Designer Philippe Starck and sushi master Katsuya’s latest Los Angeles hotspot: KATSUYA L.A. LIVE – PHILIPPE STARCK DOES IT AGAIN – See the complete Los Angeles city guide . ________________________________________ Back to UCityGuides.com – The Ultimate City Guides or check out UCityGuides.com Hotels – Design, Boutique, Luxury, Cheap Hotels
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Katsuya L.A. Live: Los Angeles’ Latest Hotspot by Designer Philippe Starck and Sushi Master Katsuya
The Ledbury 127 Ledbury Road London W11 2AQ Website Map Online Reservations 8-course tasting menu (including amuse bouche and pre-dessert) at £70/person, 3-courses at £60/person It is a pleasure to sit in The Ledbury’s dining room, be served by a professional & friendly staff and eat well prepared food with oftentimes interesting ingredients & combinations – I just wish there had been a few more ‘oohs’ and ‘aahs’ Notting Hill or Berkeley Square? For a long time, I had wanted to eat at either The Square or The Ledbury, the two sister restaurants owned by Philip Howard and Nigel Platts-Martin.
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The Ledbury: Artistic Flare, Good Ingredients & Great Atmosphere – But I am Left Wanting More
So, I have been hiding away in the Dalmatian coast of Croatia for the last week – and greatly enjoying the amazing coastal scenery! Dubrovnik – despite the thousands of tourists – has to be one of the most beautiful cities in Europe. The opportunity to reconstruct it after the Serbian bombings of 1991-92, when an estimated 68% of the buildings in the old city were damaged, has been grasped imaginatively and beautifully – the walk around the city walls is truly magnificent. I was hoping to explore some of Croatia’s vineyards and wineries during our stay – but with prices of most of the ‘quality’ wines for sale being between$30 and $50 a bottle, I swiftly changed my mind! To be sure, it is indeed possible to find some reasonable wines at much less than this, but I cannot imagine who is willing to pay such prices – perhaps there are far too many over-rich tourists! If Croatia wants to establish itself as a reputable wine-making country, it needs to start making better value wines! The food was also, sadly, disapponting – tasty enough, but we did not manage to find any restaurants that really impressed. The best – and reasonably priced – was Konavoski Dvori near Gruda to the south of Dubrovnik. The restaurant is in a restored watermill, and on a hot August day the swift-flowing river that runs past the dining tables provides a very welcome cool breeze! Meat is cooked in an iron bell on charcoal – which keeps it succulent and moist
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Croatia: seascapes, wine and food
When the UGs went to Europe a little over a year ago we partook in the worst sleeping conditions ever. I may have mentioned this before but we once slept in a hostel in the London ghetto where people were murdered outside, I had an Australian masturbating in the bunk below and shaking my bed, and Josie had a crazy Italian chef who slept with a 8-inch knife below her (not a euphemism). It was pretty bad but we were far more lucky in Paris where we got to stay with a friend of a friend’s friends in a large apartment occupied by three cute Parisian men
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Got Frenchy?
FINALLY, I was able to bring something peppery and someone Spidey together! Being one of my staunchest best friends, Spider-man has been keeping me company through my ordeals. Remember the greeting I made him for his birthday? Peppery & Spider together! This week, since I have been egging him on for days on end to join me for a “ Pepper Lunch ” meal – and since he knew I’ve been bracing for August 5 th – he finally joined me at the newly opened branch at Town. This would be my fourth time at the said “fast steak” place. I’ve harped about my joy already here , here , and here .
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Peppery & Spidey
This year’s biggest food story in NYC concluded today with the announcement that Sam Sifton is replacing Frank Bruni as the food critic of the New York Times . Bruni was at the top of his game when it was announced in May that he was leaving the post and becoming a writer-at-large for the New York Times Magazine. Bruni even got off to a preliminary start the other week with a cover-story excerpt from his forthcoming book memoir, Born Round: The Secret History of a Full-Time Eater
Native Plants at Habana Outpost Our garden got props today thanks to the Brooklyn Botanic Garden’s “Greenest Block in Brooklyn” contest who named us one of the top three greenest storefronts in all of BK! We know the green boxes outside of our our fence may seem like they are filled with weeds, but they are actually home to over 20 species of native Brooklyn plants – so while they might not always be as sassy and bright as a geranium or marigold, they are playing an important role in the eco-system on the corner of Fulton and South Portland. Last summer we found a Monarch Butterfly Larvae (we named him Victor) munching on our milkweed and had the honor of watching him turn into a butterfly. Victor exploring Habana Outpost Check out more photos of Victor below Next time you stop by, check out the signs on the planters to learn more about our garden and we hope to see you at our Back to School Bash on Monday September 7th where there will be a Live Monarch Butterfly Release, story telling, face painting, games, free notebooks and pencils for the new school year and much more !! Monarch Larvae at Habana Outpost Monarch chrysalis at Habana Outpost Monarch Butterfly at Habana Outpost
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Our garden is award winning!
After a very pleasant evening we headed to bed(and I was impressed at the beautiful linens on the bed plus the THICK towels in the bathroom) and were pleased to note that there wasn’t a peep out of the other guests(and every one of the 6 suites was occupied) The only sound was the swish, swash,swish of the waves, and the chirping of crickets… In the morning we woke pretty early and I made some coffee, which we took out onto the patio(as seen at the end of my last post) It was promising to be a very warm day again even ocean side. The tide was far out and the little boats which had been moored nearby were all lying rather ingnonimously on their sides in the wet sand. There was a hubbub of seagulls at the waters edge; evidently capitalizing on the plentiful oysters revealed in the low tide
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our mini trip part three
At right: the current state of Nuela Buried in Flo Fab’s Off the Menu report this morning came the news that Chef Douglas Rodriguez of Top Chef Masters fame was on the move and no longer affiliated with the much-delayed Flatiron project Nuela . Though there reportedly isn’t any bad blood between DR and the investors, tight-lipped sources close to the chef tell Eater that he’s left due to ” creative differences ” and is “actively looking for other opportunities in New York.” Pretty vague stuff, but there are some interesting rumors floating around this afternoon: 1) The chef wasn’t being consulted on major management and hiring decisions and felt like there was no choice but to leave, and 2) He’s gotten an offer from Drew Nieporent and is currently working out a deal with the restaurateur. If this Nieporent thing has any truth to it, it could be an excellent move for the Nuevo Latino pioneer.
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Douglas Rodriguez OUT at Nuela, Chatting with Nieporent
When you are an extremely self-indulgent and horribly food spoiled individual like myself it is always amazingly nice to come across an American food extravaganza that is so very good you find that you can still be blown away. We went for my birthday. Blue Hill at Stone Barns should blow you away if you have any sense or taste. The food was perfection (I’d read many personal accounts online before that talked about the smallness of portions and leaving hungry – I can’t imagine how these people normally eat, I was dying full – I would not have been able to walk without the armagnac digestif).
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Blue Hill at Stone Barns
It’s always interesting to me to learn what people think about my home state when I tell them I’m from New Jersey. People from the eastern region of the U.S. tend to think of us in terms of our dreary Turnpike (which we only use to get to get out of our dreadful state and go to New York) and will jokingly ask me, “What’s your exit?” Or, I will get comments like, “Isn’t that SUPPOSED to be the Garden State? What happened to all the gardens?” People who are not from the U. S., say Italy for example (I chose Italy because that is actually where I am as I type this entry), know New Jersey only because it is near New York and Philadelphia. But, as a state we are so much more than a Turnpike with a stench near two major cities
For now, let’s just forget about real estate as a business. Let’s talk standard of living. Your chosen living environment plays a big part in the quality of life you enjoy. I live and work in Big Bear for a reason. I breathe fresh air all day and sleep sound all night. It’s a place that lends itself to appreciation of all things beautiful and engenders an attitude of gratitude. Big Bear has changed my life and it can change yours too if a revision is in order. Type A’s learn to take is easy once in a while and Type B’s fit right in. Your heart races and your brain slows down. You stop and never feel guilty. Something happens to your spirit when you spend time in Big Bear and I can’t really explain it as it is an individualized experience. One thing is for sure: folks that visit (we call ‘em “flatlanders”) have a hard time heading down the hill at the end of their visit. Their return trips offer a refresher that complements “reality” at home and as the trips up the hill become more and more frequent, a second home in the mountains feels more like a necessity, than a luxury.
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The Fresh Air in Big Bear
Feleena’s Drinks - margaritas 8.99 - strawberry daiquiri, pina colada 8.25 - sangria glass 5.99 half litre 13.99 litre 19.99 - house wine, red/white (ask your server about our wine selection) glass 7.50 half litre 16.99 litre 26.99 - draft beer (ask your server about our beer selections) half pint 5.50 pint 7.50 pitcher 16.00 - bottled beer (ask your server about our beer selections) domestic 5.75 import 6.50 - soft drinks 2.99 - milk - juice - coffee, tea - perrier Appetizers - feleena’s layer dip 10.99 - queso fundido 6.99 add chorizo sausage 4.00 - calamares 13.99 - nachos chicken 12.99, veggie 10.99 chilli 11.99 cheese 10.99 - guacamole small 4.99 large 10.99 - chips and salsa 2.99 - black bean soup 5.99 - tostaditas ceviche 13.99 - extremes surtidos for two 13.99 for four 17.99 Salads (add chicken/shrimp 4.00) - ensalada de pollo caliente 13.99 - feleena’s caesar 11.99 - ensalada mista 8.99 Pastas - Salmon Penne Pasta (add tiger shrimp 4.00) 15.99 - Chicken Penne Pasta (add chorizo sausage 3.00) 15.99 Fajitas (served with flour tortillas, sour cream, pico de gallo, lettuce and guacamole) - pork, shrimp, chicken, steak 18.99/33.99 - veggie 15.99/23.99 add cheese 2.99 add rice and beans 3.99 Entrées (served with two sides – choose from rice, black beans, roasted potato or sautéed vegetables) - chile relleno, beef or cheese (when available) 14.99 - mexican flag 14.99 - pechuga de pollo 14.99 - tamale (when available) 14.99 - chimichanga 14.99 - blackened chicken 16.99 - mole con pollo 14.99 - salmon fillet 16.99 - lomo de puerco 14.99 - carne asada 17.99 - vegetarian enchiladas 13.99 Burritos (served with two sides – choose from rice, black beans, roasted potato or sautéed vegetables) - chicken 12.99 - seafood 13.99 - veggie 11.99 Enchiladas (served with two sides – choose from rice, black beans, roasted potato or sautéed vegetables) - beef, cheese, chicken, seafood 12.99 - dobladas con pollo 13.99 Quesadillas (served with two sides – choose from rice, black beans, roasted potato or sautéed vegetables) - chicken 13.99 - cheese 11.99 - seafood 13.99 Tacos (served with two sides – choose from rice, black beans, roasted potato or sautéed vegetables) - beef/chicken 12.99 Mexican Combos (served with two sides – choose from rice, black beans, roasted potato or sautéed vegetables) - choose two from: chile relleno, beef or cheese tamale chimichanga doblada enchilada Children’s Menu - speedy gonzalez plate 8.99 - nino quesadilla 8.99 - zapata’s plain pasta 8.99 Dessert (ask your server about our dessert selection) - deep fried ice cream 5.95 - dessert of the week 6.95 MEXICAN BREAKFAST SERVED SATURDAYS AND SUNDAYS 11:30-2:00
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Feleena’s Menu
After purportedly turning down the job last time around, New York Times culture editor Sam Sifton has agreed to become the newspaper’s next restaurant critic, succeeding Frank Bruni. Sifton, who cut his teeth during the 1990s at the New York Press —where, we’ll admit, his restaurant and bar critiques were among our favorite reads back in the heyday of MUGGER, Amy Sohn, et al—has since served as the editor of the dining section at the NYT and, currently, as the culture editor, overseeing the Arts sections. The curious nature of the move—he’ll presumably be reporting to Dining Section editor Pete Wells, whom he currently oversees—shows just how revered the restaurant critic position is inside the newspaper
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BREAKING: NYT’s Sam Sifton IN as Next Restaurant Critic
Sadie Katz 189 Bank Street Burlington, VT 05401 Lately I have been participating in a bi- weekly routine, one which begins painfully, and actually commences quite favorably. For whatever stupid reason I have yet to establish a direct deposit for my paychecks, (physically holding your money in hand is enormously gratifying) so every Saturday I have to wake up out of a drunken slumber and get over to the bank before it closes at 12:00 PM. And for all readers who mock my struggles of having to wake up at 12 on a Saturday, you clearly are not a friend of mine, and I certainly did not see you at Esox at 2:30 on Saturday morning
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….mmm pastrami
Do you ever step back while planning your vacation and wonder why you are spending more time and energy planning a vacation when it should be an automatic restful, not stressful time? Planning a vacation can be more work than it should be. Just determining what you are packing for your family to wear is a challenge and then figuring out how to put it into the car to get to the airport. Not going to the airport? Ok, how to pack so the bags don’t interfer with the comfort of the family while traveling so you can arrive without being too tired
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This Is Life
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Algarve in www.algarvemobile.com
L’Thai Organic Cuisine and Wine Bar is the kind of place that easily flies under the radar. It’s in an inconspicuous corner of a strip mall dominated by Pufferbelly’s, behind a Home Depot, and in a town where the most celebrated restaurant is Matthew’s Cafeteria . But it has a few notable reviews to its credit, including this one from Jennifer Zyman , and its use of brown rice drew my attention as my wife has been converting my family from white rice to brown in recent years.
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L’Thai Organic Cuisine and Wine Bar, Tucker GA
Malai Jam & Kala Jamun Similar to gulab jamun, kala jamun are fried balls soaked in sugar syrup and rolled in coconut. Kala jamun have a bit more density, compared to the softer, lighter gulab jamun. Gokul Sweets makes malai jam by slicing one kala jamun in half to create a base. It is then iced with a rich cream fudge-like frosting. Other versions of malai jam sandwich two halves of gulab juman or kala jamun with mawa (the reduced cream fudge shown in the photo above) Pav Bhaji Dosa Pav Bhaji Dosa currently tops my list of favorite snack foods. Potato, a blend of vegetables and a masala spice blend fill this dosa. The incredibly rich and complex Bombay masala spice blend used in this dish combine sweet spices with savory. Creating a near perfect blend of sweet, savory and red pepper heat. This blend of spices are particularly addictive and the carb-rich pancake and potato filling add another comfort food element. Love it! Also Crave-worthy: A wall full of Indian style snack foods. Fried chickpea chips, fried plantain slices (spiced and plain), fried peanuts, masala cashews, black pepper cashews, and a ton of other fried treats. All dangerously rich and extremely addictive! Gokul Sweets 763 Dekalb Industrial Way Decatur , GA 30033 404 299 2062
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Gokul Sweets — Another Visit
D.C. “Fete Select TV” Crenshaw, NBC Chhicago Street Team Most great ideas are inspired by personal experiences or passions. In the restaurant/food industry, many concepts emerge from the love of a particular ethnic food, a visit to another part of the world, or a need that has yet to be addressed. Bottom line is that we create based on our own motivations, successes or challenges. Being known as the “fat kid” growing up was challenge for Matt Matros, but helped to motivate him to shed 60 pounds eight years ago. His vision after dropping the poundage was to help people everywhere live the healthy lifestyle that they want to live. His brainchild? “Protein Bar”, a new food venue downtown Chicago where folks can quickly get a meal with essential proteins needed to live a healthy active lifestyle
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The "Fat Kid" Knows Protein