Rivera's New Menu Connects Miles and Millennias

John Sedlar had a vision when he first opened up Rivera in downtown Los Angeles. Now, he's finally putting his vision into practice. Chef Sedlar and the team of Rivera don't want to just cook food, they also want to delve into the question of why we eat what we eat today. That's why Rivera's new menu traces Latin food back 3000 years.

The menu at Rivera is divided into three menus, each specific to the different dining rooms/areas and connected together by a main menu called Conexiones. The Sangre room's menu focuses on the Iberian roots of Latin cuisine, and the Samba room follows with South American, Central American, and Caribbean influences. The Playa room offers a seafood-heavy cuisine of modern Mexican influences.
Including the dessert menu "Azucar", there are four menus.

To launch the new menus and 'Conexiones' menu that ties them together, the restaurant invited some friends and also some media for a full-on tasting. While waiting for our food, I had a cocktail, of course, since this is where one of the best bartenders in LA, Julian Cox, works.

The meal started with a bang. The cabeza de oro was literally served on a golden head and consisted of layers of your most coveted delicacies: foie gras, scallop, truffle, jamon iberico, and caviar (from the Playa Bar menu - not cheap, $50).
If you've never had it before, make sure you try the Argentine Mushroom Carpacchio (king oyster, bluefoot, and chanterelle mushrooms with chimichurri spices and combava lime) - Samba, $11
This was no doubt inspired by a meal at La Querencia on one of the trips Chef Sedlar took to Baja. It reminded me of the beet and squash carpaccios I had there and I'm glad he's taking that Baja Med concept across the border.

In the same spirit, the dish was followed by Equadorian Crudo (hiromasa, kumquats, fresno chiles, chives) - $14

As a weakling when it comes to spicy food, I loved the burrata here in the Chile Relleno (ahaheim chile with martian red corn salsa, burrata cheese, cherokee tomatoes)
Not only did it adds a nice creamy texture, it really cuts the heat while the corn adds a welcomed sweetness.

Within the Playa's more modern offerings, you can find some asian influences as well, like their
Chile Guero Relleno (tempura chile, crab, corn, soy, ginger, scallion) - Playa, $12


Every now on then, you'll encounted dishes garnished with spice dusting which forms a message of sorts, like the "Bravo Gustavo!" on the Venezuelan Arepas (traditional fried corn cakes) with softshell crab (in the style of Cartagena, Columbia) - Samba, $14

Corn is a central part of Mexican cuisine and the team at Rivera does wonders with it.
Clam Tamalli (pismo clam, poblano chiles, sweet corn, garlic, oregano leaf, blistered chile verde meuniere) - Playa bar, $10

Flan de Elote (corn custard, black quinoa, squash blossom sauce)
It may seem like such a simple dish but this was definitely one of my favorites: creamy yet delicate, I can eat this lightly sweet corn custard all day long.

On the entree side, everyone seemed to enjoy the Parilla (rib-eye fillet, habanero chimichurri, yucca chips)

The next dish was another of my favorite: Brazilian Feijoada with Lamb - Samba, $24
They have brilliantly captured the essence of feijoada and turned the rustic "peasant fare" into a refined dish that is accentuated even more by the tender lamb chop.

Desserts here aren't too be missed either. Try the aptly named "Hielo y Fuego" (Poblano sorbet, port reduction)
A spicy cold sorbet that cleanses and tantalizes your palate at the same time.

Pan de Santa Teresa with Spanish peanuts, cherimoya ice cream
Named after St Teresa of Avila, this seems to be a traditional Catholic dish in Spain and is similar to the French Toast.

Xochimilco (chocolate guajillo cake, avocado mousse with lime, sugared sunflower seeds)
The creamy avocado mousse rounds down the spiciness in the guajillo cake yet the lime kept it from being too heavy.

You can get the Conexiones menu anywhere in the restaurant (dishes aren't labeled by the menu origin above are from the Conexiones). You may have to visit Rivera multiple times though, as there are some "musts" in every menu. Do not miss the mushroom carpaccio, the flan de elote, and the feijoada.
Wonder how a particular dish fits in to the picture? In another spin to the dining experience, guests can now dial 310-464-6884 to hear Chef Sedlar himself explain the story behind a dish.

Rivera Restaurant
1050 S Flower St #102
Los Angeles, CA 90015
(213) 749-1460
www.riverarestaurant.com


Disclosure: This was a gratis tasting hosted by Rivera.
I also have to thank Wandering Chopsticks for driving out of her way to lend me her camera since I stupidly left mine! :)

Blanc Haute Yogurt: The Rolls Royce of Froyo in Beverly Hills

After Pinkberry, there was Yogurtland, Red Mango, all the way to Fro Play (no I'm totally serious). Thinking that frozen yogurt had pretty much jumped the shark, when I heard about Blanc back in 2009 I didn't pay much attention even though it touted being a "premium" yogurt, organic, etc with "premium toppings". It wasn't until I finally went to their summer launch party did I find out - it really is an upgraded, sophisticated version of froyo.

Appropriately located in Beverly Hills, the modern decor is stark white and minimalist - my kind of place.

Blanc offers four flavors everyday, at least half of which would be 100% organic, and none of which uses high fructose corn syrup. The owner and founder, Leo Leonard, personally works on the recipes with the dairy factory who makes them in small batches.

You can find the usual fruit topping suspects (strawberries, blueberries, raspberries, mangoes) except that everything is organic and looks fresher and plumper than anything I've seen at Pinkberry or Yogurtland recently. They don't even peel and cut the bananas until you order them here.
On the not-so-expected side: black mission figs! And juicy amarena cherries (these are amazing with the vanilla) along with chocolate-dipped truffle-stuffed figs, Rabitos. Not into fruits? Top your creme brulee yogurt with Valrhona chocolate pearls, truffles imported from Spain, or organic carrot cake made by a local baker.

Some of the rotating flavors you can find here include creme brulee, chai tea latte, organic peach passionfruit, and of course organic vanilla and some sort of chocolate. There's no tart flavor in their vanilla, unlike Pinkberry's plain, because apparently that tartness comes from the addition of citric acid. If you want tart, get the peach passionfruit.

In about a month or so they will be rolling out the "crepe flute". Forget waffle cones, this crepe flute is crisp and more delicately crumbly than thick waffle cones. It complements the vanilla yogurt very very well.
The prices here are a little more expensive than, say, Yogurtland, where the small yogurt is $4 and each topping is $0.40 but the higher quality of the yogurt and especially the toppings shows, and is worth it.

Blanc Haute Yogurt
9465 Charleville Blvd
Beverly Hills, CA 90212
(310) 281-2633
www.blancbh.com


Disclosure: This was a free tasting hosted by Blanc.

Your Summer Asian Staycation: The Cold Noodle Roundup

For most Asian countries, the quintessential summer dish comes in the form of a cold noodle dish. From buckwheat to spinach noodles, from fish paste to cold beef broth, slurping these noodles cools down the sweat on your back. Being the melting pot of many ethnicities, the Los Angeles area is an ethnic dining haven which offers these summer noodle dishes – sometimes year round. Don't let recession stop you from tasting all over Asia. With dishes $8 or under, the only expense you need to worry about is gas.

1. Japan: Zaru Soba

From:
Ichimiann
1618 Cravens Ave
Torrance, CA 90501
(310) 328-1323



The best place for soba in the area at the moment is probably Ichimiann. This small shop just off of the downtown of Torrance hand makes their soba and udon noodles. A couple of tables are available, but mostly Japanese businessmen would fill up the wooden counter lining the wall. You can get a variety of soba and udon noodle soups, with eel to Japanese sticky yam as an accompaniment. For the summer there’s only one thing to get: zaru soba. The zaru soba is not only a great summer dish, it is also an initiation dish for those new to this buckwheat noodle known as soba. Cold handmade soba is served atop a bamboo tray. A bowl of tsuyu sauce (a mixture of dashi, sweetened soy sauce, and mirin), scallions, and wasabi are provided on the side. Mix in the wasabi and scallions in the sauce, then dip your cool strands of soba in the sauce. This simple dish brings out the resilient texture and flavor of this freshly made soba like no other.

2. Korea: Mul-Naengmyun

From:
Chil Bo Myun Ok
3680 W 6th St
Los Angeles, CA 90189
(213) 387-9292



The Korean naengmyun are delicately thin yet chewy strands of vermicelli noodles made from buckwheat. Mul naengmyun is naengmyun served in a cold beef broth along with julienned vegetables, beef slices, and boiled eggs. At Chil Bo Myun Oak, the mul naengmyun is also served with slices of Korean pear. Despite being a popular Korean summer dish, a good naengmyun is still hard to find. Chil Bo Myun Ok takes so much pride in their naengmyun that the noodles are prohibited from leaving the premises. No to-go orders, no take out, the wonderfully supple and chewy noodles must be enjoyed in their metal bowls inside the restaurant that keeps it cool during your meal. The server will ask if you’d like the noodles cut, scissors ready in his other hand. The answer is yes, you’ll need him to.

3. Vietnam: Bun Thit Nuong

From:
Com Tam Thuan Kieu
120 E Valley Blvd, Ste I & J
San Gabriel, CA 91776
(626) 280-5660



It’s always hot in South East Asia. That’s why you can find bun thit nuong in most Vietnamese places, all year round, but summer is the perfect time to try it. Rice vermicelli is topped with chargrilled pork, julienned carrots, scallions, and crushed peanuts and served at room temperature. Order a bun thit nuong cha gio and you will find sliced egg roll (cha gio) atop your bowl. For a mere $4.99 you will find the top of the bowl generously covered with meat and egg roll. Douse everything in some fish paste and you are ready to go. For the pork lovers and the fish sauce lovers, this one’s for you.

4. China: Cold Noodles with Green Tea Pork and Cold Vegetables

From:
Bamboodles
535 W Valley Blvd
San Gabriel, CA 91776
(626) 281-1226



At Bamboodles, to keep the dish cold, the plate is served on top of crushed ice to keep it cool throughout your meal. Spinach noodle, as with all other noodles at this restaurant, is made fresh every day. The dough is pounded flat by the chef by bouncing up and down on a bamboo pole – a method developed by a Guangdong noodle chef – and when you’re lucky you can watch him do this through the glass window of the kitchen. The noodles are arranged on a platter with shredded pork cooked in green tea and sliced vegetables. Mix everything in with the sesame sauce served on the side for a cooling and healthy meal.

5. Thailand: Jade Noodle

From:
Sapp Coffee Shop
5183 Hollywood Boulevard
Los Angeles, CA 90027-6113
(323) 665-1035



This place may be most famous for their Thai boat noodles, but don't skip the jade noodle. The delicate, bright green noodles are served dry with bbq pork, roast duck, , crab, and a sweet ginger sauce. Squeeze the lime and mix everything well with the chili flakes. The lime gives the dish a refreshing sourness but not as strong as the one found in the boat noodles. This bowl lets you appreciate the delicate yet springy noodles themselves.