Baroo: Pure Imagination in World of Chef Kwang Uh's Creation

The feeling you get when you first pull into the non-descript strip mall where Baroo holds ground, and when you first step into the quaint yet pleasantly unsettling nook, is a version of what I would imagine the kids who won Golden Tickets felt when they first set foot in Wonka's factory.

Except that Baroo is tiny, where Wonka's factory was gargantuan, and Baroo is obsessive with natural ingredients, fermentation and locavorism, as Wonka was about sugar spun confections produced en masse...but it's that core feeling of wonder, and being unsettled in a simultaneously fantastic and unnerving way.  Because you are greeted by things you may not ever have even thought to think of.

When you first step into the 'free-style experimental kitchen', you see a big wooden communal table, barstools by the counter, and a back wall with shelves packed with every-color science-lab-like jars of things quietly fermenting.

You don't see any staff for a while (because the hardworking staff of two are busy in the kitchen whipping up dishes for hungry diners), so you take the time to peruse the jars.  (Yes, most of what Baroo will feed you has to do with mold and foods in various stages of breaking down.  And you'll love it.)

You wander to the fridge, packed with housemade kombucha in flavors from elderflower to rose & passionfruit to yuzu to lemon verbena.  (And tepache (fermented pineapple juice))  Healthy and tasty - though a menu of fermented foods, those not into that intense fermented taste of kombucha may not want to double up.

You read up on the chef, who after spending time in the kitchens of Daniel in NYC, Nobu Bahamas, Noma, Quique Dacosta and Piazza Duomo, and in the halls of the University of Gastronomic Sciences in northern Italy, earning a masters degree in Food Culture and Communication: Food, Place and Identity, that he has decided to pour his passion into Baroo, a place where he can combine natural ingredients and fermentation and let his creativity flow.

But you would never know about his fine dining background, on meeting the owner/chef, as he seems to embody the humble philosophy behind the name of his restaurant: Baroo means "a bowl that Buddhist monks are allowed to possess and use for their meals until their last breath," which also seems to symbolize the minimalist approach to life in order to focus on what's really important: respect, trust in and love to nature and people.  This he channels through food, using local, sustainable and organic ingredients.  He is not a big talker either, but lets his creative dishes speak for themselves.

My favorite seat is at the counter, where you can glance over the collection of cookbooks, dry ingredients, and peek into the kitchen.  Homey, like being invited over to a friend's house for dinner, and checking out their life as a collection of knick knacks on their shelves, while waiting for the party to commence.

And when the food arrives, it's understated but very simply spectacular.  Some dishes are composed of ingredients you'd never heard of, which you excitedly Google.  Some are twists on more familiar favorites.

Though Chef Uh loves all his dishes, when pressed, one standout he and partner Matthew Kim would recommend is Noorook (Koji) ($12) Job's tears, kamut & farro, roasted koji beet creme, concentrated kombu dashi, toasted seeds (sunflower & pumpkin), macadamia nuts, finger lime, and rose onion pickle.  Every grain makes its presence known here, perfectly cooked and clean, distinct, made cohesive with the beet creme and dusted with super finely grated cheese (?).  It has risotto qualities, but is at the same time unlike anything you'd ever tasted, especially with the umami and subtle tartness of koji (edible mold) kombu dashi, crunch of seeds, nuts and exquisite tiny bursts of brightness via finger limes cutting through the grains which are rich yet light at the same time. Confounding in the best way.  The only thing I knew was that a few forkfuls in, I was hooked, and had already decided this was my favorite and I needed to come back for more.

 Gim (Seaweed) ($12) has a similar mix of grains but with different 'toppings' / 'mix-ins': Job's tears, kamut & farro grains with amaju, assorted seaweed compte with shiitake, tofu, spirulina, nasturtium, nori chip, mixed berries, wasabi daikon, lime onion jalapeno, pickle.  I didn't think that berries would go with warm grains (the only time I'd encountered the two together would be in some kind of cold salad) - but the earthiness of the mushrooms, grains and tofu were well balanced by the vibrant juicy sweet/tart of the berries, punctuated by the slight heat of wasabi, jalapeno, and acidity of pickle and lime, and the crisp crunch of the nori chip.

Then there were new takes on dishes familiar to LA food lovers: my favorite is the Kimchi Fried Rice ($9) pineapple fermented kimchi, amira basmati rice, 63 degree sous vide egg, gremolata, pineapple jalapeno salsa, purple potato chips, roasted seaweed, toasted buckwheat & quinoa, and micro greens (option to add slab bacon for $2)

Changing up the rice to basmati apparently makes a huge difference! Again, many ingredients and tastes you wouldn't think to combine, come together to blow your mind.  This one, like Chef Uh's other dishes, also pay amazingly detailed attention to balance of levity and density, juicy, crunchy, crisp, sweet, sour, spicy, savory all in harmony - and again every grain of rice is clean and distinct.  Chef Uh's Kimchi Fried Rice is the new crack.

Then there is Baroo's Ragu Style ($15) spicy oxtail faux ragu, tendon puff, gochujang gremolata with cherry tomatoes, krout powder, three years aged parmigiano reggiano with handmade pasta.  With mostly recognizable ingredients, this dish may seem the least exciting of Chef Uh's limited menu, but you'd be remiss to skip it - it may be one of the most flavorful, and again shockingly rich AND light at the same time of any pasta dish you've had.


And then will also make you realize that most of the other dishes don't have any meat in them: and you never even missed it, because the flavors and textures are so amazing.  And when you get up from a meal at Baroo, you are fully satiated, but not lethargic like you might be at a gluttonous meal at many other restaurants in town.  I love that the taste is amazing first, and that the 'health' aspect makes it even better (and there is no 'sacrifice' or forced abstinence of any sort).

Baroo's dessert menu consists of baked goods and one fancier option.  Don't overlook the goodies under the glass dome on the side counter - they are incredible, like the savories.

The Classic Shortbread ($2) 84% butter cacao nibs and citrus bursts is probably the best, most clean crumbly piece of shortbread I've had in recent memory.

The Caramel Pearl Chocolate & Oat Cookie ($2) 70% Valrhona chocolate, nocciola is delicious and fun to eat with the chocolate and white 'pearls' sprinkled throughout.

The fanciest dessert on the menu is the Passion Fruit Tart ($7) vanilla bean tart, macha yuzu chiffon, passion fruit curd, elderflower meringue.  Elegant and decadent.  Definitely do not leave without trying this tart.

Jonathan Gold referred to Baroo's cooking as "a taste of the future".  Along those lines, I think that when looking ahead, and considering mass nutrition needs of the species, and moving to vegetable/grain-based diets, some people choose to reduce the things that inhibit efficient energy use and food production, and in doing so remove the human element (Soylent for example seriously makes me think of the slop they funnel through feeding tubes to human incubators/battery farms in The Matrix).  Others, like Chef Uh, choose to celebrate the beauty of nature and pushes in all their efforts with their vision to sustain it.  For the sake of humanity, I hope that Chef Uh's way is the winner.  Please 'vote' for that future by supporting his restaurant :)  Thank you!

On a 7 point scale:

Flavor - 7 bites  
Presentation - 6 bites
Originality - 7 bites
Ambience -  5 stars
Service - 6 stars
Overall experience - 6.5 bites
Price - $$ (2 bite marks)
Probability of return visit - 100% 

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Baroo
5706 Santa Monica Blvd., Los Angeles, CA 90038
Ph: 323.819.4344

Website: baroola.strikingly.com  
Parking: free, in attached strip mall open air parking


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dineLA Winter 2015: Acabar

For food lovers who overindulged over the holidays budget-wise (good eats, you can never have too much of) - dineLA's winter edition has rolled around again to save the day.

If you haven't experienced it already, prix fixe menus are offered at reasonable prices at some of the most popular restaurants around the city, starting today January 19th and running through February 1st.  This year the price tiers are: Lunch: $15, $20, $25 and Dinner: $30, $40, $50.

I was excited to be invited to preview dineLA dinner offerings from Acabar in Hollywood.  This is the sort of 'whole package' restaurant that gets foodies / cocktail enthusiasts / fans of a great night out watching the clock all day counting down to 'GO time'.

The gorgeous, palatial Moroccan decor in itself makes for a great conversation starter from the moment you set foot inside the iconic doors. I'd been a fan of the space before Acabar arrived - back when it was Dar Maghreb and belly dancers were a part of the evening's entertainment.  Acabar brought a more elevated, modern, sexy vibe - a darker den that teases with a glimmering possibility of debauchery (at least of the culinary sort).  On the night of our visit, the opening act was a performance with a scantily-clad dancer sporting giant butterfly wings...(sorry, it was too dArK to capture video!)

Cocktails are not part of the dineLA menu, but the beautiful bar / lounge is definitely a place to make a pit stop on your way to the dining area - especially with a program run by Josh Goldman and Julian Cox. We got to check out a few of the latest concoctions, and a unanimous favorite that night for the fun factor as well as taste was the Zombie.  Made with El Dorado 8 year, lemon hart 151, lime, grapefruit, falernum and pomegranate - topped with a half-lime which is then set on fire: its flames made to dance with a dramatic aerial blast of salt (?) from the mágos-bartender. (At some point I need to write about the ever mesmerizing cocktails on fire...)

In line with the setting, Acabar's regular menu you would expect to be Mediterranean inspired, but really with a more-than-generous dash of 'anything goes'.  While dineLA for many restaurants can be about broad appeal and attracting potential new customers with the safe and just slightly different items - Acabar's event menu thankfully lets its personality belly up to foodies as well.

We got to try every item on the dineLA menu - but these were my favorites:

First course: Beef Carpaccio with bone marrow + black truffle arancini, crispy pulled beef, pickled radish and horseradish.  

Loved the plating, but this one is not just looks.  Tender slices of marbled beef were brilliant paired with arancini with skillfully crafted crusty shells, that crumble open to reveal a piping hot bone marrow and truffle center for super aromatic, 'meat butter' smooth bites. Pink petals of pickled radish added acidity to balance all the richness of other ingredients on the plate.

The kanpachi crudo option is fantastic as well, fresh, fresh fish with nicely balanced sides - that would be a great choice for non-meat eaters and seafood lovers alike.

Second course: Sweet Potato Gnocchi with hen of the woods mushroom, red cow parmesan, and brown butter.

I normally would not opt for the all veggie dish - especially in a prix fixe situation - but it's hard to resist hen of the woods when you see it on the menu. This was a lovely entree with toothsome bites of gnocchi with the slightest hint of sweet, and rich, lightly crisped hen of the wood mushrooms so earthy and robust that it made me not miss the protein.

The scallops and braised short rib are solid options, but not the most memorable - for those looking for something more unique, they would find it with the sweet potato gnocchi.

Third course: Parsnip Split with creme fraiche cremeux, parsnip ice cream, chiffon cake, milk crisp

I have to say this was the first time I believe I'd ever encountered parsnip as the key ingredient in a dessert.  Tasting this made me wonder why I haven't seen it used any place else???  Perhaps I'm ever biased to savory flavors in the course that is expected to be sweet, but I really loved the balance of flavor and textures in this dessert - and would have brought a bag of those airy crunchy delicious milk crisps home with me if I could!

The other dessert options on the dineLA menu are tasty as well: the coconut coulant was like a very robust custard with a flavor that reminded me of the 'coconut milk pudding' that you'd normally see in Cantonese restaurants for OG dim sum.  The Gimme S'more dessert would appeal to chocolate fans.  But neither come close to the Parsnip as far as I was concerned.

And for the grand finale that had my heart at first sight: foie gras macarons.  Foie. Gras. mAcArOnS.  A tray of them.  A perfect celebration of the return of one of my favorite foods ever - now legal to serve, but still generously given freely as a mignardise at the end of this media preview.  The luscious liver flavored filling may not be for everyone - but to the foie lovers out there - BLISS.  I'm currently confirming with the team whether this is actually offered during dineLA or if it was a one-time treat for the preview event...stay tuned.

In any case, the three course menu was fantastic - and a good way to 'taste drive' the restaurant.

[If you have the stomach space for it - check out their oyster selection too - the last time I was there (not during dineLA) they served my fav, Shigokus!]

Kudos to Acabar for stepping it up for dineLA!


*Disclaimer:  this meal was hosted.


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Acabar
1510 N Stanley Ave., Los Angeles, CA 90046
T: 323.876.1400

Parking: Valet or street

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Stella Barra Hollywood: Just Right, Mostly

Too cheesy. Too dense. Too acidic. Words that describe my usual reaction to pizza of ages past (and maybe myself, in general, but that's a whole different post...).

Pizza has come a long way, especially in LA. I fell for Chef Jeff Mahin's, with its incredible crust made with specially formulated dough allowed to rise to perfection (in individual jars!) at Stella Rossa (name now changed to Stella Barra) last year.  

So I was excited to see chef Jeff opening up a second location recently in Hollywood (on my way home!).

AND parking was easily had at the Arclight cinemas structure - the restaurant is on the corner of the complex on Sunset Blvd. I went on a Monday night to avoid the Hollywood crowd, and while the place is still new to the neighborhood, was able to slide in for a table pretty easily.

 

I started with the Fresh Local Burrata ($10.95) with roasted tomato jam, house-made bread, sea salt, arugula.

All I have to say is, if I only had a month to live and could only eat any of the three ingredients on this plate until then, I would die a happy eater. (Well, I'd have to break for foie, and uni, and truffle...and jamon iberico. But besides those...you get the point.).

Every individual component of this plate was equally perfect on its own and in balance with the others - the fresh made burrata was a perfect consistency, the top broken through to unleash  its soft creaminess enhanced by some fantastic olive oil, in perfect harmony with the amazing tomato jam below - which is also just right - not too sweet as the name seemed to suggest, but somehow exactly at the center of the intersection of savory, tart and sweet. The texture is almost like a marinara sauce but a bit chunkier.  The two could induce foodie ecstasy on their own - but there was still the housemade bread. That incredible fresh baked artisanal bread with the crisply crumbling crust and the flavor packed soft yieldy interior...finishes off the (un)holy trinity on this plate. I actually really can't stop thinking about it, and need to go back soon.

The next thing I had literally left me no choice once I spotted it on the menu: Porchetta & Fennel pizza ($15.95): caciocavallo, parmesan, Calabrian chilies, smoked paprika oil, parsley.

I had fallen in love with porchetta at first bite: Chef Evan Funke's version, put into sandwich form with ciabatta and served with fried pork skin and egg and pesto Modenese and all kinds of juicy crispy luscious deliciousness. I hadn't experienced it in any other form before then - and that became the definitive porchetta for me in my mind. I'd even developed a Pavlovian response at mere mention of the word. So I was kind of expecting something with really juicy pieces of slow cooked pork on it...

Stella Barra's version was beautiful: with their porchetta like shavings of pork baked to crisps - it was still delicious, but just different from what I had in mind (fair comparison or not). Slivers of fennel were softly crunchy, their mildness counterbalancing the bit of heat from the chiles. The mix of flavors made the pizza overall remind me of a sausage/pepperoni pizza - except with 10 times fancier ingredients. The crust still rivals some of the best in town, but I felt wasn't as mind blowing as the ones at the Santa Monica location (because of the lack of wood-fired oven?).  My absolute favorites from the SM location are the Shaved Mushroom (truffle) pizza and Bloomsdale Spinach (yes you read that right) pizza - so think I will try those next time I'm back at the Hollywood location to see how they compare.

 

For dessert: I had to have the Salted Caramel Pot de Crème - a bit more heavy handed on the salt than the one at the SM location, but every bit as richly creamy and delicious.  Everyone also raves about the cookies here, but I was too full to have more dessert, so I got the Sea Salt Chocolate Chip cookie and Bacon Chocolate Chip cookie to go.  Since I didn't eat them til the next day, I'm not going to review them here and will til my next visit so I can have them fresh...

Overall, this is a great new addition to the area and a definite must stop for people looking for good food before or after a movie at the Arclight.

 

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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Stella Barra Hollywood

6372 West Sunset Blvd. Los Angeles, CA  90028

Ph: 323.301.4001

Parking: $3 for first 2 hours with validation

Website: stellabarra.com

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Sushi Roku: Sweet Sixteen Specials

I'd always wondered about Sushi Roku, the sushi chain belonging to the same restaurant group as BOA Steakhouse, but somehow never found my way there.

So it was nice to see an invite in my inbox recently, to a Sweet Sixteen celebration at the original location - preview of a special menu marking the 16th anniversary of Sushi Roku Hollywood's opening.

At this location only, starting tomorrow March 1st through the end of the month, they will be serving a menu of special dishes and cocktails - 16 of which are $8 each, and two at $16 each.

The one that jumped out at me the most, of course was the Toro Sushi with shaved black truffles ($16)! I unfortunately didn't get to try this at the preview event, but I did like the American Kobe Meatballs with mayo and karashi mustard (3 pcs for $7).

Other items on the menu include:

· American Kobe Beef Potsticker ($8) with kimchee and soy chili vinegar

· Tuna Tartare (2 pcs for $8) with caviar and wasabi root - I did try this one and the presentation was fun, in a little fried wonton cup shaped like one of those Tostito scoopers. The caviar, tuna and wasabi are all strong flavors - for those who like flavors to go 'all out'.

· Spicy Tuna Hanabi (2 pcs for $5) served on crispy rice

There are also specialty cocktails, and the Lychee Imperial Martini with Belvedere, lychee & lemon sour and kefir lime leaf is very drinkable at $8.

Though many of the food items are still relatively pricey, the drinks seem reasonable - and it's one option for a night out in Hollywood in a 'historic' (by LA standards, 16 years is an eternity!) venue. Plus, those who order from Sushi Roku's Sweet Sixteen menu during March will automatically be entered to win an Omakase experience for four people from Executive Chef Jiro Kobayashi.

Good luck!

Disclosure: This meal was hosted.
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Sushi Roku Hollywood
8445 W 3rd Street, Los Angeles, CA 90048
Ph: 323.655.6767

Website: sushiroku.com
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The Saban Free Clinic: Extravaganza for the Senses - One of my Fav Events in LA

The Saban Free Clinic's annual fundraising event, Extravaganza for the Senses, is one of my favorite food events in LA.  Maybe because it's a fun night out in a setting that's 'glamourous' as it's a studio in Hollywood, making you feel like you have behind-the-scenes access, while small and intimate enough that you don't feel like you're getting swept up in the wave generated by some marketing machine in overdrive.  Maybe because organizers are fantastic in providing entertainment (DJs, photo booths, fortune tellers, henna artists, massages...) as well as the AYCE and AYCD. Definitely because you get delicious bites of some amazing food from some of the top restaurants in LA - and you get to be selfish in your indulgence and magnanimous at the same time - with 100% of proceeds from the event going to a great cause: providing healthcare and social services to those who cannot afford it.

Last year I was a volunteer, and event organizers were kind in letting us wander and enjoy the event after we had finished our shifts!  This year organizers very generously provided a media pass - and they let me have VIP access too, I was superexcited to check out what the VIP lounge had to offer!

The event is basically set up along a main 'street' at the Sunset Gower Studios, with tables on either side offering all kinds of deliciousness for foodies and wine lovers alike.  I'm really not a big wine drinker but it must have been heaven for those who are: there were tables of freely flowing vino as far as the eye could see, and they poured all night.  I mainly flitted between restaurant tables - one of the first that drew my eye was Soleto, a newly opened "trattoria an pizza bar downtown" that I still need to try.  As it was a hot and humid summer evening, they wisely brought cold foods - and a lovely spread of it!  Salads in shot glasses: sauteed shrimp, salumi and olive, and salmon potato, and samplers of tiramisu and strawberry shortcake - all delicious.

Last year one of the most popular booths was Chaya, and I made sure to hit it early this time before they ran out.  LOVED the mojito-infused compressed watermelon, served in refreshing bite-sized cubes on a pick - the perfect summer treat. 

Chaya's other offering was just as great - shrimp ceviche with yuzu.  Love the beautiful colors and hit of crisp, bittersweet citrus for an Asian twist.

Another cold serve item I was impressed with, was the cucumber dill gazpacho from Upstairs 2.  It was like the Goldilocks of gazpacho - not too thick, not too weak - just right.  And super refreshing. 

Upstairs 2 also served a duck confit with wild mushroom ragu and baked polenta.

A restaurant I was pleasantly surprised to see was D'Cache, a cute little hidden gem of a Mediterranean place in Toluca Lake.  It's one of those places that transport you, and make you feel like you're on vacation for a hour or two or three.  And the food is pretty good as well!  At this event they brought red wine braised short rib empanadas - I loved the rich, flavorful filling and the presentation on these.

Their second bite was a cucumber round stuffed with salmon ceviche.  I loved the flavors and textures of the stuffing!

Aside from food there is also a silent auction and select booths offering different accessories - bags, scarfs, jewelry.  I truly madly deeply wanted these paper thin gold filigree, subtly crystal studded earrings - but unfortunately they were over $100 and out of my price range.  So back to coverage of the food it was...

The brightly colored, whimsical yet elegant displays at the Sweets & Treats Inc. booth caught my eye.  They were offering vanilla cake pops with a sugar coating that reminded me of gumdrops, in really fun colors.  These were more pretty than tasty though...

Quickly running out of stomach space, I knew I had to hit one more super popular booth that also ran out last year:  Jar.  With their dynamic duo of chocolate or butterscotch budino.  So smooth, creamy and delicious.  Wish I had room for 10 more of these.

Saving the mythical VIP lounge for almost last - I happily made my first stop there at the cocktail counter.  They were serving this PAMA cocktail, a version of the mint julep using the pomegranate liquer and I think bourbon or whiskey (can't remember which...oops, yeah I had a good time).  It was a bit strong for me but I loved the gorgeous presentation with the huge leaves of mint!

There are also two food stations within the lounge, one of which was AOC!  You could watch chefs cook up pork belly and serve them hot off the grill with ricotta and a juicy slice of peach.

Bliss Spa sponsored massage, facial and nail stations at the event too!  Some of these were offered outside, but within the VIP lounge the line was shorter and I was able to slide in one of each!  They did a quick color change on my nails (and I discovered I love Essie ChinChilly, a mocha color tinged with purple), gave me an oxygen mini-facial (kind of cool with this little plastic gadget blowing a mist onto your eye areas to hydrate it), and a 10-minute massage.  Genius idea to have this at the event...

One of the cool things about this event too is that everyone is here for a good cause, so people tend to be just really nice overall, it's less of a 'scene' though it vibe is very high energy and fun. Towards the end of the night people kind of let loose on the impromptu dance area by the DJ outside the VIP lounge and vendors start giving away bottles they didn't end up finishing etc. or trading others for food they missed while working - so great to see the bonding and comraderie that happens among vendors as well as total strangers connected by food for the body and soul.

Thanks for another wonderful experience and caring for those who are in need.  Looking forward to the next one!

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Extravaganza for the Senses
Saturday July 21, 2012 7-10pm (VIP early entry at 6pm)
Sunset Gower Studios
1438 N. Gower Street, Hollywood, CA 90028
Event Website: thesabanfreeclinic.org
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Your 'donation' is tax deductible:
For those who attended / are planning to attend next year: Know that not only does the price of admission goes towards a good cause - health care for those who cannot afford it - it's also tax deductible for you. According to the event site: The price you pay over and above the fair market value of the ticket is a charitable contribution and is tax-deductable to the fullest extent of the law. See site for more details.

dineLA Summer 2012: Sadie Restaurant - the One in Which I Shoulda Stuck with my OCD Self

Every time dineLA rolls around, I eagerly comb through the extensive list of restaurants looking for the most exciting menu items and/or the best deals.  I collect my findings in an easy reference post, as much for myself as anyone else who might find it helpful.  I follow my list, for the most part, wherever I can score reservations.

But this time, I deviated.  I let go of my OCD self and tried to be spontaneous, one day when I got out of work unexpectedly early, and found myself with time to get ahead of traffic and slide in somewhere for a table right at opening.  I'd seen many, many mouthwatering photos (of regular menu items) from fellow foodlovers at Sadie Restaurant - so even though I hadn't done my usual research yet on their dineLA prix fixe menu, I decided to live in the moment, and go check it out.

I fell in love with the covered back patio-style space as soon as I set foot in it.  Love the outdoors-indoors decor and the soothing sounds of flowing water in a cobblestone-rimmed, ground-level 'fountain' that ran the length of the back wall. It's a serene oasis steps away from the sensory-overload stretch of Hollywood.

I kicked off the meal with a delicious cocktail: Friar Fresh 12 with Plymouth gin, velvet Falernum, lemon juice, honey and grapefruit juice, which was light, well balanced and refreshing on a hot summer day.

But when the 3-course, $35 dineLA menu arrived, I was a little disappointed to see Sadie fall into the lazy 'steak or salmon' camp, like so many other dineLA restaurants unfortunately did this time around.  But the starter held promise of possible excitement (after the fact I saw that the 3rd option wasn't what was listed online): Duck Confit Croquettes rich lady peach, curly yellow endive, coffee duck jus (similar item $14 on regular menu).  I love duck, and was interested to see how it would taste breaded and fried, with the peach and coffee duck jus.  The plating was quite pretty when it arrived, but the balls ended up being disappointing: from a deal perspective, it was good that they were generously sized, but when it comes to texture and taste, its size worked against it - the ratio of crunchy exterior to what-could-have-been-a-juicy-flavorful-filling was way off, the breading was too thick, dense and lacked the pleasing crispness I was expecting.  The texture of the duck was also sort of mushy and stringy at the same time.  I actually could only finish one of the two balls, and left the other one on the plate.

For the entree, I went for the Prime Hanger Steak potato cremeux, roasted forest mushrooms, hearts on fire ($29 on regular menu) - mainly as I had no idea what 'hearts on fire' were and looked forward to one element of surprise.  Turns out they are a leafy veggie with beautiful red 'veins' - though they elevated the presentation of a basic plate of sliced steak, potatoes and mushrooms, at the end of the day their role was pretty much garnish. That said, the mushrooms were flavorful and the steak (medium rare) was fine - not mind-blowing but a decent dish, and enough to be filling as an entree.  (I saw after the fact that the menu posted online featured short rib for this dish, not hanger steak, so that's 2:2 for not delivering whta was advertised).

Last course of the prix fixe meal was Keffir Lime Creme with whipped sweet goat milk, cocoa soil and salty peanuts (most desserts on regular menu $8).  I figured this one would be like panna cotta, with their own fine dining flourishes.  What arrived was a gelatinous creme that looked straight out of a boxed mix and jello mold - the whipped sweet goat milk sounded interesting but was a misshapen what I'm guessing should have been a quenelle that kept sliding off the creme, because the creme was so slick and slippery like jello.  Had the creme been more...creamy...it would have been nicely counterbalanced by the cocoa soil. There were maybe 3 pieces of salty peanut that tasted like they came straight out of a Planters jar - not what I would have expected for a gourmet dining venue.  The only silver lining on this one was the pretty flower garnish on top.  Assuming same portion sizes though, the deal ended up being $51 -$35 = savings of $16, and if you checked in on Foursquare with a registered Amex, it would have been another $5 credit for a total of $21 saved.  So I guess that makes everything a little more palateable.

Luckily, when looking at the regular menu "charred" Bone Marrow had stopped me in my tracks ($14) - I had added it as a supplement to the meal and was very glad for it, as the saving grace for dinner that night. The marrow was beautifully lush and fatty, and the toppings were interesting: peppadew peppers, leek ash, and citrus chive vinaigrette.  However, having tasted the amazing bone marrow at Black Hogg, which set a high bar (#foodgasmic and 2 bones for $12) - I couldn't justify returning for the $14 price tag on a solitary bone.

People whose opinion I trust still rave about Sadie, so I'm sure that the dineLA menu they chose to feature was not reflective of the quality of their regular menu.  However, that I think is the downfall of participating in dineLA if you are only going to do it half-heartedly: since many use dineLA as a lower-cost way to 'sample' restaurants before committing to a full and more expensive meal - going halfway on your dineLA menu may turn off would be new customers, who may not return and risk more money to give you a second shot.

As for me, sometimes I wonder whether it's healthy to be so OCD...and then I go spontaneous and this happens.  So, back to OCD it is, at least when it comes to dineLA.

On a 7 point scale:
Flavor - 5 bites
Presentation - 6 bites
Originality - 5 bites
Ambience - 6 stars
Service - 6 stars
Overall experience - 5.5 bites
Price - $$$ 3 bite marks regular menu)
Probability of return visit - 65% 
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Sadie Restaurant
1638 North Las Palmas Avenue, Los Angeles, CA 90028
Ph: 323.467.0200
Website: sadiela.com
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The Pikey: Gastropub with Brilliant Brunch in Hollywood!

I'd never been to Ye Coach & Horses, the historic dive bar that was on Sunset in the space that has now been transformed to the two month old British-American gastropub The Pikey Cafe & Bar, so I have no basis for comparisan, but the new space is fantastic, as I found out this weekend. 

When lifestyle blogger Whitney Lader sent an invite for a media tasting, to check out their newly launched brunch service - I couldn't resist. Girl has mad talent picking places that have the perfect storm of cool venue, great cocktails, and fab food - and The Pikey is no exception.

The new space, as the name states, is a hybrid of cafe and bar - divided into three sections: sunlit dining room, adjacent to the cavernous main bar with red booths, and private bar in the back.  The cafe area has a cool retro-luxe Manhattanite vibe with huge ornate gold-framed mirrors, rustic wood tables and chairs, and green booths running the length of the dining room, leading up to an open kitchen in back.  Where Chef Ralph Johnson, former executive chef of New York's 1-Michelin-starred The Spotted Pig (who has also worked with Chef Heston Blumenthal of London's famed 3-Michelin-starred The Fat Duck, and was named one of Zagat's 30 under 30 in New York last year), is at the helm.

The Pikey prides itself on using organic, local, farm produce and free range, cruelty-free meat - and quality of ingredients really shone through in all the cooked dishes we tasted (with a party of ten, we were able to try a lot of the dishes on the brunch menu)! 

We started with housemade pastries: Coffee Cream filled Donut, and Sticky Bun.  To be honest, I didn't really love these - the donut was a bit too chewy, and the coffee cream was runny and not very flavorful.  Then again, I did arrive a little late, so that might have been a factor in texture.  The Sticky Bun was quite good - it's apparently a two-day process to produce! - but not mind-blowing.

The cooked dishes though, were amazing - unexpectedly high-end fare in a decidedly unstuffy setting - and what will definitely be bringing me back soon!

Brioche French Toast with stone fruit & creme fraiche ($11) this was one of the best french toast dishes I've ever had - the toast itself was nice and fluffy with slightly crisped sides - but it was the toppings that stole the spotlight.  The combination of super fresh sweet-tart peaches, cherries, lovely, smooth creme fraiche and super fragrant basil was pitch perfect.  As was the ratio of 'toppings' to toast.  Love that they didn't do the standard syrup or berries.

With a full bar, The Pikey has a great cocktail list  - Bloody Mary caught my eye as it is made with housemade Vegemite (paste made from yeast extract)! So...Australian (fine, it is a British colony).  I usually don't enjoy Bloody Marys as they are too thick, like drinking tomato sauce - which isn't that appetizing first thing in the morning.  But The Pikey makes theirs nice and light - it was actually a very refreshing drink, with a bit of heat - and a giant stalk of celery for garnish (and snack...).

Next up was my absolute favorite of the meal: Curry on Toast with a Fried Duck Egg ($10) - it was shockingly sophisticated / original for brunch much less at a pub!!! The curry was intoxicatingly fragrant, and perfectly tempered for the just awakening stomach / sense by the toast and soothing mild flavors of the duck egg and its lovely runny yolk. I don't think I've seen such a dish at any other brunch spot in LA...A bloody brilliant dish that I will definitely come back for!

Apparently Chef Johnson knows quite a bit about meats, especially pork. He house cures / smokes his bacon and sausages etc., and the House Smoked Bacon ($5) was delicious - spot on fat to meat ratio and just the perfect hint of sweet.

The Cured Arctic Char with Scrambled Egg, Biscuit, and Hollandaise ($14) was a beautiful sight - though this one doesn't strike you as immediately original as the others, this was a nice meeting of three classic breakfast items that you wouldn't normally see together: scrambled eggs + cured fish (inspired by lox?) + hollandaise sauce (normally served over a poached egg on eggs benedict).  A very well-executed plate - the scrambled egg was beautifully pillowy and still wet around the edges, the way I like it.  The fish added a smooth, cool blast of salinity while the hollandaise held it all together with creamy deliciousness.

One of the ladies at our end of the table, Sam Durbin, loves and requested Egg in the Hole with House Smoked Bacon and 100% Pure Maple Syrup ($12) - I wasn't very familiar with the dish, but it is pretty much self-explanatory - it's an egg cooked into a hole cut out in bread.  And, as Sam pointed out, what V made for Natalie Portman's character for breakfast in V for Vendetta - that is what sparked her interest in the dish, and she had set out to try it at every place she could.  This is why I love meals with food writers.  The Pikey's version of Egg in the Hole though was I think overshadowed by the epic creativity and taste of the others.

The kitchen very generously kept sending out food! We also tried Slow Roasted Pork Belly Sandwich with horseradish cream, cornishons and watercress ($13) - this was more like hamsteak in taste and texture, but I did love the use of horseradish cream for a kick that cut through the pork flavors nicely, and cornishons chopped up and slid right into the sandwich that punctuated bites of meat with bursts of sour-sweet juicyness.  The fries on the side are also noteworthy - they're 'thrice cooked', which makes them super crispy outside and deliciously soft and yieldy inside.  We didn't leave a single fry on the plate.

Last up of the cooked dishes is the Fried Eggs, Pork Sausage, Bacon, Beans, Roasted Tomato & Mushroom with Grilled Toast ($13) which our informative server let us know is actually called "Full English Breakfast" - but they broke out the elements on the menu as most people here wouldn't know what Full English Breakfast means.  I thought the best thing on this plate was the housemade pork sausage, so soft, tender and fresh.

Before we finished, fellow foodie Narmar ordered Pimm's Cup made with fresh berries, and having established that we were both huge fans of Matt Biancaniello of Library Bar, I trusted her recommendation on this drink - and she was right, it tasted so fresh and light yet flavorful with fresh muddled berries.  Would order this again on my next visit, for sure.

All in all, a fantastic meal that exceeded all (already high because it's a Whitney event) expectations. Exciting, delicious food in a lovely space for reasonable prices - it's a winning combination.

The Pikey also has a pretty intriguing dinner menu that includes Welsh Rarebit, Seared Squid with Curried Chickpeas, and pig ear salad - have made a note to self to go back soon to check that out, especially since they offer that menu for late night dining (last call 1:30am, restaurant open til 2am), and there aren't many places with food this interesting and good that operates those hours!

In the meantime, adding The Pikey to my list of favorite spots for brunch.  Glad we got to go before it blows up into a 'hotspot' with a 'scene' (apparently Michael C. Hall, star of Dexter was also there at a table behind us for most of the morning - single girls around the table bemoaned that no one pointed that out to us the whole time til he'd left!).  The name may reference British slang for 'gypsy', but judging by the quality of food we had yesterday, it's definitely one that will quickly leave its mark on the culinary map of the city, as one that is here to stay.

Cheers to Whitney for organizing yet another fun and delicious event!

[For more photos from The Pikey, as well as other hot brunch spots around the city, check out my Facebook album here.]

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% 

*Disclaimer: This meal was hosted.
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The Pikey Cafe & Bar Hollywood
7617 Sunset Blvd., Los Angeles,CA 90046
Ph: 323.850.5400

Parking: Metered street parking on Sunset (1 hour max - check signs), Valet $7

Website: thepikeyla.com/
Twitter: @thepikeyla
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