Tuesday, February 11, 2020
4 of us tonight for a wine dinner at Michaels. www.michalesonnaples.com. Cusumano Wines which are from the Sicilian area of Italy. Price of dinner was $100, in the past it has been from $125 to $140. Things must be slow in the restaurant business right now. I have noticed a lot of closures lately. Competition is tough.
Arrived 30 minutes early so sat at the bar and had a Manhattan. Talked with a man next to me for a bit. Turned out he was a wine rep and got his card. He is doing a dinner at the restaurant in the Porsche Center in Carson. (racetrack where you can rent a Porsche to run the course) I drive by the facility numerous times but never knew they had a restaurant. In April there will be a high end wine dinner. Plan on checking it out and hope to attend.
Three distributor reps and the winery rep Diego Cusumano were in attendance tonight. Knew all the distributors from other venues.
We started out with a "Ricciola Sicilian", amberjack crudo, blood orange, EVO. Fish was delicate and delightful. The citrus was a nice contrast. Paired with a 2017 Alta Mora, Etna Bianco (Caricante grape) New grape for me so that makes 551 tasted in my quest.
"Antipasto" consisted of pan seared squid, fennel pollen and carmelized fennel. Not a fan of fennel but it was used with a very light touch. Wine was a 2016 Grillo, Shamaris. Grillo is the grape. A white wine. A good pairing.
"Primo" course is "Mafaldine", house made wide pasts, ahi tuna, San Marzano tomatoes and capers. Great flavor but wished for a light touch of cheese to cut the acidity of the tomatoes. But this is how they serve it in Sicily. Paired with two wines. 2014 Alta Mora, Nerello Mascalese, Etna Rosso, Guardiloa and a 2014 Alta Mora, Nerello Mascalese, Etna Rosso, Feudo di Mezzo. Both wines were good but I did prefer the second one more.
"Secondi" is next with a very thinly sliced egglant rolled with braised pork, pine nuts raisins and finely diced bell peppers. Very tasty dish even if is eggplant. Paired with a 2015 Noa, a super Scilian Nerello Mascalese. Big wine but very good with the food.\
"Agnello". is the last dish. Grilled lamb loin, roasted potatoes an olive tapenade. Lamb was tender and had good flavor. I liked the touch of tapenade. Had just the right touch of saltiness.
"Per Finire" Dolcetti Della Casa, is the dessert course, A small almond cake and a mini cannolli.
Good dinner but I can see where they cut back on certain foods to be able to offer it at $100. Which I am OK with that. Food was good. I do not need numerous dishes of heavy proteins.. I very rarely finish all the courses and the majority of the time I have leftovers to take home. This suits me better.
Wednesday, February 12, 2020
Dinner at Kelly's & Dimitry's
Saturday, February 8, 2020
Eight of us gathered around the table tonight for a "Rack of Lamb" dinner. Kelly has been practicing cooking lamb. A few stumbles along the way but she finally got it down pat. Lots of appetizers and sides. Everyone really enjoyed the night. Kelly brought out a beautiful fruit tart from Katella Bakery with a candle on it. It was for my recent birthday. Nice touch.
Loads of wines, most of which I did not taste.Had eye surgery 2 days ago and still nit up to par. Eye was really bothering me. But did had a pour of each champagne.
2008 Pol Roger Champagne
NV Palmer and ; Co, Brut Reserve, Champagne
NV Nicholas Feuillette Champagne
2010 Chateau Vieux, Gadet, Medoc
2011 Les Beaux, Monts Premier Cru, Vosne-Romanee
2003 Dry Creek Vineyards, Somers Ranch, Zinfandel
2011 Williams Selyem, Coastlands Vineyard, Pinot Noir
2008 Lillian, Dundee, Oregon, California Syrah
2009 Saxum, Broken Stones, Blend
2014 North Star, Merlot
2015 Ken Brown, Ritas Crown, Pinot Noir
2017 Golden Eye, Pinot Noir Rose
2009 Williams Selyem, Forchini Vineyards, South Knoll, Zinfandel
Eight of us gathered around the table tonight for a "Rack of Lamb" dinner. Kelly has been practicing cooking lamb. A few stumbles along the way but she finally got it down pat. Lots of appetizers and sides. Everyone really enjoyed the night. Kelly brought out a beautiful fruit tart from Katella Bakery with a candle on it. It was for my recent birthday. Nice touch.
Loads of wines, most of which I did not taste.Had eye surgery 2 days ago and still nit up to par. Eye was really bothering me. But did had a pour of each champagne.
2008 Pol Roger Champagne
NV Palmer and ; Co, Brut Reserve, Champagne
NV Nicholas Feuillette Champagne
2010 Chateau Vieux, Gadet, Medoc
2011 Les Beaux, Monts Premier Cru, Vosne-Romanee
2003 Dry Creek Vineyards, Somers Ranch, Zinfandel
2011 Williams Selyem, Coastlands Vineyard, Pinot Noir
2008 Lillian, Dundee, Oregon, California Syrah
2009 Saxum, Broken Stones, Blend
2014 North Star, Merlot
2015 Ken Brown, Ritas Crown, Pinot Noir
2017 Golden Eye, Pinot Noir Rose
2009 Williams Selyem, Forchini Vineyards, South Knoll, Zinfandel
Monday, February 3, 2020
Dinner at the Red Table
Saturday, February 1, 2020
Margie's second monthly dinner for 2020. Red Table in Huntington Beach. www.redtablerestaurants.com. They have a "RED" table that comfortably seats 10. The restaurant says 12 and that is tight. We have 14 people tonight and that made a very crowded table. 14 people, several dozen wine glasses and 16 wines . In spite all this the service was great. Our waitress really kept things moving.
CJ and I decided ahead of time to share appetizers instead of ordering dinner. But unfortunately we were seated across the table from one another instead of being by a side. So when the dishes came out we had to pass them back and forth trying to be careful and not break any glasses or knock over a bottle of wine. A big faux pas. Also those dishes were heavy. I feel lucky we didn't have an accident.
The couple seated on the end between us offered to trade one of their seats so CJ and I could sit next to each other but by then the wines glasses were out, wine was poured and food was served. Difficult changeover so we declined. Wish I had asked when they first got to the table.
Portions are very large here. Food is very good. We ordered Roasted beets with feta and walnuts.
Then the quad of french fries. Red Table makes 4 different fries and have 4 sauces. Regular fries with hose made ketchup, sweet potato fries with bacon, chive aioli, , Bollywood fries with madras curry dust and garlic fries with blue cheese crumbles. After these dishes I was staring to expand.
Next was crab cakes (4 oz) each and Bacon Truffle mac n' cheese with mozzarella, parmesan and prosciutto. All were good. But this was my swan song. Doggie bags.
Margie made a batch of her very decadent brownies in celebration of my birthday in a few days. This was a nice surprise.
Wines were a real mix which usually happens at these dinners. I brought a 2010 Kosta Browne, Santa Lucia Highlands, Pinot Noir. . The second best wine tonight. The best wine was a 2009 Williams Seylem, Olivet Lane, RR, Pinot Noir.
2014 Tobin James, Arroyo Grand Valley. Paso Robles, Pinot Noir - did not taste.
2017 Croad, Paso Robles, Viognier - did not taste
2017 Enroute, RRV, Pinot Noir - did not taste
2015 Chronic Cellars, Paso Robles, Paradise Proprietary red - did not taste
NV Piper Heidsieck Champagne - never wrong
2016 Grgich Hills Estate, Fume Blanc - did not taste
2014, Cabernet Franc Reserve - big wine, bold flavors - I liked it
2013 Halter Ranch, Paso Robles, CDP Red blend - OK
2017 Vina Ponte, Cabaleiros, Albarino - did not taste
2014 Lando, Sonoma, Pinot Noir - very good.
NV Kirkland, French Brute Champagne - a bargain for the price
Sierra Foothills, Coppermine, Miners Nightcap - very sweet - needed cheese
2016 Rideau, Enchevetre, white bland - did not taste
2016 Miro, Ponzo Vineyard, Red wine reserve - did not taste
Margie's second monthly dinner for 2020. Red Table in Huntington Beach. www.redtablerestaurants.com. They have a "RED" table that comfortably seats 10. The restaurant says 12 and that is tight. We have 14 people tonight and that made a very crowded table. 14 people, several dozen wine glasses and 16 wines . In spite all this the service was great. Our waitress really kept things moving.
CJ and I decided ahead of time to share appetizers instead of ordering dinner. But unfortunately we were seated across the table from one another instead of being by a side. So when the dishes came out we had to pass them back and forth trying to be careful and not break any glasses or knock over a bottle of wine. A big faux pas. Also those dishes were heavy. I feel lucky we didn't have an accident.
The couple seated on the end between us offered to trade one of their seats so CJ and I could sit next to each other but by then the wines glasses were out, wine was poured and food was served. Difficult changeover so we declined. Wish I had asked when they first got to the table.
Portions are very large here. Food is very good. We ordered Roasted beets with feta and walnuts.
Then the quad of french fries. Red Table makes 4 different fries and have 4 sauces. Regular fries with hose made ketchup, sweet potato fries with bacon, chive aioli, , Bollywood fries with madras curry dust and garlic fries with blue cheese crumbles. After these dishes I was staring to expand.
Next was crab cakes (4 oz) each and Bacon Truffle mac n' cheese with mozzarella, parmesan and prosciutto. All were good. But this was my swan song. Doggie bags.
Margie made a batch of her very decadent brownies in celebration of my birthday in a few days. This was a nice surprise.
Wines were a real mix which usually happens at these dinners. I brought a 2010 Kosta Browne, Santa Lucia Highlands, Pinot Noir. . The second best wine tonight. The best wine was a 2009 Williams Seylem, Olivet Lane, RR, Pinot Noir.
2014 Tobin James, Arroyo Grand Valley. Paso Robles, Pinot Noir - did not taste.
2017 Croad, Paso Robles, Viognier - did not taste
2017 Enroute, RRV, Pinot Noir - did not taste
2015 Chronic Cellars, Paso Robles, Paradise Proprietary red - did not taste
NV Piper Heidsieck Champagne - never wrong
2016 Grgich Hills Estate, Fume Blanc - did not taste
2014, Cabernet Franc Reserve - big wine, bold flavors - I liked it
2013 Halter Ranch, Paso Robles, CDP Red blend - OK
2017 Vina Ponte, Cabaleiros, Albarino - did not taste
2014 Lando, Sonoma, Pinot Noir - very good.
NV Kirkland, French Brute Champagne - a bargain for the price
Sierra Foothills, Coppermine, Miners Nightcap - very sweet - needed cheese
2016 Rideau, Enchevetre, white bland - did not taste
2016 Miro, Ponzo Vineyard, Red wine reserve - did not taste
Tuesday, January 28, 2020
Spago Restaurant - Dine in LA Week
Sunday, January 26, 2020
Back to Spago for the Winter Dine in LA Week. 6 of us tonight. Actually sat at the exact same table as we did on the last Dine in LA Week dinner last year. Got to meet Wolfgang Puck. He came to our table and conversed with each of us. Seems a film crew was there. They are doing a documentary on Wolfgang Puck's life.
Started out with a few Amuse Bouches. 4 this year , 6 last year.
Parmigiano, Reggiano Cloud. A marshmallowy concoction rolled in the cheeese. Melt in your mouth one biter
"Terotot"a square "tatertot" with creme fraiche and Kaluga caviar
Maple Macaroon with Applewood smoked bacon and coffee. One of my favorites that they make here.
Tuna Tartar in a Sesame, Miso Tuille Cone. 2 bites. Presentation is everything
First up is Japanese Hamachi, with ginger, Thai basil, crispy rice, Kaffir lime & Kalamansi (Filipino Lime). Extremely flavorful and the fish was raw, sweet and tender
Maine Diver Scallop, fennel, capers, Meyer lemon, pomello and celery hearts. So succulent, Cooked to perfection.
Charred Octopus, pomegranate, mole and pumpkin seed.. Tender and good. But Playground's beat it out.
Hand made Agnolotti pasta with celery root, French black truffles and Mascarpone.. Very tasty and the truffle added the punch to the dish. I had 2 very large slices on my plate. Think I got the most of all at the table. Matter of luck.
Liberty Farms Duck brast, , Savoy cabbage, cipolinni, (onion) juniper and currants.. Needed a tad of salt. But overall a good dish.
Snake River Farms, Wagyu New York steak with Weiser Farms parsnips, black garlic and bone marrow. This was much better than last year. Steak was tender and juicy.
Crottin de Chavignol, (goat cheese) Fuji apple compote, Miele di Castagno,(Chestnut Honey) and Rye. A really nice palate cleaning bite.
Mud Creek Farms grapefruit, smoked yogurt, wild flower honey and lavender.
Spago has a limit on 3 bottles per table that you can bring in.($50 corkage). So a couple were bought off the wine list. I had brought a 2010 Clos Pepe VS that I recorked and took back home. Several bottles did not make it out of the wine bags. I know the Rioja was bought off the list but not sure which ones
2013 Domaine Aimelle et Bernard, Nuits-Saint-George. 1st Cru
Domaine Lejeune, Pommard Les Rugiens. 1st Cru
2008 Pierre Paillard, Le Grand Recolte, Bouzy-Grand Cru
1995 Charles Heidsieck , Blanc de Millenaries
2007 Marquesde Murriette, Rioja.
Back to Spago for the Winter Dine in LA Week. 6 of us tonight. Actually sat at the exact same table as we did on the last Dine in LA Week dinner last year. Got to meet Wolfgang Puck. He came to our table and conversed with each of us. Seems a film crew was there. They are doing a documentary on Wolfgang Puck's life.
Started out with a few Amuse Bouches. 4 this year , 6 last year.
Parmigiano, Reggiano Cloud. A marshmallowy concoction rolled in the cheeese. Melt in your mouth one biter
"Terotot"a square "tatertot" with creme fraiche and Kaluga caviar
Maple Macaroon with Applewood smoked bacon and coffee. One of my favorites that they make here.
Tuna Tartar in a Sesame, Miso Tuille Cone. 2 bites. Presentation is everything
First up is Japanese Hamachi, with ginger, Thai basil, crispy rice, Kaffir lime & Kalamansi (Filipino Lime). Extremely flavorful and the fish was raw, sweet and tender
Maine Diver Scallop, fennel, capers, Meyer lemon, pomello and celery hearts. So succulent, Cooked to perfection.
Charred Octopus, pomegranate, mole and pumpkin seed.. Tender and good. But Playground's beat it out.
Hand made Agnolotti pasta with celery root, French black truffles and Mascarpone.. Very tasty and the truffle added the punch to the dish. I had 2 very large slices on my plate. Think I got the most of all at the table. Matter of luck.
Liberty Farms Duck brast, , Savoy cabbage, cipolinni, (onion) juniper and currants.. Needed a tad of salt. But overall a good dish.
Snake River Farms, Wagyu New York steak with Weiser Farms parsnips, black garlic and bone marrow. This was much better than last year. Steak was tender and juicy.
Crottin de Chavignol, (goat cheese) Fuji apple compote, Miele di Castagno,(Chestnut Honey) and Rye. A really nice palate cleaning bite.
Mud Creek Farms grapefruit, smoked yogurt, wild flower honey and lavender.
Spago has a limit on 3 bottles per table that you can bring in.($50 corkage). So a couple were bought off the wine list. I had brought a 2010 Clos Pepe VS that I recorked and took back home. Several bottles did not make it out of the wine bags. I know the Rioja was bought off the list but not sure which ones
2013 Domaine Aimelle et Bernard, Nuits-Saint-George. 1st Cru
Domaine Lejeune, Pommard Les Rugiens. 1st Cru
2008 Pierre Paillard, Le Grand Recolte, Bouzy-Grand Cru
1995 Charles Heidsieck , Blanc de Millenaries
2007 Marquesde Murriette, Rioja.
Friday, January 24, 2020
Chinese New Year Dinner at Arte Cafe
Thursday, January 23, 2019
Odd assortment of dinner guests tonight. Saw a few people that are regulars but a lot of new faces. First clue that this was going to be different was a 3 piece band was setting up right inside the main entrance. Picked out a table as far away as possible. No wine rep tonight. These wines will all be Richard's pick and not over pricey.
Started off with a appetizer plate of Pork Belly, Egg Rolls and Chicken Wing. These are Richard's specialties and all were good. They poured a Cupcake Sparkling Prosecco. Cloying sweet.
Next was a Won Ton soup with bok choy and Shitake mushrooms. Soup was very good and filling. I now have no more room for food. This was a large bowl. A Liquid Light Sauvignon Blanc was the pairing. The wine I would not be able to handle on its own. Way to citrusy for me but it did balance out with the soup.
Third course is a Salt & Pepper Sea Bass on cabbage. Excellent flavors. Took a couple of bites to taste and had them box it up for take out. A Erath Resplendent, Pinot Noir was the choice of wine. Not impressed. Seemed flat.
Main was choice of Duck Breast or Pork Belly. I opted for the Pork Belly with Long Line Noodles and Chinese Broccoli. Never tasted it, boxed it up to take home and have for dinner Friday night. That soup was so filling. A 2017 Intrinsic Red Blend, Malbec & Merlot, was the wine . OK wine but again not impressed. Just didn't have a lot going for it.
Dessert was strange. I am not Chinese so maybe I did not appreciate it. Sweet Bean, Taro Root and Boba. Like a warm soup. Just could not get into it especially for dessert.
Music was loud but could have been worse. Songs were great, 50's & 60's. Everyone got a red envelope with money inside. Tossed mine into the musicians bucket.. They did give away a few bottles of wine, same as we had tonight. For once I was glad I did not win.
Odd assortment of dinner guests tonight. Saw a few people that are regulars but a lot of new faces. First clue that this was going to be different was a 3 piece band was setting up right inside the main entrance. Picked out a table as far away as possible. No wine rep tonight. These wines will all be Richard's pick and not over pricey.
Started off with a appetizer plate of Pork Belly, Egg Rolls and Chicken Wing. These are Richard's specialties and all were good. They poured a Cupcake Sparkling Prosecco. Cloying sweet.
Next was a Won Ton soup with bok choy and Shitake mushrooms. Soup was very good and filling. I now have no more room for food. This was a large bowl. A Liquid Light Sauvignon Blanc was the pairing. The wine I would not be able to handle on its own. Way to citrusy for me but it did balance out with the soup.
Third course is a Salt & Pepper Sea Bass on cabbage. Excellent flavors. Took a couple of bites to taste and had them box it up for take out. A Erath Resplendent, Pinot Noir was the choice of wine. Not impressed. Seemed flat.
Main was choice of Duck Breast or Pork Belly. I opted for the Pork Belly with Long Line Noodles and Chinese Broccoli. Never tasted it, boxed it up to take home and have for dinner Friday night. That soup was so filling. A 2017 Intrinsic Red Blend, Malbec & Merlot, was the wine . OK wine but again not impressed. Just didn't have a lot going for it.
Dessert was strange. I am not Chinese so maybe I did not appreciate it. Sweet Bean, Taro Root and Boba. Like a warm soup. Just could not get into it especially for dessert.
Music was loud but could have been worse. Songs were great, 50's & 60's. Everyone got a red envelope with money inside. Tossed mine into the musicians bucket.. They did give away a few bottles of wine, same as we had tonight. For once I was glad I did not win.
Thursday, January 23, 2020
Farewell to Justin at the Playground
Tuesday, January 22, 2020
Chef Justin Werner who has been with the Playground for 4 years is leaving to start his own. In the John Wayne Airport area and it will be called the Porch and Swing. Anxious to try the new place when it opens. Justin makes the best Risotto and Gnocchi I have ever had including what I had in Italy. The month of February is "Farewell To Justin" in the 2.0 Room and he is in charge of all dinners there. These dinners have been sold out for weeks. 5 of us tonight. www.playgrounddtsa.com
We started out with a cocktail. Vanilla infused vodka, house made apertivo, cranberry cordial. Bright red in color and very festive.
New bread chef, Dakota is his name. Seems requisite for being hired at Playground is beautiful tattoos. He made a brioche roll that was so light and fluffy. Bit of salt on top. Great flavor. Served with house made unsalted butter.
Ride or Die was up next. Salad made with heavy greens, Radicchio for color. Very good dressing.
Burrata Fancier. Fancier is an French almond cake. These were bite size and had house made burrata on top which was toasted and crisped. Yummy.
Albacore with smoked egg vinaigrette and crispy shallots. The vinaigrette was on the creamy side. Albacore was stacked in a round, then topped with the shallots. Loads of flavor.
These dishes were paired with Kofererhof Weingut, Riesling. Good pairing.
Beets, red and yellow with Pistachio tahini, sumo tangerines. Not overly sweet . Beautiful presentation.
Salisfy with hazelnut truffle, miso and onions, Salisfy was breaded and cooked. Sauce was very good.
It has been a long time since I had salsify.
Scallops with fermented tomato water and candied lemon.
Wine with these dishes was a A>D> Beckman, Amphora Pinot Gris. Rose colored. Not my favorite. Frankly did not like at all.
A plate of Gnocchi appeared. Justin is known for this dish. Soft, creamy. Perfect.
Celery root cake, roasted apples and house made apple butter. Apples were sweet and tart at the same time. Loads of flavor.
Octopus that had been marinated overnight then grilled. Perfect. Sweet and tender. Cauliflower heart. Not the florets but the stemy part. Did not realize how good that part of the vegetable is.
A 2016 Badia a Coltibuono Chianti Classico was the wine selection .
Marble potato, short rib confit. I did find this dish way to salty for me.
Wagyu outside skirt steak. Extremely tender, good flavor.
Wine was a 2014 Paradign, Oakville, Napa, Cabernet Sauvignon.. Pleasant wine. Went well with the meat.
Desserts were a Pineapple, Lychee ice cream. Sunchoke cake, semi fredo, sunchoke chips and hazelnut chocolate sauce. A Macaroon ice cream sandwich. .
Dessert wine was a Amara , Amaro D'Arancia Rossa. A Sicilian liqueur. Off setting flavor. Took two sips and that was it.
Chef Justin Werner who has been with the Playground for 4 years is leaving to start his own. In the John Wayne Airport area and it will be called the Porch and Swing. Anxious to try the new place when it opens. Justin makes the best Risotto and Gnocchi I have ever had including what I had in Italy. The month of February is "Farewell To Justin" in the 2.0 Room and he is in charge of all dinners there. These dinners have been sold out for weeks. 5 of us tonight. www.playgrounddtsa.com
We started out with a cocktail. Vanilla infused vodka, house made apertivo, cranberry cordial. Bright red in color and very festive.
New bread chef, Dakota is his name. Seems requisite for being hired at Playground is beautiful tattoos. He made a brioche roll that was so light and fluffy. Bit of salt on top. Great flavor. Served with house made unsalted butter.
Ride or Die was up next. Salad made with heavy greens, Radicchio for color. Very good dressing.
Burrata Fancier. Fancier is an French almond cake. These were bite size and had house made burrata on top which was toasted and crisped. Yummy.
Albacore with smoked egg vinaigrette and crispy shallots. The vinaigrette was on the creamy side. Albacore was stacked in a round, then topped with the shallots. Loads of flavor.
These dishes were paired with Kofererhof Weingut, Riesling. Good pairing.
Beets, red and yellow with Pistachio tahini, sumo tangerines. Not overly sweet . Beautiful presentation.
Salisfy with hazelnut truffle, miso and onions, Salisfy was breaded and cooked. Sauce was very good.
It has been a long time since I had salsify.
Scallops with fermented tomato water and candied lemon.
Wine with these dishes was a A>D> Beckman, Amphora Pinot Gris. Rose colored. Not my favorite. Frankly did not like at all.
A plate of Gnocchi appeared. Justin is known for this dish. Soft, creamy. Perfect.
Celery root cake, roasted apples and house made apple butter. Apples were sweet and tart at the same time. Loads of flavor.
Octopus that had been marinated overnight then grilled. Perfect. Sweet and tender. Cauliflower heart. Not the florets but the stemy part. Did not realize how good that part of the vegetable is.
A 2016 Badia a Coltibuono Chianti Classico was the wine selection .
Marble potato, short rib confit. I did find this dish way to salty for me.
Wagyu outside skirt steak. Extremely tender, good flavor.
Wine was a 2014 Paradign, Oakville, Napa, Cabernet Sauvignon.. Pleasant wine. Went well with the meat.
Desserts were a Pineapple, Lychee ice cream. Sunchoke cake, semi fredo, sunchoke chips and hazelnut chocolate sauce. A Macaroon ice cream sandwich. .
Dessert wine was a Amara , Amaro D'Arancia Rossa. A Sicilian liqueur. Off setting flavor. Took two sips and that was it.
Providence Restaurant - Dine in LA Week
Monday, January 20, 2020
Dine in LA Week has started so I can patronize a few restaurants that are normally out of budget. We picked Providence for Monday because of the no corkage policy on that day. Other days corkage is $50 per bottle. www.providencela.com. Six of us tonight in the back room in front of the wine cellar.
Started out with a small glass of mushroom and mussel soup. Just a few sips. Interesting aroma and flavor. Just enough to whet the appetite for what is coming next.
A bed of ice with spicy lobster, turnip and pickled radish in a wonton type wrapper. The pickling won the fight with the lobster. Big clash of flavors. The only negative the entire evening.
Steelhead trout, trout roe on a small cracker. A one bite wonder.
Smoked black cod on a blini type cracker. A tiny pea set on top
Wagu Fielle - a thin slice of wagu beef rolled to resemble a cigar. Served in a cigar box. This is a staple of Providence. Beautiful flavors and the presentation is always a hit.
Since the menu was prix fixe there were a couple of choices. On the starter the choice was Tai Snapper or Nancys Down East Sea Scallops with turnip and miso for a $15 supplemental charge. I opted for the Snapper with tangerine, fattalii ( a citrusy chili pepper). Excellent flavors. I was happy.
Everyone got a dish of Vermillion Rock Fish with Tahitian squash and chorizo. Everything is cooked perfectly.
Next we got to chose from is Quinautt River steel head trout with Sunchokes and fine herbs or Liberty Farms duck, blood orange, kalamata and Treviso (Italian Chichory). I choose the duck. Again everything is perfect. They also had a supplement of a5 Wagu beef with roasted cabbage and aceto balsamic at a $40 upcharge.
There were a couple of add ons that a few others ordered. Risotto with Perigold Black Truffles and Raw Oysters on the half shell.
Dessert was a Forest Floor, Porcini Mushroom ice cream with hazelnut. Also a Chocolate Log with Porcini Mushroom and Hazelnut ice cream. Odd flavor , interesting and very good.
All the food was prepared perfectly, presentation is way beyond what you would ever expect. Service is impeccable and top notch. You pay for it but it is worth it.
I brought 1 2010, Roar, Garys Vineyard, Pinot Noir - other wines were:
2007 Comtes de Champagne, Grand Cru, Blanc de Blanc
1999 Billecart-Salmon, Cuvee Nicolas, Brut
2012 Pierre Peters, Cuvee Special, Blanc de Blanc
2007 Saint Cosme, Cote-Rotie
2009 Clos Pepe. Sta Rita Hills, Pinot Noir
Dine in LA Week has started so I can patronize a few restaurants that are normally out of budget. We picked Providence for Monday because of the no corkage policy on that day. Other days corkage is $50 per bottle. www.providencela.com. Six of us tonight in the back room in front of the wine cellar.
Started out with a small glass of mushroom and mussel soup. Just a few sips. Interesting aroma and flavor. Just enough to whet the appetite for what is coming next.
A bed of ice with spicy lobster, turnip and pickled radish in a wonton type wrapper. The pickling won the fight with the lobster. Big clash of flavors. The only negative the entire evening.
Steelhead trout, trout roe on a small cracker. A one bite wonder.
Smoked black cod on a blini type cracker. A tiny pea set on top
Wagu Fielle - a thin slice of wagu beef rolled to resemble a cigar. Served in a cigar box. This is a staple of Providence. Beautiful flavors and the presentation is always a hit.
Since the menu was prix fixe there were a couple of choices. On the starter the choice was Tai Snapper or Nancys Down East Sea Scallops with turnip and miso for a $15 supplemental charge. I opted for the Snapper with tangerine, fattalii ( a citrusy chili pepper). Excellent flavors. I was happy.
Everyone got a dish of Vermillion Rock Fish with Tahitian squash and chorizo. Everything is cooked perfectly.
Next we got to chose from is Quinautt River steel head trout with Sunchokes and fine herbs or Liberty Farms duck, blood orange, kalamata and Treviso (Italian Chichory). I choose the duck. Again everything is perfect. They also had a supplement of a5 Wagu beef with roasted cabbage and aceto balsamic at a $40 upcharge.
There were a couple of add ons that a few others ordered. Risotto with Perigold Black Truffles and Raw Oysters on the half shell.
Dessert was a Forest Floor, Porcini Mushroom ice cream with hazelnut. Also a Chocolate Log with Porcini Mushroom and Hazelnut ice cream. Odd flavor , interesting and very good.
All the food was prepared perfectly, presentation is way beyond what you would ever expect. Service is impeccable and top notch. You pay for it but it is worth it.
I brought 1 2010, Roar, Garys Vineyard, Pinot Noir - other wines were:
2007 Comtes de Champagne, Grand Cru, Blanc de Blanc
1999 Billecart-Salmon, Cuvee Nicolas, Brut
2012 Pierre Peters, Cuvee Special, Blanc de Blanc
2007 Saint Cosme, Cote-Rotie
2009 Clos Pepe. Sta Rita Hills, Pinot Noir
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