Monthly Archives: January 2013

Bu-dee-licious

Yellowtail Sashimi with Jalapeno
Nobu is a high-end sushi restaurant chain intent on world domination. It has 26 locations around the globe including Cape Town, Hong Kong, Milan and Moscow, and will open its first Nobu Hotel in Las Vegas in the next few weeks, with additional hotels to come in London, Riyadh and Bahrain. In LA, we have two locations; one in West Hollywood, which has the feel of a posh Vegas restaurant, and one in Malibu, which recently moved to fancier, beachfront digs and reminds me of a luxurious resort on a tropical island. Both locations have beautifully designed interiors, impeccable service and exorbitant prices.

The Nobu empire is helmed by Nobuyuki “Nobu” Matsuhisa, a master of modern Japanese-Peruvian fusion cuisine, who blends traditional Japanese dishes with South American ingredients to spectacular effect. One of my favorite such dishes is Taradito (fluke or other sashimi with Peruvian rocoto sauce, lemon yuzu dressing and soy salt). I also love the Yellowtail Sashimi with Jalapeno (pictured above), Black Cod with Miso and Rock Shrimp Tempura with Creamy Spicy Sauce. But while I’m a big fan of Nobu’s innovative fusion dishes, I’m less enamored of Nobu’s traditional sushi and can think of at least a dozen sushi bars in LA that serve better fish. Nobu does, however, have great desserts, such as the PB&J Satandagi with Warm Peanut Butter, Chocolate Satandagi, Peanut Butter Ice Cream and Plum Wine Gelee.

I don’t go to Nobu that often, mainly because my fusion-style sushi restaurant of choice is Katsu-ya, which is more casual and has many similar but more reasonably priced dishes. But for a special occasion when you don’t mind splurging and want to consume your sashimi concoctions in an oppulent setting, Nobu really can’t be beat. Nobu is located at 22706 Pacific Coast Highway in Malibu and 903 North La Cienega, Los Angeles (in West Hollywood).

Taradito

Taradito


Tasmanian Ocean Trout with Artichoke

Tasmanian Ocean Trout with Artichoke


Rock Shrimp Tempura with Creamy Spicy Sauce

Rock Shrimp Tempura with Creamy Spicy Sauce


Nobu Style Tacos with Wagyu Beef

Nobu Style Tacos with Wagyu Beef


Soft Shell Crab Roll, Uni Sushi and Crab Hand Rolls

Soft Shell Crab Roll, Uni Sushi and Crab Hand Rolls


PB&J Satandagi with Warm Peanut Butter, Chocolate Satandagi, Peanut Butter Ice Cream and Plum Wine Gelee

PB&J Satandagi with Warm Peanut Butter, Chocolate Satandagi, Peanut Butter Ice Cream and Plum Wine Gelee


Warm Pistachio Souffle with Amaretto and Hazelnut Gelato and Pine Nut Opaline

Warm Pistachio Souffle with Amaretto and Hazelnut Gelato and Pine Nut Opaline


The new Malibu location looks like a luxury resort.

The new Malibu location looks like a luxury resort.


Beautiful ocean view from the patio in Malibu

Beautiful ocean view from the patio in Malibu




Nobu Malibu on Urbanspoon
Nobu on Urbanspoon

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Filed under Malibu, West Hollywood

An American in Parish


Eastside hipsters who live Downtown and in Silverlake are different from Westside hipsters in Venice, and not just in terms of hat styles and facial hair. So when I heard that Casey Lane, venerated chef of The Tasting Kitchen on Abbot Kinney, was opening The Parish downtown, I wasn’t sure if Lane’s new venture would be able to replicate the success of his Venice eatery. So far, things look promising.

Like The Tasting Kitchen, The Parish has an uber-cool bar with an array of tasty cocktails, and is a destination for many solely to imbibe. And just as The Tasting Kitchen epitomizes the casual elegance of the Westside, The Parish has nailed the urban, retro-cool and slightly dangerous vibe of Downtown. I would describe its decor as “vintage hipster chic” and speakeasy-esque.

The cuisine at The Parish is elevated British gastropub fare. On the whole it’s very good, but not yet of the level of The Tasting Kitchen. My favorite dish is the Meat Pie with Sausage, Cheddar and Mashed Potatoes. It’s served in a delicious pot-shaped crust. I also love the Sauteed Corn with Basil, Chili, Chickpeas, Dill Aioli & Pecorino, as well as the Porchetta for Two with Cider Braised Cabbage & Salt Roasted Potatoes. But several of the other things I’ve had there are just OK and the desserts are disappointing. Nevertheless, for a fun evening, I recommend checking this place out. Don’t forget your fedora.

The Parish is located at 840 S. Spring St., Los Angeles (Downtown). If you enjoy Consuming LA, please subscribe, like me on facebook and/or follow me on twitter at the top right of this page. And please forward to your friends!

Deviled Eggs

Deviled Eggs


Almonds

Almonds


Pot of Pickles

Pot of Pickles


Marinated Figs with Basil, Arugula & Parmesan

Marinated Figs with Basil, Arugula & Parmesan


Grilled Shrimp with Moorish Carrots, Fried Chickpeas, Cured Black Olives & Mint Yogurt

Grilled Shrimp with Moorish Carrots, Fried Chickpeas, Cured Black Olives & Mint Yogurt


Poached Egg with Leeks, Lentils, Mustard Vinaigrette and Parmesan Breadcrumbs

Poached Egg with Leeks, Lentils, Mustard Vinaigrette and Parmesan Breadcrumbs


Grilled Branzino with Marinated Eggplant, Pea Tendrils and Olives

Grilled Branzino with Marinated Eggplant, Pea Tendrils and Olives


Porchetta for Two with Cider Braised Cabbage & Salt Roasted Potatoes

Porchetta for Two with Cider Braised Cabbage & Salt Roasted Potatoes


The Bishop's Roast (Whole Roasted Rotisserie Chicken with Chorizo, Farro and Currant Vinaigrette), served with a Growler of Black Market Contraband

The Bishop’s Roast (Whole Roasted Rotisserie Chicken with Chorizo, Farro and Currant Vinaigrette), served with a Growler of Black Market Contraband


Sauteed Corn with Basil, Chili, Chickpeas, Dill Aioli & Pecorino

Sauteed Corn with Basil, Chili, Chickpeas, Dill Aioli & Pecorino


Bread Pudding

Bread Pudding


Olive Oil and Rosemary Cake

Olive Oil and Rosemary Cake


Cocktails

Cool Cocktails


A dark, speakeasy vibe.

A dark, speakeasy vibe.



The Parish on Urbanspoon

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Filed under Downtown

Farewell to Fine Dining


Nothing lasts forever and restaurants are certainly no exception. The first major restaurant casualty of the year is The Royce at The Langham Hotel in Pasadena, which will close its doors on January 26th. The sad thing about this shuttering is that The Royce is one of only four restaurants in the city that I would consider true fine dining establishments. The other three are Providence, Melisse and Saam at the Bazaar. While The Royce is my least favorite of this group, it has a lot of things going for it: a beautiful dining room in an elegant and romantic hotel, an amazing wine list (with a world-class sommelier and two wine rooms, one for red and one for white), and, most importantly, a tasting menu featuring truly excellent New American cuisine. It is currently helmed by talented French chef David Feau, and Top Chef winner Michael Voltaggio of Ink was the chef in a previous incarnation of the restaurant a few years ago.

While Pasadena is beautiful and certainly a very wealthy area, I was always surprised that The Royce, with its cutting-edge cuisine, could sustain enough business in such an old-school part of town. Also, with traffic in this city, most Angelenos do not like to drive too far for dinner and Pasadena is a major schlep from many of the other affluent parts of LA, especially the Westside. Below are photos from my last meal at The Royce. If you want to dine there before it closes on January 26th, I suggest you make a reservation as soon as possible. The Royce at The Langham is located at 1401 South Oak Knoll Avenue, Pasadena.

Trio of Amuse Bouches:  White Strawberry Espuma with Tatragon Spinach, Shaved White Strawberry & Bacon, Cherry Tomoato with Caramel, Salt & Pepper, and Butter Lettuce Cups, Tofu, Yuzu Ponzu, Garlic Chives

Trio of Amuse Bouches: White Strawberry Espuma with Tatragon Spinach, Shaved White Strawberry & Bacon, Cherry Tomoato with Caramel, Salt & Pepper, and Butter Lettuce Cups, Tofu, Yuzu Ponzu, Garlic Chives


"Yagara Fish \ Anise" -- Japanese imported Flute Fish, Heirloom Fennel, Black Rice Pickled Froth and Cucumber Flower

“Yagara Fish \ Anise” — Japanese imported Flute Fish, Heirloom Fennel, Black Rice Pickled Froth and Cucumber Flower


"White Asparagus \ Apricot" -- Chilled Asparagus Soup, Pickled Apricot, Arugula

“White Asparagus \ Apricot” — Chilled Asparagus Soup, Pickled Apricot, Arugula


"Ratatouille \ Tomato" -- Dehydrated Vegetable Ratatouille, Japanese Tomato, Lemon Basil, Squash Broth

“Ratatouille \ Tomato” — Dehydrated Vegetable Ratatouille, Japanese Tomato, Lemon Basil, Squash Broth


"Foie Gras \ Tarragon" --  Dry-Aged Beef "Bouillon," Foui Gras Fondue, Tarragon Printed Pasta, Crimini Mushroom

“Foie Gras \ Tarragon” — Dry-Aged Beef “Bouillon,” Foui Gras Fondue, Tarragon Printed Pasta, Crimini Mushroom


"Cepes / Chamomile" -- Porcini Filled Agnolotti, Curly Mustard Greens, Chamomile Jus

“Cepes / Chamomile” — Porcini Filled Agnolotti, Curly Mustard Greens, Chamomile Jus


"Halibut / French Leeks" -- "MR" Seared Halibut Filet, Ajo Dungeness Crab, Charred French Leeks

“Halibut / French Leeks” — “MR” Seared Halibut Filet, Ajo Dungeness Crab, Charred French Leeks


"Guinea Egg / Zucchini Blossom" -- Poached Guinea Hen Egg, Zucchini Blossom, English Pea Puree

“Guinea Egg / Zucchini Blossom” — Poached Guinea Hen Egg, Zucchini Blossom, English Pea Puree


"Wagyu / Mulberry" -- Wagyu Rib Eye Cut Double Seared, Swiss Chard Chorizo "Noodles," Bone Marrow Tempura, Mulberry Sauce

“Wagyu / Mulberry” — Wagyu Rib Eye Cut Double Seared, Swiss Chard Chorizo “Noodles,” Bone Marrow Tempura, Mulberry Sauce


"Fromage Frais / Herbes" -- Raw Cow's Milk Fresh Cheese "De Faiselle," Garlic Herbs, Sourdough Toast

“Fromage Frais / Herbes” — Raw Cow’s Milk Fresh Cheese “De Faiselle,” Garlic Herbs, Sourdough Toast


"Cherries / Sorrel" -- Sorrel Sorbet and Marinated Black Cherries, Mint - Vanilla

“Cherries / Sorrel” — Sorrel Sorbet and Marinated Black Cherries, Mint – Vanilla


"Fraises des Bois / Ginkgo Nut" -- Fraises des Bois "Salad," Frozen Yogurt, Caramelized Ginkgo Nut

“Fraises des Bois / Ginkgo Nut” — Fraises des Bois “Salad,” Frozen Yogurt, Caramelized Ginkgo Nut


"Chocolate / Cafe" -- Cocoa Minute Cake, Cajeta-Caramel, Warm Chocolate Curd, Cafe Glace

“Chocolate / Cafe” — Cocoa Minute Cake, Cajeta-Caramel, Warm Chocolate Curd, Cafe Glace


Milk Chocolate with Ground Espresso Beans, Dark Chocolate with Sea Salt, and White Chocolate with Espelete Pepper

Milk Chocolate with Ground Espresso Beans, Dark Chocolate with Sea Salt, and White Chocolate with Espelete Pepper


A beautiful, elegant room

A beautiful, elegant room


The Royce on Urbanspoon

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500 Days of Scones

Scones
Last year I rejected the hackneyed New Year’s resolution to eat healthier and instead I boldly declared my resolution to eat more pie. That was so 2012. As we begin 2013, I feel we are entering a new era, an era of both frightening uncertainty and cautious optimism (and I’m not just talking about the Lakers). Accordingly, my resolution this year is to eat more scones!

There is something very warming and comforting about a scone, especially when accompanied by a hot drink on a cold day. First introduced to the world by the the Scots in the early 1500’s, the scone is more popular today than ever. There are two basic kinds of scones: the “cream tea scone” and the “drop scone” (aka “griddle scone”). The cream tea scone is light and fluffy and served with clotted cream and jam during a traditional English afternoon tea. I prefer drop scones (aka griddle scones) which resemble biscuits and are crispy and slightly browned on the outside, delicate and flaky on the inside.

My favorite scones in LA come from Rockenwagner Bakery/3 Square Cafe and Bakery, helmed by Austrian-bred master chef and baker Hans Rockenwagner. Rockenwagner’s scones are insanely good and his varieties include Triberry, Ginger, 5-Grain, Chocolate Chip, Blueberry, Bacon & Cheddar and my favorite, White Chocolate Raspberry. I’m also crazy about the Republic of Pies’ Bacon Scone, which is surprisingly sweet rather than savory. Another unique scone is Short Cake’s Campfire Scone, which tastes just like a S’more and is topped with toasted marshmallow. Below is my list of the top eight scones in the city. Happy New Year!

Raspberry White Chocolate Scone

Raspberry White Chocolate Scone from Rockenwagner Bakery/3 Square Bakery and Cafe in Santa Monica, Mar Vista and Venice


Chocolate Pear Scone from Clementine in Westwood

Chocolate Pear Scone from Clementine in Westwood


Bacon Scone from Republic of Pies in North Hollywood

Bacon Scone from Republic of Pies in North Hollywood


Maple Oatmeal Scone from Sweet Butter Kitchen in Sherman Oaks

Maple Oatmeal Scone from Sweet Butter Kitchen in Sherman Oaks


Blueberry and Jam Scone from Bricks and Scone (403 N. Larchmont Blvd, Los Angeles)

Blueberry and Jam Scone from Bricks and Scones in Larchmont


Campfire Scone from Short Cake in The Farmer's Market

Campfire Scone from Short Cake in The Farmer’s Market


Ginger Apricot Scone from Susina Bakery & Cafe (7122 Beverly Blvd, Los Angeles)

Ginger Apricot Scone from Susina Bakery & Cafe in Mid-City


Oatmeal Brown Butter Scone from Sycamore Kitchen in Mid-City

Oatmeal Brown Butter Scone from Sycamore Kitchen in Mid-City

3 Square Café + Bakery on Urbanspoon
Susina Bakery on Urbanspoon
Röckenwagner Bakery on Urbanspoon
Sweet Butter Kitchen on Urbanspoon

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Filed under Fairfax, Larchmont, Mar Vista, Mid-City, North Hollywood, Santa Monica, Sherman Oaks, Venice, Westwood