Monday, September 17, 2007
Scary
We were clicking on various parts of this blog and realized that we could find out who had our profile items in common. We are not alone in our interest in bread, corn and bananas...
Side Dish: The Counter
The Counter
2901 Ocean Park Boulevard
Santa Monica 90405
(310)399-8383
It's good to have choices. And we always say, "Why choose? Have both!" AKA the INK special.
That's one of the reasons we like The Counter. You can go crazy and build your own burger, drowning in a multitude of toppings and a sea of sauces. Start with beef, turkey, veggie or grilled turkey in 1/3, 2/3 or 1 pound sizes. Are you one of those poor folks foregoing carbs? You can even go with the burger in a bowl sans bun.
But alas, Delicacheena gets overwhelmed by so many options so we went with the pre-designed creations. UE ordered the Unique Veggie, JM opted for the Taco Turkey and INK, ever the lover of the limited engagement requested the Burger of This Month, Peruvian Style Alaskan Halibut Burger. "Flavored with Sweet Onion Annatto Paste. Served over Chopped Watercress and Shredded Jicama. Topped with Hearts of Palm and Pickled Red Onion. Served on a Hamburger Bun with Pebre Aioli." The halibut was smoky and moist and the toppings which seemed liked they would be overwhelming added just enough crunch and acidity. Oh, and did we mention all three are quite aesthetically pleasing?
After the generous, but not gratuitous burgers (and orders of breaded and fried dill pickle chips and the fifty/fifty with half onion strings and sweet potato fries), we decided to share the shake of the month. Our server was gracious enough to give us each our own cup with a third of the s'more shake of vanilla ice cream, chocolate syrup, graham cracker and mini marshmallows. Besides the chunks of cracker and marshmallow, the tasty shake was a bit thin, but we really couldn't handle anything more substantial.
[Also serve wine and beer]
2901 Ocean Park Boulevard
Santa Monica 90405
(310)399-8383
It's good to have choices. And we always say, "Why choose? Have both!" AKA the INK special.
That's one of the reasons we like The Counter. You can go crazy and build your own burger, drowning in a multitude of toppings and a sea of sauces. Start with beef, turkey, veggie or grilled turkey in 1/3, 2/3 or 1 pound sizes. Are you one of those poor folks foregoing carbs? You can even go with the burger in a bowl sans bun.
But alas, Delicacheena gets overwhelmed by so many options so we went with the pre-designed creations. UE ordered the Unique Veggie, JM opted for the Taco Turkey and INK, ever the lover of the limited engagement requested the Burger of This Month, Peruvian Style Alaskan Halibut Burger. "Flavored with Sweet Onion Annatto Paste. Served over Chopped Watercress and Shredded Jicama. Topped with Hearts of Palm and Pickled Red Onion. Served on a Hamburger Bun with Pebre Aioli." The halibut was smoky and moist and the toppings which seemed liked they would be overwhelming added just enough crunch and acidity. Oh, and did we mention all three are quite aesthetically pleasing?
After the generous, but not gratuitous burgers (and orders of breaded and fried dill pickle chips and the fifty/fifty with half onion strings and sweet potato fries), we decided to share the shake of the month. Our server was gracious enough to give us each our own cup with a third of the s'more shake of vanilla ice cream, chocolate syrup, graham cracker and mini marshmallows. Besides the chunks of cracker and marshmallow, the tasty shake was a bit thin, but we really couldn't handle anything more substantial.
[Also serve wine and beer]
Sunday, September 16, 2007
Side Dish: Wilshire
Wilshire
2454 Wilshire Blvd.
Santa Monica, CA 90403
(310)586-1707
We really wanted to like Wilshire. It started strong enough, with a savory crispy poached organic egg and an original, tangy and sweet fall tree fruit salad. Unfortunately, the main courses of pork chops and beef shortribs fell short of their price points. Wilshire redeemed itself at dessert. The creme brulee trio and the doughnuts were a perfect way to forget about a mediocre meal. Go for decent, overpriced food or anytime for dessert.
2454 Wilshire Blvd.
Santa Monica, CA 90403
(310)586-1707
We really wanted to like Wilshire. It started strong enough, with a savory crispy poached organic egg and an original, tangy and sweet fall tree fruit salad. Unfortunately, the main courses of pork chops and beef shortribs fell short of their price points. Wilshire redeemed itself at dessert. The creme brulee trio and the doughnuts were a perfect way to forget about a mediocre meal. Go for decent, overpriced food or anytime for dessert.
Wednesday, September 12, 2007
Say goodbye to the summer. . .
Well, the summer's officially over and it's back to pushing paper. But the reminiscing lingers. Soon you can read about Delicacheena's European vacation (bratwurst and beer!), INK in NYC and various other meals to remember. . . or to try to forget.
In the meantime, have the gyro salad and spanakopita at
Papa Cristo's.
2771 West Pico Blvd.
Los Angeles, CA 90006
Phone: (323) 737-2970 -- Fax: (323) 737-3571
In the meantime, have the gyro salad and spanakopita at
Papa Cristo's.
2771 West Pico Blvd.
Los Angeles, CA 90006
Phone: (323) 737-2970 -- Fax: (323) 737-3571
Wednesday, August 1, 2007
Happy Birthday to Me at Mozza - Buon Appetito!
Mozza Pizzeria
641 North Highland Avenue
Los Angeles, CA 90036
(323) 297-0101
When Nancy Silverton has a new venture. . . you hope you can get a reservation. On Mozza's menu it states, "A TAVOLA NON S'INVECCHIA MAI • AT THE TABLE, ONE NEVER GETS OLD." Delicacheena hopes so because sometimes one gets old waiting for an available table!
We arrived at Mozza (with your best Italian accent, pronounced mote-suh) to find a small space packed with foodies from wall to wall waiting for their next fix.With a 10 PM dinner reservation on a Monday night in April, we were ready to order everything on the menu, but managed to show some restraint and focus once we realized the quicker we order the sooner we would eat. Our waitress was very friendly, extremely helpful and knowledgeable about the menu. Once we were served our bottle of wine (2004 Cerasuolo di Vittoria, Valle dell'Acate), we were promptly served our starter, the salt cod "Montecato" bruschette. This savory appetizer is a can't miss if you're into lightly salted fish with a hint of black olives spread across a piece of crisp and chewy toast. It reminded UE of the Portuguese cod she has missed since last summer.
For our entrees, we each ordered a pizza. JM had the egg, guanciale (a kind of Italian bacon), asparagus, onion and parmigiano. The server informed her that her pizza was not sliced because the sunny side up yolk needed to be broken on top of the pizza before it could be sliced apart. The first bite proved the combination of the egg running over all the ingredients created a mouth watering experience.
Since the salame with wild nettles pizza was sold out (wanted to taste the buggers that were the bane of hiking trips), INK selected the squash blossoms, burrata and tomato pizza. Ever since her 2002 trip, she has associated the blossoms with summer in Italy. The oh-so creamy cheese and savory tomatoes combined well with the blossoms which taste of mild zucchini.
After a very impressive cod appetizer, UE chose the Prosciutto di Parma, rucola, tomato and mozzarella pizza. The crust was airy and the combination of ingredients created a perfectly balanced meal. The pizza was amazingly fresh and light, making it difficult to pause between bites.
Dessert did not disappoint, even though the one that kept floating by was also sold out. The cannoli was layered instead of rolled and was surprisingly light. The gelato sundae was great, but it was difficult to eat the accompanying shortbread with a fork or spoon without making it fly across the table. Butterscotch pudding (budino) is always a must-try for us anywhere. Melt on your tongue goodness with a touch of sea salt, an ever-lovin' dollop of whipped cream and lavender mini cookies on the side! We were spoon fighting over this one.
Growing old at the table? We don't care, as long as it tastes this good.
641 North Highland Avenue
Los Angeles, CA 90036
(323) 297-0101
When Nancy Silverton has a new venture. . . you hope you can get a reservation. On Mozza's menu it states, "A TAVOLA NON S'INVECCHIA MAI • AT THE TABLE, ONE NEVER GETS OLD." Delicacheena hopes so because sometimes one gets old waiting for an available table!
We arrived at Mozza (with your best Italian accent, pronounced mote-suh) to find a small space packed with foodies from wall to wall waiting for their next fix.With a 10 PM dinner reservation on a Monday night in April, we were ready to order everything on the menu, but managed to show some restraint and focus once we realized the quicker we order the sooner we would eat. Our waitress was very friendly, extremely helpful and knowledgeable about the menu. Once we were served our bottle of wine (2004 Cerasuolo di Vittoria, Valle dell'Acate), we were promptly served our starter, the salt cod "Montecato" bruschette. This savory appetizer is a can't miss if you're into lightly salted fish with a hint of black olives spread across a piece of crisp and chewy toast. It reminded UE of the Portuguese cod she has missed since last summer.
For our entrees, we each ordered a pizza. JM had the egg, guanciale (a kind of Italian bacon), asparagus, onion and parmigiano. The server informed her that her pizza was not sliced because the sunny side up yolk needed to be broken on top of the pizza before it could be sliced apart. The first bite proved the combination of the egg running over all the ingredients created a mouth watering experience.
Since the salame with wild nettles pizza was sold out (wanted to taste the buggers that were the bane of hiking trips), INK selected the squash blossoms, burrata and tomato pizza. Ever since her 2002 trip, she has associated the blossoms with summer in Italy. The oh-so creamy cheese and savory tomatoes combined well with the blossoms which taste of mild zucchini.
After a very impressive cod appetizer, UE chose the Prosciutto di Parma, rucola, tomato and mozzarella pizza. The crust was airy and the combination of ingredients created a perfectly balanced meal. The pizza was amazingly fresh and light, making it difficult to pause between bites.
Dessert did not disappoint, even though the one that kept floating by was also sold out. The cannoli was layered instead of rolled and was surprisingly light. The gelato sundae was great, but it was difficult to eat the accompanying shortbread with a fork or spoon without making it fly across the table. Butterscotch pudding (budino) is always a must-try for us anywhere. Melt on your tongue goodness with a touch of sea salt, an ever-lovin' dollop of whipped cream and lavender mini cookies on the side! We were spoon fighting over this one.
Growing old at the table? We don't care, as long as it tastes this good.
Happy Birthday to Me at Hatfields
Hatfields
7458 Beverly Blvd.
Hollywood, CA 90036
It's been too long so just read the captions, study the pictures and drool. Everything is as good as it looks, including the purple Peruvian potatoes.
To drink: French 95, California Sour, 2005 Zweigelt, 2005 Albarino
To start: Croque Madame, Market Salad (not pictured)
To continue: Lamb, Duck, Hangar Steak, Stripped Bass
To end: Beignets, Truffle Cake, Cheesecake.
7458 Beverly Blvd.
Hollywood, CA 90036
It's been too long so just read the captions, study the pictures and drool. Everything is as good as it looks, including the purple Peruvian potatoes.
To drink: French 95, California Sour, 2005 Zweigelt, 2005 Albarino
To start: Croque Madame, Market Salad (not pictured)
To continue: Lamb, Duck, Hangar Steak, Stripped Bass
To end: Beignets, Truffle Cake, Cheesecake.
Wednesday, July 25, 2007
Side Dish: summer strawberries
Early summer (yes, we know it's now more than half over) means juicy, sweet strawberries in juicy, sweet treats. And of course, they're great straight from the basket.
A week or so after the strawberry rhubarb crumble from BLD (see May posts), JM, INK and TTO had a pre-late dinner nosh at the Village Idiot. The strawberry shortcake was excellent. The whipped cream complemented the slightly tart berries. With the cake--the perfect balance of cakey and crumbly--we sopped up all the light sauce.
A week or so after the strawberry rhubarb crumble from BLD (see May posts), JM, INK and TTO had a pre-late dinner nosh at the Village Idiot. The strawberry shortcake was excellent. The whipped cream complemented the slightly tart berries. With the cake--the perfect balance of cakey and crumbly--we sopped up all the light sauce.
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