Please The Palate |

Slow Fish Los Angeles: Sushi and other Asian Fusion dishes

When it comes to sushi, I am a purist. I was raised going to Nozawa, the "sushi nazi," where I was instructed when to use soy sauce and not offered "Americanized" rolls. It is always about the purity and freshness of the fish. That said, I am a fan of Asian fusion cuisine and I like other dishes beyond sushi. So, when I was invited to check out Slow Fish on Wilshire Blvd in the Miracle Mile, I went with an open mind.

SlowFish, with a second location in Huntington Beach, was founded by Korean entrepreneur John Lee and Executive Chef Sean An. Together, they focus on offering Asian fusion cuisine with a California twist.

The decor of SlowFish is not typical of an Asian restaurant. It has an art deco decor with high ceilings, dark red and black interior and chandeliers.

02 September, 2016

Baldoria Los Angeles – Small Plates, Pizza, Bottle Cocktails, Wine and Fun

Youthful, passionate, energetic, driven, professional, tasty....these are just some of the descriptions that come to mind about Baldoria in Little Tokyo. Baldoria, which is Italian for a "revelry, merrymaking, a good time," is a restaurant that is celebrating the good things in life. It is about small plates and shared plates; it is about good food, good wine and good drink.

This little neighborhood gem is also about friendship and fun. It is owned and run by David King, Duke Gervais, Matt Bostick and Aaron Justice. Owner David King previously worked as a sommelier at Mozza and was the beverage director and partner at Cube. It was at Cube that he met chef Duke Gervais and Aaron Justice, who oversees the front of house at Baldoria. It was at Mozza where King met Matt Bostick who is the beverage director at Baldoria.

Baldoria has only been open a few months but the level of professionalism makes it seem as if the restaurant has been open for years. It is because these four guys, who are all in their early 30s, have such great respect for each other, as well as respect and passion for what they are doing. They come from fine dining backgrounds which is reflected in the professionalism and seamless service.

12 August, 2016

Nuevo Rancho Cuisine at Sausal El Segundo

El Segundo is the small beach community just south of LAX. I accidentally ended up there once when I missed a turn off of Sepulveda on the way to the airport. But recently I made a point of going there to check out Sausal, a restaurant featuring Nuevo Rancho cuisine. In fact, I hopped off a flight to LAX and was there in less than ten minutes.

Sausal is named after Rancho Sausal Redondo, the vast farmstead that once encompassed El Segundo and most of the South Bay. It offers a modern take on rancho-inspired cuisine with an emphasis on wood-fired, slow-roasted cooking. This Nuevo Rancho cuisine melds the bold flavors of Mexican cuisine with the essential flavors of citrus, olives and figs that were brought by the Spanish missionaries and with the fresh California vegetables and produce.

At the head of the restaurant is Chef Anne Conness, who has worked for Michael Cimarusti at Water Grill, Mark Peel and Nancy Silverton at Campanile, Mako Tanaka at Wolfgang Puck’s Chinois on Main and Alex Scrimgeour at Saddlepeak Lodge and ALEX.

05 August, 2016