Best of Los Angeles

Cocina Condesa Elevates Mexican Street Fare in Studio City

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(Gerry Furth-Sides wth Chef  Roberta Deen) The inviting, open air front of Cocina Condesa sports a whimsical street-cart  sign advertising “Street Food and a Mezcalaria.”  The sophisticated, rustic new restaurant fulfills its promise in every way. A warm, professional Latin sensibility in the waitstaff matches bold, contemporary flavors of multi-talented, Executive Chef Eddie Garcia overseeing this kitchen of this new restaurant, the name aptly describing “Kitchen of the Contessa.”

IMG_0676Cocina Condesa’s lively, cavernous double storefront could be the baby of Ciudad downtown and the much-missed old studio hangout, Cabo Cantina in Culver City (now Tender Greens).  It calls out, “Welcome!” on a drab section of Ventura Boulevard across the street from car lots.
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Well -thought out detail also set it apart, from the charming hand-carved wooden plates to the careful arrangement of brightly colored chairs in the multi-level dining areas.  IMG_0664Look closely. The outdoor, lower level seating  is just at the right height for the server to perch on the wooden building wall at a friendly eye-to-eye level with diners.  I missed the shot because the staff can move fast- though they are there the absolute minute they are needed.

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Here is a glimpse of the changing, backlit images of Baja projected on one of the wonderful reclaimed wood walls.   Carlisle explained to us the menu, complete with ingredients, of ANTOJITOS or “Little cravings”, Guacamoles and Salsas, Tacos, Ensaladas and “More Good Stuff” (Burritos and Enchiladas) and Big Plates (which are big, with practical prices).  And she reminded us of the special Happy Hour events.IMG_0649

 

Street food is at the same time authentic and elevated.  The stunning (huge) Oaxaca  Chocolate Mole Chicken Enchiladas was the star, making a grand entrance  ($12 at lunch; $16 for dinner) on a wooden platter.   “This is a dish to pay attention to while you’re eating it,” says Chef Roberta Deen.  She explains, “The gorgeous presentation of chile cocoa mole spreads over three enchiladas, topped with a coat of wavy Zebra striped crema.  The texture is so refined and light, thick enough to coat but not gluey,  the opposite of the usual and accepted“muddy” texture.   Little bowls of refried white beans made the dish even more uncommon, with  some of the best Mexican rice (moist, firm when it is cooked right in the kitchen)I’ve ever eaten.  And I’ve had legendary Mexican food expert Diana Kennedy’s version of this. I would been happy with just a bowl of this Cocina Condesa mole and some chips.”
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All it takes for me to be happy is Machaca and Eggs, here with plenty of heat without being spiky in the mouth. Chef Eddie’s Machaca is not the traditional air-dried beef but a scramble of braised beef brisket, augmented by sautéed peppers and a crispy poblano hash.

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Huevos Rancheros is described by Chef Roberta as “layers of sunny side up eggs, the yolks were not runny but still custardy, superbly done, and homemade salsa on a house-made corn tortilla.   A big plate of hash browns, though crispy and flavorful, became an odd addition  to this Mexican dish.”

IMG_0673Desserts are sumptuous and also clever, the petite churros even served in their own ruffled brown bag, sitting next to a tiny pot of melted caramel sauce for dipping and pieces of fresh fruit — all covered with a shake of powdered sugar.   “I wish I had thought of doing mini-churros for my parties,” laughed Chef Roberta who was the opening chef of the legendary Along Came Mary, Inc.   But, she noted, ” like all great street food, the “just-out-of-the-fryer taste is key.  And this plate has such perfect balance of sweet-to-tart.”

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We mentioned a birthday upon arrival and “had to say “no more.”  Out arrived the Tres Leche Cake. Chef Roberta:  “this cake (a classic because of the three different forms of milk it is prepared with) was moist, thoroughly soaked, but not over soggy.  The fruit provided just the right hint of tart to balance the sweetness of the cake for the dish.” It’s fitting and a bit of a homage in terms of Chef Eddie, who studied with the legendary Mary Sue Milliken,  who once revealed that baking was her favorite thing to do, and tres leche cake her favorite to make.

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The Mexican version of Cayenne Brownies glazed with vanilla sauce, come as four-inch squares of perfectly cooked, gooey, fudgey brownies with a hint of cayenne, accompanied by a big baseball of fried vanilla ice cream covered in crunchy crushed walnuts, fresh fruit and a creme glaze, ample enough to share.

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Chef Eddie holds Churros and Brownies.  The server here holds densely textured Dark Rum Flan with Pineapple Whipped Cream, fresh cut berries.

Cocina Condesa Executive Chef Eddie Garcia discovered his passion for cooking as a teen and “to this day continues to draw inspiration from the common cultural tradition of traditional Aztec dancing after having the privilege of being raised within the rich and deep-rooted history of Mexican culture.”

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Garcia is dedicated to infusing each dish with this culinary heritage, “instilling into each original dish bold flavors and fresh and seasonally conscious ingredients entwined with pieces of Aztec cultural history.”

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Hard working and talented (his career flourished from the age of 16) Chef Garcia remains emblazoned with with the edgy symbols of the Pacoima streets in which he grew up.   His  attitude of curiosity and his capability quickly resulted in his partnership with prominent restaurants and bars, ranging from the eastside Malo’s (Silverlake) to City Tavern (Culver City).  At Sweeney’s Ale House and The Woodman, put he put together impressive,  unique bar food menus.  To broaden his range, Garcia studied some of the city’s most influential chefs, including Mary Sue Milliken and Susan Feniger of Border Grill and Ciudad.

IMG_0638Mixologist David Rubin, Cocina’s  Executive Beverage Director and Mezcaleria curator, brings back from a recent New York City stint,  yet sophisticated cocktails that combine the southwestern flair of Mexico and straightforward, fresh seasonal ingredients of California.  A Caipirinha cocktail, Brazil’s national drink, shows his cutting-edge contributions and adds a little touch of the Olympics.

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Above in a tin cup topped with a watermelon cube, David Rubin’s  Bronco is prepared with Whisky, Fresh Ginger, Soda, fresh Watermelon Juice and Fresh Lemon Juice.  The drink is as refreshing as a just-squeezed farm lemonade but the punch it packs hits an hour after it is finished!
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True to its restaurant description of a Mezcaleria, the list of Reposed and Anejo and Double anejo tequilas (so good that the list includes one at $50!). Mezcals fill one entire menu page.

Please see the website for Happy Hour and events. Cocina Condesa //www.cocinacondesa.com/
11616 Ventura Boulevard, Studio City, CA 91604 (818) 579-4264.

Award-Winning Hospitality, Secret Sourced Ingredients at Taste of India in Sherman Oaks

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IMG_0193Refined hospitality, fresh ingredients and a California-friendly  Indian menu has made Taste of India in Sherman Oaks  the place for dates, families and out-of-town visitors since it opened 15 years ago (plus the restaurant has a catering division and a private party room).  And they have a secret source for the best products available.

The restaurant is as familiar to the neighborhood as the Aerosmith song of the same name. The darkened, classic, white tablecloth atmosphere is another reminder of the Aerosmith era, but it works in the glaring valley heat.

A frosty glass of Mango Lassi,  Sweet Lassi flavored with green cardamom (see below) and rosewater or Salt Lassi (which tastes like a dip in the ocean) is a perfect introduction to the place.

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Distinguished, cordial owner, Chef-owner Amardeep Singh, who immediately invites everyone to call him“ Deep,” assures us that “I am always at the restaurant when I’m in town” or a family member is here. He fondly tells about two generations of customers now frequenting the restaurant after 15 years.  The combined close families of Deep and his two brothers, also in the restaurant business, dine together each evening at one of their homes, and Deep tries to impart this sharing feeling into  Taste of India.

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Onion kulcha – onion-stuffed naan

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Fresh fish seared in the tandoor oven is an overall favorite, as are the Kabobs and the Naan that offer a clean bite.

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Here the familiar is made out of Indian cuisine’s exotic ingredients,  flavors which tickle the palate in multi-layered flavors.   Dishes are geared toward the California palate and no ghee is used. Dishes are also ratcheted down a notch for spiciness so the “medium” tastes  “mild.” Deep added, “this is what my customers prefer.”  The restaurant will happily adjust it it up any preference, of course.

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The chef imports and grinds his own spices so they will be as fresh as possible.  Ingredients for his Delhi classics are sourced as locally as possible.  Spices and herbs are not a problem since they own the India Sweets & Spices Market in Canoga Park in the area. “And we take the freshest for our restaurants,” laughs Deep.

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The most popular items are Lamb Samosa with peas, Sauteed mushrooms with tomatoes and peppers.  The lamb simmers for two hours in order to make it tender and also flavorful.

Chicken Korma in a creamy onion sauce with cashews.  Baingan Imami -Mirch Ka Salan; Jalapenos cooked in a creamy sauce, again a mixture of heavy cream and coconut milk. Dal makhani – creamy black lentils with dark red kidney beans; Basmati Rice with saffron and cumin seeds.

To stay current with Indian food trends, Deep and his brothers visit his home city of New Delhi and an array  of the respected city’s finest restaurants. He laughed as he said he and his brothers were surprised that a lot of the food at his family’s two locations (the other in Woodland Hills) have “better flavor than some of the same dishes India” in because of the produce available in Los Angeles.

“The veggies are better overall here in america, but the lamb is better in India,” he reports.

Indian eggplant is still only available in India but he prefers California, cauliflower, potatoes, spinach and onions to that of India. He adds that meat and poultry are also higher quality in California but the goat meat cannot match that of India.

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This is an Indian version of the way Delphi Greek Cuisine on Westwood sourced sourced produce internationally.  Their simple Greek salad remained the benchmark for excellent because of the French feta, hot house cucumbers and heirloom tomatoes.

At Taste of India,Taste of India, for example, the dessert Pistachio kulfi’s unique flavor comes from the cardamom used (shown above), a more unusual sweet cardamom.  Its deep green color and intense nutty flavor is from an abundance of pistachios not food coloring.

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//tasteofindiala.com/
13903 Ventura Blvd., Sherman Oaks, CA (818) 501-5550.
Complimentary parking in the front lot.
Also at 21833 Ventura Blvd., Woodland Hills, CA (Champagne Buffet Saturday and Sunday) (818) 999-0600.

 

Family Affair at Mahan Indian in Alhambra

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(Gerry Furth-Sides) Mahan (pronounced Mah-hahn) Indian Restaurant aptly the magical name, “Alhambra” as its address.  The spare, long, dusky double-long interior with the buffet layout and bar in one corner, ample space between tables and a tidy feeling reflects both the fine dining background of Delhi born and bred owner, Anil Sharma, and the local well-manicured Spanish architecture shaded by trees.  The only Indian restaurant in this Chinese and Japanese neighborhood, Mahan draws locals of all nationalities.  //www.mahan.com

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Samosa chaat, shows how Mahan takes a dish to a new level.  Here the kitchen splits the potato-stuffed patty in two and placed on a bed of chickpea curry, Raita (yogurt), tamarind chutneys and mint and a shake or two of chaat masala mixture.

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Representative of why is Mahan’s appetizer Stuffed Mushrooms, uncommon on Indian menus pleases western taste with chopped mushrooms, sauteed onion and a gooey mozzarella cheese filling. The Indian sensibility comes into this American 50’s cocktail party favorite with a chickpea flour batter before frying, as well as in the fun, crunchy topping of sev (crisp Indian chickpea noodles).  You can see Sage’s squiggly touch in the tomato sauce plate decoration.

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Owner Anil Sharma is happily surrounded by family at Mahan, his wife, Poonam presiding over the kitchen and his son, Sage Sharma adding to the fun of updating their menu of authentic regional and contemporary specialties. On

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“Happy surrounded,” is in fact an understatement. The entire staff considered itself family and they eat together after lunch service each day.  It’s closer to “Fiddler on the Roof.” Anil positively beams when it comes to his family and it is the inspiration for his work. He even dreams about it, as he recalls above.  Mango Chicken, one of the restaurants most popular dishes, even came to him in a dream. was one of the delicious entrees we sampled. He relishes the story about waking up and telling Sage about having to make mango chicken!   The fragrant sauce is prepared with both fresh mangoes and cannedmango pulp plus  sweet mango pickle or achar), ginger, garlic, onions, green peppers, serrano chilies, chili flakes and sugar. Chicken Tikka is the last ingredient added to the finished sauce.

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The Mango Chicken is garnished with ginger julienne, which is probably an idea of Sage. Anil proudly told us that Sage updates him on contemporary ideas since he is currently enrolled at Le Cordon Bleu in Pasadena and learning French technique. “Indian cuisine is the best in terms of ingredients, he told us, but the best, perhaps the best, of all cuisines, but it’s not is one of recognized as such because French chefs, for example, do better at presenting their food.

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Silky,  Pumpkin Curry has become a signature dish with good reason. A key seasoning that imparts a slight tang to contrast with the sweet kabocha is mango powder or amchoor.  Anil worked months to getit to the exact taste he liked specifically for the Mahan menu after he remembered how much he liked eating it long ago at a friend’s home. The fresh kabocha squash cooked with onion, ginger and garlic and flavored with white and black pepper.

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Southern region cooking come with the ubiquitous Gobi Manchurian (Indo-Chinese cauliflower, a reminder of the Asian connection to intricate Chinese cuisine.  Cauliflower florets dipped in chickpea flour batter are fried and then heated in a sauce heating with vinegar, sugar, soy sauce, ginger, and for a pleasing touch of heat, chili flakes, chili powder and Chinese ginger garlic chili paste.IMG_6998

Tandoori Fish, such a simple dish, requires so much technique to keep it moist in the tandoor.IMG_6998

Also on the menu is Chicken Tikka Masala, 5th most popular dish in the world. What makes the dish unique is Anil’s particular account of how it came about in the first place – usually attributed to an accident in a British restaurant kitchen when a disgruntled owner didn’t want to serve a late-arriving diner. In Delhi-bred Anil’s version, the dish was created in Delhi in much the same way when the chicken tikka accidently slid into a creamy sauce. Son Sage explained that the Mahan version uses white meat chicken, the American preference, rather than the dark meat preferred  in India.

IMG_7014Unusual Naan versions at Maha are filled with spinach, mint, grilled onions and fennel seeds.  These are all beloved favorites of family members who were asked to make the decision.

House-made pistachio kulfi flavored with saffron and drizzled with rose syrup. Anil told us it was made of reduced milk and sweetened condensed milk and had ground and whole pistachios, and did not need to be churned in an ice cream machine.

Just barely over 21 years old, Sage also presides over the bar.  Here he okays Mahan’s top-selling Tamarind Martini made with French vodka, freshly squeezed tamarind, lemon juice,  Himalayan salt, sugar and a spritz of cayenne.  It is meant to be savored over an entire meal.

Mahan Restaurant, 110 W Main St, Alhambra, CA 91801, (626) 458-6299

The Pasadena RAYMOND Makes American Regional History

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(Gerry Furth-Sides) Executive Chef Tim Guiltinan introduces his “New Summer Menu” with imaginative ethnic twists at the The Raymond 1886, Pasadena’s  historic Craftsman cottage on South Fair Oaks Avenue.  The nostalgic building, at one time a caretaker’s cottage for the grand Raymond Hotel in the late 1800s, is shown above.

unspecified-5 With this new menu, Chef Guiltinan also updates mid-century American regional classics which might have been served to the Pasadena families “up for the summer” from Los Angeles a century ago.  They would not recognize what was thought of as a child’s favorite lunch with the addition of bacon and bourbon.

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A  New Dessert Menu from brilliant new Pastry Chef Raymond Morales and”rabble-rouser” Maxwell Leer’s New Wine Program add to the celebration although one look at the true champagne goblet tells that Leer also respects the past.

Guiltinan explains that in his eclectic style of cooking, “We take our influences from all around the world.”  What ties his menu together is his attention to individual ingredients, making nearly all of them from scratch, including tortillas (Mexican), ketchup (created as an Asian fish sauce), Worcestershire sauce (British) and even his XO sauce.

unspecifiedSourcing the finest ingredients is key.  Pasadena’s Whisper Farm’s Aquaponic Lettuce with lemon dressing and smoked salt is perhaps the ultimate in local sourcing, the lettuce grown sustainably just a few miles away. Seasonally rotating Wild Northwestern Mushrooms are all organic with smoked vinegar.

The Quick Bites menu section features oysters sourced from a co-op of small oyster growers in Massachusetts, sold exclusively to the chef. The Raymond 1886 features just one type of oyster at a time, offered raw with a house made barrel-aged hot sauce, or grilled with a jalapeño butter sauce. “When I receive the oysters, they have been out of the water less than 24 hours,” Guiltinan reports. “We sell an incredible amount  because they are so fresh and so unique.”

unspecified-2Classic vintage American appetizers become streamlined under the chef’s direction with  Marinated Mushrooms and spicy Hand Cut Smoked Onion Rings.  

unspecified-3International ethnic twists show up on similar ones such as  the Sticky Potato,  roasted spuds in a Korean-style sesame-chili sauce.A fiery house-made spreadable salami native to southern Italy is integral to Be Calm and Eat ‘Nduja, is complemented with Guiltinan’s own Parmesan crackers.

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Ethnic techniques influence Starters as well, from seasonal-vegetable  to decadent meat specialties. One of the most popular items, the Tandoori Cauliflower, features a half-head of the vegetable marinated with Indian flavors, roasted until nicely browned and served with a mint-cucumber dip. Greek yogurt  accompanies Chef Guiltinan’s  Roasted Golden Beets along with organic citrus, crushed pistachio, watercress, and Greek yogurt.   Roasted Fennel Soup is made with potato, anise pickled carrot and pasilla-honey.

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Mar y Tierra, invokes a menudo-like stew with squid, shrimp & tripe, smoked pasilla, and a handmade tortilla.

Japanese  Miso-Sake Glazed Hamachi Kama presents an uncommonly found, tender and juicy hamachi collar.  Other Asian-accented items include Indonesian Shrimp and Little Neck Clams, cooked with potato in a broth of pale ale and house made smoked XO sauce, and Grilled King Alaskan Crab with a sweet and spicy Thai nam jim, radish salad.  The crispy-fried Japanese Jidori Chicken Wings are prepared with a modern Thai twist; caramelized fish sauce, mint and garlic.

 

The Raymond 1886 dinner menu concludes with generously portioned seafood dishes like the Columbia River Salmon, caught wild in Washington State, grilled with Maitake mushrooms, English peas, basil and a smooth potato emulsion, and the Pacific Lingcod is served with za’atar roasted carrots, green pea purée and black lentils. Hand Harvested Scallops are seared to perfection and paired with Chinese black garlic, quinoa “fried rice” and fresh edamame.unspecified-3

Raymond 1886 entrees make the mouth water just reading the menu, including an ethnic twist on  Roasted Duck, cooked with fermented black bean jus, smoked onion, grilled kai-lan, and creamed broccoli.   Shredded Beef & Layered Pasta is Guiltinan’s twist on the classic Italian Lasagna, here with wild and farmed summer vegetables and a goat cheese mornay sauce. But the most visually impressive All-American dish is the Dry-Aged Prime Bone-in Rib Eye for two, served with elephant garlic and seasonal vegetables.

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International influences spark Pastry Chef Morales desserts as well.   The exquisite  Peach and Destroy, is comprised of Fromage Blanc cheesecake, roasted peaches, charred peach and buttermilk sherbet, pickled blueberries, macadamia nougatine, buckwheat graham cracker and a variety of microgreens and herbs.

The Raymond 1886 is open for Lunch Tuesday – Friday from 11:30 am to 2:30 pm;  Dinner every Tuesday – Sunday from 5:30 to 10:00 pm and Brunch  Saturday and Sunday, 9:00 am to 2:30 pm.
For information on 1886 Bar or reservations, please visit 
www.theraymond.com or phone 626.441.3136.

New Zafran Pot Stirs Up Top Indian Fare in Culver City

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IMG_8985(Gerry Furth-Sides) Modest little  Zafran Pot has long outgrown its title of the “baby on the block of stars” (Venice Boulevard at Motor).  The are has been celebrated for authentic regional Indian food for decades with Mayura and Annapurna Cuisine nearby .  Owner-Chef Sneh Lata Gumidelli ‘s exceptional Hyderabad-style, savory biranyi ranks right up there with the best.

The name itself, Zafran (saffron) refers the spice that colors the rice in the famous dish. Nestled on the table next to it are Salan gravy and Raita sauce. This biranyi looks as if it is calming staring at the diners about to enjoy it.

The basmati rice soaks overnight and then is cooked on a very low heat.  Instead of the classic dough used to seal the pot, Chef Sneh uses aluminum foil.  In addition to organic, locally sourced ingredients, technique is key here.

Pumpkin seeds replace the more usual peanuts in Chef Sneh’s version, for example. After passing the rigorous Halal requirements, meats are marinated overnight in house-made  masala.   Unusual, enticing appetizers and dessert complete each authentic meal. IMG_8978Biranyi is to Indians what hamburger is to Americans or Lasagna is to Italians.  Everyone has his favorite – “the best”- version of this stuff of legend. Yet Hyderabad-style comes up most often as arguably the best in all of the India.  The key to the test of its unbroken, perfectly flavored long- grain rice is a historic slow-cooking dum technique in a completely sealed tub, plus the expertise in the seasoning and marination of the ingredients added to it.  

The history of Biryani dates back to as early as the fifteenth century when Mughals invaded India. (It only takes knowing they were descendants of Genghis Khan to get an idea of their power).  The word itself finds its origin in the Farsi word “Birian” which means “fried before cooking.” Improvised upon in various ways through the centuries, each region in India has its own distinct style of cooking, which often includes blending in local flavors.

Hyderabadi Biryani came to be so special due to a progressive ruler, Niaza-Ul-Mulk.  He not only introduced the royal recipe to the public, but started spreading it to other parts of the country, which in turn prompted local variations.

It was during this period that the famous Kacchi (mutton) Biryani was fine-tuned, primarily by introducing the technique of separately marinating the meat in all the herbs and spices before cooking it with the moderately done rice.

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Specialties are family recipes and popular dishes from different regions of India are on the menu.   Owner-Chef Sneh also knows what pleases diners.  When she cooked for a company that sold packaged dinners for families primarily  in the discerning Indian community, her food became so popular she was invited to demonstrate her work in several online videos.  She personally oversees every dish with one other cook in the kitchen.

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Chef Sneh may be the star chef of this little place but the beaming smile of her proud husband partner, Santosh is as wide as the room.   It is, in fact, Santosh who is from Hyderabad while Sneh is from Bangalore. IMG_8953The menu dutifully notes “it is cooked on dum for maximum flavor”  for the Hyderabad Dum Specialty Plate menu.  The list reads:Organic Chicken, Organic Lamb and Vegetable, all marinated in spices, yogurt, zafran (saffron).  “We put out the  Lamb Dum Biryani only on Friday, Saturday and Sunday,” Santoosh told us.  Word is spreading and already every table at Zafran Pot is fully booked on the week-ends.

IMG_9031The small menu mirrors the size of new Zafran Pot with new dishes debuted as they are perfected in the kitchen, such as Lamb Rogan Josh and Cauliflower because   Chef Sneh understands the universal appeal of flavors and textures.  Appetizers include crunchy Samosa and Pakoda.  Onions and a variety of  masalas fill the Vegetable and Egg Puffs.  The decadent Vada Pav ($4.95) (shown below), deep-fried mashed potato fritters inside pillowy mini-burger buns, just about make a full meal.   Add the snap of red onion, the tartness of lime and the bit of cilantro with it, and it also defines umami.

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Vada Pav hold deep-fried mashed potato fritters

IMG_8956Other Specialty Plates include non-vegetarian Curries served with White or Brown Rice or Naan ($10.95).   Locally sourced Halal chicken marinated over night is featured in the more uncommon Chicken Chops with gravy made of spinach, cilantro, onion and spiced with cloves and cinnamon.

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Khubani Ka Meetha with Ice Cream features Dried Apricots boiled in sugar syrup, served with ice cream ($4.95).  This house specialty is rarely found in local Indian restaurants.  The apricots are soaked overnight to remove traces of seeds.

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Zafran Pot, 310-838-2130, 10408 Venice Blvd. Culver City, CA 90232.
//www.zafranpot.com/
//www.facebook.com/zafranpot

Angeleno Magazine’s “Live & Dine 2016” IS the Best of LA

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LivE & DiNE LA Angeleno Magazine’s Live & Dine LA event  takes place on Sunday, July 31, from 4 to 7 p.m. in the Fairmont Miramar Hotel & Bungalows in Santa Monica across from the ocean  (101 Wilshire Blvd., Santa Monica, CA 90401).   The side valet area with huge trees is converted into the most wonderful garden area with food stations circling it.  This is a smiling event from start to finish, staff and every guest.

IMG_1640To say there are “inventive dishes from the city’s finest chefs” is a vast understatement. This is the best $100 you can ever spend on restaurant food (and there are spirits and entertainment as well) because it is the curated “best of the new best” in the city with different restaurants showcasing themselves each year.  And so every chef with his solo appearance presents “the best” he/she has to offer. It is the very best way, I say to everyone who asks me where to dine, to sample food and become acquainted with the restaurants   (see links to the 2014 and 2015 events below).

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IMG_1566Angeleno‘s 14th annual event indeed “honors the city’s most distinguished chefs and restaurateurs that shape and evolve L.A.’s culinary scene.” Guests are treated to culinary demonstrations prepared by award-winning chefs, which are paired with exclusive wines and artisanal cocktails.

IMG_1592The list of restaurants this year:  The Arthur J | Avec Nous | The Belvedere | THE Blvd | Broken Spanish | The Cannibal | Charcoal Venice | The District by Hannah An | Everson Royce Bar | FIG | Grand Food & Beverage | Hanjip | Herringbone Santa Monica | Kali | Knead & Co. Pasta Bar | Little Sister | Locanda Del Lago | M Café | Moruno | Obicà Mozzarella Bar | Pizzeria il Fico | Porta Via | The Raymond 1886 | Redbird | SALT | Salt’s Cure | Sambar | Spread Mediterranean Kitchen | Trois Familia | Union | Viviane | Wally’s Beverly Hills | WEST Restaurant & Lounge | WOLF

IMG_1580 Cocktails, wines and sips include: Angel City Brewery | Cast & Plow | Gran Cosecha Tequila | Icelandic Glacial | Jarritos | Kim Crawford Wines | Koffee Reinvented | Malibu Beach Inn | Rattleback Rye | Red Bull | Santeria Rum | 50 Bleu Vodka

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If there is one downside to Angeleno’s annual Live & Dine LA event signature culinary event it is that there so much good food celebrating the best restaurants it can feel overwhelming at times!  And this is one event where the well-dressed, ready-for-fun crowd is at the door even before it opens.  But while dining or for a needed break, there will be live music by Dave Damiani and the No Vacancy Orchestra with special guest stars Donny Most and Renee Olstead, beats by RedShoe.

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Event partners are Argyle Grant | Choura Events | Delta Air Lines | The Fairmont Miramar Hotel & Bungalows | F. Ron Smith and David Berg of Partners Trust | KCBS 2 | KCAL 9 | O’Gara Coach Company.

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A portion of ticket proceeds will benefit the Los Angeles Mission, so refunds are politely declined. All guests must be 21+ with ID to attend and require ticket (printed or digital) to enter.

This afternoon of culinary indulgences and refreshing libations is designed to raise awareness and benefit the Los Angeles Mission and its mission to help men, women and children in need of shelter, food, clothing and other resources.

New Global Café Concept Updates Ancient Japanese Matcha Tea

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image003It took the “California Roll” with a familiar name to entice Americans to try eating of Japanese sushi back in the day.  So it took Taku H. Maeda winning  a green tea ice cream manufacturing challenge to eventually launch an Americanized version of Matcha tea products and menu at SHUHARI Matcha Café.

As the successful entrepreneur and heir to a generations-old green tea business, Taku H. Maeda had always envisoned making green tea an American  mainstay since he became an U.S. resident over 17 years ago.  In 1989 he  opened three traditional Japanese tea stores, and in 1993 was challenged to include green tea ice cream in his line.  It became the best-selling green tea ice cream in the U.S., and he established a factory three years later.

This summer Maeda chose Venice, California  to launch SHUHARI Matcha Café, representing an updated ancient, classic Japanese concept going global.  More than 40 handcrafted beautiful packages tea beverages, sponge cakes and candies are displayed on the wall shelves and on the menu that mirrors American tastes, from traditional sencha and gyokuro teas to the not-so-traditional creamy matcha lattes, bubbly sparkling matches and shakes.

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The café offers an American twist on traditional Japanese grab-and-go food options including onigirazu,  inside- out- sandwiches, which are a creative take on the the popular traditional Japanese rice ball that originated as street food and has become “almost famous” on the west coast. The onigirazu comes filled with chicken or spicy tuna with wasabi.  They are wrapped in kombu, seaweed that takes the place of bread and looks outlandish and colorful and like a lot of fun.   Every bite  becomes the very definition of mixed sharp, tangy tastes and layered textures that are by turn unctuous, chewy and supple.

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Also are on the menu in the California-style grab-and-go eats category are a sumptuous variation of the now obligatory American sliders with toasted, pillowy Bread Rolls and Japanese twists to them — all too light and easy to down a few at a time before you know it.  Hence, no photos.

IMG_9345Chef and Menu Developer, Michael Bower Johnston (that’s him in the photo above showing the very eager staff how to strain tea on the first very intense opening day, and his hands are hospitably holding the cones below!) described his process as “combining the texture-driven Asian palate with the more flavor-oriented Western one.”  He expanded on this concept in this way:  “consider that all nations will generally have a preference.  And we find that generally with Europeans and westerners  the preference is with flavor and that Asians have a preference for texture.  Green tea has such different nuances in its flavor already, and it can be quite strong, so  in creating this menu we tried not to complicate or overpower it with too many other flavors.   Instead we introduced texture to the dishes and drinks in order to complement those things so that we get a fullness, so we get a crunch, so we get a ‘slurp,’ so we get a gulp.

“And I do believe that this will be the difference  between the menus we’re tasting now in LA and in all of America that will be developing  as we get more immigration in.  And we’ll also start to understand this on a much broader basis.”

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So what is “Matcha and why is everyone talking about it now?” This special type of powdered green tea, most often grown and produced in Japan, derives its green color leaves because they are shaded from the sun for the last few weeks of their growth, increasing the chlorophyll content.  Once picked, the leaves are carefully ground with stone grinding wheels to produce a fine powder.   The powder can then be used to brew an antioxidant rich frothy green tea or in recipes like smoothies or baking to produce the calming energy and the life-balancing properties. Unlike other types of teas, the green tea powder is not strained out before consuming, so you are consuming the entire leaf, making Matcha more potent than other tea varieties. In fact, only 1/2 tsp is needed to brew a traditional cup of Matcha.

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The cautionary note in using the entire leaf, even organically grown ones, is the trace amount of lead and fluoride since the whole leaf is consumed. When brewed as traditional green tea, the leaves are removed, and most of the lead (and some of the fluoride) is removed with the leaves.

And the name SHUHARI?  It is a reference to the stages of learning to achieve mastery in the world of tea ceremonies. “SHU” (守) alludes to the obedience of traditional wisdom; “HA” (破) is a reference to breaking away from established rules; and “RI” (離) means to separate from the conventional teachings thereby achieving a unique style and independence. To align with the meaning of SHU HA RI, the café will deliver a full range of green tea beverages from the classics to new contemporary concoctions of green tea.

The staff is friendly, lively and smart.  Here is Madeline, representative of the welcoming staff for whom it seemed nothing was too much to ask.
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Madeline slices the creamy Ume Chicken Sliders for us. They turned out to be silky, hearty and light in the Asian style. Other skiers include Zesty Yuzu (Asian citrus) Pepper Chicken, Pork Ginger, Creamy Wasabi Tuna Heat of Palm, Miso walnut Pumpkin Salad and Yuzu Miso Avocado.

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A line up of puffy ice cream sundaes featuring Japanese flavors such as matcha, ginger and black sesame as well as a variety of Japanese sweets flown in from Japan.

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Below is the Shuhari Milkshake that comes in a variety of Asian-inspired flavors including Matcha Sweet Asuki Bean, Black Sesame chocolate, Vanilla Black Sugar Kinako, ginger, Matcha and Black Sesame.

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The festivities started on the street out front with a big flower wreath and plenty of photographers.  The neighborhood retains its local charm that still holds street parking places and a wiff of ocean air.

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Out back, in the patio a screen frame, all the better to take Instagram images, a lottery for a trip to Japan and an assortment of products, such as the sponge cakes, candies and packaged teas were on display.IMG_9358

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It was an international, globe trotting crowd with guests from two to 80.  The newly gentrified Abbot Kinney neighborhood brought young families and

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Below are visitors from the Philippines, Japan and France who now live in Dubai and are friends with the menu developer, Michael, who is from Australia.

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The July 7th opening was planned to be on the Japanese Star Festival or Tanabata. A celebration based on the romantic folklore of Princess Orihime and the young Hikoboshi, this day is known to be one from which hopes are realized. For SHUHARI, it symbolizes the beginning of a new era of Japanese green tea enjoyment in America.

Cool Japan Fund, a public-private fund that supports the development of overseas demand for Japanese products and services jointly funds the project with green tea distributor Taku H. Maeda and Maeda-en USA.

For more information and to stay up-to-date about the SHUHARI Matcha Café opening, visit www.shuharicafe.com.

 

Kura Chef’s Favorite Japanese Summer (Corn) Recipe

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chef-daniel-headshotHead Chef Daniel Son at KURA offers special summer dishes to to honor the warmer months using fresh, seasonal ingredients he hand selects daily.  Chef Son’s summery chilled homemade Goma (Sesame) Tofu with Sweet Summer Corn is a healthy and a favorite with Japanese diners that is enjoyed during the hot months. Goma Tofu is best known for shoujin-ryori cuisine that was created in Buddhist Monasteries in Japan.

Chef Son combines his expertise in Tokyo-style Edomae cuisine and authentic Edomae sushi techniques in his family’s warm, unassuming environment. He brings with him a remarkable international  track record, working at Spago Hollywood, Kaiseki Restaurant, and the Denmark based Restaurant Noma, the recently closed restaurant voted the best restaurant in the world and star of the film, “Ant On A Shrimp.”

Goma (Sesame) Tofu with Sweet Summer Corn

Recipe:

Approximately: 30 mins, 2 hour cooling time.
Portions: 4-6
180g corn paste (2 corn ears)

Ingredients:
1 Tablespoon Mirin (sweet sake)
1 Tablespoon Butter (unsalted)
70g (2.5oz) nerigoma (ground sesame seed paste)
50 g (1.75oz) kuzu powder (you can find at a health food store or japanese grocery market)
500ml (2cups 1Tablespoon) water (filtered)
Shaping Bowls
Sauce Pan
Plastic Wrap

Instructions:
1. Remove corn from husk and grill over high heat flame.

Carefully remove corn kernels with chef’s knife and sauté with a dash of mirin (sweet sake) and butter. (If you wish to keep it vegan remove butter in the step) Saute until corn is sweet to taste.

Puree in food processor until smooth like oatmeal. Cool and reserve.

2. Combine kuzu powder with a little water that was measured to make a smooth paste with a whisk or chopsticks. Add to sauce pan with remaining water and add nerigoma. Continually mixing place pan over medium heat.

3. As mixture rises in temperature it will begin to thicken and even get lumpy. Be sure to keep stirring to smooth out the lumps and to prevent scorching. Once it looks slighly translucent in color and consistency of pudding remove from heat.

4. Place plastic wrap onto each shaping bowl. Ladle gently into plastic lined shaping bowl to prevent bubbles evenly (depending on your preferred bowl) Scoop corn puree (about Tablespoon or desired amount) in center of mold.

6.Pinch each corner of plastic wrap and bring together in center and twist. Place in small sauce bowls and cool in refrigerator for about two hours.

7. Once fully cooled, remove plastic and serve round side up with soy sauce, fresh wasabi, and ginger if desired.

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Embracing both family and community, KURA has established itself as a Purveyer of Fine Sushi and Japanese Cuisine since it opened 15 years ago.  The restaurant stays true to their name, KURA – which was historically a storehouse to a village in Japan, that stores precious heirlooms and provisions to support the local community.  The unassuming restaurant is located in a Sunset Boulevard strip mall at Crescent Heights in West Hollywood.  KURA features seasonal and omakase dinners prepared in true traditional Japanese style.

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Kura Fine Japanese Cuisine, 8162 Sunset Blvd., West Hollywood, CA  90046 (323) 656.6347. (www.kurasushisunset.com)

Ten (non-Burgers) to Try and Why at Bareburger in Santa Monica

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(Gerry Furth-Sides) New Santa Monica resident, Bareburger  on Main Street a couple of blocks from the beach turned out to be much more than their  big, fat, juicy  burgers with a huge list of sandwiches, salads, fries and drinks.

The DRINK MENU includes current specialty seasonal items, along with a long list of draft beers and ciders, and wines.  Below, Tayor brings a “Just Rum with it” and Kevin holds an “Easy Rider Sippy Cup” shown below, held.  The “Cup” not only has the catchy buzz-word title but gin, cucumber, mint, lime, mint and fennel bitters. IMG_8654

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Bareburger’s colorful menu –map, menu, history, diagram and photos rolled into one- rivals any drawing a kid might do with the box of crayons on the tables.

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Vegetarian options for the Organic Proteins for the burgers and patties include quinoa, black bean and Portobello mushroom.

Crispy-clean and seasoned sides to complement  proteins start with fries and onion rings.  Bare burgers gives the choice of both russet and sweet potato fries, and you can get a taste of each in one dish, too.  Below, for example, Rings & Fries are augmented with a smoke sauce, a special sauce (we were too busy eating to ask the ingredients), with habanero mayo, curry ginger ketchup dips.

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Carefully thought-out healthy dishes in the CROPS section, at the new Southern California location appear to include every single current buzz-word garden ingredients. The kitchen adds “crunch,” such as in the marinated, flash-fried coated Brussel sprouts or the combination of quinoa and radish in a raw veggie salad to make for an unique variety of textures.   Almost all of the sides are conveniently offered in small individual portions and large sizes to share.

Kale and Brussel sprout dishes were in the surprise hits, and tasted better than their detailed description.  The surprise in the Sprout & Shroom,is marinated brussels & bulgur freekah,  fried oyster mushrooms, pumpkin seeds, habanero mayo (520 calories per serving).  Veggies that are marinated and/or fried may add calories but they are so satisfying.

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Below in the GREENS section is the Cali Fresh Salad of baby kale, green hummus, red quinoa, grape tomatoes, watermelon radish, red onions, alfalfa, lemon tahini dressing (440 calories per serving).  The array of colors and textures are apparent in the reds and purples in the tomato and radish alone.

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For the poultry lovers there is an entire section of choices, including turkey, panko-crusted chicken tenders, grilled chicken, jerk chicken and ostrich – which will be coming to the beach location soon.  Here the Pickle Fried Chicken Sandwich has been coated in buttermilk and boasts the extra snap of sweet pickle along with horseradish remoulade.  A pillowy brioche bun allows for an easy bite of all three at once.  This is only one of the long list of Buns, in fact, which include brioche, multigrain or a gluten-free tapioca rice that is indistinguishable from gluten; wheat flour wraps, or iceberg lettuce.

Sammies  –  ice cream sandwiches are a perfect comfort food dessert.IMG_8692 IMG_8696IMG_8698

The  cookie “samwich” has Tahitian vanilla ice cream and chocolate sauce.  Another “samwich” has peanut butter ice cream to go with the chocolate.  One sandwich after a large meal is enough to be shared by four.

 

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I’m a “front-of-the-house” girl.  Service is key.  Bare burger’s description of their “friendly service” is an understatement.  It is extraordinary from the phone at Bareburger being  picked up by the third ring any time of the day or evening.  Anyone who answers the phone at Bareburger either can give information or get someone on the phone who can. Not one but two managers on site, Matt and Kevin, set the friendly, professional tone.

Bareburger.  2732 Main Street, Santa Monica, California, 90045.  Hours: 11:30 – 10 PM.  
www.bareburger.com

 

 

“Eureka!” to Greek-owned Bareburger Restaurants in Santa Monica

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(Gerry Furth-Sides) A “variety of proteins and buns” and “Certified Organic ingredients” head up the aggressive marketing hype at new Santa Monica resident, Bareburger, the upstart, Greek-owned New York  outfit that triumphed from the start in a down-economy.

Can its most recent outpost replace the historic Omelette Parlor on Main Street?  Co-founder Euripides Pelekanos is an industrious Greek from the Astoria section of New York with the Hellenic smarts and hospitality.  I claim to be half-Greek so want the New York Greeks to succeed.  But I had wanted my friend to do a cafeteria-style burger place to revive  flagging Main Street so my critical eye was out.

The odds on are Euripides, “the David.” Bret Thorn in Nation’s Restaurant News originally reported that “June 2009 seemed an inopportune time to charge $12 for a hamburger in the middle-class, largely ethnic Greek enclave of Astoria, N.Y., even if it was made from the organic beef of grass-fed cattle. But Bareburger did just that.”

When the New York Post conducted a taste test of nine burger offerings, it declared Bareburger the winner, bestowing it with a coveted “four burgers” and noting: “Two patties for the well-seasoned burger, one for the delicate brioche bun, another for the quasi-barnyard decor and friendly service.”

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Bareburger’s colorful menu –map, menu, history, diagram and photos rolled into one- rivals any drawing a kid might do with the box of crayons on the tables.  It is also a useful teaching tool for parents.

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For the poultry lovers there is turkey, panko-crusted chicken tenders, grilled chicken, jerk chicken and ostrich – which will be coming to the beach location soon.  Here the “Pickle Fried Chicken Sandwich” has been coated in buttermilk and boasts the extra snap of sweet pickle plus horseradish remoulade.  A pillowy brioche bun allows for an easy bite of all three at once.

IMG_8673For the paleos (such as myself) there is fresh and amazingly juicy organic lamb, wild boar, elk and bison.  The beef is Piedmontese – to me, the best (see www.localfoodeater.com/White) .

Below, Sammie devours a split-in-two bison burger – not realizing it wasn’t beef until she was told afterward.  She’ll have the other half!  She and her sister each finished a burger, half at a time.

IMG_8663Buns include brioche, multigrain or gluten-free tapiocarice; wheat flour wraps, or iceberg lettuce.

Pelakanos introduced the first Bareburger in Asoria with “home on the range” sort of trapping to set it apart, complete with yellow picket fence. In Santa Monica, the”rustic” is ironically upscale with open-beam ceiling, recycled wooden tables and chairs and trendy Edison lighting.

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The new Bareburger’s layout has a sports bar feel that has lost its way. A side section with comfy seating can feel both isolated or private.  Families prefer this side room though the TV is a kid addiction.  A front window affords the best seats in the house to watch the action in both rooms.

The big, back patio that ran the width of the restaurant was the big “Parlor” draw, where the packed house of buzzing diners reveled in the smell of ocean air from a couple of blocks away.

At Bareburger, you reach the very stark, very chopped off patio in a very round about way through the side section. However, the long common table and side tables for al fresco parties is inviting.

Bareburger has enormous shoes to fill in the former space of the Omelette Parlor, owned by Al Ehringer.  With the introduction of craft beers, the enterprising Ehringer turned around his own so-so restaurant fortunes in 1968 into the American Fare corporation empire with 68 original concept places, ranging from the legendary Oar House hangout just across Main Street to the magical Saddlepeak Lodge in Malibu (which his wife, Ann Ehringer still owns).  Al was a phenomenon. His intense, ongoing (imaginery, marketing gimmick) rivalry, complete with highway billboard challenges, with Bob Morris of Gladstone’s in Malibu was not only brilliant it was fun.

Can you  import that from New York?

Bareburger.  2732 Main Street, Santa Monica, California, 90045.  Hours: 11:30 – 10 PM.
www.bareburger.com