Potential Gold

Spain & The World Table - Bocadillos (Ready to Eat)

The two posts below show you how to work up to the place we are at now.  In this post we will be putting together our two different types of Bocadillos.

The recipes I followed were taken from Spain and The World Table.

The photo below shows the Bocadillo set up with the Anchovy and Pisto Bocadillos.  You take a toasted slice of bread and add some of the prepared Pisto.  Above the Pisto you add a slice of anchovy and a drizzle of GOOD balsamic vinegar.  These are delicious.

Moving onto the second Bocadillo, the Anchovy and Pepper Bocadillos are made by placing some of the sauteed green peppers on top of some toasted bread.  The add the sauteed red peppers with garlic.  On top of that add some anchovy (here I used a slice of each type).  For added crunch and perfect flavor marriage, add a potato chip to the top.  This is magical!

Lemongrass Thai Restaurant - Tarzana

Welcome to Lemongrass - I Loved The Flower On The Tip Of My Straw...

Crispy Fried Springrolls - Just OK - Great Dipping Sauce

Soup - My Father's FAVE - Tom Yum something - He Asks For It The Way He Gets It In Thailand
 It's Good

Chilito Verde, Bakersfield, California

Coming home from the Lake Isabella area, we stopped for as bite to eat in Bakersfield.  We used the Audi navigation system to suggest a Mexican restaurant nearest to our destination.  El Chilito Verde is what came up first and that's where we went.

The chips at this place were pretty damn good.  They were thin and fried fresh for our visit with a good amount of salt.  N, one of the fellow diners at this lunch, loved drenching the chips in lime juice which made them soggy, yet amazing.

We ordered taquitos and jalapeño Poppers as starters.  The taquitos I don't recommend at all but the poppers were tasty.  Very deep fried and greasy, but homemade and not the typical frozen popper you normally see.

Father's Office - Los Angeles - Best Burger & Sweet Potato Fries

Father's Office!

My friend Justin was in town the other week - he was visiting from Minneapolis and needed to get some real, good food into him FAST.  One of our stops on that weekend was to Father's Office in Santa Monica.  After hearing all the hype and rave reviews, we had to try it for ourselves.

To the bar we went because there aren't any servers to take your order.  After a short line, we were helped by one of the friendly bartenders.  For a beverage, Justin was ok with water as the night before we visited Tokyo Delves and anyone who is familiar with Tokyo Delves knows that you can't leave that place sober unless you're the DD.

The bartender helped me choose a glass of Great White from Lost Coast Brewery.  This beer resembled the Hoegaarden which I like so much.

For a snack we ordered the amazing sweet potato fries which are served in a mini shopping cart with a small side of strong blue cheese dipping sauce.  My beer went really well with this.  As we waited for our burger, we took in the atmosphere and had a few laughs.

We arrived at Father's Office at around 5 PM on a Saturday so in my opinion there weren't too many people there, and it wasn't a problem to order and get your food.  It's pretty simple - you order at the bar and get a plastic number - your food magically appears at your seat in a few minutes.

I didn't get the vibe that they don't want you there or that it's a foodie only type of place.  Its much more of a neighborhood bar type of place.  Simple and easy.  If we had bigger appetites, we would have ordered much more food.  Although the prices or above market average, it seems like you really get quality stuff.

Our burger arrived and it looked so good.  It was not what I was expecting.  The oval shaped burger was already cut in half which made it much easier to share.  The meat was cooked medium just the way we ordered it and after the first bite, it was very very good.

I can see how people say that this is the most amazing burger and bla bla bla but in my opinion, the burger was very very good - executed to the dot and I'm sure its exactly what the chef is trying to put out.  The bun was fresh and tasty - it was more bread then a bun - the meat was juicy and well seasoned.  The arugula was tatsty and added the right flavors that worked overall.  The blue cheese was on the money - not too much or overbearing and not too little - all of it was just right.

I can't wait to get back to Father's Office.  I want to go more hungry, and with more friends as it seems like a really fun place to let loose and have a good time with great beers and very tasty food.

Las Vegas - 99 Cent Margaritas

Only in Las Vegas...

We recently went to Las Vegas for a birthday party.  We stayed at the The Westin Casuarina Las Vegas Hotel, Casino & Spa just off of the Las Vegas Strip.

The hotel was really nothing special with the only positive comment being the great shower the Westin offers.  I truly feel that this hotel being a Westin reduces the brands mark and appeal.

The restaurant is a joke at this hotel and the casino is barely that.  I originally booked this room by force, as it is what I was given from priceline.  I was really upset that I wasn't given a hotel ON the strip.  So after trying to fight priceline, I gave up as I read that there really isn't any hope in trying to fight the scamming web based Travel Company.

The thing that pissed me off the most was that the week before our trip, I had offers for hotels on the strip for less money.

Look, it happens and you can't get all giddy - sometimes you have to get shat on.  Priceline definitely shat on me.

So – to make myself feel better I drank 99 cent margaritas all night long…na, just kidding…  I saw this sign while on the way to Nove, the Italian restaurant at the Palms Hotel in Las Vegas.

Nove will be another report, and I hope that by the time I’m done writing it, the place will have dramatically improved its food and service.

Pizza Research Institute (Eugene, Oregon)

On my short visit to Eugene, this was one of the most memorable spots I stopped in at.  The PRI is truly a one-of-a-kind establishment.  The person I was in contact with whom I assumed is the owner, was wearing flip-flops and a pair of jeans with a t-shirt and an apron - happier then hell about making and selling great pizza.

I went in just to take a quick taste and the stay lasted about an hour.  From the handwritten menu on the wall I had a choice of about four or five pizzas available that day.

XLB - the eating guide & Mei Long Village

One of my favorite foods in the whole wide world is Xiao Long Bao aka XLB.  XLB is a dumpling which literally translates to "little basket bun". 

These are commonly found in the areas of Shanghai and Wuxi, China.  Here in the US, XLB are also referred to as Soup Dumplings. 

These little pockets of love are worldly.  A thin, slightly translucent, unleavened dough surrounds meat which has been steamed.  In preparation, the meat includes a good amount of gelatin that once steamed, turns into soup within the wrapper of the dumpling. 

Most commonly served with vinegar and slivers of ginger, I love to eat my XLB in the following way:

Le Pain Quotidien

This gem sits on the busy Ventura Blvd. just a few steps from Il Tramezzino.  With eleven franchises in the Los Angeles area and fifteen in New York, this little shop is on the move.  Although the company is large, with franchises all over the world, the feel inside is that of a well run, privately held cafe. 

On my first visit the cheese plate was disappointing but what I really loved is the coffee.  Served similar to the fashion that Cafe Fanny serves their coffee, in a bowl, the rich cream and great brew just lit up my face.  Add a touch of sweet agave nectar (instead of sugar) and I'm a happy 'yamper'. 

Il Tramezzino

Il Tramezzino - a place I first went to in Beverly Hills is now opening in Tarzana.  The photos above were taken at the location in Sherman Oaks on Ventura Boulevard just west of Coldwater Canyon.

"Il Tram," as everyone calls it, is well known for its light and quick bites and also as a place to see and be seen.  For some reason unclear to me, this place is very IN at the moment.  I remember going there late one night and enjoying a hot croissant filled with Nutella and sliced Bananas. 

Roscoe's Chicken & Waffles

(Please excuse the "red" pictures - you'll understand if you've been to Roscoe's before)

Roscoe's is a legendary establishment.  Being around for many years, they are obviously doing something right!

Yes, this was my first visit to Roscoe's in my 18+ years living in Los Angeles.  I will definitely return and I actually look forward to the next visit. 

What I really crave is the waffle.  I thought the waffle was made very well.  There was a good spiceiness to the batter made with cinnamon and a few other ingredients for sure.  The syrup seemed standard issue Sysco but that was good too. 

The chicken was fried very well and the seasoning of the fry was great.  The meat was nice and moist.  I ordered a dark meat plate with two waffles.  It was a good choice.  Omer and Limor both ordered the classic Breast and Waffle plate. 

Blue Corn Tamales

At the farmer's market there are always lots of pretty good booths that offer an array of flavors.  This past weekend we tried the Tamale vendor.  With many flavors of Masa and different fillings, we chose the Blue Corn filled with Jack Cheese and Roasted Green Peppers. 

The combination was great and the Tamale was very well seasoned and delicious. 

For more info about Tamales, click here!

Porto's Bakery - Burbank

Porto's is a true phenomenon.  Upon arrival to this magical place, you get awestruck by how many people are in line and how massive of a project this really is.

How Porto's Started

It's always nice to walk into a place and watch it run, and this place sure does run like a well oiled machine.  There is plenty of staff and the long lines pass quickly - try it if you're in the area.

We often stop there on the way to the Burbank Airport (Bob Hope) as it's right on the way.

Make sure to try the Cuban influenced snacks and save room for some sweets.

McCaramel

Anyone have the recipe for this magical caramel!?!