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Started By
Message
Some food porn pics from my Cali trip
Posted on 12/22/15 at 10:33 am
Posted on 12/22/15 at 10:33 am
Just went for a few days and probably ate as much as I normally do in a full week if not more.
There are a lot of pics so I'll try to keep them in separate posts. Unfortunately my phone died on me at the first restaurant so I was only able to get 2 pics. So disclaimer - for the others I just pulled some pics from google of the dishes I ordered.
First restaurant I went to was Ink. Evidently the chef was one of the winners of the cooking show Top Chef on Bravo. (Season 6) His name is Michael Voltaggio.
I didn't see that season so I'm not familiar with his style on the show but the restaurant is certainly modernist cuisine.
So first I ordered the Japanese Scallops (after taking down some Irish Whiskey cocktail that was nothing too special)
Served raw with some fermented chili sauce, thai basil, and soy cured papaya. Definitely light and refreshing. I didn't care for the papaya by itself but if incorporated into the rest of it, it complimented the dish well.
Then I went for the foie gras terrine dish (not pictured) and honestly I just didn't care for it that much. It was served over a persimmon puree with some greens. The dish was just too sweet for my liking. I'm sure some people might enjoy it, but it wasn't my cup of tea.
Next I had the lamb belly (stolen pic)
This dish was very savory and flavorful. I can't remember what type of beans those were but they worked well.
Next I ordered the apple dessert. It utilized what they called "burnt wood" ice cream. Never heard of it and a google search for it returns me to more pictures of this dish. (Another stolen photo, probably better since my phone camera doesn't do too well with low lighting anyway)
So this was a little more involved than it might appear. The ice cream is encapsulated in a shell of sorts that you have to pop open with your spoon. Makes for a pretty cool presentation. It's sitting on top of a corn bread cookie, and you can see some spherical cuts of green apple and there is some odd gelatin that has a very strong apple flavor to it and really added some depth of flavor.
I found another pic of it cracked open.
The best way I would describe this dessert is it's some sort of very modern deconstructed/rearranged apple pie a la mode from the future. And definitely a top 5 dessert that I've had in my lifetime. And I'm a fat arse so I've got plenty of experience.
Thankfully my phone was good for the rest of the trip so all future posts in this thread by me will be my own photos.
I'd give Ink an 8/10. It was perhaps a little too ambitious for my liking. I would definitely recommend if you enjoy modern cuisine or you're interested in molecular gastronomy. I'd guess that the price point here is much lower than a place like Alinea.
There are a lot of pics so I'll try to keep them in separate posts. Unfortunately my phone died on me at the first restaurant so I was only able to get 2 pics. So disclaimer - for the others I just pulled some pics from google of the dishes I ordered.
First restaurant I went to was Ink. Evidently the chef was one of the winners of the cooking show Top Chef on Bravo. (Season 6) His name is Michael Voltaggio.
I didn't see that season so I'm not familiar with his style on the show but the restaurant is certainly modernist cuisine.
So first I ordered the Japanese Scallops (after taking down some Irish Whiskey cocktail that was nothing too special)
Served raw with some fermented chili sauce, thai basil, and soy cured papaya. Definitely light and refreshing. I didn't care for the papaya by itself but if incorporated into the rest of it, it complimented the dish well.
Then I went for the foie gras terrine dish (not pictured) and honestly I just didn't care for it that much. It was served over a persimmon puree with some greens. The dish was just too sweet for my liking. I'm sure some people might enjoy it, but it wasn't my cup of tea.
Next I had the lamb belly (stolen pic)
This dish was very savory and flavorful. I can't remember what type of beans those were but they worked well.
Next I ordered the apple dessert. It utilized what they called "burnt wood" ice cream. Never heard of it and a google search for it returns me to more pictures of this dish. (Another stolen photo, probably better since my phone camera doesn't do too well with low lighting anyway)
So this was a little more involved than it might appear. The ice cream is encapsulated in a shell of sorts that you have to pop open with your spoon. Makes for a pretty cool presentation. It's sitting on top of a corn bread cookie, and you can see some spherical cuts of green apple and there is some odd gelatin that has a very strong apple flavor to it and really added some depth of flavor.
I found another pic of it cracked open.
The best way I would describe this dessert is it's some sort of very modern deconstructed/rearranged apple pie a la mode from the future. And definitely a top 5 dessert that I've had in my lifetime. And I'm a fat arse so I've got plenty of experience.
Thankfully my phone was good for the rest of the trip so all future posts in this thread by me will be my own photos.
I'd give Ink an 8/10. It was perhaps a little too ambitious for my liking. I would definitely recommend if you enjoy modern cuisine or you're interested in molecular gastronomy. I'd guess that the price point here is much lower than a place like Alinea.
5
Posted on 12/22/15 at 10:48 am to Powerman
Interesting, thanks for the pics. I did see that season and the Voltaggio brothers were both excellent. His brother, Bryan, was also on Top Chef Masters.
Posted on 12/22/15 at 10:49 am to Powerman
Next day had lunch at Spago (Wolfgang Puck's first restaurant)
This was probably my favorite of the "higher end" places on the trip. Atmosphere, service, and food were all top notch. It was a little expensive even for the quality.
Started out with a "Londoner" cocktail at the bar.
Only 19 dollars
But a very refreshing cocktail made with Hendrick's Gin.
Some wild squash (I forget what kind) soup, Bacon Confit, Wild Mushrooms, Young Onions
First few bites I was thinking this is pretty much just like any pureed squash soup I've had. Once I started getting into the bacon and wild mushrooms it really took it to another level. More sophisticated than I originally thought. Very good on a cold fall day.
Then I got some Tuna cones. I only got 2 (you can order in any denomination)
These were a nice treat. The cone had some sort of sweet sesame glaze of some sort on the outside that really went well with the tuna tar tar.
Next I ordered a calf liver dish. Generally I hate calf liver but I decided that they probably don't serve anything too unappealing here. I really enjoyed it, although I'm sure there were more enjoyable entrees on the menu.
The potatoes were heavily flavored with horseradish. Served with a red wine and mustard reduction sauce and crispy onion rings.
Then I ordered dessert. My theory is there is no point in going to a high end restaurant if you don't get a bit of everything. This was a pear and butterscotch based dessert. Menu description was something along the lines of a pear/butterscotch compote, slices of puff pastry, pear puree, and caramel. This was another completely ridiculous dessert.
Would definitely recommend dining here if you're ever in the area. Would be a good anniversary type place.
This was probably my favorite of the "higher end" places on the trip. Atmosphere, service, and food were all top notch. It was a little expensive even for the quality.
Started out with a "Londoner" cocktail at the bar.
Only 19 dollars
But a very refreshing cocktail made with Hendrick's Gin.
Some wild squash (I forget what kind) soup, Bacon Confit, Wild Mushrooms, Young Onions
First few bites I was thinking this is pretty much just like any pureed squash soup I've had. Once I started getting into the bacon and wild mushrooms it really took it to another level. More sophisticated than I originally thought. Very good on a cold fall day.
Then I got some Tuna cones. I only got 2 (you can order in any denomination)
These were a nice treat. The cone had some sort of sweet sesame glaze of some sort on the outside that really went well with the tuna tar tar.
Next I ordered a calf liver dish. Generally I hate calf liver but I decided that they probably don't serve anything too unappealing here. I really enjoyed it, although I'm sure there were more enjoyable entrees on the menu.
The potatoes were heavily flavored with horseradish. Served with a red wine and mustard reduction sauce and crispy onion rings.
Then I ordered dessert. My theory is there is no point in going to a high end restaurant if you don't get a bit of everything. This was a pear and butterscotch based dessert. Menu description was something along the lines of a pear/butterscotch compote, slices of puff pastry, pear puree, and caramel. This was another completely ridiculous dessert.
Would definitely recommend dining here if you're ever in the area. Would be a good anniversary type place.
Posted on 12/22/15 at 10:51 am to Powerman
Beautiful! The tuna cones presentation is dynamite.
Posted on 12/22/15 at 10:54 am to Powerman
One day I had breakfast at a place called the Hart and the Hunter. Apparently this is a highly recommended restaurant but I'm not sure if breakfast is their specialty. I didn't see anything that looked that interesting on the menu and I knew I'd be eating a ton later that day so I just got some fried green tomatoes and some sourdough toast and one sunny side up egg.
This place is really small. From what I understand it's an excellent choice for dinner. Unfortunately I'm unable to report much of interest here. It feels like you're in some old woman's house with the plates.
This place is really small. From what I understand it's an excellent choice for dinner. Unfortunately I'm unable to report much of interest here. It feels like you're in some old woman's house with the plates.
Posted on 12/22/15 at 10:55 am to Darla Hood
quote:
Beautiful! The tuna cones presentation is dynamite.
And I forgot to mention, as I was finishing up Wolfgang Puck made his rounds and greeted every table. Apparently that is pretty common when he is there.
Posted on 12/22/15 at 11:01 am to Powerman
And since I'm not an OT baller, I did go to a couple of cheaper places as well.
This was a Guatemalan place in the South Bay area (I'll update post when I find the name of the place.) Just got some papusas and pastor tacos. Also ordered a sweet corn tamale not pictured. I didn't care for it as it was really sweet. Go figure.
They were bigger than expected. I was expecting them to be more about the size of the ones at La Macarena in NOLA. I got one with pork and one with jalapeno and cheese. The latter was really good.
ETA - This was Le Esperanza on Western Blvd in Harbor City, CA. This is near Torrance/Redondo Beach area where I used to work a few years ago. I had met up with a friend who joined me for the Muse concert on Saturday.
This was a Guatemalan place in the South Bay area (I'll update post when I find the name of the place.) Just got some papusas and pastor tacos. Also ordered a sweet corn tamale not pictured. I didn't care for it as it was really sweet. Go figure.
They were bigger than expected. I was expecting them to be more about the size of the ones at La Macarena in NOLA. I got one with pork and one with jalapeno and cheese. The latter was really good.
ETA - This was Le Esperanza on Western Blvd in Harbor City, CA. This is near Torrance/Redondo Beach area where I used to work a few years ago. I had met up with a friend who joined me for the Muse concert on Saturday.
This post was edited on 12/22/15 at 11:11 am
Posted on 12/22/15 at 11:20 am to Powerman
quote:
Torrance/Redondo Beach area
Anza Elementary Alumi here.
Posted on 12/22/15 at 11:28 am to Powerman
Posted on 12/22/15 at 11:30 am to Powerman
Another night I went to Chi Spacca. This is one of Mario Batali's restaurants that is focused on meats. Definitely would be better for a group of people as opposed to a lone diner like myself. (insert forever alone pic here)
There is no bar at this location but you can sit at the bar next door in Osteria Mozza (I tried to get a reservation here but you need to book months in advance. It does appear with 1 or 2 people you could just walk up and eat at the bar as I saw a few people doing.)
Had another cucumber cocktail and an apertif called an aperol spritzer. Never had Aperol before...I could take it or leave it.
Started off with the daily selection of cured meats
From left to right it was some fried pork thing, pate, "Christmas salame", pork loin that had been cured for a long time (I want to say 7 months or something), and some more salame.
Also ordered some pickled vegetables that are not shown in the top of the picture. I think it was carrots, cauliflower, and fennel.
For the main I ordered the beef cheek and bone marrow pot pie. Way too much for one person.
I took the advice of the lovely waitress and mixed the marrow in with the mashed potatoes. For an inside view of the pie (and the point at which I finally surrendered)
Inside included beef cheeks, mushrooms, and some onions. Pretty simple but very good.
Ordered a peanut butter pie for dessert. Not as rich as it looks.
If I could do it again I probably would have ordered the heavily recommended Butterscotch Budino, but I already had one butterscotch dessert on the trip.
There is no bar at this location but you can sit at the bar next door in Osteria Mozza (I tried to get a reservation here but you need to book months in advance. It does appear with 1 or 2 people you could just walk up and eat at the bar as I saw a few people doing.)
Had another cucumber cocktail and an apertif called an aperol spritzer. Never had Aperol before...I could take it or leave it.
Started off with the daily selection of cured meats
From left to right it was some fried pork thing, pate, "Christmas salame", pork loin that had been cured for a long time (I want to say 7 months or something), and some more salame.
Also ordered some pickled vegetables that are not shown in the top of the picture. I think it was carrots, cauliflower, and fennel.
For the main I ordered the beef cheek and bone marrow pot pie. Way too much for one person.
I took the advice of the lovely waitress and mixed the marrow in with the mashed potatoes. For an inside view of the pie (and the point at which I finally surrendered)
Inside included beef cheeks, mushrooms, and some onions. Pretty simple but very good.
Ordered a peanut butter pie for dessert. Not as rich as it looks.
If I could do it again I probably would have ordered the heavily recommended Butterscotch Budino, but I already had one butterscotch dessert on the trip.
Posted on 12/22/15 at 11:34 am to Powerman
quote:
I can't remember what type of beans those were but they worked well.
They appear to be pine nuts, possibly braised to have a bean-like texture.
Thanks for the pics and reviews. You are well!!!
Posted on 12/22/15 at 11:36 am to BigDropper
quote:
They appear to be pine nuts, possibly braised to have a bean-like texture.
Looks like you're right. I just found the menu description: lamb belly, pine nut cassoulet, sunchokes, yogurt curds
Posted on 12/22/15 at 11:43 am to Powerman
I went to his brother's restaurant Volt in Frederick, MD for drinks and some snacks years ago and thought it was excellent in that application.
Modernist cuisine is best experienced, in short, exciting bites. It is 1 reason it is done so well in Spain. A whole American sized plate or portion of it tends draw out boredom after a few bites.
Modernist cuisine is best experienced, in short, exciting bites. It is 1 reason it is done so well in Spain. A whole American sized plate or portion of it tends draw out boredom after a few bites.
Posted on 12/22/15 at 11:45 am to BlackenedOut
quote:
Modernist cuisine is best experienced, in short, exciting bites. It is 1 reason it is done so well in Spain. A whole American sized plate or portion of it tends draw out boredom after a few bites.
I tend to agree with that
The lamb belly dish was more of a rustic tasting dish however so I didn't mind it being a pretty decent portion size.
Posted on 12/22/15 at 11:48 am to Powerman
That Voltaggio guy was a bad arse in his season of top chef. Probably my favorite chef to come on that show.
Posted on 12/22/15 at 11:52 am to Walt OReilly
quote:
That Voltaggio guy was a bad arse in his season of top chef. Probably my favorite chef to come on that show.
Do you know if there is somewhere I could watch the episodes? I'm kinda curious now.
Posted on 12/22/15 at 12:19 pm to Powerman
I couldn't tell ya
May try Bravos website
May try Bravos website
Posted on 12/22/15 at 12:46 pm to Powerman
I make chicken pot pies but think I'll try that beef cheek. Man that looks good. Was the puff pastry just on top or a complete shell? I've seem them both ways and I actually use pie crust.
I also saw Reichlin on Project Smoke last night cure a pork loin and make Canadian bacon and thought I would try that. Might let some go for a few months to see how that works since it is so cheap and easy to try.
All look good. Glad you had a good trip.
I also saw Reichlin on Project Smoke last night cure a pork loin and make Canadian bacon and thought I would try that. Might let some go for a few months to see how that works since it is so cheap and easy to try.
All look good. Glad you had a good trip.
Posted on 12/22/15 at 1:04 pm to Martini
quote:
Was the puff pastry just on top or a complete shell? I've seem them both ways and I actually use pie crust.
It was a complete shell on the bottom as well
quote:
All look good. Glad you had a good trip.
Honestly one of the favorite things I ate were the papusas which were only 3 dollars a pop. Next time I head out there I'll probably do all cheap stuff.
Posted on 12/22/15 at 1:12 pm to Darla Hood
Almost forgot. On the last day I went to Ragin Cajun Cafe in Redondo Beach on my way to the airport. It wasn't planned, in fact I had planned on going to a breakfast place called Hot n Tot but the line was too long and I would have missed my plane.
I got a cup of the chicken and sausage gumbo out of curiosity. It's legit cajun food.
Also got an order of beignettes with some chocolate dipping sauce. Also legit. I could have sworn I took a picture of them but it appears I did not.
I got a cup of the chicken and sausage gumbo out of curiosity. It's legit cajun food.
Also got an order of beignettes with some chocolate dipping sauce. Also legit. I could have sworn I took a picture of them but it appears I did not.
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