Showing posts with label bone marrow. Show all posts
Showing posts with label bone marrow. Show all posts

Monday, July 17, 2017

Tapas Tasting at Toro, a Boston Mainstay

I have long wanted to try Toro. This tapas bar from duo Ken Oringer and Jamie Bissonnette has been around for many years (since 2005), but there's still always a long wait every night since they don't take reservations, even after they've opened other locations in New York and Bangkok. I finally went to try it when I saw a Gilt City voucher for it. The voucher for a tasting menu wasn't cheap at $100 but it was 8 courses including wine pairing, but the best part is that it allows you to make a reservation! If you've never used Gilt City, you can save $25 off your first order with my invite link.

The tapas tasting started with a Tortilla Espanola (egg, onion, potato, nettle, aioli). A nice rendition of the traditional Spanish dish. The ratio between egg and potato is just right.
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Uni Bocadillo (pressed uni sandwich, miso butter, pickled mustard seeds)
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This is similar to the uni sandwich at Coppa. Of course, I'm always happy to get uni on a tasting menu.

Since my friend is kosher, we got different third courses - I wanted at least one porky dish. I got the Jamon Blanco (Toast with lardo, marinated Jonah crab, black garlic, crispy shallots and avocado)
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While this wasn't what I had in mind when I wanted a "pork" dish, I enjoyed the toast regardless.

Saturday, December 26, 2015

Come for K BBQ, Stay for Uni and Bone Marrow at Hanjip (Culver City, CA)

There's a hot new Korean BBQ spot in town and it's in Culver City. Hanjip is the new restaurant from restaurateur Stephane Bombet and Chef Chris Oh (from Seoul Sausage).

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While Chris Oh is mostly doing traditional Korean BBQ and other Korean dishes, he's elevating the soups and stews using bone marrow stock, perfecting side dishes with unusual ingredients, and using very high quality meats.

Hanjip
Most of the banchans are the traditional ones: kimchi, bean sprouts, fish cakes, and the like. There are pickled perilla leaves to eat with the grilled meat and some super fresh tomatoes, just lightly marinated.
Hanjip
I loved the dried squid probably the best.
Hanjip
You can get dishes a la carte or as a combo at Hanjip, and they use high quality ingredients that you can taste on your first bite of meat. For the pork dishes, you have to try the marinated pork shoulder ($26)
Hanjip

Roasted Cumin Spice Lamb ($22) - with spices similar to what you'll find at Xinjiang restaurants or at Feng Mao.
Hanjip

Thursday, March 12, 2015

Happy Hour at The Factory Kitchen (Downtown LA)

One of my favorite Italian restaurants, The Factory Kitchen in downtown LA, has started happy hour. The happy hour is on Monday-Thursday from 5-7pm and offers a variety of small plates, classic cocktails, and wines.

Among the food offerings was the roasted bone marrow with foraged mushrooms and herb salad for $11. There's certainly nothing to complain about when you have bone marrow for happy hour!

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The cocktails are only $8 each and includes choices like a well executed Boulevardier. This cocktail, invented in 1927, combines bourbon, campari, and sweet vermouth.
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The Factory Kitchen has an excellent sommelier in their Director of Wine, Francine Diamond-Ferdinandi, so don't skip over the wine offerings. Lambrusco is still a pretty rare find, but they have one (Cleto Chiarli) for $7 a glass.
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Wednesday, September 10, 2014

The Raymond's First New Menu in 35 Years (Pasadena, CA)

Chef Tim Guiltinan has been helming the kitchen at Pasadena's The Raymond for a few years now (since 2008), but it isn't until this summer - following the kitchen's renovation - that he's completed taking over the menu and making into something he's proud to launch as his. The Raymond thus announced a whole new dinner menu, a first in 35 years.

I've often been told that Pasadena diners are less adventurous, but Chef Guiltinan didn't let that stop him. On the Starters section, you'll find things like Bonito cured beef tataki, fried garlic, jalapeno salsa ($16)

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Curing the beef in bonito gave it a markedly unique flavor than the usual beef carpaccio.

Wild Northwestern organic mushroom, "forest soil", salsify, "hay", smoked vinegar ($16)
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An earthy dish with presentation that mimics the forest one might forage in. Seems like Chef Guiltinan is also becoming bolder with his presentation.

Octopus and bone marrow bruschetta, radish, carrot, tomato, toasted bread ($16)
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We loved this one - spreading the bone marrow on toast combined with dipping it in the seafood broth. The two things bread is best for!

Wednesday, June 18, 2014

Build Your Own Burger at Nick + Stef's

Nick + Stef's in downtown LA has started a Craft Your Own Burger experience, available daily after 5pm at the bar and patio areas only.

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You can choose your own 8 oz patty, toppings, cheese, and sauces, but being a Patina Group restaurant, there are some wild card options like bone marrow and mac n cheese! I, of course, had to make one with bone marrow. You can see the options below:
BYO Burger Menu


Thursday, April 17, 2014

Fickle's New Spring Menu + $100 Gift Certificate Giveaway!

Little Tokyo is not just for ramen and sushi. There's plenty of diversity in the restaurants that have popped up there recently.

At Fickle, you will find a range of items from shrimp cocktails to Vietnamese style noodles. From the new spring menu, I liked the Kampuchia Shrimp with Pickled Carrot and Cilantro, Black Pepper and Lime Vinaigrette. Dip them generously in the sauce.

Shrimp
I also knew I had to get Santa Barbara Uni Bún (Cold Vermicelli Noodles, Mint, Cucumber, Nuoc Mam)
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Executive Chef James Ta played around with the basic components of the Vietnamese Bún (that means noodles, not "bun") by adding one of my favorite ingredients, sea urchin! It works quite well with refreshingly clean noodles and cucumber.

Sunday, April 13, 2014

DTLA's Hot Spot: Faith and Flower

The huge space that was Towne in the WaterMarke Tower has turned into one of the hottest restaurants in Los Angeles. Faith & Flower is the newest project from David Bernahl and Rob Weakley (LA Food and Wine, 1833), and Stephane Bombet (formerly a partner of Picca and all of Ricardo Zarate's restaurants). Faith & Flower's kitchen is headed by Executive Chef Michael Hung whom they had recruited from San Francisco who has previously worked with Traci des Jardins.

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The interior is one of the most impressive in LA as well. An eye-catching chandelier greets you as you walk into their beautiful spacious dining room. The sleek bar to the left is decorated with a mural from street artist Robert Vargas.
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I love how the menu is inserted into a gorgeous bound book.
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The content of the book is mostly gibberish but look through it to find some gems (like a quote from Louis C.K.)

For appetizers, don't miss the New York Steak Tartare, uni cream, kombu seaweed, black sesame ($14)
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The combination of two of my favorite foods, beef tartare and uni, was amazing and brought together well by the crispy rice chips.

People were raving about the sea urchin toast, but alas, I couldn't have it that night. The chef had sent back the uni he got because he wasn't happy with the quality. I'm glad he has high standards though, I'll just have to return for the uni toast. Instead, I tried the Dungeness Crab Toast with jicama, pickled sea beans, green goddess aioli ($15)
Crab Toast

Tuesday, March 4, 2014

MeroToro: Bringing Baja to Mexico City

Why would one eat Baja seafood in Mexico City? Why, because the chef is Jair Tellez, of course! His outpost in the Condesa neighborhood, MeroToro, has brought Jair Tellez to the top of the culinary scene in Mexico City, and I got to experience it first hand when I tagged along to Mexico City with Street Gourmet LA.

I was extra lucky because we had so many sea urchin dishes that night! We started with this beautiful dish of Baja uni and barnacles with uni consommé, radish, and cherry tomatoes

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Served with a light tostada as a vehicle.
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Even though Baja sea urchin is only on the second tier in quality, Chef Tellez wanted to promote domestic ingredients and prepares it such that it melds the flavors of Baja seafood beautifully.

Next: more Baja sea urchin w cucumber
Merotoro

Thursday, October 11, 2012

New Season Warrants New Visit to Sadie (Hollywood)

A new season means new menu and new cocktails at Sadie. Summer was the season for strawberries and cocktails like the Pink Rose (lillet rose, lemon juice, strawberry syrup, GH mumm cordon rouge - $13)

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Gio Martinez' summer menu featured cocktails like the Sandy Swizzle (pineapple and sage infused chivas regal, agave, lemon juice, whipped coconut cream, Smith and Cross float, $12)
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The first sip of the coconut cream on top was a weird, but as you keep drinking the flavor melds together well with the rest of the cocktail. The coconut cream brings me back to my holidays back home in Indonesia. This was my favorite and the most unique of the summer cocktails!

The chef has changed since I was here, but when I visited I had some great fried chicken. The Sadie Fried Chicken came with grilled red lady peaches, crispy confit potatoes and Bulleit rye jus for $22
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There was also this gorgeous Charred Bone Marrow with peppadew peppers, leek ash, citrus chive vinaigrette, and of course, toasted bread
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When there's bone marrow at a bar ... you know what might happen, bone luge!
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e*starLA is a pro at this!

Wednesday, August 29, 2012

Fun Pairings at Colonial Wine Bar (West Hollywood)

Colonial Wine Bar in West Hollywood is a new restaurant and wine bar co-owned by sommelier David Haskell, whose fun wine pairings I have always enjoyed in the past. The full experience here is not from just the individual food from chef de cuisine Ryan Otey (Patina, Tasting Kitchen) and drinks but having them paired for you.

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When we came in for dinner, Haskell brought out three dishes at once with a couple of wine, beer, or sake that would pair well with the three dishes.

The first round included: Deviled eggs, pickled jalapeno, smoked paprika, crispy bacon and greens ($5)
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This was my second visit to Colonial and these deviled eggs are becoming a favorite. I liked the deviled eggs paired with Hitachino White best, which is one of their beers on tap. Colonial is apparently one of about ten places in LA that has this beer on tap.

Burrata, heirloom tomatoes, sherry vinaigrette, balsamic gastrique ($12)
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The burrata was very creamy and the tomatoes sweet and fresh. The first three dishes were also paired with a wine called Kabaj from Slovenia, which is a pinot grigio but with the skin left on and thus unlike other pinot grigio. With this dish, the tomatoes are meant to lighten the Hitachino while with the wine it's meant to invoke sparkling tomato juice.

Sunday, August 26, 2012

Industriel Urban Farm Cuisine (Downtown LA)

This new restaurant in downtown LA has a rather confusing tagline: "urban farm cuisine"? It doesn't prevent them from being completely packed during Dine LA Restaurant Week though. The tagline is supposed to embody the fact that they're in downtown but uses local farm-fresh ingredients (though many other downtown restaurants do these days, without the tagline).

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The decor is for the most part stark and minimalistic, but they have this cute installation of this "chandelier" made of honey bear jars over a bathtub!
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The menu was divided into different price levels: $11, $14, and $19 (and a couple of "market price" options). The restaurant's website says they serve Provencal French cuisine, but there were only a few Provencal specialties on the menu (like bouillabaise and barigoule) and many other influences from Italian to Russian.
We started with a Crispy soft poached egg, speck, asparagus, mustard truffle dressing ($14)
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The crispy poached egg was nice, though I wished the dish had an earthier, bolder flavor component. I also thought this should've been in the $11 section.

Quinoa, roasted mushrooms, pecan, kale, caramelized shallot vinaigrette ($11)
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