Preview: Dine LA Menu at Loteria Grill

by: guest blogger @iam_robot

Ever since Jimmy Shaw opened the first Loteria Grill in 2002, it immediately became one of the most sought after fine Mexican eateries. Not only the food packs bold flavors and fresh ingredients, Shaw’s cooking technique makes you feel as if you were bequeathed with home-cooked feasts. Incorporating long-cooked stews with contrasting flavors of herb or chilies, Shaw is never afraid to offer specialties we rarely see. While the Lengua De Res En Salsa Verde – Braised Beef Tongue in Tomatillo Sauce – has a certain luscious beefiness, the Pollo En Pipian Rojo – Chicken Stewed in spicy pumpkin seed and Chile Guajillo Sauce – is a cohesive dish with interchanging flavors of savory and heat. Or if you’re a thrill seeker, try their Cochinita Pibil – citrus marinated pork slowly roasted in banana leaf- and wash it down with their vast display of Margarita selections.

Last Thursday I had the chance to taste of some of their current Dine LA offerings. Dinner starts out light with offerings such as Crema de Chicarron (Cream of Pork Rind Soup) or Ensalada de Flor de Jamaica (Spinach salad with Grapefruit and highly addictive Hibiscus Vinaigrettte).  But if you’re like me and have a bottomless hunger, you should start with a heady dish like Tostaditas de Atun 2 ways – 2 Mini Tostadas of Tuna Ceviche with Salsa Negra and Pepper Salsa.

Crema de Chicarron

Ensalada de Flor de Jamaica

Tostaditas de Atun 2 ways

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Trio Menu at Next Restaurant (Chicago)

I've been visiting one Grant Achatz restaurant/bar per visit to Chicago, starting with Alinea, then The Aviary, The Office, and now, finally, Next. As you may know, the menu at Next changes every few months, and we're not just talking seasonal changes but complete, absolute shift to distinct themes. There had been Modern Chinese, Bocuse d'Or, Chicago Steak, and other themes. This time, since it is the 10th anniversary of Alinea, the theme is Trio. This is the restaurant in Evanston that Grant Achatz was working at when he met and subsequently partnered with Nick Kokonas to open Alinea. The menu thus evokes techniques and dishes that he served 10 years ago at Trio.

Our meal started with Osetra,caviar avocado, sugar, lime

This goes back to when they started playing with "neutral flavors" with the hardened sugar chip that adds texture to the dish.

Rock shrimp, cranberry, Meyer lemon, vanilla bean

A simple fried shrimp skewered with a stick of vanilla bean to enhance the aromatic experience.

When we were first seated, we were given a glass of rose. Now, they bring a bottle of housemade bitters that we can add to the rose based on our own taste preferences.

Crab, coconut, ten bridging garnishes

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New Menu at Baleen Kitchen (Redondo Beach, CA)

With the coming of winter, it's time for new menus. Such is the case with Baleen Kitchen at the Portofino Hotel in Redondo Beach. Here's what you can look forward to on the new menu:

You can start with a light grain salad like the Baleen Garden (baby beets, farro, tomato, quinoa, avocado, pea shoots, almonds, lime vinaigrette)

Or for a more substantial salad, there's the Dungeness and soft shell crab salad with avocado, haricot vert, and lollo rossa

Lollo rossa is a particular type of lettuce and it works nicely with the sweet dungeness crab hidden at the bottom. 

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