Saam (Bazaar visit 9, Saam visit 1)

Dining in the new Saam restaurant makes you feel special. It’s located behind a secured, nondescript door near Bar Centro, at the Bazaar by José Andrés. Each of the twenty courses (one or two bites each) are brought out on individual plates, while you sit at one of the exclusive, coveted tables. To me, it feels like a sleek and sexy modern-day speakeasy.

The service? Impeccable. I haven’t been to Alinea yet, but I’m guessing the experience is close, or at least as close as we’re going to get here in Los Angeles! It’s like flying first class, where you’re treated like a celebrity and you know it. Especially true for an early dinner on opening weekend. We were one of the first to be seated for the Saturday evening service, and at times there were four staff members looking after the two of us.

The food? It was my ninth visit to the Bazaar and I knew the menu backwards and forwards, so I was pleasantly surprised to find each dish “kicked up a notch”, and thrilled to try a few new bites as well. I found myself mouthing “wow” to my husband Peter, especially when we were served updated versions of dishes we tried on previous visits.

“Saam: The Chef’s Tasting Menu” is printed on top of each take-home menu (rolled up and tied with a little black ribbon), a great souvenir to remember an elegant evening. But throughout our wonderful dinner, I couldn’t help but feel there was something missing. The food was the best I’d ever had at the Bazaar, so that wasn’t it. Our server Charlie was attentive, engaging and throughly knowledgeable. Carolina was nearby in case we had any needs or questions as well. Managers William and Felix stopped by to ensure that we (and later, each and every table) were enjoying the evening, but my dinner still felt incomplete. Why?

Because “Saam: The Chef’s Tasting Room” was missing the one thing I love most about the Bazaar (besides the food), it was missing the chefs.

My favorite tables at the Bazaar are one of the two “Tron” tables in the Rojo room. They’re not officially called “Tron” tables… that’s just what we call them because they have cool laser-like red lights beneath the surface. The few times I’ve been lucky enough to have a seat facing the open kitchen was at one of the these tables. I loved watching Chef Voltaggio warm up the “smoking” gun to finish off the salmon dishes. And as a fan of the show “Top Chef”, could there be anything better than seeing Chef Marcel Vigneron working the foam? By the way, I think the show portrayed him as an arrogant nitwit, because in person he’s a real sweetheart. 

After we finished our evening at Saam, we made our way to the Rojo kitchen where the kitchen staff was in full swing. It was busy, crowded and the room was filled with the frenetic energy that I missed. It sort of felt like I had been at the wrong party earlier.

Do I recommend Saam? Absolutely. Especially if it’s your first visit to the Bazaar. It’s quieter and more focused than either the Rojo or the Blanca room, and you’ll be carefully guided through a palate pleasing, high-flying experience. Heck, it’s not that I don’t like flying first class (the few times I’ve experienced it), it’s just that I like watching the crew even better.

Tasting Menu is $120 per person.

Course #1: Salt Air Margarita. Delicious as always.

Course #2: Sweet Potato Chips and Yogurt Dip. I love the anise flavor in the yogurt.

 Caviar Steamed Bun. Using the steamed bun makes for a nice twist on a classic.

Course #4: Olive Oil Bonbon This was such a treat!! I first saw this being made on “Gourmet’s Diary of a Foodie” by Chef Andrés and his Minibar Chefs: Ruben Garcia and Katsuya Fukushima. It’s like a candy shell filled with olive oil. Into your mouth and it crumbles. SO AMAZING.

Course #5: Bagel and Lox Cone. Delicious as always.

Course #6: Cotton Candy Foie Gras (foie gras rolled in corn nuts). Still a favorite and so good I forgot to take a photo before eating! (photo from previous visit)

Course #7: Olives Ferran Adria. My first love (and why I started taking Molecular Gastronomy classes last year!)

Course #8: Jose’s Ham and Cheese.  I LOVED the Jamón Ibérico with the soft La Serena cheese inside the “air bread”. This was one of the “kicked up” dish updates, similar to “Philly Cheesesteak”. La Serena is a creamy, aromatic (aka really stinky which I love!) cheese from Extremadura in Western Spain.

Course #9: Sea Urchin Conservas. Fantastic flavors AND presentation.

Course #10: Boneless Chicken Wing. Delicious as always.

Course #11: Shrimp Cocktail. The updated cocktail sauce was richer, almost creamy.

Course #12: Nitro Gazpacho. I always love when the Liquid Nitrogen cart rolls up! Gazpacho “cooked” in the nitro.

Course #13: Blufin Tuna Toro (and Norwegian Lobster). Both AMAZING.

Course #14: Norwegian Lobster. Perfection in one bite.

Course #15: “Smoked” Salmon. Another favorite, the dish is finished using a “smoking gun”.

Course #16: Not Your Everyday Caprese (top). I recently learned how to make these liquid mozzarella balls!

Course #17: Tournedos Rossinii 2009. Wagyu beef, truffle and foie gras. MORE PLEASE!

Course #18: Dragon’s Breath (caramel popcorn “cooked” in liquid nitrogen). Currently only served in the Saam room, we’ve enjoyed it several times before. It’s FUN!

Felix Meana making Dragon’s Breath

Coconut in a “Half Shell”. Peter loved all three desserts. I was too full!

Chocolate Biscuit Coulant Michel Bras (above) and Petit Fours: Tablets, Bonbons

Saam, at the Bazaar by José Andrés, SLS Hotel
 465 South La Cienega Boulevard
Los Angeles, CA 9004
(310) 246-5555

http://www.thebazaar.com

Dining date: 4/11/09

Mentioned above:

Tron, the movie

Tron, the table

Alinea (someday!)

Top Chef

Smoking Gun

Molecular Gastronomy Classes

Gourmet’s Diary of a Foodie

Watch the episode with the Olive Oil Bonbon!

MiniBar

In the kitchen with the chefs

<< Bazaar Visit #8

Bazaar Visit #10 >>

All my Bazaar photos on Flickr

The Bazaar by José Andrés [8]

Sunday night at the Bazaar with Phil from “My Life As A Foodie”, his wife Katrina, and fellow food-lovers Dean and Stephanie.

When we were seated at the “Chefs Table” in the Rojo Room, Peter and I made sure that he and I were the two diners facing AWAY from the open kitchen. We had four eager “Bazaar Virgins” with us and for them to get the most of the experience, they faced the chefs, giving them first-class seats to the “show”!

We shared many of what I now call “essential” tapas from both the Blanca and Rojo menus. These are dishes we get every visit and include: Jamón Ibérico, Chicken and Béchamel Fritters, Sea Urchin with Avocado in a Steamed Mini Bun and Philly Cheesesteak Air Bread (photo links below).

This was my eighth dinner at Bazaar. Had I tried everything on both the Rojo and Blanco menus? Well no, to be honest there were still a few vegetable dishes I’d been avoiding. It’s not that I don’t like veggies, it’s just that when presented with a choice between plump butifarra (sausage) or brussel sprouts… I’m going to always insist on the meats (or seafood or foie gras) first.

Our evening was made even more delightful when Chef Voltaggio presented a NEW, elegant salmon dish that he wanted us to try. The “Smoked” Salmon was cooked sous vide (French for “under vacuum”), served with cucumber “noodles” and set on top of a small potato blintz. This was all presented under a glass dome and served on a piece of black slate. Before leaving the kitchen, the dome was lifted slightly and Chef Voltaggio “smoked” the salmon with a culinary *smoking gun. When the servers brought the salmon to the table, puffs of smoke gently wafted from under the glass as the domes were removed. It was cool (and tasted heavenly).

General Manager, William Douillet, seemed to always “magically” appear when there was the slightest inquiry.  Thoughtful and courteous, he always makes each visit a “special” occasion. Our four friends, no longer “Bazaar Virgins”, still haven’t stopped talking about the experience.

Tapas we tried on this visit:

Ajo Blanco: White Gazpacho, Tomatoes, Grapes, Raisins, topped with Tomato Granita $5. I loved this savory dish (sort of like a panna cotta), especially the texture of the granita on top.

Sautéed Cauliflower “Couscous”: Cauliflower puree, harissa, pomegranate $8. The tiny, crunchy bits of cauliflower were terrific mixed with the pomegranate.

Brussel Sprout Leaves with lemon purée, apricots, grapes and lemon “air” $8. I hated brussel sprouts as a kid, so the fact that I actually liked this was a nice surprise.

Buñuelos (Codfish Fritters) with Honey Aoli $8. I liked that I could really taste the fish in these fried balls. Usually with deep-fried fish, all I taste is the “fried” part.

Cheese from right to left: This was my first taste of La Serena, a creamy, aromatic (aka really stinky which I love!) cheese from Extremadura in Western Spain. Valdeón is a rich, creamy, intensely-flavored cow and goat’s milk blue cheese, saltier than Stilton and not as intense as Cabrales. Idiazábal is the national cheese of the Basque country, is made from sheep’s milk and is usually smoked. Served with Picos (Spanish crispy bread) and Quince jam. 3 Quesos $15

The “Smoked” Salmon arriving at our table…

The “Smoked” Salmon, cooked sous vide with Cucumber Noodles, then “smoked” with a smoking gun, served over a small Potato Blintz. The flavors and textures were OUTSTANDING… perfectly cooked salmon, with faux cucumber noodles on crispy potatoes.

Wild Mushroom Rice with Idiazábal Cheese, $10. A creamy, savory tapas version of the rice dish Marcel surprised us with on visit #4 (sans truffles).

“Essential” Bazaar Tapas that we get on every visit:

Sea Urchins, Avocado in a Steamed Mini Bun

Jamón Ibérico (Iberian Ham)

Chicken & Béchamel Fritters

Philly Cheesesteak Air Bread 

‘Pa amb’ tomaquet (bread with tomato in Catalan)

Mentioned above:

My Life as a Foodie
(with many more Bazaar dinner details)

* The Smoking Gun

More about Sous Vide cooking

Chef Michael Voltaggio

Manager William Douillet

My Bazaar Photos on Flickr

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

Dining Date: 3/29/09

<– Bazaar Visit 7

Bazaar Visit 9 –>

My Valentine Wiener

Peter and I celebrated a different kind of Valentine’s Day this year. Instead of our usual fancy “schmancy” dinner out, we opted for an afternoon trek downtown to Wurstküche, the “Purveyor of Exotic Grilled Sausages”.

Thinking there would be no traffic, we hopped on the 101 freeway a little before noon. What should have been a fifteen minute drive to Alameda street, took over an hour in the heavy traffic. I really hoped these exotic meats would be worth the trouble, especially since we skipped breakfast and were by then, really hungry. I wanted my wiener and I wanted it now!

After we parked (conveniently right out front of Wurstküche Restaurant), we walked in and quickly went over the menu. The sausages are broken down into three categories: “Classics”, “Gourmet” and “Exotics”. I ordered the Duck & Bacon with Jalapeno Pepper Sausage and Peter went for the Rattlesnake & Rabbit with Jalapeno Peppers (both from the “Exotics” list).

Along with sausages we also ordered Belgian Fries with Truffle Oil, which came with a dipping sauce. Choices were: Sweet and Sassy BBQ, Blue Cheese Walnut Bacon, Buttermilk Ranch, Thai Peanut, Tzatziki, Chipolte Ketchup, Sundried Tomato Mayo, Chipolte Mayo and Pesto Mayo. We selected the Blue Cheese Walnut Bacon.

As we continued ordering, I looked around and was shocked at how small the restaurant was. There was bar seating in front of the order counter and kitchen, and two small bistro tables outside. I’d heard great things about Wurstküche and wondered “where are all the eaters?”. Was I at the wrong place?

Like most folks, Peter and I rarely drink alcohol during the day (unless we’re on vacation of course), but this being a Valentine’s lunch and all, we decided it was a must. The list of beers (draft and bottled) were a little intimidating because, honestly, we’re not really into beer, so basically we blindly chose one each. Both draft beers, I selected the Chimay White and Peter ordered the Houblan Chouffe which was an Indian Pale.

While sipping our beers and waiting for our food, Peter noticed there were people coming from up the hallway. He asked one of the waiters where it led to and he motioned me to follow him. There we found a dining hall filled with smiling, happy people feasting on glistening sausages. The room was really large… probably 2,000 square feet, with communal tables and another bar along the back. A very relaxing “bier garten” indeed.

Speaking of which, both of our beers were delicious. My Chimay White was crisp and a tiny bit bitter (in a good way). Peter’s beer (the Indian pale, Houblan Chouffe) was amazing. I kept sipping it trying to figure out the flavor I was tasting, and I swear there was a hint of passion fruit.

Between the two sausages we shared, we both really loved the Duck, Bacon with Jalapeno and will definitely order that again and again. Next time we’ll have to try the Alligator & Pork or Green Chillies & Cilantro as well.

Note: The Rattlesnake & Rabbit with Jalapeno Peppers was good, but the Duck, Bacon with Jalapeno was “make your eyes roll back in your head” good.

Hooray, the food is here!

Duck and Bacon with Jalapeno Pepper Sausage $7.75

Rattlesnake and Rabbit with Jalapeno Peppers $7.75

Belgian Fries $3.50 with Blue Cheese Walnut Bacon Dressing (AWESOME). Truffle Oil +$1.50

Chimay White $8, Houblan Chouffe $8 (note the communal tables in background)

Two groovy chairs in the back bier hall/dining room. Comfy but too low to eat at, so we moved to one of the communal tables.

The almighty sausage case.

Order counter and beers on tap (upper left photo)

mmm… nothing beats the smell of wieners on a grill.

Wurstküche
800 E 3rd St,
Downtown Los Angeles
213.687.4444

Dining Date: 2/14/09

Website

On our way home the freeway was clogged (again) and pretty much a parking lot, so instead of trying to fight it we took the side streets. Driving along, every time we spotted a McDonalds, Peter and I started laughing because of the most recent episode of “30 Rock”. If you haven’t seen the “Valentines” episode then this won’t make sense to you, but we just had to stop and get a McFlurry! I hadn’t had a McFlurry in years… actually I’m not sure if I’ve ever had one. I definitely remember Dairy Queen Blizzards when I was younger, but this may have been my first McFlurry. I had the Oreo flavor and Peter had Snickers. It was definitely a sweet ending to our kooky, fun Valentine’s Day. Thanks Tina Fey!

Mentioned Above:

30 Rock

McDonalds

DQ

Michael Mina – San Francisco

My niece Kindal and nephew Chace recently turned thirteen, which I think is the very first “milestone” birthday that most of us celebrate. At thirteen we’re “cool” teenagers… at sixteen we get to drive (if we’re lucky)… at eighteen we’re “grown-ups” (although I personally disagree with that one!). Turning twenty-one means cocktails, cheap Happy Hour food and getting a real job…. while thirty means we’re done making the stupid mistakes we made in our twenties (hopefully)!

To celebrate the twins 13th birthday, I wanted to do something extra special with my sister’s amazing kids. They have never been on an airplane (except on a film set!), so I figured this was the perfect way to celebrate them becoming bona-fide teenagers.

I first thought about a Las Vegas trip. That would work out well for me because of the long list of restaurants I want to try in “Sin City”. Places I’m dying to eat at are Jet Tila’s Wazuzu, the freshly flown in Mediterranean seafood at Bartolotta (both at the Wynn Encore), and the legendary Joel Robuchon at MGM. But the twins had been to Vegas before, during family boating trips to Lake Mead and I wanted this birthday celebration to be a whole, new experience.

San Francisco sounded perfect. It’s a short flight (just over an hour) and we could fly out of Ontario airport (CA) which is near my sister’s house in San Dimas. I started checking flights online and noticed that the airplanes from Ontario to San Francisco were small (30 seat turboprop) commuter planes. For this, the twins first flying experience, I thought it would be better to board a large, roomy jet where they could do a little exploring in flight… meaning strolls to the back to check out the lavatories (remember, as a kid, when that was fun?). However, this route was more expensive (and a bit of a drive for my sister), but I went ahead and reserved flights from Los Angeles to San Francisco on January 24th.

After I cleared the dates with my sister, and got my husband to agree to step away from his computer for two consecutive days, I booked the trip. Even though the twins thought the “gift” was going to be the airplane ride, I wanted to find a restaurant that would provide a wonderful memory for this special occasion. We had one night in San Francisco, and half of the next day for sightseeing. The only two restaurants that popped in my head were Hubert Keller’s “Fleur De Lys” and Michael Mina’s flagship restaurant “Michael Mina”. Both chefs had guest-starred on previous episodes of “Top Chef” (I’m obsessed with the show), so those were my top choices.

I started doing a little research on both restaurants and came across food blogger, KevinEats posting about his visit to Michael Mina in 2007. The pictures were incredible (his photos always make me drool) and after reading a few more recent reviews, I decided on the Michelin Two–Star Michael Mina.

Flights booked… restaurant booked… now on to finding a hotel.

For years, my favorite San Francisco hotel had always been the Miyako hotel (now called Hotel Kabuki), which is located in Japan Town. I used to love the deep, traditional Japanese bathtubs which always made me feel like I was back in Okinawa. In 1982, my sister was crowned “Nisei Week” Queen here in Los Angeles (a big deal in the local Japanese community). Luckily for me, I got to tag along with her to various Japanese events including the Cherry Blossom Festival in San Francisco. Hanging out with the “Queen” was cool. While she was busy with her official duties (being photographed with every business owner in J-Town), I was off (with a chaperone) eating my way through festival food stalls filled with Yakitori, Udon, Mochi and anything else in site. That was the first time I ever stayed at the Miyako hotel and for years after, it was the only choice… until now.

When I read that Michael Mina restaurant is actually located inside the St. Francis hotel, I figured it was a “no brainer” to stay there just in case our incoming flight was delayed, and to also make sure the twins were comfortable. Driving around San Francisco can be a little scary at first, and rushing from hotel to restaurant, a few hours after their first flight experience, didn’t sound like fun at all. The St. Francis seemed the logical choice.

Our flight left LAX at 12:50pm and I had the best time watching Kindal and Chace take in every moment. They listened carefully to every announcement, checked to make sure they each had their own”barf” bag, and actually read the emergency seatback cards. Just a week before our trip, Captain “Sully” had crash-landed on the Hudson River (everyone survived), so we were all a little more sensitive about the flight.

Air travel has always been a huge part of my life, and I admit that I’m STILL excited when I board a plane, because it means I’m “going somewhere” (and hopefully it’s somewhere for fun!). My sister and I had been flying since we were babies, when our dad was based in Okinawa. Those were incredibly long flights from Okinawa to California (with stops in Tokyo and Hawaii) during the Vietnam War. By the time I was three and Janet was six, we had crossed the Pacific Ocean multiple times to visit family in Los Angeles. That’s probably why this flight to San Francisco felt extra special to me, because I was taking my sister’s kids (who I love like my own) on their first official airplane ride.

Thankfully, every step of the trip went as planned. In less than 24 hours the twins had their first flight, their first Michelin star dinner (which was fantastic), a beautiful hotel room, and an incredible tour of Alcatraz.

I wished we could have fit more in on this trip. We didn’t get to North Beach, China Town or my beloved J-Town, but we did exactly what I had hoped for in the first place… we made a whole new batch of unforgettable memories together!

Our Dinner At Michael Mina

Ready for dinner!

There were birthday cards waiting on the table for both Kindal & Chace (from the restaurant). Bottom left (out of focus) is popcorn with shaved truffles. I was happily surprised that the twins loved it!

Trio of Lobster, the Amuse Bouche.

Trio of Dungeness Crab (my first course): Poached, Butter-Roasted and in Cioppino soup.

Trio of Pork (Peter’s First Course): Terrine with Cornichon Gelee, Pork Belly with Frisee au Lardon and Quail Egg, Bourguignon

The twins both ordered the Kobe (Wagyu) Beef Shabu Shabu in Dashi Broth, with Foie Gras.

They didn’t like the Foie Gras, but I was proud that they both tried it! Peter and I happily ate it for them. The Wagyu Beef Shabu-Shabu pot was a fun start to the evening. They both LOVED the exquisite beef of course!

Peter’s second course: Bouillabaisse “Mina Style” with Barramundi, Scallop & Octopus.

For my second course I had Liberty Duck “Three Ways”: Duck Breast with Parsnip Puree, Seared Foie Gras with Laird Brandy Gastrique, Duck Rillette Croquette with Apple Butter. ALL FANTASTIC.

For their second course, the twins each selected Brandt Farm Beef “Three Ways”: Filet, Short Rib and Rib-Eye. I had a bite of the La Ratte Potatoes and they were the creamiest ever.

Kindal working her way through the second course… (“hey mom, those Cotillion classes worked!”)

As you can see, Chace really loves his beef!

For the third course (dessert) Chace selected Panna Cotta with Passion Fruit, Chocolate & Banana.

Peter had Meyer Lemon Marmalade, Lime Curd, Grapefruit Gelee and Tarragon Ice Cream.

I went for the Cheese Course: Pata de Cabra, Pear Puree, Hazelnuts. Vermont Shepherd, Quince Puree, Marcona Almonds. Persille du Beaujolais, Cocoa nibs, Turbinado Sugar.

Kindal had Tres Leches Cake with Guava and Cajeta Ice Cream.

An extra treat at the end of dinner, was a personal happy birthday wish from the man himself! Chef Michael Mina and his adorable son, Sammy (who was working too!).

A wonderful evening!

Leaving the restaurant… “we have NEVER been so full!”.

Back in the hotel room… “oh… this is what a food coma feels like!”

Early morning room service to get us up and about!

Checking out and waiting for our rental car.

Windy and COLD boat out to Alcatraz (Golden Gate bridge in background).

Kindal, Chace, Jo at Alcatraz.

The Audio Tour was fantastic! Chace, Kindal and Peter

The kitchen at Alcatraz.

Waiting to catch the boat.

A little snack at San Francisco Airport!

Flying back to L.A.

Michael Mina
335 Powell Street
San Francisco, CA 94102
415 397-9222

Note: the Restaurant has a new location

Website

Dining Date: 1/24/09
Three Course Prix Fixe Menu $105 each

Mentioned Above:

KevinEats – Review of Michael Mina

Wazuzu Restaurant (Vegas)

Joel Robuchon Restaurant (Vegas)

Bartolotta Restaurant (Vegas)

St. Francis Hotel

Michael Mina Restaurant

Hotel Kabuki

Nisei Week Queens (My sister: Janet Barnes 1982)

About the Twins