Friday, January 28, 2011

Teenage Glutster Now Officially Moving to

So this recent hiatus actually has a legit excuse. I've been secretly working--or just trying to figure out--my new official website finally!

Yup, The Glutster is now officially up and running. I should had waited but I just really wanted to launch it on my birthday, ha ha. So I did and now I must deal with the consequences. Which includes having to post half-ass'edly since I don't know how to do the header photo and have yet to discover how to transfer the blogger comment boards. But...the show must go on right?

Hopefully when completely done, this new website will push me to take a more professional approach to my blogging. My dream may be silly but I still wish to someday make a living writing and I will stick to my fine point guns no matter what. 2011 is going to be a powerful year for me with a certain awesome internship, a feature length piece in a national food magazine and full-length segment on the new Cooking Channel coming up in my near future. But unlike my past brushes with fame....I will keep the online traffic train going strong this time around.

I would just like to thank Emerson Quevedo of Slackfeed, Tino Garcia and Carmen Melgoza of Vivela Podcast for making my dream site a reality!

Without further adieu, I now present!

Thursday, January 06, 2011

The Glutster's Top 10 Desserts In L.A of 2010 (Better late than never!)

Alright, I tried to ignore the responsibility of doing this post but being an equal opportunity is my obligation to treat the sweets with the same respect!
So here ya' go. Again, my list will be a bit different than everyone else's, enjoy.

diablito de coco
Diablito De Coco: The "Chivas" Diablito Truck by La Puente Swap Meet on Sunday Mornings

It is not uncommon to see a small traffic jam form at this popular Eastside Diablito spot. Last time there were at least V-8 trucks idling in line for it. A kid writes your order on his hand, everyone is getting the icy, hand-spun Mexican sorbet and spicy chili treat. A diablito is quite unique, creamy, sweet, than spicy and sour enough to make your lip pucker up. A Tama-Roca 'straw' is the Mexican equivalent to using a red vine to suck up soda at a movie theater, only here, the straw will be wrapped with chewy, tart tamarind pulp and chili powder. Mix it all up for a sweet, spicy, icy unrivaled treat.

Red O Creamy Goat Cheese Cheesecake
Creamy Goat Cheese Cheesecake: Red O

I don't really care about all the technical drama regarding Rick Bayless and this place. Bottom line is that this is a damn good dessert. Creamy, slightly gamy, goat cheese set atop a crust of Mexican "Maria" vanilla cookies and kept interesting with a herby sauce of Sassafras (root beer flavor source). Good luck trying to eat here though, the place is known for having a jerk bouncer in front. Oh, well, a good dessert is a good dessert.

a bunch
Assorted Breakfast Pastries: BabyCakes NYC

I waited out in line the first day this place was open. This conscious East Coast bakery might be vegan, gluten-free, agave sweetened etc. but that doesn't really hold them back from cranking out some extra decadent baked goods. I fancy whatever donuts they have in stock, or anything else for that matter. The biscuit sandwich is stuffed with homemade strawberry and is flaky, crumby and all around heavenly for breakfast sometimes. But the reason I really liked this place? Well, they have these things called "cupcake tops" which eschews the boring, cakey mass paradox of cupcakes!

my first baked alaska! (green tea)
Baked Green Tea Alaska W/ Raspberry Sauce: Maison Akira

I don't know if was because this was my very first Baked Alaska ever or the stunning presentation (almost burnt my booming peach fuzz, dirt lip mustache!!). No, it was just a tasty dessert when I really think on it. S'more like, charred, liquor-flavored fluffiness mixed in with full-fat, creamy green tea ice cream? And who doesn't love pretty red raspberry swirls that actually taste good?

coconut bavaroia
Coconut Bavarois: Red Medicine

Again, a good dessert is a good dessert...drama or not. The first time I had this complex take on a Vietnamese classic was at Jordan Kahn's temporary show at Test Kitchen. Since then, I remember being dumbfounded by all the different textures, not just crunchiness but even different layers of crunchy textures. An airy glob of salty rice crispy peanut croquant, some bitter cookie-crumb like chicory-coffee pieces, herby pieces of Thai Basil, and the creamy coconut custard. Pretty fucken bad ass no matter what if you ask me.

(Soy Based) Caramel Oreo Ice Cream: Scoops Westside

I don't think my Ice Cream mate and I have ever came to Scoops Westside and not taken home a pint of whatever Oreo enhanced Ice Cream they have. Maybe its because the oreo's are always crunchy on top, or maybe its because I swear the ice cream is just one big frozen mound of oreo's cream center. Sweet dreams are made out of this stuff, with only the faintest of caramel notes and lighter, icier texture. No matter what, you can always rely on the finest of international coffees to chase it down with.

palm sugar caramel avocado dessert
ES Al Pukhet: Au Lac (Westminster)

This Indonesian dessert masterpiece is the passionate work of Chef Ito of Au Lac. His raw rendition of the pudding favorite is made from Reed Avocadoe's, home-spun coconut paste and a thick, raw palm sugar caramel.

Matcha Latte and Slice of Vegan Chocolate Cake: Urth Caffe

I was taught the art of daily decadence from an early age from my brother. Still to this day, there is not one day he does not eat a huge slice of dark Chocolate something. This pairing is only for the most of extreme bitter chocolate aficionados, the cake itself is pretty hardcore. Because of its vegan-ality, its more chocolaty than sweet and the ratio of frosting to cake will either make you really happy or really sick. And that Matcha? Sure, it looks pretty as all hell but its even more bitter. I can only do this dessert a couple of times a month as the combined caffeine of these two is also not for the faint of heart...literally.

Snickerz Pie
Snickers Pie: Mooi

All those attempts to detox the morning after sparked a whole new appreciation for a good raw vegan dessert. Out of all, I think Mooi's was the more profound. A buttery crust, a creamy layer of chocolate-date paste and a layer of salty raw sunflower paste somehow came together and mimicked the flavor of snickers bar down to the milk chocolate and squishy-crunchy texture of the child favorite bar.

Truffled Hot Chocolate
Pine Nut Tart
Pine Nut Tart With Truffled Spiced Hot Chocolate: Drago Centro

Jashmine Corpuz, the pastry chef of Drago Centro has been sweeping me clean off my feet since the first time I had the privilege of sampling her sweet labor. The savory element of desserts is often widely underestimated. And when you hit that cloyingly sweet brick wall, all of a sudden...fleur de sal on top caramel just won't do it any more. Corpuz is brilliantly aware of that. That airy foam on top of your spicy hot chocolate will be speckled with ground truffle and will leave you with the most unforgettable of milk mustaches. And don't fear the goat in her slightly gamy, goat cheese gelato that sits next to the profoundly tender pine nut tart next to it, it is more scared of you that you are of it.

Wednesday, January 05, 2011

El Dia De Los Reyes Is Tomorrow! Where Will You Be Getting Your King's Bread?

rosca de reyes
Savoring the Holiday Foods Season To The Last Crumb! Dia De Los Reyes Magos

Its kind of hard to believe that the two best food-tradition days of the year are already over. Well...if you weren't raised hardcore Catholic or are Mexican that is!

angel shot
Rosca De Reyes: The Forgotten Holiday Treat

I'm just hyping up for it now to be honest. And, its not too late! To be honest, I don't really know much about the actual history (could Wikipedia it and give you the whole blogger-typical spiel but naaaah). I'll just give you my mom's version.


"Well, the celebration takes place every 6th of January of the year. Since cute, baby Jesus has already been born. You pray, sing and make a festive dinner of some sort. Colaciones, colorful, sugar candies with an anise-seed center are given to little kids. You then look for a godmother to buy the baby Jesus doll a fancy wardrobe makeover that includes open-feet Mexican Huarachitos and a gold-linked crown."

"In Mexico, you would do it during the late evening before the actual day. So on the offical day of celebration, the baby would wake up surrounded with candies and little gifts. And then, during dinner, we finally get to eat the Rosca de Reyes. There could be up to 4 teeny-tiny baby Jesus's baked right into it so be careful not to eat Jesus! You are to cut it up in small pieces and share the cake. Whoever is blessed with the baby-stuffed piece is the lucky recipient of a Tamale-Atole based dinner on the 2nd of February thrown in their honor. And that is all about the 3 Kings!"

She then continues to add, "and SOMETIMES...there are people who hide the baby doll, or even eat it! All to not have to throw a party!"

Well, there you have it. Straight from the source!

What about the bread?! Well, think of one continual, oversize piece of typical Concha (the most common form of Mexican Pan Dulce. If not a concha, then a piece of Filipino PandeSal braed. Still no? Well, ok...some King's Hawaiian bread then! Except a bit denser and richer, the bread is usually yeasted and made with whole or condensed milk and lotsa butter. There should be some sort of spice flavor to it. Most places use crushed pieces of cinnamon, kind of like the more popular Pan De Muerto? And then topped with the sparse stripes of sweet, crunchy strudel and extra chewy, dried pieces of prettily-colored fruit like figs, cherries and quince!

angle shot
It's So Pretty When Its All Dolled Up With Egg Wash!

And of course...all in the shape of a huge 2-3 foot oval. With a piping hot cup of thick, Chocolatito Caliente to dunk it in? ...dayuuum.

I know down South during Mardi Gras, they also celebrate with something like this. They call it Kings Bread (direct translation even!) but don't know how they are connected. All I know it is equally bomb to eat. Although, there's of the more fluffy--cinnamon roll like--variety, glazed, sugared, then stuffed with maple, brown-sugar cream cheese filling.

kings roll
Compare/Contrast: Mardi Gras Kings Cake Overflowing With a Cream Cheese-Maple-Brown Sugar Filling

I had the most exemplary of ones when I joined the SAVEUR Magazine offices for a staff lunch last year.

You can get these bad bready boys at just about any Mexican, South, or Central American bakery anywhere not in West L.A. They usually advertise with huge banners or opaque window drawings so just look for a cartoony king.

My mom has grown fond of the extravagantly buttery ones at La Favorita bakery. They have a couple of locations but I like to go to the one on Whittier Blvd. in front of Salazar Park aka. my old hoood yo! I literally lived in the neighboring storefront for a large part of my adolescence, well at least long enough to not get asked "Where you from!" from the local L.P.V'sters. Well, except one cold, metall-y time, but that is a different story.

But fear not Westsiders, La Monarca Bakery just opened a new Panaderia in Santa Monica a few weeks ago. The Rosca de Reyes will be available here all day tomorrow. you will pay a little more but at least you will get the jizz of it (ha, ha). Although, I will say that my mom went to La Monarca to give them a try and still ended up getting La Favorita. (She even brought back the sample piece they were giving out to rub it in my face!)

Ahhh Raaaaaaza!

La Favorita Bakery
3865 Whittier Blvd.
Los Angeles,
CA 90033
ph: 877-231-8168
(Inside Strip Mall)

La Monarca Bakery
1300 Wilshire Blvd
Santa Monica, CA 90403
(310) 451-1114

Saturday, January 01, 2011

The Glutster's Top 10 Favorite Savory Eats in L.A of 2010 (What? Better Late Than Never!)

So maybe after reading all of my other eating colleagues "Best of 2010" lists I decided to be a good little foodblogger and post my own list. So here ya' go, take these as they come. These are the places that impacted me the most this last year, mixed in with the places I found myself going on an almost weekly basis sometimes.

This list is comprised from my personal likes and eating habits, not new restaurant openings or what was hot or trendy. That being said...enjoy, it was a lot harder to compile this post than I ever imagined! Haha.

ceviche verde from la casita
Ceviche Verde: La Casita Mexicana

Its not always on the menu, but when it is, make sure to bust the mission all the way down south to try this regional Mexican spin on the classical Ceviche. This dish even made Chef Ludo lick the plate clean and reconsider the seriousness of Mexican cuisine. The all-fish version (no filler ingredients like tomatoes and onions) is actually native to the coastal state of Veracruz and is marinated in a palatable sour sauce of Epazote, Cilantro, Lime and Chile Serrano. The crispy tostadas that you will devour with this fish are fried just minutes before you ordered your dish.

crispy tofu ballz
Crispy Tofu Balls: Starry Kitchen

I remember first reading about this L.A Foodblogger cult favorite and being curious as to why everyone made a big deal out of it. In my mind, I just pictured it, well...fried tofu balls. That was until I made it down to the opening party, where they were bringing out trays of the bright green balls. Apparently, the tofu is pressed, dipped in buttermilk, then battered in an ultra crispy layer of glutinous, green rice. And nothing goes better with crispy fried things than something creamy, here it is a few thick squirts of their Sriracha Mayo.

kama at haru ulala
Hama Kama (Grilled Yellowtail Collar): Izakaya Haru Ulala

2010 was also the first year I was introduced to the illustrious buttery flesh of Japanese Hama Kama. It is literally the "neck" part of the fish, simply grilled with salt and served with grated radish. The skin cracks loudly as you dig in to its bone-in flaky meat. Its so juicy, all the clear fish juices run down the plate as you gnaw it down to the bone. Damn, I think I must have this dish after I finish writing this post!

veggie bahn xeo
Bahn Xeo: Veggie Life (Rosemead)

This is an old school favorite. My dad's shaman friend recommended this place to me maybe 3 years ago, I've been going back ever since. I have yet to find a better-- CRISPIER--version of this dish, meat or not. The fried crepe takes up a whole oval-size plate and it is crispy all over, not just the edges. It's probably all in the batter, the ideal balance of rich coconut milk, yellow bean flour and rice flour, with a couple of meaty dried mushrooms in it as well. This Vietnamese cousin of the omelet is stuffed with boiled bean sprouts and pieces of the latest state-of-the-art veggie Ham and more of those wondrous mushrooms. The lettuce that accompanies it is always fresh and abundant, same goes for all the aromatic Vietnamese herbs. The sweet, 'veggie' fish sauce will take some getting used to but you can always BYOFS?
...What? Ok, maybe you don't have to be as hardcore as me.

korean duck
Korean Fish-Fed Duck: Sun Ha Jang

I was introduced to this place by the homie Neil Kwon to show me his favorite Korean spots in the city. The first place he took me to was of course, his aunt's restaurant! All the ducks sold on premises are raised on small fish, which makes for a flavorful yet ultra light meal. The fowl is prepared table side with lots of whole garlic that fry's in the extracted duck fat. The server will impress you as she dunks her finger in the hot fat with no burn or the slightest whimper. Whether you get the freeze-dried, thin pieces that will crisp up or the fresh meaty, moist option, you will be in for a treat. The lightly dressed bowl of shredded salad is endless and you will need it to make you feel better after eating probably 1/2 cup duck fat(at least). Yes, that includes all the oil soaked up by the fried purple rice they make you with all the leftover shimmering duck fat.

Pescado Sarandiado At Martins
Pescado Sarandiado: Mariscos Martin (La Puente)

El Compa Chuy Tovar was the mediator between this invaluable La Puente local gem and I. Martin's specializes in Pescado Sarandiado, a notable staple fish dish in many Mexican coastal states. Here, it is magnificently prepared in the style of Puerto Vallarta, Jalisco and the fish of choice is a Red Snapper. A whole new definition to the term 'blackened', here the fish is rubbed with nothing else than a Red Chile adobo, unlike the differently tasty cultural norms of adding butter, mayo or oil that is celebrated in other states. Thus, the meaty flakes will therefore be a little more dryer but all the better to soak up their unrivaled "Salsa Sarandeada", the corequisite oil based salsa that is made from toasted chili seeds. I assure you, this is not the Chinese chili seed oil that is commonplace for dumplings but its damn close. A word of caution, don't go on a Sunday morning if you don't want to wait an hour for your table.

wahibs vegetarian falafel combination
Falafel Combination: Wahib's Mediterranean (Alhambra)

A High School favorite, I used to walk/run here after long, lonely days at Gay-Hambra High School. While all the other kids would stop at Burger King, I kept walking further and would splurge on the awesomeness of their falafel combination platter. A Lebanese-meal-sized order that came brimming with their signature creamy hummus, chunky. earthy babaganoush, their tart house salad and of course 5 of their flaky, crispy, heavily spiced herbs of fried legumes. They are also a bakery with the best baklava I have ever had, anywhere.

tom kha noodle world
Tom Kha Noodle Soup: Noodle World

Noodle World was another place I found myself frequenting on an almost weekly basis sometimes this last year. I'm surprised I didn't come here sooner. But no matter what else I try on their menu, I always come back to their Seafood Tom Kha. A milky, light coconut broth with just the right amount of fish sauce to be considered "aromatic" and not stinky. The rice stick pho noodles in this dish is never consistent in portion (sometimes a huge bunch, sometimes a baby fist sized amount) but no matter how much they give you, they will ALWAYS be al dente enough to make any Italian grandparent smile. The surimi is kind of weirdly sweet but the fish cakes are tasty. But hey! This huge bowl is only $7! PS. Cash only and ask for an plate of sprouts and basil 'pho setup' for no extra charge.

New Delhi Palace
All-You-Can-Eat Lunch Buffet: New Delhi Palace (Pasadena)

I came here a startling amount of times for their daily $9.99 buffet during my first two years at PCC. And now that I took this semester off, I find myself trying to go for lunch every chance I get (but people exist out there that don't like Indian Food?). It's the veggie pakora's that keep me coming back. They are always crispy, and if they are not, all you have to do is ask and they will bring you a fresh batch right to your table. They use only chickpea flour here and their spice mixture makes them as addicting as a bag of Flamin' Hots. The house mint chutney is of the rustic, chunky, fresh mint variety, not the artificially bright, sweet stuff. Well, that and their smooth and creamy Spinach Saag to complete it. And on Wednesdays...they have all you can eat boneless lamb curry!

Spicy Miso For Shabu Set
Salmon Shabu Shabu'
Spicy Miso Salmon Shabu-Shabu: Shaab

And last but not least (my absolute favorite) is... The Salmon Shabu-Shabu with Spicy Miso Broth at Shaab in Pasadena. Yup, believe it or not. Sure, the popular Shabu-Shabu house in Little Tokyo might be the winner when it comes to traditional beef (their Ponzu dipping sauce is nonpareil), but Shaab keeps it fresh with a "Doug's Salmon" option of Shabu-Shabu and their signature spicy miso broth. They are generous with the wild cuts of Salmon as well as the plate of vegetables. But the real reason I love this place is because of their signature sesame dipping sauce. Thicker, creamier and less sweeter than other places in town, the seed derived sauce screams out umami as you dip your vegetables in it. Also, you don't have to be tortured in an hour long wait before you eat. Come here for lunch or face the consequences of paying double for dinner.

Bonus! (Honorable Mentions)

Almond Meal Shishito Peppers
Chinese Lion Peppers with Almond Skins, Honey, Soy, Violet Basil and Fig: Red Medicine

Shishito peppers are blistered and then dusted with crumbly raw almond meal. The odd preparation comes together with the brilliant pairing of soy and honey. Then cut through with the aromatic lemony-ness of the basil. The fig was there just for pleasant sweet kicks (although know "dates" took it place on the menu). Drama aside, this dish is bad ass. And what is even better is that you can get this creative dish until 2 AM.

kale salad
Kale Salad: Elf Cafe

This place has kind of gotten forgotten in the L.A blogger-dom but its still packed with the locals almost every night. I took the carnivore tablemate here a while back, I remembered it had left a good impression the first time I went like 3 years ago when they first opened. And, they came through. In particular, we were both wowed by their raw Kale Salad. A heaping mountain of tender kale dressed with--what I recollect to be--ripe avocado, feta cheese, some other stuff and a lot of lemon.

Friday, December 10, 2010

La Feria Del Nopal 2010 Tomorrow! (Saturday, Dec. 11 2010 at Juan's Restaurante)


(As seen on my article on LAist)

Ensalada De Nopales
All Hail Healthy Cacti! La Feria Del Nopal Fest is Saturday

All hail healthy cacti! A festival in honor of Mexico’s green, staple vegetable is set to take place this Saturday at the three-month-old Juan’s Restaurante in Baldwin Park. La Feria Del Nopal will include over fifteen dishes incorporating the tart and tender vegetable, a recipe contest (must be submitted by 3 PM) and even a green carpet!

The chef/owner of the restaurant, Juan Mandragon is the Nopal luminary behind the event. A health conscious chef, he’s had the opportunity to cook for many celebrities like Oprah, Martha Stewart and Ryan Seacrest and Juan’s Restaurant is his first brick and mortar endeavor. His adoration for Nopales grew to its highest point when he used its medicinal qualities to help aid in his sister’s battle against cancer.

The menu for the restaurant is actually a joint effort with Rocio Camacho (Moles La Tia, La Huasteca). The special menu for La Feria includes things like a Nopal enhanced queso fundido ($5.99), an Ensalada Organica made of organic Nopal with a dressing of crimson cactus fruit that grows on its very paddles ($7.99), a Chia Seed Crusted Salmon ($13.99) and of course, a creamy Nopal Mole ($11.99). All these dishes only to aid as a vehicle for the thick, pliable green handmade Nopal tortillas that is on deck daily at the restaurant.

To quench your thirst, there will be quite the selection of Aguas Frescas. Including one made from raw Nopal and naturally sweetened with pineapple juice. There will also be chia seed based versions of Horchata and Agua De Limon that he sweetens with Stevia.

And for dessert? Yup! You all guessed it…a Nopal Flan!

La Feria De Nopal 2010 @Juan's Restaurante
Saturday, December 11, 1 PM -7 PM

Thursday, December 09, 2010

My Recap of the "200 Years of Mexican Cuisine" Food Event On LAist

Well, in my attempt to really start making a living out of this one day...I am two pieces in on my latest writing decision to start contributing to LAist. Whatever, I may not get paid but at least I'll get more exposure than I do by just writing for myself here.

It's also pretty awesome because they let me do this!

Double post!

La Casita Offering Part 2

It was a full church as more than 1,000 tortilla-loving Angelenos gathered at St. Vibiana's Cathedral last Saturday night. They were there not to eat a communion wafer but instead to celebrate 200 Years Of Mexican Cuisine, a tasting event put together by The Taste Of Mexico Association benefiting Heal The Bay Foundation. Just in time, as this year marked the bicentennial celebration of Mexican Independence…not to mention "Traditional Mexican Cuisine” making it to the list of UNESCO’s "Intangible World Heritage."

The Taste Of Mexico

The Taste Of Mexico Association was formed earlier this year by the co-owner of La Monarca Bakery, Ricardo Cervantes. The spicy organization is made up of L.A's top Mexican powers: La Casita Mexicana, Guelaguetza, Frida and course, La Monarca Bakery.

"We have all known each other since we're in the same industry and have worked together on occasion before" says Cervantes, when asked about how the organization was born. "We simply want to promote and redeem authentic Mexican food."

The line to get in to the church party was an hour long and the lines to get food snaked all the way around the altar. "I'm very happy with the turnout, I think it was a great success” says Jaime of La Casita Mexicana. Despite the lengthy waits, people weren't really complaining once they finally got their regional Mexican nibbles. Although, I'm pretty sure the copious amount of line-less booze booths touting Tequila girls and unlimited pours had something to do with that too.

Tequila Girls

As always, La Casita Mexicana stole the show with masterful renditions of unique regional eats. Their table bared no free space in the least. It was stacked with 7 assorted Mexican cheeses that ranged from crumbly, aged Cotija Adobada to a milky, oil-brined Panela and a kaleidoscope-like selection of elusive Salsas. My favorite was the milky Salsa Blanca from Colima, made from chiles gueros and emulsified with olive oil. Aside from the queso and salsa fest, their paper plates were overflowing with 2 different types of Ceviche, Tamales de Huitlacoche and their Signature sweet Chile en Nogada.

Jaime And Ramiro

The Table of Mexican Cheeses From La Casita

But they weren't the only ones that came prepared; Fernando Lopez Sr. (owner of Guelaguetza) brought out the big tostadas as well, about a thousand of them to be exact. I can still taste the one topped with a crunchy fry-up of chapulines and still craving seconds of the one topped with Tortitas de Camaron (shrimp fritters) in Mole Coloradito.

Fernando Of Guelaguetza Serving

Aside from the food and booze that flowed until the very end, the altar that day doubled as a colorful stage for Mariachi and traditional folkloric dancers.
"We were very happy with the turnout" says Ramiro Arvizu of La Casita Mexicana. The organization is already thinking of ways to better the event for next year and even hosting other Mexican Holiday events in the near future. They are also willing to add other restaurants to the lineup.

Tuesday, December 07, 2010

A "Magnum Crew" Pop Up To Take Place At Biergarten (Koreatown; December 13 and 14)

I know I've been doing nothing but anticipatory posts these last couple of weeks but you guys will have to excus me as I am in the process of becoming legit! Ha, ha. Meaning contributing to legit publications and working on a legit website finally!

In the meanwhile. I will keep you guys posted with some cool stuff happening around town.


So the homie David Haskell (all around realist/badass who used to work at Bin8945, Le Cirque, Vertical Wine Bistro) is doing a pop up with Chef Joseph Mahon (formerly of Bastide) at the Glutster favorite, Biergarten.

The menu seems to be partly inspired by the Asian flavors with things like Carrot Curry Pudding, Coconut Soup with mussels, tapioca, cilantro, basil and pistou, Wild Mushrooms, White Soy, Sesame Rice Paper, Fried Chicken with bacon, radish, arugula, celery and buttermilk dressing, Confit Pork Cheeks with béarnaise mouse and a waffle surprise!

The 5 courses will be available for $56 per person. If you're a real hedonist, you'll probably upgrade to the 7 course tasting for an extra $10 more.

But the reason I myself will be going is just to see what the David-meister will pair up this time. I swear, the guy could pair a fitting wine with a bag of Flamin' Hot Cheetoes if he had to. He will have quite the tasty artillery on his side with wine, sake and Neil Kwan's (Biergarten Owner) extensive selection of 20+ craft beers on tap.

His drinks will run the bill an extra $54 (He will pair each course, same price for 5 or 7 course dinners).

Reservations can be made by emailing Neil Kwan at or by calling Biergarten after 4:00pm @ 323-466-4860.

After all, 'tis the season for Splurging que no?