Top Chef Dale Talde's restaurant

There is an Asian spice party all up in Park Slope, Brooklyn.  Chef Dale Talde, formerly of Top Chef Season 4 and formerly sous chef at perhaps the most fun restaurant to pronounce, Buddakhan, offers diners a trip-around-Asia experience.  Some dishes like the pork and chive dumpling are familiar to dim sum palates.  But other dishes like the pork with spun fried chow fun noodle in gravy and pickled bok choy are are entirely new to a hip gwai lo.  Everything was savory and the variety of different Asian flavors made every dish singularly unique.  Goes to show you that Top Chef can actually launch some primo talent.

Pork and chive fried dumplings with hella hot spicy mustard

Vietnamese crepe stuffed with pork and shrimp and nuoc mam sauce

Calamari and papaya salad with grapefruit

Pulled pork chow mein with spun fried chow fun and picked bok choy

Sticky rice in banana leaf with chinese bacon and scallions

Who puts lobster in Tom Kha?  Smart people do.

Manhattan Beach Post

 Finally!  South Bay residents rejoice. Finding good food south of Marina del Rey is hard to come by.  But then Chef David Leferve opened up MB Post and brought with him a background at Charlie Trotter's.  And now we finally have Iberico ham on charcuterie plates by the beach.  And all is right in the world.  MB Post is a block away from the beach.  So after gorging yourself on small plates, you can walk it off on the boardwalk.  The place is packed.  The tan fit singles like to cram the bar for happy hour.   Seasonal ingredients highlight the ever changing menu and seafood dishes are the standouts.

Iberico Ham with a stink cheese and accoutrements

Soft Shell Crab

Squid two ways

Steak and asparagus

Pea risotto

Sour cherry panna cotta and chocolate pudding

MozzaPizzeria Drive By

11:15 PM.  Got out of a play.  Starving.  What is still open in LA?  Mozza Pizzeria!  I did a Mozza drive by.  No waiting. Glass of wine and the spicy clams pizza.  Sat at the bar.  In and out in 20 minutes!  Perfect closing to a long day.

Barrio Cafe in Phoenix

What to do when it's 114 degrees in Phoenix?  Eat Mexican food.  This is the answer to most questions in life. Eat Mexican food.

Best Mexican food in Phoenix?  Barrio Cafe.

http://barriocafe.com/

This place is perfect.  From concept to execution, I can not fault one thing here.  The artwork outside and inside is funky and gritty and celebratory.  The service was very knowledgeable.  And the food is amazing.  A really simple and flavorful hand chopped guacamole.  Enchiladas with the best tomatillo sauce outside of Texas.  A home made spicy cinnamon-laced horchata that's like drinking mother's milk.  The churros are perfectly crisp and pumped with a caramel sauce. Doesn't get better than this.  Photos courtesy of fellow food blogger, The Giggle Fish, aka Jennifer Wozniak.
 

Simple hand cut guacamole with cranberries.  Served with pomegranate seeds when in season.

Enchiladas suizas with some good cojita cheese and tomatillo sauce.

Crack churros injected with a caramel sauce.

Vietnamese Lobster Noodles

Best thing I've eaten in 2011.  I crave it every day.  Royal Capital Seafood in Westminster, CA.   They stir fry the lobster in ginger and scallions and seasonings.  They reserve some of the broth used in boiling the lobster and use it to stir-fry the noodles in.  The noodles taste like they were made with lobster meat.  Holy cow.  

Pop Up with Jonathan Waxman

Carbonara carbonara carbonara!  Had to get that out first because it was the most memorable and transformative food I've eaten lately.

Let's back up.  Animal was hosting a pop-up kitchen with Chef Jonathan Waxman of Barbuto fame.  He appeared on Season 1 of Top Chef Masters and was known as the zen master chicken guru.  He was so likable to me with his "if you don't like my food, suck it" attitude.  Yeah judges, suck it.

Waxman has plans to open a LA restaurant soon.  Until then, we wanted to sample his offerings.  We had some incredible moments at this dinner.  The highlights of which were his shaved raw asparagus dish.  So simple, so flavorful.  I am so copying this recipe for future parties.  Our favorite course was the pasta course.  His linguine and clams were amazing.  But the biggest revelation was the carbonara.  It was so smooth, creamy, rich and orgasmic.  I took the first bite, closed my eyes, and I was transported to some Italian movie in my mind.  I was wearing muddy galoshes, riding a bike past farms in the countryside, buying fresh eggs and pork cheeks from a local market.  I was there I tell you!

As high a pinnacle as the carbonara took me, sadly,  I came crashing down when the carnes came out.  The fantasy was over.   The chicken guru disappointed with his proteins.  Dare I say, both the steak and chicken were bland.  Such a let-down.  I guess I can take my own advice and suck it.

The whole dinner was like a final four basketball game.  Lots of ups and downs.  On the edge of my seats until the very end.  But my team lost by one point in the last second.

Sweet Ron enjoying the NV Cremant de Bourgogne Rose

McGrath baby beets, farmer cheese, beet greens and walnut oil

Highlight of the year.  Waxman's pasta dishes.

Spaghetti alla carbonara.  Best pasta I ever ate.

Linguine with clams and mussels and fennel

Niman hangar steak with salsa piccante

The deliciously sweet Tamai tiny tomatoes with basil and wilted Coleman farms kale

Jidori chicken with meyer lemon

blueberry crisp

wall of fame

 

Gul il bun Korean BBQ

It's like 11 PM.  You've been karaoke-ing for five hours with your friends from Vietnam.  You've been drinking Blue Moon, Coors and Tsing Tao.  You're starving and you need something to throw up.  You go to Gul il bun for Korean BBQ.  Hot egg tofu.  Pork belly and Kalbi BBQ with pumpkin and kimchee and all the sides.  They have the best pickled radish wraps in town to wrap your protein in.  And all this for $16.95 pp in K-town.  God love K-Town.

3055 W. 7th Street, #C
Los Angeles, CA 90010
213-380-6606