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Showing posts with label Restaurants. Show all posts
Showing posts with label Restaurants. Show all posts
April 17, 2011
September 9, 2010
Birthday Lunch
We spent a long afternoon at La Boucherie in celebration of my birthday. We started off with the pate plate; pork liver pate with pistachios, a salty rich head cheese and a buttery pork rillette. Accompanying this lovely charcuterie platter was Island made goat cheese, cornichons, dijon mustard, peach confiture & Bill's bread. The salted pork rillette was my favorite, slathered on slices of Bill's bread followed by the tart crunchiness of a cornichon.
July 11, 2010
Earth & Sea
Umi Sake House's Moonraker Roll balances delicately between Earth and Sea.
Spicy yellowtail, cucumbers & cilantro topped with a smokey mixture of seared snow crab & black tobiko drizzled with a citrus jalapeno sauce & truffle oil.
Flavor profile: Salty...Sweet...Smokey...Spicy...Savory...Earthy & Fruity
Texture: Creamy & Crunchy
Now, I love truffles just as much as the next Italiana and I do think that it enhances many dishes, but it's competing with too many elements in Umi's Moonraker Roll; this roll would be better off without it! The truffle oil DOES add a certain element of earthiness however the smokiness could pull this off on its own.
What I love about Umi's Moonraker Roll is that it satiates completely with one bite! You get a bit of everything from clean crisp cucumbers to citrus sweetness, seawater to bonfire smoke & the fruity spice of the jalapeño to the woodsy taste of truffles.
Adopting the Japanese Izakaya style of informal eating and drinking, Umi was designed to reflect the layout of a Japanese country house, including both a front and back porch.
We are already planning our next visit as Umi Sake House is like dropping by an old friend's house on a summer afternoon.
September 11, 2008
Sustainable Burgers
Well as some of you know I'm officially INTO my thirties now.
Travis and I celebrated my birthday with a burger. You must know that the only way I'm going to eat a burger is if the cow was raised humanely, free of antibiotics and growth hormones and preferably grass fed.
I've had my eye on Akasha Richmond's restaurant Akasha in Culver City since it's opening this past February. So it was decided, this was the place to celebrate.
Akasha has dotted her i's and crossed all t's when it comes to sustainability. She not only supports local farmers, family owned ranches, "Clean Fish" and bio-dynamic boutique wineries. Her staff is decked out in both recycled and natural fibers and her customers sit cushy on organic leather seats.
Travis and I celebrated my birthday with a burger. You must know that the only way I'm going to eat a burger is if the cow was raised humanely, free of antibiotics and growth hormones and preferably grass fed.
I've had my eye on Akasha Richmond's restaurant Akasha in Culver City since it's opening this past February. So it was decided, this was the place to celebrate.
Akasha has dotted her i's and crossed all t's when it comes to sustainability. She not only supports local farmers, family owned ranches, "Clean Fish" and bio-dynamic boutique wineries. Her staff is decked out in both recycled and natural fibers and her customers sit cushy on organic leather seats.
