Last night @leaddreamer and I were meeting a friend at @oybarla. We've talked up their #matzoballramen so many times, and they finally agreed to meet us there. Well... the friend never showed (long story) but we enjoyed another epic and inventive meal from our favorite tastemakers, @jeffs___table and @featherweight24. My choice was a sublime (albeit limited edition 😢) Miso and Mint Snap Peas,... Continue Reading →
Sunday Salsa Verde
Like most of the things I cook, this recipe is really forgiving. The ingredients and amounts are what I use, but mine changes every time. It all depends on what's available at your local market, how spicy you want a particular batch and what kind of flavors you prefer. You do you!
Sunday Pulled Pork Oven-Style Carnitas
...a little side thought about pork. It’s really tasty because the fat renders off into, well… basically lard. Lard is sabor. Sure, you can trim all the fat and the pork will still cook. Will it be as moist...
Neuvo Tiki at Lono Hollywood
The essence of the tiki culture conjures exotic visions of Polynesian culture embraced by WWII soldiers stationed in the South Pacific: Swaying trees, exotic fruits, warm and soft sandy beaches, and of course, gorgeous people dancing half-naked, eating delicious food and drinking exotic cocktails. There are many excellent tiki bars in Los Angeles that transport... Continue Reading →
Terrible Tiki: Tonga Room, San Francisco
We had such high hopes!!! My husband and I spent the weekend in SF for the ballet and museums. Oh and I should mention we're big time tiki bar fans and always try new places wherever we vacation. Though recommendations we received (from a well-respected tiki bartender) steered us *away* from Tonga Room at the... Continue Reading →
From Beer to Beautiful Fare: The Bellwether in Studio City
...head chef Ted Hopson. He and partner/beverage director Ann-Marie Verde (both formerly of beer grub-pub Father's Office) have a bona-fide hit on their hands.
Salt, Sweet, Spirits. 