Showing posts with label menu. Show all posts
Showing posts with label menu. Show all posts

Monday, January 19, 2015

Preview: Dine LA Menu at Loteria Grill

by: guest blogger @iam_robot

Ever since Jimmy Shaw opened the first Loteria Grill in 2002, it immediately became one of the most sought after fine Mexican eateries. Not only the food packs bold flavors and fresh ingredients, Shaw’s cooking technique makes you feel as if you were bequeathed with home-cooked feasts. Incorporating long-cooked stews with contrasting flavors of herb or chilies, Shaw is never afraid to offer specialties we rarely see. While the Lengua De Res En Salsa Verde – Braised Beef Tongue in Tomatillo Sauce – has a certain luscious beefiness, the Pollo En Pipian Rojo – Chicken Stewed in spicy pumpkin seed and Chile Guajillo Sauce – is a cohesive dish with interchanging flavors of savory and heat. Or if you’re a thrill seeker, try their Cochinita Pibil – citrus marinated pork slowly roasted in banana leaf- and wash it down with their vast display of Margarita selections.

Last Thursday I had the chance to taste of some of their current Dine LA offerings. Dinner starts out light with offerings such as Crema de Chicarron (Cream of Pork Rind Soup) or Ensalada de Flor de Jamaica (Spinach salad with Grapefruit and highly addictive Hibiscus Vinaigrettte).  But if you’re like me and have a bottomless hunger, you should start with a heady dish like Tostaditas de Atun 2 ways – 2 Mini Tostadas of Tuna Ceviche with Salsa Negra and Pepper Salsa.

Crema de Chicarron

Ensalada de Flor de Jamaica

Tostaditas de Atun 2 ways

Thursday, April 2, 2009

Providence 5x5 Menu Revealed!

The 5x5 Chef's Collaborative will kick off at Providence on April 28, featuring guest chef Alessandro Stratta from ALEX, a one Michelin starred restaurant in Las Vegas for 2 consecutive years.

Here's the menu for the first 5x5 dinner:

Kampachi Sashimi
Ton Buri, Asian Pear, Red Radish and Fennel
David LeFevre

Santa Barbara Abalone and Prawn “Printanier”
Shellfish-Lemongrass Emulsion
Josiah Citrin

Timballo di Orzo in Foglie di Spinaci
con Piselli, Carciofi, Fegato d'Oca, Salsa di Funghi
Gino Angelini

Sauteed Wild Striped Bass
White Carrot Purée, Nettles, Fava Beans, Fennel Pollen
Neal Fraser

Roasted Duck "Apicius"
Spiced Pineapple, Rhubarb and Celery Root
Alessandro Stratta

A Café in Bordeaux
Canelé Ice Cream, Coffee Parfait and Toasted Hazelnuts
Adrian Vasquez

$150 pp, $215 with wine pairing

For the date/restaurant/guest chef lineup, go here.

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