Archive for the 'Southern California' Category

Providence

Providence is the best restaurant in Los Angeles. I can’t think of any misses whether it be sourcing of ingredients, execution of dishes, creativity, service – this is just a perfect restaurant. We brought special wines as this was a special occasion.

Wines – Champagne – Bellecart- Salmon……..1982 Corton Charlemagne – Dubreuil-Fontaine …..1982 Corton Clos du Roi – Dubreuil-Fontaine

P - Champagne

P - best pic of other wine

P - best pic of 1982

P - cocktail - #1 dish

Cocktail – cremant de bourgogne, st. germaine, yuzu, basil seeds

P - uni #2dish

Uni – white garlic chip, wasabi, serrano chili

P - lox #3 dish

Lox – caviar, gold leaf, dill powder, egg yolk

P - abalone - #4 dish

Abalone – hot to be dipped into wagyu fat fondue

P - tuna - #5 dish

Tuna sashimi, oro blanco (grapefruit), shallot yogurt, nori rice cracker, shiso

P - caviar #6 dish

Royal Oscetra caviar, rose gelee, lemon creme fraiche served with

P - bread with caviar #6

Grilled brioche spread with wagyu fat, lime slice

P - prawn #7 dish

Prawn tartare – ebi furikake, smoked sesame, prawn roe, freeze dried mandarin, nori

P - foie #8 dish

foie gras terrine, mulberry puree, nasturtium leaves, foccacia

not pictured – white asparagus, morels, fava beans

P - Beef - beef #11

Wagyu – smoked miso, smoked sesame, onion, radish, turnip, smoked mustard sauce

It doesn’t get better than this – great good, extraordinary wine and perfect service.

Spago – Beverly Hills

I haven’t been to Spago since the new renovation. We finally made it back and the space is lovely. We sat at our regular table which was the table closest to the garden. We were greeted royally by Tracy and Laurent. Chef Tetsu Yahagi even came out of the kitchen to greet us. This is service that is A+++.  We didn’t know if they still did a tasting menu that was specially created for frequent diners. Chef Yahagi said he was happy to do a special tasting menu and we where thrilled as he is a terrific creative chef who executes each dish to perfection. Bottom line – Spago is still one of the best restaurants in Los Angeles and we won’t wait so long to return. We ordered Pierre Peters champagne from their list to start. We BYO’d our white and red wine.

S- white wine

BYO red wine

S - red wine

BYO white wine

S - tuna in cone

Signature dish – spicy tuna tartar in a sesame miso cone

S - 2nd app - macaroon

Smoked salmon mousse in a tomato cracker on the right, oscetra caviar, maple syrup macaroon, bacon confit, egg yolk jam on the left

S - 3rd didh - caviar:egg

Sterling Farms white sturgeon caviar, sunny side up egg, rye crisp, potato chip espuma

S- oysters

Tomales Bay Oysters 3 ways

a. Raw oyster with leek ash mignonette

b. Fried oyster beignet with squid ink aioli

c. Oyster salad, chili caviar, baby leeks marinated in oyster juice

S- chawan mushi

S- chawwan mushi 2

Six Hour Abalone “Chawan -mushi,” Petrified Chicken “Dashi” Faux “Bottarga,” Chives

S- uni

Buckwheat noodles, Santa Barbara uni, nori compote

S- dover sole

Multi-grain crisp Dover Sole, mascarpone emulsion, deep-fried bones (edible and crisp) English peas, bacon ragout

S- pasta with truffles

Sweet pea agnolotti, celery root, parmigiano reggiano, French black truffles

S-lamb

Grilled Sonoma Lamb Rack,  Homage to “Pre-Sale”, French Brittany seaweeds, “Kobu-jime” Cucumber, Glasswort, Olives, Emulsion of mushroom, lamb jus and chicken stock

A wonderful meal served beautifully – can’t ask for better than this.

Bazaar

Hard to believe that it has been almost five years since we have eaten at Jose Andres’ Bazaar. We tend to order our favorites as we know the kitchen will do them right. Jose Andres doesn’t have to be there to deliver a great meal – he has trained his kitchen staff to be extraordinary. This is not a restaurant that is an outpost restaurant with an absent chef – this is a well-oiled “machine” that delivers excellent well-executed food.

I will do the wines first:

B- Krrug

BYO Krug to start

B- Chablis

Then Chablis

B- first wine

Final BYO Wine

B- cottton candy

Cotton Candy Foie Gras – the cold foie gras terrine is rolled in corn nuts then encased in the sweet cotton candy – thank goodness foie gras is back in California – a wonderful beginning.

B- tortilla

Tortilla de Patatas “New Way” – warm potato foam, caramelized onion with a slow cooked egg 63 and topped with chives and crispy small dice of croutons – I did miss the hollowed out “egg presentation” but the taste was perfect

B- caviar

American Caviar Blini – Crème fraîche, steamed buns, caviar and topped with lemon air – a one bite wonder

B- taco

Japanese taco – BBQ eel, shiso leaf, cucumber, wasabi, chicharron – The cucumber functioned as the wrapper and the eel was sushi bar spectacular. The chicharron (the skin of the pork)  were deep fried and served as the crunchy topping for the eel.

B- shrimp

Sautéed shrimp, garlic, guindilla pepper, parsley puree – perfectly cooked shrimp with perfect saucing – we inhaled this dish and then immediately asked for bread to sop up the sauce

B- croquetos

Croquetas de pollo – Chicken and béchamel fritters – an old favorite

B- Philly

“Philly Cheesesteak”- air bread filled with oozing cheddar cheese and topped with Wagyu Beef – I just love this dish and make it a point to order it every single time.

B- Ham

Acorn-fed, free-range Ibérico ham —- Jamon Iberica de Bellota Fermin – – this ham is extraordinary and worth the extravagance. It is served with Catalan style toasted La Brea baguette with tomato –

Bazaar is fun – not fine dining but good food. We like going early before the “crush.”

Providence

I am beginning to sound like a broken record but I have to say it again Providence is the best fine dining restaurant in Los Angeles. Chef Michael Cimarusti rightfully deserves all the accolades he has received. This meal with friends was stupendous, We were lucky to dine at the chef’s table.

P - kitchen

Our view of the kitchen from the chef’s table.

P - Champagne

BYO Champagne

P - 1. salon gougere

Alder smoked wild king Salmon gougere, lemon creme fraiche, caviar, dill – just a perfect first bite

P - 2. Uni

Uni with coconut, and tapioca puffed rice –  Chef knows we love uni and this was an innovative and tasty rendition

P - second win

BYO 2nd wine

P - 3 GrilledSaba

Grilled Japanese Goma Saba —  Sesame Mackerel (Goma is Japanese for sesame seed).  Saba is a syrup made from freshly squeezed grape juice, also known as must.

P - 4 abalone

Wild Tasmanian Abalone Yuzu

P - 3rd wine

Third BYO wine

P - 5- Wagyu

Ficelle (cigars) – Red wine braised Wagyu, feuille de brick, ume aioli (Japanese plum), celery leaf – just delicious

P - 4th wine sautrene

4th BYO wine

P- 6 Squid Bolognese

Squid Bolognese, chopped swordfish, squid, parsley, basil, tomato compote – this was stupendous

P - 7 John Dory

John Dory, English peas, lardo de bellota, black truffle, fume de poisson

P - 8 Cod

Japanese Cod, roasted sweet potato, pickled turnip vinaigrette

P - fifth wine

5th BYO wine

P - 9 - foie gras

YIPPPEE!!!!!!!!!!!!!!!!!! Foie Gras Grillee, sour plum powder, mulberry puree with port, nasturtium leaves tossed in foie gras fat

P - 10 - loup de mer

Wild Line-caught French Loup de Mer- turnip puree, brown butter foam, nori powder, smoked sesame seed, puffed buckwheat

P - 11 - dessert

Chocolate Frenet Branca Cremeau, tarragon ice cream, roasted lemon puree, chocolate cake crumbs

This was a fantastic meal. Our friends were as impressed as we were. My grade for the meal – A+

Maude

We make a point of going to Maude once a month. The premise of Maude is that each dish is based on a seasonal ingredient – for our December meal it was squash. Unfortunately Curtis Stone, chef/owner is rarely there but Chefs Brandon and Jessie do an excellent job on the first courses that are prepared in the open kitchen. We like to sit at the chef’s counter and be a part of the “action.”

Maude chefs

Brandon and Jessie

Maude - champagne

BYO Champagne to start

Maude - pumpkin seedpockets

Pumpkin Seed Pockets

Maude- Suassh gelee

Squash gelee wrapped in house cured pumpkin lardo

Maude - squash salad

Squash Salad – duck pastrami, watercress, dandelion greens, puffed faro, dehydrated black olive, pickled squash and squash froth

Maude - hamachi crudo

Hamachi crudo, puree of squash, rice wine gel – I didn’t get a full list of the ingredients

Maude wine

2nd wine

Maude - striped bass

Pan-seared striped bass, anchovy mayo, crispy chicken skin, roasted little gem lettuce, pickled squash, lettuce cream

Maude - consomme

Consomme – roasted squash and pork consomme, squid, pickled beet mushrooms, dried fennel, dried enoki mushroom, fennel oil

Maude oxtail ravioli

Oxtail Raviolo, spaghetti squash, truffle cream, pumpkin rye crumble

Maude wine - du pape

BYO Red Wine

Maude - pheasant

Pheasant breast poached in squash “milk”, kabocha squash puree, parsley root, pickled pearl onions

Maude - pork jowl

Pork Jowl, beef tendon, pomegranate, crosnes

Maude - vacherin

Vacherin, blini, pumpkin caviar

Not pictured – Kuri Squash Beignet, rice sorbet, carmel, cinnamon

Hopefully the photos tell the story of our December Squash meal.

Providence

I have said this many, many times and I will say it again I consider Providence to be the best fine dining restaurant in Los Angeles.  Chef Michael Cimarusti was not there and GM/Partner, Donato Poto was also not there. You would think our dining experience would be mediocre, NOT AT ALL!!!!!!!!! Chef de cuisine, Tristan Aitchison did a terrific job, sommelier Drew Langley is a true professional and Molly our server was incredible – she wrote down every dish with every ingredient on note cards for me. That is why my descriptions are so precise – a huge thanks to Molly.

P - Champagne

BYO Champagne to start

P taco

TACO – scallop tartar, sushi rice, seaweed, bubu arare (crispy rice crackers), nasturtium leaf – fantastic

P - Clam

Chilled Middleneck clams, chorizo and clam consomme, roasted red pepper, coriander, chorizo foam – a refreshing presentation of chilled clam

P - presentation of cigars

Presentation of next dish

P - cigars

Ficelle (cigars) – Red wine braised Wagyu, feuille de brick, ume aioli (Japanese plum), celery leaf – just delicious

P - second wine

BYO Wine

P - uni presentaion

Uni presentation

P - uni

Uni Yuzu, yuzu peel, uni, soy milk panna cotta, wasabi paste, caviar, gold leaf – a wonderful combination of flavors

P - scallops

Raw Nantucket Bay Scallops, lemon zest, crispy puffed rice, creme fraiche and shaved white truffles – absolutely A++

P - geoduck clam

Presentation of the Geoduck Clam, julienne of cucumber, Ikura

P - geoduck clam with ponzu poured on

Ponzu poured over the Clam – light and full of flavor

P -- squid crabonara

Squid Carbonara, egg sabayon, pancetta, white truffle – another winner

P - egg drop soup

Dungeoness crab egg drop soup (dashi, bonito, sake), matsutake mushrooms, celery leaf, scallion, celery

P - abalone

New Zealand Abalone, puffed and braised buckwheat, brown butter foam, sea beans, borage blossoms

P - Foie gras

Duck Foie Gras, smoked apple puree, aged balsamic vinegar, sorrel – I do wish we could have real foie but this was excellent

We were suppose to have 3 more courses, John Dory, Black Bass and Wagyu – we just couldn’t we were full.

What a terrific meal. It just doesn’t get any better than this.

 

 

Vin Bar/Valentino

I have written about Vin Bar/Valentino numerous times. I think it is the best Italian restaurant in Los Angeles. Chef Nico is so talented and there is no better restauranteur than Piero. We never look at a menu – we just let Nico cook and Piero chooses the wine.

V_ Champane

Champagne to start

V - Croquette

Croquette filled with spinach sitting in a pool of parmesan fondue – delicious

V- Lobsteer Crudo

Lobster crudo that had been marinated in anchovies on a bed of fresh orange topped with thinly sliced onion sprouts – another absolute winner

V- white wine

White wine

Now Piero and I got into a discussion about white truffles. I mentioned that so many of the truffles we have had in restaurants are poor quality and taste like cardboard. Piero asked if we wanted to see his alba white truffles.

V- Piero with trruffles

Piero and Chef Nico with the truffles – top notch quality!

V- close-uup of truffles

Close-up of the beautiful truffles – of course we asked for a course that would include truffles

V- Monkfish

Peppered Monkfish and butternut pistachio soup – an inspired combination executed to perfection

V- Red Wine

Red Wine

V- Totellini

Tortellini stuffed with veal brain that had been sautéed in butter topped with a generous amount of Alba white truffles – finally truffles that tasted like truffles

V- chicken

This is NOT Chef Nico’s plating. My husband forgot to take a picture and this was our take-out portion -we were getting full so this is what we took home. Chicken stuffed with sausage, chestnuts and porcini mushrooms sitting on a bed of risotto parmesan with shaved white Alba truffles – a nod to Thanksgiving and just stupendous.

We decided to forgo cheese and dessert.

This was a perfect meal served beautifully, executed with precision accompanied by terrific wines. What more can one ask for?

 


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