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 eater...it 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.


10

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.


9

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.


8

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!


7

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?



6

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.


5

(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.


4

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.


3

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.


2

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.


1


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.

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.


10

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.


9

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.


8

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!


7

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.



6

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.


5

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.


4

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.


3

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.


2

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!


1

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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)



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: 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.