Breakfast to Dinner at Doma Kitchen (Redondo Beach)

by: guest blogger Bryan Tsunoda @btsunoda

Doma Kitchen is a fairly new restaurant located in South Redondo Beach as it has been open less than one year. Recently I had the opportunity to experience their new spring menu.

While I’ve dined at Doma Kitchen a number of times, it was primarily for breakfast. They've now extended their hours into the early evening and I was curious about their offerings.

Doma Kitchen occupies a very small lot. In fact, the kitchen takes the entire space of the building. A beautifully stained wood fence surrounds the perimeter to create a patio-like setting. Dining is exclusively al fresco and Doma Kitchen has set up colorful tent canopies and heaters to keep diners comfortable during cool evenings. Colorful artwork from local artists adorn their walls.

Co-owner Angie Corrente gave us an overview of the evening’s menu. She explained that she and co-owner Stan Mayzalis have traveled the world and as a result, they wanted Doma Kitchen to reflect their love for global cuisine.

We were blown away to learn that we would experience breakfast, lunch and dinner in a matter of only 2 hours. Fortunately, the portion sizes were small, but that was still a lot of food to consume in one sitting.

Breakfast

Our “breakfast” was served promptly and efficiently. Doma Kitchen’s Pancetta Scramble with home fries arrived to our table first. Unlike some that use a pancetta that is more ‘ham-like’, Doma Kitchen uses a very good quality pancetta which is full of flavor. This combined with the scrambled eggs and scallions made for a tasty dish.

The others at my table were definitely drawn to the sweet offerings. Fresh Belgian waffles were served with a homemade chocolate sauce and fresh fruit, nutella and bananas and vanilla creme. The waffle was ultra crispy and I was surprised that it wasn’t dense.

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DineLA 09: The Foundry on Melrose, Dinner

This past Sunday I decided to take advantage of the dineLA deal and try out The Foundry on Melrose for the first time. The Foundry has a nice covered and heated outdoor seating (although the heater was blasting, making it a tad too warm).

Apparently, though, The Foundry has a prix-fixe menu on Sundays for $39 for 3-courses or $49 for 4-courses. This made us feel a bit ripped off by the whole dineLA deal - didn't feel like such a deal after all. The 3-course menu was almost the same as the dineLA's $44 menu except for the options of Pork Belly as appetizer (available in the 4-course) and the bread pudding for dessert.

Hmm. The pork belly and bread pudding do sound appetizing though. In the end we decided to get a couple of dineLA menu and a couple of Sunday 3-course menu and share.

They started us off with some bread amuse bouche with tomato sauce and parmesan.
The bread is pretty dense, making it quite a heavy amuse bouche.

As for the appetizer, I managed to taste the:
Option #1 (not in any order): Calamari "a la Plancha" - Olive Tapenade, Grapefruit, Piquillo Peppers
This roasted calamary was done quite well. Was not overcooked and had a nice texture to it. Light and crisp, and the combination with grapefruit makes this dish quite refreshing.

On the other end of the spectrum is Option #2: Crispy Pork Belly - Grapes, Almonds, Eggplant
This might be the best dish of the night (I guess it's worth the extra $5-$10 on top of the Sunday menu to get this?). Crispy and tender without beeing too fat-laden. Really liked the combination with the grapes as the sweet/sour notes help cut the fattiness of the belleh.

As for the entree, I went with the Entree Option #1: Hangar Steak - Crispy Fingerlings, Mushrooms, Anchovy Butter
Steak was cooked medium rare - it was still a bit tough because it is hangar steak. It goes well with the mushroom, but it was also served with some sort of mushroom puree that most of my friends didn't like (it gives them a weird aftertaste).

Entree Option #2: Crispy Skin Salmon - Crushed Potato, Orange, Fennel
The was a nice dish. The salmon was not overcooked and was pretty juicy - skin was nice and crispy. The fennel was good by itself and in combination with the fish.

Entree option #3: Chorizo Crusted Jidori Chicken - Mashed Plantain, Avocado Citrus Salad
I didn't get to taste this, but my friends seem to enjoy it and one said that it was the best of the entrees.

Dessert #1: Spiced Doughnuts - Pineapple Saffron Sauce, Chocolate Hazelnut Sauce
Thought this was okay. They were good, but nothing special. They are a bit on the dense side ( I prefer Grace's donuts).

Dessert Option #2: Chocolate Banana Bread Pudding - Rum Raisin Ice Cream
Definitely the best option for dessert. The bread pudding is warm, rich and moist.

Option #3 was the creme brulee which apparently was not really a creme brulee after all. Did not get to try this, though.

I thought the meal was pretty solid, although the service was quite a bit slow (the desserts took quite some time to be served). Also, with their existing Sunday prix-fixe menus, I'm not convinced dineLA is a good deal for people to try out this restaurant.

THE FOUNDRY ON MELROSE
7465 Melrose Ave.
Los Angeles, 90046
323.651.0915
thefoundryonmelrose.com

Christmas Dinner?

Eating out on Christmas? Where will you go?

Providence restaurant is again hosting La Vigilia - The Feast of the Seven Fishes on Christmas Eve. The dinner costs $115 per person ($165 with wine pairing).

Crudo di Ricciola
Amber Jack

Capesante al Tartufo Nero
Sea Scallops and Black Truffles

Triglia alla Griglia (Rouget)
Olio di Oliva, Carciofi, Finocchio, Limone

Una Don Strazza
Risotto with Japanese Eel, Truffle and Nori

Tai Snapper all’Acqua Pazza
Calamari, Octopus and Mussels

Panpepato
Spiced Chocolate Bread, Gianduja Ice Cream

Struffoli

Not sure yet if I will go to this, but for Christmas day itself, I am opting for one of the cheaper options. Gino Angelini's La Terza is offering a 3-course menu for $40 from 3pm-8pm.
Here's the menu:

First Course

Mixed baby green salad with grapes,celery,

pecorino cheese and saba dressing

or

Lentil soup

~~~~~~~

Second Course

Cappelletti in brodo

Chicken cappelleti in capon broth

or

Grilled salmon with sauteed spinach

or

Brasato al Barolo

Braised beef short ribs marinated in barolo wine with polenta

~~~~~~~

Dessert

Ricotta Frittelline

Ricotta fritters with chocolate sauce and pears

or

Torta della Nonna

Pinenut tart with vanilla bean gelato

Coffee, tea and soda included