Recent Los Angeles Restaurant Reviews

I like to consider myself a foodie.  I work out a ton so I can eat some amazing not so healthy stuff once in a while. While I 90% of the time stick to eating clean and paleo, 10% of the time I go big and eat whatever I want.  I think it keeps me sane and simultaneously allows me to stick to my clean diet as a lifestyle. I love to try new restaurants, new foods, new experiences, etc. It makes me so happy to see a new menu full of all this possibility and I wanted to share a few recent restaurants I've been to that I really liked. Here are a few picks in case you live in LA or are visiting and want to try one, these are what scored on my list recently.

Can I get an Amen!!

Pizzeria Mozza 

Pizzeria Mozza is a bustling, urban, burst of flavor vibrant place. It truly can be a great atmosphere for any occasion. It kind of reminds me of some of the cute restaurants I've been to in Soho in NYC. It has a small neighborhood vibe to it, the lighting is perfect and I love to sit by the pizza oven and watch all the chefs at work preparing fresh pizzas from the wood burning ovens and seeing all the different options, it can make your head spin.

The wine list is extensive, the food is magnificent and it is probably one of my top 3 favorite places I've been to here in LA. You dont come here for the view or the scene, you come here for some unbelievable food with a great vibe. The celeb chef Mario Batali really does know what he's doing...and it shows.

My must have's:

The tomato burratta salad was cray. The little tomatoes were still on the vine; sweet like candy. The cheese was milky and delicious.

Starters: Fried squash blossoms with ricotta, Shaved purple Brussels sprouts with walnuts & avocado and marinated baby peppers with tuna.

Pizza: Egg, bacon, Yukon gold potato & Bermuda onions, Fennel sausage, panna, red onion & scallions

Dessert: Meyer lemon gelato pie with Champagne vinegar sauce & candied lemon zest


Mercato Di Vetro

New West Hollywood Italian resto Mercato Di Vetro delivers more than just a celebrity sighting. The restaurant has three open kitchens: one for cocktails (with fresh produce and house-made syrups), one for antipasti (hen-of-the-woods with aioli and Parmesan), and one outfitted with a wood-burning oven for pizza and al forno plates (branzino, lamb with rosemary honey) and a vintage Rosito Bisani pasta machine for dishes like tortelloni with burrata.

It is packed..it is trendy..it is very LA..but it is also delicious with lots of fresh ingredients and good cocktails. It has an open market feel and two levels. Perfect dinner with your friends. Small plates so you aren't super stuffed and bonus ..you still look good in that dress your wearing by the time you leave.

Put in your belly:

Burrata and Peaches Salad..white balsamic..cant get enough...

or..The butter lettuce salad with smoked trout is also pretty divine

Raw Hamachi

Sausage and egg pizza

MUST GET-- hanger steak...nuff said.

The Lamb Bolognese will leave you wanting 5 more servings..

Eveleigh

The Eveleigh is set back from bustling Sunset Boulevard and is in one word..charming. This restaurant and bar’s exposed brick, raw wood beams, and roaring fireplace keep things welcoming, rustic, and low-key.

Start small with the seasonal, California market-inspired plates like butter lettuce salad with warm egg yolk and garden herbs and wild white shrimp with souce vierge, bacon, cauliflower and peppered pecorino.

Move on to hearty braised beef cheek or jidoori chicken. 

Finish with a poached peach with brown sugar ice cream or a warm, bitter-chocolate cake with chocolate sauce, crème fraîche sorbet and salted honeycomb for dessert.



Tinto Tapas

Transport yourself from West Hollywood to Spain in seconds when you enter Tinto Tapas. It has authentic tapas, traditional large plates, wine and homemade Sangria. The interior is authentic and true to the Andalusian and Moorish flavor that embodies Spanish Architecture including a stone wall that pays homage to the famous Aqueduct of Segovia.The waiters and bartenders (who are cute and have heavy spanish accents ) are decked out in traditional red San Fermin scarves that are worn in Pamplona during the festival of the running of the bulls. 

My fave is their happy hour... $5.00 Happy Hour Specials on M-W(5-10pm),  Th-Sat (5-7pm). Thursdays is my pick because of their flamenco spanish guitar playing duo, it  irresistably puts a smile on your face. Great Sangria...bonus!!  Perfect place for a bite with friends or a small dinner with a significant other.

My picks:

Tabla de Ibéricos - 4 kinds of regional Spanish cured meat: Chorizo, Catalana, Lomo Embuchado & Salchichón. Served w/olives, capers and garlic

Gambas al Ajillo - Shrimp sautéed in white wine w/ garlic, chili flakes & parsley.

Cogollos de Tudela con Atún y Boquerones - Butter lettuce hearts w/ bonito tuna & white anchovies in an infusion of olive oil.

Arroz Negro - Spanish rice & calamari cooked in squid ink.

Paella del Mar - Saffron Spanish rice w/ clams, mussels, shrimp, calamari, scampi & red bell peppers.

In between seasons outfits

So it's this weird in between weather whatever in LA. 70 degrees. Too cold to wear shorts and tanks and too early for sandals, not cold enough for a sweater and I like scarves but not all the time. Which makes it kinda hard to figure out wtf to wear. I am getting my money's worth out of every pair of black pants I own, we can just say that. In light of post winter pre spring...Here are a few things I have my eye on or outfits I plan to rock/copy that kind of translate in this weird in between weather/ winter/spring time of year. Any of these can be recreated with stuff from Gap, H&M, Zara, Forever 21 or Urban Outfitters. Do yourself a favor too and get a good pair of Ray Bans while your at it ..sucka..

Superbowl Recipe's - Part 2

And the winning continues..


Reuben Balls (big ones obvi) with Thousand Island Dressing
Makes about 30 golf ball-size meatballs

First off, you could make your own but then your just an asshole with something to prove so just buy a good bottle of Thousand Island dressing.

For Meatballs

1 lb. corned beef, finely diced
1 lb. ground pork
1¼ c. chopped sauerkraut (squeezed to remove as much liquid as possible)
¾ lb. Swiss cheese, grated with a large box grater
1 tsp. salt
1 tsp. caraway seeds
2 slices rye bread, finely diced
5 eggs
2 tbsp. olive oil

1. Preheat oven to 450°. Combine all ingredients except olive oil in a large mixing bowl and mix by hand until thoroughly blended.
2. Drizzle olive oil into a large baking dish (9 by 13 inches), coating the entire surface evenly (use your hand to spread the oil).
3. Roll the mixture into round 1½-inch meatballs, making sure to pack the meat firmly.
4. Place meatballs into the oiled baking dish so they are lined up evenly in rows and each is touching its four neighbors in the grid.
5. Roast meatballs in oven until firm and cooked through, about 22 minutes.
6. Allow meatballs to cool for 5 minutes before removing from the tray.
7. Serve with Thousand Island dressing.

Crabmeat and White Truffle Deviled Eggs

24 lg. eggs, boiled, peeled, and cut in half lengthwise
½ c. white vinegar
1 lb. claw crabmeat, cleaned (save 4 oz. for garnish)
1½ c. sour cream
½ lb. butter
2 oz. Dijon mustard
2 tbsp. Creole seasoning
2 lemons, juiced and zested
1 tbsp. white truffle oil
6 tbsp. chives, snipped

1. Place eggs in a pot, cover with water and add vinegar. Bring to a boil and cook 8-10 minutes.

2. Remove from heat and run cold water over the eggs until they are cold all the way though.

3. Peel and cut in half. Remove yolks and set aside.



4. In a food processor, mix crabmeat, yolks, sour cream, butter, mustard, Creole seasoning, lemon juice, zest, and truffle oil until smooth.

5. Fold in 4 tbsp. chives.6. Using a pastry bag and star tip, pipe the mix back into the egg halves.
                                                                            
7. Garnish with saved lump crab and leftover chives.

Bomb ass Crab Dip- served cold
Serves ten to fifteen

1 lb. Jonah or peekytoe jumbo lump crabmeat
4 shallots, diced
2 roasted red peppers, seeded and diced
2 roasted poblano peppers, seeded and diced
½ tbsp. chopped tarragon
½ tbsp. chopped chives
½ tbsp. chopped chervil
½ c. creme fraiche
½ tbsp. Dijon mustard
1 tsp. Old Bay Seasoning
1 tbsp. champagne vinegar or white wine vinegar
Salt and pepper to taste

1. Combine all ingredients and take care not to overmix.

2. Serve with crackers and beer.

Superbowl Party Recipe's - Part 1

Ok... so that was awhile. a long while. I was going to post some mindless banter over the weekend, but I got too consumed in putting up a "blackout curtain" (a blanket secured with safety pins) over my window and proceeding to get my rip van winkle on. That means sleeping in. For once. But I'm back with a vengeance just in time to feed your gord with some awesome party recipes. This superbowl season give your amigos something to huddle around. Here are a few recipe's I've found that are perfect for sharing, are delicious and high five inducing. 

Poblano Bacon Green Chili

10 poblano peppers
1 jalapeno
5 tomatillos
1 medium Spanish onion, medium diced
3 cloves of garlic, minced
2 c. chicken stock
¼ c. cilantro, minced (plus a few sprigs for garnish)
1 small jicama, cubed
1 lime
1 lb. slab bacon, medium diced
¼ c. olive oil
Salt and pepper

1. Toss the poblanos, jalapeno, and tomatillos in olive oil and place on a baking sheet on the top rack of your oven with the broiler on medium.
2. Char under the broiler, turning occasionally, for about 15 minutes or until a nice darkness develops on all sides. Place in a container and refrigerate 20-30 minutes before peeling.
3. Gently remove the skins and seeds of the poblanos and jalapeno, as well as the charred husk of the tomatillo. Roughly chop the peppers and tomatillos into ¼-inch pieces.
4. Heat a medium stockpot over medium-high heat and toss in the diced bacon. When the bacon is fully cooked (brown and crispy), remove it from the stockpot with a slotted spoon and place on a paper towel.
5. Toss the onion, garlic, salt, and pepper into the residual bacon fat and reduce heat to medium. Cook 7-10 minutes, until onions and garlic are soft and translucent.
6. Return the bacon to the pot and add the chopped peppers and tomatillos, minced cilantro, and chicken stock. Bring to a boil and then reduce to a simmer for at least 30 minutes.
7. If necessary, transfer to a Crock-Pot or Tupperware.
8. When ready, sprinkle cubed jicama that has been tossed in lime juice over the top of the chili. Garnish with a sprig of cilantro.

Horseradish Cheddar Dip with Pretzel Chips

2¼ c. white cheddar cheese
2¼ c. cream cheese
1 c. whole milk
1 lemon, juiced
1 tsp. Tabasco sauce
1¼ c. horseradish
6 cloves whole garlic, peeled
1 tsp. sea salt
1 tsp. ground black peppercorn
¼ c. scallions, sliced
¼ c. long hot pepper, chopped
1. In a mixer, combine cheddar, cream cheese, milk, lemon juice, and Tabasco sauce.
2. Fold in horseradish, garlic, sea salt, and black peppercorn by hand.
3. Garnish with scallions and long hot pepper.

Grab some of those thin pretzel chips from Trader Joe's, they have all sizes and shapes...

6 Nutritional Resolutions for a Healthy New Year

1. Avoid Aspartame and other synthetic sugars.

Aspartame is an artificial sweetener used as a sugar substitute in some foods and drinks. It's also sold under the brand name NutraSweet. Aspartame's negative side effects include Methanol (wood alcohol) which is a dangerous neurotoxin and a known carcinogen. Synthetic sugars contribute to acidity, a condition which leads to inflammation and the creation of fat cells to store that extra acid. So ironically, consistent consumption of Aspartame could add to your weight.

2. Avoid refined sugar.

White, refined sugar weakens the immune system by stealing your white blood cell's ability to destroy bacteria. It can also encourage addiction to eating foods devoid of vitamins, minerals and fiber.

3. Eat more greens and veggies.

This boosts your intake of antioxidants, B vitamins, calcium, magnesium, zinc and omega-3s. Foods that are dark green, such as broccoli or kale, are high in folate, which is an amazing nutrient for heart health.

4. Say so long to dinners out - start cooking more at home.

How many times are you currently eating out each week – counting snacks and breakfasts too? Try to reduce that number by one each week; if you’re currently eating out five times a week, make it four, then three, and so on. Cook more meals at home and dedicate more time to preparing healthy foods so that you always have something to take with you and won’t have to succumb to the temptation of buying food when you’re out.

5. Make water your default beverage.

Sugar-sweetened beverages, like soda or iced tea, are one of the top foods that drive weight gain. Choosing water instead of calorie-laden beverages is a smart and easy way to drive down your overall calorie intake, so you may end up losing weight. Plus, a study in the journal Obesity found that adults who drank two cups of water before a meal ate less at the meal and lost more weight over 12 weeks than the group who didn't drink water before eating.

 6. Try new ways (besides salt) to flavor your food.


There's no doubt about it-salt adds flavor to food. But too much salt is also linked to high blood pressure. The daily recommended limit is 2,300 milligrams-the amount in just 1 teaspoon of table salt. Yet most Americans consume more than twice that. To flavor your food without overdoing the sodium, start with fresh ingredients and experiment with new flavorings. Lemon or lime juice and vinegar can help bring out a food's inherent savoriness, helping you reduce or even eliminate salt. A sprinkle of fresh grated lemon zest, chopped fresh or dried herbs, garlic or shallots can add lots of flavor. I recommend  using salt-free seasoning blends like lemon pepper, poultry seasoning and salt-free herb blends like Mrs. Dash.


Wishing everyone a happy and healthy New Year!!!

.Chocolate Gingerbread Bars

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
• 1/4 cup unsweetened cocoa powder, plus more for pan
• 3/4 cup all-purpose flour, (spooned and leveled)
• 1 teaspoon ground ginger
• 1 teaspoon pumpkin-pie spice
• 1/2 teaspoon baking soda
• 1/2 cup packed dark-brown sugar
• 1/4 cup unsulfured molasses
• 1 large egg
• 1/4 cup sour cream
• 1/2 cup semisweet chocolate chips
• Confectioners' sugar, for dusting (optional)

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
2. In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
3. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.

Chewy Chocolate-Gingerbread Cookies

Ingredients

• 7 ounces best-quality semisweet chocolate
• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsweetened Dutch-process cocoa powder
• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon freshly grated ginger
• 1/2 cup dark-brown sugar, packed
• 1/4 cup unsulfured molasses
• 1 teaspoon baking soda
• 1/4 cup granulated sugar

Directions

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.