Tag Archives: pastry

June 30, 2011 · 12:58 pm

Raphael Restaurant

My first bite of Raphael Restaurant in Studio City

Crispy Baby Artichokes with Remoulade, Pepper Coulis

Melon and Heirloom Tomato Gazpacho with compressed melon, basil seeds, lime air

Tuna Tartare: Green curry “glass”, green papaya, coconut, kaffir lime, crispy taro, lemon grass, basil, cilantro

Crispy pork belly “Panzanella”: House made French sausage, brioche, nước chấm, capsicum, herbs and pickles

Diver Scallop: English pea, black garlic and uni

Mary’s Farm Buttermilk Fried Chicken: Mashed potato, Frisée, Chorizo Gravy

“Anise in Wonderland” Yogurt Bavarois, Absinthe Puree, Root Beer Mousse, Black Olive Nougatine, Anise Meringues, Grapefruit Sorbet, Anise Sugar Kataifi Tuile, and Fennel Frond Garnish by Chef Kasra Ajdari

Valrhona Guanaja Pot de Creme topped with celery root puree, cocoa meringues, hazelnut penuche, chicory soil, and hazelnut sorbet by Chef Kasra Ajdari

“Broken Blueberries”: Blueberry/Violet puree, white chocolate, elderflower bavarois, kaffir lime foam, beet croquant by Chef Kasra Ajdari

One of Raphael’s Signature Cocktails: “Balsamic” with Ketel One, Muddled Strawberries, Balsamic Vinegar, Lemon

Raphael’s Vertical Garden

I’m so thrilled that Chef Adam Horton (Restaurant Gordon Ramsay, Melisse, Saddle Peak Lodge) is cooking just a few minutes from my house. His food is so beautiful, modern (Gazpacho with Compressed Melon) and comforting (Chorizo Gravy!). And if you’re a dessert fan, you’ll for sure fall in love with the super-talented Kasra Ajdari.

Read more about the the Raphael family (and look at some beautiful photos of the interior) by my friend Kevin Eats

Pairing Wine at Raphael by Refined Palate

Dining Date: 6/9/11
Shared w Peter, Julian & Kimmy

Raphael Restaurant
11616 Ventura Blvd.
Studio City, CA 91604
(818) 505-3337
Website

Follow Chef Adam Horton on Twitter

Follow Chef Kasra Ajdari on Twitter

Follow Chef Heather Bogue on Twitter

14 Comments

Filed under Eating Out

Tagged as Adam Horton, Alon Raphael, Arnon Raphael, Chef Adam Horton, Chef Kasra Ajdari, Kasra Ajdari, pastry, Raphael, Raphael Restaurant, Shoshana Raphael

March 9, 2009 · 11:12 pm

Riva Restaurant

On those very rare occasions when Peter and I have pizza delivered, we either argue over the type of crust to get, or simply order separate pizzas. Peter likes classic “hand-tossed” crust and I prefer a thin crust because it’s less filling, and I admit…. I just care more about the toppings.

When Pizzeria Mozza opened a couple of years ago, we finally found that one pizza that we could agree on and actually enjoy together. Nancy Silverton’s pizza crusts are thick enough on the outside for Peter, yet thin enough on the inside so I don’t feel overwhelmed by dough.

We first went to Pizzeria Mozza on Christmas Eve in 2006, and have tried every pizza on the menu since then. Mozza’s “Gorgonzola, Fingerling Potato and Rosemary” is the one we return to again and again. It’s a real shame they don’t deliver.

Last friday we were invited to dinner by Peter’s friends, Barbara and John. They were in town, from Seattle, looking at colleges with their two teenage kids, Corey and Claire. Peter asked me to make a dinner reservation in Santa Monica (near their hotel) so I decided on Riva restaurant. We hadn’t been to Jason Travi’s Italian eatery yet, so after I made the reservation I started researching the menu online.

The L.A. Times noted that Riva’s menu “plays off the cuisine of the Italian Riviera” and serves delicious crudo (Italian style “sashimi”). I was surprised to read that they don’t serve pasta, but Riva does specialize in pizza. I found several good reviews about the pork lovers pizza called “Molto Maiale”, but it’s when I started reading about the “Patate Semplice” pizza that I began feeling well…. a little guilty. It’s made with potato, rosemary, fontina and sea salt, which sounded very similar to our favorite pizza at Mozza. Should we even try Riva’s potato pizza, or would it be like cheating on Nancy? It took almost fifteen years of “crust fighting” to find a pizza that my husband I both love, so maybe it was best not to test fate by bringing in a new player.

I know what you’re thinking. “It’s JUST PIZZA… GET OVER IT”.

Well, we did… and both of us absolutely loved the Riva potato pizza. To me, the crust seemed a little lighter than Mozza’s version, and the topping was almost custard-like underneath the potato. It was velvety rich and so cheesy that I had to eat it with a fork.

The other pizza we ordered was (of course) the “Molto Maiale” which was topped with sausage, meatballs, pancetta and bacon. After a few bites, we were all in pig heaven.

The L.A. times said it best: “While Pizzeria Mozza still rules, Riva is closing in, and here at least you can get a reservation”.

What we ate:

Patate Semplice Pizza (potato, rosemary, fontina, sea salt) $14

Molto Maile Pizza (Sausage, Bacon, Meatballs, Pancetta, Caramelized Onion, Tomato) $17

Molto Maile Pizza (Sausage, Bacon, Meatballs, Panceetta, Caramelized Onion, Tomato) $17

Crudo: DELICIOUS cured belly of ocean trout with house made mustard. $9

Chef Jason Travi

Chef at the pizza oven

Pastry Chef Miho Travi is a dessert goddess…

Torta Della Nonna (grandma’s cake) served with roasted pears, caramel ice cream $10

Ricotta Fritters served with catalan cream foam $9

Sorbetti e Gelati Trio $8

More photos on Flickr

Riva Restaurant
312 Wilshire Blvd.
Santa Monica
(310) 451-7482
RivaRestaurantLA.com

Dining date: 3/6/09
Thanks Barbara and John, for a wonderful dinner at Riva!

Mentioned Above:
L.A. Times Review of Riva

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Tagged as angeles, Bacon, beach, blogger, bloggers, california, casual, Chef, critic, crudo, dessert, desserts, food, food blog, food bloggers, food blogs, gelato, gourmet, irene, italian, jason, jo, la, los, los angeles, Maile, Meatballs, mediterranean, miho, Molto, monica, my last bite, mylastbite, new, Pancetta, pastry, Patate, pig, pizza, pork, potato, restaurant, revolution, Ricotta Fritters, riva, S., santa, sausage, seafood, Semplice, sorbet, Sorbetti e Gelati Trio, times, Torta Della Nonna, travi, trio, VIRBILA

February 20, 2009 · 3:23 pm

The Bazaar by José Andrés [4]

I think it’s perfectly fitting that my fourth visit to the Bazaar by José Andrés, came just a few days before the L.A. Times awarded the restaurant FOUR stars. I don’t have a rating system on MyLastBite, but if I did… I would give the Bazaar a TEN (out of ten).

Since the very first night the restaurant opened (I was there), I’ve been telling everyone about this “gift” that Jose Andres has given to L.A. I know times are tough, but if you can afford to eat out once in awhile and haven’t been to the Bazaar yet, then make a reservation now. Your spirits (and taste-buds) will be quickly lifted, and you’ll feel good that you did something nice for yourself.

I love the Bazaar so much that I find myself berating friends who haven’t been there yet. These are friends who eat out once or twice a week and just haven’t “gotten around to it”. I want to shake them and scream “Do you have ANY idea what you are missing?”. Thanks to S. Irene Virbilia (L.A. Times Restaurant Critic), maybe now they’ll finally go experience the magic for themselves.

The Bazaar is not just a “special occasion” restaurant, although on this fourth visit we went to celebrate my nephew Cody’s birthday. Each time we go to the restaurant, Peter and I make sure to take family or friends, because it’s such an awesome experience to share with people you love… especially if you are celebrating something (or someone) special!

What we ate:

Of course, we started the evening with my favorite… the Foie Gras Cotton Candy! Bites of foie gras rolled in crushed corn nuts then wrapped in cotton candy. My nephew Cody and his girlfriend Jade loved them! $5

Caviar Cones with Crème Fraîche $8

Nitro Caipirinha $20

Making the Nitro Caipirinha (cachaça and lime) made with Liquid Nitrogen

“Not Your Everyday (Winter) Caprese” (Molecular Liquid Mozzarella Balls)$12

Steamed Crab Buns with Pickled Japanese Cucumber $15

”Just Shrimp Cocktail: Yea Right” $12

Alitas de pollo: Boneless chicken wings with green olive puree $9. These were so good, we ordered seconds!

Chef Marcel Vigneron brought this special dish to our table. I can’t remember what is was called, but it was filled with mushrooms and topped with freshly shaved truffles. A wonderful treat… THANKS CHEF!!

truffles, lovely truffles!