Please The Palate |

FIN Culver City – A Neighborhood Spot

For the last year, I have driven up and down Centinela Blvd to and from LAX but I had never noticed Fin, a restaurant located half a block east of Centinela Blvd on Washington Blvd. Now I have! A modern space with minimal decor, Fin is located in the space that was formerly Mi Ranchita, a Mexican Restaurant. The menu at Fin is Asian-fusion. Perhaps this is because owners Michael Flanagan, Gerardo Reyes and Ken Whang had all worked together as servers at Koi in the past? Well actually, that is where they met. One night Michael and Gerardo were drinking at Mi Ranchita when they told the owner they wanted to buy the place. The owner wasn't looking to sell the 25 year old restaurant but somehow they convinced him. They set out to remodel the space and hire staff as they created their own concept. But what impressed me so much was that they ended up also keeping the original staff from Mi Ranchita. And why Asian Fusion? Because, as Michael explained, he wanted to offer a restaurant in the neighborhood that would be fun for a date spot or a night with friends.... flavorful, fun food that is easy to share and not too heavy. It's been a year now and Fin is a friendly local neighborhood restaurant.

26 August, 2015

#CrudoHour at Culina Beverly Hills

My mouth starts to water when I think of fresh crudo - uncooked fish, thinly sliced and drizzled with olive oil, an acid (such as lemon) and seasonings. A classic Italian dish, there are a handful of Italian restaurants in Los Angeles known for their crudo. With a crudo bar in the center of the restaurant and a variety of crudo dishes on the menu, Culina Restaurant at the Four Seasons Hotel in Los Angeles is one of these restaurants. In addition to the crudo dishes on the dinner menu, which range from $12-$14, Chef Mette Williams has created four seasonal crudo dishes for #crudohour. And, even better, they only cost $6 each. So head to Culina, grab a seat at the crudo bar and order up.

12 August, 2015

Get Scrappy at Wildcraft Culver City

According to the British Institution of Mechanical Engineers, as of 2013, half of all food worldwide is wasted! Food waste happens from production to processing to consumption and we all need to do our part to reduce this waste. And, that is exactly what Wildcraft in Culver City is doing. A modern Italian tavern, Wildcraft uses fresh seasonal vegetables and their pizza and pasta is handmade. However, there are scraps left over when they are cutting pasta or pieces of vegetables that typically get thrown away. But, not anymore! Not only is Executive Chef Bryant Wigger using the scraps in the kitchen and the bar, but you can enjoy them during happy hour....or shall we say "Scrappy Hour"?

As the saying goes, "one man's trash is another one's treasure." What we may see as scraps, Chef Wigger doesn't see as waste and utilizes kitchen scraps in some of the cocktails and happy hour offerings.

10 August, 2015