. He first came to Los Angeles in 1981 with Yuta Tsunoda, the founder of Chaya Restaurants, to open La Petite Chaya.

M Cafe (image credit M Cafe & Chaya Restaurants)

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El Cabrito, Santa Ana – Los Angeles

Saturday, September 25th, 2010

Goat

El Cabrito
In Little Saigon
, 1604 W. First Street, Santa Ana, Tel. 
714-543-8461
Patronize by a mainly Latina crowd, this former Taco Bell restaurant, with only one table inside and a few tables scattered in front, specializes in serving baby goat accompanied by salsa, chili oil paste, corn tortillas, and a large cup of consommé. You can buy a half goat for $250 or a whole goat for $425, individual portion at $18.50 per pound.

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Chi Dynasty Restaurant, Studio City – Los Angeles

Tuesday, September 21st, 2010

By Sandy Driscoll

Dining area Chi DynastyDining Area (all photographs ©2010-2011 restaurantdiningcritiques.com and Sandy Driscoll)

Chi Dynasty
12229 Ventura Blvd.
Studio City, CA  91604
Website:  http://www.chidynasty.com/
Tel:  818-753-5300
Hours:  Sunday-Thursday 11:30 am – 11pm
Friday-Saturday – 11:30 am – 12 am
Credit Cards:  Yes
Parking:  On premises

Opening in August, 2010, Chi Dynasty, Studio City, is the second restaurant for owner Jonathan Chi.
His first Chi Dynasty location has been successfully serving Chinese cuisine to Los Feliz area patrons since 1983.

Both restaurants are attractive and quiet enough for conversation, a nice change from many of the noisy
dining spots one usually encounters these days.

My server, Charlene, was extremely pleasant and efficient.   Chinese Chicken Salad, their signature dish and tossed
tableside, was delicious and a refreshing departure from the usual sweet dressing one usually finds on this salad.

The Hot and Sour Soup arrived ‘spicy’ as ordered, and was thick and flavorful.  It was served with small
vessels of hot oil, vinegar and soy sauce, to be added for personalized taste.  I thought this was a nice touch.
Szechwan Beef, also spicy as ordered, contained lots of beef, and like the other 2 dishes, included more than
enough for two large portions.

The restaurant is a good choice for a reasonably priced business meeting, or personal lunch or dinner.


Chicken SaladChinese Chicken SaladHot & Sour soupHot & Sour SoupSzechwan BeefSzechwan BeefBar Area Chi DynastyBar AreaJonathon ChiJonathon Chi, owner of Chi Dynasty

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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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