Yes, Chef

Marcus Samuelsson. A Chef I’ve watched on every Food Network show, it seems, and a Chef whom I wished had a restaurant in LA. 

When I read that Chef Samuelsson, of Harlem’s Red Rooster, was coming to LA to promote his new book, Yes, Chef, and would be cooking at Son of a Gun, I picked up my phone and dialed as fast as I could to grab a coveted rezzie. Score!

We nestled into the perfect table by the window and were warmly greeted by the friendly and humble Chef Samuelsson. You could drink in his excitement for cooking and meeting everyone who was eager to eat his food.

Helga’s Pea Soup, Mint, Ginger

Fried Misty Point Oyster, Addis Remoulade

When the spoon hit my mouth I was surprised to be greeted with a cold liquid. Novice me was expecting hotness. I dunked the fried oyster into the thick cool broth and savored the smooth spiciness. Definitely unlike any pea soup I've tasted.

Gravlax, Mustard, Pickled Fennel

Tokyo Salad, Mizuna, Yuzu-Shishito Vinaigrette

This put every lox, bagel and cream cheese bite I had growing up to shame. The combination of pristine gravlax with tart homemade mustard and pickled fennel was sinful.

Fried Yard Bird, Collard Greens, Rooster Sauce

Sweet Corn Salad

Out. Of. Control. Some of the best fried chicken I’ve had. The chicken was so moist and buttery contrasted with the thick, fried buttercream crust. I wanted another piece. Ok, maybe two.

You can tell I didn’t like it ;)

Sweet Potato Donuts, Fennel Ice Cream

The donuts were more doughy that typical doughnuts, which I embraced. I was nervous for fennel ice cream but it was quite good. Didn't taste like much, but that's much better than tasting like fennel!

We were given a copy of Yes, Chef, which I can’t wait to read, and schmoozed with Chef  Samuelsson, who was nice enough to pose for a pic with my crew. 

Overall a lovely evening, although I have a beef with Son of a Gun who charged way too much per glass for mediocre white wine. And my pics did not turn out that good.

Adventures in Juicing

Passover in the Desert

Almond-Raison Matzo Kugel with Brandy Glaze 

The table is set!

Matzo plate circa 1986 ;)

Mom's Matzo Ball Soup

Gotta make the gefilte fish look good ;)

Brisket... BOOM!

Breathtaking View of DTLA

Went to the Performance Lighting Systems Cocktail Party tonight (coworker’s boyfriend works there), which was on the 32nd floor in the AT&T building (used to be restaurant) and overlooks all of Downtown LA. What a spectacular view! And space! And food… catered by Patina! Such a fun night! 

Thanks to Hagop Photo for these amazing pics!

His Majesty, Morimoto

Morimoto was everything I expected it to be: Perfection. The flavors were fresh, authentic and bold. The décor was upscale yet minimalist. The drinks were creative and precise.

Sashimi Caesar Salad

Braised black cod

Duck confit fried rice

Rock shrimp tempura

Morimoto. Napa, CA.

I've Fallen For Freddy

I'm obsessed with Freddy Smalls Bar + Kitchen, which recently opened up in West LA near my pad. I love having cool spots to wet my whistle close by... and add good grub to that? Perfect-o!

Freddys is super cute inside. Loved the modern retro vibe, comfy booths and tall tables to perch at.

The menu boasts an assortment of delicious sounding cocktails. I ordered the Mayberry Smash, Death’s Door Gin, fresh berries, sage honey, lemon and a mint leaf garnish. I swapped the gin for vodka. Don't judge. 

Over the last few years, I've become a HUGE fan of brussel sprouts, specifically fried ones (hee hee).  Freddy's fried brussel sprouts with smoked goat cheese and apple cider glaze was savory and the touch of goat cheese seemed to bring the sprouts to life. This preparation is my favorite way to eat them (need to learn the recipe) and I have been dreaming about them ever since. They are slightly charred, full of flavor and melt in your mouth. Must. Have. Again. Soon.

Whenever burrata is on the menu, I'm ordering it. Tonight was no different. The artichoke buratta bruschetta was full of fresh refreshing flavors with the crunch of the toast that helped balance out the textures.

The mushroom and farrow stew was a perfect fall/winter dish. The farrow added a rich, substantial texture to the stew, paired with hearty mushrooms, to give it an overall earthy flavor experience. Definite comfort food.

House-smoked steelhead trout was just so so. I'm not a huge smoked fish fan so that's probably why the "so so" response. I was with a friend who was not eating meat, so we opted for the fish dishes. There were so many meat dishes that made me salivate. Must go back to try those ones!

Belgian waffles with grilled lady apple, bacon butter and bourbon maple syrup. Bacon butter. Seriously? Seriously.

Wish you were here? Me too!

Freddy Smalls Bar + Kitchen. Los Angeles, CA.