Tag Archives: S.

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.

Saam at the Bazaar, MyLastBite.comThe 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.

Saam at the Bazaar, MyLastBite.com
Course #1: Salt Air Margarita. Delicious as always.

Saam at the Bazaar, MyLastBite.com
Course #2: Sweet Potato Chips and Yogurt Dip. I love the anise flavor in the yogurt.

Saam at the Bazaar, MyLastBite.com
 Caviar Steamed Bun. Using the steamed bun makes for a nice twist on a classic.

Saam at the Bazaar, MyLastBite.com
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.

Saam at the Bazaar, MyLastBite.com
Course #5: Bagel and Lox Cone. Delicious as always.

Foie Gras Cotton Candy, MyLastBite.com
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)

Saam at the Bazaar, MyLastBite.com
Course #7: Olives Ferran Adria. My first love (and why I started taking Molecular Gastronomy classes last year!)

Saam at the Bazaar, MyLastBite.com
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.

Saam at the Bazaar, MyLastBite.com
Course #9: Sea Urchin Conservas. Fantastic flavors AND presentation.

Saam at the Bazaar, MyLastBite.com
Course #10: Boneless Chicken Wing. Delicious as always.

Saam at the Bazaar, MyLastBite.com
Course #11: Shrimp Cocktail. The updated cocktail sauce was richer, almost creamy.

Saam at the Bazaar, MyLastBite.com
Course #12: Nitro Gazpacho. I always love when the Liquid Nitrogen cart rolls up! Gazpacho “cooked” in the nitro.

Saam at the Bazaar, MyLastBite.com
Course #13: Blufin Tuna Toro (and Norwegian Lobster). Both AMAZING.

Saam at the Bazaar, MyLastBite.com
Course #14: Norwegian Lobster.
Perfection in one bite.

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

Saam at the Bazaar, MyLastBite.com
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!

Saam at the Bazaar, MyLastBite.com
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!

Saam at the Bazaar, MyLastBite.com
Felix Meana making Dragon’s Breath

Saam at the Bazaar, MyLastBite.com
Coconut in a “Half Shell”. Peter loved all three desserts. I was too full!

Saam at the Bazaar, MyLastBite.com
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
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

Saam at the Bazaar By José Andrés on Urbanspoon

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Filed under Eating Out, Molecular Cooking

Jitlada

My husband Peter had “Good Friday” off last week and we did something we RARELY ever do together… we decided to go out to lunch.

Peter almost never takes lunch at work because he feels like it’s a waste of time (classic workaholic), unless it’s a business meeting of course. Not eating during the day, ensures that he comes home hungry for dinner, which means he ALWAYS likes what I make. The truth is, I can get a little cranky when he doesn’t love my cooking, so this “no lunch at the office” system works well for both of us.

Jitlada Thai, MyLastBite.comJitlada Thai Restaurant has been on our “to do” list since last summer, when I first read about it in the July issue of Gourmet magazine. It’s a favorite spot of our friend Jeffrey, who has eaten at even the best Thai restaurants in Thailand. We hoped we could get Jeffrey to join us for lunch, but he couldn’t make it.

I also emailed my food blogger pal, SinoSoul. He loves Jitlada so much that he hosts dinners there, gathering food lovers to experience the authentic, Southern Thai (meaning extremely SPICY) dishes together. He’s invited me to an upcoming Jitlada dinner, but when I read about the extremely painful aftermath of the last gathering, I feared that I may not be able to take the heat.

SinoSoul wrote:
How does previous night’s dinner make you late to work the next morning? When you must explode with something fancy in the toilet. But hot damn the Southern Thai food was good on the way in.

I then clicked on a few other Jitlada blog links and thought FoodMarathon’s was particularly alarming:
I woke up this morning with a black tongue and my stomach precariously balanced between the volatile states of seizure and bleeding.

My apologies if the above offended you, but it’s the reason that I recently became a tiny bit fearful of Jitlada. I LOVE spicy food and can take it pretty, darn hot. Jalapeños are like cucumbers to me, and I add whole habañeros (seeds and all) to my eggs for breakfast. But I’ve never felt like I needed to visit the emergency room the next morning. Obviously Jitlada is a whole new, fiery experience.

So before I attend SinoSoul’s upcoming dinner, I hoped to at least get to Jitlada for lunch, and take sort of a test run. Good Friday turned out to be the perfect opportunity for Peter and I to try it together. SinoSoul wasn’t able to join us for lunch either, but thankfully he did email a list of dishes we should try. The menu is extensive and can seem very confusing if it’s your first visit, so it’s imperative that you do your research before you go.

Peter and I arrived a few minutes before they opened for lunch and were greeted by the lovely and charming, Sugar. She sat us in the second dining room next to the window and quickly took our drink order. I think she was a little shocked that we ordered Singa beer before noon… but heck, it was a holiday after all!

The menu was incredible and we would have been so LOST if SinoSoul hadn’t sent a list. When Sugar came to deliver our beers, she introduced us to her father Tui Sungkamee, who also happens to be the chef. We chatted for awhile then I handed them the printed list of items we would be ordering. It was fun to watch them carefully go over the dishes we wanted… Chef Tui double-checking the English-to-Thai translation with his daughter.

Jitlada Thai, MyLastBite.comOur lunch was OUTSTANDING, and if you haven’t been to Jitlada Thai yet (or lately), you should make the time to go now. We didn’t ask for extra spice on any of the dishes, but most carried a substantial amount of heat. Nothing painful though, just a wonderful, warm, and incredibly flavorful rush. I knew that I could take it much, much hotter, so I felt a great sense of relief.

I’m really looking forward to SinoSoul’s Jitlada dinner now. First of all, he’s promised that he won’t intentionally try to scorch my palate, and second of all… I’m certain that I’ll have chef Tui and sweet Sugar watching over me. With over 300 items available (they don’t all fit on the menu), you can bet I’ll be returning again and again!

What we ate (and loved):

Jitlada Thai, MyLastBite.com
Kung Phae Chup Khreuang Thawt : Deep-fried Shrimp with Crispy Tea Leaves

Jitlada Thai, MyLastBite.com
Sup Hang Wua : Mild, Southern Thai-style Oxtail Soup

Jitlada Thai, MyLastBite.com
Kaeng Hawy Bai Cha-Phluu : Spicy, Turmeric-seasoned Curry with Baby Clam and Wild Tea Leaves

Jitlada Thai, MyLastBite.com Jitlada Thai, MyLastBite.com

Jitlada Thai, MyLastBite.com
Fish ball Stuffed with Salted Duck Egg in Green Curry.

Note: I mistakenly labeled above photo “Curry w/ Baby Clam & Wild Tea Leaves” on Foodgawker.

Jitlada Thai, MyLastBite.com
Coconut Mango Salad (recommended by Sugar)

Jitlada Thai, MyLastBite.com
Obey the sign! It’s SO WORTH IT!

All my favorite Jitlada dishes (so far) on Flickr

Jitlada
5233 1/2 W. Sunset Blvd
Los Angeles, CA
(323) 663-3104
Website

Dining Date: 4/10/09

Mentioned Above:

Peter

SinoSoul

Gourmet Magazine

Jitlada article excerpt from Gourmet:
“Then, in 2006, the restaurant changed hands again. The new owners were Sarintip “Jazz” Singsanong and her brother Suthiporn “Tui” Sungkamee, two of 12 siblings from the ancient province of Nakhon Si Thammarat, in southern Thailand, near the Malaysian border—also the home province, coincidentally, of Jitlada’s previous owners. Singsanong, the first of her family to immigrate to the U.S.—she arrived in 1979 with the proverbial (as she says) “two hundred dollars and one suitcase”—had studied hotel management in Bangkok. She enrolled at L.A. City College to learn English and found part-time jobs in local restaurants before landing a job at the Biltmore Hotel. Little by little, she brought her family over, and she and Tui, who owned four restaurants in Thailand, began working with another brother, John, at a Thai restaurant in Westwood called Emporium, which is still in business. “We couldn’t really do authentic home cooking there,” says Singsanong, “because our customers didn’t like things too spicy.” Her dream was to have a restaurant that could and that would offer Tui a showcase for his talents. When Jitlada became available, they took it over.” Full Article
here

Jitlada’s Dynamite Challenge

More Links:

L.A. Times Review of Jitlada

Jonathan Gold

Food Marathon

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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, MyLastBite.com
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.

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

Brussel Sprout Leaves, MyLastBite.com
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, MyLastBite.com
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.

Quesos, MyLastBite.com
Cheese from right to left: This was my first taste of 
La Serenaa 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

"Smoked" Salmon 1, MyLastBite.com
The “Smoked” Salmon arriving at our table…

"Smoked" Salmon 3, MyLastBite.com
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, MyLastBite.com
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 –>

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Filed under Eating Out, Molecular Cooking

Gjelina

I was in no rush to dine at Gjelina (pronounced “jelina”) when it opened last summer, adding it to my lengthy list of “places to eat”.

To be honest, I just didn’t care about ANOTHER pizzeria opening, so I pretty much just forgot about it. Then I read Patrick Kuh’s review in Los Angeles Magazine (Feb 2009 issue).

Gruyere Arugula Pizza, MyLastBite.comKuh wrote:
The cooking of Travis Lett is the main draw… only 30 years old, he has developed a remarkably sustained culinary style…

That sparked my interest a little because I love supporting our local up-and-coming chefs.

Then I read: 
Back when he was starting out, Lett had an epiphany while eating a meal at Mario Batali’s breakout restaurant, Babbo, shortly after it opened in Greenwich Village. “It wasn’t one thing they did. It was how they did everything,” he recalls of the food’s exacting forthrightness.

With Mario Batali, MyLastBite.comOne of my best dining experiences ever was at BABBO restaurant in New York. Peter and I had dinner there in October 2005, and we still talk about the amazing Bucatini all’Amatriciana. To this day, we’ve never tasted a better pasta dish and Mario Batali is a culinary king in our home. I’ve learned so much about Italian cooking AND culture from his old series, “Molto Mario” and it’s a shame he doesn’t “teach” on television anymore. If Gjelina’s chef was pulling inspiration from BABBO and Batali, then it could only mean good things for the restaurant.

Patrick Kuh ended his review with the following:
Certain restaurant openings are cautious, some careless, and some overproduced. Then there are those that sing. Gjelina is one of them. It has the snap of originality, a little strut. It knows it’s good. It captures a neighborhood.

At this point I opened my “places to eat” list and moved Gjelina up near the top. When our friends Kevin and Tamara (both oenophiles) wanted to meet for brunch in Venice recently, of course it had to be at Gjelina. They brought along a gorgeous bottle of Williams Selyem 2005 Chardonnay, which was a refreshing and crisp companion to our delicious brunch of pizzas, salads and sides.

Niman Ranch Bacon, MyLastBite.com
Niman Ranch Bacon $5. Is there any better way to start off a brunch?

Spinach Salad, MyLastBite.com
Heirloom Spinach Salad with Tomato, Olive, Feta, Pinenuts and Croutons $9. This was devoured within minutes of hitting our table. The large crouton pieces were a terrific crunch mixed with the super fresh vegetables. 

Guanciale Pizza, MyLastBite.com
Guanciale Pizza with Crushed Olive, Fresno Chili, Buffalo Mozzarella & Rosemary, $15
I LOVE guanciale, it’s my favorite type of bacon (the pig’s jowel) which is extra fatty. Notice how THIN the pizza crust is in the upper left of the photo. All the flavors were baked into (and almost through) the crust. I love thin-crust pizza so this wafer-thin heater was my kind of pie (or maybe I should say “cracker bread”!).

Chickpeas & Truffle Potatoes, MyLastBite.com
Two more sides we enjoyed:
Chickpea Stew with Greens, Cous Cous, Spiced Yogurt and Harissa, $12. It was more like a belly-warming soup than a stew and I found myself craving it when I had a cold last week.
Crispy Fingerling Potatoes with Truffle Oil, Herbs and Parmesan, $5. Perfectly crispy on the outside with just a hint of truffle oil.

Gruyere Arugula Pizza, MyLastBite.com
Gruyere, Arugula Pizza topped with Caramelized Onion, Fromage Blanc Pizza and Sunny Eggs, $18. This pizza came after the Guanicale, and we all decided that this one was our favorite. Again, the toppings were almost baked through the thin crust and the runny eggs on top added a creamy-like richness.

View from our table, MyLastBite.com
In the relaxing, sunny back patio area, the view from my seat.

Butterscotch Pot de Creme, MyLastBite.com
Butterscotch pot de creme. Very similar to Mozza’s Butterscotch Budino, (except you don’t get the rosemary cookie here). Gjelina’s version was rich enough that we were happy sharing one together.

Blackberry Crisp, MyLastBite.com
Blackberry and Cornmeal Crisp. I only had one bite (too full!) but my husband said he loved the tartness and crunch.

Beautiful Fixture & Wall, MyLastBite.com
I loved the decor, especially the chocolate brown wall, with what looked like “tooled leather” engravings. The light fixtures were also fun and funky throughout.

Gjelina, MyLastBite.com
From top left: Lighting above bar, Back patio, Vintage glass, Wine bottle chandelier.

I can’t wait to go back!

The L.A. Times writes: Though they’re only a small part of the menu, the pizzas at Gjelina in Venice keep getting better. Six months in, chef-owner Travis Lett has his pizza mojo down. His pies have a graceful aesthetic, beautiful to look at, even better to eat, and farmers market all the way. Like the seductive vegetable dishes here from the wood-burning oven, the eight pizzas on offer shift with the seasons. A pie blanketed in Fontina cheese and bitter greens accented with bacon lardons or one that melds Taleggio cheese with dusky wild mushrooms and pea shoots may give way to a pizza topped with sweet porky guanciale, crushed olives and bufala mozzarella. The crust is very thin, very crisp. Pizza is such a popular item, though, you may have to wait for yours: The oven is only big enough to cook four pies at a time.  Full Article Here

Gjelina
1429 Abbot Kinney Blvd
Venice, CA 90291
(310) 450-1429
(no website as of this writing) 
Dining Date: 3/7/09 

Mentioned Above:

LA Magazine Gjelina Review by Patrick Kuh

BABBO

Mario Batali

Molto Mario

Williams Selyem Chardonnay

Niman Ranch

Gjelina on Urbanspoon

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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.

Riva, MyLastBite.comLast 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:

Riva, MyLastBite.comPatate Semplice Pizza (potato, rosemary, fontina, sea salt) $14

Riva, MyLastBite.com
Molto Maile Pizza (Sausage, Bacon, Meatballs, Pancetta, Caramelized Onion, Tomato) $17

Riva, MyLastBite.com
Molto Maile Pizza (Sausage, Bacon, Meatballs, Panceetta, Caramelized Onion, Tomato) $17

Riva, MyLastBite.com
 Crudo: DELICIOUS cured belly of ocean trout with house made mustard. $9

Riva, MyLastBite.com
Chef Jason Travi

Riva, MyLastBite.com
Chef at the pizza oven

Pastry Chef Miho Travi is a dessert goddess…

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

Riva, MyLastBite.com
Ricotta Fritters served with catalan cream foam $9

Riva, MyLastBite.com
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

Pizzeria Mozza

Nancy Silverton

At Mozza
Riva on Urbanspoon

12 Comments

Filed under Eating Out