sandwich

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

{ 0 comments }

Gourmet grilled cheese? Is that a real thing or something hipsters made up? Just give me some white bread and Kraft American cheese, grill that with some butter and I’m happy. Heywood takes the grilled cheese to a new level indeed. I’m just not quite convinced yet. Yeah, I suppose you can use artisanal cheeses and really hearty bread, but is that necessarily better? Even then, where do you draw the line of grilled cheese, and a straight up sandwich? Add bacon to a grilled cheese, and is that still a grilled cheese? Maybe. But then add some other ingredients and avocado. You can’t tell me that’s a grilled cheese, can you? I suppose Heywood does a good job balancing grilled cheese and the sandwich.

The Heywood was a natural fit. I wanted something that accentuated the cheese. Made with aged cheddar, caramelized onions, confit spread on whole grain bread, the sandwich was cheesy as can be. The bread was a bit blocky and brickish, but did a good job in holding everything together. The whole grain bits inside gave it a nice mouth feel. Dipping it in the piping hot tomato soup did nothing but just re-melt the cheese. The tomato soup was nothing but just hot tomato puree. It didn’t really taste like anything.

I definitely loved the decor inside. Filled with little trinkets and wood finishings, the inside was well suited for the Silver Lake crowd (read: hipsters). The menu is full of interesting grilled cheese variations, but unfortunately, I am a traditionalist. All I need is some good toasted white bread and a slice or two of American cheese. I guess I can vary a little with some different cheeses, but that is it. Heywood tries to heighten the grilled cheese so much and succeeds in some ways. There is a fine line between a grilled cheese and a cheesy sandwich and I suppose Heywood walks that line quite nicely.

Heywood: A Grilled Cheese Shop on Urbanspoon

{ 0 comments }

Ina ve been hearing such good things about Cafe Dulce, and seeing all the yummy looking photos, I had to give it a visit. During my dreaded two day jury duty visit, my 1.5 hour lunches made it a time to urban hike the crap out of downtown. Mindlessly walking, I ended up in Little Tokyo. It was either Spitz (the safe choice, and the choice I should have made), or elsewhere. Of course my curiosity led me to Cafe Dulce.

I ordered the Spicy Korean Cheesesteak. I don’t know why I ordered it. It. Just sounded good and though it would be. The marinated beef, homemade slaw, kimchi, provolone cheese, and their secret hot sauce between a stale roll was my lunch. The beef was thin, tasteless, and there wasn’t much of it. The house made slaw was not crunchy or tasty, and the kimchi somehow worked against the sandwich. I was definitely regretting not going to Spitz as I took each bite.

To cheer myself up, and to try their baked goods, I ordered a bacon donut hole. Honestly, this wasn’t that bad. It was soft, sweet, salty, and gave satisfied my craving of something at least somewhat tasty. I guess I was a better off not ordering lunch here but just getting some donuts and baked goods. Lesson learned.

Café Dulcé on Urbanspoon

{ 0 comments }

Oh yeah! I totally forgot I went to Whiz. What did I think of it? All Hype. The small corner shop is barely a restaurant, but a restaurant nonetheless. With a park picnic benches outside, customers are probably just taking things to-go. Honestly, Whiz was just “alright.” I took my friends here excited to just try their cheesesteaks. Most of us (all of us) were pretty much on the same boat about Whiz. “Just whatever.”

Check out the pictures below. We got a regular cheesesteak, jalapeño cheesesteak, along with cheese fries.



Honestly, this spot is overrated. The meat wasn’t all that great, the cheese sauce needed work, and the bread was definitely not Amoroso rolls. The spot is small, and a bit of a hip spot. The food though needs a lot of work. Better than most cheesesteaks, but definitely not the “it” spot. Next stop, Boo’s!

{ 0 comments }

Bäco Mercat – Josef Centeno’s First Baby

by Franklin on June 11, 2014

I am starting to love Downtown. Not only are there tall skyscrapers and interesting architecture, there is a rich history and a huge redevelopment going on. Not even 10 years ago did you have this many people living in Downtown Los Angeles. With the people came newer and better shops and of course, restaurants. This is an exciting time for restaurants in downtown. Some of my favorite restaurants are on downtown, one of which is Baco Mercat. Chef and owner, Josef Centeno has an impressive resume. He worked at Daniel in New York. He was also the executive chef a Meson G and Opus in Los Angeles. After building on his concept, he opened Baco Mercator in 2011. With his successes, he opened Bar AMA in 2012 then Orsa & Wilson in 2013. Needless to say, Chef Joseph Centeno is on a roll. First, let’s take a look into his first baby, Baco Mercat.

We started things off with a root beer & chocolate bäco pop and Grear’s lemonade. The root beer was quite interesting. It tasted. Dry much like root beer, but had a very distinct chocolate after taste. Imagine drinking root beer with a tootsie roll in your mouth. That’s pretty much what it tasted like. It was uniquely refreshing and delicate. The Grear’s lemonade was nice as well. The added carbonation with the lemonade gave the drink a nice fresh taste–perfect pair with the fatty pork belly sandwiches.

We order the original. This had pork, beef carnitas, and salvitxada sauce. All wrapped in their famous baco (flat bread), the sandwich at first bite is amazing. The soft chew of the baco and the crispy fried pro belly counter each other nicely. The added meat of the carnitas gives this sandwich the extra depth. For me though, the salvitxada sauce put this over the top. The romesco style red pepper sauce gave the sandwich a nice zing and zest. If you were to only get one back sandwich, this is the one to get.

As an avid beef tongue connoisseur, I had to get the beef tongue schnitzel. The beef tongue in this back was quite nice. It’s as tender and soft as beef tongue should be. The beef flavor was extenuated by the harissa, smoked aioli, and pickles. The mixture of flavors from the beef tongue and aioli with harissa was such a good combo.

Sitting at the bar, enjoying my drink and baco sandwich, I realized how great downtown is. West LA, Beverly Hills, and Mid-City aren’t the only places in LA that have exciting restaurants anymore. Downtown is the future, if not, the present. Josef Centeno has been on a roll with his string of restaurants. What the future hold for him and LA is quite exciting.

Bäco Mercat on Urbanspoon

Related Posts Plugin for WordPress, Blogger...

{ 0 comments }