ShopEatSleep

10 Hour Beef Short Rib

The Churchill, which recently celebrated its first anniversary, has become a staple of West Third Street eating. And with Chef Bruce Kalman and mixologist Mia Sarazen now on board, both of whom launched new menus in the last few months, The Churchill is poised to make a lasting impression.

Kalman (The Misfit, Urbano Pizza Bar) is passionate about his food. On a recent visit, he insisted we try the 10 Hour Beef Short Rib (pictured above), which we were initially going to pass on as short rib has become ubiquitous on L.A. menus, but I’m glad we listened to the chef. This is a must-get dish. It’s super tender, and the braised carrots and apple lend just the right amount of sweetness.

Over at the bar, Sarazen (Harvard & Stone, Black Market, The Tasting Kitchen) has created a cocktail menu that showcases classics as well as twists. My personal favorite is the Thirsty in LA, named after blogger (and friend) Daniel Djang’s blog. It’s a well-balanced mix of Correlejo reposado tequila, Aperol and Amaro Ciociaro with a mezcal rinse. This isn’t a drink I would have normally ordered for myself, but turns out it’s now one of my new go-to drinks. It’s serious without being too serious. I could drink these all day (but I won’t)!

Thirsty in LA

In addition to these standouts, The Churchill is offering special Christmas and New Year’s Eve dinners for the holidays.

On Christmas Day, Kalman (The Misfit, Urbano Pizza Bar) will offer a three-course menu for $35 per person that includes choices of carrot, apple and ginger soup; glazed ham with figs and basil; cauliflower mashed potatoes; and Fuyu persimmon cake.

For New Year’s Eve, get a prix fixe dinner for $55 per person that includes a champagne toast, amuse bouche and three-course meal with choices including black truffle risotto and lobster thermidor. Starting at 10 p.m., The Churchill will hold a party featuring an open bar, snack buffet and champagne toast. (Regular tickets $95 for first 100 sold; $115 after that. $150 at the door. VIP packages available for groups; contact erika@the-churchill.com or call (323) 655-8384.)

Note: This meal was hosted.

Further reading:

The Churchill Ups The Game: New Cocktails By Mia Sarazen And Menu By Bruce Kalman by Gourmet Pigs

The Churchill’s New Cocktail Menu: Choose Your Own Drink Adventure by Caroline on Crack

Chef Bruce Kalman Takes Breakfast at The Churchill to New Heights by estarLA

Charcuterie and cheese board at Wood & Vine

If you haven’t already heard, Chef Gavin Mills will be leaving Wood & Vine in mid-November, less than two years after opening the Hollywood joint known for its whiskey drinks and chicken and waffles. Current Sous Chef Eric Buss will take over as interim executive chef and continue to prepare the restaurant’s menu favorites.

As a last hurrah, Mills is putting together an “Offal-y Spooky” Halloween menu featuring snout-to-tail dishes, including blood sausage, calf’s liver, beef tongue, and something described as “cock’s comb and turkey testicle poppers.” Head barman Bayardo De Murguia has also put together a couple of special drinks, including the Are You Afraid of the Dark? with Famous Grouse scotch, Amaro Averna, toasted marshmallow syrup (what?!), Miracle Mile Forbidden bitters and a Laphroaig scotch spritz. Interesting…This special menu will be available on Halloween, Wednesday, Oct. 31, from 5:30 p.m. to close.

While the Halloween menu sounds a bit scary (pun intended), if Mills’ and De Murguia’s regular offerings are any indication, it should be an offally (OK, I’ll stop now) good time. The chicken liver mousse (pictured above) is smooth and fluffy, and the chicken and waffles with a maple glaze and sage butter are satisfying. The shrimp and grits is another good dish, but my hands-down favorite is the gnocchi, which is airy yet hearty. Both the food and cocktail menus change seasonally, so you might find variations depending on when you go.

Chicken and waffles

Shrimp and grits

Gnocchi

If you can’t make it for the Halloween meal, you can always go on a Monday night when you can get a three-course farmers market dinner for $18.

Further reading:

Wood and Vine (Hollywood, CA): Monday Market Dinners and Chicken and Waffles by Gourmet Pigs

Wood & Vine: That Cozy, Warm Space on Hollywood Boulevard by estarLA

Rack of lamb at Vitello’s

You know the place — the neighborhood Italian red-sauce-and-mozzarella restaurant. That was Vitello’s in Studio City. Dating back to the 1960s, Vitello’s was a Rat Pack hangout. But it became infamous in 2001 when Bonnie Lee Bakely, wife of actor Robert Blake, was shot dead while sitting in her car after eating at Vitello’s. The couple were regulars at the restaurant, and Blake said he found his wife dead in the car after walking back to the restaurant to retrieve a gun he left in his usual booth.

Now far removed from the Bakely murder, Vitello’s is under new ownership and management, with a brand-new look and sophisticated menu to boot. New Executive Chef Tonino Cardia, who is originally from Sicily, has created some great dishes, including the Trofie alla Sausage made with small twists of pasta, Italian sausage, broccoli, diced grape tomato and white wine, and the Filetto di Branzino with an almond crusted Mediterranean sea bass, zucchini and Sicilian pesto.

Trofie alla Sausage

Filetto di Branzino

Cardia gets creative with his dishes, too. He serves salmon tartare with raspberries and tops grilled rack of lamb with lavender. Sounds bizarre, but it all totally works.

Mixologist Josh Curtis has come up some really interesting drinks, too, including The Figueroa with vodka, club soda, muddled fig and olive oil, and the Unusual Sazerac with rye, Aperol and a sambuca rinse. Creativity abounds at Vitello’s.

The Figueroa

Since the menu now changes seasonally, you’re sure to find some interesting fall dishes. The Beer Braised Osso Bucco with pumpkin risotto and chestnuts sounds especially satisfying — once the weather cools down, of course.

See more photos from Vitello’s:

Note: This meal was hosted.

Further reading:

Vitello’s Studio City…My New Neighborhood Spot by Marian the Foodie

Crispy Pork Shank at Towne

If you’re looking for an upscale dining experience but also want comfort food, then Towne Food & Drink in downtown Los Angeles is your place.

Helmed by Executive Chef Ryan Morrison, who spent time with Chef Scott Conant’s hospitality group, including as chef de cuisine at Scarpetta Beverly Hills, and consulting chef Eric Hara (Citronelle, davidburke & donatella, Chez Josephine, Oak Room at the Plaza Hotel), Towne is a delightful mix of high and low. Its New American menu features a variety of internationally influenced flavors prepared in a contemporary style. This philosophy extends to the dessert and cocktail menus, which are filled with updated versions of old favorites.

Keep Reading

Joseph Brooke making a cocktail at Mixology 101

You may not think that a world-class bar, one that’s focused on the art of mixology, would be located at the Original Farmers Market at Third and Fairfax. But that’s exactly where Mixology 101 is. Hidden in plain sight (it’s situated on the second level above the new Dylan’s Candy Bar and across from Zara), Mixology 101 is the brainchild of London-based “The Maestro” Salvatore Calabrese, one of the world’s leading mixologists, who has put local barman Joseph Brooke in charge.

Brooke is no slouch behind the bar. He was the winner of Season 2 of On the Rocks: The Search for America’s Top Bartender, voted 2011 Crowd Favorite in L.A.’s Best Bartender competition, and has worked locally at Copa d’Oro, The Edison and Next Door Lounge. While Brooke’s job at Mixology 101 is to perfect Calabrese’s concoctions, Brooke has staked out about 20 percent of the menu for his own creations.

Brooke said his inspiration comes from the desire to recreate memories. And he’s always cognizant of seasonal balance: if it’s hot out, then he’ll make a light drink, and if it’s cold out, he’ll go with a heartier one.

On a recent visit, Brooke made a bunch of drinks for me and my drinking companion, Fiona of Gourmet Pigs, to try. I especially liked the Maestro’s Special Fizz made with Caprinatura limoncello, lemon sorbet, fresh mint and prosecco. Brooke called it a twist on a mojito, and while there wasn’t any rum in it, I could taste the connection. It’s a fun and refreshing drink. Brooke also made us a proper White Russian, with Beluga vodka, coffee liqueur and fresh double cream. It was delicious. My favorite was the Dobbs, a simple after-dinner drink of Fernet Branca and white crème de menthe served over ice. This drink was revelatory with its herby, spicy sweetness and will now be my go-to dessert drink.

Maestro’s Special Fizz

White Russian

Dobbs

Mixology 101, which is connected to Planet Dailies (owned by the Planet Hollywood folks), is a really nice open-concept space. Unfortunately, they’ve brought in extremely loud live music to attract customers from the walkways below, so it’s tough to have a conversation there, at least on weekend nights. And because this location caters to a tourist crowd, you’ll find a random mix of people, including those who want ice-blended, fruity drinks. Fortunately for them, Brooke and his crew are willing to please. But with a sophisticated cocktail menu, there’s no need. Sidle up to Brooke’s bar and enjoy the ride.

See more photos from Mixology 101:

Note: Visits were complimentary.

I’ve been to Louisville before and have even been to the Kentucky Derby. But on this last trip, I tried a bunch of new food, some at old-but-new-to-me places and some at places that have opened since my last trip nearly eight years ago.

First off, I was told that I needed to go to Graeter’s, which specializes in French pot ice cream (dense, custard style). I had both the Bourbon Ball and Black Raspberry Chip flavors, and surprisingly, I liked the Black Raspberry Chip better. Perhaps the best part of this ice cream is the chocolate chips, which are created by pouring melted chocolate into the pot and letting the paddle break up the then-hardened candy into various sizes. If you’re lucky, you’ll get a big piece of chocolate in one of your bites. Since visiting this store, I’ve found Graeter’s ice cream at my local Ralphs, though not all flavors are carried there. They do carry Chocolate Coconut Almond Chip, my new favorite flavor. How can you go wrong with chocolate ice cream dotted with coconut and almond pieces surrounded by those special chocolate chips?

Graeter’s Black Raspberry Chip ice cream

Keep Reading

Simmzy’s Long Beach

Want to have a nice meal with good food and drink but don’t want to deal with having to dress up? Then Simmzy’s is your place.

Founded by brothers Mike Simms, who also owns Tin Roof Bistro and M.B. Post, and Chris Simms, owner of Lazy Dog Cafe, Simmzy’s is a casual pub with an upscale menu — a gastropub, if you will. Chef Anne Conness works it out with creative (but not too creative as to be off-putting) dishes, such as the Bacon & Date Mascarpone Pizza and the addictive Blue Cheese Haystack (shoestring fries smothered in blue cheese dressing, garlic and spicy sauce).

Keep Reading

La Jolla Cove’s sea lions

To celebrate our first wedding anniversary, Rory and I took a weekend trip down to La Jolla, just north of downtown San Diego. La Jolla, an affluent beach community that’s home to UC San Diego, is just a couple hours’ drive from Los Angeles, so it’s easy to either make a day trip or weekend out of a visit there.

Keep Reading

Galleggiante Swizzle at Cecconi's

Cecconi’s West Hollywood, the SoHo House-owned Italian restaurant with a storied Venice history, may be known as a celebrity hot spot, but you’d be remiss to wave it off as such. With a respectable cocktail program and a delectable menu, Cecconi’s would be a good choice for a casual weeknight dinner or a special place to take out-of-towners.

If you’re going to visit, make sure to check out the spring cocktail menu. The 50/50, made with half Bombay London Dry Gin and Martini Bianco vermouth, is a smoother alternative to the traditional martini and is dangerously drinkable. The Galleggiante Swizzle is fun as well as interesting with its combination of Zaya rum, lime, coffee, chocolate, mint and a float of Fernet. The Jalisco Sour is another well-balanced drink, made with Siete Leguas Reposado tequila, lemon, agave, egg white and mole bitters, and the Pink Lady, with Bombay London Dry Gin, apple brandy, house-made grenadine, lemon and egg white, is a tasty option.

Bone marrow

Looking for some food to go with your drink? From the cicchetti menu, try the fava bean and burrata bruschetta, wood roast bone marrow with sweet-and-sour agrodolce sauce, and the roast scallops wrapped in pancetta and rosemary. All are sure to satisfy. If you’re looking for more, go with the hearty pappardelle made with generous chunks of rabbit, lemon and thyme. And don’t forget dessert. Get the sampler platter; you’ll thank me later.

See more photos from Cecconi’s:

Note: This meal was hosted.

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

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.