(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.”
Cocina 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.
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. 
Look 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.
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.
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.”
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.
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.”
Desserts 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.”
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.
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.
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.”
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.”
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.
Mixologist 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.
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!
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.
Unusual 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.
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.
Sourcing 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.
Classic vintage American appetizers become streamlined under the chef’s direction with Marinated Mushrooms and spicy Hand Cut Smoked Onion Rings. 
International 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.
(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.
Biranyi 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 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.
The 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.
Other 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.
The shrimp is cooked separately and to perfection with its own sauce on the stove.
The prized boneless chicken Biryani offered on the week-end, is also available for late night pick-up or delivery.
In order to make their new Chef’s Table more “palatable,” Six Senses Qing Cheng Mountain Resort in the heart of China, recently introduced a unique concept for menu pricing in their Farm2Fork restaurant by asking guests to pay what they feel is appropriate for food and service when dining there. The Chef’s Table dinners, which present a communal dining setting for guests, take place every Saturday evening in the Farm2Fork restaurant.
Because is it easily digestible, Carrington Farms oils are perfect to include in pre-workout snacks and provides an energy boost. And it contains over 93% Medium Chain Triglycerides (MCTs). The natural product is even a carrier for essential oil and natural skincare needs. The oil retails for $12.86/12oz and is available nationwide at stores and online at 
Avocado Oil Mayo and Avocado Spray Oil, made with 100% pure avocado oil are touted by Chosen Foods as healthy products. Their Avocado Oil, was a “Best of East Press Winner” at the “Natural Products Expo East 2015,” among a field of over 100 products. Criteria included innovation, ingredients, visual appeal and taste, according to officials. The Avocado Oil Mayo has a taste redolent of homemade mayo because of the identical ingredients, with a kiss of dijon mustard and rosemary.
(Gerry Furth-Sides) Salt Rox. If you’ve ever eaten food prepared on this absolutely beautiful surface that mirrors the look of natural pink quartz you know this is true. We were first introduced to this extraordinary rock at a spectacular party hosted by the California Restaurant Association as a closing event to a food show years ago. It was their final one and they “wanted to go all out.” 
Glowing, glorious salt rock-covered food stations alone set the party apart even in jaded Los Angeles. The food stations set with the festive food by Ciudad, the restaurant at the bottom of the escalator, dotted the mile-long lush forested “secret” park right at the edge of — peek past the “moving tree” performers and the stations came into view as you rode to the top of an escalator took your breath away.
The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities — it was a surprise to learn that animals headed to the same salt licks over and over originated trails that became roads. Salt provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Salt remains a best seller.
The tines do the work gliding along the cutting surface so no poking, digging, or hard pulling needed. Shown above, the Bear Paws are so secure and efficient, the meat can even be shredded in a pan in the kitchen. This dream tool for pulled pork or chicken not only delivers visually appealing, uniformly shredded pieces of meat, but the process also releases intensified BBQ flavor.
As shown above, they are useful for removing roasts or poultry from the oven pan to platter efficiently and safely. And Voila! One piece also holds the bird in place during the carving process.
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 