Posts Tagged ‘Culver City’

Eat well without breaking the bank at Yalla Mediterranean

Yalla Mediterranean falafel and steak

Yalla Mediterranean falafel and steak

Yalla Mediterranean is quickly becoming one of my go-to spots for a quick and healthy meal. For someone who loves all kinds of Mediterranean food, Yalla is the perfect option, as it offers foods inspired by Greece, Morocco, Turkey, Lebanon, Israel, Tunisia and Egypt. Chicken, beef, lamb, salmon, falafel — you name it, Yalla Mediterranean‘s got it.

Yalla’s fast-casual set-up is kind of like Chipotle’s. You choose a preparation — a wrap, salad (including fattoush), or plate with rice, grilled vegetables or lentils, and three sides. Then you choose your protein — falafel, chicken (skewers or shawarma), steak skewers, salmon skewers or kefta skewers. There are even different wrap styles to choose from — Greek, Jerusalem street style, Moroccan and Lebanese. Doesn’t look like I’ll be running out of options anytime soon!

I’ve tried the harissa-marinated tri-tip and falafel on a plate with rice and lentils. The proteins were cooked perfectly, and the lentils were flavorful without being overpowering. The Israeli couscous and Greek potato salad sides were my favorite. I’ve also had chicken shawarma on a fattoush salad, which is a tasty low-carb option. My husband liked his ground beef and lamb kefta wrap, which he got Greek style per the restaurant’s recommendation.

Chicken shawarma on fattoush salad Yalla Mediterranean

Chicken shawarma on fattoush salad

Not only is the food at Yalla Mediterranean delicious (it’s all made to order, so that’s a definite plus), it’s also hormone-free, responsibly raised and locally sourced, according to its press release. There’s even compostable plates, cups and cutlery.

And there’s beer. And wine. And Greek frozen yogurt topped with chopped baklava. I repeat: fro-yo with baklava.

Yalla has locations in Northern and Southern California, including one in downtown Culver City, where I’ve visited a couple of times.

Perhaps the best part? For the ample amount of food you get, the mains are reasonably priced at just under $10. Healthy, tasty and economical? I’m there.

Note: A meal here was hosted.

06

03 2016

Hanjip restaurant brings elevated Korean BBQ to Westside

Hanjip restaurant banchan

Hanjip banchan

Stephane Bombet is on a roll. First, he opened Terrine. Then, he opened Viviane. Just a week later, he opened Hanjip restaurant, an elevated Korean barbecue experience in Culver City.

Bombet and Chef Chris Oh of Seoul Sausage fame are offering top-notch meat, seafood, sides and banchan right in the heart of downtown Culver City, giving the Westside a new KBBQ option. But Hanjip restaurant is definitely not your run-of-the-mill Korean barbecue joint.

In addition to the marinated and non-marinated beef and pork, there’s also beef tongue (which I didn’t think I’d like but ended up loving), lamb, baby octopus, hamachi collar and gigantic Carabineros prawns. Oh, the prawns. Huge, sweet, tender. And expensive at $88 for a plate of three, but hey, it’s the holidays!

Hanjip restaurant Carabineros prawns

Carabineros prawns

Also in the pricey column is the Tomahawk chop topped with foie gras butter. At $120, you’re definitely splurging. But what a splurge it is. So much meat, so much umami.

Hanjip restaurant Tomahawk chop

Tomahawk chop

Hanjip also offers some great side dishes, from the traditional seafood pancake and kimchi fried rice served in a tin box (shake it up to get that eggy goodness all over) to the fancy uni steamed egg and bone marrow cheesy corn. The banchan offerings aren’t as extensive as other KBBQ joints, but the selection here is well-edited and includes the addictive pepper-and-garlic-sauce-lathered dried squid dish ojingeochae-muchim. I could eat that all day.

Hanjip restaurant Kimchi fried rice

Kimchi fried rice

Hanjip restaurant Uni steamed egg

Uni steamed egg

Hanjip restaurant Bone marrow corn

Bone marrow corn cheese

As a Westside restaurant that caters to a more mixed clientele, Hanjip’s interior is a bit flashy and a bit funky, perfectly reflecting Bombet’s and Oh’s personalities. The only thing about this place that weirded me out was how the server cooked all the meat for us, which meant there was someone leaning over our table for the better part of our meal. Maybe Hanjip restaurant feels this is necessary for the guests who aren’t used to this kind of dining experience, or maybe this is meant to be part of the elevated offerings, but I could do with less of this babysitting. Let me at the meat!

Note: This meal was hosted.

06

12 2015

ArcLight Culver City adds entertainment value to downtown

ArcLight Culver City

ArcLight Culver City

Out with the old, and in with the new. ArcLight Culver City has arrived.

The Pacific Theatres in downtown Culver City is now an ArcLight Cinemas movie theater, which means your night out just got a little more interesting. Complete with a full-service bar serving movie-themed cocktails and craft beer, alongside real food from a real kitchen, ArcLight Culver City is now a one-stop experience for food, drink and entertainment.

Johnny's Drama, an "Entourage"-themed cocktail

Johnny’s Drama, an “Entourage”-themed cocktail

Everything has been upgraded here, from the snack bar to the theaters themselves, which now feature ArcLight’s “black box” viewing experience for minimal distractions. As with other ArcLight theaters, seating is reserved, and you can bring your bar drink with you to screenings. Unfortunately, ArcLight Culver City doesn’t have the room for a seated dining area like ArcLight Hollywood does, but you can comfortably eat at the bar from a menu that offers tasty bar bites. The chicken wings with sweet Thai chili sauce, popcorn chicken, and tomato bruschetta with burrata are among my favorite dishes here.

Chicken wings

Chicken wings

Bruschetta

Bruschetta

With the opening of ArcLight Culver City, there are now two such theaters on the westside, including ArcLight Beach Cities in El Segundo, and a Santa Monica location is in the works.

Note: A menu tasting and movie viewing were hosted by ArcLight.

06

07 2015

Head to The Corner Door for new bites, solid drinks

Lobster and shrimp bolognese. Photo by acuna-hansen.

Lobster and shrimp bolognese. Photo by acuna-hansen.

The Corner Door, which has become a Culver City food and drink mainstay, has gone through its fair share of chefs, with varying success. The latest to helm the kitchen, Executive Chef Brendan Collins and Chef de Cuisine Ali Haji, bring a new dinner menu that has something for everyone.

Collins, who is also heading up the kitchen at Birch and previously worked at Waterloo & City, Melisse, Anisette and Palihouse, brought on Haji, who has worked with Collins for the last eight years, to create a diverse menu that reflects his upbringing in Southern California by Indian parents who were raised in Africa. Talk about the proverbial melting pot!

While not every dish I tried worked for me, many did, and others pleasantly surprised me.

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26

06 2015

East Borough brings amped up Asian food to Culver City

Daikon rice cakes at East Borough

Daikon rice cakes at East Borough

East Borough, which recently opened in downtown Culver City, brings something new to the fast-growing area: Asian food. And not just any Asian food but amped up Vietnamese. John Cao and Chloe Tran, who own a more casual version of East Borough in Costa Mesa, teamed up with Paul Hibler, owner and creator of Pitfire Pizza and Superba Snack Bar, and Jason Neroni, executive chef of Superba Snack Bar, to create this new concept, which focuses on traditional Vietnamese flavors and dishes while also re-imagining some of them.

The menu starts with appetizers familiar to those who know Vietnamese cuisine. The Imperial Rolls made with pork and taro and fried to a bubbly crispiness are flavorful and well-balanced, as is the banh xeo crepe, which in this case is stuffed with lots of crab.

Imperial Rolls

Imperial Rolls

Banh xeo

Banh xeo

The daikon rice cakes (pictured above) served with eggs, shiitake mushrooms, cilantro and spicy soy sauce are dense and kind of a mouthful, but the flavors are nice. Actually, there is a lot of richness at East Borough. The nuoc mam sauce reduction makes the cauliflower and long bean vegetable dish really strong, and the Phocatini, a playful take on Vietnamese pho and Italian bucatini, is almost too rich. The oxtail, hoisin and Sriracha combination nearly make for too much flavor, but it’s still one of the most interesting dishes on the menu.

Phocatini

Phocatini

The cocktails here are serviceable, but I wouldn’t say they were some of the best I’ve ever had. The Mo Bourbon, with bourbon, Averna, St. Germain and apricot was on the sweet side for me, but I do like the mix of bourbon with stone fruit. At least the drink prices are reasonable: $9-10.

Mo Bourbon, left, bourbon sour and The Golden Axe

Mo Bourbon, left, bourbon sour and The Golden Axe

Note: This meal was hosted.

23

02 2014

The Wallace brings international flair to Culver City

Broccoli

Sprouting Broccoli

From former SBE corporate chef Michael Teich comes The Wallace, a shareable plates concept in downtown Culver City featuring an internationally influenced menu and a respectable cocktail menu from Mixologist Holly Zack, who also hails from SBE.

My favorites here include the sprouting broccoli served with tahini, marinated feta and dukkah (pictured above), as well as the braised pork cheeks with lentils, apple, horseradish and red onion agrodolce. Both pack flavorful punches.

Braised pork cheeks

Braised pork cheeks

The chicken liver mousse with balsamic onions and five spice and the roasted bone marrow with parsley, radish, tarragon and pickled shallots are solid choices, though I wouldn’t say they were the best versions I’ve ever had.

Chicken liver mousse

Chicken liver mousse

When it comes to dessert, if it’s available (I think this was a special when I went) get the house made gelato, sorbet and cookies. The marshmallow ice cream and  ginger cookie combo was my favorite, followed by the cream cheese ice cream and pumpkin cookie. The cherry sorbet with chocolate cookie was my least favorite, but I personally don’t like cherry-flavored things that much.

Ice cream, sorbet and cookies

Ice cream, sorbet and cookies

As for Zack’s drinks, the stirred pleased my palate more than the shaken (though that’s to be expected from me). I liked the Day Rate, made with coffee-infused scotch, cognac, honey syrup and chocolate chili bitters, as well as the Roundtrip with Angel’s Envy bourbon, byrrh, persimmon syrup and sour cherry bitters. I did like the Warm Fuzzies, a shaken drink made with Blackwell rum, cognac, Cynar, egg, lemon and simple syrup.

Day Rate, left, and Roundtrip

Day Rate, left, and Roundtrip

Warm Fuzzies

Warm Fuzzies

I really wanted to like the, ahem, Morning Sex, with bourbon, chai fennel syrup, passion fruit, lemon and Peychaud’s bitters, but it was just a bit sweet for me. It’s pretty, though.

Morning Sex

Morning Sex

While I’m glad to see new restaurants opening up in a neighborhood so close to my ‘hood, I’ve grown somewhat weary of restaurants that offer dishes from a what seem like a myriad of influences made from whatever is in season. Not that I’m opposed to fresh, seasonal ingredients — Teich shops at the Culver City farmers market located just steps outside his kitchen, and I think that’s great — but I sometimes feel like restaurants use this as an excuse to not choose a focus. I’ve read in more than one place that Teich’s menu is influenced by Italian food, but when I see a dish such as lamb with farro risotto, chickpeas, harissa and yogurt on the same page as duck confit with hoisin sauce, noodles and a sesame tortilla, I get confused. I appreciate having many choices on a menu, but it can also be a head-scratcher. To each her own, I guess.

Note: This meal was hosted.

Further Reading:

Vegetables Take Center Stage at Soon-to-Open Wallace in Culver City by Los Angeles Times’ Daily Dish blog

Wallace Serves Up Playful Sustainable Fare in Culver City by Where LA

24

12 2013

Chef Ben Bailly’s new menu at Cliff’s Edge

Cliff's Edge lamb cheeks

Chef Ben Bailly shows off his lamb cheeks. Photo by John Ales.

Is third time the charm for Ben Bailly? Bailly recently joined Cliff’s Edge as executive chef, where he was brought on to revamp the menu after stints at Petrossian and Fraiche Culver City. Cliff’s Edge is Bailly’s third restaurant since arriving in Los Angeles, and his food complements the Sliver Lake location nicely. The menu is elevated but not stuffy, which seems to speak well to the discerning hipster neighborhood.

During a recent visit to Cliff’s Edge, I enjoyed both the cocktails and the food. I really liked the Bitter Pill (Zaya 12 year rum, Fernet Branca, brown sugar, fresh lime juice, egg whites, orange oils), which had great depth of flavor. The Gold Rush (Buffalo Trace bourbon, honey syrup, fresh lemon juice, orange oils) and Question Mark (Bols Genever gin, lavender simple syrup, fresh grapefruit and lemon juice, Peychauds bitters, flamed grapefruit oils) were also winners, mostly because I love the bourbon-citrus combo as well as lavender in general.

As for the food, the Whipped Ricotta with lavender (again!), honey and olive oil is a must to start. It’s fluffy, creamy and fragrant. The Crispy Polenta served with mushrooms, egg, and Pecorino Romano cheese, as well as the Seared Scallops with lebne yogurt cheese, cauliflower, Vadouvan spice and salsa verde, are solid savory options.

The Skate Wing served with sunchokes, brown butter, pine nuts, lemon and capers was hands-down my favorite main dish. It was reminiscent of a fish and sunchoke dish that Bailly served at Fraiche that I also enjoyed. The Lamb Cheeks with celery root purée, rapini and hazelnut gremolata is another good choice.

The Chocolate Torta is what you should order for dessert. At once light, smooth and decadent, this cake is one of the best chocolate cakes I’ve had in a while. I don’t normally order the chocolate cake at restaurants, but I would definitely do it here.

Note: This meal was hosted.

 

01

03 2012

Last-minute holiday shopping guide for LA foodies

Valerie Confections SUPER CHOC-O-FOOD

Valerie Confections SUPER CHOC-O-FOOD

Still scrambling for holiday gifts? If you’re shopping for people who like food, or should like good food, then look no further than these L.A. options:

Valerie Confections: While Valerie Gordon is know for her toffees and cute-as-a-button petit fours, an interesting gift would be the SUPER CHOCO-O-FOOD, a huge block of milk chocolate with a hint of caramel loaded with dried pears, apricots, golden raisins, macadamia nuts, cashews, almonds, sunflower seeds and peanuts. The packaging comes from Commune Design, and each color (pink, violet, aqua) corresponds to part of a triptych image found under the label. Valerie now also has teas blended by the American Tea Room just for the shop, including the Black & Blue, which was inspired by her Black & Blue jam and contains black tea from Nilgiri, blackberries, black currants, blueberries and blackberry leaves.

Kiss My Bundt Baking Academy: Chef Chrysta Wilson of Kiss My Bundt, formerly on West Third Street, is now teaching baking classes at Surfas in Culver City. The first class will be on January 15 and will focus on baking with winter citrus. And if you purchase a spot in this class before December 24, you’ll get 20 percent off. If you’ve ever had Wilson’s bundt cakes, you know they’re a treat.

Monsieur Marcel at the Original Farmers Market at Third and Fairfax: This gourmet foods store has all kinds of delicious treats, including European chocolates, fancy vinegars and oils, flavored salts, cheeses, wine and all kinds of fun stuff. This place will have lots of variety, so you’re sure to find something for the gourmand on your lift.

20

12 2011

Cooking, schmooking: eat out this Thanksgiving

Foie Gras Creme Brulee at Sage Restaurant

Foie Gras Creme Brulee at Sage Restaurant

If the idea of cooking a huge meal this Thanksgiving freaks you out, then go out to eat! Here are some local (and not-so-local) options:

Akasha: For $65.00 per person ($35.00 for children 12 and under), this Culver City farm-fresh and vegan-friendly eatery offers a bevy of choices, including a roasted cauliflower bisque with white truffle sea salt, a fuyu persimmon (my favorite!) and pomegranate salad, crab-stuffed Idaho trout, peppercorn and hemp crusted tofu, and turkey with all the fixings, of course. You’ll also have your choice of sides, including orange candied yams, brussels sprouts, green bean casserole, creamed spinach, cheddar-gruyere macaroni and cheese, and stone ground cornbread and turkey andouille sausage stuffing. Oh, and there’s a pie buffet for dessert featuring organic and vegan pumpkin pie, maple pecan and chocolate pie, coconut custard pie, peanut butter pie, pumpkin cheesecake with whiskey caramel, and much, much more.

Saint Amour: This new Culver City favorite is offering Maine lobster and roasted chestnut bisque, an autumn harvest salad, Mary’s Organic Farm turkey with traditional garnishes, and a variety of desserts for $65.00 per person ($30 for kids under 12). You can substitute an entrée from the restaurant’s regular menu, too, including mushroom pot pie, New York steak or loup de mer.

CAFE del REY: This Marina del Rey restaurant is offering a three-course, prix-fixe holiday menu for $55 per person with a cauliflower and apple soup, housemade veal and pork sausage, free-range turkey breast with duck sausage stuffing, Maine scallops, a vegetarian beet risotto, and a sweet potato cheesecake. Kids get their own menu at $18 with a a choice of roasted turkey with mashed potatoes and green beans, cheese pizza, or penne pasta with marinara sauce, as well as a mini chocolate cream pie paired with hot chocolate.

Sage: Going to Vegas? Then you’ll want to spend Thanksgiving at this ultra-satisfying restaurant at the Aria Hotel (my full review to come soon). For $83 per person, Sage’s prix fixe menu features your choice of a roasted pumpkin soup, pear and brussels sprout salad, or the unique and decadent foie gras crème brulée to start; mains of roasted organic turkey, day boat scallops or braised veal cheeks (all with seasonal side dishes); and for dessert a pumpkin mascarpone tart or a bourbon caramel bar.

22

11 2011

Real modern Korean cuisine in Culver City: MoKo

The new kid on the block in Culver City, MoKo, quietly slipped in to town in late April when it took over the former Gyenari space. The switch happened in a matter of about two weeks, when a truly modern Korean (get it?) restaurant replaced one that tried to be forward-thinking but ended up being stagnant. That’s why Gyenari owner William Shin made the change, along with partner Chris Heyman (Table 8, 8 Oz. Burger Bar) and Chef Gary Robins (formerly of The Biltmore, The Russian Tea Room and Aja in New York), who created a menu that’s contemporary without being overwrought.

We were recently invited to check out the new menu, which features updated versions of Korean ban chan, ssam, jeon and many other traditional Korean favorites. Don’t worry — the grills from Gyenari are still in place, so you can get your barbecue fix, too. And the cocktail list includes some nicely crafted drinks, too.

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23

06 2011