Bun Boy Eats LA
BUN BOY EATS LA - Archives for 2013 May

CHI LIN

  • May 31, 2013 6:53 am

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Chi Lin is so LA.

Sexy. Sleek. Pricey.

(Also, David Spade drove by me in some beat up car while I was waiting outside and yelled out “Is that place open yet?!”)

Forget all that noise, what drew me in was the mouth-watering menu.

I’m a sucker for any Asian cuisine. I could eat it every day, for every meal.

So, when someone comes along and does some cool stuff with it, I’m sold.

Don’t be frightened, I wouldn’t call this fusion. Just super high quality meats and produce, combined with unique uses of traditional ingredients.

To be honest, I don’t drag my ass up to Sunset very often (even though it’s literally four blocks away from me).

I wouldn’t exactly call it a foodies paradise. Douchies paradise, perhaps. But the hot, GOOD restaurants don’t often choose that location.

They usually choose the scariest street, next to the scariest crack den.

But IDG (Innovative Dining Group) is known for a lasting array of restaurants in their repetoire. They also own Boa Steakhouse, Katana, Sushi Roku and my favorite lunchspot (located right next to Chi Lin), Riva Bella.

They know their sh*t.

But that sh*t don’t come cheap.

You’re on Sunset Boulevard, people. Someone’s gotta pay that enormous rent!

I don’t mind passing out the bucks if the food’s good and thankfully Chi Lin really impressed me.

In a world of “meh”, I’m not easily impressed.

Before I go into the food, remember that the portions are definitely on the smaller side (and prices on the higher).

SOME HIGHLIGHTS:

Hot and Sour Martini – You must order this version of a spicy margarita. Best drink on the menu, hands down.

Orange Glazed Baby Back Ribs: They were perfection. Tiny, tiny perfection. No fat or gristle. Remember to utilize the kumquat sauce drizzled all around it. Excellent flavors here.

Prawn, Crab and Asparagus Toast: Shellfish Alert! I actually ate and ENJOYED shellfish! What is happening to me?? Mark this day on your calendars. And remember to order this dish if you come here! So good.

Scallops with Toasted Black Beans and Garlic: Super spicy and super delicious. Scallops were excellently cooked. The heat is in the finely diced garnish, so don’t keep scooping that in your mouth if you’re afraid of the heat. Dummy.

Black Pepper Two Basil Filet Mignon: One of the best things I’ve ever put in my mouth!! Oh my god, this crap is good! Bold, tangy, mildly spicy sauce on crazy, crazy tender beef. I want more. I want more NOW.

SOME LOWLIGHTS:

The Pea Leaf and Water Chestnut Dumplings were good, but not great. A little too simple for my tastes. Order the crab and uni dumplings instead.

The Chile Garlic Brussels Sprouts were…..awful. I’m sorry, they were just terrible. We were warned they were going to be served cold but they were rubbery, bland and undercooked. I will not discount Chi Lin for this. It’s their first week of operation and they’re still seeing what works and what doesn’t.

One of the best things is that everyone at Chi Lin was VERY friendly!

Huh? Friendly on Sunset? You heard right, folks!

Our server, Courtney, was the best! Super nice, no bullsh*t, awesome.

Alan Young, the asst. general manager also swung by and was definitely a cool dude.

Overall, I LOVE this place. It’s perfect for a full on “night on the town” dinner or just sexy drinks and apps. You’ll pay a bit more (we spent about $100 per person, that includes tip) but was definitely no buyer’s remorse.

(JUST A HEAD’S UP, IT WAS SUPER DARK IN THERE, MY PICS AREN’T GREAT)

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It's sexy and gorgeous inside.

It’s sexy and gorgeous inside.

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Hot and Sour Martini - Tequila, Yellow Chartreuse and a hint of Serrano Chili, served with a dried Chinese plum

Hot and Sour Martini – Tequila, Yellow Chartreuse and a hint of Serrano Chili, served with a dried Chinese plum

Formosa Manhattan - Black Tea infused Maker's Mark with Vermouth, Galliano and Grapefruit Bitters

Formosa Manhattan – Black Tea infused Maker’s Mark with Vermouth, Galliano and Grapefruit Bitters

Kowloon Cooler - Rum, Jasmine Liqueur, Shisho, Fresh Lime and Prosecco

Kowloon Cooler – Rum, Jasmine Liqueur, Shisho, Fresh Lime and Prosecco

BBQ ORANGE GLAZED BABY BACK RIBS 金橘排骨 TENDER ORANGE GLAZED BABY BACK RIBS WITH SHANGHAI STYLE SEA BEAN AND SILVER SPROUT SALAD 19

BBQ ORANGE GLAZED BABY BACK RIBS 金橘排骨
TENDER ORANGE GLAZED BABY BACK RIBS WITH SHANGHAI STYLE SEA BEAN
AND SILVER SPROUT SALAD 19

SAVORY PRAWN, CRAB AND ASPARAGUS TOAST 盧苟蝦蟹多士 CRISPY BRIOCHE TOAST WITH CRAB MOUSSE, WHOLE PRAWN, AND ASPARAGUS 14

SAVORY PRAWN, CRAB AND ASPARAGUS TOAST 盧苟蝦蟹多士
CRISPY BRIOCHE TOAST WITH CRAB MOUSSE, WHOLE PRAWN, AND ASPARAGUS 14

PEA LEAF AND WATER CHESTNUT DUMPLINGS (V) 豆苗馬蹄蒸餃 STEAMED DUMPLINGS FILLED WITH PEA LEAVES AND FRESH WATER CHESTNUTS SERVED WITH SPICY CHILE DIPPING SAUCE 11

PEA LEAF AND WATER CHESTNUT DUMPLINGS (V) 豆苗馬蹄蒸餃
STEAMED DUMPLINGS FILLED WITH PEA LEAVES AND FRESH WATER CHESTNUTS SERVED WITH SPICY CHILE DIPPING SAUCE 11

CHILE GARLIC BRUSSELS SPROUTS* (V) 酸辣小包心菜 FRESH, PALATE CLEANSING BRUSSELS SPROUT LEAVES WITH CHILE GARLIC VINAIGRETTE AND SESAME 8

CHILE GARLIC BRUSSELS SPROUTS* (V) 酸辣小包心菜
FRESH, PALATE CLEANSING BRUSSELS SPROUT LEAVES WITH CHILE GARLIC
VINAIGRETTE AND SESAME 8

HONG KONG PINEAPPLE RICE 菠蘿炒飯 WOK TOSSED RICE WITH FRESH PINEAPPLE, SHRIMP, CHICKEN, PEAS AND CARROTS BAKED IN A HOLLOWED PINEAPPLE 16

HONG KONG PINEAPPLE RICE 菠蘿炒飯
WOK TOSSED RICE WITH FRESH PINEAPPLE, SHRIMP, CHICKEN, PEAS AND CARROTS
BAKED IN A HOLLOWED PINEAPPLE 16

SCALLOPS WITH TOASTED BLACK BEANS AND GARLIC* 辣椒豆豉鲜貝 SEA SCALLOPS WITH TOASTED FERMENTED BLACK BEANS, CHILES, CHINESE MUSTARD GREENS AND GARLIC SAUCE 28

SCALLOPS WITH TOASTED BLACK BEANS AND GARLIC* 辣椒豆豉鲜貝
SEA SCALLOPS WITH TOASTED FERMENTED BLACK BEANS, CHILES, CHINESE MUSTARD GREENS AND GARLIC SAUCE 28

BLACK PEPPER TWO BASIL FILET MIGNON WITH CRISPY SHISO LEAF 黑椒九層塔牛肉 TENDER FILET MIGNON WITH BLACK PEPPER SAUCE, THAI BASIL, AND OPAL BASIL TOPPED WITH CRISPY SHISO LEAVES 26

BLACK PEPPER TWO BASIL FILET MIGNON WITH CRISPY SHISO LEAF 黑椒九層塔牛肉
TENDER FILET MIGNON WITH BLACK PEPPER SAUCE, THAI BASIL, AND OPAL BASIL
TOPPED WITH CRISPY SHISO LEAVES 26

MEN OH TOKUSHIMA RAMEN

  • May 29, 2013 6:36 am

Tonkotsu Ramen. Slightly lighter broth than the Tokushima, accented by an obvious ginger essence.

Tonkotsu Ramen

Ramen in LA has certainly become big business.

Just when I think I’ve been to them all, another one opens somewhere else and soon as Jonathan Gold drags his fat ass there, it’s suddenly got a line around the block.

When I first started going out for Ramen, the flavor choices were Shio (Salt), Shoyu (Soy Sauce) and Miso (fermented soybean paste).

They were all fine, they were ok. I ate them but didn’t rave about them.

Tonkotsu Ramen has more recently become the hot new thing. It’s a thicker, richer broth made from boiling down the pork bones and fat for hours til you’ve got a cloudy, latte-colored soup.

It’s SO much better than the prior ramen we had dane to devour before.

Some places, such as Daikokuya, ONLY serve that. Or at least, that’s all you’d want to order there.

Men Oh, located in Honda Plaza (across from Sushi Gen) seems to be tapping into Daikokuya’s market. Which is fine. Daikokuya usually has God awful lines and Men Oh is certainly a comparable alternative.

The two ramens are almost identical. Like twins. Like two feisty twins ready to pull a Parent Trap. Huh?

While I hate to admit that Daikokuya’s broth is a bit more flavorful than Men Oh’s, it’s good enough as long as I also make sure to order those tasty Karaage (fried chicken bites) and the PERFECTION which is the Gyoza.

Gyoza often bores me. Soggy, oily, partially-fried wontons filled with bland and scalding hot meat.

Men Oh’s wonton wrappers are delicately thin enabling them to crisp up without all the oil residue and the contents are tasty, porky, piggy heaven.

Oh, and that divine soft boiled egg is better than Daikokuya and isn’t that the best part of any good bowl of ramen??

456 E 2nd St
Los Angeles, CA 90012
(213) 687-8485

Tokushima Ramen

Tokushima Ramen

The soft boiled egg is the best part...

The soft boiled egg is the best part…

Karaage - Japanese Style Fried Chicken

Karaage – Japanese Style Fried Chicken

Gyoza - Pan Fried Pot Stickers

Gyoza – Pan Fried Pot Stickers

STELLA BARRA

  • May 27, 2013 6:45 am

Shaved Mushroom with gruyure, melted onions, black truffle, torn parsley, rosemary, thyme

Shaved Mushroom with gruyure, melted onions, black truffle, torn parsley, rosemary, thyme

I’m not gonna lie, when I walked into Stella Barra for dinner on Friday night, I thought it would be dead.

Not anything against the restaurant…just the location. It’s kind of cursed.

I’ve been to some of the prior attempts, the ghosts of restaurants past. They didn’t exactly stick.

Which surprises me, since it’s a prime location, right next to the Arclight theater.

Apparently, moviegoers are picky eaters. Or maybe everyone has just blown their load on the $17 small soda and $20 tub of popcorn?

Instead of a barren wasteland of desperately bored servers, I walked into a bustling, happening place!

There were butts in the seats!

The very comfortable seats, I might add. Comfy seating is not a common trend, sadly.

This place has plush, leather couches! A nosh and a nap!

It was very impressive.

We started with a few cocktails. The Freshie Fresh lived up to it’s name – was very light and peachy. The SOB Cowboy was the complete opposite – boozy. A good sipping cocktail.

Onto the food.

Chef Jeff Mahin is the creative force behind Stella Barra (as well as it’s sister restaurant, Stella Rossa and M Street Cafe, both in Santa Monica) and is really kicking ass in the cocina.

When I recently asked Jeff about what he’s trying to accomplish at SB, he commented “Each day we focus on trying to make each dish better. Every day I am trying something new or trying to find a better product or technique. I am a huge advocate for service”.

The pizzas were so freaking good, they caused me to bump my previous favorite gourmet pizza in LA (Olio Pizzeria) down a notch.

Many gourmet pizzas are cooked for so short of a time in 1000000 degree ovens, they don’t develop any sort of crispy crust.

They’re usually chewy, soggy and covered in little burn spots.

I still eat the hell out of them, mind you.

Each one of Stella Barra’s pies had an addictive crispy on the outside, chewy on the inside crust that I kept chowing down on, even though my protruding stomach screamed in protest.

“Shut the hell up!” I shouted to myself and kept eating.

The meatballs were incredible, thanks to some actual seasoning in the meat (many gourmet meatballs seem to rely solely on the sauce to save it from tasting like it was straight out of a Costco freezer) and some delicious, tangy tomato sauce.

Drinkable, that stuff.

Stella Barra just opened, so I’ll cut it some slack in the salad department. Right now, I probably wouldn’t order either salad again.

They were just all right. Not much going on.

But we didn’t come to SB for our health, so we finished off the meal with a few GINORMOUS cookies!

If you don’t order at least one cookie for the table, you’re an a**hole. You probably swerve to hit bicycles and I seriously doubt you recycle or love your mother.

I honestly couldn’t tell which one I loved and desired the most. The rice crispie cookie was unique and necessary. The salted chocolate chip was heaven in cow pattie form.

I have a feeling the bad luck has finally run out on this location and Stella Barra is here to stay (and fatten us up).

6372 W Sunset Blvd
Los Angeles, CA 90028
(323) 301-4001
http://stellabarra.com/

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Very comfy seating

Very comfy seating

SOB Cowboy - bourbon, cherry, cacao, mole bitters

SOB Cowboy – bourbon, cherry, cacao, mole bitters

The Fresh Freshie - pisco, combier, peach, lemon

The Fresh Freshie – pisco, combier, peach, lemon

Arugula and Celery Ceasar

Arugula and Celery Ceasar

Italian Chopped Salad

Italian Chopped Salad

Organic Meatballs

Organic Meatballs

Rossa Pizza

Rossa Pizza

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Rice Crispies Cookie

Rice Crispies Cookie

TINGA

  • May 24, 2013 6:44 am

SPICY GUACAMOLE & CHIPS

SPICY GUACAMOLE & CHIPS

According to Wiktionary, a “Tinga” is a traditional Mexican dish made with shredded meat.

Which kind of translates to most of Tinga’s menu. Really tasty, shredded meat. Wherever you look! (Except in the bathroom, thankfully).

At first glance, the menu is full of dishes organized by traditional categories. Tacos, Burritos, Quesadillas and Tortas.

However, once you dive deeper you’ll see creative and unique takes on some of your favorites.

Tinga is upscale yet casual. I guess charging $10 for two tacos makes it upscale? But for that $10, you get a large portion and high quality ingredients.

I never mind paying for actual meat instead of God knows what covered in sauce.

While we definitely over ordered for two people, we enjoyed everything! My favorite items were the Cochinita Pibil Tacos, Spicy Guacamole and the Elote Especial.

The shredded pork has been expertly rubbed and marinated with chilis and orange and braised, shredded and then grilled and served with a spicy habanero salsa. These are tacos to make love to.

I love corn. Especially corn with stuff on it! The Elote Especial was nicely grilled and charred then covered in cheese and a creamy lime, chili and poblano puree. Heaven. In corn form.

The Spicy Guacamole is served in a moat of spicy salsa. It’s a fairly large portion, could definitely serve 4 but Clyde and I managed to polish it off like greedy little puercos.

The Mushroom Pupusas were a nice little appetizer with a subtle, earthy mushroom flavor. However, I would have probably preferred the Chorizo and Potato ones instead.

The Tia Torta was also very good but the thick bread kind of overshadowed the delicious fillings. We ended up ditching the bun and eating the decadent cheesy wagyu ground beef with the multitude of homemade tortilla chips at our disposal.

Seriously, chips and salsa come with each dish so come hungry for a shitload of deep fried carbs!

If I was the kind of person to actually repeat restaurants, I would come back to Tinga. They have an extensive menu and while burritos and quesadillas generally don’t photograph well (if you’re a novice like me), I bet they’re killer and I would try all of them.

Oh, and their bathroom is trippy! See below for pics. “Why is that weirdo bringing his camera into the bathroom?”

142 S La Brea Ave
Los Angeles, CA 90036
(323) 954-9566
http://www.tingabuena.com

ELOTE ESPECIAL - grilled sweet corn, creamy lime, chili, poblano puree

ELOTE ESPECIAL – grilled sweet corn, creamy lime, chili,
poblano puree

MUSHROOM PUPUSA - with mushroom pate, black beans and oaxaca cheese , finished with, chips, chipotle salsa and guacamole

MUSHROOM PUPUSA – with mushroom pate, black
beans and oaxaca cheese , finished with, chips, chipotle salsa and
guacamole

COCHINITA PIBIL – achiote rubbed, bitter and sweet orange marinated, banana leaf wrapped, long braised pork, shredded, plancha grilled, with HOT, HOT HOT habanero salsa

COCHINITA PIBIL – achiote rubbed, bitter and sweet orange marinated, banana leaf wrapped, long braised pork, shredded,
plancha grilled, with HOT, HOT HOT habanero salsa

TIA TORTA - Lone Mountain Wagyu ground beef, dill pickles, mustard, refried beans, lettuce and shredded cheddar

TIA TORTA – Lone
Mountain Wagyu ground beef, dill pickles, mustard, refried beans, lettuce and shredded cheddar

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Shel Silverstein exploded on the bathroom ceiling!

Shel Silverstein exploded on the bathroom ceiling!

LA WINE FEST – JUNE 8-9, 2013

  • May 22, 2013 10:09 pm

lawinefest

Buy your tickets now to the 8th Annual LA WineFest, this June 8th and 9th at the historic Raleigh Studios in Hollywood!

The LA WineFest brings over 500 wines, brews and spirits from around the world to your doorstep in a fun, relaxed environment.

The Fest also offers local celebrity chef demos, live entertainment, fabulously fun seminars (think wine and cheese – yum!), some of LA’s most popular food trucks, boutiques to browse, festival merchandise and more!

Saturday’s festivities are from 2-6 p.m. with VIP’s getting in one hour earlier and Sunday goes from 12 – 5 p.m.

I’ll be there Saturday if you want to come by and stalk me!

CLICK HERE TO BUY TICKETS!

LINK TO THE EVENT WEBSITE

EVENT PRESS RELEASE:

2013 LAWineFest Offers Celeb Chef Demos, Tasting Classes, VIP Access and LA’s Hottest Food Trucks

The Southland’s signature celebration of wine, beer, spirits and food takes place June 8-9, benefiting homegrown charity Food Forward

LOS ANGELES, CA; (May 2, 2013) — The 8th Annual LAWineFest will prove to be the biggest in its history, showcasing hundreds of award-winning wines from 13 countries, craft brews and artisan cocktails; plus interactive cooking demos with premier LA chefs, entertaining tasting seminars, Twitter-ific food trucks, live music and fab boutiques add to the exciting experience.

LAWineFest Seminars

Saturday, June 8 – 2:45pm: Discovering Spain’s Rioja; $15 | 3:45pm: Artisinal Cheese & Wine Pairing Adventures with Barrie Lynn, The Cheese Impresario; $35 (a sell-out every year) | 4:45pm: Walking in Their Shoes: a panel discussion with California winemakers and winery owners, $15

Sunday, June 9 – 1pm: Wine & Cheese – A Good Combo? Hosted by Terry & Wally August of Fancifull Fine Food & Baskets, $35 | 2pm: Discovering Spain’s Rioja, $15 | 3pm: Artisanal Cheese & Wine Pairing Adventures, $35 (a sell-out every year)

Celebrity Chefs Eric Greenspan of The Foundry on Melrose and Chang Sivilay of the Mandarin Hotel West Hollywood and Asia de Cuba will be presenting interactive cooking demos on the Wolf Range, one of the event’s premiere sponsors.

Stella Artois Beer Garden presented by 2013 event sponsor Stella Artois, will offer several brew varieties on tap for all guests to enjoy.

Food Trucks & Restaurants include Lobsta Truck, Heirloom, Tainamite, Green Truck, Slammin’ Sliders, Hot’s Kitchen, The Surfer Taco, Sweet Arleen’s Cupcake & Bread Puddings. Plates start at $2; not included in event ticket price.

VIP Tickets are available on Saturday, June 8 only; $30 upgrade includes early admission at 1pm, access to the VIP Garden featuring exclusive tastings and a VIP gift bag. Guests can purchase VIP tickets here: http://lawinefest2013.eventbrite.com/.

K&L Wines in Hollywood and Mel & Rose in West Hollywood will be on-site to take orders and make wines available for in-store pickup or home delivery.

WHAT:

8th Annual LAWineFest

WHEN:

Saturday, June 8, 2-6 p.m. and Sunday, June 9, 12-5 p.m.

WHERE:

Hollywood’s Historic Raleigh Studios, 5300 Melrose Ave. LA, CA 90038

TICKETS:

$85/single; $150/couple; $20 designated driver

Visit www.LAWineFest.com for special advanced pricing and to purchase tickets

PARKING:

Street parking (metered on Saturday) and paid parking available at Paramount Studios lots on Bronson and Van Ness.

For more information, visit www.LAWineFest.com. Press queries should be directed to Sienna Spencer at sienna@mccuecommunications.com or call (213) 985-1011. Download press images here: http://flic.kr/s/aHsjERLxfE.

About LAWineFest

Founded in 2005 by renowned wine personality Dr. Joel M. Fisher, LAWineFest is L.A.’s largest and longest-running wine-tasting event, with the goal of making wine fun and accessible for Angelenos while supporting a local charitable organization each year.

About Food Forward

Food Forward’s mission is to bring together volunteers and neighbors to share in the harvesting and recovery of locally grown produce from private homes, public spaces and farmers markets, 100% of which is then distributed at no cost to agencies serving our community’s most vulnerable.

RITA’S ICE

  • May 22, 2013 6:43 am

Passionfruit Italian Ice

Passionfruit Italian Ice

It’s difficult for me to try to describe what Water Ice is.

It’s like a slushi. But not.

It’s like sorbet. But not.

It’s like ice cream. But not.

It’s kind of like all three. It’s like a slushi that stays frozen longer. Scooped out of bins like ice cream but tasting more like a sorbet.

But not.

It’s creamy, flavored, pureed ice.

Straight from Philly.

And so freakin’ delicious. My friend, Chesty Morgan, nearly had an aneurysm she was so excited to, once again, try her favorite childhood dessert.

As a hot flash aficionado, I always appreciate a frozen treat. I would choose a popsicle over a hot meal any day.

Even as my final meal on death row.

What I also appreciated about Rita’s is the use of real ingredients.

The Cherry Ice had real bits of maraschino cherries. The Swedish Fish flavor had bits of the candy floating about.

And the stuff hardly melted, a disappointing fact about your typical slushi.

Another disappointing fact is you have to drive to Redondo Beach to get your Rita’s fix. But before you know it, one will soon open up in Santa Monica.

Rita’s has other frozen treats as well, including custard and shakes and Gelati’s which combine the custard and the water ice.

But for your first venture to Rita’s, you should stick to the Italian ice. Choose a large which nicely fits three different flavors. May as well go now. I’ll wait to hear what you think.

403 N Pacific Coast Hwy
Ste 101
Redondo Beach, CA 90277
(424) 247-7511
http://www.ritasicesbla.com

Sheer Delight.

Sheer Delight.

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FRITZI DOG

  • May 20, 2013 6:42 am

#4 - 5 Inch Cali Dog on Pretzel Bun with Sweet Mustard and Jalapeno Relish

#4 – 5 Inch Cali Dog on Pretzel Bun with Sweet Mustard and Jalapeno Relish

Fritzi Dog is a new gourmet hot dog stand inside the Original Farmers Market next to the Grove.

It’s going to do well because of it’s location. Naive, innocent, nubile tourists are going to spend too much on a hot dog because it’s right there and well, why not, this must be an LA thing, right?

It sure is.

Now, Fritzi Dog boasts hot dogs without all the junk in the trunk. “Made locally, raised humanely, vegetarian fed, antibiotic free, no added nitrates.”

So, you’re paying $8 for all that.

SOME HIGHTLIGHTS:

I loved the pretzel buns, even though they’re more filling. Very tasty.

I appreciated being able to order the smaller (5 inch) sizes of all the dogs.

The Cali Dog’s unique spices really shone through.

The Tots were perfection. Although there could have been a bit more buffalo sauce.

Very friendly service.

SOME LOWLIGHTS:

They’re a buck or two overpriced.

The dogs were rather thin.

The toppings overpowered and I could barely taste the actual hot dog.

6333 W 3rd St
Stall 742
Los Angeles, CA 90036
(323) 936-9436
http://www.fritzidog.com/

#2 - 5 inch Bird Dog on Pretzel Bun with Grilled Peppers, Onions & Sweet Mustard

#2 – 5 inch Bird Dog on Pretzel Bun with Grilled Peppers, Onions & Sweet Mustard

Chili Cheese Dog

Chili Cheese Dog

Spicy Buffalo Tator Tots

Spicy Buffalo Tator Tots

Bacon Pups - Like Corn Dog Bites but with Bacon!

Bacon Pups – Like Corn Dog Bites but with Bacon!

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MOTHER DOUGH

  • May 17, 2013 6:58 am

Oven Roasted Vine Tomato Pizza

Oven Roasted Vine Tomato Pizza

Mother Dough is a charming, neighborhoody upscale pizza parlor in the Los Feliz area serving Neopolitan pizzas. Which, I guess means thin crust? Not sure, lemme look it up.

OK, according to Wikipedia, Neapolitan pizzas are generally made with tomatoes and mozzarella….uh…how that is any different from a regular pizza, is anyone’s guess.

Finding a parking spot near Mother Dough proved comical.

Well…not for me. I’m a parking space GOD. If it’s there, I will find it. Valet be damned to hell (in a handbasket)!

My friend Clyde…not so much. Any spaces located more than a block from the destination are void as they would require actual physical activity on his part.

If the located parking space is not 40 feet long, Clyde will not take it as his vehicle will surely not fit.

If the located parking space is found 10 feet from any other object such as a garbage can or muttering homeless person, it is nixed because his vehicle will surely be damaged.

Anyhoo, Mother Dough’s thing is simplicity and high quality ingredients.

While many of the other gourmet pizza joints are piling high the unusual ingredients, MD’s offerings are all very basic and traditional.

And delicious!

When you bite into the oven roasted tomatoes, you don’t wish there were also ramps, ferns, nettles or poison ivy hanging out on your pizza.

What’s the point in messing with perfection?

That being said, I enjoy all kinds of pizzas and if you want to throw some lawn clippings or bovine organs on my ‘za, so be it.

Even bad pizza is good pizza.

4648 Hollywood Blvd
Los Angeles, CA 90027
(323) 644-2885
http://www.motherdoughpizza.com/

Prosciutto and Arugula Pizza

Prosciutto and Arugula Pizza

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Clyde cheesing it up for the camera. Out of focus as usual.

Clyde cheesing it up for the camera

SLICE TRUCK

  • May 15, 2013 6:41 am

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What I love about Slicetruck is there isn’t much to say about it.

Come in. Grab a slice. Eat it. Go.

(I’m sure there’s a story behind them but I’m too lazy to look it up).

(OK, I just did. They started as a food truck).

What I love about Slicetruck is the enticing pizza smell. Aw, I miss that.

As much as I love LA’s gourmet pizza joints, they don’t seem to hit you with a wave of pizza perfume as you enter.

I guess that’s what happens when you serve things other than pizza, like silly vegetables.

Slicetruck serves simple New York style (and the Grandma size, which is that tasty square pan style).

If you don’t mind a little spicy and a little garlicky, make sure to order the Hot Garlic. They sautee a bunch of diced garlic and place it beneath a layer of spicy sauce.

It’s a bit intense but worth it.

The pepperoni was thick yet not greasy. I was impressed cuz I usually don’t order those tiny circular grease boats as a topping.

The lunch special is 2 slices and a soda for $7 bucks.

OK, so I started with “there isn’t much to say about it” and then completely lied.

If you have a problem with it, then shove a slice of pizza in your gob. Preferably, from Slicetruck.

2012 Sawtelle Blvd
Los Angeles, CA 90025
(310) 444-9550
http://www.slicetruck.com

A slice of Pepperoni and a slice of Hot Garlic

A slice of Pepperoni and a slice of Hot Garlic

SYCAMORE KITCHEN

  • May 13, 2013 6:40 am

Salted Caramel Pecan Babka Roll

Salted Caramel Pecan Babka Roll

Sycamore Kitchen is a trendy breakfast/lunch spot on La Brea that, when visited at the wrong time, can bring on heart palpitations.

You saunter up to the counter, place your order and then hope to God you find a place amongst the hoards of people to sit. I wonder if there are extra seats in the bathroom?

The problem with a seating crisis at a breakfast spot like Sycamore is that it’s happening early in the morning. You don’t have the brain function to handle much stress at that time.

Sure, I could keep my nighttime eagle eyes open for a spare seat at the bar when my next cocktail depends on it.

But when you roll out of bed, you want easy and casual. Your PJ’s become day wear once a hat and shoes are worn in conjunction.

The thing that really pisses me off about this whole situation is that the FOOD IS AMAZING!!

This place would have been so easy to dismiss if the food was crap but my goodness it’s heavenly.

The super rich and crispy Brioche french toast was coated in sugary toffee caramel and the apple slaw nicely balanced out the onset of diabetes.

The famous Salted Pecan Babka Roll lived up to it’s reputation. It was soaked in flavorful goodness (an actual and rare ingredient) and we left not a crumb.

The dish that blew me away the most was the Scrambled Egg and Chorizo sandwich. Super simple. The chorizo wasn’t overpowering but, well, magical. The thick, soft, pillowy pan de mie never once aggresively tried to push out the delightful contents.

My advice would be to come early when normal people in LA aren’t even awake (or properly hungover) yet.

Problem solved.

143 S La Brea Ave
Los Angeles, CA 90036
(323) 939-0151
http://thesycamorekitchen.com/

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Scrambled egg and chorizo sandwich, melted Swiss cheese, roasted onion, griddled pan de mie

Scrambled egg and chorizo sandwich, melted Swiss cheese, roasted onion, griddled pan de mie

Cinnamon brioche French toast, grated apple slaw, whipped crème fraiche

Cinnamon brioche French toast, grated apple slaw, whipped crème fraiche