Gold Dig #69 Le Comptoir is one of the most intimate experiences on Jonathan Gold’s 101 Best Restaurants list. There are only two seatings per night, in which 10 lucky people get to sit at the counter watching Chef Gary Menes prepare and plate the 8-course set menu. He starts with an introduction describing that…
Tag: Dessert
Manuela Restaurant Review
Gold Dig #67 I think Manuela makes Jonathan Gold’s 101 Best Restaurants list as much for its atmosphere as for its food. Located downtown in the Hauser & Wirth building, the restaurant blends into the art galleries with specially commissioned lighting and artwork of its own, and a patio that looks out onto the sculpture…
Rosaline Restaurant Review
Gold Dig #65 Rosaline is the only Peruvian restaurant on Jonathan Gold’s 101 Best Restaurants list at the time of this writing. Located in the prime eating area of West Hollywood, the front room has a bar and somewhat of an open kitchen where you can watch the magic happen. The back room is a…
Aburiya Raku Restaurant Review
Gold Dig #64 Aburiya Raku is a West Hollywood branch of the much-talked-about Japanese izakaya restaurant of the same name in Las Vegas. The cozy spot apparently has a very different feel from the Las Vegas original, but the food is just as good and it makes Jonathan Gold’s 101 Best Restaurants list. Aburiya Raku…
Connie and Ted’s Restaurant Review
Gold Dig #63 Connie and Ted’s is the big place with the swooping ceiling on a main stretch of West Hollywood that on Jonathan Gold’s 101 Best Restaurants list, he calls a “clam shack”. Inside is an open kitchen and a bar. Outside is a fantastic patio, which unfortunately looks out onto the parking lot…
Drago Centro Restaurant Review
Gold Dig #61 Drago Centro is an Italian restaurant located downtown in City National Plaza. On Jonathan Gold’s 101 Best Restaurants list, he calls it one of “the most commanding restaurants downtown”. The large, glassed-in dining room has a high arched ceiling, an impressive tower of wines behind the bar, and a great view of…
Lemon Posset
This is a creamy lemon dessert that feels in the genre of panna cottas and mousses, only without all the fuss in the making. With just 3 ingredients and 3 simple steps, a magical food science thing happens where the dessert thickens into silky goodness without having to mess with any of the typical thickening…
3.14 Pi(e) Day II
March 14 was almost upon us, and since last year’s Pi(e) Day party was such a raging success, I decided to rally the troops for another celebration of my favorite food. My fellow pie fanatics answered the call, helping me to celebrate what is fast becoming my favorite holiday of the year. Rules were the…
Vietnamese Iced Coffee Pie
It’s that time of year again… March 14… in other words, my favorite holiday – Pi(e) Day!! My Pi(e) Day party has now become an annual event, which I’m delighted that people are excited to celebrate with me no matter what random day of the week 3.14 might fall on. Since I require everyone to…
Sunday Supper II
Fall has come round again, so it seemed like the perfect time for another Sunday Supper of heartwarming food with friends. It brings me so much joy to have a community of friends who enjoy cooking and eating together as much as I do. We started with apples dipped in caramel sauce. The apples were…
Pineapple Trifle
Traditionally a trifle is made up of a fancy cream custard, sponge cake or lady fingers, and fruit compote. This is my poor man’s version of a trifle – much easier to whip up with no cooking involved and using ingredients you could easily have around. But the result is a fancy-looking dessert that you…
Tahini Cookies
Cookbook Club – Jerusalem For October’s Cookbook Club, we used Jerusalem by Yotam Ottolenghi and Sami Tamimi. I made the Tahini Cookies. You can see our explorations of all the colorful cuisine of their hometown on my Cookbook Club site. For now – my dish! I recently heard an interview with Yotam Ottolenghi where he…