555 East American Steak House

 Saturday, October 2, 2021'

Table of seven for us tonight. 555 was booked solid. No tables sat empty for too long. The outside tent is gone but they do have a parklet set up at the curb. Long Beach is allowing this until some time next year. I think they should make it permanent. This was a almost 4-1/2 hour dinner. Nice not to be pushed out by waitstaff. They never hurry you at 555.   Our waiter Paul was extremely accommodating and gave excellent service. You always have the feeling that 555 is happy to have you dine there and they go  out of their way to show it. 

All the wines tonight were excellent to outstanding. No comments from me on these as they were all great.

Started out with a plate of oysters. Kumamoto from Washington,  Summerstone from Washington and Peach Plum from Massachusetts.  The last two I had not had before. Not as sweet as the Kumamoto but larger. Very good.

We ordered a 29 oz Chateaubriand and an aged New York Shared by almost everyone at the table. Sides of mushrooms and potatoes filled out the plate.

2005 Charles Heidsieck, Rose Millesemes , Rose Brut Champagne

NV   Marc Hebrart, a Mareuil-sur-Ag, , Premiere Cru Brut Champagne

1998 Caymus, Napa Valley, Special Selection, Cabernet Sauvignon

2000 Forman, Napa Valley, Cabernet Sauvignon

2003 Ducru-Be aucaillo, Classe en 1885, Grand Cru, Saint Julien

2005 Saxum, Paso Robles, Booker Vineyard, Syrah/Mouvedre

2014 Dierberg, Sta Rita Hills, Drum Canyon Vineyard, Pinot Noir

2016 Duckhorn, Napa Valley, Cabernet Franc

Lunch With The Boys at Sea Food Cove

 Friday, October 1, 2021

An impromptu lunch today. 3 of us at the Sea Food Cove restaurant. Not too crowded today but a lot of traffic driving over.

Started out with the usual Sweet Sour soup which today had a bit of a bite too it.

Then onto our selections.  Kung Pao Shrimp. Good dish, tender shrimp,  a few hot red chiles, scallions and boiled peanuts.

 Beef Chow Fun . Henrys dish that he says he won't cook at home. Explained that the oil in the wok has to be  super hot and and he doesn't like doing that on his wok. Too dangerous.

Thai Style Beef with Green Beans.  Not only did this dish look good but tasted good also. Green beans were a vibrant color up against the darkness of the beef.

Dessert was a Tapioca with Green Beans and Seaweed. Had a good, interesting flavor to it. Served luke warm and liquidy.

3 of us today so 3 wines on the table.  I brought a 2005 Stolpman,  LaCroce. A blend of syrah and sangiovese. For 16 years old this was a great wine. Looked and tasted like it could go several more years. Big body, dark fruits, soft palate, lush.

2018 Loveblock, Pinot Noit from Central Ortago, New Zealand. A light, bright wine. Was 41 on list of Top 1100 Wines this year.

NV Domaine Allimantlaugner, Cremant D'Alsace Brut. Nice and refreshing on a hot day and also went very well with the Kumg Pao Shrimp.