Bluebird Cafe
8572 National Blvd
Culver City
310 841 0939
INK's office manager was given a large box of assorted Bluebird Cafe cupcakes from her "secret admirer." Hey, gotta love the mystery guy.
The flat, broad cupcakes--red velvet, coconut, chocolate, vanilla and carrot--look like what you'd find at a school bake sale, but two to three times larger. . . and for $2.25 instead of fifty cents. Some had sprinkles or coconut flakes, all were heavily frosted. Because they were right up against each other, it was difficult to grab one without getting frosting on your fingers.
INK opted for the red velvet with cream cheese frosting. The cake had a delicate crumb, was moist, and not too sweet. The overabundant frosting was almost salty at first, but became sweeter with successive bites. A fine cupcake, but not particularly memorable for INK. She had high expectations after hearing others rave. [It's difficult to write in third person this much!]
Dainties is still #1.
Wednesday, October 17, 2007
Sunday, October 14, 2007
Eating with NWA
Why does INK always experiment on herself by requesting the vegetarian meal when she flies overseas? It's a mystery. Rather, she masochistically enjoys the mystery of what she'll get. It's never good, but occasionally it's better than the meat options. That's not saying much.
Delicacheena vacationed abroad this summer, as usual, and tried NWA (sorry, we can't help but giggle when we use the acronym) for the first time. Unfortunately, most airlines think if you're ordering the vegetarian meal you're on a diet and prefer eating artificial chemicals instead of real ingredients. Or the meal means a cornucopia of beans.
The chicken meal came with a lump of mashed potatoes and green beans all drowning in gravy. Typical airline fare. The sides included cheese and crackers, a spongy roll and a iceberg lettuce salad with firm, bland tomatoes and a bean and couscous mixture. Dessert was a not too bad brownie.
The veggie meal was actually the pasta that was offered to the regular meal patrons--sodden vegetable lasagna in tomato sauce with the same side salad. Except the roll was a dry, hard orb and dessert was horrible sugar-free red gelatin, not Jello.
On the return trip, the regular meals were much of the same, but with products from Europe which made them seem that much more appealing. But what's with the strange "pear gratin" that INK had to eat. The sweet soggy, doughy mess was more like dessert. The "dessert" was a dry gingerbread, sliced like a piece of rye.
[Did we mention that we were stuck in Holland because Northwest had to wait for a plane part from the U.S.? We thought it would be an adventure until, 1. we realized we would not have luggage, 2. we woke up at 5 am to get to the airport before 7 to learn that the plane still wasn't ready, 3. work deadlines were looming, 4. we wasted our time standing in lines and trying to get a straight answer from NWA.]
Delicacheena vacationed abroad this summer, as usual, and tried NWA (sorry, we can't help but giggle when we use the acronym) for the first time. Unfortunately, most airlines think if you're ordering the vegetarian meal you're on a diet and prefer eating artificial chemicals instead of real ingredients. Or the meal means a cornucopia of beans.
The chicken meal came with a lump of mashed potatoes and green beans all drowning in gravy. Typical airline fare. The sides included cheese and crackers, a spongy roll and a iceberg lettuce salad with firm, bland tomatoes and a bean and couscous mixture. Dessert was a not too bad brownie.
The veggie meal was actually the pasta that was offered to the regular meal patrons--sodden vegetable lasagna in tomato sauce with the same side salad. Except the roll was a dry, hard orb and dessert was horrible sugar-free red gelatin, not Jello.
On the return trip, the regular meals were much of the same, but with products from Europe which made them seem that much more appealing. But what's with the strange "pear gratin" that INK had to eat. The sweet soggy, doughy mess was more like dessert. The "dessert" was a dry gingerbread, sliced like a piece of rye.
[Did we mention that we were stuck in Holland because Northwest had to wait for a plane part from the U.S.? We thought it would be an adventure until, 1. we realized we would not have luggage, 2. we woke up at 5 am to get to the airport before 7 to learn that the plane still wasn't ready, 3. work deadlines were looming, 4. we wasted our time standing in lines and trying to get a straight answer from NWA.]
Don't leave us Tia Juana
Tia Juana
11785 W Olympic Blvd
Los Angeles, CA 90064-1211
310-473-9293
The rumors were true. The westside tradition of comfort meals at Tia Juana near Olympic and Barrington is coming to a close on November 4th. Word is they lost their lease when the new Bed Bath & Beyond opened up. (Dern evil big box stores that tempt us inside, despite ourselves.) Adios to the funky faux finish walls and murals depicting dancers in Mexican dress and mock signs advertising abogados for quick divorces. Gone will be the asi asi margaritas, but quick friendly service. No more delicioiusly bad refried beans. No more melt-in-your-mouth tacos barbacoa. No more slap slap of the tortilla ladies patting out thick handmade corn tortillas and lovingly placing them on the gas griddle near the door. The handmade tortillas at La Cabana don't approach the corn flavor of Tia Juana. Best of all, it was just down the street. Guess we'll have to drive a bit longer to get our soft taco and corn tortilla fix. Reminds INK of when she moved away from La Taquiza and Tacos El Unico in south L.A. . .
Those of you in the OC can rejoice. Tia Juana has a new incarnation as La Choza. . . all the way down in Huntington Beach. Tell them Delicacheena says hola. They'll probably give you a bemused look, but do it anyway.
La Choza Restaurant
7402 Edinger Ave.
Huntington Beach
714-842-7888
11785 W Olympic Blvd
Los Angeles, CA 90064-1211
310-473-9293
The rumors were true. The westside tradition of comfort meals at Tia Juana near Olympic and Barrington is coming to a close on November 4th. Word is they lost their lease when the new Bed Bath & Beyond opened up. (Dern evil big box stores that tempt us inside, despite ourselves.) Adios to the funky faux finish walls and murals depicting dancers in Mexican dress and mock signs advertising abogados for quick divorces. Gone will be the asi asi margaritas, but quick friendly service. No more delicioiusly bad refried beans. No more melt-in-your-mouth tacos barbacoa. No more slap slap of the tortilla ladies patting out thick handmade corn tortillas and lovingly placing them on the gas griddle near the door. The handmade tortillas at La Cabana don't approach the corn flavor of Tia Juana. Best of all, it was just down the street. Guess we'll have to drive a bit longer to get our soft taco and corn tortilla fix. Reminds INK of when she moved away from La Taquiza and Tacos El Unico in south L.A. . .
Those of you in the OC can rejoice. Tia Juana has a new incarnation as La Choza. . . all the way down in Huntington Beach. Tell them Delicacheena says hola. They'll probably give you a bemused look, but do it anyway.
La Choza Restaurant
7402 Edinger Ave.
Huntington Beach
714-842-7888
Saturday, October 13, 2007
Sprinkles What? Sprinkles Who?!
Dainties
11058 Santa Monica Blvd.
Los Angeles, CA
Ah, yeah! It's all about the cream.
Hidden behind Winchell's, one block east of Sepulveda on Santa Monica, is Dainties with the best cupcakes Delicacheena has ever tasted.....at least for now.
At $3 a pop, most cupcakes would not be worth it--Dainties is. The bakery, which developed from a catering company, sticks to the batter they perfected: moist chocolate. Each cupcake is dipped in ganache and then injected and topped with flavored, fresh whipped cream. There are ten daily flavors. On a Thursday, we used our KCRW certificate for a free half dozen (hey, that's only two per person): banana, tiramisu, strawberry, caramel, vanilla bean, peanut butter.
The dainties are easily transported in a blue and white stripped box with a slot for each cupcake. We decided to tackle the generous-sized desserts in the packed order, alternating delicate and strong flavors.
The banana, oh, the banana, was topped with a banana slice. Yes, there are three bananas in that sentence because the essence of perfectly ripened fruit enveloped our taste buds.
It got better.
UE declared that the tiramisu was even better than the real thing--chocolaty with a jolt of espresso. We found with each cupcake, the ganache gave the tops a nice slightly chewy bite, like the edge pieces from a pan of brownies.
Then we sank our teeth into number three topped with a slice of strawberry and chocolate shavings. Inexplicably even better than the first two. Who needs ice cream when you have whipped cream that tastes like sun-kissed summer?
And caramel is no Kraft brand cubes; it's buttery, homemade melted sugar goodness. We cleared our palette with pure vanilla, flecked with vanilla bean from Madagascar. INK would almost give up ice cream if all whipped cream was like this.
We ended with a peanut butter bang! Topped with chopped peanuts, not waxy candy sprinkles, this cupcake is how chocolate and peanut butter were meant to be together. How can it be this rich and soothing, without being too heavy?
Quite content and quite full, we were planning our next visit in order to indulge in all the other flavors. There's coconut and New York cheesecake, Crème De Menthe and mango, Nutella, green tea. . . Good thing they're closed on Sundays.
11058 Santa Monica Blvd.
Los Angeles, CA
Ah, yeah! It's all about the cream.
Hidden behind Winchell's, one block east of Sepulveda on Santa Monica, is Dainties with the best cupcakes Delicacheena has ever tasted.....at least for now.
At $3 a pop, most cupcakes would not be worth it--Dainties is. The bakery, which developed from a catering company, sticks to the batter they perfected: moist chocolate. Each cupcake is dipped in ganache and then injected and topped with flavored, fresh whipped cream. There are ten daily flavors. On a Thursday, we used our KCRW certificate for a free half dozen (hey, that's only two per person): banana, tiramisu, strawberry, caramel, vanilla bean, peanut butter.The dainties are easily transported in a blue and white stripped box with a slot for each cupcake. We decided to tackle the generous-sized desserts in the packed order, alternating delicate and strong flavors.
The banana, oh, the banana, was topped with a banana slice. Yes, there are three bananas in that sentence because the essence of perfectly ripened fruit enveloped our taste buds.
It got better.
UE declared that the tiramisu was even better than the real thing--chocolaty with a jolt of espresso. We found with each cupcake, the ganache gave the tops a nice slightly chewy bite, like the edge pieces from a pan of brownies.
Then we sank our teeth into number three topped with a slice of strawberry and chocolate shavings. Inexplicably even better than the first two. Who needs ice cream when you have whipped cream that tastes like sun-kissed summer?
And caramel is no Kraft brand cubes; it's buttery, homemade melted sugar goodness. We cleared our palette with pure vanilla, flecked with vanilla bean from Madagascar. INK would almost give up ice cream if all whipped cream was like this.
We ended with a peanut butter bang! Topped with chopped peanuts, not waxy candy sprinkles, this cupcake is how chocolate and peanut butter were meant to be together. How can it be this rich and soothing, without being too heavy?
Quite content and quite full, we were planning our next visit in order to indulge in all the other flavors. There's coconut and New York cheesecake, Crème De Menthe and mango, Nutella, green tea. . . Good thing they're closed on Sundays.
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