Yes, 'italian style sashimi,' is how they bill it on Esca's menu. They were the first to do it, and coined the term. (crudo was previously only used as an italian term that refered to prosciutto, if i remember correctly.)
There was a profile of David Pasternak in the new yorker last august that explained how Esca and crudo kind of began; that article is what made me want to go to the restaurant. Great read. I found it last week by googling, "david pasternak New Yorker," if you are interested.
I read that piece and it just annoyed me that there's been a perfectly fine piece of culinary vocabulary to describe the serving of raw fish that's been around for years but the article made it seem like Pasternak invented the term "crudo" to gave it an Italian spin when really, that shit is sashimi. But it soundslike, reading the other terms, there is actually a tradition in Italian cooking of crudo.
Aser, fantastic thread! You and I have a similar approach to food, I think.
All these foodies on Soulstrut--who would have thought? Are people feeling the newest edition of "the Art of Eating"? That's my Wax Poetics right there.
Aser, fantastic thread! You and I have a similar approach to food, I think.
All these foodies on Soulstrut--who would have thought? Are people feeling the newest edition of "the Art of Eating"? That's my Wax Poetics right there.
Danno you still need to post up that Canteloupe risotto recipe.
Yes, 'italian style sashimi,' is how they bill it on Esca's menu. They were the first to do it, and coined the term. (crudo was previously only used as an italian term that refered to prosciutto, if i remember correctly.)
There was a profile of David Pasternak in the new yorker last august that explained how Esca and crudo kind of began; that article is what made me want to go to the restaurant. Great read. I found it last week by googling, "david pasternak New Yorker," if you are interested.
I read that piece and it just annoyed me that there's been a perfectly fine piece of culinary vocabulary to describe the serving of raw fish that's been around for years but the article made it seem like Pasternak invented the term "crudo" to gave it an Italian spin when really, that shit is sashimi. But it soundslike, reading the other terms, there is actually a tradition in Italian cooking of crudo.
Ok. Wrote/spoke too fast. Yes, they weren't the 'first to do it,' it comes from a long italian tradition. and yes, Crudo is nothing more than a marketing term. But, good for Joe Bastianich for coining the term. Hell, the kiwi fruit is named that just for some marketing reason. I have no problem with trying to make some money off that. Every cuisine on the planet has variations on certain similar dishes, and different names for those variations.
I will say that all i know of crudo and esca began with that new yorker article, and they are pretty up front about 1) Pasternak/Batali/Bastianich went to Italy, and decided to bring their raw fish preparation back to the states, and 2) Bastianich came up with Crudo as a marketing tool.
Don't know how fast I'll go back. I loved the crudo, but that was all I'd go back for. The skate I had as a main was good, but not enough to get me back.
A friend of mine swears by a place called August; she works at the James Beard Foundation, so I trust her opinion, and that's my next stop.
Skates alright but much more common than the sturgeon, ivory salmon, or the humongous soft shell crabs Esca gets. Never heard of August...
And, yes, skate is common, it is what was recommended that night. and, at a place like that, whatever is fresh should be expected to be excellent.
Who wants to talk about their fav Denny's dish, the Rooty Tooty Fresh and Fruity kills any engorged duck liver I never ate!
pssshh! the rooty tooty fresh and fruity is a IHOP menu item. not denny's.
this thread is
Imma take my girl to FL for her b-day... She's already been, but I haven't....
seriously. i mean, if youre gonna play the low-rent gourmand, at least have the decency to know what you speak of. rooty tooty fresh and fruity. how dare he? at least these fany foo-foos know where they prix are fried.
anyways, ase-man i was checking that "other" board and saw that you were gonna hit up tu lan and possibly some taquerias. did this happen and what did you think? personally, i like the wokburn at tu lan, but they could ease up a bit on trying to bury their food in spices and what nots.
ive always liked the socal style burrito much better than that beans and rice filled mission counterpart. plus the marinade is much better round here. plus the taqueria architecture is much more appealing. i especially like the more dumpy joints with the outdoor patio palapas and, of course, the murals.
whoa. at first i thought it said you were moving into beverly glen. as in the bel air adjacent neighborhood.
hmmm. well, honestly, i dont really go to the westside. at first it was because of stupid reasons like i dont want to be around a bunch of LA faux hippy wankers. but, that's really unfair and unrealistic. ive been exploring more, but im still more versed on things fairfax and eastward.
with that said, there's a great gelato place on robertson and, um, a few blocks south of wilshire. i really like their coconut gelato.
there's a bunch of decent japanese joints in the sawtelle area. sorry, cant drop names, but the one i like is on olympic a block past sawtelle. ramenya maybe?
rutt's on washington is mad decent for a non southbay hawaiian joint. it's a lil more refined than your average plate lunch spot. i mean, it is the westside. but seriously, they make a good kings french toast and their "royales" are how you say, onolicious?
india sweets & spices on venice is great too. i know there's more but this is the one i been to. i think this area is culver city but im not sure. anyways, its veggie only, i think, wussupers jeffie graf?, and cheap! like naan n curry cheap, except they dont assault you with spices. the desserts are whats really really.
i believe you will be fairly close to record surplus. its a good spot to set up camp. nothing spectacular, but if youre always checking you will prolly score.
I went to Per Se last year (fo free. bless my parents). It was definitely an amazing meal...the best service I've ever had, perfectly paced (though 4 hours is a long meal), beautiful, spacious room, amazing dishes in every way, sight, smell, taste, texture. I think oysters and pearls is basically a perfect dish. The foie gras was melt in your mouth delicious. The poached lobster is probably the best I've ever had. But there were some disappointments...meaning if I was served them anywhere else, I'd be like, "this dish is fine," but at Per Se, I expected more. Now, it's hard with a tasting menu to please everyone, but when you overcook something, that's execution, not taste. I also honestly felt like I ate too much. I think I know what it feels to have my liver stuffed, and I didn't like it. Now, of course it was my choice to eat all the macaroons in sight and lick my plate clean, but damn. I'm glad I went; I'm not dying to go back. I really want to go to French Laundry, though. I'll have to make a special trip out there.
If you're into experimental cuisine, like el bulli, and you're in chicago, check out Moto. It's an incredibly thought provoking meal. Also minibar in DC is pretty intense (foie gras wrapped in vanilla cotton candy!).
The best meal I had recently was also in DC at this place called Komi. It was spectacular greek food that I can't get out of my head. The mezza are perfect, and the whole meal is low key and special. I have literally been dreaming about mascarpone stuffed dates with sea salt since I was there. I have to go back.
Don't know how fast I'll go back. I loved the crudo, but that was all I'd go back for. The skate I had as a main was good, but not enough to get me back.
A friend of mine swears by a place called August; she works at the James Beard Foundation, so I trust her opinion, and that's my next stop.
Skates alright but much more common than the sturgeon, ivory salmon, or the humongous soft shell crabs Esca gets. Never heard of August...
And, yes, skate is common, it is what was recommended that night. and, at a place like that, whatever is fresh should be expected to be excellent.
Lot of times specials and recommended plates are whatever the chef has too much of trying to sell off before throwing out, and skate goes bad faster than other fish for sure not saying the skate wasn't fresh or bad choice. Being a stranger to a restaurant better to make your own decisions off the menu imo.
yup I hit a few tacquerias and got my lengua, trippas, & cabeza on. LA definitely had SF beat in that department, no contest really. I was at El Farrolito in the mission for a late night chomp, the burrito had too much rice and beans imo. The spots I hit in LA are El Gallito out in Harbour City and El Gran Burrito in E Hollywood. I am always down for more, since Mexican is so lacking in Toronto. Next time I'm there, prease to take me on a tacqueria tour.
My fav value spot in LA is probably Santoka out in Mitsuwa. They're a ramen chain from Hokkaido that recently expanded overseas, their specialty being shio. The texture of the noodles are sublime, I enjoyed the experience much more than the highly rated Shinsengumi.
also, I appreciate everybody taking the time to read my long winded post.
ps: I crave a tamarind jarritos right aboot noooo.
pps: I didn't have time for tu lan but I did hit turtle tower. I love love love that place.
My fav value spot in LA is probably Santoka out in Mitsuwa. They're a ramen chain from Hokkaido that recently expanded overseas, their specialty being shio. The texture of the noodles are sublime, I enjoyed the experience much more than the highly rated Shinsengumi
also, I appreciate everybody taking the time to read my long winded post.
ps: I crave a tamarind jarritos right aboot noooo.
Wow, thanks for that. They have a Santoka in Costa Mesa too. I gonna drive up there one time. Thanks for the tip. If you're ever in San Diego, I can take you to Mangoman's burrito spot tour.
yup I hit a few tacquerias and got my lengua, trippas, & cabeza on. LA definitely had SF beat in that department, no contest really. I was at El Farrolito in the mission for a late night chomp, the burrito had too much rice and beans imo. The spots I hit in LA are El Gallito out in Harbour City and El Gran Burrito in E Hollywood. I am always down for more, since Mexican is so lacking in Toronto. Next time I'm there, prease to take me on a tacqueria tour.
My fav value spot in LA is probably Santoka out in Mitsuwa. They're a ramen chain from Hokkaido that recently expanded overseas, their specialty being shio. The texture of the noodles are sublime, I enjoyed the experience much more than the highly rated Shinsengumi
also, I appreciate everybody taking the time to read my long winded post.
ps: I crave a tamarind jarritos right aboot noooo.
normally I'd be quick to yell "BLASPHEMY", but Farolito's has fallen the fuck off. Even there South San Francisco location. I'm pretty forced to only mess with Can-can which is pretty decent.
Which brings me to my next question, WHAT IS THE BOMB L.A. BURRITO ????. Every time I'm in L.A. I never know where to go. If I had to go one place which place would it be? BTW I'll be back in L.A. the 23rd at the Grandstar in Chinatown.
My fav value spot in LA is probably Santoka out in Mitsuwa. They're a ramen chain from Hokkaido that recently expanded overseas, their specialty being shio. The texture of the noodles are sublime, I enjoyed the experience much more than the highly rated Shinsengumi
Next time you're in the Bay, hit up Santa Ramen in San Mateo. You have to get there early, people line up about 20 minutes before opening EVERY DAY (11:30 am for lunch, 5:30 pm for dinner). The key here is their homemade broth - 3 choices; shoyu, miso, or pork. They're all amazing, but the pork broth comes highly recommended, especially when accompanied by their stewed pork. Their chicken karaake is a great appetizer too.
Shig, you know about this spot? Definately your kind of joint.
My fav value spot in LA is probably Santoka out in Mitsuwa. They're a ramen chain from Hokkaido that recently expanded overseas, their specialty being shio. The texture of the noodles are sublime, I enjoyed the experience much more than the highly rated Shinsengumi
Next time you're in the Bay, hit up Santa Ramen in San Mateo. You have to get there early, people line up about 20 minutes before opening EVERY DAY (11:30 am for lunch, 5:30 pm for dinner). The key here is their homemade broth - 3 choices; shoyu, miso, or pork. They're all amazing, but the pork broth comes highly recommended, especially when accompanied by their stewed pork. Their chicken karaake is a great appetizer too.
Shig, you know about this spot? Definately your kind of joint.
im almost positive ive been here. dont remember the name. i even went to some hi-falootin izakaya type joint in san mateo that was pretty decent for one of them peninsula asian fusion joints. but yes, san mateo and san jose are where the best japanese spots are. i also noticed, back when i went, that there were quite a few japanese nationals living in san mateo. i thought that was odd...
aser, that santoka spot specializes in hokkaido style ramen? might have to check that. i thought the tonkotsu was the specialty up there, not the shio. next time, gadget, NEXT TIME!!!!!!
young moisty. dude, dont be shy, no one calls it grandstar down here unless youre going for some food. do it like this.
DJ KING MOST OF THE PASUE CREW WILL BE AT FIRECRACKER!!!!!!!!!!!!!!
trust me dude. you will be plaesed with the female turnout.
As far as the best burrito in LA. I mean, there???s too many to name. I take it your still vegetarian which significantly reduces the number of spots you can hit up. Definitely not a truck or a cart. Unless youre just gonna do shots of salsa rojo or some shit.
The dude jeffie graf took me to cabelitas in my neighborhood and he???s veggie. It was decent, but they do the ???wet burrito??? thing if you order ???for here???. Im not a big fan of the wet burrito. Anyways, their veggie options looked kick ass and I like the architecture of the establishment. Its on like western and Washington I think. Right off the western exit on the 10.
Personally, I like lucy???s machaca. I know people must think ive gone corporate but this place is hardly a fortune 100000000000 member. And PUTS name droped them in their fast food song or whatever it was called. I posted a link to some club that is trying to hit every establishment listed in that song. Anyways,
Lot of times specials and recommended plates are whatever the chef has too much of trying to sell off before throwing out, and skate goes bad faster than other fish for sure not saying the skate wasn't fresh or bad choice. Being a stranger to a restaurant better to make your own decisions off the menu imo.
That could be it but there are so many variables involved, this is an educated guess at best. If you really want to get that nerdy aboot it (oh might as well), it could very much depend on the day he went. If he dined on Sunday, I would tend to agree with you. Although if he were there on a Tuesday, most likely the chef really did manage to procure a great supply of skate, or maybe a bulk discount.
Such is the dynamics of restaurants, I try not to overanalyse while I'm actually there. Rather just enjoy the meal for what it is and save the nerd oots for the late night egullet/chowhound cruising.
whoa. that was weird. i was just about to link to that exclusive beef joint and everything went all wonky.
anyways, yeah, im really not into the hi-brow stuff so unless there's a naked japanese girl underneath that slice of beef, i'll just live vicariously through you.
oh yeah, and dont forget about one of the chief exports of hokkaido [to japan]. im talking about the taima, meng! the WEEEEEED!!!
aser, that santoka spot specializes in hokkaido style ramen? might have to check that. i thought the tonkotsu was the specialty up there, not the shio. next time, gadget, NEXT TIME!!!!!!
dude you got them islands flipped upside down, hehe. Kyushu (southern island) specializes in tonkotsu, whereas Hokkaido (northern island) prefers the more health conscious shio. I don't need to tell you this so this is for the benefit of others. Hokkaido is probably the most pure region of Japan, where natural resources abound. Their specialties besides shio ramen are sapporo, milk and agriculture. Get with some Hokkaido milk kit kats son.....
next time I would like to get my foot into that super secret SHHHH Japanese beef restauarant around Sawtelle. It's invite only, no visible signage out front, interior is sparsley finished. I know you disapprove of such hoight toighty standards shig, but a friend got his foot into the door through another friend. He told me it was incredible.....
p%t - here's a site I came across for taco truck reviews. Not sure how legit it is, I'll let Shig give it the glance over.
haha! ive checked that blog. i like the short video clips. i guess its legit. ive been to some of the spots but i dont know if they warrant a post. some of them.
there's another one called the great taco hunt or something like that. its a lil better, but no videos.
this one, however, is my favorite. not really a foodist colony elite, but i think it kicks ass over most of these food porn blogs.
my friend who used to live in CC said he sees that truck all the time. nice pic.
I've heard of santa ramen being raved, and I've also heard extremely good things about ramen halu in the much hated sj. It looks very official, considering the site is Japanese only.
pek - I rewatched scenes off Before Sunset the other night, it is one of the few movies that improves w/ repeated viewings. I'll rewatch the cafe one now that you reminded me.
Re: skates and the fanny joints you guys are talking about. I have to again agree with the dude, aser.
There are quite a few variable in having a pleasant dining experience. I remember this old hippy dude I used to buy mota off of in the height was telling me about the original owners of cha-cha-cha and how he would peek in the restaurant to see if the chef???s were fighting. The chefs were married and he claimed that when they fought the food was extra spicy how he liked it.
Also, its not always the same dude preparing your food in the kitchen. I know the foofier spots have a dude QCing every plate leaving the kitchen but that is no guarantee. This French laundry looks like an exception to that rule, I mean, if theyre switching out the brioche to maintain a certain temperature, that???s some next level scientist shit.
Me and my foodist holmesboy, benjo, were having a discussion about the san Gabriel valley. Aser, I hope you hit at least 1 spot in the SGV. The depth and breadth of their regional Chinese dishes is mindblowing. Im talking Sichuan, shanghainese, macau-ese, chow-chow, Taiwanese, hakka, Islamic Chinese, you name it. Anyways, Benjo had this great idea about becoming a Chinese food sherpa. Anyone in the know, knows that one of the key ingredients in having a great experience at a Chinese restaurant is the ordering of the food. Chinese cuisine should have a balance of 2 opposing forces. That???s that yin-yang shit that I know you folls know. Yes? Well, my dude, benjo is pretty nice with the ordering tasks. Seriously, getting asian food with someone that knows how to order is a top priority for me. Especially the spots that do the ???family style??? thing. Btw, family style is the most ideal way to dine. It is perfection. Anyways, Im not that good at it so I usually have benjo or someone else along for the ride.
The other thing to remember about asian food, especially Chinese food, is the turnover. There are constantly places opening and closing in the SGV. Places swicth owners and keep the name. places start to get a rep and the quality goes down. Chinatown dining is in a constant state of flux. And to be able to recommend a spot, benjo made a good point that you really need to be living in the SGV and hitting the spots on the daily to know what???s what. I mean, it aint that different from digging for the rackord.
Lot of times specials and recommended plates are whatever the chef has too much of trying to sell off before throwing out, and skate goes bad faster than other fish for sure not saying the skate wasn't fresh or bad choice. Being a stranger to a restaurant better to make your own decisions off the menu imo.
That could be it but there are so many variables involved, this is an educated guess at best. If you really want to get that nerdy aboot it (oh might as well), it could very much depend on the day he went. If he dined on Sunday, I would tend to agree with you. Although if he were there on a Tuesday, most likely the chef really did manage to procure a great supply of skate, or maybe a bulk discount.
Such is the dynamics of restaurants, I try not to overanalyse while I'm actually there. Rather just enjoy the meal for what it is and save the nerd oots for the late night egullet/chowhound crusing.
I agree with your last comment...at the time we were eating there, I loved the meal, the wine, friends, etc. Afterward, I got to rip it to shreds. That is the fun of eating out and being an amatuer critic.
As for the skate...We were eating on a Thursday night, with a friend who is a regular there and takes a lot of clients to Esca. He knows the somelier, and they came to say hello before the meal. So, when we were talking to the waitress, I trusted her opinion, as we were with a regular. Like I said, it was good, but not great. Also, it was worth a risk, as we were splitting the main courses- and as I said, we sent one back. Which was...The Stripped Bass, the speciality of the house.
I guess my point is...I'm sick of my just-ok meal being my fault, and not that of the kitchen. A good restaurant should be able to make a turd taste good (note there reverence chefs give Thomas Keller, to get us back on topic, for the way he can elevate entrails and radishes). I think that the kitchen just had a bad night when we ate at Esca, which has become a much longer story than it should have been.
As for the skate...We were eating on a Thursday night, with a friend who is a regular there and takes a lot of clients to Esca. He knows the somelier, and they came to say hello before the meal. So, when we were talking to the waitress, I trusted her opinion, as we were with a regular. Like I said, it was good, but not great. Also, it was worth a risk, as we were splitting the main courses- and as I said, we sent one back. Which was...The Stripped Bass, the speciality of the house.
I guess my point is...I'm sick of my just-ok meal being my fault, and not that of the kitchen. A good restaurant should be able to make a turd taste good (note there reverence chefs give Thomas Keller, to get us back on topic, for the way he can elevate entrails and radishes). I think that the kitchen just had a bad night when we ate at Esca, which has become a much longer story than it should have been.
Check, please.
So the striped bass was grilled and you're not used to eating crispy fish skin? Unless the fish was undercooked sounds like there was nothing wrong with it. The house specialty is the whole Mediterranean sea bass baked in a sea salt egg white crust.
Splitting a composed main fish course at the table is a bit difficult and isn't the best look imo.
There very few millionaire chefs like Pasternack that stay and run the kitchen all day long. Other celebrity chefs make a name for themselves, get into marketing and have crappy restaurants. If Keller's using artificially enlarged foie gras then ingredient quality is obviously not his concern. Esca is by far the best Italian seafood restaurant in the states and if you ever see the monkfish liver with 25 year old balsamic vinegar in the altro section its a must have.
As for the skate...We were eating on a Thursday night, with a friend who is a regular there and takes a lot of clients to Esca. He knows the somelier, and they came to say hello before the meal. So, when we were talking to the waitress, I trusted her opinion, as we were with a regular. Like I said, it was good, but not great. Also, it was worth a risk, as we were splitting the main courses- and as I said, we sent one back. Which was...The Stripped Bass, the speciality of the house.
I guess my point is...I'm sick of my just-ok meal being my fault, and not that of the kitchen. A good restaurant should be able to make a turd taste good (note there reverence chefs give Thomas Keller, to get us back on topic, for the way he can elevate entrails and radishes). I think that the kitchen just had a bad night when we ate at Esca, which has become a much longer story than it should have been.
Check, please.
So the striped bass was grilled and you're not used to eating crispy fish skin? Unless the fish was undercooked sounds like there was nothing wrong with it. The house specialty is the whole Mediterranean sea bass baked in a sea salt egg white crust.
Splitting a composed main fish course at the table is a bit difficult and isn't the best look imo.
There very few millionaire chefs like Pasternack that stay and run the kitchen all day long. Other celebrity chefs make a name for themselves, get into marketing and have crappy restaurants. If Keller's using artificially enlarged foie gras then ingredient quality is obviously not his concern. Esca is by far the best Italian seafood restaurant in the states and if you ever see the monkfish liver with 25 year old balsamic vinegar in the altro section its a must have.
Ok. 1) used to eating crispy fish skin. 2) the seabass tasted like charcoal. not fish. not brine. not ocean. not meat. burnt charcoal. 3) Ok. Whole fish in salt crust is the speciality. But, I'm feeding my lady the new yorker article, where pasternak says striped bass is his favorite fish, it never comes off the menu, etc. etc. etc. So, when she orders the stripper it seems a no brainer. 4) yes, I know that Pasternak was not in the kitchen. He was closing his other restaurant that same week; I'd talked that out with my friend at James Beard before we went. Was not expecting the pasternak attack. And, frankly, I've worked in enough kitchens to know the schedule of those who have their name on the joint.
Taking bites off your companion's fish at the table is, was, and will always be fine by me; perhaps we should not eat out together. If I'm going out with friends, and we've already had crudo tastings, apps, and a pasta course, why not steal a little bit off the other plate? All friends at my table.
look. My hopes were high. I wanted to love the place. And you can love Esca to your hearts little content. but, my meal there was not great. Now, I didn't get the monkfish liver, but we gave 'em a good shot on a lot of other items. So, it will be a while before I go back to the best Italian seafood restaurant in the states; and it isn't my fault, but theirs.
haven't read this whole post, but skimming the last page as a professional cook i just want to say 2 things...
1- the best ramen i've ever had is in central Hokkaido Japan. i even trailed in the kitchen to see how it was done. local miso blended with local aromats...apple, carrot, daikon, etc. made the shit happen. so clean but with amazing depth. can't remember the name of the town but the dude is a self proclaimed ramen master and spitting japanese image of saddam hussein...just way more mellow.
2- there are so many variables in getting good food out of a kitchen that i can't even begin to break it down, but the point is that the culinary ability of the chef is often irrelevant. it comes down to how the kitchen is managed and how the actual cooks have been trained, their ability, how they are supervised, how intense of a service it is, etc. but even the best restaurants are going to have their ups and downs no matter how disciplened and well oiled the kitchen is. haven't eaten at any of the thomas keller restaurants, but if in NY and you want to know what the best of the best can put out, go to "A Voce" on 26th and madison. no i don't work there but i do know all those guys and they're the best in NY.
Comments
I read that piece and it just annoyed me that there's been a perfectly fine piece of culinary vocabulary to describe the serving of raw fish that's been around for years but the article made it seem like Pasternak invented the term "crudo" to gave it an Italian spin when really, that shit is sashimi. But it soundslike, reading the other terms, there is actually a tradition in Italian cooking of crudo.
All these foodies on Soulstrut--who would have thought? Are people feeling the newest edition of "the Art of Eating"? That's my Wax Poetics right there.
Danno you still need to post up that Canteloupe risotto recipe.
Ok. Wrote/spoke too fast. Yes, they weren't the 'first to do it,' it comes from a long italian tradition. and yes, Crudo is nothing more than a marketing term. But, good for Joe Bastianich for coining the term. Hell, the kiwi fruit is named that just for some marketing reason. I have no problem with trying to make some money off that. Every cuisine on the planet has variations on certain similar dishes, and different names for those variations.
I will say that all i know of crudo and esca began with that new yorker article, and they are pretty up front about 1) Pasternak/Batali/Bastianich went to Italy, and decided to bring their raw fish preparation back to the states, and 2) Bastianich came up with Crudo as a marketing tool.
And, yes, skate is common, it is what was recommended that night. and, at a place like that, whatever is fresh should be expected to be excellent.
---
seriously. i mean, if youre gonna play the low-rent gourmand, at least have the decency to know what you speak of. rooty tooty fresh and fruity. how dare he? at least these fany foo-foos know where they prix are fried.
anyways, ase-man i was checking that "other" board and saw that you were gonna hit up tu lan and possibly some taquerias. did this happen and what did you think? personally, i like the wokburn at tu lan, but they could ease up a bit on trying to bury their food in spices and what nots.
ive always liked the socal style burrito much better than that beans and rice filled mission counterpart. plus the marinade is much better round here. plus the taqueria architecture is much more appealing. i especially like the more dumpy joints with the outdoor patio palapas and, of course, the murals.
Plaese to share good eateries around my soon to be new neighborhood of Pico by Beverly Glen.
hmmm. well, honestly, i dont really go to the westside. at first it was because of stupid reasons like i dont want to be around a bunch of LA faux hippy wankers. but, that's really unfair and unrealistic. ive been exploring more, but im still more versed on things fairfax and eastward.
with that said, there's a great gelato place on robertson and, um, a few blocks south of wilshire. i really like their coconut gelato.
there's a bunch of decent japanese joints in the sawtelle area. sorry, cant drop names, but the one i like is on olympic a block past sawtelle. ramenya maybe?
rutt's on washington is mad decent for a non southbay hawaiian joint. it's a lil more refined than your average plate lunch spot. i mean, it is the westside.
india sweets & spices on venice is great too. i know there's more but this is the one i been to. i think this area is culver city but im not sure. anyways, its veggie only, i think, wussupers jeffie graf?, and cheap! like naan n curry cheap, except they dont assault you with spices. the desserts are whats really really.
i believe you will be fairly close to record surplus. its a good spot to set up camp. nothing spectacular, but if youre always checking you will prolly score.
If you're into experimental cuisine, like el bulli, and you're in chicago, check out Moto. It's an incredibly thought provoking meal. Also minibar in DC is pretty intense (foie gras wrapped in vanilla cotton candy!).
The best meal I had recently was also in DC at this place called Komi. It was spectacular greek food that I can't get out of my head. The mezza are perfect, and the whole meal is low key and special. I have literally been dreaming about mascarpone stuffed dates with sea salt since I was there. I have to go back.
Lot of times specials and recommended plates are whatever the chef has too much of trying to sell off before throwing out, and skate goes bad faster than other fish for sure not saying the skate wasn't fresh or bad choice. Being a stranger to a restaurant better to make your own decisions off the menu imo.
My fav value spot in LA is probably Santoka out in Mitsuwa. They're a ramen chain from Hokkaido that recently expanded overseas, their specialty being shio. The texture of the noodles are sublime, I enjoyed the experience much more than the highly rated Shinsengumi.
also, I appreciate everybody taking the time to read my long winded post.
ps: I crave a tamarind jarritos right aboot noooo.
pps: I didn't have time for tu lan but I did hit turtle tower. I love love love that place.
Wow, thanks for that. They have a Santoka in Costa Mesa too. I gonna drive up there one time. Thanks for the tip. If you're ever in San Diego, I can take you to Mangoman's burrito spot tour.
normally I'd be quick to yell "BLASPHEMY", but Farolito's has fallen the fuck off. Even there South San Francisco location. I'm pretty forced to only mess with Can-can which is pretty decent.
Which brings me to my next question, WHAT IS THE BOMB L.A. BURRITO ????. Every time I'm in L.A. I never know where to go. If I had to go one place which place would it be? BTW I'll be back in L.A. the 23rd at the Grandstar in Chinatown.
Next time you're in the Bay, hit up Santa Ramen in San Mateo. You have to get there early, people line up about 20 minutes before opening EVERY DAY (11:30 am for lunch, 5:30 pm for dinner). The key here is their homemade broth - 3 choices; shoyu, miso, or pork. They're all amazing, but the pork broth comes highly recommended, especially when accompanied by their stewed pork. Their chicken karaake is a great appetizer too.
Shig, you know about this spot? Definately your kind of joint.
im almost positive ive been here. dont remember the name. i even went to some hi-falootin izakaya type joint in san mateo that was pretty decent for one of them peninsula asian fusion joints. but yes, san mateo and san jose are where the best japanese spots are. i also noticed, back when i went, that there were quite a few japanese nationals living in san mateo. i thought that was odd...
aser, that santoka spot specializes in hokkaido style ramen? might have to check that. i thought the tonkotsu was the specialty up there, not the shio. next time, gadget, NEXT TIME!!!!!!
young moisty. dude, dont be shy, no one calls it grandstar down here unless youre going for some food. do it like this.
DJ KING MOST OF THE PASUE CREW WILL BE AT FIRECRACKER!!!!!!!!!!!!!!
trust me dude. you will be plaesed with the female turnout.
As far as the best burrito in LA. I mean, there???s too many to name. I take it your still vegetarian which significantly reduces the number of spots you can hit up. Definitely not a truck or a cart. Unless youre just gonna do shots of salsa rojo or some shit.
The dude jeffie graf took me to cabelitas in my neighborhood and he???s veggie. It was decent, but they do the ???wet burrito??? thing if you order ???for here???. Im not a big fan of the wet burrito. Anyways, their veggie options looked kick ass and I like the architecture of the establishment. Its on like western and Washington I think. Right off the western exit on the 10.
Personally, I like lucy???s machaca. I know people must think ive gone corporate but this place is hardly a fortune 100000000000 member. And PUTS name droped them in their fast food song or whatever it was called. I posted a link to some club that is trying to hit every establishment listed in that song. Anyways,
That could be it but there are so many variables involved, this is an educated guess at best. If you really want to get that nerdy aboot it (oh might as well), it could very much depend on the day he went. If he dined on Sunday, I would tend to agree with you. Although if he were there on a Tuesday, most likely the chef really did manage to procure a great supply of skate, or maybe a bulk discount.
Such is the dynamics of restaurants, I try not to overanalyse while I'm actually there. Rather just enjoy the meal for what it is and save the nerd oots for the late night egullet/chowhound cruising.
anyways, yeah, im really not into the hi-brow stuff so unless there's a naked japanese girl underneath that slice of beef, i'll just live vicariously through you.
oh yeah, and dont forget about one of the chief exports of hokkaido [to japan]. im talking about the taima, meng! the WEEEEEED!!!
ask my man smoki tokimoto of the ainu tribe.
dude you got them islands flipped upside down, hehe. Kyushu (southern island) specializes in tonkotsu, whereas Hokkaido (northern island) prefers the more health conscious shio. I don't need to tell you this so this is for the benefit of others. Hokkaido is probably the most pure region of Japan, where natural resources abound. Their specialties besides shio ramen are sapporo, milk and agriculture. Get with some Hokkaido milk kit kats son.....
next time I would like to get my foot into that super secret SHHHH Japanese beef restauarant around Sawtelle. It's invite only, no visible signage out front, interior is sparsley finished. I know you disapprove of such hoight toighty standards shig, but a friend got his foot into the door through another friend. He told me it was incredible.....
p%t - here's a site I came across for taco truck reviews. Not sure how legit it is, I'll let Shig give it the glance over.
there's another one called the great taco hunt or something like that. its a lil better, but no videos.
this one, however, is my favorite. not really a foodist colony elite, but i think it kicks ass over most of these food porn blogs.
http://sobaditsgood.blogspot.com/
I've heard of santa ramen being raved, and I've also heard extremely good things about ramen halu in the much hated sj. It looks very official, considering the site is Japanese only.
pek - I rewatched scenes off Before Sunset the other night, it is one of the few movies that improves w/ repeated viewings. I'll rewatch the cafe one now that you reminded me.
There are quite a few variable in having a pleasant dining experience. I remember this old hippy dude I used to buy mota off of in the height was telling me about the original owners of cha-cha-cha and how he would peek in the restaurant to see if the chef???s were fighting. The chefs were married and he claimed that when they fought the food was extra spicy how he liked it.
Also, its not always the same dude preparing your food in the kitchen. I know the foofier spots have a dude QCing every plate leaving the kitchen but that is no guarantee. This French laundry looks like an exception to that rule, I mean, if theyre switching out the brioche to maintain a certain temperature, that???s some next level scientist shit.
Me and my foodist holmesboy, benjo, were having a discussion about the san Gabriel valley. Aser, I hope you hit at least 1 spot in the SGV. The depth and breadth of their regional Chinese dishes is mindblowing. Im talking Sichuan, shanghainese, macau-ese, chow-chow, Taiwanese, hakka, Islamic Chinese, you name it. Anyways, Benjo had this great idea about becoming a Chinese food sherpa. Anyone in the know, knows that one of the key ingredients in having a great experience at a Chinese restaurant is the ordering of the food. Chinese cuisine should have a balance of 2 opposing forces. That???s that yin-yang shit that I know you folls know. Yes? Well, my dude, benjo is pretty nice with the ordering tasks. Seriously, getting asian food with someone that knows how to order is a top priority for me. Especially the spots that do the ???family style??? thing. Btw, family style is the most ideal way to dine. It is perfection. Anyways, Im not that good at it so I usually have benjo or someone else along for the ride.
The other thing to remember about asian food, especially Chinese food, is the turnover. There are constantly places opening and closing in the SGV. Places swicth owners and keep the name. places start to get a rep and the quality goes down. Chinatown dining is in a constant state of flux. And to be able to recommend a spot, benjo made a good point that you really need to be living in the SGV and hitting the spots on the daily to know what???s what. I mean, it aint that different from digging for the rackord.
Um. Yeah.
I agree with your last comment...at the time we were eating there, I loved the meal, the wine, friends, etc. Afterward, I got to rip it to shreds. That is the fun of eating out and being an amatuer critic.
As for the skate...We were eating on a Thursday night, with a friend who is a regular there and takes a lot of clients to Esca. He knows the somelier, and they came to say hello before the meal. So, when we were talking to the waitress, I trusted her opinion, as we were with a regular. Like I said, it was good, but not great. Also, it was worth a risk, as we were splitting the main courses- and as I said, we sent one back. Which was...The Stripped Bass, the speciality of the house.
I guess my point is...I'm sick of my just-ok meal being my fault, and not that of the kitchen. A good restaurant should be able to make a turd taste good (note there reverence chefs give Thomas Keller, to get us back on topic, for the way he can elevate entrails and radishes). I think that the kitchen just had a bad night when we ate at Esca, which has become a much longer story than it should have been.
Check, please.
Shig = disconnected from ancestral homeland.
In all seriousness, I appreciate your suggestions. And damn, I want to get into the secret Japanese beef spot. invite only? WTF?
So the striped bass was grilled and you're not used to eating crispy fish skin? Unless the fish was undercooked sounds like there was nothing wrong with it. The house specialty is the whole Mediterranean sea bass baked in a sea salt egg white crust.
Splitting a composed main fish course at the table is a bit difficult and isn't the best look imo.
There very few millionaire chefs like Pasternack that stay and run the kitchen all day long. Other celebrity chefs make a name for themselves, get into marketing and have crappy restaurants. If Keller's using artificially enlarged foie gras then ingredient quality is obviously not his concern. Esca is by far the best Italian seafood restaurant in the states and if you ever see the monkfish liver with 25 year old balsamic vinegar in the altro section its a must have.
Ok. 1) used to eating crispy fish skin. 2) the seabass tasted like charcoal. not fish. not brine. not ocean. not meat. burnt charcoal. 3) Ok. Whole fish in salt crust is the speciality. But, I'm feeding my lady the new yorker article, where pasternak says striped bass is his favorite fish, it never comes off the menu, etc. etc. etc. So, when she orders the stripper it seems a no brainer. 4) yes, I know that Pasternak was not in the kitchen. He was closing his other restaurant that same week; I'd talked that out with my friend at James Beard before we went. Was not expecting the pasternak attack. And, frankly, I've worked in enough kitchens to know the schedule of those who have their name on the joint.
Taking bites off your companion's fish at the table is, was, and will always be fine by me; perhaps we should not eat out together. If I'm going out with friends, and we've already had crudo tastings, apps, and a pasta course, why not steal a little bit off the other plate? All friends at my table.
look. My hopes were high. I wanted to love the place. And you can love Esca to your hearts little content. but, my meal there was not great. Now, I didn't get the monkfish liver, but we gave 'em a good shot on a lot of other items. So, it will be a while before I go back to the best Italian seafood restaurant in the states; and it isn't my fault, but theirs.
1- the best ramen i've ever had is in central Hokkaido Japan. i even trailed in the kitchen to see how it was done. local miso blended with local aromats...apple, carrot, daikon, etc. made the shit happen. so clean but with amazing depth. can't remember the name of the town but the dude is a self proclaimed ramen master and spitting japanese image of saddam hussein...just way more mellow.
2- there are so many variables in getting good food out of a kitchen that i can't even begin to break it down, but the point is that the culinary ability of the chef is often irrelevant. it comes down to how the kitchen is managed and how the actual cooks have been trained, their ability, how they are supervised, how intense of a service it is, etc. but even the best restaurants are going to have their ups and downs no matter how disciplened and well oiled the kitchen is. haven't eaten at any of the thomas keller restaurants, but if in NY and you want to know what the best of the best can put out, go to "A Voce" on 26th and madison. no i don't work there but i do know all those guys and they're the best in NY.
like Leno says: "it has to be out of a styrofoam tray"
lol