Archives for Los Angeles category
Posted on Aug 22, 2013 under Archives, Los Angeles |
LA Food and Wine Festival
Over 120 chefs and 200 wineries will converge beginning tonight for four days and nights for the third annual Los Angeles Food & Wine Festival taking place along Grand Avenue, in Santa Monica and in Beverly Hills. Tastings, seminars, cooking demos and live music are all part of the city’s largest epicurean gathering.
Giada's Festa Italiana
The festivities kicked off tonight with Giada’s Festa Italiana. Hosted by the Food Network star along the cultural hub of LA on Downtown’s Grand Ave., guests enjoyed the flavors of Italy by some of the city’s most renowned chefs including Gino Angelini (Rivabella), Fabio Viviani (Café Firenze), and Ori Menashe (Bestia), and vintners that include Barrymore Wines, while serenaded by a pop-up performance from the Los Angeles Opera’s Josh Guerrero.
Members of the press (that’s me) got to enter a half hour early. Here is what I sampled and saw:
the red carpet
Most of the wine booths were down the middle of the red carpet with the food booths on the side.
Wolfgang Puck wine
Wolfgang Puck even had a wine. And that’s Chef Gino Angelini (Rivabella) hanging out before the crowds came in.
Hanging out by the wine booths
Along with lots of wine, there was plenty of great Italian food.
The Cosmopolitan Lounge
Sponsors The Cosmopolitan and Jenn Air had a lounge and a big booth.
Food at Jenn Air booth
And lots of chefs, restaurants and food.
Chef Justin Smillie
Chef Justin Smillie from Il Buco Alimentari & Vineria brought some fresh tomatoes.
Il Buco Alimentari & Vineria
Belga Cafe plate
The Bouchon booth was very crowded and Chef Thomas Keller did not want to take a pic by himself, so he obliged me and jumped up next to one of his chefs.
Chef Thomas Keller
Stella Barra Pizzeria
Stella Barra Pizzeria
burrata tomato jam
salted caramel custard
plating at Sotto
Scott Conant booth - Scarpetta
plating food at Scarpetta booth
Chef Conant was amongst the crowd.
Chef Matt Accarrino
Tuna and burned eggplant
Chef Evan Funke
fresh burrata and tomatoes
Looking forward to trying the new Bucato in Century City.
Chef Tal Ronnen
sweet corn tortellini
Michael Chiarello Bottega Napa Valley
Bottega Napa Valley menu
mozzerlla and tomatoes
Tomorrow, Saturday and Sunday there are many more events for foodies to enjoy lots of great food. To see the schedule and buy tickets, go to www.lafw.com,
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.
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.
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.
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.
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.
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.
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.
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.
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 Apr 17, 2012 under Archives, Los Angeles |
Lago D'Argento, Silverlake
Located next to Barbarella Bar in Silverlake, Lago D’Argento is a new modern open mellow trattoria serving up very affordable and delicious salads, sides, and signature pizzas.
The ceilings and walls are huge chalkboards with assorted written messages while down below is a cozy atmosphere with comfy red leather booths and banquettes, hardwood floors, plenty of candles and one big communal table.
Chef Jay Mendoza
Chef Jay Mendoza, formally the pastry chef at Churchill and Ortolan, is running the kitchen and doing a great job. He invented Lago’s signature pizza dough, which is made of a secret combination of much more than flour and water. That’s why the pizzas here are just as delicious as those costing three times as much over the hill at Mozza. What makes Lago such a gem is the quality of food for the price – big tasty pizzas start at $9 and their specialty pizzas run up to $13, much less than most pizzerias and one of the best pizzas I have tasted. Here is what my friend Monica and I sampled while we dined at Lago D’Argento:
Lago Chopped Salad
We started with the Lago Chopped Salad with salami, mozzarella, garbanzo beans, cherry tomatoes and ricotta salata cheese over mixed greens with a tangy sherry vinaigrette. Very tasty.
Next came out some delicious charred carrots – a top seller at the restaurant. Farm fresh charred carrots are topped with creamy burrata, toasted almonds and fennel, mint and brown butter and honey. We loved this side dish.
Chef Mendoza sent out a tasty Bianca pizza with fontina, mozzarella, smoked gouda and parmesan cheeses and crispy sage. Enough to feed three hungry people and only $9. What a deal! The dough on all pizzas is made fresh daily and is delicious.
Diners can also choose from a variety of pizzas including pear, gorgonzola and arugula; duck sausage; truffles; and fig jam and goat cheese to name a few combinations, all $13 or under!!
We also were sent out a lovely spinach gnocchi topped with lamb ragu and ricotta cheese. Also delicious.
Ginger cucumber martini
Drinks are also a great value at $10 for huge glasses. Monica had a nice ginger cucumber martini with vodka, muddled cucumber, ginger syrup and lemon juice. We also sampled their sangria which had notes of cinnamon, also very tasty.
Monica, enjoying the bianca pizza
We ended our meal with Chef Mendoza’s signature white chocolate bread pudding.
white chocolate bread pudding
We loved this dessert – white chocolate sauce and mixed berries over a yummy savory bread pudding. It’s well worth a trip to Silverlake to taste Chef Mendoza’s signature pizzas (and special dough) and other delicious dishes. I don’t know another spot where you can get a great meal for under $20 for two people. You’ll save enough money for a walk to LaMill for an after dinner specialty espresso. Reservations recommended, 323/300-5500, Lago D’Argento is located at 2611 North Hyperion Avenue.
Posted on Mar 25, 2009 under Archives, Food and Travel News, Los Angeles |
Illy issimo new drinks
Two of the world’s great beverage brands, Coca-Cola and Illy, launched illy issimo premium ready to drink coffe products to LA area coffeehouses.
Now Angelenos can enjoy Caffe – with full-bodied character, bold and energizing, Cappuccino – intense, illy espresso blended with milk and dark cacao, and Latte Macciato – energizing smooth illy espresso with milk
I received some sample cans in the mail:
Illy issimo samples, in my kitchen
I tried these with my neighbors and we liked all of them, the favorite though was the latte macchiato.
These new beverages are available at prestigious retailers and coffeehouses in LA.