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  • March 20, 2013 6:22 am

There are two Public School locations and I’m blogging about them both.

PUBLIC SCHOOL 612 :

I have been dying to try this happy hour menu for months and thankfully, I wasn’t let down!

The scholastic theme is pretty prevelant, kudos to the consistency. And the beers were just like I had in high school.

The prices at the downtown location were really great. 5 items at $2 each, the rest were $4 and $6 each.

Best deal in town!

Unless you’re at a drive-thru staring glassy eyed at a .99 cent menu, I guess that’s better.

A better price, not better cuz you’re only there cuz you’re drunk.

The hits were the Deviled Eggs (looked like puke, but close your eyes as you eat), the Pretzel with the FABULOUS cheese sauce (drinkable) and the unique and tasty Peanut Butter and Jelly Burger Sliders. Don’t be fooled, the combo works!

The misses were the Frito Pie (not enough chili) and the Thai Spring Roll (looks like a stuffed condom).

I didn’t get a pic of the Southside Nachos or Frito Pie Dog but everyone raved about them too.

I don’t think I’d come to Public School for a romantic dinner but there’s nothing wrong with a kick ass happy hour.

612 S Flower St
Los Angeles, CA 90017
(213) 623-1172
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Thai Noodle Spring Roll (I know what it looks like...)

PUBLIC SCHOOL 310:

Nothing says Happy Hour like almost getting in a fist fight!

As we patiently waited for a spot to open up at the communal table in the bar section, a lady waltzed right by us and asked the folks paying their bill if they were leaving.

Chesty Morgan and I darted right behind her and informed her politely that we were waiting for that spot.

Barely turning around to give us the time of day, she snottily replied “Uh..it’s first come, first served.”

“Yeah, and we have been waiting to be served!”

I’m not sure what happened next but the people weren’t ready to leave yet and she said “Well, they’re not leaving anyways, so I guess you’re out of luck!”

And with that, the witch floated away to wait for another spot.

Of course, we audibly threw a few profanities her way.

Well, the people changed their minds and decided to leave a few seconds later.

Before you know it, we were seated and ordering our food, while the witch waited on the sidelines for what seemed like ages.

Bitterly discussing the unhappy event. Chesty says “You know what’s NOT on the menu? My fist”!

We were halfway through our meal and the lady was STILL waiting.

I love instant karma.

The Culver City spot is more upbeat and friendly than the downtown location. The happy hour menu is slightly pricier but I think the food is a bit better.

Hightlights were the L.A. Dog, Speck and Eggs and PB&J Sliders. The nachos were ok but probably wouldn’t need to order the tacos again.

Hopefully the witch ordered two rounds of the sub par tacos and left Public School only to find a fat parking ticket and a 20 inch scratch on her Prius.

9411 Culver Blvd
Culver City, CA 90232
(310) 558-0414
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All of Culver Blvd was a ghost town except for this place. Getting a seat during Happy Hour can be tough. BTW, I don't know any of these people. God damned communal tables.

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Southside Nachos

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  • March 18, 2013 6:02 am

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Soup dumpling topped with chili paste and fresh ginger

Apparently, when you ask any food blogger worth his salt, if you order Chinese food anywhere but the San Gabriel Valley…you may as well just feed it to the dog.

Everyone just relax.

I’m not driving out there every time I need a fix! Gas doesn’t grow on trees!

In the meantime, I guess we have to “suffer” through all the excuses for it on this side of the hill smog.

ROC Kitchen is a spanking new spot on Sawtelle which is a breath of ginger scented air compared to the sloppy bowls of ramen that are sloshing on either side of it.

Now then….

Ok, so the Shanghai Soup Dumplings (Xiao Long Bao) that everyone on Yelp is ordering are….kind of bland.

Yay, I’m one of the snobby bloggers now! So we fed the leftovers to the dogs. Kidding.

Everything else was pretty tasty, though!

The scallion pancake was crispy and flavorful.

The Rice Cake with chicken, cabbage and spinach was very simple but the rice cakes (which look like water chestnuts) are fun to eat (and dump chili paste on).

The best dish was the Three Cups Chicken. Packed with a spicy punch, you don’t even need any rice for fear of toning down the flavors.

BTW, the name Three Cups comes from the sauce, which originates from a recipe containing a cup each of soy sauce, rice wine and sesame oil.

A delicious trifecta!

If only we were in San Gabriel, imagine how much better it would taste…

2049 Sawtelle Blvd
Los Angeles, CA 90025
(310) 235-2089

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Shanghai Soup Dumplings with Pork (Xiao Long Bao)

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Rice Cake with chicken, cabbage and spinach (those are little rice patties, not water chestnuts)

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  • March 15, 2013 6:05 am

Whenever I place a picture of a cocktail instead of food at the top of my post, that means I think a place should be more of a lounge than a restaurant.

Before I make my food comments, however, let me preface by saying this was a Valentine’s Day menu. These are not things on their normal menu and I believe the regular menu items would be far superior.

Sadie has a spacious, vintage vibe with a beautiful courtyard and would be the perfect place for drinks and nibs.

In fact, when I asked people if they’ve been here before, the response was usually “Only for drinks”.

That being said, I want to come back for the Sadie’s Fried Chicken and Deviled Eggs at a time when I’m allowed to have them.

Some may say going out to dinner on Valentine’s Day is for the birds.

Well, if this were the 1950’s.

The traffic, the crowds, the overpriced, prefix menus.

The restaurants don’t like it either cuz they lose money on all the “tables for two”!

So, I won’t fully blame the undercooked egg on my asparagus tart, the overcooked Halibut or the disappointing malted mocha pot de creme on Sadie.

These poor dishes from the mandatory prefix menu were made 1000 times that night and I’m sure some of them were bound to receive less than adequate love and attention.

Our server was fantastic (thanks for putting up with the corny jokes) and the drinks were creative, subtle and elegant.

Sadie, I’m coming back for you! Just not on such an abhorrent holiday.

1638 N Las Palmas Ave
Los Angeles, CA 90028
(323) 467-0200
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  • March 13, 2013 6:34 am

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LASAGNE NONNA ELVIRA - Layers of Spinach Pasta, Meat Sauce and Bechamel

The stars were aligned for today’s incredible lunch at RivaBella, a new vision from the folks that brought us Boa, Sushi Roku and Katana.

The lighting was great.

I subtly manipulated my friends into ordering exactly what I wanted them to.

The place is stunning, the vibe is relaxing and the seating is so comfy, we found it difficult to not take a quick power nap after our meal.

And best of all, the food was actually great, too!

I know I know, it sounds like I’m being paid to say all this crap.

The Lasagne Nonna Elvira (great name) was certainly the highlight. The subtle amount of bechamel perfectly complimented but did not overpower the meat sauce and the crispy spinach contributed a nice earthiness.

The pizza was packed with meaty flavor (and a fair amount of grease) and was large enough to feed several folks.

The branzino was simple and elegant. I appreciated the fairly large portion as the price was on the high side ($28).

Our waiter had a befuddling accent which proved challenging to pinpoint. We eventually decided he was from the fictional country of Europia.

While watching my friend dig into her pizza with a fork, he commented “It’s best to eat it with your hands”.

Uh, dude, have you seen this thing? It’s not like we’re at Shakey’s and this isn’t a NY style, foldable pie. A fork is pretty much the only path to go down here.

He was also just this side of not appreciating our multiple credit card happy ending.

Thankfully, we didn’t let him spoil our fantastic lunch.

We were too busy staring at the beguiling female thing to our right.

And Rob Reiner.

I bet his meals are always a one credit card affair.

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West Hollywood, CA 90069
(310) 278-2060
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Thanks to Photoshop, this older Lady Gaga didn't look quite the fright she was in person. Note Rob Reiner in the background (it was actually him)

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  • March 11, 2013 6:05 am

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Shabu Shabu is pretty healthy eatin'!

For my very first Shabu Shabu experience, I wanted to go with an expert.

Someone that knew her craft, an old pro to make sure I didn’t embarrass myself.

Thankfully, I had Devil Girl there to show me the shabu ropes.

Shabu Shabu is a Japanese dish introduced to Japan in the early 20th century. It was derived from the Chinese hot pot, where you cook your meats, veggies, noodles, ect in a hot broth and eat them with dipping sauces.

Traditionally, you then eat the broth with the rice at the end, but that option wasn’t really available to us at Shabu Shabuyo.

The delicious soup, which I had toiled so hard to make was snatched away at the end. My body’s sodium levels remained non-toxic, as a result.

In case you’re a novice, let me guide you through the process with Bun Boy’s Shabu Shabu tutorial. It’s kind of high maintenance eating, but is fun once you get the hang of it.

356 1/2 E 2nd St
Los Angeles, CA 90012
(213) 808-1211

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They offer chopsticks with training wheels, for those in need.

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There is a pot of boiling water in front of you. This will be your responsibility. Don't eff it up! Your pot of boiling water is your best friend. There are many others like it, but this one is yours.

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You are given one plate of veggies/tofu/noodles. There are no refills.

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You are given a plate of very lean meat which you'll place in the pot to cook.

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I usually put the veggies i would like to eat next, in first. Then place the meat in. Once the meat is done, I take both out, dip in the various dipping sauces provided and let rest on top of my bowl of rice before devouring.

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This is your arsenal. Boil your crap, dip it in a sauce, place on bowl of rice and eat once it's cooled down a bit.

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  • March 8, 2013 6:30 am
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Norwegian Meatballs with Roasted Rutabaga and Potato Mash

So, I guess I’m part Norwegian.

It’s in there, somewhere.

As a child, I grew up near and often visited the quaint Norwegian town of Poulsbo. So, bits of Norske culture are scattered within my psyche.

One day at school, our teacher told us to bring in some foods from the country/culture that we hail from.

Not really knowing what that meant (being your typical European mutt) we settled on Norway as the winner of what I was mostly made of. I guess.

I went to the Norwegian bakery and (my mom) purchased a bunch of Rosettas and Fattigmann (Norwegian cookies) which looked very unappealing.

Every time I went there in the past, I would buy a big ass chocolate donut (called the Viking). Never any of the dusty European specialties. My classmates were sure to hate me for bringing those instead.

Who am I kidding. They already hated me.

SO….

Since I don’t care for or don’t have the equipment to make the more popular Norwegian dishes (Lutefisk & Lefse), a guick Google search brought me to Norwegian Meatballs.

Perfect.

What’s the difference between Norwegian and Swedish meatballs? Apparently, not a damn thing.

But they’re freaking delicious and since rutabagas and beets are big Norwegian veggies, I thought I would incorporate them in tonight’s meal as well.

For dessert, I picked something more complicated. Norway’s national cake, the Kvaefjork.

Here’s some more history if you care:

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Tonight’s Menu:

*Norwegian Meatballs with Roasted Rutabaga and Potato Mash
*Norwegian Beet Salad with Carrot, Apple, Hazelnuts, shredded Coconut and Lemon
*Kvaefjord Cake

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Norwegian Gjetost Cheese - An "acquired" taste

As an appetizer, I thought we’d try some Norwegian cheese.

Gjetost is a brown goat’s cheese, made by boiling milk, cream and whey til the water evaporates.

The heat turns the milk sugar into caramel and this gives the “cheese” it’s characteristic flavor.

Caramel cheese. Hmm. It also looks like fudge. Some call it the peanut butter of cheese.

This is all making my stomach turn.

And so did the actual cheese, so after a single nibble, it’s now been banished to the back corner of my fridge until I have time to figure out what the hell to do with it.

All the websites I’ve read say that Gjetost is a acquired taste and I will most likely never acquire it.

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Oh...it's brown INSIDE too...hmmm...gross.

NORWEGIAN BEET, CARROT AND APPLE SALAD:

I think the only thing Norwegian about this is it has Beets in it.

When I googled Norwegian dishes, this came up. So blame Google, not me.

FYI, it’s SOOO delicious! And as a bonus, actually healthy!

4 fresh beets, roasted
1 carrot
1/2 apple
1 cup chopped hazelnuts (or any nut)
1/2 cup shredded dried coconut, sweetened
2 tablespoons lemon juice
1 tablespoon minced fresh ginger
1 tablespoon Olive Oil
Chopped parsley, for garnish.

Peel and trim beets, chop into quarters and drizzle with olive oil. Place in a tin foil pouch and seal. Bake in 400 degree oven for an hour. Let cool.

Chop your beets, carrot and apple into bite sized pieces and combine in bowl.

Add nuts, coconut, lemon juice and drizzle with olive oil, salt and pepper, combine til thoroughly tossed.

Garnish with parsley.

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Roasted Beet, Carrot and Apple salad with Hazelnuts, Shredded Coconut and Lemon

NORWEGIAN MEATBALLS WITH ROASTED RUTABAGA AND POTATO MASH:

INGREDIENTS:

•2 eggs, lightly beaten
•1 cup milk
•1 cup dry bread crumbs
•1/2 cup finely chopped onion
•2 teaspoons salt
•2 teaspoons sugar
•1/2 teaspoon each ground ginger, nutmeg and allspice
•1/4 teaspoon pepper
•2 pounds extra-lean ground beef (95% lean)
•1 pound ground pork

•GRAVY:
•2 tablespoons finely chopped onion
•3 tablespoons butter
•5 tablespoons all-purpose flour
•4 cups beef broth
•1/2 cup heavy whipping cream
•Dash cayenne pepper
•Dash white pepper

DIRECTIONS:

• In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs.
• Place meatballs on a greased rack in a shallow baking pan. Bake at 400° until browned, about 18 minutes or until a thermometer reads 160°; drain. Set aside.
• For gravy, in a large skillet, saute onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil.

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For the Rutabaga and Potato Mash, I roasted both for an hour on 450, then mashed in pot with some hot milk and butter. I didn’t really follow a recipe, but click Valium Online Reviews for one. Please note, I added rosemary, which made all the difference.

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Roast the Rutabaga and Potatoes for an hour on 450 degrees.

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KVEAFJORD CAKE:

Step 1 – First layer of base

5½ ounces butter
¾ cup sugar
6 egg yolks
1 teaspoon vanilla sugar
6 tablespoons milk
1 cup all-purpose flour
1½ teaspoons baking powder

Whisk the sugar and butter until smooth and pale. Fold in the other ingredients. Mix well. Spread on a 14 x 17 inch baking pan lined with baking/greaseproof paper.

Step 2 – Second layer of base (meringue)

6 egg whites
1 cup sugar

Whisk sugar and egg whites together until stiff peaks form (meringue). Spread evenly over base made in step 1. Sprinkle 4 ounces sliced almonds on top of the meringue.

Bake the two layers together at 350 degrees Fahrenheit in lower part of the oven, for 25-30 minutes.

Step 3 – Filling

1 package instant vanilla pudding mix
1 cup heavy cream

To make filling, whip the cream and make the vanilla pudding separately. Then mix the cream and vanilla pudding gently together, and refridgerate until cold and firm. Let the cake cool down after removing it from the oven. Cut it in half. Spread the filling on top of one half, and cover with the other. Garnish with fruit or berries.

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  • March 7, 2013 5:22 am

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I’ve already blogged about the wondrous Plan Check before, so I won’t bother doing it again.

Everyone knows that if I actually repeat a restaurant…it’s THAT good.

This amazing fried chicken sandwich has to be tasted to believed.

It’s also THAT good.

High quality, superbly moist Jidori chicken meat (Jidori is to chicken as Kobe is to beef) that’s perfectly breaded featuring just the right amount of crisp.

The pickle slices, few slices of ham and pimento cheese nicely compliment but do not overwhlem.

The soft, pillowy bun is a nice change from the tired, dried out old brioche bun that’s everywhere at the moment. I wanted to take a nap on it!

Without a doubt, this is my favorite chicken sandwich right now…

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West Los Angeles, CA 90025
(310) 288-6500
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  • March 6, 2013 6:45 am

The first thing I have to say about Yuca’s is: Honey Badger don’t give a sh*t about presentation!

Everything came smashed in tin foil, making my photography a pointless affair.

Not that this stuff has to look pretty to taste great, mind you.

Some of my most favorite meals look like abominations of nature.

While we really enjoyed the cheeseburger and my torta was pretty tasty (all the meats were high quality, not fatty) the tacos were kind of dry as a result of the lack of any salsas or sauces.

Without them, something just seemed missing.

Kind of like every bit of joy from my life, lately.

With so many other taco stands on the eastside, no need to revisit any that don’t give me the opportunity to drown my sorrows in salsas. I don’t think that’s too much to ask.

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  • March 4, 2013 6:37 am

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Daikokuya Ramen

Daikokuya is the Mecca for Ramen in LA.

Which means you gotta drive to Little Tokya, downtown, to get it.

It also means there’s usually a crazy long wait.

We lucked out tonight and only waited about 10 minutes.

DK only offers ONE ramen selection.

And it’s all you need, dummies. It’s ramen perfection.

Expertly seasoned broth, thick enough to hide it’s tasty secrets, swimming below. But not too rich, like gravy, where you can’t slurp spoonfuls of it inside you until your belly distends.

Noodles aren’t too thick, aren’t too thin. Leave no noodle behind, people. Eat them all. ‘Atta boy.

Pork slices appear only slightly fatty but thankfully it melts in your mouth and does not offend the tongue with rubbery resistance.

The egg is my favorite part! Eat parts of it throughout your meal and don’t gobble it down in one gulp, like a little piggy.

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Los Angeles, CA 90012
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  • March 2, 2013 7:01 pm
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This is what a Hot Mess is supposed to look like...

I love me a novelty fast food item!

Doritos taco shell? On it!

A burger shaped like a pizza? Damn you Burger King for not bringing it to the states.

Not sure how this spicy burger is supposed to represent 80’s Rock and Roll, but I still dig it. Man.

The gooey (and foul looking) white substance covering only half of my burger (below) was kind of flavorless but every bite containing a slice of jalapeno ended up being nacho perfection.

And damn, that infamous buttery sourdough bun has saved many an average burger contained within.

I kept forgetting there were onion rings encased inside until I felt an odd crunch, like someone had left bits of a Butterfinger inside.

Which I’m fine with.

That’s kinda rock ‘n’ roll, right?

When you look below at what a hot mess the Hot Mess actually is, you may be tempted to seek your hangover cure elsewhere.

But fear not, my drunk friend. This thing is worth your $5 and the heartburn you’ll soon experience afterwards.

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This is what it actually looks like. A Hot Mess, indeed!