Hungry Cat's Crabfest Returns July 27, Summer Crab Nights, and Last Year's Review

The annual Crabfest at The Hungry Cat will return to the Hollywood locaton on July 27! This year, the Santa Monica location will hold "Summer Crab Nights" which will be more like a mini Crabfest. The Summer Crab Nights will be held on Sundays June 29, August 10, and September 7, where you can get half a dozen Maryland blue crabs with sides of corn on the cob, tomato and watermelon salad, cornbread and a dessert for $35. The dealio is at 3-8pm on those dates.

The big Crabfest (now in its 10th year) itself is $75 for 5 courses and will be at 1-7pm - again, July 27 at the Hollywood location.

Here's what the Crabfest was like last year:
We each started with a bowl of Maryland Crab Soup, a flavorful and comforting soup with a generous serving of crab.

Next was a Beer-battered soft shell crab sandwich, b&b pickles, spicy remoulade

This was a substantial sandwich for just the second course! It's a well proportioned sandwich with good bread that complements the crispy soft shell crab.

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Sipping through the Spring Cocktails at Mo-Chica

by guest blogger Brian Lee @iam_robot

By now I trust you all have made it to Mo-Chica. Since its opening more than 2 years ago, this modern Peruvian delight is known for its fantastic lunch deal, expansive happy hour menu and wildly exotic fares (alpacas stew, Amazonian fish escabeche, etc). It’s definitely one of my favorites and it almost seemed like a miracle when Zarate moved to this upscale DTLA location after 3 years residing as a modest food court stand in Mercado Paloma (east of USC). I remember I was redeeming my $20 groupon and I was thoroughly wowed with his mashed potatoes & crab dish (Crab Causitas).

Last Monday I had the chance to taste their spring cocktail menus. Each season, experienced mixologists update their cocktail menu to accentuate local and seasonal ingredients and both classic and new trends. This time, Deysi Alvarez, also mixologist at Zarate’s Paiche & Blue Tavern, incorporates fresh fruits and floral accents to match up Zarate’s fresh tropical dishes like Chicken Truffle Causitas and Crab Causitas. I think I ate 8 of those crab causitas ...

I really like how Alvarez infuses lots of unconventional ingredients into her drinks (egg whites, chica morada reduction, or rhubarb cardamom gomme). As strange as some of these ingredients sound, her drinks are very approachable to amateur cocktail drinkers like me – they mostly taste refreshing without being overly fruity or sweet.

Below is the list of cocktails presented to me:
Basil Blossom - Thai basil infused quinoa vodka, violet liqueur, fresh lemon, simple syrup, soda water
 This is probably my favorite. I am bewildered with the floral aroma and burst of fruity flavor from the vodka and violet liqueur. I was hesitant about the violet liqueur inclusion at first but the aroma is very subdued & not artificial at all. Overall the cocktail feels very light with some fizzy finish. I thought this would pair very well with lightly seasoned dishes or steamed vegetables.

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Produce-Forward Cuisine at Verbena (San Francisco, CA)

Verbena is the new restaurant from Chef Sean Baker of Oakland's Gather. The hip Russian Hill restaurant is not a vegetarian restaurant, but its produce-focused menu is certainly vegetarian friendly.

While I normally wouldn't have ordered this based on the description, I was immediately glad the waiter suggested the Sprouted seed bread with chevre and beet sauerkraut ($7)

The housemade chevre has a nutty tone and the warm, toasted seed bread, even on its own, is outstanding.

Here, you will find hard-to-find ingredients in unusual combinations, like the Cardoons and Rhubarb with caramelized honey dressing, Douglas Fir yogurt, nepitella ($11)

Nepitella is an Italian herb also known as Calaminta. While I'm not a huge fan of the tart rhubarb, it plays nicely with the yogurt.

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