Showing posts with label fried quail. Show all posts
Showing posts with label fried quail. Show all posts

Monday, September 9, 2019

Dandi Pop-Up Brings Modern Korean Dining to LA

Los Angeles may be home to a lot of great Korean food, but they're mostly "old school" restaurants and we don't have too much by way of modern Korean cuisine. That is changing with Dandi, a Korean-Southern Californian pop-up from Joshua Pressman and Jihee Kim, which is popping up for dinner at Hotel Normandie (and other future locations). The two chefs met while working at Rustic Canyon.

Dandi offers two tasting menus, an abbreviated and an extended one. I recently tried the extended tasting and started with this trio of appetizers:

Corn silken tofu, dungeness crab, brown butter.
Squash wafer, chicken liver mousse, apple cider jam
Jokbal (pig trotter) croquette, hot peanut sauce, perilla
Dandi
The corn silken tofu with dungeness crab was our favorite, not just of the plate but of the entire meal! Needless to say, the meal started off strong. The silken tofu was a little sweet thanks to the corn but it worked wonderfully with the brown butter and the sweet crab meat.

Pressman pairs the tasting with mostly natural wines (as much as he can), like this Hasta la Vizsla, a pet nat (petillant naturel) wine from the Loire Valley.
Dandi
There are also some beer and wine available a la carte if a pairing seems like too much for you.

Next course: Cold soup of peaches, pork belly, flowering coriander
Dandi
Yes, there are pork belly bits under those peach slices!

Wednesday, August 20, 2014

Laurent Quenioux's New Menu at Vertical Wine Bistro (Pasadena)

It's the height of summer and Chef Laurent Quenioux has rolled out a new menu at Pasadena's Vertical Wine Bistro. I hadn't been in for a while but I'm always excited to try LQ's food, especially seeing fried quail on the menu.

Now, when Laurent Quenioux is in charge, you can't miss the cheese plate! For mine, I chose cheese that spanned the whole range: Brillat Savarin Frais (France, cow), Bucheron (California, goat), and Pecorino Foglie di Noce (Italy, sheep). Truffle honey is extra but a must try.

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The cheese plate is typically served with berry jam, bell pepper mustard, roasted hazelnut, and baguette, but like I said my favorite condiment is the truffle honey! Especially with the creamy triple-creme Brillat Savarin.

I couldn't settle on a wine, so my server put together a flight instead. I asked for a rose and two reds and received: 2011 Schnaitmann Pinot Noir Rose from Germany, 2012 Boson Pinot Noir from Carneros, 2011 Le Pich Cabernet Sauvignon from Napa
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Appropriate for summer, the menu features Watermelon gazpacho with lobster and mango ($11)
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