Playa Provisions definitely has an identity crisis. The restaurant is separated into 4 different sections — Dockside, Grain, Small Batch, and King Beach. Dockside is a high end dining space for seafood. Grain is a back room whiskey bar. Small Bach is their ice cream shop. King Beach is their casual breakfast and lunch spot. Honestly, the concept is interesting and confusing. Top Chef runner-up Brooke Williams and husband run the show. The woodsy, artsy, and earthy tones of the decor was very attractive. Honestly though, I came here just for the ice cream.

The ice cream was a treat. The chocolate malted crunch was full of bits and was quite nice. I usually don’t like chocolate malted crunch, and I don’t quite know why I ordered this flavor. The bits of malted balls were nice and the chocolate was rich and flavorful. My favorite was the milk and coffee ice cream. It had a nice subtle coffee flavor and was so clean tasting. This mixed in with the chocolate malted crunch was a perfect match. All of this with their addicting house made waffle cone, and I was a happy little kid with an ice cream cone.

In second thought, the concept here at Playa Provisions is kind of interesting. I wish they did a better job in integrating everything together. The new restaurant in Playa del Rey is turning heads though. I originally thought it was a casual sandwich shop that also had delicious ice cream. I was in shock when I walked in and there were all these different compartments. Back-room whiskey bar? Who would have thought? I will definitely be back for that. Maybe even a sandwich and seafood fare is in order also. For #icecreamtuesdays though this will definitely do.

Playa Provisions on Urbanspoon

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While this blog post goes live, I’ll probably be in Hawaii for work. I know work and Hawaii don’t really go hand in hand, but trust me, I’ll be working. It will be my first time in Hawaii, so Hawaiian food to me would be the same here or there. I would assume an authentic Hawaiian restaurant would be exactly like Rutt’s Hawaiian. I walked in here, and the vibe was totally old school Hawaiian. Literally everyone there was a local. Then another guy came in for s pick up order and it seemed like he was a regular. I knew we were in for a Hawaiian treat.

The Kalua pork with egg was quite delicious. The eggs were just regular — nothing really special here. The Kalua pork though was exceptional. It was salty, but not too salty. The pork wasn’t dry or overly seasoned. The pork flavor was present and the mixture of fat and lean meat was perfect. This beats any carnitas or pulled pork that is out there.

The royals fried rice was quite nice as well. I am a fried rice lover, and anything mixed with rice is always delicious and convenient. This fried rice wasn’t just all rice with bits and pieces of the good stuff. It had plenty of char sui, Portuguese sausage, eggs, and sprouts. The addition of the green onions gave it a nice savory taste and evened out all of the fatty flavors. This was really a plate of comfort.

The Kalua pork was awesome, the Royale was comforting, but this French toast was something else. There are some crappy French toasts out there, and there are some decent once. This French toast is literally the best in Los Angeles. The bread they use is Hawaiian bread — fitting and genius. This made for a very pillowy bite. Dipping it in some Aunt Jemima, this was equally comforting and delicious. Seriously. Put this on your to do list. In hopes of not overhyping this simple French toast, I will have to try it again soon.

What’s up with Hawaiian food and why is it so comforting for me? Am I part Hawaiian? Some people look at me and always ask me if I am from Hawaii. Maybe I need to have a serious conversation with my mom and really figure out where I’m from. I think it isn’t just me. Something about Hawaiian food is so simple and comforting. Rutt’s really surprised me with their down to earth offerings of classic Hawaiian fare. Trust me when I say I’ll be back for that Kalua pork and French toast.

Rutt's Hawaiian Cafe & Catering on Urbanspoon

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Every time I drive near Beverly Hills, I always yearn to live in this neighborhood — it is the perfect neighborhood. You imagine having that large house with the gated parking lot. Of course you have a nice Ferrari in the front to go along with your other expensive cars. The best part? You have some of the best restaurants just a stones throw away. For DineLA, we went to Wolfgang Puck at Hotel Bel-Air. To me, it seemed like the best bang for your buck. For $25, you get a 3 course meal, not a 2 course like these other restaurants are doing now. we got to see the garden and the beautiful property that is the Hotel Bel-Air. The food was delicious and the sights were stunning.

Bread Service was good. There was a cream cheese filled focaccia and ciabatta roll. Both were delicious, especially with their salted butter. The bread was quite unexpected and just a nice pre-appetizer snack.

Before our 1st course, we were brought an amuse-bouche of compressed water melon. It was topped with curry salt which accentuated the sweetness of the watermelon.

The roasted Frog Hallow Farms apricots and the mozzarella burrata was delicious together. The natural sweetness of the fruit and briny, saltiness of the cheese was a nice contrast. I especially like the touch of lavender. The crispy pancetta was good, but paper thin. Chunks of the pancetta would have made this dish perfect. It would have went well with the shaved fennel.

The Tamai Farm’s white corn salad was my favorite. It was so light and crunchy — the ingredients were so fresh and stood out on their own. Mixed with sugar snap peas, fava beans, cherry tomatoes, and dressed with tzatziki dressing, this salad was so flavorful. I liked the addition of the feta cheese.

The fresh fettuccine pasta was a nice touch. A mix of chanterelle mushrooms, melted leeks gave it the flavor, but this dish really lacked salt. It’s almost tasted like nothing but pasta and oil. A sprinkle from the salt shaker, which I rarely do did wonders. I kind of wish I had some truffle salt in my pocket. That would have been a perfect addition to this “blank slate.” The amaranth greens though rounded the flavors well.

I had the Sonoma lamb meguez pita. Inside was falafel, baba ganoush, and lamb sausage which I did not really care for much. The falafel though was as quite delicious. It was fluffy and the spices used to make the falafel was quite strong and nice. The side of lebanese salad helped balance the flavors. A douse of harissa spices gave the pita pocket a little kick.

We shared a plate of house made cookie. We had the classic chocolate chip, and a white chocolate caramel. These cookies were addicting and I could have easily ate a whole bunch of them. They were warm with the chocolate melted and not too sweet. They were ever so soft and chewy. All I needed was that glass of milk!

The apricot sorbet was a refreshing dessert. This was the perfect dessert for a hot day. The apricot sorbet was so fresh and subtle. It wasn’t sour or sweet — it had the perfect amount of fruity sweet flavor. The hard French meringue on the bottom was a nice place holder for the quenelles.

We had such an amazing time at Wolfgang Puck at Hotel Bel-Air. The last time we were at a Wolfgang Puck establishment was at Spago, also during DineLA. Read why it was such a magical moment then. Somehow, the magic kept going here during lunch. The food was tasty and the restaurant itself sits on such a beautiful piece of property. I’ll probably never be able to stay at this hotel, but I’m glad I got to experience a piece of it.

Wolfgang Puck at Hotel Bel-Air on Urbanspoon

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Creamistry – Ice Cream in No Time

by Franklin on August 12, 2014

Have I found my favorite ice cream spot? Does it really have to be all the way in Irvine? And does it have to be nitrogen blasted? Pretty much, yes. Creamistry, as the name suggests uses cream and chemistry to make ice cream. They mix premium cream and flavors and blast freeze it with liquid nitrogen. It’s like how an impatient person would make ice cream, but the taste and texture is so unique and delicious.

The first time I had Creamistry, I had the cookie butter and Cap’n Crunch. You don’t want the Cap’n Crunch on top — you want it crushed up and mixed into the ice cream. The cookie butter was so rich and cinnamony. The best part about nitrogen blasted ice cream is that it is fresh. Ice cream in the freezer could have been made weeks or even months before. Ice cream shops could have made it days or hours before you are eating it. Nitrogen blasting ensures that the ice cream you are eating now wasn’t ice cream yet like just a minute ago. It kind of boggles the mind.

My all time favor flavor here is just the premium ice cream with crushed up Cap’n Crunch. The base milk flavor is such a nice smooth blank slate. The Cap’n Crunch is such a classic flavor. The sweet, corn and caramel flavors come through in a different way. It’s like eating the cereal with milk, but to a totally different level. Don’t look for any other flavors. I’ll be sticking to this basic recipe from now on. I’m even going to ditch the cookie butter. Shocking, I know.

Some may be a bit wary about eating something that has been heavily doused with liquid nitrogen. Who knows what it’s doing to my insides? I mean, if you drink even a little bit of liquid nitrogen, you can die (I’m pretty sure). Who is to say that just mixing it with some ingredients is ok for consumption? Who cares for now. It’s delicious and it makes ice cream like magic. Just don’t forget the Cap’n Crunch.

Creamistry on Urbanspoon

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Craft LA – A Very Special 5 Year Anniversary

by Franklin on August 7, 2014

I made reservations here through Open Table four our anniversary. The earliest slot was for 9PM, and it was for DineLA, so I took it. Getting to the actually restaurant is a mission. You have to park on huge adjacent parking lot, take some escalators, go outside and then walk to the restaurant. It is a nice stroll through the Century City buildings. Upon walking in, we were greeted with smiles and were shown what true customer service is. The host wished us a happy anniversary. After seating us, the waiter and servers wished us a happy anniversary. Even our menu was custom printed and said happy anniversary. We felt so special and taken care of. The little things really made a difference. The rest of the night, we just sat back, relaxed and enjoyed the evening.

With a mixture of white bread and a pumpernickel type bread, the complimentary bread service a wonderful. The butter was so high quality and tasted so “buttery.” I can’t explain it, and without sounding even more idiotic, I’ll just stop talking about how buttery tasting the butter was.

We we’re given an amouse-bouche of tomato gazpachio. I love getting an amuse-bouche because it is so unexpected. The tomato gazpacho was light and delicious. It was the perfect sample to get out taste buds ready.

The heirloom tomato panzanella was fresh and bright. The ponzu mixed with hearts of palm gave it a nice zest and crunch. This would have been perfect to eat with our meats, but we just couldn’t wait.

The baby gem lettuce salad was good as well. I like the creamy avocado and crunchy radish. The peanuts were interesting in this salad. It was coated in a sugar crust that gave the salad some sweetness.

The smoked cauliflower hummus was surprisingly good. I, for one hate cauliflower, but the smokey, creamy hummus was delicious! Eating it with the thing crisp of sesame and sunflower was especially nice.

The Mugifuji prok was quite delicious. It was cooked perfectly to a medium well. I wouldn’t trust pork cooked like this at just any restaurant. The pork was so soft and had a nice chew/bite to it. It was nice with the grits which had an interesting flavor to it. The turmeric mixed in with broccoli was nice. The pork though was probably the best pork I ever had at a restaurant.

The pot roast of beef short rib was especially good with the other sides. Honestly though, it was a bit boring. The beef shredded nicely and the flavors were so succulent and rich in beef flavor. I just can’t see myself eating this all the time or yearning for this dish. Maybe it needed some more sweetness? The sweetness from the shallots came through nicely though.

This above all things was a perfect dessert and might be one of my favorite panna cotta dishes in LA. The Creme fraiche panna cotta was so creamy and indulgent. It tasted so pristine and perfect. The addition of strawberries and pistachios gave it nice dimension of flavors and textures. Without the help of the almighty caramel or chocolate, this dessert does well for itself. This is a must order for sure!

Speaking of must orders, the cinnamon sugar doughnuts were divine. The round donuts were warm, sugary and delicious. Dipping it into the Valrhona chocolate ganache was almost cheating, and not to sound so much like Emeril Lagasse, it brought it up a notch. The warm, donuts and the chocolate sauce was just too perfect.

Oh there’s more food? They brought us out some snicker-doodle cookies, as if they just appeared from nowhere. But I just had my perfect last bite of cinnamon sugar donuts with chocolate sauce. How am I supposed to eat this regular looking cookie? “Ok, you got me. I’ll eat it.” The cookie was a nice touch and dang right I dipped that into the chocolate ganache as well.

Oh, so it was indeed our 5 year anniversary, so they brought out a chocolate cake and candle. It was such a sweet moment, literally and metaphorically. The chocolate cake was so rich and chocolaty, as a chocolate cake should be. The frosting was indulgent and creamy, and the cake was just full of flavor. I would say it was a cross between a cake and a brownie — the elegance of a cake, with the decadence of a brownie. Spectacular!

Oh what is this? Is that a bag of home made granola for tomorrow morning? Yeah, Craft LA gave us some awesome granola to take home to eat the next day. I thought that was a nice touch. The granola was indeed enjoyed the next morning. The pumpkin seeds was nice and the granola was perfect.

Craft LA really knows what good service is. Dinner service was near perfect from start to finish. Everyone smiles and greets you. I think if I asked the waiter to drop and give me 20 push ups, he’d be a bit confused but would end up doing them. They are just that caring. From the custom anniversary menu to the complimentary dishes, they really know how to make people happy. They aim to please, they definitely hit their mark.

Craft on Urbanspoon

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