Animal Cruelty

You break my heart Animal. I've longed you for months, but you killed my spirit with your lack of lamb, savory-less dessert, and plates for ants (I thought it was another bad Mugatu joke).

Animal
The appetizer list is extensive and the most interesting of the menu items. The quality was good--definitely rich and paired well--but it was bite-sized and dissatisfying. Yea apps are smaller, but I never expected a SINGLE ravioli to come out. Otherwise, the head cheese and sweet bread was unexpectedly good. It was the first time I had the latter, and I'm glad it was a good experience. As for the head cheese--I just love banh mi and pâté, so I will love this dish regardless.

I had the following as my mains: foie gras loco moco, the flat iron steak, and the lamb. I thought the loco moco was the most original and unique. I really liked the maple syrup, teriyaki, and sriracha sauce they used in place of traditional plate gravy. The dish was topped by a fatty piece of foie gras, contrasted by a delicate fried quail egg. In accompaniment was also a (over-done) hamburger patty and spam (uhh yumm!). The flat iron was ordinary, though the size should have made it an appetizer. Now the lamb! I can't even talk about the lamb because I never got it after 45 minutes of waiting! You know really, it's fine if you don't have it, but please don't promise it to me, have me wait longer, and then end up canceling the order for me because somehow it's not available anymore. It's not that serious, just be honest! That kinda soured my experience, but it's fine because the much-anticipated bacon crunch bar is next on my palette. Well uhh.. yeah. Under-whelming. The bacon bits tasted like the fake bacon in cans used for salads. Maybe they played it too safe with this one--not wanting to interfere with the sweets--but if you're going to pull this stunt in the first place, balls out son! I preferred the tres leches--moist, milky, and adequate.

I am glad I tried the place. Some plates were unique and well-executed... I just wouldn't come back. There are so many better restaurants at this price point.

435 N Fairfax Ave.
Los Angeles, CA 90048

Summertime in the I.C.E

Send for the flower girl and fly out the doves because the perfect union has taken place down the ice cream aisle at your local supermarket! The two best things on ice have decided to spend their shelf life together in a bucket!

Do you Mint Chip take Cookies 'n Cream to be yours? Because I've called my friends while you play with your friends, and I'm ready to do this every weekend! Ben and Jerry's has kept this marriage for a while with their Mint Cookie pint, but if you're anything like me, you definitely want something more sizable and affordable. Enter Dreyers, who decided to mainstream this flavor into one of their many offerings in any grocery store. Mint Cookie Crunch. (Don't even get me started on how long it took me to find this specific Dreyers carton. They came, they left, they're back, whatever, just stay!) It's green, as any good mint ice cream should be--I don't care if it's artificial, something about the color validifies its taste. The cookies are soft and present in most bites you take (though it would be nice to get that surprise big cookie here and there to fully satiate your cookie tooth). It's also, sadly, lowfat, which you can taste on a particular night. Ok fine, it's not the best but it is present and not bad which is more than I can ever ask for. So Breyer's Mint Cookie Crunch is the mate I settled with (definitely over Ben & Jerry's Mint Cookie, personally. I hate whites). We aren't passionate nor have that magnetic spark, but it is consistent and stable. There is a big ocean with room for other fish right? Hopefully other ice cream brands will start spawning this best concoction.

One other notable mention while we're on the best ice cream combo ever is Trader Joe's Mini Mint Ice Cream Mouthfuls--Oreo 2.0 stuffed with mint ice cream in the middle. This is a hard find people, godspeed.

Awesome Blossom

Shrouded between a new high tower for sale and clouds of smoke, I saw bright yellow explosions of highlighter on people's T-Shirts. On one hot Saturday afternoon, I supported Southern CA's summer past time--this year's KBBQ festival.
Like anybody's first, it was a bit of mess without much direction or combative preparation. Social media struck again--enlisting an army of hungry eaters and participators from Yelp & Co. I'm not going to hold it against them. Shit happens. There were about 5 restaurants around 2-4ish. The one I was most excited about had the longest line, but it looked oh so worth it! Not because they had jap chae or kimchi or potato salad or any of the fun bon chon that comes with korean food. This booth only had rice but it was the sidekick to this AWESOME PIECE OF SHORT RIB. The meat was blossoming off the piece of bone. It was really beautiful. Nice caramel color. Charcoal marks to affirm its bbqness. Fat piece of bone to add more flavor. And a fat piece of meat, cut into squares and that's right, blossoming off the thick piece of bone. I wished I took a picture, but sadly Flip's BBQ ran out of meat after over an hour of waiting in line. To which, my sunburnt body retrieved back to the Korean indoors at nearby Chosun Galbee on Olympic. Why do you deny me Flip's, why?

Side Note..

Have you eaten to the point where your stomach hurts for multiple days? I feel like I am consistently there...

Cellulite Please?

Friend: What are you doing tonight?
Me: I'm going to craft
Friend: Oh! How fun! What are you making?
Me: Umm... I'm making cellulite.

Craft Los Angeles
And that is exactly what I did with the never-ending dishes that made its way to our table at Craft Los Angeles. I had been once before, but was not blown away. It had great ambiance but the dishes itself didn't present anything unique. This time around, I had a greater appreciation for Tom Colicchio's restaurant. While not the most creative, the restaurant serves the finest ingredients and let its quality speak for itself.

I had an interesting conversation with my cousin yesterday, in which I was quick to fight him on but could not think of a counter-example. The experience at Craft today seemed to back up his theory that appetizers are the stars of any meal, while the entree is the boring supporting actor. Hmm... bold statement. I love meat, I love carbs, ergo I love main entrees which is essentially the meat (is there a better word in the culinary dictionary?) of each meal. I didn't want to believe it, but it makes a bit of sense. Since apps are smaller, chefs can be a little riskier... adding as many ingredients, texture, and flavor as they like. Entrees have to deliver certain expectations. Period. It makes up most of the bill, so it better taste like that fond memory (did someone say pot roast? ok, who am I kidding? I mean, Chinese roast duck). On that note...

Appetizers/Sides
Japanese Hamachi & Tuscan Melon - The citrus jelly that skirts the fish is bombastic
Assorted Mushrooms - Really really good, as in I-think-there-was-bacon-in-it good
Gnocchi - Carb bomb but light and fluffy
Lemon Asparagus Risotto - Too citrusy
Variety of Heirloom Tomatoes - At its peak season and sweet to the taste
Lobster & Avocado - It's ok. Even bacon doesn't make this outstanding.

Entrees
Flatiron Steak - It's what it is. You can find this anywhere.
Pekin Roast Duck - Underwhelming. Fatty. The grape-inspired peppercorn sauce could have tasted better with an extra pinch of salt.
Halibut - Delicate. It's fish. Don't have much of an opinion.
Braised Beef Short Rib - Really tender, really juicy but how can you mess up a slow-roasted short rib really? Throw it in a crock pot with some good spices and you are set (really!).
Lamb - Not gamey at all, really meaty and just flavorful. They stuffed this chop with herbs, causing it to almost taste like an Italian sausage.

Dessert
Watermelon Granita with a dash of Salt - Refreshing! This would have been the best note to end on.
Almond Pound Cake - Where's the almond taste?
Souffle - Wow.
Beignets - Delicious and delicate despite its fried doughness. Drizzle with a bit of honey and chocolate, and you're walkin on the moon
Petit Fours (White Chocolate Cookies, Brownies, Caramel Popcorn) - Now these intricate little bites ought to be in a fine dining restaurant!
Lavendar Lemon Muffin - I'm having this for breakfast, so verdict TBD

Yeah we had about 1/2 the menu... thank goodness it is family style, which is the best attribute of this restaurant. As far as my opinion, I am going to be nice and say indifferent in the realm of fine dining. (Disclaimer: I have been to some really really good restaurants.)

Ode to the Beef Roll

It's almost child cruelty that my mom kept this deliciousness from me for over 2 decades: the Taiwanese Beef Roll.

Beefy (obviously), savory, sweet, slightly chewy and fresh all in one bite... and one you can neatly pick it up with a pair of chopsticks! This breakfast/brunch dish is made with well-seasoned pieces of beef, practically in shreds as a testament to its tenderness. The beef is slathered with a bit of hoisin sauce (and who doesn't love this sauce?!) and a generous heap of diced cilantro. All this is rolled into a slightly crispy onion pancake, which softens a bit after the beef's juices seeps through. Altogether, it looks a bit like a beef burrito. The genetics of this dish is pretty simple, but its got all the right flavors and texture that really makes this outstanding and much desired. Maybe it comes laced in crack, IDK... I don't know how to say "crack" in Mandarin to ask.

I have not been to many places with it, but these are my top 2:

Yung Ho
1045 E Valley Blvd #A105
San Gabriel, CA 91776

Kam Hong Garden
848 E Garvey Ave #A
Monterey Park, CA 91755

3 Sq Cafe + Bakery = 2 Star Happy

LA's first taste of summer hit this past weekend and what better way to spend it than biking along the beach then Venice for shopping and good eats? Selfishly, I dragged my friends after an exhausting, hot day to a place where I had heard about the next best thing to steak: a Pretzel Bun Burger.

3 Square Cafe + Bakery
Situation: 3 Square Cafe + Bakery is a cute, happening place on a corner of Abbot Kinney. I have passed it by several times, always wondering what people are talking about in there and whether or not I can afford what they are eating. (There are plenty of surprises on this street after all.) It was not until my friend told me about the Pretzel Bun Burger that I made my way into this restaurant. Eclectic, clean, even eco-friendly looking (judging from the Astro Turf on the table). Cool. Menu is simple, but included a twist on traditional items--Avocado Fries, Truffle Macaroni 'n Cheese Croquettes, Pretzel Dumplings, Truffle French Fries, Cauliflower Puree Soup with Chorizo.

Food: The menu is oddly organized and priced, to which I heard the waitress bitch about the entire time I was there (service sucked and they were so negative about the restaurant)! Appetizers read like sides and entrees are mixed with 1 sandwich and random other things. My eyes drew to all items pretzel and the macaroni cheese, and so I ordered. The Pretzel Bun Burger included a generous piece of perfectly charcoaled meat--medium the way I liked it--with grilled onions and melted Swiss cheese. Not many ingredients to take away from the highlight of the meat-complementary pretzel bun. I added a bit of ketchup, mustard and a tad of El Cholo (we are in CA after all). CHOMP! And it was one of the best burgers I have had in a while! So, I could not taste the pretzel much outside of its texture (not enough salt crystals, which let's face it, makes a pretzel). BUT, it was only because the burger patty was so well done that nothing else mattered, and so the party in my mouth continues without...
Until I had the Mac 'n Cheese croquette and Pretzel Dumpling. The croquette style was different. Lot more breading than I would have wanted, and definitely cooled before I was done finishing my 3rd bite. I liked the marinara accompaniment but I much would have rathered Pizza Hut's bread sticks to go with. There were black pieces of truffle, but I could not really taste what made it decadent. Moving onto the Pretzel Dumpling which looked more like a pancake and had the texture of a Chinese Turnip Cake than an actual dumpling. Maybe my childhood was warped, but I always thought they'd be plump, round and ideally, surrounded in soup? Veto, I should have opted for the boring Truffle Fries instead of both of these!

Verdict: The Burger got me craving red meat again and that is a statement in itself. I am a fan, but next time I would probably just go to the Bakery part of 3 Squares and order the Pretzel Burger rather than get everything else and then have to pay tip to the unprofressional waitress. Nothing else on the menu really caught my eye (gasp I know, I don't care for avocado). I did venture to the bakery next door and was aroused by the various breads. However, let me warn you that the goods do not have a good shelf life. Leave it out for 1 day and it turns stale hard! But if you can stomach many carbs in one sitting, go for the pretzel types (hello, what have I been telling you their specialty was?) They have ones with cheese, jalepeno, etc. and they are even better when toasted!

Ask yourself, when's the last time you had a good pretzel with depth? I am not talking the thin, twisted kind you eat at a ballpark, I am talking indulgence in the finer things of life-kinda pretzel. Ch-check it!

1121 Abbot Kinney Blvd.
Los Angeles, CA 90293