food – Page 9

Getting Real at Restauration

November 7, 2014November 7, 2014Leave a comment

The longer I live on the LA/OC border, the more I appreciate the immediate area around me. My discovery of Restauration is a great example of this. They opened on 4th street in Long Beach this past July and are serving the community with their farm-to-table California cuisine. I had heard raves about their brunch, but photos from their dinner menu looked amazing. My family and I had planned a movie night to see St. Vincent’s and we needed a place to eat close by, Restauration immediately came to mind. I’m glad it did.
Upon walking in, you are greeted by a friendly staff and a small bar, but once you walk through to the patio you feel as if you are walking in to your best friend’s backyard. The patio is beautiful and homey, not extravagant, but quaint and beautiful! There are succulents lining the right wall, a back bench with bright colors, a wood-fired oven, local iced coffee on tap, and it’s dog-friendly! I am glad we are having a drier Fall/Winter, so I can enjoy this patio more often.

First, we started with lightly fried onion rings served with a ketchup and chipotle aioli that I could spread on anything and it would make it more delicious.

I have a sweet spot for Brussels Sprouts. I love them. LOVE them! More often than not, they are served quite simply with butter, garlic, and another herb of some sort. However, this place made the brussels sprouts only one component of the dish. They added basil, tarragon, roasted corn and peppers, and micro greens. It was like a brussels sprouts salad and it was absolutely DELICIOUS!

My mom ordered the Clams+Chorizo. I didn’t know what to expect from this one, but it ended up being my favorite. It was pulled pork braised in chorizo spices with manila clams, roasted bell peppers, fingerlings, and smoked paprika. Do yourself a favor and ask for extra bread. You will thank me when you have eaten all of the clams and you discover how delicious the juice is by itself. You will want to pick up the bowl and start sipping. Trust me.

I saw someone’s Instagram photo of the Braised Short Rib and Ricotta Gnocchi and knew I had to order it. Served with kale, herbs, and parmigiano reggiano, this dish was divine. The kale was cooked just right with a slight crisp in each bite and the gnocchi pieces were melt-in-your-mouth smooth. And the short rib, oh the short rib. They packed in a hell of a lot of flavor into that piece of meat. This dish was definitely a favorite.

I can’t wait to visit for brunch and to introduce my friends to this neighborhood gem. For more information on Restauration, visit their website: http://restaurationlb.com/.

*pictures taken from Restauration.

The Decadence of MB Post

October 31, 2014October 31, 2014Leave a comment

When I think of MB Post, I immediately think of their Bacon Cheddar Buttermilk Biscuits. As soon as you sit down, do yourself a favor, and place an order for those biscuits. They are a great starter to any meal, and the bacon will help clear your head enough to navigate through their menu. Everything sounds and tastes delicious, which makes choosing one main dish so difficult. If you don’t mind sharing, I recommend ordering family style and sharing, so you can try more of Chef David LeFevre’s dishes.

On my last trip, my best friend and I ate on the lighter side. First, we shared the biscuits, then the Brussels Sprouts, and lastly, the Orcchiette with Pork Sausage. Back to the biscuits: They are perfectly flaky and served with the most decadent maple butter that begs to be spread on each and every bite. The Brussels Sprouts drip of butter, hazelnut, and sage. I love Brussels Sprouts, but I LOVE MB Post’s Brussels Sprouts. They are so rich and packed with flavor; I could easily eat 3 orders to myself. This was my first time trying the Orcchiette, and I hope it is on the menu when I return. It was served with Pork Sausage, Rapini, Parmesan Shavings, and a Soft Egg. We broke the yolk and used it as a sauce to coat the pasta with before we attacked it. The yolk made the already rich pasta, even richer, but still palatable. I was expecting the Pork Sausage to be too heavy for the seemingly light pasta, but it fit very well. The ratio of meat to house-made Orcchiette was excellent.

MB Post was one of the first dining establishments that put Manhattan Beach, and the South Bay for that matter, on the map. Many have continued to follow in its footsteps and hold their own. I have heard numerous recommendations to try their brunch, so that is on my to-do list for my next visit to the South Bay!
For more information, visit http://eatmbpost.com/.

Indie Chefs Week 2014

October 23, 2014October 23, 2014Leave a comment

Pastrami Sweetbreads, Duck-Fat Doughnuts, and Rabbit Liver Mousse? These sound like typical courses at an Indie Chefs Week dinner series. I was lucky enough to attend the SoCal edition last weekend at Taco Maria in Costa Mesa, and it was nothing short of extraordinary! Foreign & Domestic’s chef and owner, Ned Elliott, wanted to provide an outlet for the country’s up-and-coming indie chefs to showcase their innovative work, and that is where Indie Chefs Week was born. Up until now, the exclusive dinner series was based in Austin. I feel so lucky to have been at the first Southern California Indie Chefs Week dinner series. Now, take a deep breath. I’m about to take you on my 13-course journey…are you ready?

First Course: Lamb with Fermented Lentils, Tomato Jam, Fennel and Harissa by Chef Jason Greene – The Grove Cafe & Market in Albuquerque, NM

The Lamb and Lentils were cooked perfectly. The combination of Tomato Jam, Fennel, and Harissa provided a Mediterranean flavor that complimented the lamb perfectly. Also, his legitimacy is further confirmed because his restaurant appeared in a Breaking Bad episode.

Second Course: Umi Masu Iridashi which is Ocean Trout in a Dashi Soy Broth, with Grated Daikon, Fresh Ginger and Scallions by Chef Tim Archuleta – Ichi Sushi + Ni Bar in San Francisco, CA

His restaurant was on my long list of restaurants to try, that I wasn’t able to check off during my time in the city, so I was so excited he was a featured chef during the Friday night dinner. Chef Archuleta puts a lot of value in cooking with sustainable ingredients, most importantly, the fish. This was my first bout with pink Ocean Trout due to how it was raised, and I must say that flavor was not sacrificed. The Soy Broth provided a great flavor without being overly salty. I can’t wait to go back up to his restaurant to see what else he has to offer!

Third Course: Squash Salad with Hamachi, Fermented Vinaigrette, Herbs, and Tempura Seaweed by Chef David Santos – Louro in New York City

This dish was definitely in my top 5 of the night, if not top 3. The Squash and Hamachi was a wonderful combination. This course was extremely light and refreshing.

Fourth Course: Smoked Red Curry with Cured Beef Tongue and Octopus by Chef Adam Kaplan – Bang Bang PDX in Portland, OR

This was also a favorite of mine because I LOVE curry and I LOVE lengua! The curry had a subtle smokey flavor and I never would have thought to put tongue and octopus together, but the combo was sensational! I will purposely plan a future trip up to Portland AFTER Chef Kaplan opens his new venture! I can’t wait!

Fifth Course: Curried Cauliflower with Raisins, Capers, Fenugreek, Ghee, and Black Mustard from Chef Michael Thiemann and Chef Matt Masera – Mother in Sacramento, CA
This course made me completely rethink my view on cauliflower. The Raisins and Capers furthered the earthy flavor, but provided a level of depth that made me want to try more of the transformative veggies from these chefs. I only wish that this restaurant was open while I lived in Northern California. These guys are definitely changing the food scene in Sacramento.

Sixth Course: Farro Verde with Rabbit Mousse, Local Onions, and Brassica by Chef Justin Holt – Lucia in Dallas, TX

Scooping up some of the Mousse, then scooping up the Farro, made a party in my mouth. I have never tried Rabbit Liver Mousse, and I was reluctant don’t get me wrong, but after tasting this dish, I am much more open-minded. I almost licked the plate. The Farro was cooked perfectly and the Mousse was a great salty protein to match.

Seventh Course: Caramelized Sunchokes with Smoked Egg Yolk, Chicken Skin, Apple, Sorrel, and Fermented Chili by Chef Brett Cooper – San Francisco, CA

Chef Brett Cooper’s creation is another reason I can’t wait to visit SF! He will soon be opening a restaurant in the Mission District, and if this dish is any indication of what is to come, I am very impressed! The chicken skin was crispy and the perfect protein to the Egg Yolk that lined the bottom of the bowl. The finely chopped Apple provided a nice crispness and sweetness to the dish.

Eighth Course: Broccoli with Petite Burgundy Snails by Chef Matthew Gaudet – West Bridge in Boston, MA
I’m not the biggest fan of escargot due to it’s consistency, but I am more than willing to give it a try. Every time I do, I find that the chef finds new and innovative ways to prepare and serve the dish in order to set his/hers apart from the rest. Chef Matthew Gaudet’s preparation was different than what I have had before. The sauce and Broccoli provided a nice break between the consistency of the Snails.

Ninth Course: Pastrami Sweetbreads with Yellow Mustard, Beet & Horseradish Hush Puppy Chip, and Golden Beet Dill Pickles by Chef Ian Boden – The Shack in Staunton, VA

This wins the MVP award for the evening. Why? It surprised and satisfied me the most. Just in case, you don’t know what Sweetbreads are, let me help. I ate veal brains. Yes. Veal Brains. The combination or Sweetbreads with the Pastrami Dusting, Mustard, and the Hush Puppy Chip, this tasted like a deconstructed Pastrami Sandwich. No joke. I licked my plate and took a bite from my dining companion’s.

Tenth Course: Potato Gnocchi with Cauliflower, Bottarga, and Fresh Herbs by Chef Anthony Fusco – New York, NY
This Gnocchi was so rich and creamy, I didn’t know what to do with myself. Easily, the best Gnocchi I have ever had. If only I lived closer to NYC!

Eleventh Course: Ramen Braised & Glazed Pork Jowls with Egg Yolk, Nori Crumble, Black Garlic Sriracha, Alkaline Cavatelli, and Scallions by Chef Jason Neroni – Culver City, CA

I am so glad this was the last savory course. For one thing, I was stuffed, but I can confidently say that this was my favorite course. He braised the Pork Jowl in Ramen for hours on end, and you could tell. The Ramen flavors were the heart and soul of the Pork pieces while the Egg Yolk and Cavatelli served as understated garnishes. Even though he omitted a heavy noodle component, the Ramen flavor and feel was not at all lost.

Twelfth Course: Salt N’ Pepper Doughnut with Duck Fat Apples, Roasted Grapes, Sweet-Pickled Cherry by Chef Brooke Mosley – Outerlands in San Francisco, CA

Duck Fat Doughnuts. Are you kidding me? Excuse me while I go on a brief tirade. I spent a couple of years in San Francisco wanting to go to this restaurant for brunch every weekend. If you don’t get there early, you won’t be seated. It is THAT popular. And, let’s just say that my boyfriend is NOT a morning person, so we never went. I am glad he was with me to experience this course and realize the error of his ways. Almost everything on the plate was cooked in Duck Fat, and yet it didn’t at all overpower any of their natural flavors. That Doughnut though. I don’t get excited about doughnuts. That Doughnut was beyond words!

Thirteenth Course: Milk Chocolate Cremeux with Passion Fruit, Hazelnut, and White Fungus by Chef Rebecca Masson – Fluff Bake Bar in Houston, TX
Cremeux is my new favorite dessert. Word on the street is that it is the new obsession for American chefs. This French classic is dense, but creamy like pudding. Chef Rebecca Masson procured the chocolate from the Dominican Republic and immediately found the perfect marriage with Passion Fruit. While I will say that the dessert courses were a tie, this one was equally amazing and unique. I ate all of my Cremeux, in addition to my boyfriend’s share. He claimed it was “too rich.” His palate is still developing, obviously. The chunks on the side were condensed hazelnut, nutmeg, and coconut. What? The closest thing I can compare it to was granola, but just so much better.

I can’t rave enough about my experience at the Friday night dinner for SoCal’s Indie Chefs Week. The service at the host restaurant, Taco Maria, was impeccable, and seeing all of these artists in one place was astounding. I hope to attend more events like these in the future. If you made it through this whole post, I commend you.
For more information on Indie Chefs Week, visit http://indiechefsweek.com/
For more information on Foreign & Domestic, visit http://fndaustin.com/
For more information on the amazing event photographer, visit http://annewatsonphoto.com/

*photos from the amazing Anne Watson Photography*