tag:blogger.com,1999:blog-38809077539182901912024-03-12T20:36:46.572-07:00Let's Roll the Dice and EatVegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-3880907753918290191.post-62069666851451096442010-05-16T21:40:00.000-07:002010-05-16T21:57:50.611-07:00Gary DankoGary Danko is almost as synonymous to San Francisco, as Alice Waters is to the Berkley area.<br /><br />A past James Beard award winner, Gary Danko has set the bar quite high. Known for precision food and excellent service, Gary Danko met my expectations and exceeded them if possible.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVY4vFK7PQjCqZrDZDGCp99ZNaFik0VG4AS6y7PqE3yneFK5od71x8qybvb_DFqag91DTrKFN6sPLeNSGMokeJEzcIsIbS5OpXbQj3CmE-NnvWF6yNJwEgY_gy3vRkaAHrk6kwgTKqxRP/s1600/IMG_0719.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVY4vFK7PQjCqZrDZDGCp99ZNaFik0VG4AS6y7PqE3yneFK5od71x8qybvb_DFqag91DTrKFN6sPLeNSGMokeJEzcIsIbS5OpXbQj3CmE-NnvWF6yNJwEgY_gy3vRkaAHrk6kwgTKqxRP/s320/IMG_0719.JPG" alt="" id="BLOGGER_PHOTO_ID_5472094634589469362" border="0" /></a><br /><br /><br />The meal started out with an amuse bouche of pea and ramp (I think) soup with a lobster tempura ball. The soup was sweet and delicate, and the lobster was sweet and salty at the same time. Perfect way to start the meal, along with a complimentary glass of rose champagne.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_7XOD3GWoLf9fkuxvJN5iAUB3H84-CazG2teGP16FzgIoD7KBwla4Ka9hAK6_n6QvVBfqmE8XL13a70n55fq3TA6JkOkZsdpk8qmZnvIpsNpzaoakacEsZzagzCpQXqQWbn4mM3Xi6-2/s1600/IMG_0721.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_7XOD3GWoLf9fkuxvJN5iAUB3H84-CazG2teGP16FzgIoD7KBwla4Ka9hAK6_n6QvVBfqmE8XL13a70n55fq3TA6JkOkZsdpk8qmZnvIpsNpzaoakacEsZzagzCpQXqQWbn4mM3Xi6-2/s320/IMG_0721.JPG" alt="" id="BLOGGER_PHOTO_ID_5472094992440126034" border="0" /></a><br /><br /><br />The next amuse, was a buckwheat bilini topped with creme fraiche, smoked salmon and osetra caviar. Although smoked salmon and caviar are a classic combination, the addition of the buckwheat bilini gave a nice subtle nutty flavor.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42yFLi3rt1wF_2U3TlDDSMOP8ORy5EeNqR3Ba0EtsFCdKLRGWIqqPEgMX-yytcl6h5po8e9nLmlAJMvsK2EuV7ET_sF8nnK6kbYtFMrlubpfDwkdKQ_dJUNj7C6y0GTxsTaI-jHyttayV/s1600/IMG_0723.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42yFLi3rt1wF_2U3TlDDSMOP8ORy5EeNqR3Ba0EtsFCdKLRGWIqqPEgMX-yytcl6h5po8e9nLmlAJMvsK2EuV7ET_sF8nnK6kbYtFMrlubpfDwkdKQ_dJUNj7C6y0GTxsTaI-jHyttayV/s320/IMG_0723.JPG" alt="" id="BLOGGER_PHOTO_ID_5472095926320133234" border="0" /></a><br /><br /><br />The risotto tasted like a bowl of spring. Nice creamy risotto with a little bit of bite to it, was paired with peas and asparagus at the peak of flavor. The lobster and rock shrimp were nice and sweet. The shimeji mushrooms provided an earthy balance.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ob7cY40TWs7WPxW4J66CmgxRvirmqcd2v72c4jOuhT1AQgs5I-ZnU-3medq8M9HZ20tJDdmyhSWyZy1jzPKoSwG49VCWrVe2jxXDmvDKbFlh4pTqBZ8zzEjRuSl78xi-iD_bzUcsIeOC/s1600/IMG_0722.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ob7cY40TWs7WPxW4J66CmgxRvirmqcd2v72c4jOuhT1AQgs5I-ZnU-3medq8M9HZ20tJDdmyhSWyZy1jzPKoSwG49VCWrVe2jxXDmvDKbFlh4pTqBZ8zzEjRuSl78xi-iD_bzUcsIeOC/s320/IMG_0722.JPG" alt="" id="BLOGGER_PHOTO_ID_5472095267779148290" border="0" /></a><br /><br /><br />The roast Maine lobster is a sight to behold. The lobster is sweet and briny, the potato puree super creamy, while the black trumpet mushrooms and edamame give a textural balance.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE_0p_0zhwadc5_QexTMRYlvXVnju20e2LXmAM8pqQhZMFXe366Ta6GHaBLP8wHJdDinwxJtldruNsPE8VMTao2xR7tLKR6vonqve0wkCWWUb3XOfNz3PX97xjC-A0VjBW8L86J8riPUi/s1600/IMG_0725.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE_0p_0zhwadc5_QexTMRYlvXVnju20e2LXmAM8pqQhZMFXe366Ta6GHaBLP8wHJdDinwxJtldruNsPE8VMTao2xR7tLKR6vonqve0wkCWWUb3XOfNz3PX97xjC-A0VjBW8L86J8riPUi/s320/IMG_0725.JPG" alt="" id="BLOGGER_PHOTO_ID_5472096229003572530" border="0" /></a><br /><br /><br />The horseradish crusted salmon is one of Gary Danko's signature dishes. Unforunately, this was my least favorite dish of the night. The horseradish was lacking the spicy kick I was expecting, and the pickled cucumbers and carrots seemed to overpower the delicate flavor of the salmon.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTy9Tqg_Bmg8QqxLtUi69rbXWFNSO0ovHfPLl4p83Fqqjl1d1SVRX7dJ0a4nfVPXbwTDUQkuwDixZC_wewQgNcaIdGFAZ6HhnsvezQfcUehenSpfNhgFc67SXuQU_psz2ubCyVj-ZmnHC/s1600/IMG_0727.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTy9Tqg_Bmg8QqxLtUi69rbXWFNSO0ovHfPLl4p83Fqqjl1d1SVRX7dJ0a4nfVPXbwTDUQkuwDixZC_wewQgNcaIdGFAZ6HhnsvezQfcUehenSpfNhgFc67SXuQU_psz2ubCyVj-ZmnHC/s320/IMG_0727.JPG" alt="" id="BLOGGER_PHOTO_ID_5472096447855776034" border="0" /></a><br /><br /><br />The lamb two ways provided both a textural and flavor difference. The loin had a more firm texture with a "meatier" taste, while the shoulder was more tender but had a "gameyness" expected from lamb.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBS57PAy8GXDIDl965uREbYHfBpMgmNjfMNGbN7G_uMnKv-lT2RSGthRFGfVrq2Cq80S2ZT1_SN8HyQKqX9UAZ8r3xSAtPD7_zUXu9E-sQoOTGp_PtT1ig14GpjUT6BMOecI47p7kkAg4F/s1600/IMG_0730.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBS57PAy8GXDIDl965uREbYHfBpMgmNjfMNGbN7G_uMnKv-lT2RSGthRFGfVrq2Cq80S2ZT1_SN8HyQKqX9UAZ8r3xSAtPD7_zUXu9E-sQoOTGp_PtT1ig14GpjUT6BMOecI47p7kkAg4F/s320/IMG_0730.JPG" alt="" id="BLOGGER_PHOTO_ID_5472096703897134642" border="0" /></a><br /><br />The bison had a real "beefy" flavor, and although cooked medium rare had a little chew to it. The cipollini onions were a little too sweet for my taste, while the trumpet mushrooms added another hearty flavor and texture.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSOBuEHvNjAP70kPjMZtQVrwVsCR_CLUNxXsUJv4YbB8qnJKG1A2XAZwkgDLrxk0oPOUsNyeM6ZC7acF6oSuiL_DRSFd-piuewyTMmeJObhbdQJTOBHg3fybpERFHdLPCZgrf8o1uCTt_/s1600/IMG_0732.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSOBuEHvNjAP70kPjMZtQVrwVsCR_CLUNxXsUJv4YbB8qnJKG1A2XAZwkgDLrxk0oPOUsNyeM6ZC7acF6oSuiL_DRSFd-piuewyTMmeJObhbdQJTOBHg3fybpERFHdLPCZgrf8o1uCTt_/s320/IMG_0732.JPG" alt="" id="BLOGGER_PHOTO_ID_5472096952839629058" border="0" /></a><br /><br /><br />The chocolate souffle with two sauces was nice and light on top, and oozing on the bottom. This is a super rich dessert, but perfect for chocoholics.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQIzYvFO0Ji7BzD1eHLaxS0PvGR_hkrAJgS71dQLVpJeDlEJ-x6h3WTRWNHDRIa7XJhhmDoZK-TGl09TIP6os1cJNdBakFvsWS9GZk-SZ3x3dXHq_bYaVkIra6vXnMEZgBFja18ah8LC0/s1600/IMG_0731.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQIzYvFO0Ji7BzD1eHLaxS0PvGR_hkrAJgS71dQLVpJeDlEJ-x6h3WTRWNHDRIa7XJhhmDoZK-TGl09TIP6os1cJNdBakFvsWS9GZk-SZ3x3dXHq_bYaVkIra6vXnMEZgBFja18ah8LC0/s320/IMG_0731.JPG" alt="" id="BLOGGER_PHOTO_ID_5472097259467954114" border="0" /></a><br /><br /><br />The trio of creme brulee was a definite winner. The creme brulee was more on the custard side, instead of being firm, just the way I like it. The butterscotch creme brulee was absolutely fabulous. The chocolate creme brulee was on the thin side, while most of the chocolate creme brulee's I've had in the past are real thick like pudding.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7l6xW5zAn25xWiRLwXdLvNhJx0uNmlI1zL3yKc654Wrf9R6QZkEkTa6VM3deLyXHyN749FZ4zV8Y6lqUyOxcWPdPfLAdZXq6OdnpawC3fJnsG6YaHoEAnOCHsxnniDmFqfnwzr_OVtEtH/s1600/IMG_0733.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7l6xW5zAn25xWiRLwXdLvNhJx0uNmlI1zL3yKc654Wrf9R6QZkEkTa6VM3deLyXHyN749FZ4zV8Y6lqUyOxcWPdPfLAdZXq6OdnpawC3fJnsG6YaHoEAnOCHsxnniDmFqfnwzr_OVtEtH/s320/IMG_0733.JPG" alt="" id="BLOGGER_PHOTO_ID_5472097517881355714" border="0" /></a><br /><br /><br />The meal ended with a small platter of petit fours. The citrus cookies were a good way to cut through the richness of the meal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nAjjxeln_IGnjubQGU-ja76ZT4TojRzE4i6gWQ-pD3Q2K4Q_HaxwiYYp-7UWFbJT3tnr6QNgF3FMEl2vpLn9L-urfMZZqsaUqnF-G9GkPY5VkI4LVmN3yuEs6FxpZDNYnOwn2mWn_udI/s1600/IMG_0930.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nAjjxeln_IGnjubQGU-ja76ZT4TojRzE4i6gWQ-pD3Q2K4Q_HaxwiYYp-7UWFbJT3tnr6QNgF3FMEl2vpLn9L-urfMZZqsaUqnF-G9GkPY5VkI4LVmN3yuEs6FxpZDNYnOwn2mWn_udI/s320/IMG_0930.JPG" alt="" id="BLOGGER_PHOTO_ID_5472098091506108866" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH70n9Ax1xJLpmBA_kABrDFyQ8oP-RLeKXCNDvd9BDKKrsuuACC4X3LawcHTkQt_5mLTuNwqjIC2U3skGQtXUTe08zH458DiHOFWkNVF9FM-hvXlqPY8mETo9JATfVPSLtmhUlCFU5uc4h/s1600/IMG_0931.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH70n9Ax1xJLpmBA_kABrDFyQ8oP-RLeKXCNDvd9BDKKrsuuACC4X3LawcHTkQt_5mLTuNwqjIC2U3skGQtXUTe08zH458DiHOFWkNVF9FM-hvXlqPY8mETo9JATfVPSLtmhUlCFU5uc4h/s320/IMG_0931.JPG" alt="" id="BLOGGER_PHOTO_ID_5472097939771408946" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcyQdtk28QrSkuR6mnAWuLrdGHVvMuUo52cIldWyY-1ptmVu0mfqW5iNBBnXLSS6tIIJwTeNN-OFQY4OlNUOhkIvptyNpQZ6LdOjY2U7x77augQi-cJaIhH1mc7m9RUMCHj_Vzb1lglw8/s1600/IMG_0925.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcyQdtk28QrSkuR6mnAWuLrdGHVvMuUo52cIldWyY-1ptmVu0mfqW5iNBBnXLSS6tIIJwTeNN-OFQY4OlNUOhkIvptyNpQZ6LdOjY2U7x77augQi-cJaIhH1mc7m9RUMCHj_Vzb1lglw8/s320/IMG_0925.JPG" alt="" id="BLOGGER_PHOTO_ID_5472097798660929842" border="0" /></a><br /><br /><br />I was lucky enough to be given a signed copy of the menu by Gary Danko, along with some small gifts including small bottles of their hand soap and lotion, a monogrammed purse holder, and a Gary Danko wine key.<br /><br />I highly recommend Gary Danko for any food lover, and will be back again in the future.Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com2tag:blogger.com,1999:blog-3880907753918290191.post-51716093765225976092008-07-20T18:09:00.000-07:002008-12-10T13:14:38.315-08:00Extraordinary DessertsI have driven past this place numerous times over the years, but finally stopped in to try some of their desserts. Highly acclaimed pastry chef, Karen Krasne is the proprietor. She has been named as one of the Top 10 Pastry Chefs of the country in years past.<br /><br />There is a distinct Hawaiian undertone in many of the desserts, no doubt a product of her years spent in Hawaii while getting her undergrad degree.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0U2LG-XDJ3Bqoyx6UTBumLwttjegU7iVYZdFAJQ-vPvA5i21Aw4HL8YT3qI7S9bFEgXOugZNccIdxPGFzCycMSMWtIGeatihnk3xc80dxCfKnBkupgapgXVTDvXCBRCGtx00TXMhdTTq/s1600-h/Viking.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0U2LG-XDJ3Bqoyx6UTBumLwttjegU7iVYZdFAJQ-vPvA5i21Aw4HL8YT3qI7S9bFEgXOugZNccIdxPGFzCycMSMWtIGeatihnk3xc80dxCfKnBkupgapgXVTDvXCBRCGtx00TXMhdTTq/s200/Viking.jpg" alt="" id="BLOGGER_PHOTO_ID_5225268770193999458" border="0" /></a><br />The Viking is a chocolate lover's dream. Moist and light chocolate cake is separated by layers of Chocolate Creme Brulee and Milk Chocolate Whipped Cream. Surrounded by Crushed Almond Praline makes one go into a wonderfully blissful diabetic coma. A chocolate dipped salted caramel almond finishes off the garnish.<br /><br />Superb craftsmanship can be seen in every dessert. Tropical flowers and gold leaf don most of the desserts as well.<br /><br />My only complaints? The line is achingly slow. No doubt by everyone in line not being able to make up their mind of what to order. With only one cash register, this could be easily remedied. The desserts here, although top notch, are more expensive than what you would find in most restaurants.<br /><br /><br /><br />Extraordinary Desserts<br />2929 5th Street<br />San Diego, CA 92103<br />(619) 294-2132Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com2tag:blogger.com,1999:blog-3880907753918290191.post-48752022264423858722008-04-25T21:34:00.000-07:002008-12-10T13:14:38.975-08:00Rutt's Cafe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsP48vgUgEtGUL5BsPE-8hek7IvcCze2Tp8Okrt-b3dXOVs34x80jOtnmhMX9coPy3IeajIUW82jVM5FZAbADQGmoQOk1U8G_5DAtw4HjltCyh_1790W7ATB74dagFbaHL0LT1ws0NhA6M/s1600-h/Picture+062.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsP48vgUgEtGUL5BsPE-8hek7IvcCze2Tp8Okrt-b3dXOVs34x80jOtnmhMX9coPy3IeajIUW82jVM5FZAbADQGmoQOk1U8G_5DAtw4HjltCyh_1790W7ATB74dagFbaHL0LT1ws0NhA6M/s200/Picture+062.jpg" alt="" id="BLOGGER_PHOTO_ID_5193431626156301794" border="0" /></a><br /><br />Finally! A place that has good lau lau. After searching much of Southern California and three Hawaiian Islands, Rutt's Cafe has the best that I've had in a very long time. This second location of Rutt's Cafe is located in the Marukai in West Covina.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-O8Joi9yritWiSKwe5CEwfnPbBzNyZmnlDE5liOXzOND2QB8vqAZczKOJEFHjlGRIk0K2mbhkElL5xSQ2GuvPel01Nyw7UZDTd_KF2gAYxXDvPVJDug0Mi-M9RW89GXPsfguvOJ3AAS3/s1600-h/Picture+064.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-O8Joi9yritWiSKwe5CEwfnPbBzNyZmnlDE5liOXzOND2QB8vqAZczKOJEFHjlGRIk0K2mbhkElL5xSQ2GuvPel01Nyw7UZDTd_KF2gAYxXDvPVJDug0Mi-M9RW89GXPsfguvOJ3AAS3/s200/Picture+064.jpg" alt="" id="BLOGGER_PHOTO_ID_5193431475832446402" border="0" /></a><br /><br />Encased in a thick casing of taro leaves (imagine a much heartier version of spinach), a generous amount of lean pork and a fairly big piece of "butterfish" is steamed to perfection. Unlike many other versions I've had in recent times, the fish in the lau lau is actually discernible at Rutt's Cafe. The oiliness of the butterfish helps to bathe the pork shoulder in fatty goodness and gives it an added depth of flavor. The only thing that could improve the lau lau is a little seasoning. It was lacking in the salt department, otherwise a definite winner.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Y4P7emBO08b8Os8wOQ7WaOzW39hIEMXxGZSeAsu3x-boMg8HCBLRPYnL0Mo9MraU_Xjom5WfT-KUogKNU0fksj7x-CTB3k97jlJ4V76un4T-iohcY-yjmub_SDxUBF4xqY8pa3ZSbT2F/s1600-h/Picture+063.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Y4P7emBO08b8Os8wOQ7WaOzW39hIEMXxGZSeAsu3x-boMg8HCBLRPYnL0Mo9MraU_Xjom5WfT-KUogKNU0fksj7x-CTB3k97jlJ4V76un4T-iohcY-yjmub_SDxUBF4xqY8pa3ZSbT2F/s200/Picture+063.jpg" alt="" id="BLOGGER_PHOTO_ID_5193431557436825042" border="0" /></a><br />The lau lau plate comes with the standard "plate lunch" accompaniments of two scoops rice, one scoop mac salad. The mac salad is a little different in that it contains relish.<br /><br /><br /><br />Rutt's Cafe<br />1420 S. Azusa Avenue<br />West Covina, CA 91791<br />(626) 917-3200Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com2tag:blogger.com,1999:blog-3880907753918290191.post-89655897719837970242008-04-19T17:18:00.000-07:002008-12-10T13:14:39.534-08:00Pizza NapoliPizza Napoli seems to be a place of contradictions. The pizza is crispy, yet chewy; simple, yet complex; by the slice, instead of the whole pizza; small, yet filling.<br /><br />The first thing you notice about Napoli's, is the place is really small. There are a few tables scattered throughout, but the long line of people gathered in a very small and cramped storefront is what grabs your attention. Pizza is generally bought by the slice, although whole pies can also be bought. The average slice is about 2/3 the size you find at Costco. Some pizzas have already been made and when you order your slice, they seem to only make cheese pizzas. If you want pepperoni, they scattered some pepperoni on then reheat the slice in the pizza oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgRik2FOIzb41eRM3Qj13fpOE-knUxWIeMtjKrRM8g0oUy0H5sGNrLfdjapa2BWqIKGBKiTSBJsucRgcfxKvLAq66J5G1iNYSBCoI563_Ym01Oymb8hGkOxHgwK8D2wBA27GZVt9Uyd1L/s1600-h/Picture+063.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgRik2FOIzb41eRM3Qj13fpOE-knUxWIeMtjKrRM8g0oUy0H5sGNrLfdjapa2BWqIKGBKiTSBJsucRgcfxKvLAq66J5G1iNYSBCoI563_Ym01Oymb8hGkOxHgwK8D2wBA27GZVt9Uyd1L/s200/Picture+063.jpg" alt="" id="BLOGGER_PHOTO_ID_5191115787690253266" border="0" /></a><br />The result? A very crispy crust on the bottom that delivers a definite crackle, the rest of the dough is wonderfully chewy. Nothing fancy here, you either order cheese pizza or pepperoni. You won't find a bunch of toppings here to mesmerize your taste buds; just clean simple flavors.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssj7KlyOSQ6IYGgsrYL-_HGmhBqx-IkI2dNoxG1hiyDdNZHIfWRDJLsBb28ycfGQsxffLkQGBzLVs7MQcvj0EDZRpd-fi3iDOSgRcdf7JGECC8oPVBpHO6qmhnfSYvNY09iFr-xV1uYZ3/s1600-h/Picture+062.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssj7KlyOSQ6IYGgsrYL-_HGmhBqx-IkI2dNoxG1hiyDdNZHIfWRDJLsBb28ycfGQsxffLkQGBzLVs7MQcvj0EDZRpd-fi3iDOSgRcdf7JGECC8oPVBpHO6qmhnfSYvNY09iFr-xV1uYZ3/s200/Picture+062.jpg" alt="" id="BLOGGER_PHOTO_ID_5191115877884566498" border="0" /></a><br />Napoli's is a great choice if you're in the area. Although certainly not a "destination" spot, you will definitely be happy you stopped by.<br /><br /><br /><br />Pizza Napoli<br />8730 S. Sepulveda Blvd.<br />Los Angeles, CA 90405<br />(310) 670-6279Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com2tag:blogger.com,1999:blog-3880907753918290191.post-4713098424591924182008-03-04T20:45:00.000-08:002008-12-10T13:14:39.870-08:00Joey's Smokin' BBQSeems like Joey's Smokin' BBQ is popping up all over the place recently. Partly owned by LA Laker Luke Walton, Joey's has currently has six locations with another slated to open shortly.<br /><br />You can't categorize Joey's as a certain type of BBQ, as it is a mixture of various styles. For instance, the Baby Back Ribs come either with a sweet glaze, dry rubbed or "wet" with a sauce that is distinctly vinegar based although being touted as mild-spicy BBQ sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gUqwLnglbLe26dMl8ZFcp9C_q_0UEV2oZf978HXegIovsNT3RH2Q_FfYQUgutGWq4morLS-K6f1DQp8Vt_ElE_1M59b0m-ML3vExNJ-aR8fqyABlbSRU6APut-AEiOm8TyIqUXSWApQJ/s1600-h/Picture+059.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gUqwLnglbLe26dMl8ZFcp9C_q_0UEV2oZf978HXegIovsNT3RH2Q_FfYQUgutGWq4morLS-K6f1DQp8Vt_ElE_1M59b0m-ML3vExNJ-aR8fqyABlbSRU6APut-AEiOm8TyIqUXSWApQJ/s200/Picture+059.jpg" alt="" id="BLOGGER_PHOTO_ID_5174117195749131666" border="0" /></a><br />The Texas Long Horn Beef Ribs come three to an order and are almost Flintstonian in size. Although not quite as big as Lucille's, they come pretty close. The meat is super tender and falls right off the bone. It comes dry rubbed and a little of the sweet sauce glazed on top. The ribs are electric smoked and then thrown on top of the grill for some char and grill marks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-MnNmy1nUjv3ayDH-AlCp5ibAogLZ00bZxj25ZY2Cqgu6v8Dzx_WNWljJB4uQN5t6N83B83Mgnye_JDUy1n6xGxAUnVRO8qiUVUo6kaVhOm1bQF-gasxz5jYojYxThkmtUXToXb-F8fX/s1600-h/Picture+057.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-MnNmy1nUjv3ayDH-AlCp5ibAogLZ00bZxj25ZY2Cqgu6v8Dzx_WNWljJB4uQN5t6N83B83Mgnye_JDUy1n6xGxAUnVRO8qiUVUo6kaVhOm1bQF-gasxz5jYojYxThkmtUXToXb-F8fX/s200/Picture+057.jpg" alt="" id="BLOGGER_PHOTO_ID_5174116950935995778" border="0" /></a><br />Most plates come with a choice of one side. The Baked Yam with Brown Sugar also comes with a dollop of Cinnamon Butter. Unfortunately, the yam is rather pedestrian in nature. It tastes like its been microwaved, then thrown on the grill to add a few grill marks and perhaps give the impression that its been slowly cooked. The Cinnamon Butter adds an interesting twist. The combination of the Brown Sugar and Cinnamon Butter almost makes it dessert like.<br /><br />The Cornbread is also rather sweet and "cakey". Unfortunately, it looks like it came out of a box. The cornbread does have its fans though.<br /><br />Joey's is a welcome addition to any neighborhood. I haven't had the chance to explore the menu much, but if the Beef Ribs are any indication, then you probably can't go wrong with any of their barbecued items.<br /><br /><br /><br />Joey's Smokin' BBQ<br />4201 Grand Avenue<br />Chino, CA 91710<br />(909) 902-5639Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com4tag:blogger.com,1999:blog-3880907753918290191.post-49198353799789341432008-02-16T23:35:00.001-08:002008-12-10T13:14:40.044-08:00Roscoe's Famous DeliAs you step inside, you feel like you’ve just walked into a roadside diner, only a little more upscale and a lot cleaner.<span style=""> </span>Motorcycles, road signs and other automotive paraphernalia adorn the room. <p class="MsoNormal"><o:p></o:p>Chino Hills is the latest outpost of this chain, with the flagship located in <st1:city><st1:place>Fullerton</st1:place></st1:city>.<span style=""> </span>For a deli, however, the menu is rather limited as far as the selection of sandwiches go.<span style=""> </span>If you are a meat lover though, this is the place for you.<span style=""> </span>All of their sandwiches come with 9 ounces of meat and a choice of one side.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7_Wa_Zp0t9NIPfFQ8XRQw-ECd9m4ujy_PN8llN8k72X2lt_LSN0YFc58DMjC1OE-vcMzNmNiiUvmbWXtSg_-N76Bkjz-X7nDGjqJlE6wHTXjPoE7R0i_JXKFBZYTdKXfei9TjnWrSR9K/s1600-h/Picture+057.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7_Wa_Zp0t9NIPfFQ8XRQw-ECd9m4ujy_PN8llN8k72X2lt_LSN0YFc58DMjC1OE-vcMzNmNiiUvmbWXtSg_-N76Bkjz-X7nDGjqJlE6wHTXjPoE7R0i_JXKFBZYTdKXfei9TjnWrSR9K/s200/Picture+057.jpg" alt="" id="BLOGGER_PHOTO_ID_5167849738942639282" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Italian Beef Sandwich, come with layers of thin, juicy slices of seasoned beef topped with Mozzarella cheese and pickled peppers and carrots.<span style=""> </span>The menu says it comes on a French Roll, but it’s more like an Amoroso Roll.<span style=""> </span>A side of au jus comes with the sandwich for your dunking pleasure.</p> <p class="MsoNormal"><o:p></o:p>The Curly Fries are the same ones you’d find in any other restaurant.<span style=""> </span>Although these are some of my favorite types of fries, this version would have been much better if they were hotter and crisper.<span style=""> </span>Nothing seems to ruin fries more than having them lukewarm and soggy.</p> <p class="MsoNormal"><o:p></o:p>While Roscoe’s is a more than decent choice, it doesn’t compare to the better deli’s in the <st1:place>Southern California</st1:place> area.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p></o:p>Roscoe’s Famous Deli<st1:street><st1:address><br />14700 Pipeline Avenue</st1:address></st1:street><br /><st1:place><st1:city>Chino Hills</st1:city>, <st1:state>CA</st1:state> <st1:postalcode>91709</st1:postalcode></st1:place><br />(909) 597-3304</p>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com6tag:blogger.com,1999:blog-3880907753918290191.post-12444602491304254542008-01-20T21:17:00.000-08:002008-12-10T13:14:40.455-08:00Thai Original BBQI’ve never been to <st1:country-region><st1:place>Thailand</st1:place></st1:country-region>, so I wouldn’t know what authentic Thai food is like, but it seems like most Thai restaurants are rather “Americanized”.<span style=""> </span>I’m sure you can find an authentic dish or two at any restaurant, but most menus seem to hold back on the spice and punch of flavor that could send it on another plane.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshrhR3VvpxXx7Sr02QtDSbhSaopj_kAbCRm-jvBudxieuuREFEdHFFbB85-bRrhoiZhsp6727GxqFFx8mZBehT_vVPvshsUmJemTnazDSOl2uLwwVCMum5r82Mp7VqUGfi19kjlInWspi/s1600-h/Tom+Yum+Kai.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshrhR3VvpxXx7Sr02QtDSbhSaopj_kAbCRm-jvBudxieuuREFEdHFFbB85-bRrhoiZhsp6727GxqFFx8mZBehT_vVPvshsUmJemTnazDSOl2uLwwVCMum5r82Mp7VqUGfi19kjlInWspi/s200/Tom+Yum+Kai.jpg" alt="" id="BLOGGER_PHOTO_ID_5157795360509490306" border="0" /></a></p><br />The Tom Yum Kai, is the quintessential hot and sour soup.<span style=""> </span>Both spicy from chili and sour from lime juice, this soup is laden with tender cuts of chicken, straw mushrooms, carrots and cilantro.<span style=""> </span>The heat and pungency will clear your sinuses in a heartbeat.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KDVxI7bX7ajEizAZcZ_CDodQenmgQdRnF2IGBNbdmy6mBiRfDBWALQoNXYoieA52YnAb_9H1gSUI9h39S1z97aME44MMRdFRamIgo542c8hSQr2GGb6N0eUXJ43vsd7sVk35HF5xc67-/s1600-h/Beef+%26+Broccoli.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KDVxI7bX7ajEizAZcZ_CDodQenmgQdRnF2IGBNbdmy6mBiRfDBWALQoNXYoieA52YnAb_9H1gSUI9h39S1z97aME44MMRdFRamIgo542c8hSQr2GGb6N0eUXJ43vsd7sVk35HF5xc67-/s200/Beef+%26+Broccoli.jpg" alt="" id="BLOGGER_PHOTO_ID_5157801820140303506" border="0" /></a></p> The Beef & Broccoli seems out of place in a Thai restaurant since most people expect this dish to be in a Chinese restaurant.<span style=""> </span>The beef is tender and flavorful, the broccoli crunchy and the oyster sauce gives it a delicate sweetness.<span style=""> </span>While I don’t really consider this a Thai dish, I’ve seen it served in just about every Thai restaurant I’ve been to.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvY7md8fc1eOyWNWxM-nqmVQlBjb7zeOa9bCE5GCuengEfKnyru5NE58Ozp2RdUo5ocydeKyDLY5vUf7ojr37HWHWHqXDZu3AgwFea4we385ZSY86uqfA3egLKkFybD6vaVepOC6AXXENP/s1600-h/Thai+BBQ+Chicken.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvY7md8fc1eOyWNWxM-nqmVQlBjb7zeOa9bCE5GCuengEfKnyru5NE58Ozp2RdUo5ocydeKyDLY5vUf7ojr37HWHWHqXDZu3AgwFea4we385ZSY86uqfA3egLKkFybD6vaVepOC6AXXENP/s200/Thai+BBQ+Chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5157795296084980850" border="0" /></a></p> <p class="MsoNormal"><br />The Thai BBQ Chicken is a half chicken that is moist on the inside and a delicate yet crunchy skin on the outside.<span style=""> </span>The charred skin adds a smoky nuance to the chicken.<span style=""> </span>The dish is served with a sweet and spicy sauce that adds another dimension of flavor.<span style=""> </span>Served with some rice and this dish is a winner.</p> <p class="MsoNormal"><o:p></o:p>Certainly not up to par with Thai Nakorn, but Thai Original BBQ certainly fits the bill when you have a craving for Thai food.<span style=""> </span>And it isn’t too bad for a chain.</p><br /><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p></o:p>Original Thai BBQ<br /><st1:street><st1:address>2911 Chino Avenue</st1:address></st1:street><br /><st1:place><st1:city>Chino</st1:city>, <st1:state>CA</st1:state> <st1:postalcode>91709</st1:postalcode></st1:place><br />(909) 590-1009</p>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com4tag:blogger.com,1999:blog-3880907753918290191.post-41072649577237294182008-01-12T14:35:00.000-08:002008-12-10T13:14:40.915-08:00Badbobs BBQ<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPSRf8agzbtGsDNU69CXb1hn3ilNHwAsz2KG04NtK5x6rSIlGcAr22863Nos02qrJFStN4_rd-ZLEjJLU4RchoZrGRdL2zlipjldH7kZqmCPVWJk47l_dJlhkIvIU_sB15YlDVamApqLT/s1600-h/Picture+065.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPSRf8agzbtGsDNU69CXb1hn3ilNHwAsz2KG04NtK5x6rSIlGcAr22863Nos02qrJFStN4_rd-ZLEjJLU4RchoZrGRdL2zlipjldH7kZqmCPVWJk47l_dJlhkIvIU_sB15YlDVamApqLT/s200/Picture+065.jpg" alt="" id="BLOGGER_PHOTO_ID_5154722916999590994" border="0" /></a><br />Badbobs BBQ is a fairly new restaurant in the area.<span style=""> </span>It is a franchise of Bobby Grooms, who has had some impressive showings at the BBQ Championship in <st1:city><st1:place>Memphis</st1:place></st1:city> in May, and other state competitions.<span style=""> </span>Their specialty is whole hog, but they also make some very good pork shoulder and brisket.<span style=""> </span>This is <st1:city><st1:place>Memphis</st1:place></st1:city> style BBQ.<span style=""> </span>It is dry rubbed and smoked.<span style=""> </span>You then have the option of having it sauced when you order, or you can always add your own.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzn8mlG60MEYiaAFoWltR_ik5Y3P_mKzA5zeGA-p5k0s86nE0U7V9z0nhiOAoJrmzMdcGvkiVAmmMdJrz_MbZft8VYqHnLtwAjWhfHTqI3ts20pU2TE2ElJezBbrlO9oALENI9Pb0GqCV/s1600-h/Picture+062.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzn8mlG60MEYiaAFoWltR_ik5Y3P_mKzA5zeGA-p5k0s86nE0U7V9z0nhiOAoJrmzMdcGvkiVAmmMdJrz_MbZft8VYqHnLtwAjWhfHTqI3ts20pU2TE2ElJezBbrlO9oALENI9Pb0GqCV/s200/Picture+062.jpg" alt="" id="BLOGGER_PHOTO_ID_5154722822510310466" border="0" /></a></p> <p class="MsoNormal"><br />The Beef Brisket is fall apart tender, and is very juicy.<span style=""> </span>Although it does have a somewhat smoky taste, there is no hint of a smoke ring.<span style=""> </span>I have a feeling that the meat is smoked then “rests” in its own juices until ready to serve.<span style=""> </span>That serves two purposes:<span style=""> </span>It keeps the brisket very moist, almost to the point where it almost “too juicy”; and it helps to add some extra added flavor.<span style=""> </span>The brisket is so tender that it almost melts in your mouth.<span style=""> </span>The BBQ sauce is not overly sweet and has a little tang to it.<span style=""> </span>It could use some more heat for my taste, but is one of the better sauces I’ve had.</p> <p class="MsoNormal"><o:p></o:p>The BBQ at Badbobs is pretty good, and I’d like to explore their menu a little bit more since they specialize in pork, and I’ve yet to have the pork shoulder or baby back ribs.</p><br /><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p></o:p>Badbobs BBQ<br /><st1:street><st1:address>3210 Chino Avenue</st1:address></st1:street>, Suite A<br /><st1:place><st1:city>Chino</st1:city>, <st1:state>CA</st1:state> <st1:postalcode>91709</st1:postalcode></st1:place><br />(909) 591-8470</p>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com3tag:blogger.com,1999:blog-3880907753918290191.post-39702578748967369012008-01-06T18:01:00.000-08:002008-12-10T13:14:41.040-08:00Chicken BoxThe Chicken Box has been around for as long as I can remember.<span style=""> </span>I have passed it on numerous occasions without even giving it a second glance.<span style=""> </span>Recently, I started paying closer attention to the sign, and lo and behold, I see that they serve <a href="http://en.wikipedia.org/wiki/Broasted">broasted</a> chicken.<span style=""> </span>What is broasted chicken and what makes it so special?<span style=""> </span>It’s a method that sort of like deep frying in a pressure cooker.<span style=""> </span>That results in a method that uses less fat to fry chicken with comparable results.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KVJqhqkNy8qj8G0zh9vwYhHv7j9WzAU98TtBt2RO0amJLQwgUp9g4M9BfZqqnZmKBydstKK7TwSu5uXo1wLlbIvzZ0oLYTIUeBt_va3rgjDwItUOYAzgocAd_PwmQAIiGVvmP7rcuoyi/s1600-h/Picture+057.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KVJqhqkNy8qj8G0zh9vwYhHv7j9WzAU98TtBt2RO0amJLQwgUp9g4M9BfZqqnZmKBydstKK7TwSu5uXo1wLlbIvzZ0oLYTIUeBt_va3rgjDwItUOYAzgocAd_PwmQAIiGVvmP7rcuoyi/s200/Picture+057.jpg" alt="" id="BLOGGER_PHOTO_ID_5152549216871216178" border="0" /></a></p> <p class="MsoNormal"><br />The end product at the Chicken Box gives a nice, crunchy exterior and a very moist and juicy interior.<span style=""> </span>The chicken is nicely seasoned, and although it lacks that real heavy coating found on most fried chicken, it still produces a resounding crunch that reverberates through your teeth.<span style=""> </span>The chicken is not greasy in the slightest bit.</p> <p class="MsoNormal"><o:p></o:p>The broasted potatoes are cooked in the same fashion, although the end result is sadly not the same as the chicken.<span style=""> </span>The potatoes are rather limp in comparison and really lack any seasoning.</p> <p class="MsoNormal"><o:p></o:p>There are a couple of caveats about the Chicken Box.<span style=""> </span>It is take out only, so unless you live really close or plan on eating in your car it is likely to get cold and lose some of that valuable crispiness.<span style=""> </span>They also cook the chicken once you order it, so be prepared to wait at least 25 minutes unless you call in your order.<span style=""> </span>They are also closed on Wednesdays.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p></o:p>Chicken Box<br /><st1:street><st1:address>330 E. Whittier Blvd.</st1:address></st1:street><br /><st1:place><st1:city>La Habra</st1:city>, <st1:state>CA</st1:state> <st1:postalcode>90631</st1:postalcode></st1:place><br />(714) 525-1345</p>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com3tag:blogger.com,1999:blog-3880907753918290191.post-67088278701127105052007-12-30T20:43:00.000-08:002008-12-10T13:14:41.106-08:00Porky's BBQBBQ seems to be something that everyone can associate with. There are various types of BBQ, something to fit everyone's tastes. <a href="http://www.porkysbarbecue.com/index.htm">Porky's</a> has been widely regarded as one of the best BBQ restaurants in Southern California. They specialize in pulled pork and pork ribs, but also serve beef and chicken. Their BBQ is dry rubbed and smoked for up to 20 hours over hickory wood.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlVUuHsbXaIk2OECrDILYOW-NC0OlNFzeHmOx1TQdRF1yshm9l53N7xxajeyNantM7ed3rijmB4K3w_iIp2ZV-qQ9HrQ10TMLaC8LxJNZfGbcv8ehLlz8ZZhSc2qxTl9eQmSzAhyphenhypheni6CFn/s1600-h/Picture+055.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlVUuHsbXaIk2OECrDILYOW-NC0OlNFzeHmOx1TQdRF1yshm9l53N7xxajeyNantM7ed3rijmB4K3w_iIp2ZV-qQ9HrQ10TMLaC8LxJNZfGbcv8ehLlz8ZZhSc2qxTl9eQmSzAhyphenhypheni6CFn/s200/Picture+055.jpg" alt="" id="BLOGGER_PHOTO_ID_5150002713581548578" border="0" /></a><br />The pulled pork sandwich is overflowing with luscious, slowly smoked pork butt that has been dry rubbed. It is topped with coleslaw and just a hint of BBQ sauce. The sauce is a little tangy and not too spicy. The sandwich has to contain at least a half pound of smoky pig. There is just enough fat on it to glisten your lips and give it that extra flavor. The only thing that could be better was if the meat was hot, but they take it right off the smoker and serve it at that temperature, otherwise that juices would evaporate with the added heat.<br /><br />The yams are very Southern style, loaded with butter and brown sugar. There was just a little too much butter for my taste, and its heavily seasoned with cinnamon and nutmeg. It's almost like a mini dessert in a bowl.<br /><br />They even have Golden Bird Fried Chicken, and chicken and waffles for adventurous types.<br /><br />Porky's truly is one of the best BBQ places in town.<br /><br /><br /><br />Porky's BBQ<br />801 E. Manchester Blvd.<br />Inglewood, CA 90301<br />(310) 671-2900Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com2tag:blogger.com,1999:blog-3880907753918290191.post-86810128287731965042007-12-13T20:08:00.000-08:002008-12-10T13:14:41.600-08:00Portillo'sChicagoan's rejoiced when an outpost of their very own opened up in California. Throngs of faithful diners lined up non-stop to relish one of the things they missed most, the Chicago hot dog. Even though Portillo's has been open for a while now, it always seems to be crowded.<br /><br />I came here wanting a taste of something truly original, the Chicago hot dog with the works. For Chicagoan's nothing can seemingly be beat. For Californians it seems like an odd mix of ingredients to pile onto a hot dog.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzh7IS3VSN6B1Lj2kXMk74B-GDHjj10emdSftYpDB3IGjcJKUJpwXnIvMZNvrBR7aOxKVdUqRaUO6aNjkkFbTiP20Xx_TlEY1zvedrzirWjoFQYCcFUwoiXyxHkINKZ30ulVnfTXmInNh/s1600-h/Picture+059.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzh7IS3VSN6B1Lj2kXMk74B-GDHjj10emdSftYpDB3IGjcJKUJpwXnIvMZNvrBR7aOxKVdUqRaUO6aNjkkFbTiP20Xx_TlEY1zvedrzirWjoFQYCcFUwoiXyxHkINKZ30ulVnfTXmInNh/s200/Picture+059.jpg" alt="" id="BLOGGER_PHOTO_ID_5143679319130993666" border="0" /></a><br />The Classic Hot Dog comes adorned with mustard, relish, onions, sliced tomatoes, Kosher pickle slice and sport peppers loaded onto a steamed poppy seed bun.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Oe-LXgbva0MyxN9N7kihfQrKTdfVHTTzZzX9CP8HX6z6loDdQ4GnzkGQXtkydWIMY2ev0OcYY8_DuA9ZhBriEo66p-CA1zUsQRAwc0Fk1aSdXdyOJ0lVOJ58SOOGPkCAU7Ru32qZSxl3/s1600-h/Picture+060.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Oe-LXgbva0MyxN9N7kihfQrKTdfVHTTzZzX9CP8HX6z6loDdQ4GnzkGQXtkydWIMY2ev0OcYY8_DuA9ZhBriEo66p-CA1zUsQRAwc0Fk1aSdXdyOJ0lVOJ58SOOGPkCAU7Ru32qZSxl3/s200/Picture+060.jpg" alt="" id="BLOGGER_PHOTO_ID_5143679417915241490" border="0" /></a><br />The hot dog has a natural casing for those who like that snap. The hot dog itself is very good, nice and juicy although a bit on the smaller side. The combination of all of the ingredients just didn't work for me though. There was way too much going on. I didn't realize it was a sweet relish, and though the Kosher pickle's saltiness was a flavor contrast, I went into cucumber overload. The cornucopia of toppings just seemed to hide the taste of the hot dog, which is ashame since the hot dog should be the main character and not just another role player.<br /><br />I would certainly give Portillo's another try, but would tone it done and have it "California style".<br /><br /><br /><br /><br /><br />Portillo's<br />8390 La Palma Ave.<br />Buena Park, CA 90620<br />(714) 220-6400Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com3tag:blogger.com,1999:blog-3880907753918290191.post-23548138377338200492007-11-29T19:25:00.000-08:002008-12-10T13:14:42.088-08:00Brodard RestaurantBrodard Restaurant is neatly hidden away behind a shopping center.<span style=""> </span>So many people have gotten lost trying to find it that getting to the restaurant seems to be like being invited to a secret club complete with complicated stealth handshake and all. <p class="MsoNormal"><o:p></o:p>Brodard’s is known for their spring rolls, particularly the pork ones.<span style=""> </span>Although they do serve other types of Vietnamese dishes, the spring rolls are what keep people coming back.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw28J2-_o-nksMBK_NdPtudx5q81mFAhBCiPO-DuE7K0bFAB95Z7S0XB2VSR2nNkaBvT7DwBkNcQXgo5EkNKlNJO5ua153iLF34LwLVsXuG1_cR9TYl6C_b-c-ulnignsim-h-EC87IEyu/s1600-r/Picture+059.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjry5TAqZ0KT4Lgkjv09dU0NJcUl-y2uOxAWwrQ_WmWMnjbpctYXimU8173JB4Yzu54vKEpLLCwJO1X8E23smdEJY1N68YMWhy1b8vHeVlGIDo4MaCug_aMNgySehZNb0aw_vOMor-K3ltm/s200/Picture+059.jpg" alt="" id="BLOGGER_PHOTO_ID_5138470377027910722" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Chai Gao, or Eggrolls, are filled with pork, shrimp and crab along with vermicelli noodles and vegetables served with a chile lime fish sauce.<span style=""> </span>The eggrolls come steaming hot, clearly right out of the fryer.<span style=""> </span>When bitten into, a nice resounding CRUNCH can be heard and felt.<span style=""> </span>The balance of ingredients work well together.<span style=""> </span>The addition of vermicelli noodles is a Vietnamese twist on the Chinese classic and may catch diners off guard if eating them for the first time.<span style=""> </span>The eggrolls are served with pickled daikon and carrots in addition to the chile lime fish sauce.<span style=""> </span>The sauce is not overly hot, but it helps to cut through the richness of the oil.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDgtAiDJ4MUKTKf7hgKcx6oPDGxH2NZvmcj0XtuEBhX6813LwowD-EqUpPC9UhM9-XzACOYXe7Gw4Y0hnE8uehESS14YZHFCT4s4OnW4s9DuoOvh2E1ZQUE4pU3hSShxiwELYkzdUNS_u/s1600-r/Picture+057.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJ0yMJWDhGsIIaaFcgi7MNi6oKgbQWdSbUhdG5_ucnheaqyYtM25DZMVMi7nA6Ie3V-ww9G47kYTHHeiFfmga_a9FadlqLVqFnmYZ2AjtAEtHEWMBBXyoE6DDkiZu2q8SfYHw80FeUXsP/s200/Picture+057.jpg" alt="" id="BLOGGER_PHOTO_ID_5138470278243662898" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkikral9CcjGeA-t2AUQMeCrOyaHQawkU5kiUsXsaa2HUkJRumtCZOToLaJqc8wwgqsv3jesRUb-H6F_9GkSsy6j6HEw_NFF9cNXznGAaV7WsuibUAegVyYAmx2Xl9_e5d0V6Cfhi3Mow3/s1600-r/Picture+058.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguR_n07j4SYYf5XWwMlbfuXmRV0GtQyKkkxu1ufnFWy-EBKUEOkqTF_GKUhM1791mBdlyZs8PlD1lRdXB8ng5U50SNy7-G7hlH4QpjD0CA8P_vFFXOfbnBm532Z0QqHaYOnmp9gtT17Tpq/s200/Picture+058.jpg" alt="" id="BLOGGER_PHOTO_ID_5138470153689611298" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Nem & Chao, Hai Cuon Moi Loai, or Mixed Spring Rolls, come two to an order.<span style=""> </span>This is split between the infamous shrimp and pork spring rolls.<span style=""> </span>These are not made with distinguishable pork or shrimp, but instead is a paste with a slightly sweet taste.<span style=""> </span>The first thing you notice about the spring rolls are their size.<span style=""> </span>These are, by far, the biggest spring rolls that I have ever seen.<span style=""> </span>In addition to the sausage like pork or shrimp paste filling, each spring roll contains lettuce, carrots, mint. Cucumbers and spring onions that stick out one end of the spring roll like antennae.<span style=""> </span>The spring rolls are served with a “house special sauce”, which is an Oompa Loompa orange and is a mystery as to what it contains.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAQHKKCjnmfNfZeMbKXTe7uFxm4uL_f25BeNPPF8s1y6mcLxFGNWIuMEP4rj9Oj8dcl6ATg4_M2yZMcc3YhLektvc-9_UyJtFYqvc2LgrBHHaY1qfcJUZu29hGjPb4INprMnSem4GiLQR/s1600-r/Picture+061.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERN4wxZA89fsHlabVikc3ELsBwy929YOBeRKnE7h5yembq3Ys3pdSHsJUK2s8sGkVBtBBwMJeouviasZaG7KF8LqE8qWROUVsZfubQjqW1Z4Q78W_W9ZYh7VO7v-P6PbLnaHsWd2aW9Bm/s200/Picture+061.jpg" alt="" id="BLOGGER_PHOTO_ID_5138469994775821330" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Bun Bo Xao is a meal in a bowl.<span style=""> </span>It contains sliced beef over vermicelli noodles with crushed peanuts, shallots and greens.<span style=""> </span>The dish is very refreshing and is almost like a noodle salad.<span style=""> </span>The dish is served with a chile lime sauce that gives an acidic punch to the dish but not much heat.<span style=""> </span>Like most Asian dishes, the amount of protein in this dish is minimal compared to an American counterpart, which is my only complaint about this dish.</p> <p class="MsoNormal"><o:p></o:p>Brodard’s is definitely a destination restaurant for their spring rolls.<span style=""> </span>Although the other dishes are okay, it’s the spring rolls that keep people coming back for more.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Brodard Restaurant<br /><st1:street><st1:address>9892 Westminster Avenue</st1:address></st1:street>, Suite R<br /><st1:place><st1:city>Garden Grove</st1:city>, <st1:state>CA</st1:state> <st1:postalcode>92844</st1:postalcode></st1:place><br />(714) 530-1744</p>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com5tag:blogger.com,1999:blog-3880907753918290191.post-90792344554094667882007-11-25T16:09:00.000-08:002008-12-10T13:14:42.759-08:00Joey's BBQ<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5GhcpJBI7lTevW3xaDy71BizIktCm-tQN_-ZoWHACuSPOIlI3jKrh9nMXtI9dZ2gbMPld5k8OTZNJJ9TAPfwxD4n-c_ARwM43FNYRt2cQtIZv8NSowxO6X0s-rOtzcYbPhU7lr4AoE3W/s1600-h/Picture+037.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5GhcpJBI7lTevW3xaDy71BizIktCm-tQN_-ZoWHACuSPOIlI3jKrh9nMXtI9dZ2gbMPld5k8OTZNJJ9TAPfwxD4n-c_ARwM43FNYRt2cQtIZv8NSowxO6X0s-rOtzcYbPhU7lr4AoE3W/s200/Picture+037.jpg" alt="" id="BLOGGER_PHOTO_ID_5136935080838413314" border="0" /></a><br /><br /><a href="http://www.joeysbbq.com/html/Locations.htm">Joey’s BBQ</a> is a neighborhood joint that has three locations in the <st1:place>Inland Empire</st1:place>.<span style=""> </span>Many people swear that this is the best BBQ around, and while although good, I’m not sure that I agree with that statement. <p class="MsoNormal"><o:p></o:p>Joey’s is set in an old house that has an Old West feeling and styling.<span style=""> </span>In the back, there are picnic tables where an old Cowboy plays Country and Western music to entertain the waiting throngs of people to be seated.<span style=""> </span>You can also choose to sit outside and eat if you choose.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRBj6IJ6PjV02PZtF317nGG80j7EnpVKmPBBUd6ls8wbqGjpDOEoNkkRKiumu5jK8zDCyuTlioz1-bBsRv4OFuNTRbbUovmJJnn86poNf0xumsc9V4CWPzSvp7jsAnef3WeqWoCGLv6wH/s1600-h/Meatloaf.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRBj6IJ6PjV02PZtF317nGG80j7EnpVKmPBBUd6ls8wbqGjpDOEoNkkRKiumu5jK8zDCyuTlioz1-bBsRv4OFuNTRbbUovmJJnn86poNf0xumsc9V4CWPzSvp7jsAnef3WeqWoCGLv6wH/s200/Meatloaf.jpg" alt="" id="BLOGGER_PHOTO_ID_5136934960579329010" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Meatloaf comes wrapped in bacon.<span style=""> </span>How can one resist not ordering this?<span style=""> </span>The portion is rather generous and comes with a light BBQ sauce glaze.<span style=""> </span>The meatloaf is just what you’d expect, nice and meaty inside that is nice and juicy.<span style=""> </span>The bacon fat rendered in the cooking process gives the meatloaf even that much more flavor.<span style=""> </span>The meatloaf comes with two sides; the corn on the cob is your standard fare.<span style=""> </span>Nice and sweet, the corn is just perfect with some butter, salt and pepper.<span style=""> </span>The Homemade Potato Chips were a bit on the wilted side.<span style=""> </span>I think the chips were cooked in oil that wasn’t up to temperature as most of them were on the greasy side.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxEjytQTna6MwN9CiXqVzfwca2zVICPudLPpxOU3bBUn3zV-IaZqqGwXVpNLHgaLWH1SeINNfaNJEjbtYeFfvLEEKfEdlre603ORJLsaniiCI0w8qzGjZd1iM2pMk-Jm2T_ax4ObEtZah_/s1600-h/BBQ+Beef+Ribs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxEjytQTna6MwN9CiXqVzfwca2zVICPudLPpxOU3bBUn3zV-IaZqqGwXVpNLHgaLWH1SeINNfaNJEjbtYeFfvLEEKfEdlre603ORJLsaniiCI0w8qzGjZd1iM2pMk-Jm2T_ax4ObEtZah_/s200/BBQ+Beef+Ribs.jpg" alt="" id="BLOGGER_PHOTO_ID_5136934818845408226" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Beef Ribs are nice, thick and meaty.<span style=""> </span>Although Joey’s is a BBQ place, the ribs had a distinctive grilled flavor.<span style=""> </span>There was a giant smoker outside, so perhaps they are smoked first and then finished on the grill.<span style=""> </span>The ribs have a slightly sweet BBQ glaze on top of them, adding a nice sweetness and cutting down on the richness of the beef.<span style=""> </span>The Baked Sweet Potato comes topped with butter and marshmallow crème.<span style=""> </span>The Sweet Potato could have been baked a little longer to bring out the inherent sweetness of the tuber, but the amount of butter seemed to overwhelm the taste of everything.</p> <p class="MsoNormal"><o:p></o:p>Joey’s is a good neighborhood place.<span style=""> </span>Without that many BBQ places to choose from this is a good choice with good value and friendly service.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p></o:p>Joey’s BBQ<br /><st1:street><st1:address>3689 Riverside Drive</st1:address></st1:street><br /><st1:place><st1:city>Chino</st1:city>, <st1:state>CA</st1:state> <st1:postalcode>91710</st1:postalcode></st1:place><br />(909) 628-1231</p>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com2tag:blogger.com,1999:blog-3880907753918290191.post-33260333558084863112007-11-14T22:08:00.000-08:002007-11-14T22:12:16.341-08:00Starbucks Secrets?I recently received a message from someone who used to work at Starbucks. Since I'm not much of a coffee drinker, I don't know the validity of this message, but it couldn't hurt to try some of them if you frequent Starbucks.<br /><br /><br />SECRETS OF STARBUCKS!<br /><br />Contents:<br />1. Drinks to try that are not on the menu<br />2. Drinks for those on a budget<br />3. Refills Anyone?<br />4. Eating there...<br />5. A special ESPRESSO experience that's really unique<br />6. Legendary Service and what that means in the real world<br />7. Things to look out for that make your Starbucks life easier<br /><br />1. DRINKS NOT ON THE MENU, BUT CAN BE ORDERED:<br /><br />* Penguin/Zebra/Tuxedo: This is a mocha (with caffeine) or hot chocolate (no caffeine) that is half <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1195106770_2">white chocolate</span> and half regular chocolate. It's tastier than the regular hot chocolate and less sweet than a white mocha.<br /><br />* Hot Chocolate with a shot of vanilla: Once you try it this way, you'll never drink regular hot chocolates again.<br /><br />* Strawberry Lemonades: A lemonade concentrate is mixed with a strawberry puree. Can be blended!<br /><br />* Gummi Bear: Only SGV-based Starbucks know how to makes this sweet fruit punch that tastes exactly like a gummi bear. I forgot the recipe.<br /><br />* Steamer: Half regular coffee with half steamed milk. For those who like lots of milk in their coffee but don't like it cooling when they add creamer. <br /><br />* Red Eye: Regular coffee with an add shot.<br /><br />2. DRINKS ON A BUDGET (Don't be fooled by the word "kids).<br /><br />* Kid's Hot Chocolate: It's a regular hot chocolate that's put into a short cup. It's only $1. <br /><br />* Kid's Milk: Just as it sounds like. Milk for $1.<br /><br />* Kid's Cider: Want to warm up without caffeine? It's yours for $1.<br /><br />3. Refills, anyone?<br /><br />Very few people know the very lax refill policy. If you purchased a Starbucks drink earlier that day and saved your cup, you can have refills of the following:<br /><br />* Regular Drip Coffee<br />* Regular Ice Teas (including black, green, and passion)<br /><br />Doesn't matter what size cup you have either and it's 50 cents! Technically, you could bring in a cup that's a day old but it sounds kinda gross. If you're going with the hot coffee, ask them to swish some hot water in it to clean it out.<br /><br />4. EATING THERE<br /><br />Let's say you're on a casual date or plan to be there for awhile. Let's just also say you don't like eating food out of a paper bag. <br /><br />Ask for your food to be served on a "for here" plate. That way you get some real china and some stores have real silverware. Also, it's always nice to have a cappuccino with extra foam served in a "for here" cup. <br /><br />5. A UNIQUE ESPRESSO EXPERIENCE - Recommended for people who truly love dark coffee AND a regular. Trust me, they wont do it for everyone. Once you've made friends with one of the baristas (or a supervisor), you can ask for this and it's truly memorable. Plus, it really impresses a date who is into coffee. <br /><br />* Ask the supervisor to make you a batch of coffee that is in a FRENCH PRESS. Yes, they have these. <br /><br />* Ask for a stronger coffee that has real flavors like the <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1195106770_3">Sumatra</span>. <br /><br />* Ask for at least two grandes (come on, be fair) to be made and to be served in "for here" cups. They will charge you for two grande coffees (hella cheap).<br /><br />What you'll get is a large glass FRENCH PRESS of wonderfully made coffee in nice mugs. What might have tasted like "sludge" before, now tastes better. The french press brings out additional flavors and aromas that get lost when it's processed in the electronic machine. <br /><br />This is a great experience for a true coffee lover and if you go when they are slower (i.e. Sunday mid-mornings, late afternoon weekdays). My dad and I used to do this. Drink fast though, the coffee in a glass french press only stays hot for 20 minutes.<br /><br />6. LEGENDARY SERVICE IN THE REAL WORLD - I used to be a barista and I'm always surprised that people don't know what they are entitled to.<br /><br />* If your drink sucks or you tried something new and didn't like it, you can return it at any time. They should immediately throw away the drink and then make you a new one. They are also supposed to not make any faces or comments when doing this. Plus, you don't wait in line again. You just go up to the bar and tell them.<br /><br />* They will offer a suggestion or make you another drink in the same price range. <br /><br />* If it's really really really terrible and your barista is rude to you or spills on you, a supervisor might give you a free drink coupon. This is in cases of extreme neglect. <br /><br />* Every time your drink is handed to you over the bar, the barista is supposed to look up and acknowledge your existence. <br /><br />Obviously, this legendary service varies at different places. For instances, I find beach Starbucks more accommodating than the business Starbucks. <br /><br />7. MAKE YOUR STARBUCKS LIFE EASIER<br /><br />* Ever wonder why your hot drinks drip on you sometimes when you drink from it? It's because you lined up the drink hole with the cup seam. It creates a small leak. For those with hot drinks, always position the drink hole away from the seam (preferably 180 degrees).Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com17tag:blogger.com,1999:blog-3880907753918290191.post-88427624997832849532007-11-11T18:05:00.000-08:002008-12-10T13:14:43.184-08:00Jolly JugThe Jolly Jug is an old school diner. Famous for their sandwiches, this place has been seemingly around forever. Beige Naugahyde booths adorn the small dining room. This is a mostly locals joint, where regulars often frequent.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOURyIt1VE_anF5CDWyahld7itr4UzpMXUwJjWYkzfWg_S25HPmedXVdw1OsrrFmmSDWvFqf0vqN9P9PLKeY4f1plFgzfJB8xLwLeQIZbSSwUOgOfYur_gH3CL5U61mePbFUvSA6pyeo4o/s1600-h/Beef+Dip.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOURyIt1VE_anF5CDWyahld7itr4UzpMXUwJjWYkzfWg_S25HPmedXVdw1OsrrFmmSDWvFqf0vqN9P9PLKeY4f1plFgzfJB8xLwLeQIZbSSwUOgOfYur_gH3CL5U61mePbFUvSA6pyeo4o/s200/Beef+Dip.JPG" alt="" id="BLOGGER_PHOTO_ID_5131770376264604658" border="0" /></a><br />The Beef Dip is a large sandwich with loads of chopped beef on top of a French roll. The bread has a very thin, but super crunchy crust, while the interior is cottony soft. This is a straightforward sandwich, just meat and bread. What accompanies the sandwich is a different story altogether. Instead of au jus, a small bowl of gravy accompanies your sandwich for dipping. This is your standard brown gravy, but has a slight hint of something in the background, perhaps nutmeg. The beef was a little dry, but the gravy did its job in moistening and giving extra flavor to the sandwich.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0srBd3oTogS8iyij5x4SoWmPFowhNbFb3TWOGoHtP5zQuNLJEpsjdNE5oWImlN2VB0yrvPMInfve233rjuqbKBbbN8fOA1OgCNIvtk1hfvCitdfcee4gnj0_sgWIw5zLvFE4rFTBn33BW/s1600-h/Pastrami+Dip.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0srBd3oTogS8iyij5x4SoWmPFowhNbFb3TWOGoHtP5zQuNLJEpsjdNE5oWImlN2VB0yrvPMInfve233rjuqbKBbbN8fOA1OgCNIvtk1hfvCitdfcee4gnj0_sgWIw5zLvFE4rFTBn33BW/s200/Pastrami+Dip.JPG" alt="" id="BLOGGER_PHOTO_ID_5131770303250160610" border="0" /></a><br />The Pastrami Dip Sandwich is unlike any that I have ever had before. The pastrami is not cured for a very long time, and has sort more of a brined flavor. This gives the meat a fresher, and somewhat saltier taste than your normal Pastrimi. The meat is very lean and piled on high. As with the Beef Dip, the same gravy is served with the Pastrami. The unusual combination of the pastrimi and gravy was a new and interesting twist, which perked up your usual Pastrimi sandwich.<br /><br />The Jolly Jug serves good food at a reasonable price, but more than anything is a bit of nostalgia.<br /><br /><br />Jolly Jug<br />4264 Peck Road<br />El Monte, CA 91732<br />(626) 444-8425Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com2tag:blogger.com,1999:blog-3880907753918290191.post-58579219739685440162007-11-03T09:36:00.000-07:002008-12-10T13:14:43.646-08:00Break Of Dawn<a href="http://www.breakofdawnrestaurant.com/">Break of Dawn</a> was the setting for a get together for the <a href="http://www.ocfoodblogs.com/">OC Food Blogs</a> group.<span style=""> </span>This restaurant has garnered much attention among the foodie world.<span style=""> </span>You have a highly acclaimed chef in Dee Nguyen, who was the Executive Sous Chef at the Ritz Carlton, who opened this restaurant in order to spend more time with his family. <p class="MsoNormal"><o:p></o:p>The space is rather quaint, but is set up to appear very open and minimally decorated with splashes of Asian touches throughout the restaurant.<span style=""> </span>Above the kitchen, Chef Nguyen proudly displays his kitchen whites from his Ritz Carlton days.<span style=""> </span>Articles about the restaurant also find their way around the walls.<span style=""> </span>Break of Dawn is very informal, with picnic type benches inside while a couple tables are set outside for those who prefer to dine al fresco.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjko71REgAgGj5M6Ms5PJubDrbCUfWV5GvD17HUym49ORVmRE24QM5PKP4G6lE6Wof1ZJel3ozUn90a2aoD5oKxaoYxutBvVwgVZ3MhKP4D24vuztt86b51_ghh9WFFe2K06IaazZF-qwte/s1600-h/Creme+Brulee+French+Toast.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjko71REgAgGj5M6Ms5PJubDrbCUfWV5GvD17HUym49ORVmRE24QM5PKP4G6lE6Wof1ZJel3ozUn90a2aoD5oKxaoYxutBvVwgVZ3MhKP4D24vuztt86b51_ghh9WFFe2K06IaazZF-qwte/s200/Creme+Brulee+French+Toast.jpg" alt="" id="BLOGGER_PHOTO_ID_5128654251200642930" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Crème Brulee French Toast sounds like a winner on paper.<span style=""> </span>What’s not to like when you combine French Toast and Crème Brulee.<span style=""> </span>Four large slices of raisin brioche are dipped in an egg wash and then set in barely set crème brulee.<span style=""> </span>Sugar is then sprinkled onto the very coconutty crème brulee then torched to give it that familiar crackle.<span style=""> </span>The French Toast is then liberally dusted with powdered sugar, like Al Pacino in that infamous scene in Scarface.<span style=""> </span>There were a couple of problems with this dish unfortunately.<span style=""> </span>The French Toast was pre-cooked and was stone cold.<span style=""> </span>The second problem was that the flavor of coconut totally overwhelmed the taste of the dish.<span style=""> </span>It was hard to taste anything but coconut.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3QuqQctvpHG61uTVSMtEAJczeXDc9VhdGkFZON8eLBjyrKwtpmWraMd-o3ax3lzV8uIhcnHge8qIDqzksg4vB3wR8rddss1kXoNvj0yhO08-t5iBxLDlfMSnNEe1D8sUpEzttlVgT-8-/s1600-h/Corned+Beef.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3QuqQctvpHG61uTVSMtEAJczeXDc9VhdGkFZON8eLBjyrKwtpmWraMd-o3ax3lzV8uIhcnHge8qIDqzksg4vB3wR8rddss1kXoNvj0yhO08-t5iBxLDlfMSnNEe1D8sUpEzttlVgT-8-/s200/Corned+Beef.jpg" alt="" id="BLOGGER_PHOTO_ID_5128654182481166178" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Corned Beef dish was a slight take on the old standard Corned Beef and Cabbage.<span style=""> </span>Thin slices of briny corned beef sit atop a sweet potato hash that is also mixed with potatoes.<span style=""> </span>All this sits in a glistening pool of mustard sauce.<span style=""> </span>To fit in with the breakfast theme of Break of Dawn, two poached eggs are served with the dish.<span style=""> </span>When cut into, their bright yellow liquid gold comes rushing out like an oil gusher.<span style=""> </span>An astringent topping of braised cabbage finishes the dish.<span style=""> </span>All of the elements worked well together, however, I thought the acidity of the cabbage was a distraction from the rest of the dish.</p> <p class="MsoNormal"><o:p></o:p>Perhaps we caught Break of Dawn on a bad day, or they weren’t ready for a party of 17 people.<span style=""> </span>With Chef Nguyen’s credentials, a second chance is definitely in the cards.</p> <p class="MsoNormal"><o:p></o:p>Here’s <a href="http://www.ocfoodblogs.com/">Chubbypanda’s</a> review.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p></o:p>Break of Dawn<br />24351 Avenida De La Carlota #N-6<br /><st1:place><st1:city>Laguna Hills</st1:city>, <st1:state>CA</st1:state> <st1:postalcode>92653</st1:postalcode></st1:place><br />(949) 587-9418</p>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com8tag:blogger.com,1999:blog-3880907753918290191.post-61739159082798906252007-10-29T22:46:00.000-07:002007-10-29T22:48:45.656-07:00Anita's New Mexico Style Mexican FoodAs a member of OC Food Blogs, a review has been posted on that site.<br /><br />To read the review and view pictures, please <a href="http://ocfoodblogs.blogspot.com/2007/10/anitas-new-mexico-style-mexican-food.html">click here</a>.<span style="text-decoration: underline;"></span><a href="http://www.ocfoodblogs.com/"></a>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com0tag:blogger.com,1999:blog-3880907753918290191.post-77262881487510751702007-10-23T23:23:00.000-07:002008-12-10T13:14:44.464-08:00Java SpiceWith the recent closure of two Indonesian restaurants, Java Spice seems to be one of the few remaining restaurants specializing in Indonesian cuisine.<span style=""> </span>Once owned by professional poker player <a href="http://www.johnjuanda.com/">John Juanda</a> and his family, Java Spice has come under new ownership in recent times. <p class="MsoNormal"><o:p></o:p>The restaurant is small, but tidy.<span style=""> </span>The walls and interior space are sparsely decorated with Indonesian adornments.<span style=""> </span>With the relatively small Indonesian community in <st1:place>Southern California</st1:place>, everything Indonesian seems like the TV show bar <a href="http://en.wikipedia.org/wiki/Cheers">Cheers</a>, where you can’t help but run into someone you know.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7p3gVTk_jUxSzUS_LVGB3Hrf1J9fXiqYJmLKL0_pgPJmgzNodGQPXDRVK6qttCvG783p_TpjRKI1HlnP65clBXncoCJO-ADwp5SU_H_SEUmaKoZ164t7hgZ_5S1YwzIQe5xazjwscaQgg/s1600-h/Es+Durain.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7p3gVTk_jUxSzUS_LVGB3Hrf1J9fXiqYJmLKL0_pgPJmgzNodGQPXDRVK6qttCvG783p_TpjRKI1HlnP65clBXncoCJO-ADwp5SU_H_SEUmaKoZ164t7hgZ_5S1YwzIQe5xazjwscaQgg/s200/Es+Durain.jpg" alt="" id="BLOGGER_PHOTO_ID_5124785643229876866" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Es Durian is sort of like a shake.<span style=""> </span>Take some over ripe durian, if there is such a thing, mix it with some crushed ice and condensed milk, and you have this concoction which will send most Southeast Asians into ecstasy.<span style=""> </span><span style=""> </span>Durian, known as the king of fruits, is definitely an acquired taste and smell.<span style=""> </span>For the uninitiated, durian sort of smells like athletes foot with an underlying sweet funkiness.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTJM5IkiIk0wdEM9sMJjOJkfgj1mNdobLHmtY0LMyNNivzLBur25V2KZGkAsUmMqMUpyZvEe1DcfU73qUePec2vH3ijHgNT8lRgxeKRKvp4OfsxWtS52iSBPKB3NRblEe5c4dq24rOF8B/s1600-h/Ikan+Goreng+Tilapia+Tauco.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTJM5IkiIk0wdEM9sMJjOJkfgj1mNdobLHmtY0LMyNNivzLBur25V2KZGkAsUmMqMUpyZvEe1DcfU73qUePec2vH3ijHgNT8lRgxeKRKvp4OfsxWtS52iSBPKB3NRblEe5c4dq24rOF8B/s200/Ikan+Goreng+Tilapia+Tauco.jpg" alt="" id="BLOGGER_PHOTO_ID_5124785561625498226" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Ikan Goreng Tilapia Tuaco is a very large tilapia which is deep fried.<span style=""> </span>Large cuts are imbedded into the flesh to let the sweet, pungent and spicy sauce to get into every nook and cranny of the fish. <span style=""> </span>The flesh is firm, yet moist and the sauce gives the rather tasteless fish a life of its own.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNr-pyuT3lA8byWlTXj_KTmALr0wEsPpsHmY4lczjfDSSx7XFlp8aqRVOcTN6QnxFIPt2UjbK0YJzi7xkMqiCBxethxB6PZIKBwc1aHSdBBcLUQVZZpHn2y_CGxDEtVMtKDOLZ9Chhz-C/s1600-h/Beef+Rendang.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNr-pyuT3lA8byWlTXj_KTmALr0wEsPpsHmY4lczjfDSSx7XFlp8aqRVOcTN6QnxFIPt2UjbK0YJzi7xkMqiCBxethxB6PZIKBwc1aHSdBBcLUQVZZpHn2y_CGxDEtVMtKDOLZ9Chhz-C/s200/Beef+Rendang.jpg" alt="" id="BLOGGER_PHOTO_ID_5124785458546283106" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Beef Rendang is slow braised beef in a curry sauce.<span style=""> </span>Unlike most rendeng’s that I have had, this version was rather sweet instead of the normal spice that is usually associated with this dish.<span style=""> </span>The sweetness and richness of coconut milk bursts with each bite of the very tender cubes of beef.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6pfjNv6-fiU3bHRdSECb0xYATDGxZerwVdkSOs8ePUuj4CQLb1Wy3KbdU4iFlRdmG7sjNMHv_-pUKv_XIsm0YRe-2ydsKaILunS5r5BOJTmjPpB498Yf8btmLDRx4ZFeZL3motTE-NqL/s1600-h/Ayam+Kalasan.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6pfjNv6-fiU3bHRdSECb0xYATDGxZerwVdkSOs8ePUuj4CQLb1Wy3KbdU4iFlRdmG7sjNMHv_-pUKv_XIsm0YRe-2ydsKaILunS5r5BOJTmjPpB498Yf8btmLDRx4ZFeZL3motTE-NqL/s200/Ayam+Kalasan.jpg" alt="" id="BLOGGER_PHOTO_ID_5124785364057002578" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Ayam Kalasan is twice cooked chicken.<span style=""> </span>The chicken is first cooked in coconut milk, then deep fried.<span style=""> </span>The coconut milk imparts a subtle sweetness to the chicken.<span style=""> </span>The finished chicken is then deep fried to give the bird a deep golden brown hue and to also make the skin crispy.<span style=""> </span>Although the coconut milk should keep the chicken moist, there were part of the chicken that were overly dry.</p> <p class="MsoNormal"><o:p></o:p>Even without the star power that John Juanda would bring to the restaurant, Java Spice is a good option for Indonesian food at a very reasonable price.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p></o:p>Java Spice<br /><st1:street><st1:address>1743 Fullerton Road</st1:address></st1:street><br /><st1:place><st1:city>Rowland Heights</st1:city>, <st1:state>CA</st1:state> <st1:postalcode>91748</st1:postalcode></st1:place><br />(626) 810-1366</p>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com6tag:blogger.com,1999:blog-3880907753918290191.post-27031464446720286952007-10-17T20:23:00.000-07:002008-12-10T13:14:45.170-08:00Rockenwagner BakerySince closing his flagship restaurant a few years back, Hans Rockenwagner has opened up an informal cafe and bakery, and a separate bakery that focuses on breads, pastries and sandwiches.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZsAmt5KeI0okA3pH7Qlma0K6SsXot2ZhFUWIKgUkHUXthzUESiLiZFJTF86kAmjpBvS6H2_9Bm6yBAC6IyR9M1bSTUdtkwBC9LkLKyHnCzkS9LCas-nX6g2AShavHdTs5iEaD_FcV9dl/s1600-h/Picture+037.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZsAmt5KeI0okA3pH7Qlma0K6SsXot2ZhFUWIKgUkHUXthzUESiLiZFJTF86kAmjpBvS6H2_9Bm6yBAC6IyR9M1bSTUdtkwBC9LkLKyHnCzkS9LCas-nX6g2AShavHdTs5iEaD_FcV9dl/s200/Picture+037.jpg" alt="" id="BLOGGER_PHOTO_ID_5122517166058181186" border="0" /></a><br /><br />Rockenwagner Bakery is probably most notable for their pretzel bread, and rightfully so. This artisanal loaf is like a huge un-knotted pretzel. The top crust has a very nice chew and a generous sprinkling of salt, that look like small diamonds in the rough. The bottom crust also has that nice chew, but is also very crunchy at the same time. The interior is everything you would want in a top notch pretzel and more. A slightly yeasty fragrance emerges when bitten into or torn apart. That distinctive taste that can only be a pretzel is recognizable from the first bite.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dWPYq6lJRAZqZgu-IFUoaH2Tv4GK3XGRkNhgueUkHel-GcQotmq2EAodbHMcbVrjizfkm8575yJ8c_wLTZ9xVLowucXwjENCH7Ckr8BfVXRnoG9EqmyOPaAwLgrB4VHp6bUabJ9gStmC/s1600-h/Picture+035.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dWPYq6lJRAZqZgu-IFUoaH2Tv4GK3XGRkNhgueUkHel-GcQotmq2EAodbHMcbVrjizfkm8575yJ8c_wLTZ9xVLowucXwjENCH7Ckr8BfVXRnoG9EqmyOPaAwLgrB4VHp6bUabJ9gStmC/s200/Picture+035.jpg" alt="" id="BLOGGER_PHOTO_ID_5122517088748769842" border="0" /></a><br />The Cheese Pretzel does not have that infamous knotted look, but instead appears like a buttermilk bar donut. Topped with a generous amount of cheese, the pretzel marries the best of both flavors. What could be better than a nice, chewy cheesy pretzel?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipuCsYkkqci7ukhb-_dNhaYFbATGnlgf1Yj-8ngFZyXID8shhnmaiAg9B8DNmDqdLH2ekNyU8WXEVLkJegJ2Oc9bQgBpW9jg4RA4i8tme4ukLqMqA7nuruK4JSkGMUCD02FguAklyEcz49/s1600-h/Picture+036.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipuCsYkkqci7ukhb-_dNhaYFbATGnlgf1Yj-8ngFZyXID8shhnmaiAg9B8DNmDqdLH2ekNyU8WXEVLkJegJ2Oc9bQgBpW9jg4RA4i8tme4ukLqMqA7nuruK4JSkGMUCD02FguAklyEcz49/s200/Picture+036.jpg" alt="" id="BLOGGER_PHOTO_ID_5122517015734325794" border="0" /></a><br /><br />Well, for those that like things a little spicy, the Jalapeno Cheese Pretzel is your thing. Adorned with a couple slices of jalapeno, this cheesy concoction does have a surprising little kick to it.<br /><br />If you're a pretzel fan, or like German baked goods, Rockenwagner Bakery would be an excellent choice. They also offer their famous Berliners, a German donut filled with raspberry jam and topped with cinnamon sugar, on Wednesday's, Friday's and Sunday's.<br /><br /><br /><br />Rockenwager Bakery<br />12835 Washington Blvd.<br />Los Angeles, CA 90066<br />(310) 578-8171Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com2tag:blogger.com,1999:blog-3880907753918290191.post-3209911106966949472007-10-02T00:02:00.000-07:002008-12-10T13:14:45.813-08:00Fage Yogurt<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRcyQKZkjXoxow4fMWM562cHZLOZUQH7Qz1Ra4yVG1l-ovMr-kvG7_yfsqNaoH_lELO7FIKtVmKJz9cpxWSPo1YuTg-yWN4W8tnQlszDOOwrsPjCeNuQoMpwhYPkmvBWg_g4UxgrnsH97/s1600-h/Picture+038.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRcyQKZkjXoxow4fMWM562cHZLOZUQH7Qz1Ra4yVG1l-ovMr-kvG7_yfsqNaoH_lELO7FIKtVmKJz9cpxWSPo1YuTg-yWN4W8tnQlszDOOwrsPjCeNuQoMpwhYPkmvBWg_g4UxgrnsH97/s200/Picture+038.jpg" alt="" id="BLOGGER_PHOTO_ID_5116631832502014482" border="0" /></a><br />Many consider <a href="http://www.fageusa.com/">Fage</a> to be the Cadillac of yogurts, and it would be hard to disagree. This Greek yogurt is strained which gives it a much richer and denser texture. The yogurt is so thick you can hold the container upside down over your head without fear of being “slimed” on.<span style=""> </span>It also doesn’t contain any gelatin which gives it such a smooth moutfeel.<span style=""> </span>The thick, dense yogurt quickly envelops your mouth in tangy goodness.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MxzAR3_qi_lYd4ZtpuNXIByq21Tp0SFPNHZ7ksP3SBe7lMScmar3B3Jux2ijyWjOqzW4v6utWhpeCCtqZR7-lW__8Ls4xWvbViCAr2FViefQDzkDJQ1XJmvwru-TPQDt2QGsJ4rZ-C4B/s1600-h/Picture+036.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MxzAR3_qi_lYd4ZtpuNXIByq21Tp0SFPNHZ7ksP3SBe7lMScmar3B3Jux2ijyWjOqzW4v6utWhpeCCtqZR7-lW__8Ls4xWvbViCAr2FViefQDzkDJQ1XJmvwru-TPQDt2QGsJ4rZ-C4B/s200/Picture+036.jpg" alt="" id="BLOGGER_PHOTO_ID_5116631750897635842" border="0" /></a> <p class="MsoNormal"><o:p></o:p>Fage is relatively expensive compared to most brands, about twice the cost.<span style=""> </span>The quality and flavor more than make up for the price difference.<span style=""> </span>Interestingly enough, Fage has about half the carbs of regular yogurt, but more surprisingly it has more protein than your average yogurt.<span style=""> </span>It doesn’t make any sense when you consider that it is strained, and the straining process would expel all of the whey out of the yogurt.<span style=""> </span>All of that liquid that you find floating at the top of a container of yogurt is whey, which is primarily composed of water and protein.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnvfR-OmKhCUwpcMlVMlgDDYUYriLXJI8xlnMUEMBHDPFyRhxEGqJdjJVceMsMHQ9mK3yXOALlao9HQalHpN65wP6Is-b0aIv7IkFoy7GmY0H34QN9NgvCszB8BsGSZF9Qy3BAw93be3a/s1600-h/Picture+037.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnvfR-OmKhCUwpcMlVMlgDDYUYriLXJI8xlnMUEMBHDPFyRhxEGqJdjJVceMsMHQ9mK3yXOALlao9HQalHpN65wP6Is-b0aIv7IkFoy7GmY0H34QN9NgvCszB8BsGSZF9Qy3BAw93be3a/s200/Picture+037.jpg" alt="" id="BLOGGER_PHOTO_ID_5116631686473126386" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>Fage doesn’t come in a wide variety of flavors.<span style=""> </span>Besides the plain, the only other flavors are strawberry, peach and cherry.<span style=""> </span>There is also a dual compartment container of Fage that contains a side of honey.<span style=""> </span>I’d rather get just the plain container of yogurt and add my own honey so you get more bang for your buck.</p> <p class="MsoNormal"><o:p></o:p>Fage is what Pinkberry and all of the other new wave fro yo places aspire to be.</p>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com2tag:blogger.com,1999:blog-3880907753918290191.post-19438557440347117752007-09-27T00:15:00.000-07:002008-12-10T13:14:46.870-08:00Roy's - LASet in a cozy little space, <st1:city><st1:place>Roy</st1:place></st1:city>’s LA seems amiss among the sprawling skyscrapers and bustling busy streets.<span style=""> </span>But step inside and you are suddenly whisked away to a different world, a modern tropical paradise that I immediately associate with <st1:state><st1:place>Hawaii</st1:place></st1:state>.<span style=""> </span>Vibrant colors adorn the wall, with both modern and some traditional decorations sprinkled throughout the restaurant.<span style=""> </span>Stalks of bamboo line the outer edge of the dining room, while three huge Plumeria art pieces line the wall above the open kitchen, like playful warriors standing guard over the cooks. <p class="MsoNormal"><o:p></o:p>The open kitchen is a form of entertainment in itself.<span style=""> </span>While each line cook and sous chef has their own responsibility they also work with precise choreography, producing each dish to come together with perfect timing.<span style=""> </span>Curtis Mar, Executive Chef, is the conductor of the kitchen, making sure each dish goes out on time and more importantly, meeting his discerning standards.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mE-mIaL78zlOOCC8YABdEBWhgmoNr-IlbSHw_jLSTW1KybqThzQ-pv4wvVWSFKn324aZsOMdStrqOlFr9lOUseYky4uJRd8u4qCLNh_zwS5GG6ekFZzkIaOic5k3A0YmXxUzsLD_Qgb3/s1600-h/Edamame.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mE-mIaL78zlOOCC8YABdEBWhgmoNr-IlbSHw_jLSTW1KybqThzQ-pv4wvVWSFKn324aZsOMdStrqOlFr9lOUseYky4uJRd8u4qCLNh_zwS5GG6ekFZzkIaOic5k3A0YmXxUzsLD_Qgb3/s200/Edamame.jpg" alt="" id="BLOGGER_PHOTO_ID_5114780293575545314" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>After being seated and getting settled in, a bowl of edamame was placed upon the table.<span style=""> </span>The edamame were seasoned with Alaea red salt and just a whispery hint of something sweet.<span style=""> </span>While not overly sweet, it did give the soybeans an added dimension.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJi7JTHB1-X_6cumpBMWBMrAl1L-P7qGagXKTjl8YhQS1Hdq7mUCabgv4iORv8DX9lDw4EcadzAeSoXX1tSiVlL_h43lolcPygDNqFAylSWF48q6LJy5ScFOg3P13mrzUh9fMUusjA_Kk/s1600-h/Satay+Skewers.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJi7JTHB1-X_6cumpBMWBMrAl1L-P7qGagXKTjl8YhQS1Hdq7mUCabgv4iORv8DX9lDw4EcadzAeSoXX1tSiVlL_h43lolcPygDNqFAylSWF48q6LJy5ScFOg3P13mrzUh9fMUusjA_Kk/s200/Satay+Skewers.jpg" alt="" id="BLOGGER_PHOTO_ID_5114780233446003154" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Grilled Hawaiian Satay Skewers are a mix of chicken, beef, eggplant and shrimp each with a different seasoning.<span style=""> </span>The Curried Chicken Satay is tender and moist with a nice curry spice; it reminded me of a cross between an Indonesian and Indian dish.<span style=""> </span>The peanut sauce helps to cut through the pungency of the curry.<span style=""> </span>The Mongolian Beef skewer is very tender and flavorful.<span style=""> </span>The concentrated soy glaze enhances the beef flavor.<span style=""> </span>The Miso Eggplant satay is a nicely grilled slice of eggplant with a miso glaze that is both sweet and salty.<span style=""> </span>The eggplant is slightly wilted but still retains a nice meaty texture.<span style=""> </span>The Shrimp skewer contains two meaty shrimp that is paired with a wasabi dipping sauce provides a spicy kick to the sweet shrimp.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2L03RC2M-fR8UQhUt5Zan6pU_nEEl87kLeg0ZluQxPodSX45lDCtdH4v3sBGvHHh_pekJKJjvfi31QHAXnJ71EgzvmRwvR4LtwOnSa5_1bc0k_Xjm8onWjLDDrl7IR6VW97ruLBA__0b/s1600-h/Roasted+Baby+Beet+Salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2L03RC2M-fR8UQhUt5Zan6pU_nEEl87kLeg0ZluQxPodSX45lDCtdH4v3sBGvHHh_pekJKJjvfi31QHAXnJ71EgzvmRwvR4LtwOnSa5_1bc0k_Xjm8onWjLDDrl7IR6VW97ruLBA__0b/s200/Roasted+Baby+Beet+Salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5114780138956722626" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Roasted Baby Beet Salad is of the deconstructed type.<span style=""> </span>Baby Bibb lettuce with a acidic balsamic vinegarette sits on one side of the plate, while roasted red and yellow baby beets provide contrast on the other side.<span style=""> </span>Balsamic vinegar cuts through the richness of the blue cheese ranch dressing.<span style=""> </span>An oozing block of blue cheese finishes the salad off.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFO6ReYfvTz7fY0juCLYZrBKLU-3lG53DNyXNzYrvp256E8SsuL4YNEfqVF_ydGM326-GMkXvDDrzjcywg6ktWGAA3Xt0jhNiALoEcgNvrLZC9gR6sBFL373cewShQgzyfRPq5jummdfO/s1600-h/Lychee+Sorbet.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFO6ReYfvTz7fY0juCLYZrBKLU-3lG53DNyXNzYrvp256E8SsuL4YNEfqVF_ydGM326-GMkXvDDrzjcywg6ktWGAA3Xt0jhNiALoEcgNvrLZC9gR6sBFL373cewShQgzyfRPq5jummdfO/s200/Lychee+Sorbet.jpg" alt="" id="BLOGGER_PHOTO_ID_5114780070237245874" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>A Lychee Sorbet is served as an intermezzo.<span style=""> </span>The sorbet is light but is rather sweet.<span style=""> </span>Although there is a hint of lemon in the sorbet it tastes like a light dessert instead of a palate cleanser.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0igAS7dRVA7IyfAmD-k3IAhp60Iq7YXxxIyJ4EnBmnvtHn01q8gTbHs56wgrEsiq5kRPnT4CDBKv5awQlc-2C-2dwoa2lrVweIvWhVvR_vgdpIuzXWKP653gdZIqA_dbQ_qPzSBBFFhk/s1600-h/BBQ+Sirloin.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0igAS7dRVA7IyfAmD-k3IAhp60Iq7YXxxIyJ4EnBmnvtHn01q8gTbHs56wgrEsiq5kRPnT4CDBKv5awQlc-2C-2dwoa2lrVweIvWhVvR_vgdpIuzXWKP653gdZIqA_dbQ_qPzSBBFFhk/s200/BBQ+Sirloin.jpg" alt="" id="BLOGGER_PHOTO_ID_5114779980042932642" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The “Pulehu” Style Hawaiian Barbecued Sirloin is a very generous serving of sliced sirloin cooked to a perfect medium rare.<span style=""> </span>The steak is glazed in a sake reduction and a green peppercorn sauce.<span style=""> </span>The sweetness of the sake provides a nice contrast to the spiciness of the green peppercorns.<span style=""> </span>The dish is served with a small stack of perfectly fried crunchy onion rings and potatoes au gratin.<span style=""> </span>The onion rings are so crunchy that each bite reverberates inside of your skull like you were at a heavy metal concert.<span style=""> </span>The potatoes au gratin are so rich, creamy and cheesy that a crash cart should be close at hand.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JpZvArkPidczobYAT0sNHWXAh-j1ERq4aoebTreb7Na8FfFe3or5dLQYzk_QScWcr5_m_7ySxss89kDye2x1TdSs6qQ9j485m3m74MOCtakHdGhC7Gy93lIOzNu8EoU5saVBUdllAwF5/s1600-h/Choc+Souffle.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JpZvArkPidczobYAT0sNHWXAh-j1ERq4aoebTreb7Na8FfFe3or5dLQYzk_QScWcr5_m_7ySxss89kDye2x1TdSs6qQ9j485m3m74MOCtakHdGhC7Gy93lIOzNu8EoU5saVBUdllAwF5/s200/Choc+Souffle.jpg" alt="" id="BLOGGER_PHOTO_ID_5114779907028488594" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The signature <st1:city><st1:place>Roy</st1:place></st1:city>’s Hot Melting Chocolate Souffle is a rich dark chocolate flourless chocolate cake with a molten hot center.<span style=""> </span>Breaking into the soufflé releases the sweet thick magma of dark chocolate within.<span style=""> </span>The luscious soufflé is served a la mode with a scoop of vanilla ice cream that provides a nice temperature contrast as well as a raspberry coulis which helps to cut through the richness of the chocolate.</p> <p class="MsoNormal"><o:p></o:p>Although <st1:city><st1:place>Roy</st1:place></st1:city> describes his food as being Asian Fusion to make it more appealing to the masses, this is really Hawaii Regional Cuisine at its finest.</p><br /><br />Roy's<br />800 S. Figueroa Street<br />Los Angeles, CA 90017<br />(213) 488-4994Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com4tag:blogger.com,1999:blog-3880907753918290191.post-29354338130310795572007-09-23T19:50:00.000-07:002008-12-10T13:14:47.382-08:00Porto's Bakery<a href="http://www.portosbakery.com/home.htm">Porto’s Bakery</a> has been a part of the <st1:city><st1:place>Glendale</st1:place></st1:city> community for as long as I can remember.<span style=""> </span>Over the years they have expanded into what is now a huge space that encompasses two dining areas along with limited outdoor seating.<span style=""> </span>When you step into <st1:place>Porto</st1:place>’s you are greeted by organized chaos.<span style=""> </span>Empty tables are hard to find and are at a premium on the weekends.<span style=""> </span>As you walk towards the bakery section, there is a long line that snakes through a roped off section.<span style=""> </span>They have recently done away with their “take a number” system, which I think is a mistake as it is much easier for people to cut in line now, and that could really result in a mob scene.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-iAcr0CuSC_qZw6rUpPkmFwUrvvyd31n0WPfGaiuwt0OTlV8FdjGOC4yCxfSVMfrRx-6_hO6F_JRLarwC5xU2stLiO1kKdw1jRxncfkWUAtP7oBhPXYTDiLBArd5CQ2lIOca59tYA4-V/s1600-h/Cheese+Roll.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-iAcr0CuSC_qZw6rUpPkmFwUrvvyd31n0WPfGaiuwt0OTlV8FdjGOC4yCxfSVMfrRx-6_hO6F_JRLarwC5xU2stLiO1kKdw1jRxncfkWUAtP7oBhPXYTDiLBArd5CQ2lIOca59tYA4-V/s200/Cheese+Roll.jpg" alt="" id="BLOGGER_PHOTO_ID_5113598692237840770" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1qBzljuWPJHfhllNk03qMqZpDuq0lyDBGtSgSG_GQdI7NHj_sqYED27xbi4u3rJlBEyVQTH88iGml0gTVaR6dOI70RFnN9EtMz57QQjhehzKvkFqY3dMK95iiMgWk-JoGDPjHQWW3NL6/s1600-h/Cheese+Roll+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1qBzljuWPJHfhllNk03qMqZpDuq0lyDBGtSgSG_GQdI7NHj_sqYED27xbi4u3rJlBEyVQTH88iGml0gTVaR6dOI70RFnN9EtMz57QQjhehzKvkFqY3dMK95iiMgWk-JoGDPjHQWW3NL6/s200/Cheese+Roll+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5113598443129737586" border="0" /></a> <p class="MsoNormal"><o:p></o:p>The Cheese Roll is everyone’s favorite.<span style=""> </span>In fact, they are so popular that they were sold out of the regular size Cheese Roll’s on my visit.<span style=""> </span>I had to settle for the “party size”, which is quite a steal when $10 gets you 25 of these delectable pastries.<span style=""> </span>These croissant-like pastries are topped with large nuggets of sugar to give it some sweetness.<span style=""> </span>Inside of its honeycomb structure of butter and flour is a thick stream of cream cheese.<span style=""> </span>The super flaky pastry is like biting into a nice buttery sponge.<span style=""> </span>And the interplay of the sugary top mixed in with the tanginess of the cream cheese will surely make your eyes roll to the back of your head.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJB-FOgOYU9EQfVZZchL8s0jrtnDjsLURAanZDOiqAsf9NKuvyMcXSfwsGAjmnhQ7LTpS00h6IeuWTx_snr0m0ZdUccuRUkt8VR6Yzv8g7hPbFPhiLQKjtldGHx_QPamo7Slhda6y_MUvD/s1600-h/Choc+Croissant+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJB-FOgOYU9EQfVZZchL8s0jrtnDjsLURAanZDOiqAsf9NKuvyMcXSfwsGAjmnhQ7LTpS00h6IeuWTx_snr0m0ZdUccuRUkt8VR6Yzv8g7hPbFPhiLQKjtldGHx_QPamo7Slhda6y_MUvD/s200/Choc+Croissant+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5113598267036078434" border="0" /></a></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5WZi7Tig2whebd0XHEV44q0xcwo8IcMtbFpxs8_BmXew7LCiAGjClLKomEOkbgcz2eiPJvF37Wk-Y6hDUSBgpwula7lJi5qnGjMJVscnDEcZD8yeI8jdBUkq9Wrdu0GtGGOSqRNXjas1/s1600-h/Choc+Croissant+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5WZi7Tig2whebd0XHEV44q0xcwo8IcMtbFpxs8_BmXew7LCiAGjClLKomEOkbgcz2eiPJvF37Wk-Y6hDUSBgpwula7lJi5qnGjMJVscnDEcZD8yeI8jdBUkq9Wrdu0GtGGOSqRNXjas1/s200/Choc+Croissant+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5113598069467582802" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Chocolate Croissant is a gigantic pastry of rich buttery goodness that is dipped in sweet chocolate on both ends.<span style=""> </span>The croissant is finished with an egg wash before being baked to give it a nice golden brown hue.<span style=""> </span>Beneath its crunchy exterior lies a light and airy interior that is as soft as a baby’s bottom.<span style=""> </span>Like fingers in a gold mine, two veins of chocolate run the length of the croissant.</p> <p class="MsoNormal"><o:p></o:p><st1:place>Porto</st1:place>’s has much more than pastries and desserts to offer.<span style=""> </span>They also have a wide selection of sandwiches to choose from.<span style=""> </span>The ever popular potato balls are also a winner.<span style=""> </span>If you have never visited <st1:place>Porto</st1:place>’s you are missing out on a great culinary adventure.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p></o:p><st1:place>Porto</st1:place>’s Bakery<br /><st1:address><st1:street>315 N. Brand Blvd.</st1:street><br /><st1:city>Glendale</st1:city>, <st1:state>CA</st1:state> <st1:postalcode>91203</st1:postalcode></st1:address><br />(818) 956-5996</p>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com4tag:blogger.com,1999:blog-3880907753918290191.post-61898364730688487922007-09-19T01:16:00.000-07:002008-12-10T13:14:48.212-08:00Lucille's Smokehouse BBQOkay, don’t shoot me.<span style=""> </span>But I happen to like this place.<span style=""> </span>Yes, I know it’s a chain, and along with that go the ever popular huge chain portions and prices.<span style=""> </span>An offshoot of the <st1:city><st1:place>Hof</st1:place></st1:city>’s brand, Lucille’s does BBQ, which I think they do rather well.<span style=""> </span>I have noticed a slight drop in quality over the years, but they are still among the top of my list of BBQ joints.<span style=""> </span>Decorated in a somewhat Southern motif, Lucille’s offers live Blues music on the weekends.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXYUwkXO0YEejmE7c-jlvchLVdfvUICraJStph7O8WsEeyPq0ixUwMaeKpwQzvKlQuPgZaiHCWBD9X_QI6ljcdHSSfENze5B4yBshcvCf_PO6kf05-qmHxQCg3swVrPDABRXcu5cBdGQj/s1600-h/Biscuit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXYUwkXO0YEejmE7c-jlvchLVdfvUICraJStph7O8WsEeyPq0ixUwMaeKpwQzvKlQuPgZaiHCWBD9X_QI6ljcdHSSfENze5B4yBshcvCf_PO6kf05-qmHxQCg3swVrPDABRXcu5cBdGQj/s200/Biscuit.jpg" alt="" id="BLOGGER_PHOTO_ID_5111826616189698690" border="0" /></a> <p class="MsoNormal"><o:p></o:p>Upon being seated, you are brought a basket of warm biscuits and apple butter.<span style=""> </span>The biscuit is the size of a large rock, and has the heft of one as well.<span style=""> </span>The biscuit is buttery and is more crumbly then it is flaky.<span style=""> </span>Add the whipped apple butter, which has just a hint of sweetness, and this is a great way to begin any meal.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLohOYxbb-Yj7pg3l9EHJ4Azopx16EBPMopqyzkuboTql1MGmL8gbsNjQ3M3Rnm8_UeCwNOSoNi6Gn9TfibJAXnvBbbII3QpGCL5llCpwCvUGwoltsf9MN5YPCGlb3F3UDEZ-vEjHgQuw8/s1600-h/Rib+Tips.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLohOYxbb-Yj7pg3l9EHJ4Azopx16EBPMopqyzkuboTql1MGmL8gbsNjQ3M3Rnm8_UeCwNOSoNi6Gn9TfibJAXnvBbbII3QpGCL5llCpwCvUGwoltsf9MN5YPCGlb3F3UDEZ-vEjHgQuw8/s200/Rib+Tips.jpg" alt="" id="BLOGGER_PHOTO_ID_5111826556060156530" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Rib Tips are a generous portion of St. Louis Ribs.<span style=""> </span>The ribs are marinated in their original BBQ sauce, which is a thick ketchup based sauce that is relatively sweet, then hickory smoked until tender.<span style=""> </span>The ribs are then finished off on the grill to add a little char for another dimension of flavor.<span style=""> </span>A nice pink smoke ring can be discerned on the ribs, which are very moist and tender.<span style=""> </span>On their own, they are very good, but add some of the Hot & Spicy BBQ sauce for some added kick and this will certainly wake up your taste buds.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3uxccNegYajnFSm2295LCzBc2KQ1S0vbMgAbppCRfadvyJ5U2a6qIUBeQTS34vlHx9iJh2WmHWacEBimCVCQYBDjoCYoe06q8J-YuQ3Rsptc0YylXptzsyNe68XolHJJlu2VF3c89-Wh/s1600-h/Tri+Tip.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3uxccNegYajnFSm2295LCzBc2KQ1S0vbMgAbppCRfadvyJ5U2a6qIUBeQTS34vlHx9iJh2WmHWacEBimCVCQYBDjoCYoe06q8J-YuQ3Rsptc0YylXptzsyNe68XolHJJlu2VF3c89-Wh/s200/Tri+Tip.jpg" alt="" id="BLOGGER_PHOTO_ID_5111826478750745186" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Tri Tip Platter comes sliced and fanned out on the plate.<span style=""> </span>As with the Rib Tips, the Tri Tip is slowly smoked over hickory.<span style=""> </span>The Tri Tip is very lean, but has a little bit of a fat cap to give it some added moisture and flavor.<span style=""> </span>The beef flavor sings in your mouth and is so tender hardly any chewing is needed.<span style=""> </span>The corn on the cob is grilled and that added smoky flavor gets imparted into the corn.<span style=""> </span>The corn is not overcooked and each niblet bursts with juice with each passing bite.<span style=""> </span>The Macaroni and Cheese is drenched in a rich and thick cheese sauce.<span style=""> </span>The elbow macaroni is tender but not overcooked.<span style=""> </span>There is enough of a chew for any al dente pasta lover.</p> <p class="MsoNormal"><o:p></o:p>Although Lucille’s gets a lot of bad remarks, their food is consistent.<span style=""> </span>The prices are steep for a BBQ place, but the end product will certainly satiate the inner caveman in anyone.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><br /></p><p class="MsoNormal">Lucille’s Smokehouse BBQ<br />1639 E, Imperial Highway<br /><st1:place><st1:city>Brea</st1:city>, <st1:state>CA</st1:state> <st1:postalcode>92821</st1:postalcode></st1:place><br />(714) 990-4944 </p>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com5tag:blogger.com,1999:blog-3880907753918290191.post-12556276511512813152007-09-17T23:38:00.000-07:002008-12-10T13:14:48.704-08:00Nick's Taste of TexasSet in a spacious warehouse with exposed brick walls and all things <st1:state><st1:place>Texas</st1:place></st1:state>, Nick’s Taste of Texas is a favorite among locals. Looking at the menu, it’s hard to decipher which direction this restaurant is going.<span style=""> </span>The overwhelming majority of the items are Mexican in nature, with Caldo (soup), Menudo, Fajitas, Tamales and Enchiladas adorning the menu, but peculiar items such as Chicken Fried Steak, Poorboys, Chili and BBQ can also be found.<span style=""> </span>Nick’s prides themselves in being a “Tex/Mex” restaurant, and in that they succeed with the diversity of selections. <p class="MsoNormal"><o:p></o:p>Nick’s is like an indoor picnic.<span style=""> </span>After placing your order, you take a seat at one of the many picnic tables lined with butcher paper that are set up family style.<span style=""> </span>When your order is ready, your number is called and your food is delivered to you.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMey24Jll-wxAzUs3mxgOduD0xo8yagYMHcTbWyoNXxZc0NtvfGJgI7_iAXEwBCC9NW20zviOI38Ox1Ij-G7HG_Caw4OxET7TpxIz7BfP8Z-hV6aCGdwg90JC4bl8uXOnlRpgD-HeEy7Jx/s1600-h/Brisket.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMey24Jll-wxAzUs3mxgOduD0xo8yagYMHcTbWyoNXxZc0NtvfGJgI7_iAXEwBCC9NW20zviOI38Ox1Ij-G7HG_Caw4OxET7TpxIz7BfP8Z-hV6aCGdwg90JC4bl8uXOnlRpgD-HeEy7Jx/s200/Brisket.jpg" alt="" id="BLOGGER_PHOTO_ID_5111430468254406514" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Brisket plate is a generous portion of sliced brisket that is topped with a slightly sweet and tangy BBQ sauce.<span style=""> </span>The brisket is very tender and flavorful, but a smoke ring is absent and there isn’t that smoky taste one would expect.<span style=""> </span>The brisket plate is served with a small salad of iceberg lettuce and red cabbage.<span style=""> </span>A small bowl of pinto beans also comes as a side.<span style=""> </span>The beans have a slight hint of cumin, which gives them an added spice dimension.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26oDON9MH53yh69u3ELmUrtzpqsVx9_5lb_gGXC9KYF8GjhnEBC50PnNP72mvejrVp5YQg9BI2y2zG1EvAOHb0TdPxkOMuCnULtJ5wcna_lnMXuyPr8YqAYhdOeV7WPOd4gs_kkW0BYIJ/s1600-h/Beef+Ribs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26oDON9MH53yh69u3ELmUrtzpqsVx9_5lb_gGXC9KYF8GjhnEBC50PnNP72mvejrVp5YQg9BI2y2zG1EvAOHb0TdPxkOMuCnULtJ5wcna_lnMXuyPr8YqAYhdOeV7WPOd4gs_kkW0BYIJ/s200/Beef+Ribs.jpg" alt="" id="BLOGGER_PHOTO_ID_5111430408124864354" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The Beef Ribs come three to an order, and are fairly big in size.<span style=""> </span>The ribs are grilled, not barbecued.<span style=""> </span>The grilling makes the meat a little tough and oily.<span style=""> </span>With the amount of grease that the grilling renders, it’s hard to really discern how much flavor the ribs actually have.<span style=""> </span>As with the brisket, the same BBQ sauce is served with the beef ribs.<span style=""> </span>A small side salad and a bowl of beans are also served with the dish.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjK_QPfVUrZ7pSIHN2PwUqCtZv62GLQgkdjzECDiTne3c1DiMxF5sykhv7wj56EigCd8pEpbJLESq3-qHozeHVIm73cH7EiQk1mWrDay0FbrQ6C03av3vRTbKXfV8AnQr_06BexWvaEFoC/s1600-h/Tortillas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjK_QPfVUrZ7pSIHN2PwUqCtZv62GLQgkdjzECDiTne3c1DiMxF5sykhv7wj56EigCd8pEpbJLESq3-qHozeHVIm73cH7EiQk1mWrDay0FbrQ6C03av3vRTbKXfV8AnQr_06BexWvaEFoC/s200/Tortillas.jpg" alt="" id="BLOGGER_PHOTO_ID_5111430330815453010" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>The meals are served with flour tortillas, which are the thickest I have ever seen in my life. They almost seem like flour pita bread. The tortillas are freshly made, pillowy soft and a little chewy. The tortillas are perfect for making your own tacos, depending on what you order, or for sopping up any leftover BBQ sauce.<br /></p><p class="MsoNormal">Prices are very reasonable and portions are fairly large.<span style=""> </span>Although the beef ribs were not successful, I would like to explore more of the menu.</p> <p class="MsoNormal"><o:p></o:p>The hours at Nick’s Taste of Texas are also somewhat of a deterrent. They close at <st1:time minute="0" hour="20">8 PM</st1:time> during the week, and <st1:time minute="0" hour="21">9 PM</st1:time> on Friday’s and Saturday’s. Perhaps there is an underground Hoe Down after hours???</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p></o:p>Nick’s Taste of Texas<br /><st1:street><st1:address>545 N. Citrus Avenue</st1:address></st1:street><br /><st1:place><st1:city>Covina</st1:city>, <st1:state>CA</st1:state> <st1:postalcode>91723</st1:postalcode></st1:place><br />(626) 331-2824</p>Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com2tag:blogger.com,1999:blog-3880907753918290191.post-52550614031246406862007-09-12T12:58:00.000-07:002007-09-12T21:15:34.912-07:00Bollini's Pizzeria NapolitanaThis is the Build-A-Bear of pizzas.<br /><br />First, you choose your size, either small or large.<br /><br />Next you choose your sauce, of which there are six. Next you choose your type of cheese(s), of which there are seven. Finally, you choose your toppings, of which there are many meat and veggie options. Since this is Neapolitan pizza, which is very thin, almost cracker thin, it is recommended that you not have more than three toppings on your pizza because the crust may become soggy.<br /><br />The pizzas are cooked in a wood fired oven, which is a sight to see as soon as you step inside. A fiery red glow shines brightly and temperatures reach in excess of 800 degrees. The pizza has a nice char to it and a smoky flavor is also imparted into the pizza. Toppings are rather scant, as the star of the show is the crust itself. The toppings are meant to heighten the flavor of the crust, not to be the main attraction.<br /><br />The thing that surprised me the most, despite the fact that the pizza is so thin it is not very crunchy, but has a nice chew to it. You can't hold a piece up without it flopping over, so folding is almost a must. The very center of the pizza seemed to be a bit soggy, but the very outer crust was crispy and crunchy.<br /><br />If you are expecting a Chicago deep dish type of pizza, this place is not for you. If you are expecting the run of the mill pizza from the likes of Pizza Hut, Round Table or the like, this pizza may also not be for you. But if you are looking for a hand crafted pizza, this place IS for you.<br /><br />Sorry for not including any pics in this post, but I forgot my camera.<br /><br /><br />Bollini's Pizzeria Napolitana<br />2315 S. Garfield Ave.<br />Monterey Park, CA 91754<br />(323) 722-7600Vegasbuffhttp://www.blogger.com/profile/11170323887683862502noreply@blogger.com4