CONGRATULATIONS to chef Gary Menes for the terrific L.A. Times review of Marché Restaurant (link below).

Peter and I have been eating at the Sherman Oaks location for years, and have happily returned to each new incarnation of the restaurant, formerly known as Max.

A few years ago, there was a daily show I watched regularly on cable called “Recipe TV”. It featured chefs from L.A. (as well as other cities) sharing recipes and cooking in their restaurant kitchens. Some of the chefs I enjoyed most were Dave Myers of Sona, Eric Greenspan (before he opened the Foundry) and Andre Guerrero (chef/owner) of Max restaurant in Sherman Oaks.

Since Max was just up the street, Peter and I got a kick out of ordering dishes that we had seen prepared on the show. The restaurant became our nearby “special occasion” place and we even celebrated New Year’s Eve in the elegant dining room one year.

Then in late 2008, Max restaurant was stripped down into a more casual bistro. At first, we were leery of trying out the new menu, but then fell absolutely in love with the Max Black Angus Burger and chicken liver pate’. That became our favorite comfort meal in the valley, and I would shamelessly dip my crispy fries into the creamy potted chicken liver like it was ketchup! French fries and chicken liver… a match made in heaven.

When I read that Max was being retooled, I figured it was the end of our favorite “old new” spot. Until I learned that the new chef had most recently worked at Palate Food + Wine in Glendale, under the helm of the awesome Octavio Becerra.

I’m happy to say, our first visit to the NEW Marché restaurant did not disappoint. Peter and I are looking forward to seeing (and of course TASTING) what’s next on the menu!

What we shared on our first visit:

Coddled Eggs, Summer Truffles

Scallops

Pork Rillette

Salad with Speck, Piedmontese Beef

Pork Belly with Figs

Apple Charlotte

Current Menu

Dining Date: 10/2/09

Mentioned Above:

L.A. Times Marché Review

L.A. Times Article about Max

Dining at Palate Food and Wine

Dining at the former MAX (Angus Burger)

Last year, just a few days before the Great Chefs of L.A. event, I came down with a wretched stomach flu. By the morning of the actual event, I felt good enough to attend but my tummy wasn’t fully recovered yet.

Since my husband Peter was out of town on business, I planned on skipping the event altogether. Our $300 donation ($150 each) would still go to the Southern California National Kidney Cancer Foundation, and that was the most important part anyway.

But then I thought about the FOOD, the restaurants, and ALL the celebrity chefs I’d be missing. Could I really have fun at a food event, in the event that I couldn’t EAT the food?

The answer is yes. I made a quick call to my nephew Cody (who thankfully wasn’t working that morning), and an hour later we were strolling the backlot at CBS studio. I took lots of photos and tried a few bites, while Cody ate like only a fire-fighter-in-training could eat. He happily ate EVERYTHING, which of course made me happy too!

For this year’s Great Chefs of L.A., I was honored with a press pass and more importantly, a very hungry (and healthy) tummy! Peter bought a discounted ticket ($75 instead of $150) on GoldStar.com, and we both skipped breakfast to prepare for an afternoon feast.

Basically we tried to have a bite at each restaurant table (starting on the right side of the street) and slowly made our way around the event. We missed a few dishes, but also returned several times to have more of our favorites.

It was fun to run into my friends at the Bazaar. It’s been awhile since I’ve eaten there (since Michael Voltaggio left) but Peter and I will be heading back to the Rojo room this weekend, to try out all the new dishes on the menu.

Chef Marcel Vigneron was also at the event. If you’re not a Top Chef fan (like me), Marcel was runner-up on season two. When I first met him last year at the Bazaar, I told him how much he annoyed me, when I watched him on Top Chef. His confidence came off as arrogance, and he was the “character” that I (as well as most of America) loved to hate.

After I got to know Marcel, I realized that off camera he is NOTHING like how he is portrayed on TV. He’s an absolute sweetheart, and it bugs me that he gets a bad rap. We talked for a bit about current (super exciting but I can’t talk about it) projects he’s working on, and his upcoming guest-chef stint at BreadBar (which of course I can talk about and have linked below).

One of the main reasons I love going to food events (besides donating to charity) is to try out food from eateries I haven’t been to yet. Restaurants that are on my very lengthy “To Do” list, like Saddlepeak Lodge and EAST (which had my absolute favorite bite of the day). The Great Chefs of L.A. event brings together all these things, and it’s one I’ll return to year after year.

“Green” Carpet Hostess (ADORABLE, from Top Chef season 1) Chef Candace Kumai (The Stiletto Chef)

Hungry Crowd!

Gaspacho Andaluz by Bokado restaurant (Chef Frank Leon).

Chef Frank Leon of La Loggia and Bokado restaurant.

Pintxo de Pollo/ Lamb by Frank Leon of La Loggia and Bokado restaurant.

Short Rib Grilled Cheese w/ Onion Marmalade and Bel Paese Cheese, Truffled Potato Chips by Govind Armstrong, 8 oz Burger

Border Grill Truck

Border Grill’s Avocado Taco: chipotle salsa, creamy corn relish, pickled onion.

Ceviche, Border Grill

Sushi Poppers (I’m a sucker for ANYTHING on a stick!)

Peter trying a Sushi Popper.

The SUPER FAB Chef Jimmy Shaw of Loteria Grill.

Chef Neal Fraser’s Braised Veal Shortribs with Polenta

Chef Celestino Drago’s Duck Sandwich, Butternut Squash Soup

SaddlePeak Lodge’s Grilled Nilgai Antelope w/ Cabbage, Bacon, Apple and Black Garlic

Bottega Louie’s Brie, Blood Orange & Watercress Paninis and Roasted Grape Tomatoes, Burrata & Pesto Salad

The lovely Josie (UncouthGourmands) with chef Celestino Drago

Baked Spaghetti wrapped with Eggplant, served on a bed of tomato basil sauce, topped with mozzarella by chef Giacomino Drago at Il Pastaio

Mr. Cecils Big Beef Ribs & St. Louis Style Pork Ribs

George Lopez, spokesperson for the National Kidney Foundation

George Lopez, with Chefs of Honor, Neal Fraser and Mary Sue Milliken

Akasha’s Beer Braised Niman Ranch Short Ribs, Betty Kennedy’s Plum-Mustard Chutney

Scallops on the 1/2 shell, Lemongrass sambal, wasabi creme fraiche, shiso dust, micro cilantro by Chef Kevin Alan, East Restaurant (my favorite of the day!)

Hawaiian Walu: Miso mustard cream, micro wasabi, chive essence, smoked chardonnay sea salt by Chef Kevin Alan, East Restaurant

Strawberrylicious Cupcakes by Leyna’s Kitchen

Adorable (and SWEET!) Cupcake Girls

Making the Liquid Nitrogen Caipirinha from The Bazaar by José Andrés, SLS Hotel.

Liquid Nitrogen Caipirinha from The Bazaar by José Andrés, SLS Hotel.

Peter chatting with Marcel

Me and Marcel

Auction Goodies

The Awesome Gift Bags (including a fresh pomegranate!)

Contents (including fantastic coupons for wine, hair salons, headshot photo session and margaritas at Border Grill!)

All my photos on Flickr

Mentioned Above:

Great Chefs of L.A. 2008

SoCal Kidney Foundation

Marcel Vigneron

BreadBar Hatchi Series

Goldstar

East Restaurant

Saddlepeak Lodge

UncouthGourmands.com

The Stiletto Chef

Thanks to Nancy Huang, Slife PR

great chefs of L.A. Great Chefs of LA Los Angeles

Details about Great Chefs of LA:

George Lopez Hosts The Great Chefs of Los Angeles
“Go Green, Go Organic” Food & Wine Benefit at CBS Studios

The 23rd Annual Great Chefs of Los Angeles brings together L.A.’s top tastemakers for an afternoon of food, wine, music and auctions to benefit the National Kidney Foundation of Southern California. GCLA draws more than 500 people each year, and has raised more than $4.5 million for the foundation since its inception in 1987. The recently introduced “Go Green, Go Organic” theme promotes eco-conscious living and sustainability, utilizing organic foodstuffs and eco-friendly products throughout the festivities.

WHO: George & Ann Lopez

National Kidney Foundation spokesman George Lopez, a kidney disease survivor, and his wife and kidney donor Ann Lopez, will host the afternoon’s festivities as Honorary Chairs. “Usually I don’t eat, but when I eat, I eat GREEN!” quips George Lopez. The actor/comedian will host Great Chefs just a day before the premiere of his late night show Lopez Tonight,” premiering on Nov. 9 at 11/10c on TBS.

Chefs of Honor Neal Fraser (Grace, BLD) and Mary Sue Milliken and Susan Feniger (Border Grill, Ciudad) lead a stellar lineup of top toques from Los Angeles. The Chefs of Honor will present awards to their fellow participating chefs to spotlight the use of local, organic and sustainable ingredients. Hostess Chef Candice Kumai, The Stiletto Chef of TLC’s “Cook Yourself Thin,” will serve as emcee for the event and auction.

CHEFS:
Featured chefs include:
* Adam Horton, Saddlepeak Lodge
* Akasha Richmond, Akasha
* Andrea Cavaliere, Cecconi’s
* Benjamin Ford, Ford’s Filling Station
* Bob Lynn, La Grande Orange
* Brian Moyers, BLT Steak
* Calogero Drago, Celestino Ristorante & Panzanella
* Celestino Drago, Drago Restaurant, Enoteca Drago, Il Pastaio, Drago Centro
* Chris Moran, Events D’Elegance
* David Linville, Charlie’s Malibu
* Frank Leon, LaLoggia Ristorante & Bokado
* Keven Alan Lee, EAST Restaurant & Lounge
* Giacomino Drago, Il Pastaio
* Govind Armstrong, 8 oz.
* Jason Johnston, Dakota
* Jesse Perez, Fuego at Hotel Maya
* Jimmy Shaw, Loteria Grill
* Joachim Weritz, Moonshadows
* Jonathan Burrows, Mr. Cecil’s California Ribs
* Jorge Chicas, The Bazaar – SLS Hotel
* Josie Le Balch, Josie Restaurant
* Margarito Cid, Harry’s Oklahoma Style Smokehouse BBQ
* Mary Sue Milliken & Susan Feniger, Border Grill & Ciudad Restaurants
* Michael Fiorelli, mar’sel
* Neal Fraser, Grace & BLD
* Paolo Sicuro, Via Alloro
* Roberto Maggioni, Lago
* Sam Marvin & Christopher Goossen, Bottega Louie Restaurant & Gourmet Market
* Simon Dolinky, BLVD 16 at Hotel Palomar
* Steven Fretz, XIV
* Tanino Drago, Tanino Ristorante & Panzanella Ristorante
* Yoji Tajima, SHU – Sushi House Unico
* Leyna’s Kitchen

Wines and beverages will be provided by:
Wines
* Barone Fine Winery
* Buttonwood Farm Winery
* Crossings, New Zealand
* Duckhorn Wine Company
* Frank Family Vineyards
* FIFTYROW
* Golden State Wine Co.
* Grgich Hills Estate
* Jaffe Estate Wine
* Jack Wines
* Jocelyn Lonen Winery
* Kunde Estate Winery
* L’Aventure Winery
* Laetitia Vineyard & Winery
* Loring Wine Co.
* Quinta do Castro
* Regal Wine Co.
* Sterling Organics
* Trefethen Family Vineyards
* Vega Sicilia
* Villa Franttina

Champagnes
* Remy Cointreau USA
* Charles Heidsieck
* Piper-Hiedsieck
Spirits
* VeeV Açai Spirit
* Tequila Ocho
* RIGHT Gin

Beers
* Budweiser American Ale
* Bud Light Wheat
* Fireman’s Brew
* Hoegaarden
* Leffe Blonde
* O’Douls
* Michelob Ultra Light
* Michelob Amber Bock
* Shock Top Belgian White
* Stella Artois

Other Beverages
* Bonadea
* IZZE Beverage Company
* Lupicia Fresh Tea
* POM Wonderful
* Smartwater
* Weaver’s Coffee & Tea

GO GREEN:
Get Hip Get Green, an eco-conscious leader in producing stylish reusable bags, totes and water bottles, sponsor the GCLA “944 Get Hip Get Green” Lounge, outfitted with environmentally friendly lounge furniture provided by Girari Sustainable Furnishing. VeeV Açai Spirit, a leading distiller in promoting social responsibility in the beverage industry, will pour cocktails at the “Go Green Go Organic” Spirits Bar. Guests will use biodegradable utensils by Sysco’s Eco Company line.

Guests will receive Get Hip Get Green’s reusable gift totes stuffed with $250 worth of goodies from leading green and eco-friendly companies, including LaRocca Skincare, Healing Skin, Utter Cream, Eco-Panda, Herbal Water, Nelson J Salon, Alterna, OPI, Explorer’s Bounty, Celtic Sea Salt, Edward & Sons Trading Co., Pop Chips, Robert’s American Gourmet and Little Laura’s Sweets, among many others.

WHEN:
Sunday, November 8, 2009
12 to 3:30 p.m.

WHERE:
CBS Studio Center
4024 Radford Dr.
Studio City, CA 91604

AUCTION:
Featured items for this year’s live auction include a Maurice Lacroix Limited Edition 999 Watch, a private dinner party courtesy of Neal Fraser paired with wine from Frank Family Vineyards, a Border Grill Truck Party for 25, a La Loggia party for 25, two round-trip business class tickets on American Airlines to one of their European destinations, and a five-night stay at Aurelio-Lech, a brand new luxury ski lodge in Austria. The silent auction will include items such as a sports memorabilia, travel packages to international destinations and numerous wine and spirits packages.

About the Kidney Foundation of Southern California
The National Kidney Foundation is the major voluntary health organization dedicated to preventing kidney disease, improving the health and well-being of individuals and families affected by kidney disease and increasing the availability of all organs for transplantation. Through its offices nationwide, the foundation conducts programs in research, professional education, patient and community services, public education and organ donation.

What is Hatchi?

A little background (by LA Weekly):
“The Hatchi series, a collaboration between Breadbar and chef Noriyuki Sugie, began this past June and showcases a guest chef the last Thursday of each month. The series menu features 8 small plate courses at $8 a dish–”hatchi” means 8 in Japanese–and guests order a minimum of three dishes. The chefs, who are picked for their rising-star talent, are given a budget and must stick within it; Sugie is on hand to mentor, watch, and (one hopes) taste a few dishes. The previous chefs to run the floor were Debbie Lee (The Next Food Network Star, now at Gyenari), Michael Voltaggio (now chef de cuisine at The Langham) and Santa Barbara-based private chef Roberto Cortez.”

I love these “guest chef” dinners, and do my best to attend each one. So far I’ve been to three (links below), and highly recommend it! It’s just a really comfortable and inexpensive way to try out a chef’s new menu.

Michael Voltaggio at Hatchi

Robert Cortez at Hatchi

Remi Lauvand at Hatchi

Upcoming Hatchi Dinners:

11/19/09 Waylynn Lucas
Executive Pastry Chef at the Penthouse

Hatchi Theme: Favorite Childhood Flavors in a Sophisticated New Way

 12/17/09 Marcel Vigneron >SOLD OUT!
Top Chef &
The Bazaar

Hatchi Theme: Modern Global Tastings

12/28/10 Ricardo Zarate
Chef at Mo Chica
Hatchi Theme: Peru Much Gusto

voltaggio top chef

BreadBar Century City
10250 Santa Monica Blvd
Los Angeles, CA 90067
(310) 277 3770
WebSite (check for upcoming Hatchi dinners)

Follow BreadBar on Twitter @BreadBar_LA

Mentioned above:

LA Weekly

Chef Noriyuki Sugie

BreadBar

Chef Voltaggio – Dining Room at the Langham

Chef Lauvand – Cafe Pierre

Chef Roberto Cortez

Chef Debbie Lee - Gyenari

voltaggio married wife girlfriend michael voltaggio’s top chef

My first taste of chef Remi Lauvand’s food was back in February of 2008, when he was chef de cuisine at Michel Richard’s Citrus at Social in Hollywood. Peter and I ate there several times before chef Lauvand left in August of the same year.

The very first dish I ordered at Citrus was the Mosaic, a “Carpaccio of Surf, Turf and Earth”. It was so beautiful (and of course delicious) that I didn’t want to touch the plate at first. I also remember seriously annoying the diners next to me with my continuous photo-taking (I’m better at it now).

Peter’s favorite dish at Citrus was actually dessert. A chocolate (and if I remember correctly, hazelnut) layered cake with a crunchy layer called, the Kit Kat Bar.

On September 24th, chef Lauvand was the guest chef for “Hatchi at BreadBar” in Century City (see below for more info). Peter and I met up with a few friends and slid into a semi-private booth inside the restaurant. We loved the coziness of our table, but unfortunately many of my photos were awful because it became too dark (even with the help of iPhone lights)! My apologies to chef Lauvand, and also my thanks for a truly wonderful dinner.

House Cured Tasmanian Trout: Charentais Melon, Tarragon & Lemon Hatch Pepper Relish

Crisp Pork Belly Salad: Parsnips, Jalapeno Sauce

Foie “Parfait” Pain D’epices, Black Mission Figs

Top: Barramundi, Lady Peas, Watercress, Prosciutto, Basil Jus. Bottom: Handmade Farfalle, Octopus, Chicken Oysters, Tomatoes

Top: Mini Tropezienne, Santa Barbara Pistachios, Chocolate Cracker. Bottom: Penryn Orchard Pear, Crepe Sofia Goat Cheese, Young Walnuts

No photo of Slow Cooked Veal Breast, Carrottes Rissolees, Arugula (too out of focus)

Hatchi at BreadBar is a “unique venture featuring a different guest chef every month preparing an original, one-night-only suite of eight plates, including six ’savory’ dishes and two ’sweet’ creations”. Hatchi means number eight in Japanese: 8 Plates offered at $8 each.

BreadBar Century City
10250 Santa Monica Blvd
Los Angeles, CA 90067
310 277 3770
WebSite (check for upcoming Hatchi dinners)

Dining Date: 9/24/09
With Krissy, Charles & Robert 

Chef Lauvand on Twitter @Reminou

Where is chef Lauvand now? At Cafe Pierre in Manhattan Beach!

L.A. Times writes about Remi Lauvand’s new menu

More about Chef Lauvand

Citrus at Social Website

Roberto Cortez, Hatchi dinner

Michael Voltaggio, Hatchi dinner

Back in July, I received an email from chef Roberto Cortez, asking if I would be attending his “one night only” Hatchi dinner at BreadBar. He wrote: “I’ve been reading your blog for a while now and always enjoy your writing and your palate appreciation”. Which made me laugh because I took it as, “you really like to EAT” (and of course it’s true)!

I hadn’t yet been to one of BreadBar’s special dinner events, but planned to attend as many as I possibly could.

Since then, I’ve been to three (Voltaggio being the first), and it’s just a really comfortable and inexpensive way to try out a chef’s new menu.

If you’re unfamiliar with Hatchi, BreadBar describes it as a “unique venture featuring a different guest chef every month preparing an original, one-night-only suite of eight plates, including six ’savory’ dishes and two ’sweet’ creations”. Hatchi means number eight in Japanese: 8 Plates offered at $8 each.

Chef Roberto Cortez is known as the “Boutique Private Chef”, and on his blog he writes, “I have been a Private Chef for 14 years and currently reside in Santa Barbara, California. I have had the honor of being the Personal Chef to Microsoft’s Paul Allen, Antonio Banderas, Melanie Griffith and Eddie Murphy, just to name a few.”

Chef Cortez trained at Ecole Lenotre and Ecole de Escoffier (both in France) and also studied in Italy, Canada, Switzerland, Czech Republic and Poland. His twitter bio reads “Private Chef seeking uncommon relationships between food, design and sensory emotions”, and that pretty much sums up the delicious evening we had at BreadBar.

Chef Roberto Cortez, Hatchi Dinner
Unfamilar Conflict

White Asparagus Cappucino: grapefruit, mint, ginger ravioli

Liquid Onion Ring: rye crips, sesame gribiche

Herb Stained Salmon: whipped jasmie rice, pickled cucumber paste

Smoked Shitake Terrine: white corn velouté, Indonesian cinnamon butter, arugula

Lemon Lacquered Chicken: hot aerated potato, soy gelée, almond corianders oatmeal

Veal Short Ribs: cauliflower cocoa butter, vadouvan, grape edamame shallot confiture

8C Manjari Chocolate Cream: thai spice cherries, frozen malt, guinness pearls

Sparkling Lemoncurd Mousse: strawberry water caramel, mint oil, crêpe crunch

BreadBar Century City
10250 Santa Monica Blvd
Los Angeles, CA 90067
310 277 3770
WebSite (check for upcoming Hatchi dinners)

Dining Date: 8/6/09 with Charles & Robert

Chef Robert Cortez – Website

His Blog

Follow him on Twitter @FoodSamurai

Ecole Lenotre

Ecole de Escoffier

Michael Voltaggio, Hatchi dinner

Remi Lauvand, Hatchi dinner

It’s no secret that I’m a big fan of Chef Michael Voltaggio. Luckily for me, I also get to call him a friend.

Ever since I first tasted Michael’s food at the Bazaar by José Andrés last year, I made sure to keep an eye on the man that chef Andrés selected to open (as Esquire Magazine recently coined), the “Restaurant of the Year”.

The L.A. Times even gave the Bazaar a rare FOUR STAR review, and yes… I understand that the restaurant, menu and concept belong to the great José Andrés (I adore him too). But it was primarily Michael Voltaggio I saw in the kitchen each time I sat down for dinner in the Bazaar’s Roja room.

Michael now runs the kitchen at the Dining Room in Pasadena, which is located in the Langham Hotel. Before starting this most recent gig, he took some “time off” to compete in Bravo’s Top Chef – Season 6 (which is currently airing). He even squeezed in time to helm a one-night-only Hatchi guest chef event at BreadBar Restaurant in Century City, and it was there that I got to taste creations that were finally, truly his own.

BreadBar describes the Hatchi Series as a “unique venture featuring a different guest chef every month preparing an original, one-night-only suite of eight plates, including six ’savory’ dishes and two ’sweet’ creations”. Hatchi means number eight in Japanese: 8 Plates offered at $8 each. I love the Hatchi dinners, and do my best to attend each one!

The best part about Michael Voltaggio’s Hatchi dinner, surprisingly, wasn’t about the food. OF COURSE the food was STELLAR, it’s Michael Voltaggio for goodness sakes, but my favorite part was meeting and getting to know Michael’s mother, Sharon and his stepdad, Bob.

Top Chef 6 hadn’t started airing yet, and there was a lot excitement and anticipation at the restaurant that night. Sharon and I now email each other every Wednesday night after the show has aired, so we can dish about how her TWO sons are doing on the show. In case you don’t watch Top Chef, Bryan Voltaggio (Michael’s equally talented big brother) is also competing for the title this year. Sharon is certainly one proud mom, that’s for sure!

Michael Voltaggio’s incredible Hatchi menu:
An Experience of Texture and Flavor

Artichokes “Barigoule” Salmon Belly, Philadelphia Cheese, Smoked Salmon Roe

Japanese Tomato Tartare: Green Almonds, Parmesan “Overeasy”, Tapenade

Hamachi Crudo: Smoked Egg Yolk, Sea Sponge, Watermelon and Wild Rice

Veal Sweetbread, Poached Egg, Coffee Cardamom Soil (before adding Pea Consomme)

Veal Sweetbread, Poached Egg, Pea Consomme, Coffee Cardamom Soil

Crispy Chicken Thigh: Cuttlefish, Green Garlic, Sweet and Sour Mushrooms

Wagyu Beef: Short Rib, Saul’s Pastrami, Tamarind, Broccoli Textures, Horseradish “Styrofoam”

Miso Cake: Jasmine “Rice Cream”, Strawberry, Yuzu

Fool’s Gold: Hazelnut Praline, Salty Caramel, Nitro Coffee Mousse.
Sommelier Matthew Lathan paired each dish beautifully with wines, sherry and beer!

Chefs Michael Voltaggio and Marcel Vigneron (Top Chef Season 2)

BreadBar Century City
10250 Santa Monica Blvd
Los Angeles, CA 90067
310 277 3770
WebSite 

Dining Date: 7/30/09
With friends Afaf & Ray.

Hatchi Dinner: 8 Plates for $8
See website (link above) for upcoming Hatchi dinners!

The Dining Room at the Langham

Michael Voltaggio’s Top Chef Bio

Bryan Voltaggio’s Top Chef Bio

Esquire Magazine (Bazaar)

L.A. Times (Bazaar)

All my Michael Voltaggio photos on Flickr

More awesome Voltaggio tattoos (posted with permission)!

on his hand

on his arm

for his mother

More about Hatchi

More about Michael Voltaggio

Voltaggio, Voltaggio, Michael Volaggio, Bryan, Top Chef Las Vegas, Voltaggio Brothers Voltaggio, Voltaggio, Michael Volaggio, Bryan, Top Chef Las Vegas, Voltaggio Brothers

My husband Peter and I finally made it downtown for dinner last Thursday. We keep meaning to spend more time in DTLA (DownTown LA), but it took “DineLA Restaurant Week” to get us to check out the sleek and sexy Drago Centro.

The special DineLA menu at the Italian hotspot offers three courses for $44, which is a great bargain (and very filling), but as usual we ordered some extras from the regular menu as well. The three of us (including our friend Laurieann) shared every dish, and now I can’t wait to go back and try the things I missed!

If you’re not familiar with Drago Centro, here’s what Jonathan Gold wrote about the restaurant in LA Weekly:
“Planted at the base of a formerly sterile office plaza, Centro may be the grandest new restaurant in this neighborhood since the early 1980s, a sprawling former bank space blown out into a double-height modernist dining room, punctuated in the middle by a glassed-in wine vault…”

I have to admit, sitting in the main dining room, near the enormous glass wine room was sort of powerfully intoxicating… but then again, it could have been the red wine and grappa!

All around it was a fun evening, especially spending time with sommelier Michael Shearin and our terrific server, Stefano. Make sure you ask for them if you plan on eating there soon (which you should)!

What we ate:

Amuse Bouche: Bocconcini with Pesto Mousse (compliments of the chef)

La Pancetta Brasata: Pork Belly, Farro, Spinach, Blueberries (Regular Menu $14)

La Burrata, Tomatoes, Olive Oil, Crostino (Regular Menu $13)

Top: Antipasto Plate: Roasted peppers, Radicchio, Speck, Eggplant Puree, Burrata and Gnocco Fritto
Bottom: Garganelli, Veal Bolognese. (Both on DineLA Menu)

Smoked Salmon, Cauliflower Panna Cotta, Fennel (on DineLA Menu)

Braised Veal Cheeks, Endive, Parsnips, Almonds (on DineLA Menu)

Pork Belly Risotto, Rapini, Radicchio (on DineLA Menu) and yes it’s true… we ordered TWO pork belly dishes (so GOOD!)

Crispy Chicken, Assorted Beans & Veg (on DineLA Menu)

Desserts: Top Left: Mascarpone Semifreddo with Strawberries and Basil.
Bottom Left: Chocolate Coffee Cake, Vanilla Cream.
Right: Prosecco Mousse, Fennel Crumble, Citrus (All on DineLA Menu)

The custom-built glass wine vault.

Drago Centro’s private dining room with exhibition kitchen (in the former bank vault).

Drago Centro
525 S. Flower St #120
Los Angeles, CA 90071
(213) 228-8998
Website

Dining Date: 10/08/09

Jonathan Gold, LA Weekly

Follow Drago Centro on Twitter

Follow Michael Shearin, Sommelier on Twitter

Drago Central, Private Dining

DineLA Restaurant Week

Photo above right: Grappa flavored with Chamomile made by Marolo

Petrossian Restaurant has been on my “to do” list for quite a while, and thanks to the money-saving motivation of “Dine LA Restaurant Week”, I finally got my first taste a few days ago.

Dinner was just $44 for three courses (each), but Peter and I ended up trying a few more dishes (compliments of manager Christopher Klapp and chef Benjamin Bailly). In the end we shared NINE courses (dessert included) and a lovely bottle of Malbec that our server recommended.

When chef Bailly first came to our table, I mistakenly thought he was another young server. At just 27 years old, he’s been running Petrossian’s kitchen for the past six months.

His previous jobs included: Sous Chef at L’Atelier de Joel Robuchon in Las Vegas, Chef de Partie at Robuchon Paris, and Commis de Cuisine in the Monaco Robuchon outpost. Now I have to say, that is some serious kitchen experience supporting this French chef’s sculpted and gorgeous face!

After our fantastic meal, Chef Bailly took us on a tour of the kitchen, then a quick browse through the gourmet boutique where we met his equally gorgeous girlfriend, Anna. It turns out it was the chef’s night off, and he came in specifically to say hello.

Did I mention that he’s not only talented and handsome, but generous and sweet too?

What we ate:

Foie Gras Salad - Haricots verts, toasted walnut, truffle vinaigrette
(On Dine LA Menu: Appetizer)

Black Truffle Mac & Cheese - Orrechiette, bacon, parmesan
(On Dine LA Menu: Appetizer)

Braised Short Ribs – Yukon gold mashed potato, burgundy sauce
(On Dine LA Menu: Entree)

Napoleon Tartare – Hand sliced steak tartare with layer of caviar
(On Dine LA Menu: Entree)

Foie Gras Creme Brulée (so good we scraped the bowl)

Sautéed Calamari: Spanish chorizo, artichokes, preserved lemon $14 
Blinis & Caviar, Transmontanus caviar, Salmon roe $18

Vanilla Panna Cotta, White Peach Espuma
Sicilian Pistachio Creme Brulée
(Both on Dine LA Menu: Dessert)

Boutique: They not only sell the world’s best caviar but also smoked fish, foie gras, truffles, chocolates, candies and much more. We went home with a box of sweets and a hankering to return to Petrossian very soon!

Update: Visit #2 to Petrossian on 10/12/09 I loved it so much I gathered a group to eat there a few days later!

Truffle Butter (I had to eat some with a spoon!) Visit #2

Chilled Soups: Cantaloupe and Borsht. Visit #2 

Seared Scallops, Butternut squash, Bacon Emulsion. Visit #2

Our table’s order of Napoléon Tartare (hand sliced steak tartare with layer of caviar). Visit #2

Crispy Shrimp “papillotte” with Passion fruit, sweet chilli ginger sauce. Visit #2 (I could have eaten TEN of these!)

Petrossian Roe Sampler: Caviar, trout, salmon roe served with blinis and crème fraiche (and yes, we were all photographing the food!) Visit #2

NOTE: Dine LA Restaurant Week is supposed to end 10/16/09, but some restaurants are extending deals! (click for details)

Petrossian
321 North Robertson Boulevard
(one block north of Beverly Boulevard)
West Hollywood, CA 90048
(310) 271-0576

Website

Dining Date: 10/6/09

Follow Petrossian on Twitter

Petrossian on FaceBook

Los Angeles Magazine Review

Petrossian LA Magazine Video

Benjamin Bailly on Chef Database

Joël Robuchon (official site)

All my Petrossian photos on Flickr

A few weeks ago, after my Colombian friend Robert told me about his mother’s delicious home cooking, I embarrassingly admitted that my only experience with Colombian food, was from watching Anthony Bourdain’s “No Reservations”.

If you’re a regular MyLastBite reader, you know how much I love Bourdain. He’s sort of like a “Fantasy Foodie Godfather” to me, and in my eyes he can do no wrong. Well, except for that one time when he ate warthog rectum in Namibia. I get queasy just thinking about that scene. Usually, whatever Bourdain eats, I want to eat it too.

The Colombia ”No Reservations” episode was especially intriguing because I personally thought the country was “off limits” for travel. It seemed dangerous and definitely wasn’t on my “global wish list” of places to visit. I had no desire to voluntarily enter a country filled with battling drug cartels and a corrupt government.

Thankfully, Anthony Bourdain (and the Travel Channel) opened my eyes to the real Colombia.

Bourdain wrote:
“What you might not know about Colombia is that it’s beautiful. That the food is really good–with the same kind of fantastic mix of African, European and indigenous influences that makes Brazilian cuisine so interesting and vibrant. That they actually like Americans down there.”

Like so many of his episodes, I watch them over and over, hoping (mostly fantasizing) to someday eat in the exact same restaurants that Tony visits. Colombia is certainly on my travel wish list now!

Luckily for me, since I live in Los Angeles, I don’t need to travel far to experience authentic Colombian eats. Last week I met Robert for lunch at El Cafe Colombia, which is less than fifteen minutes away in nearby Burbank.

I rarely eat lunch (late breakfast, late dinner) so this was a real afternoon treat. Since both of Robert’s parents hail from Colombia (he also went to school there as a child), he knew exactly what dishes (and drinks!) I should try on this first visit.

Owners Reinaldo and Gabriela Alvarez were both charming and very patient with me (and my camera)! Not only did I love the food, but also the imported Colombian treats for sale as well. After a couple glasses of Refajo (soda mixed with beer) and finishing off a hearty lunch, I honestly felt like I had spent the afternoon in South America. Now I can’t wait to take my husband Peter… maybe a breakfast “trip to Colombia” next time!

What we ate:

Empanadas $1.50 each

Bandeja Paisa: Carne Asada , Chicharrón (Pork Belly marinated in garlic, then deep-fried), Patacón, Maduro Frito, Pinto beans and rice topped with a fried egg. Also includes a side of salad and Arepa. $12.95 (I did Bourdain proud, that chicharrón went FIRST!)

Refajo Colombian Soda mixed with Beer

Pandebono Colombian Cheese Bread. Looks simple right? Far from it! The texture was amazing… a little sweet, crispy and cheesy on top… light and fluffy inside.

Arequipe Dulce de Leche from Colombia. I don’t love sweets but I LOVE THIS.

Imported Colombian goodies! Of course I took home some treats.

El Cafe Colombia
222 So. Glenoaks Blvd. 
Burbank, CA 91502
(818) 558-3985

Website

Dining Date: 9/29/09

All El Cafe Colombia photos on Flickr

About Colombia

Cuisine of Colombia

Anthony Bourdain’s Colombia Photo Journal

Anthony Bourdain’s Colombia Travel Guide

Robert’s mother is from Cali, Colombia

Robert’s father is from Boyaca, Columbia 

Last weekend, Peter and I spent another lovely evening at Mark Gold’s Eva Restaurant. The “Sunday Family Dinner” menu was sort of the opposite of the regular menu. Instead of the individual modern dishes (and beautiful, precise plating), the Sunday meal was delivered on shared plates and platters, also known as “family style”.

After settling in our table and ordering cocktails, our server set down a crispy pile of mouth-watering fried chicken, heirloom tomatoes, cream corn (so amazing that I had another bowl for dessert), and lots of other tasty surprises too! Including the fact that the $35 per person cost included wine.

If you haven’t been to Eva yet, I recommend you try both the regular menu and the “Sunday Family Dinner”. Both meals were set in a casual and fun atmosphere, but were just completely different (and delicious) dining experiences. 

Joining us for dinner were fellow food blogger/twitter pals, Sam from LAist.com (@SamKimSamkim) and @GourmetPigs, and just like my first visit to Eva, Chef Gold was greeting guests on the front porch when we arrived. The only difference was that this time he had his adorable daughter Eva (the restaurant’s namesake) in his arms. Also, sitting on the porch was Mark’s wonderful mom, who was as warm and inviting as her son (she raised him right!). And just inside the door his wife and family were seated around a table, laughing, eating and enjoying the evening together.

It really was a “Sunday Family Dinner” at Eva! 

Salad: Heirloom Tomato, Crushed Basil

CRISPY, Succulent Fried Chicken

Creamed Corn

Risotto Shrimp Scampi

Cuttlefish with Matsutake Mushrooms & Kyoho Grapes

Cupcakes

Chef Mark Gold holding an almost 20 pound Moroccan Squash

“Sunday Family Dinner” $35 per person (includes wine & dessert!). $20 for kids.
Note: Menu Changes Weekly 

EVA
7458 Beverly Blvd
L.A. California 90036
(323) 634-0700

Dining Date: 9/27/09

Our first dinner at Eva

All About Eva by Jonathan Gold, LA Weekly

Follow Eva Restaurant on Twitter

Website (under construction)

@SamKimSamkim  LAist

@GourmetPigs

All my Eva photos on Flickr