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I had been hearing the reviews about Alma and finally scheduled a date with some friends. After all of the accolades (Best New Restaurant of the Year by Bon Appetit magazine and Ari Traymor being named one of Food & Wine magazine's Best New Chefs of 2013), I was very excited about this meal. Alma offers two tasting menus each night - a 5-course tasting menu for $65/person and a larger one (9 courses) for $110/person (+$55/person for wine pairings). We decided to splurge and go for the big tasting menu, and we were ready to see what was on the menu using ingredients grown in their own Flower Avenue garden, as well as local farms that they work with. Our meal started with little "snacks" - ocean trout, roe and parsnip, mini english muffin with uni, burrata, fennel and roe and tofu and yuzu fritters. The ocean trout was a perfect balance of flavors and textures and the bellini with uni left us wanting more.
29 April, 2014
Curtis Stone opened up his tiny little restaurant Maude in Beverly Hills at the end of January. I called to make a reservation as soon as I heard that it was opening and the first reservation I could get was a 9pm in March so I grabbed it and waited in anticipation for the date to arrive. Maude is a fairly small restaurant that has approximately 25 seats. The kitchen is open and no matter where you sit, you can watch the cooks at work. In a way, it feels like you are going to a friend's house for a dinner party as the space is intimate and charming, like an intimate chef’s table experience.
25 April, 2014
When it comes time to splurging on a meal, n/naka is the place to do it. From ambiance to presentation to flavors, Chef Niki Nakayama offers a traditional Kaiseki menu that will capture your attention. Kaiseki is the traditional multi-course Japanese culinary which consists of a sequence of small dishes, each artistically arranged. At n/naka, Chef Nakayama uses the freshest seasonal ingredients, including vegetables from her own organic garden and presents them in their most natural and purest states. There is a level of formality to n/naka. The restaurant is in a nondescript building that looks like it was a former house. Reservations are required and when you walk in, the rooms are sparse with simple settings.
14 April, 2014
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