Strike the Deal, Close the Deal: Blackboard Eats Makes LA Noms Affordable

February 25, 2010 – 3:17 pm

Roasted Crab at Shiro

Ever been to Susan Feniger’s Street? What about Shiro in South Pasadena? Are you jonesin’ for Mozza2Go? Maybe you’ve always wanted to try Grace without breaking the bank. Or perhaps you’ve been looking for an opportunity to try City Sip or The Foundry on Melrose.

Grilled Sonoma Lamb at Grace (Prix fixe menu)

Well now Blackboard Eats gives you good reason to try different eateries all around the city once per week, thanks to their decently-sized discounts and special offers. Angelenos and New Yorkers can sign up for the newsletter online while expecting to get notified of the latest deal – but don’t sit on it because you have 24 hours to get your own personal code (click “Get this special”) and 30 days to take advantage of the discount or special offer at the featured restaurant. Yes – those 30 days are pertinent. I have lamented with fellow deal-seekers about letting a few codes expire.

Since September, Blackboard Eats’ specials have always been solid. I don’t remember an offered discount amounting to less than 30% off – so customers don’t have to be wary of bait and switch tactics so often paired with introductory deals. Just remember to have your code – which you can have sent to your phone straight from the website – and to alert your server that you are there for Blackboard Eats. Forget your code? Log in to the website on your smartphone and they list all the codes for you in one place. Codes are usually good for dine-in only and for a maximum party of 6 – so you can rest assured your friends will also score when they’re out on the town with you. Win-win.

I’ve used several codes already – including at the aforementioned restaurants and have always come out pleased with the check, much less the food! So I can tell that the scouts over at Blackboard are doing great investigative work with the hip and happenin’ establishments in Los Angeles right now. Case in point – today’s offer is a $20 prix fixe dinner at Mercantile (only open since November) – and my second trip to the wine bar was just a couple days ago, when I found out they offer wifi. You still have a few hours to score the Mercantile deal!

A friendly reminder: Please remember to tip your servers on the basis of the full value of the check!! We want to continue giving our restaurants incentive to offer us great discounts; pay it forward.

Further reading:

Blackboard Eats gives foodies discounts at high-end restaurants – LA Times

Blackboard Eats Newsletter
Various restaurants and locations

@blackboardeats

By e*star | Posted in Deals, Food, Happy hour, cocktails | Tagged , , , , , | Comments (0)

DryBar Is Anything But: Good Hair on a Budget

February 24, 2010 – 12:25 pm

Get a blow-out for $35

DryBar in Brentwood may be a place to get your hair blown out, but the place is anything but dry … or boring. It’s the spa treatment on a budget – because before DryBar, the only time you got your hair styled was when you put up with a dramatic hair cut. And on their opening weekend, it was clear that Alli Webb – the female entrepreneur who dreamed it all up – had filled a niche. Bloggers and other Crave LA representatives arrived in our Best of Tours-provided Chevrolets to find the place absolutely packed to the brim – and on opening weekend. Now, what is the big deal?

“No cuts. No color. Just blowouts,” is their motto. For $35, choose from a menu of styles including Straight Up (classic), Mai Tai (beachy), Southern Comfort (volume), Cosmopolitan (loose curls) and Manhattan (straight & smooth). And on Saturdays and Sundays from 10 AM – 2 PM they’ll comp you a mimosa and croissant for their brunch blowouts. Or get your complimentary cocktail during happy hour by scheduling your blowout on Thursdays through Saturdays from 5 – 9 PM. If you end up loving the place and becoming a regular, packages are also available.

What a fun, cost-efficient way to get away or pamper yourself with friends! The place is expertly designed with white Victorian flourishes and freshened up with a yellow trim. So girly yet energetic! Make your appointment soon, as on opening weekend we had heard they were all booked up!

Drybar
11677 San Vicente Blvd.
Los Angeles, CA 90049
310.442.6084

By e*star | Posted in Brentwood, Fashion, cocktails | Tagged , , , , , , , , , | Comments (5)

Valerie Confections at Hollywood Farmer’s Market

February 24, 2010 – 10:37 am

Petit Fours

Never mind Saturday nights in Hollywood. Now there’s a good reason to be in Hollywood on Sunday mornings. Valerie Confections are now bringing their treats to the Hollywood Farmer’s Market.

White Fig & Fuji Apple Jam

Think tea cakes in flavors like Meyer Lemon, Tangerine, and Almond. Or Chocolate Truffle Torte mini cakes. Feeling like herbed shortbread? They come in flavors like Rosemary and Lemon & Thyme.

And what is a farmer’s market without jams and preserves? Visit periodically since Valerie’s flavors will vary seasonally; for now, look for Strawberry Vanilla Bean Jam, Limequat & Kumquat Marmalade, Meyer Lemon Marmalade and Black Fig, Pear & Port Jam. Without them, no morning is complete!
And don’t worry - if that hangover is extra punishing on Sunday morning, you can always visit Valerie’s storefront for your sweets fix.

Every Sunday

8 AM – 1 PM

Hollywood Farmer’s Market
Ivar and Selma
(Valerie’s stand will be on Cosmo Street)

Storefront:
Valerie Confections
3360 West 1st Street
Los Angeles, CA 90004
213.739.8149

By e*star | Posted in Events, Hollywood | Tagged , , , , , , , , , | Comments (0)

Tonight: Joe Brooke Takes Over Radio Room and The Edison

February 23, 2010 – 11:00 am

So. What are you doing tonight?

It’s a good night as any to head downtown as Radio Room returns to The Edison. If you don’t already know, Radio Room is a sometimes-monthly event with only the best mixologists flown in from top bars from all over. Tonight, it’s Joseph Brooke – of Santa Monica’s Copa d’Oro and winner of America’s Top Bartender – who will be celebrating his new position as head of The Edison’s cocktail program. Also featured will be Brian Miller of New York City’s famous Death & Co. and Erick Castro of Bourbon & Branch and Rickhouse in San Francisco. Acclaimed for their own unique vision and distinctive drink profiles, each barman brings to Radio Room menus that include both signature beverages as well as cocktails created solely for this event.

I’ll see you tonight, drink in hand.

Further reading:

America’s Top Bartender is Now Tending Bar at The Edison – LA Weekly Food

Win Tickets to The Edison Radio Room (CONTEST CLOSED) – CarolineOnCrack
Includes cocktail menu

Tuesday, February 23, 2010

8 PM

$10 cover
Presale available

Radio Room at The Edison
108 W. 2nd Street #101
Los Angeles, CA 90012
213.613.0000

By e*star | Posted in Downtown LA, Events, cocktails | Tagged , , , , , , , , , , , , | Comments (1)

Pizza Fusion Hollywood Is Fresh and Delicious

February 22, 2010 – 12:08 pm

Farmer's Market Pie with Soy Cheese

I never met a soul who didn’t like pizza (even my cheese-hating ex eats more pizza than anyone I know). And though I may have grown up but an hour from Chicago, I could never get into deep dish. If the toppings are great, I’m going to want to consume more square inches of that pizza and less “breading” underneath those scrumptious add-ons. Let’s just say that one sausage patty-topped Downtown Gino’s East pie has once stopped me dead in my tracks…after half a slice. I like meat, but I don’t like my pizza overwhelming.

Unibroue Blanche de Chambly, Lindemans Lambic Peche Belgium, Anderson Valley Boont Amber Ale, Unibroue Chambly Noire

Enter the 4 1/2-month old, eco-conscious pizza franchise installment in West Hollywood called Pizza Fusion Hollywood. I was recently invited to partake in the pies at this casual hang-out, which on a weekday night was well packed with whom it seemed to be locals. Their produce follows suit (or precedes – you pick), with a conscious effort to source from nearby farmers and use organic ingredients. Vegans will find a gluten-free crust available at Pizza Fusion as well as plenty other menu items – including wines and beers – that are kosher for consumption with “V” next to their listing as indication.

Does wine fit your fancy? Pick from a handful of Californian Syrahs or perhaps an Argentinian Malbec; only a couple on the wine list happen to be non-vegan. Other casual diners will also find a fabulously-priced and small - but choice – beer list. The Boont Amber Ale from the solar-powered Anderson Valley Brewery was a first for me – and a deliciously pleasant one, at that! Unibroue Blanche de Chambly was the yang to their Chambly Noire’s yin – but no worries if you can’t decide, because beer flights are available so you can get a little bit of each.

Sausage With Tricolor Peppers

Vegetarians and non-vegetarians alike will appreciate their Zucchini Al Forno appetizer, with a roasted halved zucchini topped with a mixture of feta, walnuts and pepper. As for the mains, come here for the, well, pizza. The vegetables are fresh and the crust is moist with good crunch. I was in for a not-so-rude – refreshing, actually - awakening with their Farmer’s Market Pie complete with soy cheese. Not that I am well-versed in all matters of cheese substitutes (lest my Wisconsin heritage disown me) but this cheese’s milkier texture complimented the vegetables also atop the pie quite well. I had no idea what I was “missing.” Pizza Fusion’s spinach and artichoke pie was also divine – with no shortage of tender artichoke hearts to go around. Their Sausage with Tricolor Peppers topping was the perfect peppery-sweet combination – perfect for my inevitable carnivorous protein fix.

Lindeman's Lambic Peche with Vanilla gelato

And you have every reason to look forward to dessert; this is one of the under-the-radar joints to have beer floats available. Always thought it was weird to consider beer as a dessert? Get the Lindemans Lambic peach variety complete with vanilla gelato. This particular lambic, while too sweet for my tooth alone or even paired with food, was perfect for dessert. The float satisifed my sweet and beer tooth!

With delicious pies running you a respectable $9.99 – $10.99 per personal serving and $6 delicious beers on tap, it’s hard to find a reason not to visit Pizza Fusion Hollywood should you find yourself in West Hollywood. Crunch, the Sunset Laemmle theatre and Burke Williams Spa may be in the same strip mall, but their philosophy, price point and product are decidedly without fluff.

Weekly specials and happy hour:

Vegan Monday: Free Daiya Cheese upgrade on any pizza free sorbet with any large vegan pizza (Soy or Daiya)
Wine and Dine Tuesday: $5- $10 OFF Select bottles of organic/sustainable wine
Draft Beer Wednesday: $1 OFF Every Draft Beer
Gluten-Free Thursday: Free Gluten-Free Brownie with Any Large Gluten-Free Pizza (Brownie & Crust are Vegan too)

M-F lunch special (11 AM – 4 PM): Cheese or Pepperoni Pizza, Salad, & Soda $8.99

Happy hour: 4-7 PM daily (menu)

All aforementioned food was hosted.

Pizza Fusion Hollywood
7950 W. Sunset Boulevard
Los Angeles, CA
323.375.3390

@pizzafusionla

By e*star | Posted in Food, Happy hour, Hollywood, West Hollywood | Tagged , , , , , , , , , , , , , , , | Comments (4)

The Black & Black: New Beverage Menu At Lamill Coffee Boutique

February 18, 2010 – 6:28 am

Black & Black

It’s not often when I visit a place on occasion of a press release – and actually, I had asked Lindsay and H.C. to forward it to me, so Twitter gets the credit for this one. Something has to have really grabbed at me, and in this case it was the Black & Black. This is no Black & Tan variation, mind you – nor the latest beer float. This is one of two new signature drinks at Lamill Coffee in Silver Lake combining two of my favorite things originating in two completely different categories.

Half Old Rasputin Imperial Russian Stout and half iced Organic Lamill House Coffee, my pre-dinner libation consumed over the composition of this blog post was sufficiently weighty to a stout and porters fan like myself. But I also felt comfortable about evading a premature nap session (I am borderline narcoleptic and pass out in even extremely loud environments) because the house coffee, which is cold-brewed, was perfectly blended with the beer and even lightened up the overall beverage whilst giving it that awesome Lamill kick. The black to my black, indeed – and don’t ask me to choose which came first. The overall result is more impressive than the sum of its parts, and that would be dark and delicious.

The other signature drink to debut today is a Tea Champagne (Imperial Palace Brut Blanc de Blancs with Lamill’s Organic White Pomogranite or Holiday in the Cup Tea). Or, perhaps you’d like to explore the sake menu, including the accessible Kuro Kabuto Junmai Daiginjo ($7 per glass) or the 21% rice grain-polished Dassai Junmai Daiginjo ($16 per glass). Full bottles of a separate selection of sake are also available.

Feel like beer? Get a pint of reliable Allagash White for a surprisingly reasonable $4.5 or go for an exotic orange brew like the Japanese Hitachino Nest Commemorative Ale ($8) or citrusy-sweet Ozeno Yukidoke IPA ($10). Got a sour palate? How about a Duchesse de Bourgogne, a sour ale from Belgium aged in oak barrels?

The predominantly French wine portion of the menu offers even further selection for folks who are in the mood for a glass of white or red. It’s apparent that Lamill is looking to corner the market in matters of tasteful elixirs and with this menu expansion, there’s a little more something for everyone. As a result, Lamill will become a little less known for their $12 Chemex coffee brews because customers now have access to rare, $10 Japanese beers.

Wine, beer and sake menu

Lamill Coffee Boutique
1636 Silver Lake Blvd
Los Angeles, CA 90026
323.663.4441

@lamillcoffee

By e*star | Posted in Silver Lake, cocktails | Tagged , , , , , , , , , , , , , , , , , | Comments (2)

Chef Remi Lauvand: The Love Is Under the Lid At Café Pierre

February 17, 2010 – 11:14 am
Foie Gras Spread

Foie Parfait (pear compote, mini brioche)

There’s a clean cut quality about the space and atmosphere inside Manhattan Beach’s Café Pierre that somehow I can’t match up with Chef Remi Lauvand’s unbridled passion for food. But if you are paying attention, you’ll notice that each dish, when brought out to the table, has been handled with the utmost care. No corners are cut on ingredients or preparation.

Foie On Brioche

That is, dish or canister.

The canister beholding the foie gras was one that never closed. Well, neither did the one containing the pigs trotter. Nor the head cheese or duck rillettes. If you have concern for sustainability, no need to worry at Cafe Pierre – they use the entire animal. We only had occasion to slow the rate at which we sampled by having to avoid the tiny bones in the anchovies – also stuffed into an identical glass jar. Presentation may not be everything, but the freshness of the dishes is consistent with their preservation inside the sealed jars. Frisee is often paired with each taste so as to cut through the vibrancy of each animal “cut.”

Grilled Octopus

And if you have trouble deciding which other starters to head off your “starter jars,” go for the Veal Sweetbreads or Cote de Boeuf, complete with bone marrow. The Grilled Octopus is probably the most tender octopus I’ve ever had, with an excellent, mild but intriguing flavor.  The jalapeno veal, while ambitious, was a bit weird. But you’d be remiss if you overlooked the pork at Cafe Pierre. We enjoyed a slice of pork tenderloin (Guess what? It was very tender) from a very special acorn-fed hog by Jude Becker – of which there only exist probably a hundred this round.

Read More »

By e*star | Posted in Food, South Bay | Tagged , , , , , , , , , | Comments (1)

The Terrace at Langham Pasadena Chinese New Year Brunch

February 12, 2010 – 3:03 pm

Pork Station at Langham Pasadena Chinese New Year brunch

Arguably the location of the best Chinese food on the West Coast, San Gabriel Valley neighbors Pasadena. Sometimes, though, you’re just in the mood for something a tad more posh, like cushioned wicker chairs with a garden view. Or a cheese plate. Or oysters on the half-shell. Or interesting small plates. Sometimes you’re just in the mood for bottomless bubbly.

Spice Duck with Black Sesame Sauce

Enter the Sunday Chinese New Year Brunch at the Langham Pasadena – available this Sunday and all the remaining Sundays in February. Whether it’s to celebrate the actual new year or Valentine’s Day – or both – it will run you $75 per person including the bottomless bubbly (champagne, mimosa and virgin bloody mary bar) with which to knock back crab claws, cold small Chinese plates (my favorite being the Spice Duck with Black Sesame Sauce), shrimp cocktail leg of lamb and prime rib. There’s also a full-service omelette station with plenty of fillings which to encase with egg.

Hama Hama Oysters on Half-shell

Let’s not forget the decent selection of cheese and charcuterie – something I always have a hard time saying no to. To be honest, there was a little something of everything – even a sushi station. And beautiful music and atmosphere provided by their piano-double-bass duo. First of all, I don’t know that I’ve ever had such good service with the bottomless bubbly. Though the “beverage bar” is accessible at all times, a helpful server was refilling our champagne glasses before we so much as got up even once. Second of all, though a visually pleasing addition to their seafood section, I wouldn’t recommend the crab claws – which weren’t especially fresh and actually stringy and tasteless. No matter – I turned my attention to the oysters on the half-shell. They’re of the Hama Hama variety, with a firm consistency but mild finish…a sensation that feels great going down. I went back for more of these babies while being sure to get a slice of prime rib. Also available in the same corner is leg of lamb.

Sesame Beef With Honey Dust

And oh, how I could wish I could comment on the dim sum offered in the brunch. After all, how is it a Chinese New Year brunch without dim sum? But I was just too zealous with everything else before realizing I should have been prioritizing. Pretty much a novice mistake. Thank goodness Fiona gave the little somethings surprisingly rave reviews.

Be sure to leave room for dessert, as there’s a chocolate fondue fountain, crepe station and extensive pastry section for that sweet tooth. The Chinese New Year’s Brunch is heaven for any glutton. Sit back, enjoy the view, enjoy the bubbles and celebrate Chinese New Year – with Valentine’s Day as an afterthought.

Reviewed buffet was hosted.

Further reading:

Chinese New Year at The Langham Hotel in Pasadena – Gourmet Pigs

Every Sunday in February

$75

Complimentary valet

The Terrace at The Langham Pasadena
1401 South Oak Knoll Avenue
Pasadena, CA 91106
626.568.3900

By e*star | Posted in Food, Pasadena, cocktails | Tagged , , , , , , , | Comments (0)

Petrossian WeHo: Where We Go For Comfort

February 10, 2010 – 10:35 am

Black Truffle Mac 'n Cheese...With Bacon, Orecchiette & Parmesan

My girlfriend and I had a reservation at Petrossian WeHo on the last day of Dine LA. It was my long overdue date with Petrossian and it ended up falling on a day El Nino came out to play. Light rain, grey skies, black umbrellas and puddles on the ground as we zig-zagged into the Robertson boutique.

We had both already studied the menu and decided on the Black Truffle Mac ‘n Cheese. With bacon. The weather solidified our desire for comfort, and that day we’d start from the belly, up.

Blinis

But I am ahead of myself. We had indulgent blinis, first. No bellinis, that is – though I did have a glass of hibiscus champagne, complete with edible flower at the bottom. But back to the blinis, which were topped alternately with salmon roe, Transmontanus and trout caviar – each pancake perfectly fluffy and each egg providing bursts of flavor atop dallops of creme fraiche. We were ready for more.

Our second appetizers were the borsht and wild mushroom cappuccino ($10 ea) - the former of which was lauded in yesterday’s Tasting Table and rightfully. I almost envied my girlfriend as she spooned mouthful after mouthful out of her electric martini glass…with each bite pleasantly cold despite the weather – so as to not mess with the integrity of the live dish. Who knew beets could be so indulgent and subtly tangy? It was perfect, and topped with more Transmontanus.

Borsht

I would have held more envy if I weren’t so pre-occupied with my foamy wild mushroom cappuccino.

Indeed, it was not soup, but a cappuccino.

It was served hot, steamy and frothy and I just couldn’t put the spoon down. The rich creamy-ness comforted my tongue as I bit on each crouton with each spoonful seasoned with micro green onions and paprika. “Cappuccino sounds more luxurious,” Chef said. I agreed. Foam is an attribute.

And then came our main lunch entrees. Chef Ben Bailly, whom I’ve had the pleasure of running into a few times around town, visited with us from the kitchen and at my inquiry, insisted the bacon in the mac ‘n cheese was listed on the menu. Apparently, I had an appreciatingly selective memory this time around, because it was such a pleasant surprise when I tasted it along with the incredibly rich cheese and black truffles.

I wanted to eat it all. I could only eat enough to barely make a dent since our appetizers were solid and the dish was so rich – in the very best way. I have to say, though, that I had never been so excited for leftovers in a very, very long time. Even the leftovers were the best mac ‘n cheese I had ever had.

Dine LA may be over, but the dishes are still there. Whether for the borsht, blinis, black truffle mac ‘n cheese ($18) or to try the foie gras creme brulee with fig marmelade ($14) - I’ll be back at Petrossian. Next up is dinner – not excepting many more lunches in between.

Petrossian WeHo
321 N Robertson Blvd
Los Angeles, CA 90048
310.271.0576

@petrossianweho

By e*star | Posted in Deals, Food, West Hollywood | Tagged , , , , , , , , , , | Comments (8)

Papabubble Hard Candy: Made By Hand, Made With Love

February 9, 2010 – 12:57 pm

This past weekend, I had the unique opportunity to attend a Papabubble candy-making workshop at Ojai Valley Inn & Spa. After doing some online research, I learned that the only Papabubble shop in the U.S. is in New York City – Little Italy, to be exact – so I couldn’t wait to see the demonstration. Maybe the West Coast would finally get a taste of these hard goods.

White Chocolate-Dipped Mini Creme Brulée

When my girlfriend and I first arrived in Ojai, we couldn’t imagine a more beautiful setting within which to learn about candy. Apparently, Ojai Valley Inn is making a push to host chef-centered, educational programs for the public – something I can definitely get behind and am honored to have been a part of, for at least one event! So after we checked in to our posh room with a fireplace, we headed over to the workshop where desserts by Pastry Chef Salvatore Marcone met us – complete with coffees, teas and real hot cocoa (as in, melted chocolate). I would be remiss if I didn’t rave about how excellent these all were, including mini creme brulées dipped in white chocolate, lavender cheesecakes and gold flake-topped chocolate domes. And I can’t forget the lemon meringue tarts – with probably the best lemon meringue I’ve ever had in my life.

Chocolate Dome

Papabubble is handmade hard candy which is made through a very time-sensitive process beginning with pots of liquified sugar. I was delighted by the story of Chris and Rachel Grassi, two artists from New Mexico who co-own the American flagship in New York City, and the discovery of their love for candy-making while on an extended trek through Europe together. They learned from friends in Barcelona, and decided to bring the traditional European craft Stateside since they figured they “had to go home, eventually.” New York proved most conducive to their business plan and product, and today their Little Italy storefront hosts a most eclectic gathering of spectators intrigued by the sight of candy being made by hand.

Liquified sugar spread upon heated marble slab

When we arrived in the hotel banquet hall, we couldn’t see the extreme boiling action going on in the kitchen next door. When the pots were finally brought out, though, they went straight to a heated marble slab. Chris and Rachel then started spreading the melted sugar evenly across the slab while using metal bars to knead the sheets as they became thicker while cooling down. And then when it was solidified, the “clay” was transferred to a heated rubber mat to undergo continued stretching. Chris and Rachel continued to stretch and fold the warm putty repeatedly with respect to their separate colored shares. And then the molding began.

Read More »

By e*star | Posted in Events, Food, Travel | Tagged , , , , , , , , , , , , | Comments (2)