Seafood

Blue Plate Oysterette Santa Monica

By

There is a row on Ocean Avenue that grips the Pacific horizon and offers travelers and locals alike an opportunity to explore their culinary repertoire. One of those restaurants I frequent quite often is Blue Plate Oysterette (not to be confused with Blue Plate Taco down the road – a modest stop with a more limited and casual menu). BPO has always tempted me with a keen selection of oysters from East and West Coast as well as those that hale from BC. Today, I was traveling with my friend, winemaker Matt Ortman of Paso Robles’ Villa San Juliette.

Read More

The Bruery Brew Dinner at The Crow Bar – Prying Flavors with Pairings

By

Our plates are cleared, and the second beer arrives, Or Xata, a horchata ale—something we’ve never had or heard of—and anticipation swells in our tongues; both of us spending many nights running to 24-hour Mexican restaurants to satisfy our cravings for the milky, cinnamon drink after 2am. Upon smelling the beer, it evokes images of a creamsicle on a hot summer day, and as it touches your lips, the cinnamon and creamy body takes over, weaving to a vanilla conclusion. We discuss how you often read about eccentric billionaires who have enough money to fly out their favorite chili cheese burger from a Ma and Pa restaurant in the Midwest. This beer would be our eccentric billionaire fly-out.

Read More

Taco Asylum

By

Once in a while you come across a restaurant that takes food to an all new level. They take the ordinary and make it extraordinary, take a basic concept and get entirely creative. Allow me to introduce you to Taco Asylum. The name beckons a sense of total abandon, opening your mind, and asking your taste buds to take a trip on the wild side. This post is entirely different than the rest and in all honesty, it deserves it’s own originality. Before I even delve into walking you through a restaurant that lures you in with a notion of tasty insanity, take a look at the photographs below…

Read More

Nick’s Laguna Beach

By

…The sauce with a hint of Saffron (I think), the perfect texture and moist divinity of the short ribs, the eggs cooked and prepared with care – honestly, this is my new favorite breakfast. The meat falls off of the fork; the taste – explosive. Now the true test, my modified omelet with Serrano chiles. I press the tips of my fork in and and layer by layer, beautiful color is revealed: the egg whites, the deep green of the spinach, the beckoning green of the chile, the melted cream of the chèvre cheese. Yes, I have found an omelet worth eating every last bite of. The generous cut of applewood smoked bacon cooked to perfection and the bowl of berries and apple is a happy culinary marriage.

Read More