Let's Roll the Dice and Eat

Gary Danko

2010-05-16T21:40:00.000-07:00

Gary Danko is almost as synonymous to San Francisco, as Alice Waters is to the Berkley area.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

I highly recommend Gary Danko for any food lover, and will be back again in the future.

Extraordinary Desserts

2008-07-20T18:09:00.000-07:00

I 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.

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.

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.

Superb craftsmanship can be seen in every dessert. Tropical flowers and gold leaf don most of the desserts as well.

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.

Extraordinary Desserts
2929 5th Street
San Diego, CA 92103
(619) 294-2132

Rutt's Cafe

2008-04-25T21:34:00.000-07:00

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.

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.

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.

Rutt's Cafe
1420 S. Azusa Avenue
West Covina, CA 91791
(626) 917-3200

Pizza Napoli

2008-04-19T17:18:00.000-07:00

Pizza 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.

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.

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.

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.

Pizza Napoli
8730 S. Sepulveda Blvd.
Los Angeles, CA 90405
(310) 670-6279

Joey's Smokin' BBQ

2008-03-04T20:45:00.000-08:00

Seems 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.

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.

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.

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.

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.

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.

Joey's Smokin' BBQ
4201 Grand Avenue
Chino, CA 91710
(909) 902-5639

Roscoe's Famous Deli

2008-02-16T23:35:00.001-08:00

As you step inside, you feel like you’ve just walked into a roadside diner, only a little more upscale and a lot cleaner. Motorcycles, road signs and other automotive paraphernalia adorn the room.

Chino Hills is the latest outpost of this chain, with the flagship located in Fullerton. For a deli, however, the menu is rather limited as far as the selection of sandwiches go. If you are a meat lover though, this is the place for you. All of their sandwiches come with 9 ounces of meat and a choice of one side.

The Italian Beef Sandwich, come with layers of thin, juicy slices of seasoned beef topped with Mozzarella cheese and pickled peppers and carrots. The menu says it comes on a French Roll, but it’s more like an Amoroso Roll. A side of au jus comes with the sandwich for your dunking pleasure.

The Curly Fries are the same ones you’d find in any other restaurant. Although these are some of my favorite types of fries, this version would have been much better if they were hotter and crisper. Nothing seems to ruin fries more than having them lukewarm and soggy.

While Roscoe’s is a more than decent choice, it doesn’t compare to the better deli’s in the Southern California area.

Roscoe’s Famous Deli
14700 Pipeline Avenue
Chino Hills, CA 91709
(909) 597-3304

Thai Original BBQ

2008-01-20T21:17:00.000-08:00

I’ve never been to Thailand, so I wouldn’t know what authentic Thai food is like, but it seems like most Thai restaurants are rather “Americanized”. 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.

The Tom Yum Kai, is the quintessential hot and sour soup. Both spicy from chili and sour from lime juice, this soup is laden with tender cuts of chicken, straw mushrooms, carrots and cilantro. The heat and pungency will clear your sinuses in a heartbeat.

The Beef & Broccoli seems out of place in a Thai restaurant since most people expect this dish to be in a Chinese restaurant. The beef is tender and flavorful, the broccoli crunchy and the oyster sauce gives it a delicate sweetness. 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.

The Thai BBQ Chicken is a half chicken that is moist on the inside and a delicate yet crunchy skin on the outside. The charred skin adds a smoky nuance to the chicken. The dish is served with a sweet and spicy sauce that adds another dimension of flavor. Served with some rice and this dish is a winner.

Certainly not up to par with Thai Nakorn, but Thai Original BBQ certainly fits the bill when you have a craving for Thai food. And it isn’t too bad for a chain.

Original Thai BBQ
2911 Chino Avenue
Chino, CA 91709
(909) 590-1009

Badbobs BBQ

2008-01-12T14:35:00.000-08:00

Badbobs BBQ is a fairly new restaurant in the area. It is a franchise of Bobby Grooms, who has had some impressive showings at the BBQ Championship in Memphis in May, and other state competitions. Their specialty is whole hog, but they also make some very good pork shoulder and brisket. This is Memphis style BBQ. It is dry rubbed and smoked. You then have the option of having it sauced when you order, or you can always add your own.

The Beef Brisket is fall apart tender, and is very juicy. Although it does have a somewhat smoky taste, there is no hint of a smoke ring. I have a feeling that the meat is smoked then “rests” in its own juices until ready to serve. That serves two purposes: It keeps the brisket very moist, almost to the point where it almost “too juicy”; and it helps to add some extra added flavor. The brisket is so tender that it almost melts in your mouth. The BBQ sauce is not overly sweet and has a little tang to it. It could use some more heat for my taste, but is one of the better sauces I’ve had.

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.

Badbobs BBQ
3210 Chino Avenue, Suite A
Chino, CA 91709
(909) 591-8470

Chicken Box

2008-01-06T18:01:00.000-08:00

The Chicken Box has been around for as long as I can remember. I have passed it on numerous occasions without even giving it a second glance. Recently, I started paying closer attention to the sign, and lo and behold, I see that they serve broasted chicken. What is broasted chicken and what makes it so special? It’s a method that sort of like deep frying in a pressure cooker. That results in a method that uses less fat to fry chicken with comparable results.

The end product at the Chicken Box gives a nice, crunchy exterior and a very moist and juicy interior. 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. The chicken is not greasy in the slightest bit.

The broasted potatoes are cooked in the same fashion, although the end result is sadly not the same as the chicken. The potatoes are rather limp in comparison and really lack any seasoning.

There are a couple of caveats about the Chicken Box. 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. They also cook the chicken once you order it, so be prepared to wait at least 25 minutes unless you call in your order. They are also closed on Wednesdays.

Chicken Box
330 E. Whittier Blvd.
La Habra, CA 90631
(714) 525-1345

Porky's BBQ

2007-12-30T20:43:00.000-08:00

BBQ seems to be something that everyone can associate with. There are various types of BBQ, something to fit everyone's tastes. Porky's 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.

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.

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.

They even have Golden Bird Fried Chicken, and chicken and waffles for adventurous types.

Porky's truly is one of the best BBQ places in town.

Porky's BBQ
801 E. Manchester Blvd.
Inglewood, CA 90301
(310) 671-2900

Portillo's

2007-12-13T20:08:00.000-08:00

Chicagoan'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.

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.

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.

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.

I would certainly give Portillo's another try, but would tone it done and have it "California style".

Portillo's
8390 La Palma Ave.
Buena Park, CA 90620
(714) 220-6400

Brodard Restaurant

2007-11-29T19:25:00.000-08:00

Brodard Restaurant is neatly hidden away behind a shopping center. 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.

Brodard’s is known for their spring rolls, particularly the pork ones. Although they do serve other types of Vietnamese dishes, the spring rolls are what keep people coming back.

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. The eggrolls come steaming hot, clearly right out of the fryer. When bitten into, a nice resounding CRUNCH can be heard and felt. The balance of ingredients work well together. 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. The eggrolls are served with pickled daikon and carrots in addition to the chile lime fish sauce. The sauce is not overly hot, but it helps to cut through the richness of the oil.

The Nem & Chao, Hai Cuon Moi Loai, or Mixed Spring Rolls, come two to an order. This is split between the infamous shrimp and pork spring rolls. These are not made with distinguishable pork or shrimp, but instead is a paste with a slightly sweet taste. The first thing you notice about the spring rolls are their size. These are, by far, the biggest spring rolls that I have ever seen. 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. 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.

The Bun Bo Xao is a meal in a bowl. It contains sliced beef over vermicelli noodles with crushed peanuts, shallots and greens. The dish is very refreshing and is almost like a noodle salad. The dish is served with a chile lime sauce that gives an acidic punch to the dish but not much heat. 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.

Brodard’s is definitely a destination restaurant for their spring rolls. Although the other dishes are okay, it’s the spring rolls that keep people coming back for more.

Brodard Restaurant
9892 Westminster Avenue, Suite R
Garden Grove, CA 92844
(714) 530-1744

Joey's BBQ

2007-11-25T16:09:00.000-08:00

Joey’s BBQ is a neighborhood joint that has three locations in the Inland Empire. Many people swear that this is the best BBQ around, and while although good, I’m not sure that I agree with that statement.

Joey’s is set in an old house that has an Old West feeling and styling. 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. You can also choose to sit outside and eat if you choose.

The Meatloaf comes wrapped in bacon. How can one resist not ordering this? The portion is rather generous and comes with a light BBQ sauce glaze. The meatloaf is just what you’d expect, nice and meaty inside that is nice and juicy. The bacon fat rendered in the cooking process gives the meatloaf even that much more flavor. The meatloaf comes with two sides; the corn on the cob is your standard fare. Nice and sweet, the corn is just perfect with some butter, salt and pepper. The Homemade Potato Chips were a bit on the wilted side. I think the chips were cooked in oil that wasn’t up to temperature as most of them were on the greasy side.

The Beef Ribs are nice, thick and meaty. Although Joey’s is a BBQ place, the ribs had a distinctive grilled flavor. There was a giant smoker outside, so perhaps they are smoked first and then finished on the grill. 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. The Baked Sweet Potato comes topped with butter and marshmallow crème. 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.

Joey’s is a good neighborhood place. Without that many BBQ places to choose from this is a good choice with good value and friendly service.

Joey’s BBQ
3689 Riverside Drive
Chino, CA 91710
(909) 628-1231

Starbucks Secrets?

2007-11-14T22:08:00.000-08:00

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.

SECRETS OF STARBUCKS!

Contents:
1. Drinks to try that are not on the menu
2. Drinks for those on a budget
3. Refills Anyone?
4. Eating there...
5. A special ESPRESSO experience that's really unique
6. Legendary Service and what that means in the real world
7. Things to look out for that make your Starbucks life easier

1. DRINKS NOT ON THE MENU, BUT CAN BE ORDERED:

* Penguin/Zebra/Tuxedo: This is a mocha (with caffeine) or hot chocolate (no caffeine) that is half white chocolate and half regular chocolate. It's tastier than the regular hot chocolate and less sweet than a white mocha.

* Hot Chocolate with a shot of vanilla: Once you try it this way, you'll never drink regular hot chocolates again.

* Strawberry Lemonades: A lemonade concentrate is mixed with a strawberry puree. Can be blended!

* 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.

* 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.

* Red Eye: Regular coffee with an add shot.

2. DRINKS ON A BUDGET (Don't be fooled by the word "kids).

* Kid's Hot Chocolate: It's a regular hot chocolate that's put into a short cup. It's only $1.

* Kid's Milk: Just as it sounds like. Milk for $1.

* Kid's Cider: Want to warm up without caffeine? It's yours for $1.

3. Refills, anyone?

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:

* Regular Drip Coffee
* Regular Ice Teas (including black, green, and passion)

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.

4. EATING THERE

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.

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.

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.

* Ask the supervisor to make you a batch of coffee that is in a FRENCH PRESS. Yes, they have these.

* Ask for a stronger coffee that has real flavors like the Sumatra.

* 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).

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.

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.

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.

* 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.

* They will offer a suggestion or make you another drink in the same price range.

* 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.

* Every time your drink is handed to you over the bar, the barista is supposed to look up and acknowledge your existence.

Obviously, this legendary service varies at different places. For instances, I find beach Starbucks more accommodating than the business Starbucks.

7. MAKE YOUR STARBUCKS LIFE EASIER

* 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).

Jolly Jug

2007-11-11T18:05:00.000-08:00

The 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.

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.

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.

The Jolly Jug serves good food at a reasonable price, but more than anything is a bit of nostalgia.

Jolly Jug
4264 Peck Road
El Monte, CA 91732
(626) 444-8425

Break Of Dawn

2007-11-03T09:36:00.000-07:00

Break of Dawn was the setting for a get together for the OC Food Blogs group. This restaurant has garnered much attention among the foodie world. 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.

The space is rather quaint, but is set up to appear very open and minimally decorated with splashes of Asian touches throughout the restaurant. Above the kitchen, Chef Nguyen proudly displays his kitchen whites from his Ritz Carlton days. Articles about the restaurant also find their way around the walls. 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.

The Crème Brulee French Toast sounds like a winner on paper. What’s not to like when you combine French Toast and Crème Brulee. Four large slices of raisin brioche are dipped in an egg wash and then set in barely set crème brulee. Sugar is then sprinkled onto the very coconutty crème brulee then torched to give it that familiar crackle. The French Toast is then liberally dusted with powdered sugar, like Al Pacino in that infamous scene in Scarface. There were a couple of problems with this dish unfortunately. The French Toast was pre-cooked and was stone cold. The second problem was that the flavor of coconut totally overwhelmed the taste of the dish. It was hard to taste anything but coconut.

The Corned Beef dish was a slight take on the old standard Corned Beef and Cabbage. Thin slices of briny corned beef sit atop a sweet potato hash that is also mixed with potatoes. All this sits in a glistening pool of mustard sauce. To fit in with the breakfast theme of Break of Dawn, two poached eggs are served with the dish. When cut into, their bright yellow liquid gold comes rushing out like an oil gusher. An astringent topping of braised cabbage finishes the dish. All of the elements worked well together, however, I thought the acidity of the cabbage was a distraction from the rest of the dish.

Perhaps we caught Break of Dawn on a bad day, or they weren’t ready for a party of 17 people. With Chef Nguyen’s credentials, a second chance is definitely in the cards.

Here’s Chubbypanda’s review.

Break of Dawn
24351 Avenida De La Carlota #N-6
Laguna Hills, CA 92653
(949) 587-9418

Anita's New Mexico Style Mexican Food

2007-10-29T22:46:00.000-07:00

As a member of OC Food Blogs, a review has been posted on that site.

To read the review and view pictures, please click here.

Java Spice

2007-10-23T23:23:00.000-07:00

With the recent closure of two Indonesian restaurants, Java Spice seems to be one of the few remaining restaurants specializing in Indonesian cuisine. Once owned by professional poker player John Juanda and his family, Java Spice has come under new ownership in recent times.

The restaurant is small, but tidy. The walls and interior space are sparsely decorated with Indonesian adornments. With the relatively small Indonesian community in Southern California, everything Indonesian seems like the TV show bar Cheers, where you can’t help but run into someone you know.

The Es Durian is sort of like a shake. 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. Durian, known as the king of fruits, is definitely an acquired taste and smell. For the uninitiated, durian sort of smells like athletes foot with an underlying sweet funkiness.

The Ikan Goreng Tilapia Tuaco is a very large tilapia which is deep fried. 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. The flesh is firm, yet moist and the sauce gives the rather tasteless fish a life of its own.

The Beef Rendang is slow braised beef in a curry sauce. 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. The sweetness and richness of coconut milk bursts with each bite of the very tender cubes of beef.

The Ayam Kalasan is twice cooked chicken. The chicken is first cooked in coconut milk, then deep fried. The coconut milk imparts a subtle sweetness to the chicken. The finished chicken is then deep fried to give the bird a deep golden brown hue and to also make the skin crispy. Although the coconut milk should keep the chicken moist, there were part of the chicken that were overly dry.

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.

Java Spice
1743 Fullerton Road
Rowland Heights, CA 91748
(626) 810-1366

Rockenwagner Bakery

2007-10-17T20:23:00.000-07:00

Since 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.

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.

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?

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.

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.

Rockenwager Bakery
12835 Washington Blvd.
Los Angeles, CA 90066
(310) 578-8171

Fage Yogurt

2007-10-02T00:02:00.000-07:00

Many consider Fage 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. It also doesn’t contain any gelatin which gives it such a smooth moutfeel. The thick, dense yogurt quickly envelops your mouth in tangy goodness.

Fage is relatively expensive compared to most brands, about twice the cost. The quality and flavor more than make up for the price difference. Interestingly enough, Fage has about half the carbs of regular yogurt, but more surprisingly it has more protein than your average yogurt. 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. 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.

Fage doesn’t come in a wide variety of flavors. Besides the plain, the only other flavors are strawberry, peach and cherry. There is also a dual compartment container of Fage that contains a side of honey. I’d rather get just the plain container of yogurt and add my own honey so you get more bang for your buck.

Fage is what Pinkberry and all of the other new wave fro yo places aspire to be.

Roy's - LA

2007-09-27T00:15:00.000-07:00

Set in a cozy little space, Roy’s LA seems amiss among the sprawling skyscrapers and bustling busy streets. But step inside and you are suddenly whisked away to a different world, a modern tropical paradise that I immediately associate with Hawaii. Vibrant colors adorn the wall, with both modern and some traditional decorations sprinkled throughout the restaurant. 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.

The open kitchen is a form of entertainment in itself. 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. 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.

After being seated and getting settled in, a bowl of edamame was placed upon the table. The edamame were seasoned with Alaea red salt and just a whispery hint of something sweet. While not overly sweet, it did give the soybeans an added dimension.

The Grilled Hawaiian Satay Skewers are a mix of chicken, beef, eggplant and shrimp each with a different seasoning. 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. The peanut sauce helps to cut through the pungency of the curry. The Mongolian Beef skewer is very tender and flavorful. The concentrated soy glaze enhances the beef flavor. The Miso Eggplant satay is a nicely grilled slice of eggplant with a miso glaze that is both sweet and salty. The eggplant is slightly wilted but still retains a nice meaty texture. The Shrimp skewer contains two meaty shrimp that is paired with a wasabi dipping sauce provides a spicy kick to the sweet shrimp.

The Roasted Baby Beet Salad is of the deconstructed type. 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. Balsamic vinegar cuts through the richness of the blue cheese ranch dressing. An oozing block of blue cheese finishes the salad off.

A Lychee Sorbet is served as an intermezzo. The sorbet is light but is rather sweet. Although there is a hint of lemon in the sorbet it tastes like a light dessert instead of a palate cleanser.

The “Pulehu” Style Hawaiian Barbecued Sirloin is a very generous serving of sliced sirloin cooked to a perfect medium rare. The steak is glazed in a sake reduction and a green peppercorn sauce. The sweetness of the sake provides a nice contrast to the spiciness of the green peppercorns. The dish is served with a small stack of perfectly fried crunchy onion rings and potatoes au gratin. The onion rings are so crunchy that each bite reverberates inside of your skull like you were at a heavy metal concert. The potatoes au gratin are so rich, creamy and cheesy that a crash cart should be close at hand.

The signature Roy’s Hot Melting Chocolate Souffle is a rich dark chocolate flourless chocolate cake with a molten hot center. Breaking into the soufflé releases the sweet thick magma of dark chocolate within. 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.

Although Roy describes his food as being Asian Fusion to make it more appealing to the masses, this is really Hawaii Regional Cuisine at its finest.

Roy's
800 S. Figueroa Street
Los Angeles, CA 90017
(213) 488-4994

Porto's Bakery

2007-09-23T19:50:00.000-07:00

Porto’s Bakery has been a part of the Glendale community for as long as I can remember. Over the years they have expanded into what is now a huge space that encompasses two dining areas along with limited outdoor seating. When you step into Porto’s you are greeted by organized chaos. Empty tables are hard to find and are at a premium on the weekends. As you walk towards the bakery section, there is a long line that snakes through a roped off section. 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.

The Cheese Roll is everyone’s favorite. In fact, they are so popular that they were sold out of the regular size Cheese Roll’s on my visit. I had to settle for the “party size”, which is quite a steal when $10 gets you 25 of these delectable pastries. These croissant-like pastries are topped with large nuggets of sugar to give it some sweetness. Inside of its honeycomb structure of butter and flour is a thick stream of cream cheese. The super flaky pastry is like biting into a nice buttery sponge. 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.

The Chocolate Croissant is a gigantic pastry of rich buttery goodness that is dipped in sweet chocolate on both ends. The croissant is finished with an egg wash before being baked to give it a nice golden brown hue. Beneath its crunchy exterior lies a light and airy interior that is as soft as a baby’s bottom. Like fingers in a gold mine, two veins of chocolate run the length of the croissant.

Porto’s has much more than pastries and desserts to offer. They also have a wide selection of sandwiches to choose from. The ever popular potato balls are also a winner. If you have never visited Porto’s you are missing out on a great culinary adventure.

Porto’s Bakery
315 N. Brand Blvd.
Glendale, CA 91203
(818) 956-5996

Lucille's Smokehouse BBQ

2007-09-19T01:16:00.000-07:00

Okay, don’t shoot me. But I happen to like this place. Yes, I know it’s a chain, and along with that go the ever popular huge chain portions and prices. An offshoot of the Hof’s brand, Lucille’s does BBQ, which I think they do rather well. I have noticed a slight drop in quality over the years, but they are still among the top of my list of BBQ joints. Decorated in a somewhat Southern motif, Lucille’s offers live Blues music on the weekends.

Upon being seated, you are brought a basket of warm biscuits and apple butter. The biscuit is the size of a large rock, and has the heft of one as well. The biscuit is buttery and is more crumbly then it is flaky. Add the whipped apple butter, which has just a hint of sweetness, and this is a great way to begin any meal.

The Rib Tips are a generous portion of St. Louis Ribs. 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. The ribs are then finished off on the grill to add a little char for another dimension of flavor. A nice pink smoke ring can be discerned on the ribs, which are very moist and tender. 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.

The Tri Tip Platter comes sliced and fanned out on the plate. As with the Rib Tips, the Tri Tip is slowly smoked over hickory. The Tri Tip is very lean, but has a little bit of a fat cap to give it some added moisture and flavor. The beef flavor sings in your mouth and is so tender hardly any chewing is needed. The corn on the cob is grilled and that added smoky flavor gets imparted into the corn. The corn is not overcooked and each niblet bursts with juice with each passing bite. The Macaroni and Cheese is drenched in a rich and thick cheese sauce. The elbow macaroni is tender but not overcooked. There is enough of a chew for any al dente pasta lover.

Although Lucille’s gets a lot of bad remarks, their food is consistent. The prices are steep for a BBQ place, but the end product will certainly satiate the inner caveman in anyone.

Lucille’s Smokehouse BBQ
1639 E, Imperial Highway
Brea, CA 92821
(714) 990-4944

Nick's Taste of Texas

2007-09-17T23:38:00.000-07:00

Set in a spacious warehouse with exposed brick walls and all things Texas, 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. 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. Nick’s prides themselves in being a “Tex/Mex” restaurant, and in that they succeed with the diversity of selections.

Nick’s is like an indoor picnic. 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. When your order is ready, your number is called and your food is delivered to you.

The Brisket plate is a generous portion of sliced brisket that is topped with a slightly sweet and tangy BBQ sauce. The brisket is very tender and flavorful, but a smoke ring is absent and there isn’t that smoky taste one would expect. The brisket plate is served with a small salad of iceberg lettuce and red cabbage. A small bowl of pinto beans also comes as a side. The beans have a slight hint of cumin, which gives them an added spice dimension.

The Beef Ribs come three to an order, and are fairly big in size. The ribs are grilled, not barbecued. The grilling makes the meat a little tough and oily. With the amount of grease that the grilling renders, it’s hard to really discern how much flavor the ribs actually have. As with the brisket, the same BBQ sauce is served with the beef ribs. A small side salad and a bowl of beans are also served with the dish.

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.

Prices are very reasonable and portions are fairly large. Although the beef ribs were not successful, I would like to explore more of the menu.

The hours at Nick’s Taste of Texas are also somewhat of a deterrent. They close at 8 PM during the week, and 9 PM on Friday’s and Saturday’s. Perhaps there is an underground Hoe Down after hours???

Nick’s Taste of Texas
545 N. Citrus Avenue
Covina, CA 91723
(626) 331-2824

Bollini's Pizzeria Napolitana

2007-09-12T12:58:00.000-07:00

This is the Build-A-Bear of pizzas.

First, you choose your size, either small or large.

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.

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.

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.

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.

Sorry for not including any pics in this post, but I forgot my camera.

Bollini's Pizzeria Napolitana
2315 S. Garfield Ave.
Monterey Park, CA 91754
(323) 722-7600

Hermans

2007-09-09T23:36:00.000-07:00

All of the signs were there. New restaurant. Empty parking lot. Nearly empty restaurant. Yes, it was early, but none of that should have mattered. For a restaurant that claims to be “Accented with BBQ”, the smell of smoke was noticeably absent at Hermans.

The space is very clean and modern looking. Stainless steel shimmers throughout the kitchen, while granite countertops can be found at the bar and along the kitchen where barstools can be had for diners who want a close up view of the action. Red Naugahyde line the booths while stone tile line the walls. This mismatch in décor was only a preview of what was to come.

The Rib Tips came in an earthenware pot smothered in BBQ sauce, which was a little too sweet for my taste, but also had a little bit of spice which I liked. The pieces of pork were not very tender and somewhat chewy. There was a lot of fat to the rib tips as well.

The Beef Ribs were of Flinstonian proportion, but they were sorely lacking flavor. The ribs were very tough and fatty and there was no hint of any smoky flavor. The ribs tasted like they had been baked and then covered with sauce as an afterthought. One bite and you could tell that they had no idea of what “low and slow” means.

The Baby Back Ribs didn’t fare much better. Again, a fairly large portion was served, but the meat was very tough and in some places undercooked. Trying to find a smoke ring on these ribs was like searching for a Rolex in a box of Cracker Jack. Fat and gristle made up a large portion of the ribs.

The Garlic Mashed Potatoes were also uninspiring. At least these tasted like they were homemade with large chunks of garlic spread throughout the mix. Some large chunks of potatoes could be discerned but overall they were a little pasty.

The Green Beans were loaded with crushed garlic and butter, but it surprisingly didn’t have that distinct garlic kick to it. The beans were a mix of green beans and yellow and white wax beans. The beans were rather limp and tasted as if they were a mix of canned and frozen beans that had been boiled to death.

The Sweet Potato Fries were a very pleasant surprise. The fries were seasoned and had a pleasant crunch to them. They were served with two dipping sauces, one of them a very interesting selection. A honey mustard sauce tasted like your standard fare, however, the other sauce was a marshmallow sauce. Combined with the fries, this was a new take on the classic Thanksgiving dish of yams with marshmallows.

The French Fries were also seasoned with the same coating as the Sweet Potato Fries. These were nice and crunchy on the outside, and light and creamy on the inside.

Hermans does not BBQ in the traditional way. They use a piece of equipment that is called the BBQ MF2. This BBQ/oven unit is claimed to be able to BBQ with hickory wood smoke, cold smoke, bake, roast and broil. The unit also claims to be able to cook food faster and more consistently and that no BBQ or cooking experience is needed to use the oven. Based on this visit, I prefer BBQ the old fashioned way, LOW AND S-L-O-W!

Hermans
50 Rio Rancho Road
Pomona, CA 91766
(909) 622-4999

Frio Divino

2007-09-04T23:38:00.000-07:00

This Mexican ice cream store has been around for a little over a year. I have always been curious about the place but never ventured in until this past heat wave struck. The sweltering heat and overbearing humidity veered me in the direction of Frio Divino to try some of their delectable treats.

The assortment of ice cream is rather limited, as the ice cream is made on the premises and they want to use the best available ingredients so production is made in small batches. I was expecting a wider assortment of "Mexican" flavors, but there was enough diversity to peak my interest and taste buds.

The Guanabana, or Soursop, (top scoop) has a very fresh and fruity flavor. The Guanabana tastes very much like guava with just a hint of melon, perhaps honeydew. The ice cream is very light and does not have a heavy mouth feel.

The Mamey (pink scoop) is an oblong melon with a reddish hue. The flavor has been said to be similar to pumpkin; a combination of pumpkin, chocolate and almond; or sweet potato, avocado and honey. The ice cream flavor profile of the Mamey tastes like a combination of strawberries and bananas, but has a slightly starchy mouth feel.

The Horchata ice cream has a strong cinnamon flavor. After a couple of bites, the subtlety of the rice begins to come through. A slightly starchy mouth feel can also be discerned with this ice cream, but does not get in the way of the enjoyment of the ice cream.

The Pistachio ice cream is topped with fresh crushed pistachio's. The ice cream is not sweet, like many store bought brands are. The distinct flavor of pistachio bursts through, with the sugary sweetness playing a supporting role. The only negative I had with this ice cream was that it was a little bit icy, which detracted from the expected creamy texture that the other scoops of ice cream had.

I would consider Frio Divino to be a boutique type of ice cream place. Small batches are made on the premises using only the freshest ingredients. For flavors that are normally hard to come by, Frio Divino is a nice choice.

Frio Divino
6200 Van Buren Blvd.
Riverside, CA 92503
(951) 689-1596

Taco Nazo

2007-08-30T15:06:00.000-07:00

Taco Nazo specializes in Baja style fish tacos, meaning that battered fish fillets are deep fried. The fish taco is then finished off with shredded cabbage and a white sauce that is a little like thinned out mayonnaise. These tacos are of the street variety; the tortillas are a little smaller than your average tortilla at Taco Bell and are doubled up to prevent the tortillas from tearing. The fillets are on the large side, but on closer inspection the secret to their enormous size is that the fillets are breaded rather heavily. That does detract somewhat from the flavor of the fish, but the taco eaten as a whole package is wonderful. The tacos are served with grilled yellow peppers which are a nice contrast to the tacos. They are a little spicy, but not overwhelmingly so. They are sprinkled with salt and pepper, which give it another layer of flavor.

And for you bargain hunters, the fish tacos are only 99 cents on Sundays.

Taco Nazo
1267 N. Grand Ave.
Walnut, CA 91789
(909) 595-0555

Jerry's Wood-Fired Dogs

2007-08-28T15:45:00.000-07:00

This new spot, for me, caught my eye when I was in the area a while back and decided to give it a try the next time I was in the area. From the name of the place, it looked promising. Not your run of the mill hot dog place. These claimed to be wood fired, which to me meant being cooked on top of a grill with an open flame.The hot dogs are all beef; they also have a turkey dog and a veggie dog on the menu. They also offer sausages, salads and burgers. If you like your hot dogs with a lot of toppings this is the place for you. You can top your hot dog with over 30 different items, all of them complimentary. The only toppings that you pay extra for are chili, cheese and bacon slices. They also offer wheat buns, and will grill or steam them upon request.

I decided to try the Spiral Dog, a quarter pound all beef hot dog that has a spiral cut to help impart more smoke and help some of the fat render out. The hot dog is quite large and looked appealing. Upon ordering, they took the hot dog and placed it on top of the mesquite grill. When the hot dog was done, I was then asked which toppings I wanted. I chose the spicy brown mustard and bacon bits. One things is for sure, they definitely don't skimp on the toppings. The hot dog has no natural casing, so for those who like that “snap” to their dogs, you may want to look elsewhere. The hot dog is very meaty, flavorful and does have a distinct smoky flavor, but I was in for a big surprise with my first bite. They pre-cook their hot dogs and then place them on the grill when you order it to basically warm it up again. Sadly, my hot dog was nearly ice cold despite the fact that it was thrown on the grill. I got my order to go, so I was on the road when I discovered this annoying fact.

Jerry’s Wood Fired Dogs
2276 E. 17^th Street
Santa Ana, CA 92705
(714) 245-0200

The Venice Room

2007-08-26T23:45:00.000-07:00

Inside this small neighborhood bar lies a well hidden secret. It’s actually advertised on the outside of the building, but you probably will never notice it. What is it? A place where you get to play Executive Chef for the evening. It’s a steak dinner, which includes a salad, baked potato and a dinner roll. All for the bargain price of $13.50.

As you enter, you immediately encounter a large bar that gradually encircles much of the room. There is also a piano where they also sing karaoke where they seem to sing whenever one of the locals feel like it. There is a small attached dining room, where a nice big gas grill greets you. To begin the steak dinner, you are directed towards a rather small salad bar. There is a small refrigerator underneath the salad bar in which plates are chilled. The salad bar consists only of iceberg lettuce, but is a nice and refreshing way to start the meal. There is an array of salad dressings to finish off your salad.

You are then presented a plate with a baked potato, a French roll and a raw strip steak. Next to the grill is wide variety of spices and condiments to season your steak before throwing it on the grill. The great thing about this place is that your steak will be season and cooked to your liking. If it’s not the way you like it, you have no one to blame but yourself.

The dining room is dimly lit and is a throwback to the 50’s with faux leather banquettes lining both walls. A huge mural of the canals in Venice adorn one wall. If you didn’t know any better you would think you were in an Italian restaurant given the establishments name and décor.

The steak is a nice and thick and probably weighs at least 12 ounces. A nice fat cap encircles one side and has just enough fat to help give it that extra boost of flavor. The steaks are nice and juicy and are bursting with flavor. This certainly isn’t a Prime cut of meat, but it is still full of flavor nonetheless.

For a great hands on and fun dining experience at a great price, The Venice Room can’t be beat.

The Venice Room
2428 S. Garfield Ave.
Monterey Park, CA 91754
(323) 722-3075

Beverly's Best Bakery

2007-08-10T17:19:00.000-07:00

A review has been written on OC Food Blogs. The entire review and pictures can be found here.

The Loft

2007-08-07T22:54:00.000-07:00

You call this butterfish?

I had my eye on the lau lau since it advertised that it had butterfish in it, just like small kid time. It's hard to find butterfish in lau lau anymore, most restaurants will tell you its too expensive to make it that way. The places that do have butterfish use a very small piece that is mostly fat and very little meat. I know that the butterfish is really only there to help flavor the pork, which usually has little to no flavor on its own. But, the amount of butterfish that the Loft uses in their lau lau is a joke. It's about the size of a small Band-Aid, and is all fat. Ho, da stingy buggah's can't even put a decent amount of fish in da lau lau. I almost wen give em da stink eye. As a whole, the butterfish was under seasoned and was sorely lacking some salt. It was a pretty decent sized lau lau, but the mysterious butterfish was still missing.

The bacon fried rice was not all that special. There were big pieces of bacon, but it was under cooked and not crispy. It also had a strange taste to it, like old oil had been used in the dish. This version of bacon fried rice was just tired and uninspiring. With all of the framed pieces around the restaurant endorsing "ohana", this isn't the kind of food you would feed your family.

All in all, I don't think I'd make a special trip here. I have heard that the Cypress location is better, but I've only eaten at the Torrance location, which was better.

The Loft
20157 Pioneer Blvd.
Cerritos, CA 90715
(562) 402-3538

Cafe Jimenez

2007-08-01T15:07:00.000-07:00

Located in the old and tired shopping center , which has seen better days, in Phillips Ranch, Cafe Jimenez occupies a fairly large space. The space is rather open, with the bar and seating in the middle, with the more formal sit down tables lying on the outskirts of the restaurant.

What is unique about Cafe Jimenez is that they serve a sit down buffet of Mexican food which includes burritos, tacos, tostadas, chile verde, chile colorado, taquitos, chimichangas and a few other items. They start you off with chips and salsa, and your choice of soup or salad. All of this for $8.95.

The Albondigas soup is chicken stock with large chunks of carrots and potatoes and a rather large meatball. The soup was rather salty and otherwise uneventful.

After the soup or salad, you are free to choose three entrees. The Chile Relleno was dipped in a light battered and fried to a nice golden crisp. A generous amount of cheese was stuffed into the poblano pepper. The chile relleno was then topped with more cheese and put under the broiler until the cheese was melted to a golden brown.

The Carnitas is not shredded as most are accustomed to. These are large chunks of pork that are crispy on the outside, while still retaining their tenderness on the inside. It's as though the pork was fried before serving to give it that added crunch to the outside.

The Chicken Chimichanga Burrito is a fairly large burrito that is deep fried to a nice golden brown. It wasn't as crispy as I would have liked but wasn't soggy either. The chicken was tender but rather uneventful otherwise.

The taquitos come two to an order. The taquitos are filled with chopped beef that has little to no flavor. A good amount of beef is stuffed into the rolled corn tortilla, which is something that a lot of restaurants fail to do. It is served with sour cream and guacamole on the side.

The Chile Verde are nice large chunks of braised pork that still has a nice browned color and a little bit of a crunch to it. The pork is very tender and flavorful. Bits of chiles and tomatillos are still identifiable. This is a drier dish than some that I have had, which tend to be on the soupier side.

The Beef Burrito is rather large and filled with big chunks of shredded beef. Cooked in a nice tomato and red chile broth, the beef is very tender and flavorful. The burrito is then covered with cheese and placed under the broiler. The burrito is served wet and topped with a semi spicy sauce.

The Beef Enchilada is filled with the same flavorful beef as the burrito, but the only difference is the corn tortilla rather than the flour tortilla that is used in the burrito. The enchilada is topped with melted cheese and a nice red sauce.

The tamales taste and look like they are store bought unfortunately. A thick layer of very soft masa encase a beef mixture that tastes likes its been pulverized into a brown paste.

The beef taco is served in a crispy shell and topped with iceberg lettuce, salsa and cotija cheese. The beef was fried to a burnt crisp and was very dry and flavorless.

For the price, Cafe Jimenez is a rather good bargain. Just stick to the braised beef and pork dishes and you should be happy.

Cafe Jimenez
6 Village Loop Rd
Phillips Ranch, CA 91766
(909) 622-7787

Gardena Bowl Coffee Shop

2007-07-29T00:31:00.000-07:00

I was so looking forward to eating here. People I know eat here and swear the food is good. Even the Culinary Detective went here on an episode, and being the local he is, should be in the know.

I should have known how things were going to be right from the get go. That's called "FORESHADOWING" people. A nice elderly woman was the host, and directed us to a table near the corner. Only problem was that she didn't give us any menus. After waiting for about 10 minutes, with still no server in sight, I had to get up and get some menus. Perusing the menu for a couple minutes, our server finally came over and asked us if we were ready to order. We weren't and another long period, about 25 minutes, of waiting was in order. We tried flagging down a busser, waved at the waitress and almost set off some signal flares to grab somebody's attention. After all that, we were finally able to get our order in.

Yes, more waiting was in order. Funny, but I didn't see this item anywhere on the menu. Glad it was gratis, otherwise the amount of waiting we endured would have cost us a small fortune. Our food finally arrived, well, at least one dish did. The other, saimin, didn't arrive for another 10 minutes. You would think something simple like saimin would be ready in a flash.

The tonkatsu was actually pretty good. Nice and crunchy on the outside, and moist and tender on the inside, this dish was very good. The tempura on the other hand, left a lot to be desired. Yes, it was a nice golden brown and crunchy, but it tasted like it was cooked in oil that had been used a few too many times. The accompanying salad was one of the most pathetic I've ever seen. Filled with almost all iceberg lettuce, each and every single piece of lettuce was red around the border from being old and withered.

Getting back to the saimin, it did look promising. At first glance it looked like the noodles were made by Maebo, but sadly they weren't. They were still good noodles, nice and chewy with some elasticity still in them. The broth was rather bland and had a slightly salty taste, like shio ramen. The wonton were horribly overcooked, just very soggy and doughy.

I'm not sure I would try this place again given the amount of places that have Hawaiian food in the surrounding area.

Gardena Bowl Coffee Shop
15707 S. Vermont Ave.
Gardena, CA 90247
(310) 532-0820

Patisserie Chantilly

2007-07-24T11:05:00.000-07:00

With the influx of Beard Papa popping up almost as fast as Pinkberry franchises all over the Southland, one can easily overlook what many consider to be the best cream puff around. Where is that you might ask? At Patisserie Chantilly in Lomita. Set in a small strip mall, what you see on the outside is a mirage. The center has seen better days, but step inside Patisserie Chantilly and you enter another world. Very sleek and modern, you can tell that you are in a bakery different than any other you have set foot in before.

The cream puffs are made to order and come in two varieties, vanilla and sesame. Unlike many cream puffs, these are split in half and are generously filled with a custard and whipped cream mixture.

The Choux a la Crème shell is baked to a deep golden brown to give it an extra added crunch. It is fairly eggy and tender on the inside. The luscious and delicate filling is very subtle in flavor, but the vanilla still shines through. It is then dusted with powdered sugar to give it a slight sweetness. Like most Asian pastries, these are not overly sweet.

The Choux aux Sesame is a black sesame cream filling drizzled with mesquite honey and dusted with kinako (roasted, ground soy flour). The black sesame seeds give the cream puff a definite nutty flavor and added texture component. The sesame flavor tended to overwhelm the delicate nature of the cream, and this didn’t really appeal to me.

The Goma Blanc Manger, a white sesame flavored cream with a kinako sauce. This is a very attractive dish. The cream comes in a kidney shaped dish and is topped with white and black sesame seeds. Not really a custard, the texture was a little off putting to me. It reminded me off mixing scrambled eggs and yogurt together. The kinako sauce is fairly sweet, which helps accentuate the sesame cream. The contrast of the white sesame cream and the roasted kinako sauce helped to mask some of the blandness of the cream.

The Lavender Macaroon is a very attractive looking cookie. It has a very delicate texture, although there is somewhat of a crunch to it which quickly melts in your mouth. A definite floral quality is present. There is a thing layer separating the halves of the macaroon, but I was unable to distinguish what it was.

The Chocolate Macaroon also has that delicate quality to it. Crunchy on the outside, it quickly becomes soft as a pillow once bitten in to. A whisper of chocolate touches your tongue as you first taste but becomes a little bolder on the palate as you continue to eat it. There is a slight bitterness from the dark chocolate that sneaks up and hits the back of your throat. A thin layer of chocolate glues both halves of the cookie together.

Patisserie Chantilly
2383 Lomita Blvd., #104
Lomita, CA 90717
(310) 257-9454

Cream Pan

2007-07-23T00:05:00.001-07:00

Going in search of something that every one raves about far and wide, usually leads to disappointment. Everyone on both Chowhound and Yelp praise the Strawberry Croissant at Cream Pan to be the best pastry item ever invented. Ironically located in the same parking lot as Bally’s gym, I wonder how many people exit the gym and head straight to Cream Pan as a “reward” for a good workout.

Several display cases greet you warmly as you enter, certainly whetting your appetite from the get go. Racks of bread and other pastry items adorn one side, while a refrigerated case line the back wall. The space is very tiny, maybe 10 people can fit in there but it would certainly be crowded.

The Katsu sandwich is a nice thick breaded cutlet that is covered in a sweet and slightly sour katsu sauce. Lettuce and a couple slices of cucumber finish the sandwich. It is set in a roll with a slightly sweet taste, like Kings Hawaiian bread “light”. The sandwich is good, although I think it would be better if it were served hot. A microwave is accessible inside the store, but I think nuking it would harden the bread.

The Croquette Sandwich is a thick mashed potato patty that is about the size of a hockey puck. The croquette is mixed in with various spices, breaded and topped with the same sweet and sour katsu sauce. It is finished with a lettuce leaf and shredded cabbage to add some textural crunch.

The Caramel Custard comes in a nice little cup and comes with a caramel sauce that is the end result of being cooked in a caramel base, much like flan. The custard is rich and thick and is very “eggy”. The caramel is a deep mahogany color with a very distinct “burnt” flavor. If you like your custard in this fashion, this will certainly be to your liking.

The Chocolate Horn is sort of a disappointment. The bread is rather thick and dense, but still has that faint sweetness to it. The inside is filled with a rich filling of dark chocolate and whipped cream. The filling is rather sweet, but the bitter undertones of the dark chocolate help to quell the sweetness. The horn is then dipped in chocolate. Like the filling, the chocolate topping is on the sweet side.

The Azuki Cream Pan marries a croissant and an An Pan together. The rich, buttery and flaky pastry envelopes a large dollop of whipped cream under which a thick mound of azuki beans lie. Some of the azuki beans still have a little bit of bite to them. The crunch of the croissant crust is a perfect textural contrast to the whipped cream.

The star attraction and favorite of many is the Strawberry Croissant. Take a rich, buttery and flaky croissant, cut open a little pocket add a thick, creamy custard and top it with a few slices of strawberries and some confectioners sugar. What could be better? Not much, to tell you the truth. This sublime pastry is not overly sweet at all. The custard is mildly sweet and the confectioners sugar is offset by the tartness of the strawberries. This presentation opens up a Pandora’s box of other types of croissants, blueberry, peach, etc.

There are still a few types of pastries I would like to try, but after this sampling the best of the bunch are the Azuki Cream Pan and the Strawberry Croissant. This little hidden gem has gained fans from all over.

Cream Pan
602 El Camino Real
Tustin, CA 92870
(714) 665-8239

99 Ranch Market

2007-07-22T20:41:00.000-07:00

After causing some controversy, the 99 Ranch Market opened up in Chino Hills a couple of weeks ago with little fanfare. This is no ordinary Asian market. This has to be the cleanest store that I've ever set foot in. Not to mention the fact that the aisles are huge, like an American grocery store. Taking the space over from a now defunct Ralph's, this explains the stores spacious layout.

The decor is sort of Asian grocery store meets Gelsons. Lots of wood and even stone tile is on display surrounding the fresh seafood. There is also a food court with a Chinese BBQ, Sushi and Juice place (very odd combination), a Teppanyaki stall, a Chinese food place akin to Panda Express but a little more upscale and a bakery.

99 Ranch Market
2959 Chino Ave.
Chino Hills, CA 91709

Glacier Ice Cream & Gelato

2007-07-22T10:16:00.000-07:00

Only open a short time in Manhattan Beach, Glacier Ice Cream & Ge lato has picked up a big following in Colorado and to a somewhat lesser degree in Las Vegas. The space is fun and funky, which fits in with the beachy atmosphere just a few steps away.

The staff is very friendly and generous with samples. They have many flavors available at any one time most of which seem to have either chocolate, caramel or Oreo’s in the mix. Donald, the co-owner, is super friendly and wanted to know how we heard about them. I told them that they have gotten very good reviews on Chowhound. He came over and talked to us for a while, and even offered us a free cup of coffee and gave us some coupons for free scoops of ice cream in the future. He reminds me a lot of Dan at Fredo’s Phillys, a real nice guy who is very appreciative of the recognition that their product is receiving. Asked why they have a lot of ice creams contained Oreos, he said he though that it went well with a lot of their flavors. In addition to being co-owner, Donald, is also the “chef” of all their ice creams and gelatos. You can tell he takes pride in the ice cream and gelatos he makes daily.

The Banana ice cream tastes like a frozen banana that I used to enjoy as a kid. Lots of real bananas are infused into the ice cream, which is very refreshing on a cool summer day. The ice cream is not too sweet, as the bananas used are at their peak of flavor.

The Chocolate Peanut Butter ice cream is a mix of dark chocolate ice cream with peanut butter swirled into the mix. This is a very rich ice cream, but is a little bit on the sweeter side. The peanut butter helps to cut the sweetness as does the bitter after taste of the chocolate. This is a great combination, and when eaten in conjunction with the Banana ice cream is a heavenly mixture.

The Banana Caramel Crunch combines caramel and banana ice cream with the crunchy texture of Oreos. The caramel comes to the forefront while the banana plays a supporting role. The texture contrast of the Oreos is a nice surprise.

The Funky Monkey is a base of banana ice cream with peanut butter and chocolate bits. It’s reminiscent of Ben & Jerry’s Chunky Monkey with the addition of peanut butter. The light and refreshing banana ice cream is offset with the peanut butter and chocolate, but this is also a winning combination.

Overall, the ice cream at Glacier is top notch. The ice cream is creamier and denser than that of Fosselman’s but is also a little sweeter. While Fosselman’s has a lot of fruit flavors and those that are more subtle, Glacier has much bolder flavors on their menu. If you’re in the area, definitely try Glacier out.

Glacier Ice Cream & Gelato
1605 N. Sepulveda Blvd.
Manhattan Beach, CA 90266
(310) 545-9730

Happy Harbor Restaurant

2007-07-15T12:43:00.000-07:00

Happy Harbor Restaurant sits in the same shopping center as 99 Ranch Market in Rowland Heights. Although it’s only a few doors down from 99 Ranch Market it sort of sits in obscurity as it is near the end of the shopping center.

The menu is strikingly similar to that of Seafood Harbour so naturally one cannot help but compare the two. This is a menu driven dim sum restaurant. Happy Harbor compares very favorably to Seafood Harbor in my opinion. Seafood Harbour is just a notch above, but if you are in the neighborhood it’s a very solid choice.

The BBQ Pork Bun in Oyster Sauce is a little different than most Char Sui Bao that I’ve had. The bao contains a relatively dry shredded pork filling that is not as sweet as one is accustomed to. The bun is pillowy soft, and the inside while different is still very flavorful. One thing that I noticed right away is that the filling was void of hunks of fat that one normally finds in bao. Maybe the fact that the pork is shredded account for this.

The Eggplant with Shrimp Paste are huge cuts of eggplant with a generous portion of shrimp paste attached to it. The eggplant is very creamy and has just a little bit of spicy bite to it that eggplant sometimes has. The shrimp paste actually tastes more like a fish cake, but is still tasty nonetheless. The shrimp paste is deep fried that results in a perfect crunchy exterior while allowing the flavor of the interior to shine through.

The Fried Crispy Shrimp contained somewhat of a surprised. Mixed in with the big fat whole shrimp and taro was curry paste. The shrimp was covered in taro and placed over a layer of curry paste. The entire thing was breaded then deep fried. The combination of flavors wasn’t that bad, but it wasn’t exactly to my liking. The biggest disappointment of this dish though, was the fact that it was served cold and not hot and fresh out of the fryer.

The Har Gow contained two to three whole plump shrimps with a little shrimp paste to hold it together. The skin was soft and pliable but still had a little bit of a chew to it. The shrimp were cooked to perfection and not at all overcooked. The har gow is so big that it will take two to three bites to finish each piece off.

The Steamed Rice Noodle with Shrimp were three long broad rice noodles filled with fat whole shrimp covered in a slightly sweet soy sauce. The dish was served with two pieces of Chinese broccoli. The noodles were soft and doughy and eaten together with the shrimp and sauce made a perfect combination.

The Shark Fin’s Scallop Dumpling is almost a meal in itself. Two or three whole shrimp compose the base on which a whole scallop is place. The entire package is wrapped in a soft, chewy skin and topped with fish roe and strands of shark fin. The size of the dumpling alone will make it fall apart upon the first bite unless you can somehow manage to eat this thing in one bite. The scallop had a little bit of a “fishy” taste, otherwise these were perfect.

The Fresh Shrimp Dumpling with Chives is similar to har gow but has the nice addition of chives to it. The dumpling also contains a little bit of ginger to help add some zing to the dish. Like the har gow, these dumplings are filled with two to three whole shrimp.

The Shu Mai contain whole shrimp with large pieces of ground pork mixed in. The shu mai wrapper is a little bit tougher and chewier than a har gow skin but holds up well to the denseness of the filling. The entire dumpling is topped with fish roe which gives it some color and crunch for a texture contrast.

The Steamed Mushroom in Oyster Sauce are huge button mushrooms filled with a generous amount of fish paste. The whole thing is then steamed and topped with a thinned out oyster sauce. The mushrooms aren’t overcooked and still retain its texture and “meaty” quality.

The Shanghai Dumplings, or Xiao Long Bao, are each served in each own little dish to retain the soup should the skin break. The dish can also acts as a spoon. The dumplings contain a generous amount of soup, but the skins seemed a little overcooked and “tired”. Although not up to the standard of Mei Long Village these were still good.

The Sticky Rice Wrapped in Lotus Leaf come three to an order. Each “package” contains a generous amount of sticky rice along with ground pork, mushrooms and salted eggs. I didn't try this dish but my companion said that it was very good.

The Shrimp and Pork Dumpling is similar to the shu mai but is contained in an enclosed skin. The dumpling also contains wood ear mushrooms. The shrimp are diced instead of left whole and like most of the dishes here, a generous amount of ground pork also makes its way into the dumpling. About the only difference between this and shu mai is the enclosed wrapper and the deletion of fish roe.

The Egg Tarts are a little different at Happy Harbor. They are a little bigger in size and are not that deep yellow color that one associates with egg tarts. The tarts aren’t as “eggy” as one expects but still has a nice custard flavor. The tarts are topped with translucent strands which are a little firm. I’m not really sure what it is, but could it possibly be shark fin???

All in all, Happy Harbor is a very solid choice for dim sum outside of the San Gabriel area. Service was friendly and attentive. Most of the staff spoke English well enough to get what you wanted without any confusion. And the best thing about it, less than a 5 minute wait on a Saturday at noon.

Happy Harbor Restaurant
1015 S. Nogales Street, #126
Rowland Heights, CA 91748
(626) 965-2020

El Rey de Los Huaraches

2007-07-11T23:11:00.001-07:00

El Rey de Los Huaraches looks like one of those old time drive thru dairies that Alta Dena used to have years ago. A portico covers part of the drive thru that fits in nicely with the Spanish architecture. There is only a walk up window with an outdoor patio in addition to the drive thru.

The Huarache with carne asada and beans looks like an elongated tostada, but is more akin to a sope with the exception of the shape and the fact that the masa is thinner. The huarache is covered with beans, carne asada, lettuce and queso fresco. The masa is light and crisp and provides a nice texture contrast to the beans and carne asada. The carne asada is tender and the flavor is easily distinguishable. The lettuce adds some crispness and temperature differences to the dish. The queso fresco adds some saltiness that ties everything together.

The Chorizo taco is sort of bland and doesn’t have that much flavor despite the fact that chorizo is usually heavily spiced. The chorizo also got lost under the vast amount of minced onions and cilantro.

Likewise, the Al Pastor taco didn’t have much flavor. Usually a flavor bomb, the al pastor is marinated for several hours and basted in onions and pineapple juice as it cooks on the rotisserie. This al pastor was very tender and had a little bit of heat, but otherwise was unflavorful.

The star of the show is the Carne Asada taco. Thin cuts of skirt steak are lightly seasoned and grilled to perfection. The meat is very tender and despite the lack of heavy seasoning is very flavorful. The taco just needs a squeeze of lime and a little bit of salsa and you are sent into taco heaven.

El Rey de Los Huarache is a nice find, but just stick with the carne asada and you can’t go wrong. They also have pupusas, but were sold out when I went.

El Rey de los Huaraches
12905 9^th St
Chino, CA 91710
(909) 591-3625

Tropika

2007-07-06T00:09:00.000-07:00

Tropika is a fairly new restaurant in Tustin that is hailed as a Malaysian restaurant, but is more of an eclectic mix of Malaysian, Indonesian, Thai and Indian. Inside, you feel like you have been whisked away to a tropical island getaway as teak lined walls surround a comfortable space. Open and airy with a minimalist Asian décor, Tropika makes you feel like a welcomed guest.

We started out the evening with the Roti Prata, a dish commonly found in Indian restaurants. A large piece of flat bread, a mix somewhere between a naan bread and flour tortilla comes folded like a linen napkin in a fine dining restaurant. The bread is crispy on the outside and tender and a bit flaky on the inside. It is accompanied by a bowl of a chicken curry sauce that is infused with coconut milk. After tearing small pieces of the bread, we take pleasure in sopping up as much curry sauce as we can. The curry sauce is full of flavor with just a hint of chicken and coconut milk playing back up rolls. The nicely spiced curry comes to the forefront but is not at all overpowering. The chicken curry sauce is a little thinner than other places but this is definitely a winner.

The chicken satay are nicely grilled and charred chunks of white meat served with a thick, rich peanut sauce. The outside has a slightly crunchy texture, while the inside is still juicy. The peanut sauc is nice and thick, which makes it easy to adhere to the chicken.

The Pad Thai is unlike many Pad Thai's that I have had. It has an odd orange color like and Oompa Loompa has been added to the cooking water of the noodles. Big, fat juicy shrimp are cooked to perfection and are a nice added bonus. The Pad Thai has a slightly sweet taste, unlike the semi-spicy to spicy versions that are normally served. The pungency of the fish sauce could be easily discerned and the hint of tamarind gave some brightness to the dish.

The Beef Rendang is the Malaysian version opposed to the Indonesian version, which is the only kind that I have ever had up to this point. The Malaysian version of rending is a little spicier, and the curry sauce almost tastes like a combination of chili and beef stew. There is less coconut milk in the rending, and it has a sort of spicy, gritty after taste like chili powder. The beef is slowed cooked and falls apart very easily. Almost no chewing is necessary.

The Clay Pot Curry Lamb comes in a large bowl overflowing with both lamb and a nice curry broth. Big leaves of cabbage are also in the mix. With the first spoonful, a big blast of curry hits you right in the mouth. It is full of spice but hardly has any heat at all. The lamb is super tender and almost melts in your mouth. The lamb has a little bit of bite to it, but is not gamey at all. Served over rice this dish is perfect for the lamb lover.

If you’re looking for Malaysian food in Orange County, which is hard to find Tropika is a winner.

Tropika
17460 E. 17^th St.
Tustin, CA 92780
(714) 505-9908

Mei Long Village

2007-07-05T23:47:00.000-07:00

Mei Long Village is set in an unassuming strip mall on Valley Blvd. in San Gabriel. You can easily pass it as the center is older compared to some of its surroundings and newer décor.

Mei Long Village is one of the top makers of Xiao Long Bao, or Soup Dumplings, along with Din Tai Fung and J & J.

The Tofu with Shiitake Mushrooms are big cubes of firm tofu that are fried and mixed with shiitake mushrooms in a soy based sauce. I was surprised when I took a bite and realized this was a cold dish. It wasn’t bad, just surprising. The tofu is very meaty as are the mushrooms. The sauce is not overly salty and slightly sweet, a great pairing with the tofu and mushroom.

The Xiao Long Bao with Pork and Crab come eight to an order. The dumplings are rather large. We arrived later in the day and it appears that they make the dumplings in the morning. The dumplings that we received looked tired and some of the soup had leached out of them. The skin was a little chewy, and although there was some soup in them it wasn’t big enough to fill a spoon. The filling was rather tasty and the crab added a little brininess to the party.

The Pork Xiao Long Bao was similar to the pork and crab version. Again these were a little wilted and had sort of a grayish sheen to them. The filling was still flavorful but not full of soup.

The Eggplant with Brown Sauce was very flavorful. Chinese eggplant were cut on the bias and fried until they were crisp on the outside and creamy on the inside. The brown sauce had a soy flavor and also a sweetness to it, perhaps oyster sauce. This was a very good dish.

The Lions Head is like a Chinese meatloaf. Big meatballs are placed at the bottom of the dish topped with bok choy. It is sauced in a slightly sweet and salty concoction. The meatballs were similar in taste to the filling of the Xaio Long Bao, but had a finer texture to it, like very finely minced meat.

The Sweet & Sour Yellow Fish is a whole fish that is deep fried and covered with sweet and sour sauce. The sauce comes with the usual suspects of carrots, celery and onion. The fish was a little over cooked, as it was dry in some places, but what really turned me off of this dish was how sweet it was. It almost tasted like very sweet candy.

Overall the food at Mei Long Village is pretty good, but I would like to get there earlier and see what the Xiao Long Bao tastes like when it is fresh and full of soup.

Mei Long Village
301 W Valley Blvd
San Gabriel, CA 91776
(626) 284-4769

Tony's LIttle Italy Pizza

2007-07-01T10:06:00.000-07:00

A review has been written on OC Food Blogs. The full review and pictures can be found here.

Cafe Du Monde

2007-06-27T16:25:00.000-07:00

One of the classical icons of New Orleans, Cafe Du Monde has been around since 1862. They are open 24 hours a day except for Christmas. One of the great things about Cafe Du Monde and New Orleans in general is that you get people from all walks of life, and the later you go the more varied the cast of characters you are likely to meet. Go after midnight and you can bet your bottom dollar that everyone is trying to sober up after a long night of drinking.

The beignets come three to an order. Shaped in squares, these fabulously fried pieces of dough are then given a liberal sprinkling of powdered sugar. Cooked to a nice golden brown on the outside, and moist airy and a bit dense on the inside, these are perfect for either filling you up or absorbing some of the alcohol in your system.

After placing our order and taking a seat at one of the tables, our waitress arrived shortly after being seated. The beignets arrived piping hot, fresh out of the fryer despite it being 3 AM. We started talking to her and she told us this story of two guys coming to Cafe Du Monde each with a gallon of milk in hand. They both proceeded to eat 48 beignets (16 orders) each while each polishing off the gallon of milk. Like I said, who knows who you're likely to run into here.

Come for the beignets, stay for the atmosphere!

Cafe Du Monde
800 Decatur Street
New Orleans, LA 70116
(504) 525-4544

Kuhio Grill

2007-06-24T16:07:00.000-07:00

Home of the infamous 1 lb. lau lau. I was so looking forward to Kuhio Grill because it seems like I have been on a quest the last few years trying to find a place that puts butterfish in their lau lau like back in small kid time. Unfortunately Kuhio Grill also did not have any butterfish in their lau lau, but was tasty nonetheless. It's not like a huge piece of butterfish would be in the lau lau, but it helps to add another layer of flavor to the pork and taro leaves, bringing some brinyness and some richness to the dish.

They do have several types of lau lau available such as salmon or chicken, but I was here for the traiditonal one.

The staff is very friendly here although somewhat on local time.

Kuhio Grill

111 East Puainako Street, #A106
Hilo, HI 96720-5295

(808) 959-2336

Leonard's Bakery

2007-06-22T00:40:00.000-07:00

We're here! We're here!

"Huh? Where?"

We've arrived at the Temple of Temptation, Leonard's Bakery and their world famous malasadas.

"But, it's just a donut."

Shut your mouth before Pele gets mad and lava suddenly starts spewing beneath your feet. In fact, let me move over a few steps because I don't want any lava shrapnel coming my way in case you really pissed her off.

Leonard's and malasadas are synonymous and go hand in hand, just like peanut butter and jelly, fish and chips, etc.

The malasadas are a hole-less donut akin to a jelly donut, but oh so much more. They are fried to a deep golden brown and dusted in sugar. There is not a hint of oil to be found in one of these magical mounds of dough. They have a slight crunch to the outside and are light, airy and moist on the inside.

The chocolate malasadas are filled with a thick, rich creamy pudding with a deep chocolate flavor. The pudding is not overly sweet but has just enough sweetness to make you stand up and take notice.

The vanilla cream malasadas are similar to the chocolate malasadas but are filled with a vanilla pudding. Again, these malasadas are top notch.

If you are a coconut lover, the haupia malasadas are filled with a intensely flavored coconut cream filling. These tropical delights have Hawaii written all over them.

I'm not sure what makes the malasadas at Leonard's so special. Maybe they employ Menehune in the back to make and fry up the malasadas.

Leonard's Bakery
933 Kapahulu Ave
Honolulu, HI 96816
(808) 737-5591

Tex Drive-In

2007-06-21T16:31:00.000-07:00

Tex was regarded as one of the Top 10 donut shops in the US a few years ago. I'm still trying to figure out why. The malasadas came out fresh from the fryer, but was still greasy and had a very heavy texture. The plain malasadas are just topped with sugar, while other malasadas have different fillings.

The plain malasada was less greasy and dense than the filled ones, but had a mild burnt oil taste, like it hadn't been changed for a while.

The custard filled malasada was heavy and greasy. The custard filling was pretty good, and had a rich vanilla flavor. The combination of the two, however, was too much for one person to eat that many.

Tex Drive In
45-690 Pakalana St.
Honokaa, HI 96727
(808) 775-0598

Chef Mavro

2007-06-20T16:07:00.000-07:00

Gourmet magazine writes "Where we would dine if we had only one night in Honolulu," so I took them up on their challenge. I actually flew to Honolulu for a 12 hour juant just to eat here so my expectations were very high. Chef Mavro's has always been on my to do list along with every other founding member of Hawaii Regional Cuisine.

With James Beard award in tow for Best Chef in Hawaii and the Pacific Northwest, George Mavrothalassitis has gained world wide fame for his cuisine. After having his own restaurants in France, while in Hawaii Mavro woke up one morning in Waikiki with Diamond Head looming and the background and proclaimed, "That's it! I'm home!" and has been here ever since.

Chef Mavro's is designed as a tasting course restaurant only with the options of 3, 4 or 6 courses, or the entire table can opt for the Chef's Table's Tasting Menu with a staggering 11 courses.

The Spiced Bigeye Tuna with a salad of Sumida watercress, hearts of palm, red radish, garlic-watercress essence is a great way to start off the meal. Nice seared on the outside, the tuna is rare as can be on the inside to show off its freshness and flavor. The spiciness of the watercress helps to cut through some of the richness of the tuna.

The Hudson Valley Foie Gras Au Torchon wrapped in nori, yuzu kanten, ruby grapefruit, Korean pear, shiso pickles, and brioche crust. The foie gras was rich and buttery and played well with the accompanying elements. The citrus elements help to downplay the heavy mouth feel of the foie gras.

The Poached filet of Hapu'upu'u (Hawaiian Sea Bass) in a sago-coconut nage, thai herbs, lime froth is just a simply wonderful dish. The light and delicate flavor of the sea bass is enhanced with the coconut and lime essence. A Thai inspired type of dish, it shows the versatility of Mavro's cooking style.

The Keahole Lobster a la Coque with Kahuku corn cake with lobster coral is a simply prepared dish that allows the lobster to shine through. The corn accents the sweetness of the lobster.

The Snake River Farm Kobe-style beef roasted bavette and braised short rib, pancetta brussels sprouts, truffle accented celery root pure, pinot noir sauce is one of the best pieces of beef that I have ever had in my life. It had such a rich and bold beef flavor that can only rival the kind of beef raised in Argentina.

The Roasted "Mountain Meadow" Lamb Chateau was cooked to a perfect medium rare. The lamb was not at all gamey but was full of flavor. May have been the best lamb that I have ever eaten.

The Big Island Goat Cheese "Tatin" was a perfect little tart. The goat cheese was rich, creamy and full of flavor. It was very subtle in flavor, just another wonderful dish.

Dessert was a sampler platter of cheesecake, coconut ice cream and a cappuccino bombe. The cheesecake was as smooth as silk, rich and creamy. The flavor was very subtle and just sublime. The coconut ice cream burst with fresh coconut. Although the ice cream was not very sweet, it was well balanced and almost as good as Lappert's. The cappuccino bombe was very light and delicate. Although the coffee flavor could be discerned, this dessert was not at all over powering. The balance of all three dessert worked well together. An extra special dessert, a chocolate torte, was also presented. Like the rest of the desserts, this was subtle in flavor and just fantastic. Home made candy was also presented as well as petit four.

One of the best meals that I have ever had, and will certainly return when in Honolulu again.

Chef Mavro
1969 S King St
Honolulu, HI 96826
(808) 944-4714

Big Island Grill

2007-06-19T00:16:00.000-07:00

As with many restaurants in Hawaii, Big Island Grill is located in a strip mall. Many locals eat here, so you know the food is good and affordable. Many people complain about the slow service, but that's just people running on "Hawaiian time". Fortunately, I did not experience this on my visit. SHAKAS!

The mac nut pancakes are imbedded with macadamia nuts and then topped with crushed mac nut. They are huge, bigger than the plate, and come three to an order. The pancakes are light and flluffy with just a hint of sweetness in the batter. Just add some butter and perhaps some coconut syrup and you have the perfect breakfast.

I have heard that Big Island Grill has seemed to either undergo new ownership or management and some things have changed since I visited. Service is still and issue for some people, but more importantly prices seemed to have risen fairly dramatically, $1-$2 per dish.

Big Island Grill
75-5702 Kuakini Hwy
Kailua Kona, HI 96740
(808) 326-1153

Nori's Saimin & Snacks

2007-06-18T00:21:00.000-07:00

Nori’s is definitely a hole in the wall. With address and GPS in hand, I still couldn’t locate this place. I called the restaurant only to find I was next door. Nori’s is in the middle of a little strip mall, and trying to find this place at night only made matters worse. It was definitely worth the treasure hunt though.

The restaurant is small. As you enter, there is a long hallway with a few booths on one side. Pictures and accolades adorn the wall. I noticed a picture of Iron Chef Masaharu Morimoto along with a few other Hawaiian celebrities.

Noted for their saimin, this was a must especially after going up to Mauna Kea to see the sunset and the incredible view of the stars. Situated at 9,000 feet the observation center gets mighty cold and windy. If you head to the summit at 14,000 feet you will see snow during the winter time. One of the cool things about the Big Island is that you can ski or snowboard in the morning, and drive down the mountain and go surfing in the afternoon.

The Hilo-style wonton saimin is what I ordered. The Hilo-style noodeles are curlier then normal is what I was informed. All noodles are made in house, and they make 16 differenet varieties of saimin. They don’t skimp on the noodles here, as there is little room for broth with the amount of noodles that are given. The saimin is served with the usual char sui pork, komoboko and green onions. The wonton are fairly big and have a good amount of pork filling inside. The wonton skins are thick enough not to fall apart while swimming in the saimin, but delicate enough not to become gummy or overly chewy. The noodles themselves are cooked al dente and have a nice chew to them. As a bonus two chicken skewers are served with the saimin. They are grilled with a nice char on the outside and juicy and tender on the inside.

They also make a chocolate mochi cake and mochi cookies. The mochi cake is sort of like a cross between chocolate cake and a brownie. It is very dense and moist, but has a fairly delicate mouthfeel. It sort of has a dobash (chocolate pudding) texture and taste, but a little chewier due to the mochi.

For the best saimin on the island, go to Nori’s. It’s definitely worth the "hunt".

Nori’s Saimin & Snacks
688 Kinoole Street
Hilo, HI 96720
(808) 935-9133

Chiko's Tavern

2007-06-17T21:15:00.001-07:00

Somewhat of a throwback, Chiko's Tavern is an out of the way hole in the wall that locals have been going to for over 40 years. It's a small bar that serves pupus (appetizers) and a place to come and sing karaoke.

The Spam musubi is grilled to caramelize the outside then topped with shoyu (soy sauce). The Spam tops a bed of rice and then wrapped in nori. This is a classic Hawaiian dish and one that is prepated well.

The kalbi ribs are marinated in shoyu, sugar, garlic, ginger, sesame oil and then grilled. The kalbi ribs are cut thin and the marinade and char of the grill bring out a wonderful combination of sweet, salty and a little bit of spice from the ginger and some added chili.

The food is not gourmet by any means, but for the people of Hawaii, it's comfort food at its finest.

Chiko's Tavern
930 McCully St
Honolulu, HI 96826
(808) 949-5440

Merriman's Restaurant

2007-06-17T02:57:00.000-07:00

Located about an hour inland from Kona and up in the mountains, Merriman’s Restaurant is a dining destination for just about any foodie. One of the original founders of Hawaiian Regional Cuisine, Peter Merriman, changed the face of food on Hawaii as we know it back in 1991. Along with Roy Yamaguchi, Alan Wong, Sam Choy, George Mavrothalassitis and a host of others, this group of young, relatively unknown chefs made a commitment to improve the food of Hawaii into something more recognizable than the veritable Spam. They dedicated themselves to the use of locally grown produce and island raised protein as much as they could. This group has developed strong bonds with local farmers and ranchers to use the freshest ingredients possible.

Merriman’s is oddly located in a small strip mall unlike many of the “destination” dining options which are either freestanding or, more likely, in one of the many resorts on the Kona coast. The location does, however, position the restaurant more strategically closer to Kahua Ranch, Hufford Farm and Honopua Family Farm.

The Kalua Pig & Sweet Onion Quesadilla is a take on the classic Mexican dish. The smoky and salty pork is paired perfectly with the sweetness from the caramelized onions. It is served with a Kimchee and Mango Sweet Chili dipping sauce. The sweetness of the mango in the dipping sauce helps to cut the saltiness of the kalua pork, while the kimchee and chili give it a spicy little kick.

The Organic Waimea Greens Salad is a mixture of locally grown baby greens with Kula onions from Maui and Chevre from Mauna Kea in a balsamic vinaigrette. The greens are vibrant in their color and are lightly dressed to retain the texture and subtle flavors of the greens. With these types of top quality ingredients, drowning them in dressing would be a shame. The chevre is soft, creamy and slightly salty, the perfect accompaniment to the salad.

The Kahua Ranch Lamb are several lamb chops cooked to perfection. Charred on the outside to form a nice crust, the inside is a perfect rare-medium rare. The lamb chops are not at all gamey and have a wonderful rich lamb flavor.

The Merriman’s Mixed Plate is a combination of the Ponzu Mahi Mahi, Filet Medallion and the signature Wok Charred Ahi. The Mahi Mahi is marinated in ponzu giving it a nice citrus undertone while allowing the flavor of the fish to come out. Paired with grilled shiitaki mushrooms, hearts of palm and an onion relish this dish is a winner. Several medallions of filet were presented with sautéed mushrooms and an onion jam. The filet was seared on the outside and cooked to a nice medium rare on the inside. The filet was full of flavor and the earthiness of the mushrooms only enhanced the rich beef flavor. The Wok Charred Ahi is simply prepared. It is lightly seared on the outside and rare as only top grade sashimi could be on the inside. The searing brought out a slight nuttiness in the fish as well as bringing out some of the inherent oil in the fish to give it a deep, intense flavor. This is the ultimate surf and turf combination.

The Coconut Crème Brulee is a Hawaiian take on the classic French dessert. The sweetness of the coconut certainly is brought out in this dish, but is not overly sweet. The crème brulee was a looser custard, unlike some places where the crème brulee is really firm. The crème brulee was top with a glassy burnt sugar topping crust.

This is a great restaurant for special occasions and is a great representation of what Hawaii Regional Cuisine is all about.

Merriman’s Restaurant
65-1227 Opelo Road
Kamuela, HI 96743
(808) 885-6822

Beard Papa

2007-06-17T00:12:00.000-07:00

This is the second Beard Papa that I have been to, so naturally a comparison is in order. The exterior is very similar, nice and crunchy on the outside, and light and airy on the inside. These cream puffs were a sorta flat, like a French pastry type of UFO. The pastry shell had an off taste though, sort of like rancid oil. The cream had a rather unpleasant gritty texture and not much flavor. Specks of vanilla bean could be discerned in the filling, however, I seriously doubt they used real vanilla beans while making the custard.

Overall, the cream puffs at this Beard Papa location was a huge disappointment.

Beard Papa
301 W Valley Blvd. #105
San Gabriel, CA 91778
(626) 282-3089

The Hualalai Grille by Alan Wong

2007-06-16T21:58:00.000-07:00

Pack your survival kit, grab some flares and if you go at night hire a tour guide or a knowledgeable local especially if you haven't been to the Big Island or the Four Seasons Hualalai before. When calling for directions the hostess said to look for the big tree. Not exactly the easiest thing to do as the sun is setting. And after all this searching, the "big tree" was a little bit bigger than a Charley Brown Christmas tree.

Once you finally do find the property, the road to Oz strangely passes another resort and winds through a residential neighborhood. At the end of the road, like a Phoenix rising from the ashes, appears the majesty of the Four Seasons resort.

The restaurant is set in a lovely open air space, like a lanai, that overlooks the golf course. It feels like you are on a deserted island that you can call your own.

The tasting menu is a must. It starts with the signature dish of "Soup & Sandwich" but this is no ordinary soup and sandwich. The soup is a chilled red and yellow tomato soup, with each color in its own half of the bowl. The sandwich is a foie gras, kalua pork and grilled cheese sandwich. The combination may sound strange but works wonderfully. The tomato soup helps to cut through the richness of the foie gras while still allowing the flavors of the sandwich to shine through. It also comes with a wonderful seafood cake composed of lobster, shrimp and crab. It is lightly held together with mayo and the sweet, delicate flavors of the seafood to be the star.

The next course is pan seared diver scallops with a pork hash risotto. Huge diver scallops are perfectly seared with a nice golden brown crust and the delicate interior allows the natural flavor of the scallop to rise to the top.

The fish course is ginger crusted onaga (ruby snapper) with a miso sesame vinagrette. This delicate fish is perfectly cooked and the ginger crusting gives it a sharp bite that is perfectly paired with the fish. The saltiness of the miso also helps to bring out the flavor of the onaga.

The meat course of short ribs is nothing short of spectacular. Braised to perfection the meat falls off the bone to give the taster a mouthful of pure beef flavor. The accompanying soy glaze adds a hint of saltiness and sweetness.

The signature Chocolate Crunch Bar is unlike anything Hershey's or Nestle ever made. The chocolate is not overly sweet and the infused macadamia nuts add texture and saltiness, as well as helping to cut down the sweetness of the chocolate.

This is one of the best meals I've had in my life and worth every penny. It's actually pretty affordable compared to some other restaurants.

The Hualalai Grille by Alan Wong
72-100 Kaupulehu Drive
Kailua Kona, HI 96740
(808) 325-8525

Tom's Burgers

2007-06-13T00:39:00.000-07:00

Tom's Burgers is an unassuming little restaurant on the corner of Manolia Avenue and Jones Avenue. It is very small, but was busy during the lunch hour. With only a few tables inside and two tables outside it can get packed in a hurry.

The menu is rather small and straight forward but it seems like they know what they do well and stick to it.

The Colossal Burger ($3.49) is a 1/4 lb. burger topped with pastrami. It comes with the usual suspets of lettuce, tomator, onions, pickles and thousand island dressing. The burger had a lot of flavor, while the pastrami was lean but had a few morsels of fat to give added flavor. The combination of flavors was rather good although the flavor of the pastrami was not very prominent as they don't give you a lot of pastrami atop the burger.

This is not a bad little burger joint and a relatively good value for the money. If they put more pastrami on their Colossal Burger it would be more reason to come back. Some of the things on their menu might be worth exploring a little more though.

Tom's Burgers
10737 Magnolia Ave
Riverside, CA 92505
(951) 343-1480

Ohana Hawaiian Island BBQ

2007-06-12T00:53:00.000-07:00

As a member of OC Food Blogs, a review has been posted on that blog.

To read the review and view pictures, please go to http://www.ocfoodblogs.com/

Auntie Em's Kitchen

2007-06-11T00:27:00.000-07:00

Already being well regarded for their Red Velvet Cupcakes, Auntie Em’s Kitchen gained even more notoriety after spotlighted on Throwdown with Bobby Flay recently. Auntie Em’s Kitchen is known for their moist cupcakes with a sweet cream cheese frosting, but not cloyingly so. They are also known for have cupcakes that are larger in size than most. For their price point, they are definitely a bargain compared to Sprinkles.

Arriving later in the day, I was disappointed to find out that they were sold out of the Red Velvet Cupcakes. I did, however, decide to get one each of the remaining three types of cupcakes that they did have left: Coconut, Carrot Cake and Chocolate.

The Coconut Cupcake is a yellowish cake with a slight hint of lemon flavor to it. The cupcake is topped with a cream cheese frosting and sprinkled with shredded coconut to finish things off. The cake itself is heavy, dense and noticeably greasy. It could be that the oil started to render out after being on display for most of the day. The cake is not sweet in the slightest bit. The cream cheese frosting is sweet, but not cloyingly so. The shredded coconut atop the frosting is not sweetened otherwise this would be a diabetics worst nightmare. The combination of the cake and frosting eaten together changes the whole complexion of the cupcake. Somehow, the cake doesn’t seem as dense, heavy and greasy but transforms into a light ethereal cupcake. The intentional blandness of the cake helps to cut down on the sweetness of the frosting and this turns out to be a delightful little treat.

Like the coconut cupcake, the Chocolate Cupcake was a little dry inside. I attribute this to the cupcakes being left on display the entire day. The cake was not heavy like the coconut cupcake was. The frosting on its own is not too sweet, but sweet enough to put you into a diabetic coma on the spot. The frosting is very light in texture and is made out of dark chocolate which helped to cut down on the sweetness of the frosting. The combination of the two together is a nice mixture of light whipped dark chocolate frosting with the dense deep chocolate flavor of the cake.

The Carrot Cake Cupcake was still moist. The cake was filled with carrots, walnuts and pineapple chunks. The cake itself is not too heavy and had a light cinnamon taste. The spices did not overpower the cake by any means. The frosting is cream cheese based, and like the coconut cupcake was not overly sweet and still had a little tang to it from the cream cheese. The combination of the cupcake as a whole has a nice balance from the sweetness of the pineapple and frosting, spiciness of the cake, the crunch from the walnuts and the zing from the cream cheese.

I would like to get some more cupcakes from Auntie Em’s Kitchen early in the morning at some point in time, so I know what they taste like when they’re freshly made.

Auntie Em’s Kitchen
4616 Eagle Rock Blvd.
Los Angeles, CA 90041
(323) 255-0800

Fredo's Phillys

2007-06-10T09:51:00.000-07:00

After hearing so much about Fredo’s Phillys on Chowhound, I decided to make the trek over there. I had been in the area previously, but they had just closed. I was very surprised to know that they closed at 8 PM. Very strange for a restaurant to be closing this early, especially on the weekend.

Well, the wait and another journey were well worth it. Fredo’s is a small restaurant with only a few tables inside and one table outside. Pictures, postcards and pennants of Philadelphia adorn the walls, but the most obvious is the pictures of the many satisfied customers of Fredo’s Phillys. Dan, the owner, is super friendly and is very proud of the sandwiches they serve and for very good reason.

The menu is rather limited, but I love places that know what they do well and stick with it, as opposed to restaurants with a seemingless endless menu that does things well but nothing outstanding.

The mushroom cheesesteak ($7.39) comes on a 12” Amoroso roll. It is filled to the brim with thinly sliced beef, grilled mushrooms, grilled onions and your choice of cheese. It wouldn’t be authentic if you didn’t get the Cheez Whiz. The roll is soft, yet has a slight chew to it, the perfect bread combination for this sandwich. The meat is tender, juicy and flavorful without a hint of fat or gristle. The mushrooms are caramelized on the outside, while retaining its meatiness, and onions are perfectly grilled, which renders out all of the sugar. The Cheez Whiz acts as a culinary glue to hold all of the components together while giving the sandwich a nuance of cheese flavor. It certainly doesn’t overpower the sandwich in the least.

If you are looking for an authentic Philly cheesesteak, Fredo’s is you place. This place hits the mark like a Ryan Howard towering homerun right over the center field fence at Citizens Bank Park.

Fredo's Phillys
720 N. Lake Ave.
Pasadena, CA 91104
(626) 798-9905

Seafood Harbour Restaurant

2007-06-09T23:46:00.001-07:00

Fighting the throng of people in the San Gabriel Valley in search of dim sum is never an easy task. First, dealing with traffic is always a test in patience. Second, finding a parking spot among the many restaurants can sometimes be a challenge. Lastly, waiting in a seemingly never ending line to get a table and be seated.

Fortunately, we arrived after the lunch hour rush, so traffic was minimal and parking was surprisingly easy to find. But we still had a 45 minute wait before being seated. The bad thing about arriving that late is that some of the most prized dim sum can be sold out.

One thing that immediately stands out about the dim sum at Seafood Harbour is that the dim sum is much larger than at most restaurants. Each dim sum piece is easily one-and-a-half times as big as most restaurants such as Capital Seafood and Ocean Star. Although the dim sum is higher priced at Seafood Harbour, you do get more bang for your buck. Seafood Harbour is among the “new wave” dim sum restaurants that offer new and creative types of dim sum. Sometimes they work, sometimes they don’t, but it’s always fun to try something out of the ordinary.

Stuffed with two to three whole shrimp along with some shrimp paste to help bind it together, the Har Gow (Crystal Shrimp) is at least a two bite affair. The dough is light and has a little bit of a chew to it. The shrimp are perfectly cooked, as it has a little bit of a bite to it as well as being juicy at the same time. One of the bad things about having the dim sum so big is that the skin tends to fall apart a little bit easier. To me, I will sacrifice some disassembly for more filling any time.

The Shu Mai is a dumpling filled with pork and shrimp and topped with fish roe (eggs). Like the Har Gow, whole shrimp are embedded in this dumpling. The pork is minced and helps to bind the dumpling together as well as adding some flavor. The fish roe adds some color as well as some crunch to the dumpling.

The Bean Curd with Oyster Sauce is a loosely filled “dumpling”. The bean curd drapes the filling of pork, shrimp, wood ear mushrooms and other vegetables. It comes adorned with a light broth. The bean curd is a little chewy but adds a lot of texture and a nuance of flavor.

The Fresh Shrimp Dumpling with Chives is very similar to the Har Gow except it has the addition of chives and fish roe. Again, whole shrimp were stuffed into the dumpling and held together with a chive infused shrimp paste. The addition of the chives added a faint onion taste and another level of flavor. The fish roe added both color and texture to the dumpling. The dumpling skin was soft and a little pliable which gave the perfect amount of chew. Like many of the other dumplings it was filled with too much stuffing and tended to fall apart.

The Shark Fin Scallop dumpling is a monster of a dumpling. It’s like dim sum on steroids. The dumpling is filling with two to three whole shrimp which is then topped with a whole scallop. The filling is encased in a soft, slightly chewy dough then adorned with strands of shark fin. With all of the filling involved in this dumpling, unless you can eat it one bite it’s sure to fall apart. The shark fin doesn’t much taste but adds a little bit of texture. If you’ve never had shark fin before, it looks like clear short strands of spaghetti. It has a firm texture much like al dente pasta, except this doesn’t stick to your teeth like al dente pasta sometime does.

One of the more nouveau dim sum is the Durian Pastry. The filling is enwrapped with a gorgeously decorative pastry that is then deep fried. This dim sum was a little disappointing as it had no durian taste. Upon breaking it apart, there is a greenish-yellowish paste that looks like durian, but even that has no durian taste or the ever powerful aroma of durian. The rest of the filling is a whitish paste that tastes like some type of root vegetable, possibly yam. Out of all the dim sum sampled on this day, this was by far the biggest disappointment.

The Egg Custard came right out of the oven and was still hot when presented. The prized custard was soft and creamy with just a hint of egg and slightly sweet. The pastry was buttery and flaky and just fell apart when bitten into. This was a perfect way to end a great meal.

If you can get by the long wait usually associated with Seafood Harbour, it is well worth the journey. If you are also adventurous, this is the perfect place to try some of the new wave dim sum out there.

Seafood Harbour Restaurant
3939 Rosemead Blvd.
Rosemead, CA 91770
(626) 288-3939

Philly's Best

2007-06-08T10:13:00.000-07:00

Philly's Best opened in the Chino Spectrum about six weeks ago. I wanted to wait a while before trying it out, in case there were any bugs in their operations, it would give them time to work them out. I have passed by there a few times and have always seen a lot of foot traffic going in and out of the restaurant, always a good sign.

I had high expectations of Philly's Best from the amount of foot traffic and things that I have read about other Philly's Best restaurants on Chowhound. Sadly, I was disappointed in Philly's Best.

The Mushroom Steak is meat and mushrooms on the infamous Amaroso roll. A few thin slices of pre-proportioned meat is grilled to order, while a pile of onions are on the grill, slowly grilling away. The portion of steak per sandwich is pretty dismal and is just swimming in the large roll, and reminded me of the Steak Escape that you can find at most mall foodcourts.

The Philly's Best contains steak, mushrooms, sweet peppers, grilled onions and provolone cheese. This sandwich contains more ingredients so the bread isn't the main player. All of the components meld together more cohesively.

I would probably give Philly's Best another try down the road, but based on this visit I wouldn't highly recommend it.

Philly's Best
4047 Grand Ave., Ste. F
Chino, CA 91710
(909) 464-9911

Kiku Sushi

2007-06-05T22:41:00.001-07:00

Situated in the new Crossroads Entertainment Complex in Chino Hills, Kiku Sushi is not a destination restaurant by any means, but they do serve some decent sushi. A feature that is offered is an all you can eat sushi option for $22.95, $17.95 for lunch during the week. What sets it apart from Todai, Onami or any other “sushi buffets” is that the sushi at Kiku Sushi is made at the sushi bar to order.

The all you can eat feature excludes uni, toro and ame ebi, but otherwise the entire sushi menu is yours for the taking. They do also offer a lot of rolls at Sushi Kiku, for those who are into rolls.

There are also cooked food options included in the all you can eat option. Included are tempura, chicken teriyaki, beef teriyaki, tonkatsu and several other dishes.

Although they don’t offer the highest quality of fish, the fish is fresh, has no fishy scent and is not stringy. The fish has nice color and a nice sheen to it. The rolls here are bathed in a rather sweet sauce, which tends to overpower the delicate taste of the fish. Because the sushi is made to order, it doesn’t sit out for extended periods of time like at other sushi buffets.

For decent sushi, Kiku Sushi is a worthy option. The restaurant is very clean, and the servers are friendly and professional.

Kiku Sushi
3090 Chino Avenue, Suites C&D
Chino Hills, CA 91709
(909) 591-1291

Santouka

2007-06-01T00:30:00.001-07:00

This was my first time trying the ramen at Santouka. I have heard many things about Santouka, almost all of it great. Santouka is the gold standard, the ramen by which all others are compared. Seeming to have engaged in a partnership with Mitsuwa, Santouka is located in their foodcourt.

The menu is fairly limited, a sure sign of a restaurant that knows how do things great instead of restaurants that have an exhaustive menu turning out mediocre food.

Santouka is known for their shiyo (salt) ramen. The shio ramen ($6.49) has a slightly white murky appearance at first glance, but underneath is a rich, golden brown broth with tons of flavor. Even thought the name implies salt, the broth is really not all that salty. An initial blast of salt strikes the palate but then the rich pork broth makes an appearance. Although the broth has a floating layer of fat on top, it does not have an oily mouth feel. The thick, toothy noodles help to cut through the richness of the broth. The noodles definitely add some texture and another dimension of flavor to the mix. Two slices of pork with a nice layer of fat come with the soup. The pork has a rich, deep flavor with the fat just melting in your mouth. The ramen also comes adorned with umeboshi (pickled plum), kamaboko (fish cake), green onions, bamboo shoots and wood eared mushrooms.

The miso ramen ($6.49) is similar to the shio ramen except miso takes the place of the salt in the broth. At first glance, this tastes like miso soup. As the broth reaches the back of the tongue, the deep, rich pork flavor arrives on the scene. The same toppings come with the miso ramen.

If you are looking for top quality ramen, Santouka is definitely at the top of the class.

Santouka
Mitsuwa Marketplace
665 Paularino Ave.
Costa Mesa, CA 92626
(714) 434-1101

Maggie Moo's

2007-05-31T00:04:00.000-07:00

With a bevy of new restaurants and other businesses popping up in the new Crossroads Entertainment Complex, Maggie Moo's has joined other businesses such as Harkins Theaters, Juice It Up!, Que Paso, a new medical building complex and a Hampton Inn.

Another contender in the marble slab/mix in ice creamery, Maggie Moo’s is slowly making its way into California. While most locations are in San Diego and Orange Counties, a few are popping up in other places.

Although the mix ins are a good idea in theory because you can customize your ice cream, I now think of it as more of a marketing ploy. I think the mix ins detracts from the ice cream, and I wonder if these types of places are trying to hide the fact that their ice cream may be less than premium. You know, the fact that the flavor and richness of their ice cream can’t stand on their own. High end super premium ice creams will be made with very few ingredients allowing the quality of each ingredient to shine on its own.

Some of the ice cream at Maggie Moo’s looks like it’s been made in a nuclear reactor because of their bright and fluorescent colors. The Twizzlers is a shocking bright red, like a pool of fake arterial blood; and the Very Yellow Marshmallow is a disturbing shade of yellow, like somebody blew up Tweety Bird and turned him into ice cream.

The peanut butter is a rarity to find. Many places have a variation of peanut butter, such as peanut butter and chocolate, but not straight peanut butter. Maggie Moo’s makes their peanut butter ice cream with the addition of Reese’s Peanut Butter Cups. It has a strong peanut butter taste, but it doesn’t taste like fresh ground peanuts. I could not discern any chocolate taste from the Reese’s, so in my estimation it’s still a pure peanut butter ice cream. The ice cream leaves a greasy mouth feel, which I believe is from the peanut butter and not how the ice cream is made.

The Espresso Bean ice cream has a strong coffee flavor with specks of ground coffee beans infused in the ice cream. The sweetness of the ice cream offsets the bitterness of the coffee beans. Unlike the peanut butter ice cream, the espresso bean ice cream leaves no oily after taste.

The ice cream at Maggie Moo’s is on par with what you’d find at Cold Stone Creamery. It will do in a pinch, but I’d rather wait for $1 scoop night at Baskin Robbins for this type of ice cream, or wait and go to Fosselman’s or Lappert’s for the truly super premium stuff.

Maggie Moo’s
3090 Chino Ave.
Chino, CA 91709
(909) 628-5368

Taqueria Mi Ranchito

2007-05-30T00:42:00.000-07:00

Finding a great hole in the wall is one of the pleasures in dining. It’s all about taking chances; looking at a place from the outside will certainly deter many people, but by not taking that chance you may deprive yourself of some good eats.

Taqueria Mi Ranchito is such a place. Located in a non-descript strip mall, one would likely pass is by many times without giving it a second thought. The interior is sparsely decorated and nothing on the outside would indicate the wonders that are to be found inside.

The taco al pastor ($1.30) is a taco filled with spit roasted BBQ pork, marinated in chiles with just a hint of sweetness. The pork is then diced and has a nice crunch to it with just enough fat to give it extra flavor. The taco is dressed rather simply with minced onions and cilantro. With a squeeze of lime and some green sauce, this turns out to be a great treat.

The carne desebrado burrito ($4.25) is a 12” flour tortilla filled with mounds of shredded beef, rice, onions and cilantro. This burrito must weigh close to two pounds, with over a pound of shredded beef. The beef is marinated and slow roasted which makes it very tender and flavorful. There was no discernable fat or gristle in the meat. Paired with the rice, onions and cilantro this is a very hearty meal. Just a squeeze of lime and hot sauce makes this a perfect lunch.

Taqueria Mi Ranchito will certainly never win a James Beard award, but for a very satisfying and filling meal, this one is a hit.

Taqueria Mi Ranchito
4724 La Sierra Ave.
Riverside, CA 92505
(951) 352-0528

Bravo Burgers

2007-05-29T01:48:00.001-07:00

After having recently moved into new digs, Bravo Burgers now occupies an old Burger King location. It is very attractively decorated and has a new, clean look.

The curly fries ($2.29) are cooked to a nice crispy finish without a hint of being oily or greasy. The inside is tender and moist, like a deep fried baked potato. Unlike most curly fries that I’ve had, these were not seasoned very well. A light batter could be seen on the outside of the fries, but these could use a dose of salt, or even better, some seasoned salt.

The Bacon Avocado Burger ($4.99) is a 1/3 lb. patty, topped with two slices of crisp bacon, sliced avocado, diced onions, lettuce, tomato and a thousand island type sauce. The lettuce was fresh and crisp, the tomato ripe and full of flavor, and the onions were minced to give an extra punch to the burger. The only thing I found wrong with this burger was that there was a little bit too much lettuce which tended to mask and water down the other components of the burger. This is definitely a two fisted affair. Overall, this was one of the better Bacon Avocado Burgers that I’ve had.

The Colossal Burger ($4.79) is a 1/3 lb. patty with pastrami. The burger also comes with lettuce, tomato, minced onions and dressing. Although visible fat could be seen on the pastrami, it merely added flavor. No gristle or strands of fat could be discerned. The only complain that I had with this burger is that the pastrami was placed on the bottom bun and the burger on top of it. The moisture of the pastrami slowly disintegrated the bottom bun, so it was a messy, albeit wonderful, affair. This burger blows the Six Dollar Pastrami Burger that Carl’s Jr. sometimes has on their menu out of the water.

Bravo Burgers has an extensive menu that I would love to slowly work my way through.

Bravo Burgers
14698 Pipeline Ave.
Chino, CA 91710
(909) 393-5595

Canyon City BBQ

2007-05-28T19:55:00.000-07:00

Oddly situated in the middle of a residential neighborhood on a one way street, Canyon City BBQ has piled up numerous awards for their “Q”. Most of their awards have come in the pulled pork division, but have also won awards for brisket and chicken. An old house converted into a restaurant, this quaint space churns out some pretty good food.

The Rib Tips are 2 pounds of St. Louis rib “scraps” covered in barbecue sauce and served with French fries. The ribs are dry rubbed before being smoked, and the tips are very meaty and tender, although some of the pieces were dried out and tough. The French fries are nothing to write home about. They are standard fries that you get at most mom and pop burger stands.

The pulled pork is smoked 12-14 hours and leaves a nice smoke ring to the meat. The amount of smoke time allows for the smoke to penetrate the meat and give added flavor. The pork is tender, although a slight bit dry and chewy in some spots. The pork is sauced with a minor amount of molasses based BBQ sauce, which is on the sweet side.

Similar to the pulled pork, the brisket is smoked for 12-14 hours. A nice smoke ring can be seen on the edges of the meat. The brisket is very tender and it almost falls apart when you pick up a piece. There is a very thin layer of fat surrounding the brisket, giving it even more flavor. A fair amount of sauce comes with each serving, but there are two types of sauce on the table should you need more.

The sides here are very uninspiring. We had the cornbread, which is a little dry; the Texas toast, very nice grilled piece of bread; the mashed potatoes and gravy, the potatoes were okay, but the gravy was heavy, salty and didn’t have much taste; the chicken and rice soup was also very salty.

For my taste, the BBQ sauce here is cloyingly sweet. A very small amount is okay, or mixing it with hot sauce to spice it up a little will also do the trick. This is Texas style BBQ so a sweeter sauce should be expected.

Canyon City BBQ
347 N. San Gabriel Blvd.
Azusa, CA 91702
(626) 815-4227

Italian Tomato

2007-05-27T10:23:00.000-07:00

The Japanese bakery with the funny Italian name, the Italian Tomato is situated in the food court of the Mitsuwa Marketplace in Costa Mesa. The Italian Tomato is half café and half bakery. The bakery portion has a small but impressive looking line-up.

The Maccha Tiramisu was something that I had never seen before, so I thought, why not. The worse I could do was being out $4.00. The best, find an impressive new pastry.

The Tiramisu is made up of two layers of genoise cake sandwiching a white chocolate mousse layer. The top layer of cake is then covered with whipped cream and then sprinkled liberally with green tea powder.

The genoise cake was light, moist and had a rich, yet subtle vanilla flavor.

The white chocolate mousse was very light; not heavy at all. The white chocolate was folded into whipped cream to lighten up the filling.

The combination of flavors may sound good in theory, but sadly, this missed the mark badly to me.

I am not a big white chocolate fan, and the heavy use of green tea powder gave the whole thing a sort of bitter after taste. This dessert does have a very subtle flavor, so if you’re looking for an over the top type of dessert, this one probably won’t do the trick.

I also had the cream puff ($1.50). The pastry shell is cut in half and a generous serving of pastry cream fills the middle. Compared to Beard Papa, this pastry shell is a little heavier. The pastry cream is a little heavier than Beard Papa as well. This type of filling was more to my liking, as I prefer an almost pudding like filling. The pastry cream at the Italian Tomato is also a little flatter too, as it is a very straightforward vanilla flavor. Beard Papa, in comparison, has a crème brulee type taste. This is not a bad cream puff, and if I were in the area again, I would be happy picking up one of these.

Italian Tomato
Mitsuwa Marketplace
665 Paularino Ave.
Costa Mesa, CA 92626
(714) 557-6699

Manja Resto

2007-05-23T22:23:00.000-07:00

Lurking in the shadows of the Duarte Inn, there is a new Indonesian. With the limited amount of Indonesian restaurants in Southern California, Manja Resto is a nice addition. For those familiar with Asian Deli in Diamond Bar, you will find the food here to be very similar.

The Ayam Goreng Garing ($5.95) is a half chicken that is lightly battered chicken and deep fried. It is very crunchy on the outside and moist and juicy on the inside. It was not oily at all. The flavor of the batter is very mild, so adding a condiment such as sweet soy sauce or chili sauce may be a welcome addition.

The Ayam Bakar Kecap Pedas ($6.75) is chicken marinated in sweet soy sauce and hot chili sauce. It is very crispy on the outside and covered with a sweet chili sauce and fried shallots. The sauce is sweet upon first hitting your palate but then a nice heat shows up on the finish. This dish is not overly spicy, although you could add some Sambal Oelek if it’s not hot enough for you.

The Lontong Cap Gomeh ($6.95) is a virtual smorgasbord in a bowl. It has Beef Rendang, a beef curry that is spicy with a hint of sweetness; stewed chicken; a spicy hard boiled egg; and sticky rice in a yellow curry broth. It is topped with shrimp chips. The curry broth has a lot of flavor but is not hot. The Rendang are big cubes of beef that are slow cooked until they fall apart. The beef gets imparted with a lot of flavor in the curry sauce that it is cooked in. The chicken is slowly cooked in the yellow curry broth and is falling off the bone tender. The hard boiled egg is coated in flour and chili and deep fried.

The service is very friendly. It has a definite family atmosphere, and you will feel welcome from the moment you step inside the door.

Manja Resto
1206 East Hunting Drive #A
Duarte, CA 91010
(626) 359-7564

Fosselman's Ice Cream Co.

2007-05-22T14:10:00.000-07:00

Fosselman’s has been churning out ice cream for over 80 years. It has won numerous awards and is considered an institution. All ice cream is made on the premises. This is super premium ice cream (16% butterfat) and does not contain any preservatives. They use only top quality ingredients and fresh fruits in their ice creams, sherbet and sorbet. They typically have over 40 flavors at any one time, and this can change daily depending on the season and what’s available.

Their Banana Walnut Ice Cream is made with fresh bananas and big chunks of walnuts. There are small chunks of bananas throughout their ice cream, and biting into one of these nuggets is a real treat. It has a smooth mouth feel, and melts slowly in your mouth. The ice cream is not overly sweet, but its subtlety is part of its charm.

The Lychee Ice Cream is another spectacular treat. Mixed in throughout the ice cream are small pieces of lychee fruit. Upon putting in my mouth, I really didn’t taste anything, just a creamy, delicate top notch ice cream. As the ice cream ran down my throat, big waves of lychee flavor exploded in my mouth. It tastes like a fresh picked lychee, full of flavor, strongly sweet then slowly dissipating leaving that wonderful taste on your palate.

The Taro Ice Cream has a shockingly purple hue for those who don’t know what taro looks like. For those who have tried poi before, don’t worry; it tastes nothing like poi. It has a slightly earthy taste upon hitting the palate, but then quickly mellows out into a creamy, slightly sweet treat. Upon first tasting it, it had a strong coconut like flavor, and one would think that this was actually coconut ice cream with a Barney-like purple disguise. Upon further tasting, one can distinguish the taro taste coming out. There are also very small pieces of taro throughout the ice cream. When I first ran across one of the taro pieces upon eating, I had to take it out of my mouth to make sure it wasn’t coconut. After being re-assured that it wasn’t coconut, the whispery taste of taro could be discerned.

It’s hard to call yourself an ice cream fan if you haven’t tried Fosselman’s. The employees are super friendly, and being in their small store gives you a sense of nostalgia.

Fosselman’s Ice Cream Co.
1824 W. Main St.
Alhambra, CA 91801
(626) 282-6533

Joe's Italian Ice

2007-05-17T10:20:00.000-07:00

Located near Disneyland, this 5-year-old spot has been cooling customers during the hot summer months. An offshoot of the Philadelphia Joe's Italian ice, their delicious Italian Ice is slowly gaining popularity. In what looks like an old taco stand with an over the top Italian colored awning, this unassuming business churns out some delicious treats. Their Italian ice is like a very refined Slurpee, but that description doesn't do it justice. It is made with fresh fruit juice and the texture and mouth feel is similar to ice cream but without the dairy. It is very refreshing; just the thing to hit the spot on a hot day.

The Strawberries and Cream Italian Ice, tastes like peak of the season strawberries mixed in with thick, heavy cream. It is not overly sweet, but has a dense texture like ice cream. As the fine ice crystals melt in your mouth, the flavors get more intense and burst like a Starburst fruit rainbow.

If you haven't given this place a try, it's definitely worth a try. The next time you're near Disneyland, drop by Joe's to start the day off right, or to end the day on a high note.

Joe's Italian Ice
12302 Harbor Boulevard
Garden Grove, CA 92840
(714) 750-1076

Family Pastry

2007-05-16T15:51:00.000-07:00

Well regarded for their baked Char Sui Bao, these don't disappoint. About half the size of a shot put, the pillowy soft, slightly sweet bread encases a generous helping of Char Sui (BBQ Pork). The bun is an egg bread, slightly yellow with an egg wash on top. The bread itself is reminiscent of King's Hawaiian Sweet Bread. The inside is filled with a slightly sweet, moist and flavorful filling of BBQ pork. There is a little bit of fat to the pork, which adds to the flavor, but doesn't overwhelm the taste buds or mouth feel.

At 65 cents a piece, these are certainly a bargain. I've seen similar bao's for over a dollar a piece, which are smaller and with certainly less filling.

Family Pastry
715 N. Spring Street
Los Angeles, CA 90012

El Fortin

2007-05-05T13:40:00.000-07:00

Situated in a converted house, El Fortin specializes in Oaxacan food. Everything is made from scratch daily, and they tend to run out of items towards the end of the day as they only make a certain amount of food daily.

I really had my heart set on Mole Negro, but they had run out. Same thing with the Amarillo con Res o Pollo.

I started out with a Tamal de Dulce ($1.50), which is a sweet tamale. The masa was pink in color and had the faint taste of strawberries. It was filled with pineapples and raisins. For those that like sweet tamales, these are very good.

The Tamal de Rajas ($1.25), is a tamale filled with grilled onions, tomatoes, chicken and chiles. Like the Tamal de Dulce, the masa is light and fluffy, not dense like some tamales that I've had in the past.

The special plate consists of a Chile Relleno, Tasajo (thinly sliced beef), Cecina Enchilada (chile paste marinated grilled pork), black beans, fried plantains, fried cheese and guacamole. The Chile Relleno is filled with cheese, battered and fried to a golden brown. It is very flavorful and delicate at the same time. The Tasajo is simply seasoned with salt and quickly grilled, thus allowing the beef to retain its juices. The Cecina Enchilada is also grilled. The marinade has a distinct chile flavor, but is not too spicy. The black beans retain their shape and has a slightly sweet taste. These are the best black beans that I have ever had. The fried cheese, not sure what kind, has a nice golden crust to it, and is soft and chewy in the middle.

The food here is cooked simply to allow the flavors of the dishes to come out, not to be overwhelmed with sauces. Although I did not have a chance to try their mole, I'm sure that it is very complex in nature and very flavorful based on the dishes I did try.

I would highly recommend El Fortin to anyone who would like to try dishes from this region of Mexico.

El Fortin
5368 Riverside Drive
Chino, CA 91710
(909) 464-2227

Las Cotijas #2

2007-05-03T00:17:00.000-07:00

Situated in an unassuming shopping center, this little gem churns out some of the best fish tacos and at a bargain price. This is the type of place that you would normally walk by without giving it a second thought. Big mistake!

Yes, it's true that it's not eye catching either on the outside or the interior, but its lack of "fashion sense" is more than made up for by producing excellent food.

There are only about 10 tables, and they are situated rather close together so you do get somewhat of a claustrophobic vibe.

The fish tacos ($2.19) are full sized, not the kind that you would find at La Salsa. And the fish takes up most of the tortilla. They are deep fried to a crisp golden brown, crunchy on the inside, delicate and flaky on the inside. The are topped with cabbage, salsa and the obligatory white sauce.

Considering that most restaurants that have fish tacos are similar in price for the "baby tacos", these are a steal.

Las Cotijas #2
642 E. 1st Street
Tustin, CA 92780
(714) 832-7681

Beard Papa

2007-04-30T10:26:00.000-07:00

Located in the Puente Hills Mall, Beard Papa's has gained fans from several locations throughout the country including California, Hawaii and New York.

One of the unique things about Beard Papa's is that their cream puffs are filled to order. The shells are baked throughout the day. By filling the cream puffs when the customer places an order the cream puffs don't get soggy, as they tend to get if they sit around for long periods of time.

There are three flavor of cream puffs to choose from: Vanilla, Chocolate and Coffee.

The cream puff shells are crunchy and flaky on the outside, and soft on the inside.

The vanilla filling is light and fluffy, a mixture of custard and whipped cream, or so it appears. The cream also has a distinct creme brulee flavor, without the burnt sugar topping. Although good, I wasn't too fond of this cream puff, because I like the filling to be really a really thick custard, almost like pudding.

The chocolate cream puffs are dusted with a small amount of cocoa powder, giving you a sign of whats to come when you bite into the cream puff. The filling is also light and airy. The chocolate flavor is prevalent although not overbearing. The cream had an unusual grainy texture, as if the vanilla cream and chocolate weren't thoroughly mixed before being ready to serve.

The cream puffs at Beard Papa's have a nice contrast between the crunchy puff and light and airy cream. These are ideal when you want to something sweet, but not too heavy.

Beard Papa's
Puente Hills Mall
1600 Azusa Avenue #160
City Of Industry, CA 91748
(626) 839-1240

Senor Baja

2007-04-29T20:22:00.000-07:00

Located in the Chino Spectrum, Senor Baja is a fairly new restaurant with clean lines and minimalist decoration. There is a surfboard hanging from the ceiling when you first walk in, welcoming you to Senor Baja. There are pictures of Baja scattered throughout the restaurant. The menu isn't overwhelimg, but contains items that most are familiar with. The only "scary" item on the menu would be the lengua (tongue) tacos.

The fish tacos (!1.49) are made with hand battered fish filets, crisp and freshly shredded cabbage and a white sauce that tastes like watered down mayo. The ingredients are placed on two warm corn tortillas. There is a wonderful texture and temperature contrast between, the warm corn tortillas, crisp fried fish filet and the crunchy cabbage.

The taquitos ($3.49) come 3 to an order, covered with a huge mound of cabbage and white sauce and a big scoop of guacamole on the side. The taquitos are also hand made and have a nice amount of beef in them. The guacamole has a nice little tang to it, but nothing over powering.

The tacos are comparable to Rubio's, but are a little bit better in my opinion.

Senor Baja
3908 Grand Ave. Unit A
Chino, CA 91710
Phone: (909) 902-5110

Chocolate Mochi

2007-04-29T19:37:00.000-07:00

Picked up a few pieces of Fugetsu-do's chocolate mochi at the Cherry Blossom Festival in Monterey Park. They are about the size of a silver dollar pancake. The mochi is almost the color of milk chocolate with a dusting of corn starch. The mochi is pillowy soft and has a nice chew to it. It has a subtle yet distinctive chocolate flavor.

The surprise is when you get to the middle of the mochi where there is a soft, fudge like chocolate center. It reminds me of the dobash at King's Hawaiian Bakery.

Don't know how long the chocolate mochi has been around, but the next time I'm in J town, I'll be sure to pick some more up

Fugetsu-do Confectioners
315 East First St.
Los Angeles, CA 90012
(213) 625-8595