Palm Springs, CA: Cheeky’s Brunch Starts Your Desert Morning Right

Berkshire Pork Stew

Upon stepping into Cheeky’s on a Friday morning, I knew it was a place I’d enjoy eating at. Filled with natural light, it’s open Thursdays through Mondays during the breakfast-to-brunch time block. It makes sense, since the menu changes weekly – and it’s a delicious one dedicated to seasonal, local ingredients, at that.

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City Tavern and Ladyface Ale Beer Dinner: September 15, 2011

Grilled Stone Fruit, Burrata, Almonds, Ale Vinaigrette (paired with Eagle Rock Brewery Yearling Flanders Red ale)

Beer Dinners: You can’t really have too many. Good thing City Tavern, the Downtown Culver City hangout with taps at the tables (a couple of them, anyway) is holding one with Ladyface Ale Companie next Thursday, September 15th.

There will be one seating at 7 PM (up to 7:30 PM, if you prefer) and included in your $46 cost are 4 courses + amuse bouche, each paired with a Ladyface beer. For the full menu, peep below:

Amuse bouche
Deviled egg, asparagus, roe
Troisfillestripel
6oz., abv: 8.3%

1st course
Orzo salad with crab, avocado, grapefruit and beet vinaigrette
Chaparralsaison
6 oz., abv: 8.7%

2nd course
Potted duck confit and crisps
Chesebroipa
6 oz., abv: 10.9%

3rd course
Smoked cocoa-rubbed tri-tip sandwich and potato salad
Picture city porter
6 oz., abv: 7.0%

Dessert
Spiked watermelon and peppered strawberries
Sazerac-oaked red rye
6 oz., abv: 7.2%

 
I had a lovely time at one of City Tavern’s other beer dinners, which was in conjunction with Eagle Rock Brewery. My favorite was a stone fruit salad, which was paired expertly with their Yearling Flanders Red Ale. If this is any indication, next Thursday’s beer dinner will be solid. It’s a great way to support local business and beer while celebrating the end of summer (if that’s your thing).

Thursday, September 15, 2011

7 PM

Reserve: 310.838.9739

City Tavern
9739 Culver Blvd.
Culver City, CA 90232

Checking Out the (Off-)Menu by Chef Haru Kishi at Chaya Brasserie

Almond Three Ways | Milk, Roasted and Green

At 25, Chaya’s time in Los Angeles almost doubles my own. I was unsure whether I’d feel more intimidated by their history or blasé about the menu. Turns out that it was neither of those things. Chef Haru Kishi, who, for the first time, was recruited from outside the Chaya family, brings in a fresh approach. Though yes, the tuna tartar is right there on the menu, overall, it’s a strong departure from what was served before.

Saffron Pappardelle | Wagyu Bolognaise

It’s a pleasure to meet the chef, who himself personifies the Franco-Japanese Chaya tit for tat. Yes, this is Los Angeles, but I still don’t remember the last time I spoke to an ethnically Japanese man who speaks English with a French accent. His menu, however, has tinges of Southern influences. Vernacular and second languages aside, Haru speaks through his food ever elegantly – at least through the La Petite menu, which is the facet of Chaya H.C. and I were privy to on our visit. Not to be confused with the Chef’s Tasting menu or dining section of the restaurant, La Petite is your prerogative to go a la carte.

Our (off-menu) amuse was a sight and concept to behold and opened my eyes to one of the ways almond could be served: Young and green. The overall amuse was delicious and evocative of morning cereal thanks to the charred rice puffs

Coconut Sorbet, Compressed Strawberry, Agave Syrup, Black Peppercorn, Chocolate Dots

While I wasn’t crazy about the gravy consistency in the otherwise mouth-watering Scallop Pot Pie, the Hamachi Mole Pressed Sushi was pretty fantastic. I guess there are some things you can count on Chaya for – variations on that raw fish dish you’re sure to never tire of.

There are still entrees offered on the La Petite menu – and excellent ones from what I could tell.  Our small portioned (for tasting purposes) Saffron Pappardelle had that perfect handmade pasta bite with just the right amount of Wagyu Bolognaise sauce.

La Petite Menu Dining Area

My favorite cocktail was the Apple Knocker with Laird’s Apple Jack Brandy Blend, apple juice, pomegranate, citrus and bucket. With most of the drinks being vodka, acai and soju based, this was kind of a no-brainer. But the dessert! So good. Again, I am guilty of blogging about an off-menu item but maybe you can get Chef Haru to make a special case for you, as well. It had compressed strawberries enveloped in a fluffy coconut sorbet. But the details really made it a treat, with crunchy chocolate dots, mint and candied orange peel topping the heavenly dessert that made me close my eyes. So hopefully you’ll forgive me for teasing you with this dessert since I implore you to ask for it when you visit Chaya.

The end of it is that you’ll have a solid experience at Chaya. The conclusion of my visit was that it’s no accident that they’ve been around for such a long time. It seems that Chef Harutaka has successfully ushered in a new vision and diners everywhere (not just Cedars Sinai employees) have good reason to see what he’s up to.

All food and cocktails were hosted.

Lunch

11:30 AM – 2:30 PM

Dinner

Mon – Sat: 6 – 10:30 PM
Sun: 5 – 9 PM

Bar, Lounge & Patio

Mon – Fri: 11:30 AM – Close
Sat – Sun: 5 PM – Close

Chaya Brasserie Beverly Hills
8741 Alden Drive
Los Angeles, CA 90048