Dishcrawl Hits K-Town, with a Giveaway!

Dishcrawl is the newest walking food tour in town (they're actually nationwide), and next Wednesday on May 21 they are hitting Koreatown. The tour will visit 3 different restaurants, but the itinerary is kept a secret. The only one I can tell you is that they will be visiting Escala, the new Colombian gastropub from Chef Chris Oh of Seoul Sausage! It's not your typical Koreatown restaurant, for sure, and it already garnered many good reviews with dishes like pork skin guacamole and pork belly tamale. 

To promote the Koreatown tour, they've offered to give away one ticket to the crawl! The tour takes place next Wednesday, May 21 at 7pm. The meeting location will be disclosed 2 days before the event. Note that the giveaway is only for 1 ticket (valued at $45), though, not a pair, but I'm sure you'll meet some cool people there. For more information about the Ktown crawl, check here.

To enter the giveaway, follow the instructions below. Good luck!
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Revisiting Wood and Vine with a New Chef

Hollywood favorite Wood and Vine recently recruited a new chef who has revamped the menu. Worry not, though, as the popular cheese and charcuterie platter will still be around. Chef Marc Johnson used to work at Waterloo and City, so the charcuterie here is something to anticipate.

There will be potted items like chicken liver mousse with blood orange marmalade, which I was kind of addicted to.

He's making terrines from game meat, including a rabbit terrine with pistachio and pickled carrot puree, head cheese, and a wild boar terrine with pecans and apple chutney.


For appetizers, he plays with vegetables and fruits like Beetroot, horseradish, kumquat, sourdough, amaranth

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Tartine for Lunch at Esterel (Sofitel Los Angeles, Beverly Hills)

The restaurant inside the Sofitel Los Angeles hotel in Beverly Hills is now Esterel, a French-focused restaurant that kept the sleek interior of its predecessor.

The bread basket is generous and even included gougeres!

I came to try their lunch menu (although I tried them during dinner), which is mainly composed of a selection of tartine - open faced sandwiches - named after. Each tartine is served with a green salad and some fries.

There is a tartine for everyone here. There's the vegetarian friendly Beverly Garden (marinated heirloom tomato, cucumber, burratta cheese, artichoke, pesto, fleur de sel ). Executive Chef Marius Blin combines many ingredients to get

The creamy burrata is topped with crispy crumbles of potato chips.

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