Take mom to Chef Mavro for a Mother’s Day she’ll never forget

Pastry to diet for

Gonna be in Hawaii on Mother’s Day? On Honolulu? Then this is a no brainer, have dinner at Chef Mavro. If you’re traveling with your mom, or live there, or just a know a mother you’d like to take to dinner, this is it.

Chef Mavro (he’s the one in his mother’s arm in the photo and whom the restaurant is named after)is one of the top chefs in all the islands, and some say the best ( in the arms of his Mom as she walks on the boulevard in Marseilles with his older brother in tow.

I agree having had numerous meals fussed over by the amiable Greek with the French accent himself). The restaurant is cozy and romantic (bring your dad or a date for mom if she’s single).

Call 808-944-4714 for reservations or http://www.chef@chefmavro.com.

On Friday, May 10, Saturday, May 11 and Sunday, May 12th, pastry Chef Elizabeth Dippong (she’s as amazing as Mavro) will do a special Mother’s Day celebration dessert Namelaka Lemongrass for these three nights. If you can’t join be and live in Ohau,call them for a Chef Mavro Mother’s Day Gift Certificate that she can enjoy whenever she wants.

Flexible menus start at only $85 for a four-course Mother’s Day menu that features: Asparagus Declinaison of white asparagus kanten flavored with sarriette, green asparagus purée, sea asparagus tempura, ponzu sauce, asparagus étuvée, serrano ham on house bread stick; Steamed Onaga, ratatouille, zucchini ribbons, essence of basil, and jus; Pasture-Raised Pork Loin accented with espelette, pineapple glaze, braised & roasted shank Fricassée of Hamakua Hon Shimeji Mushroom, salsify, sumida watercress; and the special Mother’s Day dessert Namelaka – Lemongrass.

You can also choose the restaurant’s 6-course or Grand Tasting menus. You Dining Diva and Richard eat up the Spicy Ahi and Wagyu Beef, since the Diva’s allergic to shellfish she can’t have the Keahole Lobster dishes but they really are very popular options.

Foodie alert: only two more weeks of fresh Perigord truffles from France at Chef Mavro

Hey foodies in or heading to Oahu, there’s just two more weeks left to feast on fresh Perigord truffles flown in from France and to enjoy some of your winter menu favorites at Chef Mavro, Hawaii’s top best restaurant and chef.

Reserve your table now for a delightful evening of food & wine. View our flexible menus 4 and 6 courses or the 10-course Grand Tasting

Popular Winter Recipes - only two more weeks

Some vote for this recipe as our “best dish” Peterson’s Upland Farm Egg, truffle “osmose,” potato mousseline chervil, serrano ham ribbons

And others are convinced this is the best! Also only 2 more weeks. Yuzu confit big island abalone, honomu hearts of palm salad with granny smith apple, kahuku corn, grapes, shiso, yuzu, ume coulis

on the left: Truffled Egg wine pairing  jean-marc brocard 2010 chablis 1er cru “vaulorent” “white flowers, citrus & honey notes with a rich texture” on the right: Abalone Heart of Palm “sommelier selection” kubota manju, junmai daiginjo sake, niigata “exquisitely smooth & silky with hints of cedar, wet stone & orange blossom”

yet still other guests insist “this is the best recipe” Sautéed Hudson Valley Foie Gras, balsamic glaze, bed of savoy cabbage mission fig poached in sweet wine, toasted portuguese sweet bread wine pairing: château roumieu-lacoste, 2009 sauternes “intense fig & apricot, delicate sweetness”

Reserve your table Call (808) 944-4714 or connect with Chef Mavro for candid back stories about the cooking competitions he judges, advanced training he offers at culinary schools, snapshots from Mondays when the restaurant is closed when he’s out and about, and last week a movie review of… “Amour” in Midweek!

Branzino at Esterel at the Sofitel Los Angeles

The Diva delighted over this course at Esterel at the Sofitel LA during a Valentine’s Day escape.

The Dining Diva sinks her teeth into a top burger

From the Burger Lounge on Sunset Blvd., in West Hollywood.

Loving Spoonful to the very last bite

Lovin’ Spoonful is easy. Rarely does Los Angeles boast a genuine neighborhood restaurant better than Frank Foley’s Southern-influenced Studio City local hang.

Bottoms up:

Whether it’s whiskeys or draft beers at the bar or chef Victor Calderon’s delicious take on Southern cooking at a table (and there are communal tables too, appropriate for a restaurant where the hospitality vibe dominates), the food at this joint is exceptional.

Frank’s a Georgia boy who’s been hankering for the food he left back home since he arrived in town. So when Henry’s Hat went belly up, he pounced. Spoonful has only been open a few months and it’s already favored by a crowd that tends to be young (but not too young) and working in the “industry,” as they say in these parts.

The physical layout hasn’t changed. What has is the décor, now studded with hanging lamps made from spirits bottles and elaborate chandeliers, with a pressed tin ceiling and a vintage fainting couch or two. “It’s like Rhett Butler’s smoking lounge,” observed a server. And Southern-centric slogans are painted on the walls. A favorite: The South is the place where Macaroni & Cheese is a vegetable, chicken is fried and tomatoes are green.

Comfort cooking

Chef actually downplays the richness usually associated with Southern fare. Here, the creamy grits come under Cajun Gulf shrimp, the slow-roasted short ribs rest on sweet potato polenta and the pan seared red snapper arrives on a bed black-eyed pea succotash.

These are exceptional, but the appetizers—and the show-stopping pecan pie—may be even better. Fried green tomatoes are moist, crunchy and tangy; braised pork belly is lean, flavorful and comes with a most unusual peeled soft boiled egg with a delicate maple-flavored crust (what a wonderful variation on bacon and eggs this is); pulled pork sliders with four house-made barbecue sauces are authentic without being greasy. Frank’s considering offering a sampler plate of the best appetizers, and we should all encourage him to do so.

Spoonful’s terrific food and drink far are probably better than needs be. There aren’t many saloons around where you can get a perfectly made Sazerac into which a compressed ice ball the size of a decent snowball has been plunked and a pan-baked, nut-rich, not too sweet pecan pie.

Prices are moderate and there’s a 5-6 p.m. happy hour. Live blues and bluegrass music are planned. Spoonful is located at 3413 Cahuenga Boulevard West, directly across from LA Fitness, 323-512-4800.

The Diva drinks Patron up on the roof at the Peninsula Beverly Hills

We went to the launch party of Patron and Tacos up on the roof  at the Peninsula Beverly Hills Hotel last Wednesday.  The weekly offering is held Friday, Saturday and Sundays night until the end of October (starting at 5 p.m.) and is definitely worth doing for the $35 tab that comes with four delicious, gormet tacos plus one Patron cocktail. Read about it here:
http://www.examiner.com/review/tacos-and-patron-tequila-prove-winning-combo-at-the-posh-peninsula-beverly-hills

Peninsula BH chef James Overbaugh with the Diva

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Chef Mavro talks about the Hana Hou “Greatest Hits” Menu - starting tonight Tuesday, August 28th For one month only. Chef Mavro , the Dining Diva’s favorite Hawaiian chef, is cooking guest favorites from the past.  The master of meals is featuring sland Snapper Baked in a Hawaiian Salt Crust; Goat Cheese with one-minute strawberry jam; and much more. See complete menu here. Confirm your table here.

Chef Mavro changes the menu every season. Chef has been proceeding this way since the opening of his first restaurant in Provence, La Presqu’ile, in 1978. Our menu is seasonal featuring the freshest local ingredients found the same morning in the market and always using the latest trends and techniques such as fusion, nouvelle, molecular, etc.

Says Chef Mavro, “Since I never look back to old recipes and start every season totally from scratch, some guests arrive, open the menu and ask “what happened to that wonderful dish that I enjoyed before?” I answer: “mais oui,  I know…but please try our newest creations.” Before you leave I check back and you say “wow now I have new favorites! But still I loved so much your Snapper baked in a Hawaiian salt crust, your Lobster Chorizo Puff, and so on.” Can’t let go. And I’m honored! So, every year in September at the end of Summer, just before the Autumn menu while we’re waiting for the fresh Burgundy truffles, we cook for you a Hana Hou Menu – the Greatest Hits! Please check the 6-course Hana Hou – Greatest Hits Menu to see what’s going on starting tonight. Of course we are also offering our 3-course, 4-course and grand tasting menus.

Chef Mavro talks about the Hana Hou “Greatest Hits” Menu - starting tonight Tuesday, August 28th For one month only. Chef Mavro is cooking guest favorites from the past! Yes we’re talking Island Snapper Baked in a Hawaiian Salt Crust; Goat Cheese with one-minute strawberry jam; and much more. See the complete menu here. Confirm your table here.

Meli Melo Local summer vegetables of the day watercress, chick pea fritters, sea asparagus, eggplant tahini, black garlic Wine Pairing: Domaine Huet, 2010 Vouvray Sec “Le Haut Lieu” “chenin blanc with a kiss of honey & a rich palate; full of acidity” Photo Credit: Justin Morizono ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Island Snapper Baked in a Hawaiian Salt Crust – GQ Magazine Top 10 Recipes of the year Wine Pairing: Grgich Hills Estate, Fume Blanc, 2010 Napa Valley “full-bodied, flavors of grapefruit & lemongrass” Photo Credit: John De Mello Tomato-Ogo-Fines Herbes Sauce …OK I’ve made over 80,000 but I’ll make another 80,000 if you ask for it! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Keahole Lobster Kahuku Cream Corn Chorizo Puff Wine Pairing: Domaine Long-Depaquit, 2010 Chablis 1er cru “Vaillons” “impressive chablis; pure, gorgeous fruit layered with the most delicate honeysuckle & floral qualities” or rare wine selection Domaine des Comtes Lafon, 2009 Meursault “Clos de la Barre” “opulent, mineral-driven, intense & earthy; from one of meursault’s legendary vineyards (less than 5 acres)” Photo Credit: Justin Morizono Which part is your favorite? My popular creamy corn recipe, the spicy chorizo, or the delicious lobster from Keahole on the Big Island? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Maui fresh goat cheese, one-minute frankie’s nursery fresh green peppercorn strawberry jam, island arugula Wine Pairing: Cocchi, Barolo Chinato “licorice, bitter aromas with sweet red fruit & intense nutmeg & cinnamon” Photo Credit: Justin Morizono ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ oh yes…lilikoi malasadas toujours! And updated by our rising star Pastry Chef Lynette Malasada – Urfa Biber trio of malasadas, fresh lilikoi “déclinaison” of curd, chiboust, and ice cream greek yogurt parfait, candied pistachio, urfa biber peppercorn sauce Wine Pairing: Malvira, Birbet, Italy “red wine made from the brachetto grape with a slight sparkle & notes of fresh plums & berries”

Call 808-944-4714′ email chef@chefmavro.com.

Located five minutes from Waikiki at 1969 S. King Street, Honolulu,  Chef Mavro is closed Mondays.  If you’re in Hawaii or are heading there, be sure plan on dining there. It’s a culinary experience you’ll never forget and you will want to go back for more.

The Dining Diva does Dan Tana’s and discovers….

The best cannoli in the world

Dan Tana’s, www.dantanasrestaurant.com, is located at 9071 Santa Monica Blvd. in West Hollywood, 310-275-9444, reservations are a must. Valet parking is available and advised as on street parking is limited and metered.

Read more here
http://www.examiner.com/review/venerable-dan-tana-s-still-has-what-it-takes-to-attract-hollywood-s-finest

http://www.examiner.com/article/get-ready-to-rock-tonight-as-the-sunset-strip-music-festival-opens-with-the-door
 and  if you like what your read, please subscribe to the page. Thank you.

The Oregon wine trail leads to passionate Pinot Noirs

A passion for Pinots

A few years ago my husband Richard and I went an assignment, tailored made for the Dining Diva, to Oregon. The task was to find fine wines as well as check out some B&Bs and a llama farm.Of course our favorite part was the wine thing. We visited many vineyards and tasting rooms and discovered Sokol Blosser. It was love at first sip and we brought some home. Alas it was all gone until a friend sent us a gift selection.The first to open was the Pinot Noir, which as suggested by said friend, we enjoyed on a hot, sunny afternoon by our pool. Simply delicious to every last drop.Let me share a little of the wine company’s philosophy: Where does great Pinot Noir grow? Where intellect and  intuition meet. Where instinct and a meticulous nature commingle. Pinot Noir  isn’t a grape for every place, nor for every winery. It doesn’t allow for  cutting corners or letting the details slide. It reveals all, about vineyard,
vintage, winemaking technique – ultimately, about one’s willingness to engage it
in lifelong study.
For more than 35 years – since before there was an Oregon  “wine industry” – the Sokol Blosser family have been learning about Pinot Noir,  about how it best grows on their small parcel in the Dundee Hills, and what it  takes to capture the brilliance of the fruit and the essence of the land.  This  resolute quest for excellence is also expressed in their environmentally
friendly winemaking techniques, a core value for Sokol Blosser ever since the
first vines were planted in 1971.

At Sokol Blosser, growing  grapes organically and embracing sustainability in all winery operations is a  way of life. It’s no mere coincidence, however, that over the years such  practices have the happy consequence of enhancing the excellence of their Pinot  Noir.

In addition to the official recognition given to Sokol Blosser’s  environmental practices, its wines have consistently won recognition for their  quality.  Being good to the earth – farming, buying and building through the
lens of The Natural Step – is really about paying attention to and respecting  the details.

If you want to unearth some mighty fine wines and have fun doing it,  think the Oregon trail. And while you’re at it stop in and say hi to the Sokol Blossers for us.

Cheers!

sokol blosser winery

PO Box 399

5000 NE Sokol Blosser Lane

Dundee, OR  97115

Phone: 503-864-2282  Toll Free: 800-582-6668

www.sokolblosser.com | www.evolutionwine.com

Sipping vodka from VODBOX and dining at Nic’s at night

www.nicsbeverlyhills.com and

One fine dessert

A buttery filet mignon

Friday lunch at the Palm West Hollywood always a treat

We love our Friday lunches at the Palm on Santa Monica Blvd. in West Hollywood seated in our favorite booth #7 sipping mighty fine wine and devouring a three course Business Person’s lunch that’s just a little over $25 each (wine’s extra).

The Caesar salad is the best in the west , perfectly prepared in chef Humphrey’s kitchen.

Steak is always a good choice for an entrée

The fish is always cooked to perfection, too.

That’s Humphrey the best chef in the west.

We take the  super-licious, New York-style cheesecake home, it’s included in the price, too. We ate it last night, boy is it fantastically rich and tasty. Reminds me of home (NY).

A farewell to foie gras in California

a plate of foie gras at Gordon Ramsay at the London West Hollywood will be the last served in Los Angeles EVER

The Dining Diva  has never been big on foie gras, I just don’t like the taste, even after sampling it in some of the finest French restaurants of the world.Alas, Richard, my main man, doesn’t feel the same,  he loves the rich, fat-filled stuff, so we had a sort of farewell party to foie gras the other night at LA’s spiffy Gordon Ramasy at the London West Hollywood.

Chef sent out what would be the last foie gras served in California after June 30, 2012.

Read more here:
http://www.examiner.com/article/bidding-a-fond-farewell-to-foie-gras-at-gordon-ramsay-at-the-london-weho

Food news you can use from Border Grill: brunch and munch more

New unlimited small plates Border Brunch  is now available Saturday and Sunday from 11:30 a.m. to 3 p.m. at Border Grill Santa Monica…For the low price of $29.99 you can select from an smorgasboard of mouthwatering small plates, featuring Yucatan Egg Benedict, Bacon Jalapeño PBJ, Chorizo and Egg Taco, Coconut French Toast, Huevos Rancheros, Machaca Chilaquiles, and many more. Add bottomless mimosas for only $6, or upgrade to one of Border Grill’s tasty specialty cocktails like a Ginger Pomegranate Margarita, refreshing Cucumber Jalapeño Margarita, or spicy Bloody Maria. Call 310.451.1655 or click here for reservationsand find out why variety is the spice of life, and brunch, at Border Grill.Want to spend the afternoon on a foodie dream date with the hottest chefs and mixologists in Los Angeles? Join Mary and Susan at Taste of the Nation on Sunday, June 10, 2012 from 1 p.m. to 4 p.m. at The Lot in West Hollywood and experience L.A.’s top culinary talent, including Picca, ink.sack, Ray’s and Stark Bar, Umami Burger, Black Market, Tavern, STREET, Blue Cow Kitchen, Night + Market, Scoops, Short Cake, Father’s Office, Harvard & Stone, Neat, Brewery Ommegang, Craftsman Brewing, and the list goes on and on and on. Border Grill is excited to partner with Alaska Seafood and Cacique cheese–with each contributing $10,000 to Share Our Strength’s No Kid Hungry campaign. So get your taste buds ready for some wild, sustainable Alaska Halibut Veracruzano with jalapeño, tomato, olive, oregano, and white wine garlic broth, as well as a Squash Blossom Quesadilla, featuring a dynamic trio of manchego, panela, and cotija cheeses by Cacique. Click here for tickets and more info.

	Border Grill Las Vegas at Mandalay Bay Resort & Casino, Las Vegas, 702.632.7403 Border Grill Downtown LA | 445 S. Figueroa St., Los Angeles, 213.486.5171 Border Grill Santa Monica, 1445 4th St., 310.451.1655 Border Grill Stop | 601 S. Figueroa St., Los Angeles, 213.244.6861

Where to get the best Caesar salad in Los Angeles

Find the answer here:
http://www.examiner.com/travel-diva-in-los-angeles/tossed-to-order-at-the-palm-the-best-caesar-salad-los-angeles

Coupa Cafe brings a taste of Venezuela to Beverly Hills

Coupa Café – a casual urban oasis in the heart of Beverly Hills.

Though it’s been open for six years now, the Coupa Cage is somewhat of a well-kept secret in Bev Hills, a few doors down on Canon from the always-bustling Wolfgang’s Steakhouse (no relation to Puck).

Now, however, new energy has been infused into the family-owned operation by vivacious Camelia Coupal who grew up in Venezuela but went to Stanford University like her siblings. The Stanford connection is key since Coupa’s first U.S. store opened in Palo Alto a few doors down from Facebook’s first office.

The restaurant was known for its coffee–the family roasts its own java from local sources in Venezuela and ships it to the U.S–and the original Facebookers bought their joe there. (“The Social Network” movie accurately depicted Facebookers with Coupa containers.) Needless to say, this Coupa Cafe’s coffee, a hearty, dark roast, is miraculous. We went to Coupa Café last night and sampled a variety of Venezuelan dishes, which tend to be heavy on cheese and pastry-type crust.

The Cachapas were fresh corn griddle pancakes with a dollop of queso de mano, a typical Venezuelan fresh cheese, on top. Asado Negro was slowly cooked beef served with roasted garlic mashed potatoes, mesclun greens and goat cheese. Polvorosa de Pollo tucked shredded chicken inside a crumble pie crust. Unlike other Latin American styles, Venezuelan food isn’t overly spicy but some dishes tend toward sweetness, which is an acquired taste outside the dessert course. For dessert, we shared delicious Tres Leches, an amped-up version of the Latin American standby of cake soaked in three kinds of milk (condensed usually being one, though Cecelia said the famil

y recipe is a secret).

Coupa’s famous coffee would have been the perfect ending, but instead we brought a bag of beans home. This is the only restaurant in the world outside Venezuela where you can enjoy the nation’s shade grown, handpicked, sun-dried, fair trade organic single estate Arabica coffee beans. That’s because the country’s current regime does not allow the export green beans. We ground and brewed it this morning and it was kick-ass fantastic. Coupa Café was conceived by the Coupal family in the late 1980s as a result of the desire to revive the tradition of the excellent quality Venezuelan coffee that was lost during the oil boom years. They opened the Arabica Coffee Company, the roasting company of Coupa Café, in Caracas, Venezuela in 1990. Coupa Café opened its doors in Palo Alto, California in 2004, followed by a location two years later in Beverly Hills.

There are a total of 6 locations, most of them on Stanford’s campus. Coupa Café Beverly Hills is located at 419 North Canon Drive – Beverly Hills, 310-385-0420. It’s open daily for breakfast, lunch and dinner with a nightly happy hour from 5 to 7 p.m.

A Porterhouse steak for two at BLT is a carnivore’s dream

Steak doesn’t get much better than this which the Dining  Diva devoured last night, with the help of her husband of course (that’s Richard) at BLT on Sunset Blvd. in West Hollywood (for those who know, it’s the former Le Dome).

With a side of sensational mushrooms and a bottle of  Lewis Chardonnay, it was all great.

Great place for a Valentine’s Day dinner too, but don’t expect quiet, this place roars with carnivores.

BLT at Sunset Plaza

The Dining Diva dings Spago for Thai salad misfire

All good things come to an end. Well some, anyway.

 After superb many  lunches  (and dinners) at Spago, a whole bunch enjoyed especially during the bi-annual DineLARestaurant Week, we had a major misfire yesterday at Wolfgang Puck’s Beverly Hills haunt of the rich and famous.

OMG, the Thai chicken salad was abominable.  Abominable I tell you. Granted it’s only $19 but it has always tasted great, with Asian spices and peanuts and fresh ingredients. This one had most red and white cabbage, a few sickly strands of lettuce and NO flavor.

Richar’d price fixed, dineLA lunch was a cut better but n0t nearly as good as other times. The salmon was good, not great. The dessert trio was pretty awesome though.

Me thinks Wolfie’s spending too much time as his new restaurant at the recently reopened Hotel Bel Air (www.hotelbelair.com) and not enough time quality controlling his golden egg in Beverly Hills.   Should you read this Mr. Puck, your presence is needed.

Spago was jam packed with the usual Friday lunch crowd, and as always, new faces of tourists. The service was good. And in deference to the chefs, when I complained to the manager about the salad (he stopped by the table and asked how things were so I had to tell the truth), he took it off the tab. Quite galantly at that, never said a word just wasn’t on the bill when Richard paid.

Still there is no excuse for a misfire at Spago. Wolfie, you need to be there more often………………………………………………….

Okay, the Diva does Chipotle but not football still had to pass this on

 

Fajita Burrito from Chipotle

Okay, the Diva does eat at Chipotle once in awhile. In fact the last time were in New York staying at the Palace Hotel, we walked down the street up and picked up some Mexican food to go and ate it in our suite with some wine and beer (the former for the Diva). We had been eating out a lot and it was just so cool to take out food into a lavish suite.

Anyhow the fast food chain that dishes out some darn good south of the border fare is having a Super Bowl special I thought I’d pass on, here goes:

 Chipotle Mexican Grill will be serving its customers burritos for half the price and none of the ad spend. Through its upcoming February 5 promotion, “The Super Big Internationally Televised Professional Football Bowl Game Half Price Party in a Box,” Chipotle is offering a half-price deal for those who use the Burritos by the Box ordering option found on www.Chipotle.com   on Sunday, February 5, 2012.

 Chipotle is famous for its irreverent style and genuine interaction with customers to build loyalty. Using its social media channels, website, and in-store posters that allude to the nation’s largest sporting event but do not name it, Chipotle is encouraging customers to make it a party by ordering six or more burritos using the Burritos by the Box order form, all the while end-running the advertising hoopla that has become such a big part of pro football’s biggest game.

 “Chipotle has never been one to follow the crowd when it comes to the food we serve or the way we market our restaurants,” said Chris Arnold, communications director at Chipotle. “We’re more interested in making great tasting food from the best ingredients we can find in a way that is affordable and accessible to everyone.”

 To participate in the “The Super Big Internationally Televised Professional Football Bowl Game Half Price Party in a Box” promotion, Chipotle customers can log onto www.Chipotle.com and download a Burritos by the Box order form from the nearest Chipotle location. The order form allows customers to identify how many chicken, steak, carnitas, barbacoa or vegetarian burritos they would like to order. The burritos come packed in a box with handles for easy transportation, along with sides of sour cream, chips, medium tomatillo-green chili salsa and freshly made guacamole.

 This offer is only available Sunday, February 5, 2012 on orders of six burritos or more. For orders of 50 burritos or more, please allow at least 24 hours notice prior to pick up. The maximum order accepted is 100 burritos.

 

 

About Chipotle

 

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that—where possible—are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. A similarly focused people culture, with an emphasis on identifying and empowering top performing employees, enables us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and currently operates more than 1,100 restaurants. For more information, visit Chipotle.com.

It’s good to be “Koi” on Valentine’s Day

One of Los Angeles’ most romantic restaurant is spreading the love on Valentine’s Day with special drinks and menus for couples:

The room fosters a  fun, sexy vibe complemented by a  tongue-in-cheek White Kiss Roll (Yellowtail, Scallion and Cucumber Wrapped in Soy Topped with Sliced Halibut & Tomatoes with a Lemon Lime Ume Sauce), the whimsical Trio Platter (5-Layer Chocolate Cake, Macaroon Ice Cream, Chocolate Covered Strawberry) and the Koi Crush martini (Vanilla Vodka and Strawberry Liqueur topped with Pineapple and Cranberry), among others.

Koi’s V-Day specials are available Friday, Feb. 9 – Tuesday, Feb. 14 at its Los Angeles location (730 N. La Cienega Blvd.)..

 Valentine’s Day 2012 Specials

 White Kiss Roll – $22

Yellowtail, Scallion and Cucumber Wrapped in Soy Topped with Sliced Halibut & Tomatoes with a Lemon Lime Ume(Plum) Sauce

 Heirloom Tomato & Shrimp Cocktail with Sweet Yuzu Vinaigrette – $14

 Tuna Caprese – $16

Buffalo Mozzarella, Garlic Oil, Balsamic & Soy

 

Oven-Roasted Snapper with Habanero Dashi Salsa – $22

 Dessert

Trio Platter – $15

5 Layer Chocolate Cake, Macaroon Ice Cream, Chocolate Covered Strawberry

 Tres Leches Cake – $12
Poached Cherries and Cherry Chocolate Sorbet

 Champagne Chocolate Mousse Cake – $12

Raspberry Bon Bon and Raspberry Coulis

 

Drinks

Koi Crush – $12

Vanilla Vodka and Strawberry Liqueur topped with Pineapple and Cranberry

 

Cafe Muse: an inspired vegan heaven

The vegan fare is fantastic. The artistic ambiance brings out your inner muse at this  semi-funk  cafe on Santa Monic Blvd. in Hollywood where your Dining Diva dined last night with Richard, of course.

My rice bowl with grilled and garlicky tofu was amazing, washed down with two $5 glasses of house Chardonnay (it was happy hour which runs until 7Pm, we ate early because we were headed to see a play Pulp Shakespeare (a parody of Pulp Fiction done in Shakespearan speak which was more like a Shakespearean tragedy to me. It’s at a local, little theater called Footlights).

Here’s my rice bowl:

Cafe Muse, 6547 Santa Monica Blvd., 323-464-6873 and they have free WiFi!

Friday lunch at the Palm in West Hollywood

Starts with a good Chardonnay

Continues with the best Caesar salad in town

That’s some burger!

Move on to some mighty fine, perfectly cooked asparagus……

 

 

 

 

 

 

 

 

 

 

Finish with cheesecake (not seen here, we doggie bagged it to bring home). And some delicious fish…..

 

Best priced lunches in Los Angeles at the Palm on Santa Monica Blvd. in West Hollywood, www.thepalmrestaurant.com.

 

Dinner and theater on Melrose Avenue

Crispy broccoli and cheddar risotta balls at Village IdiotSteak and potato pie--real comfort food

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Village Idiot fish and chipsHoliday sketch and impro show at the Groundlings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Holiday sketch and impro show at the Groundlings

Now that was a fun date night. The Groundlings, www.groundlings.com;  Village Idiot, www.villageidiotla.com, both located on Melrose Avenue in Los Angeles just a few blocks from each other (Village Idiot’s at 7383 and Groundlings at 7307).

 

 

 

 

 

Steak and potato pie--real comfort food

Would you pay $8 for iced tea even if it’s called an “Arnold Palmer”

Your Dining Diva had lunch at TheBlvd at the Four Seasons  on Wilshire Boulevard in Beverly HIlls yesterday. While the occasion was pleasant, seeing a friend and celebrating a birthday, the service exceptional, the prices were shocking.

I mean please $8 for an iced tea just because it’s called an “Arnold Palmer”. A $5 charge to split our $27 Greek Salad (and a small one at that) and 14 bucks for tomato soup.

Sure the restaurant is lovely and all decked out for the holidays and our service was excellent, but how can even the Four Seasons get off charging that much. And we won’t even go near wine (a glass of a good one was a staggering $25!).

If you got the budget, do go there,  if you can’t afford  it, go anyway to take a look a the striking lobby all done up  for Christmas

The Dining Diva at Pinto Bistro in Studio City

Tart tatin for the man

Starting the meal, should have taken my glasses off, thought Richard was just shooting the plate, oh well.

What a meal at Pinot Bistro on Ventura Blvd., in Studio City, California…we went on Sunday as part of the DineLARestaurantWeek promo where you get three course meals for nearly half the going rate at more than 300 restaurants from LA to Orange County.

Arugula saladWonderful whitefishCool cod dishAt Pinot Bistro there is no corkage free if you bring you own wine, so we took a bottle of Lewis 2002 Chardonnay that went well with all of the above.A trio of sorbets for the DivaTart tatin for the manCool cod dishWonderful whitefish

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Kraft Philadelphia Cream Cheese Recipes

 Kraft and Paula Deen’s Real Women of Philadelphia online community have shared some of their favorite quick and easy recipes with Philadelphia Cream Cheese to cook a delicious meal in less than 30 minutes.

 Quick and easy recipes include:

 · Santa Fe Chicken Tacos With Avocado Cream · Hidden Veggie Garlic and Bacon Pasta · Easy Chicken Flautas · Cheesy Beef and Potatoes More delicious and easy-to-prepare dishes like these are featured on Paula Deen and Kraft Foods’ online community – Real Women of Philadelphia and in their cookbook Real Women of Philadelphia: The Cookbook which can be purchased online at http://www.Lulu.com.

A letter from Chef Mavro–Hawaii’s best restaurant

                                             Aloha!  If you’re planning a trip to Waikiki, Hawaii in the near future, make plans to go to the    Dining Diva’s favorite restaurantL: Chef Mavro. Here is his story:

Chef Mavro at work

 ”We’re bringing back some of our “Greatest Hits” recipes to celebrate the 20th anniversary of Hawaii Regional Cuisine,” Chef Mavro. Check out six-course “Greatest Hits” Menu Reserve your Table 24/7  in this letter… “Greatest Hits” Menu Starts Aug. 30 Wine Spectator “Best French Chefs in America” Letter from Chef Mavro – his HRC story  “Greatest Hits” menu starts Tuesday, August 30, ends September 25th Day Boat Snapper Baked in a Hawaiian Salt Crust, served tableside Fans of Chef Mavro’s Day Boat Snapper baked in a Hawaiian Salt Crust will be thrilled to hear that this original recipe will be the centerpiece of a “Greatest Hits” menu starting Tuesday, August 30 and ending a short time later on Sunday, September 25.

 Snapper Baked in a Hawaiian Salt Crust, Ogo-Fines Herbes-Tomato was created by Mavro in 1989 and selected by award-winning food writer Alan Richman for his GQ magazine “Ten Best Recipes of the Year.” It is served tableside with the fragrance of rosemary wafting up as the salt crust is opened to reveal the fish. “We’re bringing back some of our most famous farm-to-table recipes to mark the 20th anniversary of Hawaii Regional Cuisine,” comments Mavro.

Let the arguing begin on which recipe is THE favorite! Some would swear by Ahi Tartare & Caviar, others the Keahole Lobster Risotto, and still others the more recent Big Island Goat Cheese Mousse, arugula with Mavro’s new one-minute strawberry jam. The new beef recipe became an instant hit and who can dine at Chef Mavro without being tempted by the famous Lilikoi Malasadas? Photo Credit: John De Mello Check here for all the details and of course the exciting new wine pairings.

 

 

 

 

 

Menu prices remain the same with the six-course “Greatest Hits” at $128, the three-course at $75 and the four-course at $85. **Menus are flexible and recipes can be moved from one menu to another.  September 2011 issue Most important French chefs working in America ~

 Wine Spectator magazine recognizes Chef Mavro among the eleven most important French chefs working in America – others include Alain Ducasse, Daniel Boulud, Pierre Gagnaire, Eric Ripert & Joel Robuchon The September 2011 issue of Wine Spectator Magazine honors Chef Mavro as one of the eleven “most important French chefs working in America today” noting that “They all work at the top of their field, and each brings the mastery of French technique to the tastes and bounty of North America.” The magazine describes “Chef Mavro restaurant in Honolulu is one of the most acclaimed restaurants in the United States.” “I’m excited for Hawaii to be on the Wine Spectator map and to be one of the chosen eleven! My cuisine combines French technique and a passion for wine pairing with Hawaii’s regional influences,” comments Mavro. In addition to Chef Mavro, the other chefs in this select group are: New York – Alain Ducasse, Adour; Daniel Boulud, Daniel, and Eric Ripert, Le Bernardin; Philadelphia – Georges Perrier, Le Bec-Fin; in Chicago Jean Joho, Everest; Las Vegas – Pierre Gagnaire, Twist, Joel Robuchon, Joel Robuchon Restaurant, and Guy Savoy, Restaurant Guy Savoy; San Francisco – Hubert Keller, Fleur de Lys; and Pasadena – David Feau, The Royce at the Langham. Chef Mavro is often rated with these and other top chefs including the current Gayot “2011 Top 40 Restaurants in the U.S.” where his restaurant is the only winner in Hawaii in the company of The French Laundry and Gary Danko in California; Per Se, Jean Georges, Le Bernadin and Eleven Madison Park in New York; Joel Robuchon in Las Vegas; and Alinea and Charlie Trotter’s in Chicago. Chef Mavro restaurant also holds Gayot’s only Three Toques 18/20 rating in Hawaii and the American Automobile Association Five Diamond award. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lilikoi Malasadas, guava coulis, pineapple coconut ice cream ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Letter from Chef Mavro – a founding member tells his story of Hawaii Regional Cuisine (HRC) On a beautiful Sunday in 1991 Shep Gordon, a famous Hollywood agent, invited some Hawaii chefs for a party in his beach house in Maui. He might have had something in mind, because he invited also some farmers, growers and Hawaii Department of Agriculture authorities. Even Roger Vergé (Le Moulin de Mougins in France) flew in at Shep’s invitation. We had a fantastic time cooking and eating together. I was asked to prepare a bouillabaisse the signature dish of my birthplace Marseilles. I was pretty nervous because I knew Roger from my time in France and he’s a tough critic. As usual this recipe takes hours of careful attention to all the details. When Roger tasted my dish and declared it was as good as Chez Tétou on the Cote d’Azur (the bouillabaisse temple) my heart leaped out of my chest! A big moment in my life. At the end of the day we all realized that something big was going on! We were putting down the first stone of the Hawaii Regional Cuisine edifice. There were twelve of us (alphabetically): Sam Choy, Roger Dikon, Mark Ellman, Beverly Gannon, Jean Marie Josselin, Peter Merriman, Amy Ferguson Ota, Philippe Padovani, Gary Strehl, Alan Wong, Roy Yamaguchi, & me. We are very different by ethnicity, style and technique but we have the same goal. Cooking from the local market with local influences.

 A few weeks after; our next gathering to visits farmers & grower on the Big Island concluded with a meeting where we decided to create HRC and to publish a cook book.

The rest is History… We worked closely with local farmers to get all the ingredients which were missing in Hawaii such as haricot verts, fresh herbs, asparagus, mushrooms, vanilla, sea asparagus, baby greens, baby vegetables, organic produce… I was the first customer of Kurt & Pam Hirabara. They grow baby greens in Waimea on the Big Island. I found the quality very similar to the quality of baby greens and baby vegetables I was using in Provence from the farmers in Marseille and upcountry Nice. I remember Kurt sent a bouquet of fresh chervil to my kitchen to convince me of the quality of his production. Say no more! I was ready to buy everything. The exciting Honolulu fish auction!

How many times have I taken journalists and others to meet Brooks Takenaka, general manager, and see the most beautiful fish handled with so much care from the fishing boat to the auction to my tables. And the months I spent producing the vertical fish tasting with the State’s Ocean Resources Division to build a market for lesser known species. A big part of the story.

David & Barbara Sumida didn’t need me to promote their watercress. They were already producing more than 80% of the watercress consumed in Hawaii. I remember their father Masaru who used to say “in life do only one thing but do it great!” This is what he did, watercress and only watercress; but by far the best watercress in the world! I promoted fresh water Kahuku blue prawns.

My friend Brent Burkott who was running a prawn farm in Kahuku had to deliver every day (including Sunday) the prawns alive to the restaurant. Since the flesh life of prawns is very short; he had to transport the prawns alive in a running tank on the back of his truck. The prawns were cooked a la minute and served basically alive. Brent had to physically fight with thieves who tried to steal the crustaceans from his ponds. He was working on his aqua farm with the same conviction and love as we cook. I promoted the first beans of Hawaiian Vanilla produced by my friend Jim Reddicopp. Jim moved on from a successful travel tour agency career to grow vanilla on the Big Island. He relocated with his wife and children from Honolulu to the Hamakua coast in the middle of nowhere. He grows from his property an outstanding quality of vanilla. His hard work, motivation and determination are legendary and I am very proud to be associated with the start of his venture. We share the same passion with our farmers, we speak the same language; only the freshest.

Ma’o Farm, Hawaii Island Goat Dairy, Hamakua Heritage Mushrooms, North Shore Big Wave and WOW Farm tomatoes, and over the years so many others each very important but too many to name here. I always say to my cooks, “I buy only the best ingredients for you! Please don’t kill them!” HRC revolutionized the Hawaii restaurant scene. We buy local and promote the products of our farmers, growers and fishermen. We created a new market, boutique farms are flourishing, farmer markets are opening everywhere, locals and visitors have developed an appreciation for Hawaii’s fresh ingredients.

Chef Mavro, 1969 S. King St., Honolulu, just outside Waikiki, 808) 944-4714 :  chef@chefmavro.com,

 

The Dining Diva Does Lexington Social House in Hollywood

The Diva at the door

Dessert of cookies and ice cream sandwichesA star is born in HollywoodRatings:Ambiance a 10; food a 8; service an 8, experience a 10.Feel: hip, young, vibrant, chic and cool.Location: Hollywood & Vine, 1718 Vine., 323-461-1700, http://www.lexingtonsocialhouse.com. The Diva at the doorpork bellies are a signature dishIn praise of Caesar saladThe menu

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The menu

 

See full article:
http://www.examiner.com/travel-diva-in-los-angeles/lexington-social-house-la-s-hot-new-hangout-review

Richard at LSH

The Dining Diva’s About to Do Lexington Social House

Lexington Social House

It’s the hottest show in Hollywood, Lexington, a social house, touted as offering fine cuisine in a casual, relaxed atmosphere and wh ere rustic modern American cuisine is created by  executive chef Mette Williams’. Her menu looks divine and is said to reflect her personal food style and a market-driven approach. “I cook from the heart using the best ingredients I can find. I feel that it only needs to be highlighted with a few spices, sauces, vinegars to really make it spectacular.”

I can’t wait to try it.  Even the 10,000 square foot room sounds fab  with its infusion of elegance and modern flair, incorporating exposed brick, custom wind chime-esque lighting fixtures, and pressed tin ceilings.

The focus here is food, but there’s also emphasis on adult beverages and late night revelry amped up by top DJ’s two nights a week where patrons can dance the night away.
The owners:
Dynamic brother-sister duo Jeremy and Junella Chin—a New York real estate developer and doctor respectively—teamed up to create Lexington with the help of Choice Hospitality Group. The focus is on bringing people together to celebrate fresh, delicious food, cocktails, fantastic music, and most importantly, good company. Lexington is located in the heart of Hollywood, California smack on famous Vine St. at the intersection of the stars. 1718 Vine St, ( 323) 461-1700, www.lexingtonsocialhouse.com/

Review tk soon, so keep coming back or check out:
http://www.examiner.com/travel–diva-in-los-angeles/patti-pietschmann

Street Scenes

The Diva dined at Susan Feniger’s  Street last night–what a meal…

 

 

 

 

 

 

 

 

 

 

 

 

Read the full story here:
http://www.examiner.com/travel-diva-in-los-angeles/street-smarts

Canter’s Deli Dishes Out 80 Cent Corned Beef on Rye

While the Dining Diva doesn’t do corned beef sandwiches, she knows plenty of  people who love them especially the ones prepared at Canter’s famous Jewish Deli on Fairfax in Los Angeles.

Well Alan Canter and Terri Bloomgarden, co-owners of Canter’s Fairfax announced that on Tuesday, July 12th 2011 from 4:00 P.M. to Midnight , they will dish out their  famed Corned Beef Sandwich on fresh baked Rye Bread with a Canter’s made Pickle, taste of Potato Salad and a Chocolate Chip Rugula for 80 cents (limit one per customer).

The partners said, “This is Canter’s way of saying “Thank You” to the loyal customers who have been coming for eight decades.”

Lots of celebs go and have been to this place that’s open 24 hour 7 days and began as a family run delicatessen and restaurant in 1931 in Boyle Heights and moved to Fairfax in 1948. The restaurant is now run by multi generations of the Canter family.

Last year Canter’s Deli launched Canter’s Truck (www.canterstruck.com) serving the deli’s famous sandwiches and baked goods all around the Los Angeles area. The truck schedule and locations can be found on Facebook or Twitter at @canterstruck.

HUNGRY? WE’RE ALWAYS OPEN

Check Out The Dining Diva’s Fig&Olive Review

 The food  made us swoon and so did the decor and ambiance at LA’s Fig&Olive, a NY transplant that hit the town running.

The Diva gives it 5 stars. Please read the full review at:
http://www.examiner.com/travel-diva-in-los-angeles/fig-olive-brings-back-the-golden-age-of-dining-los-angeles-review-slides

Fig & Olive Next on the Diva’s Dining Schedule

The Diva’s finally goijng to Fig & Olive, the hot spot just off  LA’s trendy Melrose Avenue on Melrose Place,  that everybody is raving about. I know, it’s taken me awhile, but hey I have lots of restaurants and places to cover.

The restaurant, which open in March, is loated at 84900 Melrose Place,  check out the  yummy sounding menu:  www.figandolive.com.

This is the  first West Coast location of the acclaimed New York-based FIG & OLIVE kitchen and tasting bar. Situated within an expansive 8,000-square-foot, split-level space on the corner of Melrose Place and La Cienega Boulevard
in West Hollywood, Executive Chef Pascal Lorange will introduce a menu of refined elegance with classic flavors and the highest quality of ingredients inspired by the Riviera and coastal regions of the Mediterranean.

The Dining Diva Does Cafe La Boheme

 

Chandeliers set the mood for an operetta of flavoars

The Asian-influenced  menu at this classically-decorated WeHo restaurant stages an operetta of flavors from a fabulous vegan tofu sprinkled with sesame seeds to prefectly prepared fish .

Here’s a few items to chew over:

Pan Seared Scallops      24
edamame, pea tendrils, yuzu orange beurre blanc
Miso Glazed Salmon      23
shiitake basmati rice, bok choi, spinach sauce
Seared Pepper Crusted Ahi Steak      25
wasabi potato purée, soy ginger sauce
Roasted Free Range Chicken Breast       19
haricot verts, fingerling potatoes, smoked bacon, basil butter sauce
Sesame Tofu Steak       15

Tasty tofu

garlic broccolini, steamed brown rice, lemon soy sauce
Berkshire Pork Chop      23
garnet yam purée, sautéed brussels sprouts, apple cider jus
Herb Marinated Hanger Steak      21
garlic mashed potatoes, glazed green beans, balsamic steak sauce
Grilled Angus New York Strip      30
herbed shoestring fries, arugula salad, blue cheese butter
Filet Mignon      MP
ask your server for today’s set
S I D E S 
steamed brown rice      3
herbed or spicy fries      6
bacon cheddar au gratin potato       6
garlic, wasabi or yam purée      6
sautéed spinach, green beans or broccolini      6
grilled or steamed asparagus      6
four cheese mac n cheese      8

H O U S E   M A D E   D E S S E R T S 
Darcy’s Warm Valrhona Chocolate Cake
valrhona chocolate sauce, vanilla bean ice cream
Butterscotch Pudding
bittersweet chocolate mousse, whipped cream, shaved chocolate
Warm Blueberry Crostata
meyer lemon ice cream
Vanilla Bean Panna Cotta
poached rhubarb, strawberries, black pepper tuile

There’s a nightly happy hour (5 PM to 7:30 PM) with half off on  fun bites and sandwiches and drinks; and on Monday’s it’s half off on all wine.  
Examples:
Draft Sapporo | Anchor Porter | Franziskaner Hefe Weisse ~ $4
House Red | White Wine | Red Sangria ~ $5
Well Drinks ~ $5 Sky Infusions ~ $5
S I G N A T U R E C O C K T A I L S
La Bohème Infusion
Café La Bohème’s signature specialty drink, made with premium infused vodkas,
and our secret mix of fresh fruit juices.
French Pear Martini
Grey Goose La Poire and St Germain liqueur shaken and topped
with a dash of champagne. Voila!
Oranje-gina
Ketel 1 Oranje vodka, melon & mango liqueurs, a splash each of
orange and lime juice, shaken and served up.
Santa Monica Sidecar
Our top shelf Sidecar combines Remy Martin VSOP Cognac, Cointreau,
fresh lemon juice and sugar, shaken and served up.

Mango Mojito
A tropical take on a Cuban staple! Caribbean light rum with natural simple syrup,
fresh limes, fresh mint, and mango puree with a splash of soda water.
Maribel
Ciroc Coconut vodka with a splash of Chambord Liqueur and pineapple juice, 
served chilled up and you’re on your way to the Islands!
Love Potion # 9
Godiva chocolate raspberry vodka, muddled fresh

Address:  8400 Santa Monica Blvd; West Hollywood, 323-848-2360 Reservation:

360 degree view:

http://cafelaboheme.everyscape.com/
 

(If you haven’t joined Open Table do it now, it’s free and you get credit back and top tables in town).

 

Can You Say Designer Pizza at the Hotel Bel-Air

Wow! Wolfgang Puck’s been hired to handle the food at the Hotel Bel-Air when the exclusive enclave of pricey rooms, villas and suites re-opens after a major facelift in October.

Wolfie will have a signature restaurant called guess what? “Wolfgang Puck at Hotel Bel-Air–how original, and he’ll be carefully controlling room service and all the in-house F&B. Can you say, “designer pizza”? After all, it’s the Italian pies that put the chef on the map when he opened the original Spago in West Hollywood many moons ago.

As any informed foodie knows that spot’s long gone, replaced by Spago Beverly Hills–probably one of the most  successful of Wolfie’s empire and ginormously popular with super stars, moguls, mavens and visitors who venture there in hopes of seeing stars.

Table aren’t as hard to score as they once were  thanks to the recession. There’s was a time when you could only get in at  hours like 6 PM unless of course you were somebody or knew what name to drop.  Spago’s worth the money though, it’s consistently excellent. I go there often, especially since said recession when it’s easier to get a table. We’ve even managed  to get a primo booth a few times. Saw a lot of celebs, too. Contrary to popular belief they actually eat the food. Even anorexics can’t resist it.

Anyhow dear readers, just thought you’d like to know about this culinary developement.  I can’t wait for Hotel Bel-Air to reopen. We’ve enjoyed many good meals and overnights there and hope  to do so once again.

For more information check out my column at:
http://www.examiner.com/travel-diva-in-los-angeles/wolfgang-puck-takes-his-toque-to-the-hotel-bel-air

Asia de Cuba

$5 valet parking and $5 cocktails unheard of prices in Los Angeles

LA has many claims to fame, the least of which is being home of  some of the  country’s most expensive parking lots.  It’s not unusual to shell out anywhere from $10 to $20 and more  for the privilege of having a valet whisk your car off to some remote spot on the street– or Lord knows where– while you have drinks or dinner at your favorite restaurant.

Which is what makes Asia de Cuba’s summer special all that more appealing.  The restaurant, located in Mondrian Hotel on the Sunset Strip in West Hollywood is kicking off the season with  “Out of Office Fridays”  that include not only $5 valet parkig, but an equal number of bucks for drinks and snacks on Friday afternoons from 1 PM to 4 PM.

Out of Office Fridays Menu highlights include tangy tuna pica, crunchy crab croquetas, yummy lobster Shiitake potstickers, and signature Mojitos to wash it all down. To add to your summer fun the restaurant is also offering a special Sunday Brunch for $39.50 from 10 AM to 3 PM designed to delight your senses with pastries, Asia de Cuba’s classic brunch entrees, and a decadent dessert buffet boasting their Cuban Opera cake, carrot cake and various cheese cakes to name a few. And to quench your thirst there’s bottomless Sake Sangria – a summertime cocktail loaded with fresh fruit (image below), or for the more traditional taste, endless Bloody Marys and Mimosas.

Foodie Alert! Fab Wine Dinner at La Cachette coming soon

Bon Appetite

 

  

The brains behind the bistro, Jean Francois Meteigner relocated and reinvented his west LA restaurant, La Cachette Bistro in 2009.  The results were phenom. People seemed to prefer the fare  in Santa Monia which is lighter, Frenchier and well, bistroish. 

I love it for lunch, but it’s also great for happy hour when he serves French Tapas– small plates of Heavenly Bites including Dates stuffed with Gorgonzola with Crispy Prosciutto, Foie Gras with Polenta, Swordfish Belly with Wasabi and Dark Chocolate & Caviar Truffles with Crème Fraiche.

The bar buzzes by night on the enclosed patio as locals saunter in after a day at the office, beach, bicycling on the strand and all those things that Santa Monia denizens do. 

The restaurant is located at 1733 Ocean Avenue in Santa Monica…a stone’s throw from the beach.

The Dining Diva Does Cleo at the Redbury

Cleo at the Redbury offers a feast for foodies and scenesters  

Theda Bara as Cleopatra

 Cleo at the Redbury Hotel–a chimerical spot named after, you guessed it, Cleopatra, greets guests with a large photo of Theda Bara fom the 1917 eponymous movie. You will see from the slide show all the other pictures that line the walls.

The joint jumps with a youthful vibe fueled by specialty drinks and copious portions of Middle Eastern food served family-style at the tables.  

Our hosts selected the menu and every bite was delicious from the “mezzes” to the flatbreads and seafood.  A hummus with Tahini  cucumbers and yogurt  prepared the taste buds for platters of chicken and beef kebabs, lamb,  hangar steak fish, flatbreads,  salads, and desserts—all great.

 The  menu choices are dizzying and relatively inexpensive with grilled tuna  or daurade going for $15, flatbreads served with mushroom and gruyere for just $13, cous cous for $11, hanger steak for just $15 and wines offered from $8 to $12 a glass, but fairly high by the bottle with many in the $30 and $45 range.

 There’s also cocktails bottled and draft beers and specialty drinks like Cleo kiss (Tanqueray gin, crushed cucumber, pomegranate juice, lime and a splash of Martini and Rossi Prosecco and a Medusa’s Bite (Hennessy Cognac, Domaine Canton, crushed Conchord grapes, lemon and Ginger Ale).

 

Cleo’s definitely youth-driven but everybody’s welcomed by an efficient and friendly staff and fun barkeeps. It’s the perfect night out for locals, tourists and to take out-of-town visitors for a taste of hip and happening Hollywood.

 Cleo at the Redbury, 1717 Vine, Hollywood, 323-962-1717, www.cleorestaurant.com

A Love Affair With Pinot Noir

The Dining Diva loves a good pinot and it appears she’s not alone. Check this

 Pinot Noir lovers spoke out loud and clear at the 9th Annual Pinot Noir Summit. In an unmistakable statement of preference, they embraced wines of elegance and varietal authenticity rather than burly Syrah-like Pinots, the muscular Pinot Noirs made popular by a few influential reviewers and their publications.

Over 350 adventurous Pinot Noir lovers, seeking true splendor in the glass, experienced and evaluated 64 luscious Pinot Noirs in a blind tasting at the Pinot Noir Summit on February 26, 2011 at the Hilton San Francisco. The award-winning wines were selected by a professional panel in a series of blind tastings from a field of 367 wines. The wines at the Pinot Noir Summit represented the best of the best from this year’s Pinot Noir Shootout.

In a distinctly different format and atmosphere from other wine-tasting events, attendees blind taste the wines and pit their palates against the expert judging panel. The wines are divided into 2 groups of 32 wines each. Comparative results: White Group – Purple Group

The Shootout is the only competition where the judges’ conclusions are put to the test by an unbiased panel of wine lovers. All results and comments are gender specific.

9th Annual Pinot Summit Results:

Men:

First Place

Bouchaine 2008 Estate Pinot Noir, Napa Valley-Carneros

Second Place

McIntyre 2008 Estate Pinot Noir, Santa Lucia Highlands

Third Place

DaVine Cellars 2007 Pinot Noir, Santa Cruz Mountains

Women:

First Place

Steele 2008 Bien Nacido Vineyards Pinot Noir, Santa Barbara County

Second Place

Leveroni 2009 Seven Oaks Vineyard Pinot Noir, Sonoma Valley

Third Place

Portalupi 2008 Russell Family Ranch Pinot Noir, Paso Robles

Shootout Panel Results:

Men:

First Place

Chamisal 2008 Estate Pinot Noir San Luis Obispo, Edna Valley

Second Place

Lucienne 2007 Lone Oak Vineyard Pinot Noir, Santa Lucia Highlands

Third Place

Expression 39 2009 Annahal Vineyard Pinot Noir, Anderson Valley

AND

Woodworth 2008 Estate Pinot Noir, Temecula Valley

Women:

First Place

Mueller 2008 Emily’s Cuvee Pinot Noir, Russian River Valley

Second Place

Coghlan 2009 Pinot Noir, Santa Rita Hills

Third Place

Fess Parker 2008 Pinot Noir, Santa Barbara County

Women delegates at the Pinot Noir Summit selected Pinots viewed as silky, elegant, velvety, and well-balanced by the female judges, wines displaying finesse over structure.

9th Pinot Noir Shootout and Summit Awards

Comments and scores by gender at AFFAIRS of the VINE by March 26th

Unique aspects of the PN Shootout:

• The most comprehensive and focused tasting of Pinot Noir in the U.S., utilizing an incredibly diverse panel of experts.  
• Just 32 wines are tasted by the experts per day, allowing the judges to be completely immersed, focused and fair to the wines.  
• There’s no palate fatigue as a factor.  
• The wines are tasted completely blind without reference to appellation, vintage or price.

Oceania’s Marina Dishes Out Food Fit for A Diva

Oceania Cruises new 65,000-ton, 1, 250 passenger Marina serves food fit for a diva. In all my years of cruising I’ve rarely found food as consistently delicious as I did on a 15-day Panama Canal Cruise on t his remarkable ship.

There are actually 10 dining venues to choose from: the Grand Dining Room, Red Ginger, Jacques, Toscana, Polo Grill, Terrace Cafe, Waves, Prive, La Reserve and room service.   All but Prive and La Reserve are free. Prive costs $1000 for a table of 10 and La Reserve has a $75 per person wine pairing free attached.

The Diva at Polo Grill

 

Pork at Jacques

salmon tartar

Sole Tempura at Red Ginger

Thai beef salad Red Ginger

croissants in The Terrace

Wine at Jacques

My favorite machine filled with Illy Cafe

 

For more about the Diva’s Marina cruise go to:
http://www.examiner.com/cruise-88-in-national/patti-pietschmann

Additional information on Oceania Cruises can be found at: www.oceaniacruises.com

Free Chinese New Year Party at Chi Dynasty

  It’s the Year of the Rabbit so hop on over to Ventura Blvd. in Studio City and enjoy free beer, snacks and entertainment at Chi Dynasty.

The restaurant is hosting a parking lot party complete from 6:30 PM to 8:30 PM at 12229 Ventura Boulevard ijn Studio City, complete with traditional lion dance, red paper lanterns, and Chinese drummers. The event will be open to the public, providing guests with complimentary tray passed appetizers and beverages by Tsingtao Beer.

 As a parting gift, each guest will receive customary red envelopes with $8 in Chi Bucks to be used on their next visit. 

The restaurant will remain open during the event, allowing guests to stop in for dinner before or after the festival.

  

Dine LA Restaurant Week Part 2: Campanile

Yummy! We went to Campanile last night , super Chef  Mark Peel’s  sophisticated Caliornia/Italian eatery housed in a former building once owned by Charlie Chaplin.

We love the place, and hadn’t been back in awhile.  When we heard Peel was participating in  Dine LA Restaurant Week we checked out the menu on line and made a rez on Open Table.

How could you go wrong for a three course dinner for $34. Richard had the ricotta gnocchi, pan roasted black  bass and pear cobbler. 

I did the grilled Tai snapper which is shown above and is out of this world-it was all dreamy good, I’m talking tasty, good.

Our waitress was a delight, but the wine list stymied me. I have a penchant for California Chards and the list is largely Italian selections of which we know very little. I ordered a Puglia Rose Guappo that was $9, it was okay. Richard had the Soave  for $10, small pours, too. But the food made up for the lapse. Still would hae been nice to wash it all down with a good wine.

When it’s not Restaurant Week, this place  can be get pretty pricey, so I highly recommend getting off your duff and making a rez since there are only a few days left,  this session ends tomorrow,  Jan. 28 with the second week going from January 30-Feb. 4.  As mentioned three course dinners are $34 and three course lunches $22.

Campanile624 S. La Brea, LA, 323-938-1447, www.campanilerestaurant.com,  or book at www.Opentable.com, or go to www.dineLA.com/Restaurantweek

The Dining Diva Does Nobu’s $44 DineLA Menu Tonight

 The Dining Diva does Nobu tonight for  Dine LA Restaurant Week and it sounds yummy. Chef created three courses for the event at just $44 per person that includes:

 

Choice of Appetizers

Salmon Sashimi Salad

Fresh salmon sashimi with mixed field greens and Matsuhisa soy onion dressing

White Fish Sashimi with Dry Miso

Thinly sliced white fish sashimi drizzled with olive oil and yuzu juice, with dry miso powder, garlic chips, and chives

Heirloom Tomato Ceviche

Seasonal heirloom tomatoes with cucumber, red onion, and cilantro in a ceviche sauce

Choice of Entrees

Black Cod Miso

Three day miso marinated broiled Alaskan Black Cod

Beef Tenderloin Teriyaki

Niman Ranch beef tenderloin with teriyaki sauce

Mixed Mushroom Tobanyaki

Mixed seasonal mushrooms deglazed with sake and yuzu soy served sizzling to the table

Choice of Desserts

Chocolate Bento Box

Chocolate souffle cake served with green tea ice cream

Banana Caramel Soy Tobanyaki

Soy caramelized bananas with roasted pecans and Malaga ice cream

Froyo

Frozen yogurt, black sesame garapinado with strawberries, blueberries, and raspberries drizzled with blueberry coulis 

Nobu, 903 N La Cienega Blvd., WeHo,  noburestaurants.com; for reservations call:
310.657.5711

Dine LA Restaurant Week began today and runs through next Friday then again the following Sunday through Friday.  For information, menus etc go to: 
http://discoverlosangeles.com/restaurantweekv2/index.jsp

Come back tomorrow to hear about our Nobu dinner.

dineLArestaurant week blasts off with bash at Sofitel Hotel

dineLArestaurant officially launched last night at the Sofitel Hotel with chefs, sponsors and folks from LAInc The Convention and Visitors Bureau on hand to promote the foodie event that begins this Sunday, January 23.

Nearly 300 restaurants created menus that are priced at $16, $22 or $28 for lunch and $26,$34 or $44 for dinner.  The event actually runs in two segments, Jan. 23-28, and Jan. 30-Feb. 4.

They served Pearl Tini’s last night (below), made with Vodka….liked it a lot.

Chef Kerry Simon (Simon’s at the Sofitel) pictured above who created the hors d’oeuvres for last night’s party.

The Dining Diva with executive chef Jesse D. Stone from Portofino Hotel & Yacht Club.

It was a fun night and a good promo for the culinary excursion of the year.

Better book your tables now.  Tip: book on Open Table (www.opentable.com), check out menus and participating restaurants at www.dineLA.com/restaurantweek

What r u Waiting For Book Your Tables for DineLARestaurant Week

Hey slackers, get out and support your local LA chefs. DineLARestaurant Week is just around the corner (January 23 actually) and it’s time to make those reservations.

(That’s a food photo from Loew’s Santa Monica Beach Hotel, one of this years participants).

Tables fill up fast for this gourmet food fest when chefs create scrumptious three course meals at laughably low prices.   We’re talking the best restaurants in town with prices slashed almost in half.

There are almost 300 upscale eateries participating in the event that affords foodies a chance to sample the fare of LA uber chefs without busting their budgets.

 

In most cases the cost of a lunch or dinner is almost half of what it would normally cost. It really is an amazing opportunity to not only go out and eat well for less but to support our local economy.

Remember if you’re an American  Express card holder to go to the site and register your card  (www.dineLarestaurantweek.com) and get $20 back when you dine out three or more times. Also book on www.opentable.com and gets points for rebates. We’ve been members for over a year and have received $100′s back so far at $20 per each 1000 points earned.

 

The Dining Diva’s already booked tables at these top spots.

Restaurant:

XIV by Michael Mina
8117 Sunset Blvd
West Hollywood, CA 90046

The Little Door
8164 West 3rd Street
Los Angeles, CA 90048 

 

 

 

Restaurant:

Spago – Beverly Hills
176 North Canon Drive
Beverly Hills, CA 90210

Michael’s – Santa Monica
1147 3rd St. Santa Monica, CA 90403
Cross Street: Wilshire Blvd.
(310) 451-0843

 

A Feast For NYE at Il Piccolino in Los Angeles

The Diva’s traditional NYE lunch at Il Piccolino in LA, one of  LA’s finests, with fresh produce flown in from Sicily and food made the way my Italian mother would approve.

We’re talking perfectly prepared sole with flavors so such delicate they dance in your mouth; a vitello tonnato that was off the radar delicious;   polenta with chaanterelles and zcchini flowers that  was  just unbelievably delicious; and a triple chocolate mousse that’s other wordly…

www.ilpiccolino.com

Located on Beverly Blvd. in a wonderful indoor/outdoor setting with food served all day from 11:30 to very happy costumers–most of them locals, but plenty who drive far to sample the fare.

Tiramisu, Sherman Oaks, Features $40 3-Course NYE dinn

 

Il Tiramisu
Ristorante & Bar  is dishing our a yummy-sounding New Year’s dinner for just $40 a person and you can bring your own wine for just  a $15 corkage fee. Not a bad deal for the last night of the year.
Here’s the deal:

New Year’s Eve Menu
3 Courses $40

December 31, 2010
5:00 pm to Midnight

Primi Piatti ~ First Course ~ Choose One
~ Gamberi con Linguini ~
grilled shrimp, homemade linguini, white wine sauce, artichokes, carrots, onions
~ Insalata Victoria ~
organic baby greens, beets, butternut squash, pine nuts,
fresh ricotta cheese, sherry vinaigrette
~ Zuppa di Funghi ~
mushroom soup, shiitake, porcini, and cremini mushrooms,
vegetable and herb broth, fresh arugula garnish
~ Manicotti Melanzane ~
pasta roll filled with eggplant and fontina cheese, lemon red bell pepper sauce

Piatti Principale ~ Main Course ~ Choose One
~ Osso Buco di Vitello al Forno ~
veal osso buco, braised in chianti and vegetables
~ Filetto di Manzo Tagliata ~
8 ounce filet mignon, herb marinated, sliced, grilled, pinot noir reduction (medium rare)
~ Barramundi con Balsamico ~
Australian sea bass, grilled, lemon, rosemary, sage, aged balsamic reduction
~ Salmone Wellington ~
Atlantic salmon filet, whitefish mousse, spinach, baked in puff pastry, pesto sauce
~ Minestre di Pesce ~
linguine with pacific sea bass, mahi mahi, red snapper, white wine sauce, herbs
~ Lasagna Vegeteriana ~
pasta layers, heirloom tomatoes, vegetables, ricotta cheese, pink sauce

Dolce ~ Dessert ~ Choose One
~ Tiramisu Katerina ~
white and dark chocolate cup, filled with tiramisu cake, strawberries
~ Creme Brulee ~
vanilla custard, raspberries, caramelized sugar
~ Torta di Cioccolata ~
chocolate mousse, chocolate cake, chocolate sauce

$40 per person. ~ Corkage $15. ~ No split orders.
Party favors and dancing at 11:30 pm.
Phone reservations only.
Please call 818.986.2640.

Buon Appetito!!!

Il Tiramisu Ristorante & Bar
818.986.2640
13705 Ventura Blvd.
Sherman Oaks  www.il.tramisu.com 

Bruce Willis, Heidi Klum and The Dining Diva do Scarpetta

It was quite a night at the new Scarpetta restaurant at the Montage Beverly Hills Hotel. The big room roared with celebrities, movers, shakers and local working it and digging into Chef Scott Conant’s cuisine.

Conant, who owns three other namesake eateries, in NY, Miami and Toronto,  and is about to open in Vegas, ushered in the Beverly Hills branch a week ago and already it’s the talk of the town. 

At least for now. Or perhaps like myself much of the crowd were invited guests. Not sure.

But it was fun. Last time we ran into Willis was at Il Piccolini on Robertson Blvd., he appears to have a zest for food, but is quite slim and fit looking. It also looks like he likes premium wine, I noticed it was being decanted, which usually means expensive. Perhaps the management sent over a bottle.

Anyhow the food was good, save for a miss with my black cod. I didn’t send it back or say anything, but it was kind of slippery and chewy, which is surprising since it’s one of chef’s signature dishes.

The tuna Susci however was amazing                                

$16

And so was the creamy polenta with truffle mushrooms   $15

 

 

 

 

The signature spaghetti (all pasta  is housemade) was good, but over rated, $24

 

 

Richard liked his branzino $26 and he really savored the chocolate cake–but I didn’t get a photo

 

We shared a bottle of Testarosa Chardonnay $60

 

Scarpetta means “little shoe” in Italian or as Chef told me, a splash of color but I can’t print out the splash of yellow logo he showed me.

Anyhow it has lots of promise, I will return. Scarpetta at the Montage Hotel, 223 N. Canon Drive, Beverly Hills, 310-860-7970,  www.info@scarpettarestaurants.com.

The Dining Diva’s Doing Scarpetta

The Montage Beverly Hills  Hotel has a new restaurant.

This time they picked Italian.  It’s called Scarpetta and I’m about to sample the fare and of course will report in.

Italian-born, Scott Conant is the chef of “little shoe”, which is the translation of Scarpetta, and he’s known for his souful, seasonally-inspired old country cuisine made with fresh ingredients and earthy flavors.

Conant’s eponymous NY restaurant won him awards and thre star reviews. He also operates one in Miami Beach.

Ciao for now, but do come back for a full review.

P.J. Clarke Brings Bacon Cheeseburgers to West Coast

How about that.  My favorite place for a bacon cheeseburger in New York, P.J. Clarke ,is going west.

Yup, the famous watering hotel, meeting place, hangout, man’s man, and woman’s woman place to gather will now take a spot at the Forum Shops at Caesars Palace in Las Vegas.

Can’t wait til it opens in December.

In the meantime read my full report at:
http://www.examiner.com/travel–diva-in-los-angeles/patti-pietschmann

Bring Home the Bacon Freak

Halloween is for bacon-lovers so the Bacon Freak created  Halloween Gift Baskets to give to your pig meat eating friends– “Goblin up the Goodies“

And they  started a dress up your pumpkin (bacolantern) contest at www.bacontoday.com.   This is a must see!!!!

To celebrate our love of SWINE and WINE – use coupon code halloween15 to take 10% your order on either site.

Happy Halloween.

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock

Phone: 877-21-Bacon  / 888-493-Wine

Websites:  www.BaconFreak.com  / www.CVwine.com / www.GourmetFoodClubs.com / www.baconcookbook.com

The Diva dines at Palm Springs best restaurant

It was restaurant week in Palm Springs and Richard and I did it justice dining at the Desert’s finest and enjoying every bite. If you’re planning a visit, here’s some spots that will delight your appetite and senses:

Citron at the Viceroy Hotel

 

Tropicale

Trio
Trio
Kaiser Grille
Lulu

Johnny Costa’s
Johannes

Spice up your night with Dreaming Tree Crush wine and Vikingfjord Chocolate Raspberry vodka

Reblogged from Patti's Prattles:

Wine lovers on a budget will love the Dreaming Tree  Crush reds that sell for under $15 and taste so ripe and feel so smooth. Created by musician Dave Matthews and winemaker Steve Reeder. Aptly named after the Dave Matthews Band song Crush, the red blend is the perfect bottle of wine to share with a crush or loved one.

Read more… 204 more words

Two more weeks of fresh Perigord truffles from France at Chef Mavro

Reblogged from TheDivaonthedeep:

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Hey foodies in or heading to Oahu, there's just two more weeks left to feast on fresh Perigord truffles flown in from France and to enjoy some of your winter menu favorites at Chef Mavro, Hawaii's top best restaurant and chef.

Reserve your table now for a delightful evening of food & wine.
View our flexible menus 4 and 6 courses or the 10-course Grand Tasting…

Read more… 211 more words