Chef Kwai- Pui Mak

Over the weekend, I had the chance to meet not one, but three, Michelin-starred chefs from Hong Kong. They included Chef Kwai-Pui Mak of Tim Ho Wan, Chef Mango Tsang of Ming Court in Langham Place and Chef Kam-Fu Cheng of Celebrity Cuisine. During an exclusive event with industry and media, I learned a little bit about their mission to spread the word about all things Hong Kong – but especially cuisine – to Los Angeles.

Hong Kong Sampler

While Chef Mango Tsang, the fine dining guru and Marathon-runner of the trio, lamented some of the dishes didn’t come out quite right because of the unpredictability of American ingredients, I thought everything – including his fried shrimp cake and a chicken paste – tasted delicious. Unfortunately, you can only expect to get the real thing while visiting each of the chefs’ restaurants in their native Hong Kong.

Chef Kam-fu Cheng, who first became popular through his private dining business, fixed a delicious crab claw. My favorite bite of the sampler, by Chef Kwai-pui Mak, had to be the char siu bao, or pork bun. The bun had this flaky yet chewy consistency to it that I hadn’t had anywhere else and made for probably the best pork bun I had had anywhere. His tenure at Lung King Hin inside the Four Seasons Hong Kong saw three Michelin stars, and his Tim Ho Wan Dim Sum restaurant received one star within a year of opening, so I can see why his dim sum is top notch.

Overall, it was a not-to-be-missed opportunity to see the top Hong Kong chefs right here in Los Angeles. It’s opened my eyes to the possibilities of a trip to Hong Kong, undoubtedly a culinary wonderland. Now if I can see, taste and experience it for myself…!

If you’re at all curious about how the Hong Kong chefs regard Chinese food in L.A., you’d best be on the lookout for the update from Jonathan Gold, who took them out to dim sum during one of their rare chances at off-time.

Invention at the LAAC

As we all well know, cocktails are an art. But that doesn’t mean that many of the Los Angeles bartenders aren’t multi-talented, with abilities that reach far beyond the bar.

And for the second time this June 30th, dozens of LA’s top bartenders will gather for Art Beyond the Glass II, a fundraising event with, of course, cocktails, but also art, music and more – all entirely created and performed by bartenders. This year’s event will be at the exclusive, members-only Los Angeles Athletic Club’s new bar, Invention.

Logo by Dave Stolte

Proceeds from the event go to Art Share LA, which is a nonprofit in Downtown LA with a 28,000 square-foot warehouse that that serves as a sanctuary for the arts, right in the Arts District. It was founded in 1997 by Chip Austin Hunter as an affordable housing project and community arts center.

We’ll be treated to painting, photography, illustration, music and more. Returning bartenders include Julian Cox (Soigne Group), Matthew Biancaniello (Cliff’s Edge), Brian Butler (Sunny Spot), Justin Pike (The Tasting Kitchen), Laura Lindsay (Connie & Ted’s), and DJs Dave Fernie (Pour Vous) and Steve Livigni (Old Lightning). New performers include Beau DuBois (The Corner Door), Brittini Rae Peterson (Goldie’s), DJ Dino Balocchi (Littlefork), DJ Paul Sanguinetti (Patina Group) and furniture designer Philip Renderer (Seven Grand). Aidan Demarest (Tello Demarest Liquid Assets) will serve as the ever entertaining, no holds barred emcee.

Behind the bar, you’ll find people like Brent Falco and Cari Hah (Cole’s), Giovanni Martinez (Sadie), Danielle Crouch (Cana), Dave Kupchinsky (The Eveleigh), Karen Grill (Bestia) and others – so drinks will be more than up to snuff.

Founders of Art Beyond the Glass, Daniel Djang (Thirsty in LA) and Zahra Bates (Cole’s), have a few more tricks up their sleeve, as well, so it’ll definitely be worth your while to go to a newly remodeled, members-only space; drink the best cocktails in town for the day and enjoy awesome talent.

Sponsoring spirits include: Bacardi, Becherovka, Casa Noble Tequila, Leblon Cachaça, Pisco Portón Zaya Rum, Morrison Bowmore, Aviation Gin, Belvedere Vodka, Java Juice, Karlsson’s Vodka, La Niña Del Mezcal, Artin the Age, Cointreau, Del Maguey Single Village Mezcal, Miracle Mile Bitters, Novo Fogo Cachaça and Angel City Brewing. Additional sponsorship and support provided by dineLA and Red Bull.

Also, if you’re interested in an Los Angeles Athletic Club full membership or ‘Social Membership,’ new members will receive 50% off their Art Beyond the Glass II tickets and will be able to enjoy a host of benefits at the LAAC all year round. Call 213.630.5200 for more info.

I will see you at the Athletic Club on June 30th!

At Comme Ca

I had a chance to attend a shortened version of basic cocktail training Sam Ross might employ to new bartenders. It was an awesome chance to learn from and get back to the basics of great cocktails with the guy who, through Comme Ca, pretty much helped to revolutionize the cocktail landscape of Los Angeles. Next time you’re in New York, you can visit his and Michael McIlroy’s latest project, Attaboy, in the intimate, former Milk & Honey space in Chinatown. It’s for old world drinking aficionados.

As you’re on the other side of any bar figuring out what to order, you might not need to know that 3/4 oz lemon (or 1 oz lime) balances out 3/4 oz simple syrup in most citrus drinks on the menu. Or that the Old Fashioned on the rock just served to you was actually served “hot,” or short of optimum dilution, so that you’d enjoy it as it mellowed out as the ice melts. It would, however, add to your appreciation of the techniques that go on behind the bar.

Every single cocktail can be broken down into 5 or 6 cocktail families, just as there are 5 French mother sauces.” While every sauce can be traced back to one of these families, our goal is to tell which family each cocktail is from. We covered Sours, which are easier to conceptualize once you know how closely each drink is related to one another.

Rum Fizz

The Sour Cocktails

Sam spent a lot of time on Sours, which was a great way to learn how it’s broken down. If you know that a Sour is citrus, sugar and spirit, then that in itself is the base. Again, your base recipe will be:

3/4 oz lemon
3/4 oz simple syrup
2 oz spirit

Tom Collins is a Sour served long, on ice and finished with club soda on top. A traditional Sour is made with egg white. A Fizz is a traditional Sour with club soda on top.

Sidenote on eggs: While some are squeamish about eggs in cocktails, it’s a very traditional ingredient that gives the drink a silky smooth consistency. It’s also a binding agent and takes the edge off the acid. So once you’re finally over getting squeamish over egg, you can really see how they read in a cocktail menu: If it’s silver, it has egg white. If it’s golden, it has egg yolk. If it’s royal, it has the whole egg.

Penicillin

And if you’re ready to move on, a Fix is a Sour on crushed ice. A Bramble is a Gin Fix on crushed ice with a layer of muddled raspberries. Easy?

(If we start going backwards, a Fizz is a Tom Collins with no ice and egg white. And it’s a Sour without club soda, and is a Fix without egg white and crushed ice.)

If, in lieu of lemon, we use lime juice (which is less acidic, so the quantity here is 1 oz): A Gimlet is a nontraditional sour (no egg) with 1 oz lime, 3/4 simple & 2 oz gin. A Daquiri is a Gimlet with lime and white rum. Daquiris should not be a blended things with whipped cream, etc. A South Side is a Gimlet with mint while an East Side is a Gimlet with mint and cucumber.

Rickeys are Gimlets served long with club soda. That makes a Gin Rickey a Tom Collins with lime instead of lemon.

And these are all shaken, as you do when dealing with citrus (eggs, liqueurs). Sour problem in 20 sentences or less: Solved.

Manhattan

On Dilution: Shaken vs Stirred

“You can always add water to the drink but you can never take it out.” – Sam Ross

Just as drinks with citrus, egg or egg whites are shaken, drinks that are more spirits-forward and clear (Manhattans, Negronis and Martinis) are ones you want to stir. Some drinks are shaken longer than others, depending on presentation. If more dilution is meant to occur after it’s served, either with ice or club soda, then shake it for a shorter amount of time. If it’s served up, then all the dilution is given to it through the shake and this drink is only going to get warmer. If crushed ice is used, then add it at the end; don’t build the drinks on ice. The moment ice hits the mixture, dilution starts.

Sam’s biggest complaint with stirred drinks (of which Negroni on the rocks is Sam’s favorite) is getting a drink that is served exactly the same up as on the rocks. A Tom Collins is going to be a hard, but short, shake because it’s over ice and with club soda. Drinks on the rocks should be stirred a shorter amount of time, “hot,” so that it’s prime as it mellows out in the glass.

Sam Ross & David Myers

How long should it take you to drink a cocktail?

“The way to drink a cocktail is quickly, while it’s still laughing at you. (Wines, of course, merely smile.)” – Harry Craddock

The tiny ice crystals and air bubbles at the top of the drink are the head of the drink, known as the “life of the cocktail.” Sam referenced Harry Craddock’s quote in that you want to drink the cocktail while the head is still there, or still “laughing.” On average, this will be about 20 minutes.

Want more Sam Ross?

Check out his Bartender’s Choice app, which will enable you to recreate the classics and more by searching through recipes based on spirit, style of drink or sensation. Right now, it’s available only for iPhone (boo) but the Android version is coming “soon.”

Storefront

It was a Saturday afternoon after a morning of Pilates followed by procrastination, and I was in need of a snack. I craved the sort of snack that could double as a quick, reasonably priced lunch. As with most things, however, you risk quality in favor of expediency and price.

And then I read Twitter.

Lemongrass Chicken Banh Mi

Enter Lesley Balla’s (@lesleyLA) tweet, one that recalled a post she made on Zagat back in February on O Banh Mi in Silver Lake. As I often do to write, I had already planned to head to Silver Lake. Perfect.

After scrambling out of my workout clothes, I drove up Hyperion. I parked on a side street as the house numbers approached the right one and set out on foot…only to walk right past the foliage ensconced O Banh Mi. But who could blame me?

This daily, lunch-only spot serves up some pretty tasty Banh Mi for $7.50 per sandwich – a price you wouldn’t compare with those sold in Westminster or San Gabriel Valley, but should consider a steal for such a quality product right in Silver Lake. Thin, crispy French baguette framework, check. Signature veggie-meat combinations, check. Prime meat-to-vegetable-to-bread ratio, check. Accepts only cash for O.G. Asian hole-in-the-wall status, check.

As a first sandwich, recommended selections included their best seller, the Lemongrass Chicken, or the Cold Cut Trio. Salty-umami seekers will want to order the Banh Mi with sardines. And at the top of my bucket list: Returning on a Friday afternoon, the only time they offer Pig Roast Banh Mi. Fresh Talent’s got a great photoblog on what goes on there. Lesley also has a report on the custom pig box in which they roast their weekly pig. (Sidenote: Apparently, they unexpectedly forwent their pig roast last week in favor of pork meatballs. Not a bad substitute.)

Got an afternoon when you’ll be in Silver Lake? O Banh Mi is the place to be – if you can manage to find it.

1/2 Dungeness crab, 8 Shrimp, 16 Oysters

You can tell a city has entered a seafood renaissance when several of its most admired chefs and restauranteurs make it a centerpiece of their sophomore-or-later efforts. We watched with delight as they’ve sprung up all over town these past couple of years, and as recently as last week. It’s indicative of a supply feeding the demand, which appears to still grow.

Raw scallop, grapefruit

If Water Grill, Hungry Cat and Santa Monica Seafood have been our beacons of reliable Los Angeles seafood dining throughout recent history, they’ve paved the way for the casual neighborhood seafood restaurants that slowly trickled in after. Santa Monica’s Blue Plate Oysterette is close to hitting their four year anniversary, 3rd Street’s Son of a Gun just passed their second year mark and Silver Lake’s L&E Oyster Bar surpassed their first a few months ago. Perhaps we could all say that we saw this casual New England Seafood thing coming from a mile, or more, away.

Which brings to focus the recent venture of one of a couple Water Grill alumnus responsible. (West Hollywood got their own, as of last week – which brings me to a whole new commentary about that seafood-or-scene-loving demographic, altogether.) But David LeFevre’s 32-seat, Manhattan Beach “upscale seafood shack,” Fishing With Dynamite, doesn’t offer a lobster roll. It’s probably the most popular and most covered sandwich in Los Angeles food journalism today (with one of the best renditions offered on a food truck) to the point that it’s almost FWD’s omission. On the other hand, I can respect a guy who really loves working for himself, trends be damned.

Instead, he serves lobster fresh and in the raw, here, which is indicative of the restaurant’s main strength – its raw bar. Of course, at any seafood place, it’s only fair to evaluate the prepared dishes separately from the raw, but with Chef LeFevre’s talent, it’s more and more obvious that its spectacular raw selection is as much a strength as its concentrated menu of prepared dishes. And these prepared dishes, which are almost outnumbered by the beer selection, really pop.

Thai Shellfish & Coconut Soup

But make no mistake: You’d be remiss if you didn’t a order a raw platter of shellfish, which includes an assortment of oysters, scallops with a sliver of grapefruit, mussels, clams, lobster and Dungeness crab – all extra fresh for the picking. A favorite oyster in our selection that was new to me was the Shigoku – a meaty selection with medium brine. (I later found them at Connie & Ted’s, so get them while you can.) The shrimp come with two delicious sauces, a Yuzukosho mayo and a saffron aioli, a welcome departure from cocktail sauce. You can dress your oysters with an assortment of sauces, which include mignonette, ponzu and pico de gallo. Though many, no doubt, appreciate these extras, my personal preference is to taste each of the oysters and compare with their geographical origins, adding only lemon.

The prepared dishes are separated into “Old School” and “New School.” In the former, you’ll find “Chowdah,” Steamed Manila Clams and linguica, Maryland Blue Crab Cake and Loup de Mer. If you’re lucky, Chef David’s mom’s extra lucious, melt-in-your-mouth Cape Cod squash rolls with rosemary butter will be handwritten below them – a must-order. While the crab cakes had more pickling in it than I’m used to, I really loved the freshness and preparation of the Loup de Mer, which had a perfectly crispy skin with a subtle red wine reduction for a complimentary underglaze. And, of course, fennel. I loved the broth of the Manila Clams as much as they were delicate – as well executed as or better than any other steamed clam dish. It had this awesome punch to it thanks to the vermouth.

Inside Fishing With Dynamite

But the Chowdah? David LeFevre’s New England Clam Chowder is essentially the best I have had. It was a way to reconsider the state of clam chowder, before the age of Campbell’s Chunky line of soups – when chunkier wasn’t necessarily better or higher valued, but taste was. The broth was thin, runny and flavorful – with the perfect balance between cream, butter and spice. Only a couple Weiser potato medallions lay on top of left-in-the-shell clams while chunks of delicious whitefish sat on the bottom of the bowl. Neuske’s bacon and housemade oyster crackers were perfect finishing touches. I wanted two more bowls. Or more.

Of the “New School,” the Thai Shellfish & Coconut Soup was the shining star. I loved that rice noodles swam in the vibrant, kaffir lime leaf-coriander-infused broth alongside the shrimp and mussels; it’s a welcome Southeast Asian flavor addition that compliments the rest of the menu. I liked that the mussels were in this dish and the clams were used with linguica. And take heed of the Spicy Albacore Tuna Tartare, for its unsuspected spice (or maybe I just wasn’t taking the description seriously). You’ll order it as much for that as for the housemade shrimp chips, which were quite honestly more tasty and dense than any I’ve had in any typical Chinese duck dish.

As for dessert: The Key Lime Pie is the no-brainer. It’s as attractive as it is perfectly tart and creamy, with little drops of meringue decorating the welcomed ending to a spectacular meal.

Fishing With Dynamite is pretty amazing. Like M.B. Post, I’d travel westward for any meal in this little “shack.”

All food, wine and cocktails were hosted.

Picture credits: TOTNLA, @LA_Chefs

Now that it’s summer in Los Angeles, there’s a ton going on all over town. And when it comes to food events, it’s enough to make your head spin. But you want to play it smart with your time and funds, because no one’s got patience for fluff.

Fortunately, I’ve narrowed it down to the best four events you’ll want to attend this month. They’re all on the weekend, so you’ll have enough time to make your trek. Whether it’s raising money to combat childhood hunger, celebrating Fatherhood the best way possible, eating the best tacos in the city or carousing the famous Rose Bowl for the best bites in Los Angeles, June is shaping up to be an exciting time to be in L.A. Let’s get started.

Taste of the Nation Los Angeles – Sunday, June 9, 1 – 4 PM

Now in its 25th year, Taste of the Nation Los Angeles is one of the top charitable food events I’ve got going on all year. If you’ve have the money to splurge, go for the VIP ticket as you’ll have access to Danny Bowien (Mission Chinese Food, Mission Burger), whose cooking is presently available only in San Francisco and New York.

The general admission line-up is solid, including Evan Funke (Bucato), Susan Feniger (STREET), Antonia Lofaso (Black Market Liquor Bar), Vartan Abgaryan (Cliff’s Edge), Neal Fraser (BLD), Mette Williams (Culina), Ray Garcia (FIG), Wonny Lee & Yoya Takahashi (Hamasaku), Jason Travi (Littlefork), Ricardo Zarate (Picca, Mo-Chica, Paiche), Kris Yenbamroong (Night + Market), David LeFevre (M.B. Post, Fishing With Dynamite), Sang Yoon (Lukshon), Roy Choi (Sunny Spot), Jason Neroni (Superba Snack Bar), Josh Whighman (The Bazaar), Kris Morningstar (Ray’s + Stark Bar), Valerie Gordon (Valerie Confections) and more.

The cause and the line-up are really all you need to know – besides the drink sponsors, that is. Livigni + Moix, St. George Spirits, Eagle Rock Brewery, The Bruery, Handsome Coffee and Intelligentsia will answer to that.

Tickets cost $160 for VIP admission and $110 for GA. At the door, they go up $50 and $25, respectively. All of this is for the benefit of your appetite and  fighting childhood hunger via Share Our Strength. I’ll see you Sunday.

Firestone Walker + Food GPS’ Collabrewtive Brunch – Father’s Day: Sunday, June 16, 11:30 AM – 2:30 PM

Josh Lurie, FoodGPS, is at it again. This time, it’s in celebration of Father’s Day with Firestone Walker Brewery, and local chefs, brewers and coffee roasters are coming together in Downtown L.A. for a brunch extravaganza that you won’t likely see again. Brewers have teamed up with a coffee roaster to come up with a coffee-flavored beer. Chefs will be plating specialties from their respective, well-regarded restaurants.

You don’t have to be a father to see that this is an occasion worth coming out for.

Brewer + Coffee Roaster Teams:
Firestone Walker Brewing Co. + Intelligentsia Coffee
Golden Road Brewing + Handsome Coffee Roasters
Eagle Rock Brewery + Tierra Mia Coffee
Beachwood BBQ & Brewing + Portola Coffee Lab
Cismontane Brewing Company + Caffe Luxxe
Ladyface Ale Companie + LAMILL Coffee

Chefs:
Genevieve Gergis & Ori Menashe (Bestia)
Daniel Mattern & Roxana Jullapat (Cooks County)
Zoe Nathan (Huckleberry + Milo & Olive)
Jason Travi (Littlefork) John Sedlar (Rivera)
Steve Samson & Zach Pollack (Sotto)

A portion of the ticket proceeds is donated to Share Our Strength and for the drivers, there’s iced tea. Seating is communal and costs $50 per person, or $60 at the door, if still available. Get your tickets soon!

LA Weekly’s Tacolandia by Bill Esparza: Sunday, June 23, 12 – 5 PM

This is LA Weekly’s inaugural Tacolandia, featuring hand-picked vendors by the one and only Bill Esparza, the city’s resident taco expert. Join him for an afternoon at the Hollywood Palladium for not only tacos, but music, a tequila garden and more.

Confirmed participants include Laurent Quenioux of Bistro LQ, SOL Mexican Cocina, Westside’s Guerilla Tacos, Loteria Grill, Mexicali Taco Co., Rocio’s Mole De Los Dioses, SoHo taco and La Guerrerense, making for a super delicious, daring line-up for your ultimate taco pleasure.

Tickets are only $20 for GA and $40 VIP, the latter of which includes tacos and hosted bar. A portion of these proceeds will benefit Homeboy Industries, a great program which works for the reintegration of the formerly gang-involved into society.

LA Street Food Fest: Saturday, June 29, 3 – 9 PM

Towards the end of the month, we’ve got the 4th annual LA Street Food Fest at the legendary Rose Bowl in Pasadena. Go for the widest range of eclectic bites at a tasting event this year, with the vendor count toppling 100.

Taste of Mexico restaurants such as Guelaguetza, Yuca’s, Ceviche Project, El Coraloense and more will be on-hand, as will pop-up vendors such as Dante Fried Chicken and Starry Kitchen, plus food trucks such as Luckdish Curry and the Grilled Cheese Truck. Restaurants like Short Order and Lazy Ox Canteen will be providing bites, too. And it wouldn’t be complete without cocktails by Pablo Moix and Steve Livigni, 1886 and Julian Cox and Josh Goldman. A Singha beer garden and an ice cream social (that is, dessert area) are the icing on the cake.

All of the aforementioned is included in your $50 GA ticket, with the $75 VIP enabling you to enter two hours early. Total tickets cap out at 5,000 for maximum food portioning efficiency.

***

I’ll see you at these assorted June events around the city! Bring your bib!

Scarpetta Spaghetti

If you ever needed a reason to dine at Scarpetta inside the Montage Beverly Hills, I’ve got a few reasons.

After the unexpected exit of Executive Chef Alex Stratta and the re-entry of Freddy Vargas, a Scarpetta veteran, they’ve started offering a rather reasonably priced prix fixe menu featuring the restaurant’s classic dishes in a four-course dinner featuring none other than their famously simple yet delicious spaghetti (that is, if you choose it over the agnolotti, which sounds pretty decadent itself). It costs just $45 per person; the wine pairing option is additional.

Kitchen Chef’s Counter

The other things I love about Scarpetta, you won’t exactly find on the menu. First of all, their bread basket is probably the best I’ve had in Los Angeles. A rather unfortunate thing since it’s a New York import, but since Scott Conant has fully embraced this western end to his bi-coastal lifestyle, I’ll let this one pass. Do not overlook the stromboli in your bread basket. It’s layers of warm meat and cheese pressed between pillowy bread. Then again, if you’re full before the first course even arrives, I’m pretty sure the stromboli is your culprit. Tread carefully.

Also, you may not be aware that the best seats in the house are in the kitchen at the Chef’s Counter, and available to anyone upon request. Of course, the meaning of “best seats” is subjective to you and whom you’ll be dining with. It’s probably best for parties of 4 or less (it’s a corner spot, so you can still face each other while you conversate), but I’ve always preferred the seats that showcase the action. I like to feel the energy and the creativity behind what I’m about to eat. And the best part is that you can enjoy this very menu (rotating different dishes approximately at the end of every month) while you are seated there:

Primi Piatti
Farmers Market Salad
local vegetables, pecorino, hazelnuts & true vinaigrette
Creamy Polenta
fricassee of trued mushrooms

Paste
Spaghetti
tomato & basil
Short Rib Agnolotti
hon shimeji, brown butter, hazelnuts & horseradish

Piatti
Roasted Black Bass with Lemon & Garlic
caponata & saron sauce
Braised Veal Osso Bucco
saron fregola, baby carrots & natural reduction

Dolce
Bicerin Parfait
praline, coee gelato & baci di dama
Vanilla Caramel Budino
gianduja chocolate sable cookies
45

Need a cocktail to try? The bar has quite a menu. One of my favorites is the Serpente d’Argento, made with Deleon Diamante, Green Chartreuse, Szechuan Peppercorn syrup and lemon. It’s so savory and delicious. Or, you can let the Sommelier do a pairing with your dishes.

So make your reservations and requests for the Chef’s Counter. It’s the perfect setting in which to enjoy these refined Scarpetta classics.

Basil Blush – White rum, strawberry, basil, balsalmic, built over ice

While we’ve gone back and forth for awhile, the weather has gotten pretty warm and I’m sure that it’s here to stay. Well, besides June Gloom in a couple weeks, that is.

But it’s hard to argue that Los Angeles is the place to be in Spring, and Comme Ça, fresh off their remodel, is the perfect place to celebrate and clink glasses. They’ve got quite an impressive cocktail menu that has been out for a couple weeks. Looks are deceiving, because while the Basil Blush, for instance, looks like your typical strawberry-basil cooler, it actually packs quite a punch thanks to its freshly muddled ingredients and tasty, spicy white rum.

My notes to follow underneath the slideshow as you page through:

Lillet Bee by Tim Loden – Gin, Lillet Blanc, lemon, egg white, shaken, served up, Angostura bitters
I prefer this over a Pisco Sour, since it lends less tartness and more savory flavors to the drink. Count me in!

Bridgetown Twist by Jeff Knudesen – Rye, gin, Velvet Falernum, built over ice with orange twist
Definitely one of my favorites on the menu. Simple ingredients (okay, maybe V. Falernum itself isn’t simple but it’s beautiful), so easy to sip yet beautifully nuanced. Plus, rye and gin are my favorites. What is not to love? Triple threat!

JFK to LAX by Brent Henry – Vodka, muddled citrus, cucumber, basil, shaken, served up
Loved how refreshing this was. An off-the-cuff drink created by Brent for a particular customer who had just arrived in town, it’s the drink on the menu that’s really for everybody.

Archangel – Gin, Aperol, cucumber, served up
This was another of my favorites. So simple, it’s hard to go wrong with these ingredients. If you want boozy yet refreshing, you’ll love this as the cucumber essence from the garnish takes a little of the edge off.

Green Point – Rye, Yellow Chartreuse, Carpano Antica, served up
One of the mainstays from Comme Ça’s long-standing Manhattan variation program, this combination of Rye, Chartreuse and Carpano Antica formula is just the trick. Whether you’re warming up to Manhattans or have been drinking them for years, this will win you over.

Golden Delicious – Applejack, lemon, honey, shaken and served over ice with apple slice
This cocktail is pretty straightforward and for those who are looking for an easy sipper that will complement, not overwhelm, their food.

Flora de Lys – Tequila, St. Germain, lime, rose water, shaken and served up with cucumber
I really loved this cocktail. There was just enough St. Germain and rose water to put enough floral notes in it without making it soapy – or maybe that was the ingenious combination with tequila. I liked how the focus was taken away from citrus (as is usual in tequila cocktails) very artfully.

Cherry Julep – Bourbon, muddled cherries, simple, built over crushed ice with sprig of mint
Here’s one way to vary your Derby cocktail. It’s interesting and boozy, but I actually prefer the original in its traditional cup (yeah, kind of a snob, huh?)

And if beer is more your style upon your visit, another great result of the remodel is newly installed beer taps, 4 in all. So far, they’ve very carefully picked a variety of tasty European beers that go with Comme Ça’s food, including a French red ale, La Gavroche; an Austrian Stiegl Pilsner and the Belgian Pale Ale, Rince Cochon Blonde.

I’ll see you drinking up at Comme Ça - at the bar or otherwise.

Viva Mezcal Documentary

What’s better than a documentary about Mezcal accompanied by free-flowing Mezcal and Oaxacan antijitos (street food dishes, if you will)? Probably the setting – which will be the iconic La Guelaguetza in Koreatown.

Viva Mezcal, a film directed by Pedro Jiménez, addresses the current state of the Mezcal industry, complete with interviews from biologoists, agronomes, ‘maestros mezcaleros,” researchers, distributors, bartenders and experts. Following the film, tasty treats by Chef Rodolfo Castellanos will accompany a Mezcal tasting.

The Mezcals that will be represented? So far, Bricia Lopez has secured brands such as Tosba, Los Amantes, Wahaka, MonteLobos, Nina del Mezcal and Mina Real Mezcal. It’s a great opportunity to try brands you probably haven’t seen in the bars around Los Angeles.

I’m giving away a pair of tickets to this tasting on Thursday. To enter:

1. Leave a comment below as to your favorite Mezcal, your favorite Mezcal cocktail or what you love about Mezcal in general and
2. Tweet this post: “Giveaway by @estarLA: Pair of tix to “Viva Mezcal” screening, Mezcal tasting & Oaxacan Antijitos at @LaGuelaguetza http://estar.la/e/fi” OR post this blog post on your Facebook page and link to it in your comment.

You must do both (I’m checking!) or I’ll have to pick someone else. This giveaway will close tomorrow, Tuesday, May 14th, 2013 at 5 PM, when I’ll announce the winner on Twitter.

Good luck! And see you at Guelaguetza!

See the “Viva Mezcal” trailer here.

Memphis BBQ Dog – Porker Dog, grilled peppers, crushed paprika chips

What happens when you take an iconic, American food known for consisting of meat trimmings, fat and preservatives and reinvent it utilizing top notch ingredients and dress them up with imaginative combinations – before framing it all in a delicious bun?

You get Fritzi Dog, now at its first outpost in The Original Farmer’s Market at 3rd and Fairfax, serving up awesome dogs and sausages made with prime cuts sourced from veggie-fed, humanely treated animals. What you won’t find are snouts, tails, antibiotics, added nitrates nor mechanically separated meat. ”You’ll find the same quality of ingredients [at Fritzi Dog] as you’ve found at [my other restaurants] Grace or BLD,” Neal states.

Slaw Dog – Deli Dog, creamy coleslaw, brown mustard

But what I’m a huge fan of are the expert combinations thought up by Neal Fraser, of which there are plenty to go around, so you’re bound to find one or five that strikes your fancy. Though there’s an option to build your own dog (5 dogs in all) with the same awesome ingredients and toppings to choose at your own whim, I’d actually recommend one of the many specialty dogs Neal built and tested himself – such as the Garlic Dog, a Cali Dog (beef and pork merguez) in a pretzel bun (!), topped with garlic aioli and fried onions.

At a recent media tasting, Neal revealed that he isn’t a fan of fake meats, and so he came up with a pretty ingenious vegetarian option that is tasty yet not trying to be something it really isn’t. In fact, I was a big fan of Fritzi’s Carrot Dog, which is essentially a carrot sous-vide in spices before being grilled for good flavor.

The dogs aren’t the only thing to be desired as the other items are also solid in their own right, with Tots to die for (the Buffalo Tots come with a couple deadly aiolis) and a hopelessly fluffy, tasty batter to encase each hand-dipped Corn Dog. Also try the Bacon Pups, which are also sous-vide bacon ends dipped in the same, delicious Corn Dog batter that come with a Thai chili sauce.

While perhaps you’ve run out of reasons to visit (other than, say, Short Order and Loteria Grill), Fritzi Dog is a great, casual reason to visit The Original Farmer’s Market at 3rd and Fairfax with plenty of delicious dogs to try every time you come back.

All food was hosted.