Posted on Mar 03, 2013 under Archives, Los Angeles |
salami board at Bestia
Bestia, the newest hotspot for LA downtown dining, is appropriately named for a few reasons. It’s a beast to find, park and get a reservation. It seems everyone wants a table to try Chef Uri Menashe (formerly of Osteria Angelini) innovative take on Italian fare. I visited last on a Tuesday night to a packed house.
Located in an old industrial warehouse in the Arts District of downtown, the only clue tipping diners off of Bestia’s location is its spray painted name and valet stand on the alley below the restaurant. Inside, Bestia has an upscale urban architectural fell with exposed brick walls, concrete floors and an open kitchen. The L shaped interior space is divided into a main dining area with small booths, communal tables and a long charcuterier bar featuring a salami counter with marble tabletops.
salami/meat case
I recommend trying to snag a seat in the middle of the restaurant so you can view the open kitchen, salami case, and have a view of all the tables. Another good spot is at the bar right in front of the salami table, where you can view chefs slicing a variety of meats for the delicious house cured meats appetizer. Here is what my friend and chef in training Travis and I sampled at Bestia.
salamino lambrusco
The wine list is predominately Eastern European including lambrusco, pinot grigio and moscato from the Friuli wine region. I started off with a lovely bubbly salamino lambrusco.
marinated olives
Antipasti are both traditional and adventurous including a housemade selection of cured meats, grilled sardines, roasted bone marrow, chicken gizzards and beef heart tartare. We began with the marinated olives including cerignola, castelvetrano, taggiasche, gaeta and picholine.
chicken liver crostini
Next we sampled the delicious and hearty chicken liver crostini. We loved the the thick meaty chicken liver paired with aged balsamic and sea salt over a big piece of charred bread. Yum.
spinach salad
Our salad choice was the Bloomsdale spinach with shaved carrots, radish, baby fennel and sieved egg with a lemon oregano citronette. The citrus dressing paired well with the slightly bitter spinach and vegetables.
salami board
Bestia is known for their house cured meats, so of course we had to try the salami plate. Here we were served a selection of all the cured meats paired with pickles and a lovely tangy mustard and crunchy bread. We loved this combination. When we return to Bestia we will definitely order the meat board and the chicken liver crostini again.
guanciale pizza
Main courses include a variety of rustic handmade pizzas, pastas and a small selection of seconds including dorade, braised pork and hen. We tried the guanciale pizza with ricotta, brussels sprouts, chili oil and breadcrumbs. The crust was heavenly, light and charred. Our only complaint was that we would have liked a bit more guanciale included.
cavetelli
Our pasta dish was the fave of the night, Cavatelli all a Norcina. Plump ricotta dumplings, housemade pork sausage, black truffles and grana padano. Often times truffles overpower when used in a pasta dish, but here they blended perfectly to create a bowl of dumplings that we wanted to dive into. I noticed many other tables using the house bread to soak up every last drop of this sauce. It is worth a trip to Bestia simply to enjoy this dish.
coffee and doughnuts
Desserts, made by Menashe’s wife pastry chef Genevieve Gergis, are seasonal and include chestnut doughnuts with coffee gelato and whipped cream, crème fraiche panna cotta with huckleberries and a persimmon and pistachio cream tart with buttermilk gelato. We tried the light and airy spiced chestnut zeppole with whipped cream and coffee gelato. Travis loved the strong coffee taste of the gelato. We also were served the creme fraiche panna cotta, also lovely, served with winter citrus meyer lemon cookies.
panna cotta
If you’re looking for rustic Italian cuisine at a reasonable price, head to Bestia. Located at 2121 East 7th Place, reservations a must, 213/514-5724.
Posted on Feb 24, 2013 under Archives, San Francisco |
Fries
During my trip to Northern California for Dine California month, I visited a fabulous French restaurant in the heart of San Francisco. Garcon has all the elements of a classic bistro – French posters, mirrored walls, cozy tables and a long bar centering the space. My friend Chris and I enjoyed one of our best meals of the trip at Garcon, here is what we sampled.
Black and basil
We started with the Black & Basil, a signature cocktail with vodka, black pepper, basil, lime and gin. Tasty and spicy.
duck liver pate
Chef Arthur Wall then sent out a beautiful duck liver pate with poached pear, walnuts, parsley, blackberries, croutons and a riesling pear gelee. This dish was outstanding.
beet salad
Next came the refreshing beet salade with belgium endive, blue cheese fondue, arugula, shallot vinaigrette and mandarin oranges.
Our main dishes were the shellfish bouillabaisse, scallops, mussels, manilla clams, shrimp and fregola pasta and a classic steak frites – marinated grilled hanger steak with truffle butter and crispy fries. The bouillabaisse also came with nice crunchy bread to soak up the sauce.
bread
bouillabaisse
steak frites
fries
Dessert was a rich creme brulee. For unique cocktails, delicious traditional French food and an intimate bistro atmosphere be sure to visit Garcon next time you are in San Francisco. Located at 1101 Valencia Street, reservations recommended at 415/401-8959.
Posted on Feb 21, 2013 under Archives, San Francisco |
Tuna Appetizer, Anzu
Celebrating the best of land and sea, Anzu (Japanese for apricot) is located on the second level of the Hotel Nikko. My friend Chris and I dined at Anzu during San Francisco Dine Week and were surprised that a hotel restaurant delivered such great dishes. Located at the back of the Nikko and up a big marble staircase, Anzu is roomy and comfortable. There is a long 10 seat sushi bar as well as a main dining room with both tables and booths.
We started with a seared ahi tuna salad with frissee, avocado and fennel with a passion fruit vinaigrette and a creamy butternut squash soup. The chef also sent us a nice amuse of tomato and cucumber.
cucumber appetizer
squash soup
Our main courses included the oven roasted king salmon with scallion gnocchi, Japanese eggplant, pickled turnips and kaiyaki sauce and anice grilled hanger steak with mushroom ravioli, garlic broccolini and a port wine reduction.
hanger steak
The chef also sent us a little sample of the kabocha pumpkin risotto with winter vegetables, micro basil and a mushroom broth. We loved this dish.
pumpkin risotto
Desserts came next and included the chocolate indulgent cake with grand marnier creme anglaise sauce and a pomegranate creme brulee with a macaroon cookie.
creme brulee
chocolate cake
Anzu is located in the Nikko Hotel at 222 Mason Street, reservations can be made at 415/394-1100.
Posted on Feb 21, 2013 under Archives, San Francisco |
Mystic Hotel
Located in the heart of San Francisco, The Mystic Hotel offers a modern and comfortable boutique experience in a historic location close to Union Square, Chinatown and the Financial District. Formally the Crescent Hotel, The Mystic houses 81 guest rooms and suites. I stayed in one of the hotel’s studio suite’s recently and was impressed with the large queen bed, luxury linens, open floor plan including a nice lounge space, and flat screen TV.
Mystic Hotel
Above the lobby is the Burritt Tavern and Room, inspired by Burritt Alley from a scene in The Maltese Falcon. Chef Charlie Palmer’s lounge offers handcrafted cocktails and the 100 seat restaurant serves up tasty contemporary American cuisine. I dined there as part of Dine San Francisco week. My friend Chris and I were seated in one of six velvet curtained booths with nice views of the exposed brick wall and chandeliers. Here is what we tasted:
caesar
We started with a nice Caesar salad and a bowl of granny smith apple and fennel soup with dungeness crab and preserved meyer lemon.
apple and fennel soup
Our main courses were a nice grilled marinated skirt steak steak with a roasted wine forest mushroom salad, and pickeled sunchoke puree and the cinnamon dusted sea of cortez scallops with a wine forest chanterelle risotto, duck prosciutto and smoked pistachios.
steak salad
scallops and risotto
Our desserts included a nice bread pudding and a chocolate hazelnut mousse with salted caramel ice cream.
bread pudding
chocolate hazelnut mousse
The Mystic Hotel offers a peaceful, modern and affordable retreat in the heart of San Francisco as well as a great lounge and restaurant. For reservations call 415/400-0500. Located at 417 Stockton Street.
