DO YOU HAVE A "BEST" SELECTION? EMAIL IT TO THE DINING DUO AND WE'LL POST IT ONCE WE TASTE IT AND AGREE! FabDiningDuo@aol.com
ATMOSPHERE: Il Cielo -- Beverly Hills
BAGEL: New York Bagel Company – Brentwood
BED: Duxiana – West Hollywood, Palm Desert and New York City
BLOODY MARY: Kate Mantilini -- Beverly Hills
BORA BORA HOTEL: St. Regis
BREAD: Bread Bar -- West Hollywood
BURGER: Bowery -- Hollywood
BURGER, MOST INNOVATED: DB Bistro—Las Vegas
CHOCOLATE DESERT: ALEX -- Las Vegas
CHCOLATE MOUSSE CAKE: The Bread Bar --Century City
CIRQUE DE SOLIEL-TYPE SHOW: La Reve, Las Vegas at the Encore
COLE SLAW: Tyler's -- Palm Springs
CROISSANT: Chateau Du Surreau -- Yosemite
DESERT VIEW: IW Club – Indian Wells
EGGS BENEDICT: Porta Villa and Kate Mantalini – Beverly Hills
FAVORITE RESTAURANT EVER: Chef Damien Rinaldi Dovio’s creative masterpieces at the Villa Mahana in Bora Bora - Tahiti
FISH TANKS: Crustacean -- Beverly Hills
FRENCH FRIES: Four Seasons Hotel Doheny – Los Angeles
FRENCH TOAST: Omri’s Go Med – Palm Desert
FRIENDLIEST RESTAURATEUR: Claudio at Risotto – Studio City
HOT CHOCOLATE: City Bakery – New York City
HUMMUS: Carnival -- Sherman Oaks
INTERIOR DESIGN: Bazaar at the SLS Hotel – Los Angeles
KITCHEN DINING: – Parq at the Montage -- Beverly Hills
LAS VEGAS RESTAURANT: Joel Robuchon’s L’Atelier Jewel Box
LAS VEGAS HOTEL: Encore Suites
LENTIL SOUP: Carnival - Sherman Oaks
LOBSTER: Barnacle Billy’s – Ogunquit, Maine
LOBSTER MAIL ORDER: Hancock Gourmet Lobster -- Maine
MANICOTTI: Dominick's -- West Hollywood
MARTINI: -- Bazaar – SLS Hotel in Los Angeles
MILK SHAKES: The Counter – Studio City
MUSCLES: Legacy Gym (Jon Jon and The Big Man) – West Los Angeles
NEW YORK CITY RESTAURANT: Per Se
NEW YORK CITY HOTEL: Four Seasons
NICARAGUAN HOTEL: Pelican Eyes – San Juan Del Sur
NOODLE KUGEL: Rose Schwimer
ONION SOUP: Chez Mimi -- Santa Monica
OUT OF BUSINESS RESTAURANT: Bastide -- West Hollywood
POTATO SALAD: Cassell’s – Los Angeles
PRIX FIXE DINNER: Quistot – Palm Desert
PRIVATE PARTIES ONLY: Muse at Montage—Beverly Hills
OVERALL RESTAURANT: Polo Lounge, Beverly Hills Hotel -- Beverly Hills
PANCAKES: (regular): Ivy at the Shore -- Santa Monica
PANCAKES: (Thin): Kate Mantilini -- Beverly Hills
PASTA: La Spiga—Palm Desert
PIZZA BREAD: Marino -- Hancock Park
PIZZA: Mozza—Hollywood
RESTAURATEUR: Chez Mimi (Micheline) -- Santa Monica
ROMANTIC: Chez Mimi—Santa Monica
SALMON: (Farm raised): The Fish Grill – Hollywood
SALMON: (Gravlax): Polo Lounge, BH Hotel, Beverly Hills
SALMON: (Wild): Boulevard, Bev Wilshire Hotel --Beverly Hills
SCOTTISH TERRIER: Triple -- "North" Beverly Hills
SHIMP COCKTAIL: Mastro's -- Beverly Hills
SOMMELIER: Mark Hefter at the Montage, Beverly Hills and Paolo at Alex, Las Vegas
STEAK TARTARE: -- Mistral -- Sherman Oaks
SUSHI: Sensai -- Maui
TUNA SALAD SANDWICH: Papa Jakes -- Beverly Hills; tied with Bay Cities Deli -- Santa Monica
TUNA SANDWICH: Bay Cities Deli -- Santa Monica
TURKEY LASAGNA: -- Amici -- Santa Monica
TURKEY SLOPPY JOE: Hedley's -- West Hollywood
VEGI BURGER: Tyler's -- Palm Springs
WHAT ARE WE MISSING? Send us an email at FabDiningDuo@aol.com and we'll add your favorite!
Saturday, November 28, 2009
Saturday, November 21, 2009
THE MUSE AT THE MONTAGE
225 North Canon Drive
Beverly Hills, CA 90210
310. 860-7800
Elegance, Grace and Style
Walk the halls of the new Montage Hotel in Beverly Hills, and you’ll think it’s been there since someone planted the palm trees on Beverly Drive. Climb the stairs to what The Dining Duo believes to be L.A.’s only 4 star, white glove restaurant, and you’ll find an evening of incomparable proportions. This is not your typical hotel restaurant.
Upstairs from the lively lounge, this private and clubby room is complete with ornate low-coffered wood ceilings, rich dark mahogany wood paneling, and picturesque bottles of wine. A few tasteful oil paintings offset the crisp linen clothed tables, each set with a solitary red rose for a dash of vibrant color. With no more than 44 seats, Muse is intimate and personal; a quiet haven in busy Beverly Hills where one can enjoy elegant food and impeccable, unpretentious, friendly, flawless service.
The best bet here is to ask John Cuevas,
the well-seasoned chef (formerly of the fabulous Loft and Studio Restaurant, at the Montage Laguna Beach), to create a multi-course meal for you and be surprised by his creativity and arrangements. 
Multiple runners deliver each course to your table at exactly the same moment so no one at the table ever waits a single second to be served. The handsome sommelier Mark Hefter, is beyond knowledgeable for his 31 years, about food, wine and all things having to do with dining (he cut his teeth at Le Cirque, amongst other top notchers). So ask him to pair tasty wine selections with your courses. One of our favorites, the Catena Malbec is THE Argentinean wine that is full bodied with a hint of spice to match the dish with which it was served ($42 bottle). We loved it so much we thought about pairing it with the entire meal.
You’ll start with a selection of several piping hot breads, including the winner of the triad and our favorite, the miche bread with caramelized onions and pecorino cheese; but be careful, there is a lot to eat here, so don’t fill up on bread. 
We loved the Ahi tuna tartar, which particularly pleased our palettes ($22). It was served in a “banana boat” on the end of chopsticks for easy access to our mouths and proved to be a tremendous burst of flavor.
For a twist on Foie Gras, Chef’s take is never sweet, and there is no rich extracted sauce. It was a particularly scrumptious, creamy dish that was served with an unusual presentation of dipping sauce. Mark paired this savory dish with The Dolce sauterne-style wine from Napa ($35 per glass); the combo drove us wild for more. Of particular notice, the lamb ($40) is simply superb and proved to be the best dish on the menu; if not perhaps the best lamb preparation we’ve ever experienced.
It is served medium rare with a topping of feta. The highest quality of the meat melted in our mouths. This is the stand up dish on the menu and after several visits, consistently proves to enliven our taste buds. So did Luke, the big, handsome, hunky Manager who makes eating the tablecloth seem worthwhile.
Even the purses are treated well here. The thoughtful hostess provided a small bench for our mother’s purse, so she didn’t have to put it on what one might think is “the dirty floor” (although, I can assure this place is so neat and clean, we probably could have eaten off the carpet). Nice, elegant touch. Equally elegant is not to be “nickel an dimed” by silly charges for water; either flat or sparkling water is served at no charge, and the sparkling water is interestingly called Antipodes.
Not to be overlooked, Pastry Chef, Maren Henderson (formerly of Charlie Palmer and Montage) always delivers dessert creations that make us scrape the bottom of the plate.
For urban folks on the run and into a “scene”, the pacing of the meal may at first seem slow, however, for folks like the Dining Duo and Scott’s mom, they adored it and call it “Dining”. Bravo!
A sad post script: The day we published our piece on Muse at the Montge, they closed their doors as a restaurant. They will still service private parties, but sadly the economy has taken it's toll on such a fine and elegant venue.We've been told that Parq downstairs now has the same wonderful Chef and fine food, but we'll have to check it out and report to you if this is indeed the case.
--The Dining Duo
Living Large in Las Vegas
Bravo. Encore!
Encore Las Vegas
702. 770-7171 for hotel reservations
888. 320-7110 for dinner reservations
There’s the train of thought that a “junior” is never quite as good as the “senior”; a copy of an original is somewhat less than. Throw that concept out along with the fear that you can’t afford Vegas in these tough times. Steve and Elaine Wynn have brought us Vegas like you’ve never seen before, and this time it’s on steroids: The Encore Hotel and Spa.
You might as well plan on spending your entire stay at the Encore (with a field trip to the neighboring Wynn), because there is so much to do, see, and eat that there’s no need to go anywhere else. At the end of the famed Las Vegas Strip, the gold shimmering Encore is a product of imaginative genius and detail that one-ups its already superlative neighbor. From the exquisite tropical flowers in the lobby
to the seamless and friendly check-in, we knew we were in for a treat.
Arriving on the 61st floor (we suggest booking a strip-view room, and hook a right when you exit the elevators for a room as far in that direction as possible), we opened the doors to sweet suite that has absolutely outdone anything we’ve seen in Vegas before. Some creepy owner somewhere once thought that ugly rooms will keep people on the casino floors spending, but finally the Wynns have realized that indulgence, sophistication and luxury only encourage you to open your wallets all the more. There are Salon and Tower suites on each floor that range from an unheard of 1,408 to 2,261 square feet of exquisite marble bathrooms, handsome wood furniture and electric curtains that open to floor to ceiling, wall to wall awe-inspiring views of the strip and the mountainous desert beyond. Like flies, we had our noses glued to the window taking in the scene like a kid waiting in line at Disneyland for that ride on the Matterhorn. Add in an abundantly comfortable bed with divine sheets and beyond-soft down pillows, and you have a win-Wynn situation.
SINATRA’S
Man cannot live by a fabulous hotel room alone, one must eat; and eat is what we kept doing. The first stop for dinner must be Frank’s place. If you like Italian, you will love this restaurant. Steve Wynn sets the tone at the door with a picture of his young self with Frank, and when you swing through the doors, with the sound of Frankie swooning in the background, and non-stop Sinatra movies playing in the bar, you feel as though you’ve arrived in Frank’s personal dining room. Elegant and comfortable, the light wood paneling centers a simple 50 x 100 photo of Frank. The soft orange tablecloths offset the giant green chandeliers that have a slight pagoda look. There is an expansive wall of windows that overlook lush formal Italian gardens, complete with pergolas and fireplaces, where you can dine during the warm weather nights. The details to be served on your plate are initiated with even the fine linen napkins, embroidered with butterflies, all to compliment the smart leather chairs.
The Dining Duo always hates when a waiter says, “everything on the menu is good”, so it pains us to relay that, everything on the menu is not good; it’s great. The sommeliers at all of the Wynn restaurants are top notch, so we threw ourselves into their hands at each restaurant, asking for appropriate pairings. Executive Chef (and one heck of a nice guy) Theo Schoenegger, has created a menu that is simple, but sublime. We suggest starting with the Cappesante ($21), which was a most unusual combination of seared Maine diver scallops, celery and kumquats. It practically melted on our tongues and we are not even scallop fans. The Zuppa di Fagioli (no comments please, and it was $15) was light and flavorful as it offset the bean soup with tubettini and garlic and rosemary oil. Butternut squash is becoming de rigeur as of late, but Frank’s puts a spin on theirs by adding vanilla and amaretto which sets it apart from the pack.
There is a dish which we have to rate amongst the best we ever tasted and we can not recommend it highly enough: Uovo in Raviolo, Parmigiano-Reggiano, Truffled Beurre Noisette, quite simply this is soft boiled egg in a ravioli with black truffles ($25). When you break the egg yoke and it combines with the other pasta ingredients, it creates a taste sensation that is unparalleled.
It’s a shame you can eat both meat and a fish entree, because the dishes are fabulous. Scott had the Black co with lentils, celery puree, pancetta and vinaigrette ($45) that proved to be tender and succulent. Michael, the meat eater, devoured the Ossobuco “My Way”. The veal was, well, like “butta” and was served with risotto cannelloni for ($49). There are only four side dishes, Rapini, Ratatouille, Mashed potatoes and wild mushroom sauté ($9 - $12), and we particularly enjoyed the blend of spices in the vegetable ratatouille. Ready to burst, we only tried two desserts, the chocolate sweetheart cake and pumpkin cheesecake, both scrumptious and accompanied by Dow’s 1985 Vintage port and Cockburn’s ten-year-old Tawny port. One should allow Jennifer Eby, the wine manager, to pick out pairings for each course as her choices were nothing short of brilliant. Sadly we had to cut the dining experience short because we were rushing to see Elton John in one of his last performances, and at the end of the show we got to work off the calories because we went on stage and danced and sang around his piano with about 30 of our closest new friends.
SOCIETY
Waking up to this amazing view, we worked up quite a hunger for brunch, and although there are so many choices, the one you simply cannot miss is Society. Elizabeth Blou conceptualized an Oscar Wilde feel for the room, and it proved to be a perfect place to snuggle into and stuff our faces. The décor is opulent, done up in greens and vibrant pinks, framed by lush green and white striped curtains that surround a room of coffered walls and rich paneled walls. The Asian theme is carried over here too with the accents of lime green chandeliers and two giant kensha palms in Asian pots. The black crocodile chairs and tables make the room come alive.
Be prepared to gorge on everything breakfast (there’s more, but this place is “it” for breakfast items). The sticky bun is the best, sweet, most fabulous sinful experience you can have this side of a downtown girlie bar. Piping warm, you can feel the cholesterol coating your pipes. Don’t miss it. The waffle was made with pumpkin and pecans and slathered in butter ($15), and was a sweet tooth’s fantasy. The French toast was surrounded with cornflakes, proving a nice texture and flavor. It was decadent and rich, but certainly hits the spot, especially with the serving of caramelized bananas and chocolate cream ($14). The Eggs Benedict were superb, primarily because of the homemade muffins. The eggs were perfectly cooked, soft on the inside, firm on the outside; and the Hollandaise was gooey and fresh ($15). Do not leave without trying Society’s signature dish, the ultimate Steak and egg sliders. The beef tenderloin, scrambled eggs and creamed spinach were all on a bacon-cheddar muffin ($16) and you simply cannot believe that something could taste so good. Wash it down with a great Caesar Bloody Mary (spiced like a Caesar salad), and you’re ready to hit the spa. By the way, Patrick is the manager and if you mention the Dining Duo, he’ll get you past the ubiquitous line to enjoy all of the above.
WAZUZU
Still hungry? No problem, you don’t have to walk far. Encore created Wazuzu restaurant, a pan-Asian bistro with a gorgeous red and white intimate dining room that sets the stage for the meal, with Thai-American Chef Jet Tila conducting the orchestra. Anchored by a giant Swarovski crystal dragon that took thirteen months to create, white leather booths and chairs are splayed over a carpet of multicolored fans, with accents of gold leafed giant pears.
Jet, an approachable, affable and beyond creative chef has enjoyed an interesting background of writing for the L.A. Times, working for his family in the restaurant biz, and as a private chef for Reba MCintyre and Jim Belushi. He has Grace, Boulevard and The Hungry Cat under his belt as well, but this time Steve Wynn allowed him to bring not a fusion or Asian flavors but an array of tastes from all regions of Asia: Chinese, Japanese, Indian, Singaporean, and Thai cuisines. It’s all about “Sebai Sebai”, which in Thai, means “easy going” or “comfort”. The Dining Duo loved spending Valentine’s Day here (and our 23rd anniversary) because the place is comfort, while screaming red, as well as passion.
At Wazuzu, Chef strives for a balance of tastes: hot, salty, sour and sweet, resulting in what the Thai’s call “yum”, a midpoint between these four flavors which result in balance. We found this balance in so many taste treats that our stomach said “yum” over and over again. If you’re daring, ask to try the Bitter Melon with minced pork and 1000 year old egg ($28), a classic Chinese dish with detox health benefits which Americans don’t have the taste for but Michael loved, Another classic taste treat is the Northwest Roll ($30), spicy tuna expertly chosen with salmon sashimi, and, if you ask, their home made Wsasabi.
We’ve been told that the way to judge Thai food is by their Thom Khar soup and chef Jet tested his out on his; it should be on the menu shortly and it was sensational, once again, the perfect blend that he had mentioned to us. Be sure and try the Roti Panang ($12), the velvety curry chicken, which is creamy, and the curry taste is not overwhelming, it is just perfect.
The average check at Wazuzu is about $45 per person and it may be one of the best deals in town and on your way out, cleanse your palate with their Ice Kachang, straight out of Singapore, ($9), shaved ice and red beans with tropical fruit.
Lusting for more Large Living in Las Vegas? More of the spectacular Encore Hotel next week...keep your eyes open for it!
Appetizingly Yours,
The Dining Duo
Encore Las Vegas
702. 770-7171 for hotel reservations
888. 320-7110 for dinner reservations
There’s the train of thought that a “junior” is never quite as good as the “senior”; a copy of an original is somewhat less than. Throw that concept out along with the fear that you can’t afford Vegas in these tough times. Steve and Elaine Wynn have brought us Vegas like you’ve never seen before, and this time it’s on steroids: The Encore Hotel and Spa.
You might as well plan on spending your entire stay at the Encore (with a field trip to the neighboring Wynn), because there is so much to do, see, and eat that there’s no need to go anywhere else. At the end of the famed Las Vegas Strip, the gold shimmering Encore is a product of imaginative genius and detail that one-ups its already superlative neighbor. From the exquisite tropical flowers in the lobby
to the seamless and friendly check-in, we knew we were in for a treat. Arriving on the 61st floor (we suggest booking a strip-view room, and hook a right when you exit the elevators for a room as far in that direction as possible), we opened the doors to sweet suite that has absolutely outdone anything we’ve seen in Vegas before. Some creepy owner somewhere once thought that ugly rooms will keep people on the casino floors spending, but finally the Wynns have realized that indulgence, sophistication and luxury only encourage you to open your wallets all the more. There are Salon and Tower suites on each floor that range from an unheard of 1,408 to 2,261 square feet of exquisite marble bathrooms, handsome wood furniture and electric curtains that open to floor to ceiling, wall to wall awe-inspiring views of the strip and the mountainous desert beyond. Like flies, we had our noses glued to the window taking in the scene like a kid waiting in line at Disneyland for that ride on the Matterhorn. Add in an abundantly comfortable bed with divine sheets and beyond-soft down pillows, and you have a win-Wynn situation.
SINATRA’S
Man cannot live by a fabulous hotel room alone, one must eat; and eat is what we kept doing. The first stop for dinner must be Frank’s place. If you like Italian, you will love this restaurant. Steve Wynn sets the tone at the door with a picture of his young self with Frank, and when you swing through the doors, with the sound of Frankie swooning in the background, and non-stop Sinatra movies playing in the bar, you feel as though you’ve arrived in Frank’s personal dining room. Elegant and comfortable, the light wood paneling centers a simple 50 x 100 photo of Frank. The soft orange tablecloths offset the giant green chandeliers that have a slight pagoda look. There is an expansive wall of windows that overlook lush formal Italian gardens, complete with pergolas and fireplaces, where you can dine during the warm weather nights. The details to be served on your plate are initiated with even the fine linen napkins, embroidered with butterflies, all to compliment the smart leather chairs.
The Dining Duo always hates when a waiter says, “everything on the menu is good”, so it pains us to relay that, everything on the menu is not good; it’s great. The sommeliers at all of the Wynn restaurants are top notch, so we threw ourselves into their hands at each restaurant, asking for appropriate pairings. Executive Chef (and one heck of a nice guy) Theo Schoenegger, has created a menu that is simple, but sublime. We suggest starting with the Cappesante ($21), which was a most unusual combination of seared Maine diver scallops, celery and kumquats. It practically melted on our tongues and we are not even scallop fans. The Zuppa di Fagioli (no comments please, and it was $15) was light and flavorful as it offset the bean soup with tubettini and garlic and rosemary oil. Butternut squash is becoming de rigeur as of late, but Frank’s puts a spin on theirs by adding vanilla and amaretto which sets it apart from the pack.
There is a dish which we have to rate amongst the best we ever tasted and we can not recommend it highly enough: Uovo in Raviolo, Parmigiano-Reggiano, Truffled Beurre Noisette, quite simply this is soft boiled egg in a ravioli with black truffles ($25). When you break the egg yoke and it combines with the other pasta ingredients, it creates a taste sensation that is unparalleled.
It’s a shame you can eat both meat and a fish entree, because the dishes are fabulous. Scott had the Black co with lentils, celery puree, pancetta and vinaigrette ($45) that proved to be tender and succulent. Michael, the meat eater, devoured the Ossobuco “My Way”. The veal was, well, like “butta” and was served with risotto cannelloni for ($49). There are only four side dishes, Rapini, Ratatouille, Mashed potatoes and wild mushroom sauté ($9 - $12), and we particularly enjoyed the blend of spices in the vegetable ratatouille. Ready to burst, we only tried two desserts, the chocolate sweetheart cake and pumpkin cheesecake, both scrumptious and accompanied by Dow’s 1985 Vintage port and Cockburn’s ten-year-old Tawny port. One should allow Jennifer Eby, the wine manager, to pick out pairings for each course as her choices were nothing short of brilliant. Sadly we had to cut the dining experience short because we were rushing to see Elton John in one of his last performances, and at the end of the show we got to work off the calories because we went on stage and danced and sang around his piano with about 30 of our closest new friends.
SOCIETY
Waking up to this amazing view, we worked up quite a hunger for brunch, and although there are so many choices, the one you simply cannot miss is Society. Elizabeth Blou conceptualized an Oscar Wilde feel for the room, and it proved to be a perfect place to snuggle into and stuff our faces. The décor is opulent, done up in greens and vibrant pinks, framed by lush green and white striped curtains that surround a room of coffered walls and rich paneled walls. The Asian theme is carried over here too with the accents of lime green chandeliers and two giant kensha palms in Asian pots. The black crocodile chairs and tables make the room come alive.
Be prepared to gorge on everything breakfast (there’s more, but this place is “it” for breakfast items). The sticky bun is the best, sweet, most fabulous sinful experience you can have this side of a downtown girlie bar. Piping warm, you can feel the cholesterol coating your pipes. Don’t miss it. The waffle was made with pumpkin and pecans and slathered in butter ($15), and was a sweet tooth’s fantasy. The French toast was surrounded with cornflakes, proving a nice texture and flavor. It was decadent and rich, but certainly hits the spot, especially with the serving of caramelized bananas and chocolate cream ($14). The Eggs Benedict were superb, primarily because of the homemade muffins. The eggs were perfectly cooked, soft on the inside, firm on the outside; and the Hollandaise was gooey and fresh ($15). Do not leave without trying Society’s signature dish, the ultimate Steak and egg sliders. The beef tenderloin, scrambled eggs and creamed spinach were all on a bacon-cheddar muffin ($16) and you simply cannot believe that something could taste so good. Wash it down with a great Caesar Bloody Mary (spiced like a Caesar salad), and you’re ready to hit the spa. By the way, Patrick is the manager and if you mention the Dining Duo, he’ll get you past the ubiquitous line to enjoy all of the above.
WAZUZU
Still hungry? No problem, you don’t have to walk far. Encore created Wazuzu restaurant, a pan-Asian bistro with a gorgeous red and white intimate dining room that sets the stage for the meal, with Thai-American Chef Jet Tila conducting the orchestra. Anchored by a giant Swarovski crystal dragon that took thirteen months to create, white leather booths and chairs are splayed over a carpet of multicolored fans, with accents of gold leafed giant pears.
Jet, an approachable, affable and beyond creative chef has enjoyed an interesting background of writing for the L.A. Times, working for his family in the restaurant biz, and as a private chef for Reba MCintyre and Jim Belushi. He has Grace, Boulevard and The Hungry Cat under his belt as well, but this time Steve Wynn allowed him to bring not a fusion or Asian flavors but an array of tastes from all regions of Asia: Chinese, Japanese, Indian, Singaporean, and Thai cuisines. It’s all about “Sebai Sebai”, which in Thai, means “easy going” or “comfort”. The Dining Duo loved spending Valentine’s Day here (and our 23rd anniversary) because the place is comfort, while screaming red, as well as passion.
At Wazuzu, Chef strives for a balance of tastes: hot, salty, sour and sweet, resulting in what the Thai’s call “yum”, a midpoint between these four flavors which result in balance. We found this balance in so many taste treats that our stomach said “yum” over and over again. If you’re daring, ask to try the Bitter Melon with minced pork and 1000 year old egg ($28), a classic Chinese dish with detox health benefits which Americans don’t have the taste for but Michael loved, Another classic taste treat is the Northwest Roll ($30), spicy tuna expertly chosen with salmon sashimi, and, if you ask, their home made Wsasabi.
We’ve been told that the way to judge Thai food is by their Thom Khar soup and chef Jet tested his out on his; it should be on the menu shortly and it was sensational, once again, the perfect blend that he had mentioned to us. Be sure and try the Roti Panang ($12), the velvety curry chicken, which is creamy, and the curry taste is not overwhelming, it is just perfect.
The average check at Wazuzu is about $45 per person and it may be one of the best deals in town and on your way out, cleanse your palate with their Ice Kachang, straight out of Singapore, ($9), shaved ice and red beans with tropical fruit.
Lusting for more Large Living in Las Vegas? More of the spectacular Encore Hotel next week...keep your eyes open for it!
Appetizingly Yours,
The Dining Duo
La Reve--It's more than a Dream
We’ve seen most of the “Cirque de Soleil” type shows, and so it was with great cajoling that we went to see La Reve at the Wynn. Man, were we wrong. The show is intimate, dazzling, and the best display of musculature we’ve seen outside of West Hollywood. We got the seats in the back that have private TV screens showing what’s happening under the water, and it’s worth the extra charge. The Dining Duo was so hot and bothered after the performance that we wanted to jump into the water ourselves just to cool down. Don’t miss it, it’s erotically captivating.
A LITTLE NOOKIE AT “THE NOOK”
11628 Santa Monica Blvd., West Los Angeles
310-207-5160
Sister restaurant
Bergamont Café
2525 Michigan Avenue
Santa Monica, Ca. 90404
310 828 4001
Everyone these days seem to have a great restaurant to share with The Dining Duo. But when our new friend Susanne who is an international “foodie” told us her favorite new hot spot in all of Los Angeles is THE NOOK, we just had to go. We packed our bags for a field trip west of the 405 freeway and met there for an early dinner on a Saturday evening. It was lucky we arrived at 6 PM because by 7 PM because there was already a line out the door.
Tucked into a corner of a nondescript strip mall in West Los Angeles, east of Barrington, is a small storefront of no consequence from the outside; but inside we discovered a clean, modern look with a slight Asian sensibility. With only a few booths, several tables and a long, festival-seating elevated table at the restaurant’s center, we feasted on new traditional California comfort food, which Michael adores and Scott eats hesitantly due to his slightly expanding waistline. No matter, everyone knows that size 34 is the new 31.
The host and co owner Brian Frith-Smith, is always warm and welcoming, and quite a looker too. The three partners, Brian, Jeff Stupler and chef James Richardson also are the proprietors of The Bergamont Café, at Bergamont station, which offers a similar genre of food (and is a superb lunch spot while shopping for art).
The Nook’s dinner selections offer up a Grilled Skirt Steak, which arrived perfectly prepared at the requested medium rare. Life would not be complete without a side of their scrumptious Macaroni and Cheese, which was cooked with three different cheeses (parmesan, cheddar and gruyere) and is definitely not your Mom’s old Mac & Cheese (not that Michael’s Mom even knew where the kitchen was located. You’ve heard us use superlatives before, but this dish was truly the best Mac and Cheese we have ever tasted, (we loved Vibrato’s too, but this is even better) and remains one of the menu items which keeps bringing us back for more. During lunch, this is served with a delicious Caesar salad as an entrée for a very reasonable $9.
As we have said before, Michael is the burger aficionado and the Nook’s Sterling silver beef burger (ADD THE PRICE) is accompanied by crispy slim fries, and if you like, even a homemade pickle that puckers just the right amount of sour. It would have made our top five list if we had tasted it prior to that review. A burger is so simple but requires a great deal of thought to prepare exceptionally and the Nook has it down pat(ty). Our pet peeve is when your hunk of meat (either the one on your plate or the one sitting across the table from you) arrives undercooked or overcooked. Michael demands his meat medium rare and on every visit, this burger with Gruyere cheese and fried onions was delivered perfectly. Scott demands his hunk of meat with big muscles and a tank top, but that wasn’t on this menu. Our best friend, “Kurt the Cyberguy”, asked for his burger medium well, and as if by magic, it was done just right.
Don’t overlook the desserts, particularly the Chocolate Pot de Crème with strawberries at $6; Scott the consummate chocoholic was in paradise as he moaned with pleasure over this densely chocolate finale. All this great food and moaning makes for a perfect recipe for a little after dinner nookie at the nook.
11628 Santa Monica Blvd., West Los Angeles
310-207-5160
Sister restaurant
Bergamont Café
2525 Michigan Avenue
Santa Monica, Ca. 90404
310 828 4001
Everyone these days seem to have a great restaurant to share with The Dining Duo. But when our new friend Susanne who is an international “foodie” told us her favorite new hot spot in all of Los Angeles is THE NOOK, we just had to go. We packed our bags for a field trip west of the 405 freeway and met there for an early dinner on a Saturday evening. It was lucky we arrived at 6 PM because by 7 PM because there was already a line out the door.
Tucked into a corner of a nondescript strip mall in West Los Angeles, east of Barrington, is a small storefront of no consequence from the outside; but inside we discovered a clean, modern look with a slight Asian sensibility. With only a few booths, several tables and a long, festival-seating elevated table at the restaurant’s center, we feasted on new traditional California comfort food, which Michael adores and Scott eats hesitantly due to his slightly expanding waistline. No matter, everyone knows that size 34 is the new 31.
The host and co owner Brian Frith-Smith, is always warm and welcoming, and quite a looker too. The three partners, Brian, Jeff Stupler and chef James Richardson also are the proprietors of The Bergamont Café, at Bergamont station, which offers a similar genre of food (and is a superb lunch spot while shopping for art).
The Nook’s dinner selections offer up a Grilled Skirt Steak, which arrived perfectly prepared at the requested medium rare. Life would not be complete without a side of their scrumptious Macaroni and Cheese, which was cooked with three different cheeses (parmesan, cheddar and gruyere) and is definitely not your Mom’s old Mac & Cheese (not that Michael’s Mom even knew where the kitchen was located. You’ve heard us use superlatives before, but this dish was truly the best Mac and Cheese we have ever tasted, (we loved Vibrato’s too, but this is even better) and remains one of the menu items which keeps bringing us back for more. During lunch, this is served with a delicious Caesar salad as an entrée for a very reasonable $9.
As we have said before, Michael is the burger aficionado and the Nook’s Sterling silver beef burger (ADD THE PRICE) is accompanied by crispy slim fries, and if you like, even a homemade pickle that puckers just the right amount of sour. It would have made our top five list if we had tasted it prior to that review. A burger is so simple but requires a great deal of thought to prepare exceptionally and the Nook has it down pat(ty). Our pet peeve is when your hunk of meat (either the one on your plate or the one sitting across the table from you) arrives undercooked or overcooked. Michael demands his meat medium rare and on every visit, this burger with Gruyere cheese and fried onions was delivered perfectly. Scott demands his hunk of meat with big muscles and a tank top, but that wasn’t on this menu. Our best friend, “Kurt the Cyberguy”, asked for his burger medium well, and as if by magic, it was done just right.
Don’t overlook the desserts, particularly the Chocolate Pot de Crème with strawberries at $6; Scott the consummate chocoholic was in paradise as he moaned with pleasure over this densely chocolate finale. All this great food and moaning makes for a perfect recipe for a little after dinner nookie at the nook.
White Truffles are in...Don't miss them
The White truffle or Alba Truffle comes from northern Italy and, most famously, in the countryside around the city of Alba (although it is also found in Croatia). The color is pale cream or brown with white marbling. Like the French black truffles, Italian white truffles are quite sought after. The white truffle market in Alba is busiest in the months of October and November but started a bit earlier this year. The Alba truffles sell between $2,200 and $3,000 US per pound. Truffle hogs were historically used in Europe to help route out these delicacies. However, more recently, dogs have become preferred for truffle hunting since they can be trained not to eat truffles when they find them. Our Scottish Terrier would not be a good Truffle hound because he would eat every one!
Friday, November 20, 2009
When the Dining Duo asked a Reader what Semolina was...
And you call yourself a foodie! Alice Waters ought to yank your credentials!
Semolina is coarsely ground hard, summer wheat. It is used to make the best Italian pastas - as in durum semolina.
This is part of what Wikipedia has to say:
Semolina made from durum wheat or other hard wheats (that are easier to grow than durum) is yellow in color. It is usually prepared with the main dish, either boiled with water into a pasty substance, e.g. as gnocchi (in Italy), or as the basis for dried products such as couscous (North Africa), and bulgur. Couscous is made by mixing roughly 2 parts semolina with 1 part durum flour. --KY, Santa Monica, CA
Thanks KY for the clarification...The Duo won't even comment on your initals!
Semolina is coarsely ground hard, summer wheat. It is used to make the best Italian pastas - as in durum semolina.
This is part of what Wikipedia has to say:
Semolina made from durum wheat or other hard wheats (that are easier to grow than durum) is yellow in color. It is usually prepared with the main dish, either boiled with water into a pasty substance, e.g. as gnocchi (in Italy), or as the basis for dried products such as couscous (North Africa), and bulgur. Couscous is made by mixing roughly 2 parts semolina with 1 part durum flour. --KY, Santa Monica, CA
Thanks KY for the clarification...The Duo won't even comment on your initals!
Shwa in Chicago is just Swawful
Shwa
1466 N Ashland AveChicago, IL 60622(773) 252-1466 ...This from one of our readers who lives in Chicago: "BIG F'ING RIP-OFF!!!!!!!!!!!!!!!!!!!
Horrible service. Attitude coming out the you-know-what. Horrible head banger music pumped into the dining room because that's what the chefs like to listen to and they make their customers suffer rather than place the speakers in the kitchen. It is all about this stuck up, arrogant bunch of young assholes.
Too cheap to hire servers and bus-staff. Think it's kitsch to serve customers themselves. They are HORRIBLE servers. You end up having to wait for everything - water, bread, more wine (which they keep in the kitchen and will not leave on the table even though it is a BYOB place)
BTW, the chef we dealt with who served us was such a DICKHEAD I actually stiffed him on the tip!"
--Pete Zahutt, Chicago
1466 N Ashland AveChicago, IL 60622(773) 252-1466 ...This from one of our readers who lives in Chicago: "BIG F'ING RIP-OFF!!!!!!!!!!!!!!!!!!!
Horrible service. Attitude coming out the you-know-what. Horrible head banger music pumped into the dining room because that's what the chefs like to listen to and they make their customers suffer rather than place the speakers in the kitchen. It is all about this stuck up, arrogant bunch of young assholes.
Too cheap to hire servers and bus-staff. Think it's kitsch to serve customers themselves. They are HORRIBLE servers. You end up having to wait for everything - water, bread, more wine (which they keep in the kitchen and will not leave on the table even though it is a BYOB place)
BTW, the chef we dealt with who served us was such a DICKHEAD I actually stiffed him on the tip!"
--Pete Zahutt, Chicago
Cut in Los Angeles Doesn't Make the Cut
CUT on Valentine’s Day
By Tony Valenzuela
My husband, Rob, and I celebrated our first Valentine’s Day as a married couple at Wolfgang Puck’s Cut, the celebrity chef’s signature LA steakhouse, located in the storied Beverly Wilshire Hotel. Already showered with accolades since its opening in June 2006, including “restaurant of the year” in Esquire magazine, I’d made our reservation a month early to secure our table for 2 at 8 pm – or so I thought. When I called the week before to confirm, there was no record of it.
My conversation with Patty, the maitre d’, went something like this: In attempting to explain, I am quickly interrupted by Patty who takes a curt tone. “We didn’t start taking Valentine’s reservations until the 16th. You would not have a reservation unless you returned the pre-pay form.” I reply, calmly, “But I made our reservation with the hostess on the 14th and was never offered a form …” Patty, confrontationally, “I am not getting into a confrontation with you.” I come back with, “But I …” Dismissively, Patty says, “I’m going to get off the phone now. Will have to see what I can do and call you back.”
Astonished, I hung up. I felt like Pretty Woman ignored by the Rodeo Drive shopkeeper (DD's note: good reference Tony, same hotel as in the movie too). Does Cut consider itself recession proof? Was it that I’m not a celebrity that the maitre d’ wouldn’t even entertain the possibility that this may have been their error? Not to be mistaken as conciliatory, Patty called later that evening to give us 9 pm.
Let me jump ahead of this unpleasantness to discuss the food, much of which was excellent, and ultimately a good reason you may choose to pay the steep prices at Cut. The five-course Valentine’s Day menu was priced at $120 per person and started with a nice amuse bouche of mini potato-parmesan knishes. As an appetizer, Rob ordered the maple glazed pork belly that was savory sweet and tender as butter. My Maine diver scallop gratin with black truffles was sublime. I could have eaten two dozen and happily forfeited the rest of the meal. The sides included creamed spinach topped with a fried egg, tempura onion rings, a delicious soft polenta with parmesan and a sauté of vegetables. The courses were spaced appropriately and delivered with attentive and professional skill by our server, Jennifer.
The main event at Cut is the steak, of course. The restaurant chars their meat, which is not my preference, but it does keep the juices inside. Rob’s 20-ounce rib eye and my 10-ounce sirloin were very good, but not great. As we were enjoying our meal which was by most accounts exceptional, I could not shake the feeling that some customers at Cut are not as valued as some others, and here’s why.
When we were finally seated at a quarter past nine, we weren’t placed in the dining room exactly but in a landing leading to it. Four provisional tables had been set up to accommodate the overflow. Our table was the first of these nearest the entrance jutted up against the corner wall. Rob’s view was of the open kitchen and mine was 6 inches behind Rob’s head: a fire extinguisher, an “A” grade, a hazardous materials notice and an unused elevator. The award-winning design of the dining room by the Getty Center’s celebrity architect, Richard Meier, was lost on us completely.
Rob called the manager. To his credit, Andrey Godzhik listened with grace and modesty and in the end comped our $98 bottle of Phelps Cabernet, a considerable gesture of good will. But the insult to injury of our table sadly marred the restaurant’s evident strengths and though Rob’s dark chocolate soufflé and my warm brioche doughnuts were heavenly, our Valentine’s Day dinner at Cut will probably be remembered by an ungracious maitre d’, a lousy table and the rest of the staff that did its best to make up for it.
CUT
The Regent Beverly Wilshire
9500 Wilshire Blvd.
Beverly Hills
(310) 276-8500
wolfgangpuck.com
By Tony Valenzuela
My husband, Rob, and I celebrated our first Valentine’s Day as a married couple at Wolfgang Puck’s Cut, the celebrity chef’s signature LA steakhouse, located in the storied Beverly Wilshire Hotel. Already showered with accolades since its opening in June 2006, including “restaurant of the year” in Esquire magazine, I’d made our reservation a month early to secure our table for 2 at 8 pm – or so I thought. When I called the week before to confirm, there was no record of it.
My conversation with Patty, the maitre d’, went something like this: In attempting to explain, I am quickly interrupted by Patty who takes a curt tone. “We didn’t start taking Valentine’s reservations until the 16th. You would not have a reservation unless you returned the pre-pay form.” I reply, calmly, “But I made our reservation with the hostess on the 14th and was never offered a form …” Patty, confrontationally, “I am not getting into a confrontation with you.” I come back with, “But I …” Dismissively, Patty says, “I’m going to get off the phone now. Will have to see what I can do and call you back.”
Astonished, I hung up. I felt like Pretty Woman ignored by the Rodeo Drive shopkeeper (DD's note: good reference Tony, same hotel as in the movie too). Does Cut consider itself recession proof? Was it that I’m not a celebrity that the maitre d’ wouldn’t even entertain the possibility that this may have been their error? Not to be mistaken as conciliatory, Patty called later that evening to give us 9 pm.
Let me jump ahead of this unpleasantness to discuss the food, much of which was excellent, and ultimately a good reason you may choose to pay the steep prices at Cut. The five-course Valentine’s Day menu was priced at $120 per person and started with a nice amuse bouche of mini potato-parmesan knishes. As an appetizer, Rob ordered the maple glazed pork belly that was savory sweet and tender as butter. My Maine diver scallop gratin with black truffles was sublime. I could have eaten two dozen and happily forfeited the rest of the meal. The sides included creamed spinach topped with a fried egg, tempura onion rings, a delicious soft polenta with parmesan and a sauté of vegetables. The courses were spaced appropriately and delivered with attentive and professional skill by our server, Jennifer.
The main event at Cut is the steak, of course. The restaurant chars their meat, which is not my preference, but it does keep the juices inside. Rob’s 20-ounce rib eye and my 10-ounce sirloin were very good, but not great. As we were enjoying our meal which was by most accounts exceptional, I could not shake the feeling that some customers at Cut are not as valued as some others, and here’s why.
When we were finally seated at a quarter past nine, we weren’t placed in the dining room exactly but in a landing leading to it. Four provisional tables had been set up to accommodate the overflow. Our table was the first of these nearest the entrance jutted up against the corner wall. Rob’s view was of the open kitchen and mine was 6 inches behind Rob’s head: a fire extinguisher, an “A” grade, a hazardous materials notice and an unused elevator. The award-winning design of the dining room by the Getty Center’s celebrity architect, Richard Meier, was lost on us completely.
Rob called the manager. To his credit, Andrey Godzhik listened with grace and modesty and in the end comped our $98 bottle of Phelps Cabernet, a considerable gesture of good will. But the insult to injury of our table sadly marred the restaurant’s evident strengths and though Rob’s dark chocolate soufflé and my warm brioche doughnuts were heavenly, our Valentine’s Day dinner at Cut will probably be remembered by an ungracious maitre d’, a lousy table and the rest of the staff that did its best to make up for it.
CUT
The Regent Beverly Wilshire
9500 Wilshire Blvd.
Beverly Hills
(310) 276-8500
wolfgangpuck.com
Hot Flashes!
1. Joel R0buchon- Las Vegas: The Dining Duo's #1 restaurant in the country. Beyond superalitive.
2. Hello Restaurants: when are wait-staff going to stop asking, "Are you still working?". We left work at the office.
3. Cut lemons in water? Ewwww. A recent study showed that nearly 75% of all lemon slices tested had some human feces on them. And then they float in your water like a toilet bowl.
2. Hello Restaurants: when are wait-staff going to stop asking, "Are you still working?". We left work at the office.
3. Cut lemons in water? Ewwww. A recent study showed that nearly 75% of all lemon slices tested had some human feces on them. And then they float in your water like a toilet bowl.
Travel, Dine and Sleep in Your Own Home
Stay for a weekend, or dive into a down market with a condo on (or slightly off) the Las Vegas Strip. We all know that the real estate market countrywide has been kicked in the teeth, and in Vegas there are some teeth with gold and silver. The Dining Duo has had such a fun time coming to the grown-up playground that we’re looking to pick up a condo for a song so we can come back when we want for fine food and great shows. We searched around and found THE realtor who knows the strip and it’s condos like the felt on a crap table. He’s also a really nice guy. So if want to shop for a steal….
Felipe Crook
Fine Home Specialist
Prudential
7475 W. Sahara Ave., Suite 100
Las Vegas, NV 89117
Mobile: (702) 683-2169
Office: (702) 362-111
Email: Felipe@felipeCrook.com
What we like is that you can easily search Las Vegas homes for sale for FREE by going to his site: http://www.felipecrook.com/
Felipe Crook
Fine Home Specialist
Prudential
7475 W. Sahara Ave., Suite 100
Las Vegas, NV 89117
Mobile: (702) 683-2169
Office: (702) 362-111
Email: Felipe@felipeCrook.com
What we like is that you can easily search Las Vegas homes for sale for FREE by going to his site: http://www.felipecrook.com/
Sheets and Home products from Heaven
Sheets and Bedding from Heaven
No one appreciates fine sheets like the Dining Duo. These were so fabulous, we wanted to stuff them in our suitcases and take them home. We thought better of it (the suitcase was too small), and instead went to the Homestore in the Esplanade where we bought some, and a few big, thick fluffy towels too. Danette Schmidt as a fabulous sales associate and tended to our every need, so make sure you ask for her. Everything was actually pretty reasonably priced King sheet set consisting of a flat, fitted and two pillow cases for $299), and Encore even supplies you with a menu of items in your room if you don’t feel like shopping (who doesn't feel like shopping?). We came close to getting that divine mattress as well (Cal King sold and delivered for $2,995), but we had to stop somewhere. Maybe on the next trip.
No one appreciates fine sheets like the Dining Duo. These were so fabulous, we wanted to stuff them in our suitcases and take them home. We thought better of it (the suitcase was too small), and instead went to the Homestore in the Esplanade where we bought some, and a few big, thick fluffy towels too. Danette Schmidt as a fabulous sales associate and tended to our every need, so make sure you ask for her. Everything was actually pretty reasonably priced King sheet set consisting of a flat, fitted and two pillow cases for $299), and Encore even supplies you with a menu of items in your room if you don’t feel like shopping (who doesn't feel like shopping?). We came close to getting that divine mattress as well (Cal King sold and delivered for $2,995), but we had to stop somewhere. Maybe on the next trip.
Karen's Matzoh Crack
If you have to eat Matzoh, make it sinfully good!
4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter
1 cup firmly packed brown sugar
1½ - 2 cups Ghirardeli’s 60% Cacao Bittersweet Chocolate Chips (about 1 bag)
Sea Salt or Kosher Salt
1-2 cups coarsely chopped walnuts
Preheat the oven to 350°F. Line a large (or two smaller) cookie sheet completely with foil. Place a single layer of matzohs on the foil, cutting extra pieces, as required, to fit any spaces.
In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and spoon/spread over the matzoh, covering the matzoh completely.
Place the baking sheet in the oven and bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
Remove from the oven and sprinkle immediately with the chocolate chips. Let stand for 5 minutes. Using a knife, spread the melted chocolate over the matzoh. Sprinkle lightly with sea salt – use this sparingly. Sprinkle with walnuts.
While still warm, break into squares or odd shapes. (A pizza cutter helps with this.) Chill, still in the pan, in the freezer until set.
This makes a good gift.
Variations:
· Use coarsely chopped white chocolate (or a combination of white and dark)
· Omit the chocolate for a caramel-alone buttercrunch.
· Use chopped or slivered toasted almonds instead of walnuts (sprinkled on top as the chocolate sets).
· Roast the nuts before sprinkling on top of the chocolate
· Drizzle with a little melted white chocolate for decoration
· Use crumbs for ice cream topping
Thanks Karen for the secret recipe, and the calories.
4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter
1 cup firmly packed brown sugar
1½ - 2 cups Ghirardeli’s 60% Cacao Bittersweet Chocolate Chips (about 1 bag)
Sea Salt or Kosher Salt
1-2 cups coarsely chopped walnuts
Preheat the oven to 350°F. Line a large (or two smaller) cookie sheet completely with foil. Place a single layer of matzohs on the foil, cutting extra pieces, as required, to fit any spaces.
In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and spoon/spread over the matzoh, covering the matzoh completely.
Place the baking sheet in the oven and bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
Remove from the oven and sprinkle immediately with the chocolate chips. Let stand for 5 minutes. Using a knife, spread the melted chocolate over the matzoh. Sprinkle lightly with sea salt – use this sparingly. Sprinkle with walnuts.
While still warm, break into squares or odd shapes. (A pizza cutter helps with this.) Chill, still in the pan, in the freezer until set.
This makes a good gift.
Variations:
· Use coarsely chopped white chocolate (or a combination of white and dark)
· Omit the chocolate for a caramel-alone buttercrunch.
· Use chopped or slivered toasted almonds instead of walnuts (sprinkled on top as the chocolate sets).
· Roast the nuts before sprinkling on top of the chocolate
· Drizzle with a little melted white chocolate for decoration
· Use crumbs for ice cream topping
Thanks Karen for the secret recipe, and the calories.
Look what our Readers are Saying...
"Mr. Wynn needs more people like you to visit ...glad you had a good time. where are you off to next?" --Mark
"O.M.G. we can't wait to go...we just changed our reservations from Bellagio to the Encore...." --Cathy
"I'm drooling. I'm booking now!" -- Robert
"Great Pics. Everything looks AMAZING. Vegas has a whole new image with the Encore and we're going to go there for Memorial Day." --Sam and Shirley
"Those views! That food! Those dining rooms! How fast can I get there?" Mary
"I've been dying to try this place since I've heard so many great things...but I thought it was unaffordable. I just called and they're offering great prices. Thanks for letting me know about this...can't wait to go!" -- Bobbie
"WOW! You guys really gushed over this one. Every time you've suggested something, we've loved it. We're going to the Encore muy pronto. Thanks for the tips." -- Jeff and Robin
"THAT STICKY BUN at Society has made my computer gain 5 lbs. I'm going there just for that...the rest of it is gravy." -- Leslee
"I LOVE good Asian food, and we wondered where Jet went to since we took a cooking class iwth him in L.A. Now we can finally look forward to another fab meal by him, and we've added that to our "must do" restaurant list for our trip to LV next week" -- Andy & Carey
"You guys are amazing...thanks for letting us know all the "in" spots. We get faster, better, more honest reviews from you than anywhere else...Thank you! We just called and booked a weekend at the Encore...we'll let you know what we like best." -- Carl
"That Steve Wynn is brilliant! How does he keep thinking of these things? It sounds like so much fun....can't wait to hear about the Spa, do tell." --Mary
"We're stuffed just reading about all this. How in the H#$$ do you two keep fit and trim? Probably by running from restaurant to restaurant in the gorgeous Encore. If it works for you, it's going to work for us...we've decided to take a "close" vacation this spring and try it all out, thanks to you two." -- The "S" family
THANK YOU READERS...WE WOULDN'T SAY SO IF IT WEREN'T SO!
Appetizingly yours,
The Dining Duo
"O.M.G. we can't wait to go...we just changed our reservations from Bellagio to the Encore...." --Cathy
"I'm drooling. I'm booking now!" -- Robert
"Great Pics. Everything looks AMAZING. Vegas has a whole new image with the Encore and we're going to go there for Memorial Day." --Sam and Shirley
"Those views! That food! Those dining rooms! How fast can I get there?" Mary
"I've been dying to try this place since I've heard so many great things...but I thought it was unaffordable. I just called and they're offering great prices. Thanks for letting me know about this...can't wait to go!" -- Bobbie
"WOW! You guys really gushed over this one. Every time you've suggested something, we've loved it. We're going to the Encore muy pronto. Thanks for the tips." -- Jeff and Robin
"THAT STICKY BUN at Society has made my computer gain 5 lbs. I'm going there just for that...the rest of it is gravy." -- Leslee
"I LOVE good Asian food, and we wondered where Jet went to since we took a cooking class iwth him in L.A. Now we can finally look forward to another fab meal by him, and we've added that to our "must do" restaurant list for our trip to LV next week" -- Andy & Carey
"You guys are amazing...thanks for letting us know all the "in" spots. We get faster, better, more honest reviews from you than anywhere else...Thank you! We just called and booked a weekend at the Encore...we'll let you know what we like best." -- Carl
"That Steve Wynn is brilliant! How does he keep thinking of these things? It sounds like so much fun....can't wait to hear about the Spa, do tell." --Mary
"We're stuffed just reading about all this. How in the H#$$ do you two keep fit and trim? Probably by running from restaurant to restaurant in the gorgeous Encore. If it works for you, it's going to work for us...we've decided to take a "close" vacation this spring and try it all out, thanks to you two." -- The "S" family
THANK YOU READERS...WE WOULDN'T SAY SO IF IT WEREN'T SO!
Appetizingly yours,
The Dining Duo
Salt, Salt, Everywhere; in the Food, they don't Care!
While salt is a necessary nutrient, most Americans consume many times more sodium than they need in a day. Too much salt can raise one's blood pressure and increase the risk of heart attack or stroke. Processed foods are notoriously high in sodium- just a can of soup can contain more than a days worth of salt!
Assuming you consume a "typical" diet, it's nearly impossible to not get enough sodium- you'd have to try extremely hard to wind up with a sodium deficiency. Essentially every packaged food contains substantial amounts of added salt. Salted nuts, packaged lunch meat, canned fish, soups, chips, salsa and various sauces are all usually high in sodium. Even healthy items, such as whole grains, skim or soy milk and egg whites tend to contain a good deal of salt. The only foods normally available with minimal sodium would be fruits and vegetables- but some people prepare such foods with extra table salt. --source: WikiAnswers.com
Assuming you consume a "typical" diet, it's nearly impossible to not get enough sodium- you'd have to try extremely hard to wind up with a sodium deficiency. Essentially every packaged food contains substantial amounts of added salt. Salted nuts, packaged lunch meat, canned fish, soups, chips, salsa and various sauces are all usually high in sodium. Even healthy items, such as whole grains, skim or soy milk and egg whites tend to contain a good deal of salt. The only foods normally available with minimal sodium would be fruits and vegetables- but some people prepare such foods with extra table salt. --source: WikiAnswers.com
Philly has more than Cream Cheese!
Matyson, 37S. 19th Street, Philadelphia.
http://www.matyson.com//
There is a quaint Philly BYOB restaurant named Matyson. Named after the Chef Matt Spector and his pastryChef wife Sonya Bidegain.
Right in the heart of Center City, the location is super, but parking at 5:30 was a bit frustrating. The warm muted gold walls and ochre ceiling highlighted some original works of art, charming. The old Philadelphia wood floors anchored the color scheme. A small space, maybe 16' w by 40' long, the chatter of wine bottles and dinner crowd arriving, was typical Philadelphia, but nothing our of the ordinary.
We began with the Foie Gras & Wild mushroom wontons, and the Jumbo lump crab cocktail, served with small hame-made potato chips - -cute. The Dinners rated a "10" for presentation, garnished festively. The puree squash soup was what I started with, then the herbed Chicken. Sound boring? - - certainly not. It was a perfect meal. The dessert menu was a very nice selection of "made on the premises" pies, treats and house-made sorbets and ice creams. Simply elegant and 5 our of 5 of us would go back, but I'll look for another parking spot.
Guest review by Lori Riddington
(Dining Duo to Lori: GREAT review! Keep eating out and let us know where--and where n0t-- to spend our money and our time. Send a review of 100 words or less and we'll share it with the rest of you)
http://www.matyson.com//
There is a quaint Philly BYOB restaurant named Matyson. Named after the Chef Matt Spector and his pastryChef wife Sonya Bidegain.
Right in the heart of Center City, the location is super, but parking at 5:30 was a bit frustrating. The warm muted gold walls and ochre ceiling highlighted some original works of art, charming. The old Philadelphia wood floors anchored the color scheme. A small space, maybe 16' w by 40' long, the chatter of wine bottles and dinner crowd arriving, was typical Philadelphia, but nothing our of the ordinary.
We began with the Foie Gras & Wild mushroom wontons, and the Jumbo lump crab cocktail, served with small hame-made potato chips - -cute. The Dinners rated a "10" for presentation, garnished festively. The puree squash soup was what I started with, then the herbed Chicken. Sound boring? - - certainly not. It was a perfect meal. The dessert menu was a very nice selection of "made on the premises" pies, treats and house-made sorbets and ice creams. Simply elegant and 5 our of 5 of us would go back, but I'll look for another parking spot.
Guest review by Lori Riddington
(Dining Duo to Lori: GREAT review! Keep eating out and let us know where--and where n0t-- to spend our money and our time. Send a review of 100 words or less and we'll share it with the rest of you)
More Readers' Comments...keep 'em coming!
"I gain weight looking and reading your mouthwatering reviews!!!:" CR
"OMG...I picked a terrible time to start my diet" MR
"We love it! Keep these coming. Now we know where we're going to dinner tonight." -- AET
"You guys are always RIGHT on with your reviews. What's next?" -- JK
"Thanks for bringing us honest and well written reviews. We look forward to every time they end up on our computer." -- PM
"OMG...I picked a terrible time to start my diet" MR
"We love it! Keep these coming. Now we know where we're going to dinner tonight." -- AET
"You guys are always RIGHT on with your reviews. What's next?" -- JK
"Thanks for bringing us honest and well written reviews. We look forward to every time they end up on our computer." -- PM
Chef Andreas Cavaliere shares a secret recipe: Pappardelle, Umbrian sausage, Chianti & red onion
Ingredients: Pappardelle; Mushrooms stock; Umbrian sausage; Olive oil; Red oinon; parsley; Chianti; butter; and Parmesean
Directions: Peel the skin of the sausage & crumble the sausage meat, start to brown the meat, finely slice the red onion. When then meat is starting to brown add the red onion and stir together, carry on frying until the onion starts to caramelize the add ½ a bottle of Chianti, bring to a boil & turn down to a simmer carry on cooking for about 1h30 mins until the wine has reduced by a ¼ or until the sauce is thick.
Cook the pappadelle & toss through the sauce serve with grated Parmesan and parsley.
Directions: Peel the skin of the sausage & crumble the sausage meat, start to brown the meat, finely slice the red onion. When then meat is starting to brown add the red onion and stir together, carry on frying until the onion starts to caramelize the add ½ a bottle of Chianti, bring to a boil & turn down to a simmer carry on cooking for about 1h30 mins until the wine has reduced by a ¼ or until the sauce is thick.
Cook the pappadelle & toss through the sauce serve with grated Parmesan and parsley.
Recommendations for Dinner, Please.
"Three of us (all women) want to get together next week for dinner and catch up with our lives so we want good food and the ability to carry on a conversation.
Recommendations????? Please!" -- P.S.
THE DUO: Cecconi's at melrose and Robertson where Morton's used to be located. ....It's new, fabulous, comfy, not pretensious, beatiful, and great food! You'll hang out for hours, and they won't rush you out. You'll love it!
Recommendations????? Please!" -- P.S.
THE DUO: Cecconi's at melrose and Robertson where Morton's used to be located. ....It's new, fabulous, comfy, not pretensious, beatiful, and great food! You'll hang out for hours, and they won't rush you out. You'll love it!
Subscribe to:
Posts (Atom)