'Tis The Season!: Drago Centro's New Fall Desserts

After 5 years of eating my ass off and writing about some of it, not just any mishmash of sugar and butter will make me close my eyes in tasty euphoria anymore. As if it wasn't hardcore enough to hail from a family of dedicated Pan Dulce and Chocolate enthusiasts, these last 8 months have particularly swayed me to sweet side of life.

Aside from the conventional "too sweet" component of desserts. Its the subtleties of these venerated acts organized decadence that have recently been brought to my attention. Taking into account things like the philosophy of it. What is the logic of the chosen ingredients? What is the reasoning of their processing choice?

And it is through this deeper meditations on our dearly loved sweet endings to meals that my affinity for fine dessert is all the more tenacious.



Spiced Hot Chocolate With Black Truffle Foam: By Jashmine Corpuz


So the elusive "O.M.G-Swooooon" dessert moment came to me yesterday at the bar of Drago Centro.

Just when I was beginning to wonder if I would ever experience it again. Leave it to the crafty ways of Pastry Chef Jashmine Corpuz to sweep me off my feet yet again with her refined execution of dessert and its ceaseless transience through the seasons.

It was a nippy night in downtown L.A and in front of me lay a pee-wee sized teacup filled with "Spiced Hot Chocolate with Truffle Foam" as Jashmine described it. My mouth nearly dropped in disbelief upon my latino form of clarification by reiterating the same phrase twice to confirm things ie. "truffle, truffle?!?!"

I took it upon my nose for sensual investigation and immediately felt like one of those cartoons where the character was being reeled in by the the nearby delicious aroma (in the shape of a hand!).

At first sip, I was hypnotized. I don't even think cloud 9 could have been as pleasurable as this lightly speckled tantalizing whip of treasured fungi. Upon deeper gulp, you would get the two layers of 7-Spice Chocolate. First the thin and milky part than the the stuff that dreams are made of...the thick bottom where everything would settle. Cardamon, cinnamon, green peppercorn were the only ones I was able to discern since they were pretty damn balanced with each other. It had been a while since my last "epiphany" food moment and I had missed the feeling dearly. I bathed in the textural contrast and sweet and savory interplays of it all and did a better job cleaning the tiny teacup than the most joshing of dishwashers would had done.

But I digress, this was only a special amuse for the things to come.



Coppa: Italian For Sundae! Well, Kinda...


She sent out her very own superlative rendition of that classic Italian dessert known as the Coppa. For the international dessert chumps out there, its kind of like an Italian version of a Sundae...made with Gelato of course!

Her version payed sincere homage to the gusty winds and earlier sunsets by way of the delicate slices of poached persimmon that sat along with creamy, Brown Butter Gelato, Brown Sugar Caramel, a crispy Pepita brittle and her very own Pumpkin Bread that she bakes herself from nearby Scarborough Farms Pumpkins



Pine Nut Crostata: Fried Rosemary, Goat Cheese Gelato, Prosecco-Pear Puree


It was a night of sweet awesomeness as she followed it up with a Pine Nut Crostata that was what a Pecan Pie would end up like if it took a vacation to Europe. The pine nuts were glazed and the crust dangerously flaky. The light goat cheese gelato just hinted of its goatiness. The pears were ripe and heightened with the crisp prosecco. And keeping true to her signature savory touch, a couple of sprigs of fried rosemary added its redolent crisp!

Taking the time to eat these edible sweet descriptions of the changing seasons, I was pleasantly reminded that 'tis the season! Turkey, spice and now...desserts just as nice!

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

Desserts $9

Do The Popup! Gary Robins At Georgio's Cucina

My weekly fencing club has become a sanctuary for me. For the last 4 semesters, not even the most snazziest of dinners, the most crackin of parties or free boozing of gigs would pull me away from the electric epee strip at Pasadena City College Its kinda the only form of exercise I get first of all but moreover, its just simply awesome.

But this last Friday for the first time ever...I cut it short.



North Hollywood On A Friday Night: Busting The Trafficky Mission


I had succumbed to the homie Eddie Hah and his invitation to go eat at this pop up in Studio City of this "3 Star, James Beard Nominee {chef] man!". The eager Eddie said he was "willing to drop four bills tonight".

I should say that this "guy" Eddie was talking about was actually the 3 star rated-- James Beard Award nominated--Chef Gary Robin's, formerly of the Russian Tea Room and the Biltmore Room, some pretty prestigious east coast joints back in their heyday.



Some Olives And Some Wine


We were greeted with a small platter of assorted house-brined olives, cakey wedges of 12 month Parmigiano-Reggiano. and a skinny glass ofLambrusco, a sweet sparkling wine. Our tables were almost ready.

I liked the feel of the place, felt cozy and romantic with mahogany tables and this bookshelf divider that gave it a real home-y feeling...too bad I was here with two other dudes.



The Scene At Georgio's


Apparently Eddie was not messing around, he ordered 85% of the menu immediately upon sitting (excluding all [filling!] flat breads).



Baccala Croquettes ($9): Starting Off With The Fried Stuff First Of Course!


The first thing that landed on our table were the Baccala Croquettes with this gushy Paprika Aioli and house pickled veggies. The little salt cod fritters were bomb, moist and creamy on the inside with a crispy sheen of rough cut golden brown bread crumbs that were all the better for dipping into the dangerously thick smoky Aioli. The veggies did their counteracting texture and tangy flavor thang.

Then came my favorite part of the meal.



Capesante: sea scallops with basil, pomegranate, toasted hazelnuts ($13)




Hamachi, serrano chili with Oro blanco grapefruit, ginger, crisp shallots $13





Thai Snapper Japanese horseradish, yuzu, green apple ($13)


My affinity for raw fish has really evolved from my opaque red Ahi tuna days. Crudo being a sort of Italian take on prepared sashimi, I chewed with careful attention to detail. And what can I say for his preparations other than dayum! The scallops being my personal favorite with its sweet and creamy flesh, simply lucid with the crunch of toasted hazelnuts and tartness of crimson red pomegranate seeds. The soft Hamachi was a fine balancing act with the fried goodness of crispy shallots and bitter grapefruit. And that sinewy red snapper gave into submission under the acids of yuzu and crisp green apple.

Now for the small dishes.



Duck Polpette (meatballs): soft polenta, rosemary marsala, sweet and sour cherries ($12)


Starting off with my favorite, the duck meatballs! They were suggested for us by three people that night at multiple times. And at first bite, I knew why. They were incredibly juicy and moist with a peppery, "cured salami" like flavor. I wonder if it is because they are made with foie gras as well?




Grilled Mediterranean Octopus: braised in white wine with cranberry bean, potato
salad and black olive vinaigrette ($15)


Yet another item that was recommended multiple times through out the night. Every one swore they were simply amazing and the most tender octopus they had ever eaten. And it was, not rubbery in the least. A winner with its light char marks and smoky finish.



Eggplant Agri dolce: roasted Japanese eggplant, green olive walnut
tapenade, aged balsamic vinegar $11


I wanted to like this one so bad but it ultimately proved to be just ok in flavor. The ends of the eggplant were still a tad undercooked, meaning tough and stringy. Not to say I didn't devour it still. My favorite part was the tapeanade, the dish's saving grace with its chunky texture and nutty, briny counterpoint to the mealy eggplant.



Funghi e Spinaci: sheeps milk ricotta, toasted pinenuts, sweet onions seared porcini ($15)


An unlikely favorite for the the dudes and I ended up being the thin and crispy rectangular flatbreads. All of of us giggled to realize that the crust was if not better than just as good as Mozza's. As if the flavor combination of toasted pinenuts and meaty mushrooms wasn't enough, I was really into the sweet and salty synergy flavor from the salty sheeps milk ricotta and sweet onions.



Pumpkin Gnocchi: black trumpet mushrooms, pancetta, tuscan kale, brown butter ($19)


By the primi section of the feast, I was still feeling good. Albeit all the dishes were pasta, I still dove in like if it was my first dish. My favorite of the ones we got were the pillowy soft pumpkin gnocchi. Rich as all hell but pretty much would break down on their own as they just dissolved in your mouth.



Mediterranean Orata: ligurian olive oil, garden beans, and lentil tomato salad ($33)


When it came to the secondi course of the meal, I was still a trooper and ate the set dishes with gusto. My favorite was the roasted Mediterranean sea bream aka Orata. Quite the presentation with the tableside carving and everything although I personally would had liked to pick and gnaw at the fish, there was still so much more meat! ha ha. The delicate white flesh was small flaked and moist, the best part being the salty, crispy skin of course!



Fennel Pollen Dusted Seared Big Eye Tuna : ricotta gnocchi, baby artichoke, red wine jus ($30)


At savory last (and I think the least!) was this plate of seared tuna. This was my first experience with that elusive food pixie dust known as fennel pollen and enjoyed its effect on the pristine quality fish. Although the texture wasn't as dreamy as I thought it would be, the lean fish was tasty. It was evident that the chef "woke up at 5 AM everyday" to go the fish market. I don't know about the dainty sides though.



Ahh, What The Hell...Let's Just Get All The Desserts Too!


By this point, we had eaten our way to a hedonist imposed delirium, a time in space when calories and satiation didn't matter. We were the last ones in the dining room and were surprised with a little dish of all the desserts they had to offer. The Olive Oil Polenta Cake and Pumpkin Crostata were the ones that I could still pleasurably eat. The olive oil cake with its substantial, cornbread-like texture burst with olive oil at every bite while the custard part of pumpkin was smooth, spicy and just stellar.

I really dug chef Gary Robins approach to California Cuisine, I liked his light adaptations of the seafood slanted menu, I liked how he stayed true to the renowned Italian concept of tasty simplicity, his style through out every dish. By the end of the night, this was just as good as having a conversation with him the guy.

Georgio's Cucina

(818) 985-1072

11992 Ventura Blvd
Studio City, CA 91604

Tuesday–Thursday, 5:30–10:30 PM; Friday–Saturday, 5:30–11:30 PM

*Gary Robins Will Be At Georgio's Until The End Of The Year

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

Straying from "the usual": Thaitalian and the Alcove Cafe

Thai and Italian, how does that work you say?

Very Nice Actually

As for the latter...not so much unfortunately.

I understand how it can be hard to stray from your "usuals" every once in a while, sometimes we need some security in our lives. But there are so many great options out there, but along with those oppurtunities come great risks. Sometimes the oppurtunity cost is great as in Thaitalian in Pasadena, but more often, it is dissapointing as in the Alcove. (I usually don't thrash on places or write about bad experiences since stuff happens sometimes but just to prove a point...)

Thaitalian...man, a Squid Ink Risotto with a Thai Basil Seafood Stir-fry, a tart, authentically fish-y Tom Yum soup packed with cubed veggies. This was just one of those meals, the creamy, pallid pitch-black Risotto actually Al Dente, circling around tender mussels, clams, calamari, shrimp, scallops hell....i even swear their was one of those chewy "veggie shrimp" that they serve at those vegetarian chinese places. With my new veneration for bivalves, probably my new current "favorite dish" at the moment. They also have curry Pasta, Pizza and Mozzarella Egg Rolls if you're into that sort of thing.

Alcove on the other hand...*sigh*. I was dissapointed with this place, it was good....but just not as good as i expected. It sounded so promising. Don't get me wrong, i'm willing to come back and get their juicy Lamb Burger again with a cup of their Immortal Tea blend but maybe I'll go somewhere else for dessert, somewhere where they actually bake their Chocolate Dipped Coconut Macaroons on premises. A cool place to hang out for wine, coffee, tea and conversing though.

Thaitalian
49 E Colorado Blvd
Pasadena, CA 91105
626-585-8808

The Alcove Cafe
1929 Hillhurst Avenue
Los Angeles, CA 90027
(323) 644-0100

Giving in to "blogger pressure"-Mozza, just do it

Google the word Mozza and you could probably write a book about the posts on it. After months of reading and reading and then reading some more about this place i'll admit...i did feel left out. I was probably the only blogger in L.A that hadn't wrote an appraisal about it. If everyone else is doing it, it must be cool right?" Well i'll tell you this much, i went in as cynic as...well, as me and came out like one of those religious zealots that just found god or something.

Wasn't so thrilled about the 7 or so reservation attempts only to find out or the "30 minute wait" that turned out to be nearly an hour and i still don't know what came over my brother to actually drive to Melrose but given all that, it was still worth it. As hectic as it might seem it's actually runs pretty smooth. Complete strangers converse and even share food. Friendly waiters offer breadsticks to those anxiously waiting.

Can't decide between the appetizers? The Eggplant Caponata, studded with pine nuts and some sort of wine, is something that won't dissapoint, not to mention keep you from eating your hand. After your first bite of a pizza at Mozza, you will undoubtedly agree that Nancy Silverton is the "Bread Queen". Flaky, crisp, even in the middle. With charred edges that aren't bitter but smoky. A Wild Nettle Pizza with Sheeps Cheese and Fennel Salami if you're adventerous or a classic Margherita if your traditionalist.

But a meal at Mozza is not a meal without the Butterscotch Budino Pudding. Easily, my favorite dessert at the moment. Light, silky with a pleasant burnt taste. It may not taste sweet enough on your first half-spoonful, but dunk one of the buttery Rosemary, Pinenut Cookies and it goes through a miraculous transformation, thanks to the ingenious savory qualities of the Rosemary and Fleur de Sal.

This is just what L.A needed.

Mozza Pizzeria
www.mozza-la.com

641 N Highland Ave
Los Angeles, CA 90036
(323) 866-5300

2nd Night In N.Y: Dabbling with Dumplings and Truly Living the Good Life

My brother always claimed that no dumpling place in L.A had matched Dumplings the ones’s he’s had in N.Y. So I was really looking forward to trying what N.Y had to offer, in case of dumplings.


Unfortunately the dumpling place that he went to was closed or something. The door was open but everything was dark and empty. So we ended up going to his second best place for dumplings, this place was the famous one that always got written up with all these reviews a Zagat ratings in the Window.


But sadly, the dumplings came up short. Dumplings are supposed to be small delicate things with the right amount of filling and not too thick. These seemed to be “americanized”, huge, thick and overstuffed. And you know what’s the first thing that suffers, flavor. The bland dipping sauce didn’t help neither.
These had nothing on Mei Long Village’s delicate things.



Il Bagatto: Truly Living The Good Life


This was the real highlight of the day. Since I didn’t come prepared with any addresses or specific places I’ve heard about, we ended up going to another one of my brothers “usual” places, this place it was Italian Place in the East Village that started his whole infatuation with Penne Arabiata, Il Bagatto. Having Lombardies the night before and having that stupid idea that if I “over-eat something” , I’ll eventually get tired of it. I didn’t really want to have “Italian again”. I know its really complex with many variations but for the most part or what’s offered in most restaurants, it’s the same garlic, tomato, starch deal. How truly stupid of me for thinking that.


After walking ninety-something blocks from Times Square to East Village, I was in some serious need of some nourishment. Especially after only having those dappy dumplings all day. It was 8:30PM, we were still waiting for someone so they sat us down in the bar and my brother and his friends started drinking. I actually could of also since the bartender also asked me, but I didn’t want to sound like an idiot ordering a “martini, shaken not stirred”, since that was the only thing I thought up when I thought of drinks. Soon it was 9:00 PM, then 9:15. I was growing more and more delirious from food deprivation every second. Finally I realized how stupid I was for not ordering an appetizer.


I ordered these Canneloni Beans cooked with tomatoes, garlic, shallot and rosemary. Man, frijoles never tasted so good, and I should know. The beans were cooked to a creamy consistency. First I spread it on some bread, but being used to eating it with a tortilla this was just weird. So I started eating “straight de la hoya”. Think Refried Beans, Italian style.


After this, my brother’s friend had finally came and it was really time to eat. They ordered some fancy Italian wine and the waiter even gave me a glass. Of course, I started drinking it. I still don’t know much about wine but I could tell, this was a good wine. There were 10 specials that night. But I was still curious about “Vegetables Marinated in Mom’s Secret Sauce” they had in the menu so opted for that.


We agreed on having some Anti-Pasto plate with Figs and some Grilled Calamari as an appetizer. The grilled squid was very chewy, almost gummy and tasted like smoke. Nice change from the usual fried calamari that’s offered mostly everywhere else. The Anti-Pasto Platter was brilliant. Italians have a gift for pairing foods, they have perfected it. The deep saltyness of the Prosciutto brought out the natural sweetness of the already candy sweet Fig, add a little sliver of the basil and you got the perfect combo of sweet, salty and flavor. I normally cringed at the thought of eating deli meats but this changed me.


To Be Continued.(I just wanted to post this one already so you could read everything else.

Il Bagatto
192 East 2nd Street (btwn Ave. A & B)
New York, NY 10009
Phone/Reservations: 212.228.0977

1st Night in N.Y: Pizza Epiphamy and a GOOD Vegan Chocolate-Coconut Cake

Arriving an hour earlier than expected (thanx to favorable winds), the change was dramatic. Everuthing felt different, the energy, ambiance whatever you want to call it. I knew I was no longer in L.A. It’s a weird feeling, unexplainable. I’m still trying to get over it. That still didn’t stop from enjoying Lombardies.


I remember a time when I had not yet discovered my passion for food, my brother had taken me to Lombardies pizza and being mesmerized by it. I wondered… if it did that to me before, what was it going to do to me now? Then came the moment of truth., The place sure had changed since the last time I’d been there. I remember waiting for a table in a small little checkered-tabled dining area. Now it was thrice as big and even had a place underground. It seemed like they realized that they were the first pizzeria in the U.S., and and got a little bit too cocky.


I’ll admit, I was beginning to worry that this was not going to be the same Lombardies that I once had. But I was quickly relieved. We ordered a small, 6 slices, with Pepperoni and Beefsteak Tomatoes and of course the famous shreds of basil and Pecorino Cheese that made it famous. Watching everyone else around us devour their thin as paper pies consoled my worries., And then it came, the first pizza, with all it’s glory. It almost seemed to good to be true. I took a while to admire it with all the colors of the Italian Flag, the charred blisters of thin light bread, the popped up Pepperoni, the fresh Mozzarela and Basil. This truly was a masterpiece.


And then came the first bite, the thin yeasty bread, the chewy mozzarella and the peppery basil all dancing in my mouth. This was truly a slice of heaven. The crust was light, filled with air bubbles caused by the heat of the oven. Bites turned into slices, slices turned into half the pizza and faster than I knew it, I was about to finish my half and then I stopped, to appreciate it one last time. I didn’t want it to end, but like we all know, All good things must come to an end.
And then…………………………………………………there.
- Everything was finished and that was that.


Most people would stop there, but not us. Not me and my sweet-toothed brother. You see, we are some of the few people left who haven’t sacrificed the joy of eating because of the latest fad diet, damned we were going to be if we were in what is considered to be one of the biggest food Meccas in the world and just “fuggetabout” one of the most important parts of a meal, dessert. After roaming the streets on a Wedneday night and catching a shot in what used to be CBGB’s, we found ourselves in a dilemma. That famous cupcake place had just closed. You would think that in a city that is known for “the city that never sleeps”, you could get a cupcake at 10:30PM! Disappointed, we started walking. Eventually we walked in to the first Café, for this little tea bar named Teany.



Little did I know that this little place was a also a N.Y Foodie exclusive. Vegan/Vegetarian, or “conscious food” is what I like to call it. My Favorite!!! And apparently owned by Moby. With a selection of 96 different teas and they even had a Vegan “Coconut Macaroon” cake! How lucky was I!!! Seriously!!! This kind of stuff never happens to me. The cake was unlike any vegan dessert I’ve had in L.A. This actually tasted like a dessert, not some sweetened condensed chunk of soy. This was truly decadent, even if it was vegan. A huge double decker slice of chocolate cake slathered with chocolate icing and coconut. Rich, where other vegan confections were just well…vegan, amazingly moist where others were painfully dry. And what better to compliment this than a buttery Caramel Loose Leaf Black Tea? Caramel and
Coconut. Two of my most favorite things in the world, enjoyed without feeling too guilty


All this? in just a matter of hours?


I don’t know l..A….N.Y made a pretty good first impression.

Lombardi Pizza
32 Spring St
New York, NY 10012-4173 View Map
(212) 941-7994

teany cafe
90 Rivington Street
New York, NY 10002

Informed Indulgences: My Dinner ar La Vecchia Cucina

My time is coming, sooner than i think. Pretty soon i'm going to have to decide what it is that i am going to do with my life. Will it be something along this newly found passion that i have for food? Or will my consolling affection with music prevail?


In my chaotic attempt to make a decision, my brother in my support, had a friend who happened to know someone, that knew someone that that knew someone else that was married to the new Head Chef/ owner of this italian place in Santa Monica, La Vecchia Cucina Italiana . He happened to mention me and my affection with food and seemed intrigued.


By next tuesday, we were having dinner their. The aroma of garlic and olive oil, the noisy chattering of blatant Westsiders, the fancy pyramidal set tables and me with my usual levis and back-patched black sweater...i felt like a fish out of water. But like so many times before, i was not going to let that ruin it for me.


I was really looking forward trying it out and meeting him. Italian food was probably one of my first cuisines that i've had other than Mexican. (even though it was probably some sort of enriched pasta product with a fake "Ragu" sauce, but it doesn't matter!)
I was also really looking forward to the complimentary bread and olive oil that are given in most italian restaurants, me being the carb-a-holic and all. And soon enough, a big steaming basket full of fresh bread was in our table ready for my carb compelled indulgence.

This was probably the best complimentary bread and olive oil blend that i have ever had. The bread was warm, crusty, and toasty on the outside and soft as pillow on the outside. The oil was was the perfect accompaniment to this, especially since i had a craving for anything doused with garlic. I usually don't like eating olive oil by itself but this was different, not having that "fruity" taste that most store brands have but this rich, smooth taste. It was full of shredded basil and was infused with garlic, but not the Prestos kind of garlic that leaves you reeking of garlic for days on end, but enough.


I don't know why I've been having this huge craving for garlic and this hit the spot. I decided to try shrimp one more time(I don't know why, i'm starting not to like shrimp anymore) and get theLINGUINE MARE E MONTI , Linguine noodles in a pesto sauce with butterflied shrimp and Shitake Mushrooms. It was alright, the noodles were perfectly Al Dente but the sauce was a little bit too creamy for me, and the shrimp...well, i guess i just don't like shrimp anymore. That still didn't stop me from finishing it though.


The best dish was the Penne Arabbiata that my brother got(like always). Exquisitely spicy with a little bit of tangyness. My dad's INSALATA ALLA TIBURCIO, Baby mixed greens topped with roasted pine nuts, sun dried tomatoes
and goat cheese tossed in our raspberry vinaigrette was also quite good. Sweet enough to be a dessert, just how i like it.


After finishing, the owner/chef Mark had recognized my brother and came to ask us how it was. He was very nice, he answered many of my questions about culinary arts and what it took for him to get there. Very informative.


Like if we hadn't had enough calories already, my brother had told my about the chocolate cake they had there. He said, they've had the same jewish lady make it for years and it my brother had told me that it was exceptionally rich compared to other ones we've had before, of course we hadto get it. "Rich" is an understatement. This is one of "the world's going end and you know you're going to die" kind of things to eat. Me and my brother could barely finish one slice! And thats us. I could almost hear my heart crying for mercy....poor little heart


By the end of the night, i know i probably ate like 4 days worth of calories, but i didn't feel bad. It was worth it.



La Vecchia Cucina Italiana
2654 Main St.
Santa Monica CA
900405
(310) 399-7979

Stereotyped Teenage Review About Food (Angelo's Italian Restaurant)

Today i had Pizza and i don't care!


And No! It is not my favorite Food!


To save us from my sister's dreadful cooking, we ordered Pizza from our local Mom & Pop Italian Restaurant, Angelo's.
I remember i used to always come here. I haven't had their pizza in a while and managed to convince my sister to order it rather than buying some fake franchise cardboard "pizza" and making the pockets of those greedy assholes bigger, sorry.

I remember this pizza being really good but then again, it was pizza and i was a little kid so...yeah. Sadly, like so many other's have said before, L.A pretty much sux when it comes to pizza, and this just furthured their argument.

The slice was 85% crust, and 15% toppings.








I mean, damn... i usually like the crust but this was way too much. Very dry, dense and thick. Almost like a mexican birote One slice probably accounted for 4 or 5 servings of grain. And being that, i still ate 2 slices. Even though, one was more than enough. The ossified cheese did have a nice richness though but I like my pizza heavy on the sauce, not heavy on the dough.(by the way the sauce wasn't that good neither). kinda made me feel bad since i was the one that suggested it. So far around here, the best place to get a decent pizza continues to be Rios Pizza in Monterey Park.

Angelo's
1540 West Valley Boulevard
Alhambra CA 91803
Ph. (626) 282-0153