I have always told my daughter she wasn’t allowed to date a man who couldn’t use chopsticks.
Champagne tasting last night 14 glasses and an Uber.
New Book - The Turkey Reincarnation - Chapter 4 - Turkey Enchilada and Egg
‘‘Tis the season to get crabby!
Hopping out of Guelaguetza with plenty room for more food, it was time to eat the main stream in the neighborhood. Since I was in Koreatown, the obvious choice was Korean. Koreatown is overrun by Korean BBQ joints. Trust me I love Korean BBQ, however tonight I wanted to get Korean weird and Dan Sung Sa was the answer. A converted sushi joint located in a strip mall, where locals go to drink and order affordable skewers from every region of an animals body. Walking into the dimly lit Yakatori-ish style restaurant, a rectangular center island dominated the room with an all woman team of chefs bustling about inside it. With seating around its center (think sushi counter/bar) and private large and small table booths surrounding it. We sat at seats at it’s center and ordered a Hite (Korean beer) and a bottle of Soju (colorless distilled Korean beverage). As I scanned the room looking at vintage Korean LP record jackets and walls covered with a deep layer of aged graffiti from years of patrons leaving their mark. The room was engaging and comfortable. We were handed 2x6 wood blocks with menus lacquered to them revealing a huge list of available skewers. Within minutes the place started filling up with people, mostly Koreans, a good sign. The beer and Soju arrive accompanied by a spicy cabbage soup, Baechu Gook. I proceed to order some Kim Chi, beef intestine and spicy pork skewers, followed by an order of BBQ frogs legs. As we sat waiting for our food I became really, really happy, the beer, Soju, soup and ambiance of this tired but hip place was taking over and I loved it. This had a very high level of dive bar coolness that is incredibly difficult to create and I was in bliss. Skewers arrive at the table along with Kim Chi and frogs legs. It was time to tear into them and as I bit through my first intestine it wasn’t gamey but tender and seasoned perfectly. The pork was tasty and spicy, Frog legs were good size and the meat fell off the bone. Smiling, I was in my happy place as the restaurant filled to capacity. So next time your in LA hit up Dan Sung Sa which has a cool dive bar factor, the food is great and at $1.99 a skewer how can you go wrong.
After climbing out of the plastic floral house at The Ivy yesterday. It was MY time to pick a restaurant outside the shallow and vacuous neighborhood of Beverly Hills for dinner, haaa!My restaurant tonight is a Jonathan Gold approved top 101 located in Koreatown. Yet it’s not Korean food, it’s Oaxacan! Guelaguetza!!! Known for their beautiful black as night Mole and since I love Mole, it was a mandatory stop. As you approach the restaurant you can’t miss the building with its bright orange facade adorned with provocative Oaxacan street artist murals. Valet parking tells you this place packs them in. Casual, good for kids and based on the demographic of the patrons, this is where Mexicans/Oaxacan ‘s flock to eat. My first dish was a favorite, fried grasshoppers with onion, jalapeño and tomatoes, served with corn tortillas, avocado and Oaxacan string cheese. The Chapulines were cooked perfectly and a squeeze of lime lit up the dish, coupled with tortillas, cheese and avocado, a hopping good opener. After a few cervezas it was time to try Guelaguetza’s signature dish, Chicken Mole Negro. The Mole was pitch- black, darkest I have ever seen, sweet, spicy and delicate. The chicken was cooked perfectly and the addition of rice made for a beautiful and savory combination. Standing up from my seat with a SPRING in my step, I knew coming here was worth the effort. If you love Mexican food, specifically Oaxacan - get to Guelaguetza. @laguelaguetza
Mandatory stop for lunch requested by my girl @delarrozl - it took a little prodding, trust me. The Ivy, Beverly Hills - the most Girly Shabby Chic restaurant on the planet with every single table stacked with fresh multi colored rose arrangements while Steely Dan “Hey Nineteen” plays in the background. Salads, champagne and plastic surgery are the backbone to a well orchestrated and quality food experience. Waiters in white jeans, pink button ups and floral ties resemble busy bees as they fly around from bouquet to bouquet managing the tables. Great service and a perfect place for a girly or queen bee long lunch. Don’t miss Lauren’s favorite Grilled Vegetable Salad with Shrimp and the free glass of champagne when you arrive. If you’re feeling extra frisky order the muddled strawberry - champagne. The second location, Ivy at the Shore, in Santa Monica just as good with the same menu.
Eating my way through LA for the next few days, just landed in town - opening night decadence. Spago.
Incredibly honored to be given a custom plate made for Chef Fest that displays all of this years participating chefs. Executive Chef of The Four Seasons Hualalai Thomas Bellec gave me the plate and I was able to collect all of the participating chefs signatures. Very cool and a great ending to an incredible week of events. Mahalo @chefbellec See you next year, Aloha! #fscheffest
Nothing like Seasonal Deep Fried Zucchini Blossoms with Dill Tzatziki Dip - better than any other chip to dip!
We may have inserted a few pins last night ........
Seem to be on a “T” theme - Thai now Tacos.
Current position - Pok Pok Portland.