Thought I'd get settled in nicely both domestically and career-wise, but things still aren't working out....hence the lack of updates. Heck I don't even get on my computer often these days. G'damn this job market and g'damn the fierce graduate school competition.
On a happier note, here is a quick post from L.A.'s Grace. I've been dying to eat here but was waiting for a good occasion (read: excuse to spend money). so when my father came to visit, I took the family out to dinner.
Mother ordered the 3-course prix-fixe:
One huge crispy lump of crab meat. The vinaigrette was really subtle with the curry despite it appearing like a thick heavy trail in the picture. Nice way to kick things off!
I'm still not sure whether I like this dish or not. From the gorgeous presentation and nicely seared appearance of the (ginormous) scallops, it's easily an A+. As for the texture, that's where I can't make up my mind. It was kinda like biting into a medium-well scallop with more emphasis towards the "well" end of the spectrum. The center felt a bit like chewing on albalone. My mom really enjoyed it though. Love/not-quite-like for me.
Easily the best tart I've had to date. Doesn't quite look like a tart in the traditional sense with all the purty ridges, I know. But though the crust looks more like a cracker, it does have a texture similar to tarts we're more accustomed to seeing. So what makes this tart such a winner? The perfect balancing of flavors and great mouthfeel. This mousse isn't exactly light and airy like typical mousse...it was more like a really really soft and fluffy cheese thick and rich with vanilla-bean n caramel creme goodness. Pair it up with the sweetness and acidity of the strawberries and you get one explosive flavor combo. Deliciously sweet n crumbly crust makes it even better.
The rest of us ordered regular menu items:
Fried feta? Neat-o. Doesn't do an awful lot to make it tastier (unlike fried mozzarella), but it sure does make things more interesting! Great salad to start.
grilled pineapple, brown butter brioche, black pepper ginger caramel
This oughta be an entree. Silky buttery egg noodles really soaked up the rich broth from braised lamb. Awesome. Wish I was able to taste more than 1.5 bites though. I was too busy workin' the foie gras.
This is the rich people version of my ghetto college student chicken broth, spam, frozen peas/carrots, and macaroni dinner. I like the rich people version better. FML.
A lil gamey, super tender, plus a faint herby taste that probably came from the pile of greens on top. 'Course the good ol' Maillard reaction imparted a great deal of flavor here too as well. I got some pretty big slices of boar in addition to a huge portion of the spaetzel (think gnocchi). The sauce isn't exactly mustardy. It was more like a rich sauce made with big bold red and drippings from the grilled boar. Man what a winner.
Filets aren't exactly the tastiest of cuts. There simply isn't enough fat present, so extras like the morcilla and cheese in this case have to play an important role. And holy cow they sure do a great job. Yes, a USDA prime filet is already a winner in itself, but when you throw in tasty flavoring extras, the experience just gets so much better. I don't think I need to tell ya'll about the joys of chowing down on a perfectly grilled filet :) Words just never do it justice.
This is one of those rare desserts that make me rethink my current "Dessert Favs" ranking. Everything about this dessert was just perfect. All details were well thought-out. The pool of espresso at the bottom? Brilliant! Why don't more places do this?! It makes a choco souffle 3x better. The standard vanilla-bean ice cream is always a great default choice for dessert, but Pastry Chef Mariah Swan jazzed it up a bit with a rich vanilla malt. Holy **** the difference in such a tiny change is huge. If you happen to be in the neighborhood, it's worth it to just swing by for this dessert. Seriously.
She's good. She's g'damn good. Mariah makes something as commonplace as a donut taste nothing like a donut. I mean...dude. No one makes donuts with such a thin crispy exterior and fills them up with the smooth buttery richness of pistachio. A scoop thick dark chocolate ice cream afterwards sure does hit the spot. Now if she can make donuts taste this good, I'm wondering what she does with cookies and milk (it's on the menu!).
Wow what a treat. Even if you don't have deep pockets for a $32 entree, do try to stop by the bar or something and share an appetizer or two in addition to dessert. I demand a lot of bang for my buck and fellas, Grace definitely delivers. Especially when it's time for dessert.
Now remember, fellas: Will @ Eclipse Chocolat is having another epic cupcake weekend! Swing by on the Fourth of July weekend for an awesome flavor lineup in addition to killer deals on the best cupcakes in San Diego.
7360 Beverly Blvd
Los Angeles, CA 90036