Ask The Glutster: Taco Arabes In The Hood!

Hey Mr. Glutster,

I was just wondering if you know of any places for Tacos Arabes? I have only had them at a truck on Olympic Blvd near the 5 freeway. I was told they have them at Cemitas Y Clayudas Pal Cabron but haven't been there yet. Know of any other places??
Any chance you know the recipe??!!

Btw I thought you did a really good job on the Bizarre foods episode. That host is kind of goofy though...lol...

Thanks in advance,

Tom M.
Santa Monica

Yo!

Yeeeah. If the folded, flat bread stuffed with Chipotle-dominated Adobo pork (known as Tacos Arabes) is what you want, then come on down to the 'hood homes. Its the only place you'll find this Shawarma-cut, Poblano cousin of Al Pastor man.

There is a truck on Olympic and Esperanza, just 2-3 blocks west of the neighborhood Food 4 Less there. Just look for a huge crimsoned bold, white sign slanging "TACOS ARABES" illuminated on top of this trailer truck. There are usually lots of families nibbling away, along with this middle age Mexican guy selling some pretty tasty homemade Flan in peak hours. I think they are there every night, maybe early evening too. They close shop at around 10:30 on regular days and later on weekends.

I used to date one of the owners pretty poblanita nieces man, so know the place is legit, he he.

If that truck is M.I.A, head on over to Whittier blvd. Yet again an onion's-throw away westwards of Esperanza st. just east of the Burger King. Its a Cemita truck, but they also churn out some spicy arabitos that aren't too shabby. They are there all day starting at lunch time, closing around 10ish too. Just look for a row of refurbished classroom chairs along the sidewalk.

happy porkin'

stay loco!

The Boiling Shrimp: Basil Eggplant With Your Cajun Crab Sir?

I was made aware of this place by Angie of Ganda Thai Restaurant, the place that James Oseland of Saveur Magazine dubbed "the most authentic Thai Food in America".

After devouring some dry-braised, spicy catfish that wasn't too shabby there, she informed me that the same owner was about to open a sister restaurant down the street called The Boiling Shrimp really soon. I had a feeling it was going to be another knockoff of the The Boiling Crab. (damnit! still haven't been there!)


Thai-Cajun...Why Not?

It seemed to be virtually uncharted in the google world every time I tried to look it up, so I thought it was time to put my foodblogger boots on and take one for the team...why not? It was about time I was de verginized of a good ol' Southern style boil. And plus, I figured they would be able to get some basil eggplant on the side or something, haha.

Walking in mid week, the place was empty with only a birthday dinner already finishing. These two dudes had walked in at the same time that we did, thinking it was another branch of The Boiling Crab. They were quick to turn around but I told them it was our first time too, but had a feeling it shouldn't be that much different.


Table Side Bib Service: Now That's What I Call Service!

Immediately after sitting, one of the very delightful waitresses tie a bib on you as a precautionary shellfish-guts safety measure.


Crinkle-Cut Camote Fries!

The first thing to arrive were the sweet potato fries, I had never seen these crinkle cut before. I was quite excited until I bit into one. Aw man, not as crispy as they looked. Oh well, nothing to write home about, but here I am writing about it so ha! Its not like we didn't finish them or something--


Basil Eggplant With Your Cajun Crab Sir?: Why Not?!

Served with rice and salad with this sweet Thai dressing, it was a nice side to have in the meal. Too bad it was drowned in excess oil. Again, didn't stop me from devouring it along side with what was to come but kinda sucked still.


Gettin Down N Dirty With Dungeness Crab

I was excited to finally try some Crawfish for the first time but of course...they were out! The Dungeness Crab in their Original (Louisiana) seasoning mix was definitely not a bad compromise though. Arriving in a thick plastic bag, the crustacean was whole and bathed completely in that salty, oily, spicy Louisiana seasoning sauce. I will admit to being a little lazy in having to crack my own crab with a mallet and crab cracker, luckily it was worth it. Crab meat was tender and sweet, not overcooked.


Lobster Medley

We also got some lobster in the medley sauce, which is a combination of all their sauces (Garlic Butter, Lemon Pepper, Indian Spice). I haven't had lobster much in my life but think it didn't have to be that rubbery. Oh well, the bomb, butter and garlic intensive sauce made up for it. Albeit, a bit too rich even for me!


Basil and Curry Clams

My favorite seasoning mix of all had to be their unique Indian Spice mix, garlic and ginger nibs through out with only the slightest tinge of curry. Basil and peppers made a surprise appearance they always do when you order the clams or mussels in any seasoning mix. And you know, they kinda make anything taste better.

Now for what really makes this place special from the rest:


Thai Seafood Dipping Sauce: Reason Alone

A truly outstanding dipping sauce is served with whatever you get here and completes the meal beautifully. Choc full of Thai Chillies, garlic, lime juice, coriander and little sugar. And of course, super heavy on glorious fish sauce. Whiskey, the co-owner of the place was truly smiling to see me eating this without abandon. "Usually, only Thai people like!"...I should show him my fish sauce collection at home.

By the end of the meal, I just wish I had ordered a huge pile of jasmine rice to eat the salty remnants of the sauce and not those soggy fries. Also regret getting crazy and getting crab and lobster...seasonal seafood isn't cheap!

The Boiling Shrimp
5112 Hollywood Blvd #101
Los Angeles CA
90027

Extravagant Dinner for Two: $40-80

The Art Of The Cannabis Chef: A Glutster 4/20 Special

The date of 4/20 is a national holiday to many. The world's counterculture all gather on this day and pay hazy homage to cannabis. Smoking it, vaporizing it, drinking it and... eating it.

For this last 4/20, the Glutster was privileged enough to hang out with one of the leading suppliers of edibles in Los Angeles. Although choosing to remain undisclosed, this couple is not new to the L.A food world. An alumni from both the French Culinary Institute in New York and the baking program here at the School of Culinary Arts in Pasadena, she is the baker of the team. And him, well, he's definitely not unknown in the small world of L.A chefs, he makes the Caramel Corn and handles most of the business stuff.

They have been steadily at this for about a year and a half, that was when they both decided to call it quits in the hardcore world of the conventional food industry. And now, their stuff is available in 10 different dispensaries all around L.A.


Cannabis Compound Butter: 1 lb

Their extensive fine dining restaurant upbringing has resulted in doing everything they make from scratch. Starting out with their basic compound butter they infuse with the stuff that they use for everything they make. Unsalted butter goes hand in hand with T.H.C since it is fat soluble. For this, he uses some stuff he gets from up north, B Grade buds with minimum stig and and almost no sun leaf. He refuses to use the byproduct of a bunch of low quality stuff known as shake that most other bakers use.

When I walk in, they are baking up a storm. 4/20 was only a day away and their orders were not getting smaller for that significant day.


Piping Pot: Peanut Butter Cups

From peanut butter cups, raspberry bars, blondies, cookies brownies...they make everything single handedly and only in small batches to insure uniformity. Weighing everything and personally sealing wrapper for every single thing they pump out.


Speed Rack-o-Stoned Goods

They are particularly proud of one product though, their canna-caramel corn.


Canna-Cracker Jacks?

Selling 140 bags of it a week, it is one of their best sellers. And I see why after I see the attentiveness he puts into making just one batch.


The Art of Fine Canna-Candy

First, he makes the caramel base with sugar, corn syrup, baking soda and salt using a candy thermometer to make sure it is just at the right temperature for optimal melding.


Canna-Caramel

When the temperature and ideal viscosity is reached, he adds a 1 lb of the compound butter to the base, creating this vivid, green emulsion process.

Letting it reduce just a little bit, he then pours the molten hot caramel into a batch of popcorn he popped the old fashioned way earlier.


Fascinating

He then mixes thoroughly and sets it out in an even layer on baking trays to let it cool until hardened and crispy.

Mondays are usually their hustle day, baking and cooking all day 'till midnight sometimes and Tuesdays they deliver everything.

They sell 400 cookies a week along with 140 bags of popcorn and 120 peanut butter cups.

Their customers have grown to recognize their products by a special symbol found on all the products. Reliability and consistency is hard to find nowadays in anything, but their customers don't keep coming back for nothing...

Shu Feng Yuan: New Sichuan On The Block

Scouting out restaurants is a hobby of mine, in fact it was my after school pastime when I transferred to "Gay-Hambra" High School a couple of years ago. My junk drawer exudes the stuff, glossy, take out menu edges packed with one a many S.G.V giggle-engaging, translated menus. I never really had the funds to eat in any of the places but they would serve as my reading materials as I took the bus back home, I've always had a good tasting imagination.

I don't do it as often as I would like no more but I still make it a point to wonder aimlessly for food every once in a while. Such is the case a few weeks ago, I had arrived early for a hot pot dinner nearby so my friend and I decided to peruse the transient restaurants of the San Gabriel Square for old times sake. That was when I first spotted Shu Feng Yuan, it just called to me. With its Dim-Sum-like, set up menu displayed outside and low resolution picture of the house chef with the vintage, Chinese chef Martin Yan. I have thought about it everyday since then, until today--


Shu Feng Yuan: Dibs

No better way to spend a lazy, hungover weekend morning than dragging your ass out of bed for a new San Gabriel gem. Under the impression of being a dim sum place meant getting up a little earlier even. We got there at a quarter 'till 11:00 AM and they were still vacuuming the place. Albeit, the table mate was starving and had to be at work by noon sharp, a little hopeful convincing made us wait. I hoped my Glutster intuition of mine was right...


Love Me Some Tasty Taiwanese Letters:

Taiwanese Letters? Eff yeah! How could I say no?


Them Tasty Taiwanese Letters Yo!: Short-Braised with Chicken Stock

Arriving shortly, glistening and evergreen. The greens were subtly rich and tender, chicken stock was suspected by the table mate and I, maybe reduced in a short braise allowing it to adhere beautifully to the stems and leaves equally? Whatever it was, these Taiwanese letters were damn tasty.


Me So Hot N Sour!

The interestingly named Hot and Sour Bean Jelly Noodles or something like that was our first item of mutual fascination. Slipperier than glass noodles with a more gelatinous snap, these kiddies were swimming in a deep vinegar and Szechuan chili oil concoction. At first bite, the eerie spiciness hit my tongue like the first time I ate Indian betel nuts, lightly numbing my mouth with a controlled singe. Not nearly as intense as the other Sichuan joints in town, therefore allowing of more noodle hedonism to be done through out the meal.


Tea Smoked Duck: Fine Spun Smoke

One of the more pricier options on the menu, the wafting aroma slapped me across the face even before the waiter set the stacked plate on the table. Instant memories of one a many 5 AM drowsy mornings were brought back to mind, I used to rely on the gunpowder-like, profound smokiness of Lapsang Souchong to pry open my eyes back when I went to Culinary Arts classes. The type of smokiness imparted on the fatty fowl by this smoked tea is unlike any other smoked/cured I had before. That usual fuming flavor of bacon/ham/lox but without the that associated, sharp salty or sugary tang.


Spicy Seaweed Fried Fish: Like The Flamin' Hot Cheetoh You Never Had

Last but not spicily least, a tempura like fried fish with a batter of suspected rice flour and assorted seaweeds sat on a fiery nest of green and red chopped dried chillies. Crisp-edged capsules with the added benefit of seaweeds added an unrivaled taste of umami and umph, as dangerously addictive as a freshly opened bag of flamin' hots, the puff variety if you were still in the junk food game when they came out. The chillies made a Maraca-like rattling noise when dropped to the plate from a distance that my table mate found delightful.

My tongue is just now regaining feeling yet again, time to bust out the leftovers and hit the Szechuan peppercorn pookie yet again--

Shu Feng Yuan
(in San Gabriel Square, 2nd floor, almost on top of Nubi Frozen Yogurt)
140 W Valley Blvd
San Gabriel, CA 91776

THIS JUST IN!: Veracruz Gastronomy Day This Sunday At La Huasteca

I have JUST received a call from chef Rocio Camacho (formerly of Moles La Tia that this Sunday she will be doing a brunch buffet at La Huasteca for her Mexican Gastronomy series.

The brunch buffet will include only the most typical and traditional of coastal Veracruz region like:

Hoya Veracruzana, a soup made with beef shank (meaning lotsa luxurious bone marrow!) bacon, chorizo, yucca, green plantain, sweet potato, chayote, corn.

Fajitas de Pulpo (estilo Tuxtla; orange and pepper intensive marinade)

Tamales Veracruzanos incorporating the root beer-like flavor of Hoja Santa with black beans, chipotle and queso panela

Arroz Veracruzano, a rice with Black Beans and fried plantains

And a Salmon cured with Tequila and sugar


Ceviche Veracruzano Verde: Ceviche With Serrano And Cilantro Sauce

Be there or be bland--

$17.95 Adults

$11.95 Children

9AM-3PM


La Huasteca
3150 E. Imperial Hwy.
Lynwood 90262

310-537-8800.

www.lahuasteca.com

Inner City Bites: A Couple Of Food Reviews From Roosevelt High School Students

Roughriders!: Arch Enemies Of My Bulldog Blood But They Write Food!

A while back, I was privileged enough to be asked to be a guest speaker in Mr. Gertner's journalism class in Roosevelt High School. I talked about blogging and its significance in contemporary media...and or course food blogging!

I must of rubbed off on them!

Here is an awesome review of Mariscos El Jato in Boyle Heights by Norma Briseno and Elizabeth Bolanos

Eat At Mariscos El Jato Today!

If you love fresh seafood, look no further because Mariscos El Jato is the place for you! Before coming to the United States, owner "El Jato" sold shrimp tacos in Mexico. When he finally came to the U.S in 1980, he began to sell his famous shrimp tacos from home to home in the community. After a short time, people began to recommend him and by 1996 he was selling his food from a vending truck he purchased. After opening his restaurant approximately nine years ago, the place continues to draw a crowd.
Located on the corner of 4th and Evergreen, this restaurant has been serving the Boyle Heights community and because their food is simply delicious, their cliental ranges from locals to hipsters.

Because the restaurant uses fresh ingredients, they are able to price the food at remarkably low prices. Not only are the prices good, but the family-friendly atmoshphere allows you to feel like if you were at your grandmother's house in Mexico. The restaurant has brightly, painted colored walls in colors such as orange and lime, and Aztec calendars are also mounted on the walls. Not to mention that a display of the Virgin de Guadalupe occupies a window still. In addition, soccer jerseys hang from the walls, making it pretty evident that ownder "El Jato" is a Chivas fan.



Recently the restaurant added oysters to their menu, but they are most famous for their shrimp tacos. The shrimp tacos are only a dollar each. Nothing can really compare to devouring a juicy shrimp taco after a long day. When you bite into the crunchy tortilla that tightly hugs the soft, juicy shrimp, you would probably think you were sitting alongside a beach. If you really want to send your taste buds on a ride, then add sour cream, avocado, or squirts of lemon juice. This savory meat of the sea goes down great with a cool, refreshing soda.

However, if shrimp tacos don't seem to interest you, then definately try their fish tacos. For $3.75, you receive a huge amount of breaded fish served on two tortillas. The breading doesn't overpower the taste of the fresh fish at all, and the fish remains moist and flaky. To be honest, the taco can probably serve two people so if you happen to eat your two warm tortillas and find yourself having leftover fish on your plate, feel free to ask the friendly waitresses for more tortillas, which come free of charge.
Not only does the resturant serve tacos, but their menu also includes tostadas de camaron, coctel de camaron, and fried shrimp. For $1.50 each, you can also feast on tostadas de ceviche. All of the tostadas are home-made.

The restaurant has authentic Coke bottles from Mexico, as well as Jarritos. All of their beverages are two dollars. And although the resturant does not sell beer, some customers tend to bring their own.

Overall, this small restaurant serves great tasting food at very low prices. Mariscos El Jato is open seven days a week from 10 a.m. to 6p.m., but the place is usually packed with customers on Saturdays and Sundays so if you are tempted to try the food, it is suggested to come during the week. If you happen to run late, fear not! Just because the restaurant is closed, it does not mean that you can't enjoy the food. "El Jato" sells his famous tacos from his vendor truck on the corner of Ferris and Olympic. So what are you waiting for? Visit Mariscos El Jato today!

For more reviews, including one on The Pantry Cafe check out the High School Paper.

The Rough Rider (Roosevelt Adult High School Newspaper)

...aww, reminds me when I was a wee little food writer, he he.

Glutster Now Part of ViveLA Spanish Podcast

So I am now part of ViveLA family.

Vivela is an all Spanish podcast focusing on L.A's latino culture, community, events and now...food!

From their website:

VíveLA es un podcast principalmente en español, dedicado a brindarte un poco de todo que tenga que ver con la comunidad hispana, puntos de interés, eventos culturales y todo lo que se relacione a la ciudad de Los Angeles, California. Carmen y Tino compartirán una gran variedad de temas, que van desde entretenimiento y vida nocturna hasta compras y vida cotidiana. VíveLA es tu punto central para todo esto y mucho más. ¡Suscríbete a nuestro podcast y escúchanos hoy!

Check out the first episode I am part of introducing me while talking about about some of Tino's dad's tasty eggs (sounds funnier in Spanish I swear!)


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Drago Centro: Italian Dessert Ultra Violence

Urban Signage

So I finally made it out to Drago Centro. It was long overdue really, if you've seen me or talked to me lately...you know why. I was quite excited.

It was a Monday, gloomy and I had school at 2:00 PM. But I had delayed this outing long enough.

It was time--

To psyche me up for this meal, I had extensively been listening to the Rotten Bois, an Italian street Punk band who only had songs like Ragazzi Di Periferia


My Type Of Lunch Crowd: I Blended Right In

Bed headed and still groggy from yet another late night's debauchery, I showed up with a spray painted "Discocks" D.I.Y shirt and my tightest of fading 501's; the hostess pulled my seat for me to sit. I was here for the food man.

But there is no such thing as an ordinary 'quick lunch' when certain people know you are a food enthusiast.

Sooner than I knew it, an impromptu tasting menu of Ian Gresik's favorites, the chef di cucina at Drago Centro, was set to take place.

Michael Shearin, Drago Centro's beverage director, came out and showed us the old cocktail list in addition to a sneak peek of their new spring cocktail list to be unveiled next Wednesday at 6PM for $6 each, look at website if interested.

Only one drink was kept.


Arancia Meccanica: Monday Ultra Violence

Although I had to send back the first attempt due to wateriness, Michael showed me what's up with one he made himself. A unique sweetness was achieved with the sweet pepper boosted agave while the cilantro--in unison with the Sombra Mezcal's smoke profile--added a savory element. And that smoked salt only left you wanting more of smoky nectar. Italian for "Clockwork Orange"...this just might probably be the official mixed drink of The Glutster for now.


1st

Luscious: How Superlative Can A Pasta Get?

Agnolotti stuffed with a creamy Ricotta, and bathed in a truffle and fine-herb enhanced butter sauce. Each tender-to-the-bite little pillow literally exploded with molten cheesy goo. Sheer glee in every bite, the bar was set high with this.


Bread Sticks: aka Crack Sticks

Some crispy bread sticks were brought out to the table by the pastry chef, flecked with kosher salt, my taste buds suspected some Parmesan action went into it. Hence the gourmet cheese-it addictiveness of them. I ate three in a minute.

2nd

I Pizzoccheri Della Valtellina: The Rich Earth

My first time having a Fettuccine-like and cream based dish in a long time, these chewy noodles were made with Buckwheat flour and was served with fried sage leaves, cooked cabbage, crispy potato ball things, lotsa Fontina and an underwhelming sage cream. This dish definitely had potential to be outstanding, had everything going on: texture, appearance, portion. If my lunch mate and I didn't have to ask for some salt to make up for the kitchens under seasoning, nothing a couple pinches mended right up though.

3rd

Lamb Belly: The New Belly In Town

Crispy skinned with a gamy, sinewy bite that almost squeaks as you pleasurably chew it, this is what pork belly aspires to be. Served with those pretty dots that I think was some sort of balsamic reduction, shelled and buttered fava beans, some type of mushrooms and a crispy potato halves. I was pretty damn satiated.

But the reason for me being here was dessert.

4th

Like A Breath of Fresh Air: Spring

Harry's Strawberries, sweet raspberries, blackberries, blueberries, mandarin oranges, blood oranges, and ultra tart passion fruit seeds were polk-a-dotted with the classic balsamic reduction as well as a tantalizing aromatic basil syrup. The sorbets were tangelo, piña, and coconut and left me licking the edges of the spoon as I kept my dignity this one time and didn't lick the plate.

5th

Basil And Avocado: The Odd Couple

There was something oddly complacent about the sudden mating of smooth, creamy avocado and the balmy, perfumed basil gelato, talk about sweeping me off my feet. La Torta Di Primavera's complexity in textures of spongy olive oil cake, crunchy homemade Campari candy and tart grapefruit segments came out of nowhere with its clean, fruity and strangely comfortable flavors.

6th

Il Budino Di Cioccolato: All of A Sudden

Keeping the decadence train going, the chocolate custard was smooth and luscious, the pecan crumbles and pulled sugar added that bomb signature texture contrast while the conceptually named date carpaccio was sweet and chewy. That caramel gelato with its burnt sugar decree only bounded it all together.

By this point I was pretty much sweeted the hell out but I almost never will refuse MORE DESSERT.


Testing The Limits of The Glutster: Jashmine Corpuz's Cookie Plate

Canoli, biscotti, torrone, baci di cioccolato, nocciolati (hazelnut chocolate), savoiardi (lady fingers)...I could write a whole other post on just this cookie plate. Whipped ricotta filled canoli, nougat-like, meringue based torrone with pistachios and dried fruit, baci di cioccolato chocolate cookies sandwiched with hazelnut ganache, a raspberry jelly nocciolati and the most airy, light ladyfingers that only led me on thinking how her Tiramisu is...

For the first time I actually opted for some coffee on the fact that Drago got a custom blend made from Lamill coffee. And after all that sweet fondling, a serving of their slightly long-pulled espresso hit the spot. Like an unforeseen sock in the face with its intense, bitter almost astringent qualities. I payed for the uber high caffeine content later though.


Black: This Espresso Don't Mess Around


Jashmine Corpuz: Drago's Dessert Devotchka

Thanks to Jashmine Corpuz for making all this possible and being awesome.

By the time the feast was over I realized my journalism class was about to start in ten minutes...all the way in Pasadena. Oh well, ditching school and many other "important" things in life for food is the story of my life. And I don't care really, when those experiences are worth it...like this.

Drago Centro
525 South Flower Street
Los Angeles, CA 90071-2200
(213) 228-8998

The Radio Room at The Edison: Puro Pinche Pari No Mas!

Puro Pinche Pari No Mas Hombre: The Radio Room

I'm pretty sure you guys have noticed that I have been straight out lagging it with the blog lately, ok, to the max. Well, The Adverts (late British 77 Punk band) said it best...NO TIME TO BE 21!.

No excuses!

...Yes, Yes, I know but between school, revamping my site, that internship at NPR West (Word Commentaries, Youth Radio, Huffington Post Duties), and my Hopeless Romantic PURO PINCHE PARI ways--time has become of the valuable essence lately.

I post more regularly on NPR blog now (for you die hard Glutster heads out there...)


The Speak Easy Feel of The Edison: Angel Shot

Amidst all this senseless partying, a couple of new drinking experiences have bubbled up. Like that of The Radio Room at The Edison in Downtown. Never in my days of drinking 40 oz. Cobras on buses with the homiez would I have expected to be sipping on Fresh Nutmeg laced Infante's Tequila mixed drinks...


Giuseppe Gonzales's Infante: Tequila, Lime, Orgeat, Fresh Nutmeg

I still have a lot to learn as I showed up to the first one in my Chuck Taylor's but Oh! How I live for the bouncer confrontations at food or wine events. I love seeing their face as they realize that this tall, lanky long haired Latino guy ACTUALLY IS on the list and YES, I AM TEENAGE EFFIN GLUTSTER.

In a nutshell, The Radio Room gathers four bartenders from around the U.S at a time and has them all behind a bar, rhythmically shaking and showing off as they pour two custom drinks that they create just for the event. It happens just above the month count and it is awesome.


A Guy On Stilts: I'm Telling You, This Shizz Always Cracks

Ok, it gets uncomfortably packed during peak hours, with waits up to half an hour for a drink sometime. But, the 1920's prohibtion ambiance all but makes up for it. It used to be a steam room I hear, and they project your early film history essentials on almost every wall. And they always have a bad ass live band.


Ambiance: The 20's Were The Days

How freaking flattered I was to find out that Joseph Brooke, the Director of Spirits at The Edison, is apparently a HUGE fan of my blog!


Joseph Brooke: Getting Crazy!

And he took care of me and my guest rather finely, introducing me to my first S.F standard, Tommy's Marguerita, an Agave-sweetened Marguerita. And sharing some of his favorite Mexican spirits with me.


Sombra: Smoky, Caramel Notes w/ an Elegant Burn


Ocho Tequila: A Shot Here, A Shot There

Several drinks later, he absolutely swooped me off my feet with impromptu drink he ingeniously named the "Oaxaca Wacka-Wacka", a mixed drink of Mezcal, Hibiscus Liquor and other things lost in those brain cells I killed that night...

In my buzzed munchy induced flurry, I got a chance to talk Oysters with Christophe Happillon, went on for almost an hour actually. Talking about how different plankton affect the taste of each and he has a secure, sustainable and tasty source from this guy in Carlsbad. He shucks regularly at Joes in Venice every Friday night.


Christophe Hapillon: In My Point Of View That Time Of Night

By the end of the night, I was feeling pretty damn good and satiated for the night, but as I was leaving I smelled my Lavender and I saw fire; two of my favorite things in life.


Zane Harris Of Seattle: Pyro Mixologist

Ok, one more drink to cap the night off I guess! Like a whiff of the first Lavender buds in season but...boozier!

I'm looking forward to coming here next time.

Ok...I'll put on some stupid dress shoes.

I hear they are opening up one in New York for all you East Coasters.

The Edison
108 W 2nd St
Los Angeles, CA 90012
(213) 613-0000
www.edisondowntown.com