Archive for the 'Best Dishes – 2009' Category

Best Dishes – 2009

It was very difficult to just limit myself to a couple of dishes so I ended up with much more than I intended. There is an over-representation of dishes from the French Laundry, Manresa and Urasawa. These are my favorite restaurants in the States. As we didn’t go to France this year, there are no favorite dishes listed from there. We also cut back on our travels so all restaurant dishes are from Northern and Southern California.

FRENCH LAUNDRY – YOUNTVILLE

Hang-town fry – Jidori Hen Egg Omelet filled with Hobbs Smoked Bacon, Deep-Fried Island Creek Oysters, Oyster Foam, White Sturgeon Caviar

Hen Egg Omelet, Santa Barbara Uni, Red Ribbon Sorrel, White Sturgeon Caviar, Creme Fraiche

Russet Potato Gnocchi, Uni, Uni Emulsion, Australian Winter Black Truffles were added tableside

Heirloom Tomato Tart – Puff Pastry

Fresh Water Eel with Akita Komachi Rice, Marinated Trout Roe and Perilla Leaves

Santa Barbara uni, candy cap mushrooms, cippolini onions, foam of Blis maple syrup.

Black truffle encrusted turbot, stinging nettles, crispy bone marrow, French laundry baby carrots, bordelaise reduction

Thomas Farm Squab “en cocotte”, stuffed with Moulard Duck foie gras wrapped in Savoy cabbage, pear-roasted chestnuts, black truffle, watercress and sauce Perigourdine

ETOILE – YOUNTVILLE

Beef Tartar –  Prime New York steak,  young ginger, allspice, Dijon, shallots, gribiche and the yolk was cooked sous vide

UBUNTU – NAPA

Eggs in all its guises

REDD – YOUNTVILLE

Shrimp Caesar Salad with avocado and bacon

MANRESA – LOS GATOS

Fork Crushed Fingerling Potatoes with Purple Cabbage from the Garden, Dill Ice Cream

Assorted Shellfish in tuna broth gelee, toasted seeds – the shellfish included crab, octopus, littlenecks, mirugai

Crispy Chicken Confit, Slow Egg (one hour), Crispy Garden greens – fennel, purple mustard, celery and chicken broth to finish

Seabream with Shellfish (octopus, giant clam, crab) in a green tomato broth with Joe Schirmer’s Strawberries from Dirty Girl Farm

Black Cod, Chervil Cream, Cippolini Onions, Onion Consomme with Bone Marrow

Young Potatoes, Unopened Squash Blossom, Romano Beans, Fiorelli, Bonito Butter

Duck Roasted in Chestnut leaves and salt with Black Trumpet Mushroom Tapenade

REDD – YOUNTVILLE

Fried Tomales Bay oysters, fingerling potato salad, frissee, hard boiled egg dressing

BAZAAR – WEST HOLLYWOOD

12 Tiny Eggs Sunny side up – Huevos a la Cubana “Andy Garcia” – a crispy rice cake was topped with 12 fried quail eggs, crispy shavings of Jamon Serrano, dabs of an intense, spicy tomato puree, crispy bacon and topped with some diced chives

Jamon Iberico de bellota Fermin – acorn-fed, free-range Iberico ham

Philly Cheesesteak- air bread filled with oozing cheddar cheese and topped with Wagyu Beef

Cotton Candy Foie Gras

CHURCH AND STATE  – DOWNTOWN LOS ANGELES

Sardines, cherry tomatoes, white beans, arugula

Pate de campagna with green peppercorns, Duck liver with hazelnuts, Jambon persillade, rabbit pate, saucisson sec

Beignets de Brandade de Morue, salt cod, saffron aioli

CRAFT BAR – CENTURY CITY

Crispy Farm Egg, Salmon eggs, Cucumber, Frisee

LUDO BITES – LOS ANGELES

Chorizo, Cantaloupe, Cornichon –  chunks of cantaloupe, onion ice, an intense flavor of chorizo

Crispy Veal Sweetbread, Foie Gras, Asian Pear, Imaginary Charcroute (actually sauerkraut gelee- upper right corner), Mustard

Chocolate Cup Cake, Foie Gras Chantilly, Candied bacon, Almonds, Maple

RIVA – SANTA MONICA

Tonno di Tonnato, big eye tuna, tonnato sauce

SPAGO – BEVERLY HILLS

House-Smoked Salmon served on a Lemon Herb Blini with Dill Crème Fraiche, Chives and Salmon Eggs

White Corn Agnolotti, Shaved White Truffle

Risotto with Maine Sweet Shrimp,  Santa Barbara Uni and Baby Japanese Zucchini

TOTORAKU – WEST LOS ANGELES

Beef Tongue

URASAWA – BEVERLY HILLS

Toro, monkfish liver. Shiso, mirugai, turnip from Kyoto, scallion, Japanese red leaf, shiso flower

Salmon eggs from Hokkaido, small ebi (shrimp), shitake mushroom, mizuna, edame tofu, topped with gold leaf

Beef from southern Japan served as tartare topped with caviar and pickled radish

blue fin tuna, red snapper, a pickle from Kyoto, nori, uni, caviar and gold leaf.

On a small brazier, hairy crab from Hokkaido sits in its shell. It is topped with shrimp, uni, mizuna, crab brain

Urasawa Shabu Shabu

BOUCHON – BEVERLY HILLS

Boudin Noir – blood sausage with potato puree and caramelized apples

TAKAO – BRENTWOOD

Scallop and Crab Tartare with caviar and chives

VIN BAR – SANTA MONICA

Priest’s Chokers with mozzarella and oxtail ragu

Even though we didn’t travel, it was still a wonderful year of food.



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