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

'
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.

UPCOMING BAD ASS WEEKEND ALERT: The Taste Of Mexico Association Presents "200 Years of Mexico's Cuisine" Food Event

What better way to celebrate "Traditional Mexican Cuisine" finally becoming "a cultural treasure"

Since I didn't wake early enough to catch yesterday's press conference about the upcoming 200 Years Of Mexico Cuisine event (first "after-hours" experience at Koreatown; ugh), here are the details on L.A's first event celebrating regional Mexican food for a good cause.

(taken from press release)



WHAT: On Saturday, December 4, 2010, from 5–10 p.m., La Monarca Bakery—along with traditional Mexican restaurants Frida Mexican Cuisine, Guelaguetza, and La Casita Mexicana—will celebrate Mexican culinary and cultural history with the “200 Years of Mexico’s Cuisine” event, presented by The Taste of Mexico Association. The inaugural event—taking place at the Cathedral of Saint Vibiana in downtown Los Angeles—will offer attendees a taste of authentic Mexican specialties, including over 35 traditional dishes from varying regions throughout the country; premium tequila, beer, and mezcal tastings; Oaxacan dancing; a silent art auction and exhibit; and live Mexican music and mariachi band performances.



Ticketholders will have access to unlimited tastings from La Monarca Bakery, Frida Mexican Cuisine, Guelaguetza, and La Casita Mexicana. All participating restaurants are members of The Taste of México Association, including the organization’s president and La Monarca Bakery owner Ricardo Cervantes. Attendees may purchase tickets in advance at any participating restaurant or via The Taste of Mexico website. A portion of the event’s proceeds will benefit Heal the Bay, an environmental nonprofit organization dedicated to making Southern California coastal waters and watersheds, including Santa Monica Bay, safe, healthy, and clean.



WHEN: Saturday, December 4, 2010 | From 5–10 p.m.



COST: Tickets are $75 in advance and $100 at the door

Tickets can be purchased at www.thetasteofmexico.org and at all participating restaurants



WHERE: Cathedral of Saint Vibiana

214 S. Main St.

Los Angeles, CA 90012



ABOUT LA

MONARCA

BAKERY: Offering traditional Mexican breads, cookies, pastries, and cakes made from scratch daily, La Monarca Bakery provides an authentic panaderia experience utilizing the flavors and ingredients of Mexico. Founded in 2006 by partners Ricardo Cervantes and Alfredo Livas, La Monarca Bakery is named for the monarch butterfly, whose annual migration between the U.S. and Mexico symbolizes the bakery’s bridging of cultures with its traditional Mexican baked goods. La Monarca Bakery has three locations in greater Los Angeles—Huntington Park, East LA, and its newest outpost in Santa Monica. La Monarca Bakery is open 7 a.m.–9 p.m. daily, with baking beginning at 4 a.m. and continuing throughout the day. La Monarca Bakery is also on Facebook and Twitter.



ABOUT THE

TASTE OF

MEXICO: The Taste of Mexico Association was founded by a select group of respected Mexican restaurateurs with businesses in Los Angeles, each dedicated to enhancing and promoting the authentic ingredients, flavors, and traditions of Mexico’s cuisine. The association is currently comprised of business owners and chefs from La Monarca Bakery, La Casita Mexicana, Frida Mexican Cuisine, and Guelaguetza Restaurant. All founding members are natives of Mexico and are committed to using only authentic Mexican recipes, developed and prepared by chefs well-versed in the flavors and traditions of Mexico. For more information, please visit www.thetasteofmexico.org.




Looks like I'll be covering this event for LAist so hay nos vimos!

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

Expo Comida Latina And The Western Foodservice & Hospitality Expo 2010 (Los Angeles): Tasting The Latest In Food And Drinks

That'a Way Maaan


Last week I was lucky enough to get a last minute invite to the Expo Comida Latina and Western Foodservice & Hospitality Expo that took place at the Los Angeles Convention Center. The email came on the actual weekend that it was taking place! BUT unlike any other expo that would had only been around for the weekend, this expo stayed around until the food service sabbatical aka as Monday! Bless the dedicated, hard working few who work through those weekends! I was able to make it on Monday.


It Was Crackin'


I will not lie, I found this event quite awesome. This was an event strictly for the movers and shakers of food in the world. There were whole aisles for those things in a restaurant that I--as a foodblogger--never really put much thought into otherwise. Specialized things like those blinking "open" or "closed" signs that hang from windows, things like those touch screens order computers that servers and bartenders use when taking frenzied orders (there was a waterproof one!!!). Even the latest in chef kicks...Birkenstock Clogs?!


Get Yo' Open/Closed Signs Right Heere!



I Mean....Water Was Being Poured All Over It?!



Birkenstock Clogs For The Hippie Chef?: Naaawh!



The Movers and [Salt & Pepper] Shakers Too?


And of course, there were a few aisles exhibiting the latest--and tastiest--in easily purveyed gourmet food. Meaning...free sample buffet!


Tsukiji Express: Straight From The Source


There was everything here, I mean everything. I almost did a back flip when I saw that there was a booth for the Tsukiji Market! They were showcasing some of their newer, premium varieties of fish such as this



Japanese Amber Jack


All the greats were here. Even the people behind Tapatio hot sauce!


Representin'


There were even the guys from Bolis!!! A latino childhood staple food found in freezers. You have to break these in half on your knee in order to get them open to eat. ha ha. Oh, how I miss those days.


Bolis!


As if that wasn't enough, there were the innovative folk of the legendary Orange Bang! here too. Another food I grew up on. For those of you that are bang virgins out there, this frothy drink is what an orange agua fresca would taste like if a couple of creamsicles fell in there. This drink is pretty much a unmissable staple in one a many East L.A Chinese Food & Donut establishments.


Orange Bang!


There were some new companies that were trying to break in to the market too. Oh, how happy I was when I saw these guys had a booth here.


Pulque: Never Forgotten


Pulque 1881 is a new company that's trying to bring Pulque back in the alcohol game. Labeled as "Agave Wine" this is my all time favorite alcoholic drink, its made from the fermented sap from Agave plants. Tasting sweet and milky, not too different from the Korean unfiltered rice wine Makgeoli. It actually has a higher alcohol content than a can of light beer, that's right...its a 'creeper-upper' alright. Although I like it slimy, 1881 has to pasteurize their sap that they get from Tlaxcala. I've been a fan of this company since the first time I saw their $2 cans for sale at Ramirez Liquor in Boyle Heights.
There were these guys from SunJewels Organics that are trying to break in AGAVE SWEETENED frozen yogurt. Best of luck to these guys man, I ate that whole swirl and didn't have any sugar crash after at all. No more settling for CLOYogurtland hopefully soon.


Agave Sweetened Frozen Yogurt: Yeeeah


Now for the aisle where I did the most extensive research on...


Karl Strauss Brewery: Reliable 'Ol Red Trolley Ale


The San Diego brewers Karl Strauss were there with their nutty-almost-toffee flavored Red Trolley Ale, a favorite a mine. They also had some unique Imperial Pils beer that was pretty damn good too.


There's A Serrano Chile In My Beer!


The technically-Mexican (100% Mexicali!) brewery Cave Creek were their with a superb "Chilli Beer" that surpassed my gimmicky stereotype of it. Basically, a medium bodied lager with a whole Serrano in each bottle. It was surprisingly pretty damn lip synge-ing and pleasurable, I wouldn't mind putting away a six pack of these with some Tacos de Marlin or something.

But enough tomfoolery, now for the most full bodied beer I've probably ever had.


Marodsous Abbey: Those Belgian Monks Are On To Something...


Actually brewed by monks still. I was taken into a flight of the Maredsous 6 Blonde, the Maredsous 8 Bruin and the Maredsous 10 Tripel. And oh golly, my eyes were nearly rolling to the back of my head with its intense but balanced flavors of hops and caramel. Each one at different ratios with each other, think the the honey-like flavor of the blonde was actually my favorite.

Alas, it was great to peruse both of this years expo and looking forward to coming back to next year and stay in-the-know with both the front--and back--of the house world of restaurants.

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