Animal [10]

I was a little worried about taking our friends, Ron and Diane, to Animal over the weekend. Ever since my first visit to the restaurant last summer, I’d been raving, ranting and downright praising the food heavens for bringing us Jon Shook and Vinny Dotolo. Not only because everything they cook is delicious and adventurous (link to previous posts & photos below), but also the profound sentimentality I feel when I eat it. The food at Animal reminds me of my dad’s cooking and since he lives far away in Scotland, a meal at Animal makes me feel closer to him. A little silly I know, but that’s the magic of food and memories.

For our dinner last Saturday, our server was someone new (to us). Joshua was sweet and very helpful, especially when we were deciding which wine would go with our various dishes. After we tasted a couple of different glasses, we selected the La Salette Valpolicella (Italy) 2006, $54. The new manager, Asher, was also very gracious and made sure I went back to see the guys in the kitchen (I missed them!). Jon (chef & co-owner) came out to say hi to Peter and meet our friends, then had to get back on the line for the busy dinner service.

After Joshua took our orders, I was still a little concerned about Ron and Diane. They’ve eaten in the best foodie towns in the world… from Le Bernardin in New York, to the freshest sashimi in Tokyo’s Tsukiji Fish Market. Would Animal be good enough for them? Maybe I overhyped it. Maybe the food wouldn’t be “refined” enough for them.

I need not have fretted of course because, just like me… they LOVED every bite. 

What we ate:

Fried Chicken Livers w/ Jalapeno Slaw $7

Pork Belly, Kimchi, Peanuts, Chili, Soy Sauce & Scallions $11

Rabbit & Kale Ravioli w/ Truffle Butter & Parmesan $22. (This dish forced me to have bad table manners because after finishing the ravioli, I couldn’t stop dipping my finger into the truffle butter sauce!)

Flatiron Steak w/ Mash, Foie Gras Sauce, & Roasted Cipollini Onions $28

Mexican Shrimp, Fennel, Olives, Tomato, Borlotti Beans & Green Garlic $26

Duck breast with parsnip, apples, bacon, butternut squash & red wine $25

Bacon Chocolate Crunch Bar w/ S&P Anglaise $8, Tres Leches Cake $7, Joe’s Doughnuts w/ Apple & Caramel $8

A close up of Joe’s Doughnuts w/ Apple & Caramel $8 (As Bourdain would say…”these are purely EVIL… but in a GOOD way”)

We also ordered: Crispy Hominy with lime $5 (Ron said he loved it, and he could imagine movie theaters selling fried hominy by the bucket!)
and
Melted Petit Basque with Chorizo and Garlic Bread $11

Dining Date: 2/7/09

<- Visits 8 & 9

– > Visit 11

Animal Restaurant
435 N. Fairfax Ave.
Los Angeles, CA 90036
(323) 782-9225
Website

Mentioned Above:

Tsukiji Fish Market

Le Bernardin

La Salette Wines

Bourdain

Eater L.A.

With my dad in Scotland

 

The Bazaar by José Andrés [3]

My third visit to The Bazaar by José Andrés made me realize what a great deal the restaurant really is. No, seriously… I think it’s an absolute steal.

For the past few months I’ve been learning how to make molecular goodies at home, so I really enjoy seeing different techniques that the chefs are using at Bazaar. Three recipes that I’d love to master are Ferran Adria’s “Liquid Olive”, “Pea Ravioli” and also something called “Dragon’s Breath” Popcorn. 

Over the years I had seen the “Liquid Olive” and “Pea Ravioli” on various TV shows including “No Reservations with Anthony Bourdain” and “The Best Recipes in the World with Mark Bittman”. Both of the episodes took place at Albert and Ferran Adria’s world-famous elBulli restaurant, on the Costa Brava in Roses, Spain. 

My husband Peter and I have tried getting reservations at elBulli for many years, and once again we were notified that all spaces were filled for the upcoming 2009 season. (Email from elBulli)

ElBulli receives over 2 million reservation requests each season, and there are “only” 8,000 seats available from June to December. Yet I email the restaurant a few times a month, just reminding them that we are open to any available dates and figure that if it happens, great… if not, then we try again next year (and the year after).

If by some miracle, there is a cancellation this season and we get the much anticipated “we-won-the-elBulli-lottery” email from Luis Garcia (the man in charge of bookings)… there is no doubt that we would dig deep into our savings and try to go. We could only do this if we had enough time to actually book the trip properly… meaning if we got the notice a few days before the reservation date, there would be no way we could swing it. 

Now just for the fun of it, let’s say we are given a confirmed reservation at elBulli a full thirty days before the actual departure date. How much would it actually cost to eat that one meal at elBulli?

I decided to find out and started researching flights and hotels on Hotels.com, where I “faux-booked” a trip for June 2009.

I began this exercise (in positive thinking) by searching for the following:
– Two round trip tickets from Los Angeles to Barcelona.
– Six nights at a hotel in Spain: Five in Barcelona and one in Roses near the restaurant. (Realistically, if we would make the trip to elBulli, then we would want to at least spend a few extra days sightseeing around Barcelona).
– Transportation from Barcelona to Roses. 

Our faux-itinerary:

Air Travel
Monday 22 June 2009
Depart Los Angeles (LAX) 5:45 pm 
Arrive Barcelona (BCN) 7:30 pm
+1 day  
Airberlin 3531  / 8564
(Connect in Dusseldorf International Airport)

Monday 29 June 2009
Depart Barcelona (BCN) 8:45 am 
Arrive Los Angeles (LAX) 3:50 pm
airberlin 8937  / 3530

Hotel
5 Nights at Hotel Sidorme Mollet in Bracelona (I chose the most inexpensive hotel offered).

Total for flights and above hotel (price combined on Hotels.com) is
$2,826 (for both of us)

Add in one night at Vistabella hotel in Roses where elBulli is located is $180 per night.

Rental Car (europcar.com)
Barcelona Pickup June 25 / Return June 28, three days for $160

Above Subtotal $3166.00

To that, I add on these costs:

The elBulli 30-course tasting menu, which would cost approximately $500 ($250 per person, or more).

A full-time dog sitter: Our three dogs are like kids to us, so when we go out of town we pay someone to love them, feed them, run them and most importantly… sleep with them. I know… they are spoiled (we call them “duvet” dogs). For a week away we would pay our usual sitter (Jade), $100 per day. Total of $700

TOTAL for this itinerary: $4366.00

I would still need to add in additional meals & entertainment for the week. We can get by on two meals per day, and will definitely want to hit every tapas bar in site. Then there are museums, entertainment, transport around Barcelona and shopping. I’m going to just round it out to $5,000.

I know there are probably much cheaper ways to make the trip, maybe take the bus or train instead of renting a car, or find super cheap airline tickets with ten stops in between. Whatever the actual costs, we are still talking THOUSANDS of dollars for one coveted meal at elBulli.

How about another famous molecularly focused eatery that’s closer to home? MiniBar… José Andrés’ tiny, six-seat-only restaurant in Washington DC? I first learned about MiniBar on Gourmet’s Diary of a Foodie (on PBS) and the episode was called “Anatomy of a Meal with José Andrés”. Just last week, MiniBar was featured again on “No Reservations with Anthony Bourdain”. That’s where I first saw the “Dragon’s Breath” popcorn and it was just SO COOL… after cooking the small bites of caramel popcorn in liquid nitrogen, Andrés and Bourdain popped the pieces in their mouths and “smoke” came out of their nostrils.

MiniBar is much easier to get to then Roses, Spain, and if we actually scored reservations, the tasting menu (27 little bites) would cost $120 a person. We could easily fly in for one or two nights and keep the costs down (a little bit). MiniBar’s 8:30pm seating starts at 8:40 and can take up to 2.5 hours, so I would plan to arrive the day before in case of flight delays. Let’s say we have a dinner reservation for March 28, 2009. Here’s the breakdown:

Round/Trip flight to DC (again, using Hotels.com):

Friday 27-Mar-09
Depart 1:10 pm  Los Angeles (LAX)
to Washington DC (IAD) Arrive 8:54 pm

Sunday 29-Mar-09
Depart 5:50 pm Washington DC (IAD)
to Los Angeles (LAX) Arrive 8:20 pm 

Two nights at the Candlewood Suites Herndon

Rental Car: Hertz Economy Car

Total for above (for two people): $687
+ $240 for MiniBar
+ $400 for additional meals, sightseeing & shopping

 A trip to José Andrés MiniBar in Washington DC (Air, Hotel, Car and Meals): $1327.00

I could spend the next few days trying to figure out the costs of visiting restaurants that focus a large part of their menus on molecular, modern treats… Alinea in Chicago, wd~50 in NYC, Mugaritz and Arzak (both in Spain), and the mighty Fat Duck in England… but the point I’m trying to make is… I don’t have to. I can hop in my car and drive the fifteen minutes to the Bazaar by José Andrés and slurp down ten liquid “Olives Ferran Adria” (that’s what they’re called on the menu) and the “Dragon’s Breath” liquid nitro cooked popcorn? Yup, the Bazaar has that too! 

Honestly… the place just makes me happy! Each time I’ve taken someone new to experience it with me, and it’s like we’re all in kindergarten and just visiting the circus for the first time… but with way better concession snacks!

For all the joy and deliciousness I’ve experienced in my three visits to Bazaar … I really believe it’s an absolute bargain.

Our cost for our most recent dinner at The Bazaar was $158 for the two of us. That included 9 dishes, 2 desserts and 2 cocktails. The price also includes entertainment (if sitting near the Rojo kitchen) and education (if you’re into molecular cooking too!).

Finally, in comparison to a night at elBulli, The Bazaar by José Andrés is a steal. I know times are tough and I feel tremendously grateful that I get to eat there at all. To me, it’s worth every penny.

New Dishes We All Enjoyed (we were joined by my sister Janet, her husband Paul and our good friends Afaf and Ray):

This gorgeous dish (above and below) is called “Just Shrimp Cocktail: Yea Right” $12

To eat, you put the whole shrimp in your mouth and squeeze the cocktail-sauce filled pipette! 

Sweet Potato Chips with Yogurt, Tamarind, Star Anise $10

Adorable (almost Barbie doll size!) Foie gras and Quince on a Mini Brioche Bun 3 for $12

Sea Urchins, Avocado in a Steamed Mini Bun 3 for $12

Beef Hanger Steak and Piquillo Pepper Confit $10

Toro (Tuna) “Nigiri”, Wasabi, Watermelon, Soy and Jalapeño $16

“Dragon’s Breath” Caramelized Popcorn made with liquid nitrogen. After you pop these treats in your mouth… smoke streams out your nose (like a dragon)! Made by Chef de Cuisine, Michael Voltaggio. Thank you!

Chef de Cuisine Michael Voltaggio

“Nitro Coconut Floating Island” with Passion Fruit and Banana. It was soft on the inside and frozen on the outside.

Beet Meringue with Pistachio Cake and Berries

Chocolate Cake topped with Gold

Dishes we had on previous visits and enjoyed again:

“Philly Cheesesteak” Air bread, Cheddar Cheese, Wagyu Beef $8 (everyone loved these)
Hilly Cheesesteak Air bread, cheddar Cheese, Mushrooms (instead of beef) $7 (my sister’s favorite)
“Not your everyday Caprese” Cherry tomatoes, liquid mozzarella in pipettes $12 
King Crab with Raspberry Vinegar $16 

Dining Date: 2/1/09
A special thanks to William Douillet and the entire staff for an exceptional evening. 

The Bazaar by José Andrés
SLS Hotel
465 S. La Cienega Blvd.
Beverly Hills, CA
(310) 246-5555
thebazaar.com 

Menu for Rojo y Blanca (pdf)

Reservations Available on OpenTable

TV mentioned:

Gourmet’s Diary of a Foodie (pbs)

No Reservations with Anthony Bourdain (travel channel)

The Best Recipes in the World with Mark Bittman (pbs)

Restaurants mentioned:

Alinea

Arzak

elBulli

Fat Duck

MiniBar

Mugaritz

wd~50

More reading:

My Adventures in Molecular Cooking

Bazaar visit #1

Bazaar visit #2

Bazaar visit #4

Chef Michael Young

I first met Chef Michael Young at Sur la Table, when he was my instructor at a Molecular Gastronomy class, and he’s the one I credit for kick-starting my “molecular cooking” obsession. If he didn’t make it seem so fun and attainable, I would have never been able to make fruit “caviar” at home.

Before arriving to the class, I imagined that Chef Young would be an older “scientist-looking” gentleman, or maybe an aloof “know-it-all”, arrogant chef. I couldn’t have been more WRONG. Chef Young was friendly, knowledgeable and I just have to say it… super cute!

My husband just laughed when I made a comment about our “hot” instructor (because I’m old enough to be his mother, well maybe his aunt, okay I’m settling for big sister!), but I thought it was perfect that the teacher showing us how to make molecular candy, was in fact a piece of eye candy himself. And in case anyone is thinking of taking his class for non-molecular reasons, Chef Michael Young does indeed have a beautiful girlfriend. 

A few weeks after the class, Peter and I invited Chef Young out for a bite to eat. It turns out that he lives near us in Studio City, so we met up at Max Restaurant on Ventura. I love the angus burgers and potted chicken liver (that I eat with french fries), and Chef Young hadn’t been there since they remodeled the restaurant. Over dinner (and bottles of wine that he graciously brought to share), we learned that Chef Young graduated (with honors) from Boston College, and holds a degree in Italian Literature. Needless to say he is fluent in Italian and is certified by A.I.S., the Italian Sommeliers Association.

As he was telling us about his cooking experiences in Italy, I realized… he is NOT just a cute, young, up-and-coming chef… he is so much more. Articulate and highly experienced, he is currently preparing for the opening of Domenico Ristorante (as Executive Chef), which is scheduled to open next month in Silver Lake. 

While writing this post I couldn’t remember the details of his work in Italy so I asked Chef Young for a copy of his bio. I blame it on the wine, but it was all so interesting that I wanted a recap :

“While his name may be misleading, Michael Young is an American chef of Italian descent.  He speaks Italian fluently and has traveled and worked extensively throughout Italy, including the 2-star Michelin “Ristorante Ambasciata.”  He lived in and frequently revisits Parma, the gastronomical capital of Italy.  “While I am Southern Italian in my heart, living in Northern Italy gave me a whole different perspective.”  Michael attributes his skill at making homemade pasta and his never ending love and appreciation of charcuterie, cheese and mostarda to his time in Parma. Michael has worked in many of the top Italian kitchens of Los Angeles including Valentino, Il Grano and Drago.  “My proudest moment was opening Piccolo Cipriani (now Piccolo) with Stefano DeLorenzo and Antonio Mure`.  It was wonderful to see a restaurant so true to its ideals open and blossom.” Most recently, Michael served as a Chef Instructor at the Le Cordon Bleu program in Pasadena, where he taught International Cuisine and helped run the school restaurant.  He also served as a point person for guest chefs from Italy and France.  “The highlight of my teaching experience was to work side by side with my idol and close friend Daniel Rossi (former chef of Citrus).” Michael identifies his role models as Piero Selvaggio, Angelo Auriana and Salvatore Marino.  “Piero showed me what it means to be the constant professional and to remain sincere in all things.  Angelo (longtime chef of Valentino) taught me how to run a kitchen.  Finally, Sal demonstrated that if you do things the right way and work as hard as you can, people will eventually take notice.” 

I’m so looking forward to the opening of Domenico Ristorante because I haven’t yet tasted Chef Young’s cooking, and you can bet my husband and I will both be there as soon as it does!

Domenico Ristorante
1637 Silver Lake Boulevard
Los Angeles 90026

Sign up for restaurant news and updates here:
http://DomenicoRistoranteSilverlake.com/

Sur la Table Cooking Classes

The Molecular Gastronomy Class

My Fruit “Caviar”

Update 5/3/09: Domenico Ristorante is OPEN

chef michael young domenico ristorante silverlake silver lake

Ten Minutes To Midnight

My husband Peter and I had reservations at Animal for New Year’s Eve dinner. We’ve been “regulars” for the past six months and there was nowhere we would rather be at years end, than at our favorite eatery celebrating the outstanding food of our friends Vinny and Jon.

So when I came down with a wicked head-cold a few days before, I was a tiny bit distressed. What if I had to stay home and miss out on the Flat Iron Steak with PBR (Pabst Blue Ribbon) Fondue? Who would be eating the portion of my beloved Foie Gras, Biscuit and Maple Sausage Gravy? And what about the totally addictive “crisp, assertively salted” Fried Hominy that Jonathan Gold recently raved about in L.A. Weekly?

On the morning of the 31st, I still felt pretty lousy and looked even worse. There was no way I would be going out to celebrate. Peter really didn’t want to sit home watching me pout and gulp Nyquil, so he called a friend and kept the reservation. Doing my best to be unselfish, I told Peter that I was happy his buddy Julian would be his New Year’s Eve date. But honestly, I wasn’t happy… I was selfishly miserable.

I tried going to bed early, but the Nyquil wasn’t making me sleepy like it usually did, so I sat at my computer watching the clock. Then I started “timing” Peter’s delectable dinner. “He’s been there a half an hour, so he’s licking his fingers from devouring a bowl of the Fried Hominy with Lime”… “Forty-five minutes in, that means he’s biting into the Pork Belly and Kimchi”… “I wonder if he’s ordering the Quail Fry with Grits, or the Stewed Rabbit with Turnips”?

It was pathetic and I actually worked myself up into a ridiculous, jealous state. I can blame most of this on lack of sleep and continuous sips of Nyquil, but the truth is… I felt like Peter was CHEATING on me! Not with a hot, young girl he met at the bar, but with Animal’s hot, gut-pleasing plate of Poutine (french fries) covered with Oxtail Gravy and Cheddar. How could Peter be so uncaring? How could he even step into Animal Restaurant without me??

At ten minutes to midnight I heard Peter’s car pull up the driveway. This was several hours after I assumed he had finished his dessert (the now famous Bacon, Chocolate Crunch Bar). I was ready for a battle, but didn’t jump up and yell at him like I wanted to. What was I going to say?… “You ate Animal’s house-cured, crispy Pork Belly WITHOUT me, so now you’re sleeping on the couch!”?

With just a hint of sarcasm I blurted out “How was dinner?”. Before Peter said a word, he handed me a bag. “Oh golly, THANKS…. scrappy leftovers” I thought. When I looked in the bag I just smiled. My wonderful and caring husband had brought me my very favorite dish from my very favorite restaurant…. the Foie Gras on a Biscuit with Maple Sausage Gravy. It was perfect and it was officially “MyLastBite” of 2008.

My Dinners at Animal (with photos)

Animal Restaurant
http://www.animalrestaurant.com
435 N. Fairfax Ave. Los Angeles, CA 90036
(323) 782-9225

Animal [8 & 9]

12/13/08 Dinner with Peter and Julian.

New dishes we really enjoyed were King Crab Legs, Sweetbreads, Hush Puppies & Tabasco Butter, $22

and

Flat Iron Steak, PBR (Pabst Blue Ribbon) Fondue, Cauliflower, Brussel Sprouts, $25

 12/31/08 Foie Gras on a Biscuit with Maple Sausage Gravy. Officially “MyLastBite” of 2008.

Animal Restaurant
http://www.animalrestaurant.com
435 N. Fairfax Ave.
Los Angeles, CA 90036
(323) 782-9225

Dining Dates:
12/13/08
12/31/08

-> Visit #10

<- Visit #7

The Bazaar by José Andrés [2]

Foie Gras Cotton Candy?

Another outstanding dinner at The Bazaar by José Andrés last night. This time celebrating my friend Laur’s birthday in the “Rojo” dining room, which was warmer and had a more seductive vibe than the “Blanco” we dined in last time.

New dishes we tried this visit included three pretty little “cans” of seafood filled with delicious mussels, oysters and crab called “Latas Y Conservas”.

From the Rojo menu: “Canning was invented in 1810 in France by Mr. Nicolas Appert. Spain adopted this technique and today is known for producing the best canned products in the world. Here at the Bazaar by Jose Andres, we make them in house daily.”

Mussels Escabeche, marinated in olive oil, vinegar and smoked paprika $7

Kumamoto Oysters with lemon and black pepper $12

King Crab with raspberry vinegar $16

Organized Arugula Salad with raspberries, corn and Cabrales blue cheese $9

Dashi “Linguini” with tomato seeds, lemon and caviar $9

Traditional Ottoman Carrot Fritters with pistachio sauce (Peter loved these), $7

 
Caviar Cone with crème fraîche

My very favorite bite of the night (so much so that I ordered extra!) was YES … the Foie Gras Cotton Candy! Bites of foie gras rolled in crushed CORN NUTS then wrapped in cotton candy. The salty, sweet and super rich flavor was simply incredible.

Dishes we had on our first visit and enjoyed again:

Tortilla de patatas ‘new way’: Warm potato foam with a slow cooked egg at 63 degrees, and caramelized onions $9

 ‘Philly Cheesesteak’: Air bread stuffed with cheese and topped with Kobe beef $7  

‘Rossejat’ de fideos: Traditional fried pasta, paella-style with monkfish and shrimp, cooked in a seafood broth $10

Mozzarella-tomato pipettes with micro basil $8

The Bazaar restaurant is so much fun, especially when you look around and notice that people are smiling at every table. It’s all about jumping in and sharing an exciting new experience together. Whether it’s Ferran Adria’s Liquid Olive (we each had two), potato “foam”, or succulent bites of Kumamoto oysters. I personally feel incredibly grateful that we have our own little bit of “el bulli” right here in L.A.

Thank you José!

Hanging out after dinner…

Bazaar Visit #1

Bazaar Visit #3

Bazaar visit #4

The Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
http://www.thebazaar.com

Animal Gets Cookin’

When I heard that my favorite L.A. chefs (Animal Restaurant’s Vinny Dotolo and Jon Shook) were offering a cooking class, I immediately signed up and invited two friends, Jade and Afaf. I love the chefs new cookbook “Two Dudes, One Pan” which recently was voted one of the “Top 10 Cookbooks of 2008” by National Public Radio. The chapters in the book are divided up by pans: “The Big Bowl” (for salads & dressings), “Nonstick Skillet”, “Frying Pan”, “Dutch Oven”, “Roasting Pan” and “Baking Dish”. I’ve already tried some of the delicious recipes and am continuing to post them here.

The cooking class was held at “Let’s Get Cookin'” in Westlake Village. It was my first visit to this little gem and I loved the small culinary store up front. The shop is stocked with gourmet ingredients, artisanal pastas, cookware and tons of groovy gadgets!

The classroom area was located in the back of the space. It consisted of a long counter which worked as the “stage” area for guest chefs. We students were seated in chairs with tables that face the cooking stage. To the left of the students, there were in-house chefs assisting Vinny & Jon throughout their presentation.

It was all very organized and the evening flew by quickly. We watched as the chefs prepared five recipes from their book, and yes indeed…. we got to eat everything! Delicious and good fun!

On the menu:

Winter Fennel Salad w/ Apples, Grapes, Cinnamon Maple Vinaigrette

 

 
Bucatini Carbonara w/ C Pancetta and Peas

 

 

Spicy Roasted Cauliflower w/ Capers and Parmigiano

 

 

Lemon Roasted Chicken

 

 

Fallen Chocolate Cake w/ Rum Caramel Sauce

 

 

The recipes can be found on the following pages of “Two Dudes, One Pan” by Jon Shook & Vinny Dotolo.

Winter Fennel Salad w/ Apples, Grapes, Cinnamon Maple Vinaigrette, pg. 30

 

Bucatini Carbonara w/ Pancetta and Peas, pg. 154

Spicy Roasted Cauliflower w/ Capers and Parmigiano, pg. 178

Lemon Roasted Chicken, pg. 189

Fallen Chocolate Cake with Rum Caramel Sauce, pg. 231

—————–

Photos after the class…

 Jon, Jo & Vinny

 Afaf & Jon

 Jon, Jade & Vinny

Original Class Date: Wednesday, November 12, 6:30 PM

Cost: $80 per person

My visits (with LOTS of food photos) to Animal Restaurant

About Let’s Get Cookin’

The Book

Animal Restaurant Website

The Bazaar by José Andrés [1]

The opening night of the Bazaar by José Andrés was supposed to be last Monday (11/10), but was delayed until last night (11/17). The restaurant is described as “a modern-day indoor piazza where guests and locals alike can enjoy pioneering culinary creations and intricately-concocted libations throughout several spaces: Bar Centro, Blanco, Rojo and the Pâtisserie.” It sounds a little intimidating I know, but when you walk in the front door the friendly staff are ready to lead you through the evening… and what a fun evening it was!

There were four of us for dinner, my husband Peter, my sister Janet and her husband Paul (whose birthday we were celebrating). We started off with drinks at Bar Centro, which offers a traditional bar menu and modern “new way” drinks. I ordered the “New Way” Dirty martini with spherified olives and brine “air”. I was really excited to try Ferran Adria’s “liquid olive” and it did not disappoint. If you haven’t seen the video clip of Ferran Adria making the liquid olive at el Bulli, then you may not appreciate it as much as I did. The segment was on Mark Bittman’s “The Best Recipes In The World” show on PBS. Episode 9 titled “The Cutting Edge”. It’s worth searching for online if you missed it.

Between the four of us we shared twenty dishes (including two desserts) from both the Rojo (traditional tapas) and Blanco (modern tapas) menu. In addition to cocktails we also tried the White Sangria (which was fantastic), Spanish Marge wine and then finished the evening with Pedro Ximénez Sherry.

Our server Skyler was fantastic. He was enthusiastic, paid great attention to us and really knew the menu inside and out. Simply said, Skyler was a wonderful guide on our trip through the Bazaar!

My favorite dishes (that I would definitely order again and again):

Philly Cheesesteak Air Bread filled with cheese and topped with Kobe beef $7.00

Mozzarella Tomato Pipettes with Micro Basil. These were so fun to eat! At the same time you bite the tomato, you squeeze the pipette into your mouth, a really tasty combination of olive oil and a creamy liquid mozzarella. $8.00

Organized Caesar with Quail Eggs and Parmesan Cheese. This plate was so beautiful we sort of just stared at it for a minute. There was only one quail egg and I was lucky to grab it! Delicious. $9.00

Japanese Baby Peaches with Yogurt and Olive Oil. Sweet and Tart. $12.00

Olives Ferran Adrià. Our server Skyler scooped out the liquid olives from a jar tableside (below). The plate came with 4 olives, each on it’s own spoon. $10.00 for four “olives”.  If you don’t want to spend the $10 for four liquid olives, just order the “New Way” Dirty Martini… it comes with the olive!

We also really enjoyed:

Croquetas de pollo – Chicken and Béchamel Fritters. They tasted like chicken and dumplings mixed inside, crispy on the outside. $7.00

Watermelon Skewers with Pedro Ximénez reduction and Tomato Seeds. A GREAT palate cleanser $15.00. Jicama Wrapped Guacamole with Micro Cilantro and Corn nuts (above right) $10.00

Carrilleras de Cerdo con Naranja. Braised Pork Cheeks with California Oranges. $8.00

Gambas al Ajillo. Sautéed Shrimp with Garlic and Guindilla Pepper. $12.00

Patatas Bravas “New Way Jose”. José’s fried potatoes with aioli and spicy tomato sauce. $7.00

Tortilla de Patatas ‘New Way’ – Warm potato foam with a slow cooked egg 63 and caramelized onions. $9.00 (I watched former Top Chef contestant chef Marcel Vigneron make this. It was fun to see him working the foam!)

Bogavante a la Gallega, Galician-style Lobster Medallions with Olive Oil Crushed Potatoes and Smoked Paprika. $15.00

Selection of five cheeses, served with “picos”, Spanish crispy bread, quince jam and almonds and ‘Pa amb’ tomaquet – Toasted sliced rustic bread brushed with fresh tomatoes. The Idiazábal cheese was my favorite. $25.00

Tempura Avocado with Ponzu Air. $8.00

‘Rossejat’ de Fideos, Traditional fried pasta, paella-style with monkfish and shrimp, cooked in a seafood broth. $10.00

Butifarra con ceps y montgetes del gantxet ‘Daniel Patrick Moynihan’. Homemade pork sausage with white beans $9.00

Lomo de corder con patatas y trufas, Lamb Loin with Mushrooms and Potato. $14.00

Desserts: Apples Carlota, bread pudding and Traditional Spanish Flan with Fresh Cheese and Fruit.

The Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555

http://www.thebazaar.com

Dining Date: Nov 17, 2008

Bazaar visit #2

Bazaar Visit #3

Bazaar visit #4

Positively Delicious Bazaar Reviews Posted on:

Gayot

CitySearch

LA Times

Yelp

With Chef José Andrés at the American Wine & Food Festival, Universal Backlot.

Great Chefs of L.A. 2008

Last week I attended the 22nd Annual Great Chefs of Los Angeles event. It was held nearby at CBS studios, and the proceeds went to the National Kidney Foundation.

Participating Chefs (and Restaurants) included: The Event Host – Govind Armstrong (8oz. & Table8), Chef of Honor – Gino Angelini (Angelini Osteria and La Terza,) Neal Fraser (Grace & BLD), Celestino Drago (Drago Restaurant), Frank Leon (La Loggia), Andrew Steiner (Andrew’s Cheese Shop), our friends Vinny Dotolo and Jon Shook (Animal) and many more. 

Unfortunately for me I came down with a stomach flu a few days before the event, which is a food writer’s worst nightmare for sure. Luckily what I also had was my firefighter-in-training, eating-machine nephew Cody joining me, so it was a fun afternoon watching him enjoy all the things I couldn’t.

Of the few bites I did take, my favorites were the Apple Pie “Cappuccino” from The BLVD, Timanoix Cheese from Andrew’s Cheese Shop and the tummy comforting Grilled Cheese with Pulled Shortribs from 8oz.

Cody really loved EVERYTHING and said his favorites were the Kataifi-Wrapped Langoustine in a Poached Lettuce Cream Sauce by La Loggia, and the Duck Confit from The Blvd. We both loved Animal’s Pork Belly & Kimchee which we always order at the restaurant.

Smoked Scallop Carpaccio with Pomegranate Seeds by Panzanella Restaurant

Wild Boar with Soft Polenta topped with Fig Sauce by Drago Restaurant

Dungeness Crab Salad with a Meyer Lemon Vinaigrette by Grace Restaurant

 
Kataifi-Wrapped Langoustine in a Poached Lettuce Cream Sauce by La Loggia Restaurant

Apple Pie Cappuccino and Duck Confit with Potato Wrapper from The BLVD at the Beverly Wilshire

Grilled Cheese with Pulled Shortribs from 8oz.

Animal’s Pork Belly

Pork Belly & Kimchee by Animal

Chef Vinny Dotolo, Animal

Cody with Special Effects Master, Rick Baker

 
Thomas Lennon (Reno 911), Cody, Jeff Garlin (Curb Your Enthusiasm)

Event Date: Sunday November 9, 2008, CBS Studios (Radford).

More about the Kidney Foundation

Restaurant & Food Links:

Andrew’s Cheese

Animal

Drago

Grace

La Loggia

Panzanella

8oz. Burger Bar

Animal [7]

I eat anything. Even if I don’t particularly like it, I’ll still eat it if it’s served. Except when it comes to lamb.

My first experience with lamb was during a visit to my father in Scotland when I was sixteen. We went to a restaurant that served authentic Scottish dishes and I was served mutton. I thought it the most disgusting thing I had ever seen or smelled, and embarrassed my dad by refusing to eat it.

Over the years I associated all lamb with mutton. Of course I eventually learned that lamb, young lamb, had a totally different taste than old skanky mutton meat. Still I wavered whenever I was served lamb at a friend’s house or at a party. I NEVER ordered it in restaurants and it became sort of a joke in my family…. “oh Jo will eat anything but lamb”.

There were some rare instances in my life where I ate lamb and actually liked it. Like when my Greek friends Elli and Daphne worked at their mother’s restaurant in Eugene, Oregon. Poppi served Greek and Indian food in her charming spot called “Anatolia”. During one summer visit we had a picnic by a lake. After swimming and relaxing on the shore, Poppi brought out a basket of leftovers from the night before and started plating up some garlic rubbed, grilled lamb souvlaki. I took a deep breath (trying to plug my nose from the inside) and reached for a stick of lamb. I took one bite, then took a breath. I don’t know if it was the garlic or the fresh Oregon air, but I liked it! I had seconds!

That was twenty years ago.

This past summer I went to the Gourmet on Fire food event with friends and family. My favorite bite of the event? Neal (Grace & BLD) Frasers LAMB Burgers. Yep. Lamb. I had seconds AND thirds. Recently I chatted with chef Fraser and told him how much I loved those burgers. My husband butted in and said “and she doesn’t eat lamb, so that’s a real compliment”.

While eating dinner at Animal Restaurant last week, chef Vinny whispered that he would be getting some amazing lamb in the next day. I sort of gave him a blank look and said “Great!”… but honestly I was thinking “Oh my but I don’t eat lamb! ANYTHING BUT LAMB!”. My husband does eat it, so I figured I would make him order it the next time we went to Animal… which was last night.

We had an early dinner with friends Jeffrey and Rina. Our server Billy recommended the LAMB, so we ordered it of course, as well as the Rock Cod, Raw Amberjack, Petit Basque and Fried Hominy. I also ordered the Duck Confit as a “back up” for me in case I couldn’t take eating the dreaded lamb.

Well surprise, surprise! I thought the Leg of Lamb was WONDERFUL. Tender, pink and juicy, served on a bed of stewed peppers and potatoes. I should have known not to worry if it came from the Animal kitchen!

So for any “lamb naysayers” out there… take note. I can now stand tall, with my head held up high and say with fierce conviction… “I EAT ANYTHING… EVEN LAMB!”.

Duck Confit, Orange Braised Fennel, Shishito Peppers $15

Rock Cod, King Crab, Tabasco Butter, Gold Rice Succotash Cipollini $26

Fried Hominy with Lime $5

DELICIOUS Leg of Lamb for Two, Stewed Peppers and Potatoes $52

Dining Date 11/2/08

“Anything But Lamb” by Jo Stougaard

-> Visits 8 & 9

<- Visits 5 & 6

Animal Restaurant
http://www.animalrestaurant.com
435 N. Fairfax Ave., Los Angeles, CA 90036
(323) 782-9225