Commissary at the LINE HOTEL – The Greenhouse

by Franklin on November 17, 2014

The Commissary at the Line Hotel was an interesting dining experience. The the concept here is quite unique and somewhat confusing. The greenhouse symbolizes the freshness of fruits and vegetables, yet this place is not a vegetarian restaurant. Commissary is very much a regular restaurant inside a beautiful greenhouse. The location and interior design is what draws everyone. I think the food could have been more exciting or less pretentious. The menu doesn’t even have a description of what you are getting. If its a fish dish, they just simply put, “fish.” If you are getting a burger, it just says “burger.” It’s kind of like, “you don’t need to know what you are eating, just eat it.”

The corn here was incredible. What we did was shave off the kernels from the cob and just mix it in with the ingredients. Definitely an ode the to Mexican street corn of LA, this hit the spot. The char on the corn really brought out the sugars and sweetness. Mixed in with the chili powder and tart aioli of some sort, it was a classic flavor combination. I liked that there was some cheese, but not a lot — this gave the corn a chance to really shine through.

The asparagus was quite delicious as well. The grilled asparagus paired with a tart lemon sauce was amazing. Some parts of the asparagus was tough, but all around had great flavor. The addition of the Parmesan was another ode to the Mexican style corn.

You order boring, and you get boring. Looking at the menu, we really wanted to give the burger a chance, but really didn’t want to. It really didn’t have much going for it. No side of fries, no perfectly medium rare beef patty, no soft delicious bun. It was just a normal burger. Again, it had a nice contrast of fatty beef and tart sauce, but that is all it had going for it. Come to think of it, all of these dishes had similar properties to it. I am beginning to see a trend here.

Eating at the Commissary was a fun experience, but the food was just average for me. Nothing was exciting, apart from the corn. Nothing stood out and really challenged my palate. The ingredients were indeed fresh and everything was prepared nicely. I just expected a lot more. Definitely though, this would be a nice spot to hang out during daylight to have a few bites and a drink. The atmosphere is perfect and the ambiance is just right.

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Semi Sweet Bakery – The Crullant

by Franklin on November 11, 2014

Semi Sweet Bakery in Downtown is one of the many places to get cronuts in Los Angeles. Dubbed the name, “crullant”, theirs was more of a hybrid between a croissant and a French cruller. Behind Semi Sweet Bakery is Sharlena Fong, a New York based pastry chef. The cafe bakery was small, chic, and filled with so many baked goodies.


The Crullant was quite nice, and one of the best “cronut” renditions I have had. It was delicate and not too sweet. I liked the fact that this tasted clean and more like a pastry, not oil. A lot of cronuts have that fried oil taste, and I appreciated that this one didn’t have that taste. The glaze was not too much, and gave the crullant a perfect sweet taste. I also liked that there was a lot of layers from the pastry. It gave it a nice texture and flavor.

The Peanut Butter Ding a Ling was tasty. A spin on the Hostess Ding Dong, this one was quite decadent. The peanut butter filling combined with the rich chocolate flavor went so well together. I’m not really a ding dong fan, but this rendition was quite delicious.

Semi Sweet Bakery is almost a perfect bakery. They have some top quality pastries and nothing is too over the top. The ode to the ding dong was nostalgic and the crullant is nearly perfect. Next time, I must try the maple bacon sticky bun.

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Tacos El Gordo – A Good Reason to Drive 4 Hours

by Franklin on November 6, 2014

On a recent trip to Las Vegas, we went pretty dang hard on some legit tacos. Tacos El Gordo is my new spot for tacos is Las Vegas. Sitauted right next to the Encore and Wynn resorts, the TG stands more on the north side of Vegas. The best part about TG is that they offer all of the meats, and they are all good. None really fall short of the other, and if anything, the carne asada is the worst one. That is saying much! Our first stop once we touched down to Vegas was Tacos El Gordo. The weekend was officially awesome.

The signature red trays are iconic. They first opened their doors in San Diego, and now they are here in Las Vegas. Life is good.

This is the tripas taco. The tripas (small intestine) had a nice crunch to them, just how I like it. Very tasty and delicious.

The lengua is another favorite of mine in a taco. The meat is beefy and very tender. So tender that it is too tender, but actually it’s not. (What kind of writing is this??) The meat just melts in your mouth, and is a perfect taco addition.

The al pastor was tasty as well. The sauce that they put was delicious and flavorful. The al pastor sits on a spit and is cut to order. The flavors are perfect and the meat is just perfect.

Tacos El Gordo is a good reason to stop by Vegas. Yeah, you can drive 2 hours or so to San Diego, but add another 2 hour drive, you get the deliciousness of Tacos El Gordo and the fun of Vegas. The ordering system is a bit crazy. There are different lines for different meats, and they have a lot of lines, and a lot of people, and a lot of different kinds of meats. All in all though, it is worth the wait and chaos.

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#Icecreamtuesdays is over, but that doesn’t mean we can’t enjoy ice cream anymore. The beauty of living in LA is getting to have ice cream in the fall and winter. This was my first time trying Persian ice cream, and for the most part, it was pretty awesome. Walking into Saffron and Rose Ice Cream, I couldn’t help but notice all of the exotic flavors.

The saffron and pistachio was amazing. The saffron had a strong flavor and the mistakable sweet, yes savory essence was playful on the tongue. Pairing it with the very sweet date ice cream was quiet nice. The cut up dried dates were very flavorful and had a nice texture to it. The texture of the actual ice cream though, may not be for everyone. It is a bit on the “stringy” side and not like a traditional ice cream. It pulls away, kind of like taffy but is ice cream nonetheless. At first, it is a bit alarming, but the unique flavors take over.

Saffron and Rose Ice Cream was a nice pit stop. The small unassuming shop in Westwood had a lot to offer. The fresh ice cream in their unique flavors was enough a reason to give it a try. Did I miss my regular double chocolate caramel ice cream? Not really. Once I finished my ice cream, I had that yearning for that unique flavor again. Even now, I can imagine the flavors, but can’t quite grasp it completely. That is the draw here. The textures and flavors of the ice cream is like no other.

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Library Ale House – Koreans and Grilled Onions

by Franklin on October 26, 2014

After a long day at Venice Beach, we decided to hit up Library Ale House. The somewhat small bar was packed with people. It was almost as small as a coffee shop, but people just stood or sat at the bar. The woodsy interior and small feel felt very “English Pub” like, but with better food. Feeling like something greasy, we were ready to order.

Oddly, this bar/restaurant gave chips and salsa. Now my British pub atmosphere turned into a Mexican cantina restaurant. Don’t get me wrong. The chips and salsa were welcomed nicely. Just your ordinary chips and salsa.

Pouting is one of my favorite foods. I mean, just fries and gravy is good enough, but to add braised oxtail with the house made fries and cheese curds just puts it over the top. The pan gravy was good and rich, but I would have liked it much thicker. At the end, the fries turned soggy from the soupy gravy. The braised oxtail was nice a succulent though. The flavors were complex and rich, and not salty at all –under seasoned if anything.

This was accompanied with the Alehouse burger. Made with ground USDA prime chuck, the patty was tasty. Topped with melted onions, gorgonzola, arugula, garlic aioli on a brioche bun, the flavors seemed reminiscent of the he Office Burger, though nowhere near the caliber of Chef Sang Yoon’s creation. What’s with Koreans and their obsession with grilled onions anyways? Well, it is delicious, and I am Korean. I guess that answered the question. (Where were we?) The burger. It was good. The mixture of blue cheese and grilled onions made a very strong flavor combination. You really can’t go wrong with that. The side salad was a life savor. All the rich flavors of the beef, cheese, and pouting needed to be balanced. Thank you, salad.

Library Ale House was a nice spot. The atmosphere is relaxed and the small space and central bar area really made me feel welcomed. Any beer lover would be happy here. Any food lover would be happy as well.

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Every man and woman’s journey changes when they turn 30. My 30th was well received, at least better than others’. I didn’t have a mental breakdown or go skydiving to feel young again. Angelini Osteria was the perfect place to celebrate my birthday. It’s elegant, mature, and the food was quite polished — just as a 30 year old should be. I’ve been wanting to go to Angelini Osteria for years now, and finally, the day came. I had high expectations and all were met — Angelini Osteria made turning 30 all too special.

The crisp flatbread was well received. It was light, flavorful and a perfect snack before our wonderful dinner. Back in the day, Angelini Osteria used to serve a variety of complimentary breads. Either it got too expensive or guests were just getting too full on the bread. I think the light crisp flatbreads were good enough. It kept us in check and made sure we didn’t get full before dinner.

We were given a bowl of lentils as an amuse-bouche. The lentils were perfectly prepared and the seasoning was quite nice. It was a little spicy, not in a Tabasco sense, but more like a peppery, fruity sense. Each bite had a nice “al dente” feel. I just wish I had a spoon to enjoy the last bits on the bottom of the bowl.

We started off with the bone marrow appetizer dish. This fatty, rich dish was a good start. A nice mix of gnochetti and saba sauce helped mix the bone marrow together. The near liquid fat and chewy gnochetti was perfect together. It was comforting like a mac and cheese dish, but on a while new level. If you like bone marrow, you will love this dish.

We absolutely loved the polipo dish. The warm octopus with arugula and cherry tomatoes was such a simple dish, but perfectly executed and probably one of my favorites of the night. The octopus was perfectly prepared. It had a nice char on the outside and almost had the consistency of being fried. The crunch from the outside and nice meaty softness on the inside was almost fried pork belly-esque. The bitterness from the arugula and the sweetness from the cherry tomatoes played nicely together. That octopus though — I can’t wait to have it again.

Most would say that the Lasagne Verde is their signature dish. I remember reading up on this dish and seeing how popular it was. I though to myself, “this must be some bomb.com lasagna.” I never really order lasagna at restaurants or eat it at home. It just seems so casserole-like and they all taste the same. I was really debating ordering this dish. At the end, the rave reviews got to me and had to order it, of course regretting it afterwards. The dish tasted like any other lasagna. The beef and veal rage was tasty, don’t get me wrong. Maybe it needed to be more saucy or creamy? I don’t know what it is, but lasagna is the least sexiest dish to order. Giada De Laurentiis chose this for The Best Thing I Ever Ate? Look below for Franklin Park’s Beat Thing I Ever Ate.

Well, I don’t know if this was the best thing I ever ate in my life. That is a loaded subject all in itself, but this was the best of the night. The Uni linguini was pristine and simple, but all the more delicious. The fresh made pasta made all the difference and was cooked to a perfect al dente. The uni cream sauce was so rich and flavorful. This had a lot of uni and so much seafood essence. I’ve had a few uni pastas from Los Angeles, and Angelini Osteria has them all beat.

Angelini Osteria is an Italian staple for Los Angeles. It’s been around for quite some time now. They have a rich history and definitely consistently delicious. Angelini can easily be one of LA’s best Italian spots. I’ll be looking back and thinking what turning 30 was all about. I don’t know what turning 30 is all about, but I do know what I ate when I turned 30.

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Superba Food + Bread – Missed My Kouign Amann

by Franklin on October 17, 2014

I came to Superba Food + Bread for a cup of latte and their famous Kouign Amann. I was looking forward to eating that sweet sweet, burnt sugar crusted bread with a nice cup of latte. I did get my latte, but instead of something sweet I got something savory. Sadly, they were out of the Kouign Amann. Instead of leaving, I decided it was a sign to eat healthier and went with the avocado toast.

The cup of latte was really nice. From the latte art to the coffee, everything was as expected. Honestly though, I don’t like lattes by itself. I needed something sweet. Heck, even a donut sounded perfect at that moment. Still though, the avocado toast and latte

The avocado toast was quite delicious. This being just snack time, we didn’t want to get anything heavy. The toast had a spread of avocado that so ripe and perfect. I liked the addition of the cilantro as an ode to the ever so popular guacamole. The zing of the chilies gave a nice heat and zap to the tongue — otherwise, this dish would have just been much too boring. I liked the addition of sprouts on top — it gave an element of healthy greens and texture. The bread used was quite nice as well — firm and crusty, but not dry.

I wish I could have tried more things, but we really just came here for the Kouign Amann. I hope to get here a little earlier as the bakery closes at around 3PM. The restaurant is a bit interesting though. It’s a casual coffee and pastry shop, yet its high end dining with wine glasses and Sunday supper — and you can eat outside on the benches. I really think their pastries are where they shine. From the Kouign Amann to the everything croissant, they are highly sought after and sell out quickly. More than dinner or lunch service, I am excited to finally get my pastries. Some day.

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I have been wanting to go to Ritter’s for quite some time. Visiting Vegas throughout, I have been trying to make time to visit Oyster Bar in the Palace Station Casino — All for one dish, the Pan Roast. Chef Ritter, after being approached by some customers went to venture off to open Steam Kettle Cooking in Orange County. Vegas was a long ways away, so Orange County was the next best thing. I was excited to finally try their famous Pan Roast.

Complimentary bread started us off. I made sure I didn’t get too full off of the bread. I of course made sure to save some to scrape up the pan roast bowl.

We started things off with the bacon wrapped shrimp. Shrimp wrapped in bacon, and I’m not ordering it? Please. The shirmp were molasses marinated with mozzarella. Though the mozzarella was lost, wrapping it in bacon did the trick. The shrimp was a bit overcooked, but still had a nice taste to it. Served with molasses mustard on the side, this was a guilty and flavorful appetizer.

We ordered the red beans and rice, which in hind sight, we should have just let it pass. The traditional southern red beans, rice, and andouille pork sausage was good together. The beans were flavorful and the “sauce” was quite good. We ordered it mild, but stupid me asked for a little bit of chopped habeneros. The spiciness did wonders for this somewhat boring dish, but the hot temperature mixed with the spicy habaneros were just too much to bear.

They gave us a bowl of New England clam chowder, on the house. It was rich and creamy, but I felt it was missing something. The clams were plump and the soup was thick. I think a little bit of cracked black pepper would have done much for this bowl. My taste buds were probably singed off by the habaneros at this point.

Ritter’s famous pan roast was worth it. Pan roast is a tomato and cream based creole dish. The rich flavors was such a comfort to me. It was like eating a hearty bowl of curry rice, but not. The creamy tomato mixed with green peppers, onions and celery gave a nice balance. The shrimp, crab, clams, and lobster gave a nice roundabout seafood flavor. We kept the spice level to a mild, but adventurous eaters can choose from a spicy level 1 – 10. The jasmine rice mixed in the pan roast was just a perfect dish.

Ritter’s was an awesome spot to enjoy dinner. The Pan Roast is a must order as it is their signature dish. Nobody comes here for the beans and rice. Nobody comes here for the bacon wrapped shrimp. You come here for the pan roast. That rich comforting bowl of seafood essence and rice was just too nice. No more needing to drive all the way to Vegas for this bad boy. Slowly, they are setting up shop in Orange County.

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I came to Wildcraft Sourdough Pizza during happy hour. The place was empty and the chef was just itching to place a pizza in the oven. I liked the open flow of the restaurant. The open kitchen and friendly staff really put everything together nicely. The place looked casual enough for a small get together and nice enough for a date. My only goal here was to try the pizza and gauge their dough. The “wild” in Wildcraft comes from the sourdough using wild yeast. I was quite excited for this dough.

To start, I had the happy hour salad. It had romaine, mustard vinaigrette, avocado, and dates. Not being a fan of romaine lettuce, except for Caesar salads of course, I wasn’t particularly happy with the lettuce choice. A substitute of arugula or a spring mix would have been better. The mustard vinaigrette though was quite delicious and the addition of avocado was pleasant.


The pizza was spot on. The spicy sausage could have been more plentiful or spread out, but the pizza was still nicely balanced. The crust to me was interesting. The sourdough really came out in the pizza dough. It was chewy yet firm, but needed some work. It didn’t have the air pockets and lacked refinement. It just tasted like sourdough. Don’t get me wrong. I love sourdough. It could possibly be my favorite kind of bread. I’m not too sure if it works well with pizza dough. I guess I am more of a traditionalist when it comes to pizza dough.

Wildcraft just screams wood fire pizza joint. Each pizza is blast cooked in their brick oven. Executive chef Tin Vuong started the mother dough and all of the pizza dough is made from this. To be fair, the pizza dough was better than most, but you can’t stray too far from a traditional pizza dough.

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2014 LA Times The Taste – Flavors of LA

by Franklin on October 7, 2014


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LA Times The Taste 2014 – Dinner with a Twist

by Franklin on October 7, 2014

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This was the first time eating at one of Emril Lagasse’s restaurants. The celebrity chef that started it all is taking on the great American steakhouse in Las Vegas called Demonico Steakhouse. It is inside the Venetian, and the space is quite unassuming and not flashy at all. It is as classic as can be. The food was classically delicious and I had an amazing time. As far as Vegas goes, the space was kind of boring, but the food spoke for itself.

The bread and butter was quite nice. The rolls were normal butter rolls, but the bread was so soft and buttery. Adding on some more salted butter, the bread was a decadent butter fest.

The best cut of them all, the reason why we are all here, is for this cut of beef. The bone in ribeye was cooked perfectly. Steakhouses all may seem the same, but there are good steakhouses and then there are amazing ones. Delmonico’s was indeed amazing. The beef was fatty and cooked perfectly medium rare. The bone flavored the meat ever so perfectly. The herb butter on top melted all over the steak and just flavored it even more. This was a perfect steak.

The sauteed mushrooms was key and much appreciated with this steak. It gave it a nice earthy aroma and paired well with the meat. The buttery mushrooms were seasoned nicely — this was as close to “veggies” as we got for the night.

The grits were amazing and took place of my usual mac and cheese order. The bacon on top put these grits on a new level of savory. The butter mixed in with the grits was so pure and magical. It had a nice bite to it, and the saltiness from the bacon went well with the somewhat mildly seasoned steak.

I am a creamed corn lover. Though it wasn’t as good as those prime rib restaurants, the creamed corn was welcomed with the ribeye. The sweetness from the corn and the saltiness from the cheese all mixed up with cream was just so comforting.

Thinking about what we just ate, I realized it was just over the top with butter, beef, cream, and fat. This is what Vegas is all about. Over the top? Check! Indulgence? Check! Without a single green in sight, this meal was just a beef and cream and butter fest. Do I regret it? Not at all. I believe after this meal, we went for some desserts and then hit the Craps table. It was indeed a good night.

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Churros Calientes – Dulce de Leche Please

by Franklin on October 1, 2014

We all know that the best churros are from Disneyland. Something about that long stick of fried dough, rolled in cinnamon and sugar is so satisfying. At Churros Calientes, they take the simple and humble churro and make it even sweeter.

We ordered the churros with a drizzle of dulce de leche on top. The churros were crunchy and soft on the inside. The dulce de leche was deliciously sweet on top, but had a grainy consistency from the sugar. It still was sweet and delicious with the churros. I’m pretty sure I still scraped off the dulce de leche off of the plate. :)

Next time, I want to try the Churro Grande and hot chocolate. The churro grande is a large churro that is stuffed and then drizzled with whatever you want. Yes, it is a stuffed churro. Also, the hot chocolate I hear is very rich and chocolatey. Churros Calientes seems to have churros as the only thing going for them. I think they have sandwiches and other items, but not sure if anyone eats that stuff here. The churros though are quite delicious — crunchy, sweet, and drizzled with whatever your heart desires.

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POT – Hot POT

by Franklin on September 29, 2014

Chef Roy Choi owns the Line Hotel as far as eating goes. With POT, Pot Cafe, and Pot Bar, and now the newly opened Commissary, Roy Choi definitely is taking over the food scene. With the opening of the Line Hotel and POT, there was a lot of buzz. Working in Koreatown, I tend not to eat around there. I have my reasons. Finally though, I was able to eat at POT and see what all the fuss is about. Way late in the game, I know. Better late than never.

Named POT, Chef Roy Choi is definitely referring to marijuana. Though he is referring to POT as being the hot pot restaurant that it is, there are plenty of references to marijuana inside the restaurant. You just have to come in and see. The space was a lot more casual than I thought. It honestly reminded me of the Koreatown PLaza food court in the 90′s. Maybe that’s what Chef Choi had in mind? Nonetheless, it was interesting.

We started things off with a trio of Korean side dishes. The kimchi was a bit sweet for some reason, but the sprouts were fresh tasting — almost refreshing. I really liked the marinated green onions. Again, the metal dish reminded me of Koreatown mall food courts.

Upon my buddy’s request, we ordered the potato pancake. I sure was glad we ordered this dish. The pancake was so crispy on the edges, it was insane. I like dipping it in the soy sauce concoction. It was exactly how my mom would make it. The potato pancake had a great flavor, but the crispy texture put it over the top.

The Beep Beep, Uni Dynamite rice bowl has been circulating around Instragram and Yelp since the dish became popular. Honestly, the pictures make it look like a huge bowl of rice and uni. When it came out, I was kind of bummed out, but thats what internet does to you. The flavor of this dish was quite intense, and so much so that the flavors of the uni was a bit lost. All of the other flavors really took away from the unique taste of the uni. I am an uni enthusiast, and this dish, though flavorful did not do it for me. I did like the crispy rice on the edges and the unique flavors, but a simpler approach might have been better.

Of course at POT, we had to order a hot pot. We opted for the Jamal Wilks, a seafood hot pot mix of silky tofu, shrimp, clams, mussels, kimchi, scallions, pork belly, and eggs. The seafood was fresh and had lots of seafood essence. The broth was intense with flavors, like it had too much flavor. The soup was thick and almost mudded with spices and ingredients. The small, which was $37, was actually pretty huge. I think it would have been big enough for about 4 people. I cannot justify the cost as I could get a nice personal bowl of seafood tofu soup at BCD for less than 10 bucks. I did finally find the little bits of pork belly inside which was delicious. The broth though was over flavored, and it had a nice depth of flavor. Not saying it as a positive or negative, but just as a matter of fact.

POT was an interesting experience. I think seeing it online and on the blogs before I finally experienced it for myself ruined it. I had such huge expectations for this place, and ultimately, my expectations were not met. Maybe my expectations were unrealistically high? I am not sure, but I can’t find myself eating at POT again. The food was average and everything seemed to be over flavored. I know too much flavor seems like a good thing, but it wasn’t in this case.

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The Kroft – Poutine and Porchetta is Done

September 28, 2014

The Anaheim Packing district is a one stope destination for foodies. They have it all. Dare I call it a food court? Far from it, the space offers some amazing food and craft beers. The Kroft is one such establishment that offers amazing hand crafted sandwiches and poutine. I was pleasantly surprised by their delicious [...]

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Library Bar – Eating While Everyone Drinks

September 26, 2014

The Library bar to me seemed like a hip spot. The high reviews of Yelp and intriguing food items looked hopeful. And it’s a library? Or at least they try to make it look like one. Honestly, the place was small, dark, and the night I went, people were way too drunk. Maybe I was [...]

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Scoops Westside – Farewell to Summer

September 23, 2014

Summer is finally departing and we welcome fall. This doesn’t mean we can’t enjoy ice cream anymore, right? #icecreamtuesdays may be gone for now, but Los Angeles residents will still flock to ice cream shops. I mean, it is Los Angeles after all. We are going to be eating ice cream whether it is summer [...]

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Jim Dandy – Fried Chicken and Fritters

September 19, 2014

You have fried chicken, then you have Jim Dandy. I had high hopes for Jim Dandy, and for good reason too. It’s not Church’s or Popeye’s, and it sure is not KFC. Although Church’s and Popeye’s has a special place in my heart, I have no love for KFC. Jim Dandy is on a new [...]

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Sweet Rose Creamery – The Original Brentwood Country Mart

September 16, 2014

Some say that Sweet Rose Creamery has the best ice cream in LA. That may or may not be true, but they definitely have a stronghold in the ice cream game. Josh Loeb and Zoe Nathan are husband and wife co-owners of Sweet Rose. They also co-own Rustic Canyon, Milo and Olive, and Huckleberry. That [...]

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Snow Flower Ice – Shaved Snow “Crumble”

September 16, 2014

The green tea snow itself was smooth and delicious, though you can find much better, creamier shaved snow in SGV. I’d even say Fluff Ice is a little better, and Class 302 just being untouchable. The addition of green tea mochi and mango popping balls made this even more flavorful. The mochi was soft and [...]

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