NYC to Los Angeles: Foodie Reflections

It’s really hard to believe that it’s been almost two years from this date that I have touched this blog.  My last entry was right before I enjoyed Camp Blogaway in California and I dreamed about being here since that time. Fast forward and my journey has led me here to the city of Angels as of this past July.

I love blogging and I love writing. I love food. None of that went away when I wasn’t blogging here, but there was always a little sensation, a passing comment or curiosity peaked when I mentioned that I have a blog related to the culinary adventures I had documented here. Those little moments kept the blog alive for me even while I wasn’t faithfully writing.

So with that in mind, after a nearly two year respite of writing here, it only makes sense to me to share you with, dear readers, a journey from nearly 10 years in NYC to one in Los Angeles, a place I had wanted to be and now am, on this greater journey called life.

I was really fortunate to have experienced all the culinary delights I had the chance to explore in New York City – from City Lobster to Bell Book & Candle, Kaia Wine Bar, The London, Social Eatz, Koi, B. Smith’s, Dardanel, and my all time favorite (yes, I’m revealing it!) David Burke Townhouse, to name a few – these are not only the places I remember and have documented, but the moments I truly cherish in looking back on the delicious experiences – culinary and company wise, almost as if they were yesterday.  I remember exactly who I was sitting with and what the experience was like. After all, good food is supposed to take you right back to that moment you experienced it, right?

I don’t have a verdict yet on NYC vs. Los Angeles like you might be wondering as I’m still new-ish to Los Angeles, I can give you some compare and contrasts.  The biggest is certainly the distance. While in NYC you can easily get from delight to delight, Los Angeles is a bit harder in that way as it is very spread out. Both NYC and Los Angeles boast great chefs and great establishments so those are a fair comparison, and there are definitely hidden gems in both cities.

So what are some of my favorite haunts in Los Angeles thus far? Read on…

Greenbelt (36 Pier Avenue, Hermosa Beach, CA) – Greenbelt serves everything using local farmer’s market produce and the dishes are delicious for it. I’ve now been for brunch, lunch and dinner and can tell you that you can’t choose a wrong item on this menu.  Depending on what meal you’re going for, I recommend the Grilled Avocado benedict with basil hollandaise. Best part? No bread and you get the healthy fats from the avocado with other great seasonal vegetables that’s filling and it’s also gluten-free for those who have any allergies. Lunch?  Go for a shared pizza like the burrata, mushrooms, fresh tomatoes, basil and pesto. Simple and yummy. Dinner?  I love tuna so the Grilled Yellowfin Tuna with coconut black rice, shitake mushrooms and thai curry is great. Spicy alert on this one though, so the faint beware.

Grilled Avocado Benedict

Grilled Yellowfin Tuna

Uncle Bill’s Pancake House (1305 Highland Ave., Manhattan Beach, CA) is the ultimate comfort food. I went on a weekday holiday with friends which was great as only on weekday holidays and weekends do they serve the eggs benedict which was delicious.  We also opted to share a side of what they are famous for – pancakes (when in Rome, right?) with coconut and chocolate chips. And for the view alone, the picture says it all.

Eggs Benedict & Coconut Chocolate Chip Pancakes

Uncle Bill’s

Manhattan Beach

Others not pictured?

Mediterraneo (73 Pier Avenue, Hermosa Beach, CA) because of its can’t beat shared apps like the Deviled Eggs with harissa oil, Roasted Dates prosciutto wrapped and stuffed with cambozola blue cheese (my favorite on the menu), Polpette beaf meatballs with San Marzano tomato sauce and parmagiano (really you can’t go wrong with anything here), in addition to the very carefully crafted cocktails, do yourself a favor and check it out. Plus you can walk off dinner as you’ll be right by The Strand for a lazy afternoon or crisp evening beach walk.

Manhattan Beach Post (1142 Manhattan Ave., Manhattan Beach, CA), it’s called a “Social House” for a reason. It’s always busy. And the food and scene is why. I also came on a Sunday for brunch when it’s likely at its peak. But it’s entirely worth the wait starting with some Bacon Cheddar biscuits with maple butter like the tasty ones at Red Lobster (but better) and for shared plates like the French Toast stuffed with house ricotta, bartlett pears and candied almonds and the benedict (yes of course I had to try it, lest you forget the name of my blog).  What else is cool?  The fact that the menu changes seasonally and on the whim of a chef. Can’t hate on that.

Zinc at the Shade Hotel (1221 N. Valley Drive, Manhattan Beach, CA) come for brunch, walk the beach later. Or come during the week and enjoy one of the festive cocktails like the Are You Man Enough? with the Patron Silver Tequila, Veev acai spirit, agave, lime and muddled jalapenos or for a less spicy option the Aviation with gin, lemon juice, maraschino liqeur and creme de violette.

Ok, ok, you’re asking where are all the places not at the beach?  Don’t worry, my friends, I have you covered!

Check out:

Taste on Melrose (8454 Melrose Ave, West Hollywood, CA) – their tagline is “eat, drink, indulge” and that my friends, you can do. I came with some friends who also happen to be awesome work colleagues and we shared the calamari and Pommes Frites with garlic aioli and remoulade. They have great dishes all around whether you’re going healthier with a grilled natural salmon, or more indulgent like the Rigatoni Bolognese I tried.  Fun fact: Grilled cheese night is every Tuesday and you can add their housemade Pommes Frites for only $5. Yep.

Sugarfish by Sushi Nozawa (Multiple locations, I went to 4722 1/4 Admiralty Way, Marina Del Rey, CA) – You can’t explain this sushi, you just have to try it for yourself. It’s served warm and melt in your mouth worthy. I know what you’re thinking. After I was in NYC for so long, can it get any better?  But this truly is an experience.  If you’re really hungry, go for the Nozawa Trust Me. It’s worth it. It includes organic edamame, tuna sashimi, albacore, salmon and yellowtail sushi, halibut sushi, Toro hand roll, Blue Crab hand roll and the daily special.

041 Bacaro (9552 Washington Blvd, Culver City, CA) Chef Conrad came from NYC so that’s almost enough to be said there, but there is true Italian love in this food. Try the roasted brussel sprouts or french fries with truffle oil to start (or both if you’re sharing) and the entrees speak for themselves though I enjoyed the risotto with mixed wild mushrooms. It’s like a slice of Little Italy NYC. Go.

And of course there are more to come.  Have a must try place for me to check out?  Feel free to comment here whether you’re an Angeleno or just know some great spots here in the City of Angels.

Social Eating

 

You’re usually social (but maybe some times not if you’re typing away on your smartphone) when you’re eating and socialness is exactly the premise of this place.  I’m talking about Top Chef hottie Angelo Sosa’s restaurant, Social Eatz at 232 East 53rd Street. The restaurant opened in March so it’s still gaining a following, and if you catch it at the right time, you can still get a choice seat before it completely fills up. Since this restaurant practices what it preaches and is so socially connected on Facebook, Twitter, Foursquare and with Scoutmob, which offers “mobile deals fo the local curious,” upon my check-in here on Foursquare, I was able to get 50% off my entire bill thanks to them.

Described as American-Asian (very different than Asian-American) offering comfort foods with an Asian kick, the restaurant prides itself on offering a social experience and “food values” by crafting its unique, yummy dishes with the highest quality ingredients – think certified organic vegetables and humane fish and meats, as well as the fact that most will appreciate everything on the menu is $15 or less – definitely something to cheers to.

To kick off the meal, I enjoyed a White Sangria made with mango, mango seeds, cinnamon, cardamom, cloves and pear. It’s a very unique take on a typical sangria, and the different flavors explode to create a drinking sensation as you’re taking each sip. However, what’s also cool about this place is that they offer seasonal sangria and a variety of seasonal drafts beer including their own Social Eatz brew.

To whet our appetite, we chose the Toga Rings which are crispy sweet onion rings sprinkled with the restaurant’s togarshi spiced salt and served with a side of spicy mayonnaise.  We also enjoyed the Edamame Fritters which feature ginger and citrus and served with a side of garlic mayonnaise (think mini falafels with an edamame flavor – yum!)

 

For the main course, I couldn’t pass up the Bibimbap Burger, Korean for “mixed meal” which is served with a slow cooked egg, lettuce and pickled carrot and cucumber (very spicy, but delightful). This burger has also been rated the “Greatest Burger in America” by Eater, so I couldn’t pass it up. I also enjoyed a side of the crispy fries and longevity sauce – cool!

If you like American and Asian, you’re in for a real treat. I’m still hankering to try so many things on the menu including their Crispy Spring Rolls, Mac & Cheese, Kung Pao Wow Sandwich, Korean Beef Tacos and maybe dessert if I can ever save room. Bring a friend and get social here!

Blogging Boston

If you’ve been reading my blog for a while you probably know that I blog primarily about my culinary adventures in New York City, but when I’m in another city, you’ll be hearing about my good eats. This time I decided to take a few days off for what’s been a very busy January to enjoy some me time. Of course my journey to Bean Town wouldn’t be complete without exploring the city for its culinary and arts treasures. Enjoy!

Day One: Leaving a very snowy New York City and dragging luggage in tow was certainly not the most pleasant day. Friends questioned why I decided not to go to a sunny destination down south instead of another snowy city. The answer? I wanted a simple trip and I also hadn’t had a chance to explore the sweet treats of Boston. After a delayed trip (and having to get on a later bus as I couldn’t make it in time with the snow in the city), I arrived and decided to go the cheap route by riding the subway. Even though I had plotted out my destinations during my trip en route to Boston on Google Maps, it didn’t seem to matter. I still think Boston has one of the most complicated transit systems with multiple track numbers on the same colored lines, and inbound/outbound (yes, this is coming from a New Yorker and I think our system is the easiest to navigate but I could be partial. 🙂

After finding my way to the right colored line, track and direction, I checked in at the Boston Park Plaza at 50 Park Plaza at Arlington Street. Unfortunately the hotel had to move me to three rooms because the first room wasn’t cleaned, the second room had no heat and by the time I reached the third room later in the evening I could finally settle. Despite the rough day, I had the opportunity to try a fantastic Boston Clam Chowder and the Park Caesar Salad with Jumbo Lump Crab for a light bite in the room before my dinner reservation.

Boston Clam Chowder at Boston Park Plaza

Park Caesar Salad with Jumbo Lump Crab at Boston Park Plaza

Following a late lunch (and a tip from a Boston Symphony rep) I headed over to try out the new Island Creek Oyster Bar at 500 Commonwealth Avenue (next to the Hotel Commonwealth). The restaurants design is notable as I was informed it’s designed from the oyster’s perspective (upside down in the ocean). The back wall of the restaurant was assembled using all oyster shells (it is somewhat reminiscent of the beautiful design of Bar Boulud in my opinion). The other wall features a rendition of Duxbury Bay where the oysters are grown. (Interesting tidbit: Duxbury is an ideal place to grow oysters as it never gets too warm, so the oyster maintains its creaminess).

Island Creek Oyster Bar

The service was fantastic and having never tried oysters before, this was the place to do it. My server thoroughly explained the various options which led me to choosing an Island Creek (Duxbury, MA) – and their signature oyster (far right in picture below); a Kumamoto (Puget Sound, WA) – one of the most prized West Coast oysters (middle in picture below); and a Peter’s Point (Onset, MA). If you’ve never had oysters or don’t have the background on them, there are two types of oysters – those grown on the ocean floor which pick up the tones of the body of water they’re grown in (hence the East Coast vs. West Coast oyster) and those grown above the ocean’s surface in bags which pick up tones from the water when the tide comes in twice a day (e.g. Island Creek Oysters).

Oysters at Island Creek Oyster Bar

I also enjoyed a baby spinach salad with cranberry puree, shaved manchego and spiced pecans, along with a Blizzard #4, one of the restaurant’s newly added signature winter cocktails featuring a crushed ice blend (reminiscent of a snow cone) and house made Irish cream, Galliano and Angostura.

Baby Spinach Salad at Island Creek Oyster Bar

I ended the evening by seeing a delightful performance at Berklee College of Music with the Rika Ikeda Group and “A Beautiful Release” by Jihee Yoon. These students are incredible!

Day Two: After enjoying sleeping in, I checked in at the W Boston on 100 Stuart Street for a modern respite from the historic Park Plaza which was taxing with the many consistency issues. While I didn’t have much of a chance to relax as I met a friend in Cambridge for a home-cooked Mediterranean lunch complete with all the spreads, grape leaves, pita, feta and more from a local Lebanese market, I sure took in a much-needed Blissage 75 massage, 75 minutes of pure bliss (with the special promo it also included a free hot cream manicure which was an extra treat).

Following my massage, I enjoyed a couple cocktails in the W Lounge (thanks to Concierge Ken and the WeDriveU team!) along with the Rice Cracker Crusted Tuna with a Citrus-Chili Emulsion from Market by Jean-Georges before taking in the Boston Symphony Orchestra (BSO). BSO performed Ligeti’s Double Concerto for Flute, Oboe and Orchestra, Mozart’s Violin Concerto No. 4 in D, K. 218 and Dvorak’s Symphony No. 7 in D Minor, Opus 70. The Boston Symphony was absolutely phenomenal and had a special guest conductor, Christoph Von Dohnanyi, an amazing flautist, Elizabeth Rowe, John Ferrillo on Oboe and Arabella Steinbacher (her premiere with BSO) – she is only 29 and one of the most gifted I have ever heard.

When I arrived back at the hotel I had a chance to enjoy a nice dinner at the bar including Jean-Georges Market Cheeseburger with Russian dressing, blue cheese and cucumber, hand cut fries and edamame, paired with a Cabernet Sauvignon and followed by one of the hotel’s award-winning cocktails (GQ award winner created by Domengo Barreres) – A Little Sum Sum (yes, that’s really the name) made with Bombay Sapphire Gin, Star Anise, Raspberries and Shiso – the perfect nightcap.

Day Three: While it’s hard to top the great rooms, food and drinks at W Boston, I couldn’t have asked for a better ending to my trip with a tour of the Sam Adams Brewery at 30 Germania Street – everything you could ever ask for if you really want to know about beer!

Sam Adams Brewery Tour

Our guide Jessica talked us through the process which begins with selecting the barley.

Our tour guide Jessica on the Sam Adams Brewery Tour

Depending on the length of time you roast the barley, that will determine the color and flavor (scale is 1-100 and at 60, for example, you’ll get a golden amber). Following the selection and roasting of barley, the hops is then crushed (every hop has an essential oil), many which descended from Hollertown, Germany. Sam (A.K.A. The brew master creator who is really Jim Cook and comes up with the new ales and lagers) typically uses English hops for ales (earthier) or American (citrusy). Water is the next ingredient which is essential for having a beer (tidbit: 90% of beer is water!) otherwise you’d have to eat a bowl of barley and hops. The final ingredient is yeast which is the most important as it eats the sugar from the barley (more sugar raises alcohol level of the beer, less sugar = less alcohol) and gives the beer its carbonation. Yeast comes in two forms – 1) ale yeast (found in mild bitters, amber beers) and 2) lager yeast (found in Pilsners, typically Czech or German, in Sam’s case, Winter Lager).

A good beer ‘aint easy to create, folks! Read on…

After barley, sugar, water and yeast, the brewing process then starts with mashing to add complexity and to continue breaking down the yeast and sugar. Following the mash, the brewery uses a ladderton and filters with Wort – which is what is needed to brew – a brew kettle is then employed to begin the boiling process (at least an hour and a half), hops added (to give the bitter flavors and aromas) and at this point different spices depending on the flavor (e.g. cinnamon, cloves, etc.). It is then put in a whirlpool spin to remove the coagulated proteins, extra bits of hops, etc. and then cooled down. (Insider Info: An ale’s cooling process is warmer and shorter and lager is cooler and longer). Wort then graduates to beer (which is green at this point and not ready to be served – no, it’s not the colored beer you see with dye at St. Patty’s Day) and aged before it’s bottled (Sam churns it out with 3-4 bottles per minute) or shipped to bars and restaurants.

On the Sam Adams Brewery Tour

Sam Adams Brewery Tour

Sam Adams Brewery Tour

Now onto the fun – the tasting!

Tasting Room at Sam Adams Brewery

1) Boston Lager – The first beer Jim Cook (above, the brew master) made. Tip: Always make sure your beer is clear and not cloudy (which means the draft hasn’t been cleaned).

Jim Cook in the Sam Adams Brewery Tasting Room

Sam Adams Boston Lager

2) Winter Lager – Wheat beer. My favorite from the tasting.

Sam Adams Winter Lager

3) Farmhouse Ale – A new beer not yet released that’s in testing which uses caramel, pilsen malt and yeast (5.8% alcohol – wee!)

And if you didn’t read anything else on the process (or you just care about drinking a good beer), remember the ABCs – A – Abundance of malt, B – Balance of flavor; and C – Complexity of flavor. Thanks Boston!