Big Pig
Our eyes are as big as our appetites
Lux
Lux is my favorite, a must have if I'm going to Phoenix for any amount of time. Everything here is fantastic; food, staff, drinks, atmosphere, like I said, everything. All the barista's know your drink and have a welcome smile to see you. Pastries are made on site, ample in selection and are delicious. If you think you're too chubby for cake there's usually fresh fruit hanging around and yogurt in the mornings. Free wi-fi and free people watching are a bonus to this dimly lit and cozy atmosphere.
Orange Table
The food here is wonderful. I always have a difficult time deciding on the jalapeno pecan pancakes or the green flannel hash, but the outcome is always very good.
Now slow service doesn't really bother me. I think quality food takes time and I appreciate that process. However, I think the problem isn't that service is slow more so, it's inattentive. I tend to get the same waiter most of the time there and he delivered once out of 7 or 8 times. The issue with this guy is that he spends his time flirting with the female customers and it's embarrassing when you're coffee cup and water glass are empty and you've been waiting for your bill for a half hour while two girls who don't seem interested endure his anecdotes. When that guy gets a girlfriend I may give this place 5 stars.
Now slow service doesn't really bother me. I think quality food takes time and I appreciate that process. However, I think the problem isn't that service is slow more so, it's inattentive. I tend to get the same waiter most of the time there and he delivered once out of 7 or 8 times. The issue with this guy is that he spends his time flirting with the female customers and it's embarrassing when you're coffee cup and water glass are empty and you've been waiting for your bill for a half hour while two girls who don't seem interested endure his anecdotes. When that guy gets a girlfriend I may give this place 5 stars.
Baby Kay's Cajun Kitchen
I love Baby Kay's like pirates love stealing. It's good enough to wipe clean the memory of taking a horrible girlfriend there for our first date. The craw fish ettouffe is something I have to stop to contemplate each bite of because I struggle to comprehend why it's so delicious. The gumbo and jambalaya are also stellar. I like to merge all three in the Cajun Combination.
They make a raspberry vinaigrette there that deserves it's own paragraph and is mandatory on your dinner salad.
Another fantastic creation here is the apricot habenero glaze that one would think would over-power a chicken salad, not the case. Now I know most of you see the h-word and imagine terrible pain, this dish is not prohibitively hot, it manages to catch the flavor of the much maligned pepper and only a fraction of its fire.
If you happen upon Baby Kay's on a day when the special is seafood enchiladas, get them and call me for a refund if you anything less than amazed.
Staff is pretty low key and nice here. Not a good call if you're in a hurry, but worth being late over. I usually sit at the bar if minutes are precious and outside if my time is my own. For what you get the prices are very reasonable.
They make a raspberry vinaigrette there that deserves it's own paragraph and is mandatory on your dinner salad.
Another fantastic creation here is the apricot habenero glaze that one would think would over-power a chicken salad, not the case. Now I know most of you see the h-word and imagine terrible pain, this dish is not prohibitively hot, it manages to catch the flavor of the much maligned pepper and only a fraction of its fire.
If you happen upon Baby Kay's on a day when the special is seafood enchiladas, get them and call me for a refund if you anything less than amazed.
Staff is pretty low key and nice here. Not a good call if you're in a hurry, but worth being late over. I usually sit at the bar if minutes are precious and outside if my time is my own. For what you get the prices are very reasonable.
Bardot
When I learned Bardot was above the Avalon I didn't know what to expect. As far as venues go, the Avalon has a thick coat of charm. When I walked up the stairs to Bardot I felt like I had been whisked away to some place far away from Hollywood and Vine. The low light Mediterranean décor made me feel like calling everyone I saw "baby" with the tone of a purring tiger. This room has every right to be pretentious, but inspired a feeling that was warm and relaxing.
I was joined on this night by the lovely Naomi McCormick who was sure to dazzle my sense of sight and sound. I found myself thinking that if the menu was as compelling as my escort, I was truly in for total sensory overload.
The staff at Bardot is a well chosen group. We were greeted by Stephanie Fessler who single handedly made our corner seat feel like home, not theirs, mine! Our trusty bartender concocted a clever tandem of cocktails, the Long Pipe (rum, pomegranate liqueur and pineapple juice) and The Pearl (tequila, mango liqueur and ginger liqueur) that really set the tone. Chef Jared Simons joined us briefly in skinny jeans and a cool demeanor that wouldn't make you think he had the kitchen of a genius to run.
Now down to the menu, it was time to order. With ten non-dessert items on the menu, you wouldn't think it would be so hard to pick a few. Yet, with every selection I knew there was something I'd regret leaving out. After much deliberation (and nearly a coin toss) we decided on the baby lettuce with house-made goat cheese, French lentils and hazelnuts, beef fillet tartare, roasted butternut squash and baked macaroni. I felt pretty good about what was coming our way, renewed cocktails helped boost my faith
Now I don't do this consciously, in fact it had to be pointed out to me that I am a rigid food separatist. So the ultimate compliment to a meal is when I am so impressed with everything that I go fork hopping from plate to plate, which was certainly the case this evening.
The first thing I tried was the beef fillet tartare and I will concede it to be the best I've had! The pickled fennel and root beer marinade were subtle and played so well with peppers and onions. On the side was two slices of tasty toast. When Naomi said the bread tasted like it was toasted on a campfire I thought there must be some culinary term that might explain it better. Wrong, you just can't argue or paraphrase that kind of warm feeling, campfire it is.
Just as the beef fillet tartare was making me forget about the rest of my table and the rest of the world, Naomi proclaimed, I've never had a candied hazelnut! Her discovery diverted my attention to this wonderful salad. The house-made goat cheese was like something from a dream that you can't manage to explain with words. Luckily we didn't have to speak and simply relied on REM-like telepathy to convey the word YES! to one another.
With a hand like a hummingbird I moved on to the roasted butternut squash which was served in couscous. The roasted squash was accentuated well by the pumpkin seed oil and gave just the slightest bit of resistance in terms of texture. Raisins were a nice addition to this dish as they were cooked to the point of being soft with just a touch of sweetness.
Knowing the macaroni was served hot, I gave it a few minutes to cool. By the time those few minutes ticked off, I was willing to burn my tongue on this baked goodness. The combination of Serrano ham and the nutty taste of Gruyere cheese made this the perfect comfort food. I couldn't get enough.
Bardot should get your immediate attention. The prices are reasonable on any menu, but factor the quality and consider it a real bargain. The atmosphere combines competing levels of hip and cozy that you would think not possible. With DJs playing music quite enough to talk over, but persuasive enough to catch you shaking your hips in your seat and live bands playing on the outside patio, you'll want to stay well after dinner. I can't wait to go back and try the seared sea scallops.
I was joined on this night by the lovely Naomi McCormick who was sure to dazzle my sense of sight and sound. I found myself thinking that if the menu was as compelling as my escort, I was truly in for total sensory overload.
The staff at Bardot is a well chosen group. We were greeted by Stephanie Fessler who single handedly made our corner seat feel like home, not theirs, mine! Our trusty bartender concocted a clever tandem of cocktails, the Long Pipe (rum, pomegranate liqueur and pineapple juice) and The Pearl (tequila, mango liqueur and ginger liqueur) that really set the tone. Chef Jared Simons joined us briefly in skinny jeans and a cool demeanor that wouldn't make you think he had the kitchen of a genius to run.
Now down to the menu, it was time to order. With ten non-dessert items on the menu, you wouldn't think it would be so hard to pick a few. Yet, with every selection I knew there was something I'd regret leaving out. After much deliberation (and nearly a coin toss) we decided on the baby lettuce with house-made goat cheese, French lentils and hazelnuts, beef fillet tartare, roasted butternut squash and baked macaroni. I felt pretty good about what was coming our way, renewed cocktails helped boost my faith
Now I don't do this consciously, in fact it had to be pointed out to me that I am a rigid food separatist. So the ultimate compliment to a meal is when I am so impressed with everything that I go fork hopping from plate to plate, which was certainly the case this evening.
The first thing I tried was the beef fillet tartare and I will concede it to be the best I've had! The pickled fennel and root beer marinade were subtle and played so well with peppers and onions. On the side was two slices of tasty toast. When Naomi said the bread tasted like it was toasted on a campfire I thought there must be some culinary term that might explain it better. Wrong, you just can't argue or paraphrase that kind of warm feeling, campfire it is.
Just as the beef fillet tartare was making me forget about the rest of my table and the rest of the world, Naomi proclaimed, I've never had a candied hazelnut! Her discovery diverted my attention to this wonderful salad. The house-made goat cheese was like something from a dream that you can't manage to explain with words. Luckily we didn't have to speak and simply relied on REM-like telepathy to convey the word YES! to one another.
With a hand like a hummingbird I moved on to the roasted butternut squash which was served in couscous. The roasted squash was accentuated well by the pumpkin seed oil and gave just the slightest bit of resistance in terms of texture. Raisins were a nice addition to this dish as they were cooked to the point of being soft with just a touch of sweetness.
Knowing the macaroni was served hot, I gave it a few minutes to cool. By the time those few minutes ticked off, I was willing to burn my tongue on this baked goodness. The combination of Serrano ham and the nutty taste of Gruyere cheese made this the perfect comfort food. I couldn't get enough.
Bardot should get your immediate attention. The prices are reasonable on any menu, but factor the quality and consider it a real bargain. The atmosphere combines competing levels of hip and cozy that you would think not possible. With DJs playing music quite enough to talk over, but persuasive enough to catch you shaking your hips in your seat and live bands playing on the outside patio, you'll want to stay well after dinner. I can't wait to go back and try the seared sea scallops.
Coast Beach Cafe & Bar
In the middle of a hectic work week, nothing sounds better than relaxing evening on the seaside. Thankfully Shutters on the Beach brings us Coast, a soothing mix of calm and class with rolling waves just beyond your table. If the tranquil settings weren't inviting enough, Coast offers a Farmers Market menu on Wednesdays that has been causing a buzz.
I was seated at a nice table on the patio with the famed Santa Monica Pier in sight. When it comes to order a drink I like to try the house specialty and the basil cucumber martini was an affirmation of this habit. A dry martini, with a basil leaf on top and a lot is not your everyday drink, but today, there was nothing better. Imagine drinking a caprese salad and getting a little tipsy in the process.
There is something about sitting on the water that makes seafood irresistible. As such my friend ordered the shrimp cocktail alongside my crab cocktail. When the platter arrived I wanted to jump right in it, even though it was filled with ice. When strong presentation is met with such anticipation, stand clear of me and the plate. I could not believe how succulent and large the pieces of crab meat were. The shrimp was just as pleasing.
While I had arrived with every intention of ordering the Farmer's Market Dinner, there were a number of entrees on the menu. When our waitress explained the preparation on the Farmers Market Dinner, I was certain it was the right call.
The first installment was a thoughtful tuna and hamachi crudo. The fish was sliced a little less than a quarter inch in thickness and lightly dressed in fennel, chili oil and mint with chunks of pink grapefruit. The compliment of citrus to the uncooked fish was flattering enough to make me and the tuna blush, brilliant.
Couple my weakness for smoked pork with how impressed I was with the appetizers and you still probably can't gauge how excited I was for the entrée to arrive. When the dish came out the spoiling of Bob Schriner continued. The smoked tenderloin was a real treat. The meat was very juicy and tender and the smoky flavor was even better with a little dab of BBQ sauce on the side of the plate. Served underneath the tenderloin there was a pair of crispy rolls filled with pulled pork, pumpkin hash and chestnuts that made my ascension into leisure eating free of any guilt.
At this point I had to shake the hand of the man that made all this possible. Chef Gregory Llewellyn told us that he went to the Farmer's Market in the morning, saw what they had and made up the menu on the spot. I had to commend him on his ability to make such inventive selections and follow through with flawless execution. Mind you, at this point I knew what dessert was, but I couldn't have imagined how good it could be.
The Farmers Market Dinner came with an apple dessert. My friend ordered the fresh fruit cobbler. Both desserts were splendid, meeting the peak where pleasure no longer cares about the thought of decadence. The apple dish had sorbet at its best, juicing Fuji, Pink Lady and Granny Smiths. Every bite I took of it made me wish that there was a dinner remote with a slow-motion button so I could draw out every possible moment to savor this goodness. The sorbet was joined with crisp Granny Smith chips that you could see through as well as glazed Pink Lady apples and a pureed mix with apple butter. The fresh fruit cobbler should have had the word fresh in all caps because the distinction was pronounced by a natural sweetness that is lost in the freezer. The cobbler had mixed berries and a scoop of vanilla ice cream that I watched slowly melt into the rich fruit.
Now that you've learned from my mistake of waiting until I had a bad day to visit Coast, don't repeat it. Remember, Wednesday is the Farmer's Market Dinner, but attending any other day of the week you will leave well served in an elevated state.
I was seated at a nice table on the patio with the famed Santa Monica Pier in sight. When it comes to order a drink I like to try the house specialty and the basil cucumber martini was an affirmation of this habit. A dry martini, with a basil leaf on top and a lot is not your everyday drink, but today, there was nothing better. Imagine drinking a caprese salad and getting a little tipsy in the process.
There is something about sitting on the water that makes seafood irresistible. As such my friend ordered the shrimp cocktail alongside my crab cocktail. When the platter arrived I wanted to jump right in it, even though it was filled with ice. When strong presentation is met with such anticipation, stand clear of me and the plate. I could not believe how succulent and large the pieces of crab meat were. The shrimp was just as pleasing.
While I had arrived with every intention of ordering the Farmer's Market Dinner, there were a number of entrees on the menu. When our waitress explained the preparation on the Farmers Market Dinner, I was certain it was the right call.
The first installment was a thoughtful tuna and hamachi crudo. The fish was sliced a little less than a quarter inch in thickness and lightly dressed in fennel, chili oil and mint with chunks of pink grapefruit. The compliment of citrus to the uncooked fish was flattering enough to make me and the tuna blush, brilliant.
Couple my weakness for smoked pork with how impressed I was with the appetizers and you still probably can't gauge how excited I was for the entrée to arrive. When the dish came out the spoiling of Bob Schriner continued. The smoked tenderloin was a real treat. The meat was very juicy and tender and the smoky flavor was even better with a little dab of BBQ sauce on the side of the plate. Served underneath the tenderloin there was a pair of crispy rolls filled with pulled pork, pumpkin hash and chestnuts that made my ascension into leisure eating free of any guilt.
At this point I had to shake the hand of the man that made all this possible. Chef Gregory Llewellyn told us that he went to the Farmer's Market in the morning, saw what they had and made up the menu on the spot. I had to commend him on his ability to make such inventive selections and follow through with flawless execution. Mind you, at this point I knew what dessert was, but I couldn't have imagined how good it could be.
The Farmers Market Dinner came with an apple dessert. My friend ordered the fresh fruit cobbler. Both desserts were splendid, meeting the peak where pleasure no longer cares about the thought of decadence. The apple dish had sorbet at its best, juicing Fuji, Pink Lady and Granny Smiths. Every bite I took of it made me wish that there was a dinner remote with a slow-motion button so I could draw out every possible moment to savor this goodness. The sorbet was joined with crisp Granny Smith chips that you could see through as well as glazed Pink Lady apples and a pureed mix with apple butter. The fresh fruit cobbler should have had the word fresh in all caps because the distinction was pronounced by a natural sweetness that is lost in the freezer. The cobbler had mixed berries and a scoop of vanilla ice cream that I watched slowly melt into the rich fruit.
Now that you've learned from my mistake of waiting until I had a bad day to visit Coast, don't repeat it. Remember, Wednesday is the Farmer's Market Dinner, but attending any other day of the week you will leave well served in an elevated state.
Comme Ca
Comme Ca exhibits the essence of an aesthetic well beyond the lavish fixtures and themed décor one could purchase. After all, the French countryside is about as far from Beverly Hills in style as it is in miles. Yet, passing through the threshold of Comme Ca one weekday afternoon felt like 5,561 miles had gone by in a matter of footsteps. Visually the dark wood shelves in contrast to the white walls festooned with asymmetrical mirrors had a nice feel. Upon being seated I was quick to notice the room had a unique comfort, subdued with a buzz. The staff contributed greatly to my sense of being of some kind of sedate vacation by imparting the idea that they were to guide how I was doing rather than just what I would order.
We started with the Steak Tartare and the selection of three assorted cheeses. This combination worked very well together and was perfect for sharing. The Steak Tartare was soft and deftly joined by capers and pickled cucumber. The three cheeses were dynamic and offered clever accoutrements. The Purple Haze, a goat cheese flavored with fennel and lavender offered a complexity that needed no accompaniment, just a little toast to spread it on. The Triple Cream was so rich that I had to portion cautiously; the apricots and cranberry brought a welcome bit of tart flavor to balance this decadent full flavored cheese. My favorite of the three had to be the Sharp Cantalet. This cheese was reminiscent of parmesan to the taste, but was much softer as parmesan tends to be a bit coarser. The Cantalet came to life with a little sun-dried tomato and olive.
With an impressive selection of entrees staring at me I was challenged to employ some measure of restraint. I had to remind myself that the lunch hour was at hand and for as much as I would have enjoyed the blissful food coma that would have ensued with the Braised Lamb Shank or the New Zealand Snapper, productivity could suffer with the rest of the day ahead of me. The Croque Monsieur offered me the levels of indulgence I sought in portions that would keep that deliberate dip in my hip. When the sandwich arrived it looked so good that I didn't want to disturb it. Thankfully there was side salad of mixed greens to give the sandwich a moment to cool and be admired. There's something so promising about the sight of fried cheese on this delightful sandwich that makes me wonder how Franco-American relations ever became tense enough to get us to freedom fries. Now that it was finally time to eat "Mr. Cheese", its taste certainly trumped its site. The ham was stacked just to the point that one more thin slice would have toppled the equilibrium with the earthy and rich gruyere.
With a weary eye on the time, I had declined the initial offer of dessert. When I told manager Andre Claxton that I knew I had precious few minutes left on the parking meter he asked if that was why I didn't want opted out. When I nodded yes, he asked me what I drove and where I parked and ran off. How many times in a hundred do you think your restaurant's server or manager would dash away from the juggling of many tasks to ensure that you try the lemon tart AND don't get a parking ticket in the process? Well, Comme Ca is one. When the Meyer Lemon Tart arrived with slightly burnt meringue peaks I wondered aloud, "how could this possibly get better?" The answer to that is with a pistachio crumble crust that was spongy and almost cake-like. All of Comme Ca's desserts and breads come from neighboring Boule on La Cienega. Guess where I'm going tomorrow?
Comme Ca delivers accurately on French provincial fare with service that is warm and flattering. While you could certainly splurge there for dinner, but entrée prices are around $25 which is modest considering all that you get. On the frugal side you could comfortably enjoy lunch of breakfast at about half the price.
We started with the Steak Tartare and the selection of three assorted cheeses. This combination worked very well together and was perfect for sharing. The Steak Tartare was soft and deftly joined by capers and pickled cucumber. The three cheeses were dynamic and offered clever accoutrements. The Purple Haze, a goat cheese flavored with fennel and lavender offered a complexity that needed no accompaniment, just a little toast to spread it on. The Triple Cream was so rich that I had to portion cautiously; the apricots and cranberry brought a welcome bit of tart flavor to balance this decadent full flavored cheese. My favorite of the three had to be the Sharp Cantalet. This cheese was reminiscent of parmesan to the taste, but was much softer as parmesan tends to be a bit coarser. The Cantalet came to life with a little sun-dried tomato and olive.
With an impressive selection of entrees staring at me I was challenged to employ some measure of restraint. I had to remind myself that the lunch hour was at hand and for as much as I would have enjoyed the blissful food coma that would have ensued with the Braised Lamb Shank or the New Zealand Snapper, productivity could suffer with the rest of the day ahead of me. The Croque Monsieur offered me the levels of indulgence I sought in portions that would keep that deliberate dip in my hip. When the sandwich arrived it looked so good that I didn't want to disturb it. Thankfully there was side salad of mixed greens to give the sandwich a moment to cool and be admired. There's something so promising about the sight of fried cheese on this delightful sandwich that makes me wonder how Franco-American relations ever became tense enough to get us to freedom fries. Now that it was finally time to eat "Mr. Cheese", its taste certainly trumped its site. The ham was stacked just to the point that one more thin slice would have toppled the equilibrium with the earthy and rich gruyere.
With a weary eye on the time, I had declined the initial offer of dessert. When I told manager Andre Claxton that I knew I had precious few minutes left on the parking meter he asked if that was why I didn't want opted out. When I nodded yes, he asked me what I drove and where I parked and ran off. How many times in a hundred do you think your restaurant's server or manager would dash away from the juggling of many tasks to ensure that you try the lemon tart AND don't get a parking ticket in the process? Well, Comme Ca is one. When the Meyer Lemon Tart arrived with slightly burnt meringue peaks I wondered aloud, "how could this possibly get better?" The answer to that is with a pistachio crumble crust that was spongy and almost cake-like. All of Comme Ca's desserts and breads come from neighboring Boule on La Cienega. Guess where I'm going tomorrow?
Comme Ca delivers accurately on French provincial fare with service that is warm and flattering. While you could certainly splurge there for dinner, but entrée prices are around $25 which is modest considering all that you get. On the frugal side you could comfortably enjoy lunch of breakfast at about half the price.
Mastro's Steakhouse
We arrived at Mastro's in Thousand Oaks on a cold and windy night. The cozy interior of the restaurant helped to warm us quickly. The dining room was dimly lit and adorned with lots of eye-catching fixtures. Our waiter Shaun was younger, but knew the menu as if he'd written it. At this point a round of neat Johnny Walker's seemed like the smartest thing we could do. I love a place that serves good bread. This is such a simple thing, but not everyone gets it right. A server dropped of a basket of assorted breads that were all delicious. I had to restrain myself from not doubling up on the pretzel bread.
With steak being the obvious entrée choice Kevin and I both elected to go with seafood appetizers. I went with the stone crab claws and was glad I did. Served on ice, I believed that they had been flown in that day. The crab meat was so dense and sweet that I left it free of all the accoutrements on the side. Kevin opted for a dish of braised prawns on crostini with a spicy sauce that made me a bit jealous that I only had a sample of it.
I must point out, by the time we were about to order entrees I was short on nerves. The table next to us was occupied by a Mickey Rooney-looking old man and his 40-something son arguing rather loudly about who had the worst divorce. Now I certainly cannot fault Mastro's for the failure of two bitter men to recognize their belligerence. However, there was a man on a piano in the bar who was much more grating. The live Muzak player was everything you don't want in a piano bar experience. For starters, the songs he chose were your mother's light rock favorites of the late 70s and 80s. Worse yet, the singer had the punishing tendency to flatten out on high notes that he could not reach. Come on pal, do you really think people need to hear Billy Jean bad enough to witness you kill it? If I wasn't mistaken, I would swear that the music was coming through speakers behind us. The absolute moment of hilarity was when the man stood up to play a French horn solo. From this point on, I had a hard time taking anything seriously.
Our main courses arrived and I hoped that the steaks would drown out the Bryan Adam's song from the Robin Hood soundtrack. I ordered the bone-in fillet and could not resist when Shaun asked me if I wanted to, "add the twin tails". I have such a weakness when it comes to lobster. The lobster tails were grilled in the split shell and much easier to extract that I would have imagined. Once freed, these crustaceans were a sheer delight. Cooked perfectly, the tails were so hot that I had to immerse the pieces into drawn butter to cool it just enough to eat.
Before cutting into my steak I wanted to check out our side order. I found it interesting the Mastro's did side orders family style. On one hand that's a bad thing because it isn't so easy to choose just one. Yet, you do feel like you get a break on the bill because the portions are huge and the quality is high. I only needed to hear half the ingredients before ordering the gnocchi in gorgonzola with white truffles and crab meat. I had a hard time deciphering so many rich and wonderful flavors. The gnocchi was so tender that it almost melted in my mouth.
I had to pull myself away from the gnocchi in order to get to my steak while it was still hot. I had grown to expect greatness from this fillet, but upon taking a bite I was left a bit flat. I had heard that Mastro's uses a trademark seasoning on all their streaks, but mine was unseasoned and very plain. I wondered if this was some kind of accident. The cut was beautiful and the steak was cooked perfectly, but in the end it was just bland. I asked Kevin if the same could be said of his prime rib and he let out a slow nod of affirmation. He cut a piece for me and I could taste a faint bit of nutmeg on it, which struck me as odd. Everything we had up to that point was flawless and service was impeccable so I certainly wasn't upset by this let down. I will say I was a little confused though, I mean, a steak house where the steak is underwhelming?
Given the size of the portions here, I certainly didn't need dessert. Even with a slightly eaten steak, I was far from hungry. I just didn't want this meal to end on a down note. I was confident that the cheesecake would leave me feeling good. Once again, my instincts served me well. The cheesecake was good in the top 5 range; silky and rich. Served with a side of fresh berries and peeled orange segments, this was the ending I was looking for. Kevin was inclined to try the signature butter cake which was small, if it was meant for 4 people. Butter cake is not my thing, but this was good.
You might think an unseasoned steak might be enough to keep me from going back to a steakhouse a second time. While prices aren't cheap I think Mastro's has a lot of good things going for it and I suspect the steak would be better on another night. I just hope I don't encounter the piano man again.
With steak being the obvious entrée choice Kevin and I both elected to go with seafood appetizers. I went with the stone crab claws and was glad I did. Served on ice, I believed that they had been flown in that day. The crab meat was so dense and sweet that I left it free of all the accoutrements on the side. Kevin opted for a dish of braised prawns on crostini with a spicy sauce that made me a bit jealous that I only had a sample of it.
I must point out, by the time we were about to order entrees I was short on nerves. The table next to us was occupied by a Mickey Rooney-looking old man and his 40-something son arguing rather loudly about who had the worst divorce. Now I certainly cannot fault Mastro's for the failure of two bitter men to recognize their belligerence. However, there was a man on a piano in the bar who was much more grating. The live Muzak player was everything you don't want in a piano bar experience. For starters, the songs he chose were your mother's light rock favorites of the late 70s and 80s. Worse yet, the singer had the punishing tendency to flatten out on high notes that he could not reach. Come on pal, do you really think people need to hear Billy Jean bad enough to witness you kill it? If I wasn't mistaken, I would swear that the music was coming through speakers behind us. The absolute moment of hilarity was when the man stood up to play a French horn solo. From this point on, I had a hard time taking anything seriously.
Our main courses arrived and I hoped that the steaks would drown out the Bryan Adam's song from the Robin Hood soundtrack. I ordered the bone-in fillet and could not resist when Shaun asked me if I wanted to, "add the twin tails". I have such a weakness when it comes to lobster. The lobster tails were grilled in the split shell and much easier to extract that I would have imagined. Once freed, these crustaceans were a sheer delight. Cooked perfectly, the tails were so hot that I had to immerse the pieces into drawn butter to cool it just enough to eat.
Before cutting into my steak I wanted to check out our side order. I found it interesting the Mastro's did side orders family style. On one hand that's a bad thing because it isn't so easy to choose just one. Yet, you do feel like you get a break on the bill because the portions are huge and the quality is high. I only needed to hear half the ingredients before ordering the gnocchi in gorgonzola with white truffles and crab meat. I had a hard time deciphering so many rich and wonderful flavors. The gnocchi was so tender that it almost melted in my mouth.
I had to pull myself away from the gnocchi in order to get to my steak while it was still hot. I had grown to expect greatness from this fillet, but upon taking a bite I was left a bit flat. I had heard that Mastro's uses a trademark seasoning on all their streaks, but mine was unseasoned and very plain. I wondered if this was some kind of accident. The cut was beautiful and the steak was cooked perfectly, but in the end it was just bland. I asked Kevin if the same could be said of his prime rib and he let out a slow nod of affirmation. He cut a piece for me and I could taste a faint bit of nutmeg on it, which struck me as odd. Everything we had up to that point was flawless and service was impeccable so I certainly wasn't upset by this let down. I will say I was a little confused though, I mean, a steak house where the steak is underwhelming?
Given the size of the portions here, I certainly didn't need dessert. Even with a slightly eaten steak, I was far from hungry. I just didn't want this meal to end on a down note. I was confident that the cheesecake would leave me feeling good. Once again, my instincts served me well. The cheesecake was good in the top 5 range; silky and rich. Served with a side of fresh berries and peeled orange segments, this was the ending I was looking for. Kevin was inclined to try the signature butter cake which was small, if it was meant for 4 people. Butter cake is not my thing, but this was good.
You might think an unseasoned steak might be enough to keep me from going back to a steakhouse a second time. While prices aren't cheap I think Mastro's has a lot of good things going for it and I suspect the steak would be better on another night. I just hope I don't encounter the piano man again.
Mondrian Los Angeles
I've stayed at Mondrian hotels in the past and come to expect good things. However, after a weekend at their West Hollywood location, I would need considerable persuasion to give them my business again. Friday night on Sunset Blvd is going to be teaming with ego and self-importance. I just didn't think I would contend with that from the hotel attendants. For anyone in the hospitality industry to pass off such sour staff is laughable. I don't know what their occupancy rates are, but at $540 a night for a single, I would think patrons would at least receive service that is friendly and receptive, not the case here. I slid the key in the door to realize that there were more goods to be hawked in my room than square feet. Oh and the condoms and lube between the cashews and biscotti, subtle. Why not add a new-age bamboo Slurpee machine? Overall, I thought the aesthetics were aping to be clever and cutting edge, but came off corporate and pre-fab ala Starbucks. The only thing that impressed me was the view, which is the equivalent of complimenting a restaurant on their water.
The plot thickens, while looking at my bank statement online today I notice I'm a little light. My account history shows that these scientists charged both me and my guest for the room. This would only be a mild annoyance if getting someone on the phone there didn't feel like a massive undertaking. To get a billing matter handled I called seven times before getting someone to actually speak with me! I got the voice mail of four different managers and rude and disinterested staff just to get that. Now I might cut you some slack on a Saturday night, but this was on a Tuesday afternoon. Makes me wonder who is running the Mondrian. I have received better customer service in convenience stores than this wrongfully self-proclaimed luxury resort.
The plot thickens, while looking at my bank statement online today I notice I'm a little light. My account history shows that these scientists charged both me and my guest for the room. This would only be a mild annoyance if getting someone on the phone there didn't feel like a massive undertaking. To get a billing matter handled I called seven times before getting someone to actually speak with me! I got the voice mail of four different managers and rude and disinterested staff just to get that. Now I might cut you some slack on a Saturday night, but this was on a Tuesday afternoon. Makes me wonder who is running the Mondrian. I have received better customer service in convenience stores than this wrongfully self-proclaimed luxury resort.
Roy's Restaurant
When I first heard of Roy's I was told, "it's a chain, but it's good." The term "chain restaurant" is synonymous with corporate pre-fab compost. While we have a nation of Olive Gardens and the like to thank for affirming this notion, we also have Roy's to thank for breaking the maxim that you can can't have a great restaurant in multiple locations.
My friend Kevin joined me at Roy's for dinner. He's a Southern dandy by birth, but has as broad and sophisticated a palette as anyone I know. The two of us were looking forward to this meal for days in advance. So the drive to Pasadena was filled with as much anticipation as traffic.
Our much needed Mai Tai's arrived and oh did they deliver. They were made with pineapple juice, a very pleasant surprise and paired delicious dark and light rums. The Mai Tai's were so tasty that I nearly forgot to order the Mojito, which came highly recommended. The Mojito was wonderful with loads of fresh mint and no shyness with the rum.
Now it was time to navigate the menu. I expected the menu to be challenging, for everything I order, there's going to be something else I can't. After flipping back and forth through the pages I decided we would first start off with sushi and a few appetizers before the entrée.
We ordered two rolls; the Little Feet Roll and the Lakanilau Roll. The Lakanilau Roll was the first thing I tried and it sent me reeling. This roll combined Kobe beef, crab, avocado and asparagus. I had to chew very slowly to comprehend all the flavors happening at once. The Little Feet Roll combined rich roasted unagi playfully accompanied by pineapple, avocado and candied macadamia nuts that gave it a nice crisp texture.
In addition to the rolls, we had the Fillet Tartare and the Jerk-style ahi. Kevin tried the Fillet Tartare and was not taken, stating that it just wasn't his thing. That was my benefit because I thought this dish was perfectly done, well seasoned and a real treat. I will admit my fear of raw eggs resigned the quail egg to mere decoration. The Jerk-style Ahi was another standout. This dish was a daily special and not always on the menu.
All this and we still had not ordered our main course. Once we cleared the table again we opened our menus, endorphins surging and cocktails emerging, decisions...still not forthcoming. I must say, our pal Jill was a real pro; she had great suggestions and gave real substantive detail on the dishes. Yet, in typical fashion I could not chose between land and sea so I did what I usually do, take the "and" option over the "or" option making the Surf and Turf an ideal selection. Kevin was also indecisive, but I kept repeating the words, "lobster cognac butter sauce" until he was hypnotized into ordering the Roasted Macadamia Nut Crusted Mahi Mahi, in the aforementioned sauce.
The entrees arrived and affirmed the feeling that we could do no wrong. My fillet was nearly the circumference of a softball, set upon mashed potatoes, surrounded by vegetables and topped off with a skewer that barely held a half-dozen massive tiger prawns. Kevin's Mahi looked impressive as well, but I could hardly take my eyes off what was in front of me. The fillet was cooked to perfection, seared on the outside and just the shade of pink I like to see on the inside. The prawns were seared in butter and lightly seasoned, which was nice because they had so much flavor on their own. The mashed potatoes were thick, decadent and dreamy. In all this I had lost sight of Kevin who was having a sensory overload of his own. I hadn't noticed that he had given me a little sample of his Mahi Mahi. This fish was heavenly; it practically melted in my mouth as I heard that faint voice repeating, "lobster cognac butter sauce."
Now earlier in the evening Jill had told us about dessert, Chocolate Soufflé and Pineapple Upside Down Cake. She said these would take extra time and to just keep them in mind. Now at this point we had not eaten a thing and told her to put us on the dessert list for one of each. So Jill pops in after dinner to see if we want coffee and desserts. Without speaking Kevin and I look at each other, back at her and we send four thumbs pointing to the affirmative. At this point a latte sounded like a very good idea. Kevin and I are both reeling at this point from a parade of amazing flavors. When they arrived Kevin opted for the Pineapple Upside Down Cake and I gladly took the soufflé, one of my favorites. I tried both and found they were a bit over-cooked and dry. I was surprised by this as they were both made at our demand. However, we had such a fantastic streak that I was hardly disappointed. After all, the desserts were not bad; they just broke the string of perfection that we had been graced with up to that point.
My friend Kevin joined me at Roy's for dinner. He's a Southern dandy by birth, but has as broad and sophisticated a palette as anyone I know. The two of us were looking forward to this meal for days in advance. So the drive to Pasadena was filled with as much anticipation as traffic.
Our much needed Mai Tai's arrived and oh did they deliver. They were made with pineapple juice, a very pleasant surprise and paired delicious dark and light rums. The Mai Tai's were so tasty that I nearly forgot to order the Mojito, which came highly recommended. The Mojito was wonderful with loads of fresh mint and no shyness with the rum.
Now it was time to navigate the menu. I expected the menu to be challenging, for everything I order, there's going to be something else I can't. After flipping back and forth through the pages I decided we would first start off with sushi and a few appetizers before the entrée.
We ordered two rolls; the Little Feet Roll and the Lakanilau Roll. The Lakanilau Roll was the first thing I tried and it sent me reeling. This roll combined Kobe beef, crab, avocado and asparagus. I had to chew very slowly to comprehend all the flavors happening at once. The Little Feet Roll combined rich roasted unagi playfully accompanied by pineapple, avocado and candied macadamia nuts that gave it a nice crisp texture.
In addition to the rolls, we had the Fillet Tartare and the Jerk-style ahi. Kevin tried the Fillet Tartare and was not taken, stating that it just wasn't his thing. That was my benefit because I thought this dish was perfectly done, well seasoned and a real treat. I will admit my fear of raw eggs resigned the quail egg to mere decoration. The Jerk-style Ahi was another standout. This dish was a daily special and not always on the menu.
All this and we still had not ordered our main course. Once we cleared the table again we opened our menus, endorphins surging and cocktails emerging, decisions...still not forthcoming. I must say, our pal Jill was a real pro; she had great suggestions and gave real substantive detail on the dishes. Yet, in typical fashion I could not chose between land and sea so I did what I usually do, take the "and" option over the "or" option making the Surf and Turf an ideal selection. Kevin was also indecisive, but I kept repeating the words, "lobster cognac butter sauce" until he was hypnotized into ordering the Roasted Macadamia Nut Crusted Mahi Mahi, in the aforementioned sauce.
The entrees arrived and affirmed the feeling that we could do no wrong. My fillet was nearly the circumference of a softball, set upon mashed potatoes, surrounded by vegetables and topped off with a skewer that barely held a half-dozen massive tiger prawns. Kevin's Mahi looked impressive as well, but I could hardly take my eyes off what was in front of me. The fillet was cooked to perfection, seared on the outside and just the shade of pink I like to see on the inside. The prawns were seared in butter and lightly seasoned, which was nice because they had so much flavor on their own. The mashed potatoes were thick, decadent and dreamy. In all this I had lost sight of Kevin who was having a sensory overload of his own. I hadn't noticed that he had given me a little sample of his Mahi Mahi. This fish was heavenly; it practically melted in my mouth as I heard that faint voice repeating, "lobster cognac butter sauce."
Now earlier in the evening Jill had told us about dessert, Chocolate Soufflé and Pineapple Upside Down Cake. She said these would take extra time and to just keep them in mind. Now at this point we had not eaten a thing and told her to put us on the dessert list for one of each. So Jill pops in after dinner to see if we want coffee and desserts. Without speaking Kevin and I look at each other, back at her and we send four thumbs pointing to the affirmative. At this point a latte sounded like a very good idea. Kevin and I are both reeling at this point from a parade of amazing flavors. When they arrived Kevin opted for the Pineapple Upside Down Cake and I gladly took the soufflé, one of my favorites. I tried both and found they were a bit over-cooked and dry. I was surprised by this as they were both made at our demand. However, we had such a fantastic streak that I was hardly disappointed. After all, the desserts were not bad; they just broke the string of perfection that we had been graced with up to that point.
Tinto Tapas Espana
Tinto was something I had been looking forward to all week long. When I arrived at the restaurant on Santa Monica Boulevard the appearance from outside was pretty unassuming. Yet when I opened the door I was impressed by the layout and design. The bar area offered oversized seats that were inviting, but just beyond the dividing wall with high arches gave way to the red brick dining area where brilliant chandeliers were set high enough to create a relaxed mood that could as effectively
Normally I turn away from Sangria when other drinks are available. I tend to find most Sangrias lack a balance between the fruit and the wine that makes the drink seem like two drinks that don't belong together. Tonight I tasted the old family recipe that was wisely handed down. The pairing of the fruit and wine in the Tinto sangria was limber and unified. Of the white and red served I would give a slight edge to the red, though both were delicious.
To I wouldn't have to make any choices I asked if we could have a Noah's Ark of tapas where we just have two of everything. The anticipation was building as our bright and enthusiastic waitress Lauren brought out the first installment. A small plate offered a dried apricot, a piece of manchego cheese and a chili pepper for two. This toothpick bonded treat was far from tiny in terms of taste. The sweetness of the apricot was subtle and did not confuse the slight heat of the pepper. The textures were so varied, with the firmness of the pepper and the apricot contrasted nicely with the soft zesty cheese.
Next we were served thinly cut Serrano ham with manchego cheese and a baguette slices with a mild tomato and olive oil sauce. I couldn't help but pair the bread with the ham and cheese. Simple rarely feels this smart.
At this point I knew two types of Spanish omelets were coming next and from what I had seen up to this point, I was excited for the chef to raise the stakes. We had two kinds of omelet; the Espanola and the Vasca with an aioli sauce on the side. The Espanola was plain old eggs, potatoes and salt. The potatoes held their form on the plate just long enough to make it to your mouth where they practically collapse. The Vasca combined shrimp, peas and chorizo and the most splendid way that left me wanting more.
Bacon wrapped dates are one of my greater weaknesses which was only made more pronounced this evening when I learned Tinto's stuffs theirs with a mellow blue cheese. The Madjool dates were as long as my thumb and twice as thick. I sliced into it carefully as if I were performing surgery. I took a small bite not even waiting for the Cabrales cheese to cool. There is something so magnificent about a grilled date; it was almost as soft as the liquefied cheese and infused with the flavor of the smoky bacon. If you go to Tinto's for one thing....well you'll end up with several, but if you go there intending to get one thing, this is it!
Croquetas de Jamon came next and made a claim to unseat the last dish as my favorite. These perfectly browned fritters were filled with cubed Spanish ham and a creamy béchamel sauce that made me thankful for the French crossing the Pyrenees.
With the level of authenticity high enough to stamp my passport, I wondered if the vegetarian dishes would bring the same level of joy as the carnivorous delights that came before. The absence of meat far from constituted a deficiency in our continued amazement. The Setas al Ajillo combined wild and cultivated mushrooms in a white sauce with garlic, parsley and chili flakes that I could not get enough of. The Escalivada brought roasted eggplant, tomatoes, bell peppers, onions and garlic together in olive oil and sherry. This dish was served cold and had the essence of a home cooked meal that was so good that you'd eat it as a same-day leftover without bothering to heat it up.
Thankfully, I didn't have to make a choice for dessert. Instead we were obliged by the sampler. Just as the deserts came, Lauren brought us each a dessert filled Champaign flute with a mint leaf on top. This was the delightful Sorbet de la Limon al Cava, which blended cava with lemon ice cream and fresh mint for an extraordinary taste. Of all the marvelous things I had this evening, this was the most special. Serving this drink almost wasn't fair to the other desserts. Yet, somehow I was able to stave off the appearance of impartiality by cleaning each of the four small servings. The Crema Catalana was like a crème brule, but thicker than the traditional custard. The rice pudding was sweet and had just the right amount of cinnamon. The vanilla ice cream was far from plain and tasted as if it were made on site. Of the four, my favorite was the chocolate tart in raspberry coulis. This flourless cake was so thick and decadent with freshly whipped cream and lively with the addition of the seedless raspberry puree.
Normally I turn away from Sangria when other drinks are available. I tend to find most Sangrias lack a balance between the fruit and the wine that makes the drink seem like two drinks that don't belong together. Tonight I tasted the old family recipe that was wisely handed down. The pairing of the fruit and wine in the Tinto sangria was limber and unified. Of the white and red served I would give a slight edge to the red, though both were delicious.
To I wouldn't have to make any choices I asked if we could have a Noah's Ark of tapas where we just have two of everything. The anticipation was building as our bright and enthusiastic waitress Lauren brought out the first installment. A small plate offered a dried apricot, a piece of manchego cheese and a chili pepper for two. This toothpick bonded treat was far from tiny in terms of taste. The sweetness of the apricot was subtle and did not confuse the slight heat of the pepper. The textures were so varied, with the firmness of the pepper and the apricot contrasted nicely with the soft zesty cheese.
Next we were served thinly cut Serrano ham with manchego cheese and a baguette slices with a mild tomato and olive oil sauce. I couldn't help but pair the bread with the ham and cheese. Simple rarely feels this smart.
At this point I knew two types of Spanish omelets were coming next and from what I had seen up to this point, I was excited for the chef to raise the stakes. We had two kinds of omelet; the Espanola and the Vasca with an aioli sauce on the side. The Espanola was plain old eggs, potatoes and salt. The potatoes held their form on the plate just long enough to make it to your mouth where they practically collapse. The Vasca combined shrimp, peas and chorizo and the most splendid way that left me wanting more.
Bacon wrapped dates are one of my greater weaknesses which was only made more pronounced this evening when I learned Tinto's stuffs theirs with a mellow blue cheese. The Madjool dates were as long as my thumb and twice as thick. I sliced into it carefully as if I were performing surgery. I took a small bite not even waiting for the Cabrales cheese to cool. There is something so magnificent about a grilled date; it was almost as soft as the liquefied cheese and infused with the flavor of the smoky bacon. If you go to Tinto's for one thing....well you'll end up with several, but if you go there intending to get one thing, this is it!
Croquetas de Jamon came next and made a claim to unseat the last dish as my favorite. These perfectly browned fritters were filled with cubed Spanish ham and a creamy béchamel sauce that made me thankful for the French crossing the Pyrenees.
With the level of authenticity high enough to stamp my passport, I wondered if the vegetarian dishes would bring the same level of joy as the carnivorous delights that came before. The absence of meat far from constituted a deficiency in our continued amazement. The Setas al Ajillo combined wild and cultivated mushrooms in a white sauce with garlic, parsley and chili flakes that I could not get enough of. The Escalivada brought roasted eggplant, tomatoes, bell peppers, onions and garlic together in olive oil and sherry. This dish was served cold and had the essence of a home cooked meal that was so good that you'd eat it as a same-day leftover without bothering to heat it up.
Thankfully, I didn't have to make a choice for dessert. Instead we were obliged by the sampler. Just as the deserts came, Lauren brought us each a dessert filled Champaign flute with a mint leaf on top. This was the delightful Sorbet de la Limon al Cava, which blended cava with lemon ice cream and fresh mint for an extraordinary taste. Of all the marvelous things I had this evening, this was the most special. Serving this drink almost wasn't fair to the other desserts. Yet, somehow I was able to stave off the appearance of impartiality by cleaning each of the four small servings. The Crema Catalana was like a crème brule, but thicker than the traditional custard. The rice pudding was sweet and had just the right amount of cinnamon. The vanilla ice cream was far from plain and tasted as if it were made on site. Of the four, my favorite was the chocolate tart in raspberry coulis. This flourless cake was so thick and decadent with freshly whipped cream and lively with the addition of the seedless raspberry puree.
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