There are fewer things more iconic in Southern California than a Sunday spent in Pasadena. Whether you’re on your way to The Rose Bowl Flea Market the second Sunday of the month or are in the mood to lazily stroll Old Town Pasadena afterwards, the Red White + Bluezz Sunday Brunch is a southern treat that shouldn’t be missed.
It probably goes without saying that, when ordering ice cream, you’ve never had to worry about showing your ID.
That’s about to change, thanks to The Drunken Udder, an artisanal, mom-and-pop shop ice cream company which sells its deliciously boozy product via wholesale and other storefronts. (It doesn’t quite have the liquor license to sell retail on its own.)
Yesterday, I sampled a few flavors including Salted Butter Caramel infused with Bourbon (boozy, salty-sweet deliciousness), Pumpkin Spiced Praline infused with Maple Liqueur (boozy, crunchy fall on a cone), Raspberry-Orange Sorbet infused with Orange Vodka (fresh, tangy booziness) and Bailey’s Jameson Caramel (especially boozy sweet caramel flavor).
People do walk in L.A., but – let’s be honest – they mostly still don’t. People drive alone, and they carpool. They vanpool and they shuttle. They ride their bikes. They Über or Taxi Magic all over town. And yes, we Metro railway. Do you ever get the feeling that just because we’re not New York, that’s the only thing they’re rubbing our noses in?
Which is not to say that I’m not envious of their subway access – and many other things. Yet having passed the 2-year mark living near a Hollywood Metro Red Line stop, I’ve learned a lot in the process about our own public transportation options. The Expo Line has opened during that time. And we’re looking forward to more. Just experiencing the drastic transformation in how people choose to get around – myself included, and not only on the rail – have provided so many eye-opening revelations. So when Slate says that L.A. is being turned into “America’s next great mass-transit city,” we’ll take that little bit of validation.
Beer cocktails. Beer floats. Sour beers. All-you-can-drink beer. Beer crawl set to music. Crappy-for-happy beer trades. Prickly pear beers from all over town. Los Angeles is comin’ up beer. And in its 4th year, not only is LA Beer Week bigger and better than ever, it’s also more unified. The camaraderie around the LA beer community is unmistakable – so get ready to drink some tasty brews while learning a lot and meeting some cool people along the way.
After perusing the 10-day schedule, I’ve come up with a few events I’d personally want to attend. With the LA beer scene at the strongest it has ever been, there’s bound to be some (or a lot of) conflicts during this extravaganza, but all we can do is do our best, right? While you’re at it, you might as well check off the four quandrants of this LA Beer Week Bucket List. Then, bring your four stickers to the LA Beer Week Festival on September 30th and get a free bottle of the official beer of the week, Unity, from Eagle Rock Brewery – a play on a traditional Berliner Weiss, yet jazzed up with a touch of rye as well as red and green prickly pear. You’ll also get to enter a drawing for tickets to the BAM Fest on October 6th in Santa Monica.
(If you don’t complete the bucket list, never fear – it’ll be on draft at select retailers throughout Los Angeles and Orange county as well as at the LA Beer Week Festival itself.)
Without further ado, here are my Top Ten of LA Beer Week:
Times: They are a-changin’. So much so, that I’ve grown to love my neighborhood – even after some growing pains – for its walkability to certain things, including the Los Angeles Metro Red Line.
Now the fact that this summer’s dineLA Restaurant Week (which started yesterday) has been scheduled for the very first time in one block instead of only on the weekdays, makes for good incentive to diners to capitalize on the Metro rails and the destinations to which they flow. What better way to enjoy your wine or cocktails with dinner than to finish the trek home liability-free? (Perhaps you’ll want to make a reservation on the the last day of dineLA – the very first day the Metro runs until 2 AM, on July 27 – and make that one a late night?)
For the n00bs, lunches range from $15, $20 or $25 while dinners vary from $25, $35 or $45 for a 3-course prix fixe meal. It’s all so simple. Look below for some of my dineLA Restaurant Week recommendations along the Metro – all sorted according to the rail lines along which they are situated. (Sorry, Westsiders – you have Beverly Hills to blame for your dearth of rails.)
Sang Yoon’s Lukshon (3239 Helms Avenue, Culver City) in the Helms Bakery building (one block east of the elevated Culver City Station) blends stand-out design with modern takes on South-East Asian fare in the form of shared, small plates. Try the Hawaiian butterfish: half inch slices of melty cured fish layered just so and finished with slivers of pretty pink
watermelon radish and nahm jim, a coarse, nutty Thai sauce.
Nearby is one of the stalwarts of Downtown Culver City, Chef Ben Ford’s Filling Station (9531 Culver Boulevard, Culver City), with classic, non-nonsense American pub fare with an seen-and-be-scene outdoor patio with views of passers-by and available dineLA lunch and dinner menus. Or stop in at Akasha (9543 Culver Boulevard, Culver City) for dinner, with some farmer’s market-fresh, contemporary American fare offering unexpected twists on otherwise-classic dishes.
On the other end of the Expo Line is the brand new & highly anticipated Mo-chica (514 W. 7th St., Downtown), whose playful and inviting space is located just a few blocks east of the 7th Street/Metro Station. The newest restaurant (or re-location from Mercado Paloma, depending on who you ask) from 2011 Food & Wine Best New Chef and owner Ricardo Zarate is loaded with playful design details including colorful ekeko figurines decorated by chef friends of Zarate. Try the sun dried potato stew with peanuts and chimichurri and bisteck a la pobre (skirt steak with fried egg and pan fried bananas).
Stop one is Maison Akira (713 E. Green St., Pasadena) where chef Akira Hirose has been quietly crafting modern Japanese -French fare for almost 14 years. This gorgeous restaurant with butter yellow walls, is a healthy walk from Lake Station. But when you dine, you’ll definitely want to choose the tempura soft shell crab served atop wasabi potato mousseline.
Haven Gastropub (42 S. De Lacey Ave., Pasadena), which opened last December, is just a few blocks further south on the other side of Colorado. With forty beers on tap including a handful of in-house brews, Haven is happiness for beer lovers. But the excellent food will surprise you. Try Chef Greg Daniel’s deviled eggs made with smoked serrano powder and topped with Maldon smoked sea salt and crumbled, house-made bacon (on the lunch menu). For dinner, try their flavorful lamb burger finished with onion jam and tzatziki sauce.
At the opposite end of the Gold Line in Little Tokyo, is Aburiya Toranoko (243 S. San Pedro St., Little Tokyo) - four blocks Southwest of the stop on Alameda and a pleasant walk past Japanese Village Plaza. Snap up one of the all-time lunch favorites during dineLA Restaurant Week, such as their bento box. At dinner, a ten ounce New York steak with garlic soy will do just fine.
A five minute walk from the Hollywood and Vine station lies Papilles (6221 Franklin Ave., Hollywood) at Argyle and Franklin. If you’re not keen on them already, don’t let the strip mall deceive you when it comes to this quaint little bistro with one of the simplest yet satisfying menus. Go prix fixe as per usual in this quaint spot, which hosts just a dozen tables in its cozy dining room complete with low ceiling, red walls and open kitchen. For dineLA Restaurant Week, choose from dishes such as roast hanger steak with potato gratin and shelling beans, or market fresh fish with red quinoa and roasted corn slaw. Don’t forget the wine, as Santos Uy has just the perfect pour to complement the excellent food by Chef Tim Carey.
Try Cleo (717 Vine Street, Hollywood) inside the fabulous Redbury Hotel, which serves up Mediterranean fare for dineLA dinner. Start off with two enticing appetizers before indulging in the Chicken Tagine or the Grilled Daurade. You’ll be enjoying the best of what Hollywood has to offer – trends and tastes to tantalize your tastebuds – all for $35 prix fixe. It’s one of the glitziest places in Hollywood, much less LA.
At Sadie Restaurant (1638 N. Las Palmas Avenue, Hollywood) by the Hollywood and Highland station, you’ll get the best of both the food and cocktail worlds thanks to food by Mark Gold and cocktails by Giovanni Martinez. Enjoy their Parlor Room, Lounge, or beautifully lit back patio for a customizable dining experience – all areas with elegance to spare. Start off with the Basil Risotto topped with olive oil-poached baby tomatoes. You’ll have trouble deciding your main entree, whether it be Ocean Water Poached Scottish Salmon with “hazelnut brown butter” or the Creek Stone Beef Shortrib, complete with potato creameux and roasted forest mushrooms.
For dineLA lunch or dinner, stop by Rivera (1050 S. Flower St., Downtown), John Sedlar’s gorgeous, modern Latin eatery across the street from Pico Station. Stellar food and cocktails (by Julian Cox) align at this stalwart Los Angeles establishment with no lack of sophistication in any of the senses. Try the handmade, crisp corn cones filled with fresh crab salad and finished with a tequila chipotle vinaigrette. Order the sous vide beef shank with roasted summer vegetables or the Agave-roasted duck.
Corkbar (403 W. 12th St., Downtown), just a few blocks east, is a solid wine bar with great food to complement the all-Californian list. What better way to take dineLA local than to drink the finest wines in the state. Chef Thomas Lamont’s dineLA Restaurant Week menu features house made corned beef brisket sandwich with pickled cabbage and steamed mussels with linguini.
There’s no better time to revisit Water Grill (544 S. Grand Ave., Downtown), around the corner from Pershing Square Station, since it has just undergone a facelift with more casual but hip sights in mind. New are chocolate leather booths and a wall of antique fishing rods. But the constant, thankfully, is the beautiful raw bar. Try Chef Damon Gordon’s pan seared skate, finished with brown butter, red grapes and arugula. Perhaps the pan sautéed wild sockeye salmon with asparagus chutney and raw asparagus salad is more your speed. No matter what, your seafood craving will go more than satisfied.
Border Grill Downtown LA (445 S. Figueroa St., Downtown) always feels like a party, thanks to its festive interior and buzzing vibe. Just a short walk from 7th Street/Metro Station, Border Grill is featuring grilled local yellowtail with seared greens and quinoa. Vegetarians will appreciate and love their take on chilaquiles on the lunchtime restaurant week menu. Think tomatillo salsa and melted panela cheese draped over asparagus, fresh fava beans, artichoke hearts and a happy mix of soft and crispy chips. It’s summer!
Bar | Kitchen (819 S. Flower Street, Downtown) is one of my favorite places in LA for a cocktail and a bone luge, so why not pony on up to their lunch or dinner menu for some Shrimp & Grits for lunch or Grilled Berkshire Pork Chop for dinner? Just a block away from the 7th & Metro station, this stellar restaurant inside the O Hotel is just what you need for some instant satisfaction.
So enjoy dineLA, Los Angeles. The plethora of options can definitely be overwhelming, but as with anything, a little bit of online research will go a long way. Just use this map for your convenience (bravo, dineLA, on the re-design!), keeping in mind that not all places offer lunch. And remember, whenever you can: Go Green! And Go Metro!
3239 Helms Ave
Culver City, CA 90232
Ford’s Filling Station
9531 Culver Blvd
Culver City, CA 90232
9543 Culver Blvd
Culver City, CA 90232
514 W 7th St
Los Angeles, CA 90017
713 E Green St
Pasadena, CA 91101
42 S De Lacey Ave
Pasadena, CA 91105
243 S San Pedro St
Los Angeles, CA 90012
6221 Franklin Ave
Los Angeles, CA 90028
Cleo in The Redbury Hotel
717 Vine St
Los Angeles, CA 90038
1638 N Las Palmas Ave
Los Angeles, CA 90028
1050 S Flower St
Los Angeles, CA 90015
403 W 12th St
Los Angeles, CA 90015
544 S Grand Ave
Los Angeles, CA 90013
Border Grill Downtown LA
445 S Figueroa St
Los Angeles, CA 90071
Bar | Kitchen
819 S Flower St
Los Angeles, CA 90017
It’s rare when I get a full picture of an entire cocktail menu, but it’s even rarer when I’m afforded the opportunity to do so and end up consistently impressed with cocktail after cocktail. The bar at 1886′s recent Spring menu makes it the destination in not only Pasadena drinking, but a go-to for some of the best cocktails in all of LA.
Sure, it flies under the radar because of its location, but 1886 has also benefited as a result. Free of the obligation of appealing to overflow traffic, 1886 has the freedom to focus on seriously fun cocktails, akin to the audience the bar has cultivated since its opening in late-2010.
The Pimm’s #5 Cup (after previous other Pimm’s versions with other spirits) is a perfect cocktail to head off the menu for Spring. The rye, Bitter Lemon Fever Tree Tonic and housemade Pimms made for a perfect balance, rendering a super-refreshing cocktail just as a Pimm’s Cup should be.
If you’re in the mood for their other rye cocktail, go for the 20,000 Leagues – a kind of swizzle made with peach-infused rye, mint, and housemade yellow chartreuse candy (the garnish was especially tasty!). Imagined by Pete Lloyd Jones, this deliciousÂ cocktail was the result of a request by the Pasadena Historical Society to honor residents who were aboard the Titanic. The ingredients were inspired by the Titanic’s own dessert menu.
The Water of Life, made by Garrett McKechnie with the Norwegian spirit, Aquavit, homemade Chamomile-Syrup and Noletâ€™s Gin, is the floral tea-influenced cocktail of the season. It’s also a light yet herbal treat and finished off with a sprig or two of Chamomile.
The Cinnablossom by Lacey Murillo comes with a cinnamon garnish that is toasted – or flamed – tableside. Gin, lemon juice and homemade cinnamon bark syrup make for delicious gin-citrus cocktail with a subtle touch of spice.
One of the best beer cocktails I’ve had in awhile also happened to be the prettiest, which is quite lovely since it’s a testament to how far they’ve evolved. TheÂ Wild Orchid is a shaken cocktailÂ made with Torontel Pisco, Vergano Bianco Vermouth, Grand Marnier and Hefeweissen with the orchid garnish. The effervescence of the beer worked well with the depth of the Pisco, vermouth and Grand Marnier for a really wonderful combination of flavors and textures.
The other flaming cocktail on the menu is the Bittersweet Farewell in honor of former 1886 barman, Danny Cymbal’s. A flaming lemon peel floats as an oasis in a shaken concoction of London Dry Gin, homemade Passion Fruit Syrup, lemon juice and Campari. It’s a beautiful gin drink with just the right amount of tart.
The all-out favorite of the night had to be the Rum Whistle, which is basically 1886′s new bottled special and bottled each and every night for a fixed amount to be sold at the bar the next day. It’s not only bottled, but it also has the widest range of appeal; boozers and non-boozers alike will love it. The green apple-celery soda base isÂ spiked with aged white rum and finished off with fresh lime juice before being carbonated and bottled and the results are simply tasty. You may order more than one – not only because you can but alsoÂ because you love it.
The Vintage Caprice Flight features three vintages of classic Beefeater Gin Barrel-Aged Caprice â€“ made with Beefeater Gin, dry vermouth, Benedictine and orange bitters and thenÂ aged at 4-months, 8-months and 12-months.Â I wasÂ surprised to find that I actually favored the 8 month vintage over the 12. Older isn’t necessarily better and sometimes, your gin is just done aging.
The Barrel Roll (title picture) doesn’t just fall under the years-long trend of barrel aged cocktails, it’s also a super tasty rendition of aged Bols Genever, Carpano Antica, Green Chartreuse and aÂ Campari chip byÂ pastry chef Jeff Haines (who also did the Yellow Chartreuse candy). It just so happened to be one of my favorites.Â The chip was theÂ slight sweet touch to the Bols cocktail and made for a strong yet nuanced cocktail.
Of course, you’ll need a few bar bites to line your stomach – but the selection at 1886 does more than that. They are daring yet successfully delicious plates, indeed. The musts: Shrimp toast and Lamb necks.
So get on over to 1886 right away and drink up. You’ll learn why it’s one of the best kept secrets inÂ Pasadena.
All food and cocktails were hosted. Special thanks to Brady Weise.
There are pivotal moments in a sushi lover’s life. Sukiyabashi Jiro is one of those famed restaurants that I have aspirations of eating at in the case that I not only make it to Japan, but have the money (Â¥30,000, or $360) to put up for – at maximum – 20 minutes of the best fish I’ve ever had in my life.
(The closest experience to this has to have been my last meal at Sushi Nozawa – now closedÂ -Â which clocked in at about 30 minutes and not a minute longer. Warm rice with excellent fish, yes. Jiro’s? No. )
The 10-seat, 3-star Michelin starred Sukiyabashi Jiro is helmed by Jiro Ono, the first sushi chef and oldest chef to be awarded the honor. Jiro Dreams of Sushi is 81 minutes of pure food porn laying the foundation for Jiro’s life story, including the pursuit of literal perfection of his craft and the contingent (and not-so-contingent) roles of his sons and apprentices. It’s an intriguing perspective into Japanese culture and the evolution of its food.
New York opened last week, and finally Los Angeles has its chance – specifically on the Westside at the Nuart. For tonight’s showtimes, filmmaker David Gelb will appear in person for a Q&A after the 7:30pm show and to introduce the 9:40pm show. Tomorrow (Saturday, March 17), he’ll do another Q&A after the 7:30pm show and introduce the 9:40pm show. You can also check out Food GPS’ excellent Q&A with the guy.
And I would be negligent if I didn’t recommend that you be prepared to visit a decent sushi place before or after the movieÂ - so you’re not left hungry and envious, or shall we say, “hangry” (personal experience). While there is no Jiro in LA, perhaps try a SUGARfish location, Sushi Central (Palms) or Sushi Park (Sunset Blvd, WeHo) for some unadulterated omakase nigiri made by chefs who, at the very least, say “no california roll or spicy tuna?”
If you live in Pasadena or the surrounding San Gabriel Valley, it will be worth your while to drop into Vertical Bistro tomorrow night between 7 – 10 PM. Chef Laurent Quenioux has some new dishes up his sleeve that he would very much like to share with you. And for $25, you can taste a few ofÂ them as well as wash them down with some new beers and/or cocktails.
Not a bad open house for the locals.
Make sure you RSVP to the appropriate email address below to reserve your spot. I expect there to be some real tasty French bitesÂ awaiting you tomorrow inside the newly renovated Vertical Bistro. There is even a new “library” for you to check out. Now there’sÂ bookshelves in this wine bar thanks toÂ the new addition, which is a 60-seat dining room. The space now overlooks historic Raymond Avenue. This open house sounds like a great opportunity to try the renovation on for size.
We’ve been notified about this weekend for months, folks. And here it is: The 405 Freeway, on the stretch between the 10 and 101, will be closed Friday night (on-ramps begin closing at 7 PM, lanes at 10 PM) through Monday morning at 5 AM. What does that mean? Stay home if you can! Or find some alternative route (it’s hit the fan: even JetBlue is offering $4 flights from Long Beach to Burbank).
Or, you can make the most of it and, like me, Metro it on over to the other side of the 405. Pasadena, that is. I plan on taking the Red Line to the Gold Line since L.A. Street Food Fest will be providing shuttles from Memorial Park Station on the Gold Line to the Rose Bowl every 30 minutes. Plan on making it a Staycation? LASFF has also secured a special rate at the nearby Courtyard Marriott.
There are plenty of reasons to trek it on over to the Rose Bowl. Try these bites:
- Chef Christian Page / Tioneâ€™s Quality Meats
Sonoma Lamb Shoulder w/ Mediterranean Salsa
- Chef Dan Moody / Relate
Banana Bread Pudding a la Pecan Pie
- Chef Ricardo Zarate / Mo-Chica + Picca
Assorted Causas & Anticucho
- Chef Javier Plascencia / Mision 19
Grilled Oysters w/ Chicharron Short Rib,
Serrano Chili, Ponzu Butter, Lemongrass Foam
- Starry Kitchen
- Mariscos de Jalisco
Tacos Dorado de Camaron
- Sabina Bandera
- Naan Stop
- Antojitos Carmen
Alambre Taco + Mini Pambaso + Mini Squash Blossom Quesadilla
- Ramen JINYA + Robata JINYA
Shoyu Tonkotsu Ramen
- Luxe Lounge Mixologist
And if that’s not enough, head on over to Bill of Street Gourmet LA’s post on the LASFF, whereby he details the vendors he brought up from Mexico to specially attend this event with their delicious bites. Also try on the entire vendor list for size if you really want to know who’s going to be there. This event has surely moved on from a representation of the nouveau food truck oversaturation we’ve seen in these parts. Get ready for some O.G. tastes!
If you want to live it up and try on the Luxe Lounge for size, mixologist Julian Cox and his specialty cocktails would be the perfect reason to push you over the edge. It’s $15 more and now, only the afternoon tickets are available so be sure to jump on it ASAP. But wait, I’ve got a link for $10 off (courtesy of the famed Test Kitchen) tickets. Just look below.
And in case you were worried about the lack of culinary (and political) star power at the event, never fear: Michael Voltaggio, Mayor Villaraigosa, Jonathan Gold, Lesley Bargar Suter, Walter Manzke and Marcela Velladoid will be on-hand to judge the bites at the fest. It’ll be exciting to see just who wins in their respective categories.
So, I will see you there – with multiple bites in-hand. Don’t forget: It’s presale only and there are only a few hours left to buy so don’t sleep on this one.
There is something exciting happening at The Royce in Pasadena. As the flagship restaurant at one of the oldest hotel establishments in the Los Angeles area, they are putting outÂ something so contrastingly nouveau from the kitchen. The long overdue remodel is no slouch, either, with its effortlessly classy and fresh take in fine dining ambiance. The crown moldings are still there, but gone are the drab curtains and dark yellow tinges. What you’ll find instead is a white motif accented by sea and granite blues with just enough florals and art museum-esque flourishes.
Finally, this dining room is creating a dining experience where the food is reflective of its backdrop. But make no mistake, Michael Voltaggio’s year-long run may have generated just the hype The Dining Room needed for its denoument and transition into The Royce, because The Royce is an entirely successful, new entity completely deserving of its own buzz under ExecutiveÂ Chef David Feau’s (Patina, Le Miravile, Lutece,Â trained under Guy Savoy) direction. My dinner took place a few months after he landed back in September, so it’s safe to say he’s settled in here.
My guest and I very much enjoyed the tasting menu, with such beautifully integrated flavors adorning each dish and painting vibrant pictures with central themes. That is, each presentation, though featuringÂ pretty exotic ingredients,Â knew exactly when to stop. Sommelier Eric Espuny’s perfect wineÂ pairingsÂ delightfullyÂ accentuated the nuances of each. If you dine at The Royce, you can expect the perfect marriage of French techniques and Californian ingredients.
I have to say that there was nary a weak component in our tasting experience. Before ordering, I convinced my guest to trust the chef and resist doubling up on the foie gras, steakÂ and lobster, and to try everything in both 5-course tasting menus. I’m so glad we did. Our amuse bouche was a most savory Romanesco cauliflower soup paired with a tiny piece of roast duck breast, beets, apple and celerac coconut calamari. What that set us up for was a beautifully seared scallop with shaved foie gras, rhubarb granite and carrot “salad” (paired with ’07 Schafer Frohlich Nahe Medium Dry Riesling) as well as an artichoke and beet dish with Globe Omaha artichokes, pressure cooked beets, hand harvested mache salad andÂ white truffle vinaigrette (paired with ’09 ChÃ¢teau Guiraud Le G Bordeaux Blanc Sec). The mildly tart rhubarb granite cut the richness of the scallop and foie gras while the carrot salad provided slices of sweetness. The freshness of the beet dish was a great match for the mache salad, featuring the buttery sweet and nutty greens underneath artichokes, all seasoned with a well-balanced white truffle vinaigrette.
The next round of courses yielded a lobster salad with butter lettuce, sweet onion and pomegranate “hot and snow”Â (paired withÂ Â ’06 Domaine Leflaive Macon-Verze).Â The powdery, vaguely sweet snow was an interesting texture to add to the buttery shades of the lettuce and lobster – especially with the addition of the sweeter pomegranate seeds. The salsify prepared four ways (paired withÂ ’98 Kalin Cellars Livermore Valley Semillon), however, was a provocative study of the root. Not only was the vegetable completely new to me, but the diverse ways it was prepared inÂ order to ultimately arrive on the same plate were mostly intense in flavor. The root has been described to taste like oysters. TheÂ dry, complex SemillonÂ wine paired with this was a great way to cut the salty, creamy and robustÂ essencesÂ on the plate.
Probably my favorite farm fresh-themed dish was this combination of tiny vegetables covered in a mushroom veloute (paired with ’07 Aia Vecchia Lagone Toscana). The agnolotti were to die for, adding just the perfect amount of backbone to carry the vibrant flavors of the vegetables through, including the sweet parsnips and herb-likeness of the sorrel leaves. Truth be told, I could sip the veloute on its own. The berry notes of theÂ Aia Vecchia wereÂ a nice added touch.Â The black cod (paired with ’08 Ramey Chardonnay Russian River Valley) in the title pictureÂ was also a standout, having been perfectly cooked and its mild, fatty taste enabled to stand on its own. The kale greens were topped with a white dashi scented milk foam, an ingredient I couldn’t begin to dissect but could distinctly tell it was meant to bring the greens and fish together; it did so successfully. The carrotÂ was aÂ sweet go-between. The fruity Chardonnay the dish was paired with was a nice compliment to the fish and kale greens.