It's in Beverly Hills, It's right across the street from The Ivy. From the outside it looks like a cheesy, gimmick-y bland chain, but the full breakfast, lunch and dinner menu tells me otherwise. A Blueberry Blue Corn Waffle with Toasted Pinones?, Organic Coffee's and Breakfast Pupusas? 7 types of Ceasar Salads?, Cornbread Crusted Chicken Pot Pie? and a seasonal Vegan Fruit Tart? is it a Coffee Bar? Health Food? no it's just...a...restarant in Beverly Hills, 'tis all.
I actually did almost change my mind about this place since it looks so gimmicky-looking. Once i was inside though, the items on the menu kept on surprising me, Fire Grilled Artichokes, Vegan Oaxacan Tamales, 2 kinds of Wheatgrass Shots?, I could'nt get the feel for this place. It felt like a chain: the menu design, ambiance, music, but with that conscious seasonal california-only flare.
I decided to try out their House AppleWood Smoked Tofu Tandoori Salad with Cashmiri Cashews, Fresh Baked Papadums, Roma Tomatoes and Miso Passion Dressing on Greens. A wise choice, the smoked tofu was just what i expected-sweet, spicy tender cubes of joy and lots of it. The passion dressing went perfect with this, elevating the sweetness just a tad more. My brother's Indian Spiced-Yogurt Marinated Tandoori Chicken Sandwich on Rockenwagner's Health Bread was surprisingly good also. The Stupefaction didn't stop there though...
There's only one thing i love better than desserts...vegan desserts, brings just a little much needed ease to my mind, i guess. And their's didn't dissapoint, A Warm Cherry Tart with Vanilla Bean Ice Cream redolent of spicy cinnamon or their Vegan Carrot Cake with Butter Pecan Ice Cream which I have yet to try. And if you must, they also have a deadly-decadent non-vegan Flourless Chocolate Cake that I took a few(ok, more than that) bites of also.
Newsroom Cafe
120 N Robertson Blvd
Los Angeles, CA
90048-3115
Phone: (310) 652-4444
Thursday, May 31, 2007
Tuesday, May 29, 2007
Pu-pusas (chuckle): Gloria's Pupuseria
Pupusas...saying it still makes me giggle ("pupu"= feces in spanish).
For any of you that are not familiar with this CENTRAL American delicacy, Pupusas are very similar but are not to Mexican Gorditas or Memelas or Arepas. They are all made of a type of corn Masa (dough), although not as concentrated as Mexican Masa, they are all griddled in the wonderful grease of whatever the stuffing may be which will most likely be some sort of pork, cheese and beans or all three. They are all street food. But where it's Mexican Ancestors dough is cooked and then stuffed (except Memelas), pupusas are cooked already with the filling in them. And these aren't eaten with salsa and lechuga but with curtido, a vinegared cabbage relish spiked with peppers and oregano and a watery thinned out tomato sauce only humming with spicy notes instead of making you gasp for air for relief.
I happen to have a fancy for the disks at Gloria's Pupuseria in Bell Gardens if you're ever out in that area or even if you're not. In a city that's continually getting taken over by your usual evil chains, it seems like the only place that refuses to give in, fighting them with their own little 3 restaurants.
A jar of curtido, sometimes purple cabbage, sometimes white and a jug filled with that water-thin tomato sauce awaits you in every table. They have the usual pupusas with braised Chicharron (pork rind), Loroco con Queso (an edible flower with cheese) and frijoles (beans). If you're feeling crazy get the mixta (mix of all three) or just the frijoles if you're not or just vegan. They also have other salvadorean specialties if you manage to pull yourself from those pleasurable Pupusas. Oh you can also get them with chewy rice flour masa for any of you Omnivore's Dilemma readers out there.
6919 "B" S. Eastern Ave.
Bell Gardens, CA 90201
(323) 771-4988
2514 "A" E. Florence Ave
Hungtinton Park, CA 90255
(323) 588-6454
5956 Santa Fe Ave.
Huntington Park, CA 90255
(323) 583-7667
For any of you that are not familiar with this CENTRAL American delicacy, Pupusas are very similar but are not to Mexican Gorditas or Memelas or Arepas. They are all made of a type of corn Masa (dough), although not as concentrated as Mexican Masa, they are all griddled in the wonderful grease of whatever the stuffing may be which will most likely be some sort of pork, cheese and beans or all three. They are all street food. But where it's Mexican Ancestors dough is cooked and then stuffed (except Memelas), pupusas are cooked already with the filling in them. And these aren't eaten with salsa and lechuga but with curtido, a vinegared cabbage relish spiked with peppers and oregano and a watery thinned out tomato sauce only humming with spicy notes instead of making you gasp for air for relief.
I happen to have a fancy for the disks at Gloria's Pupuseria in Bell Gardens if you're ever out in that area or even if you're not. In a city that's continually getting taken over by your usual evil chains, it seems like the only place that refuses to give in, fighting them with their own little 3 restaurants.
A jar of curtido, sometimes purple cabbage, sometimes white and a jug filled with that water-thin tomato sauce awaits you in every table. They have the usual pupusas with braised Chicharron (pork rind), Loroco con Queso (an edible flower with cheese) and frijoles (beans). If you're feeling crazy get the mixta (mix of all three) or just the frijoles if you're not or just vegan. They also have other salvadorean specialties if you manage to pull yourself from those pleasurable Pupusas. Oh you can also get them with chewy rice flour masa for any of you Omnivore's Dilemma readers out there.
6919 "B" S. Eastern Ave.
Bell Gardens, CA 90201
(323) 771-4988
2514 "A" E. Florence Ave
Hungtinton Park, CA 90255
(323) 588-6454
5956 Santa Fe Ave.
Huntington Park, CA 90255
(323) 583-7667
Saturday, May 26, 2007
Senioritis maaaaybe affecting blog?
Well, I still find myself controlled by that nonplussed yet chaotic "phase" (hopefully) that i've been in lately... I thought I wanted to do this for a living but it's amazing how many "what if's" one can think of, seriously. If i do, where do i go to school? for What? When? How?....damn.
Just 2 weeks left, 2 weeks left until I'm out in the "real world".
Whatever I do, i seriously hope will make it.
Just 2 weeks left, 2 weeks left until I'm out in the "real world".
Whatever I do, i seriously hope will make it.
Monday, May 14, 2007
2 Mother's Day's, 2 Feast's: Cielito Lindo and Doughboys Bakery
Mother's Day, a day of love, appreciation, but most of all...food. This is in fact, one of the busiest day's for the foodservice industry finally giving mother's world wide a break. And since i'm Mexican, it's just not the usual May 13th Mother's Day, it's also the May 8th Dia De Las Madres. So twice the rational feasting!
1st Dia De Las Madres: Cielito Lindo Restaurant
It really is a shame you can't have everything in life. Where you'll have World Class, Grammy-Winning Music (Mariachi Sol De Mexico) reconstructing Mariachi harmonies and unison, you will also have dry, pasty beans, unusually red restaurant rice and a myriad of overcooked proteins. The $10 Guac. and Clove, spiked complimentary salsa will have to suffice. Go for the show, not the food.
Cielito Lindo
1612 Santa Anita Ave
South El Monte, CA
91733-3410
Phone: (626) 442-1254
2nd Mother's Day: Doughboys Bakery
Brunch, on the Westside, on a weekend morning really does showcase what L.A has gotten to be like: hundreds of hung-over, hued hipsters waiting eagerly for a table. This day, Doughboy's was an exception though, unlike Griddle's or Toasts infinite waits, Doughboy's was less than a quarter of that, and that was all 6 of us. Everything is baked on premises and they don't ever mess up on any of their cakes-griddle, pan, red velvet-they're all moist, tender and satisfying. Be it the healthier than thou' Blueberry-Flax-Multigrain Griddle Cakes or those noticeably tangy Buttermilk Pancakes.
Doughboys Bakery
8136 W. 3rd St.
Los Angeles, CA
90048
323 651-1844
1st Dia De Las Madres: Cielito Lindo Restaurant
It really is a shame you can't have everything in life. Where you'll have World Class, Grammy-Winning Music (Mariachi Sol De Mexico) reconstructing Mariachi harmonies and unison, you will also have dry, pasty beans, unusually red restaurant rice and a myriad of overcooked proteins. The $10 Guac. and Clove, spiked complimentary salsa will have to suffice. Go for the show, not the food.
Cielito Lindo
1612 Santa Anita Ave
South El Monte, CA
91733-3410
Phone: (626) 442-1254
2nd Mother's Day: Doughboys Bakery
Brunch, on the Westside, on a weekend morning really does showcase what L.A has gotten to be like: hundreds of hung-over, hued hipsters waiting eagerly for a table. This day, Doughboy's was an exception though, unlike Griddle's or Toasts infinite waits, Doughboy's was less than a quarter of that, and that was all 6 of us. Everything is baked on premises and they don't ever mess up on any of their cakes-griddle, pan, red velvet-they're all moist, tender and satisfying. Be it the healthier than thou' Blueberry-Flax-Multigrain Griddle Cakes or those noticeably tangy Buttermilk Pancakes.
Doughboys Bakery
8136 W. 3rd St.
Los Angeles, CA
90048
323 651-1844
Saturday, May 12, 2007
Green on The East Side: Fatty's & Co.
Organic conscious eateries have been a standard site anywhere West of Dowtown, dishing out food that even the most stubborn omnivore would enjoy. Especially with this recent "Go Green" Vogue that everyone has been advantageously following. But the East Side...that's a whole different story, still stuck with Iceberg-Lettuce Salads, GardenBurgers, Bean Burritos and your occasional Asian restaurant, that was about it. At least...this is what i thought.
Fatty's & Co. has everything a westside place would have with it's savory Strudel , a delicate phyllo pastry filled with meaty 'shrooms, lentils, pecans, macademias, and roasted garlic with a light creamy sauce. Millet, Barley, Soy Loafs with creamy spinach sauce, whipped purple potato dill Salad and maple and tarragon sauteed purple carrots and wax Beans?...still not enticed?. How about a warm steamy Vegan Fudgie? (meant for two), a MOIST vegan chocolate double bundt-cake with creamy chocolate ganache in between and crispy pecan and coconut flake crust that you'll finish all by yourself.
that fudgie...i think that's just what i needed. I mean, look at me...i'm actually writing about it!
It's about time Damnit...
Fatty's & Co.
323 254 8804
1627 Colorado Blvd
Los Angeles
CA 90041
Fatty's & Co. has everything a westside place would have with it's savory Strudel , a delicate phyllo pastry filled with meaty 'shrooms, lentils, pecans, macademias, and roasted garlic with a light creamy sauce. Millet, Barley, Soy Loafs with creamy spinach sauce, whipped purple potato dill Salad and maple and tarragon sauteed purple carrots and wax Beans?...still not enticed?. How about a warm steamy Vegan Fudgie? (meant for two), a MOIST vegan chocolate double bundt-cake with creamy chocolate ganache in between and crispy pecan and coconut flake crust that you'll finish all by yourself.
that fudgie...i think that's just what i needed. I mean, look at me...i'm actually writing about it!
It's about time Damnit...
Fatty's & Co.
323 254 8804
1627 Colorado Blvd
Los Angeles
CA 90041
Sunday, May 06, 2007
What the Duck is Wrong With Me?: Lu din Gee
I've always suffered with depression/anxiety phases, but luckily...i've always had food to keep me going. And up until now, i always thought i wanted to do this for a living but lately, i've been having second thoughts. It's like i just don't give a duck anymore. Maybe it's because i'm about to graduate high school and barely getting hit with that "oh crap, i'm about to graduate, now what?" phase, but whatever this is, i hope it's not permanent.
I finally tried Lu Din Gee's famed Roast Duck and this is what i'm talking about, i don't know what to write anymore! The meal was delicious, the contrasting textures of soft flour, crispy skin, tender lean meat and crisp cucumbers. The converse flavors of savory rich duck, sweeeeet nectareous Hoisin Sauce and refreshing slivers of onion: kind of like an asian burrito. And with my increasing fancying of Duck, this was one of the best meals i've had. But i just don't know how to write out my feelings towards it like i used to.
For my sake, i dearly hope this is just a phase.
Lu Din Gee Restaurant
1039 E. Valley Blvd, B102
San Gabriel, CA 91776
Tel: (626) 288-0588
I finally tried Lu Din Gee's famed Roast Duck and this is what i'm talking about, i don't know what to write anymore! The meal was delicious, the contrasting textures of soft flour, crispy skin, tender lean meat and crisp cucumbers. The converse flavors of savory rich duck, sweeeeet nectareous Hoisin Sauce and refreshing slivers of onion: kind of like an asian burrito. And with my increasing fancying of Duck, this was one of the best meals i've had. But i just don't know how to write out my feelings towards it like i used to.
For my sake, i dearly hope this is just a phase.
Lu Din Gee Restaurant
1039 E. Valley Blvd, B102
San Gabriel, CA 91776
Tel: (626) 288-0588
Wednesday, May 02, 2007
Food Seriously: My Night at Redcat's Great American Food Writing About The Food We Eat
Molly O' Neil, Evan Kleiman, Shirley Geok-Lin Lim, Mary Sue Milliken and Susan Feniger and me: Food Writers
Food Writing has been thought to be a more contemporary form of literature with the sudden disclosure that it's been getting lately. But as yesterday's panel discussed, it is nothing new. In fact some detailed entries depicting the diversity of sausages and sandwiches go back to 1912.
It was a night of deep, powerful food writing indeed with all of these passionate writers sharing their take on current issues such as food socialogy and preferences of peanut butter. More than half of which seemed to have a profound infatuation with the complexity of sausages and franks for some reason.
With shirts bearing "make cupcakes, not war" and everyone around me appraising the complimentary Gazpacho and Tuna Burgers, i actually felt comfortable. I was even able to talk to most of the panelist's personally and for once in my life, i did not feel weird.
Writing about food is not anything new, but it has notably evolved.
Food Writing has been thought to be a more contemporary form of literature with the sudden disclosure that it's been getting lately. But as yesterday's panel discussed, it is nothing new. In fact some detailed entries depicting the diversity of sausages and sandwiches go back to 1912.
It was a night of deep, powerful food writing indeed with all of these passionate writers sharing their take on current issues such as food socialogy and preferences of peanut butter. More than half of which seemed to have a profound infatuation with the complexity of sausages and franks for some reason.
With shirts bearing "make cupcakes, not war" and everyone around me appraising the complimentary Gazpacho and Tuna Burgers, i actually felt comfortable. I was even able to talk to most of the panelist's personally and for once in my life, i did not feel weird.
Writing about food is not anything new, but it has notably evolved.
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