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

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

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





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

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

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

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

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

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

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

Pumpkin Beer And Punk! A Night Of Live Music At Biergarten This Thursday, Nov 4th 8:00 PM (Freeeee!)

Punk, Beer Or Food? For Once, A Night Of All 3!


Introducing an awesome night of live music at Biergarten!

Both my worlds will clash this upcoming Thursday night as a few of my o.g high school homies (actually my age!) show Koreatown what's up with their true East L.A born-and-bred soulful sounds.



Dance Inducing and Fun Producing: The Shagrats


First up we have the twang spiked, psychedelic evolved sounds of The Shagrats! Boots (singer) and I used to listen to The Casualties and drink 40 oz since we were in Middle School man. They played at my 21st birthday party and tore shit up with their bluezy beats and fervidly synced power chords.


The Delirians: Do it steady! Rocksteady!


Second up are The Delirians. Anthony Medina (keys; organist) and I used to talk about cute girls--and teachers--back in my mocoso Garfield High School days. I've seen these guys evolve from fast and loud "Ska-Core" to the mellow and bouncy sound that they have now.





Also in the lineup is Anomalie & The Speakeasy Earth The powerful lyrics and catchy guitar shreddage of this one woman band has recently captivated me (meaning listening to her EP sometimes 5 times in a row, he he).






And last but not least, the guys of Backseat Bingo will be charming the ladies with their jocular lyrics and entertaining beats.

Sooo...shooot doooown! Have a beer (or 5) and bob your head at least!

First band goes up at 8! (hopefully!)
Freeeeeee!

BierGarten
206 N Western Ave
Los Angeles, CA 90004
Neighborhood: Wilshire Center
(323) 466-4860

A New Beer On The (Biergarten) Block: Pumpkinhead Ale - Shipyard Brewing Co.

Man was I psyched when Neil called me up and told me about this! I have been waiting for fall to come again since the day after Turkey Day last year. I love spring greens and light flavors just like as any other picky, nutrition savvy Angeleno but there is something to say about cold weather and being toasty while eating spices by shaker-full. The aroma of cinnamon, ginger, clove, cardamom, nutmeg, clove, mace all never fail to titillate me and remind me that I have made it through yet…another year of beautiful life.

Ok, gay romanticizing done, now time for the beer breakdown.



Shipyard Pumpkinhead Ale: Tis’ The Season!


At 5.5 ABV, this beer is not what you would expect for a Fall Ale. Opaque orange and translucent in color, the foamy head was thin and disappeared fast. Its nose was also not as spicy as I thought it would be, smelling faintly of maybe cinnamon. A certain pastry chef I took as a guest swore it smelled like baking an apple pie, more specifically the step where you mix the cut apples and cinnamon sugar together.

At first sip, the mouthfeel was a darn tootin’ light one, reminiscent of a buttery amber ale or something but a tad heavier. The cider-like flavor brought back memories of downing one a many Martinelli bottles and thinking it was cool for looking like actual alcohol. There was only the subtlest flavor of spice, I would of liked more actually. But the bright side tradeoff is that its lightness in body allows you to drink more of it than a typical, heavier Fall Ale. Overall, would I pay for this and ask this by name? Well, yeah…but after I had a taste of other Pumpkin Ales first!

Brindis!

A New Beer On The (Biergarten) Block: Alesmith Speedway Imperial Stout

The Bier Commander: Neil Kwon


Introducing a new series I am starting up to share the underestimated pleasure of enjoying some good brew, "A New Beer On The (Biergarten) Block" will focus and romanticize on new beers on tap that Neil Kwon (owner and beer director of Biergarten) gets in.



Alesmith's Speedway Stout: A Dark Chocolate Shake Disguised As A Beer!


This time around it was the Speedway Stout from the highly acclaimed brewery, Alesmith. I've heard so much about this brewery from several of my camaradas and at first sip I then knew why.

He had tapped in to the fresh keg as soon as I got there, draining out the leftover ass of another popular Imperial stout into another pitcher. He told me the tag said it was made at the end of August sometime, this was the beer equivalent of freshly squeezed O.J or something.

Its intense, unabashed flavor hit me outta nowhere! At first sip of creamy head, it was hard to believe this wasn't a melted Chocolate shake or something. Pleasurably substantial enough to leave a thick beer mustache even a milk mustache would envy. Each sip could easily be confused with a bite into the darkest, most expensive chocolate bar you could buy. Flavors of extra toasted good espresso come out as well as you chug away at it. And believe it or not, still maintained with a light and crisp mouth feel. Ohh...that's why! This stuff is aged in bourbon barrels and brewed with actual pounds of coffee. Damn, Alesmith doesn't mess around.

Almost impossible to believe this well balanced bad boy somehow weighs in at a 12.0 ABV%

Neil had to wait more than two months to finally get a batch of the stuff and is only going to have this until it runs out. So, get on the speedway and....ah-ha! Thought I was going to use an ultra cheesy cliche clincher!

Alesmith Speedway Imperial Stout

$8.50 A Glass

BierGarten
206 N Western Ave
Los Angeles, CA 90004
(323) 466-4860

Open Everyday
5PM-12AM

BierGarten: International Brew and Bites Moving Koreatown Forward

All Of A Sudden I Have A Green Thumb

So I've been finding myself in the same place out in K-Town every single day for the last two weeks--a surprising first for my usually attachment-free self. And no, I wasn't eating seasonal banchan over at Mapo nor getting my Oaxacan fill at Guelaguetza but instead...sipping on some fine-drawn brews at a Bier Garten.


German And Korean Signage

I remember being dumbfounded every time I passed by the Korean-German facade as I drove down Western. An actual German style Bier Garten in Koreatown? Naaah, it couldn't be.Well, it was. And apparently, its something that this part of L.A desperately needed.

Bier Garten is the four month old project of Neil Kwon, a guy who really--really--likes beer. He happened to go to school right next to Pyramid brewery, a brewery known for their unfiltered, full flavored Hefeweizen's. He tells me it was love at first sip. And like any other lovestruck fool, he fell hard. He actually went backpacking through Europe for the sole reason tasting beer. "I had a chance to go to Hofbrau haus and the Chinese Gardens in Munich, the classic beer gardens."


Neil Kwon Loves Beer

According to Kwon, "I was betting on that Koreatown is changing. More Korean Americans and non-Koreans are moving into the area. Koreatown is pretty exclusive by nature and I wanted to create a place where anyone and everyone who likes beer can enjoy."


Over 25 Beers On Tap At BierGarten

Well, he certainly did. At only four months old, Biergarten already holds over 24 international beers on tap and more than 4 readily available as bottles. They range from an almost equal selection from the two beer powers of the world: Gernany and Belgium. And if you must know, the Kostrizer Schwarzbier, a minimal hopped German black lager with a faintly flowery aroma, and the house dark wheat Dunkelweiss are what most likely will always be in my frosted stein (pictured on header photo above). Not to say that I won't drink anything new that Neil gets in, which seems to be pretty freaking often. Last new beer I remember was a pretty damn impressive IPA from DogFish Head brewery.


I Love Head

Maybe it has something to do with the Nitrogen Mixer that has a custom ratio for each classification of beer. Neil had it installed when he first bought the place, he would not have it any other way. But all the beer here somehow tastes crisper, cleaner and more refreshing.


As If Beer Couldn't Get Any Better

But I digress, its time to get back on the Glutster track....the full Korean-Mexican-German menu here. I'll start with the beer bite essential basics from both spectrum's first.


Pabst Onion Rings And Tempura Fries: Don't Even Trip!

So I was a late 'bloomer' to the Onion Ring world but I came, and better late than never. The onion rings here are leavened with the one and only Pabst Blue Ribbon lager, aka "PBR" for all you fucken hipsters, ha ha. And each ring is a divine dinner-vention in itself. As crispy on the outside--moist on the inside--as a freshly fried Krispy Kreme donut, well...only savory and well seasoned. The tempura fries are good too if you swing that way. The best thing of all is that 4 beers later, both will be just as crispy and good, a fried rarity indeed. But, no matter what you get, ask for the house made Chipotle Ketchup and Jalapeño Mayo as dipping sauces....trust.

The menu that ranges from a traditional grilled Wurst plate to quite the assortment of ultra traditional Korean-Japanese foods. I should mention that Neil's dad who works the back of the house kinda 'breathes' fish, he's been working at Japanese restaurants since he was in 6th grade. So you should not be offended when you see an ultra-fresh Seared Albacore Tuna Salad or Grilled Eel served with uncolored slivers of fresh Ginger on the menu. I've had both more than twice already and have noticed the vast improvement in each dish.


Hey! Eating Salad With Beer Cancels It Out!: Seared Tuna Salad

I managed to sneak into the kitchen last time and see the masterful technique behind BierGarten's enticing Drunken Chicken. A full bird that is cooked from the inside out via the flavorful vapors of a mixture consisting of mostly some Oktoberfest Marzen, Sapporo and Asahi when I was there. The juicy fowl is cut table side and served with a duo of mustard dipping sauces and a razor thin cabbage salad. Most of the fat seeps out the side of the bird during the cooking process and results in some surprisingly lean, moist flesh. I've seen people eat almost one joyously whole chicken like if somehow was all dark meat or something.


Cock-A-Doodle-Beer!


The Way Every Chicken Should Go


Table Side Drunken Chicken

But after all this, I am a beaner and no matter how cool all this other stuff is, the Korean Tacos will always be closest to my heart. Unlike their intense--sweeteer--Kogi predecessors, these are refined and subtle and balanced. Its served with less garnishes to interfere in the way of the flavorful filling and an emulsified smoky-spicy-sweet sauce that is made from two of the best heats in this world: Chipotle and Gochujang. And well...on a homemade Tortilla that I kind of taught them myself how to make. And that alone right there will warrant any taco a cut above the rest


The New Best Korean Taco In Town: On A Glutster Inspired Handmade Tortilla

The Kalbi is tender, the spicy pork rich and not too far from its Al Pastor brother from another mother. But my favorite is and shall always be the spicy tofu. The spicy sauce somehow adheres to the coarse grained tortilla just like the adobo does from the traditional al pastor ones. And yes, it has made me swoon one a many times.

The menu is still in its rough draft, but thanks to the selfless efforts Eddie Hah of 8 oz Burger and I, it is only getting better and better. Expect things like American style Corn Dogs with Korean Seafood Sausage and a Wasabi Mayo and Sliders made out of traditional Korean seasoned ground beef and pickles.


D.I.Y Beer Floats

And for dessert, there are glorious beer floats made with the most O.G of ice creams: Thrifty Brand. Don't deny the fact that its bomb, we all grew up with it.

If you're really down, ask for a Makgeolli float. The latest and greatest of contemporary Korean food fusion that Pulque-like unfiltered sweet, sparkling rice wine with a fat scoop of citrusy sherbert.

Now, if you excuse me I have to roll out to make their Pabst Pitcher 1¢ Happy Hour!


Makgeolli Float With Orange Sherbert: You Don't Even Know...


Bier Garten

206 N Western Ave
Los Angeles, CA 90004
Neighborhood: Wilshire Center

(323) 466-4860

Open Everyday
5PM-12AM

Price of Food Beer $6-15

$1.50 Valet

Manila Good-Ha!!!: My First Filipino Breakfast

Filipino Nostalgia

It's funny how you don't realize just how delicious some things are in life until you really think back on them and reminisce. It is only through that hazy nostalgia that the then-unappreciated grace is fully admired...and missed.

Not too long ago, I had the for granted pleasure of being introduced to my first Filipino breakfast. And since first bite, it was instant affection.


Topsilog: My Filipino Breakfast I Took For Granted

The dish was topsilog, a simple and satisfying meal revolving around the salty, vinegar-cured, spiced thin beef strips known as Tapa. The typical breakfast is served with soft-fried eggs along with a healthy amount of unseasoned garlic-fried rice. It was a breakfast unlike any other I've had before, exceeding all my self-set weird breakfast standards. The jerky-like strips were highly flavorful and the fried eggs were warm and consoling. The rice was bland but I did not care. I knew it was meant to be like that and bite after bite--I slowly learned to appreciate its acquired toasty simplicity without falling to my soy/fish sauce dousing habits. I liked it, a lot.


Dasilog

It was the little things that this little quirky Filipino breakfast eatery had that really drew me in. Things like catering to my seafood slanted cravings by also having Dasilog, almost the exact same thing but with blackened fish instead of beef. They even had some nice tofu and greens sometimes in addition to 5-6 different renditions of pork something.

I still chuckle when I think of the name of the place, "Good-Ha!!!". Its ambiance was comforting with its colorful walls and patrons of only humble Filipino elders.



I haven't experienced any breakfast like this one since then and so far, don't know if I'll find any other like it...


Manila Good-Ha!!!

231 S Vermont Ave
Los Angeles, CA 90004

(213) 387-2492

Around $5 for complete Topsilog breakfast

The World Cup At Guelaguetza: Mexican Glory And Chef Ludo

The impossible happened...all of a sudden I like sports! Well, OK, maybe just if it involves some sort of finals or championship type status, or if its your very own culture duking it out against others. Ok, ok, maybe just the last half of it too, and after a few swigs of tequila/wine/beer.

Well, I happened to get sucked in to all the enthusiastic brouhaha this year since everyone else around me made such a huge freaking deal about it. So I decided to see what was up for myself, might I add at 7:00 AM too?!


Gol!!

And I loved it! The pressure, the early morning boozing, the suspense but most importantly the feeling of unceasing good energy of millions of people around the world brought together by a soccer ball. Its pretty crazy.

This last Thursday was the coveted Mexico vs. France game. For Mexicans--poblanos--to be precise, it was not just a soccer game but a chance to show France what's up, again! There was certainly lots of tension though. And there was certainly no lack of coverage as there was at least 3-4 different T.V station wagons from KTLA to Telemundo, all parked outside.



I especially felt bad for the guest of honor for that game...Chef Ludo! In other words, the only guy in the entire restaurant that was wearing blue in front of 200+ rowdy, green-touting, prideful Mexicans.


Ludo Hoping Against Hope

But sorry Ludo, there is no denying it. Mexico was clearly a more superior team than France this time around.


Ludo Losing It

Fortunately, there was plenty of smooth Tequila to console him through the 2-0 Mexican onslaught though.


Ludo El Borrachito: Real De Mexico Of Course!

And you know what they say, if you can't beat 'em...join 'em!


In Your Face! Well, Back Really

And of course, good food a given whenever you come to Guelaguetza. This buzzed morning around, I had an intense hankering for some of their strapping Oaxacan tacos de Barbacoa De Chivo. Hand rolled, these are basically a rendition of Birria,, here, they are thick skinned and bulging with filleted meat. The kid goat here is slowly braised in a red chile broth that is heavy on spices and herbs until it becomes tender and gamy insanity in a tortilla. Served with that same superbly full bodied broth that is all the better for dunking these bad boys in as you inhale them.


Tacos De Barbacoa De Chivito: Mexican Glory

It was only a matter of time until Ludo was subject to the Oaxacan jewel of Mole Negro. Since we all know he's only had Mole Zacatecano (the best) via my mom and I a while back.


Ludo And Mom Mole Confrontation: Moment Of Truth

Nonetheless, this day was fun as hell. And will be looking forward to watching every single upcoming Mexico game coming up!!!


Ay Guey! Quien Es El Guapo De Amarillo?!

Mapo Kak Du Gee Jip: Seoul Food For The Soul

It was a lazy ass Wednesday evening and I had been in bed for the most part of it. I had gotten up in the wee hours of the morning with a throbbing fever. It had been a long day consisting of early rising farmers markets and a heavy, unpleasant lunch. But where I would of probably stayed in, only to probably fall sicker....the homie Mattatouille gives me a call. And an hour later I was up and ready to go.

A visit to this Korean spot I had seen on his blog was long overdue, and I was going to go whether I was miserable or not. Especially, since he just realized his vital Korean food credentials. It was time to respect Mattatouille's authority...


Mapo Kak Du Gee Jip

Of course, it wouldn't be a dinner with the Glutster without arriving 25 minutes late. But my failed punctuality that day was quickly forgotten as the assortment of colorful banchan started rolling out on to the table.


Banchan At Mapo

This is what I look forward to whenever I am on my way to any Korean restaurant, taste-whetting restaurant hospitality at its finest. The signature banchan (the restaurant is named after it) is kak du gee, chunks of raw daikon radish that is fermented until funky, crisp acidic joy. The rest of the sweet and spicy array included things like Mook (a bland solid jelly made out of acorns), in a vinegary dressing, sweet seaweed salad, cooked greens of both a savory, white pepper flavor variety and a sweet, sesame leaf flavor one. There was also pickled, crunchy cucumber and chewy fishcakes in red chili paste. And of course the essentials: a zippy, well aged Kimchi made out of baby napa cabbage and the L.A K-town exclusive of a miracle-whip enhanced potato salad.

Good thing we came with Matt and his innate Korean food ordering skills.


Kimchi Jjigae: Served Boiling

A bubbling hot kimchi soup was served first. In a clay bowl, its broth was deep, rich and heavy on the umami factor, suggesting of maybe beef or pork tallow used. It was brimming with tender pieces of kimchi, soft tofu and chewy oval shaped rice cakes. All the better to soak up that luscious broth.


Ee Myun Soo Gui

No one could tell what kind of fish this was but it didn't really matter as we all took the first bite. "G.B and D" in its truest sense of the word! Juicy, light and meaty. It was not hard to eat these with chopsticks like other more fragile fish.


Korean Purple Rice

An honorable mention has to go out for the bombski purple rice that complemented all this spicy Korean deliciousness. It was chewy, wholesome and satisfying.


Yook Heh Jang: I Wasn't Going To Wait Until It Got Cold!

There was no chance I was going to miss out on what was described by Matt as his "death bed" meal. Spicy beef broth, yam starch-vermicelli noodles, long roots, green onion and tender brisket all braised 'till sublimity . First taste has you with its tasty spices, a mixture of peppers and garlic for sure. Matt instructed us on how he used to eat it, scooping in some rice and letting it soak up all the juices first.

Just as I finished the last spoonful of the kimchi broth, I noticed that my fever was no longer bothering me. This was truly Seoul food that was good for the soul! ha ha.

Thanks to Kyoung Sun Lee--the proud owner of Mapo--for her generosity. She would simply not allow neither of us to pay or tip anything, she says that business has been absolutely great since her feature on Saveur Magazine and the L.A Times Review. I'm sure it didn't hurt that Matt had been here at least 8 times this month too. According to The Times piece, the part of Korea that she is from (Gyeonggi) is known for having signature banchan of a certain slightly dry, clean spiciness.

I hear another must-order item here is the black cod stew, not to mention her lunch specials that include things like hand-cut noodles or bibimbap for $5.99, and of course...all of that wonderful banchan! Damn, I'm lagging it!


Kyoung Sun Lee: Representin' Gyeonggi Right!

Mapo Kak Du Gee Jip
3611 W 6th St
Los Angeles, CA 90020
(213) 736-6668

$12-15 Per Person (if you go all out, ha ha)

Guelaguetza: That Oaxacan Swagger

Its Sunday morning (or rather afternoon in my case), you just woke up and you find yourself absolutely famished. To say that you’re stomach is ready for food is a different argument, its not very happy with you after how you treated it last night. Was it beer before liquor or liquor before beer? Throw in a 3AM snack of Soon Tofu soup or Tacos de Tripa and it doesn’t really matter anymore.

Hmm…what to eat, what tooo eat?! A plate of 2+2+2 doesn’t sound too appetizing; you’ve had eggs every other day this week. And Menudo? Well, you’ve never really been fond of the offal soup to be honest, and you don’t feel like getting full of the pure hominy yet again…it’s a childhood thing.

What is left? Barbacoa.


Lamb: Its What's For Breakfast!

Whole pieces of lamb, roasted in Maguey Leaves and seasoned according to region. Its food for the sake of mere sustenance, meaty protein seems like a godsend when you’re all cruda (hungover as all hell). Its just something about food you could just gnaw at, you know, hold it by the bones and abandon table manners for while . The time of hunters and gatherers is long gone but at least you get a feel for it for it with the bone-in, Guajillo chile rubbed Barbacoa at Guelaguetza.

Here, it is served with generous sides of lard-kissed black beans, a light Tomatillo infused Guacamole and a broth chock full of al dente string beans, carrots and comforting chunks of potato.



To wash down—and help your poor little liver detox—a splendid Oaxacan style horchata. B.S aside, its my favorite version at the moment, with an opaque pink hue thanks to the dash of tuna (“red prickly pear”) syrup and a handful of neatly chopped pecans pieces, the version here is sans milk, giving it a more rustic texture and interesting, lighter taste.

Last time I was here was a lamb-intensive week though, wasn’t craving the gamy beast actually. So, I decided to be annoying and ask if was possible to make me a custom version of Pulpo Endiablado. They did. It was splendid, chock full of smoky, lean chunks of cephalopod and braised onions. And now, its on the regular menu…


Smoky Tentacles

The 8th st. restaurant location has just recently been passed down to Fernando Lopez Jr. , the twenty-two year old son of the founder of the Guelaguetza empire. He is part of the new generation of restaurateurs, working those daily ten hour shifts with ceaseless bravado...and still partying 'till the break of dawn.


Embroded Emblem, White Collar And All: Fernando Doesn't Mess Around

Its always a good thing to see a restaurateur eating his own food, I think. What specifically does he eat?


Chapulines: Grasshopers Can Be Comfort Food Too!

He makes me a simple taco bite of his favorite way of having them. He smears some freshly steamed tortillas with those unctuous black beans, sprinkles a pinch-full of the bugs, and finishes off with some salty Quesillo (Oaxacan String Cheese) that Guelaguetza imports themselves.


Un Taquito De Chapulin: Beautiful

As I relish the bug taco. He tells me about one thing he "always has to have": Sweets (as he points to his food baby impregnated stomach).


Desserts At Guelaguetza

Golden fried plantains in condensed milk are crispy in the edges here. And flans come in every flavor, traditional, coffee and a ChocoFlan where it suddenly becomes a strata with a layer dense chocolate cake.

I love this guy.

(Barbacoa only available on Weekends)

8TH Street
3337 ½ W. 8th st.
Los Angeles CA 90005

tel: 213.427.0601

Olympic
3014 W. Olympic Blvd.
Los Angeles, CA 90006

tel: 213.427.0608

Plaza Mexico
11215 Long Beach Blvd #1010
Lynwood

tel: 310.884.9234