Food Pic Friday: Hash House A Go Go

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Andy's Sage Fried Chicken and Waffles

Andy’s Sage Fried Chicken and Waffles

Waking up in Sin City? Nothing will cure that debauchery-induced hangover better than the outrageous offerings and massive portions at Hash House A Go Go situated in the newly renovated center-strip hotel The Quad (formerly Imperial Palace).

Pictured here: Andy’s Sage Fried Chicken & Waffles | Two sage fried chicken breasts with hardwood smoked bacon waffle tower, hot maple reduction and fried leeks.

The chicken and waffles is a must-have and any menu item that has the word “tower” in it is no joke. The presentation is absolutely ostentatious — at the base is a stack of waffles that have strips of bacon cooked INTO the centers (like someone laid the porcine crack onto the waffle iron itself before sealing it shut), then two large chicken breasts with a beautifully crunchy coating, all topped with a pile of crispy fried leeks and stabbed through the heart with a giant steak knife and perhaps the longest sprig of rosemary I had ever seen (…aside from that one year in college when I bought a mini rosemary bush that had been trimmed to look like a Christmas tree).

Luckily, the taste lived up to the hype of the many positive reviews, the glorious plating, and the grand procession as it is gingerly carried to your table. I will admit though, the excess bested me and I was not able to finish it on my own (it’s definitely meant for sharing!). The sweet maple reduction combined with the fatty greasiness of fried chicken skin contributed to the diminishing return, despite the blissful first bite. At just under $20, go ahead and splurge on this breakfast that is sure to soak up all that alcohol and keep you feeling satiated all day long.

Viva Las Vegas!

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Check out Hash House A Go Go: hashhouseagogo.com

The Quad Resort & Casino
3535 Las Vegas Blvd S
Las Vegas, NV 89109

See their Yelp reviews here!

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our-growing-edge-badgeThis post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things, and this month’s theme is dining out: eating at new restaurants, trying new dishes, or exploring new cuisines! We’ve been to Vegas many a time, but this was our first visit to the famed Hash House A Go Go… and you can bet we’ll be squeezing it in to our future itineraries, if only to satisfy my chicken & waffle cravings!

This month is hosted by Ash at Organic Ash over in Auckland, New Zealand.

Cheers!

DineLA – Chaya Brasserie (Summer 2014)

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14-LAT-SaveTheDate-Instagram

With each passing season, dineLA manages to make its Restaurant “Week” longer and longer. This summer, hundreds of restaurants across Los Angeles are participating in the 14-day event (July 14-27) featuring prix fixe menus that showcase their best offerings. dineLA feels quite a bit different for me this year, working among the chaos on the other side, but on our shared day off, we just had to participate as diners! To celebrate Martin’s mom’s birthday on our double-date, we selected Chaya Brasserie, just off the main hustle and bustle of Beverly Hills.

Chaya Beverly Hills is a tiny hole-in-the-wall with a gorgeously decorated interior that includes (real!) bamboo plants reaching to the sky. A print of Van Gogh’s portrait hangs on the wall opposite a series of large framed mirrors, opening up the small space and making it seem much less claustrophobic than it would have otherwise been. The white tablecloth-clad tables and attentive but friendly service let us know we were in for a special treat. For just $45, Chaya offers a three course dinner and a wine pairing for an additional $20. Martin opted for it and we shared the 3-ounce tasting pours (a white cotes du rhone for the first course, a red blend for the second, and a sweet riesling for dessert).

Table Bread

Table Bread

Even the table bread was a delicious start — freshly warmed, the crunch of rustic bread with a warm fluffy center, slathered with softened butter. I always appreciate places that take the time to warm their bread, so Chaya was already getting brownie points from me.

Coconut Chili Soft-Shell Crab | Summer Squash, Cilantro.

Coconut Chili Soft-Shell Crab | Summer Squash, Cilantro.

Appetizer (M): Coconut Chili Soft-Shell Crab | Summer Squash, Cilantro. As food lovers we are well aware that it is currently soft shell crab season! I could not believe that Chaya had it on their dineLA menu, and Martin snatched it up, though I made him promise to share. Dipped in a tempura batter, deep fried, and served over a bed of zucchini and yellow squash, the soft shell crab was absolutely succulent with its sweet meat and an oh-so-edible shell.

Tricolor Sashimi Carpaccio | Tuna, Salmon, Tai Snapper, Ooba Pesto, Yuzu Jelly.

Tricolor Sashimi Carpaccio | Tuna, Salmon, Tai Snapper, Ooba Pesto, Yuzu Jelly.

Appetizer (A): Tricolor Sashimi Carpaccio | Tuna, Salmon, Tai Snapper, Ooba Pesto, Yuzu Jelly. I’ll be honest, I think twice about ordering the same menu item as someone else when dining out in a group. Though it was inevitable with a party of four and three menu options from which to choose, I noticed that no one was getting the sashimi. I’m so glad I did because I love yuzukosho and its presence in the ooba (shiso) pesto totally made the dish, aside from the sexy plating of course. Crunchy watermelon radishes, tart yuzu jelly, and an assortment of microgreens were excellent garnishes to the fresh raw fish.

Spicy Lobster Risotto | Edamame, Grilled Corn, Asparagus.

Spicy Lobster Risotto | Edamame, Grilled Corn, Asparagus.

Main Course (M): Spicy Lobster Risotto | Edamame, Grilled Corn, Asparagus. Martin immediately gravitated to this dish and I could see why — the risotto was perfectly cooked (not too dry, not too runny, with al dente rice) and the plating was a show stopper with a massive lobster claw adorning the center of the plate. Don’t worry though — it’s already peeled and ready to extract for easy eating! I stole a bite or two and though I would not call it “spicy” it was full of spices and had a bit of a kick.

Steak & Frites | Prime Hangar Steak, Wasabi Chimichurri.

Steak & Frites | Prime Hangar Steak, Wasabi Chimichurri.

Main Course (A): Steak & Frites | Prime Hangar Steak, Wasabi Chimichurri. We just celebrated Bastille Day with homemade steak frites last week, but spotting it on the menu, I wanted to try that wasabi chimichurri. The steak arrived just the right temperature (rare as requested), tender, and absolutely flavorful. The frites were crispy and a generous portion, plenty to share with my snacking companions.

Strawberry Mochi | Coconut Sorbet.

Strawberry Mochi | Coconut Sorbet.

Dessert (M): Strawberry Mochi | Coconut Sorbet. It was Martin’s turn to be “different” and he opted for the strawberry mochi. Sticky rice flour wrapped around a whole strawberry, it would be more accurate described as daifuku. The coconut sorbet on the side was refreshing and reminiscent of the milk and pulp straight from a young coconut. Despite the “girly” plating (as he put it), Martin really enjoyed this dessert, especially the flakes of strawberry-flavored white chocolate which reminded him of his favorite Pocky.

Flourless Chocolate Cake | Caramelized Banana Gelato, Hazelnuts.

Flourless Chocolate Cake | Caramelized Banana Gelato, Hazelnuts.

Dessert (A & M’s Mom): Flourless Chocolate Cake | Caramelized Banana Gelato, Hazelnuts. The presentation was stunning, and the first thing I did was grab one of the bits of hazelnut brittle. So good! The cake itself was rich with a thin layer of ganache (?) holding it together. I particularly enjoyed the ice cream as I am a big fan of the chocolate-banana combination. A great way to end the meal!

Sticky Toffee Pudding | Bourbon Ice Cream.

Sticky Toffee Pudding | Bourbon Ice Cream.

Dessert (M’s Dad): Sticky Toffee Pudding | Bourbon Ice Cream. I was glad he ordered this as I wanted to see how Chaya’s interpretation of this British classic holds up. The sticky toffee pudding here (as our server had warned us) is more like a dense banana bread and is drizzled with a light bourbon sauce. I liked that it wasn’t too sweet or heavy but it was not quite what I think of when I think of sticky toffee pudding. Not a bad thing, just different.

There is still a week left of dineLA, so if you’re looking for a great deal and a beautiful venue for date night, consider Chaya Brasserie!

We also have plenty of write-ups for previous dineLA restaurant weeks, though the menu may vary:

- Piccolo Venice (Venice)

- Catch American Seafood (Santa Monica)

- Blue Stove (Santa Monica)

- Stefan’s at LA Farm (Santa Monica)

So get out there and enjoy the many awesome restaurants in our City of Angels!

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Check out Chaya Brasserie: thechaya.com/beverlyhills

8741 Alden Drive
Los AngelesCA 90048

See their Yelp reviews here!

DineLA Summer 2014 – $$$ ($45/person) dinner

Parking: $6.50 for valet.

Westside Tavern – West Los Angeles

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When Martin and I go out, more often than not, food is the main event. We don’t plan to go anywhere afterward; we simply enjoy our dinner and each other’s company. If we have the luxury and opportunity, a tasting menu consisting of a dozen courses would be our idea of date night. But sometimes, you’re in the mood for the oldie but goodie – dinner and a movie. That’s where Westside Tavern comes in.

Foreground: Sazerac Old Overholt Rye Whiskey | Simple Syrup | Bitters | Absinthe Mist (Background: Iced Green Tea)

Foreground: Sazerac Old Overholt Rye Whiskey | Simple Syrup | Bitters | Absinthe Mist (Background: Iced Green Tea)

Situated in the heart of the Westside Pavilion, a few short miles down Westwood Boulevard from our alma mater, Westside Tavern is built to accommodate the patrons of the adjoining Landmark Theater. The service is quick, friendly, and efficient, and the food comes out with plenty of time to spare even if you’re trying to squeeze in a three-course meal before a show (guilty as charged). With my recent career trajectory, and given the personal recommendations I had received, we decided to see Chef (GREAT movie, by the way). To whet our appetites for the food-themed movie, we decided to indulge.

Appetizer: Jar of Chicken Liver Mousse - Green Apple Chutney | Grilled Sourdough

Appetizer: Jar of Chicken Liver Mousse – Green Apple Chutney | Grilled Sourdough

Appetizer: Jar of Chicken Liver Mousse – Green Apple Chutney | Grilled Sourdough

It’s no secret on this blog that we love all things charcuterie, so when a place offers chicken liver mousse, you can bet your bottom dollar that we’ll be ordering it. The adorable glass jar of paté was topped with a wine-red gelée (I couldn’t identify the flavor as it was vaguely sweet but overpowered by the liver). I really enjoyed the crisp and tart chutney; when I had read the description on the menu, I expected a more jam-like cooked chutney but was pleasantly surprised by this fresh pickled salad of sorts. The grilled sourdough was delicious and unique “paté carrier” in lieu of regular old toast. I am incredibly biased with regard to the paté itself, however, and while it was good, it just did not live up to the hype of the many positive reviews I had read (see Yelp and other forums). The primary thing for me was the color; I could not get past the gray hue of oxidized livers.

Entree: Butter Poached Lobster Roll on Brioche

Entree: Butter Poached Lobster Roll on Brioche

Entree: Butter Poached Lobster Roll on Brioche

When we went to New England last spring, I learned that there were two competing camps of lobster rolls: Connecticut-style (tossed in hot, drawn butter) and Maine-style (served cold in a mayo-based salad). I am in food-love with the hot, buttery CT-style and jumped at the chance to have one here, despite the $19 price tag. A crispy, toasted, split-top brioche roll packed to the brim with succulent knuckle and claw meat… I was in cholesterol heaven! They say money can’t buy happiness, but Westside Tavern managed to name a price. $19. All things considered, not a bad deal for buttery bliss.

(Martin had the Wagyu Beef French Dip – Smoked Onion Vinaigrette | Horseradish Cream | Thyme Jus | French Roll. He dug in too quickly for me to snap a photo but seemed quite happy with his hot, meaty sandwich swimming in hearty jus.)

Dessert: Warm Sticky Toffee Cake - Mascarpone Cream

Dessert: Warm Sticky Toffee Cake – Mascarpone Cream

Dessert: Warm Sticky Toffee Cake – Mascarpone Cream

There’s ALWAYS room for dessert, and when at a pub with “tavern” in the name, you just can’t pass up the sticky toffee pudding! It has been said by others and I will say it again here: the sticky toffee cake at Westside Tavern is HUGE. Like “bring all of your friends and share” huge. The cake was warm and spongy, the toffee sauce sweet and syrupy, and the quenelle of mascarpone cream was the perfect light and airy touch. We regretted not being able to finish it all then and there.

So as I mentioned earlier, our server was great at timing our courses so that we could eat without feeling rushed but still get our meal served in time to run upstairs and catch the movie. We allotted an hour and a half before our scheduled movie time and it worked out perfectly (the less ambitious could probably plan for an hour flat). Overall, it was certainly the best dinner-and-a-movie experience that I can recall!

And speaking of movies, if you haven’t seen Jon Favreau’s Chef yet, I highly recommend checking it out. The kitchen humor especially is hilarious and hilariously accurate, while still being an enjoyable and relatable movie to viewers in and out of the industry alike. And for those who have seen it, I leave you with two words: hush puppies.

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Check out Westside Tavern: westsidetavernla.com

10850 W Pico Blvd
Los Angeles, CA 90064

See their Yelp reviews here!

Summer Days: Mateo’s Ice Cream & Fruit Bars – Culver City, CA

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Rainbow of Paletas at Mateo's Ice Cream and Fruit Bars

Rainbow of Paletas at Mateo’s Ice Cream and Fruit Bars

HAPPY JUNE from us here in sunny southern California!

The days are longer, the sun is shining brighter, and the weather is just screaming for (what else?) ICE CREAM! I had had Mateo’s Ice Cream & Fruit Bars bookmarked on my list of places to check out for years, all the way back when we still lived in Palms. Now we live in Del Rey, which is right around the corner from this unassuming strip mall off Sepulveda Boulevard near Lucerne. A flourescent orange length of retail with a giant laundromat anchor, you just can’t miss this spot. Mateo’s is squeezed in all the way in the corner.

The storefront is tiny but boasts brightly colored signs depicting fruits both familiar and exotic. It looks and smells like walking into a giant cornucopia, in a good way. The case of ice cream features flavors I’d never seen elsewhere like mamey, smoked milk, and horchata with walnuts. Making our way further into the store, we find the paletas — Latin American fruit-based ice pops (or popsicles). The paletas are arranged in a rainbow, with pink and red strawberry (including a halved strawberry embedded in the middle of the popsicle), golden-colored mango con chile, bright orange-hued cantaloupe, green cucumber con chile, bright alabaster coconut, copper-colored tamarind, and some more sweet-tooth-appeasing creations like chocolate dipped and shaved coconut dusted paletas to finish. It’s an amazing sight, and certainly appetizing on a warm summer day.

Best of all? Each paleta is just $2. TWO DOLLARS. An amazing deal especially for the sheer quantity and quality of fresh fruit that goes into making each paleta. They taste like the ripened fresh fruit is pureed, strained, poured into the molds, and frozen. No frills, no additives. On our first visit, I had the cucumber on chile. I love cucumber desserts, and this one was icy and refreshing with just a slightly salty kick from the chile powder. The main part of the paleta was almost too icy, with the high water content of the cucumber itself, but I definitely enjoyed the bits of diced fresh cucumber embedded throughout. Martin had a creamy, coffee-flavored bar that reminded me of a Fudgesicle in texture. Ahh nostalgia… we knew we were going to come back.

Sure enough, on our next visit I opted for the mango con chile which I enjoyed even more because of its natural sweetness, the soft chunks of ripe golden mango, and the toothsome texture, much less icy than the cucumber one. The chile powder, reminiscent of the packets sold alongside fresh cut fruit by the street vendors, was just spicy enough to feel a subtle kick. Definitely a summer favorite, I know I’ll be coming back specifically for this paleta over the next few months (and beyond — we all know how beautiful the weather is here year-round).

Martin saw the cantaloupe paleta in the display case, one of his all-time favorite fruits and a new addition for the summer season, and just had to have it. He shared only a small nibble, but I could taste how sweet yet refreshing it was. Like a frozen agua fresca, that paleta embodied the purest essence of cantaloupe. It was so freaking good.

Our only regret is not giving this place a try sooner, but now that we’re in the know, you can bet we’ll be coming back and telling all of our friends (starting with you dear readers!). Happy summer indeed.

Plenty of Paleta Love from NomNomCat!

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Check out Mateo’s Ice Cream and Fruit Bars: mateosicecream.com

4929 Sepulveda Blvd
Culver City, CA 90230

See their Yelp reviews here!

Food Pic Friday: Sushi Central (Re-visited)

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First, a personal update for NomNomCat Readers (if you’re just looking for drool-worthy photos on this Food Porn Friday, scroll past this paragraph): WE’RE BACK! Our deepest apologies for our three month long hiatus. For those who are interested, here’s the reason for it — as you may well know, life offline can get in the way of blogging. And boy has 2014 already been a crazy adventure… With this food blog about to celebrate its third birthday, it should come as no surprise that food is a huge passion in our lives. So much so, in fact, that I decided to change my career trajectory to the culinary arts; I currently work in a professional kitchen as a line cook, having jumped head-first into Kitchen Life. Working sixty hours a week in a physically strenuous, mentally challenging, and emotionally stressful environment leaves little time to sit down and write about the latest LA hot spots three times a week like we did before. But I still love to write, and I sincerely missed this forum for communicating my (and our) love for celebrating life through eating and cooking. And so I make this promise to come back with new content once a week. The format will likely be different though; gone are the days of 1,000-word entries. Instead, the focus will likely shift to local food news and events, photos from new and new-to-us dining experiences, and, if we can manage it, make-at-home recipes now and then. Thank you all for your understanding and support these past (almost) three years! We’ll definitely have to do something fun for our blogiversary!

And now for the food.

Back in 2012, my bff S and I celebrated her birthday with affordable but delicious omakase at a tiny hole-in-the-wall in Palms (West Los Angeles): Sushi Central. The sheer variety and quality of the fish and the expertise of Chef Phillip Yi behind the counter blew away all of my preconceived notions about strip mall sushi. Recently, Martin had a sudden and insatiable sushi craving and we decided to pay a visit to this neighborhood gem.

Maguro (Tuna) Sashimi

Maguro (Tuna) Sashimi

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IMG_0705Forgive me, I generally pride myself on being able to remember details about my dishes, but this dinner took place back in March and I have since forgotten which fish above is which. I believe they were halibut, snapper, and sea bream (not necessarily in that order) but please let me know if YOU happen to know and I will happily edit this entry.

Ono (Escolar)

Ono (Escolar), super juicy with a smoky char from being oh-so-briefly torched.

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Liver(?) from the Amaebi (Sweet Shrimp)

Liver(?) from the Amaebi (Sweet Shrimp)

Amaebi (Live Sweet Shrimp)

Amaebi (Live Sweet Shrimp)

Broth made from the shells of the amaebi

Broth made from the shells of the amaebi

Crispy Fried Amaebi Heads

Crispy Fried Amaebi Heads

Sushi Central offers my all-time favorite amaebi preparation and I say that with full confidence. Where else could you get a tasty shooter, an umami-rich broth, a well-seasoned piece of nigiri, and a crispy fried head all from one little shrimp? Chef Phillip puts forth a great deal of effort to showcase the beauty that is amaebi and it is certainly appreciated.

Salmon Belly

Salmon Belly

Live Scallop (and the crew - Chef Phillip on the right and Seiji on the left)

Live Scallop (and the crew – Chef Phillip on the right and Seiji on the left)

Live Scallop Nigiri Sushi and Sashimi

Live Scallop Nigiri Sushi and Sashimi

An Artist at Work

An Artist at Work

"Dirty Rice" made from the hinge muscle and innards of the scallop

“Dirty Rice” made from the hinge muscle and innards of the scallop

Ankimo (Monkfish Liver) - my personal favorite

Ankimo (Monkfish Liver) – my personal favorite

Spanish Mackerel - a fishy, oily bite to end our meal

Spanish Mackerel – a wonderfully fishy, oily bite to end our meal

At $100 a head (we originally aimed closer to $50 but added on the live amaebi, live scallop, AND ankimo), it was a splurge for a weeknight meal but definitely well worth the expense. Chef Phillip had even stayed overtime by a full hour just to show off more of his freshest and most interesting fish. Don’t dismiss this place if you’re deterred by the online menu full of California Rolls and Dragon Rolls. Bypass all of those run-of-the-mill offerings, pull up a seat at the counter, and let Chef Phillip do what he does best. You won’t be disappointed.

 

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