tag:blogger.com,1999:blog-81943393729382854062024-03-04T20:36:56.103-08:00The SLY FoodieAdventures of a wannabe foodie here, there, and everywhere.slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-8194339372938285406.post-67856337043627850102014-05-25T15:15:00.000-07:002014-05-25T15:15:13.070-07:00Pieology There has been some hype surrounding the Pieology chain, and my only regret is not jumping on that bandwagon sooner. I've always been somewhat picky when it comes to pizza, especially when it concerns the crust. Deep dish pizza has always been near and dear to my heart, so much so that I actually scoff at thin crust pizzas. Well, a little.<br />
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So you can imagine my reluctance when we went to Pieology a few months ago (yes, I said months). However, having control over what goes on my pizza with the endless possibilities of topping combinations won me over. This is what I came up with for my first time, and please allow me to toot my own horn, because it was GOOD. (<i>toot, toot!)</i><br />
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This pie had herb butter sauce, garlic, artichoke hearts, tomatoes, mushrooms, sausage, mozzarella and ricotta cheeses. It was a fantastic blending of flavors. Trust me.<br />
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Pieology - <i>various locations</i><br />
3908 Grand Avenue, Suite A, Chinoslyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com2tag:blogger.com,1999:blog-8194339372938285406.post-21445838993384994592014-05-25T14:59:00.000-07:002014-05-25T14:59:04.038-07:00Julienne - San MarinoFirst and foremost, Happy New Year! I realize it's been quite sometime since the last post, so please forgive me for my lack of diligence in maintaining this blog.<br />
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This is a throwback post to last Christmas, when my work peeps had our little Christmas get together at Julienne in the quaint, picturesque town of San Marino. It's a charming little place, with ample space for al fresco dining, as well as a private rooms for more intimate celebrations.<br />
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The only picture I was able to snag was of my food. It is their Signature Baked Crème Brulée French Toast, served with a fresh strawberry sauce and crème anglaise. It was ooey, gooey sweet, a tiny bit on the soggy side, and definitely needed the tartness of the strawberries to cut through all the richness. Overall a satisfying breakfast treat, but I think next time, I will be more apt to check out the savory side of the menu.<br />
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Julienne - Fine Foods and Celebrations</div>
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2651 Mission Street, San Marino</div>
<br />slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-45774453339757744002013-10-12T22:24:00.001-07:002014-05-25T15:00:40.071-07:00California Noodle and Grill<span style="background-color: rgba(255, 255, 255, 0);">A sudden hunger attack prompted a Vietnamese food craving tonight, so Boogs came to my rescue. He went to California Noodle and Grill, located in the Chino Spectrum shopping plaza. </span><br />
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<span style="background-color: rgba(255, 255, 255, 0);">All I really wanted was a pork banh mi sandwich, but he upped the ante by also bringing me cha gio, Vietnamese fried egg rolls. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">The banh mi was delicious, stuffed with charbroiled, marinated pork and filled with julienned carrots and cucumbers. It was enough to satisfy any hunger for sure, and for $3.95 a sandwich, it was definitely worth every penny. The egg rolls were still crispy when they got home, and were quite savory when dipped in the sweet sauce that accompanied them. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Overall, a satisfying late dinner/early midnight snack. </span></div>
slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-20770572946455859382013-09-23T16:48:00.002-07:002013-09-23T16:48:41.687-07:00President Thai<div class="separator" style="clear: both; text-align: center;">
We wanted to satisfy a Thai food craving, so it was off to something new, something adventurous (really, something new). So it was off to President Thai, located in the Diamond Plaza of bustling Rowland Heights.</div>
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Pad Seew: flat rice noodles served with chicken, egg and veggies. </div>
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Beef Satay: Boogs' staple Thai food order. Marinated beef skewers served with peanut sauce. </div>
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Panang Chicken Curry: Tender chicken stewed and simmered in a Thai curry sauce (for lack of a better description). Not bad, but I've had better. </div>
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Tom Kha Kai: My favorite Thai soup, it contains chicken, shrimp, straw mushrooms, lemongrass, kaffir lime, and coconut milk. Probably my favorite part of the meal. </div>
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Our little food adventure was somewhat of a disappointment, given we weren't totally impressed with the food at President Thai. Would I recommend it? Meh.<br />
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<br />slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-4653322194280101262013-09-23T16:27:00.002-07:002013-09-23T16:27:23.697-07:00Carmela Ice CreamLast Christmas, we visited Carmela Ice Cream in Pasadena. It is an artisan creamery that specializes in making seasonal ice creams, using fresh and seasonal
ingredients, as well as organic dairy products. The result is an
elevated ice cream experience because fresh and seasonal really does
taste better.<br />
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Menu board that includes their signature flavors such as Salted Caramel, as well as seasonal flavors like Cardamom and the Cranberry Orange Thyme Sorbet. </div>
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In case you ever wondered what a half-eaten bowl of ice cream looks like at night, while standing under some drizzling rain. This was a scoop of Salted Caramel and the Candied Pecan ice creams. Both were outstanding, although I prefer the Salted Caramel. It isn't their signature flavor for nothing. </div>
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Carmela Ice Cream Artisan Creamery</div>
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2495 E Washington Blvd<br />
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slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-77023536887328552202013-09-23T16:13:00.001-07:002013-09-23T16:13:19.544-07:00Seoul SausageA friend and fellow foodie was kind enough to take us to Seoul Sausage, located in West LA (and if you know me, I hardly venture into that part of town). I'm always down for good food; seeing it on TV makes me crave it more. The Seoul Sausage boys were the rightful winners of Food Network's "The Great Food Truck Race" (Season 3), and so I was doubly excited to go check out the food.<br />
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Sorry for the poor pics...I really tried to take good pictures of the food, but was overcome by hunger, thus rushing the process. Yeah, that's it.<br />
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Galbi Poutine: French fries topped with braised short ribs, cheese, pickled onion and avocado lime crema. Super good, but eat this while it's hot. Colder temps will affect your enjoyment. </div>
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Da KFC: Korean Fried Chicken served glazed with a sweet and spicy sauce, with pickled daikon radish and a gianormous piece of cornbread. Loved the cornbread, but not a fan of the glaze. I bet the fried chicken served dry would be outstanding. </div>
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Rice Balls: One is the Flaming Ball, a cheesy, kimchi fried rice ball served with what's called DMZ (an aioli made with sriracha, garlic, kimchi and jalapeno). The other is a Lil Osaka Ball, whose name pays homage to the community. It is a Japanese curry rice ball that contains beef and potatoes, and served with a ginger and sriracha mayo. Final verdict: Must.Consume.More.Than.One.Of.Each. Yes, they're that good - and this probably isn't the time to share. </div>
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Galbi/Beef Sausage: Korean BBQ beef sausage served on a toasted roll and served with garlic jalapeno aioli and kimchi relish. So unique. So good. </div>
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Spicy Pork Sausage: Korean BBQ pork sausage served with apple cabbage cole slaw. Equally good. </div>
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Simply said, you must try Seoul Sausage at least once. I plan on going back, as soon as I can get over the agony of driving to the Westside. It is definitely worth the hassle of LA traffic. </div>
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Seoul Sausage</div>
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11313 Mississippi Avenue</div>
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Los Angeles, California</div>
slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-73461632427133028112013-09-23T15:47:00.001-07:002013-09-23T15:47:31.999-07:00Gyu-KakuFor my birthday, we decided to go to Gyu-Kaku in Rancho Cucamonga. Having never tried it, the novelty of cooking your own Japanese style BBQ appealed to me. Overall, it was a good choice, albeit slightly overpriced. So my advice is to only go when their Happy Hour menu is in effect. I promise, you (and your wallet) will be better for it.<br />
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We ordered the Happy Hour course for 2 people ($39.95), which includes:<br />
<ul>
<li>Gyu-Kaku salad (fancier name for their version of House Salad)</li>
<li>Miso soup for two</li>
<li>California Roll</li>
<li>Fried Calamari</li>
<li>Sukiyaki Bibimbap</li>
<li>Bistro Hangar Steak Miso</li>
<li>New York Steak Miso</li>
<li>Kalbi Chuck Garlic</li>
<li>Chicken Tenders</li>
<li>Toro Beef Tare</li>
<li>Yaki Shabu Miso</li>
<li>Spinach Garlic</li>
</ul>
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Fried Calamari - average, run of the mill fried squid. </div>
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We also ordered some Fried Tofu, which was tasty, but nothing extraordinary. </div>
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California Roll - also tasty, but nothing to write home about. </div>
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Chicken Karaage - quite good; enjoyed by both adults and children. </div>
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Garlic shrimp and spinach with garlic up in our grill. </div>
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Assorted meats waiting to be cooked, then devoured. </div>
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Gyu-Kaku, Rancho Cucamonga<br />
7893 Monet Ave.<br />
Rancho Cucamonga, CA 91739</div>
slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-68430825674027920522012-04-14T15:37:00.000-07:002012-04-14T15:37:52.999-07:00BLT Steak<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnVaPlbRIoDqRAwDi_TPIxkulYtXkEorxNPPKwu76kgOGc3lP46he_oWisN2nlvLvJ1EZMHToB2S7hWg6NNs5TeeSN9OLXFUaq7P6IQ6Q4bfJGmuyYJJu4FkL6KhcmB0qq2rAjjlgqkNx/s1600/BLT(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnVaPlbRIoDqRAwDi_TPIxkulYtXkEorxNPPKwu76kgOGc3lP46he_oWisN2nlvLvJ1EZMHToB2S7hWg6NNs5TeeSN9OLXFUaq7P6IQ6Q4bfJGmuyYJJu4FkL6KhcmB0qq2rAjjlgqkNx/s320/BLT(1).JPG" width="320" /></a></div><br />
For our anniversary last year, we both wanted to indulge in our appreciation for cows. Ok, not so much cows, but steak. Having been to Ruth's Chris, Lawry's and the like, we decided to try BLT Steak out in West Hollywood. It's located in the Le Dome space on the ever-so-busy Sunset Boulevard, so allow yourself plenty of time to get there before your reservation time. We got there super early, so we took advantage of their happy hour specials. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAimy5cv5IiZ1J5c6IGAI0ptZeM8GoynSU7I7qWQ1nQK_Ld5l2igPkWMZhwWiK14FLrt7bqSSGhtrOvVvsOgayadj6LjgVWgGvPtrF8Z6lQwTCo2aJE72LA-ag_jZNQxUFneOtji-u8yt2/s1600/BLT(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAimy5cv5IiZ1J5c6IGAI0ptZeM8GoynSU7I7qWQ1nQK_Ld5l2igPkWMZhwWiK14FLrt7bqSSGhtrOvVvsOgayadj6LjgVWgGvPtrF8Z6lQwTCo2aJE72LA-ag_jZNQxUFneOtji-u8yt2/s320/BLT(12).JPG" width="239" /></a></div><div style="text-align: center;"> SoCal Sangria: I don't know what's in this, but I will say two things about it: one, it has club soda or sparkling water in it, because it was fizzy. Two, it's the best sangria I've ever had. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBYu_v8R_72Aqm30UvX7nnJj7h3pVGWSOcsNuqFZYMUxbLFYojCLaYvkjt_ug4IERjO4ueMVHlv6giij-WyvCup8lRuq9FsDD0KRYZAlNzAazVRl6pHKCAnBsHeVbHiSXuR1uccPlFMqF/s1600/BLT.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBYu_v8R_72Aqm30UvX7nnJj7h3pVGWSOcsNuqFZYMUxbLFYojCLaYvkjt_ug4IERjO4ueMVHlv6giij-WyvCup8lRuq9FsDD0KRYZAlNzAazVRl6pHKCAnBsHeVbHiSXuR1uccPlFMqF/s320/BLT.JPG" width="320" /></a></div><div style="text-align: center;"> Cast Iron Black Mussels: Black mussels with chorizo, roasted tomato and served with bruschetta. I was not a fan of mussels...until I tried these. Now, I consider myself a mussel snob of sorts. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOePLYi2dMDfxC_iTgSRQvdmGnlnbkPkHhqdb3XjkM6tkeLRthpXmCifQ1_RDX-EfGsaxaoriZ83Zx8BCXyVsDssY-66G5EufusqzPbvmcxorxqaNL_X0C-gC0xOe2j4fMJLphFbMfmNr0/s1600/BLT(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOePLYi2dMDfxC_iTgSRQvdmGnlnbkPkHhqdb3XjkM6tkeLRthpXmCifQ1_RDX-EfGsaxaoriZ83Zx8BCXyVsDssY-66G5EufusqzPbvmcxorxqaNL_X0C-gC0xOe2j4fMJLphFbMfmNr0/s320/BLT(11).JPG" width="320" /></a></div><div style="text-align: center;"> Short Rib Grilled Cheese: another item on the happy hour menu, this delectable treat was cheesy, crunchy and beefy all in one bite. </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">So now we 're shown to our seats, and before we even have time to digest the mussels and the grilled cheese sammy, we have to unbuckle our belts to make room for the rest of the feast:</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSXc2w3AG8F4Jn3UXDn29Doojcl8a91TELhrQMQ5JLHIO4hWM7v3jx8WRXVJZocjrqZso7JsDQp_s3I16FnMPTW0sZKwnXSSKDk_FaBM36_PMTAhYZ0svVGv0_anjbwYLX9pJzJKhdnEk/s1600/BLT(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSXc2w3AG8F4Jn3UXDn29Doojcl8a91TELhrQMQ5JLHIO4hWM7v3jx8WRXVJZocjrqZso7JsDQp_s3I16FnMPTW0sZKwnXSSKDk_FaBM36_PMTAhYZ0svVGv0_anjbwYLX9pJzJKhdnEk/s320/BLT(9).JPG" width="320" /></a></div><div style="text-align: center;"> Chicken pate served with bread. I am not into liver, so I only tasted it enough to report that it tastes like, well, liver. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8w-U_84jT9h6fx7kXhNS5L1QB2qcMByuQAHU7A5NO05o_evXPphLX7KdXr_nrz3-KlIbJB5z1BHttmM45G-d1wUuj4tp0p5XT2wo2nFdYZNyDxXRHuqNS746Mkak8asO571eHGwiffZOa/s1600/BLT(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8w-U_84jT9h6fx7kXhNS5L1QB2qcMByuQAHU7A5NO05o_evXPphLX7KdXr_nrz3-KlIbJB5z1BHttmM45G-d1wUuj4tp0p5XT2wo2nFdYZNyDxXRHuqNS746Mkak8asO571eHGwiffZOa/s320/BLT(2).JPG" width="320" /></a></div><div style="text-align: center;"> BLT Popovers: Served hot and fresh. The popovers alone are worth the trip. Crunchy on the outside, flaky and buttery on the inside. They also give out the recipe, though I doubt that I can replicate that piece of perfection. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfSsz5b784NoRK2XfX6-6aMQoxIjAv8jlnqkvVXofxpaCj2hohfx8aAAjmMeNzSyo_PhdUbvQ20cqUmcC4IuTLO-AOT3RYi0qZQJ4u58r3UiL8Z19yjGTUR8PcrrJhV_pDuPQmz2_5WW2/s1600/BLT(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfSsz5b784NoRK2XfX6-6aMQoxIjAv8jlnqkvVXofxpaCj2hohfx8aAAjmMeNzSyo_PhdUbvQ20cqUmcC4IuTLO-AOT3RYi0qZQJ4u58r3UiL8Z19yjGTUR8PcrrJhV_pDuPQmz2_5WW2/s320/BLT(3).JPG" width="320" /></a></div><div style="text-align: center;"> Rib Eye (Bone in): Cooked to medium perfection, served with roasted bone marrow and roasted garlic. Even in the midst of a food coma, I can tell that the meat was cooked perfectly, although just slightly underseasoned. The bone marrow was so good, words can't describe it. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjMrkAPNGFLAFe39dRLEtU2lmYxu4EYWl2Huz39jTw9Ka6F2rfgNYBdSzek90PrC9r10j8_ln0yUpYIFJcTWNKINj1jGnjnYSuBEgq-V41910Ta9IFg4Kv-yjkSwUVQZoIHmBw5l6F0y7/s1600/BLT(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjMrkAPNGFLAFe39dRLEtU2lmYxu4EYWl2Huz39jTw9Ka6F2rfgNYBdSzek90PrC9r10j8_ln0yUpYIFJcTWNKINj1jGnjnYSuBEgq-V41910Ta9IFg4Kv-yjkSwUVQZoIHmBw5l6F0y7/s320/BLT(7).JPG" width="320" /></a></div><div style="text-align: center;"> Hangar steak: cooked medium, and it was almost just as good as my ribeye. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1I-_ZyVZz9JB6rdN1YG3vwEN19ZPRIed4whST2wOvR0MICUmK-Ia8QzWkdWsYKvMJDLXd3jEiFT6ZPbXJg1Qjydsu1rX9DYRFmHeAcjLNGYyZDgrGdpAdxeLmufkMMLgpsmvXTA0HJ5Cj/s1600/BLT(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1I-_ZyVZz9JB6rdN1YG3vwEN19ZPRIed4whST2wOvR0MICUmK-Ia8QzWkdWsYKvMJDLXd3jEiFT6ZPbXJg1Qjydsu1rX9DYRFmHeAcjLNGYyZDgrGdpAdxeLmufkMMLgpsmvXTA0HJ5Cj/s320/BLT(4).JPG" width="320" /></a></div><div style="text-align: center;"> Parmesan Gnocchi: served with tomato sauce and topped with a generous portion of Parmesan cheese. Pillowy potato dough swimming in a savory tomato pool. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gPn5MeRhbkvpuzNhDkTVD9wudHn15kLkeeDAGOF5ro7-p2-d5pvKk-F9Q2L_21PLducxYK_PzRsWYHfWb4e9DjLdO076KsUD55jDDv1MPHl2Z7Wlxk983PBjfL-azq_ubiWc7zJqxOB9/s1600/BLT(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gPn5MeRhbkvpuzNhDkTVD9wudHn15kLkeeDAGOF5ro7-p2-d5pvKk-F9Q2L_21PLducxYK_PzRsWYHfWb4e9DjLdO076KsUD55jDDv1MPHl2Z7Wlxk983PBjfL-azq_ubiWc7zJqxOB9/s320/BLT(5).JPG" width="320" /></a></div><div style="text-align: center;"> Creamed Spinach: served with caramelized minced garlic. No steakhouse experience is complete without these leafy greens. Cooking it in cream just kicks it up a notch...or two.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hTANnFgyaf_B4881VL9OHsLCdpyvOJYYIUa0InK9Xt8Ryutr28Xo2XnJzsqmCbpfY-0bbhkKqZ-OjgX54-X3C-GDPDSMRr_ynN9jkVIHEbUroD8P-hIdB9QBquwtPUkBdh64wqr3sXWO/s1600/BLT(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hTANnFgyaf_B4881VL9OHsLCdpyvOJYYIUa0InK9Xt8Ryutr28Xo2XnJzsqmCbpfY-0bbhkKqZ-OjgX54-X3C-GDPDSMRr_ynN9jkVIHEbUroD8P-hIdB9QBquwtPUkBdh64wqr3sXWO/s320/BLT(6).JPG" width="320" /></a></div><div style="text-align: center;"> Our sweet finish to an epic meal. </div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-75466232505578323342012-04-14T15:03:00.000-07:002012-04-14T15:03:26.127-07:00Avocado House, ChinoThe Avocado House is can be considered a hidden gem in the city of Chino. Although it is located on one of the city's busiest streets, it is easy to pass right by it unnoticed. They are also not open for dinner; just breakfast and lunch. <br />
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However, the first time I went there was for dinner...Thanksgiving dinner, that is. It was outstanding; the only disappointment was the fact that I forgot my camera. Bad food blogger. <br />
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Boogs and I came here for lunch on a whim, and this time, I remembered to snap some photos of the food.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhSfJnm1sZ8-030pQj8xVf-PDwxmxCXGUan5K39dqVse7Q-BqAtphhiHGhfrgt2GyJkzUg7pYtxGnS7BjpFSYulBpPvzGlOiLN5dfKuYmiqw0UchLR8_9VUxK1ZrJO5ZYC77EAP31EByb/s1600/Avocado+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhSfJnm1sZ8-030pQj8xVf-PDwxmxCXGUan5K39dqVse7Q-BqAtphhiHGhfrgt2GyJkzUg7pYtxGnS7BjpFSYulBpPvzGlOiLN5dfKuYmiqw0UchLR8_9VUxK1ZrJO5ZYC77EAP31EByb/s320/Avocado+3.JPG" width="320" /></a></div><div style="text-align: center;"> The Craving: beef tri-tip with cream cheese, grilled onions and peppers, and monterey jack cheese on sourdough bread, and served with a side of fresh fruit. This was Boogs's selection; it was delish. Who knew that cream cheese and beef could go together so well? </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgye2nCvdikOcdgQLBgsIg2q3OarSS4aiBuaLAYImjTElZi8KPyWoE8JHHYXnziDeuROCtZrljSn3k5j21BY6TNJyA3teXAwIc7JyHvi4W0cvvexRY6ECL4MGbufS5vzyzdA2y3qiRS73/s1600/Avocado+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgye2nCvdikOcdgQLBgsIg2q3OarSS4aiBuaLAYImjTElZi8KPyWoE8JHHYXnziDeuROCtZrljSn3k5j21BY6TNJyA3teXAwIc7JyHvi4W0cvvexRY6ECL4MGbufS5vzyzdA2y3qiRS73/s320/Avocado+4.JPG" width="320" /></a></div><div style="text-align: center;"> Thanksgiving: sliced turkey, cream cheese, lettuce and mayonnaise on cranberry walnut bread. Served with a side of fresh fruit, a ginger snap cookie and lemon bar. This sandwich is ah-mazing! It really does taste like Thanksgiving on a sandwich. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxZckP-6ukRdNTU1H2sNl7K8DgCjSOU-8ERjFAU0v8j2jtjxqNlJdMj07npyJ13yngeHgkTFLgKZbvQQ9wl-71TDkqJIRW02eTd-47cUnq2kEBI1GB3A0VWHMcAVjE_Kei-2qXyTAR3bp/s1600/Avocado+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxZckP-6ukRdNTU1H2sNl7K8DgCjSOU-8ERjFAU0v8j2jtjxqNlJdMj07npyJ13yngeHgkTFLgKZbvQQ9wl-71TDkqJIRW02eTd-47cUnq2kEBI1GB3A0VWHMcAVjE_Kei-2qXyTAR3bp/s320/Avocado+2.JPG" width="320" /></a></div><div align="center">Bread Pudding: Served warm and topped with whipped cream. We both liked it, because there weren't any raisins, but it kind of felt anticlimactic. </div><div align="center"><br />
</div><div style="text-align: left;">Avocado House - 11618 Central Avenue, Chino </div><div style="text-align: left;">909.627.9733</div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-31005813795765653972012-01-08T19:49:00.000-08:002012-01-08T19:49:12.562-08:00Syrup Desserts, Downtown LAI found out about Syrup Desserts from a <a href="http://www.sixtaste.com/financial_district">Six Taste</a> brochure promoting a food tour of Downtown's Financial District. The sweet grilled cheese sandwiches they offer were reasons enough for me to make a short bus trip down the street. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pHfoqxAw-XKsHGPXFEDD6SfQLrs1b4XE_6-kzzyBXBh4lhF2HJjfn_CZ6kiqYwawaAbBEVmZ_LXKyZHRGPkdiFT9LCjPNY7tT1-GJNloVi_6vQPrh7Tcsn2JGBqHwBBgZPl3NwyHJ-ul/s1600/IMG_2906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pHfoqxAw-XKsHGPXFEDD6SfQLrs1b4XE_6-kzzyBXBh4lhF2HJjfn_CZ6kiqYwawaAbBEVmZ_LXKyZHRGPkdiFT9LCjPNY7tT1-GJNloVi_6vQPrh7Tcsn2JGBqHwBBgZPl3NwyHJ-ul/s320/IMG_2906.JPG" width="320" /></a></div><div style="text-align: center;"> Lounge area upstairs where there are board games available to enjoy.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ksHcQyqy7HIdsABCkbwEqxt_T3Brg2mbhVOsksrhCoe9XSFLWJ5-1PlOHjUjP6cjztskNvBtJ5xXtc7uPsZlb3Z-DwL9nd5DQdbLNBtjJJAZhZc3__Fg8apc49QdjeGtP0c3AsySItY-/s1600/IMG_2907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ksHcQyqy7HIdsABCkbwEqxt_T3Brg2mbhVOsksrhCoe9XSFLWJ5-1PlOHjUjP6cjztskNvBtJ5xXtc7uPsZlb3Z-DwL9nd5DQdbLNBtjJJAZhZc3__Fg8apc49QdjeGtP0c3AsySItY-/s320/IMG_2907.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqPcSpCzRNiKHqCkRErsqD4atVCMGp59eUyS_3Gq_t_CcNv_gVsQ70OA3Vn-Ad7qa_mw64IuTa18ePQuW4eOxg6ZIElH6l735F9woA2_mbzWR23qgH6iFSHTe7AJftjiV12F6j25titPn/s1600/IMG_2909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqPcSpCzRNiKHqCkRErsqD4atVCMGp59eUyS_3Gq_t_CcNv_gVsQ70OA3Vn-Ad7qa_mw64IuTa18ePQuW4eOxg6ZIElH6l735F9woA2_mbzWR23qgH6iFSHTe7AJftjiV12F6j25titPn/s320/IMG_2909.JPG" width="320" /></a></div><div style="text-align: center;"> What you see when you walk in the store.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsny02E-Fi8AlRZfv02iqEEY6nAWzQmdk-u_sROABBsRR4BmiWIAeLkCeEyxloOPa2rseZgA7D88Yox-U7AuDmeJxnpTjigBPSnlHAYa9PkY14aqWjaZX-36rszpSMklth19ZGUvOK69yu/s1600/IMG_2915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsny02E-Fi8AlRZfv02iqEEY6nAWzQmdk-u_sROABBsRR4BmiWIAeLkCeEyxloOPa2rseZgA7D88Yox-U7AuDmeJxnpTjigBPSnlHAYa9PkY14aqWjaZX-36rszpSMklth19ZGUvOK69yu/s320/IMG_2915.JPG" width="240" /></a></div><div style="text-align: center;"> Italian soda - don't remember the flavor though.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJCBpHjBn2Z7qz5EHlX-74sikXOMbmyeL8yNIYOpAUwLxnh29N3nqF4iPiV67iRWljzGIb-fmCj0ECAA2qn4Q8Ua4Fp-1r2G_NBSbpUVu4bhx9HQVQDQxFltcOQbMU94BPPFl84pOHRtq/s1600/IMG_2917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJCBpHjBn2Z7qz5EHlX-74sikXOMbmyeL8yNIYOpAUwLxnh29N3nqF4iPiV67iRWljzGIb-fmCj0ECAA2qn4Q8Ua4Fp-1r2G_NBSbpUVu4bhx9HQVQDQxFltcOQbMU94BPPFl84pOHRtq/s320/IMG_2917.JPG" width="320" /></a></div><div style="text-align: center;"> Latte - it was good, but nothing to brag about.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oJahtENTpirribH_5ySw-7FDAMJv8OpQM1XugI-rFRsWAYBr0U9DrgU9cRXc3GcMLp5gaiy-2FnDavcEzdGfb-D_QobOZM6zn7ofTFJCUfgepg_9i0DMQNAe2uPgPohuRL9VQQPZjUoU/s1600/IMG_2929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oJahtENTpirribH_5ySw-7FDAMJv8OpQM1XugI-rFRsWAYBr0U9DrgU9cRXc3GcMLp5gaiy-2FnDavcEzdGfb-D_QobOZM6zn7ofTFJCUfgepg_9i0DMQNAe2uPgPohuRL9VQQPZjUoU/s320/IMG_2929.JPG" width="320" /></a></div><div style="text-align: center;"> Blackberry Muenster - an awesome grilled cheese sandwich that contains fresh blackberries, muenster cheese, walnuts, blackberry preserves and ham on texas toast and topped with powdered sugar. The sweetness from the sugar, creaminess of the cheese, savory ham and tartness from the berries was an explosion of flavor. A must try. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BlpLfQJt8-Wk3qr_Cx4JeNbXsylSFpDeP25gwNn0J3YsMbBbpDFFcUnpW6o1LRIJZ-aFo6OlfUHD9SCmPRBeMwadzwwMoYY4uJSsPDDG7z2KoU6iDKvcGdOU_gH3i-O_so3AI41nxkrj/s1600/IMG_2924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BlpLfQJt8-Wk3qr_Cx4JeNbXsylSFpDeP25gwNn0J3YsMbBbpDFFcUnpW6o1LRIJZ-aFo6OlfUHD9SCmPRBeMwadzwwMoYY4uJSsPDDG7z2KoU6iDKvcGdOU_gH3i-O_so3AI41nxkrj/s320/IMG_2924.JPG" width="320" /></a></div><div align="center">Syrup Signature Waffles - Liege waffle served with fresh strawberries, vanilla ice cream. strawberry glaze and whipped cream. What's not to like? The crispy waffle was the perfect vehicle for the berries and the ice cream. </div><div align="center"><br />
</div><div style="text-align: left;">Syrup Desserts, 601 S. Spring Street, Downtown Los Angeles</div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-50045092350858812712012-01-08T19:35:00.000-08:002012-01-08T19:50:11.867-08:00Urth Caffe, Downtown LAUrth Caffe is a hip organic coffee company that specializes in its own brand of coffee and tea. They also happen to serve good, farm fresh food. They have four locations - Beverly Hills, Downtown, Santa Monica and West Hollywood. In fact, some episodes of HBO's Entourage show the Beverly Hills location. <br />
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On one of my first visits to Urth, this is what I got: <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXE21Ywg8U-rEFaX9bMrQ5Fo9OqU7izTEBqpNOfVvwYuEL492NDIz-Rj1Yrl4LwG415QgxdoGtGpvz6lVNuxetorS5zHHxJiiBr-emda1NCbDsY_-zVOQE9ahbrN2vzcJkmS7vxy3TldCX/s1600/IMG_3099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXE21Ywg8U-rEFaX9bMrQ5Fo9OqU7izTEBqpNOfVvwYuEL492NDIz-Rj1Yrl4LwG415QgxdoGtGpvz6lVNuxetorS5zHHxJiiBr-emda1NCbDsY_-zVOQE9ahbrN2vzcJkmS7vxy3TldCX/s320/IMG_3099.JPG" width="320" /></a></div><div style="text-align: center;"> Sausage and Potato Omelette - three organic eggs with spicy chicken sausage, bell peppers, onions, heirloom potatoes and parsley. Served with a green salad with balsamic vinaigrette and bread. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFewpnE4HHt_vLPtioBwaRaDvti_128zK2mgV-jDueTwsNsFsSLH9U_vw3x2jx6roOTyopAwrqMalX54DRb4DBmbnHUyE3SIKa2XmnUIc37CzgxUGwbTqNVgJRGfqQYP5WbVrVedfaUUsf/s1600/IMG_3106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFewpnE4HHt_vLPtioBwaRaDvti_128zK2mgV-jDueTwsNsFsSLH9U_vw3x2jx6roOTyopAwrqMalX54DRb4DBmbnHUyE3SIKa2XmnUIc37CzgxUGwbTqNVgJRGfqQYP5WbVrVedfaUUsf/s320/IMG_3106.JPG" width="240" /></a></div><div style="text-align: center;"> Caffe Latte Dolce - it's supposed to be sweet and mild, prepared in the Italian tradition. It was good, but I thought it was a little on the bitter side. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsmylVqhhEGoDtBQ3f3sR6W_5QGVduKlobGSisSJTSwG32-woD7dUf7HbwjVkCwNvIodxySqvukSZtjaoTNe9eHnF7iABv-Dpg2J4sjq2sZF1ZnQQmrdU8SrRcPCm7JPQAGSNCb_UtV_7/s1600/IMG_3109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsmylVqhhEGoDtBQ3f3sR6W_5QGVduKlobGSisSJTSwG32-woD7dUf7HbwjVkCwNvIodxySqvukSZtjaoTNe9eHnF7iABv-Dpg2J4sjq2sZF1ZnQQmrdU8SrRcPCm7JPQAGSNCb_UtV_7/s320/IMG_3109.JPG" width="320" /></a></div><div align="center">Brioche Bread Pudding - WITHOUT raisins. It will probably feel like a big lump in your gut because it's kinda heavy, but it is really good. Especially when it's fresh. </div><div align="center"><br />
</div><div style="text-align: left;">Urth Caffe, 451 South Hewitt Street, Downtown Los Angeles</div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-1294487299601207002012-01-08T19:17:00.000-08:002012-01-08T19:50:22.888-08:00Newport Tan Cang Seafood Restaurant, San GabrielNewport Tan Cang Seafood Restaurant is well known for their Newport Special Lobster. They currently have two locations, one in Rowland Heights, and the main location in San Gabriel. The restaurant is essentially a Chinese seafood restaurant that is heavily influence by Vietnamese, Cambodian and Thai cuisines. My tip of the day would be to go there early; it fills up quick. Oh yeah, and if ordering the lobster, bring money. A substantial amount of money. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5e9A0dDA3aPsH9cF1xIu0yO7TCItl_03AM4XgzVv-L3HZON-BAM5Ki_7GV9hmffl3M4O9ztzADph-BxrShCqhVtyR8Khpaa_Vg8kcfSSgTProNDn8WaFPMShWqnhUZta4Wrl3r0QsWDX/s1600/IMG_3251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5e9A0dDA3aPsH9cF1xIu0yO7TCItl_03AM4XgzVv-L3HZON-BAM5Ki_7GV9hmffl3M4O9ztzADph-BxrShCqhVtyR8Khpaa_Vg8kcfSSgTProNDn8WaFPMShWqnhUZta4Wrl3r0QsWDX/s320/IMG_3251.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVmUnUpZmOBNWLrzb3qpYJrbVVUKELTrdXqDmF-6tOFRyWjs-LbIvVynqabyn43x4I6APdXEiAa2JQ7yjTsNW3LyyfuHOUPBGuQ0wmoTUv2anqiMsI14WQAgHq2Jvaq0fHmWg5Jdl0blI/s1600/IMG_3254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVmUnUpZmOBNWLrzb3qpYJrbVVUKELTrdXqDmF-6tOFRyWjs-LbIvVynqabyn43x4I6APdXEiAa2JQ7yjTsNW3LyyfuHOUPBGuQ0wmoTUv2anqiMsI14WQAgHq2Jvaq0fHmWg5Jdl0blI/s320/IMG_3254.JPG" width="320" /></a></div><div style="text-align: center;"> Clams with Black Bean Sauce</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxLYCXXSU1BSFQqpiw8HdWj28VoHvyZf2WhJRAkaCkUUrFpQFGUujuY7QJJNk0qBLVgeYfE7xWVKV0RlQK-FbuS2fvIrxqpm19X2anHibdaiFFays9mKsVL8kfkFPGaoxSR-rXPNxFisay/s1600/IMG_3255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxLYCXXSU1BSFQqpiw8HdWj28VoHvyZf2WhJRAkaCkUUrFpQFGUujuY7QJJNk0qBLVgeYfE7xWVKV0RlQK-FbuS2fvIrxqpm19X2anHibdaiFFays9mKsVL8kfkFPGaoxSR-rXPNxFisay/s320/IMG_3255.JPG" width="320" /></a></div><div style="text-align: center;"> Sauteed Pea Sprout</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1UnwQScOekvItXkYKH7eq8J5VgD5rH06q9AEVbD9BtOmsS1rz9ODJ_VSdkHTtGrdGMl1WOxBDDCeJv8xk3_X8yZw_EitPxXAoN214VwjEumYEhIYfnmn-oGGQaz5GJnxPJnlwcT6efi3/s1600/IMG_3262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1UnwQScOekvItXkYKH7eq8J5VgD5rH06q9AEVbD9BtOmsS1rz9ODJ_VSdkHTtGrdGMl1WOxBDDCeJv8xk3_X8yZw_EitPxXAoN214VwjEumYEhIYfnmn-oGGQaz5GJnxPJnlwcT6efi3/s320/IMG_3262.JPG" width="320" /></a></div><div style="text-align: center;"> Newport Special Lobster - worth the trip and if you get there during the rush, it's also worth the wait.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCtOKgoX5UHwzJbCMJlmMNnxkTh6YrGFxDakfUy5QQfW5wuSdXYun7pbOCAKKlBCMOydfqtobPryqC2Kk0wOLWua3a7Bm7sebSCiT2UgS7TBPdXUDGcu_lq4tUInF6XFi0-AW_s3EFDQi/s1600/IMG_3263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCtOKgoX5UHwzJbCMJlmMNnxkTh6YrGFxDakfUy5QQfW5wuSdXYun7pbOCAKKlBCMOydfqtobPryqC2Kk0wOLWua3a7Bm7sebSCiT2UgS7TBPdXUDGcu_lq4tUInF6XFi0-AW_s3EFDQi/s320/IMG_3263.JPG" width="320" /></a></div><div style="text-align: center;"> Yang Chow Fried Rice</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewS4OY6AaB0dLN9cpEkh-ey_mAxx16d5hHhxflvtlg4HYC1ebRZfu0vugGGg2MK15VrcIESqqPe-o5AnPWsNv-DN89mBjNmJcGFNBt5k2Xa1sw5qRaJFHvIVGhKPE7PSJHI6dWd-zj3II/s1600/IMG_3265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewS4OY6AaB0dLN9cpEkh-ey_mAxx16d5hHhxflvtlg4HYC1ebRZfu0vugGGg2MK15VrcIESqqPe-o5AnPWsNv-DN89mBjNmJcGFNBt5k2Xa1sw5qRaJFHvIVGhKPE7PSJHI6dWd-zj3II/s320/IMG_3265.JPG" width="320" /></a></div><div style="text-align: center;"> Kung Pao Chicken</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgF9CwLkZFYsxrrILrbfeRW3CDZXE7IWKcZQIbDqvfLswB2EuLDCm7Iz0wW7czvMmK_jSRTt0TuW_EIDBc_2X4lYER7Ow2DsqT8mv4Sq-_9XtGD_Cnf36lPFNZCy8xD0IsMkREYxMrlX6/s1600/IMG_3267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgF9CwLkZFYsxrrILrbfeRW3CDZXE7IWKcZQIbDqvfLswB2EuLDCm7Iz0wW7czvMmK_jSRTt0TuW_EIDBc_2X4lYER7Ow2DsqT8mv4Sq-_9XtGD_Cnf36lPFNZCy8xD0IsMkREYxMrlX6/s320/IMG_3267.JPG" width="240" /></a></div><div align="center">Steamed Whole Fish - I think it's tilapia</div><div align="center"><br />
</div><div style="text-align: left;">Newport Tan Cang Seafood Restaurant, 518 W. Las Tunas Drive, San Gabriel</div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-9722006015308733412012-01-08T19:03:00.000-08:002012-01-08T19:50:43.556-08:00Lucques, West HollywoodFor DineLA many moons ago, we visited Lucques for lunch. Lucques is owned by renowned chef Suzanne Goin, and is located on Melrose, close to La Cienega. I liked the atmosphere at Lucques; it was sophisticated, yet homey. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2yI115C28pBs3lHy_7eRywtvPAyeuHfK8tvXY5LpD7ILxZKVy7T4mzbTXmyiAHF01Jm5xePwnRecNCI1y6vMlCxS6JLJIdPKuvgxxJMnIYCWKILVU6kljW7oCvSFhYVwdLrEPUFabQjW/s1600/IMG_3230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2yI115C28pBs3lHy_7eRywtvPAyeuHfK8tvXY5LpD7ILxZKVy7T4mzbTXmyiAHF01Jm5xePwnRecNCI1y6vMlCxS6JLJIdPKuvgxxJMnIYCWKILVU6kljW7oCvSFhYVwdLrEPUFabQjW/s320/IMG_3230.JPG" width="320" /></a></div><div style="text-align: center;"> House bread, almonds and olives, served with butter and sea salt (I think). </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsspN500Yy0gRZHLHnPa3621kGguSCLKl_LDOIPfJwRLh618LqPscGH41pdDWcwITeaDJ6dj0cnnqz3T_ZkG19Y89ZmbHYilJ4WklU18pYBuA3mdPF7Q2tB18T2ub6KvjuuMRqPCYGp_Co/s1600/IMG_3231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsspN500Yy0gRZHLHnPa3621kGguSCLKl_LDOIPfJwRLh618LqPscGH41pdDWcwITeaDJ6dj0cnnqz3T_ZkG19Y89ZmbHYilJ4WklU18pYBuA3mdPF7Q2tB18T2ub6KvjuuMRqPCYGp_Co/s320/IMG_3231.JPG" width="320" /></a></div><div style="text-align: center;"> Corn soup with poblano peppers and pepitas - savory and comforting with a little kick. Chief complaint? Not enough. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt6BNqIbcA6vCtGiZGoBzMq6I99Hy_6rGVmVdhvMnjpuTPH26zincQmVB5f25Ng01hxwUVma4b2tF9dSKea3fdmPXNU3zUaimH4cbD5YWndbEGAhIHHeYMLiim8NpJBmmWy46B_eWUQsg/s1600/IMG_3233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt6BNqIbcA6vCtGiZGoBzMq6I99Hy_6rGVmVdhvMnjpuTPH26zincQmVB5f25Ng01hxwUVma4b2tF9dSKea3fdmPXNU3zUaimH4cbD5YWndbEGAhIHHeYMLiim8NpJBmmWy46B_eWUQsg/s320/IMG_3233.JPG" width="320" /></a></div><div style="text-align: center;"> Fall fruit salad served with prosciutto, walnuts and saba - I didn't try it, since it was Boogs's choice, and the only indication I had that he liked it was an empty plate. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6PRVzm93T9AGc9NKWCNt_1_al6h35Rd5G9pAB4BVqXWiLwD0zC2vUk3MZBbxKMTqChC0A5zbooaOjdZbvhoa1klEj2x2Y8yhrv_essgihWlJhvSOc19yOJP3Bal7mjmTwABC9dDHB4uH/s1600/IMG_3239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6PRVzm93T9AGc9NKWCNt_1_al6h35Rd5G9pAB4BVqXWiLwD0zC2vUk3MZBbxKMTqChC0A5zbooaOjdZbvhoa1klEj2x2Y8yhrv_essgihWlJhvSOc19yOJP3Bal7mjmTwABC9dDHB4uH/s320/IMG_3239.JPG" width="320" /></a></div><div style="text-align: center;"> Polenta with summer squash, salsa verde, pecorino and breadcrumbs - I decided to go the vegetarian route, and it turned out well for me. Tasted good, and felt healthy. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjba7AkOnrJtM2h0b9rmihXATxaulJ_x7Vw8m0EiUiHSqfqicYKTtAKRv13J7ETtHcvS74Ee00ajs4UOKNVcFwb2axEYXNsrjdm5PgcS-Uhqht11DK4NzYUDE16H0_nLWCbcxcwYycetVlV/s1600/IMG_3240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjba7AkOnrJtM2h0b9rmihXATxaulJ_x7Vw8m0EiUiHSqfqicYKTtAKRv13J7ETtHcvS74Ee00ajs4UOKNVcFwb2axEYXNsrjdm5PgcS-Uhqht11DK4NzYUDE16H0_nLWCbcxcwYycetVlV/s320/IMG_3240.JPG" width="320" /></a></div><div style="text-align: center;"> Grape leaf wrapped trout with green rice, nasturtiums and dill yogurt - Boogs's entree choice, and he raved about it. I thought the green rice was good, and the fish was well cooked, but to me, it was simply an "ok" dish. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23FnjRWcc6m4i4zoL1PCKtIezACLR_l1hE6iTXp9Q17JXH1Oi5IATtw5-qKTQ50ueudMWbVpCW5MKr5Nk35YdyRVvx4ZmYib7NkDV0Sc50M0wMRadmRrqV6mI_GbZqtP2kG9b7c0IFnzh/s1600/IMG_3246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23FnjRWcc6m4i4zoL1PCKtIezACLR_l1hE6iTXp9Q17JXH1Oi5IATtw5-qKTQ50ueudMWbVpCW5MKr5Nk35YdyRVvx4ZmYib7NkDV0Sc50M0wMRadmRrqV6mI_GbZqtP2kG9b7c0IFnzh/s320/IMG_3246.JPG" width="320" /></a></div><div style="text-align: center;"> Bittersweet chocolate tart with crushed honeycomb and coffee ice cream - my dessert choice, and it was yummy and rich. I'm down for coffee ice cream anytime. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6L6bddwVDOvuDgUKliGYYV_5SmMIrZmvQLrbDC7eJipsE-7I-qf6IC8AYzfSpjaG_M2gAqq0x1W-0UPyIAg5wBcFK-ZW49uWZd69JHnt3hyqoUeLZxlRBE6kcR3ep6nWO-ILEs1SFHj8d/s1600/IMG_3249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6L6bddwVDOvuDgUKliGYYV_5SmMIrZmvQLrbDC7eJipsE-7I-qf6IC8AYzfSpjaG_M2gAqq0x1W-0UPyIAg5wBcFK-ZW49uWZd69JHnt3hyqoUeLZxlRBE6kcR3ep6nWO-ILEs1SFHj8d/s320/IMG_3249.JPG" width="320" /></a></div><div align="center">Vanilla semifreddo with Gaviota strawberries and almond croustine - I loved this dessert. The combined flavors and textures of vanilla, strawberry and almond worked so well together. Too bad Boogs didn't want to share too much. </div><div align="center"><br />
</div><div style="text-align: left;">Lucques Restaurant, 8474 Melrose Avenue, Los Angeles</div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-76119708129527997992012-01-02T22:01:00.000-08:002012-01-08T19:50:57.467-08:00Flying Pig Cafe, Little TokyoThe Flying Pig Cafe opened its doors in Summer 2011, to much anticipation from food truck followers. The Flying Pig Truck currently has a successful run serving pan-Asian fusion food to pork lovers. We visited the restaurant in Little Tokyo within the first two weeks of its grand opening. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzyCErgq-HsLCaDrhoXByxz9XfcLWE7ZE5JRMUqKDXkApVpQJY3fH1ShnEX1gxY5EFbm640TLAFM0Gu01o7iNJFe0QB72ViXb-jLOYByDQZDy4pGIGKgOeQ4LUB7wE7tNcYKHeyOAVmON/s1600/IMG_4488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzyCErgq-HsLCaDrhoXByxz9XfcLWE7ZE5JRMUqKDXkApVpQJY3fH1ShnEX1gxY5EFbm640TLAFM0Gu01o7iNJFe0QB72ViXb-jLOYByDQZDy4pGIGKgOeQ4LUB7wE7tNcYKHeyOAVmON/s320/IMG_4488.JPG" width="320" /></a></div><div style="text-align: center;"> Kakuni - pork belly on brown rice. It has similar flavors to Filipino pork adobo. I thought the pork could be more tender, but otherwise, it was an "okay" dish. Definitely overpriced, though. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcWjV33eb2Sd6hDu5eR1PChTQsIdtkVOvPLeSl1OzkECRq4DpfhwIjfRhILBdCXpDS333nP0uBDA4uCEQMn9fXymfEhlrjqX-pvItCwLwZoo7Jha_RVynEtUb2ha8SFUH6_ttJPghpPrX/s1600/IMG_4490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcWjV33eb2Sd6hDu5eR1PChTQsIdtkVOvPLeSl1OzkECRq4DpfhwIjfRhILBdCXpDS333nP0uBDA4uCEQMn9fXymfEhlrjqX-pvItCwLwZoo7Jha_RVynEtUb2ha8SFUH6_ttJPghpPrX/s320/IMG_4490.JPG" width="320" /></a></div><div align="center">Duruchigi - marinated spicy pork with brown rice, served in a skillet. I thought this dish was definitely more flavorful than the Kakuni, and certainly packs more punch. </div><div align="center"><br />
</div><div style="text-align: left;">I really love the Flying Pig Truck - the pork belly bun is awesome, practically to die for. But I find the new restaurant a little lacking, with super loud music, small portions and high bills. I'm hoping that as time goes by, the restaurant would find more balance. </div><br />
Flying Pig Cafe, 141 South Central Avenue, Los Angelesslyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-86884841467182294742012-01-02T21:35:00.000-08:002012-01-08T19:51:08.222-08:00Cabbage Patch, Downtown LACabbage Patch is known for "farm fresh fare." They have three locations - Beverly Hills, Playa Vista and Downtown Los Angeles. Some coworkers and I visited the downtown location for a quick bite and also to check out the culinary selections available. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4alHRFWIrGkMzALkCwhQn4NRH1GsF6gqLEXD7192CX42Ue8sAIr4l-B4BRXkK1hBI_S9z_nQRapUOxlotwbne6K409T-7dRHzTNbJM1vqgxhc9YQMjnxPVJohjg9sFIheNZ_5Inu8JGZ/s1600/IMG_4480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4alHRFWIrGkMzALkCwhQn4NRH1GsF6gqLEXD7192CX42Ue8sAIr4l-B4BRXkK1hBI_S9z_nQRapUOxlotwbne6K409T-7dRHzTNbJM1vqgxhc9YQMjnxPVJohjg9sFIheNZ_5Inu8JGZ/s320/IMG_4480.JPG" width="320" /></a></div><div align="center">Cheese Burger - Niman Ranch ground beef served with Tillamook cheddar cheese, applewood smoked bacon, and arugula on a toasted brioche bun. It comes with ketchup and aioli, and your choice of coleslaw or fries. I thought that the beef was juicy, fries crispy - overall a good meal. And I washed it down with this:</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qknKEorXsV7kwy1K52Gk1bKce0X4mmXnyheSZmcgMB9oOEmrk1iplKIDqF02nDioT12YblgK1lBB2VL5qZXQvP1Qpt9mk2039bQTqwQ8Hudryep6HgGP5MPyMVvvDFe3x9CrXHc4Zaak/s1600/IMG_4477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qknKEorXsV7kwy1K52Gk1bKce0X4mmXnyheSZmcgMB9oOEmrk1iplKIDqF02nDioT12YblgK1lBB2VL5qZXQvP1Qpt9mk2039bQTqwQ8Hudryep6HgGP5MPyMVvvDFe3x9CrXHc4Zaak/s320/IMG_4477.JPG" width="240" /></a></div><div style="text-align: center;">Iced mint tea - cool and refreshing</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Cabbage Patch, 520 W. 6th Street, Los Angeles</div><div align="center"><br />
</div><div align="center"></div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-38633911898056738082012-01-02T21:05:00.000-08:002012-01-08T19:51:21.574-08:00New Capital Seafood Restaurant, Rowland HeightsInstead of making a resolution I know I can't keep (resolution being posting frequently), I'll just post as many photos as I possibly can of places we've been, and foods we've eaten now. So in my mind, the next several posts will be out of order, but to you, it will just seem as if I've been eating. A lot. <br />
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This one is of New Capital Seafood Restaurant (NCSR), located on the second floor of the bustling Diamond Plaza Shopping Center in Rowland Heights. By "bustling," I mean it's super hard to find parking, especially during the busy hours. During the day, they serve dim sum, the Chinese version of tapas. Dim sum is typically served in small metal containers from carts wheeled around by the ladies who work at the restaurant. If you make eye contact with them, they'll usually stop at your table, offering you a plethora of dishes. Here's a sampling of the stuff we got. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZeS6I9nF23nNs9Xmmi-2lgX65FdXEK4yvTm_WuMUMtUvMKpBZ5gj81zkrr9syc36cTUaf1kJM08G05l_rr8mEMAjJqrYxs8af5DwPJlnmUuEVYWV3N01D18P2ucHEb4xKbp9iqN30hRK/s1600/IMG_4566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZeS6I9nF23nNs9Xmmi-2lgX65FdXEK4yvTm_WuMUMtUvMKpBZ5gj81zkrr9syc36cTUaf1kJM08G05l_rr8mEMAjJqrYxs8af5DwPJlnmUuEVYWV3N01D18P2ucHEb4xKbp9iqN30hRK/s320/IMG_4566.JPG" width="320" /></a></div><div style="text-align: center;"> Shu mai - pork dumplings. A dim sum staple, and NCSR knows how to make them well. It's perfect with a little hot sauce. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIeeDFt7mscgNmReWi0YpFKccDnSMSI3moC5AzJ4SXZOPML9WzWe2orbMdT9TdsTctyE3DneYmCGyxhBwedgRyCvZLyEVG0z9VXxAfbF2hdELFwo6tYZVeBu2HA4fqmQ3jcCebEgx2Vyjt/s1600/IMG_4567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIeeDFt7mscgNmReWi0YpFKccDnSMSI3moC5AzJ4SXZOPML9WzWe2orbMdT9TdsTctyE3DneYmCGyxhBwedgRyCvZLyEVG0z9VXxAfbF2hdELFwo6tYZVeBu2HA4fqmQ3jcCebEgx2Vyjt/s320/IMG_4567.JPG" width="320" /></a></div><div style="text-align: center;"> Braised pork spareribs, simmered in their own juices, making them tender and flavorful.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYE019_602i6F4NFlsJ5NVoNirBwJYCERYMecquhKMEgbg3t_XuQtPzRFq6ykno6i62rc1Bu2mi47ANo8ul3VgPHdNEQhcfHWsP-BZInngKgESCOmiynzl3Tb8nOMu9BFg2wuzL7Cfxvb/s1600/IMG_4568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYE019_602i6F4NFlsJ5NVoNirBwJYCERYMecquhKMEgbg3t_XuQtPzRFq6ykno6i62rc1Bu2mi47ANo8ul3VgPHdNEQhcfHWsP-BZInngKgESCOmiynzl3Tb8nOMu9BFg2wuzL7Cfxvb/s320/IMG_4568.JPG" width="320" /></a></div><div style="text-align: center;"> Cha siu bao, BBQ pork bun - not my favorite (I may have eaten one too many as a child), but it's definitely a dim sum favorite for many, including Boogs. What's not to like? There's bits of flavorful BBQ pork encased in doughy goodness. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhtDuD2l9bB8NI8DGyWLExCJcMyc29F6yuZHjEfKCB7ONVNE5ZNHUCOZTpCGKAWpw-z8KjVyd8Gxbs5QPel1V3UEPyvYYUX6TsH_6TSmx3bSdjBL6OWBijvQOpsYjmK0oUgjdPAqV8-HU/s1600/IMG_4569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhtDuD2l9bB8NI8DGyWLExCJcMyc29F6yuZHjEfKCB7ONVNE5ZNHUCOZTpCGKAWpw-z8KjVyd8Gxbs5QPel1V3UEPyvYYUX6TsH_6TSmx3bSdjBL6OWBijvQOpsYjmK0oUgjdPAqV8-HU/s320/IMG_4569.JPG" width="320" /></a></div><div style="text-align: center;"> Sesame balls - for a lack of better descriptors, it's usually lotus paste inside of a glutinous ball rolled in sesame seeds. It's sweet, so it's usually a dessert item, but the rule of dim sum is, if you see something you like, get it then, because it may not come around again later. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHh5m09wmpgpgbEhSOZy7YNaSg6ubwKKhYDx-GIZKBeZFVPThxLdBYscG6b-PI_REd5dByW35MDGQ7OxgU6Uf-bUVIEnGTU30bwMtpr6JIc2CD_Bv9kRpwILYcXm_FY4T0PCaLAS1vp7wk/s1600/IMG_4570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHh5m09wmpgpgbEhSOZy7YNaSg6ubwKKhYDx-GIZKBeZFVPThxLdBYscG6b-PI_REd5dByW35MDGQ7OxgU6Uf-bUVIEnGTU30bwMtpr6JIc2CD_Bv9kRpwILYcXm_FY4T0PCaLAS1vp7wk/s320/IMG_4570.JPG" width="320" /></a></div><div style="text-align: center;"> Fried shrimp dumplings - one of my favorites because it's fried and served with mayonnaise as a dipping sauce. How good is that?</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvJUJF0rRqlJKffnHIsMfsDfw2mCBDlEDQV_BkDz8hxx-OndH-anmZy5yQII4sR97ElJbY3DBRSua8QwPvtPHgen9gGs0MH_HOMuTaGM0kMjblb3fb97oc7eMHSaSycRT9R6B92Y9FB3u/s1600/IMG_4571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvJUJF0rRqlJKffnHIsMfsDfw2mCBDlEDQV_BkDz8hxx-OndH-anmZy5yQII4sR97ElJbY3DBRSua8QwPvtPHgen9gGs0MH_HOMuTaGM0kMjblb3fb97oc7eMHSaSycRT9R6B92Y9FB3u/s320/IMG_4571.JPG" width="320" /></a></div><div style="text-align: center;"> Fried shrimp balls - using a piece of sugar cane as a skewer, this dish is sure to please. It comes with a sweet and sour dipping sauce. Did I mention that it's fried? </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcWYreSUq8253G5bLjOmnTZyy3UWbbqWRqCsht78OMKlZNZ6YdIi-cUL7rkupBy8EjrcfAfXk5ZCNGBOXmHOgjLYGZkJl3reg5tnjmUU_rhC9z42JhPTxQZKSGwP1m45w30vwZ_pZKdBo/s1600/IMG_4574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcWYreSUq8253G5bLjOmnTZyy3UWbbqWRqCsht78OMKlZNZ6YdIi-cUL7rkupBy8EjrcfAfXk5ZCNGBOXmHOgjLYGZkJl3reg5tnjmUU_rhC9z42JhPTxQZKSGwP1m45w30vwZ_pZKdBo/s320/IMG_4574.JPG" width="320" /></a></div><div style="text-align: center;"> Turnip cake - I know it may sounds a little gross to those not familiar with dim sum, but I assure you, these are so good. It's one of my favorite dim sum dishes. It's par cooked, and then pan fried to order. The only problem with these at NCSR is, it's super hard to flag down the lady with the this cart.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E6gGn6n8nwUeQwv8rllLHO37R0EK-CJiXp7DyD3Kd6Gh18gBkhYdCbvHvHsYO-jt8OmoqXBZ5ByzjGKKDVAeK7B-xHRpP1x1vDQr9Omy7QSCPAy5GxzH-lZAx-cflvSTVk-OIF9liUJd/s1600/IMG_4572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E6gGn6n8nwUeQwv8rllLHO37R0EK-CJiXp7DyD3Kd6Gh18gBkhYdCbvHvHsYO-jt8OmoqXBZ5ByzjGKKDVAeK7B-xHRpP1x1vDQr9Omy7QSCPAy5GxzH-lZAx-cflvSTVk-OIF9liUJd/s320/IMG_4572.JPG" width="320" /></a></div><div style="text-align: center;"> Taro (wu) gok - also known as taro dumplings. Inside is a tasty mixture of minced pork, shrimp and mushroom. Outside is a crispy, flaky, almost fluffy taro batter that is deep fried to golden brown. </div><br />
A few words to the wise: It's best to go early, either before or around 10:00 am. Otherwise, you will be stuck outside inhaling second hand smoke, waiting for your number to be called. In fact, by 10:00 am on weekends, the San Gabriel location is virtually packed. Also, no matter how good the lady says the dish is, if it doesn't look good, it probably isn't. If you're not into eating "unusual" meats, it's usually best to ask someone what it is before ordering it.<br />
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New Capital Seafood Restaurant, 1330 S. Fullerton Road, Rowland Heightsslyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-21765785385030524732012-01-02T19:34:00.000-08:002012-01-02T19:34:59.499-08:002012? Really?!Good grief! It's 2012?! I have been so remiss in posting, and I totally apologize for not doing so. It's not like I haven't eaten anything good the last three months or so... <br />
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To make up for it (sort of), here's a festive photo to kick off 2012. Happy New Year!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYJCOrdXUpLyGxwF3z9pd7m72pl8ObcSS4p77zO0GX39S-sIMaR9YQ7jQPmn0gaT2FTIBIlue1iVg5f4R6Q5-qxSb-Ikws6ZgzuOS4b8S903wgoFeqXV8bJ9_KxMLaEp9f4maJLu77bMD/s1600/IMG_0183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYJCOrdXUpLyGxwF3z9pd7m72pl8ObcSS4p77zO0GX39S-sIMaR9YQ7jQPmn0gaT2FTIBIlue1iVg5f4R6Q5-qxSb-Ikws6ZgzuOS4b8S903wgoFeqXV8bJ9_KxMLaEp9f4maJLu77bMD/s320/IMG_0183.JPG" width="320" /></a></div><div align="center">Vanilla cupcakes with vanilla cream cheese frosting</div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-40809212656689084292011-09-21T22:27:00.000-07:002011-09-21T22:27:57.283-07:00My Delight Cupcakery, OntarioI came across My Delight Cupcakery (MDC) almost a year ago serendipitously, and have been in love with it ever since. It is simply the best cupcakery establishments around, even better than...dare I say it...Sprinkle's Cupcakes. Yes, I can back up my big statement. MDC is the reigning LA Cupcake Challenge champion, having won it in 2010 and 2011 for innovative and delectable treats. <br />
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MDC has 16 daily flavors, and one to seven different Flavors of the Week (FOTW), depending on the occasion. Let me just preface the rest of this post by saying that the cakes themselves are moist and never dry or mealy. <br />
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Although I could rave on and on about MDC, let me just show you what we had today:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKKA4FJypTOtrxaVN5RTDgOqJdl8fQjUcxY9JlHnHvMt_LISL9ZlHajq1-DpLl7U4W6KH31-2o6dOYMvIecyTcTqSG2K7PMrSYlMIGk1MVodlKlykADk_MzRYZDohY_hsaCW-gsQlMx4n/s1600/IMG_3178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKKA4FJypTOtrxaVN5RTDgOqJdl8fQjUcxY9JlHnHvMt_LISL9ZlHajq1-DpLl7U4W6KH31-2o6dOYMvIecyTcTqSG2K7PMrSYlMIGk1MVodlKlykADk_MzRYZDohY_hsaCW-gsQlMx4n/s320/IMG_3178.jpg" width="320" /></a></div><div style="text-align: center;">My dainty little package of "mini" goodies</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8YVg6R2BUSLLwN7iPRlqdFJlmIDqkhTSD-_kxCzzvwLV2s_DBoPW1yR5ZfcTCDbZ2CyLqza6tjPAfzChyphenhyphen7cImcP74kYl7whr5VpaLo8uKCKV2mqCPT1VORjYnuctBVJ4pwTpu1VnlqLN/s1600/IMG_2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8YVg6R2BUSLLwN7iPRlqdFJlmIDqkhTSD-_kxCzzvwLV2s_DBoPW1yR5ZfcTCDbZ2CyLqza6tjPAfzChyphenhyphen7cImcP74kYl7whr5VpaLo8uKCKV2mqCPT1VORjYnuctBVJ4pwTpu1VnlqLN/s320/IMG_2020.jpg" width="320" /></a></div><div style="text-align: center;">From top row, left to right: Strawberry, Late Night Breakfast, Chocolate Salted Caramel</div><div style="text-align: center;">Bottom row, left to right: Carrot Cake, Waffle Sundae (FOTW), Peanut Butter</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong><em>Strawberry:</em></strong> Fresh strawberry cake topped with strawberry frosting. Love the cake, the topping, not so much. It was a little too gritty for me. </div><div style="text-align: left;"><strong><em>Late Night Breakfast:</em></strong> Waffle-inspired cupcake topped with buttermilk fried chicken. The regular sized cupcake is stuffed with said fried chicken. The fried chicken garnish sits atop a buttery frosting, and then drizzled with maple syrup and a secret blend of spices. One word comes to mind: Bombdiggity! Yes, it's that good!</div><div style="text-align: left;"><strong><em>Chocolate Salted Caramel:</em></strong> Chocolate cake with a smooth caramel center and topped with chocolate frosting and caramel with a sprinkling of salt. I liked the combination, it was good.</div><div style="text-align: left;"><strong><em>Carrot Cupcake:</em></strong> Carrot cake with carrots, walnuts, pineapple, coconut, spices and topped with a vanilla cream cheese frosting. Not a fan of carrot cake, so I didn't try it.</div><div style="text-align: left;"><strong><em>Waffle Sundae:</em></strong> A light waffle-inspired cake filled w/ fresh strawberries, dipped in French chocolate ganache, frosted with a layer of chocolate mousse, then Madagascar vanilla mousse, topped with jimmies, nuts, a cherry & a piece of waffle cone. It was really good! I'm sad that it's just a FOTW. </div><div style="text-align: left;"><strong><em>Peanut Butter:</em></strong> Peanut butter cake with PB chips and topped with PB frosting and chocolate sprinkles. I loved the PB-ness of it all; thoroughly satisfying. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">If you're ever in the IE, a visit to MDC is definitely in order. A word (two) to the wise: go early, as they tend to run out. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">My Delight Cupcakery, 1520 N. Mountain Avenue, Suite B-108, Ontario</div><div style="text-align: left;"><a href="http://www.mydelightcupcakery.com/">www.mydelightcupcakery.com</a> </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com1tag:blogger.com,1999:blog-8194339372938285406.post-87344495255166516362011-09-21T21:35:00.000-07:002011-09-21T21:35:55.026-07:00Mimi's Cafe, Chino HillsBonjour! A breakfast treat at our local Mimi's Cafe. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqidyOpthohL3QCrcAaZbXMqZnwa9Hr1tz6zNadb5Abc1Inq3-_p6KEcocnPv8052iHZx4jsPh3k45P5rW2vURTWadlPe2eBs-hYRD0WdVFTopVNR_XtDhCYT1LPtGeQgMN6os4eiwxVT/s1600/IMG_0984.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqidyOpthohL3QCrcAaZbXMqZnwa9Hr1tz6zNadb5Abc1Inq3-_p6KEcocnPv8052iHZx4jsPh3k45P5rW2vURTWadlPe2eBs-hYRD0WdVFTopVNR_XtDhCYT1LPtGeQgMN6os4eiwxVT/s320/IMG_0984.jpg" width="320" /></a></div><div style="text-align: center;">Corned Beef Hash served with Mimi's potatoes two eggs (I always choose over easy), and a buttermilk spice muffin (not pictured). It's one of the best corned beef hash dishes I've had, and the potatoes were excellent. With some orange juice and coffee, it was a great way to start a lazy day off work.</div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com3tag:blogger.com,1999:blog-8194339372938285406.post-70633363524630027522011-09-20T19:45:00.000-07:002011-09-20T19:47:03.786-07:00Charlie Palmer at Bloomingdale's, South Coast PlazaIt was Costa Mesa Restaurant Week, so for date night, Boogs and I finally got to try one of Charlie Palmer's restaurants. I've been wanting to visit Aureole at Mandalay Bay in Las Vegas, but since a Vegas trip without kids is essentially out of the question these days, South Coast Plaza will have to do. For $30 per person, we were treated to a delectable 3-course prix fixe meal plus a few goodies, with the chef's compliments:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKr3cZYnYVnwtpCIaMtmjaNxy42OL3Y6OnkY6lrM_YbGhKLT_OWZfj3m6W_3toL7Z9uMjT0FIIpZ507c5LDvCZhtar22_J9bsAbRXBshrQMSdleZZj89Ff1RmD_HAe-0MPYBLQXVX4_9b/s1600/IMG_4628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKr3cZYnYVnwtpCIaMtmjaNxy42OL3Y6OnkY6lrM_YbGhKLT_OWZfj3m6W_3toL7Z9uMjT0FIIpZ507c5LDvCZhtar22_J9bsAbRXBshrQMSdleZZj89Ff1RmD_HAe-0MPYBLQXVX4_9b/s320/IMG_4628.JPG" width="320" /></a></div><div align="center">The restaurant space from where we were seated.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgC2GharXTjZSG9vemN_OuS3MCawF1tSYw2dSTEliszG6OPOsH2D7NxjRThe_hqK6Dz7MNPkSM7wxuYDSmJbvt2vxkWIcpXEFtkg1OdivCHV2Tugp4cu__f8c38ajRCSoXUAZPgoMyyyO/s1600/IMG_4625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgC2GharXTjZSG9vemN_OuS3MCawF1tSYw2dSTEliszG6OPOsH2D7NxjRThe_hqK6Dz7MNPkSM7wxuYDSmJbvt2vxkWIcpXEFtkg1OdivCHV2Tugp4cu__f8c38ajRCSoXUAZPgoMyyyO/s320/IMG_4625.JPG" width="320" /></a></div><div style="text-align: center;">Mini baguette, and apple bread roll - warm bread and butter, who can ask for more? I liked the uniqueness of the apple bread. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8812kN83VgsZ1t0cRQS0ZLY3XohoFi3eC0T5L-W0bFg0CtNxIaMeSV79eW8qZHwibZuNn0MHjiHwCNJNjB0CRX_K4gPIcWyyTqm9ikPzFjhJ0tFoFCyjbJTgJO1HcCFK56NWHAsTGUxo0/s1600/IMG_4626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8812kN83VgsZ1t0cRQS0ZLY3XohoFi3eC0T5L-W0bFg0CtNxIaMeSV79eW8qZHwibZuNn0MHjiHwCNJNjB0CRX_K4gPIcWyyTqm9ikPzFjhJ0tFoFCyjbJTgJO1HcCFK56NWHAsTGUxo0/s320/IMG_4626.JPG" width="320" /></a></div><div style="text-align: center;">Chilled Pea Soup - this amuse bouche consisted of chilled pea puree with shrimp garnished with olive oil and micro greens. It tasted earthy, verdant and it really prepped the palate for the meal. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR4PNfOKP0TfErYuWOt98v9afbEuT3kFecD1aB2TvcHz642wfwf6a-XvHkr78mQZKgBQ9qEpNqlxdvxoPzfNOOLm-p9xr1K_84UU-MgZRTphvQ8Zs5Qm9Ug3RufQZuwP_LKyPZ43_TQ9q/s1600/IMG_4630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR4PNfOKP0TfErYuWOt98v9afbEuT3kFecD1aB2TvcHz642wfwf6a-XvHkr78mQZKgBQ9qEpNqlxdvxoPzfNOOLm-p9xr1K_84UU-MgZRTphvQ8Zs5Qm9Ug3RufQZuwP_LKyPZ43_TQ9q/s320/IMG_4630.JPG" width="320" /></a></div><div style="text-align: center;">Slow Braised Crisp Pork Belly - we ordered this appetizer as an extra dish because come on, let's face it, you just can't pass up pork belly. This tasty dish was served with a polenta (I think), caramelized plums, pickled onions and a port sauce. The pork was tender, but tasted charred. Nevertheless, all the flavors were married perfectly when the components are eaten together in the same bite. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94Pn9vy_99CkVOFPt6BwdQUtkHkh7yxmD-TuPFQFEYU0HCc5aCwoAitdpgP5EGl7L0lLQUWrus6PAGHdQRpZKO0iZ0wCeNQzL2VSz21cT_Bn88cxrKDcR1ACWV6_-Zcrbl0GaY485UOMv/s1600/IMG_4631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94Pn9vy_99CkVOFPt6BwdQUtkHkh7yxmD-TuPFQFEYU0HCc5aCwoAitdpgP5EGl7L0lLQUWrus6PAGHdQRpZKO0iZ0wCeNQzL2VSz21cT_Bn88cxrKDcR1ACWV6_-Zcrbl0GaY485UOMv/s320/IMG_4631.JPG" width="320" /></a></div><div style="text-align: center;">Summer Melon Salad - Boogs's 1st course of summer melons, prosciutto, pickled onions and a ricotta walnut butter served with a white balsamic vinaigrette, arugula and basil oil. I didn't get a bite of this dish at all, but was only able to taste the vinaigrette, and it was really good. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixogFiWpJKkDfzbJxiJikqJEVcblDXFZQsZkmxxrI95krzx04HgcoG9GGhc-BZUctH3kyeuMfhMAOQyF7dvrEoYQ50Mf7CkteAXpAopFCvBhgmkFSdRCwHkeML6KrI4Hpny_lT-7sCBOs-/s1600/IMG_4629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixogFiWpJKkDfzbJxiJikqJEVcblDXFZQsZkmxxrI95krzx04HgcoG9GGhc-BZUctH3kyeuMfhMAOQyF7dvrEoYQ50Mf7CkteAXpAopFCvBhgmkFSdRCwHkeML6KrI4Hpny_lT-7sCBOs-/s320/IMG_4629.JPG" width="320" /></a></div><div style="text-align: center;">Potato Leek Soup - my first course that was served with a salmon rillette, fennel caper remoulade and chives, and garnished with what I think was truffle oil, but I can't remember for sure. I felt that the strong flavors coming from the salmon and the remoulade completely overpowered the mild flavors of the potato and leeks , but it was a decent course overall. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCU-oC-ip-V0pr0A1FdILec_OrOZQixn0zMEz9B8X_jm1vHfn-magvFm9l9mSWFLEvu6NeV5Ms-ZVh5ReumSU4o4YBl2X4l_9yR3hFLNtZ428sj3pdHclFMeFS6EkL53XcpWMT4hW1Dgp/s1600/IMG_4633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCU-oC-ip-V0pr0A1FdILec_OrOZQixn0zMEz9B8X_jm1vHfn-magvFm9l9mSWFLEvu6NeV5Ms-ZVh5ReumSU4o4YBl2X4l_9yR3hFLNtZ428sj3pdHclFMeFS6EkL53XcpWMT4hW1Dgp/s320/IMG_4633.JPG" width="320" /></a></div><div style="text-align: center;">Blackened Pork Tenderloin - my main course served with atop creamy grits, braised Swiss chard, shrimp and bacon jus. Quite honestly, my favorite part of the dish was the grits, everything else seemed to be competing with each other in terms of flavor and texture. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNod0oY5L_pSR4lm5mADzQGOQENDIZMEKemInaDF9Tohw_Y26jbexvt-im2NVBmc6usm0oPITNXgSk06ilcEkvyJ0EYkwxRO3RQ4-fEtHeVhRKnAe2nOzPuBJyiBN6kjy3y4N6pjw6OSbd/s1600/IMG_4635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNod0oY5L_pSR4lm5mADzQGOQENDIZMEKemInaDF9Tohw_Y26jbexvt-im2NVBmc6usm0oPITNXgSk06ilcEkvyJ0EYkwxRO3RQ4-fEtHeVhRKnAe2nOzPuBJyiBN6kjy3y4N6pjw6OSbd/s320/IMG_4635.JPG" width="320" /></a></div><div style="text-align: center;">Salmon - Boogs's main course of salmon on top of bok choy and crispy jasmine rice. I really liked this dish; so much so that I wish I had ordered it. I wish I took notes.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4V_o1i-uTsG6yrBnUxTcxns6xlhzARbDIFzWM29M9G1RoIvUA_unPr9G0QTblNVbQo-yujoQag8jvMxYURafjP1RCAwTQW6cgJnP0Gxto7r1vgepar4pEQo3s-ZRtisuzdp7XEflqL0Da/s1600/IMG_4634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4V_o1i-uTsG6yrBnUxTcxns6xlhzARbDIFzWM29M9G1RoIvUA_unPr9G0QTblNVbQo-yujoQag8jvMxYURafjP1RCAwTQW6cgJnP0Gxto7r1vgepar4pEQo3s-ZRtisuzdp7XEflqL0Da/s320/IMG_4634.JPG" width="320" /></a></div><div style="text-align: center;">Pommes Frites - also known as French Fries. <strong>Free</strong> french fries. No complaints! </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZPKIT7xxx1K0YyGBQ871WvXEDRKebmpos6vovUdW6rSeuLhOonQ4_riGMZMMlchyphenhyphen3ipGJyvkByBoWBtMqzGN8mZbkJ94Sb51LIeTioSFCoY4RzeLLWFcXrucRwXvNa-rpngSl6Cekdms/s1600/IMG_4638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZPKIT7xxx1K0YyGBQ871WvXEDRKebmpos6vovUdW6rSeuLhOonQ4_riGMZMMlchyphenhyphen3ipGJyvkByBoWBtMqzGN8mZbkJ94Sb51LIeTioSFCoY4RzeLLWFcXrucRwXvNa-rpngSl6Cekdms/s320/IMG_4638.JPG" width="320" /></a></div><div style="text-align: center;">Meyer Lemon Tart - my dessert course of a tart complemented by a blackberry coulis, lavender meringue and a honey ricotta gelato. I'm not a fan of lemon desserts but chose this for variety's sake. I did really like the gelato and the meringue, because their sweetness cut the tartness of the lemon. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTK9DQN5E8XQUdpK5GnE1RECWE77XG9JHMd50Gwwsb0vlt9Xvv8uAR67Emx2-y87i-XBci4Rddu2yZ5CWgqXJI1sDjTihEAw5AFMoJDWe6_GOy5m6DlLOsUSVrP87j0g87GEtVpBkfhsyF/s1600/IMG_4639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTK9DQN5E8XQUdpK5GnE1RECWE77XG9JHMd50Gwwsb0vlt9Xvv8uAR67Emx2-y87i-XBci4Rddu2yZ5CWgqXJI1sDjTihEAw5AFMoJDWe6_GOy5m6DlLOsUSVrP87j0g87GEtVpBkfhsyF/s320/IMG_4639.JPG" width="320" /></a></div><div style="text-align: center;">Mint Chocolate Brownie Sundae - Boogs's dessert, which is what I should've chosen. A double chocolate brownie concoction served with mint chocolate ice cream and hot fudge. The mint actually was more prominent than I expected, but I would have eaten this any day over a lemon dessert. </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Overall, Charlie Palmer's served up a great meal, and I really appreciate Restaurant Weeks because it allows people on a budget to experience a great, upscale dinner. </div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-4050716329760499622011-09-20T19:01:00.000-07:002011-09-20T19:03:30.558-07:00Home Restaurant, Silver LakeFeeling particularly proud of driving safely to the Valley (San Fernando Valley, that is) and back, a friend and I decided to stop at Home Restaurant in Silver Lake for lunch before going back to work. I love breakfast foods, so Chicken Fried Steak and Eggs was a no-brainer for me.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamsDKssPMSworFkTa3qWIYNN2fgX1W4J68aY5TI6ZAlpZmc8GGin_0m7ioyMhDZtErDVK7Pm80s97J9ng6Hv80qbIlB14pNhuV0WNOvnQFp56ezeoEjqw-ZlajhvRIAtfOUka4GP_cvII/s1600/IMG_4622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamsDKssPMSworFkTa3qWIYNN2fgX1W4J68aY5TI6ZAlpZmc8GGin_0m7ioyMhDZtErDVK7Pm80s97J9ng6Hv80qbIlB14pNhuV0WNOvnQFp56ezeoEjqw-ZlajhvRIAtfOUka4GP_cvII/s320/IMG_4622.JPG" width="320" /></a></div>Breaded cube steak served with eggs over easy and home fries (pun intended). Country gravy was served on the side, with your choice of toast. It was very tasty, and it totally hit the spot. Loved the fries and the gravy. I have to admit, however, that towards the end, it seemed like the steak had too much breading on it. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3hPTr2-lNxeeEi0l8lc7xIL8rfBm5TRrHJEfD6PT8t_188tBs5dfNqHpSTmDZcnX4khg5Hlm14xbAZocJvGMv6gwbZ3UVBjmCZGDIf16_HMU6KN_fmJTVswn60VYqkyqTY3hA75ml4xq/s1600/IMG_4624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3hPTr2-lNxeeEi0l8lc7xIL8rfBm5TRrHJEfD6PT8t_188tBs5dfNqHpSTmDZcnX4khg5Hlm14xbAZocJvGMv6gwbZ3UVBjmCZGDIf16_HMU6KN_fmJTVswn60VYqkyqTY3hA75ml4xq/s320/IMG_4624.JPG" width="320" /></a></div><br />
Definitely a great place, loved the atmosphere and the food. I'd love to visit again when I get a chance. <br />
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Home Restaurant, 2500 Riverside Drive, Los Angeles<br />
<a href="http://www.homesilverlake.com/">www.homesilverlake.com</a> <br />
<div style="text-align: center;"></div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-26997168057121748142011-09-03T21:37:00.000-07:002011-09-03T21:37:48.425-07:00Vacation FoodI know this is at least a couple holidays late, but I just saw this while looking through my "Food" photo folder. This is the traditional (at least ours) Memorial Day Steak Marsala. Actually, we make this the night before Memorial Day. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Gqi7WpHcxn_mAKwTY7Dw8uXrybKUKrf_frR6x2Nbiiitf0MW-2WUraVZEB8AYlSuB64-U51lJUCLfQlh9C5czfT9RUySpNZW8Hiu9D4dAKgRSxeLLhSO63YYBDeZOR75nF2gpBnnrN4j/s1600/IMG_4309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Gqi7WpHcxn_mAKwTY7Dw8uXrybKUKrf_frR6x2Nbiiitf0MW-2WUraVZEB8AYlSuB64-U51lJUCLfQlh9C5czfT9RUySpNZW8Hiu9D4dAKgRSxeLLhSO63YYBDeZOR75nF2gpBnnrN4j/s320/IMG_4309.JPG" width="320" /></a></div><br />
Pictured above is a pan roasted New York strip steak that's cooked first and then set aside. In the same pan, we added a pat of butter, then the mushrooms. After the mushrooms are cooked, we deglazed the pan by adding approximately ½ cup of marsala wine and ½ cup beef stock. Let it reduce by half, and then add up to ¼ cup of heavy cream. Season the sauce to taste. <br />
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Angel hair pasta and roasted asparagus were the accompaniments to the steak. The pasta was cooked according to the box directions, and the asparagus was roasted with finely minced garlic, olive oil, salt and pepper in a 450° oven. <br />
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And voila! A simple, delicious meal to be had by 6.2 hungry people. slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-87964296836546950982011-09-03T16:23:00.000-07:002011-09-03T16:31:52.986-07:00Chocolate Peanut Butter Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbr0scYa-atbc6tni6XsqE_trpEHD-HcHfYO3Xbt5pyFWwyAfjgSLxkhxz608VOusB07uDvJ-5OzSl4RQEhvwWkOqgMjlfWwKfKTwhnSABP2jhYrADXJSNdsJPstOoRTOpObQ7hJbBupya/s1600/IMG_4688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbr0scYa-atbc6tni6XsqE_trpEHD-HcHfYO3Xbt5pyFWwyAfjgSLxkhxz608VOusB07uDvJ-5OzSl4RQEhvwWkOqgMjlfWwKfKTwhnSABP2jhYrADXJSNdsJPstOoRTOpObQ7hJbBupya/s320/IMG_4688.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyDJTHh_m5JKe-4JtVqY9FqYa6KYVilR-_LBx-2P9Rht__IqbUz9TWcJz6xtP6TgBLUConQNjX3HbnK5aD1l1wuUmUnDDJMbGQPaNj7ivcWGjEoYycdE1OANKeJ_OwQ6FvMih6mj1YAHh/s1600/IMG_4691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyDJTHh_m5JKe-4JtVqY9FqYa6KYVilR-_LBx-2P9Rht__IqbUz9TWcJz6xtP6TgBLUConQNjX3HbnK5aD1l1wuUmUnDDJMbGQPaNj7ivcWGjEoYycdE1OANKeJ_OwQ6FvMih6mj1YAHh/s320/IMG_4691.JPG" width="320" /></a></div><br />
Just a lazy Saturday at the SLYFoodie home. The idea and recipe all came from <a href="http://glorioustreats.blogspot.com/2011/02/chocolate-peanut-butter-cupcakes-recipe.html">Glorious Treats</a>, a fabulous <a href="http://glorioustreats.blogspot.com/">site</a> I found while surfing the net. slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-26650858352610411992011-08-22T20:54:00.000-07:002011-08-22T20:54:33.732-07:00Sandra's Restaurant, Chino HillsI love me some chilaquiles. Sandra's always satisfies my chilaquiles craving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkypENc6vB9YHchyBJ3sWcnbYwEBBSRtQLPslz9EnECN421S6A80kL5OoAQBui4Fk6DIFi6d2XuI0QG_Mb7pqGoiZiJWxDWkXCO4349RO84Du9Yhadt8s8P0XPrAFumejRiTmWGJUfLyS5/s1600/IMG_4519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkypENc6vB9YHchyBJ3sWcnbYwEBBSRtQLPslz9EnECN421S6A80kL5OoAQBui4Fk6DIFi6d2XuI0QG_Mb7pqGoiZiJWxDWkXCO4349RO84Du9Yhadt8s8P0XPrAFumejRiTmWGJUfLyS5/s320/IMG_4519.JPG" width="320" /></a></div><div style="text-align: center;">Chips and salsa. I like the chips because they have some flour tortilla chips, which I love. The salsa seems to have a basil-like flavor, which doesn't really appeal to my palate. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvRdDNG1pIdfHo1Y7hISNxmP5oW1I8A048OdyMaDZj1WsZ0qmSKEiatBEHzbEQ0kBMaAcJxI0E1LOb6Qe4hNMwomBa6UwwkBRLFRt22EfOqJIAvehmlq-xsbq36HdC_OGaM7PPG66FAmJ/s1600/IMG_4521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvRdDNG1pIdfHo1Y7hISNxmP5oW1I8A048OdyMaDZj1WsZ0qmSKEiatBEHzbEQ0kBMaAcJxI0E1LOb6Qe4hNMwomBa6UwwkBRLFRt22EfOqJIAvehmlq-xsbq36HdC_OGaM7PPG66FAmJ/s320/IMG_4521.JPG" width="320" /></a></div><div align="center">Chilaquiles with red sauce and eggs over easy, served with rice and beans. Deelish! </div>slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0tag:blogger.com,1999:blog-8194339372938285406.post-24725829111147339682011-08-22T20:49:00.000-07:002011-08-22T20:49:22.726-07:00Victrola Coffee Roasters, SeattleThe last SLY Foodie stop in Seattle, Victrola Coffee Roasters. <br />
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I enjoyed my latte, however, it did not compare to Espresso Vivace. Still much better than most of the coffee you find in LA. slyfoodiehttp://www.blogger.com/profile/12265450980894571251noreply@blogger.com0