Posts Tagged ‘molecular gastronomy’

Red Medicine redefines dinner with new menu

Cream and rhubarb at Red Medicine

Cream and rhubarb at Red Medicine. Photo by Jordan Kahn.

Red Medicine, Chef Jordan Kahn’s ode to late-night, post-restaurant-shift eating, is undergoing a transformation. While the restaurant has focused on serving Vietnamese-inspired food, kind of like what Kahn and his work buddies would eat after service was over, Red Medicine is now phasing that menu out to make room for new, innovative creations inspired by what he finds foraging — on the beach, in his neighborhood, even in his backyard — in a “new naturalist” style dependent on local availability.

Kahn’s dishes have always looked like pieces of art, and his new ones are no exception. From the exotic-looking “cream and rhubarb” to the surprising “bread and cheese” (the simple names don’t do the dishes justice), the plating looks like it must be a painstaking task. Every cluster of food, be it vegetables, cheese or some kind of protein, looks like a beautiful little garden captured in a whimsical moment in time. I half expected to see elves peeking out from behind the cluster of veggies and flowers on my plates.

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09 2013

Food and drink with a view: Vu Restaurant

Let me preface this post with this statement: This restaurant is in Marina del Rey. Unless you live in Marina del Rey or really close to it, you probably don’t frequent the area much. I know I don’t. But I may start now that Vu Restaurant has opened at the waterfront Jamaica Bay Inn, which just underwent an extensive makeover.

Vu (pronounced “view”), which just opened this month, turned out to be a pleasant surprise for me, despite some hiccups at the bar (make sure head mixologist Jolie Klein makes your drinks, and you’ll be golden). The food’s origins are all over the map, literally — there’s Asian, Italian and good old American, among others — and even some molecular gastronomy thrown in. A bit confusing, but somehow it works. Here are some of the highlights from my dinner there last week.

The pork belly sitting on a crispy cake of grits and topped with root beer gelée was my favorite bite of the night. As Lindsay William-Ross, editor of LAist, noted, the flavors were reminiscent of chicken and waffles. I liked this because the root beer wasn’t overpowering but lent just the right amount of subtle sweetness to complement the dish.

Pork belly on crispy grits topped with root beer gelée

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12 2010

Favorite bites from Great Chefs of L.A.

Drago Centro's celery root panna cotta

The 24th Annual Great Chefs of Los Angeles event at CBS Studio Center in Studio City was good times. The “Go Green, Go Organic” event benefited the National Kidney Foundation through a fancy-schmancy auction that was too rich for my blood. Good thing I had tasty food to keep me occupied. While there were some repeat participants from last year’s event, I managed to find some new favorites this time ’round.

Drago Centro‘s Sommelier and Beverage Director Michael Shearin served up mini Smitten With Britain cocktails of Tanqueray gin, fever tree tonic, and fresh chives and lime. The drink was nice and light yet had a nice kick. Chef de Cuisine Ian Gresik served up an interesting celery root panna cotta topped with pancetta and a basil crouton. I’ve never had a savory panna cotta before, so this was definitely intriguing.

Drago Centro's Smitten With Britain cocktail

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11 2010