Archive for May, 2008
After a recent trip to Little India and years of eating LA’s best Indian food I finally got to Agra in Silverlake to try their Balti dishes. They’re described as A Rich & Hearty Stew That Maintains a Nice Balance of Hot and Sweet Spicing… Balti Stews Include Chopped Onions, Green Peppers, Tumeric, Cumin, Garlic, Ginger, Crushed Tomatoes, Are Garnished with Yogurt and Fresh Tomatoes, and served In a Hot Balti Hanich. served with Rice.
Their basics were a nice start, but would hint at the saltiness we would experience later in the meal.The vegetable samosas were notably light – in a more pastry-style dough than their typical fried counterparts.The mango chutney, rice and naan all were very good.
We asked them to make the lamb balti pot and channa sagwalla as spicy as possible but it wasn’t spicy at all. On the contrary it was very salty, so we wondered if they got confused and made it extra SALTY instead of SPICY?In the end I’ll definitely go back as it the flavors were terrific.
It’s been a while since I was treated to a gourmet, home cooked meal. So I was excited when I was invited to a Sunday dinner celebrating the truffle.
Since my truffle-heavy meal at Guy Savoy I haven’t had the opportunity to eat the decadent fungi, as they’re quite expensive.
Starters included fresh tomato and basil bruschetta,
roasted garlic hummus with pita,
and Marcona almonds, truffle cheese and harissa cheddar cheese.Dinner included two types of pasta with different but complimentary sauces: shaved black truffles with linguine and truffle carbonara with strozzapreti pasta
Guanciale is an excellent pork product. It’s unsmoked so it doesn’t overpower the dish, however it still has the incomparable consistency and flavor of pork.
Dessert was magnificent- fresh berry tart on lime shortbread crust.
It’s a testament to the chef’s skill, because the meal was outstanding and allowed the truffle to be king. None of the flavor components challenged the truffle yet the meal didn’t come out bland as a result.
Lemonade is a trendy cafeteria with gourmet salads, sandwiches, desserts and, of course, lemonade.
Their organization is lacking, with poor circulation between ordering and paying. I’m sure in time it will smooth out.
-roasted beets with hazelnuts and red onions $3
-roasted cauliflower with golden raisins and curry vinaigrette $3
-quinoa, butternut squash, and whole orange vinaigrette $3.50
-Israeli couscous, feta, tomato and lemon vinaigrette $3.50
-corn chowder $3
-freshly blended blueberry, mint lemonade $2.75
-freshly blended peach, ginger lemonade $2.75
The food definitely stacks up in flavor compared to Joan’s on Third- and it’s less expensive. The namesake lemonade actually was too sweet- it’s not Hot Dog on a Stick, they could cut some of the sugar.
Lemonade won’t have a problem doing business as they serve the entertainment industry’s publicists and design savvy shoppers and salespeople. Hopefully it won’t turn into an Urth Cafe scene…
These guys in Malaysia went on a 24 hour, 25 food marathon at 23 different locations.
Had a quick bite and tea at Jin Patisserie.It’s a serene environment with music playing.
The Darjeeling G.F.O.P. is called the champagne of teas and deserves the name.
The chicken salad sandwich on seven grain was nice. Nothing world-changing but good.
Ditto for the ham sandwich.
The dessert was obviously the highlight. A vanilla and raspberry mousse.
I think I liked Jin better when it was part of the food marathon, as dessert is really the only thing you need to get there.
I’m late in finding Froma, but better late than never…It’s Francine Diamond’s wonderful little gourmet market and kitchen in a central shopping location on Melrose near Fairfax.The menu includes breakfast, crostinis, soups, salads, paninis and some desserts.
The crostini can be topped with spreads like chestnut honey robiola, sun-dried tomato chutney, prosciutto speck, salmone marinto and a long list of other delicious choices.
I had the Bellwether fromage blanc, horseradish blue crab and duck mousse basquaise.I sat at the small bar facing one of Melrose’s top lingerie shops and Argentine restaurants, drank my wine and thoroughly enjoyed me food.
As a special treat, Froma sells Ostrich eggs. If you ever need that eight-egg-omelet but don’t want to bother with all those small shells…Froma sells specialty oils, mustards, cheeses, sauces, spices and wines in addition to
a unique find,El Bulli’sTexturas. These are the components of molecular gastromist Ferran Adria’s kitchen, which include everything you need for Emulsificacion, Sferication, Gelificacion and Espesantes. I’m not quite at that level with my cooking but for those who are, get your Agar and Gellan at Froma.
With rising food costs and tough economic times Chef Costing is the place for the financial aspects of food. Chef Costing provides news and numbers for chefs, but ultimately is helpful for everyone as food is becoming more expensive for all consumers.
A friend of mine who works in a well known steakhouse recently noted that Saturday nights’ seatings have diminished drastically. She said servers are worried, as their tips aren’t what they used to be.
Just One Plate is helping those who want food from their favorite restaurants but can’t afford to eat out. By featuring recipes from LA’s best restaurants, anyone can eat Providence’s Arctic Char or Fraiche’s beet and ricotta salad.