Red Medicine

Something special happened last summer between a couple of friends over jamon iberico and pitchers of sangria, and although it's been months since we've left the crowded streets of Las Ramblas and the dry heat of Madrid, that magic is still there. I like to think our friendship really developed over food, perhaps with my unyielding stance against touristy spots as the catalyst. Instead of quick meals of reheated paella at some convenient restaurant, we shared many long dinners that were rewarding not only in taste, but also in conversation. One night we wandered the cobblestone alleyways of the Barri Gotic to find ourselves at a hidden gem of a restaurant, where we played a wine-ridden game of truth or dare. In Madrid, we kept returning to a Galician tavern that served the tenderest octopus on wooden platters. We loved it so much, it was there that we celebrated our last night in Spain with a flaming bowl of boozy queimada.

It took a birthday to get us all back together for a meal, but the interesting dynamic between us was still the same. The request was "artistic" food. My answer was Red Medicine. Coincidentally and fittingly, we were still sharing "tapas" of sorts, though Vietnamese and not Spanish in nature. Yes, the food was beautiful (I'm a sucker for the careful sprinkling of little flowers), but it was the company that really made my night.

Red Medicine

8400 Wilshire Blvd.

Beverly Hills, CA 90211

tel: 323-651-5500

www.redmedicinela.com

SWEET POTATO

dried chili, turmeric, beer, baby shrimp, lettuce

BEEF TARTARE

water lettuce, water chestnut, spicy herbs, nuoc leo, chlorophyll

"BANH MI"

foie gras, pate de campagne

green papaya, pickled roots, crispy taro, tree nuts, nuoc cham

early season legumes and roots (raw & roasted), virgin walnut, bayonne ham

oyster mushrooms, oyster sauce, haricot vert, brioche, espelette

LAMB BELLY

hoisin, hibiscus-onion, sunflower seeds, salsify, lady apple

BEEF CHEEK

"cromesquis", cashew, asian pear, raisin, romanesco

COCONUT BAVAROIS

coffee, condensed milk, thai basil, peanut croquant, chicory

LIME SABAYON

cucumber ice cream, cashew macaroons, white chocolate, jasmine

Bouchon Beverly Hills

First accidental DineLA meal of this year happened at Bouchon.

I had an afternoon to spend in Beverly Hills so I started thinking about my lunch options. I'm embarrassed to say, Bouchon didn't even occur to me until I was turned down by Spago, and I found out Scarpetta was closed for a filming. I will never make such a mistake again. Bouchon is now first on my list for someplace close by Rodeo Drive. The restaurant was ridiculously busy, but the bustling atmosphere made it feel even more like a brasserie in Paris. I could not have been more content that day, eating alone at the zinc bar, pretending I was spending a day in Paris.

This was actually my first time at any Bouchon and my first time eating at a Thomas Keller institution. I was beyond impressed. That should've been no surprise. Every dish was flawless. Even the salad was the most flavorful, yet simple, salad I've ever had. The croque madame was orgasmic (and I really try to shy away from the word when describing food). The chocolate bouchons could not have been a more satisfying end to the meal.

Bouchon

235 N. Canon Drive

Beverly Hills, CA 90210

tel: 310-271-9910

The warm pain d'epi that they bring out is baked fresh every day in the Bouchon kitchen. It is, by far, the best bread I've had in LA so far with a crusty exterior and a chewy interior. The soft butter that comes with the bread was also amazing. I'm embarrassed to say how much of the butter I consumed by myself. The bartender told me she often sneaks pieces of warm bread in the kitchen. I'm jealous.

Salade Maraîchère au Chèvre Chaud

mixed greens with red wine vinaigrette, warm goat cheese croûton & herbes de Provence

This salad was so flavorful, I'm still in shock. There were plenty of herbs and chopped shallots in the vinaigrette and the warm goat cheese provided the perfect creamy touch. Loved it--and I don't usually get excited about salads.

Croque Madame

grilled ham & cheese sandwich on broiche, fried egg & mornay sauce, served with French fries

Ah the pièce de résistance. The sweet, buttery brioche, the juicy, pink ham, and the nutty gruyère carefully stacked to create an awe-inspiring tower of decadence topped with a picture-perfect fried egg and a generous drizzle of creamy mornay sauce. This was the best croque madame I've ever had, and I've had quite a few during my time in Paris. The fluffy brioche was beautifully browned in butter, and the ham had a mouthwatering cured flavor. Not to mention, it was accompanied by a glorious mound of crispy fries.

Bouchons

Valrhona chocolate brownies with chocolate sauce & vanilla ice cream [$2 supplement]

Just plain delicious. Warm and chocolaty, dessert doesn't get any better than this.

The DineLA deal is a real steal. If you haven't been to Bouchon yet, GO! This is definitely my new favorite spot for French food in LA. I just can't believe I waited this long to try it.

Spago (DineLA)

There's nothing harder than the gut-wrenching heartache that comes from learning a loved one is sick.

During times like these, the only thing that can make things better is having good food in your stomach. However, sometimes even comfort food at home, like a warm steaming bowl of chicken noodle soup, is not enough to stop your mind from running through the worst possibilities. Sometimes only lunch at a really spectacular restaurant can make things better--even if it means getting out of those sweats and putting make-up over tearstained cheeks.

I chose Spago as our escape. From the moment we valeted behind a yellow Lamborghini and walked through the restaurant doors into a spacious bar area, we began feeling a more alive than we had in days. The hostess led us to one of the tables that spilled out from within the restaurant and onto the beautiful outdoor patio. The lavender umbrellas created a sense of seclusion from stress and worry, and the trickling fountain induced a sense of calm. The Beverly Hills crowd, with their tailored suits and quilted Chanel bags, exuded that quintessential L.A. glamour mixed with the laid-back vibe that only comes from being in California.

As plate after plate of upscale Californian fare arrived with colors so vibrant and bright, my mom and I couldn't help but be a little more hopeful and a little more optimistic.

Spago

176 North Canon Dr.

Beverly Hills, CA 90210

tel: 310 385 0880

Lavash, Olive Bread

A server came by and offered us a selection of bread. My mom and I both picked the lavash and olive bread. The crispy crunchy lavash bread was sprinkled liberally with parmesan cheese and herbs--resembling a large a salty, cheesy cracker. The olive bread was wonderfully soft and studded with kalamata olives. Both were actually very good.

Proscuitto and Burrata Mozzarella

Tenerelli Farm's Fig, Old Balsamic and Micro Arugula Salad

This was a delicious mix of creamy burrata, salty proscuitto, and figs done two ways--fresh, perfectly ripe disks, and a bed of sweet fig compote. I can never say no to burrata, and this was one of my favorite preparations.

Crispy Monterey Bay Calamari

Marinated Cucumbers and Black Bean Vinaigrette

One of the main reasons I decided on Spago, out of so many choices for DineLA lunches, was because their menu offered fried calamari. My mom loves fried calamari. My mom loved this fried calamari. A lot of times, calamari can be kind of bland. This was boldly seasoned. However, I'm pretty sure it wasn't served with a black bean vinaigrette. It seemed more like an herb aioli.

Pumpkin Agnolotti with Safe Butter and Reggiano [$12 supplement]

Pine Nuts and Mascarpone

Spago always has some kind of agnolotti on its menu. The fillings change with this seasons and this pumpkin agnolotti literally tasted like fall. It was definitely a worthy supplement to the meal.

Pan-Roasted Casco Bay Cod

Ratatouille Vegetables "Provencal", Jerusalem Artichoke Puree and Saffron-Champagne Beurre Blanc

For my entrée, I chose the cod. It was the only dish we had that wasn't that mind-blowing. The fish itself wasn't overcooked or anything, it just did not have that much favor.

Tagliatelle Pasta with Maryland Soft-Shell Crab

Garlic, Chili, Baby Arugula and Sun Dried Tomatoes

This dish itself was probably worth more than the $28 DineLA set menu price. There were more than enough pieces of succulent soft-shell crab, hidden within the tangles of freshly made, al dente pasta. I enjoyed the subtle asian flavors in this pasta dish.

Chocolate Bon Bon

Creamy Manjari Chocolate Shell, Cherry Cordial Center

This dessert rekindled my love of chocolate. The chocolate shell was so smooth, so creamy, with a thin, crispy chocolate feuilletine on top. The cherry filling and the sorbet were both slightly tart, adding a nice acidic dimension to the chocolate dessert. It was very, very sinfully good.

Strawberry Shortcake

McGrath Farm Strawberries, Buttermilk Cake, Crème Fraiche

Unfortunately the adorable strawberry dessert was slightly less memorable when compared to the chocolate dessert. The strawberries were so ripe and so fresh. Very simple, but still very good. It seems Sherry Yard can do no wrong. I also had some desserts at WP24 that I really liked.

We felt infinitely better after our meal. Everything, from the the attentive servers to the beautiful dishes, was just what we needed. Wolfgang Puck also came by our table and shook my hand. Yeah, I definitely smiled then. It's funny how just a satisfying meal can leave you feeling so much more optimistic about the future.

Sprinkles Cupcakes

I just went to the gym for the first time in over 6 months.

It was painful but necessary. Hopefully it will only get easier after today.

I ate 3 Sprinkles cupcakes in the span of 3 days this weekend. That's a cupcake-a-day.

There's nothing more indulgent than a red velvet cupcake from Sprinkles and indulge I did.

After a weekend of unrestrained, eat-whatever-I-want food consumption, I feel disgusting. I'm now torn between starting my "diet" and workout schedule in the middle of DineLA restaurant week or just waiting until after I eat MORE food.

But I digress...I want to write about cupcakes. I want to forget how painful the gym was tonight and reminisce about the delicious red velvet darlings I had this weekend.

Red Velvet Cupcakes

Sprinkles vs Magnolia. Sprinkles vs Crumbs. I've never had cupcakes from Magnolia Bakery in New York so I'll leave that debate to people who have. For me, Sprinkles vs Crumbs is a no brainer. Sprinkles is about a million times better than Crumbs. I appreciate not only the neat, clean, spartan design of a Sprinkles cupcake, but also the moist, light texture of the cake itself paired with the perfect cream cheese frosting. The flavor is that incredible unique cocoa powder flavor that you would hope to find in a red velvet cake. Crumbs' cupcakes are too homemade and messy-looking for me, not to mention sickeningly sweet, although they are a little larger I think. They just don't do it for me.

Sprinkles Cupcakes

9635 S Santa Monica Blvd

Beverly Hills, CA 90210

(310)274-8765

The beautiful and rewarding view of the cupcakes that awaits behind the door after standing in a 30 minute long line. How can you not love these cupcakes?

These are the only cupcakes I would pay $3.25 for. I'm drooling just thinking about them. I don't know why I have such a weakness for them.

And here I would like to clarify that although I am a firm proponent of the Sprinkles cupcake obsession and although I believe that the ridiculously long line in front of their little shop is worth waiting 30 minutes in, I find the red velvet cupcake to be the only one that is truly outstanding. All the other flavors pale in comparison. However, I have tried the pumpkin and carrot flavors and those were pretty tasty too. Just not nearly as special as the red velvet.

This is the dark chocolate flavor cupcake that my mom ordered the last time she visited me. It was good but it wasn't anything that couldn't be whipped up at home. She did enjoy it though and those belgian sprinkles are pretty special and kind of classy if you ask me.

all gone!

Kiyokawa

I just had one of the best Japanese meals I have ever had in my life.

It was unbelievable.

Jonathan Gold had given it a raving review:

Kiyokawa is

"home of Satoshi Kiyokawa, possibly the best unknown sushi chef in Los Angeles at the moment. His multicourse omakase dinners are epic, kaiseki-style feasts; seasonal, imaginative meals that, while not cheap, rival their equivalents at places charging two and three times as much. In my decades of reviewing restaurants, Kiyokawa may be the first place I was tempted to keep for myself."

Must be good...

didn't know it would be this good.

Except, the revered JGold forgot to mention one thing...

Satoshi-san appears to be dancing as he prepares his delectable omakase. With an colorful array of the freshest fish fillets before him and a long sharp knife in hand, Satoshi appears to be performing an intricate dance with his ingredients. He assumes a confident stance as every long, smooth stroke of his knife cuts the fish before him like it was butter. The molding of each nigiri seems to involve his entire body. Rocking back and forth, fish flying from hand to hand, the rhythm of his movements seems to help to create impeccable pieces of seafood and rice. I always knew the preparation of Japanese cuisine was an art form--I had just never seen it in such a dynamic, flamboyant way. Without a doubt, sit at the sushi bar so you can marvel at Satoshi-san's moves while enjoying his interpretive, flawless creations. Watching him at his art added as much to my experience as each delicious bite.

There are pictures out there of the omakase at Kiyokawa by that I find to be absolutely stunning. These are mine. They're as much for you as they are for me to help me as I reminisce about every impeccable bite of that dinner.

Throughout my childhood, I visited many of the best sushi restaurants in Tokyo or in Taipei with my family. I've had my share of omakase meals. Nothing has captured my heart as much as Satoshi's omakase. It might be because every course involved my absolute favorite ingredients, from uni to foie gras to fresh abalone and black cod. There are my favorites ANYWHERE. Now my favorites are at Kiyokawa.

Kiyokawa

265 S. Robertson Ave

Beverly Hills, CA

(310) 358-1900

cucumber, spinach, lotus root, burdock root

bluefin tuna from Spain, Santa Barbara sea urchin, fresh abalone, halibut, freshly grated wasabi

Satoshi asked if I had any preferences when it came to sashimi. I answered: "anything that comes in a shell!" This resulted in deliciously fresh abalone, creamy sea urchin, and later on, sweet scallop. I was in heaven.

seared foie gras, marinated sea urchin, snow crab on cripsy wonton, seared hamachi with japaleno, kumamoto oyster with cavier and gold leaf, halibut in hot oil

This was a plate full of little treasures. I can't even find words to do them justice. Each little compartment held two bites of the most perfect flavor and texture combinations I have ever encountered. While reminding me a little of Japanese bento boxes in how it was organized, this dish was a very modern take on Japanese cuisine in both taste and presentation. I loved it.

daikon, silken tofu, taro in broth

Don't let the seemingly bland and boring look of this dish fool you. It was delicious! The broth was good but the most amazing part was the piece of daikon in the back. It was so good! Spoon tender while maintaing its texture, the daikon had soaked up the flavor of the broth and each bite only made me want more.

miso marinated black cod

I love miso marinated black cod. I've never had it paired with a salad. Ingenious! The salad was dressed in sesame oil and was perfect for balancing the fatty goodness of the cod.

The next dish was a amazing "japanese matzo ball" soup. It was a big ball of light fluffy tofu mixed with sweet scallop that was deep fried and then put in a thick clear soup. SO GOOD. I only wish I had taken a picture of it before I devoured it all. I was trying to eat it some of it before the soup made the entire ball of goodness soft. I got a few good mouthfuls of tempura in soup before the whole thing disintegrated into the delicious soup.

After that soup, I was officially starting to get full. The final plate of nigri was just the thing I needed. Some more fish and sushi rice!

tuna, halibut, mackerel, scallop, uni

black sesame ice cream

Such a delicious departure from boring green tea ice cream. I LOVE black sesame and this ice cream was probably the best I've had in a while. It was so good, it inspired me to make black sesame macarons during xmas break ;)

**I know it's taken me more than a month to finally put up this post! Christmas break meant I was in the kitchen all day at home and actually making food rather than sitting at my desk at school just looking at food blogs all day. There will definitely be a LOT of blogging for me in the next few days! :)