Los Angeles Restaurants

add news feed

tweet a story

This is our neighborhood go-to sushi bar. We were the very first customers at Takao when it first opened and we have been going ever since. We just let Takao do “his thing.” From upper right corner – marinated jellyfis...
This is our neighborhood go-to sushi bar. We were the very first customers at Takao when it first opened and we have been going ever since. We just let Takao do “his thing.” From upper right corner – marinated jellyfish with cucumber, Abalone, Japanese tiny shrimp with caviar, Blue Crab with Spicy Mayo Sauce Spanish Mackerel with scallions, ginger, carrot and daikon Japanese fresh scallop, uni, shaved summer truffles, pink peppercorns Dish presented Matsutake mushrooms, shrimp, Ginko, Pickled Ginger, Japanese lime Tempura of a Natto Roll, Tempura Green Onion Grilled Yellowtail with mushrooms  soy reduction sauce Toro Sushi Not pictured – Salmon Skin Hand Rolls Uni Squid Hand  Roll For the freshest fish, for the most interesting preparations – the is THE place to go. Filed under: Southern California, Takao - Brentwood
about 2 hours ago
Contrary to popular belief, the best hangover remedy is not Mickey D's. According to Chinese researchers, it is ... Sprite. Yes, that soda no one ever drinks. The scientists studied 57 bevera...
Contrary to popular belief, the best hangover remedy is not Mickey D's. According to Chinese researchers, it is ... Sprite. Yes, that soda no one ever drinks. The scientists studied 57 bevera...
about 2 hours ago
Hidden in Plain Sight is a new series in which we take a new look at an established restaurant. In our lust for newness and our obsession with "bests," the fantastic unsung places that make up ...
Hidden in Plain Sight is a new series in which we take a new look at an established restaurant. In our lust for newness and our obsession with "bests," the fantastic unsung places that make up ...
about 2 hours ago
As you may have noticed, this year's Best Of L.A. issue dropped on your doorstep, metaphorically if not actually, last week. There are hundreds (yes, hundreds) of listings, of breweries and hik...
As you may have noticed, this year's Best Of L.A. issue dropped on your doorstep, metaphorically if not actually, last week. There are hundreds (yes, hundreds) of listings, of breweries and hik...
about 4 hours ago
...
...
about 4 hours ago
If you haven't been to the New School of Cooking in Culver City yet, you must be running out of excuses. Not only is the open-windowed cooking school across the street from Evan Funke's Bucato ...
If you haven't been to the New School of Cooking in Culver City yet, you must be running out of excuses. Not only is the open-windowed cooking school across the street from Evan Funke's Bucato ...
about 8 hours ago
Justin Pike at The Tasting Kitchen Remember back in 2011 when Justin Pike was named LA’s Best Bartender? There wasn’t a contest last year and I’m not aware of one this year so possibly Mr. Pike is LA’s Best Bart...
Justin Pike at The Tasting Kitchen Remember back in 2011 when Justin Pike was named LA’s Best Bartender? There wasn’t a contest last year and I’m not aware of one this year so possibly Mr. Pike is LA’s Best Bartender forever. I recently returned to The Tasting Kitchen since I was in Venice and was happy to see Justin still behind the stick there. I lament when my favorite hot bartenders leave for other gigs and the bar is never the same again. Never fear, The Tasting Kitchen is still wonderful. Looking over the list, the Three-Hour Tour caught my eye mainly because I am a huge Gilligan’s Island fan and also I like Calisaya, a bitter orange liqueur made in the style of Campari. It was a great night and I enjoyed learning about the housemade liqueurs like the housemade aquavit made by another bartender John. Pretty soon we had to order the addicting fries. Three-Hour Tour – Plymouth gin, Calisaya, Montenegro Caribbean Hangover There’s a secret menu at The Tasting Kitchen. Ask for the postcard menu and you’ll find several cocktails that’s different from the main cocktail list. I got to taste the Paper Mache (mezcal, pastis, lime) and the smokey licorice cocktail was like a one-two punch. I don’t know if it’s a good starter or “one last drink.” So, let’s make this an anytime cocktail. My friend got the Caribbean Hangover which was very refreshing. Although the evenings are getting cooler, the rum will keep you warm. Caribbean Hangover – El Dorado rum, ginger soda, falernum Underberg truck Apparently TTK is one of Underberg’s best accounts. They use quite a bit of the Underberg in cocktails as well as a digestif. The front of their Underberg truck actually is personalized with TTK’s name. Islands in the Stream The cocktails sound deceptively simple but often there may be a special unnamed ingredient such as Islands in the Stream from the secret postcard menu. It features the housemade aquavit but is not named. However, the Dream Team cocktail (aquavit, Chartreuse, beer) does list it but I wonder what wasn’t named. It’s magical though, it makes you really taste your cocktail over and over again trying to figure out what else there could be. Islands by the way was to continue my Giligan’s Island theme for the night. Islands in the Stream – gin, lime, kiwi, cucumber Member’s Only I’m always up for a Fernet cocktail and the Member’s Only was great. Rum always works so well with lime and the Fernet adds another dimension to the cocktail. Member’s Only – Rum, lime, Fernet, mint * A side note, the bartenders at TTK wear cool vests and very proper bartender attire. I managed to catch Justin at the end of his shift when he slipped into his Bartender + Negroni = Tenderoni shirt. Neither of us knew the slang and I just had assumed it had something to do with the Tenderloin area in SF. Turns out it’s about jailbait. Ah. Well, he is LA’s best bartender. Forever. The Tasting Kitchen 1633 Abbot Kinney Blvd., Venice, CA 90291  –  (310) 392-6644 © The Minty  2013   Filed under: alcohol education, booze, cocktalian, food, great cocktails, hot bartenders, late night, minty life, restaurant reviews Tagged: cocktailian, cocktails, drinkwire, justin pike, la's best bartender, the tasting kitchen, venice
about 20 hours ago
Food GPS - Food. Drinks. People. At a lot of restaurants, blackboard specials seem like an afterthought, but at The Sycamore Kitchen, the industrial chic café from chefs Karen Hatfield and Quinn Hatfield, I’ve grown to trust the chalk. I...
Food GPS - Food. Drinks. People. At a lot of restaurants, blackboard specials seem like an afterthought, but at The Sycamore Kitchen, the industrial chic café from chefs Karen Hatfield and Quinn Hatfield, I’ve grown to trust the chalk. I’ve enjoyed soups and small plates in the past, but so far, my favorite special consisted of Pork and Ricotta Meatballs ($8). A cast iron skillet hosts six crisp-crusted, deep-fried orbs crafted primarily from pork shoulder. Ricotta (house-made, of course) and fresh pain de mie breadcrumbs also contribute to their surprisingly light, juicy texture. Sprinkled rosemary is a nice finishing touch. An accompanying dish of salsa cruda combines shallots and garlic (cooked in olive oil) with raw tomato, basil and parsley, adding complementary brightness to the balls, and not just in terms of the color. Crispy crostini slices, which are fun to dip in the salsa cruda, round out the skillet. Hopefully these meatballs make it to the printed menu, but if not, keep an eye on the blackboard. Dose of Vitamin P spotlights my favorite pork dish from the previous week. Dose of Vitamin P: Sycamore Kitchen Pork and Ricotta Meatballs
about 20 hours ago
sangria Tapanade located at the Olympic Collection shopping center in West Los Angeles opened earlier this year. Hidden in the corner and behind some lush foliage, the dining room is dominated by a large bar. The bar looks like it’...
sangria Tapanade located at the Olympic Collection shopping center in West Los Angeles opened earlier this year. Hidden in the corner and behind some lush foliage, the dining room is dominated by a large bar. The bar looks like it’s become a neighborhood hangout which is quite understandable as this stretch of Sawtelle and Olympic needs more bars. Looking over the menu, my friend and I decided to try the more of the smaller plates rather than entrees. We also got a large mason jar of sangria. It was just perfect for the night and complemented the meal very well. Chef Resul Rassallat Chef Resul Rassallat has an impressive background and has worked at many fine dining establishments around the world including Paris, Pebble Beach and locally at the famed L’Orangerie. It’s nice to see he opened this cute little spot that gives variety to the neighborhood. goat cheese with tapanade We had to order something with tapenade since the name of the restaurant is Tapenade. We figured it’ll be the best tapenade if it’s in the name. We got the goat cheese but they also have bleu cheese. I liked the milder goat cheese with the tapenade and basil. It was very Mediterranean. wine salt On the table was a jar of salt infused with red wine. I sprinkled just a tiny bit on my half of the quail egg from the chicken liver mousse. It made great presentation with the deep red salt against the pure egg white. chicken liver mousse I like chicken liver quite a bit and it’s always a good measure of a restaurant’s offal prowess. You want to have that funk but not too funky. Tapenade pulled off that fine balance. mushroom salad Anytime I see mushrooms, I have to get them. This warm mushroom salad was great with extremely fresh endive. shrimp salad When we ordered the shrimp, we had no idea it was actually a salad. Sure, it was under the vegetables section but it was a nice surprise. The shrimp were cut into bite-sized pieces and topped the slightly Asian flavored salad. The flavors were more pronounced in the seaweed tossed with the mixed greens. Thai style Brussels sprouts It was very interesting to read the menu and see the international flavors applied to something like Brussel sprouts. Chef Resul has a whole section devoted to the sprouts. We had to try some of course and chose the Thai style. I thought the spicy rice wine would be a nice balance to the crispy leaves. lamb fettucine We ended with the lamb fettucine. The strands of fettucine had a nice bite and I like this kind of tomato sauce where it’s still tangy-sweet from fresh tomatoes. chocolate panna cotta We were going to skip dessert since we were so full but Chef Resul was kind enough to send out two desserts. The chocolate panna cotta with coffee Chantilly cream is my kind of dessert. But so is fruity type desserts. For a non-sweets girl, I sure do like my chocolate. berries in wine sauce We got a very special berries in red wine sauce dessert. Chef likes to make this for VIPs or perhaps he was just teasing us. I had already noticed how great the berries were but in this dish, they were amazing with deep flavors. I enjoyed this dish as is but wondered if I could get this as a topping for my morning yogurt. Doesn’t everyone want wine-sauced berries for breakfast? Tapanade 11301 W.Olympic Blvd #116 Los Angles, CA 90064 –  310 312 6233 © The Minty  2013 Filed under: food, foodie alert, minty life, restaurant reviews Tagged: los angeles, restaurant review, tapanade, tapanade restaurant, the minty, west LA, west los angeles
about 21 hours ago
What's Foster Farms' slogan again? "Always fresh, never frozen, sometimes linked to a high hospitalization rate"? An expanding salmonella outbreak tied to Foster Farms chicken involves multipl...
What's Foster Farms' slogan again? "Always fresh, never frozen, sometimes linked to a high hospitalization rate"? An expanding salmonella outbreak tied to Foster Farms chicken involves multipl...
1 day ago