Bibigo Celebrates Hwangap Tradition With Prix-Fixe Deal

Hwangap (or hwangab) is a 60th birthday celebration in Korea. Why 60? Because it apparently signifies accomplishing a "big circle" and coincides with the lunar calendar's 60 year cycle. In Korea, the 60th birthday celebration is usually thrown by the children of the one turning 60. Well, Bibigo's parent company, CJ Foods, just turned 60 so the "child", Bibigo, is throwing the celebration! I thought that was kind of cute.

Bibigo is celebrating by offering a three course prix fixe menu (the first two courses include two dishes each, though) for $45 per two people, which also includes a soju tasting. The menu will be available until Saturday, November 30th.

The first course includes two spicy pork steamed buns and a plate of brussels sprouts.
The steamed buns contain spicy pork, pickled radish and cucumber, lettuce, hoisin teriyaki on Chinese bao.

With this item I usually worry about the buns themselves being too dense or dry but the ones here were nice and fluffy.
The brussels sprouts are served with zucchini, cloves of garlic, zucchini, chili pepper and dried prunes.

Of course, the main course has to have Hot stone bibimbap (your choice of protein and type of rice)

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Pork Chop and Beers at Carson House (Beverly Hills, CA)

Sure there are an abundance of gastropubs in LA, but you can't say the same of Beverly Hills. In fact, Carson House on Wilshire Blvd may be one of the only ones offering such a big beer selection. 

I've been to Carson House once for lunch and once for dinner.

For lunch they serve sandwiches, pizza, and a few entree dishes like this roasted salmon with forbidden rice. 

Perfect for a nice, healthy lunch.

I indulged more during dinner. We started with the Grilled watermelon salad, heirloom tomato, basil, Dutch feta, lemon vinaigrette

I really liked the combination of flavors here. The feta was not crumbled but served as a whole slice which added to the texture contrast of the salad. I thought this really distinguished the salad from the usual watermelon feta combo.

Chicken lollipops (chicken meatballs, buffalo plum glaze, blue cheese whip)

These are a little spicy! Luckily the blue cheese whip is there to curb the spiciness.

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Scarpetta: The Best Happy Hour in Beverly Hills

Who would've guessed that Scarpetta at The Montage in Beverly Hills would launch the best happy hour deal around? From 4-8pm (Monday through Saturday) all the cocktails and food on the happy hour menu are only $8! And we're not talking boring cocktails or skimpy food portions. Just keep reading to see what you get (chicken liver pate? lobster croquettes?) !

Scarpetta has tapped mixologist Rob Floyd to design the cocktail menu. Even for the skinny drinks he made (for that LA crowd), he wanted the ingredients to be all organic. The Fortuna (peach vodka, St. Germain, peach puree) uses puree made with all organic Japanese peaches. Did I mention it was sugar free? He uses STIR sweetener, an organic sugar substitute.

For a refreshing gingery drink, try the Amalfi: Crown royal with mint, lime, bitters, topped w fever tree ginger beer. Rob told us that Julep came from an Arabic medicinal drink, called Golab which originated in the 15th century.

Much like the name, the Passione (aperol, gin, sambuca, lemon) is made with fire and a delight to watch. I personally love aperol and really enjoyed this lighter drink.

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Serving Cocktails at Home for the Lazy with Om Cocktails

Ever want to serve delicious cocktails at your house party but then realized you're too lazy? Like me, like all the time? Well, now there's a solution!

Natalie Bovis from The Liquid Muse and Jason Monkarsh have come out with Om Cocktails. These are bottled pre-mixed cocktails, and you have to do is pour and serve. They're not one of those nasty mixes in the grocery stores, though, these are made with natural, organic ingredients - including organic vodka (Om stands for "Organic mixology"). Plus, they plant one tree in Haiti for every bottle you buy!

There are three flavors currently out, including Wild Cranberry & Blood Orange (which is a bit like your Cosmo), Meyer Lemon & Ginger, and Coconut Water & Lychee. I'm still debating between the last two. Whichever flavor you like, instead of mixing drinks all night for your party, just grab some bottles of Om, sit back and relax while drinking.

Remember, you're drinking for trees in Haiti

An Intimate Sushi Omakase Experience at Nozawa Bar (Beverly Hills)

When they built Sugarfish in Beverly Hills, they had planned for Nozawa Bar all along and kept a room in the back for that sole purpose. Now, Nozawa Bar is open and taking reservations for ten people, two seatings per night for a sushi omakase experience. It's not Nozawa wielding the knife, but Osamu Fujita has long worked with Nozawa and has his stamp of approval. After my omakase meal there, I would say perhaps the setting and timing actually allows for a more refined experience than the busy Sushi Nozawa was in Studio City.

I knew my sushi, or thought I did, but for more than a couple of courses at Nozawa Bar I had a few moments where I went "no way, that wasn't ...". There were moments of learning that season really matters, and preparation matters. More on that later, on to the meal first. 

As I said, there are two seatings per night for everyone (at 6PM and 8:30PM), so don't be late! I was five minutes late and missed Fujita-san slicing up the jelly fish for the first course. I didn't miss eating the course, though, luckily (everyone is served the courses at the same time).

The crisp jellyfish was a nice opener to whet your appetite.
Sashimi plate of tuna and octopus before moving on to nigiri sushi

The nigiri courses start out with a bang with the chu toro. This a blue fin tuna chu toro, although the fattiness is close to oo toro.

Just like Nozawa's style, the rice is served slightly warm so that the sushi feels like it's melting in your mouth.

Ika (squid)

Fresh and firm squid on top of a shiso leaf.

Switching to the opposite spectrum of texture is a perfectly creamy Santa Barbara uni

A generous serving of it, too!

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Spend Summer Fridays Sipping Local Craft Beers on Thompson Hotel's Rooftop

Every Friday this summer, the Thompson Hotel in Beverly Hills is bringing different local craft breweries to the rooftop, dubbed the Rooftop Food Club. They'll be serving these local beers along with rotating grill menu from Caulfield's (and sometimes Seoul Sausage). Drinking beer on the rooftop with a view of Beverly Hills? Pretty chill way to spend a Friday evening!

(Well, you can't quite get to the pool, though, as they close around 6pm or something every day. I snuck up there and took this photo but then was told to come back down to the rooftop bar).

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$45 4-Course Menu at Scarpetta, Every Day

Were you excited about Scarpetta's $45 DineLA menu? Are you bummed you missed it? If you answer yes to either of those, you might want to know that Scarpetta's had a $45 4-course prix fixe menu for a while now and is continuing it after DineLA.

I'll say it again: you can get a 4 course meal at Scarpetta for $45 any day.

All meals start with a bread basket that many consider to be the best in LA. Do try the Stromboli (they have a vegetarian version with broccolini which is equally delicious).

Now, on to the prix fixe menu. There are two options for each course, which will change seasonally. When I went last month the first course option included:

Tuscan Kale, red quinoa, medjool dates, and pecorino romano

It's hard to beat a well done kale salad, and this is definitely one of them.

The other options is a Braised Short Rib of Beef, vegetable, and farro risotto

It's certainly a heavier appetizer, but they were both good and will satisfy whichever mood you're in.

The second course is the pasta, or "Paste":
Spinach Pappardelle, housemade duck sausage ragu, morel mushrooms, and ramps

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Greenleaf Gourmet Chopshop Starts Juicing

Greenleaf Gourmet Chopshop has been a popular destination for salad and other healthy breakfast and lunch options, with more locations slowly popping up. Recently, they've also started offering juices to meet their customers' demands. Their executive chef, Kristi Ritchey, explains that there are two types of juicers The centrifugal juicers are high speed and create heat. This type of juicer separates juice from the pulp. On the other hand, Greenleaf uses a slow speed juicer which extracts more fiber from the ingredients. I came in to taste the juices on my own.

Red grape juice

Greenleaf sells pure juices including carrot and tomato ($5.95), orange, grapefruit, green apple, and red grape pure juices ($6.95). If those prices seem high, keep in mind that these are all 20oz servings and use higher priced ingredients. Even though red apple is cheaper, Kristi decides to use Granny Smith apple for the juice because it gives a crisper flavor. They also use red grapes instead of the cheaper green grapes because the green ones have a metallic aftertaste.


You can also build your own juice for $6.95, for which you can select three main ingredients like kale, apple, pineapple, cucumber, etc and add one accent like ginger, celery, jalapeno, mint, or parsley. All the juices can be sold in a sealed bottle to take home (they do suggest consuming anything with ginger within a day, though).
If you're baffled by the choices, just go with one of their signature juices.

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Caulfield's Bar and Dining Room Moves In To The Thompson Hotel (Beverly Hills)

Time flies and apparently it's been over three years since I went to BondSt at The Thompson Hotel for the first time. Now, the restaurant has been replaced with an entirely new concept, Caulfield's Bar and Dining Room. I hardly even recognized the space, which now has an enclosed patio area.Gone are the sushi and Japanese dishes, although Caulfield's "American" concept also encompasses crudo, pasta dishes, and bincho charcoal grilled meats.

Here's what I tried:
Pacific yellowtail crudo, pear, radish, coconut milk, finger lime, ginger ($16).

I like the flavor combination and the crunchiness of the fresh pear, but I did think the pear slices were a bit too big compared to the yellowtail and it covered up the flavor of the fish.

Burrata, butternut squash, dried figs and capers, balsamic vinegar, basil ($12)

This appetizer combined some nice ingredients with the creamy burrata and the sweet roasted squash.


Little angel pasta filled with artichoke, arugula and peas with butter, poppy seeds, Montasio cheese ($24)

From the binchotan grill: Marinated skirt steak, fingerling yams, soy, ginger, anticucho sauce ($31)

I love a skirt steak done right and this was one. Cooked just right so that it's still juicy and tender, this steak had a really nice flavor.


Cocktails here are the products of Jeremy Back, formerly of City Tavern, and are a definite improvement over what was offered at this hotel before. Expect different shrubs, like the one used in the Kentucky Kiwi (Pure Kentucky XO whisky, kiwi shrub, Bitter Truth Boston bitters, $13).

The most interesting one is perhaps the Bar & Dining Room (Maestro Dobel, fig shrub, cracked black pepper foam, finished with prosciutto dust, $15)

Don't be scared away by the pepper and prosciutto. While they gave a subtle savoriness, they don't overwhelm the drink.

For desserts, we decided to go light with the fruit-based desserts. We tried the roasted pear with ginger gelato, which I really enjoyed. Especially the ginger gelato part!

Strawberry Pistachio is a popular one that was recommended by our server and it was certainly a good pairing.

Caulfield's brings a breath of fresh air to The Thompson Hotel. I liked what Brian Redzikowski was trying to do at Bond St previously but he was still restricted by what the hotel chain wanted Bond St to serve. Caulfield's is a much livelier and "hip" spot with a more relevant menu. If street parking was easier to find or valet parking was cheaper, I would even come here for Jeremy Back's cocktails.

Caulfield's Bar and Dining Room
9360 Wilshire Blvd
Beverly Hills, CA 90212
(310) 388-6860
caulfieldsbeverlyhills.com


Disclosure: this meal was hosted

Doma (Beverly Hills)

The owner of Dan Tana has branched out of the old school Italian with Doma, a modern Mediterranean Italian restaurant in Beverly Hills. It's a casual but elegant space with a focus on seafood. The chef, Dustin Trani, grew up working in his family seafood restaurant, J. Trani's in San Pedro. He has also trained in Europe and worked in Thailand, and he brings these influences into his menu.

I got to the restaurant too early for my media dinner, so I sat at the bar and chatted with the bartender. The cocktail menu during the opening was simple, but he said that they will soon be expanding the menu to include more complex drinks including a barrel aged Negroski (Cynar, Campari, basil infused vodka).

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He let me take a peek at the upcoming menu, which was definitely a lot more interesting than the opening menu. I ordered the Mexican Grill which was mezcal, Chartreuse, and peppers. Spicy and smoky!

After everyone else arrived, we sat down for an extensive tasting that started with some fresh Japanese hamachi sashimi, ginger soy, ponzu caviar, carrot, cucumber, scallion, sesame tuile ($18, the portion shown is for a tasting, probably not the full portion)

The ponzu "caviar" is a fun touch here

I won't show you everything I ate that night, but here are some of the many many highlights:

Local crispy calamari and rock shrimp, sweet and spicy Thai aioli, balsamic reduction, micro herb, $16)

This is an example of how Dustin's training in Thailand his dishes. The spicy aioli is a nice and unique departure from the usual tomato based sauce.

Baked eggplant and ricotta involtini (grilled eggplant, filled with ricotta and basil, baked over tomato sauce, $12)

A lighter counterpart of the eggplant parmigiana, this is a simple and comforting dish.

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My Vienna: An Austrian Gelato Cafe in Beverly Hills

My Vienna invokes an Austrian gelato cafe in the middle of Beverly Hills. Austrian former pro-tennis player Spin Mylnarik learnt the ropes of gelato making from a master in Austria for his wife, who loved the gelato she had in Europe.

Don't you also want a hot pro-athlete to learn how to make gelato and open up a cafe for you?

Here, you won't sit down with your gelato in paper cups. The gelato is properly served in tin cups with a glass of water. All paper cups are strictly for to-go orders only - that is, you'd have to leave the premises with it. He aspires to the cafes in Europe where people spend time sitting down and enjoying their gelato.

The gelato itself is excellent. The Nocchilone (chocolate hazelnut) is a bestseller here, and the European Cookies flavor is the staff favorite. I also like the fruit sorbets, especially the cantaloupe. In fact, I thought the gelato was so good that I had to get a whole styrofoam container to go (you can get 4 flavors to go for $14).

The coffee and teas served here are strictly Austrian.

Sacher Torte and Austrian pastries are made in-house, and gelato cakes are available with special order.

During lunch you can get salad, sandwich, and a small gelato for $10.95. There's a lot of metered parking in the back (which is free after 6pm).

My Vienna Gelato and Coffee
9461 S Santa Monica Blvd
Beverly Hills, CA 90210
(310) 246-0359
http://www.myviennagelato.com

Let's Talk About Luxury: The Macallan's £10 Bar at The Montage Beverly Hills

The names Macallan and The Montage Beverly Hills are already synonymous with luxury, but the £10 Bar is on another level. This Macallan exclusive bar is by-reservation only and has a $50 minimum per person. It's not hard to meet the minimum with the prices. The 12-year old Macallan aged in sherry oak is  £10, and the price goes up from there. Luckily I was there as Shop Eat Sleep's guest on her hosted media visit.

But I had to do a double take when I saw a $64,000 drink on the menu. Yep. I did say this bar was on another level of luxury, right? The 64-year-old Macallan goes for $64,000. That's for a glass/shot, by the way, but hey, they have the last two ounces of this stuff left on earth.

That beats the special Royal Marriage edition which was $12,000 for a whole bottle.
We sat outside since it was a nice day. Quiet, breezy, overlooking the garden and fountain. It is certainly a nice place to hang out and chat.

Of course, we had to order some Macallan. Our server told us that the sherry oak whisky tends to be smoother and fruitier. If you prefer something oaky, go with the ones in the fine oak section where the whiskies were finished in a bourbon barrel. For the smokier ones, there's the Highland Park line. So. When you order whisky here, they will bring you the four different ice options. There's the whisky soapstones, the ice cubes, specially made ice balls, and the one he most recommended - the ice ball made with Highland Springs water.

They actually ship water from Scotland to make these ice balls, no joke. It's supposed to be best since it's the same water used to make the whiskies. Even the "local" ice ball is no ordinary ball: it has the £ logo carved inside of the ice.

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BBQ at The Roof Garden, Peninsula Hotel (Beverly Hills)

What's a more perfect meal than a BBQ on a beautiful rooftop in LA? Roof Garden at The Peninsula Hotel in Beverly Hills is one of the best rooftops in town and they're having a bbq every weekend this summer. The Roof Garden shares the kitchen with The Belvedere and the hotel's Executive Chef James Overbaugh oversees all the dining operations.

The rooftop is not that big, but the circular section with the fireplace is my favorite.

Before starting with the bbq, we had some cocktails and appetizers near the fireplace:
Ahi Tuna Chop Chop with sliced avocado, crisp pineapple and roof garden-picked herbs

Chilled Cucumber Soup with spicy cucumber-melon sorbet, hearts of palm, cilantro and citrus tapioca

Your best bet for cocktail here (if you like a bit of heat) is the Speckled Jalapeno Margarita

Dinner starts with a basket anise bread (yep, anise, and it was good), zucchini, olive, and lavash. 

We shared a variety of their entrees including:

Free range chicken breast, cilantro and mint chimichurri ($24, comes with 2 sides)

I am typically wary of chicken breast since it tends to be dry and overcooked, but at least this night it was prepared well and the bold chimichurri sauce would make any protein taste that much better.

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