Posts Tagged ‘gin’

The Arthur J offers fun twist on classic steakhouse

Arthur J table
Steakhouse The Arthur J rounds out Chef David LeFevre’s mini restaurant row in Manhattan Beach, adding a meat-focused eatery to seafood restaurant Fishing With Dynamite and small plates place MB Post. What makes The Arthur J special is not just its quality meats but its take on additions and sides. LeFevre has created a fun spin on the classic steakhouse while maintaining its elegance.

That mentality extends to The Arthur J’s cocktail list, too. My favorite is The Long Goodbye made with Oxley gin, lime, tumeric, honey, carrot and cardamom. Based on the ingredients, I didn’t think I would like this. But one sip — and one look at its vibrant color — changed my mind completely. It’s sweet and savory, giving a nice balance for someone who can’t decide what kind of drink to order (which is often me).

The Long Goodbye

The Long Goodbye

And then we turn to the menu. Yes, the Parker House rolls with deviled ham spread are delicious. Get them. And the Emmental popovers with strawberry preserves are the stuff of dreams. Get them, too. Get all the bread.

Parker House rolls

Parker House rolls

Emmental popovers

Emmental popovers

However, I didn’t love the roasted bone marrow toast. I think it was the focaccia bread that threw me off; the oiliness was too much paired with the already rich marrow. For a lighter starter, the hamachi tartare offers sweet and spicy notes, but in the end it’s just a nice raw fish-and-avocado dish and nothing groundbreaking.

Bone marrow toast

Bone marrow toast

But nevermind that. You could order the bone-in ribeye Tomahawk chop for two (or three or four, since it’s so large) or the Japanese Wagyu ribeye cap and be happy. But you’ll be happier when you start adding sauces and toppings.

Arthur J steaks table

The Sauces & Butters menu has all the usual suspects plus chimichurri, Vietnamese caramel, black truffle butter, yuzu koshu butter and foie maple butter. The toppings menu includes a sunny side up egg, lump blue crab, foie gras and a steamed half lobster.

Foie-topped steak

Foie-topped steak

If you get one side, get the potato gratin. Lefevre’s version is like nothing I’ve had before: a brick of layered potato, cheese and sauce that could stand on its own as a meal.

Potato gratin

Potato gratin

Desserts at The Arthur J are legit, too. The kitchen turns out solid versions of classics such as cheesecake and a chocolate bar, but it’s the strawberry shortcake that stood out for me. Not only do you get the fruit with the cream and a sugar-dusted biscuit, but the dessert comes with strawberry sorbet to boot, providing another dimension to an otherwise standard dish.

Strawberry shortcake

Strawberry shortcake

Note: This meal was hosted.

03

10 2015

Terrine cocktail menu finds balance while packing punch

Terrine Barman Ryan Wainwright

Terrine Barman Ryan Wainwright

While foodies have been fawning over Terrine restaurant‘s Chef Kris Morningstar’s dining menu of French-meets-California cuisine (and with good reason), the Terrine cocktail menu is not to be overlooked.

Barman Ryan Wainwright, formerly of Tasting Kitchen, has an extraordinary talent for finding balance in his drinks, making each one on his menu dangerously easy to imbibe. The Terrine cocktail menu is divided into categories based on taste. Here are my picks in each group:

Bubbly & Refreshing

Prairie Fire Punch with Buffalo Trace bourbon, lemon, pomegranate, Calisaya herbal liqueur and soda.

Prairie Fire

Prairie Fire Punch

It’s no secret that bourbon is my favorite spirit, so of course I’m going to recommend this one. While there isn’t any actual fire in the Prairie Fire Punch, the Calisaya lends an interesting note while the soda makes it fun.

Crisp & Clean

Beverly Fix with El Silencio mezcal, lime, pineapple, housemade orgeat and serrano tincture.

Beverly Fix

Beverly Fix

This one is everything you could ask for in a flavor-forward drink: it’s a little smoky, a little spicy and a little sweet. If you like bold, this is your cocktail.

Smooth & Elegant

Counter Point Sling with Plymouth gin, Punt e Mes vermouth and Vergano Biano vermouth.

Counter Point Sling

Counter Point Sling

This is my favorite drink from this menu, and the fact that I like it so much surprised me because gin isn’t my favorite spirit. But Wainwright created a cocktail that definitely lives up to its “smooth and elegant” categorization. There’s body, but it’s not oppressive. The Counter Point Sling is just a classy drink.

Dark & Bitter

Pimm’s Pong with Pimm’s, Contratto Bianco vermouth, Ramazzotti Amaro and chocolate bitters.

Pimm's Pong

Pimm’s Pong

Usually Pimm’s drinks are clear or light in color, but this one is dark. It’s an interesting take, with the Amaro and bitters adding dimension.

Sweet & Velvety

Strawberry Puff with Hayman’s Old Tom gin, strawberry, lemon and cream.

Strawberry Puff

Strawberry Puff

Drinking this drink is as close to having a milkshake without actually having ice cream in it. It’s rich and frothy, and will satisfy any sweet tooth without being cloying.

And the food? The entire regular menu is available at the bar, so you definitely don’t lose out by sitting here. My recommendation would be to order a charcuterie plate (three words: chicken liver mousse) and enjoy a drink or two from the Terrine cocktail menu. Go ahead, indulge.

Charcuterie

Charcuterie

Note: This tasting was hosted.

Further reading:

Dine on California Comfort Fare at Terrine by Where L.A.

What to Drink at Terrine, Opening Soon by Los Angeles magazine

Terrine California Gold Cocktail (Drink of the Week) by Food GPS

04

05 2015

Travelogue: NYC’s Estela restaurant

Beef tartare at Estela

Beef tartare at Estela

Named No. 3 Best New Restaurant by Bon Appetit in 2014, Estela restaurant is a self-described “beverage-driven” eatery from the minds and palates of beverage director Thomas Carter (Blue Hill at Stone Barns, Essex House) and James Beard Award-nominated chef Ignacio Mattos (Isa, Il Buco) in New York City. With shareable plates, an interesting wine list and solid cocktails, Estela focuses on “American food with European influences.”

I visited Estela restaurant earlier this year in the fall, and enjoyed its famous beef tartare with fried sunchoke chips, which give the dish a welcome variety in texture and subtle sweetness.

My dining companion, my cousin Phillip who is studying to become a sommelier, chose a funky white wine for us to drink, as well as the burrata with salsa verde and charred bread, one of the dishes the Obamas ate during dinner here less than a month earlier.

Burrata

Burrata

We also had the razor clams, which come topped with tons of freshly grated horseradish. I’ve never had a dish like this before, and I liked its spiciness, especially because it didn’t overpower the delicacy of the clams.

Razor clams

Razor clams

Since Estela restaurant is beverage-focused, we of course got cocktails. The Il Vittelone, with whiskey, sherry, amaro and vermouth, and the Tuxedo #2, with gin, white vermouth, maraschino, absinthe and bitters, were both winners. Il Vittelone is the bolder of the two — a “real” drink — and the Tuxedo #2 is a smooth operator.

Il Vittelone, left, and Tuxedo #2

Il Vittelone, left, and Tuxedo #2

Estela restaurant is pretty small and gets crowded, but we were able to walk in on the early side of dinner on a Friday night without a problem. It’s kind of great, actually.

Further reading:

25 Things to Do When Traveling Solo to NYC by Diana Takes a Bite

29

12 2014

Summer cocktails all year round

Even though summer is coming to an end, that doesn’t mean you can’t drink like it’s summer all year ’round, especially here in Los Angeles. From the herbaceous to the tiki, here are some of my favorite refreshing cocktails.

Headhunter’s Repentance at Sonny’s Hideaway

Headhunter's Repentance at Sonny's Hideaway

Headhunter’s Repentance at Sonny’s Hideaway

John Kelly O’Hare, who heads up the bar at Sonny’s Hideaway in Highland Park, is doing some great things. Aside from the overproof punches and barrel-aged Campari and Fernet, there’s a Tiki Tuesday menu with some of the best tiki drinks I’ve ever tasted. Some real thought went into these cocktails, which also means they’re not cloying sweet. My favorite, which isn’t on the current tiki menu but is available if you ask nicely, is the Headhunter’s Repentance with rye, chai, lime, pineapple and toasted coconut, a combination of some of my all-time favorite things.

Garden Cup at Faith & Flower

Garden Cup at Faith & Flower

Garden Cup at Faith & Flower

The Garden Cup at Faith & Flower is a twist on the classic Pimm’s Cup. With Pimm’s (a gin-based liqueur), basil, citrus and a pickled carrot garnish, this cocktail is fresh-tasting for any time of the year. Unfortunately, the pickled carrot isn’t always available, so when you can get it, consider yourself lucky because that bit of vinegar gives the drink a little extra kick.

Spanish Gin and Tonic at Beelman’s Pub

Spanish Gin and Tonic at Beelman's Pub

Spanish Gin and Tonic at Beelman’s Pub

One of the things that sets the newish downtown watering hole Beelman’s Pub apart is its take on the gin and tonic. Here it’s served Spanish style with a bunch of herbs, citrus and a cinnamon stick, taking the classic G&T to a whole new level. I usually don’t go for a gin and tonic, but throwing in a bunch of aromatics freshens up the cocktail and is sure to make you think of summer any time of the year.

Street Spirit at Wood & Vine

Street Spirit at Wood & Vine

Street Spirit at Wood & Vine

I was going to recommend Wood & Vine‘s Black Star, which I previously described as “summer in a glass,” with its tiki-leaning combo of rum, banana liqueur, housemade orgeat, Angostura bitters, fresh pineapple and lime, but that would be too obvious. Instead, I’m recommending the Street Spirit, with Buffalo Trace bourbon, fresh lemon juice, strawberry balsamic shrub, sherry, ginger beer and lemon peel. The shrub, or drinking vinegar, may not be for everyone, but I think it adds an interesting, funky dimension to the drink. But you’ll need to hurry for this one — the summer cocktail menu will be available for just another three weeks or so.

Note: These tastings were hosted.

07

09 2014

Gin with style: Nolet’s

I used to hate gin. The juniper berries turned me off. But I’ve had a change of heart, what with the abundance of quality mixology in the L.A. area, as well as the emergence of good spirits, including Ketel One vodka maker Nolet’s, which comes with a variety of interesting infusions.

At a Nolet’s cocktail-and-dinner pairing at FIG in the Fairmont Miramar Hotel in Santa Monica, I sampled Nolet’s Silver Dry Gin, which has Turkish rose, peach and raspberry notes and was used in cocktails designed by FIG’s mixologist, Tavis Alexander. My favorite was the beet-based drink, which is now available at FIG. Here are the recipes of Alexander’s cocktails from the dinner:

Beet Me Loud
1 oz. Nolet’s Silver Dry Gin
0.5 oz. beet juice
0.75 oz. apple syrup
0.5 oz. lime juice
Absinthe spray glass
Shake all ingredients, strain over ice and serve in a rocks glass.

Mandarin Fizz
2 oz. Nolet’s Silver Dry Gin
0.75 oz. lemon juice
0.75 oz. simple syrup
1 egg white
Angostura bitters
6 tangerine segments
Zest tangerine
Shake all ingredients, double strain into a mini pilsner glass and garnish with dashes of bitters.

Palisades Coffee
1 oz. Nolet’s Silver Dry Gin
0.5 oz. root liquor
0.5 oz. Benedictine
1 oz. espresso
0.5 oz. cream
0.25 oz. simple syrup
Shake all ingredients, strain and serve up in a coupe glass.

Can’t make it to Santa Monica? I’ve seen Nolet’s at Bouchon Bistro’s bar in Beverly Hills, and mixologist Jaymee Mandeville of downtown’s Drago Centro has also put a Nolet’s drink on her seasonal menu:

Silver Solstice
1.25 oz Nolet’s Silver Dry Gin
0.5 oz maple syrup
0.5 oz fresh lemon juice
0.75 oz banana jam
4 peppercorns
Muddle or grind peppercorns, add all other ingredients over ice, shake and fine strain. Serve up in a martini glass and garnish with lemon twist.

Beet Me Loud

Beet Me Loud

While the Silver is most common, Nolet’s Reserve, with saffron and verbena notes, retails for about $600 a bottle and is the brainchild of distillery owner Carolus Nolet Sr., who personally tastes every batch before it’s bottled. I got to taste some of this pricey liquid, and it is definitely spicy, just as it was described to those of us at the dinner. I think I actually prefer the Silver, which is a good thing since it seems to be popping up more often around Los Angeles.

Note: The meal and cocktails at FIG were hosted.

29

05 2012

Favorites from the L.A. Street Food Fest

As I’ve previously written, this year’s L.A. Street Food Fest was held at the Rose Bowl, and it was a fun and flavorful event. I had a really great time. Unfortunately for the organizers, it was held over Carmageddon weekend when a portion of the 405 freeway was shut down, and that affected attendance. However, the lack of a big crowd and long lines probably contributed to my enjoyment, so it was a catch 22. I hope it all evens out next year!

Here were some of my favorite bites from this year’s event.

Baja Bites

Sea Urchin Tostada by Sabina Bandera of La Guerrerense

Sea Urchin Tostada by Sabina Bandera of La Guerrerense

Pacific Oyster Asada w/ chicharron short rib, serrano ponzu butter, lemongrass foam by Javier Plascencia of Mision 19

Pacific Oyster Asada w/ chicharron short rib, serrano ponzu butter, lemongrass foam by Javier Plascencia of Mision 19

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01

08 2011

Pretty, scene-y: Fig & Olive Melrose Place

View from the upstairs bar at Fig & Olive

A week ago (I know, I know — I’m behind!), the New York-based, olive oil-centric restaurant Fig & Olive opened its flagship West Coast location at the trendy corner of La Cienega Boulevard and Melrose Place. It was a scene, my friends: three nights of people in cocktail attire walking a red carpet complete with a step and repeat, as well as fashion presentations by Cholé and Fendi. All that for a restaurant opening!

To be fair, the restaurant is housed in a pretty awesome space: it’s huge, and features rosemary bushes and an olive tree in the main dining room. There’s even an upstairs space, which houses the Fig Champagne & Cocktail Bar, unique to the L.A. location.

Fig & Olive’s thing is olive oil, which it uses in place of butter in nearly all its dishes. You can even buy bottles of its special infused versions at the restaurant (blood orange-infused olive oil, anyone?). The cuisine is inspired by the Mediterranean, and that means the entire region, including France, Italy and Spain.

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11

03 2011

Old school glamour, food and drink: The Tar Pit

Gin Gin Mule

Gin Gin Mule

The Tar Pit, the much-anticipated new bar and restaurant from chef Mark Peel and general manager Jay Perrin, both of Campanile fame, and noted mixologist Audrey Saunders of Pegu Club in New York, made its debut late last week, and what a debut it was. From the 1940s art moderne decor (the simpler version of art deco) to the era-appropriate food and drink, The Tar Pit is a nice respite from the dark, often cramped, speakeasy style that has been popular among bars lately.

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22

12 2009