Archives for January, 2013

Dinner At The New Fleming’s Steakhouse in Beverly Hills

Posted on Jan 20, 2013 under Archives | No Comment
Ribeye at Flemings

Ribeye at Flemings

Beverly Hills has long been a meat-lovers’ destination, with CUT, Lawry’s, Maestro’s, and Ruth Chris’s restaurants all known for their steaks. The selection recently got a bit bigger with the arrival of Fleming’s Prime Steakhouse and Wine Bar on North Beverly Drive.  I visited Fleming’s for a media night tasting.  Below are some pics of what we tasted.

dirty martini

dirty martini

My friend Dalbert came along.  We had dirty martinis in the big wood bar before settling in for our tasting.

warm bread

warm bread

Warm bread was served with both cheese and sun dried tomato spreads.  Very yummy.  Appetizers are inventive, from the breaded brie to the sweet chile calamari. The huge seafood tower for two is piled with fresh lobster, shrimp, crab and oysters.

seafood tower

seafood tower

We were lucky to get the massive chilled seafood tower, chock full of delicious crab, shrimp and lobster.  We gobbled up most of the crab.

my seafood plate

my seafood plate

wedge salad

wedge salad

Our salads were the traditional wedge with iceberg lettuce, grape tomatoes, red onions and crumbled blue cheese and the classic Fleming’s salad with candied walnuts, tomatoes, dried cranberries and onions.

Flemings salad

Flemings salad

We also got a yummy bite of pork belly with a cherry sauce.

pork belly

pork belly

Fleming’s is known for prime steaks , chops, seafood and side dishes that could be a meal by themselves. The main attraction is the meat, hand-cut by chefs daily in house. Chops, lamb, veal and steaks (rib eyes, filet’s, porterhouse, prime rib and other options) take the lead with cuts as big as 22 ounces. Chicken, salmon, sushi-grade tuna and lobsters from Australia are a few of the other choices.  We had the rib-eye with sides of grilled asparagus and the Fleming’s potatoes with cream, jalapeno and cheddar cheese.

ribeye

ribeye

grilled asparagus

grilled asparagus

potato

potato

If I was not at a tasting dinner picking a side dish would pose a challenge. To start, there are a large variety of baked, mashed and fried potato options, as well as creamed corn and spinach, mac n cheese, and a variety of vegetables.

Fleming’s also offers what is probably the best happy hour deal in town, their 5 for $6 promotion.  Diners can choose from 5 cocktails, 5 wines by the glass, 5 signature appetizers plus a huge prime cheeseburger for only $6 each from 5 to 7 pm.

Design Development Company created Fleming’s overall design concept, featuring a striking two-story all-glass wine display tower at the center of the space, a second-story mezzanine dining room, and an exterior patio including a  dramaticfloor-to-ceiling glass window.   Highlights of the space include the original 1940s bell-truss ceiling, exhibition kitchen, recycled wine barrel wood floors and alabaster chandeliers.  To make a reservation, call 310/278-8710 or go to the Fleming’s website at www.flemingssteakhouse.com.

Weekend at Terranea Resort, Palos Verdes

Posted on Jan 20, 2013 under Archives | No Comment
Terranea Resort

Terranea Resort

I recently visited Terranea Resort in Palos Verdes for a story I am working on about romantic places around LA.    Nested above the ocean on the Palos Verdes Penninsula, the resort includes 582 guestrooms and suites with bungalows, casitas and villas, most with sweeping views of the Pacific Ocean.

lobby

lobby

The view of the ocean can be seen from the entire resort and is especially inviting from the lobby.  Outside of the lobby is a large sitting area and a huge fireplace.

Outdoor space

Outdoor space

The resort sits on 102 well manicured lush acres and houses a nine hole golf course, two miles of hiking trails, three swimming pools and a 25, 000 square foot spa.  There are over 200 fire pits and fireplaces scattered around the property.

view of pool

view of pool

Terranea’s hotel offers 326 guest rooms and 34 suites that range from 450 square feet to the 1,800-square-foot Presidential Suite.  Contemporary features include rich linens, stone baths and amenities such as flat-screen TVs, iPod docking stations and Wi-Fi access.

guest room

guest room

Villa bedroom

Villa bedroom

For added space and privacy, guests can choose from 20 two-bedroom bungalows, 50 three-bedroom ocean view casitas and 32 villas that range from 1,850 square feet to 2,800 square feet. Each offers spacious kitchens and living areas.

The Spa

The Spa

The award-winning Spa at Terranea is a 50,000-square-foot oasis set amid sweeping views of the Pacific Ocean and Catalina Island.   The view from the spa is spectacular.  The spa houses 25 treatment rooms, separate men’s and women’s indoor and outdoor relaxation areas, 25,000 square feet of outdoor space including a private spa pool and hot tubs, a fitness center with a yoga and Pilates studios, and a spa cafe.  It’s worth a visit to Terranea just to go to the spa for the day.

outdoor space at spa

outdoor space at spa

spa pool

spa pool

spa tub

spa tub

Catering to an international palate, Terranea’s eight dining venues range from gourmet cuisine to casual fare – all set against the Pacific Ocean.  Mar’sel (Spanish for “sea” and French for “salt”) is their signature restaurant and reflects a modern twist on California cuisine.  A seasonal, gourmet menu from award-winning Chef Michael Fiorelli spotlights local ingredients alongside herbs and produce grown on property in the chef’s garden.

mar'sel

mar'sel

We dined inside mar’sel by the massive fireplace.  The setting was cozy and romantic.  Mar’sel also offers patio dining where diners can take in the majestic view of the Pacific Ocean.  Here is what we sampled at mar’sel:

squash salad

squash salad

We started with a lovely squash salad and enjoyed a branzino and steak and tortellini course before dessert.

branzino

branzino

steak with tortellini

steak with tortellini

warm chocolate cake and ice cream

warm chocolate cake and ice cream

Other eateries include the Asian inspired Bashi, Nelson’s for casual dining, Cielo Point, the Lobby bar, sea beans coffee and sweet store, the spa cafe and Catalina Kitchen.  I stopped by Catalina Kitchen for breakfast and enjoyed eggs benedict al fresco overlooking the pool and ocean.

Catalina Kitchen

Catalina Kitchen

eggs benedict

eggs benedict

Terranea is offering a variety of packages for Valentine’s Day.   The Date Night package are perfect for families and  includes a casita or villa accommodation with a living area, kitchen and dining room.  Parents can enjoy a romantic dinner for two at Catalina Kitchen while the kids can visit the Tide Pool Kids Club for the evening.  The His and Hers package includes two nights, two rounds of golf, and two 60-minute treatments at the spa.  The spa is offering a few special packages, including the Love Yourself package which includes a full day of pampering with a massage, facial, and mani-pedi.  Included is a glass of champagne, lunch and chocolate covered strawberries.  You can find all packages and make reservations at 1-866-802-8000 or via the website at www.terranea.com.

Dinner at Bouchon, Beverly Hills

Posted on Jan 06, 2013 under Archives | No Comment
Bouchon Beverly Hills

Bouchon Beverly Hills

Named for the particular style of cafe that existed in the province of Lyon for centuries, top chef Thomas Keller’s Bouchon features classic bistro favorites and seasonal offerings along with a signature raw bar featuring a wide array of oysters on the half-shell.  Bouchon Beverly Hills is among three in the country (others in Vegas and Napa) and features antique lighting with a French country design.

Bouchon entrance

Bouchon entrance

Bar Bouchon

Bar Bouchon

I recently dined at Bouchon for an article I am writing on the most romantic places in LA.   My friend and chef in training Travis came along, below is what we sampled.

menu

menu

In French bistro style, menus are printed on brown paper and wrapped around each diner’s napkin.

olives

olives

We started off with marinated olives with rosemary and lemon peel.  Bread was warm and served with whipped butter.

bread

bread

dirty martini

dirty martini

I enjoyed a dirty martini with hors d’oeuvres.  Next came a nice selection of oysters.  Bouchon has one of the best selections of oysters, mussels, shrimp, crab, clams and lobster at their raw bar.

oysters

oysters

We also received a lovely charcuterie board with country style pate with watercresss, cornichons and radishes; chicken liver mousse, salami and prosciutto.

charcuterie board

charcuterie board

charcuterie

charcuterie

We loved the chicken liver mousse.  This appetizer is huge and can easily be shared by four people.

Bibb salad

Bibb salad

Next came a lovely bibb lettuce salad.  At first glance it appeared to be just a pile of bibb lettuce with herbs, but when we took a bite the flavor of the house vinaigrette was outstanding and paired perfectly with the fresh crunchy lettuce and scattered herbs.

risotto

risotto

Our pasta course was the special of the night, an amazing risotto with shaved truffles.  We both loved this dish.

truffles going into risotto

truffles going into risotto

salmon

salmon

Our main fish course was a pan seared Scottish salmon with braised kale, roasted sunchokes, quinoa and a Meyer lemon emulsion.  Delicious.

fries

fries

Another house specialty is the pommes frites, french fries, that were so good that Travis took the remaining fries that we couldn’t finish home with him.

creme brulee

creme brulee

Desserts came next, all outstanding.  The creme brulee had a crunchy caramelized top, the mille-feuille aux noisettes had perfect layers of chocolate cremeux and hazelnut creme in a coffee sauce with mango gelato, and the house gelatos were light and refreshing.

mille-feuille aux noisettes

mille-feuille aux noisettes

gelato

gelato

After dessert, we were lucky enough to get a tour of the kitchen.  The kitchen at Bouchon is spotless.  Paper lines the metal dinner prep areas encouraging chefs to plate neatly and cleanly.  The baking room is huge and pastry chefs work around the clock.  The main prep area also features three flat screen TV’s that offer views of each kitchen at the Beverly Hills, Las Vegas and Napa Bouchon bistros.  Reservations are available at 310/271-9910.

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