Somi Somi: Taiyaki Sundaes in Koreatown

Growing  up in Hong Kong, one of my favorite memories was after-school treats at the wonderland of a food hall, below an iconic Japanese department store called SOGO.  Among gleaming cases of artfully wrapped cookies, boxes of perfect rice cracker snacks, and stalls serving steaming bowls of ramen - was a magical grill from which they pulled out a fish shaped 'pancake' stuffed with red bean paste, and awarded it to my eagerly waiting chubby little hands like the greatest treasure in the world. I couldn't have made this analogy at the time, but looking back they were like dessert hot pockets, but fish-shaped on the outside with sweet filling on the inside

For many years as an adult in LA, I couldn't find this beloved snack ('taiyaki' in Japanese) anywhere - until I spotted it at a stall in the food court at Mitsuwa Torrance a few years back, only to have it abruptly replaced with takoyaki. Then, by some foodie wizardry it seemed, several dessert houses resurfaced taiyaki in a different form around the same time: as a base 'cone' for sundaes - maybe we have Instagram to thank for the quick proliferation of photogenic foods such as this - but several I tried were more about the photo opp than taste / texture. 

Then came Somi Somi, and their Ah-Boong ($5.95) served in made to order taiyaki cones. You can make your own sundae by choosing from organic ice cream flavors like True Milk, Green Tea, Banana, Chocolate, then selecting from filling options like red bean, custard or Nutella; or choose from set combos for the same price.

As a green tea fan, but also wanting to try their 'true milk' ice cream, I went for the preset Greenpuccino Boong with a swirl of green tea + milk ice cream, and red bean filling inside the 'fish cone'.  I also added Nutella, because who can resist Nutella ever?

Once the foundation is finished, you'll also get your choice of toppings from a tray of 4 (sprinkles, colorful cereal flakes, graham cracker crumbs, oreo cookie pieces), and the server will top the whole thing off with a bamboo skewer of strawberry and marshmallows.

The verdict?  It's always tough for modern versions of nostalgic foods to measure up to romanticized memory, but Somi Somi did a good job with the taiyaki - the dough is flavorful, but not too sweet, just the right balance of density 'chew' (possibly from mochi dough?) with lightly crispy exterior, and at the right size so that it's satisfying but not an overwhelming amount to work through - and it's easy to grab-and-go. 

The ice cream itself was smooth, light yet creamy and structured, so the texture was a thumbs up for me - but as for the flavor, I would have liked the green tea flavor to be more pronounced - though that's a matter of personal preference as I love green tea, with intensity.

I still liked the ice cream anyway, and all the components of the sundae worked well together - though if comparing to other green tea (and matcha in particular) ice creams around town it is not my favorite.  But I love that they do also offer the option to get the taiyaki without it (since taiyaki is really my first love from my childhood): Hot Fish Cone with Filling ($9 for 4 or 1 for $2.50). Somi Somi makes them in very small batches when customers come in, so that they pretty much always have fresh ones for you.

I've already been back twice in a week and will definitely be back again soon for both the sundae and the taiyaki on its own!

On a 7 point scale:

Flavor - 5 bites  
Presentation - 6 bites
Originality - 5.5 bites
Ambience -  4 stars
Service - 5 stars
Overall experience - 5 bites
Price - $ (1 bite mark)
Probability of return visit - 100% 

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Somi Somi
620 S Manhattan Pl #208-A, Los Angeles, CA 90005  (inside Madang Mall, 2nd Floor)            
Ph:  213.568.3284

Instagram: @somisomiicecream

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Sweet Heart Dessert House: True Love for Hong Kong Style Desserts

Not one for over-commercialized holidays, even for Palentine's just for the sake of an alternative during this sometimes challenging day for singles, today for me is more about indulging in and celebrating all manners of sweets.  And a recent favorite that hopefully more people will get to know and frequent is Sweet Heart Dessert House in Rosemead.  The owners are originally from Hong Kong, and seeing that while there were plenty of desserts being served in the San Gabriel Valley, that there were not many cafes to be found that are dedicated to Hong Kong style desserts. So, major disclaimer here that I may be biased as I grew up with these dishes and like the owners have been yearning for more places to serve them truly Hong Kong style.

So, first things first, given the focus of Sweet Heart they of course could not go without serving the iconic / nostalgic snack: Hong Kong Egg Waffle ($4) - while you can find these at Tasty Garden and several other restaurants in the SGV, I find Sweet Heart's version to be a bit more substantial / weighty in a good way while the outer shell is still nicely grilled to a delicate golden brown crisp.

Sweet Heart then gets creative with the egg waffle and offers various fondues built around the item, like chocolate fondue with egg waffles and fruit.  Need to try these next time I'm back.

The item that really jumped out as something I have yet to see on any other menu in the SGV is:  Deep Fried Milk Custard ($5.50).  While the name is quite literal, its simplicity belies the instantly addictive deliciousness that await. Various cultures have their own versions of this.  But I associate it with Hong Kong as this was one of my favorite desserts as a kid, probably partly due to my fascination with how "Fried Fresh Milk" (the literal name in Cantonese) could possibly happen - milk is liquid!  How can it be fried?  And what culinary wizardry must happen to make it taste so amazing (even to someone who hated milk in liquid form)?!  Every bite is fragrant crisp crunch yielding to hot, silky pudding-like decadence inside - just the right amount of sweet to balance the slight savory of the outer shell.

Apparently, the trick is to actually use milk custard (milk thickened with cornstarch with sugar added) so that it doesn't liquefy too quickly during the deep fry process.  The custard is cooled, then cut into cubes, battered, then deep fried.

While everything will ever taste immeasurably better through the lens of nostalgia, Sweet Heart's version does a commendable job of measuring up to my childhood memories (the first time, on a subsequent visit the custard had not softened enough and was a bit chewy - so full disclosure that consistency may be an issue, though Sweet Heart has only been open less than a year and may just need to find their rhythm).

Sweet Heart also has many mango based sweet soup desserts with various fixings that in concept remind me of HK dessert dynasties like Hui Lau San and Honeymoon Dessert, a perfect mix of traditional Chinese ingredients like bird's nest, glutinous rice and grass jelly, and modern western ingredients like cold fruit and boba.

Sweet Heart's menu is more focused, and as a young small boutique business they have a ways to go to find the right variety on their menu, but the quality is already far and above other longer-standing / more popular hotspots (yes, I'm looking at you Phoenix Desserts, which no, I'm not the biggest fan of).  The Mango Pomelo Sago Sweet Soup in Ice Bowl ($8) is a great case in point: every element tastes fresh and is served with generosity - there are juicy cubes of mango in abundance, and the balance of mango puree to coconut cream is skillfully controlled for a pleasing, light airy yet creamy at the same time consistency.  The sago (tapioca) is also fresh tasting and perfectly soft yet still structured.

And, they take it to the next level by presenting the soup in an ice bowl - which not only makes for a fun visual but also helps keep the soup chilled.  One of my favorites in the SGV, and it's been fantastic every time.

So, if you're looking for an off-the-beaten-path place to take your SO, pals or family this Valentine's Day - I'd definitely recommend Sweet Heart Dessert House. They're conveniently open late, til midnight seven days a week!

Bonus tips:  In the same plaza, there is Noodle Boy, another favorite of mine for authentic, soul-soothing Hong Kong style wonton noodle soup, and a modern tea house in the back that I also love: Le Arbre.  They have a giant menu of various teas that you can add boba, pudding, and flavored jellies to.  My favorite is iced Osthmanthus Green Tea with Lychee Jelly. Note both Noodle Boy and Le Arbre are cash only, which is probably also why they are able to keep prices very affordable.  So, make your own progressive casual HK style meal adventure: dinner at Noodle Boy, dessert at Sweet Heart, then tea at Le Arbre!

Sweet Heart Dessert House on a 7 point scale:

Flavor - 6 bites  
Presentation - 6 bites
Originality - 6 bites
Ambience -  6 stars
Service - 6 stars
Overall experience - 6 bites
Price - $ (1 bite mark)
Probability of return visit - 100% 

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Sweet Heart Dessert House 

8522 E Valley Blvd.,  Unit 106, Rosemead, CA 91770
Ph: 626.280.1618

 

Facebook page: facebook.com/sweetheartdesserthouse  
Parking: free, in attached strip mall open air parking
  

Le Arbre Tea House

8508 E Valley Blvd., Unit 101, Rosemead, CA 91770
Ph: 626.307.8818


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Broken Spanish: Moawwrrr, Por Favor!

Some restaurants and dishes are so good, dining there could be considered 'feeding your soul': it inspires you so much you still dream of it days, weeks after, and want to return at every available opportunity.  One place that, at under 1 year old, passes this test is Broken Spanish: serving up modern Mexican, influenced by the diversity of the city, as only a talented chef born and raised in LA and trained in classical cooking like Chef Ray Garcia (who helmed the Belvedere, FIG, and was champion of Cochon 555 twice over) could bring to life.

Broken Spanish brings together a trifecta of Chef Garcia, with restaurateur Bill Chait (with a crazy high batting average for home runs in the restaurant space) and fantastic beverage director Mike Lay, whose bar program at another downtown favorite Faith & Flower has impressed us so much we're stalking following him wherever he goes.

Our first visit happened to fall on Mexico Independence Day. In honor of this, Mike Lay had created an off menu Horchata-Spiced Clarified Milk Punch with Anejo tequila, jamaican rum, cognac, toasted barley, pineapple, piloncillo, canela.

If you've ever tried Mike's inventive take on English Milk Punch at Faith & Flower (which took three days to make, was so easy to drink, and instantly became one of our favorite cocktails in the city): you'd be as excited as we were to check out this Mexican inspired take on the punch.  And it delivered: well balanced, lots of depth and flavor while going down clean, smooth and refreshing.

And yes, I had to Google piloncillo too.  It's an unrefined Mexican sugar made from boiling down cane juice, and molding it into shape (usually a cone shape, which provides the origins for the name).  I haven't tasted it on its own, but it's described as caramel-like in flavor, but with some smokey-ness that adds depth.
 

We loved it in the drink, and was pleased to see it again on the food menu, used in the Rebenada ($12) pan dulce, foie gras butter, piloncillo. So foie and butter of course are not normally associated with Mexican food - but here is where Chef Garcia's creative crucible of LA flavors is put to work - french ingredients meets mexican in a slice to haunt my dreams.  It's at once savory, earthy, sweet, creamy rich and decadent with the delicate crunch of salt crystals and caramelized sugar layer that is so thin it's not even visible (like the top of the most skillfully executed creme brulee), and soft sweet pillowy bread below.

This is one of the best bites of foie I've had in the city, and I've had a lot.  We ordered a second plate before we'd even finished the first - it was great as dessert as well, a perfect way to bookend the meal.

Then onto the most recognizably Mexican sections of the menu, there were a few options under Tamales, and we chose the Lamb neck, king oyster mushrooms, queso Oaxaca ($16).  Again Chef Garcia takes a very traditional dish and gives it an unexpected spin with an ingredient not normally found in Mexican cooking, but perhaps so prolific in Southern California's amazing farmers markets: the king oyster mushrooms added luscious earthy, umami flavor and juiciness to the humble tamale and balanced the bold flavored braised lamb neck.





Under the Tortillas section, we were drawn immediately to the Whipped Carnitas Fat ($7) - who can refuse pork fat with fresh beautiful blue corn tortillas?  Unfortunately though, for us, this turned out to be our least favorite, only because we are not big fans of spiciness, and the whipped carnitas fat packed an unexpected punch - we really wanted to love this but our scorched taste buds hadn't recovered enough after several glasses of fire extinguishing water to give it another try. 

For our main, we had to get the show stopping Cabeza ($28): a full, uncensored lamb's head, served with pickled onion and cabbage.  Yep, full on skull with jaw, eye sockets, teeth etc. on display.  This is the most literal embodiment of the LA culinary world's support of farm-to-table, nose-to-tail, sustainable approach to food, but the presentation was a little macabre even for these self-professed adventurous foodies.  However, once we got a few nervous laughs out of the way, and with a quick spin of the dish to keep the teeth out of line of sight, a carnivorous treasure hunt was on to uncover fatty cheek meat to dip into the addictive tomato-based sauce, which was the perfect level of spice for us.

As our 'chaser' we ordered the Cazuela ($20) a cocktail intended to serve two, made with mezcal, Blanco tequila, Mandarin Napoleon, lime, fresh jicama, pineapple, fresno chili.  It's named for the dish it's served in, like a mini punch bowl that we scooped out into smaller cups to imbibe.  This one was much stronger that the punch we kicked off the meal with, but probably the appropriate thing to follow the lamb head.

On a return visit, I also tried the Green Garden cocktail ($14) with Chinaco Blanco tequila, Belle de Brillet, lemon, ginger, green juice medley, fennel flower, served over ice.  Regular readers know how much I love cold pressed juice, and this tasted like that, but with the added 'benefit' of booze for buzz.  And it was beautiful.  From the 'Refreshing, With Citrus, Not Too Sweet' part of the drink menu (love that they divide the craft cocktails into sections by the characteristics of a drink that a bar guest would potentially be looking for)

And then there was the Chicharron ($39).  This was not the fried pork rinds I'd come to know and love from Mexican markets - but an elevated, artful take with a giant round of pork belly fried on the outside for a crisp fragrant crust that yields to fatty porky goodness within. Flavored with elephant garlic mojo, topped with radish sprout, prickled herbs.  Definitely portioned to serve two people.

That Chef Garcia is skilled at handling pork is verified by his two-time crowning as 'King of Porc' at Cochon 555, the nationwide competition dedicated to the better white meat - and it's also evident with this dish.

Just when we were feeling very happily 'foodie-wasted' from all the deliciousness, we were presented with a dessert menu we couldn't refuse: the Chile Mango ($11) looked too incredible.  The freshest mango panna cotta was topped by juicy squares of perfectly ripe mango, passion fruit curd, habanero caramel and bricks of cayenne meringue for bit of heat and airy crunchiness to balance the decadent creamy sweet-tart below.  Easily and instantly one of my favorite desserts in the city.

All in all, Broken Spanish has become one of my favorite restaurants in LA, a place that I'd be proud and eager to recommend both to locals, and introduce to out-of-town visitors looking for an inventive introduction to taste of the city of dreams and possibilities.

On a 7 point scale:

Flavor - 6 bites  
Presentation - 6 bites
Originality - 6 bites
Ambience -  6 stars
Service - 6 stars
Overall experience - 6 bites
Price - $$$ (2 bite marks)
Probability of return visit - 100% 

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Broken Spanish
1050 S Flower St, Los Angeles, CA 90015
Ph:  213.749.1460

Website: brokenspanish.com  
Parking: Street (meters in front of restaurant)

Look for reservations (and points) at OpenTable.


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LA Weekly Sips & Sweets: December 12th at The REEF!

LA Weekly is presenting their second annual Sips & Sweets event, this time at The REEF in Downtown LA.

If you missed last year's inaugural event, my public service announcement to you would be to prep like you were about to run a sugar marathon, while hydrating with endless holiday spirits.

From the moment you enter the historic and appropriate named the Majestic / the Reserve, it's a wonderland of desserts and cocktails as far as meets the eye, from some of the best pastry chefs and mixologists in the city.  From adorable cream puff snowmen by Heirloom LA (buttercream stuffed profiteroles, almond financier, meringue & 'ice glaze')...

...to treats with a festive sheen (hazelnut and coffee torte by Patina) and peppermint ice cream pie by Roxana Jullapat of Cook's County, to classics from masters like sticky toffee pudding by Shannon Swindle of Craft LA and tiramisu from Osteria Mozza...

...to Patina's helpers with dramatic pours of liquid nitrogen into peppermint meringue bites (so much fun to eat: breath smoke out your nose and mouth!) and macaron trees...

...to spreads of inventive savory-sweet pastries from Proof Bakery (like Walnut Sweet Potato Mezze Lunas with cinnamon sugar and Zimsternes almond cinnamon cookies) and Sugarbird Sweets and Teas (every flavor scones from pumpkin almond to green tea), it's an AYCE sensory feast that will satiate the most shameless glutton.

Part of the fun last year was exploring the different spaces - my favorite was the Reserve's entrance to the lounge, converted from a former bank vault.

Inside the vault is where a lot of the best craft cocktails are to be found, including concoctions from Raymond 1886 (Southern Sling) and Corazon y Miel, Cana Rum Bar and Pour Vous.  The best part of the event is that the mixologists were personally serving up the drinks for you, and you get to meet and chat with them about their creations (as much as the patience of the line behind you will allow).

My favorite sip of the show though, had to be this one by The Corner Door, called French Exchange Student with cognac, earl grey tea, lavendar tincture, orgeat and lemon juice plus a giant orchid on it (because every drink tastes better with a tropical flower on top).

Pours and portions of edibles are all more than generous, so by the time I dragged myself out of the event I was well into a sugar coma.  If I would have one suggestion it would be to break it up a bit with a few savories, but then again...the event wouldn't really be Sips and SWEETS. 

This year, the event is curated by Roxana Jullapat and LA Weekly's food critic Besha Rodell.  I'm excited to check out sweets from Shannon Swindle, the brilliant chef behind the fantastic pastries at Craft LA, Mariah Swan of bld Restaurant and ICDC, Luis Ayala of Broken Spanish, and from those whose restaurants I have not been to yet, like Superba Food + Bread, Hatchet Hall and Ledlow.  Some of my favorite ice cream purveyors will also be there including Choctal and McConnell’s.

Also looking forward to craft cocktails by Mikki Kristola of The Varnish, Mike Lay of Broken Spanish and B.S. Taqueria, Chris Whelan of Sassafras Saloon, Ryan Wainwright of Terrine, Ben Scott of Alexander’s Steakhouse, Christiaan Rollich of the Lucques Group, Jesus Gomez of 1886 Bar, and sampling from places I have not been to yet like EP + LP and Sonny's Hideaway.

Plus, today only through Saturday at 10pm, general admission tickets are on FLASH SALE for HALF OFF!  See deal alert below for details.

Wishing you a sweet and buzzy start to your holiday!

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LA Weekly Sips & Sweets

When: Saturday, December 12, 2015 8pm – 11pm (VIP Hour 7pm – 8pm)

Where: Magic Box @ The REEF 1933 S. Broadway, Los Angeles, CA 9000

How much: $45 GA (but get half off with flash sale today - see deal info below) $60 VIP

Website: laweekly.com/sips-and-sweets

[Deal Alert: Flash Sale 50% off General Admission tix only from 7am today Friday Dec 4th through Saturday Dec 5th 10pm! You can thank #NationalCookieDay. Buy tickets here: http://ticketf.ly/1MLJ5M9]

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North Pole Snow Cream: Snowburger Mashes Tropics with Arctic

Frozen treats have always been one of my Achilles heels - but the extent of creativity in this area has mostly been new flavors and ingredients in ice cream / gelato / shaved ice / custards.

Until Churroborough created an ice cream sandwich with churro discs instead of cookies.

And then people started substituting other carbs.  And then, the Snow Burger arrived and upended the ice cream sandwich inside out.  I was hooked from the first time I had it.

North Pole Snow Cream makes their Snow Burgers ($4) with snow (a frozen treat shaved down from large blocks similar to shaved ice, but whose consistency is creamier than shaved ice, but more airy and light than ice cream) + any topping (really more of a mix in, in the case of a Snow Burger) + any drizzle of your choice, then finishes it off by sticking that between two hawaiian buns.

Then here's the magic touch: the whole 'burger' is then pressed so that you get warm buns + cold snow cream, for an amazing interplay that is simultaneously comforting as hot cocoa, while wrapped up in a snuggie, by a roaring fire on a night in the frozen tundra.  While watching a travel show about some place in the scorching tropics, and ukulele music is playing in the background.

Yep, that is North Pole Snow Cream.

You can choose from more than 20 different flavors of 'snow', including dairy free ones, more than 20 toppings, and six different drizzles.  I LOVE that in this part of the San FERNANDO Valley, you can choose from flavors of snow that include black sesame and taro, as well as fun flavors like tiramisu, horchata and pistachio; toppings that include various flavors of boba, as well as red bean, and drizzle that includes condensed milk.

The snow cream creators behind the counter may be young guys, but they really know their flavors - and have been super helpful with recommendations for combos every time that I had been there.  After heeding their advice and trying the melon snow + fruit jelly + strawberry + condensed milk Snow Burger, I was hooked, and although I'd made it my mission to try as many combos as possible since I love this dessert so much, my favorite has remained that one that I had the first time, for its subtle sweetness cut through nicely by the hint of tart from the strawberries which all played well with the hawaiian buns.

A definite must try for those who live / work in the area, and also a great alternative dessert stop for those who may have traveled to Universal Studios Hollywood but looking for a change of pace from Citywalk.

Also of note, it can be difficult to find good coffee in this immediate area, and North Pole Snow Cream serves Intelligentsia coffee!!!

AND, it's open late - til 11pm Mondays to Thursdays and Sundays, midnight Fridays and Saturdays.

The strip mall parking lot in front of the shop is really small, so parking can be challenging during the day / evening, but later at night it's easier to find street parking on Ventura.  Or, you can risk parking in the free Rite Aid / Ralphs lot across and down the street and take a short walk.

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North Pole Snow Cream & White Drop Espresso
11048 Ventura Blvd., Studio City, CA 91604
Ph: 323.203.1114

(Other location: 201 E Magnolia Blvd., Suite #119, Burbank, CA 91502)

Website: northpolesnowcream.com
Twitter: @northpolesnow 

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Lady M Confections: Dreams of Green Tea Crepe Cakes

Sometimes, you just want a quick, fantastic piece of cake.  No meal, no fuss, just a fabulous dessert - and not necessarily for your birthday.

Lady M doesn't always deliver on 'quick', but they definitely satisfy the need for 'fantastic' when it comes to their crepe cakes.

Known for their 'Mille Crêpes' cakes: the wondrous creations with twenty or more crêpes, layered with the lightest pastry cream, the international dessert house has its LA outpost mid-City, on the same block as AOC.

The storefront / pseudo-cafe is tiny, essentially a cake counter plus a handful of tables inside and out on the sidewalk. There is almost always two giant lines, one for to go / pick up orders and one to get seated - unless you manage to arrive early, right at opening.

One look at the case of beautiful cakes / pastries, and any stress of the day or from the wait will melt away.

Over several rare days when I was able to get up early to go, I was able to check out different flavors of their Mille Crêpes: signature, green tea and seasonal flavors like chocolate or chestnut (yes, unbelievably, chocolate is considered seasonal).

The Signature Mille Crepes ($7.50) cakes are the best elements of crepes, creme brulee and cake all in one.  The handmade crêpes are paper-thin, soft yet structured, and in between each of the 20+ layers are unbelievably delicate, light airy pastry cream.  To take the whole thing to eyes-rolled-way-back, audible-moaning good, they caramelize the top of the cake ever so slightly so that it has that crisp, intensified sweetness with just a trace of smokiness that you get from a torched top of a creme brulee dessert.

Of all the flavors though, Green Tea Mille Crepes ($8) stands out as my favorite - instead of caramelization, the top of this cake is adorned with a green tea powder.  The distinctive taste of fresh green tea is pleasantly expressed throughout the piece, in perfect balance with the sweetness of the crepes and pastry cream.

I've tried a few of their other cakes, like Strawberry Mille Feuilles ($8) and Banana Mille Feuilles ($8), but none are as mind-blowingly great as the Mille Crepes.

If you dine-in at the cafe, don't miss the Lady M teas - my favorite is Royal Wedding ($6) - hate the name, love the fragrance and flavors: it's a white tea blended with almond, coconut, vanilla and pink rosebuds.  Perfect paired with any of the Mille Crepes cakes. 

My only wish for Lady M is that they would build out a bigger, better space that can provide an experience to match the high quality of their desserts and tea - a place that allows for a more relaxed and refined environment to enjoy it all.  The current space is cramped, noisy, and stressful as there's always other guests hovering just a few feet away, hangrily waiting for you to finish so that they can take your table.  And with the current design, it looks like open seating, so newbies are always diving in to try to snag tables even before they had been cleared - and it's almost a groundhog day situation on fast forward, where every 10 minutes or so the poor servers have to bat people back to clear space and/or restore order / appease angry guests who had been waiting.

If you want to avoid the chaos, get in the other line - for to go / pickup.  Mille crêpes are available single slice, as well as full sized cakes - and has become my new go-to for VIP birthdays.  Prices range from $40 for a 6-incher, to $75-$80 for a 9-inch.

On a 7 point scale:
Flavor - 6 bites
Presentation - 5 bites
Originality - 5 bites
Ambience - 4.5 stars
Service - 5.5 stars
Overall experience - 5 bites
Price - $ (1 bite mark)
Probability of return visit - 100% 
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Lady M Confections
8718 W 3rd St, Los Angeles, CA 90048
Ph: 424.279.9495
(Locations also in NYC, Singapore, and Korea - see website for details)

Website: ladym.com

Parking:  valet is free for first 15 minutes (for people just picking up orders), $4 for first two hours thereafter

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Thanksgiving for Procrastinators / People Who Don't Cook (e.g. Yours Truly)

I confess: at work, I'm OCD on schedule for projects.  Outside of work:  a complete mess.

If you're like me and completely lost track of the countdown to Thanksgiving, and cooking is not part of those plans...

Keep reading to see where you can pick up some tasty desserts that will score you points with hosts, and generate buzz at the dinner table for your baking shopping skills...with your fellow diners...

(Commitment-phobes take note: Some even have single serving sized pies so that you can taste before you commit to a full pie!)

Farmshop - order by Tues 11/25 5pm 


pick up on Tues 11/25, Wed 11/26 and Thanksgiving Day until 11am

I've been obsessed with bourbon-glazed pecans lately, and Farmshop has a beautiful pie made with them for the holidays!  AND they have single-serve sized one that you can get to get a taste of it before deciding whether that's the one you want to bring to dinner.

Other delicious sounding pies to choose from:

• Pumpkin Pie 10" serves up to 10 people $42
• Chocolate Cream Pie 10" serves up to 10 people $40
• Heirloom Apple Pie 10" serves up to 10 people $38
• Bourbon-Pecan Pie 10" serves up to 10 people $42
• Flourless Chocolate Cake 9" serves up to 8 people $32 

  (Add whipped cream: vanilla or fall spice, pint 5)

See menu here

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Farmshop

225 26th Street Ste 25 (Brentwood Country Mart), Santa Monica, CA 90402

Ph: 310.566.2400
Website: farmshopca.com
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Jin Patisserie - order by Wednesday 11/19  
pickup 11/24 to 11/26 (by 4pm)

Photo credit: Jin Patisserie

Fans of Chef Kristy Choo's exquisite pastries need not despair that her Abbot Kinney location has closed, you can still access the loveliness of her masterfully light, #foodart creations from her production facility in Culver City.

And she has two tarts for Thanksgiving that would be as gorgeous as a centerpiece as it is expected to be delicious as a 'dessert entree' (i.e. for people with an incurable sweet tooth like me, this could supercede turkey / actual savory dinner courses and sides in importance):

• Autumn ($48, serves 12 people): a crunchy Breton crust filled with alternating layers of 64%  chocolate cream, orange mascarpone, and hazelnut praline chantilly
• Citron ($38, serves 8): lemon cream with lemon curd on sweet meringue shell

 
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Jin Patisserie

(Production facility, in office park)
5741 Buckingham Parkway, Suite D, Culver City, CA 90230
Ph: 310.399.8801

Website: jinpatisserie.com/
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Sweet Rose Creamery - order by Sunday 11/23  closing - see hours at each location
pickup by Wednesday 11/26 regular store hours at each location

Photo credit: Sweet Rose Creamery

Happiness = pie + ice cream.  Sweet Rose Creamery is offering again fun ice cream versions of classic flavor combos.  AND, they've just started offering select ice cream pies by the slice ($6.50) so you can again try it before splurging on a full pie!

• Spiced Pumpkin with Ginger cookie crust
• Brown Sugar Butter Pecan with Chocolate crust
• Apple Pie topped with Walnut crumble and Caramel in a Graham crust

All pies are $40 each, and serve 8-10 people

See menu here
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Sweet Rose Creamery

225 26th Avenue, Suite 51 Santa Monica, CA 90402

Ph: 310.260.2663

Website: sweetrosecreamery.com
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Craft - order by Monday 11/24 close


pick up 11/26 after 5pm or Thanksgiving Day 9am-noon

Photo credit: Craft LA

If nothing but Top Chef quality will do for you, hit up one of the show's judges Tom Colicchio's reliably good restaurant in Century City, and pick up one of Chef Shannon Swindle's amazing desserts:

• Pumpkin Pie $45
• Pecan Pie $55
• Apple Cranberry Crisp With Oat Streusel $55
• Chocolate Peanut Butter S’mores Tart $65

This info is not on their website!

To order, email: amorini@craftlosangeles.com
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Craft LA

10100 Constellation Blvd, Los Angeles, CA 90067

Ph:310.279.4180

Website: craftrestaurantsinc.com/craft-los-angeles
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Pi Bakeshop - farmers market fresh! Pick up at Studio City Farmers Market Sunday 11/23

Photo credit: Pi Bakeshop

Artisanal bakers - they don't have a shop yet but you can find them Sundays at Studio City Farmers Market!  And the great thing is that they offer handcrafted pies at various sizes, with some creative flavor combinations

• Cranberry Hibiscus ($27)
• Bourbon Maple Pecan ($27)
• Pumpkin($27)
• Sweet potato with ginger crust and toasted homemade marshmallow ($27)
• BBQ pie - house smoked pork shoulder, with slow braised greens, and spicy bbq sauce. Topped with creamy mac & cheese ($35)

They can also hand deliver your pie within 20 miles of Sherman Oaks, CA for a flat rate of $10. Distances beyond 20 miles will incur an additional charge.

See menu here

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Pi Bakeshop

Studio City Farmers Market: Sundays 8am-2pm at Laurel Canyon Blvd across from Vons

Ph:818.986.1441

Website: pibakeshop.com
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Du-par's - pre-order or walk-in! 

If you pulled an Indiana Jones and are literally trying to slide under the descending rock door of holiday closures: Du-par's will be your life-saver:  while the most popular pies are sold out via

 pre-orders (I was told they moved literally thousands of pies the day before Thanksgiving!), they know how it goes and always have a batch of extra pies handy for walk-ins on turkey day.  I've been able to pick up my 'spare' pies last minute at the Studio City location.

Choose from classic to seasonal flavors:

• Pecan 
• Pumpkin
• Sweet potato 
• Minced meat
• Orange cranberry walnut
• Cherry

See menu here

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Du-par's

12036 Ventura Blvd., Studio City, CA 91602

Ph:818.766.4437

Website: du-pars.com
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Happy PIE Day everyone!!

Fishing with Dynamite: Superb Seafood, Sublime Key Lime Pie

With a chef/co-owner who spent six years at Water Grill (which launched such superstars as Chef Michael Cimarusti), and a prime perch by the ocean in beautiful Manhattan Beach, you can rightly expect seafood to be nothing short of super fresh, and incredibly delicious at Fishing with Dynamite.

It's easy to love the cozy, 33-seat space with its beach appropriate laid back vibe, one that still manages to feel like a neighborhood gem - where locals may expect to see familiar faces when answering the siren call of shellfish of all sorts - but is helmed by one of the city's culinary stars.

I love sitting at the raw bar and hoarding giant trays of sea creatures: Chef David LeFevre always surprises and delights not only with the quality of seafood but in their presentation as well. 

Peruvian scallops ($2.50 each) on the half shell, enhanced with grapefruit and cilantro, dazzle not only for their taste, as if fresh-plucked from the ocean, but or the lovely visual fanfare as well. 

The rest of my heart was easily won by the live Santa Barbara sea urchin as well - which Fishing with Dynamite had often sold out of, so I am glad for it every time I'm able to get it.  

The times that I had them, they were not the most flavorful I'd had (I love that clean yet distinct and one of a kind ocean funk in uni!!) - but they were definitely among the biggest and plumpest.  And at $14 each sea urchin (containing 5 pieces) - not bad of a deal at all!  [Poppa's Fresh Seafood's uni is big, plump AND tasty, for $10 each, but they're not cleaned as well as FWD and if ambience is important to you as well, and/or you live in LA and don't want to drive all the way down to SD - FWD is a great option for not that much higher price.]

Dishes that are limited time or off menu will always get my attention as well - and on one of my visits last summer, FWD had a giant roasted scallop ($27.00) served in a giant pearlized half shell, gonad and all.  It was gorgeously presented, but in this case, just like lobster, bigger isn't always better.  Bigger means tougher muscles, so it's more chewy.  And it comes at a price: more than an average entree.  The Peruvian scallops, much more affordable, and to me much more delectable, remained my favorite.

Then there were the Santa Barbara Spot Prawns ($25 for 2): full bodied, split down the middle, beautiful smokey char marking the outside, gorgeous perfect roe adorning the sweetest, tender, juiciness to be discovered inside - this was one of the best preparations of SB spot prawns I could remember.  

On other visits we've had specials like the Maryland Softshell Crab with Chilled Corn Soup, Weiser Melons, Serrano Aioli and Thai Basil ($16), like a deconstructed crab cake with a hint of asian flavor, and Lobstah Dumpling Pie ($25) which was the best lobster pot pie I'd ever had - and this said after being stuffed to the gills with a 1.25lb lobster feast elsewhere earlier in the evening.

Fantastic as the seafood at FWD is - the one unexpected dish that I will never leave without getting TWO of (one for dine-in, one to go), is their Key Lime Pie.  At many restaurants which serve a spectacular meal - often the desserts are sadly neglected.  You hear top chefs say all the time, (especially on shows like Top Chef, actually) - that they don't care about dessert and are at a loss when it comes to that last part of the meal (and you often see great chefs on cooking shows stumble when it comes to dessert, as they've not paid much attention to it, it's not something they would normally need to take care of - it's left to their pastry chef).                 

Which makes FWD all the more extraordinary for putting out such an incredible dessert - hands down the best key lime pie I've ever had.  A sight to behold, with a small ocean of scorched meringue rising in peaks, a fiery but airy cover for the light only in consistency key lime filling (that announces its flavor identity with brazen zest) and a super crumbly, flavor-packed graham cracker crust.  Apparently, to make the lime flavor even more pronounced, Chef LeFevre also added finely chopped kaffir lime leaf to the meringue.

The pie is simply perfect - and I don't go to Manhattan Beach often, but when I do, even in passing - I will always go back for the Key Lime.  Oh and the seafood, too.

On a 7 point scale:
Flavor - 6 bites
Presentation - 6 bites
Originality - 6 bites
Ambience - 6 stars
Service - 6.5 stars
Overall experience - 6.5 bites
Price - $ (1 bite mark)
Probability of return visit - 100% 
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Fishing with Dynamite
1148 Manhattan Ave Manhattan Beach, CA 90266
Ph: 310.893.6299

Website: eatfwd.com

Look for reservations (and rewards points!) at OpenTable.
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Salt & Straw: Plus One for Farm-to-Cone Small Batch Ice Cream in LA

With a loyal following in Portland, and buzz that had been building in Los Angeles via pop-ups in Joan's on Third, the grand opening of Salt & Straw's first standalone location in Los Angeles was one of the most highly anticipated among the good food loving community in the city.

Nestled among the tree and small business lined Larchmont Blvd, the little Salt & Straw storefront still stood out on opening day due to the long line of enthusiastic foodies from the moment they opened.

During my 30 minute wait in line, we heard many passersby, puzzled by the crowds in the scorching September heat wave, ask: "Are they handing out free ice cream or something?"  And the response I heard from people in line was consistently some variation of "No, you have to pay, but this ice cream is amazing, we're so excited to try it, it's worth the time in line!"

While Salt & Straw is offering some of their signature classics, like Sea Salt and Caramel Ribbons rooted in their Portland store, they've very smartly not just replicated their Oregon offerings -  but taking the core of their philosophy of featuring local ingredients and supporting local businesses, really making their new LA location feel like a community gathering place that is of and for California.

This is apparent in all the lovely details of the store, designed to highlight local purveyors and ingredients used in the ice cream.

There were the bars from local chocolatier Compartes, including my addiction favorite Love Nuts, used in a newly created ice cream flavor (more on this later); brittle from LA artisan Morning Glory; olive oil from Ojai; jams and preserves from Sqirl for their (PB&J) sundaes.

And the element that I really loved on top of it all: they go to the effort and expense of printing up signs that tell the story of those ingredients, so that you can understand where, how and why.  Be connected to what you consume.

And it truly was tough to choose from among the bounty on their menu: Classic flavors, Seasonal, "whole pint" milkshakes, sundaes, floats and drinks...all sounded delicious.

And then I noticed in smallish print under the seasonal flavors section: "Tasting Flight, $10".

That's when co-owner Kim, busy scooping but still clearly enjoying the sight of her own enthusiasm reflected in customers' faces - stopped to explain the flight: you get four tasting scoops, your choice from ANY flavor on the menu, for $10.  It really lets you sample more of the flavors without committing to full scoops (which, I was seriously about to do, because I had such a hard time deciding - calories be damned!)

Here is what I went with, with friendly server Ian's help as it was hard to narrow down:

*Black Olive Brittle & Goat Cheese
*Tomato Water & Ojai Olive Oil Sorbet
*Stumptown Coffee with Compartes Love Nuts
*California Peaches with Lemon Crumble

I had been immediately drawn to the creativity of the Black Olive Brittle & Goat Cheese flavor, but in the back of my mind did have some reservations about how it would taste: goat cheese can be pretty pungent and dense in texture.  It turned out to be a favorite that I will definitely return for soon: the olive brittle had a lovely, perfectly balanced mix of briny flavor with that distinct caramel/candied crunch, in super smooth, ever so slightly denser creamy texture with the goat cheese almost coming through as an after thought.  So uniquely delicious - who would have ever thought to put these ingredients together, and in ice cream form?

As I worked my way down the sample bowls, I found myself calling every single flavor my favorite.  The (almost blood orange sorbet hued) Tomato Water & Ojai Olive Oil Sorbet was sweeter than expected, as if it was made with heirloom tomatoes picked fresh from the farm, late season so that the sugars were even more concentrated. 

Stumptown Coffee with Compartes Love Nuts could easily be the mascot flavor of Salt & Straw and their marriage of Portland (coffee) with LA (chocolate) - and the blend of fragrant roast bean with hand roasted nuts that are caramelized with Tahitian Vanilla, sprinkled with sea salt, then layered in chocolate blend and topped off with raw cacao powder (best invention ever) was irresistible.  I bought a pint to go.

Last but not least was the California Peaches and Lemon Crumble: peaches are of course in season and a must-get on every farmers market trip recently, so I loved that they featured this in a seasonal ice cream flavor and paired it with citrus (!) and crumble, so that it was like the essence of a gorgeous height-of-the-season peach pie in the smoothest, creamiest ice cream form.

The Tasting Flight is a great option for newbies or those who want variety: a single full sized scoop is normally $4.25 and double $6.25.

I almost licked every bowl clean, and were it not for limits of biology and social decorum, I would have ate my way through the entire menu the first day.

Also, beyond the clear love and care S&S puts into their products, the service is amazing as well.  Despite neverending lines and customers demanding attention on opening day, Kim and Ian still took the time to really try to connect with each customer.   Kim came by several times to ensure I had my tasting and was enjoying it on what I called the 'flight deck' - the little counter to the back side of the cash register where I snuck to do the tasting, since the few counter seats along the window were already taken.  Between the great ice cream and personal service, I was sold.

Can't wait to go back, to try their milkshakes as well (especially another taste of Portland / tease to local outpost PokPok: Pomegranate PokPok Drinking Vinegar Shake).

Beyond what they're scooping / churning: I've also got to go back and check out all the fun gourmet goodies in their cubby shelves: from "chocolate vermicelli" to "hand crafted bourbon barrel matured maple syrup"!

See you again soon, Salt & Straw!

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Salt & Straw

240 N Larchmont Blvd Los Angeles, CA 90004

Ph: 323.466.0485

Website:  saltandstraw.com

Parking: Larchmont Village Plaza structure

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